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The disruption of the gut microbiota by treatment with an antibiotic cocktail (ABx) can trigger an imbalance in immune homeostasis. However, whether the changes in the intestinal microbiota always correspond to the changes in the physiology and immune homeostasis of the host remains unclear. Here, we analyzed the effects of ABx on immune homeostasis by analyzing the colonic transcriptome with 16S rRNA analysis of the gut microbiota on the 7th and 21st days of continuous treatment with ABx. Our results showed that the composition profile of the gut microbiota was similar after 7 and 21 days of ABx treatment. However, after 21 days of ABx treatment, the intestinal inflammation did not deteriorate further. Instead, the inflammation of the host was relieved, and half of the differentially expressed genes in the colon were restored compared with the 7 days of ABx treatment. Furthermore, the enrichment and network analysis of these restored genes indicated that expression of regenerating islet-derived protein 3β (Reg3b) and expression of regenerating islet-derived protein 3γ (Reg3g), especially Reg3b, may participate in the regulation of the inflammatory response and affect the changes in host immune homeostasis during continuous ABx treatment. Finally, Spearman’s correlation analysis showed that the expression of Reg3b is correlated with the growth of Escherichia-Shigella. Our data demonstrated that even though the disruption of the gut microbiota profile induced by ABx treatment is similar, the host response and immune status will be different at different times.Key Points• Host immune status can change in different ABx treatment times.• Gut microbiota showed same exhaustion state in different ABx treatment times.• Host tried to revert to a certain extent after long-term ABx treatment.• Reg3b may affect the changes in host immune homeostasis during continuous ABx treatment.• The expression of Reg3b correlated with the growth of Escherichia-Shigella.

Singe-beacon localization technology can help Autonomous Underwater Vehicles (AUVs) to obtain precise positions by deploying only one beacon. It is considered as a promising way, benefiting from saving much time and labor compared with traditional Long-Baseline Localization (LBL). A typical single-beacon localization scheme contains two essential questions: the initial observability problem and long-endurance trajectory tracking problem. Aiming at these core problems, a comprehensive solution for single-beacon localization is described in this paper. An multi-hypothesis initial position discriminant method is proposed firstly, which helps to achieve accurate initial location based on observability analysis. Then, an Adaptive Network Fuzzy Inference System (ANFIS)-improved Extended Kalman Filter (EKF) method is proposed, in which single-beacon measuring information is fused with off-the-shelf sensors, including DVL, Compass, etc. ANFIS-EKF can help to improve trajectory tracking precisions by restraining the heavy loss of linearization in conventional EKF. Both simulation and field tests are conducted to verify the performance of the proposed algorithms.

To explore the effect of polycarboxylate superplasticizers on the strength and hydration performance of alkali slag building materials, this study prepared cross-linked polycarboxylate superplasticizers with different ratios of hydrogen peroxide, methyl allyl alcohol polyoxyethylene ether, acrylic acid, polyethylene glycol diacrylate, monomer aqueous solution, reducing agent, chain transfer agent, etc. according to certain ratios, and tested their effects on the hydration performance and strength of alkali slag building materials. Through experimental analysis, it was found that the higher the proportion of cross-linked polycarboxylate based high-efficiency water-reducing agents, the lower the initial flowability of building material slurry; The addition of cross-linked polycarboxylate water-reducing agent will prolong the initial and final setting time of alkali slag building materials, delaying the hydration time of building materials; Cross linked polycarboxylate superplasticizers can reduce the electrical conductivity of alkali slag building material slurry, delaying its hydration rate; Different ratios of water-reducing agents have a significant impact on the water reduction rate of alkali slag building materials, with V2 water-reducing agent having the highest water-reduction rate of 28.6%; Cross linked polycarboxylate superplasticizers can increase the flexural and compressive strength of alkali slag building materials. Therefore, cross-linked polycarboxylate water-reducing agents have shown great potential in regulating the properties of alkali slag building materials.

