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AES(Airborne Electronic Suits)are carried within specific structures of military aircrafts, which constitute the relevant EMP/EMH(Electromagnetic Protection/Electromagnetic Hardening) characteristics for the AES. For military aircrafts, the EMP/EMH characteristics of aircraft structures have a great impact on the AES,so the EMP/EMH characteristics of aircraft structures is one of the important parts of its operational integrity. The concept of EMP/EMH is elaborated from perspectives of both the EMC(Electromagnetic Compatibility) and the EW(Electromagnetic Warfare), and the concept of electromagnetic reinforcement/hardening is introduced. It is pointed out that the EMP/EMH of aircraft structures needs to consider both engineering technology and military operations. Then, in order to improve the operational integrity of airborne electronic equipment, based on the analysis of typical electromagnetic threats, the EMP/EMH characteristics and electromagnetic damage mechanisms of aircraft structures are analyzed from the perspective of aircraft structures. Several typical electromagnetic protection measures are proposed for aircraft structures from the perspectives of electromagnetic protection and electromagnetic hardening.

Panax japonicus C. A. Meyer is renowned for its significant therapeutic effects and is commonly used worldwide. Its active ingredients, triterpenoid saponins, show variation in content among different tissues. The tissue-specific distribution of saponins is potentially related to the expression of vital genes in the biosynthesis pathway. In this study, the contents of five saponins (ginsenoside Ro, chikusetsusaponin IV, chikusetsusaponin IVa, ginsenoside Rg1, and ginsenoside Rb1) in three different tissues were determined by HPLC. Transcriptome sequencing analysis identified differentially expressed genes (DEGs) involved in triterpenoid saponin biosynthesis, highlighting significant correlations between saponin contents and the expression levels of 10 cytochrome p450 monooxygenase (CYP) and 3 UDP-glycosyltransferase (UGT) genes. Cloning, sequencing, and prokaryotic expression of UGT genes confirmed the molecular weights of UGT proteins. Gene sequence alignment and phylogenetic analysis provided preliminary insights into UGT gene functions. Meanwhile, the function of one UGT gene was characterized in the yeast. These findings advance our understanding of the triterpenoid saponin biosynthesis in P. japonicus and support future research in traditional Chinese medicine (TCM) and synthetic biology. [ABSTRACT FROM AUTHOR]

The myofibrillar protein (MP) of duck meat is prone to excessive oxidation during thermal processing, resulting in a decline in its overall quality. In this paper, the effect of shikimic acid on the oxidative structure of duck muscle fibrin was studied. The findings showed that, at a mass ratio of 1:50,000 (g/g) between shikimic acid and MP, the carbonyl content of MP was reduced by 74.20%, while the sulfhydryl content was increased by 73.56%. MP demonstrated the highest denaturation temperature, whereas its thermal absorption was the lowest. The percentage of α-helixes and β-sheets increased by 16.72% and 24.74%, respectively, while the percentage of irregular structures decreased by 56.23%. In addition, the surface hydrophobicity index of MP exhibited a significant decrease (p < 0.05), while there was a significant increase in its free radical-scavenging ability (p < 0.05). Molecular fluorescence spectrum analysis showed that shikimic acid could bind to MP, altering the internal environment of MP and enhancing its thermal stability. FTIR analysis showed that shikimic acid could enhance the distribution of protein particle sizes by reducing irregular structures, the proportion of β-rotation, and the degree of protein aggregation. It is hoped that this research can offer scientific support for improving meat processing technology. [ABSTRACT FROM AUTHOR]

The sous‐vide technique is increasingly used to improve the quality of poultry meat; the study aimed to compare the quality of traditional and sous‐vide marinated (SVM) duck drumsticks by analyzing the sensory‐related, nutritional, storage‐related, and in vitro digestive‐related quality of duck meat. The results showed that the sensory quality scores of color, odor, and appearance, L* and a* values of duck drumsticks in SVM group were significantly increased compared with the traditional marinated (TM) group (t‐test, p < 0.05, the same below), and the b* values on the outside and inside of duck drumsticks were decreased by 22.47% and 38.04%, respectively. Compared with TM group, hardness, springiness, chewiness, adhesion, cohesion, and resilience of duck drumsticks in SVM group decreased by 43.32%, 29.52%, 65.08%, 62.35%, 20.23%, and 30.33%, respectively. The moisture content and total fat content of duck drumsticks in SVM group were significantly higher than those in TM group (p < 0.05), and the protein loss, total volatile basic nitrogen, and thiobarbituric acid reactive substances values were decreased by 61.4%, 25.86%, and 20.45%, respectively. The results of in vitro digestion experiments showed that the content of free sulfhydryl groups of duck drumsticks in SVM group was significantly increased (p < 0.05), and the contents of Schiff base and carbonyl groups were significantly decreased compared with the TM group (p < 0.05). In conclusion, the SVM technology could significantly improve the sensory‐related qualities, reduce the loss of nutrients, and improve the storage‐related qualities of duck drumsticks. This study provided theoretical reference for the high‐value application of SVM technology in duck meat. [ABSTRACT FROM AUTHOR]

