Arts & Entertainment

Above, a rock wall in a wildflower garden will be featured in this year's tour. Photo from NHS

By Tara Mae

Step into the serene respite of a restorative stroll through historic gardens and finely curated flora with Northport Historical Society’s annual Summer Splendor Garden Tour on Sunday, July 10.

A self-guided tour of seven unique gardens in Eatons Neck, Northport, Fort Salonga, Asharoken, East Northport, and Greenlawn, this annual fundraiser for the society is one of its most popular events, according to Northport Historical Society Events Director Karol Kutzma. 

One of the gardens in the tour. Photo from NHS

“It’s a joy for the horticulturists of the community. We have carefully selected from some of the most distinguished looking gardens to cover a variety of gardening styles. Every garden is different,” she said.

These privately owned and personally curated plantings include explorations of horticultural artistry, such as an organic farm garden, a modern allusion to Long Island’s agricultural past, and a wildflower garden, carefully expanded over the years, inspired by the famed English gardens. 

The organic farm garden complements herb and pollinator plantings with a vernaculture design for an apiary as well as poultry coops, composting structures, and raised beds. The wildflower garden offers a visual banquet, interspersed with birdbaths and a rock wall. 

Another stop on the tour highlights a garden that was developed by slowly introducing native plants over a 10 year period. Pollinators, birds, insects, and other wildlife recognize the plants and use them for food and shelter. Like many on the tour, it is a deer resistant garden. The property also showcases a pond and rain garden. All of these elements are purposed to benefit the ecosystem. 

One of the gardens featured in the tour. Photo from NHS

Other gardens sport a plethora of shade and sun flowers, annuals and perennials, rose bushes, flowering shrubs, colorful trees, hidden paths, and sitting areas for immersing oneself in the sights, sounds, and natural perfumes. Crafted largely by the homeowners themselves, these gardens reflect different areas of interest. 

“This tour is so much fun because visitors get to explore extraordinary gardens they would not normally have access to and get inspired by the gardener’s creativity,” Northport Historical Society Director Caitlyn Shea said. “I am quite impressed with how the community comes together to support and fundraise for the Historical Society.” 

A few of the gardeners will be available to discuss their inspiration and process. Volunteers will be on site at every location to lead guests through the grounds, some of which also feature historic homes. One of the homes will be partially accessible and have a selection of food, drinks, and raffle tickets ready for purchase.

Each of the gardens will be only open to the public between noon and 4 p.m. Patrons will need to drive to the different stops on the tour and avail themselves of street parking. In order to enter the properties, they must present their tickets, which are actually tour booklets that give driving directions, comprehensive descriptions of the gardens, and other details. 

Interested parties may register for the tour online at www.northporthistorical.org. Tickets are $35 for members, $45 for nonmembers, and $50 if purchased the day of the tour. 

Patrons may pick up their ticket booklets at the Northport Historical Society, 215 Main St., Northport on Friday, July 8 or July 9 between 1 p.m. and 4:30 p.m. or after 11 a.m. on July 10. Raffle donations will be accepted through July 5. 

For more information, please call 631-757-9859.

Pixabay photo

The Suffolk County Volunteer Firefighters Burn Center at Stony Brook University Hospital — the only designated burn care facility in Suffolk County, has 10 safety tips this July 4th.

Many will spend the holiday in their backyards for barbecues, cookouts or build fire pits where there’s a greater risk to sustain a burn injury. To avoid injury, Steven Sandoval, MD, Associate Professor of Surgery and Medical Director of the Suffolk County Volunteer Firefighters Burn Center at Stony Brook University Hospital, says “The best way to do this is to prevent the burn in the first place with safety tips and precautions to eliminate potential dangers.”