Lactobacillus amylolyticus L6, a gram-positive amylolytic bacterium isolated from naturally fermented tofu whey (NFTW), was able to hydrolyze raffinose and stachyose for the production of α-galactosidase. The cell-free extract of L. amylolyticus L6 was found to exhibit glycosyltransferase activity to synthesize α-galacto-oligosaccharides (GOS) with melibiose as substrate. The coding genes of α-galactosidase were identified in the genome of L. amylolyticus L6. The α-galactosidase (AglB) was placed into GH36 family by amino acid sequence alignments with other α-galactosidases from lactobacilli. The optimal reaction conditions of pH and temperature for AglB were pH 6.0 and 37°C, respectively. Besides, potassium ion was found to improve the activity of AglB while divalent mercury ion, copper ion and zinc ion displayed different degrees of inhibition effect. Under the optimum reaction condition, AglB could catalyze the synthesis of GOS with degree of polymerization (DP) ≥5 by using 300 mM melibiose concentration as substrate. The maximum yield of GOS with (DP) ≥3 could reach 31.56% (w/w). Transgalactosyl properties made AglB a potential candidate for application in the production of GOS.

The aims of the present stud were to optimize fermentation parameters of seedless wampee wine using response surface methodology (RSM) and evaluate the changes in flavor metabolites during fermentation. Seedless wampee wine of optimal sensory quality was produced using an inoculum concentration of 0.6%, initial sugar levels of 200 g/L, a fermentation temperature of 22 °C, and a fermentation period of 9 days. Then the flavor compound profiles (amino acids, organic acids and volatile aroma compounds) of seedless wampee wine during the fermentation under optimal conditions were analyzed using high performance liquid chromatography (HPLC) and gas chromatography–mass spectrometr (GC-MS). The main fermented phase of fermentation resulted in fluctuations in both total amino acids and organic acids, with stabilization occurring later on. A total of 54 volatile components, including esters, alcohols, terpenes, and acids, were putatively identified. Terpenes were the primary drivers of the flavor characteristics of seedless wampee. The rise of esters and decline of terpenes have the potential to significantly alter the flavor of wine during fermentation. These results would contribute to the further development of seedless wampee wine.

Β -phenylethanol, also known as 2-phenylethanol (2-PE), is a valuable higher alcohol highly sought after by the perfumery, cosmetics, and food industries. Microbial production of 2-PE is a promising alternative that heavily depends on the types of strains. Pichia kudriavzevii YJQ-1, isolated from jiuqu of Guangdong rice-flavor baijiu, exhibits robustness under 4 g/L 2-PE or 8% (v/v) ethanol stress and has the ability to produce 2-PE under different carbon sources via the Ehrlich pathway. The production condition of Pichia kudriavzevii YJQ-1 for 2-PE was optimized, and results indicated that the optimal condition for 2-PE production is with 90 g/L glucose, 1 g/L yeast extract, 1% (w/v) P2 biochar, 42 g/L Triton X-100 and 12 g/L L-phenylalanine (L-phe), at a loading volume of 50 mL/250 mL, a rotation speed of 200 rpm, a temperature of 30 °C, and with 2% inoculation. Finally, 4.81 g/L 2-PE with a yield of 0.72 g/g L-phe was achieved through batch fermentation, suggesting that Pichia kudriavzevii YJQ-1 is a potential candidate producer of 2-PE.

Rice-flavor baijiu is a distilled Chinese spirit prepared from Xiaoqu culture. However, its dull taste may be a market limitation. In order to enhance the flavor profile of rice-flavor baijiu, two ester-producing yeast strains (Saccharomyces cerevisiae and Cyberlindnera fabianii) were inoculated for fermentation. At the end of the fermentation, the total alcohol and ester contents had also increased by 43.3% and 29.8%, respectively, and the number of ester species had increased by eight. Additionally, eleven flavor substances had significant contributions in the inoculated fermentation process, including several different esters and alcohols. A macrogenomic analysis revealed that the majority of the gene abundances associated with the alcohol, acid, and ester pathways were elevated by the third day of inoculated fermentation, and greater abundances of Saccharomyces cerevisiae, Cyberlindnera fabianii, Lichtheimia ramosa, Rhizopus delemar, and Rhizopus oryzaefive, annotated with these genes, were observed from either the pre-fermentation stage or post-fermentation stage. The results demonstrate that two added strains are associated with an increase in the content of the flavor substances. These findings may prove beneficial in enhancing the quality of rice-flavor baijiu through using inoculated fermentation with ester-producing yeast.

