Novel metalloporphyrin covalently functionalized polyphosphazene nanotubes for boosting the hydrogen evolution reaction.

Herein, we demonstrate the first example of a novel electrocatalytic hybrid system (CoTPP-PZSNT) with a push-pull motif to boost hydrogen evolution reaction (HER) activity. CoTPP-PZSNT exhibits an efficient HER activity, with overpotentials of 157 and 109 mV at 10 mA cm-2 in 1.0 M KOH and 0.5 M H2SO4 solutions, respectively. The HER performance of CoTPP-PZSNT outperforms many previously reported HER catalysts, due to efficient charge transfer between each component.

Efficient oxygen evolution reaction from iron-molybdenum nitride/molybdenum oxide heterostructured composites.

Integrating various active sites into a multi-component system might significantly enhance the oxygen evolution reaction (OER) performance. Herein, the as-prepared iron-molybdenum nitride/molybdenum oxide (Fe-Mo5N6/MoO3-550) composite electrocatalyst under optimum conditions demonstrates excellent electrocatalytic performance toward OER and reaches current densities of 10 and 20 mA cm-2 at overpotentials of 201 and 216 mV, respectively. The OER performance of Fe-Mo5N6/MoO3-550 exceeds that of most previously reported electrocatalytic systems. The significant improvement in the OER performance is ascribed to a combination of mechanisms. The strong electronic interactions among the Fe, Mo5N6 and MoO3 species can accelerate the OER reaction kinetics, which contributes to the OER performance. This work provides new insights into the construction of efficient electrocatalytic materials with inexpensive metals.

Association of roasting meat intake with the risk of esophageal squamous cell carcinoma of Kazakh Chinese via affecting promoter methylation of p16 gene.

BACKGROUND: Esophageal squamous cell carcinoma (ESCC) incidence is high in Kazak Autonomous Prefecture, Xinjiang, China. Roasting food has been reported to be related with the risk of various cancers and is very popular in the area, and may be related with the risk of ESCC. The promoter methylation inactivation of p16 gene can increase the risk of ESCC. Thus, we want to know whether long-term roasting food is related with the risk of ESCC by effecting the promoter methylation of p16 gene. MATERIALS AND METHODS: Ninety ESCC patients and 60 healthy subjects were recruited from Kazak Autonomous Prefecture. MassARRAY was used to detect p16 promoter methylation in ESCC tissues, as well as in normal esophageal tissues. The association between the p16 promoter methylation and daily roasting meat intake was examined. RESULTS: Daily roasting meat intake was related with the risk of ESCC (p<0.01) and the mean CpG methylation rates of p16 promoter (p<0.01). In ESCC patients, the mean methylation rates of CpG 11-12 and CpG 33-34-35 were 29.4% and 37.4%, respectively, which was significantly higher than the rates in normal esophageal tissues (16.7% and 12.4%, respectively; p<0.01). The methylation of p16 promoter is also related with daily roasting meat intake (p<0.01) in Kazakh Chinese with ESCC. For the CpG methylation of the p16 promoter in the well, moderately and poorly differentiated ESCC, there are significant differences (p<0.05) for the 19 CpG units in the ESCC and controls. CONCLUSION: Roasting meat intake was associated with the risk of ESCC via effects on the methylation of p16 promoter. These results suggest roasting food intake should be limited in the diet.