  1. Fireworks are safe for viewing only when being used by professionals.
  2. Sparklers are one of the most common ways children become burned this holiday, even with a parent’s supervision.
  3. Do not have children around any fireworks, firepits, barbecues or hot coals. Teach them not to grab objects or play with items that can be hot. Go through a lesson where they learn to ask permission.
  4. Limit the use of flammable liquids to start your fire pits and barbecues. Use only approved lighter fluids that are meant for cooking purposes. No gasoline or kerosene.
  5. Don’t leave hot coals from fire pits and barbecues laying on the ground for people to step in.
  6. When cleaning grills, the use of wire bristle brushes can result in ingestion of sharp bristle pieces requiring surgery.
  7. If you are overly tired, and consumed alcohol, do not use the stovetop, fire pit or a fireplace.
  8. Stay protected from the sun. Use hats and sunblock, and realize that sunblock needs to be reapplied after swimming or after sweating.
  9. Use the back burners of the stove to prevent children from reaching up and touching hot pots and pans.
  10. Always use oven mitts or potholders to remove hot items from the stove or microwave. Assume pots, pans and dishware are hot.

“If burned do not go anywhere but a facility that specializes in burn treatment,” says Dr. Sandoval.

As the only designated burn care facility for more than 1.5 million residents of Suffolk County, the Burn Center at Stony Brook University Hospital coordinates burn services throughout the county, and conducts training and research in burn care. The Burn Center also serves as a resource to neighboring community-based hospitals. Patients of all ages – from infants through geriatrics – are treated at the Burn Center.

To reach the Suffolk County Volunteer Firefighters Burn Center at Stony Brook University Hospital, call 631-444-4545.

For immediate help, call the burn unit directly at 631-444-BURN.

Above, a stand of Christmas Fern. Photo by John Turner

By John L. Turner

Throughout the forests, woodlands, and wetlands of Long Island exists a group of plants with great lineage and I do mean GREAT lineage, with a fossil record that goes back approximately 360 million of years, well before the appearance of dinosaurs. In some places in the world, but not Long Island, these species reach tree size. Dozens of examples of this group can be found here, perhaps one or a few in an untouched section of your yard. What group might this be? Ferns and their relatives — the clubmosses and horsetails (the latter two will be the subject of a future article).

Because they aren’t colorful, ferns are often thought of as “background plants” in landscape settings. But that doesn’t mean they aren’t beautiful because many are very much so, given their fragile, graceful, and lacy appearances. Generally you can think of a fern frond as being “undivided, once-divided, twice-divided, or thrice-divided,” the lacier a fern the more “cuts” or divisions it has. (We don’t have any undivided ferns native to Long Island). 

Rare ferns seen at Fort Totten. Photo by John Turner

Remembering how many times a fern is divided is a convenient way to classify and identify species (it’s how I learned it many decades ago). So a fern like the well-known Christmas Fern, is a “once-divided fern” since its one division creates just a series of leaflets that collectively make up its frond surface. A twice-divided fern, like Bracken Fern, has leaflets like the Christmas Fern but in the Bracken Fern’s case, the leaflets themselves have cuts, creating subleaflets or pinnules. If, in turn, the subleaflets are cut to form even smaller lobes, as in Hayscented Fern, you’re looking at a thrice-divided fern.

Ferns have no flowers — no nectar, pollen, or seeds and depend upon no insects or animals to successfully reproduce. Rather, they depend upon spores and vegetative spread (through rhizomes in most cases but also, as in the case of Walking Fern, an undivided species that doesn’t grow on Long Island, in which the fern tip arches downward to anchor in the soil from which another fern grows, hence the term “walking”). 

The tiny, almost microscopic, spores develop within a case known as a sporangia. Often the sporangia are clustered together in what are known as sori or fruit-dots (although this isn’t accurate). The location of the sori can be very helpful, in fact diagnostic, in identifying fern species. With some, such as Sensitive, Cinnamon, and Netted Chain Ferns, the sori are located on a separate stalk, while in others like Grape Ferns they are connected via a stalk to the main frond. Most often though, the sori are located on the underside of the frond leaflets and their shape and location on the leaflet can be diagnostic as to species. A five to seven power hand lens opens up a new world to you while inspecting the many distinctive spore cases produced by our native ferns.

