Response of a Sylvan Moss Species (<i>Didymodon validus</i> Limpr.) with a Narrow Distribution Range to Climate Change

Mosses are particularly susceptible to climate change owing to their close biological and ecological associations with climatic conditions. However, there is a limited understanding of the changes in distribution patterns of the moss species in forest ecosystems under climate change, especially in mosses with narrow ranges. Therefore, we reconstructed historical, simulated present, and predicted future potential distribution patterns of Didymodon validus, a narrow-range moss species in the forest ecosystem, using the MaxEnt model. The aim of this study was to explore its unique suitable habitat preference, the key environmental factors affecting its distribution, and the distributional changes of D. validus under climate change at a long spatial-time scale. Our findings indicate that the most suitable locations for D. validus are situated in high-altitude regions of southwestern China. Elevation and mean temperature in the wettest quarter were identified as key factors influencing D. validus distribution patterns. Our predictions showed that despite the dramatic climatic and spatial changes over a long period of time, the range of D. validus was not radically altered. From the Last Interglacial (LIG) to the future, the area of the highly suitable habitat of D. validus accounted for only 15.3%–16.4% of the total area, and there were weak dynamic differences in D. validus at different climate stages. Under the same climate scenarios, the area loss of suitable habitat is mainly concentrated in the northern and eastern parts of the current habitat, while it may increase in the southern and eastern margins. In future climate scenarios, the distribution core zone of suitable habitat will shift to the southwest for a short distance. Even under the conditions of future climate warming, this species may still exist both in the arid and humid regions of the QTP in China. In summary, D. validus showed cold and drought resistance. Our study provides important insights and support for understanding the impact of climate change on the distribution of D. validus, as well as its future distribution and protection strategies

Preparation and Characterization of Nanoparticles Made from Co-Incubation of SOD and Glucose

The attractive potential of natural superoxide dismutase (SOD) in the fields of medicine and functional food is limited by its short half-life in circulation and poor permeability across the cell membrane. The nanoparticle form of SOD might overcome these limitations. However, most preparative methods have disadvantages, such as complicated operation, a variety of reagents—some of them even highly toxic—and low encapsulation efficiency or low release rate. The aim of this study is to present a simple and green approach for the preparation of SOD nanoparticles (NPs) by means of co-incubation of Cu/Zn SOD with glucose. This method was designed to prepare nanoscale aggregates based on the possible inhibitory effect of Maillard reaction on heating-induced aggregation during the co-incubation. Sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) results indicated that the Maillard reaction occurred during the co-incubation process. It was found that enzymatically active NPs of Cu/Zn SOD were simultaneously generated during the reaction, with an average particle size of 175.86 ± 0.71 nm, and a Zeta potential of −17.27 ± 0.59 mV, as established by the measurement of enzymatic activity, observations using field emission scanning electron microscope, and analysis of dynamic light scattering, respectively. The preparative conditions for the SOD NPs were optimized by response surface design to increase SOD activity 20.43 fold. These SOD NPs showed storage stability for 25 days and better cell uptake efficacy than natural SOD. Therefore, these NPs of SOD are expected to be a potential drug candidate or functional food factor. To our knowledge, this is the first report on the preparation of nanoparticles possessing the bioactivity of the graft component protein, using the simple and green approach of co-incubation with glucose, which occurs frequently in the food industry during thermal processing