Multiparameter flow cytometric and transcriptional analyis of CD20 positive T-cells in bone marrow in patients of multiple myeloma and monoclonal gammopathy of undetermined significance.

Introduction: CD20+ T-cells were described firstly in peripheral blood and later in bone marrow in patients with hematological tumors, and certain immune-mediated diseases. During our hematological diagnostic work, this peculiar subgroup of lymphocytes has been consistently observed associated with untreated monoclonal gammopathy of undetermined significance (MGUS) and myeloma (MM). Despite the expanding literature data, the exact function of CD20+ T cells remains unclear.

Guide to the structural characterization of protein aggregates and amyloid fibrils by CD spectroscopy.

Protein aggregation and amyloid formation are linked to numerous degenerative diseases, such as Alzheimer's or Parkinson's disease. Additionally, protein aggregation plays a crucial role in various biological processes, such as storage of molecules or cell signaling. Protein molecules can form a wide range of aggregates, from oligomers of different sizes to non-specific aggregates and highly ordered cross-β structured amyloid fibrils with diverse morphologies.

Study of Laurie tea processor black tea mixing fermentation using the simplex centroid design method.

Background: Broken black tea (BBT) is the most consumed black tea in the world. Laurie tea processor black tea (LTP-BT) is one of the most important categories of BBT. In this study, the fresh leaves of three tea plant cultivars including Golden Peony tea, Yunnandaye, and Fuding Dabai were blended to process LTP-BT using the simplex centroid design.

The unique aroma of ripened Pu-erh tea, Liupao tea and Tietban tea: Associated post-fermentation condition and dominant microorganism with key aroma-active compound.

Dark tea with a unique aroma is a particular type of tea. Post-fermentation is the key manufacturing process that forms a unique aroma, distinguishing dark tea from other types of tea. Different post-fermentation conditions may be the reason for forming unique aromas in various dark teas.