You might reasonably assume that a spore, wafting away from a sporangia upon the slightest breeze, will eventually land in a suitable location, germinate, and develop into a new fern. Your assumption, while most reasonable, would be incorrect as the process is more complicated and this is where the concept of “alternation of generations” comes in. The spore does germinate and develop, but not directly into a new fern. Rather, it grows into a prothallus, a small structure shaped like a Valentine’s Day heart. The prothallus is the “gametophyte” stage because the prothallus contains the gametes or sex cells (sperm and egg) On one part of the “heart” is the antheridia, where the sperm come from, and nearby is the archegonia, which produces the egg. In optimal conditions, that is, when the prothallus is wet, the sperm travels the short distance to the egg. Upon germination a new spore-producing fern (the sporophyte stage) develops. The sporophyte is the fern stage that is before your eyes to identify and enjoy. So we have sporophyte-gametophyte-sporophyte-gametophyte, ad infinitum.

As mentioned, some ferns spread vegetatively through the growth of underground horizontally oriented rhizomes from which new fronds grow in a perpendicular fashion, emerging from the surface of the soil. Bracken Fern, the common fern species of the drier upland habitats in the Pine Barrens, is an excellent example of a fern that spreads through rhizomes. In some places bracken fern stands can cover as much as an acre or more.

Long Island is home to several dozen fern species, present in most habitats occurring here. Freshwater and forest habitats are especially well represented with ferns; however, none occur in salt marshes or on beach dunes. Let’s look at some!

The previously mentioned Christmas Fern is a common and widespread species growing throughout Long Island’s woodlands. It is often noted the species received its name from the similarity of a leaflet to a Christmas stocking hanging from a fireplace mantle. A competing explanation is that this fern species is one of the few plants still green through the winter, standing out around Christmas time.

Similar looking to Christmas Fern but smaller is the Common Polypody, so named due to the resemblance of the leaflets to lobed feet (think pody-podiatrist). This fern is uncommon here, growing on steep slopes and large boulders. This species was a favorite of Henry David Thoreau who on several occasions remarked about the “cheerful communities” of polypody growing on rocks in New England.

Sensitive Fern grows in more sunlit locations and is easy to identify, with a “once-divided” look. As mentioned above, the sporangia are on separate stalks growing from the rootstock. Come the fall and frost, Sensitive Fern quickly dies back, hence its name.

Cinnamon Fern is an abundant fern growing in moist woodlands and wooded swamps. It is quite distinctive with a beautiful growth form in which several sterile fronds radiate from a central rootstock with the spore-producing fronds coming up through the middle. The sterile fronds appear as unfurling fiddleheads (there are no species of ferns known as fiddleheads per se; a fiddlehead is a growth stage of some ferns in which the emerging frond at first is curled like the head of a fiddle; in some species, the fiddleheads are edible). They are coated in a cinnamon “wool” — giving rise to the common name — which is reportedly used by hummingbirds and a few songbirds as nest lining material.

Bracken Fern is, as mentioned earlier, locally common to abundant in the Pine Barrens, forming an extensive thigh-high layer, unmistakable due to its triangular growth form. Bracken Fern is one of the more widespread species of ferns, found in many other places in the world including Japan and Asia. While it spreads mostly vegetatively, it also produces spores located on the rolled margins of the leaflets. It was once harvested for food but this came to an end when the species was determined to be carcinogenic.

New York Fern is another common woodland fern. It is distinguished by the tapered nature of both the top and bottom of the frond. Supposedly, a New England botanist thought this tapered growth form reminded him of New York socialites who “burned their candles at both ends” and the name New York Fern stuck.

Most native ferns here are adapted to acidic soils and as a result we don’t have many ferns that prefer more basic, calcarious soils found in limestone regions. On a birding field trip six years ago to Fort Totten in northern Queens Andy Greller (a very fine botanist, naturalist, retired Biology Professor from Queens College, and all around good guy) and I found some Purple Cliffbrake and Blunt-lobed Cliff Fern growing in the mortar seams holding together the large stones of the fort. The mortar provided the right conditions for these limestone loving ferns to thrive.

