Supplementary Figure S1-S6 from Mitochondrial-encoded complex I impairment induces a targetable dependency on aerobic fermentation in Hurthle cell carcinoma of the thyroid
Anderson R. FrankVicky LiSpencer D. SheltonJiwoong KimGordon M. StottLeonard Μ. NeckersYang XieNoelle S. WilliamsPrashant MishraDavid G. McFadden
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<p>Supplementary Figure S1 shows validation of key genetic features in NCI-237 and metabolic characterization of thyroid cancer cell lines. Supplementary Figure S2 shows growth curves and depletion/enrichment plots for pooled CRISPR-Cas9 screens. Supplementary Figure S3 shows validation of complex I impairment conferring sensitivity to LDH inhibition. Supplementary Figure S4 shows metabolic profiling of LDH inhibition in NCI-237 cells. Supplementary Figure S5 shows the validation of NADH-oxidizing enzymes and that NAD+ regeneration rescues LDH inhibition. Supplementary Figure S6 shows that LDH inhibition impairs NCI-237-R PDX proliferation.</p>An in vitro study of human colonic bacterial metabolism was made using a semi-continuous fermentor inoculated with human source faeces and fed three times daily with a medium high in dietary fibre and low in soluble carbohydrate. After an initial period of 3-4 d the fermentor pH and volatile fatty acid concentrations and molar proportions generally stabilised within a narrow range. Between 60 per cent and 70 per cent of the dietary fibre added daily was fermented. Measurements and calculations aimed at determining the fermentation balance indicated that the hydrogen and methane productions were lower than expected and suggest that acetate is formed partly by reduction of CO 2 or by homoacetate fermentation. The cultures established in the fermentor may serve as a reasonable model for the fermentation in the human colon. Keywords: Human colonic bacteria: Fermentation balance.
Mixed acid fermentation
Human feces
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Acetic acid bacteria(Acetobacter sp.) was used to ferment vinegar.The fermentation rate and vinegar yield of static fermentation,shake flask fermentation and circulation spraying fermentation were compared.And the fermentation conditions of circulation spraying fermentation were optimized by single factor experiments and orthogonal test.The results showed that compared with static fermentation and shake flask fermentation,circulation spraying fermentation could shorten the fermentation time while increase the fermentation yield.The optimum circulation spraying fermentation conditions were using corn cob as fermentation bed carrier;fermentation time,24 h;fermentation temperature,32 ℃;pumping capacity,2.7 L / min;inoculum concentration,75 g / L;volume fraction of ethanol,8%.Yield of vinegar could be up to 1.93 g / 100 mL under these conditions.
Industrial fermentation
Mixed acid fermentation
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The aims of the study was to improve quality of cocoa bans by fermentation of sun dried cocoa beans. The characteric fermented cocoa beans was determined by maesuring amino acids cocoa beans during fermentation. The fermentation process used 3 level treatment i.e. control (without inoculum), mixed culture of microbies added at the begining fermentation. Regulated temperature during fermentation, respectively 35 ° C (24 hours), 45 ° C (24 second clock), 55 ° C (24- hour three) and 35 ° C (last 48 hours) and then fermentation was conducted for 120 hours. The result show all cocoa beans total amino acids hydrophobic increase during fermentation from 7.21 to 7.46 ìg/g for control, 8.19 to 8.26 ìg/g for addition of inoculum at begining of fermentation and from 7.56 to 8.74 ìg/g for addition of inoculum at the begining and midle of fermentation.
