A photo-responsive self-healing hydrogel loaded with immunoadjuvants and MoS2 nanosheets for combating post-resection breast cancer recurrence.

Tumor recurrence after surgical resection remains a significant challenge in breast cancer treatment. Immune checkpoint blockade therapy, as a promising alternative therapy, faces limitations in combating tumor recurrence due to the low immune response rate. In this study, we developed an implantable photo-responsive self-healing hydrogel loaded with MoS2 nanosheets and the immunoadjuvant R837 (PVA-MoS2-R837, PMR hydrogel) for in situ generation of tumor-associated antigens at the post-surgical site of the primary tumor, enabling sustained and effective activation of the immune response. This PMR hydrogel exhibited potential for near-infrared (NIR) light response, tissue adhesion, self-healing, and sustained adjuvant release. When implanted at the site after tumor resection, NIR irradiation triggered a photothermal effect, resulting in the ablation of residual cancer cells. The in situ-generated tumor-associated antigens promoted dendritic cell (DC) maturation. In a mouse model, PMR hydrogel-mediated photothermal therapy combined with immune checkpoint blockade effectively inhibited the recurrence of resected tumors, providing new insights for combating post-resection breast cancer recurrence.

Comparison of microbial communities from different Jinhua ham factories.

Microbes in different aged workshops play important roles in the flavor formation of Jinhua ham. However, microbial diversity, community structure and age related changes in workshops are poorly understood. The microbial community structure and diversity in Jinhua ham produced in factories that have 5, 15, and 30 years of history in processing hams were compared using the pyrosequencing technique. Results showed that 571,703 high-quality sequences were obtained and located in 242 genera belonging to 18 phyla. Bacterial diversity and microbial community structure were significantly different with the years of workshops. Three-phase model to characterize the changes of ham microbial communities was proposed. Gas chromatography-mass spectrometry assays indicated that the hams produced in different aged workshops have great differences in number and relative contents of volatiles compounds. These results suggest that different aged factories could form special and well-balanced microbial diversity, which may contribute to the unique flavor characteristics in Jinhua ham.