Establishing normative isokinetic muscle strength values and prediction models for knee joints in non-athletic healthy Chinese adults aids in clinical assessments, diagnosis, and rehabilitation. However, there has been limited research on these normal reference values, particularly involving large sample cohorts. Therefore, this study aimed to develop normative reference values and predictive models for knee joint isokinetic muscle strength across different age groups and genders in non-athletic healthy Chinese adults. A total of 2,208 participants aged between 20-70 years old were included in the study. The participants were divided into two groups by gender and further divided into five age groups: 20-29, 30-39, 40-49, 50-59 and 60-69 years old, resulting in a total of 10 groups. Key parameters, including peak torque of knee flexors and extensors, relative peak torque, peak torque ratio of flexors to extensors, peak torque angle and work, were collected using an isokinetic dynamometer at angular velocities of 60°/s and 180°/s. Two-way analysis of variance was utilised to analyse the characteristics and differences of these parameters amongst different age groups and genders. Pearson correlation coefficients were calculated to examine the relationships between these parameters and gender, age, height, weight and body mass index. Predictive models were developed using linear regression and various machine learning techniques. Males exhibited significantly higher knee isokinetic strength values than females across all age groups, with knee extensor strength 20.47%-38.01% higher and knee flexor strength 22.91%-43.42% higher at both 60°/s and 180°/s. Muscle strength showed a moderate negative correlation with age, indicating a decline with increasing age. Extension strength values were greater than flexion, and measurements at 180°/s were lower compared to 60°/s. The multilayer perceptron regressor demonstrated the highest predictive capability among the models tested. This study provides comprehensive normative reference values and predictive models for knee joint isokinetic muscle strength in non-athletic healthy Chinese adults. The results highlight significant gender and age differences, offering valuable data for clinical assessments and personalized rehabilitation strategies to improve knee joint health and overall quality of life.

IntroductionLong head of biceps brachii tendinopathy (LHBT) is characterised by persistent pain and disability of shoulder joint, impairing patients’ quality of life. Extracorporeal shock wave therapy (ESWT) is a non-invasive treatment, which promotes tissue regeneration and repair. However, ESWT has a side effect that often causes short-term pain and swelling in the treatment area. It is known that the effects of Kinesio taping (KT) on relieving swelling and pain. Due to insufficient clinical evidence from current limited studies, this randomised controlled study aims to explore the effects of ESWT combined with KT on upper limb function during individuals with LHBT.Methods and analysisA 2×2 factorial design, double-blind, randomised controlled trial will be conducted. A total of 144 participants will be randomly allocated into one of four groups (KT+ESWT, KT+sham ESWT, sham KT+ESWT or sham KT+sham ESWT) to participate in a 4-week treatment programme. Measurements will be taken at pretreatment (baseline), immediately after treatment and 6 weeks after treatment. The primary endpoint will be the Constant-Murley score (CMS), the secondary endpoints will include the pain Numerical Rating Scale, range of motion, pressure pain threshold and soft tissue hardness of biceps, speed test and global rating of change. Repeated measures analysis of variance will be used to compare differences among the effects of different interventions.Ethics and disseminationEthics approval was obtained from the Ethics Committee of the Shanghai Sixth People’s Hospital Affiliated to Shanghai Jiao Tong University School of Medicine. In addition to international conference reports, findings will be disseminated through international publications in peer-reviewed journals.Trial registration numberChiCTR2100051324.

Higher alcohol, as an inevitable product of fermentation, plays an important role in the flavor and quality of Baijiu. However, the relationship between the complex microbial metabolism and the formation of higher alcohols in rice-flavor Baijiu was not clear. To investigate the relationship between microorganisms and higher alcohol production, two fermentation mashes inoculated with starters from Heyuan Jinhuangtian Liquor Co., Ltd. (Heyuan, China) as JM and Guangdong Changleshao Co., Ltd. (Meizhou, China) as CM, respectively, with significant differences in higher alcohol profiles during rice-flavor Baijiu fermentation were selected. In general, higher alcohols presented a rapid accumulation during the early fermentation stages, especially in JM, with higher and faster increases than those in CM. As for their precursors including amino acids, pyruvic acid and ketoacids, complex variations were observed during the fermentation. Metagenomic results indicated that Saccharomyces cerevisiae and Rhizopus microsporus were the microorganisms present throughout the brewing process in JM and CM, and the relative abundance of R. microsporus in JM was significantly higher than that in CM. The results of higher alcohol metabolism in JM may contribute to the regulation of higher alcohols in rice-flavor Baijiu.