SssP1, a Fimbria-like component of Streptococcus suis, binds to the vimentin of host cells and contributes to bacterial meningitis.

Streptococcus suis (S. suis) is one of the important pathogens that cause bacterial meningitis in pigs and humans. Evading host immune defences and penetrating the blood-brain barrier (BBB) are the preconditions for S.

[Distribution Characteristics of Microplastics and Their Migration Patterns in Xiangxi River Basin].

Microplastics as a prevalent pollutant in water bodies have recently attracted widespread attention. To investigate the spatial and temporal distribution characteristics of microplastics in freshwater rivers and their migration patterns, the surface water, sediments, and subsidence zone of the Xiangxi River, a tributary of the Yangtze River, were sampled and analyzed in November 2020 and April 2021, respectively. The results showed that the average abundance of microplastics in the surface water of Xiangxi River was (6.

Sr/ Sr isotope ratios in rocks determined using inductively coupled plasma tandem mass spectrometry in O mode without prior Sr purification.

Rationale: An inductively coupled plasma tandem mass spectrometry (ICP-MS/MS) instrument can be developed to determine Sr/ Sr ratios with an external precision better than 0.05% relative standard deviation (RSD) in "mass shift" mode without prior Sr purification. Previous studies suggested using CH F, N O, and SF as reaction gases for this method because a better reaction rate can be achieved with Sr than with O in the reaction cell.

Assessment of taste attributes of peanut meal enzymatic-hydrolysis hydrolysates using an electronic tongue.

Peanut meal is the byproduct of high-temperature peanut oil extraction; it is mainly composed of proteins, which have complex tastes after enzymatic hydrolysis to free amino acids and small peptides. The enzymatic hydrolysis method was adopted by using two compound proteases of trypsin and flavorzyme to hydrolyze peanut meal aiming to provide a flavor base. Hence, it is necessary to assess the taste attributes and assign definite taste scores of peanut meal double enzymatic hydrolysis hydrolysates (DEH).