Abstract: The present disclosure provides a pyrazine compound, a stereoisomer, and a tautomer, and a pharmaceutically acceptable salt thereof in treating a neurodegenerative disease (ND) including Alzheimer's disease, Parkinson's disease, Huntington's disease, frontotemporal dementia (FTD), vascular dementia, HIV-related dementia, multiple sclerosis, progressive lateral sclerosis, Friedreich's ataxia, neuropathic pain, or glaucoma, diabetes mellitus (DM) and a DM-related complication, an inflammation, an oxidative damage, and a mitochondrial disorder-related disease.

Abstract: The invention relates to novel camptothecin derivatives and their applications, tumor cell growth inhibitors, ternary complexes, and a method for improving the solubility of the camptothecin derivatives. The camptothecin derivatives are prepared by modifying the substance shown as Formula I with glycosylated triazole at position R3. In the structure shown as Formula I, R1 represents H, C1-10 alkyl, C1-10 alkyl-D or C1-10 haloalkyl; R2 represents H, CH2N(CH3)2 or CH2N(CD3)2; and R4 represents or H, wherein X represents N, O or S; and L represents polypeptide, C1-20 linear alkyl or derivatives thereof, C1-20 linear or branched acyl derivatives, C2-100 ethylene glycol or derivatives thereof. The camptothecin derivatives have high solubility, the anticancer drugs prepared from them have the advantages of wide anticancer spectrum and high safety, and have in vivo anticancer activity higher than irinotecan hydrochloride.

Abstract: Disclosed are a peripheral blood marker for cerebral hemorrhage and an application thereof. The peripheral blood marker is a peripheral blood protein belonging to leucine-rich repeat (LRR) protein family. The peripheral blood protein is leucine-rich ?2-glycoprotein-1 (LRG1). This disclosure further provides a method for diagnosing the cerebral hemorrhage.

Abstract: The invention relates to novel camptothecin derivatives and their applications, tumor cell growth inhibitors, ternary complexes, and a method for improving the solubility of the camptothecin derivatives. The camptothecin derivatives are prepared by modifying the substance shown as Formula I with glycosylated triazole at position R3. In the structure shown as Formula I, R1 represents H, C1-10 alkyl, C1-10 alkyl-D or C1-10 haloalkyl; R2 represents H, CH2N(CH3)2 or CH2N(CD3)2; and R4 represents or H, wherein X represents N, O or S; and L represents polypeptide. C1-20 linear alkyl or derivatives thereof. C1-20 linear or branched acyl derivatives, C2-100 ethylene glycol or derivatives thereof. The camptothecin derivatives have high solubility, the anticancer drugs prepared from them have the advantages of wide anticancer spectrum and high safety, and have in vivo anticancer activity higher than irinotecan hydrochloride.

Abstract: The present invention provides a method for improving the quality of soy sauce using Bacillus amyloliquefaciens, which relates to the field of microbiology and food technology. The method comprises inoculating Bacillus amyloliquefaciens BBE JY06 during soy sauce fermentation. With Bacillus amyloliquefaciens addition during soy sauce fermentation, the aroma and tastes of soy sauce is improved and the ethyl carbamate content in soy sauce is decreased as well.

Abstract: The present invention provides a method for reducing EC precursor, citrulline, in soy sauce by inoculating T. halophilus BBE R23 during soy sauce fermentation. Compared to the control, citrulline and EC in soy sauce prepared with T. halophilus BBE R23 is decreased by 86% and 50%, respectively. Addition of 106 CFU/mL T. halophilus BBE R23 also increases volatile flavoring compounds and free fatty acids concentration in the soy sauce product. The present invention provides a method of making soy sauce that not only reduces accumulation of EC precursor citrulline but also improves soy sauce flavor.

Abstract: The present invention provides a method for improving the quality of soy sauce using Bacillus amyloliquefaciens, which relates to the field of microbiology and food technology. The method comprises inoculating Bacillus amyloliquefaciens BBE JY06 during soy sauce fermentation. With Bacillus amyloliquefaciens addition during soy sauce fermentation, the aroma and tastes of soy sauce is improved and the ethyl carbamate content in soy sauce is decreased as well.

Abstract: The present invention provides a method for reducing EC precursor, citrulline, in soy sauce by inoculating T. halophilus BBE R23 during soy sauce fermentation. Compared to the control, citrulline and EC in soy sauce prepared with T. halophilus BBE R23 is decreased by 86% and 50%, respectively. Addition of 106 CFU/mL T. halophilus BBE R23 also increases volatile flavoring compounds and free fatty acids concentration in the soy sauce product. The present invention provides a method of making soy sauce that not only reduces accumulation of EC precursor citrulline but also improves soy sauce flavor.