There are many other ferns awaiting your discovery — Royal and Interrupted Ferns both of which are related to Cinnamon Fern (the latter so named because the leaflets on the sterile frond are “interrupted” by the fertile leaflets in the middle of the frond), the Chain Ferns, the Grape Ferns, the hard to identify but lacy Wood Ferns, Lady, Marsh and Hay-scented Ferns, the distinctive looking Ebony Spleenwort, and a few others.

Right now these species await your visit and if you go exploring, don’t forget to bring a hand lens!

A resident of Setauket, John Turner is conservation chair of the Four Harbors Audubon Society, author of “Exploring the Other Island: A Seasonal Nature Guide to Long Island” and president of Alula Birding & Natural History Tours.

METRO photo

By Barbara Beltrami

They’re here! Grab one and bite into it. Let the juice run down your chin, down your arm and onto your shirt. If it’s a good peach, who cares? If it’s not, you’ve wasted your money and made an unnecessary mess. And in my experience there’s no way of knowing whether it will be succulent and delicious or taste like a raw potato. It’s also been my experience that a peach’s quality has nothing to do with its price. 

I’ve bought peaches that are all rosy and perfect looking in green quart baskets at local farm stands and paid a handsome price for them only to have them go furry on me before they’re even ripened, and I’ve bought peaches on sale  at the supermarket that are not so rosy and are hard as rocks and had them ripen and taste wonderful. It’s really anybody’s guess what the variable is.  

The only thing I can say is that one should never ever buy a peach with any blemish whatsoever because it will not end well. You’ll ultimately  have to salvage parts of that peach that have not started to rot and cook them up to go with a nice dish of vanilla ice cream. Should you have to do that, here are a few recipes to try.

Peach Tart

YIELD: Makes 6 to 8 servings

INGREDIENTS: 

1 1/2 cups flour

1/4 cup sugar

1/2 teaspoon baking powder

7 tablespoons butter, softened

1 large egg

1 egg yolk

1/4 cup + 2 tablespoons apricot jam

4 medium peaches, cut into 1/2” wedges

Confectioners’ sugar for dusting

DIRECTIONS:

Place oven rack in lower third of oven, then preheat oven to 375 F. In a food processor combine the flour, sugar, baking powder, and butter. Pulse a few times to blend, then add the egg and egg yolk and pulse just until a soft dough forms; turn the dough out onto a pastry board and knead until it all comes together. Press the dough onto the bottom and sides of a 10 1/2” fluted tart pan with a removable bottom. 

Spread the quarter cup jam over the bottom crust, then arrange peaches in concentric circles on top. Bake for 20 minutes or until crust is a light golden color and peaches are still a little hard; spread the remaining two tablespoons jam over the peaches and return tart to oven and bake for 25-30 minutes more, until crust is a nice golden color and peaches are tender.

Let cool about 30 minutes, then dust with confectioners’ sugar, remove from pan and serve warm with creme fraiche. 

Peachy Barbecue Sauce

YIELD: Makes about 2 cups

INGREDIENTS: 

2 tablespoons olive oil

1 large shallot, diced

One 3” piece ginger, peeled and diced

3/4 pound peeled, pitted and diced fresh peaches

3/4 cup apple cider vinegar

1/2 cup brown sugar, firmly packed

Salt and pepper to taste

1 teaspoon dried hot pepper flakes

DIRECTIONS:

In a medium saucepan over high heat, warm the oil, then add the shallot and ginger; stirring often, cook until shallot is soft, about 3-5 minutes; add peaches, vinegar, brown sugar, salt and pepper, and hot pepper flakes; stir and bring to a simmer, lower heat and maintain a gentle simmer until the peaches are very soft, about 25-30 minutes. Using an immersion blender, puree the sauce until it reaches desired consistency, then use to baste ribs, chicken or pork and serve with corn on the cob.

Peach Crisp

YIELD: Makes 6 servings

INGREDIENTS: 

3 pounds fresh peaches, peeled, pitted, diced

1/2 cup firmly packed brown sugar

1/2 cup flour

1/2 cup rolled or quick oats

1 teaspoon ground cinnamon

1/2 teaspoon freshly ground nutmeg

Pinch salt

6 tablespoons unsalted butter

DIRECTIONS:

Preheat oven to 375 F. Butter a 9” square baking dish. Arrange peaches evenly in baking dish. In a medium bowl, combine brown sugar, flour, oats, cinnamon, nutmeg, salt and butter. Mix until it achieves a crumbly consistency; sprinkle over peaches; bake until golden brown and crispy on top, about 30 minutes. Serve warm with vanilla ice cream. 

