Synthesis of Dinitrogen‐Fused Spirocyclic Heterocycles via Organocatalytic 1,3‐dipolar Cycloaddition of 2‐Arylidene‐1,3‐indandiones and an Azomethine Imine

An efficient 1,3‐dipolar cycloaddition of 2‐arylidene‐1,3‐indandiones with an azomethine imine has been developed to furnish spiroindane‐1,3‐dione‐pyrazolidinones in generally good to high yields with excellent diastereoselectivity under mild conditions.On an upward spiro: An efficient cycloaddition between 2‐arylidene‐1,3‐indandiones and an azomethine imine has been developed for the construction of dinitrogen‐fused spirocyclic heterocycles.Peer Reviewedhttps://deepblue.lib.umich.edu/bitstream/2027.42/137534/1/ajoc201500529.pdfhttps://deepblue.lib.umich.edu/bitstream/2027.42/137534/2/ajoc201500529-sup-0001-misc_information.pdfhttps://deepblue.lib.umich.edu/bitstream/2027.42/137534/3/ajoc201500529_am.pd

Integrating machine learning algorithms and multiple immunohistochemistry validation to unveil novel diagnostic markers based on costimulatory molecules for predicting immune microenvironment status in triple-negative breast cancer

IntroductionCostimulatory molecules are putative novel targets or potential additions to current available immunotherapy, but their expression patterns and clinical value in triple-negative breast cancer (TNBC) are to be clarified. MethodsThe gene expression profiles datasets of TNBC patients were obtained from The Cancer Genome Atlas and the Gene Expression Omnibus databases. Diagnostic biomarkers for stratifying individualized tumor immune microenvironment (TIME) were identified using the Least Absolute Shrinkage and Selection Operator (LASSO) and Support Vector Machine-Recursive Feature Elimination (SVM-RFE) algorithms. Additionally, we explored their associations with response to immunotherapy via the multiplex immunohistochemistry (mIHC). ResultsA total of 60 costimulatory molecule genes (CMGs) were obtained, and we determined two different TIME subclasses (“hot” and “cold”) through the K-means clustering method. The “hot” tumors presented a higher infiltration of activated immune cells, i.e., CD4 memory-activated T cells, resting NK cells, M1 macrophages, and CD8 T cells, thereby enriched in the B cell and T cell receptor signaling pathways. LASSO and SVM-RFE algorithms identified three CMGs (CD86, TNFRSF17 and TNFRSF1B) as diagnostic biomarkers. Following, a novel diagnostic nomogram was constructed for predicting individualized TIME status and was validated with good predictive accuracy in TCGA, GSE76250 and GSE58812 databases. Further mIHC conformed that TNBC patients with high CD86, TNFRSF17 and TNFRSF1B levels tended to respond to immunotherapy. ConclusionThis study supplemented evidence about the value of CMGs in TNBC. In addition, CD86, TNFRSF17 and TNFRSF1B were found as potential biomarkers, significantly promoting TNBC patient selection for immunotherapeutic guidance

ChemInform Abstract: Synthesis of Dinitrogen-Fused Spirocyclic Heterocycles via Organocatalytic 1,3-Dipolar Cycloaddition of 2-Arylidene-1,3-indandiones and an Azomethine Imine.

An efficient 1,3‐dipolar cycloaddition of 2‐arylidene‐1,3‐indandiones with an azomethine imine has been developed to furnish spiroindane‐1,3‐dione‐pyrazolidinones in generally good to high yields with excellent diastereoselectivity under mild conditions.On an upward spiro: An efficient cycloaddition between 2‐arylidene‐1,3‐indandiones and an azomethine imine has been developed for the construction of dinitrogen‐fused spirocyclic heterocycles.Peer Reviewedhttps://deepblue.lib.umich.edu/bitstream/2027.42/137534/1/ajoc201500529.pdfhttps://deepblue.lib.umich.edu/bitstream/2027.42/137534/2/ajoc201500529-sup-0001-misc_information.pdfhttps://deepblue.lib.umich.edu/bitstream/2027.42/137534/3/ajoc201500529_am.pd