In this study, "Honghu White Lotus", "Red Lotus (HH)", "Hunan Cunshan Lotus (CS)", "Wuyi Xuanlian", "Space Lotus 36", "Fujian Jianning White Lotus (JB)", "Jiangsu Yangzhou Lotus (JY)", and "Suzhou Dongshan Lotus" were selected as experimental subjects. The lotus seed flesh and lotus plumule of each cultivar were selected for nutritional quality and functional active substance analyses. Comparing different cultivars of lotus seeds, the protein and crude fat contents of JY flesh were the highest at 65.59 mg/g and 13%, respectively. The VC content of JB flesh and lotus plumule is the highest at 41.56 mg/g and 204.29 mg/g, respectively. JB flesh has the lowest soluble sugar content, at 17.87 mg/g, while HB's lotus plumule and flesh have the highest content, at 33.67 mg/g and 29.62 mg/g, respectively. There was no significant difference in the crude fat content of the flesh and lotus plumule among the eight cultivars. TK flesh and lotus plumule have the highest amylose content, at 23.67 mg/g and 76.81 mg/g, respectively. Among them, the total starch content of JB (476.17 mg/g) was relatively high, whereas its amylose content was only 26.09 mg/g. Lower amylose content makes it less prone to aging. The total phenolic and flavonoid contents of the JY lotus plumule were the highest, at 18.64 and 21.04 mg/g, respectively. The alkaloid content of CS, HH, and JY was relatively high at 20.01, 19.29, and 18.68 mg/g, respectively. These can provide a consultation for the estimation and processing of the nutritional quality of different lotus seeds. [ABSTRACT FROM AUTHOR]

This study investigated the impact of variety and harvest time on the visual appearance, nutritional quality, and functional active substances of six lotus root cultivars: "Xinsanwu", "Wuzhi No. 2", "Baiyuzhan", "Huaqilian", "Elian No. 6", and "Elian No. 5". Samples were collected monthly from December 2023 to April 2024. A nutrient analysis revealed a decrease in the water content with a delayed harvest. The total soluble solids and soluble sugar content peaked towards the end and middle-to-late harvest periods, respectively. Starch levels initially increased before declining, while the soluble protein exhibited a triphasic trend with an initial rise, a dip, and a final increase. The vitamin C (Vc) content varied across cultivars. Functional active substances displayed dynamic changes. The total phenolics initially decreased, then increased, before ultimately declining again. The total flavonoid content varied by both cultivar and harvest time. The phenolic acid and flavonoid content mirrored the trends observed for total phenolics and total flavonoids. Gastrodin was the most abundant non-flavonoid compound across all varieties. "Wuzhi No. 2" and "Baiyuzhan" displayed higher levels of functional active substances and starch, while the Elian series and "Xinsanwu" cultivar exhibited a greater content of Vc, soluble sugar, and soluble protein. Specific harvest periods yielded optimal results: "Wuzhi No. 2" (H1 and H5), "Huaqilian" (H2), and "Baiyuzhan" (H3 and H4) demonstrated a high nutrient and functional active substance content. Overall, the lotus roots harvested in period H4 achieved the highest score. Overall, this study provides the foothold for the rapid identification of superior lotus root cultivars and the valorization of lotus root by-products via advanced processing methods. Additionally, it offers valuable insights for market participants and consumers to select optimal varieties and harvest times based on their specific needs. [ABSTRACT FROM AUTHOR]

