Abstract: In certain embodiments, a lentiviral vector for the treatment of sickle cell disease (SCD) is provided. In certain embodiments, the vector comprises an expression cassette that encodes that an anti-sickling ?-globin gene and an shRNA that inhibits expression of a BCL11A gene (BCL11A shRNA) wherein said expression cassette is in reverse orientation in the vector; a ?-globin locus control region (LCR) comprising a reduced length hypersensitive site 1 (HS1) sequence, a reduced length hypersensitive site 2 (HS2) sequence, a reduced length hypersensitive site 3 (HS3) sequence, and a reduced length hypersensitive site 4 (HS4) sequence, where said anti-sickling ?-globin gene is operably linked to the human ?-globin locus control region.

Abstract: Disclosed is a method for preparing a lactose-free dairy product containing galactooligosaccharides, comprising a step of using ordinary lactase and ?-galactosidase with transgalactosylation activity, wherein the ordinary lactase decomposes lactose in a dairy product starting material to galactose and glucose; wherein the ?-galactosidase with transgalactosylation activity decomposes lactose in the dairy product starting material to galactose and glucose, and transfers galactose obtained through decomposition onto a hydroxyl group of lactose in the dairy product starting material to achieve conversion to galactooligosaccharides, and optionally, conversion to higher-order galactooligosaccharides; and wherein the galactose obtained through decomposition comprises: 1) galactose obtained by decomposition of lactose by the ordinary lactase; and/or 2) galactose obtained by decomposition of lactose by the ?-galactosidase with transgalactosylation activity.

Abstract: Described is a beverage comprising a milk base and 0.3‰ to 5‰ of citrus fiber based on the milk base; wherein a citrus fiber raw material used to prepare the beverage contains 50% to 100% of total dietary fiber and has a particle size D99 of 100 ?m-300 ?m. Methods for preparing the beverage are also disclosed. Since the indicators of the citrus fiber raw material and the ratio of the citrus fiber raw material to the milk base are strictly controlled in a preparation process, the beverage has a moderate viscosity and a good taste, and it can maintain a long-term stability without adding stabilizers such as gum.