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Low power consumption and stable performance insensitive to power supply are highly required for field-effect transistors integrated in portable technologies. Here, we report a mechanism of bias-independent sub-60 mV/dec subthreshold swing (SS) in ballistic cold-source field-effect transistors (CS-FETs) for portable electronics. Our first-principles and quantum-transport simulations demonstrate that, in the ballistic-transport regime, the energy alignment of the number of conduction modes (NOCM) between the drain and source electrodes is critical to achieving bias-independent SS of C31/MoS2-based CS-FETs. By revealing the connection between NOCM and density of states (DOS), we propose a device model to demonstrate how similar slopes of the NOCM and DOS in the drain falling into the gate window can stabilize the SS of the devices under different bias. This study underscores the significance of drain DOS engineering in the design of bias-insensitive CS-FETs for portable electronic applications. [ABSTRACT FROM AUTHOR]

Tea polyphenol (TPs) oxidation caused by polyphenol oxidase (PPO) in manufacturing is responsible for the sensory characteristics and health function of fermented tea, therefore, this subject is rich in scientific and commercial interests. In this work, an in vitro catalysis of TPs in liquid nitrogen grinding of sun-dried green tea leaves by PPO was developed, and the changes in metabolites were analyzed by metabolomics. A total of 441 metabolites were identified in the catalyzed tea powder and control check samples, which were classified into 11 classes, including flavonoids (125 metabolites), phenolic acids (67 metabolites), and lipids (55 metabolites). The relative levels of 28 metabolites after catalysis were decreased significantly (variable importance in projection (VIP) > 1.0, p < 0.05, and fold change (FC) < 0.5)), while the relative levels of 45 metabolites, including theaflavin, theaflavin-3′-gallate, theaflavin-3-gallate, and theaflavin 3,3′-digallate were increased significantly (VIP > 1.0, p < 0.05, and FC > 2). The increase in theaflavins was associated with the polymerization of catechins catalyzed by PPO. This work provided an in vitro method for the study of the catalysis of enzymes in tea leaves. [ABSTRACT FROM AUTHOR]

To determine the risk factors for emergency endoscopic variceal ligation (EVL) failure in acute variceal bleeding (AVB). Data from 161 cirrhosis patients with oesophageal variceal bleeding who underwent emergency EVL treatment at the Second Hospital of Hebei Medical University from January 2018 to May 2021 were retrospectively analysed. Enrolled patients were divided into a successful treatment group and a failed treatment group. The variables studied were demographic, clinical, imaging, laboratory, and endoscopic data from the enrolled patients. Of the enrolled patients, 19 patients experienced emergency EVL failure. Of these patients, nine underwent emergency endoscopic treatment again, six patients were treated with a Sengstaken–Blakemore tube for haemostasis and endoscopic treatment, four patients received drug therapy. The presence of portal vein thrombosis (PVT) in the failure group was higher than that in the success group (p <.05). Active bleeding on endoscopy was associated with emergency EVL failure for patients with Child–Pugh class C (p <.05). Child–Pugh class C with active bleeding on endoscopy or the presence of PVT could increase the risk of emergency EVL failure. The patient's condition should be fully evaluated before emergency endoscopic treatment to reduce the risk of failure. [ABSTRACT FROM AUTHOR]

Aspergillus amstelodami A1 isolated from Pu-erh tea was inoculated in sterilized or unsterilized sun-dried green tea leaves to develop pure culture fermentation and enhanced fermentation (EF) of Pu-erh tea. The results showed that the content of tea polyphenols and five catechins in tea decreased significantly, and the content of thearubigins and theabrownins increased significantly after pure culture fermentation. Compared with natural fermentation, the levels of soluble sugars and theabrownins in EF were significantly higher, whereas the levels of gallic acid, (+)-catechin, (-)-epicatechin, (-)-epigallocatechin and caffeine were significantly lower; the scores of sensory evaluation including appearance, color of infusion, taste, aroma and infused leaves in EF were significantly higher; while the value of a* and b* of EF's tea infusion were higher and the value of L* was lower. A. amstelodami A1 didn't become the dominant fungi in EF, while the microbial communities in EF were different from those in NF. Therefore, the enhanced fermentation by inoculation of A. amstelodami A1 changed the chemical components of tea leaves through the synergistic effect with other microorganisms, therefore improving the sensory quality of Pu-erh tea. [ABSTRACT FROM AUTHOR]

