Social-ecological vulnerability and risk of China's marine capture fisheries to climate change.

Climate change is a new disrupter to global fisheries systems and their governance frameworks. It poses a pressing management challenge, particularly in China, which is renowned as the world's largest fishing country and seafood producer. As climate change continues to intensify in the region and climate awareness grows within the country's national policy, the need to understand China's fisheries' resilience to the escalating climate crisis becomes paramount. In this study, we conduct an interdisciplinary analysis to assess the vulnerability and risk of China's marine capture fisheries in response to climate change. This study employs a spatially explicit, indicator-based approach with a coupled social-ecological framework, focusing on 67 species and 11 coastal regions. By integrating diverse sets of climatic, ecological, economic, societal, and governance indicators and information, we elucidate the factors that could hinder climate adaptation, including a limited understanding of fish early life stages, uncertainty in seafood production, unequal allocation and accessibility of resources, and inadequate consideration of inclusive governance and adaptive management. Our results show that species, which have managed to survive the stress of overfishing, demonstrate a remarkable ability to adapt to climate change. However, collapsing stocks such as large yellow croaker face a high risk due to the synergistic effects of inherent biological traits and external management interventions. We emphasize the imperative to build institutional, scientific, and social capacity to support fisheries adaptation. The scientific insights provided by this study can inform fisheries management decisions and promote the operationalization of climate-resilient fisheries in China and other regions.

Molecular simulation of the rheological properties and shear thinning principles of supramolecular drilling fluids at different burial depths.

In order to investigate the rheological properties and shear thinning principles of supramolecular drilling fluids, the salt-responsive supramolecular ionomer polymers with different components were designed and the change in shear viscosity of supramolecular polymer drilling fluid system with shear rate was studied using the molecular dynamics simulation method. The result indicated that the ionic supramolecular polymer drilling fluid system exhibits better self-assembly performance than the nonionic acrylamide drilling fluid system. Moreover, the drilling fluid system exhibits the best rheological properties and self-assembly performance when the feeding ratios of the three monomers in the two polymers are m : n : o = 5 : 90 : 5 and m : n : o = 30 : 40 : 30, respectively. The shear viscosity recovery rate of the #3 ionic supramolecular polymer drilling fluid system at different burial depths (1-5 km) is >87%, where the shear viscosity is mainly determined at ambient pressure. The shear thinning phenomenon of the supramolecular polymer drilling fluid system occurs because of the combined effect of the polymer molecular orientation and entanglement structure. When the shear rate is above a critical value, the polymer molecules are oriented along the flow field direction, decreasing the shear viscosity. However, when the shear rate is very high, the entanglement structure of the molecules is opened and the mesh structure of the fluids is disrupted, decreasing the shear viscosity of the drilling fluid.

Study on Correlation between Body Cell Mass Index and Cognitive Impairment in Hemodialysis Maintaining Patients: A Cross-Sectional Study.

Objective: To investigate the relationship between body cell mass index (BCMI) and cognitive impairment in maintaining hemodialysis (MHD) patients. Methods: We collected the general materials, laboratory indexes, and physical measurement indexes of patients undergoing maintenance hemodialysis in hemodialysis centers of 20 tertiary and tertiary general hospitals in Guizhou Province from June to September 2020. The body composition was measured by bioelectrical impedance method, and the BCMI value was calculated. The subjects were divided into normal cognitive function group (score ≥27), mild cognitive impairment group (score 23-26), and severe cognitive impairment group (score <23). Two groups of people with normal cognitive function and cognitive impairment with similar baseline data (gender, age, and education) were obtained by propensity score matching (PSM). Results: A total of 2008 subjects were included in this study, including 467 cases (23.3%) in the cognitive impairment group. A total of 814 cases were accurately matched after PSM. Multivariate logistic regression analysis showed that the incidence risk of the BCMI Q1 group was 8.99 times higher than that of the Q4 group (95% CI: 5.74 ∼ 14.09, P < 0.001). ROC curve analysis showed that the best threshold of BCMI for predicting cognitive impairment in MHD patients was 9.05, the sensitivity and specificity were 71.5% and 62.7%, respectively, and the area under the curve was 0.713 (95% CI: 0.678 ∼ 0.748, P < 0.001). Conclusions: BCMI is related to cognitive impairment in MHD patients and has predictive value for the onset of cognitive impairment in MHD patients.

