A paper published in National Science Review highlights the role of China's natural terrestrial ecosystems (NTEs) as significant sources and sinks of methane (CH₄) and nitrous oxide (N₂O), two potent greenhouse gases. The study, led by Dr. Tingting Li and her team, compiles a new CH₄ and N₂O inventory for China's NTEs from 1980 to 2020, revealing the complex interplay between climate change, land-use changes, and greenhouse gas emissions. The findings underscore the importance of NTEs in global greenhouse gas budgets and provide recommendations for enhancing carbon sequestration and reducing emissions.

This paper reports the discovery of a high-velocity star J07 ejected from globular cluster M15 approximately 21 million years ago, providing strong evidence for the presence of an IMBH constrained to within a few AU of the central region of M15.

In a paper published in Science Bulletin, the research teams led by Professor Shunmin He, Professor Runsheng Chen, and Professor Tao Xu from the Institute of Biophysics, Chinese Academy of Sciences, introduced TOAnnoPriDB—a comprehensive resource for annotating and prioritizing non-coding variants across the human genome. This represents the seventh publication from the NyuWa genome project. TOAnnoPriDB integrates trans-omic data from 147 public resources, including six databases previously developed by the team: NyuWa, NONCODE, NPInter, piRBase, SmProt, and LncVar. It features a framework for assessing the functional impact of variants and offers a user-friendly web interface. The database empowers researchers to prioritize and analyze variants, advancing studies on variant functions and disease-related research in humans.

The molecular world of bitter compounds has so far only been partially explored. Researchers at the Leibniz Institute for Food Systems Biology at the Technical University of Munich in Freising and the Leibniz Institute of Plant Biochemistry in Halle (Saale) have now isolated three new bitter compounds from the mushroom Amaropostia stiptica and investigated their effect on human bitter taste receptors. In doing so, they discovered one of the potentially most bitter substances known to date. The study results expand our knowledge of natural bitter compounds and their receptors, thus making an important contribution to food and health research.