Single-Cell Microgels for Diagnostics and Therapeutics

Cell encapsulation within hydrogel droplets is transforming what is feasible in multiple fields of biomedical science such as tissue engineering and regenerative medicine, in vitro modeling, and cell-based therapies. Recent advances have allowed researchers to miniaturize material encapsulation complexes down to single-cell scales, where each complex, termed a single-cell microgel, contains only one cell surrounded by a hydrogel matrix while remaining <100 μm in size. With this achievement, studies requiring single-cell resolution are now possible, similar to those done using liquid droplet encapsulation. Of particular note, applications involving long-term in vitro cultures, modular bioinks, high-throughput screenings, and formation of 3D cellular microenvironments can be tuned independently to suit the needs of individual cells and experimental goals. In this progress report, an overview of established materials and techniques used to fabricate single-cell microgels, as well as insight into potential alternatives is provided. This focused review is concluded by discussing applications that have already benefited from single-cell microgel technologies, as well as prospective applications on the cusp of achieving important new capabilities.     

妈祖文化视域下的表情符号设计研究

目的 基于妈祖文化的视角,探究妈祖文化与表情符号设计融合的可能性,打造表情文化产业链,为表情符号的设计开发提供更多的机遇,推动了妈祖文化的对外传播.方法 以妈祖文化为切入点,分析表情符号设计与妈祖文化跨界融合发展的优势.同时,借助具体的案例来阐述两者结合所产生的积极意义,表明巧妙应用妈祖文化的可行性.结论 妈祖文化的融入为表情符号的发展增添了浓墨重彩的一笔,对于增强文化气息及开拓设计思路都发挥着重要作用,易于激发受众的情绪、记忆,引起受众情感和心理的共鸣,从而创造符合受众审美情趣和思维方式的设计作品.由此可见,深入把握两者的关联性,有助于催生新的文化产业形态、传承妈祖文化、开辟表情符号设计新路径.     

Insights from proteome to phosphorylated proteome: deciphering different regulatory mechanisms in goat muscles with high- and low-meat quality

To investigate the inner mechanisms of meat quality differences between high-quality (HQ) and low-quality (LQ), a comparative quantitative study between longissimus thoracis and external intercostals of goat muscle was performed from proteome to phosphorylated proteome using RP-HPLC in combination with the ‘isobaric tag’ for relative and absolute quantitation (iTRAQ) labelling strategy. Altogether, 1441 proteins were identified in our study, of which 673 were phosphoproteins, and a total of twenty were common differentially expressed proteins. Myosin, carbonic anhydrase, and phosphoglucomutase could be used as proteins marker for HQ and LQ meat. Bioinformatics analysis showed that these proteins exhibited different rates for glycolysis and oxidative phosphorylation reaction, thus causing the different pH and NADH change rates, and resulting in better colour, tenderness, and water retention in HQ meat. The release of Ca²⁺ and adenosine triphosphate changed the meat quality through calcium signalling. Our finding provides a comprehensive view of proteome changes and their phosphorylation levels in goat muscle, involved in producing meats of different muscle parts. It also gives a better understanding of the regulation of protein on various biological processes that determine the final meat quality attributes.     

石峡遗址玉琮形制与纹饰设计流变解读

通过梳理石峡遗址玉琮不同阶段形制与纹饰设计的变化,以及良渚文化和同时期其他地区玉琮的形制、纹饰和功能的分析,发现广东境内出土的玉琮与良渚文化关系极为密切,石峡遗址的多节玉琮更是直接来自于太湖地区,而那些纹饰设计出现颠倒或发生较大改变者应为本地仿制品。龙山时代,玉琮虽然传播和辐及的范围十分广泛,但是在大部分地区其功能都发生了变化,只有广东地区的玉琮仍最大程度地坚守着传统与信仰。石峡遗址玉琮形制与纹饰设计流变,所反映出的这种文化传播方式、接收程度与再创作,突出地体现了一种强势文化在对外传播和扩散的过程中,因地因时而制宜。这或许可以提示我们,利用传统文化元素进行再设计,欲意达到传统与现代的融合与契合,更理应如此。     

