Distribution Characteristics of Microplastics in Surface Seawater off the Yangtze River Estuary Section and Analysis of Ecological Risk Assessment.

Microplastics are widespread in the oceans as a new type of pollutant. Due to the special geographical environment characteristics, the Yangtze River estuary region become hotspot for microplastics research. In 2017 and 2019, surface seawater microplastics samples were collected from five stations off the Yangtze River estuary during four seasons (spring, summer, autumn, and winter). The abundance and characteristics of microplastics in seawater were researched. The results showed that microplastics widely existed in surface seawater; the average abundance of microplastics in seawater was (0.17 ± 0.14) items/m3 (0.00561 ± 0.00462) mg/m3; and accounting for 80% of the total plastic debris, the abundance of microplastics was at moderately low levels compared to national and international studies. The particle size of most microplastics was between 1 mm to 2 mm, accounting for 36.1% of the total microplastics. The main shapes of microplastics were fiber, flake, and line, accounting for 39.5%, 28.4%, and 20.8%, respectively. Polypropylene, polyethylene terephthalate, and polyethylene were the main components of microplastics, accounting for 41.0%, 25.1%, and 24.9%, respectively. Yellow, green, black, and transparent were the most common colors, accounting for 21.9%, 19.6%, 16.5%, and 15.7%, respectively. This study shows that the spatial distribution of microplastics in the surface waters off the Yangtze River estuary shows a decreasing trend from nearshore to farshore due to the influence of land-based inputs, hydrodynamics, and human activities; the distribution of microplastics has obvious seasonal changes, and the level of microplastic pollution is higher in summer. The potential ecological risk of microplastics in the surface waters off the Yangtze River estuary is relatively small.

[Research progress in the rapid preparation of monoclonal antibodies of mouse hybridoma].

Mouse hybridoma monoclonal antibody is the most commonly used antibody in immunology because of its stable source, easy preparation in later stage and high yield. The traditional time-consuming and laborious hybridoma preparation technology could not meet the growing market demand. In this paper, we describe the rapid preparation techniques involved in antigen design and screening, B cell enrichment and screening, transgenic myeloma cells, fusion technology improvement, positive hybridoma cell screening and rapid detection of monoclonal antibody performance, to provide a reference for rapid preparation of mouse hybridoma monoclonal antibody.

Phenolic profile and antioxidant properties of sand rice (Agriophyllum squarrosum) as affected by cooking and in vitro digestion.

BACKGROUND: Sand rice (Agriophyllum squarrosum) is an underutilized pseudocereal bearing edible seeds. In this study, the phenolics and antioxidant activity of sand rice seeds after cooking and in vitro digestion were extensively investigated. RESULTS: Total phenolic content (TPC) of the sand rice seeds was slightly increased whereas total flavonoid content (TFC) decreased after boiling. Furthermore, nine compounds were detected in the uncooked seeds, with hyperoside (169.19 ± 6.59 µg g-1 dry weight (DW)), protocatechuic acid (167.46 ± 7.21 µg g-1 DW), and rutin (83.15 ± 3.26 µg g-1 DW) as the major components. Apart from the bioaccessible phenolics in the aqueous fraction, these compounds retained in the solid residue of the porridge were released to varying degrees during simulated digestion. In addition, these phenolic extracts also exerted considerable antioxidant potency, which was positively correlated with their corresponding TPC, TFC, and phenolic profiles. CONCLUSION: These results indicated that both boiling and in vitro digestive treatments could considerably enhance the release of bioactive compounds and thus contribute antioxidant properties to sand rice porridge. These findings suggest that sand rice seed is a potential functional food and an excellent natural antioxidant source. © 2019 Society of Chemical Industry.