LiberRoad: Probing into the Journey of Chinese Classics Through Visual Analytics.

Books act as a crucial carrier of cultural dissemination in ancient times. This work involves joint efforts between visualization and humanities researchers, aiming at building a holistic view of the cultural exchange and integration between China and Japan brought about by the overseas circulation of Chinese classics. Book circulation data consist of uncertain spatiotemporal trajectories, with multiple dimensions, and movement across hierarchical spaces forms a compound network. LiberRoad visualizes the circulation of books collected in the Imperial Household Agency of Japan, and can be generalized to other book movement data. The LiberRoad system enables a smooth transition between three views (Location Graph, map, and timeline) according to the desired perspectives (spatial or temporal), as well as flexible filtering and selection. The Location Graph is a novel uncertainty-aware visualization method that employs improved circle packing to represent spatial hierarchy. The map view intuitively shows the overall circulation by clustering and allows zooming into single book trajectory with lenses magnifying local movements. The timeline view ranks dynamically in response to user interaction to facilitate the discovery of temporal events. The evaluation and feedback from the expert users demonstrate that LiberRoad is helpful in revealing movement patterns and comparing circulation characteristics of different times and spaces.

Decoding of novel umami peptides from corn fermented powder and its mechanism via multisensory techniques, virtual screening, and molecular simulation approaches.

This study aimed to identify umami peptides in corn fermented powder (CFP) and investigate their umami enhancing effect. Ultrafiltration and ethanol precipitation was used to separate the umami peptides in CFP. Dynamic sensory evaluations were used to identify the peptide fraction with the intense umami taste, and the peptides in the fraction were identified by nano-liquid chromatography-tandem mass spectrometry. Subsequently, ten umami-enhancing peptide candidates were screened using an integrated virtual screening strategy. Molecular docking revealed that Ser382, Ser104, Leu334, Glu338 and Glu148 of the T1R1 and T1R3 taste receptors are important amino acid residues for binding of the ten umami peptides. Three umami peptides (VDW, WGDDP, and WPAGE) exhibited the stronger binding affinity with the umami receptors. Moreover, molecular dynamics simulation revealed that the T1R1/T1R3 formed stable complexes with the three umami peptides during the simulation. Sensory evaluation indicated that the three peptides exhibited diverse taste characteristics (detection thresholds:0.0315-0.0625 mg/mL). The sigmoid curve analysis further confirmed peptides were identified as synergistically (VDW and WGDDP) or additively (WPAGE) enhancing the umami of 3 mg/mL MSG solution. This study uncovers the mechanism of umami-peptide-driven taste in fermented corn products.