No abstract

Music involves different senses and is emotional in nature, and musicians show enhanced detection of audio-visual temporal discrepancies and emotion recognition compared to non-musicians. However, whether musical training produces these enhanced abilities or if they are innate within musicians remains unclear. Thirty-one adult participants were randomly assigned to a music training, music listening, or control group who all completed a one-hour session per week for 11 weeks. The music training group received piano training, the music listening group listened to the same music, and the control group did their homework. Measures of audio-visual temporal discrepancy, facial expression recognition, autistic traits, depression, anxiety, stress and mood were completed and compared from the beginning to end of training. ANOVA results revealed that only the music training group showed a significant improvement in detection of audio-visual temporal discrepancies compared to the other groups for both stimuli (flash-beep and face-voice). However, music training did not improve emotion recognition from facial expressions compared to the control group, while it did reduce the levels of depression, stress and anxiety compared to baseline. This RCT study provides the first evidence of a causal effect of music training on improved audio-visual perception that goes beyond the music domain.

Terrestialization is supposedly an important evolutionary process plant experience. However, directions of land back to water acquired little attention. Here we integrate multiproxy evidence to elucidate the evolution of duckweed. Three genera of duckweed show chronologically gradient degeneration in roots structure and stomatal function and decrease in lignocellulose content, accompanied by gradual contraction in relevant gene numbers and/or decline in transcription. The gene numbers in the main phytohormonal pathway are also gradually decreased. The co-action of auxin and rhizoid development gene causes a gradual decrease in adventitious roots. The significant expansion of the flavonoid pathway is also related to the adaptation of duckweed to floating growth. This study reconstructs the evolution history of duckweeds from land back to water, reverse to that of early land plants.

Aflatoxin is a potent mycotoxin and a common source of grain contamination that leads to great economic losses and health problems. Although distilled baijiu cannot be contaminated by aflatoxin, its presence in the brewing process affects the physiological activities of micro-organisms and reduces product quality. Bacillus cereus XSWW9 capable of degrading aflatoxin B1 (AFB1) was isolated from daqu using coumarin as the sole carbon source. XSWW9 degraded 86.7% of 1 mg/L AFB1 after incubation at 37 °C for 72 h and tolerated up to 1 mg/L AFB1 with no inhibitory effects. Enzymes in the cell-free supernatant of XSSW9 played a significant role in AFB1 degradation. The AFB1-degradation activity was sensitive to protease K and SDS treatment, which indicated that extracellular proteins were responsible for the degradation of AFB1. In order to investigate the AFB1-degradation ability of XSSW9 during the baijiu brewing process, AFB1 and XSWW9 were added to grain fermentation (FG-T) and normal grain fermentation without AFB1, while normal grain fermentation without AFB1 and XSWW9 was used as a control (FG-C). At the end of the fermentation, 99% AFB1 was degraded in the residue of fermented grains. The differences of microbial communities in the fermented grains showed that there were no significant differences between FG-T and FG-C in the relative abundance of dominant genera. The analysis of volatile compounds of their distillation showed that the contents of skeleton flavor components was similar between FG-T and FG-C. These results offer a basis for the development of effective strategies to reduce the effect of AFB1 on the brewing process and ensure that the production of baijiu is stable.