Therapy-induced senescent cancer cells contribute to cancer progression by promoting ribophorin 1-dependent PD-L1 upregulation.

Conventional chemotherapy- and radiotherapy-induced cancer senescence, which is characterized by poor proliferation, drug resistance, and senescence-associated secretory phenotype, has gained attention as contributing to cancer relapse and the development of an immunosuppressive tumor microenvironment. However, the association between cancer senescence and anti-tumor immunity is not fully understood. Here, we demonstrate that senescent cancer cells increase the level of PD-L1 by promoting its transcription and glycosylation.

Dietary Astragalus polysaccharides enhance potency of inactivated Pseudomonas plecoglossicida vaccine in large yellow croaker (Larimichthys crocea).

Dietary Astragalus polysaccharides (APS) get wide application in aquaculture due to their excellent immunoregulatory effects. However, little is known about the effects of dietary APS on vaccine potency in fish. In the present study, large yellow croakers (Larimichthys crocea) were injected with formalin-inactivated Pseudomonas plecoglossicida after APS feeding for 14 d and then challenged by live P.

Characterization of the key aroma compounds in cigar filler tobacco leaves from different production regions.

Cigar tobacco leaves exhibited distinct regional characteristics, and aroma compounds were the key substances determining the different style features of cigars. However, the differences in aroma characteristics and the mechanisms of key aroma compound synthesis have not been fully elucidated. This study collected filler tobacco leaves (FTLs) from 5 representative domestic and international production regions.

The impact of gradient variable temperature fermentation on the quality of cigar tobacco leaves.

Introduction: In order to enhance the quality of cigar tobacco leaves (CTLs), a gradient variable temperature fermentation approach was employed.

Methods: The temperature gradient demonstrated a gradual increase from low temperature (35 ± 2°C) to moderate temperature (45 ± 2°C), and then to high temperature (55 ± 2°C). Each temperature gradient underwent a 10-day fermentation process, resulting in a total duration of 30 days.