Multi-omics analysis reveals that natural hibernation is crucial for oocyte maturation in the female Chinese alligator

Background Hibernation in an appropriate environment not only is important for the survival of hibernators in winter, but also is crucial for breeding in the following season for many hibernating species. However, the genetic and epigenetic mechanism underlying this process remain unclear. In the current study, we performed an integrative multi-omics analysis of gonads collected from Chinese alligators that overwintered in wild cave and artificial warmroom to explore transcriptomic and epigenomic alternations in these organs. Results The data revealed that in the breeding season, female alligators were more strongly affected in terms of gene expression than males by non-hibernation because of overwintering in a warm room, especially for genes related to oocyte maturation, and this effect commenced in winter with the downregulation of STAR, which is the rate limiting factor of steroid biosynthesis. Further, miRNAs were found to play essential roles in this negative effect of overwintering in the warm room on hibernation. The upregulated miRNAs likely were responsible for the suppression of oocyte maturation in the breeding season. Finally, DNA methylome changes, especially hypomethylation, were found to play an important role in the alterations in ovarian function-related gene expression induced by non-hibernation. Conclusions Our study revealed the crucial role of hibernation quality for oocyte maturation in the Chinese alligator and the underlying genetic and epigenetic mechanisms, and highlights the importance of habitat, and especially, the overwintering site, in the conservation of not only the Chinese alligator, but also other endangered hibernators.

Impact of Composition of Exterior Wall on the Temperature in the Room

Nowadays, residential as well as office buildings are faced to high demands in terms of thermal comfort, which can be defined as a feeling of satisfaction with the thermal aspects of environment, in which the person does not feel hot or cold . This definition means, that the user does not wish hotter or colder environment. [1] This condition is essential to ensure both during winter and summer. Because the staying in a very warm room is uncomfortable, it is necessary to find a solution to cut off overheating of the building. In urban areas, dense development area and areas with lack of green, this temperature increases very quickly and you cannot absorb it. Because of this, it should be considered to design the correct orientation of the habitat of building. In this article we want to highlight the changes in air temperature during the day.

The Development of the Wireless Remote Control System for Warm Room Ills’s Ozone Control Machine

In order to meet the wireless remote control function for warm room illss ozone control machine, The wireless remote control system is developed. Wireless remote control system can make the staff implement the inside greenhouse environment monitoring easy need not to enter the warm room. Not only conducive the staff health, but also saves the manpower and material resources,satisfy the use requirement.

The Development of Warm Room Ills's Ozone Control Machine Based on Single Chip Computer

Realize ozonation of the air by high voltage discharge using air in the warm room as raw materials. Ozone can quickly kill the ills in the air, on the face of the plants and Passivat virus. Therefore, one kind of warm room ills's ozone control machine of simply structure with easy operation and reliable performance has been developed. warm room ills's ozone control machine is a sterilization and disinfection equipment of no pollution and residue, which development and production to prevent and control warm room vegetable aeroborne disease, Is the best technology security equipment for the production of pollution-free green vegetables instead of pesticides. This product can also be used in sterilization fields of flower,edible fungus, storage and all kinds of water treatment and other fields.

Hydrolysis of Sequenced β-Casein Peptides Provides New Insight into Peptidase Activity from Thermophilic Lactic Acid Bacteria and Highlights Intrinsic Resistance of Phosphopeptides

ABSTRACT The peptidases of thermophilic lactic acid bacteria have a key role in the proteolysis of Swiss cheeses during warm room ripening. To compare their peptidase activities toward a dairy substrate, a tryptic/chymotryptic hydrolysate of purified β-casein was used. Thirty-four peptides from 3 to 35 amino acids, including three phosphorylated peptides, constitute the β-casein hydrolysate, as shown by tandem mass spectrometry. Cell extracts prepared fromLactobacillus helveticus ITG LH1, ITG LH77, and CNRZ 32,Lactobacillus delbrueckii subsp. lactis ITG LL14 and ITG LL51, L. delbrueckii subsp.bulgaricus CNRZ 397 and NCDO 1489, and Streptococcus thermophilus CNRZ 385, CIP 102303, and TA 060 were standardized in protein. The peptidase activities were assessed with the β-casein hydrolysate as the substrate at pH 5.5 and 24�C (conditions of warm room ripening) by (i) free amino acid release, (ii) reverse-phase chromatography, and (iii) identification of undigested peptides by mass spectrometry. Regardless of strain, L. helveticus was the most efficient in hydrolyzing β-casein peptides. Interestingly, cell extracts of S. thermophilus were not able to release a significant level of free proline from the β-casein hydrolysate, which was consistent with the identification of numerous dipeptides containing proline. With the three lactic acid bacteria tested, the phosphorylated peptides remained undigested or weakly hydrolyzed indicating their high intrinsic resistance to peptidase activities. Finally, several sets of peptides differing by a single amino acid in a C-terminal position revealed the presence of at least one carboxypeptidase in the cell extracts of these species.

Free active peptidases are detected in Emmental juice extracted before ripening in the warm room

In Swiss-type cheese such as Emmental, proteolysis is one of the major phenomena occurring during ripening. Among the proteolytic agents involved in cheese ripening, the free enzymes originally present in milk and those arising from bacterial autolysis can act directly on the casein network. In order to understand the contribution of the bacterial enzymes and especially those arising from the thermophilic starters, the juice of an Emmental cheese entering the warm room was extracted by pressure, then sterilized by filtration and incubated at 24°C for 20 d under anaerobiosis. At different times, the peptides and free amino acids were determined in the sterile cheese juice. In parallel, in order to gather information about the nature of the enzymes present, the sterile juice was also incubated with β-naphthylamide derivatives as substrates. We have demonstrated a continuous increase in free NH2 groups and in free amino acids throughout the 20 d incubation time. The main peptidase activity was due to aminopeptidase(s) and X-prolyldipeptidyl aminopeptidase(s) whose activities were recovered after non-denaturing polyacrylamide gel electrophoresis. Most of the enzymes found in the juice would have their origin in thermophilic starters. As they are generally intracellularly located, their release could be explained by the autolysis of these starters. Finally, the main free amino acids released in the juice (Pro, Glu, Ala, Val, Leu and Lys) corresponded to those previously found in Emmental cheese, suggesting that the enzymes detected in this study participate significantly in peptide degradation during ripening.