With the capability of inducing intense electromagnetic field, energetic charge carriers, and photothermal effect, plasmonic metals provide a unique opportunity for efficient light utilization and chemical transformation. Earth‐abundant low‐cost Cu possesses intense and tunable localized surface plasmon resonance from ultraviolet‐visible to near infrared region. Moreover, Cu essentially exhibits remarkable catalytic performance toward various reactions owing to its intriguing physical and chemical properties. Coupling with light‐harvesting ability and catalytic function, plasmonic Cu serves as a promising platform for efficient light‐driven chemical reaction. Herein, recent advancements of Cu‐based plasmonic photocatalysis are systematically summarized, including designing and synthetic strategies for Cu‐based catalysts, plasmonic catalytic performance, and mechanistic understanding over Cu‐based plasmonic catalysts. What's more, approaches for the enhancement of light utilization efficiency and construction of active centers on Cu‐based plasmonic catalysts are highlighted and discussed in detail, such as morphology and size control, regulation of electronic structure, defect and strain engineering, etc. Remaining challenges and future perspectives for further development of Cu‐based plasmonic catalysis are also proposed.

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To explore the differences in the main nutritional composition of 23 kinds of common edible fungi in the market, the moisture, ash, protein, fat, dietary fiber, carbohydrates, polysaccharides, and energy were analyzed using national standard methods. The results showed that the 23 kinds of edible fungi varied greatly in nutritional composition. Based on dry weight, the moisture content was 6.9∼15.5 g/100 g, the ash content ranged from 1.3 to 10.1 g/100 g, the protein content ranged from 8.5 to 36.9 g/100 g, the fat content was 0.5∼3.9 g/100 g, the dietary fiber content was between 14.4∼70.2 g/100 g, the carbohydrate content is 0.5∼37.3 g/100 g, the polysaccharide content was 2.1∼8.3 g/100 g, and the energy is about 751∼1322 100 g/kJ. All the 23 kinds of edible fungi can be regarded as high-protein low-fat foods, which have their own advantages in terms of nutritional value. This study provides reference for people to use edible fungi in a more scientific and reasonable way.

a b s t r a c tThe ING4 tumor suppressor plays a significant role in various cancer-related cellular processes. AUF1 affects the stability and/or translation of multiple mRNAs via binding to an AU-rich element in the 3 0 -untranslated regions. In this study, we identify AUF1 as a novel and direct binding partner of ING4. mRNP immunoprecipitation assays indicated that ING4, AUF1 and MYC mRNA present in the same mRNP complex. ING4 suppressed MYC protein expression without altering MYC mRNA levels, and abolished the cell proliferation induced by AUF1 in K562 cells. These results suggest that ING4 may regulate MYC translation by its association with AUF1. Structured summary of protein interactions:ING4binds to AUF1 p40 by pull down (View interaction) ING4physically interacts with AUF1 by anti tag coimmunoprecipitation (View Interaction: 1, 2) ING4binds to AUF1 p37 by pull down (View Interaction: 1, 2) ING4 binds to AUF1 p42 by pull down (View interaction) ING4binds to AUF1 p45 by pull down (View interaction) ING4physically interacts with AUF1 by anti bait coimmunoprecipitation (View Interaction: 1,2,3,4,5,6) ING4binds to AUF1 by pull down (View interaction)