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SUMMARY: Xylan is one of the major hemicelluloses in plant cell walls and its xylosyl backbone is often decorated at O‐2 with glucuronic acid (GlcA) and/or methylglucuronic acid (MeGlcA) residues. The GlcA/MeGlcA side chains may be further substituted with 2‐O‐arabinopyranose (Arap) or 2‐O‐galactopyranose (Gal) residues in some plant species, but the enzymes responsible for these substitutions remain unknown. During our endeavor to investigate the enzymatic activities of Arabidopsis MUR3‐clade members of the GT47 glycosyltransferase family, we found that one of them was able to transfer Arap from UDP‐Arap onto O‐2 of GlcA side chains of xylan, and thus it was named xylan 2‐O‐arabinopyranosyltransferase 1 (AtXAPT1). The function of AtXAPT1 was verified in planta by its T‐DNA knockout mutation showing a loss of the Arap substitution on xylan GlcA side chains. Further biochemical characterization of XAPT close homologs from other plant species demonstrated that while the poplar ones had the same catalytic activity as AtXAPT1, those from Eucalyptus, lemon‐scented gum, sea apple, 'Ohi'a lehua, duckweed and purple yam were capable of catalyzing both 2‐O‐Arap and 2‐O‐Gal substitutions of xylan GlcA side chains albeit with differential activities. Sequential reactions with XAPTs and glucuronoxylan methyltransferase 3 (GXM3) showed that XAPTs acted poorly on MeGlcA side chains, whereas GXM3 could efficiently methylate arabinosylated or galactosylated GlcA side chains of xylan. Furthermore, molecular docking and site‐directed mutagenesis analyses of Eucalyptus XAPT1 revealed critical roles of several amino acid residues at the putative active site in its activity. Together, these findings establish that XAPTs residing in the MUR3 clade of family GT47 are responsible for 2‐O‐arabinopyranosylation and 2‐O‐galactosylation of GlcA side chains of xylan. Significance Statement: Xylan is one of the major hemicelluloses in plant cell walls and its GlcA side chains may be further substituted with 2‐O‐Arap or 2‐O‐Gal residues. We have uncovered the functions of a subgroup of MUR3‐clade GT47 members in catalyzing the transfer of 2‐O‐Arap and/or 2‐O‐Gal onto GlcA side chains of xylan, which expands our understanding of glycosyltransferases involved in xylan substitutions. [ABSTRACT FROM AUTHOR]

The incidence of abdominal aortic aneurysm (AAA) is very high, but there is no risk assessment model for early identification of AAA in clinic. The aim of this study was to develop a nomogram risk assessment model for predicting AAA. The data of 280 patients diagnosed as AAA and 385 controls in The Affiliated Suzhou Hospital of Nanjing Medical University were retrospectively reviewed. The LASSO regression method was applied to filter variables, and multivariate logistic regression was used to construct a nomogram. The discriminatory ability of the model was determined by calculating the area under the curve (AUC). The calibration capability of the model is evaluated by using bootstrap (resampling = 1000) internal validation and Hosmer–Lemeshow test. The clinical utility and clinical application value were evaluated by decision curve analysis (DCA) and clinical impact curve (CIC). In addition, a retrospective review of 133 AAA patients and 262 controls from The First Affiliated Hospital of Soochow University was performed as an external validation cohort. Eight variables are selected to construct the nomogram of AAA risk assessment model. The nomogram predicted AAA with AUC values of 0.928 (95%CI, 0.907–0.950) in the training cohort, and 0.902 (95%CI, 0.865–0.940) in the external validation cohort, the risk prediction model has excellent discriminative ability. The calibration curve and Hosmer–Lemeshow test proved that the nomogram predicted outcomes were close to the ideal curve, the predicted outcomes were consistent with the real outcomes, the DCA curve and CIC curve showed that patients could benefit. This finding was also confirmed in the external validation cohort. In this study, a nomogram was constructed that incorporated eight demographic and clinical characteristics of AAA patients, which can be used as a practical approach for the personalized early screening and auxiliary diagnosis of the potential risk factors. [ABSTRACT FROM AUTHOR]

After thermal treatment, quail eggs pruduce an attractive flavor that is favored by consumers. In this study, the key aroma volatiles and their lipid precursors during thermal treatment were investigated by the electronic nose, GC-MS, GC-O-MS and UPLC-Q-Exactive HF-X. The results exhibited that the raw and fresh flavor of raw egg yolks came from 1-Octen-3-ol, 2-Ethyl-1-hexanol, 1-Decene, and 1-Undecene. 2-Methyl-3-octanone, Toluene, and some aromatic compounds worked synergistically to contribute to the aroma profile of boiled eggs. (+)-2-Bornanone, Octanal, 2-Methyl-butanal, Nonanal, (.+Dihydro-3-hydroxy-4,4-dimethyl-2(3 H)-furanone, 6,7-Dihydro-2,5-dimethyl-5 H-cyclopentapyrazine, (E)-2-methyl-6-(1-propenyl)-pyrazine, 2-Ethyl-3,5-dimethyl-pyrazine, 3,5-Diethyl-2-methyl-pyrazine, 2,5-Dimethyl-pyrazine were the key flavor compounds in the fried egg and gave it the popcorn and roasted flavors. The statistical analysis of the lipid profile revealed that brief, high-temperature heating (100 or 200 °C for 10 min) in typical boiled and fried quail eggs had minor effects on the lipid nutritional value. PE-related lipids, particularly those containing 18-carbon fatty acids, contributed to the aroma formation of fried quail eggs. [ABSTRACT FROM AUTHOR]