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The quality of Citri Reticulatae Pericarpium (CRP) is closely correlated with the aging time. However, CRPs in different storage ages are similar in appearance, and the young CRP may be labeled as the aged one to obtain the excess profit by some unscrupulous traders. Most traditional analysis methods are laborious and time‐consuming, and they can hardly realize the nondestructive classification. In this paper, a novel method based on near‐infrared diffuse reflectance spectroscopy (NIRDRS) and data combination technique for the nondestructive classification of different‐age CRPs was proposed. The CRPs in different storage ages (5, 10, 15, 20, and 25 years) were measured. The near‐infrared spectra of outer skin and inner capsule were obtained. Principal component analysis (PCA), soft independent modeling of class analogy (SIMCA), and Fisher's linear discriminant analysis (FLD), with different data pretreatment methods, were used for the classification analysis. Data combination of the outer skin and inner capsule spectra was discussed for further improving the classification results. The results show that multiple sensors provide more useful and complementary information than a single sensor does for improving the prediction accuracy. With the help of data combination strategy, 100% prediction accuracy can be obtained with both second‐order derivative–FLD and continuous wavelet transform–multiplicative scatter correction–FLD methods. [ABSTRACT FROM AUTHOR]

A simple and nondestructive method for the analysis of soluble solid content in citrus was established using portable visible to near‐infrared spectroscopy (Vis/NIRS) in reflectance mode in combination with appropriate chemometric methods. The spectra were obtained directly by the portable Vis/NIRS without destroying samples. Outlier detection was performed by using leave‐one‐out cross‐validation (LOOCV) with the 3σ criterion, and the calibration models were established by partial least squares (PLS) algorithm. Besides, different data pretreatment methods were used to eliminate noise and background interference before calibration, to determine the one that will lead to better model accuracy. However, the correlation coefficients are all <0.62 and the results of all pretreatments are still unsatisfactory. Variable selection methods were discussed for improving the accuracy, and variable adaptive boosting partial least squares (VABPLS) method was used to get higher robustness models. The results show that standard normal variate (SNV) transformation is the best pretreatment method, while VABPLS can significantly simplify the calculation and improve the result even without pretreatment. The correlation coefficient of the best prediction models is 0.82, while the value is 0.48 for the raw data. The high performance shows the feasibility of portable Vis/NIRS technology combination with appropriate chemometric methods for the determination of citrus soluble solid content. [ABSTRACT FROM AUTHOR]

This study evaluated the interaction of Chrysanthemum indicum (CI) flavonoids (luteolin, acacetin, and buddleoside) with α‐amylase. Surface plasmon resonance (SPR) assay showed their equilibrium dissociation constants (KD) are 1.9695 ± 0.12, 2.9240 ± 0.20, and 3.2966 ± 0.08 mM at pH 6.0, respectively. Furthermore, their binding affinities were influenced by KCl, MgCl2, and CaCl2. Enzymatic kinetic studies revealed that three flavonoids exhibited noncompetitive α‐amylase inhibitory activity. The inhibitory sequence is luteolin > acacetin > buddleoside, which was in accordance with the results of binding affinity from SPR. 1,1‐diphenyl‐2‐picryl hydrazyl radical assay demonstrated that antioxidant activities of three flavonoids were inhibited significantly with α‐amylase. Meanwhile, the study reveals that hydroxyl on C′‐4, C′‐5, and C‐7 of flavonoids play an important role on the interaction of three flavonoids with α‐amylase. Also, SPR could be used as sensor for rapid screening inhibitors of α‐amylase and provide useful information for the application of C. indicum flavonoids in food and pharmaceutical area. [ABSTRACT FROM AUTHOR]

Intensive study of the metabolome during the Douchi fermentation can provide new knowledge for optimizing the fermentation process. In this work, the metabolic characterization throughout the fermentation of Mucor racemosus Douchi was investigated using gas chromatography with time‐of‐flight mass spectrometry. A total of 511 peaks were found, and 114 metabolites were identified. The fermentation process was clearly distinguished into two main phases by principal components analysis and orthogonal partial least squares‐discriminant analysis. All the samples in the score plots were within the 95% Hotelling T2 ellipse. Two separated clusters can be seen clearly in the score plot, which represents the two stages of fermentation: koji‐making (within 48 hr) and postfermentation (after 48 hr). Besides, clear separation and discrimination by both methods were found among different fermentation time within 15 days, while the discrimination cannot be found with more than 15 days of fermentation, indicating that the fermentation of Douchi was finished in 15 days. Due to the synergistic effect of protease and hydrolase accumulated in the early stage, proteins and other big molecular substances are rapidly hydrolyzed into a large number of small molecule components. However, the activity of enzymes decreased with the further fermentation, and some free amino acids were consumed in Maillard reaction. Therefore, there was no significant change in the content of small molecular substances after 15 days of fermentation. Furthermore, the levels of some metabolites such as alanine and lysine involved in the fermentation varied significantly throughout the processes. This study provides new insights for the metabolomics characteristics of Douchi fermentation. [ABSTRACT FROM AUTHOR]

