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Bacteria in the genus Borrelia are primarily spread by ticks and cause either Lyme borreliosis or relapsing fever. Substantial work has demonstrated the degree to which rodents and songbirds can contribute to the enzootic cycles and dispersal of these human diseases, but comparatively less attention has been paid to the role of wild bats, particularly in temperate regions. We here report human-relevant findings from a two-year, seasonal survey of migratory Mexican free-tailed bats ( Tadarida brasiliensis ) in Oklahoma, USA. We tested nearly 400 bats and identified Borrelia puertoricensis , a relapsing fever species that could infect humans. Importantly, this represents the first detection of Borrelia puertoricensis in bats and only the second detection in wild vertebrate hosts, expanding the known host range of this emerging tick-borne pathogen. Given the known migratory routes of Mexican free-tailed bats, our results have implications for the role that bats may play in tick-borne pathogen dispersal in North America.

We detected in migratory Mexican free-tailed bats sampled in Oklahoma during 2022 and 2023, representing only the second detection of this relapsing fever species in wild vertebrates. Although prevalence was low (0.79%), our findings suggest migratory bats could contribute to dispersal of tick-borne pathogens in North America.

Mexican yuca (Yucca decipiens Trel.) is native to the semi-desert region of north-central Mexico. Based on its medicinal uses, the flour produced from its leaves and stems was evaluated to determine new food uses. The flour was characterized based on granulometry, rheology, texture and functional properties, which were analyzed with the RStudio software. The results indicate that the Water Absorption Index (WAI) of yuca flour (0.11 mL g−1) is similar to that of wheat flour (0.56 mL g−1). However, the Fat Absorption Index (FAI) of yuca flour (0.40 mL g−1) is significantly lower than that of Saltillo Pinto bean flour (1.55 mL g−1). This suggests that yuca exhibits hydrophilic behavior comparable to that of wheat flour and requires less oil in potential formulations. The expansion capacity of yuca flour is similar to that of wheat flour, demonstrating a gluten-like behavior ideal for food applications that require this structural component. The flour also exhibited notable foaming properties, high stability and low fat content, highlighting its food potential. Fermentation matched the parameters of the Cereal & Grains Association’s physicochemical test methods 56–60; consequently, yuca flours are classified as the same as those produced from soft, weak wheat, supporting their use for fermentation processes. Internal friction values (0.85–0.92) suggest limited flow; however, its high density shows fine granulometry that facilitates the bagging, handling and storage of the flour, complying with the Mexican standards.

Since 2015, we have run a free 9-week summer program that provides non-computer science (CS) undergraduates at San Francisco State University (SFSU) with experience in coding and doing research. Undergraduate research experiences remain very limited at SFSU and elsewhere, so the summer program provides opportunities for many more students beyond the mentoring capacity of our university laboratories. In addition, we were concerned that many students from historically underrepresented (HU) groups may be unable to take advantage of traditional summer research programs because these programs require students to relocate or be available full time, which is not feasible for students who have family, work, or housing commitments. Our program, which is local and part-time, serves about 5 times as many students as a typical National Science Foundation (NSF) Research Experiences for Undergraduates (REU) program, on a smaller budget. Based on our experiences, we present 10 simple rules for busy faculty who want to create similar programs to engage non-CS HU undergraduates in computational research. Note that while some of the strategies we implement are based on evidence-based publications in the social sciences or education research literature, the original suggestions we make here are based on our trial-and-error experiences, rather than formal hypothesis testing.

Helicobacter pylori colonization may affect the mucosal immune system through modification of microbiota composition and their interactions with the host. We hypothesized that maternal H. pylori status affects the maternal intestinal microbiota of both mother and newborn. In this study, we determine the structure of the fecal microbiota in mothers and neonates according to maternal H. pylori status and delivery mode. We included 22 mothers and H. pylori infection was determined by fecal antigen test. Eleven mothers (50%) were H. pylori -positive (7 delivering vaginally and 4 by C-section), and 11 were negative (6 delivering vaginally and 5 by C-section). Stool samples were obtained from mothers and infants and the fecal DNA was sequenced. The fecal microbiota from mothers and their babies differed by the maternal H. pylori status, only in vaginal birth, not in C-section delivery. All 22 infants tested negative for fecal H. pylori at 15 days of age, but those born vaginally –and not those by C-section- showed differences in the infant microbiota by maternal H. pylori status (PERMANOVA, p = 0.01), with higher abundance of Enterobacteriaceae and Veillonella , in those born to H. pylori -positive mothers. In conclusion, the structure of the infant fecal microbiota is affected by the maternal H. pylori status only in infants born vaginally, suggesting that the effect could be mediated by labor and birth exposures.

Notre article examine l’impact de l’IA sur les compétences managériales. Nos données ont été récoltées auprès d’experts de l’IA via une étude qualitative (Étude 1 – 40 répondants) confirmée par une étude quantitative (Étude 2 – 103 autres répondants). Nos résultats mettent en lumière les compétences managériales vouées à être remplacées ou augmentées ainsi que les compétences techniques et non-techniques dont les managers ont besoin pour collaborer avec l’IA. Our article examines the impact of AI on managerial skills. Our data was collected from AI experts via a qualitative study (Study 1 – 40 respondents) confirmed by a quantitative study (Study 2 – 103 other respondents). Our results highlight the managerial skills that need to be replaced or augmented as well as the technical and non-technical skills which managers need in order to work with AI.

Notre article examine l'impact de l'IA sur les competences manageriales. Nos données ont été récoltées aupres d'experts de l'IA via une étude qualitative (Étude 1 - 40 répondants) confirmée par une étude quantitative (Étude 2 - 103 autres répondants). Nos résultats mettent en lumiere les compétences managériales vouées a étre remplacées ou augmentées ainsi que les compétences techniques et non-techniques dont les managers ont besoin pour collaborer avec l'IA.