17β-hydroxysteroid dehydrogenase type 3 (HSD17B3) converts androstenedione (A4) into testosterone (T), which regulates sex steroid production. Because various mutations of the HSD17B3 gene cause disorder of sex differentiation (DSD) in multiple mammalian species, it is very important to reveal the molecular characteristics of this gene in various species. Here, we revealed the open reading frame of the ovine HSD17B3 gene. Enzymatic activities of ovine HSD17B3 and HSD17B1 for converting A4 to T were detected using ovine androgen receptor-mediated transactivation in reporter assays. Although HSD17B3 also converted estrone to estradiol, this activity was much weaker than those of HSD17B1. Although ovine HSD17B3 has an amino acid sequence that is conserved compared with other mammalian species, it possesses two amino acid substitutions that are consistent with the reported variants of human HSD17B3. Substitutions of these amino acids in ovine HSD17B3 for those in human did not affect the enzymatic activities. However, enzymatic activities declined upon missense mutations of the HSD17B3 gene associated with 46,XY DSD, affecting amino acids that are conserved between these two species. The present study provides basic information and tools to investigate the molecular mechanisms behind DSD not only in ovine, but also in various mammalian species.

Cooked-rice aroma strongly affects consumer choice, yet the chemical traits distinguishing glutinous rice from normal-amylose japonica rice remain underexplored because earlier studies targeted only a few dozen volatiles using one-dimensional gas chromatography–mass spectrometry (GC-MS). In this study, four glutinous and seven normal Japanese cultivars were cooked under identical conditions, their headspace volatiles trapped with MonoTrap and qualitatively profiled by comprehensive GC × GC-TOFMS. The two-dimensional platform resolved 1924 peaks—about ten-fold previous coverage—and, together with hierarchical clustering, PCA, heatmap visualization and volcano plots, cleanly separated the starch classes (78.3% cumulative PCA variance; Euclidean distance > 140). Volcano plots highlighted 277 compounds enriched in the glutinous cultivars and 295 in Koshihikari, including 270 compounds that were not previously documented in rice. Normal cultivars were dominated by ethers, aldehydes, amines and other nitrogenous volatiles associated with grainy, grassy and toasty notes. Glutinous cultivars showed abundant ketones, furans, carboxylic acids, thiols, steroids, nitro compounds, pyrroles and diverse hydrocarbons and aromatics, yielding sweeter, fruitier and floral accents. These results expand the volatile library for japonica rice, provide molecular markers for flavor-oriented breeding and demonstrate the power of GC × GC-TOFMS coupled with chemometrics for grain aroma research.

The mechanistic details underlying water homeostasis in response to rapid dehydration, with and without regular exercise, have not been elucidated. Our data revealed that Renin–angiotensin–aldosteron...

Rapid expansion of the plant-based milk market has increased the need to understand how the aroma profiles of these alternatives differ from that of dairy milk and how raw material selection and processing influence volatile formation. This study compared the volatile profiles of dairy milk, commercial plant-based milks, and laboratory-prepared cereal and pseudocereal milk prototypes to identify promising materials for plant-based milk development. Comprehensive two-dimensional gas chromatography time-of-flight mass spectrometry (GC×GC-TOFMS) combined with chemometric analysis was used to characterize volatile compounds in bovine milk, four commercial plant milks, and five laboratory-prepared plant milks. Dairy milk was characterized by fatty acids, esters, and other lipid-derived volatiles, whereas plant-based samples were associated with hydrocarbons, pyrazines, ketones, and phenols. Within the plant-based group, volatile differences were influenced by raw material type and processing history. Commercial products showed more evident processing-related features, whereas laboratory-prepared cereal samples exhibited a simpler volatile background. Among them, barley milk displayed a distinctive toasted and cereal-like signature. Overall, the selected cereal and pseudocereal matrices showed distinct volatile characteristics, as well as relatively uniform raw material backgrounds, implying greater flexibility in aroma expression. These features make them promising candidates for dairy alternatives and may help guide future plant-based milk formulation.

Raisin syrup sourdough is a popular traditional leavening method in Japan, yet its specific impact on bread aroma evolution and shelf life stability remains scientifically underexplored. This study characterized the fermentation dynamics and volatile profiles of raisin syrup sourdough bread compared to a commercial yeast control over a 3-day shelf life, utilizing comprehensive two-dimensional gas chromatography–mass spectrometry (GC × GC-TOFMS) and primary metabolite profiling of sugars, amino acids, and organic acids. The analysis resolved over 760 volatiles and revealed a fundamental kinetic divergence. While the yeast control exhibited a 24 h metabolic lag, the raisin sourdough achieved rapid activation, establishing a higher initial volatile load immediately post-baking. Driven by lactic acid bacteria dominance and extensive proteolysis, the sourdough’s acidic environment facilitated the retention of fruity esters and malty branched-chain aldehydes while effectively suppressing lipid oxidation markers like 9,17-Octadecadienal. Key aromatic markers, including benzenepropanol and Octanoate , were significantly elevated and stabilized in the sourdough group. These findings demonstrate that raisin syrup fermentation generates a superior, stable aromatic profile, providing a scientific basis for optimizing clean-label artisan bread production in the Japanese market.