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Field research campaigns in 2019 and 2020 collected hourly atmospheric profiles via radiosonde surrounding the 2 July 2019 and 14 December 2020 total solar eclipses over South America from locations within the paths of eclipse totality. As part of these atmospheric data collection campaigns, the eclipse module of the Advanced Research Weather Research & Forecast (WRF-ARW) model was utilized to model meteorological conditions before, during, and after the eclipse events. The surface and upper air measurements collected through these campaigns have enabled further assessment and validation of the WRF-ARW eclipse module’s performance in simulating atmospheric responses to total solar eclipses. We provide here descriptions of both field campaigns and present results from comparisons of meteorological variables both at the surface and aloft using observational datasets obtained through the campaigns. The paper concludes by recommending further scientific analyses to be explored utilizing the unique datasets presented.

Additional file 1. Figure S1. The gram stain of PSB. Scale bar, 10 μm. Figure S2. The standard curve of MB in different concentrations. Figure S3. UV-Vis absorbance spectra of hydrogen production at different concentrations (103, 104, 105, 106, 107 CFU/mL) of PSB. Figure S4. UV-Vis absorbance spectra of hydrogen production at different light intensity (12 A, 13 A, 14 A) of PSB. Figure S5. UV-Vis absorbance spectra of hydrogen production at different glucose concentrations (0 g/L, 15 g/L, 30 g/L) of PSB. Figure S6. H2 production under different light sources. UV-Vis absorbance spectra of hydrogen production under (A) LED and (B) 808 exciting light. (C) Quantity of hydrogen production of PSB under different light sources. Figure S7. The time-dependent temperature changes of PSB with different concentrations of PSB under xenon lamp. Figure S8. Detection of the production and diffusion of H2 in MCF-7 cells via MB probe under different treatments. Scale bar, 500 μm. Figure S9. Cytotoxic effects of PSB and H2. (A) Toxicity of PSB to DC at different concentrations. (B) The study of MCF-7 cells killing effect at different concentrations with or without H2. Figure S10. Calcein AM and PI staining showed confocal fluorescence images of MCTSs with or without xenon lamp irradiation for 10 min. (green: living cells; red: dead cells). Scale bar,100μm. Figure S11. Cell apoptosis measured by flow cytometry using Annexin V/PI staining after treatment with H2 for 6 h. Figure S12. Detection of ·OH levels in MCF-7 cells after hydrogen treatment. Figure S13. The mechanistic of H2 therapy on B16-F10 cells. (A) Detection of MMP changed with JC-1 staining in B16-F10 cells. Scale bar, 400 μm. (B) ROS changed in B16-F10 cells after hydrogen treatment. Scale bar, 1000 μm. (C) Fluorescence quantification of ROS. The change of (D) ·OH, (E) ATP activity and (F) Caspase-3 released in B16-F10 cells after treatment with H2. Figure S14. In vivo fluorescence imaging of mice in control and PSB group at different time after injection. Figure S15. The vivo metabolism of PSB at different time points. Figure S16. The blood biochemistry and blood routine of ICR mice after injection PSB (107 CFU/mL) for different times. Figure S17. Weight changes in ICR mice for 30 days after the injection of PSB with different concentrations. Figure S18. Tumor volume in each group after different treatments (n=6). Figure S19. H&E staining analysis of heart, liver, spleen, lung and kidney in different treated groups. Scale bar, 50 μm. Figure S20. Expression levels of Caspase-3 and Cytochrome C after the different treatments in vivo. Figure S21. Antigen stimulated DC activation. (A) The MHC II and (B) CD86 proteins were measured by flow cytometry on the DC after H2 treatment. Figure S22. The effect of H2-immunotherapy in vivo. (A) Images of mice within 14 days after different treatments. (B) Survival curve, (C) Tumor volume and (D) Body weight of mice after different treatments. Figure S23. Gram staining in the tumor tissue. Scale bar, 50 μm. Figure S24. Effects of different concentrations of TNF-α on PD-L1 expression.