Intelligent Algorithm-Based Quantitative Electroencephalography in Evaluating Cerebral Small Vessel Disease Complicated by Cognitive Impairment.

To analyze the application value of artificial intelligence model based on Visual Geometry Group- (VGG-) 16 combined with quantitative electroencephalography (QEEG) in cerebral small vessel disease (CSVD) with cognitive impairment, 72 patients with CSVD complicated by cognitive impairment were selected as the research subjects. As per Diagnostic and Statistical Manual (5th Edition), they were divided into the vascular dementia (VD) group of 34 cases and vascular cognitive impairment with no dementia (VCIND) group of 38 cases. The two groups were analyzed for the clinical information, neuropsychological test results, and monitoring results of QEEG based on intelligent algorithms for more than 2 hours. The accuracy rate of VGG was 84.27% and Kappa value was 0.7, while that of modified VGG (nVGG) was 88.76% and Kappa value was 0.78. The improved VGG algorithm obviously had higher accuracy. The test results found that the QEEG identified 8 normal, 19 mild, 10 moderate, and 0 severe cases in the VCIND group, while in the VD group, the corresponding numbers were 4, 13, 11, and 7; in the VCIND group, 7 cases had the normal QEEG, 11 cases had background changes, 9 cases had abnormal waves, and 11 cases had in both background changes and abnormal waves, and in the VD group, the corresponding numbers were 5, 2, 5, and 22, respectively; in the VCIND group, QEEG of 18 patients had no abnormal waves, QEEG of 11 patients had a few abnormal waves, and QEEG of 9 patients had many abnormal waves, and QEEG of 0 people had a large number of abnormal waves, and in the VD group, the corresponding numbers were 7, 6, 12, and 9. The above data were statistically different between the two groups (P < 0.05). Hence, QEEG based on intelligent algorithms can make a good assessment of CSVD with cognitive impairment, which had good clinical application value.

The complete chloroplast genome of Agave angustifolia.

Agave angustifolia is commonly used for the production of bacanora, a kind of fermented and distilled beverage in Mexico. In the present study, we have successfully assembled its chloroplast genome. The full length of the genome is 157,274 bp with the GC content of 37.84%. There is a large single copy region (LSC) of 85,895 bp, a pair of inverted repeat regions (IR) of 26,575 bp and a small single copy region (SSC) of 18,229 bp in the genome. A total of 132 genes are annotated in the cp genome. Among these, there are 86 protein-coding genes, 38 tRNAs and 8 rRNAs. Phylogenetic analysis reveals that A. angustifolia is closely related with A. H11648.

Microbial Community Dynamics and Metabolome Changes During Spontaneous Fermentation of Northeast Sauerkraut From Different Households.

Sauerkraut, one of the most popular traditional fermented vegetable foods in northern China, has been widely consumed for thousands of years. In this study, the physicochemical characteristics, microbial composition and succession, and metabolome profile were elucidated during the fermentation of traditional northeast sauerkraut sampled from different households. The microbial community structure as determined by high-throughput sequencing (HTS) technology demonstrated that Firmicutes and Proteobacteria were the predominant phyla and Weissella was the most abundant genus in all samples. Except for Weissella, higher relative abundance of Clostridium was observed in #1 sauerkraut, Clostridium and Enterobacter in #2 sauerkraut, and Lactobacillus in #3 sauerkraut, respectively. Meanwhile, Principal component analysis (PCA) revealed significant variances in the volatilome profile among different homemade sauerkraut. Acids and lactones were dominant in the #1 sauerkraut. The #2 sauerkraut had significantly higher contents of alcohols, aldehydes, esters, sulfides, and free amino acids (FAAs). In comparison, higher contents of terpenes and nitriles were found in the #3 sauerkraut. Furthermore, the potential correlations between the microbiota and volatilome profile were explored based on Spearman's correlation analysis. Positive correlations were found between Clostridium, Enterobacter, Lactobacillus, Leuconostoc, Weissella and most volatile compounds. Pseudomonas, Chloroplast, Rhizobium, Aureimonas, and Sphingomonas were negatively correlated with volatile compounds in sauerkraut. This study provided a comprehensive picture of the dynamics of microbiota and metabolites profile during the fermentation of different homemade northeast sauerkraut. The elucidation of correlation between microbiota and volatile compounds is helpful for guiding future improvement of the fermentation process and manufacturing high-quality sauerkraut.

