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Traditionally, the global spread of Japanese cuisine has been viewed as a result of twentieth-century Japanese emigration. This view, although fitting for many countries, is not helpful for analyzing the case of Iceland with its small Japanese community. Hence, the paper takes special interest in a recent study by James Farrer et al. (2019), who challenge the usual assumptions that Japan is the epicenter for spreading Japanese cuisine, and that key actors are Japanese. As will be demonstrated, not only migration, but also short-term movement of people is highly relevant to the Icelandic experience. Hence, the paper also pays attention to other types of mobilities, namely the "corporeal travel of people" and "the physical movement of objects" as defined by John Urry (2007). The study is mostly based on archival research and content analysis. The paper demonstrates, first, how Icelanders, rather than Japanese and other Asians, have played a leading role when it comes to introducing and spreading Japanese cuisine in Iceland, and second, how emphasis on Japanese authenticity has changed over time. [ABSTRACT FROM AUTHOR]

Coagulation factor XIII (FXIII) is an enzyme that strengthens hemostatic clots, and its deficiency can cause life-threatening bleeding. We immunized mice with human plasma-derived FXIII to generate monoclonal antibodies (mAbs) against the B subunit (FXIII-B), which stabilizes the A subunit (FXIII-A) of FXIII, and analyzed their properties. The epitopes of the seven mouse antihuman FXIII-B mAbs obtained were found to be the 3rd, 5th, 6th, 9th, and 10th Sushi domains. One of these mAbs, mAb 5–6C, recognized the 10th Sushi domain and inhibited the fibrin cross-linking reaction without affecting the amine incorporation activity of FXIII. We previously reported that the 10th Sushi domain is the site where FXIII-B binds to fibrin and functions to bring FXIII-A closer to the substrate fibrin. Except for mAb 5–6C, mouse mAbs with high yields were used to measure the amount of FXIII-B antigen by an immunochromatography test (ICT), which showed a high correlation with enzyme-linked immunosorbent assay–obtained results. In addition, we developed a prototype ICT to detect anti-FXIII-B autoantibodies using mAb 1–3C, which showed good results in measuring the amount of FXIII-B antigen. Thus, mouse mAbs may be useful for clinical applications. mAb 5–6C targeting the 10th Sushi domain may also be useful for inhibiting thrombosis progression when humanized as antibody medicines. [ABSTRACT FROM AUTHOR]

The "Functional interchangeability of Six Roots" also known as the "Six Roots being unrestraint" is according to thoughts regarding Tathagatagarbha in the Śūraṅgama Sūtra, rather than mysterious personal experience of Buddhist meditation. The true mind and the delusive mind are distinguished in the Śūraṅgama Sūtra. The true mind recognizes the world through six roots so that the six roots can be functionally exchangeable. Scholars represented by SuShi, Huang Tingjian, and Hui Hong not only identify thoughts of the True mind of Buddhism but also apply them to literary creation, overthrowing previous aesthetics and literary performances and giving rise to changes. First, seeing with the ears and listening with the eyes originate from descriptions of Guanyin Bodhisattva's enlightenment from hearing, whereby poets break through the limit of the eyes and ears. Second, burning incense, tasting tea, and admiring food become poetry themes. The emphases of those poems and essays are fantastic functions of the true mind. These changes are closely related to the new images of sages in their mind. [ABSTRACT FROM AUTHOR]

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. [ABSTRACT FROM AUTHOR]

The genus Aeromonas includes well-known pathogenic species for fishes and humans that are widely distributed in the aquatic environment and foods. Nowadays, one of the main issues related to wild Aeromonas isolates is their identification at the species level, which is challenging using classical microbiological and biomolecular methods. This study aims to test MALDI-TOF MS technology in the identification of Aeromonas strains isolated from n. 60 retail sushi and sashimi boxes using an implemented version of the SARAMIS software V4.12. A total of 43 certified Aeromonas strains were used to implement the SARAMIS database by importing the spectra obtained from their identification. The original SARAMIS version (V4.12) failed to recognize 62.79% of the certified strains, while the herein-implemented version (V4.12plus) allowed the identification of all the certified strains at least to the genus level with a match of no less than 85%. Regarding the sushi and sashimi samples, Aeromonas spp. was detected in n. 18 (30%) boxes. A total of 127 colonies were identified at the species level, with A. salmonicida detected as the most prevalent species, followed by A. bestiarum and A. caviae. Based on the results of the present study, we could speculate that MALDI-TOF technology could be a useful tool both for the food industry to monitor product contamination and for clinical purposes to make diagnoses effectively and quickly. [ABSTRACT FROM AUTHOR]

