Towards Establishment of a Rice Stress Response Interactome

Rice (Oryza sativa) is a staple food for more than half the world and a model for studies of monocotyledonous species, which include cereal crops and candidate bioenergy grasses. A major limitation of crop production is imposed by a suite of abiotic and biotic stresses resulting in 30%–60% yield losses globally each year. To elucidate stress response signaling networks, we constructed an interactome of 100 proteins by yeast two-hybrid (Y2H) assays around key regulators of the rice biotic and abiotic stress responses. We validated the interactome using protein–protein interaction (PPI) assays, co-expression of transcripts, and phenotypic analyses. Using this interactome-guided prediction and phenotype validation, we identified ten novel regulators of stress tolerance, including two from protein classes not previously known to function in stress responses. Several lines of evidence support cross-talk between biotic and abiotic stress responses. The combination of focused interactome and systems analyses described here represents significant progress toward elucidating the molecular basis of traits of agronomic importance

Effect of A Lingual Augmentation Prosthesis for Preventing Salivation After Subtotal Glossectomy: A Clinical Report

A lingual augmentation prosthesis (LAP) is an appliance attached to the mandible to increase swallowing by extending the denture base area. It has been proven that the swallowing function improves with the insertion of an LAP assisting the palatal augmentation prosthesis (PAP). We delivered both the PAP and LAP to a patient with subtotal glossectomy who experienced saliva drooling and masticatory dysfunction. As the dead space between the reconstructed tongue and dentures decreased in both the vertical and anterior directions, his maximum tongue pressure increased, and the status of salivation and food residue improved. LAP assisted not only for saliva drooling control but also mastication. (Int J Maxillofac Prosthetics 2022;5:13-17) &nbsp