Data_Sheet_1_Antisaccadic eye movements in middle-aged individuals with a family history of Alzheimer's disease.docx

BackgroundAntisaccade is closely associated with cognitive ability in Alzheimer's disease (AD). However, studies regarding antisaccade in the early stages of AD are scarce. Considering that first-degree family history is a well-established risk factor for AD, we explored the influence of family history on the performance of antisaccade tasks in individuals with normal cognition.MethodsIn total, 44 participants (aged 50–66 years) with a family history of AD (FH+) and 44 age-, gender-, and educational level-matched controls (FH-) were enrolled in our study. After cognitive assessment using the Montreal Cognitive Assessment and Mini-mental State Examination, participants underwent antisaccade trials, and all parameters were recorded using an eye tracker.ResultsWhile the average velocity was relatively lower in FH+ individuals than in FH− individuals (107.9 ± 14.3°/s vs. 132.9 ± 23.7°/s, p ConclusionsThis study showed that family history is associated with alterations in antisaccadic parameters, suggesting that eye tracking can be used to assess oculomotor control and executive function in individuals at risk of developing dementia.</p

Use of Psychrotolerant Lactic Acid Bacteria (<i>Lactobacillus</i> spp. and <i>Leuconostoc</i> spp.) Isolated from Chinese Traditional Paocai for the Quality Improvement of Paocai Products

To improve the quality of Chinese traditional Paocai, two psychrotolerant lactic acid bacteria (LAB) strains were isolated from Paocai, and the quality of Chinese Paocai product using these two strains as starter cultures was compared to a control sample fermented with aged brine at 10 °C. The results suggested that the physicochemical and sensory features of Paocai fermented with psychrotolerant LAB were more suitable for industrial applications. The nitrite content of Paocai fermented with psychrotolerant LAB was 1 mg/kg, which was significantly lower than that of the control Paocai (<i>P</i> < 0.05). Low-temperature fermentation with the starter cultures of psychrotolerant LAB could effectively prevent overacidity and over-ripening of the Paocai products. Additionally, Paocai fermented with psychrotolerant LAB harbored relatively simple microbial flora as revealed by polymerase chain reaction-denaturing gradient gel electrophoresis. This study provides a basis for improving the quality of Chinese traditional Paocai and the large-scale production of low-temperature Chinese traditional Paocai products

Additional file 1: Table S1. of Comparative Transcriptome and DNA methylation analyses of the molecular mechanisms underlying skin color variations in Crucian carp (Carassius carassius L.)

Statistics of function annotation of Red and White skin crucian carp. Table S2. Sample sequencing data volume and comparison rate. Table S3. List of primers for the qRT-PCR validation of Unigenes identified. Figure S1. The GO function is classified by histogram of differences in methylation sites. (DOCX 107 kb

MOESM2 of Recovery of Salmonella isolated from eggs and the commercial layer farms

Additional file 2: Table S2. PEGE type of Salmonella in different origins of the two layer farms

MOESM1 of Recovery of Salmonella isolated from eggs and the commercial layer farms

Additional file 1: Table S1. The prevalence and distribution of Salmonella in egg samples