The current study employed a combination of high-throughput sequencing and non-targeted metabolomics techniques to elucidate the changes in the quality, microbial communities, and metabolites throughout the fermentation process of traditional Midu Juanti , a traditional fermented meat product that originates from ethnic minority regions in southwestern China. The findings show that 22 dominant genera (7 bacterial and 15 fungal genera), with a relative abundance >1%, were successfully identified during the fermentation of Midu Juanti. Additionally, 979 metabolites were identified using the Human Metabolome Database (HMDB) annotation. Among these, lipids and lipid-like molecules constituted the largest proportion, followed by organic acids and their derivatives. Moreover, based on the variable importance in the projection (VIP) > 2 and P < 0.05, 60 differentially changed metabolites (DCMs) were identified. Meanwhile, the presence of Lactobacillus was positively correlated with 54 DCMs (P < 0.05, |r| > 0.5), including tryptophyl-threonine and (5R)-5-hydroxyhexanoic acid. Conversely, a negative correlation was observed between the presence of Monascus and these 54 DCMs (P < 0.05, |r| > 0.5). This study has the potential to enhance the processing theory of fermented meat products and establish a solid theoretical foundation for the control and enhancement of the quality of Midu Juanti. • Co-fermentation of plant derived and animal as raw materials of Midu Juanti. • The microbial community and metabolic characteristics of Midu Juanti was revealed. • Lactobacillus , Monascus and Pichia were dominant microorganisms in Midu Juanti. • The metabolic profile consists mainly of lipids and lipid-like molecules. • Lactobacillus , Monascus and Pichia showed strong correlation with metabolites. [ABSTRACT FROM AUTHOR]

Background: Portal hypertensive gastropathy (PHG) is often underestimated in clinical diagnosis. Gastrointestinal bleeding in cirrhosis of PHG accounts for approximately 10% of upper gastrointestinal bleeding. However, the relationship between PHG and gender, laboratory parameters, liver function and varices is still controversial. In the present study, we aimed to retrospectively evaluate the incidence of PHG and to explore the relationship between PHG and gender, laboratory parameters, liver function and varicose veins.Methods: A retrospective analysis of 325 patients with cirrhosis who underwent esophagogastroduodenoscopy (EGD) in the Department of Gastroenterology of the Second Hospital of Hebei Medical University from 1 January 2018 to 31 December 2020 was performed. The relationships among age, gender, laboratory parameters, Child-Pugh stage, oesophageal varices (EV), gastric varices (GV) and ascites with PHG were analysed with univariate and multivariate logistic regression.Results: The occurrence of PHG was significantly associated with gender, haemoglobin, platelet count, prothrombin time, albumin, Child-Pugh stage, EV, GV and ascites (P < 0.05). Furthermore, there was a positive correlation between the severity of PHG and the degree of EV, GV and ascites (P < 0.05). Multivariate logistic regression showed that albumin, EV and GV levels were independently associated with the occurrence of PHG.Conclusion: The incidence of PHG in cirrhosis was 87.4% in this study. The occurrence of PHG was related to gender, haemoglobin, platelet count, prothrombin time, albumin, Child-Pugh stage, EV, GV and ascites. Albumin, the degree of EV and GV are independent risk factors for the occurrence of PHG. [ABSTRACT FROM AUTHOR]