It is difficult to produce southern stinky tofu, a famous traditional Chinese snack, at industry scale due to the complex composition of its brine. In this study, the fingerprints of organic volatile flavor compounds in the southern stinky tofu brine samples from five manufacturers were studied using headspace solid‐phase microextraction/gas chromatography–mass spectrometry (HS‐SPME/GC‐MS) with the aid of chemometric methods. The fingerprints were obtained by HS‐SPME/GC‐MS and analyzed with the time shift alignment method, Shannon entropy, correlation coefficient, and principal component analysis. The results show that the time shifts in the samples can be accurately corrected by the time shift alignment method despite unexpected interferences. The fingerprint information was evaluated by Shannon entropy, while the similarities and differences in the fingerprints were investigated by correlation coefficient. Moreover, the identification of stinky tofu manufacturers can be achieved by principal component analysis. The predominant volatile compounds in southern stinky tofu brines were indole, 3‐methylindole, phenol, and 4‐methylphenol. Therefore, the established fingerprinting of volatile compounds for the brines by combining HS‐SPME/GC‐MS with chemometric methods was a simple and reliable method. The fingerprints of organic volatile flavor compounds in the southern stinky tofu brine samples from five manufacturers were obtained by HS‐SPME/GC‐MS and analyzed with the time shift alignment method, Shannon entropy, correlation coefficient, and principal component analysis. [ABSTRACT FROM AUTHOR]

Liuyang Douchi is a kind of traditional fermented Aspergillus -type Douchi in China for excellent favor. However, studies on the microbial diversity and the characterization of predominate fungi of Liuyang Douchi are few. In present study, the Illumina HiSeq sequencing was performed to reveal the fluctuation characteristics of microbial diversity during fermentation. Results showed that Staphylococcus (33.86%), Staphylococcaceae_unclassified (27.39%) and Pediococcus (8.80%) were the dominated bacteria, while Petromyces (74.57%), Rhizopus (10.93%) and Penicillium (2.68%) were the most predominant fungi during entire fermentation period. Intriguingly, Petromyces was negatively correlated with Alternaria, Saccharomyces and Saccharomycetales_unclassified. Further, four non-aflatoxigenic Aspergillus flavus strains were first identified and isolated from Liuyang Douchi according to phylogenetic and macroscopic characteristics. These four Aspergillus flavus displayed high cellulase and protease activities, but weak lipase activity. This study could contribute to the quality control of Liuyang Douchi by providing an overview of the microbial diversity. • Staphylococcus and Pediococcus was the dominated bacteria in qu-making period and pile fermentation, respectively. • Petromyces were the predominant fungi in Douchi that was negative correlated with Alternaria and Saccharomyces. • Four Aspergillus flavus strains isolated from Douchi displayed high cellulase and protease activity. • No aflatoxin B1 was detected in these four strains in conditions provided. [ABSTRACT FROM AUTHOR]

The fission yeast pericentromere comprises repetitive sequence elements packaged into heterchromatin marked by histone H3K9 methylation and Swi6 binding. Transient disruption of Swi6 during S phase allows a period of RNA synthesis which programs the RNAi machinery to maintain histone methylation. However, Swi6 is also required for early replication timing. We show that not only Swi6 but also the chromodomain protein Chp1 are delocalized during S phase. Different from loss of swi6, mutations that disrupt histone methylation in the centromere, chp1Δ and clr4Δ, undergo early DNA replication. However, timing is modestly delayed in RNAi mutants dcr1Δ or rdp1Δ, while hrr1Δ mutants resemble swi6Δ in their replication delay. Finally, we show that recruitment of RNA polymerase II in the centromere occurs independently of replication. These different effects indicate that replication timing is not simply linked to histone methylation. [ABSTRACT FROM AUTHOR]