Elizabeth Ostrove

King Kullen Grocery Co., Inc. has named Elizabeth Ostrove of Smithtown Chief Financial Officer. In her 36-year career with King Kullen, Ostrove has held a number of senior positions, most recently serving as Vice President & Controller of  Finance. The announcement was made by King Kullen President & Chief Operating Officer Joseph W. Brown following a vote by the King Kullen Board of Directors.

“Liz has overseen the Accounting, Finance and Payroll Departments for many years and has been involved in a number of complex initiatives throughout her tenure with King Kullen,” said Brown. “She is a dedicated employee who consistently gives her all to every task, project, and assignment. Her contributions to the King Kullen organization are considerable and I know everyone joins me in congratulating Liz on her new role as Chief Financial Officer.”

Headquartered in Hauppauge, King Kullen is recognized by the Smithsonian Institution as American’s first supermarket. Founded in 1930 by Michael J. Cullen, King Kullen operates 29 supermarkets and five Wild by Nature stores in Nassau and Suffolk Counties.

Photo from Town of Smithtown

The Town of Smithtown Department of Environment and Waterways, in partnership with the Municipal Services Facility and the Department of Public Safety, will host a Household Hazardous Waste Collection event on Saturday, July 9. This free event will be held at the Smithtown Municipal Services Facility, located at 85 Old Northport Road in Kings Park, from 7 a.m. to 3 p.m. This event is for Smithtown Township residents only. Proof of residency will be strictly enforced.

At the April 2022 event, Smithtown Municipal Services Facility employees worked in conjunction with the Department of Environment and Waterways Environmental Director David Barnes and Solid Waste Coordinator Mike Engelmann to safely secure over twenty eight (55) gallon drums, fifteen (1) cubic yard boxes, one miscellaneous container for specialized hazardous waste, and two full 30 cubic yard roll-off containers loaded up with paints/solvents, etc. The exact weight collected was 29.1 tons (scale house net) in hazardous materials. Approximately 600 Smithtown households participated in this event.

A portion of the wastes collected for manifested disposal include: waste oil based paints/ flammable paints, gasoline, paint thinners, waste gases, petroleum distillates, flammable solids, oxidizers liquids and solids, sodium/potassium nitrates, acids, corrosives, pesticides, herbicides, fertilizers, misc. toxic liquids (i.e. Chlordane, etc.) and solids, lacquers, lithium batteries, battery acids and various other toxic compounds.

***The Town, in cooperation with Covanta, will be giving away $5 gift cards for the disposal of rechargeable batteries and propane tanks, 1 gift card per household, while supplies last.***

DID YOU KNOW…

Residents can also dispose of Electronic waste, free of charge, at the Town Recycling Center (also located at 85 Old Northport Road). Electronic Waste such as computers, printers, TV’s, monitors, automotive and household batteries can be dropped off during regular hours for proper recycling.

Mulch is also available FREE OF CHARGE to residents. Smithtown residents can line up for Pre-packaged bags of mulch with a maximum of ten (10) bags per visit. We offer free loading of loose mulch into your pick-up or dump truck. (Cover required)

The Smithtown Municipal Services Facility is located at 85 Old Northport Road in Kings Park, NY.

Regular Operating Hours: Tuesday through Saturday from 7:00 am to 11:45 am and 12:45 pm to 3:15 pm. For more information, call 631-269-6600.

'Early Summer at Cedarmere' by Marceil Kazickas
Over 50 local and regional artists featured in group exhibition

Gallery North celebrates the beginning of summer with a new group exhibit, Inside/Out, featuring the artwork that has emerged from Gallery North programs including the recent Wet Paint Festival and workshops at The Studio at Gallery North. The exhibition will be on view from July 7 to August 7. The community is invited to an opening reception will be held on July 7 from 6 to 8 p.m.

