Bipyramidal Nanocrystals of Noble Metals: From Synthesis to Applications.

Shape control has been a major theme of nanocrystal research in terms of synthesis, property tailoring, and optimization of performance in a variety of applications. Among the possible shapes, bipyramids are unique owing to their symmetry, planar defects, and exposed facets. In this article, we focus on the colloidal synthesis of noble-metal nanocrystals featuring a triangular bipyramidal shape, together with highlights of their properties and applications. We start with a brief discussion of the general classification and requirements for the nucleation and growth of bipyramidal nanocrystals, followed by specific aspects regarding the synthetic methods with a focus on the roles of reduction, etching, and capping, as well as controls of facet, size, aspect ratio, and corner truncation. In the end, we illustrate how these aspects affect the properties of bipyramidal nanocrystals for plasmonic and catalytic applications, together with future perspectives.

Myasthenia gravis due to anti-PD-1 treatment for an advanced colon cancer patient: a case report and literature review.

With the advancement of cancer treatment technologies, immunotherapy has begun to be widely utilized. Colon cancer is one of the most common types of cancer, with metastasis being a frequent occurrence in late-stage patients. Hence, immunotherapy, as an emerging and potentially effective treatment modality, merits exploration to enhance patient survival rates and clinical benefits. However, various immune-related adverse events cannot be entirely avoided. Myasthenia gravis induced by immunotherapy serves as a rare but potentially lethal adverse event, and it has been increasingly reported. Understanding the mechanisms of irAEs can aid in controlling the side effects induced by treatment. Here, we reported a case of myasthenia gravis occurring after anti-PD-1 therapy for late-stage colon cancer.

Food Polysaccharides and Proteins: Processing, Characterization, and Health Benefits.

Natural macromolecular substances are prevalent in the organs of plants and animals, such as polysaccharides, resins, proteins, etc [...].

Effects of fermentation with different probiotics on the quality, isoflavone content, and flavor of okara beverages.

The present study aimed to prepare and evaluate a new probiotic functional beverage, using single-probiotic and compound probiotic fermentation on okara. Four different forms of fermentation microorganisms used were Lacticaseibacillus rhamnosus S24 (Lr), Lacticaseibacillus paracasei 6244 (Lp), Lactobacillus acidophilus 11,073 (La), and mixed fermentation (Lr + Lp + La). The physicochemical properties, antioxidant activity, flavor change, and storage period of fermented okara beverages with probiotics were investigated. The results showed that different fermentation schemes could significantly improve the physicochemical properties, antioxidant activity, and sensory quality of the okara beverages. The number of viable bacteria in the Lp group (3.53 × 108 CFU/mL), isoflavone content (0.514 µg/mL) were the highest; total phenol and flavonoid content were 3.32 and 5.68 times higher than in the CK group, respectively. DPPH and ABTS+ free radical scavenging rates were increased by 11.32% and 20%, respectively (p < .05). Through SPME/GC-MS analysis, 44 volatile compounds were identified in the Lr + Lp + La groups, mainly as a result of changes in alcohols and aldehydes produced by fermentation metabolism. It enhances the floral and fruity aroma of the okara beverage. All probiotic-fermented okara beverages can be stored at 4°C for 15 days, with probiotic activity greater than 107 CFU/mL. This study can obtain a probiotic okara beverage rich in soybean isoflavones and with good flavor. Overall, okara can be used to develop functional beverages containing probiotics and contribute to a zero-waste approach in the food industry.

Mathematical modeling of optimal coagulant dosage for tofu preparation using MgCl2.

To explore the association between the optimal coagulant for tofu and the components of soybeans,30 different kinds of soybeans were selected, and tested for their optimal coagulant MgCl2 content. The optimal amount of coagulant was taken as the dependent variable, and the soybean Composition were taken as independent variables for the correlation analysis. The results showed that there was a positive correlation between the optimal coagulant content and the content of histidine, 7S ß-conglycinin, B1aB1bB2B3B4 of 11 s glycincin, and α'-subunit of 7S ß-conglycinin, negative correlation with lysine. The regression formula is y = -1.186 + 3.457*B1aB1bB2B3B4 + 2.304*7S + 0.351*histidine - 0.084*lysine + 4.696*α', and the model is validated to be within 10 % of the error value and has a high degree of confidence. This study provides theoretical support for realizing the green production of traditional soybean products.

The influence of α and α' subunits on SPI Pickering emulsions based on natural hybrid breeding varieties.

In this study, food-grade protein nanoparticles (Wild-NPs, α-lack-NPs, α'-lack-NPs, and (α + α')-lack-NPs) were organized as emulsion stabilizers via thermal induction. The effects of α and α' subunits in soybean protein isolate (SPI) on Wild nanoparticle Pickering emulsion (Wild-NPPEs), α-lack nanoparticle Pickering emulsion (α-lack-NPPEs), α'-lack nanoparticle Pickering emulsion (α'-lack-NPPEs) and (α + α')-lack nanoparticle Pickering emulsion ((α + α')-lack-NPPEs) were investigated. The Pickering emulsion stabilization mechanism indicated that the α'-lack-NPs particle size, surface hydrophobicity, and contact angle were mostly comparatively large. Therefore, the absence of the α' subunit made the desorption of protein nanoparticles at the oil and water interface require higher energy. Through the hydrophobic interaction between molecules, the structure and properties of the emulsion were improved, showing good stability. The existence of α'-lack-NPPEs leads to the formation of a gel-like network in the emulsion, which increases the viscosity of the emulsion and makes the network structure of the emulsion more uniform and denser.