Citri Reticulatae Pericarpium (CRP), has been used in China for hundreds of years as a functional food and medicine. However, some short-age CRPs are disguised as long-age CRPs by unscrupulous businessmen in order to obtain higher profits. In this paper, a rapid and nondestructive method for the classification of different-age CRPs was established using portable near infrared spectroscopy (NIRS) in diffuse reflectance mode combination with appropriate chemometric methods. The spectra of outer skin and inner capsule of CRPs at different storage ages were obtained directly without destroying the samples. Principal component analysis (PCA) with single and combined spectral pretreatment methods was used for the classification of different-age CRPs. Furthermore, the data were pretreated with the PCA method, and Fisher linear discriminant analysis (FLD) with optimized pretreatment methods was discussed for improving the accuracy of classification. Data pretreatment methods can be used to eliminate the noise and background interference. The classification accuracy of inner capsule is better than that of outer skin data. Furthermore, the best results with 100% prediction accuracy can be obtained with FLD method, even without pretreatment. [ABSTRACT FROM AUTHOR]

The cover image is based on the ORIGINAL RESEARCH I An assessment of the interaction for three i Chrysanthemum indicum I flavonoids and -amylase by surface plasmon resonance i by Pao Li et al., https://doi.org/10.1002/fsn3.1349. Cover Credit: Cover image © Pao Li and Xia Liu Images. [Extracted from the article]

The cover image is based on the Original Research Fingerprints of volatile flavor compounds from southern stinky tofu brine with headspace solid‐phase microextraction/gas chromatography–mass spectrometry and chemometric methods by Pao Li et al., DOI: 10.1002/fsn3.943. [ABSTRACT FROM AUTHOR]

Measuring motor performance in individuals with intellectual disabilities (ID) is quite challenging. The objective of this study was to compare the motor performances of individuals with ID and those with typical development (TD) during soccer dribbling through video-based behavior-coded movement assessment along with a wearable sensor. A cross-sectional research design was adopted. Adolescents with TD (N = 25) and ID (N = 29) participated in the straight-line and zigzag soccer dribbling tests. The dribbling performance was videotaped, and the footage was then analyzed with customized behavior-coding software. The coded parameters were the time for movement completion, the number of kicks, blocks, steps, the number of times the ball went out of bounds, the number of missed cones, and the trunk tilt angle. Participants with ID exhibited significantly poorer performance and demonstrated greater variances in many time and frequency domain parameters. It also revealed that participants with ID kicked with both feet while dribbling, whereas those with TD mainly used the dominant foot. The present findings demonstrated how the ID population differed from their peers in lower-extremity strategic control. The customized video-based behavior-coded approach provides an efficient and effective way to gather behavioral data and calculate performance parameter statistics in populations with intellectual disabilities. [ABSTRACT FROM AUTHOR]

Color is one of the important indicators affecting the quality of fermented pepper sauces, and it is closely related to carotenoid composition. This study systematically analyzed the changes in carotenoids and related physiochemical indices during the fermentation of yellow lantern pepper sauce. The CIELab color values indicated that L* and C* displayed a significant decreasing trend during fermentation. After 35 days of fermentation, the total carotenoid content significantly reduced from 3446.36 to 1556.50 μg/g DW (p < 0.05), and the degradation rate was 54.84%. Among them, the total content of carotene decreased by 56.03% during fermentation, whereas the degradation rate of xanthophylls and their esters was 44.47%. According to correlation analysis, violaxanthin myristate and lutein played a pivotal role in L*, a *, b *, chroma (C*), and yellowness index (YI). Moreover, PCA analysis indicated that lactic acid and acetic acid were the important qualities affecting the stability of pigment in fermented yellow lantern pepper sauce, which might also be the inducement of the color change. This work gives additional information concerning the discoloration of yellow lantern pepper sauce during fermentation and provides theory evidence regulating and improving the sensory qualities of yellow lantern pepper sauce. [ABSTRACT FROM AUTHOR]

