Ferroptosis is a lipid peroxidation-induced cell death mechanism that is regulated by amino acid metabolism. Cystine deprivation induces ferroptosis, but ferroptosis execution requires other amino acids. While methionine contributes to several metabolic pathways, including transsulfuration (TS), its role in ferroptosis remains controversial. Here, we report that methionine is required for ferroptosis triggered by cysteine deprivation. Notably, the TS pathway and methionine cycle in lung cancer cells are largely inactive, and methionine is instead funneled into polyamine synthesis via the methionine salvage route. Methionine depletion provokes metabolic shifts that dampen glutamine catabolism via the glutamine-methionine bi-cycle. Furthermore, methionine depletion alters phospholipid metabolism by promoting ACSL4 degradation, limiting polyunsaturated fatty acid (PUFA) incorporation into phospholipids. The methionine cycle intermediate S-adenosylmethionine (SAM) supplementation is sufficient to restore the perturbed metabolic state and ferroptosis sensitivity. Taken together, the results of this study highlight methionine as a key coordinator of ferroptosis through dynamic metabolic remodeling.

ABSTRACT Climate change significantly impacts the food industry, particularly affecting seafood quality and freshness due to temperature changes. This study aimed to track mackerel quality indicators at auction sites and assess the impact of weather changes on its quality and freshness. During the summer, acid value (AV) varied from 0.70 ± 0.19 to 3.61 ± 0.52 mg/kg, while the peroxide value (POV) in the 300‐g mackerel group ranged from 4.8 to 7.09 meq/kg. This group also exhibited volatile base nitrogen (VBN) values exceeding 25 mg/100 g as the auction progressed. Total bacterial counts (TBC) increased beyond 4 log 10 CFU/g, indicating that microbiological contamination would reach the initial spoilage level by the end of the auction. Temperature and season significantly ( p < 0.05) affected mackerel quality, with strong correlations ( r > 0.7) between temperature and fat oxidation indicators such as POV. The findings reveal that mackerel samples from summer auctions experienced significant hygiene and quality changes. Notably, 200‐g and 300‐g mackerel samples showed different patterns of change. This study underscores the unique importance of season and sample weight in assessing seafood quality under climate change, providing a foundation for better distribution and supply of high‐quality fresh mackerel amidst rapid climate changes.

Abstract This study investigates the impact of environmental factors on the quality changes of mackerel ( Scomber japonicus ), a globally significant fish species valued for its high nutritional content, especially its unsaturated fatty acids and proteins. In South Korea, marine products like mackerel undergo auction, sorting, packaging, and transportation. Assessing the fish freshness and quality during these processes, before it reaches consumers, is crucial. This research aimed to track the changes in mackerel quality indicators after the auction and correlate them with the environmental factors affecting transportation. Using a transportation model established for both summer and winter, mackerel samples were categorized by their weight (200 and 300 g). Results show poorer quality indicators in summer compared to winter, particularly in the 200 g group. Microbiological indicators such as the total viable count (0.923) and total coliforms (0.958) were most strongly correlated with the season, whereas the lipid oxidation indicators acid value (0.627) and peroxide value (0.536) were moderately correlated with the season. Interestingly, the wider standard deviation distribution observed in summer suggests that individual mackerel characteristics may influence the degree of quality changes. These findings offer insights into mackerel quality fluctuations during auction and transportation, aiding in future efforts to maintain seafood quality amidst climate change.

CFU/g PM8313 positively altered the weight gain, digestive enzyme activity, and intestinal microbiota composition of red sea bream. Analysis of nonspecific immune parameters and immune-related gene expression, and a challenge test showed that PM8313 supplementation increases immunity and pathogenic bacteria resistance. Our findings suggest that PM8313 should be considered for application as a novel HAP to red sea bream aquaculture.

Ferroptosis is a lipid peroxidation-induced cell death mechanism that is regulated by amino acid metabolism. Cystine deprivation induces ferroptosis, but ferroptosis execution requires other amino acids. While methionine contributes to several metabolic pathways, including transsulfuration (TS), its role in ferroptosis remains controversial. Here, we report that methionine is required for ferroptosis triggered by cysteine deprivation. Notably, the TS pathway and methionine cycle in lung cancer cells are largely inactive, and methionine is instead funneled into polyamine synthesis via the methionine salvage route. Methionine depletion provokes metabolic shifts that dampen glutamine catabolism via the glutamine-methionine bi-cycle. Furthermore, methionine depletion alters phospholipid metabolism by promoting ACSL4 degradation, limiting polyunsaturated fatty acid (PUFA) incorporation into phospholipids. The methionine cycle intermediate S-adenosylmethionine (SAM) supplementation is sufficient to restore the perturbed metabolic state and ferroptosis sensitivity. Taken together, the results of this study highlight methionine as a key coordinator of ferroptosis through dynamic metabolic remodeling.

ABSTRACT Climate change significantly impacts the food industry, particularly affecting seafood quality and freshness due to temperature changes. This study aimed to track mackerel quality indicators at auction sites and assess the impact of weather changes on its quality and freshness. During the summer, acid value (AV) varied from 0.70 ± 0.19 to 3.61 ± 0.52 mg/kg, while the peroxide value (POV) in the 300‐g mackerel group ranged from 4.8 to 7.09 meq/kg. This group also exhibited volatile base nitrogen (VBN) values exceeding 25 mg/100 g as the auction progressed. Total bacterial counts (TBC) increased beyond 4 log 10 CFU/g, indicating that microbiological contamination would reach the initial spoilage level by the end of the auction. Temperature and season significantly ( p < 0.05) affected mackerel quality, with strong correlations ( r > 0.7) between temperature and fat oxidation indicators such as POV. The findings reveal that mackerel samples from summer auctions experienced significant hygiene and quality changes. Notably, 200‐g and 300‐g mackerel samples showed different patterns of change. This study underscores the unique importance of season and sample weight in assessing seafood quality under climate change, providing a foundation for better distribution and supply of high‐quality fresh mackerel amidst rapid climate changes.

