Background: The ability of adeno-associated viruses (AAVs) to transduce various cell types with minimal immune responses renders them prominent vectors for gene editing (GE), with different AAV serotypes exhibiting distinct transduction efficiencies due to their specific cellular tropism. However, detailed molecular processes of AAV infection and penetration, as well as the optimal serotype for specific purposes, remain poorly understood. Porcine models are widely used in research benefitting both human and livestock due to anatomical and physiological similarities to humans. Methods: Transduction efficiencies of 18 AAV serotypes (AAV1–9, 6.2, rh10, DJ, DJ/8, PHP.eB, PHP.S, 2-retro, 2-QuadYF, and 2.7m8) were evaluated in immortalized porcine lung epithelial cells (pLCsImt) and pulmonary alveolar macrophages 3D4/31 (PAMs 3D4/31). Results: We found AAV2, DJ, and 2.7m8 to be the most effective in both cell types. The highest enhanced green fluorescent protein expression of 52.46 ± 2.4% in pLCsImt and 64.08 ± 2.4% in PAMs 3D4/31 was observed for AAV2, while negligible transduction was observed for AAV4, rh10, DJ, PHP.eB, PHP.S, and 2-retro. AAV-DJ showed superior transduction efficiency in PK-15, as compared to AAV2 and 2.7m8. Results emphasize the cell type-specific nature of AAV serotype transduction efficiencies. Notably, AAV2 was most effective in both lung and macrophage cells, whereas AAV-DJ was more effective in renal cells. Conclusions: Our findings suggest that AAV2 was identified as the most efficient serotype for transducing pLCsImt and PAMs 3D4/31, compare to the PK-15 cells. Understanding cell type-specific preferences of AAV serotypes offer crucial insight for tailoring AAV vectors to specific tissue and optimizing genome editing strategies, with potential implications for the advancement of personalized medicine and development of treatments for human and livestock.

Magnesium hydroxide sulfate hydrate (MHSH) whiskers were synthesized via a hydrothermal reaction by using MgO as the reactant as well as the acid solution. The effects of the H2SO4 amount and reaction time at the same temperature were studied. In general, MHSH whiskers were prepared using MgSO4 in aqueous ammonia. In this work, to reduce the formation of impurities and increase the purity of MHSH, we employed a synthesis technique that did not require the addition of a basic solution. Furthermore, the pH value, which was controlled by the H2SO4 amount, acted as an important factor for the formation of high-purity MHSH. MgO was used as the raw material because it easily reacts in water and forms Mg+ and MgOH+ ions that bind with SO4 2- ions to produce MHSH. Their morphologies and structures were determined using X-ray diffraction (XRD) and scanning electron microscopy (SEM).

Measurement of amylose content is commonly employed as the predictor of rice quality. Amylose is usually measured by absorbance of the amylose-iodine complex by a variety of ways. However, the effort to standardize the way amylose is measured is still working through the world of rice research. For comparing rice amylose analysis methods in Korea and Japan, major japonica rice-producing countries, rice samples with different amylose contents were selected. The rice samples were harvested, dried and milled at the National Institute of Crop Science, Rural Development Administration in Suwon, Republic of Korea. Amylose contents (AC) were analyzed using Concanavalin A method and modified Juliano methods, as representative methods in Korea and Japan, respectively. The AC of rice starch by Concanavalin A method were ranged 9.4～28.8%, on the other hand, the AC of rice flour by modified Juliano method had a wider range AC, 8.7～41.8%; for example, AC of semi-waxy varieties had lower values and AC of high amylose varieties had higher values in modified Juliano methods, even more than 10%. High correlation coefficients between retrogradation (or gelatinization) and AC using Concanavalin A would indicate that the Concanavalin A method could be more explanatory for evaluating rice quality like gelatinization and retrogradation.