‘Shibori Quilt’ by Andrea Baatz

The Wet Paint Festival and workshops at The Studio at Gallery North both serve as creative catalysts for artists, encouraging experimentation, and engaging with and supporting an inclusive, multigenerational artist community. These programs take place both inside the gallery’s Studio space as well as at locations in the broader community, and they often reflect the impact of the ecological, historical and cultural composition of the region on local artists. Whether the subject of the composition or the natural materials used in its creation, nature plays a role in many of the works in Inside/Out.

Inside/Out includes artists Marceil Kazickas, Nancy Bueti-Randall along with over 50 local and regional plein air artists who participated in the 18th annual Wet Paint Festival at the Sherwood Jayne Farm in Setauket. Artists representing the studio programs include John Benevento, Andrea Baatz and more than 20 other local artists working in a wide range of techniques and media, such as shibori dyed textiles, encaustic and intaglio prints.

As a complement to the exhibition, Joy Cirigliano of Four Harbors Audubon Society will present The Importance of Biodiversity in the Urban Forest on July 16 at 6 p.m.. 

This exhibition is generously sponsored by Jefferson’s Ferry, bld Architecture, and Suffolk County’s Department of Economic Development and Planning. The exhibition, reception and lecture will be free and open to the public.

Gallery North is located at 90 North Country Road, Setauket. For more information, call 631-751-2676 or visit www.gallerynorth.org.

The staff at TBR News Media wish you a Happy and Safe Fourth of July Weekend!

Please note:  The  office will be closed on  July 4 and will reopen on July 5 at 10 a.m.

The history of America’s Independence Day:

Few summertime holidays elicit as much excitement as the Fourth of July, also known as Independence Day in the United States. Each year, family, friends and revelers anticipate the arrival of the holiday so they can host barbecues, enjoy the sun, listen to their favorite summertime tunes, and commemorate the freedoms afforded by the monumental events that led to the holiday’s establishment. Independence Day became a federal holiday in 1941, but July 4th has stood as the birth of American independence for much longer.

July 4th marks a pivotal moment in the American Revolution. According to PBS, the colonies were forced to pay taxes to England’s King George III despite having no representation in the British Parliament. “Taxation without representation” became a battle cry and was one of several grievances colonists had with Great Britain.

Conflict between the colonies had been going on for at least a year before the colonies convened a Continental Congress in Philadelphia in June of 1776, says Military.com. On July 2, 1776, the Continental Congress voted in favor of independence from England. Two days later, on July 4, 1776, delegates from the 13 colonies adopted the Declaration of Independence. The Declaration of Independence is an historic document drafted by Thomas Jefferson. Jefferson was considered the strongest and most eloquent writer of the declaration writing committee charged with putting the colonies’ sentiments into words.

Richard Henry Lee of Virginia was one of the first people to present a resolution for American independence, and his commentary was the impetus for the formal Declaration of Independence. A total of 86 changes were made to Jefferson’s original draft until the final version was adopted. The signing of the document helped to solidify independence, and eventually lead to the formation of the United States of America. A total of 56 delegates signed the document. Although John Hancock’s signature is the largest, it did not hold more weight than the other signatures. Rather, rumor has it, Hancock signed it so large so that the “fat, old King could read it without his spectacles.” However, the National Archives says it was also customary that, since Hancock was the president of the Continental Congress, he be the first person to sign the document centered below the text.

The Pennsylvania Evening Post was the first newspaper to print the Declaration of Independence on July 6, 1776. The first public readings of the Declaration were held in Philadelphia’s Independence Square on July 8, 1776.

 

At the check presentation, from left, 3VDF board member Chris Carson; Billy Williams from State Farm; 3VDF President David Tracy, and 3VDF board member Steve Uniszkiewicz. Photo from Billy Williams

Setauket State Farm agent Billy Williams has a long history of demonstrating what it means to be a Good Neighbor by stepping up to help his community. Williams recently presented the Three Village Dads Foundation (3VDF) with a $10,000 grant from State Farm® as part of the company’s Outstanding Community Engagement Program.