Polaronic discontinuities induced by off-diagonal coupling

In this paper, we study a form of the Holstein molecular crystal model in which the influence of lattice vibrations on the transfers of electronic excitations between neighboring sites (off-diagonal coupling) is taken into account. Using the Toyozawa Ansatz and the Lanczos algorithm, the Holstein Hamiltonian with two types of off-diagonal coupling is studied focusing on a number of analyticity issues in the ground state. For finite-sized lattices and antisymmetric coupling, a sequence of discontinuities are found in the polaron energy dispersion, the size of the ground-state phonon cloud, and the linearized von Neumann entropy used to quantify the quantum entanglement between the exciton and the phonons in the ground state. Such behavior is accompanied by a shift of the ground-state crystal momentum from zero to nonzero values as the coupling strength is increased. In the thermodynamic limit, all discontinuities associated with antisymmetric coupling vanish except the one corresponding to the initial departure of the ground-state wavevector from the Brillouin zone center. For the case of symmetric off-diagonal coupling, a smooth crossover is found to exist in all parameters regimes.Published versio

Determination of free amino acids, organic acids, and nucleotides in 29 elegant spices

Abstract Spices can be used in cooking to enhance the flavor of food. In order to systematically summarize and discuss the flavor components of 29 elegant spices, the free amino acids, nucleotides, and organic acids in these spices were detected by high‐performance liquid chromatography. Cluster analysis was carried out to classify the 29 elegant spices based on similar data. The results showed considerable variations in the total free amino acids (1.12‒31.59 g/kg), organic acids (9.63‒71.90 g/kg), and nucleotides (0.03‒2.72 g/kg) in the elegant spices. Nine of the amino acids, especially glutamic acid and arginine, were found to have a taste active value (TAV) greater than 1. The TAVs of the 5′‐nucleotides, succinic acid, oxalic acid, tartaric acid, and ascorbic acid were all >1. The equivalent umami concentration (EUC) of sweet marjoram was 83.69 g MSG/100 g. The 29 elegant spices were divided into two categories according to cluster analysis of the EUC. Oregano fell into one category, and the remaining 28 spices fell into the other category

Optimization of beef broth processing technology and isolation and identification of flavor peptides by consecutive chromatography and LC‐QTOF‐MS/MS

To investigate the flavor peptides of beef broth obtained under optimized stewing conditions, separation procedures such as ultrafiltration, Sephadex G-15 column chromatography, and reversed-phase high-performance liquid chromatography were employed to isolate the umami taste peptides. Sensory evaluation was combined with liquid chromatography–mass spectrometry to detect the flavor peptides. The optimization of the stewing process conditions was studied using the orthogonal method, which indicated that time had the most significant effect on the taste efficiency of sensory evaluation, followed by the mixed spices, sucrose, and salt. The optimized cooking conditions included 3.5 hr of cooking time, 1.800 g of sucrose, 2.125 g of salt, and 1.500 g of mixed spices. The results showed that six peptides, including SDEEVEH, AEVPEVH, GVDNPGHP, GSDGSVGPVGP, SDGSVGPVGP, and DEAGPSIVH, were detected in sample X1M1; and seven peptides, including VAPEEHPT, VVSNPVDIL, VGGNVDYK, PFGNTHN, EAGPSIVHR, VDFDDIQK, and DEAGPSIVH, were detected in sample X2M2. This study compared the flavor peptides in stewed beef before and after the optimization, and thus provided a basis for the improvement of beef processing technology

Prevalence of dysphagia following posterior fossa tumor resection: a systematic review and meta‑analysis

