Identification of key genes associated with oxidative stress in ischemic stroke via bioinformatics integrated analysis.

Background: Ischemic stroke (IS) is a common cerebrovascular disease. Although the formation of atherosclerosis, which is closely related to oxidative stress (OS), is associated with stroke-related deaths. However, the role of OS in IS is unknown.

Long-term and seasonal evaluation on environmental microbiology and water quality of Shanmei reservoir in southeast China.

As a crucial source of potable water, the quality of water in Shanmei reservoir strongly and directly impacts the safety and well-being of downstream residents. Microorganisms play a pivotal role in the reservoir's resource and energy cycle. However, ecological protection efforts for the Shanmei reservoir have encountered numerous challenges in recent years.

Aptamer proximal enzyme cascade reactions for ultrafast detection of glucose in human blood serum.

An innovative colorimetric sensing strategy was developed for the detection of glucose by the integration of glucose aptamer, glucose oxidase (GOx), and horseradish peroxidase (HRP), termed aptamer proximal enzyme cascade reactions (APECR). In the presence of glucose, aptamer binding enables GOx to catalyze glucose oxidation into HO efficiently. Subsequently, the adjacent HRP catalyzes the oxidation of the peroxidase substrate, 2,2'-biazobis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS), utilizing the generated HO, resulting in a distinct color change.

Effects of Different Preservation Methods on the Structure and Diversity of Intestinal Microbiota of Marine Fishes.

The fish intestine is a complex ecosystem where microbial communities are dynamic and influenced by various factors. Preservation conditions during field collection can introduce biases affecting the microbiota amplified during sequencing. Therefore, establishing effective, standardized methods for sampling fish intestinal microbiota is crucial.

An overview of recent progress in cultured meat: focusing on technology, quality properties, safety, industrialization and public acceptance.

Cultured meat technology represents an innovative food production approach that enables the large-scale cultivation of animal cells to obtain muscle, fat, and other tissues, which are then processed into meat products. Compared to traditional meat production methods, cell-cultured meat may significantly reduce energy consumption by 7% to 45%, greenhouse gas emissions by 78% to 96%, land use by 99%, and water use by 82% to 96%. This technology offers several advantages, including a shorter production cycle and enhanced environmental sustainability, resource efficiency, and overall sustainability.