Milk fat globule membrane (MFGM) phospholipids could promote the development of infants’ brain, nervous system and digestive system. This research conducted a comparative analysis of phospholipid composition in MFGM of colostrum from different bovine species (Holstein cattle, yak, and Buffalo), with a particular focus on analyzing phospholipid variations in yak MFGM across different lactation stages. Chromatographic quantification revealed phosphatidylcholine (PC) as the predominant phospholipid class (34.7–47.44%) in all examined species. Notably, Holstein cow milk contains significantly higher levels of phosphatidylethanolamine (PE). Distinct phospholipid profiles emerged between species: yak milk demonstrated significantly higher concentrations of sphingomyelin (SM), lysophosphatidylethanolamine (LPE), dimethylphosphatidylethanolamine (dMePE), and bis-methylphosphatidic acid (BisMePA), whereas buffalo milk showed preferential accumulation of phosphatidylinositol (PI), phosphatidylserine (PS), phosphatidylglycerol (PG), and lysophosphatidylcholine (LPC). Longitudinal analysis revealed dynamic changes in yak milk phospholipids during lactation: as the lactation period in-creases, PC, PS, LPC, LPE, methylphosphatidylcholine (MePC), BisMePA, and dMePE exhibited progressive decline, while PE, SM, PI and PG showed incremental increases. Analysis of phospholipid metabolism pathways indicates that yak colostrum supports early calf development by enriching phospholipids associated with immune and neuroprotection, while mature milk shifts toward maintaining membrane stability. These compositional characteristics position yak milk as a promising phospholipid-fortified alternative to human breast milk.

Yuanjiang Miscanthus lutarioriparius, which is rich in various bioactive components, exhibits significant potential in the development of functional foods. However, research on its application in dairy products remains relatively limited. This study fermented yogurt using different concentrations of Yuanjiang Miscanthus lutarioriparius water extract (0%, 0.1%, 0.2%, and 0.4%) as a functional additive, investigating its effects on the rheological properties, oxidative capacity, sensory quality, and volatile components of yogurt during storage. The results showed that during storage, the rheological properties (such as moisture content, apparent viscosity, storage modulus, etc.), the viable counts of Streptococcus thermophilus and Lactobacillus bulgaricus, and the DPPH/ABTS/FRAP radical scavenging rates of asparagus yogurt were significantly superior to those of the control group (p < 0.05), indicating that the lactic yogurt exhibited better texture, stability, and overall sensory acceptance. The 0.2% addition group exhibited the best inhibitory effect on lactic acid bacteria after acidification and the most stable acidity changes. The 0.4% addition group achieved an ABTS radical scavenging rate of 58.4% on the 7th day of storage, significantly higher than other groups (p < 0.05). The asparagus yogurt contained 64 volatile flavor compounds (20.31% alcohols and 21.88% ketones), which was higher than the control group (45 compounds), and introduced new aldehydes (tridecanal) and esters (methyl salicylate, ethyl palmitate), imparting a mild sourness and spicy flavor. Sensory evaluation results indicated that the 0.2% addition group scored the highest in texture, flavor, and taste, aligning with its rheological properties and color. This provides a theoretical basis for the development of highly stable and active functional asparagus yogurt.

Here, we report the draft genome sequence of the bacteriocin-producing Enterococcus faecium strain HY07, isolated from traditional Chinese fermented sausages. The genome comprises 2,585,631 bp with 2,624 coding sequences, as assigned by NCBI, which may provide fundamental molecular information on elucidating the adaption mechanism of Enterococcus faecium to the meat environment.

In the bacteriophage phi29, a virus-encoded RNA(pRNA) is required for the packaging of its genomic DNA. Six pRNAs form a hexamer through pRNA/pRNA interaction to drive the DNA translocation motor, and ATP as the energy resource. Chimeric pRNAs can steadily combine with siRNA, ribozymes and anti-sense RNA, and then be transferred into the cancer cells and viral-infected cells by RNA nanotechnology. The continued study of pRNA will help us to understand the origin of the life and explore its possible applications.

The effects of Na⁺ and pea protein isolate (PPI) concentrations on the gelation behavior of Abelia macrotera pectin (AMP) were systematically investigated using texture analysis, Fourier-transform infrared spectroscopy (FTIR), and scanning electron microscopy (SEM). AMP formed stable gels in the presence of Na⁺ without requiring Ca²⁺, and gel properties strongly depended on Na⁺ concentration and a transition from dense to loose microstructures with increasing Na⁺ concentrations. Optimal gel performance was achieved at Na⁺ concentrations of 0.15–0.20 mol/L. The AMP–PPI composite gel exhibited the optimal performance at an AMP:PPI ratio of 0.3:7.5 and Na⁺ concentrations of 0.10–0.15 mol/L, showing enhanced textural properties, water-holding capacity, and network compactness. FTIR results revealed that Na⁺ induced non-covalent electrostatic and ion–dipole interactions without forming new covalent bonds. These findings provide a theoretical basis for developing sodium-regulated, calcium-free pectin–protein gels.