Comparison of northeast sauerkraut fermentation between single lactic acid bacteria strains and traditional fermentation.

The quality characteristics of sauerkraut fermented with autochthonous LAB selected from traditional northeast sauerkraut were investigated. The physicochemical, microbiological and metabolome were also determined. The pH decreased rapidly in inoculated sauerkraut along with high sugar utilization and acid production. qPCR analysis showed that inoculated products exhibited sufficient numbers of beneficial bacteria. PCA showed clear differences in volatilome profiles of sauerkraut depending on starter cultures used. The greatest abundance of esters (ethyl lactate, ethyl acetate and isoamyl acetate) was detected in L. plantarum-inoculated sauerkraut. Sauerkraut inoculated with L. paracasei had a significantly higher content of lactones. Leu. mesenteroides and W. cibaria inoculation contributed to an increase in acids and ketones. FAAs increased by 4.16-, 5.21-, 5.99-, 7.11- and 5.51-fold from the initial levels in spontaneous-, Leu. mesenteroides-, L. plantarum-, L. paracasei- and W. cibaria-fermented sauerkraut, respectively. Therefore, the physicochemical properties and aromatic quality of sauerkraut strongly depended on the starters used.

Microbial dynamics and volatilome profiles during the fermentation of Chinese northeast sauerkraut by Leuconostoc mesenteroides ORC 2 and Lactobacillus plantarum HBUAS 51041 under different salt concentrations.

This study aimed to investigate the effects of salt concentration on the microbial community and flavor metabolites formed during northeast sauerkraut fermentation using a starter culture consisting of a combination Leuconostoc mesenteroides ORC 2 and Lactobacillus plantarum HBUAS 51041. The results revealed a correlation between microbiota and flavor metabolites, with the top 20 genera being identified using Illumina MiSeq. Lactobacillus and Leuconostoc were dominant genera throughout the fermentation process, and PCoA showed that the salt concentration had distinct impacts on the microbial community. The most abundant genus Lactobacillus (88.46%) was observed in the 0.5% salted sauerkraut at day 30. Forty-six flavor metabolites were identified by HS-SPME/GC-MS. The relative contents of esters, aldehydes and ketones showed the highest values in sauerkraut fermented with a 0.5% salt concentration. Sauerkraut fermented at 2.5 and 3.5% salt were characterized by higher relative contents of acids, alcohols, isothiocyanates and hydrocarbons. Spearman's rank correlation test results showed that Lactobacillus, Leuconostoc, Enterobacteriaceae, Pseudomonas, Staphylococcus and Bacillus were closely related to flavor metabolites. These results showed the effects of salt concentration on fermentation of northeast sauerkraut, revealing that sauerkraut fermented with 0.5% salt possessed a higher abundance of Lactobacillus and accumulated more flavor compounds (esters, aldehydes, ketones, nitriles and sulfides), providing a potential alternative approach to meet the preference of consumers for desirable aromatic quality. The results of this study may contribute to the industrial production of sauerkraut in Northeastern China.

1-(2-Nitro-phen-yl)-3-phenyl-thio-urea.

The title compound, C(13)H(11)N(3)O(2)S, was prepared by reaction of 2-nitro-benzenamine, KOH and 1-isothio-cyanato-benzene in an ethanol solution at room temperature. The dihedral angles formed between the thiourea plane and the phenyl rings are 61.9 and 31.0°. The dihedral angle between the two phenyl rings is 78.1°. In the crystal structure, there are weak inter-molecular N-H⋯S and C-H⋯S hydrogen-bonding inter-actions.