Post-translational modifications (PTMs) of proteins, as the core mechanism for dynamically regulating follicular development, affect the maintenance of mammalian fertility by precisely coordinating granulosa cell–oocyte interaction, metabolic reprogramming, and epigenetic remodeling. Dysregulation of these modifications directly contributes to major reproductive diseases, including polycystic ovary syndrome (PCOS) and premature ovarian insufficiency (POI). Post-translational modifications regulate follicular development through intricate mechanisms. Thus, this review systematically synthesizes recent advances in PTMs, encompassing traditional ones such as phosphorylation, ubiquitination, and acetylation, alongside emerging modifications including lactylation, SUMOylation, and ISGylation, thereby constructing a more comprehensive PTM landscape of follicular development. Furthermore, this study dissects the molecular interaction networks of these PTMs during follicular activation, maturation, and ovulation, and uncovers the common mechanisms through which PTM dysregulation contributes to pathological conditions, including hyperandrogenism in PCOS and follicular depletion in POI. Finally, this review ultimately provides a theoretical basis for improving livestock reproductive efficiency and precise intervention in clinical ovarian diseases.

Jianli pig (JL) is a representative Chinese local pig breed with a unique fruity flavor and excellent meat quality. However, the reasons for the unique fruity flavor of Jianli pork are still unclear. This study explored the potential genetic mechanisms by performing an integrative analysis of the flavoromics, lipidomics, and transcriptomics of the longissimus thoracis (LT) from JL pigs and Duroc × Landrace × Yorkshire pigs (DLY). The results indicated that the relative abundance of Acetic acid butyl ester and 3-Carene flavor compounds characterized by sweet and fruity aroma in JL pork was higher compared with DLY pigs. Lipidomics results showed that 16-carbon and 18-carbon fatty acids are important lipid precursors for the flavor of JL pork. Moreover, two clusters of functional genes correlated with 3-Carene (DCHS2, NRXN1, JAKMIP3, and TRO) and Acetic acid butyl ester (WFIKKN2, CES3, and IYD) were identified. This study enriched the limited understanding of the unique fruity flavor formation in JL pigs, provided a theoretical basis for the breeding of high-quality pig breeds, and the processing of flavorful meat products.