Beer is generally considered to be a beverage that has high microbiological stability. However, some undesirable lactic acid bacteria (LAB) can grow in beer and consequently spoil this beverage. In this study, bacteriocin-producing Pediococcus acidilactici K10 was used as a means of bio-acidifying the mash and reducing the spoilage LAB content of the beer. The K10 strain had antimicrobial activity against two beer spoilage LAB strains in wort and did not grow in a beer environment. The K10 strain was inoculated before the mashing step. The effect of K10 as a starter culture was investigated and compared with a control. As a result, filtration time was shortened by 17 min, alcohol content was increased by 137%, foam stability was increased by 156%, bitterness was increased by two bitterness units and there was a significant difference (p

Naming the volume “Learning from Shenzhen,” Mary Ann O’Donnell, Winnie Wong and Jonathan Bach make a topological reference to slogans in various political and economic contexts, namely, the Chinese advocacy of “learning from Dazhai” during the Cultural Revolution and the American “Learning from Las Vegas” of the post-modernist era. Shenzhen, a city demarcated as one of the pioneering special economic zones in the early 1980s, has served as “the” laboratory to various experiments that “play ca...

In this study, antagonistic activities and probiotic potential of lactic acid bacteria (LAB) derived from a plant-based fermented food, kimchi, were demonstrated. The cell free supernatants (CFS) from Lactobacillus curvatus KCCM 43119, Leuconostoc mesenteroides KCCM 43060, Weissella cibaria KCTC 3746, and W. koreensis KCCM 41517 completely inhibited the growth of foodborne pathogenic bacteria, while neutralized CFS (pH 6.5) partially inhibited the growth. The competition, exclusion, and displacement of foodborne pathogenic bacteria by the LAB strains from adhesion to HT-29 cells were investigated. The LAB strains were able to compete with, exclude, and displace the foodborne pathogenic bacteria. However, the degree of inhibition due to the adhesion was found to be a LAB strain-dependent phenomenon. The LAB strains showed high coaggregation with foodborne pathogenic bacteria, and they also exhibited high resistance to acidic condition. Except W. cibaria KCTC 3746, all LAB strains were capable of surviving in the presence of bile salts. Furthermore, while all LAB strains were resistant to chloramphenicol, kanamycin, streptomycin, gentamicin, and erythromycin, only W. cibaria KCTC 3746 and W. koreensis KCCM 41517 displayed resistance to vancomycin. These results suggest that the LAB strains derived from kimchi exerted antagonistic activities against foodborne pathogenic bacteria with probiotic potential.

The effect of a ‘bath type’ ultrasound on the fermentation of beer made from Korean six-row barley was studied. Beer samples were treated in an ultrasonication bath for 4 days during primary fermentation. The frequency of the ultrasound was 40 kHz, and the input power was adjusted to 120, 160 and 200 W. Ultrasonic treatment was performed for 2, 6 and 12 h for each input power. The physicochemical and sensory properties, as well as the quality of the beers were measured. Ultrasonication enhanced ethanol production by 13.18% at 160 W. Copyright © 2015 The Institute of Brewing & Distilling

From the previous study, Enterococcus faecium SH01 was isolated from mukeunji, an over-ripened kimchi, and it produced bacteriocin SH01. Bacteriocin SH01 showed an inhibitory effect against Listeria monocytogenes ATCC 19111, a bacterial strain causing human listeriosis. Crude bacteriocin SH01 was purified by ammonium sulfate precipitation and its inhibitory activity at two concentrations (500 and 1,000 AU/g) against Listeria monocytogenes ATCC 19111 was investigated in ground beef at increasing temperatures (5, 10, 15, and 20℃) for 8 d. The number of Listeria monocytogenes ATCC 19111 significantly decreased (p

The bacteriocin-producing lactic acid bacteria Enterococcus faecium DB1 was isolated from Korean traditional gajami sikhae. Culture conditions were optimized by response surface methodology (RSM) to maximize bacteriocin DB1 production. E. faecium DB1 displayed the highest bacteriocin activity when grown in modified MRS medium containing sucrose, rather than glucose, as a carbon source. The effects of temperature, initial pH, and sucrose concentration were tested to determine the optimum conditions for maximum bacteriocin production by E. faecium DB1. A central composite design was used to control the three variables in the experiment. RSM revealed that the optimum values for bacteriocin production were 27.66 g/L sucrose, temperature of 34.37 C, and an initial pH of 6.54. A 2.08-fold increase in bacteriocin production was obtained with sucrose-containing MRS medium compared to production in standard MRS medium.