Fluorescence microscopy remains one of the single most widely applied experimental approaches in neuroscience and beyond and is continuously evolving to make it easier and more versatile. The success of the approach is based on synergistic developments in imaging technologies and fluorophore labeling strategies that have allowed it to greatly diversify and be used across preparations for addressing structure as well as function. Yet, while targeted labeling strategies are a key strength of fluorescence microscopy, they reciprocally impose general limitations on the possible types of experiments and analyses. One recent development that overcomes some of these limitations is fluorescence microscopy shadow imaging, where membranebound cellular structures remain unlabeled while the surrounding extracellular space is made to fluoresce to provide a negative contrast shadow image. When based on super-resolution STED microscopy, the technique in effect provides a positive image of the extracellular space geometry and entire neuropil in the field of view. Other noteworthy advantages include the near elimination of the adverse effects of photobleaching and toxicity in live imaging, exhaustive and homogeneous labeling across the preparation, and the ability to apply and adjust the label intensity on the fly. Shadow imaging is gaining popularity and has been applied on its own or combined with conventional positive labeling to visualize cells and synaptic proteins in their parenchymal context. Here, we highlight the inherent limitations of fluorescence microscopy and conventional labeling and contrast these against the pros and cons of recent shadow imaging approaches. Our aim is to describe the brief history and current trajectory of the shadow imaging technique in the neuroscience field, and to draw attention to its ease of application and versatility. [ABSTRACT FROM AUTHOR]

This study aimed to develop bioactive bi-layer edible films based on starch (primary layer) and LAB-fermented whey and/or mango pulp powder solutions (secondary layer). Bioactive bi-layer edible films were evaluated for their physical properties, mechanical properties, antioxidant capacity, and Lactobacillus rhamnosus availability for 28 days (4 and 20 °C). Selected bioactive bi-layer edible film was applied to sushi to evaluate its sensory acceptance. The results indicated that bi-layer edible films based on LAB-fermented whey/mango solutions presented a higher quantity of phenolic compounds (95.87–107.67 mg GAE/100 g) and higher antioxidant capacity (74.84–77.64%). In addition, the higher viability (106–107 CFU/g) of L. rhamnosus after edible film production was obtained in those formulated with whey. After the storage period, the antioxidant capacity of all edible films was significantly affected by the storage time, while edible films containing whey in their formulation and stored at 4 °C had a L. rhamnosus count higher than 6 log cycles, which is the minimum required threshold to exert its beneficial effects in humans. The sushi covered with the selected bi-layer edible film was well accepted by the consumers, showing acceptance values between "I like it" and "I like it much". Therefore, the developed bi-layer edible films can serve as an alternative for adding health-promoting compounds to sushi with an adequate sensory acceptance of the consumers. [ABSTRACT FROM AUTHOR]

Consumption of raw and mildly processed seafood, in the context of modern Western world eating trends, is recognized as a major driver for human fish-borne infections. However, these zoonoses and their unfamiliar risks remain neglected and underappreciated among European diagnosticians. In contemporary Europe anisakidosis is one of the most important fish-borne zoonoses. It is caused by ingesting the third-stage infective larvae of the nematode parasites that belong to the family Anisakidae. The case described herein, is an intestinal and ectopic form of anisakiosis (Anisakis spp.), causing symptoms of subacute abdomen and masquerading as an intraperitoneal malignancy. It is the first anisakidosis case reported in Greece, affecting a young patient who had been repeatedly exposed to the parasite by consuming homemade raw fish. Right hemicolectomy, omentectomy and excision of a descending colon nodule were uneventfully performed. The pathology report confirmed granulomatous tissue with eosinophilic infiltration and parasites that were morphologically and molecularly identified as Anisakis spp. Although challenging, acquiring an accurate diagnosis of anisakidosis can prevent unnecessary surgery, as the infection typically is self-resolving, and if treatment is deemed necessary, it can be limited to antiparasitic medication. However, in rare cases, extra-gastrointestinal migration of larvae can cause severe damage with practically unknown risks, posing a diagnostic and therapeutic dilemma. In such a clinical case scenario, surgical exploration can decisively contribute to a definitive diagnosis and early identification of intraabdominal complications necessitating surgical intervention. [ABSTRACT FROM AUTHOR]

