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Sushi rice is a ready-to-eat traditional Japanese dish seasoned with vinegar, sugar and salt that has gained popularity worldwide. There are many rice cultivars grown in the world which vary in their cooking, sensory, and processing quality. The aim of this study was to analyse chemical, physical, and functional properties of three rice varieties (Vietnamese, Italian, and Australian) to determine their suitability for sushi rice production. Rice was cooked using industry norms and vinegar was then added; samples with no vinegar were prepared for comparison. The rice was stored during 5 days at 4 °C after cooking for texture profile analysis and samples were taken on day 1 and day 5. Flour composition as well as amylose content, gelatinisation properties using differential scanning calorimeter, pasting properties using Rapid Visco Analyser, water absorption capacity (WAC), oil absorption capacity (OAC) and swelling power of extracted starch were determined. Results showed that the amylose content (16.51 to 21.37%) had a large impact on the functional and quality characteristics of the rice variants including texture, pasting, gelatinisation and WAC properties. Australian starch showed the highest amylose content, setback viscosity, final viscosity, pasting temperature and lowest gelatinisation temperature. The lower amylose content and gelatinisation temperature contributed to a softer texture in the Vietnamese rice samples over life. The added vinegar aided in keeping the texture soft during the shelf-life of the rice. Since sushi rice is usually prepared with vinegar, Italian and Vietnamese rice are better candidates for sushi rice based on their lower hardness after 5 days of storage when compared to the Australian variety.

Cancer-associated fibroblasts (CAFs) are known to be essential in cancer initiation and development. However, the role of CAFs in promoting ovarian cancer (OC) invasion remains to be fully elucidated. To address this in the present study, 49 clinical OC specimens were used to evaluate the roles of CAFs in promoting ovarian tumor migration and invasion and disease progression. It was found that the sushi repeat-containing protein, X-linked (SRPX) and hemicentin 1 (HMCN1) genes were significantly upregulated in CAFs from high-grade serous carcinoma (HGSC) and clear cell carcinoma (CCC) samples, the two major histological types of OC with frequently poor patient survival rates. The short hairpin (sh)RNA-mediated silencing of SRPX and HMCN1 in fibroblasts significantly suppressed the Transwell invasive activities of OC cells. Further experiments showed that SRPX and HMCN1 regulated the invasiveness of OC via the Ras homology family member A (RhoA) signaling pathway in fibroblasts. Therefore, the findings of the present study suggest that targeting the CAF genes, SRPX and HMCN1, can inhibit OC migration and invasion. These data highlight the importance of CAF-OC crosstalk signaling in cancer invasion and demonstrate the potential for improved efficacy of OC treatment by targeting CAF-SRPX/HMCN1.

\"A cookbook filled with over 50 recipes with clear step-by-step instructions for assembling elegant plates of amazing, all-vegan re-creations of classic rolls that mimic the flavor and texture of fish\"-- Provided by publisher.

Humans host an intestinal population of microbes—collectively referred to as the gut microbiome—which encode the carbohydrate active enzymes, or CAZymes, that are absent from the human genome. These CAZymes help to extract energy from recalcitrant polysaccharides. The question then arises as to if and how the microbiome adapts to new carbohydrate sources when modern humans change eating habits. Recent metagenome analysis of microbiomes from healthy American, Japanese, and Spanish populations identified putative CAZymes obtained by horizontal gene transfer from marine bacteria, which suggested that human gut bacteria evolved to degrade algal carbohydrates—for example, consumed in form of sushi. We approached this hypothesis by studying such a polysaccharide utilization locus (PUL) obtained by horizontal gene transfer by the gut bacterium Bacteroides plebeius . Transcriptomic and growth experiments revealed that the PUL responds to the polysaccharide porphyran from red algae, enabling growth on this carbohydrate but not related substrates like agarose and carrageenan. The X-ray crystallographic and biochemical analysis of two proteins encoded by this PUL, BACPLE_01689 and BACPLE_01693 , showed that they are β-porphyranases belonging to glycoside hydrolase families 16 and 86, respectively. The product complex of the GH86 at 1.3 Å resolution highlights the molecular details of porphyran hydrolysis by this new porphyranase. Combined, these data establish experimental support for the argument that CAZymes and associated genes obtained from extrinsic microbes add new catabolic functions to the human gut microbiome.

Illustrations and rhyming text introduce a variety of Japanese foods.

