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To expand the range of mulberry leaf tea products, the present study used ‘Shaansang 707’, ‘Yuesang 10’ and ‘Husang 32’ as raw materials to prepare mulberry leaf Fu loose tea by solid-state fermentation, with artificial inoculation of Eurotium cristatum. The nutrients and active components of mulberry leaf tea before and after fermentation were determined. Compared with mulberry leaf raw dark green tea, the contents of tea pigments in Fu tea, especially theabrownin were greatly increased by more than 11%, while those of polyphenols, flavonoids and polysaccharides were significantly decreased (p < 0.05). In addition, mulberry leaf Fu tea exhibited better α-glucosidase inhibitory activity than mulberry leaf raw dark green tea. Multivariate analysis suggested that the enhancement of α-glucosidase inhibitory ability was most likely related to theabrownin. The results of this study will provide a theoretical basis for the industrial production of mulberry leaf Fu tea.

The primary objective of this study was to investigate the effect of fermentation with Lactobacillus acidophilus6074 on the nutrient transformation and quality characteristics of jujube juice. The screened L. acidophilus6074 with acid and bile salt resistance was used to ferment jujube juice, and the sensory properties and nutrient biotransformation of the fermented product were comprehensively evaluated. The results showed that the acid and bile salt resistance of L. acidophilus6074 were 94.06 % and 84.56 %, respectively, and the viable counts after fermentation reached 8.75 lg CFU/mL. Total sugar and polysaccharide content decreased after fermentation, while total flavonoids, cAMP and triterpenoic acid increased significantly, as did organic acids and free amino acids (p < 0.05). Moreover, the L. acidophilus6074 fermentation reduced the molecular weight of the main polysaccharide component from 746,111.957 Da to 573,809.851 Da, and its microstructure changed. A total of 62 volatile compounds were identified in fermented jujube juice, among which acids were the highest, followed by esters. Particularly, L. acidophilus6074 fermentation increased the content of phenylethyl acetate and lactic acid, generating new substances clopenthixol and phenylethyl alcohol of jujube juice. Sensory evaluation indicated that L. acidophilus6074 fermentation improved the coloration of jujube juice and increased the overall acceptability of the fermented product. This study will provide theoretical basis and technical support for the industrial production of probiotic fermentation jujube juice related products.

OBJECTIVE: To investigate alterations in histone modifications in patients with systemic lupus erythematosus (SLE). METHODS:Global histone H3/H4 acetylation and H3K4/H3K9 methylation in CD4+ T cells from 20 SLE patients and 10 healthy control subjects were assayed using the EpiQuik™ global histone H3/H4 acetylation and H3K4/H3K9 methylation assay kits. mRNA levels of 12 members of 3 classes of chromatin modifier genes were measured by real-time quantitative polymerase chain reaction. RESULTS: Global histone H3 and H4 hypoacetylation was observed in active lupus CD4+ T cells compared with controls (p = 0.002 and p = 0.009, respectively). The degree of histone H3 acetylation correlated negatively with increased disease activity in lupus patients as measured by SLEDAI (r = -0.889, p = 0.044). We found global histone H3K9 hypomethylation in both active and inactive lupus CD4+ T cells, compared with controls (p = 0.001, p = 0.003, respectively). However, global levels of H3K4 methylation were not different between patients and controls. SIRT1 mRNA levels were significantly increased in active lupus CD4+ T cells compared with controls (p < 0.001), while mRNA levels of CREBBP, P300, HDAC2, HDAC7, SUV39H2, and EZH2 were significantly downregulated in patients with active lupus (p < 0.001, p < 0.001, p = 0.01, p < 0.001, p = 0.003, p = 0.001, respectively). CONCLUSION: Histone modifications appear abnormal in CD4+ T cells in SLE.

ABSTRACTOne hundred eleven clinical Trichophyton rubrumisolates were tested against 7 antifungal agents. The geometric mean MICs of all isolates were, in increasing order: terbinafine, 0.03 mg/liter; voriconazole, 0.05 mg/liter; posaconazole, 0.11 mg/liter; isavuconazole, 0.13 mg/liter; itraconazole, 0.26 mg/liter; griseofulvin, 1.65 mg/liter; and fluconazole, 2.12 mg/liter.