Chih-Yu Cheng

In this work, high-performance, stable and photo-patternable perovskite quantum dots light-emitting diodes (PQDs LEDs) are realized through the integration of rational ligand engineering and a dual cross-linking strategy. Within the ligand design framework, multifunctional zwitterionic ligands are introduced, facilitating cooperative dual-site defect passivation while simultaneously inducing the formation of a robust three-dimensional cross-linked network. This molecularly integrated approach effectively suppresses nonradiative recombination, improves film uniformity and strengthens the lattice stability of the PQDs active layer. In parallel, incorporating a photo-cross-linkable azide-based additive establishes a dual cross-linked network that enables photo-patterned PQDs LEDs to retain nearly undiminished performance after patterning (current efficiency [Formula: see text] cd/A, external quantum efficiency [Formula: see text]%). Notably, the devices exhibit exceptional operational stability with a [Formula: see text] lifetime of 3800[Formula: see text]h. These results represent a clear advancement beyond existing state-of-the-art methodologies. This work firmly positions our ligand engineering and dual cross-linking strategies at the forefront of photo-patternable PQDs LEDs technology, paving the way for next-generation display applications.

Mycelia products enhance edible mushrooms in alignment with future sustainability trends. To meet forthcoming market demands, the morphology of mycelial pellets was optimized for direct consumption. Among ten commercial edible mushrooms in Taiwan, Pleurotus sp. was selected for its rapid growth and was identified via an internal transcribed spacer sequence. A combination of Plackett-Burman design and Taguchi’s L9(3⁴) orthogonal table revealed the optimal formula as potato dextrose broth (2.4%), olive oil (2%), calcium carbonate (0.5%), yeast extract (0.75%), and soy flour (0.5%). This led to a biomass increase to 19.9 ± 1.1 g/L, resulting in a 2.17-fold yield increase. To refine morphology, image processing by ImageJ quantified spherical characteristics. The addition of 0.2 to 1.0% Tween 80 enhanced pellet compaction by over 50%. Dilution of the medium improved uniformity (0.85) and conversion rate (42%), yielding mycelial pellets with 2.10 ± 0.52 mm diameters and a yield of 15.1 ± 0.6 g/L. These findings provide an alternative evaluation and application of edible mycelial pellets as future food.

The vegan food industry is gaining popularity nowadays. Ganoderma sp. is mainly used in the health and food industries as a medicinal, edible mushroom with high nutritional potential. Through two-stage cultivation methods, the study optimized the production of mycelial pellets for vegetarian food. When soybean powder was used as an alternative to egg yolk powder to meet vegetarian requirements, the number of pellets increased from 1100 to 1800 particles/dL, however, the pellet diameter reduced up to 22% (3.2–2.6 mm). The culture was expanded to the second stage using the Taguchi method coupled with Plackett-Burman Design and quantification by ImageJ software for enlarging pellets size. The optimal conditions were 10 mL of the first-stage broth inoculum, yeast powder (0.5 g/dL), glucose (0.5 g/dL), and MgSO₄ (0.2 g/dL) at 100 rpm in the dark for 7 days. In 500 mL pilot scale production, the biomass yield was 0.31 g/dL and 3400 mycelium pellets/dL with a 5.2 mm diameter with appearance characteristics suitable for direct development as food. The study may help to develop a novel pellet food of filamentous fungi for the vegetarian market. Graphical abstract

The nonstructural antigen protein 3 of the hepatitis C virus (HCV NS3), commonly-used for HCV ELISA diagnosis, possesses protease and helicase activities. To prevent auto-degradation, a truncated NS3 protein was designed by removing the protease domain. Firstly, it was overexpressed in E. coli by IPTG induction under two different temperatures (25 and 37 °C), and purified using affinity chromatography to attain homogeneity above 90%. The molecular mass of purified protein was determined to be approx. 55 kDa. While lowering the temperature from 37 to 25 °C, the yield of the soluble fraction of HCV NS3 was increased from 4.15 to 11.1 mgL⁻¹ culture, which also improved the antigenic activity and specificity. The protein stability was investigated after long-term storage (for 6 months at −20 °C) revealed no loss of activity, specificity, or antigenic efficacy. A thermal stability study on both freshly produced and stored HCV NS3 fractions at both temperatures showed that the unfolding curve profile properly obey the three-state unfolding mechanism. In the first transition phase, the midpoints of the thermal denaturation of fresh NS3 produced at 37 °C and 25 °C, and that produced after long-term storage at 37 °C and 25 °C, were 59.7 °C, 59.1 °C, 55.5 °C, and 57.8 °C, respectively. Microplates coated with the fresh NS3 produced at 25 °C or at 37 °C that were used for the HCV ELISA test and the diagnosis outcome were compared with two commercial kits—Abbott HCV EIA 2.0 and Ortho HCV EIA 3.0. Results indicated that the specificity of the HCV NS3 produced fresh at 25 °C was higher than that of the fresh one at 37 °C, hence showing potential for application in HCV ELISA diagnosis.

For pilot-scale production of chito-oligosaccharides, it must be cost-effective to prepare designable recombinant chitosanase. Herein, an efficient method for preparing recombinant Bacillus chitosanase from Escherichia coli by elimination of undesirable substances as a precipitate is proposed. After an optimized culture with IPTG (Isopropyl β-d-1-thiogalactopyranoside) induction, the harvested cells were resuspended, disrupted by sonication, divided by selective precipitation, and stored using the same solution conditions. Several factors involved in these procedures, including ion types, ionic concentration, pH, and bacterial cell density, were examined. The optimal conditions were inferred to be pH = 4.5, 300 mM sodium dihydrogen phosphate, and cell density below 10¹¹ cells/mL. Finally, recombinant chitosanase was purified to >70% homogeneity with an activity recovery and enzyme yield of 90% and 106 mg/L, respectively. When 10 L of 5% chitosan was hydrolyzed with 2500 units of chitosanase at ambient temperature for 72 h, hydrolyzed products having molar masses of 833 ± 222 g/mol with multiple degrees of polymerization (chito-dimer to tetramer) were obtained. This work provided an economical and eco-friendly preparation of recombinant chitosanase to scale up the hydrolysis of chitosan towards tailored oligosaccharides in the near future.

Bostrycin, a red antibacterial agent produced by Nigrospora sp. no. 407, is considered for meat processing. To optimize production, the culture conditions of submerged fermentation (SmF) and solid-state fermentation (SSF) were investigated. The optimal SmF conditions were a medium containing 1.0% cane molasses and incubation at 30 °C and 150 rpm for 6 days. In SSF, other than bostrycin, less pigment was produced and the optimal ratio of bagasse to water was 1:2 for 10 days. The production and recovery rate of bostrycin by SmF were 120 mg/L and 40%, respectively. Bostrycin exhibited thermostable, pH-dependent color change and dose-dependent antibacterial activity against Clostridium botulinum. Bostrycin-modified meat turned strong red for at least 24 h and could not be removed by washing; bostrycin maintained its antibacterial activity with a bacteriostasis rate of 91% on Staphylcoccus aureus. This is an easy and inexpensive means of acquiring bostrycin from molasses and sugarcane.