DNA is commonly employed as a substrate for the building of artificial logic networks due to its excellent biocompatibility and programmability. Till now, DNA logic circuits are rapidly evolving to accomplish advanced operations. Nonetheless, nowadays, most DNA circuits remain to be disposable and lack of field programmability and thereby limits their practicability. Herein, inspired by the Configurable Logic Block (CLB), the CLB‐based erasable field‐programmable DNA circuit that uses clip strands as its operation‐controlling signals is presented. It enables users to realize diverse functions with limited hardware. CLB‐based basic logic gates (OR and AND) are first constructed and demonstrated their erasability and field programmability. Furthermore, by adding the appropriate operation‐controlling strands, multiple rounds of programming are achieved among five different logic operations on a two‐layer circuit. Subsequently, a circuit is successfully built to implement two fundamental binary calculators: half‐adder and half‐subtractor, proving that the design can imitate silicon‐based binary circuits. Finally, a comprehensive CLB‐based circuit is built that enables multiple rounds of switch among seven different logic operations including half‐adding and half‐subtracting. Overall, the CLB‐based erasable field‐programmable circuit immensely enhances their practicability. It is believed that design can be widely used in DNA logic networks due to its efficiency and convenience. [ABSTRACT FROM AUTHOR]

Background: Trapa bispinosa shells (TBs) and its flesh (TBf) have been recognized for their medicinal properties, including antioxidant, antitumor, and immunomodulatory effects. Despite these benefits, TBs are often discarded as waste material, and their applications remain to be further explored. Methods: In this study, we optimized the solid-state fermentation process of Ganoderma sinense (GS) with TBs using a response surface experiment methodology to obtain the fermented production with the highest water extract rate and DPPH free radical scavenging activity. We prepared and characterized pre-fermentation purified polysaccharides (P1) and post-fermentation purified polysaccharides (P2). Alcoholic extracts before (AE1) and after (AE2) fermentation were analyzed for active components such as polyphenols and flavonoids using UPLC-QTOF-MS/MS (ultra-performance liquid chromatography–quadrupole time-of-flight tandem mass spectrometry). Mouse macrophages (RAW 264.7) were employed to compare the immune-stimulating ability of polysaccharides and the antioxidant activity of AE1 and AE2. Results: Optimal fermentation conditions comprised a duration of 2 days, a temperature of 14 °C, and a humidity of 77%. The peak water extract yield and DPPH free radical scavenging rate of the water extract from TBs fermented by GS were observed under these conditions. The enhanced activity may be attributed to changes in the polysaccharide structure and the components of the alcoholic extract. The P2 treatment group indicated more secretion of RAW 264.7 cells of NO, iNOS, IL-2, IL-10, and TNF-α than P1, which shows that the polysaccharides demonstrated increased immune-stimulating ability, with their effect linked to the NF-кB pathway. Moreover, the results of the AE2 treatment group indicated that secretion of RAW 264.7 cells of T-AOC and T-SOD increased and MDA decreased, which shows that the alcoholic extract demonstrated enhanced antioxidant activity, with its effect linked to the Nrf2/Keap1-ARE pathway. Conclusions: Biphasic fermentation of Trapa bispinosa shells by Ganoderma sinense could change the composition and structure of the polysaccharides and the composition of the alcoholic extract, which could increase the products' immunomodulatory and antioxidant activity. [ABSTRACT FROM AUTHOR]

In order to explore the impact of raw materials and heat treatment on the processing quality of lotus root whole powder, different varieties and different growth periods of lotus root were selected, and the effects of steam heating at 100 $ and 120 $ on product color, sugar content, digestion characteristics, thermodynamic properties and gelatiniza- tion characteristics were investigated. The results revealed variations in nutrient composition and digestive characteristics among different cultivars and growth stages of lotus root. Heat treatment led to changes in the qualities of whole powder. Especially, total starch content decreased by 2.48%-18.41%, with an increase in the ratio of fast digestible starch by 19.06%-34.56%, slow digestible starch by 28.66%-57.70%, while resistant starch decreased by 48.56%-87.21%. Digestion patterns for saccharides altered significantly, resulting in a rise in total release amount of reducing sugar by 14.05% -93.78%. The initial, peak and termination temperatures of gelatinization significantly decreased (P<0.05), and the valley viscosity and final viscosity of high pressure heating powder also significantly decreased (P<0.05). Heat treatment significantly influenced nutritional characteristics and flushing characteristics of lotus root powder; these findings can serve as valuable references for controlling its processing quality: [ABSTRACT FROM AUTHOR]