Edge and corner states in 2D non-Abelian topological insulators from an eigenvector frame rotation perspective

We propose the concept of 2D non-Abelian topological insulator which can explain the energy distributions of the edge states and corner states in systems with parity-time symmetry. From the viewpoint of non-Abelian band topology, we establish the constraints on the 2D Zak phase and polarization. We demonstrate that the corner states in some 2D systems can be explained as the boundary mode of the 1D edge states arising from the multi-band non-Abelian topology of the system. We also propose the use of off-diagonal Berry phase as complementary information to assist the prediction of edge states in non-Abelian topological insulators. Our work provides an alternative approach to study edge and corner modes and this idea can be extended to 3D systems

Four-band non-Abelian topological insulator and its experimental realization

Very recently, increasing attention has been focused on non-Abelian topological charges, e.g. the quaternion group Q8. Different from Abelian topological band insulators, these systems involve multiple tangled bulk bandgaps and support non-trivial edge states that manifest the non-Abelian topological features. Furthermore, a system with even or odd number of bands will exhibit significant difference in non-Abelian topological classifications. Up to now, there is scant research investigating the even-band non-Abelian topological insulators. Here, we both theoretically explored and experimentally realized a four-band PT (inversion and time-reversal) symmetric system, where two new classes of topological charges as well as edge states are comprehensively studied. We illustrate their difference from four-dimensional rotation senses on the stereographically projected Clifford tori. We show the evolution of bulk topology by extending the 1D Hamiltonian onto a 2D plane and provide the accompanying edge state distributions following an analytical method. Our work presents an exhaustive study of four-band non-Abelian topological insulators and paves the way to other even band systems.Comment: Main text and supplementary informatio

Identification of PTPN22 as a potential genetic biomarker for abdominal aortic aneurysm

Abdominal aortic aneurysm (AAA) is a severe life-threatening disease that is generally asymptomatic and is diagnosed at a very late stage. The genetic component underpinning AAA is considerable, with an estimated heritability of up to 70%. Therefore, identifying genetic biomarkers for AAA is valuable for predicting high-risk populations. We used integrative bioinformatics and cellular AAA model-based validation to reveal that the gene encoding protein tyrosine phosphatase non-receptor type 22 (PTPN22) may be a potentially useful diagnostic biomarker for AAA. Integrative bioinformatics analyses of clinical specimens showed that PTPN22 expression was consistently upregulated in aortic tissues and peripheral blood mononuclear cells (PBMCs) derived from patients with AAA. Moreover, transcriptomics data revealed that PTPN22 is a potential biomarker for AAA with limited diagnostic value in patients with thoracic aortic aneurysm/dissection. Single-cell RNA sequencing-based findings further highlight PTPN22 expression in aortic immune cells and vascular smooth muscle cells (VSMCs) is consistently upregulated in patients with AAA. A cellular AAA model was eventually employed to verify the increase in PTPN22 expression. Collectively, the results indicate that PTPN22 could be a potentially useful diagnostic biomarker for AAA

Study on the process of Belgian style Cherry sour beer

Traditional sour beer is not acceptable to everyone, but sweet and sour beer is much more acceptable. For example, many sour beers are made with cherries, raspberries and other ingredients. Belgian style cherry sour beer, on the basis of acidizing process, add fruit raw materials to continue fermentation, taste and flavor acceptable degree will be much higher than ordinary sour beer, because these fruits are more nutritious, resulting in these wines are easy to health, health and high-end. In this experiment, the production process of passion fruit cider was studied: The initial sugar content was adjusted to 12°P and the pH at the end point of acidification was 3.8. S-04 yeast was used for fermentation, and the fermentation temperature was controlled at 18℃. After one week of fermentation, the mixing ratio of cherry juice and fruit puree was 1:1.5. After continued fermentation for three days, cherry style sour beer was made with strong flavor, strong killing taste, pure body and clear cherry flavor