RNA splicing: a split consensus reveals two major 5' splice site classes.

The established consensus sequence for human 5' splice sites masks the presence of two major splice site classes defined by preferential base-pairing potentials with either U5 snRNA loop 1 or the U6 snRNA ACAGA box. The two 5' splice site classes are separable in genome sequences, sensitized by specific genotypes and associated with splicing complexity. The two classes reflect the commitment to 5' splice site usage occurring primarily during 5' splice site transfer to U6 snRNA.

Use of Practices to Reduce of Sudden Unexpected Infant Death among Caregivers of Opioid Exposed Newborns.

Objectives: Sudden unexpected infant death (SUID) occurs disproportionately among opioid exposed newborns (OENs) compared to those unexposed. The extent that primary caregivers of OENs adhere to SUID-reducing infant care practices is unknown. We examined rates of SUID-reducing practices (smoking cessation, breastfeeding, and safe sleep [supine sleep, room-sharing not bed-sharing, nonuse of soft bedding or objects]) in a pilot sample of caregivers of OENs.

Deprescribing in Older Adults With Type 2 Diabetes: Associations With Patients' Perspectives: The Diabetes and Aging Study.

Background: Little is known about how patients' preferences, expectations, and beliefs (jointly referred to as perspectives) influence deprescribing. We evaluated the association of patients' self-reported perspectives with subsequent deprescribing of diabetes medications in older adults with type 2 diabetes.

Methods: Longitudinal cohort study of 1629 pharmacologically treated adults ages 65-100 years with type 2 diabetes who received care at Kaiser Permanente of Northern California (KPNC) and participated in the Diabetes Preferences and Self-Care survey (2019).

Bottle Aging of Smoke-Affected Wines: Changes in Smoke Flavor and Chemical Composition.

Winegrapes exposed to environmental wildfire smoke during ripening can be identified through analysis of volatile phenols and phenolic glycosides. While elevated concentrations of these smoke marker compounds in grapes have been shown to be predictive of composition and smoke flavor in young wines, recent research has demonstrated that not every wine produced from smoke-exposed grapes will inevitably have discernible smoke flavor when assessed as young wine 6 weeks after bottling. This is supported by anecdotal reports from wine producers that wines that do not appear noticeably smoky when young become noticeably smoky during aging.