Pyrimorph is a novel fungicide with high activity against the plant pathogen Phytophthora capsici. We investigated the risk that P. capsici can develop resistance to pyrimorph. The baseline sensitivities of 226 P. capsici isolates, tested by mycelial growth inhibition, showed a unimodal distribution with a mean EC50 value of 1.4261 (±0.4002) µg/ml. Twelve pyrimorph-resistant mutants were obtained by repeated exposure to pyrimorph in vitro with a frequency of approximately 1×10−4. The resistance factors of the mutants ranged from 10.67 to 56.02. Pyrimorph resistance of the mutants was stable after 10 transfers on pyrimorph-free medium. Fitness in sporulation, cystospore germination, and pathogenicity in the pyrimorph-resistant mutants was similar to or less than that in the parental wild-type isolates. On detached pepper leaves and pepper plants treated with the recommended maximum dose of pyrimorph, however, virulence was greater for mutants with a high level of pyrimorph resistance than for the wild type. The results suggest that the risk of P. capsici developing resistance to pyrimorph is low to moderate. Among mutants with a high level of pyrimorph resistance, EC50 values for pyrimorph and CAA fungicides flumorph, dimethomorph, and mandipropamid were positively correlated. This indicated that point mutations in cellulose synthase 3 (CesA3) may confer resistance to pyrimorph. Comparison of CesA3 in isolates with a high level of pyrimorph resistance and parental isolates showed that an amino acid change from glutamine to lysine at position 1077 resulted in stable, high resistance in the mutants. Based on the point mutations, an allele-specific PCR method was developed to detect pyrimorph resistance in P. capsici populations.

Dietary flavonoids, which occur in many plant foods, are considered as the most active constituents among the plant-derived ones in vitro and in vivo. To date, many studies have addressed the anti-inflammatory activity of flavonoids. However, their considerable structural diversity and in vivo bioavailability make them able to modulate different signaling pathways. The present review attempted to summarize and highlight a broad range of inflammation-associated signaling pathways modulated by flavonoids. Finally, based on the current scientist's literature, structure-activity relationships were concluded. Dietary flavonoids have the ability to attenuate inflammation by targeting different intracellular signaling pathways triggered by NF-κB, AP-1, PPAR, Nrf2, and MAPKs. Identification of the main structural features required for the modulation of these inflammation-related pathways (hydroxylation pattern, C2=C3 double bond) have an important role to play in the development of new anti-inflammatory drugs.

The objective of this experiment was to evaluate the effects of replacement of whole-plant corn with oat and common vetch on the fermentation quality, chemical composition and aerobic stability of total mixed ration (TMR) silage in Tibet. Four TMR that varied in the forage sources on dry matter basis were used: (i) 52% whole-plant corn (Control); (ii) 43% oat + 12% common vetch (OC3.6); (iii) 38% oat + 18% common vetch (OC2.2); and (iv) 33% oat + 23% common vetch (OC1.5). Silos were opened on day 45 and then subjected to an aerobic stability test for 12 days. The results showed that all silages were well preserved with low pH and NH3-N, and high lactic acid and V-scores. With the increasing proportion of common vetch, crude protein, ether extract increased (P < 0.05), and neutral detergent fiber and acid detergent fiber decreased (P < 0.05). Under aerobic conditions, treated silages were more stable than the control silage as indicated by lower (P < 0.05) pH and yeast population. It was concluded that replacement of whole-plant corn with oat and common vetch had no unfavorable effects on the fermentation quality and improved crude protein content and aerobic stability of TMR silage. OC2.2 silage was the best among three treated TMR silages.

One of the effective managements of diabetes mellitus, in particular, noninsulin-dependent diabetes mellitus, is to retard the absorption of glucose by inhibition of carbohydrate hydrolyzing enzymes, such as α-glucosidase and α-amylase, in the digestive organs. Currently, there is renewed interest in plant-based medicines and functional foods modulating physiological effects in the inhibition of α-glucosidase and α-amylase. Accordingly, inhibitors of α-glucosidase or α-amylase derived from various sources have also been isolated, and majority of phenolic compounds and their effects have been investigated in animals as well. As such, when the presence of α-glucosidase inhibitor in many foodstuffs was screened for, we found that vegetable seed oil also strongly inhibited α-glucosidase and α-amylase. Seed oil is an important source of liposoluble constituents with potential for inhibition of these enzymes, hence can also be used as therapeutic or functional food sources. Therefore, this review is aimed at highlighting the main liposoluble classes of α-glucosidase and α-amylase inhibitors, but it is not intended to be an exhaustive review on the subject.

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