This article probes the pressing query of how sushi restaurants are navigating sustainability challenges and identifies the principal elements aiding their adaptive measures. By employing a multi-dimensional "sustainable sushi" framework, the study evaluates the self-disclosed food sustainability measures of leading sushi restaurants internationally. The analysis reveals pivotal drivers facilitating the adoption of sustainable practices within these entities. Further, this work bridges a significant scholarly gap, incorporating the concept of food sustainability into the wider discourse of food studies, and offering a nuanced understanding of adaptive strategies in the culinary sector. [ABSTRACT FROM AUTHOR]

This column includes reflections on the UKSG 47th Annual Conference held April 8–10, 2024 in Glasgow, UK and reports on five sessions from the 2024 ER&L Annual Conference held March 3–6, 2024 in Austin, TX. The UKSG conference themes reported on include transitional agreements, artificial intelligence, and research integrity. The ER&L session topics cover e-resource staff challenges in the face of increasing & improving services, accessibility issues through the e-resource lifecycle, a multiple-perspective panel discussion on the journal ecosystem, benefits & lessons learned from a SUSHI implementation project, and Power BI as a tool for supporting collection data analysis. [ABSTRACT FROM AUTHOR]

The consumption of seaweed is on the rise in the Western world. Seaweeds may contain substantial amounts of iodine, and some species could serve as a potential dietary iodine source. However, limited data on the iodine content and in vivo bioavailability of iodine from seaweeds exist. The objective was to assess whether iodine from a meal consisting of sushi with nori, (Porphyra spp) and a wakame seaweed salad (Undaria pinnatifida) had similar bioavailability as a potassium iodide reference supplement of similar iodine content. A randomized 2 × 2 crossover trial (AB/BA model) was conducted in 20 healthy young women. One intervention arm consisted of a meal with sushi and wakame salad (231 μg iodine), and the other of potassium iodide (KI) supplement (225 μg iodine). Urinary iodine concentration (UIC) was measured at 11 different time points for 48 h after the interventions. The UIC increased after consumption of both the sushi and wakame meal and the KI supplement, but the median UIC was higher after ingestion of the KI supplement. The estimated bioavailability of iodine during the first 24 h was 75% from sushi with wakame and 97% from the KI supplement. The bioequivalence analyses confirmed that the KI supplement had higher estimated bioavailability than the sushi and wakame meal, however, with small margins. Our findings on iodine bioavailability imply that sushi and wakame could be potential iodine sources in the diet, which may be favorable for population groups at risk for iodine deficiency. However, further research is needed to account for the variability of iodine content in seaweeds by different locations and degree of processing, to assure that the iodine levels are stable and predictable for the consumers. [ABSTRACT FROM AUTHOR]

The consumption of sushi or poke has grown globally. However, this type of dish often contains raw fish or seafood; therefore, it can pose a microbial risk for consumers. This study deals with the occurrence of total and antibiotic-resistant coliform bacteria and enterococci in fish and seafood as well as sushi and poke bought from Slovak retail (restaurants and fast food). Total coliforms have ranged in sushi, poke samples and samples of fish and seafood from cooling counters from 0.6 to 5.1 log CFU/g. Ampicillin resistance has been predominantly observed in all types of samples. Tetracycline resistance was detected in 16% of all tested samples and gentamicin resistance in 13%. Total enterococci has been detected in 74% of sushi samples, 100% of poke samples and 62% of samples obtained from supermarkets. The majority of enterococci were resistant to ampicillin. Vancomycin resistance was observed in five samples. Forty-eight resistant coliforms were identified mainly as Enterobacter spp. and Klebsiella spp. Antibiotic-resistant isolates were predominantly resistant to gentamicin, chloramphenicol and tetracycline. In 13% of resistant isolates was detected efflux pumps overproduction, and in four isolates was detected the tetA resistance gene. Our results point to poor hygiene in some establishments. The prevention of the antibiotic-resistant bacteria spread would be in better stewardship and improved monitoring of sanitation. [ABSTRACT FROM AUTHOR]