COCOA BEAN
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This study aim to influence seed weight per box of fermentation and stirring time on the success of the fermentation process. Research using a randomized block design with two factors. The first factor seed weight per box consists of: 15 kg, 20 kg and 25 kg. The second factor, while stirring during fermentation: stirring during 48 hours (1 time), and a stirring time of 48, 72, and 96 hours (3 times) fermentation. The results showed fermentation of cocoa beans each 15 kg, 20 kg and 25 kg has no effect on changes in temperature, pH, total acid and fermentation index. The highest temperature during fermentation at 44-45oC, while stirring time (aeration) significantly affects the pH, fermentation index and slaty beans. Stirring 3 times better than one times in terms of pH (5.6), fermentation index of 1.62 and 3.4% slaty beans.Keywords: fermentation, seed weight, stirring, index fermentation
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This study investigated the influence of one- and two-step fermentation on bioactive compound production in fermented green tea, i.e., one-step fermented green tea (OFG) and two-step fermented green tea (TFG). One-step fermentation entailed acetic acid fermentation, while two-step fermentation consisted of lactic acid fermentation followed by acetic acid fermentation. Acetobacter pasteurianus PCH 325, isolated from an over-ripened peach, was selected for acetic acid fermentation based on its growth and organic acid production characteristics. Acetic acid fermentation conditions were optimized for one- and two-step fermentation: 3% fermentation alcohol for both processes; 8% and 4% sucrose, respectively; and fermentation at 25 °C for both processes. For lactic acid fermentation of TFG, the inoculum and optimized conditions reported previously were used. Under the optimized conditions, the acetic acid content in OFG and TFG increased 21.20- and 29.51-fold, respectively. Furthermore, through two-step fermentation, γ-aminobutyric acid and lactic acid were produced up to 31.49 ± 1.17 mg/L and 243.44 ± 58.15 mg/L, respectively, which together with acetic acid could contribute to the higher DPPH scavenging activity of TFG. This study suggests that two-step fermentation may be a valuable strategy in industry for raising the amount of acetic acid and/or providing additional bioactive compounds.
Acetic acid bacteria
Mixed acid fermentation
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Білім берy қоғaмның экономикaлық дaмyының негізі, әлеyметтік тұрaқтылықтың фaкторлaрының бірі, хaлықтың рyхaни-aдaмгершілік әлеyетінің және интеллектyaлдық өсyінің қaйнaр көзі ретінде бaрлық yaқыттaрдa тaптырмaс құндылық болып есептеліп келеді. Aл қaзіргідей aдaм кaпитaлын қaлыптaстырy мен дaмытy мәселесін шешy негізгі міндет ретінде қaрaстырылaтын зaмaндa хaлықтың білімдік қaжеттіліктері өсіп, жоғaры, ортa aрнayлы, кәсіби қосымшa білім aлyғa үміткерлер сaны aртa түсyде. Бұғaн жayaп ретінде білім берy ұйымдaрының сaлaлaнyы aртып, әртүрлі типтегі оқy орындaрының сaны aртyдa, білім берyдің инфрaқұрылымы, бaсқaрy формaлaры, әдістемелік, ғылыми қызмет түрлері дaмyдa. Олaрды білім aлyшылaрдың жеке сұрaныстaры мен мүмкіндіктеріне бaғыттay күшейтілyде. Осығaн орaй білімнің сaпaсынa қойылaтын тaлaптaр aртып, бұл сaлaның әлеyметпен өзaрa әрекеттестігіне негізделген құрылымдық – қызметтік дaмyының көкейтестілігі aртyдa. Мaқaлaдa «серіктестік», «әлеyметтік серіктестік», «білімдегі әлеyметтік серіктестік» ұғым- дaрының мәні aшылып, олaрдың қaлыптaсy және дaмy үрдісіне шолy жaсaлaды, жоғaры оқy орындaрындa педaгогтaрды дaярлayдa әлеyметтік серіктестердің әлеyетін пaйдaлaнyдa бaсшылыққa aлынaтын ұстaнымдaр мен тиімді жолдaры сипaттaлaды. Түйін сөздер: серіктестік, әлеyметтік серіктестік, білімдегі әлеyметтік серіктестік, бірлескен әрекет ұстaнымдaры, әлеуметтік серіктестік әлеуеті. Обрaзовaние является основой экономического рaзвития обществa, одним из фaкторов социaль- ной стaбильности, источником дyховно-нрaвственного потенциaлa и интеллектyaльного ростa людей и во все временa считaлось незaменимой ценностью. И в нaстоящее время, когдa решение проблемы формировaния и рaзвития человеческого кaпитaлa рaссмaтривaется кaк основнaя зaдaчa, рaстyт обрaзовaтельные потребности людей, yвеличивaется количество желaющих полyчить высшее, среднее, специaльное, профессионaльное дополнительное обрaзовaние. В ответ нa это yсиливaется рaзветвленность обрaзовaтельных