In this paper, a novel strategy of "pick the best of the best" was proposed for the nondestructive identification of different‐origin and adulterated Poria cocos with near‐infrared spectroscopy. First, various preprocessing methods were divided into three classes: baseline correction, scattering and trend correction, and scaling. The single preprocessing methods with the best predictions in each class were selected. Then, the selected preprocessing methods were combined in pairs according to three classes. The pair combination preprocessing methods with the best predictions and also better predictions than single methods were selected. Finally, the selected pair combination preprocessing method was combined with the methods in the unselected class. The three combination preprocessing methods with the best predictions and also better predictions than pair combination methods were selected as the final prediction. With this strategy, the optimized preprocessing combination can be obtained quickly, and the identification accuracy with principal component analysis method can be greatly improved. 0% identification accuracy of adulterated samples and 12.5% identification accuracy of different‐origin samples were obtained with the raw data. However, 100% accuracy of adulterated samples, 93.8% accuracy of calibration dataset, and 75% accuracy of validation dataset can be obtained with the novel strategy. The developed technology can be regarded as a simple, rapid, and accurate nondestructive identification method for different‐origin and adulterated samples, and has a broad application prospect in the future. [ABSTRACT FROM AUTHOR]

Aims: The aim of this study was to improve medication reconciliation and reduce the occurrence of duplicate prescriptions by pharmacists and physicians within 72 hours of hospital admission using an intelligent prescription system combined with the National Health Insurance PharmaCloud system to integrate the database with the medical institution computerized physician order entry (CPOE) system. Methods: This 2‐year intervention study was implemented in the geriatric ward of a hospital in Taiwan. We developed an integrated CPOE system linked with the PharmaCloud database and established an electronic platform for coordinated communication with all healthcare professionals. Patients provided written informed consent to access their PharmaCloud records. We compared the intervention effectiveness within 72 hours of admission for improvement in pharmacist medication reconciliation, increased at‐home medications documentation and decreased costs from duplicated at‐home prescriptions. Results: The medication reconciliation rate within 72 hours of admission increased from 44.0% preintervention to 86.8% postintervention (relative risk = 1.97, 95% confidence interval [CI]: 1.69–2.31; P < .001). The monthly average of patients who brought and took home medications documented in the CPOE system during hospitalization increased by 7.54 (95% CI 5.58–20.49, P = .22). The monthly average of home medications documented increased by 102.52 (95% CI 38.44–166.60; P = .01). Savings on the monthly average prescription expenditures of at‐home medication increased by US$ 2,795.52 (95% CI US$1310.41–4280.63; P < .01). Conclusion: Integrating medication data from PharmaCloud to the hospital's medical chart system improved pharmacist medication reconciliation, which decreased duplicated medications and reduced in‐hospital medication costs. [ABSTRACT FROM AUTHOR]

Mitochondrial dysfunction is an early feature of Alzheimer's disease (AD). Accumulated damaged mitochondria, which are associated with impaired mitophagy, contribute to neurodegeneration in AD. We show levels of Disrupted‐in‐schizophrenia‐1 (DISC1), which is genetically associated with psychiatric disorders and AD, decrease in the brains of AD patients and transgenic model mice and in Aβ‐treated cultured cells. Disrupted‐in‐schizophrenia‐1 contains a canonical LC3‐interacting region (LIR) motif (210FSFI213), through which DISC1 directly binds to LC3‐I/II. Overexpression of DISC1 enhances mitophagy through its binding to LC3, whereas knocking‐down of DISC1 blocks Aβ‐induced mitophagy. We further observe overexpression of DISC1, but not its mutant (muFSFI) which abolishes the interaction of DISC1 with LC3, rescues Aβ‐induced mitochondrial dysfunction, loss of spines, suppressed long‐term potentiation (LTP). Overexpression of DISC1 via adeno‐associated virus (serotype 8, AAV8) in the hippocampus of 8‐month‐old APP/PS1 transgenic mice for 4 months rescues cognitive deficits, synaptic loss, and Aβ plaque accumulation, in a way dependent on the interaction of DISC1 with LC3. These results indicate that DISC1 is a novel mitophagy receptor, which protects synaptic plasticity from Aβ accumulation‐induced toxicity through promoting mitophagy. [ABSTRACT FROM AUTHOR]

