Publications by authors named "Kun Chai"

TIMP-1 (Tissue Inhibitor of Metalloproteinases-1) is a protein involved in regulating extracellular matrix (ECM) degradation. It is recognized as a significant biomarker for cancer diagnosis. This study aimed to develop and characterize a single-stranded DNA (ssDNA) aptamer targeting human TIMP-1 protein with high affinity and specificity.

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A high-quality reference genome is indispensable for resolving biologically essential traits. is a dioecious plant. A complete reference genome will be crucial for understanding their sex evolution and important biological characteristics, such as aerial roots, mutualistic symbiosis with ficus-wasps, and fruiting from old stems.

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Oolong tea has gained great popularity in China due to its pleasant floral and fruity aromas. Although numerous studies have investigated the aroma differences across various tea cultivars, the genetic mechanism is unclear. This study performed multiomics analysis of three varieties suitable for oolong tea and three others with different processing suitability.

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Article Synopsis
  • Tea is an ancient crop with diverse flavors, but the genetic traits affecting its cultivation are not well understood.
  • This study presents a comprehensive pangenome of 22 elite tea cultivars, revealing how recent genetic changes influence traits like leaf color and bud flush timing.
  • The research enhances understanding of tea's genetic makeup, improving future breeding efforts by linking genetic variants to flavor profiles.
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In plants, 5mC DNA methylation is an important and conserved epistatic mark involving genomic stability, gene transcriptional regulation, developmental regulation, abiotic stress response, metabolite synthesis, etc. However, the roles of 5mC DNA methylation modification (5mC methylation) in tea plant growth and development (in pre-harvest processing) and flavor substance synthesis in pre- and post-harvest processing are unknown. We therefore conducted a comprehensive methylation analysis of four key pre-harvest tissues (root, leaf, flower, and fruit) and two processed leaves during oolong tea post-harvest processing.

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Specialized metabolites not only play important roles in biotic and abiotic stress adaptation of tea plants ( (L.) O. Kuntze) but also contribute to the unique flavor of tea, the most important nonalcoholic beverage.

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