A DF01 strain that inhibits tyramine-producing Lactobacillus curvatus KFRI 166 was isolated from Dongchimi, a tradi-tional Korean fermented vegetable, and identified as Lactobacillus brevis by biochemical analysis and reverse transcriptasesequencing of 16S rRNA. The antimicrobial compound produced by L. brevis DF01 was secreted at a maximum level of640 AU/mL in late exponential phase in MRS broth, and its activity remained constant during stationary phase. The activityof bacteriocin DF01 was totally inactivated by α-chymotrypsin, pronase E, proteinase K, trypsin, and α-amylase, but not bycatalase, which indicates the compound was glycoprotein in nature. The activity was not affected by pH changes rangingfrom 2 to 12 or heat treatment (60, 80, and 100°C for 30 min), but was reduced after autoclaving. Bacteriocin DF01 hadbacteriolytic activity and a molecular weight of approximately 8.2 kDa, as shown by tricine-SDS-PAGE analysis. There-fore, bacteriocin DF01 can be used in the manufacture of fermented meat products due to its inhibition of tyramine-produc-ing L. curvatus and non-inhibition of L. sake, which is used as a starter culture for meat fermentation.Key words: amylase-sensitive bacteriocin, Lactobacillus brevis, dongchimi

Objectives. To investigate the potential association of tumor necrosis factor-α T-857C polymorphism with susceptibility to the five common malignant tumors. Materials and Methods. A comprehensive search of PubMed/Medline, Embase, and Web of Science databases was performed up to November 2015. Pooled odds ratios (ORs) and 95% confidence intervals (95% CIs) were calculated to assess the strength of the association. Subgroup analysis, heterogeneity analyses, and publication bias were also texted in the meta-analysis. Results. A total of twenty-two publications involving 5215 cases and 6755 controls were recruited. Overall, the meta-analysis revealed an increased risk between the TNF-α T-857C polymorphism and gastric cancer susceptibility in T versus C model, heterozygote genetic model, and dominant genetic model. An increased risk between the TNF-α T-857C polymorphism and hepatocellular cancer susceptibility in homozygote genetic model and recessive genetic model was also found. No significant association was found between the TNF-α T-857C polymorphism and colorectal cancer, cervical cancer, and prostate cancer. Conclusions. Our meta-analyses suggest that TNF-α T-857C polymorphism may be associated with increased risk of gastric cancer and hepatocellular cancer development. Therefore, the TNF-α T-857C polymorphism could be considered as one possible risk factor of gastric cancer and hepatocellular cancer according to our study.

The feasibility of using six-row barley, which is produced more often than two-row barley (malting barley) in Korea, for beer brewing was studied. Beer was brewed from one variety of two-row barley (Jinyang, malting barley) and four varieties of six-row barley (Jasujungchal and Hinchalssal which are unhulled; Dahyang and Samgwangchal which are hulled). Using principal component analysis of the material properties in malting, mashing and fermentation, and the sensory properties of beer, the barley was categorized into three groups: group 1 (Jinyang and Dahyang), group 2 (Samgwangchal and Hinchalssal) and group 3 (Jasujungchal). Group 1 was distinctive for extract (dry basis), Brix and carbonation; group 2 was characterized by alcohol, foam stability and sour odour; and group 3 was characterized by malt protein and sour taste. The brewing qualities of group 1 were superior to those of the other groups. Among the Korean six-row barley varieties, Dahyang was found to be the most suitable for beer production. Copyright © 2014 The Institute of Brewing & Distilling