Publications by authors named "Qi-Qi Guo"
Metatranscriptomic analysis reveals the diversity of RNA viruses in ticks in Inner Mongolia, China.
PLoS Negl Trop Dis
December 2024
Article Synopsis
- - Ticks are a major vector for diseases like Lyme disease and tick-borne encephalitis in China, prompting researchers to study the variety and spread of viruses they carry in Inner Mongolia from March 2021 to May 2023.
- - Through advanced sequencing methods, the study identified 20 RNA viruses from eight families, including several that can infect humans, with Ixodes persulcatus being the tick species with the highest viral diversity.
- - The research highlights significant regional differences in the presence of these viruses and the complexities of coinfection among different tick species, emphasizing the need for ongoing surveillance of tick-borne diseases.
Ticks are important vectors of zoonotic diseases and play a major role in the circulation and transmission of many rickettsial species. The aim of this study was to investigate the carriage of Candidatus Rickettsia tarasevichiae (CRT) in a total of 1168 ticks collected in Inner Mongolia to elucidate the potential public health risk of this pathogen, provide a basis for infectious disease prevention, control and prediction and contribute diagnostic ideas for clinical diseases that present with fever in populations exposed to ticks. A total of four tick species, Haemaphysalis concinna (n = 21), Dermacentor nuttalli (n = 122), Hyalomma marginatum (n = 148), and Ixodes persulcatus (n = 877), were collected at nine sampling sites in Inner Mongolia, China, and identified by morphological and molecular biological methods.
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- Hong Qu glutinous rice wine (HQGRW) is made from glutinous rice and traditional fermentation starter, but it has high bitterness and umami flavors that many consumers dislike.
- This study compared the microbial communities and amino acid content in HQGRW made with three types of Hong Qu starters: black Wuyi, red Wuyi, and Gutian, using advanced sequencing technologies and chromatography.
- Results indicated differences in microbial dynamics among the starters, with certain microbes linked to increased bitter and umami amino acids, providing insights into fermentation processes and how to potentially improve wine flavors.