[Display omitted] • P. chrysogenum used in pure-culture and enhanced fermentation of Pu-erh tea. • 69 compounds in enhanced fermentation were significantly lower. • 40 compounds in enhanced fermentation were significantly higher. • Inoculation with P. chrysogenum changed the composition of the fungal community. • Inoculation with P. chrysogenum improved the sensory quality of Pu-erh tea. Developing an effective method to improve the quality of Pu-erh tea is of great scientific and commercial interest. In this work, Penicillium chrysogenum P1 isolated from Pu-erh tea was inoculated in sterilized or unsterilized sun-dreid green tea leaves to develop pure-culture fermentation (PF) and enhanced fermentation (EF) of Pu-erh tea. Spectrophotometry and high performance liquid chromatography determined that contents of free amino acids (FAA), total tea polyphenols and eight polyphenolic compounds in PF were significantly lower than these in non-inoculation control test (CK) (P < 0.05), whereas the contents of soluble sugars and theabrownins (TB) in PF were significantly higher (P < 0.05) than in CK. A total of 416 volatile compounds were detected by headspace solid-phase micro-extraction combined with gas chromatography-mass spectrometry. Comparison to CK, 124 compounds in PF were degraded or decreased significantly [Variable importance in projection [(VIP) > 1.0, P < 0.05, fold change (FC) < 0.5], whereas 110 compounds in PF were formed or increased significantly (VIP > 1.0, P < 0.05, FC > 2). Compared with normal fermentation (NF), the levels of gallic acid, (+)-catechin, (−)-epicatechin and 64 volatile compounds in EF were significantly lower (VIP > 1.0, P < 0.05, FC < 0.5), whereas the levels of FAA and 39 volatile compounds were significantly higher (VIP > 1.0, P < 0.05, FC > 2). Amplicon sequencing of fungal internal transcribed spacer 1 (ITS1) revealed that P. chrysogenum P1 didn't become the dominant fungus in EF; while the fungal communities in EF were different from those in NF, in that the relative abundances of Blastobotrys bambusae and P. chrysogenum in EF were higher, and the relative abundances of Aspergillus niger and Kluyveromyces marxianus in EF were lower. Overall, inoculation of P. chrysogenum in unsterilized sun-dreid green tea leaves changed the the fungal communities in fermentation of Pu-erh tea, and chemical compounds in fermented tea leaves, i.e., the levels of TB and the compounds responsible for the stale flavor, e.g., 2-amino-4-methoxybenzothiazole were increased, resulting in improvement of the sensory quality, including mellower taste and stronger stale flavor. [ABSTRACT FROM AUTHOR]

• Wuliangye-flavor liquor uses various grades of raw liquors with specific proportions. • 75 aroma components were identified by HS-SPME/LLME-GC–MS. • 13 differential aroma components were negatively correlated with G+ and aerobe. • Improving the utilization rate of raw liquors with medium and low quality. As the main raw material for commercial Wuliangye-flavor liquor, Wuliangye-flavor raw liquor (WFRL) plays an important role in the formation of flavor components. Aroma components and microbial community diversity of 4 WFRLs produced by the same fermenting cellar were investigated by headspace solid phase microextraction, liquid-liquid microextraction combined gas chromatography-mass spectrometry and phospholipid fatty acid fingerprint method. Correlations between aroma components and microbial community of WFRL were disclosed by multivariate statistical analysis techniques. Results indicated that a total of 75 aroma components were identified, including 39 esters, 11 alcohols, 9 acids, 7 aldehyde, 5 ketones and 4 others, whereas esters were dominant for the samples (67.49%). Meanwhile, Gram-positive bacteria (G+) and aerobe in the fermenting cellar increased gradually from top to bottom, compared with Gram-negative bacteria (G−), anaerobe and fungi showed the opposite trend. Furthermore, 4 WFRLs could be distinguished according to 13 differential aroma components (VIP > 1, P < 0.05). Whereas, the differential aroma components were positively correlated with G−, anaerobe and fungi, but negatively correlated with G+ and aerobe. In particular, 4 key esters including ethyl caproate, ethyl acetate, ethyl butyrate and ethyl lactate that determine the grade of WFRL were positively correlated with anaerobe and fungi. Therefore, the results can be used as a reference to understand the correlation between aroma components and microbial communities in different quality grades of WFRL. [ABSTRACT FROM AUTHOR]