A protuberant shape and sufficient volume are the most important parameters for total tongue reconstruction. The conventional pectoralis major myocutaneous (PMMC) flap undergoes collapse due to atrophy of the denervated muscle. In a new technique, this flap was rolled up like sushi to reshape the neotongue. This study explored the feasibility and effect of the 'sushi roll' technique for precise total functional reconstruction of the tongue using a PMMC flap. Thirty patients scheduled for total glossectomy and PMMC flap reconstruction were recruited. The sushi roll technique was performed in 15 patients and the conventional repair in 15 patients. Outcomes were compared between the two groups. The flap survived in all 30 patients. The sushi roll group showed superior results to the conventional group in terms of time to oral alimentation (P = 0.012) and decannulation (P = 0.041), as well as swallowing function (P = 0.032), speech intelligibility (P < 0.001), shape (P < 0.001), and quality of life score (P < 0.001) at 12 months. The innovative sushi roll technique uses a folding method that utilizes the length rather than the thickness and width of the flap to maintain the volume and protuberance of the neotongue, which results in acceptable function and improved quality of life. [ABSTRACT FROM AUTHOR]

The Arcobacter genus comprises a group of bacteria widely distributed in different habitats that can be spread throughout the food chain. Fluoroquinolones and aminoglycosides represent the most common antimicrobial agents used for the treatment of Arcobacter infections. However, the increasing trend of the antimicrobial resistance of this pathogen leads to treatment failures. Moreover, the test implementation and interpretation are hindered by the lack of reference protocols and standard interpretive criteria. The purpose of our study was to assess the antibiotic resistance pattern of 17 A. butzleri strains isolated in Central Italy from fresh vegetables, sushi, chicken breast, and clinical human samples to provide new and updated information about the antimicrobial resistance epidemiology of this species. Antimicrobial susceptibility testing was carried out by the European Committee on Antimicrobial Susceptibility Testing (EUCAST)'s disc diffusion method. All the strains were multidrug resistant, with 100% resistance to tetracyclines and cefotaxime (third generation cephalosporins). Some differences were noticed among the strains, according to the isolation source (clinical isolates, food of animal origin, or fresh vegetables), with a higher sensitivity to streptomycin detected only in the strains isolated from fresh vegetables. Our data, together with other epidemiological information at the national or European Union (EU) level, may contribute to developing homogeneous breakpoints. However, the high prevalence of resistance to a wide range of antimicrobial classes makes this microorganism a threat to human health and suggests that its monitoring should be considered by authorities designated for food safety. [ABSTRACT FROM AUTHOR]

We investigated the concentrations of halogenated flame retardants (HFRs), which include hexabromocyclododecanes (HBCDDs), polybrominated diphenyl ethers (PBDEs), and dechloranes and related compounds (DRCs), in 25 typical ready-made boxed sushi meals (each divided into seafood and non-seafood portions) using a developed simultaneous analytical method involving accelerated solvent extraction and gel permeation chromatographic separation. The developed method yielded good recoveries of surrogates (72-122 %). HBCDDs, PBDEs, and DRCs were detected in all seafood portions. While DRCs were also frequently detected in non-seafood portions, HBCDDs and PBDEs were hardly detected. The estimated dietary intakes of HBCDDs, PBDEs, and DRCs from boxed sushi meals were well below the corresponding health-based guideline values. In conclusion, our study suggests that the intake of HFRs from boxed sushi meals poses low concern for consumer health and that the developed simultaneous analytical method is highly useful for determining HFRs in seafood-based meals. [ABSTRACT FROM AUTHOR]