Abstract This study investigates the impact of environmental factors on the quality changes of mackerel ( Scomber japonicus ), a globally significant fish species valued for its high nutritional content, especially its unsaturated fatty acids and proteins. In South Korea, marine products like mackerel undergo auction, sorting, packaging, and transportation. Assessing the fish freshness and quality during these processes, before it reaches consumers, is crucial. This research aimed to track the changes in mackerel quality indicators after the auction and correlate them with the environmental factors affecting transportation. Using a transportation model established for both summer and winter, mackerel samples were categorized by their weight (200 and 300 g). Results show poorer quality indicators in summer compared to winter, particularly in the 200 g group. Microbiological indicators such as the total viable count (0.923) and total coliforms (0.958) were most strongly correlated with the season, whereas the lipid oxidation indicators acid value (0.627) and peroxide value (0.536) were moderately correlated with the season. Interestingly, the wider standard deviation distribution observed in summer suggests that individual mackerel characteristics may influence the degree of quality changes. These findings offer insights into mackerel quality fluctuations during auction and transportation, aiding in future efforts to maintain seafood quality amidst climate change.

CFU/g PM8313 positively altered the weight gain, digestive enzyme activity, and intestinal microbiota composition of red sea bream. Analysis of nonspecific immune parameters and immune-related gene expression, and a challenge test showed that PM8313 supplementation increases immunity and pathogenic bacteria resistance. Our findings suggest that PM8313 should be considered for application as a novel HAP to red sea bream aquaculture.

. Therefore, dietary supplementation with PM8313 improved the growth performance, digestive enzyme activity, non-specific immunity, and pathogen resistance of red sea bream, in addition to affecting the composition of its intestinal microflora.

AIMS: Atopic dermatitis (AD) is a chronic inflammatory skin disorder characterized by damage to the epidermal barrier. This study explores the potential of postbiotics as therapeutic agents for AD by evaluating their effects on inflammation-induced keratinocytes. METHODS AND RESULTS: Lactiplantibacillus plantarum strains isolated from Kimchi, a traditional Korean fermented food, were heat-treated and used as postbiotic candidates. Three postbiotic candidates were selected and evaluated for their antimicrobial activity, antioxidant capacity, and cellular effects. Postbiotics exhibited antimicrobial activity against skin inflammation-related bacteria and demonstrated strong antioxidant capacity. In addition, they positively modulated pro-inflammatory cytokines (IL-6, IL-8, TSLP) and skin barrier-related genes (INV, FLG, LOR) in keratinocytes stimulated with TNF-α/IFN-γ. CONCLUSIONS: Heat-killed postbiotics from L. plantarum showed antimicrobial, antioxidant activities, suppressed inflammatory cytokines, and enhanced skin barrier function. These results suggest their potential as therapeutic agents for AD and related skin conditions.

and reduces intracellular reactive oxygen species (ROS) production. In addition, the expressions of the antioxidant genes superoxide dismutase (SOD), catalase (CAT), and glutathione peroxidase (GPx) were upregulated. Meanwhile, matrix metalloproteinase-1 (MMP-1) and collagen type I alpha 1 (COL1A1), involved in collagen degradation and synthesis, were significantly regulated. These results suggest the possibility of utilizing BK3 as a functional ingredient with antioxidant and wrinkle-improving effects.

The present study constitutes the first attempt to identify low-temperature intestinal probiotics for olive flounder (Paralichthys olivaceus) and analyze their effects on this species at 20 °C, which is its optimum culture temperature. Initially, 291 intestinal bacteria were isolated, and Rummeliibacillus stabekisii PM227 (PM227), Microbacterium oxydans NB29 (NB29), and Microbacterium foliorum BZ24 (BZ24), which successfully passed the characterization tests, were considered for dietary supplementation. The formulated diets, denoted as Pro1, Pro2, and Pro3, contained 1 × 108 CFU/g of PM227, NB29, and BZ24, respectively, whereas the control diet contained no probiotics. Triplicates of 20 fish (10.34 ± 0.26 g) were randomly allocated to the four diet groups and fed one of the diets for 8 weeks. At the end of the trial, Pro2 and Pro3 significantly increased growth and feed utilization parameters compared to the control and Pro1 groups. Only Pro2 and Pro1 improved (p < 0.05) myeloperoxidase activity and the transcription of interleukin (IL)-10 in the fish liver, respectively. Amylase, lipase, and protease activities were increased in the flounder intestine in all three potential probiotics groups, except for amylase in Pro2. Intestinal microbial richness (Chao1 index) and diversity (Shannon index) were higher in Pro2 than in the other diet groups, with some similarities observed between Pro1 and Pro3. A significantly lower relative abundance of Firmicutes and Staphylococcales was found in the intestine of all probiotics-supplemented flounder. Moreover, the relative abundance of Lactobacillus and Staphylococcus exhibited the following order among the examined groups: Pro1 > Pro3 > Pro2 > control and control > Pro2 > Pro1 > Pro3, respectively. Therefore, the identified low-temperature potential probiotics increased growth, immunity, digestive enzyme activities, and intestinal microbial populations in olive flounder, demonstrating their value as feed supplements in the flounder industry.