基于秩序与非秩序理论的文创产品卡通形象设计研究

目的 从秩序与非秩序理论出发,研究文创产品卡通形象的设计方法.方法 对秩序与非秩序理论的视觉机制和创制理论进行梳理,结合实例,阐述了其与文创产品卡通形象设计之间的联系,分析文创产品卡通形象中的秩序与非秩序的表现形式,提出基于秩序与非秩序理论文创产品卡通形象设计的主要原则,归纳出一套基于秩序与非秩序理论的文创产品卡通形象设计流程与方法,指导设计实践,并验证这些理论方法在设计实践中有效性与可行性.结论 通过对秩序与非秩序理论的研究,文创产品卡通形象设计时应注意提高辨识度、亲和力和便于衍生设计的原则.探索基于秩序与非秩序理论的设计流程与方法,按照界定主题、主体形象设计、主体形象拓展、衍生品应用四个环节开展整体方案设计,为文创产品卡通形象设计提供新的思路与方法.     

Inulin-based emulsion-filled gel as a fat replacer in prebiotic- and PUFA-enriched dry fermented sausages

In order to produce fermented sausages with prebiotic fibre and improved fatty acid composition, 16% of pork back fat was replaced with inulin gelled suspension (I) and inulin linseed oil gelled emulsion (IO). Physico-chemical analysis, fatty acid profiles, lipid oxidation, microbiological, textural, colour and sensory analysis were carried out. The fat content was lower in I (31.38%) and IO (35.36%) modified sausages compared to control (44.37%) (P < 0.05). IO sausages had lower SFA and MUFA and higher PUFA content with an improved n-6/n-3 ratio (2.23) (P < 0.05) and α-linolenic acid increment (5.74 g per 100 g). Reformulation led to decrease in springiness, chewiness and hardness and increase in adhesiveness of the sausages. Modified sausages had lower L* and higher a* values, while b* values of I sausages did not differ compared to control sausages. Modified sausages were acceptable regarding all sensory attributes. Lipid oxidation parameters showed higher susceptibility to oxidation and lipolysis in IO sausages.     

基于蛋白质组学技术研究秦川牛肉宰后贮藏过程中肌红蛋白含量及其衍生物转化

本实验采用4D-非标记蛋白质组学技术研究秦川牛肉贮藏过程中（0～8 d）肌红蛋白含量及其衍生物的转化情况，阐释冷却秦川牛肉中肌红蛋白含量及其衍生物转化的分子机制。结果表明：贮藏过程中，肌红蛋白表达量在宰后0～4 d上升、4～8 d下降，利用非标记蛋白质组学技术鉴定出与肌红蛋白及其衍生物相关的差异蛋白14 种，具体包括代谢酶、氧化还原酶、过氧化物酶、伴侣蛋白4 类，这4 类蛋白的表达共同调控贮藏过程中肌红蛋白含量的变化及其3 种衍生物之间的转化，具体表现为贮藏过程中肌红蛋白表达量整体呈下降趋势，氧合肌红蛋白相对含量持续下降，脱氧肌红蛋白、高铁肌红蛋白相对含量逐渐增加，导致肉色发生褐变。本研究结果有利于理解秦川牛肉贮藏过程肉类变色的复杂生化变化机制。     

中国传统饮食文化融入食育路径研究

为国民身体素质、探索具有中国特色的现代食育之路，必须深入分析与探索中国饮食文化中的食育理念。文章以传统饮食文化为出发点和落脚点，概括出医食同源、饮食有节、饮食有礼等先进的食育观点。分析传统饮食与现代食育的关系，认为食育是弘扬传统饮食文化的重要途径，传统饮食文化是发展现代食育的基础。但探索现代食育仍面临着西方快餐文化冲击和国民食育进程缓慢等困境，必须采取强化国民食育意识、加强食育法制建设、健全食育教育体系、推进食育试点工作等措施促进中国传统饮食文化融入食育体系建设，真正探索具有中国特色的食育之路。