In Caenorhabditis elegans, rhythmic posterior body wall muscle contractions mediate the highly regular defecation cycle. These contractions are regulated by inositol-1,4,5-trisphosphate (InsP3) receptor-dependent Ca2þ oscillations in intestinal epithelial cells. Here, we find that mutations in dec-7, which encodes the nematode ortholog of the human Sushi domain-containing 2 protein (SUSD2), lead to an increase in InsP3 receptor-dependent rhythmic posterior body wall muscle contractions. DEC-7 is highly expressed in the intestinal epithelia and localizes to the cell-cell junction. The increase in rhythmic activity caused by the loss of dec-7 is dependent on the innexin gap junction protein INX-16. Moreover, DEC-7 is required for the clustering of INX-16 to the cell-cell junction of the intestinal epithelia. We hypothesize that DEC-7/SUSD2 regulates INX-16 activity to mediate the rhythmic frequency of the defecation motor program. Thus, our data indicate a critical role of a phylogenetically conserved cell-cell junction protein in mediating an ultradian rhythm in the intestinal epithelia of C. elegans. NEW & NOTEWORTHY The conserved complement group protein DEC-7/SUSD2 acts at the apical cell-cell junction of C. elegans intestinal epithelia to mediate gap junction protein organization and function to facilitate a Ca2þ wave-regulated ultradian behavior. [ABSTRACT FROM AUTHOR]

Awareness and intervention can reduce fraudulent labeling in seafood. Using a 10-year longitudinal study approach, DNA-based monitoring data reveals a lower sushi mislabeling in Los Angeles restaurants over time. This is in part attributed to implemented recommendations by restaurants of a local academia-industry-government outreach initiative launched in 2018, The Los Angeles Seafood Monitoring Project. We found mislabeling was 3-fold lower among project-partnering restaurants than other restaurants. This difference was statistically significant, illustrating the combination of project partnering and implementation of recommendations was most impactful on reducing mislabeling rates. Lastly, the study period includes the COVID19 global pandemic, which additional monitoring effort between 2019 and 2021 did not reveal any significant change in mislabeling rates. [ABSTRACT FROM AUTHOR]

Being a food product that contains perishable ingredients and involves a significant degree of manual handling during preparation, sushi is regarded as a potentially hazardous food, which may lead to foodborne disease outbreaks. In Portugal, consumption of takeaway sushi meals has strongly increased throughout the past few years; however, there is limited information regarding its compliance with food quality standards. Under this context, the present study aimed to evaluate the microbiological quality and safety of take-away ready-to-eat sushi meals in Lisbon, Portugal. Sixty-two samples were collected from different origins (restaurant and hypermarket), and each sample was tested for aerobic mesophilic microorganisms, Enterobacteriaceae, Escherichia coli, positive coagulase Staphylococci, presumptive Bacillus cereus count, as for detection of pathogenic microorganisms, such as Salmonella spp., Listeria monocytogenes and Vibrio parahaemolyticus, V. cholerae and V. vulnificus. Results revealed that 48.4% (30/62) were deemed unsatisfactory, 35.5% (22/62) were classified as borderline and only 16.1% (10/62) were considered satisfactory. Even though we did not detect the incidence of potentially pathogenic microorganisms in sushi, the presence of B. cereus and coagulase-positive Staphylococci was detected at unsatisfactory levels. Furthermore, significant differences between the place of origin (restaurant vs. hypermarket) and type of fish were also observed. Overall, the high number of samples classified with a level of microbiological quality “unsatisfactory” and “borderline” highlights the need to review good hygiene practices, as well as the quality of the raw materials used, to obtain a final product with a satisfactory quality and safety level.

This study aimed to develop bioactive bi-layer edible films based on starch (primary layer) and LAB-fermented whey and/or mango pulp powder solutions (secondary layer). Bioactive bi-layer edible films were evaluated for their physical properties, mechanical properties, antioxidant capacity, and Lactobacillus rhamnosus availability for 28 days (4 and 20 °C). Selected bioactive bi-layer edible film was applied to sushi to evaluate its sensory acceptance. The results indicated that bi-layer edible films based on LAB-fermented whey/mango solutions presented a higher quantity of phenolic compounds (95.87–107.67 mg GAE/100 g) and higher antioxidant capacity (74.84–77.64%). In addition, the higher viability (106–107 CFU/g) of L. rhamnosus after edible film production was obtained in those formulated with whey. After the storage period, the antioxidant capacity of all edible films was significantly affected by the storage time, while edible films containing whey in their formulation and stored at 4 °C had a L. rhamnosus count higher than 6 log cycles, which is the minimum required threshold to exert its beneficial effects in humans. The sushi covered with the selected bi-layer edible film was well accepted by the consumers, showing acceptance values between “I like it” and “I like it much”. Therefore, the developed bi-layer edible films can serve as an alternative for adding health-promoting compounds to sushi with an adequate sensory acceptance of the consumers.