The Three Village Dads Foundation was selected by Williams as part of his recognition for being one of 100 agents nationwide who were nominated and selected for their outstanding community engagement. A check presentation was held on June 1.

“At State Farm, we are committed to helping build stronger communities,” said Williams. “For me, it’s not enough to simply say we’re a Good Neighbor, but we also embrace the responsibility to make Setauket better by being a part of a solution.”

3VDF is committed to being community builders who make a difference in the Three Village area. The team hosts a variety of events, such as golf outings and triathlons, to raise funds for the community. One of 3VDF’s current top initiatives is to raise funds for Stony Brook Children’s Hospital. The mission is to help kids win the battle against cancer and the Foundation has already reached $60,000 of its $100,000 fundraising goal.

“We are humbled and honored that Billy would choose our Foundation as the recipient of these funds. We look forward to putting this money to great use in the very near future. Thank you Billy and thank you State Farm!,” said David Tracy, President.

Study authors Liwei Yang, left, and Jun Wang, in the Wang laboratory by the microscope that incorporates the single-cell cyclic multiplex in situ tagging (CycMIST) technology to analyze proteins on single cells. Photo provided by Jun Wang

A new biomedical research tool that enables scientists to measure hundreds of functional proteins in a single cell could offer new insights into cell machinery. Led by Jun Wang, Associate Professor of Biomedical Engineering at Stony Brook University, this microchip assay — called the single-cell cyclic multiplex in situ tagging (CycMIST) technology – may help to advance fields such as molecular diagnostics and drug discovery. Details about the cyclic microchip assay method are published in  Nature Communications.

While newer technologies of single-cell omics (ie, genomics, transcriptomics, etc.) are revolutionizing the study of complex biological and cellular systems and scientists can analyze genome-wide sequences of individual cells, these technologies do not apply to proteins because they are not amplifiable like DNAs. Thus, protein analysis in single cells has not reached large-scale experimentation. Because proteins represent cell functions and biomarkers for cell types and disease diagnosis, further analysis on a single-cell basis is needed.

“The CycMIST assay enables comprehensive evaluation of cellular functions and physiological status by examining 100 times more protein types than conventional immunofluorescence staining, which is a distinctive feature not achievable by any other similar technology,” explains Liwei Yang, lead author of the study and a postdoctoral scholar within the Wang research team and Multiplex Biotechnology Laboratory.

Wang, who is affiliated with the Renaissance School of Medicine and Stony Brook Cancer Center, and colleagues demonstrated CycMIST by detecting 182 proteins that include surface markers, neuron function proteins, neurodegeneration markers, signaling pathway proteins and transcription factors. They used a model of Alzheimer’s Disease (AD) in mice to validate the technology and method.

By analyzing the 182 proteins with CycMIST, they were able to perform a functional protein analysis that revealed the deep heterogeneity of brain cells, distinguished AD markers, and identified AD pathogenesis mechanisms.

With this detailed way to unravel proteins in the AD model, the team suggests that such functional protein analysis could be promising for new drug targets for AD, for which there is not yet an effective treatment. And they provide a landscape of potential drug targets at the cellular level from the CycMIST protein analysis.

The authors believe that CycMIST could also have enormous potential for commercialization.

They say that before this study model with CycMIST, researchers could only measure and know a tip of protein types in a cell. But this new approach enables scientists to identify and know the actions of each aspect of a cell, and therefore they can potentially identify if a cell is in a disease status or not – the first step in a possible way to diagnose disease by analyzing a single protein cell. And compared with standard approaches like flow cytometry, their approach with CycMIST can analyze 10 times the amount of proteins and on a single-cell level.

The researchers also suggest that the cyclic microchip assay is portable, inexpensive, and could be adapted to any existing fluorescence microscope, which are additional reasons for its marketability if it proves to be effective with subsequent experimentation.

Much of the research for this study was supported by the National Institutes of Health’s National Institute of Aging (grant # R21AG072076), other NIH grants, and a Memorial Sloan Kettering Cancer Center Support Grant.