Seafood mislabeling is common in both domestic and international markets. Studies on seafood fraud often report high rates of mislabeling (e.g., > 70%), but these studies have been limited to a single sampling year, which means it is difficult to assess the impact of stricter governmental truth-in-labeling regulations. We used DNA barcoding to assess seafood labeling in 26 sushi restaurants in Los Angeles over 4 years. Seafood from 3 high-end grocery stores were also sampled (n — 16) in 2014. We ordered 9 common sushi fish from menus, preserved tissue samples in 95% ethanol, extracted the genomic DNA, amplified and sequenced a portion of the mtDNA COI gene, and identified the resulting sequence to known fish sequences from the National Center for Biotechnology Information nucleotide database. We compared DNA results with the U.S. Food and Drug Administration (FDA) list of acceptable market names and retail names. We considered sushi-sample labels that were inconsistent with FDA names mislabeled. Sushi restaurants had a consistently high percentage of mislabeling (47%; 151 of 323) from 2012 to 2015, yet mislabeling was not homogenous across species. Halibut, red snapper, yellowfin tuna, and yellowtail had consistently high (< 77%) occurrences of mislabeling on menus, whereas mislabeling of salmon and mackerel were typically low (> 15%). All sampled sushi restaurants had at least one case of mislabeling. Mislabeling of sushi-grade fish from high-end grocery stores was also identified in red snapper, yellowfin tuna, and yellowtail, but at a slightly lower frequency (42%) than sushi restaurants. Despite increased regulatory measures and media attention, we found seafood mislabeling continues to be prevalent. La mala etiquetación de pescados es común tanto en los mercados domésticos como en los internacionales. Los estudios sobre el fraude de pescados generalmente reportan tasas altas de mala etiquetación (p. ej.: >70 %), pero estos estudios han sido limitados a un sólo muestreo al año, lo que significa que es complicado evaluar el impacto de regulaciones gubernamentales más estrictas sobre las etiquetas verídicas. Utilizamos el código de barras de ADN para evaluar el etiquetado de pescados en 26 restaurantes de sushi en Los Ángeles durante cuatro años. Los pescados de tres supermercados lujosos también fueron muestreados (n = 16) en el 2014. Ordenamos nueve pescados comunes en el sushi de los menús, preservamos las muestras de tejido en etanol al 95 %, extrajimos el ADN genómico, amplificamos y secuenciamos la porción del gen COIdelADNmt, e identificamos la secuencia resultante a partir de secuencias de peces de la base de datos de nucleótidos del Centro Nacional para la Información Biotecnológica. Comparamos los resultados de ADN con la lista de nombres aceptables para el mercado y de venta al menudeo de la Administración Estadunidense de Alimentos y Medicamentos (FDA, en inglés). Consideramos como mal etiquetadas a las muestras de sushi que no fueron consistentes con los nombres de la FDA. Los restaurantes de sushi tuvieron constantemente un porcentaje alto de mala etiquetación (47 %; 151 de 323) de 2012 a 2015, sin embargo, la mala etiquetación no fue homogénea entre las especies. El hipogloso, el huachinango, el atún de aleta amarilla y el jurel tuvieron ocurrencias altas (<77 %) de mala etiquetación en los menús, mientras que la mala etiquetación del salmón y la caballa fue típicamente baja (>15 %). Todos los restaurantes de sushi muestreados tuvieron por lo menos un caso de mala etiquetación. La mala etiquetación de pescado con calidad para sushi de los supermercados lujosos también fue identificada para el huachinango, el atún de aleta amarilla y el jurel, pero a una frecuencia un poco menor (42 %) que en los restaurantes de sushi. A pesar del incremento en las medidas regulatorias y en la atención de los medios, encontramos que la mala etiquetación de los pescados todavía es prevalente.

[...]Rock N' Roll Sushi's menu includes baked and fried rolls, \"so if you wouldn't eat raw [fish], it was a good way for you to experience the food first and then maybe you come around to that\" more traditional Japanese sushi. Kramolis said he loves a photo one of his business partners sent him showing \"six construction workers at a table eating sushi together at lunch.\" In Arkansas, Cody McPherson and Aaron Duty have signed a three-store franchise agreement, Kramolis said.

With limited land and water resources available it has become critical to maximize output for agricultural products while maintaining sustainable farming practices. Rice-fish co-culture can be used to maximize limited land and water resources for production of rice and fish concurrently and reduce the need of chemical inputs. While rice-fish co-culture has been practiced in Asia for centuries, very few studies have examined the feasibility and economic impact of rice fish co-culture in the U.S.A. Two studies were conducted in Stuttgart, Arkansas, U.S.A. from 2023-2024 to investigate the suitability of raising Koi carp in flooded rice paddies with a sushi rice variety, Eclipse. The objectives of the studies were to determine if co-cultivation of Koi carp and rice in the Southern U.S.A. could enhance rice production and quality while providing additional economic return from Koi carp. Our studies showed that Koi carp with two different initial weights can be grown concurrently in a flooded rice-fish production system and result in enhanced rice yield, milling yield, and protein content, and positive estimated net returns for Koi carp production. This system appears to offer U.S.A. rice farmers a potential diversification strategy for smaller fields where specialty rice varieties are grown, however, a full economic feasibility study still is needed.