CUB and Sushi Multiple Domains 1 (CSMD1), a tumour suppressor gene, encodes a large membrane-bound protein including a single transmembrane domain. This transmembrane region has a potential tyrosine phosphorylation site, suggesting that CSMD1 is involved in controlling cellular functions. Although the specific mechanisms of action for CSMD1 have not yet been uncovered, it has been linked to a number of processes including development, complement control, neurodevelopment, and cancer progression. In this review, we summarise CSMD1 functions in the cellular processes involved in the complement system, metastasis, and Epithelial mesenchymal transition (EMT) and also in the diseases schizophrenia, Parkinson's disease, and cancer. Clarifying the association between CSMD1 and the aforementioned diseases will contribute to the development of new diagnosis and treatment methods for these diseases. Recent studies in certain cancer types, e.g., gastric cancer, oesophageal cancer, and head and neck squamous cell carcinomas, have indicated the involvement of CSMD1 in response to immunotherapy. [ABSTRACT FROM AUTHOR]

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The consumption of sushi or poke has grown globally. However, this type of dish often contains raw fish or seafood; therefore, it can pose a microbial risk for consumers. This study deals with the occurrence of total and antibiotic-resistant coliform bacteria and enterococci in fish and seafood as well as sushi and poke bought from Slovak retail (restaurants and fast food). Total coliforms have ranged in sushi, poke samples and samples of fish and seafood from cooling counters from 0.6 to 5.1 log CFU/g. Ampicillin resistance has been predominantly observed in all types of samples. Tetracycline resistance was detected in 16% of all tested samples and gentamicin resistance in 13%. Total enterococci has been detected in 74% of sushi samples, 100% of poke samples and 62% of samples obtained from supermarkets. The majority of enterococci were resistant to ampicillin. Vancomycin resistance was observed in five samples. Forty-eight resistant coliforms were identified mainly as Enterobacter spp. and Klebsiella spp. Antibiotic-resistant isolates were predominantly resistant to gentamicin, chloramphenicol and tetracycline. In 13% of resistant isolates was detected efflux pumps overproduction, and in four isolates was detected the tetA resistance gene. Our results point to poor hygiene in some establishments. The prevention of the antibiotic-resistant bacteria spread would be in better stewardship and improved monitoring of sanitation.

Super-resolution fluorescence microscopy holds tremendous potential for discovery in neuroscience. Much of the molecular machinery and anatomic specializations that give rise to the unique and bewildering electrochemical activity of neurons are nanoscale by design, ranging somewhere between 1 nm and 1 lm. It is at this scale where most of the unknown and exciting action is and where cell biologists flock to in their dreams, but it was off limits for light microscopy until recently. While the optical principles of super-resolution microscopy are firmly established by now, the technology continues to advance rapidly in many crucial areas, enhancing its performance and reliability, and making it more accessible and user-friendly, which is sorely needed. Indeed, super-resolution microscopy techniques are nowadays widely used for visualizing immunolabeled protein distributions in fixed or living cells. However, a great potential of super-resolution microscopy for neuroscience lies in shining light on the nanoscale structures and biochemical activities in live-tissue settings, which should be developed and harnessed much more fully. In this review, we will present several vivid examples based on STED and RESOLFT super-resolution microscopy, illustrating the possibilities and challenges of nano-imaging in vivo to pique the interest of tech-developers and neurobiologists alike. We will cover recent technical progress that is facilitating in vivo applications, and share new biological insights into the nanoscale mechanisms of cellular communication between neurons and glia. [ABSTRACT FROM AUTHOR]