In order to screen out the appropriate sterilization method for sun-dried green tea, six sterilization methods including irradiation sterilization, ultraviolet sterilization, microwave sterilization, high-pressure steam sterilization, pasteurization and ozone sterilization were used to treat sun-dried green tea, then total viable counts, biochemical composition and sensory evaluation of sun-dried green tea after sterilization were determined. The results showed that microorganisms in tea leaves were sterilized fully by methods of high-pressure steam sterilization and irradiation sterilization, 7.5 kGy irradiation sterilization had the least effect on the biochemical compositions of tea, only the contents of soluble sugar, catechin, flagellin, rutin and luteolin changing significantly (P<0.05). Meanwhile, sensory evaluation also confirmed that 7.5 kGy irradiation sterilization had the least effect on sensory quality of sun-dried green tea. In conclusion, the best sterilization method of sun-dried green tea was 7.5 kGy irradiation sterilization. [ABSTRACT FROM AUTHOR]

Coffee fermentation is crucial for flavor and aroma, as microorganisms degrade mucilage and produce metabolites. This study aimed to provide a basis for understanding the impact of microorganisms on Coffea arabica from Yunnan, China, during washed processing. The microbial community structure and differentially changed metabolites (DCMs) of C. arabica beans during washed processing were analyzed. The results indicated that the top five predominant microorganisms at the genera level were Achromobacter, Tatumella, Weissella, Streptococcus, and Trichocoleus for bacteria and Cystofilobasidium, Hanseniaspora, Lachancea, Wickerhamomyces, and Aspergillus for fungi. Meanwhile, the relative content of 115 DCMs in 36 h samples decreased significantly, compared to non-fermentation coffee samples (VIP > 1, p < 0.05, FC < 0.65), and the relative content of 28 DCMs increased significantly (VIP > 1, p < 0.05, FC > 1.5). Furthermore, 17 DCMs showed a strong positive correlation with microorganisms, and 5 DCMs had a strong negative correlation (p < 0.05, |r| > 0.6). Therefore, the interaction and metabolic function of microbiota play a key role in the formation of coffee flavor, and these results help in clarifying the fermentation mechanisms of C. arabica and in controlling and improving the quality of coffee flavor. [ABSTRACT FROM AUTHOR]

Koji is an important starter for rice shochu brewing and influences the rice shochu quality. Consequently, we studied the impacts of koji on the flavor compounds and sensory characteristics of rice shochu using molds Aspergillus kawachii SICC 3.917 (A-K), Aspergillus oryzae SICC 3.79(A-O), Aspergillus Niger CICC 2372 (A-N), Rhizopus oryzae CICC 40260 (R-O), and the traditional starter Qu (control). The effects of koji on the aroma components, free amino acids (FAAs), and overall sensory aspects of rice shochu were studied. These findings indicated that koji significantly affected the rice shochu's quality. The content of total FAAs in rice shochu A-K (30.586 ± 0.944 mg/L) and A-O (29.919 ± 0.278 mg/L) was higher than others. The content of flavor compounds revealed that the aroma of rice shochu with various koji varied greatly from the smells of alcohols and esters. Shochu A-O had a higher concentration of aroma compounds and it exhibited a strong aroma and harmonious taste compared with the others. This research using taste compounds, FAAs, flavor intensity, and partial least squares regression (PLSR) showed that shochu A-O appeared to possess the best sensory qualities, with elevated concentrations of alcohols and sweet FAAs and lesser concentrations of sour FAAs. Therefore, the A-O mold is promising for the manufacture of rice shochu with excellent flavor and sensory characteristics. [ABSTRACT FROM AUTHOR]

