Recent years have witnessed the renaissance of aqueous Zn-ion batteries (AZIBs). Nevertheless, current development of high-performance AZIBs is confronted by rapid capacity decay and irreversible cycling of Zn anodes, whose...

Murine lacrimal, harderian and meibomian glands develop from the prospective conjunctival and eyelid epithelia and produce secretions that lubricate and protect the ocular surface. Sox9 expression localizes to the presumptive conjunctival epithelium as early as E11.5 and is detected in the lacrimal and harderian glands as they form. Conditional deletion showed that Sox9 is required for the development of the lacrimal and harderian glands and contributes to the formation of the meibomian glands. Sox9 regulates the expression of Sox10 to promote the formation of secretory acinar lobes in the lacrimal gland. Sox9 and FGF signaling were required for the expression of cartilageassociated extracellular matrix components during early stage lacrimal gland development. Fgfr2 deletion in the ocular surface epithelium reduced Sox9 and eliminated Sox10 expression. Sox9 deletion from the ectoderm did not affect Fgf10 expression in the adjacent mesenchyme or Fgfr2 expression in the epithelium, but appeared to reduce FGF signaling. Sox9 heterozygotes showed a haploinsufficient phenotype, in which the exorbital branch of the lacrimal gland was absent in most cases. However, enhancement of epithelial FGF signaling by expression of a constitutively active FGF receptor only partially rescued the lacrimal gland defects in Sox9 heterozygotes, suggesting a crucial role of Sox9, downstream of FGF signaling, in regulating lacrimal gland branching and differentiation.

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Qingzhuan tea (QZT) is a unique type of dark tea exclusively produced in Hubei Province of China. In the current study, liquid chromatography–mass spectrometry (LC-MS) coupled with multivariate analysis was applied to characterize the chemical composition of QZT and investigate the effect of QZT processing on its metabolic profile and sensory quality. The contents of polyphenols and flavonoids decreased significantly while the polysaccharides content remained stable, while the theabrownin content inversely increased during QZT processing. LC-MS-based metabolomics analyses revealed that the tea sample after microbial fermentation (MFT) was dramatically different from the sample before microbial fermentation (UFT), while MFT was very similar to QZT. A total of 102 compounds were identified as critical metabolites responsible for metabolic changes caused by QZT processing, with the contents of catechins and flavonoids significantly decreased, and some novel phenolic acids and catechin derivatives were formed. The sensory quality of QZT was mainly formed during microbial fermentation, which greatly reduced the astringency and bitterness of raw tea leaves and produced its characteristic woody and stale aroma as well as mellow taste. These results suggested that microbial fermentation is the critical process in changing the metabolic profile of raw tea leaves and forming the sensory quality of QZT.