Abstract Objective Dysphagia is common in individuals who have undergone posterior fossa tumor (PFT) resection and negatively impacts on the individual’s quality of life, nutritional status, and overall health. We aimed to quantitatively synthesize data from studies of the prevalence of dysphagia following PFT resection. Methods PubMed, Web of Science, the Cochrane Library, Embase, China National Knowledge Infrastructure (CNKI), Wanfang database, and VIP database were searched for case-control and cross-sectional studies that evaluated the prevalence of dysphagia after PFT surgery. Meta-analyses were performed to determine the prevalence of dysphagia. Subgroup and meta-regression analyses were performed to determine the sources of heterogeneity among the studies. Results A total of 22 studies were included, involving 20,921 cases. A meta-analysis of the random-effects model showed that the pooled global prevalence of dysphagia following PFT resection was 21.7% (95% confidence interval: 16.9–26.6). The subgroup and meta-regression analyses demonstrated that participant age (P < 0.001), assessment methods (P = 0.004), and geographical region of the study participants (P = 0.001) were sources of heterogeneity among the studies. Conclusions Dysphagia has a high prevalence following PFT resection. Individuals with PFTs who are at a high risk for dysphagia should be identified early through screening. Multidisciplinary diagnosis and treatment of dysphagia are required to improve the outcomes in the early stages after PFT resection

Optimization of beef broth processing technology and isolation and identification of flavor peptides by consecutive chromatography and LC-QTOF-MS/MS

To investigate the flavor peptides of beef broth obtained under optimized stewing conditions, separation procedures such as ultrafiltration, Sephadex G-15 column chromatography, and reversed-phase high-performance liquid chromatography were employed to isolate the umami taste peptides. Sensory evaluation was combined with liquid chromatography–mass spectrometry to detect the flavor peptides. The optimization of the stewing process conditions was studied using the orthogonal method, which indicated that time had the most significant effect on the taste efficiency of sensory evaluation, followed by the mixed spices, sucrose, and salt. The optimized cooking conditions included 3.5 hr of cooking time, 1.800 g of sucrose, 2.125 g of salt, and 1.500 g of mixed spices. The results showed that six peptides, including SDEEVEH, AEVPEVH, GVDNPGHP, GSDGSVGPVGP, SDGSVGPVGP, and DEAGPSIVH, were detected in sample X1M1; and seven peptides, including VAPEEHPT, VVSNPVDIL, VGGNVDYK, PFGNTHN, EAGPSIVHR, VDFDDIQK, and DEAGPSIVH, were detected in sample X2M2. This study compared the flavor peptides in stewed beef before and after the optimization, and thus provided a basis for the improvement of beef processing technology

Comparison of taste components in stewed beef broth under different conditions by means of chemical analyzed

The aims of this study were to investigate the effect of stewing process on the content of taste compounds in stewing beef broth. The amino acids, 5′-nucleotides, and organic acids in stewing beef broth were determined by HPLC. The results showed that the contents of four 5′-nucleotides in raw beef were significantly lower than that in stewed beef broth. The addition of spices, salt, and sucrose was beneficial to promote the release of amino acid in beef broth. The highest contents of umami, sweet amino acid, and total amino acid were 907.67, 2930.11, and 5088.76 μg/g in stewed beef broth with salt addition, and 1085.10, 3367.48, and 5595.20 μg/g with sucrose addition. The contents of those in the stewed beef optimal group (s-b-o) were 7008.53, 34007.67, and 49282.82 μg/g, respectively, which was far higher than that with salt addition and sucrose addition. The content of total amino acid and total organic acid was significantly higher in s-b-o-o than in s-b-o. The proper amount of blend oil was beneficial to the release of flavor substances in stewed beef broth. The EUC value of the stewed beef blank group (s-b-b) was 3.50 g MSG/100 g. The addition of spices could significantly increase the EUC of stewed beef broth. The TAVs of 8 compounds were more than 1 in the sample of s-b-o-o, including Asp, Glu, Pro, Ala, Val, Met, Arg, and tartaric acid. These 8 compounds contribute more to the taste of stewed beef broth