Acute brain injuries evoke various response cascades directing the formation of the glial scar. Here, we report that acute lesions associated with hemorrhagic injuries trigger a re-programming of oligodendrocytes. Single-cell RNA sequencing highlighted a subpopulation of oligodendrocytes activating astroglial genes after acute brain injuries. By using PLP-DsRed1/GFAP-EGFP and PLP-EGFP mem /GFAP-mRFP1 transgenic mice, we visualized this population of oligodendrocytes that we termed AO cells based on their concomitant activity of a stro- and o ligodendroglial genes. By fate mapping using PLP- and GFAP-split Cre complementation and repeated chronic in vivo imaging with two-photon laser-scanning microscopy, we observed the conversion of oligodendrocytes into astrocytes via the AO cell stage. Such conversion was promoted by local injection of IL-6 and was diminished by IL-6 receptor-neutralizing antibody as well as by inhibiting microglial activation with minocycline. In summary, our findings highlight the plastic potential of oligodendrocytes in acute brain trauma due to microglia-derived IL-6. [Display omitted] • Upon acute brain injuries, oligodendrocytes can activate astroglial genes • Oligodendrocytes can become astrocytes via the transitional AO cell status • Microglia-derived IL-6 drives the transition of oligodendrocytes to AO cells Bai et al. identify a subset of cells in mice with concomitant activation of astro- and oligo-dendroglial genes (termed AO cells), derived from oligodendrocytes upon acute brain injury. AO cells differentiate into astrocytes, oligodendrocytes, and oligodendrocyte precursors, and microglial-derived interleukin-6 promotes the transition of mature oligodendrocytes to AO cells. [ABSTRACT FROM AUTHOR]

Post-translational modifications of the RNA polymerase II C-terminal domain (CTD) coordinate the transcription cycle. Crosstalk between different modifications is poorly understood. Here, we show how acetylation of lysine residues at position 7 of characteristic heptad repeats (K7ac)—only found in higher eukaryotes—regulates phosphorylation of serines at position 5 (S5p), a conserved mark of polymerases initiating transcription. We identified the regulator of pre-mRNA-domain-containing (RPRD) proteins as reader proteins of K7ac. K7ac enhanced CTD peptide binding to the CTD-interacting domain (CID) of RPRD1A and RPRD1B proteins in isothermal calorimetry and molecular modeling experiments. Deacetylase inhibitors increased K7ac- and decreased S5-phosphorylated polymerases, consistent with acetylation-dependent S5 dephosphorylation by an RPRD-associated S5 phosphatase. Consistent with this model, RPRD1B knockdown increased S5p but enhanced K7ac, indicating that RPRD proteins recruit K7 deacetylases, including HDAC1. We also report autoregulatory crosstalk between K7ac and S5p via RPRD proteins and their interactions with acetyl- and phospho-eraser proteins. • RPRD proteins interact with the RNA Pol II CTD in an acetylation-dependent manner • RPRD CTD-interacting domain amide residues stabilize acetylated CTD heptads • KDAC inhibition enhances Pol II CTD K7 acetylation and reduces S5 phosphorylation • RPRD1B knockdown disrupts Pol II CTD deacetylase and CTD phosphatase activity Ali et al. uncover an intricate interplay between RNA Pol II CTD K7 acetylation and S5 phosphorylation in mammalian cells that is regulated by RPRD proteins. This finding highlights a mechanism that regulates the transition into transcription elongation that is unique to vertebrates. [ABSTRACT FROM AUTHOR]

This study optimized the headspace solid phase microextraction (HS-SPME) conditions for the analysis of the volatile flavor compounds of Chinese south stinky tofu brine by gas chromatography-mass spectrometry (GC-MS). The optimum HS-SPME conditions established were as follows: polar column CD-WAX, white 85 μm polyella extractor, extraction temperature 60 °C, equilibrium time 20 min, extraction time 40 min. Under these conditions, a total of 63 volatile flavor compounds in five stinky tofu brines were identified. The offensive odor of the stinky tofu may be derived from some of the volatile flavor compounds such as phenol, p-cresol, 3-methylindole, indole, acetic acid, propionic acid, isobutyric acid, n-butyric acid and 3-methylbutanoic acid. The volatile flavor substances data was examined by principal component analysis (PCA) to visualize the response patterns in the feature space of principal components (PC). PCA analysis results revealed that the Chengshifu brine (STB1) and Baise jingdian brine (STB4) are similar in PC 1, 2, and 3, and the two brines have a similar flavor. Results also indicate that the Huogongdian brine (STB2) and Wangcheng brine (STB3) can be grouped in the same class as they are similar in PC 3. However, PC 1, 2, and 3 of the Luojia brine (STB5) and other brands of brine are different as is the flavor. [ABSTRACT FROM AUTHOR]