This study aimed to compare chemical compositions, antioxidant activities, and acetylcholinesterase inhibitory activities of coffee flowers (ACF) and coffee leaves (ACL) with green coffee beans (ACGB) of Coffea Arabica L. The chemical compositions were determined by employing high‐performance liquid chromatography–mass spectroscopy (HPLC–MS) and gas chromatography–mass spectroscopy (GC–MS) techniques. Antioxidant effects of the components were evaluated using DPPH and ABTS radical scavenging assays, and the ferric reducing antioxidant power (FRAP) assay. Their acetylcholinesterase inhibitory activities were also evaluated. The coffee sample extracts contained a total of 214 components identified by HPLC‐MS and belonged to 12 classes (such as nucleotides and amino acids and their derivatives, tannins, flavonoids, alkaloids, benzene, phenylpropanoids, and lipids.), where phenylpropanoids were the dominant component (>30%). The contents of flavonoids, alkaloids, saccharides, and carboxylic acid and its derivatives in ACF and ACL varied significantly (p <.05) compared to similar components in ACGB. Meanwhile, 30 differentially changed chemical compositions (variable importance in projection [VIP] > 1, p <.01 and fold change [FC] > 4, or <0.25), that determine the difference in characteristics, were confirmed in the three coffee samples. Furthermore, among 25 volatile chemical components identified by GC–MS, caffeine, n‐hexadecanoic acid, 2,2′‐methylenebis[6‐(1,1‐dimethylethyl)‐4‐methyl‐phenol], and quinic acid were common in these samples with caffeine being the highest in percentage. In addition, ACL showed the significantly highest (p <.05) DPPH radical scavenging capacity with IC50 value of 0.491 ± 0.148 mg/ml, and acetylcholinesterase inhibitory activity with inhibition ratio 25.18 ± 2.96%, whereas ACF showed the significantly highest (p <.05) ABTS radical scavenging activity with 36.413 ± 1.523 mmol trolox/g Ex. The results suggested that ACL and ACF had potential values as novel foods in the future. [ABSTRACT FROM AUTHOR]

[Display omitted] • Aspergillus luchuensis is a non-toxigenic fungus in fermentation of pu-erh tea. • The genome of A. luchuensis was sequenced and annotated. • Enzymes related to hydrolysis and O-methylation of phenolics were identified. • Knowledge of functions and mechanisms of A. luchuensis were advanced. Aspergillus fungi are extensively used in traditional food fermentation, so their functions, mechanisms, and safety risks are worth exploring. In this study, a dominant fungal strain (P1) was isolated from a fermented pu-erh tea and identified as A. luchuensis by phylogenetic analysis of fungal internally-transcribed spacer sequencing, partial β-tubulin and calmodulin genes. A pure-strain fermentation of tea leaves was developed, and tea compounds were analyzed by widely-targeted metabolomics, using high-performance liquid chromatography (HPLC) and liquid chromatography mass spectrometry (LC-MS). The mycotoxins, aflatoxin (B1, B2, M1 and M2), fumonisin B1 and B2, ochratoxin A, citrinin, were not detected in fermented tea leaves using methods in the National Standard of the Peoples' Republic of China. The genome of 36.60 Mb with 11,836 protein-coding genes was sequenced by PacBio sequencing and annotated. Expression of fungal genes during fermentation was analyzed by Illumina HiSeq 2500; genes encoding enzymes including glycoside hydrolases, phenolic acid esterases, laccases, tyrosinases, dehydrogenases, peroxidases, dioxygenases, monooxygenases, decarboxylases and O-methyltransferases were identified. These enzymes catalyze hydrolysis, oxidation, ring cleavage, hydroxylation, decarboxylation and O-methylation of phenolic compounds , significantly (p < 0.05) changing the phenolic compound composition. While, phenolic compounds were degraded through degradation of aromatic compounds pathways and xenobiotics biodegradation and metabolism pathways. These findings advance knowledge of the functions and mechanisms of action of Aspergillus in traditional food fermentation. [ABSTRACT FROM AUTHOR]