оргaнизaций, yвеличивaется количество обрaзовaтельных оргaни- зaций рaзличного типa, рaзвивaются инфрaстрyктyрa обрaзовaния, формы yпрaвления, методическaя и нayчнaя деятельность. Yсиливaется их ориентaция нa индивидyaльные потребности и возможности обyчaющихся. В связи с этим повышaются требовaния к кaчествy обрaзовaния, возрaстaет знaчение стрyктyрно-фyнкционaльного рaзвития этой сферы нa основе взaимодействия с обществом. В стaтье рaскрывaется знaчение понятий «пaртнерство», «социaльное пaртнерство», «социaльное пaртнерство в обрaзовaнии», рaссмaтривaется процесс их стaновления и рaзвития, описывaются рyко- водящие принципы и эффективные способы использовaния потенциaлa социaльных пaртнеров в подготовке педaгогических кaдров в высших yчебных зaведениях. Ключевые словa: партнерство, социaльное пaртнерство, социaльное пaртнерство в обрaзовaнии, принципы совместного действия, поненциал социального партнерство. Education is the basis of the economic development of society, one of the factors of social stability, a source of spiritual and moral potential and intellectual growth of people and has always been considered an irreplaceable value. And at the present time, when the solution of the problem of the formation and development of human capital is considered as the main task, the educational needs of people are growing, the number of people wishing to receive higher, secondary, special, professional additional education is increasing. In response to this, the branching of educational organizations is increasing, the number of educational organizations of various types is increasing, the infrastructure of education, forms of management, methodological and scientific activities are developing. Their focus on the individual needs and capabilities of students is increasing. In this regard, the requirements for the quality of education are increasing, the importance of the structural and functional development of this sphere on the basis of interaction with society is increasing. The article reveals the meaning of the concepts of "partnership", "social partnership", "social partnership in education", examines the process of their formation and development, describes the guidelines and effective ways to use the potential of social partners in the training of teachers in higher educational institutions. Keywords: partnership, social partnership, social partnership in education, principles of joint action, the potential of social partnership.
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Nowadays, software development increasingly depends on third-party library packages to reuse functionality and save the costs of building themselves. Since dependency is constantly evolving, developers struggle to update dependencies. In this work, we take the first exploration into the responsibility of updating a dependency. Analyzing 89,393 npm packages, we mine the repositories to understand who is the person responsible (i.e., dependency author) for the library update and whether or not the spread of responsibility of updating has an impact on what libraries will get updated. Our results show that 64.24% packages have only one dependency author who is responsible for the dependency. Furthermore, the number of dependency authors correlates with dependency changes, hinting that updating dependencies correlates with having more responsible developers. Lastly, we find that npm packages with just a single dependency author update different libraries compared to those with more dependency authors.
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This paper looks at a number of issues relating to Unhealthy Dependency between churches in Africa and those in the Materially Developed World. Having defined unhealthy Dependency and recognising the significance of finance in this area, it looks at the bigger picture, identifying a number of other areas where Unhealthy Dependency has arisen and continues to be significant. It also seeks to indicate the significance for vulnerable mission of these areas.
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The nationally-recognized Susquehanna
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musical level.AÂAÂAÂAÂAÂAÂAÂAÂAÂAÂAÂAÂAÂAÂAÂAÂAÂAÂAÂAÂAÂAÂAÂAÂAÂAÂAÂAÂAÂAÂAÂA¢AÂAÂAÂAÂAÂAÂAÂAÂAÂAÂAÂAÂAÂAÂAÂAÂAÂAÂAÂAÂAÂAÂAÂAÂAÂAÂAÂAÂAÂAÂAÂAÂAÂAÂAÂAÂAÂAÂAÂAÂAÂAÂAÂAÂAÂAÂAÂAÂAÂAÂAÂAÂAÂAÂAÂAÂAÂAÂAÂAÂAÂAÂAÂA Experience choral
singing that will take you to new
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