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Accurate identification of true biological signals from diverse undesirable variations in large-scale transcriptomes is essential for downstream discoveries. Here we develop a universal deep neural network, called DeepAdapter, to eliminate various undesirable variations including batch, platform, purity and other unknown sources from transcriptomic data. Our approach automatically learns the corresponding denoising strategies to adapt to different situations. The data-driven strategies are flexible and highly attuned to the transcriptomic data that requires denoising, yielding reduced undesirable variation originating from batches, sequencing platforms and biosamples with varied purity beyond manually designed schemes. Comprehensive evaluations across multiple batches, different RNA measurement technologies and heterogeneous biosamples demonstrate that DeepAdapter can robustly correct diverse undesirable variations and accurately preserve biological signals, the faithful gene expression patterns that facilitate reliable biomarker discovery, transcriptomic network analysis and comprehensive biological characterization. Our findings indicate that DeepAdapter can act as a versatile tool for the comprehensive denoising of the large and heterogeneous transcriptome across a wide variety of application scenarios.
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http://dx.doi.org/10.1038/s41551-025-01466-w | DOI Listing |
Food Chem X
August 2025
Department of Food Science and Technology, Faculty of Food Science, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran.
Undesirable sensory properties are regarded as the main obstacle to developing soy-based products. This study aimed to apply lactic acid bacteria to improve soy cheese's sensory and nutritional aspects. was used to coagulate soy milk as an alternative to Glucono-delta-lactone (GDL).
View Article and Find Full Text PDFBioresour Technol
August 2025
Aalborg University, Department of Chemistry and Bioscience, Niels Bohrs Vej 8, 6700 Esbjerg, Denmark.
This study explores the potential of probiotic bacteria-yeast co-cultivation to enhance microbial growth and postbiotic production using halophyte-based media. Initial screening of six yeast strains revealed variations in nutrient utilization, with Saccharomyces cerevisiae, Kluyveromyces marxianus DSM 7238, and Cyberlindnera jadinii DSM 2361, demonstrating superior carbon source consumption and biomass production. Co-cultivation with Bacillus coagulans ATCC 7050 enhanced overall product formation, whereas Lactiplantibacillus plantarum DSM 13272 had undesirable effects on product formation.
View Article and Find Full Text PDFGenes (Basel)
August 2025
Laboratory of Clinical Pathology, Joint Faculty of Veterinary Medicine, Kagoshima University, Kagoshima 890-0065, Japan.
: Variations in hair length are observed in many dog breeds, as determined by the canine gene. Long-haired Akitas, which are disqualified under breeding standards of Akitas, are sometimes born to short-haired parents and may have been subjected to treatments compromising animal welfare. Here, we aimed to identify an variant associated with hair coat variations in Akitas in Japan, and to assess how welfare of this breed can be improved by carefully planned breeding.
View Article and Find Full Text PDFJ Food Sci
August 2025
Turpan Experimental Station, Xinjiang Academy of Agricultural Sciences, Turpan, Xinjiang, China.
During the aging process, oxygen regulation was applied to Cabernet Sauvignon dry red wine (CSDRW) from the Turpan region. Through physicochemical analysis, headspace solid-phase microextraction and gas chromatography-mass spectrometry (HS-SPME-GC-MS), combined with differential significance analysis and sensory evaluation, this study analyzed the effects of different oxygen concentrations on the quality of Cabernet Sauvignon dry red wine from Turpan. The results indicated that oxygen regulation facilitated the polymerization of phenolic substances, enhanced color intensity, and reduced the content of total sulfur and anthocyanins.
View Article and Find Full Text PDFMaterials (Basel)
August 2025
Ingeniería Metalúrgica, Cinvestav Unidad Saltillo, Av. Industria Metalúrgica 1062, Parque Industrial Saltillo-Ramos Arizpe, Ramos Arizpe C.P. 25900, Coahuila, Mexico.
Thermal analysis (TA) has been a valuable tool for controlling the carbon equivalent (CE) of cast irons. Additionally, this technique can provide enhanced control over melt quality, allowing for the avoidance of defects such as undesirable graphite morphology and the formation of carbides. To obtain the most valuable information from the TA, it is necessary to minimize the variations in the filling operation of the TA cups.
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