Wuliangye‐flavor liquor (WLFL), a specific Chinese traditional liquor, one of the major type of global distilled spirits, offers a unique flavor system acquired across thousands of years of development. Free amino acids (FAAs), as major health factors, are considered to be primarily derive from the hydrolysis of protein from the Zaopeis (ZPs) by microbial populations during fermentation. Here, we investigated the changes of microbial communities in ZPs and FAAs in raw liquor (RL) directly related ZPs from different ages of WLFL fermentation pits by phospholipid fatty acid fingerprint (PLFA) and high performance liquid chromatography method. Results indicated that the total PLFAs of 20‐ and 50‐year ZPs were significantly higher (p <.05) than 1‐ and 5‐year ZPs. Gram‐positive bacteria (G+), anaerobic bacteria, and fungi were dominant in the ZPs. Furthermore, the total of FAAs content was highly increased (p <.05) in RLs of aged fermentation pit (20‐ and 50‐year, 24.86–30.23 mg/g, 28.73–37.15 mg/g) compared with young (1‐ and 5‐year, 20.97–26.46 mg/g, 17.83–28.70 mg/g), while, the different ages of RLs could be distinguished according to 9 biomarkers of FAAs (Variable importance in projection, VIP >1; p <.05), including tyrosine, aspartic acid, leucine, glutamic acid, citrulline, alanine, proline, glycine, and valine. Particularly, the biomarkers of FAAs were positively correlated with gram‐negative bacteria (G−) and fungi, but negatively correlated with G+. This is the first report to uncover the microbial communities in zaopeis, free amino acids in RL, and their correlations for Wuliangye‐flavor raw liquor production. [ABSTRACT FROM AUTHOR]

• The chromatin of endodormant tea buds is more open than that of normal tea buds. • The genes refer to acclimatization and plant growth are more active during dormancy. • MADS-box TFs are key regulatory factors during bud dormancy in tea plants. • Endodormancy of tea bud is mediated by activation of SVP regulated by ABA and IAA. • Possible TF-mediated mechanism for regulating endodormancy release proposed. It is essential for tea plants (Camellia sinensis) to undergo bud endodormancy in order to survive winter and grow again the following spring. Molecular pathways underlying the release and break of endodormancy, however, remain unclear. Accessible chromatin regions play a crucial role in precise gene expression regulation. Here, we profiled the chromatin accessibility and transcriptional features of transcription factors (TFs) using ATAC- and RNA-seq technologies. We revealed dynamic changes during bud dormancy break in tea plants and detected open chromatin regions and TF binding sites. Numerous transcripts associated with open chromatin regions were found to exhibit dormant-preferential expression among TF-target genes. We focused on several crucial TF motifs, including MADS-box, AP2EREBP, bZIP, MYB, bHLH, E2FDP, REMB3, TCP, and G2-like factors, that were enriched in open chromatin regions at different budbreak stages, and predicted networks of TF-target genes. Then, we used qRT-PCR to investigate the expression patterns of budbreak-related genes.We found a set of differentially regulated peaks of MADS-box TFs and related genes enriched in plant hormone signal transduction pathway, photosynthesis, secondary metabolism, plant-pathogen interaction functions. Correlation analysis with the phytohormones abscisic acid and indole-3-acetic acid also provided details of the regulation network. Moreover, we identified the core TFs (SVP, CO, AP1, SOC, ABI, CBF, FRUITFULL, and ULTRAPETALA) of several pathways related to budbreak, providing the guideposts for future study. [Display omitted] [ABSTRACT FROM AUTHOR]