Synergistic effect of proanthocyanidins and cefquinoxime sulfate on methicillin-resistant Staphylococcus aureus.

To address the severe problem of methicillin-resistant Staphylococcus aureus (MRSA) resistance, this study identified a single component from traditional Chinese medicine that, when used in combination with existing antibiotics, enhances the therapeutic efficacy of the antimicrobial drugs. Using the micro broth dilution method and the checkerboard dilution method, susceptibility tests were conducted on ten commonly used β-lactam antibiotics against eleven strains of MRSA. It was found that cefquinome sulfate exhibits synergistic activity with PROs.

Fish scale gelatin/diatom biosilica composite hemostasis sponge with ultrafast dispersing and in situ gelation for hemorrhage control.

Rapid control of hemorrhage is vital in first-aid and surgery. As representative of emergency hemostatic materials, inorganic porous materials achieve rapid hemostasis through concentrating protein coagulation factors by water adsorption to accelerate the coagulation reaction process, however their efficacy is often limited by the insufficient contact of material with blood and the lack of blood clot strength. Herein, we report an ultrafast dispersing and in situ gelation sponge (SG/DB) based on anchoring interface effect for hemorrhage control using freeze drying method after mixing fish scale gel (SG) and tert-butyl alcohol (TBA) pre-crystallized diatom biosilica (DB).

Characterizing Surface Deformation of the Earthquake-Induced Daguangbao Landslide by Combining Satellite- and Ground-Based InSAR.

The Daguangbao landslide (DGBL), triggered by the 2008 Wenchuan earthquake, is a rare instance of super-giant landslides globally. The post-earthquake evolution of the DGBL has garnered significant attention in recent years; however, its deformation patterns remain poorly characterized owing to the complex local topography. In this study, we present the first observations of the surface dynamics of DGBL by integrating satellite- and ground-based InSAR data complemented by kinematic interpretation using a LiDAR-derived Digital Surface Model (DSM).

High-Pressure Treatment in Combination with Reduced Sodium for Improving the Physicochemical Properties and Sensory Qualities of Pork Gels.

High-pressure treatment was utilized in this study to produce high-quality, reduced-sodium pork gels with desirable texture and sensory properties, addressing the challenge of maintaining quality in low-sodium meat products to meet health-conscious consumer demands. High-pressure treatment applied within the range of 150-200 MPa significantly reduced cooking loss while maintaining moisture content and provided an ideal network structure for reduced-sodium pork gels. High-pressure treatment at up to 100-200 MPa, in combination with added sodium chloride and sodium polyphosphate, was evaluated for its effects on gel texture, with results indicating that high-pressure treatment significantly improved breaking stress (increased by 10.