Heme oxygenase-1 as a modulator of intestinal inflammation development and progression

Indexación: Scopus.Heme Oxygenase 1 (HMOX1) is an enzyme that catalyzes the reaction that degrades the heme group contained in several important proteins, such as hemoglobin, myoglobin, and cytochrome p450. The enzymatic reaction catalyzed by HMOX1 generates Fe2+, biliverdin and CO. It has been shown that HMOX1 activity and the by-product CO can downmodulate the damaging immune response in several models of intestinal inflammation as a result of pharmacological induction of HMOX1 expression and the administration of non-toxic amounts of CO. Inflammatory Bowel Diseases, which includes Crohn's Disease (CD) and Ulcerative Colitis (UC), are one of the most studied ailments associated to HMOX1 effects. However, microbiota imbalances and infections are also important factors influencing the occurrence of acute and chronic intestinal inflammation, where HMOX1 activity may play a major role. As part of this article we discuss the immune modulatory capacity of HMOX1 during IBD, as well during the infections and interactions with the microbiota that contribute to this inflammatory disease. © 2018 Sebastián, Salazar, Coronado-Arrázola, Schultz, Vallejos, Berkowitz, álvarez-Lobos, Riedel, Kalergis and Bueno.https://www.frontiersin.org/articles/10.3389/fimmu.2018.01956/ful

Polariton-mediated Raman scattering in microcavities: A Green's function approach

We present calculations of the intensity of polariton-mediated inelastic light scattering in semiconductor microcavities within a Green's function framework. In addition to reproducing the strong coupling of light and matter, this method also enables the inclusion of damping mechanisms in a consistent way. Our results show excellent agreement with recent Raman scattering experiments.Comment: 6 pages, 1 figur

Variations in the contents of vitamins A and e during the ripening of cheeses with different compositions

We investigated the composition in vitamins A and E of cheeses made from the milks of ewes, goats and cows. A total of 84 cheeses of known composition were prepared and controlled to determine the influence of different factors, e.g. the variable proportions of cow’s, ewe’s, and goat’s milks, seasonality (winter/summer), and evolution during the course of ripening. The variable proportions of milk from the different species did not vary in either the amount of vitamin A or that of vitamin E in the cheeses. Seasonality and ripening were seen to have a significant effect on the concentration of vitamin

Changes in the mineral content in cheeses of different compositions during 6 months of ripening

The mineral content of cheese depends on the origin of the milk (cow, ewe, goat) and its ripening. In this work the effect of different factors on the mineral composition and the correlation between minerals (Ca, Fe, Mg, K, Na, and Zn) and the type of milk used are studied. The One-Way ANOVA procedure revealed that the effect of cow’s milk was statistically significant on Fe, K, P, and Zn; goat’s milk was statistically significant for Fe and Mg, and ewe’s milk was statistically significant for K. The effect of the ripening time was statistically significant in all cases, except for Zn; the effect of the season was statistically significant for K, Mg and P and the effect of the year was statistically significant in the case of K, Na, P, and Zn. The percentage of cow’s cheese was positively correlated with K and P; the percentage of ewe’s cheese was negatively correlated with K, Mg, Na, and P and the percentage of goat’s cheese was negatively correlated with Na, and P

Antioxidant capacity of different cheeses: Affecting factors and prediction by near infrared spectroscopy

In this study, we analyzed antioxidant capacity of 224 cheese samples prepared using 16 varied mixtures of milk from cows, ewes, and goats, in 2 manufacturing seasons (winter and summer), and over 6 mo of ripening. Antioxidant capacity was evaluated using the spectrophotometric 2,2-azinobis(3-ethylenebenzothiazoline-6-sulfonic acid) (ABTS) method. Total antioxidant capacity was significantly correlated with season of manufacturing and time of ripening but not with animal species providing the milk. Moreover, statistically significant correlations between the total antioxidant capacity and retinol (r = 0.399), fat percentage (r = 0.308), protein percentage (r = 0.366), K (r = 0.385), Mg (r = 0.312), Na (r = 0.432), and P (0.272) were observed. We evaluated the use of near infrared spectroscopy technology, together with the use of a remote reflectance fiber-optic probe, to predict the antioxidant capacity of cheese samples. The model generated allowed us to predict antioxidant capacity in unknown cheeses of different compositions and ripening times.Junta de Castilla y León SA1390

Kondo effect in transport through Aharonov-Bohm and Aharonov-Casher interferometers

We derive the extension of the Hubbard model to include Rashba spin-orbit coupling that correctly describes Aharonov-Bohm and Aharonov-Casher phases in a ring under applied magnetic and electric fields. When the ring is connected to conducting leads, we develop a formalism that is able to describe both, Kondo and interference effects. We find that in the Kondo regime, the spin-orbit coupling reduces strongly the conductance from the unitary limit. This effect in combination with the magnetic flux, can be used to produce spin polarized carriers.Comment: 6 pages, 4 figures, presented at SCES2008, Buzios, Brasi

Easy-axis ferromagnetic chain on a metallic surface

10.1088/0953-8984/25/9/094008Journal of Physics Condensed Matter259-JCOM

Conjugated linoleic acid contents in cheeses of different compositions during six months of ripening

The study deals with the effects of the origin of milk (cow, ewe, goat, at different proportions), seasonality, and ripen- ing time on the contents of conjugated linoleic acid (CLA) in 224 samples of cheese. The sum of the cis 9, trans 11 and trans 10, cis 12 isomers was determined by GC-FID, after the extraction and methylation of the fatty acids of the samples, observing that the mean amount of CLA was 2.22, 2.72, and 3.54 mg/g of cheese, depending on the proportions of cow’s, goat’s, or ewe’s milks, respectively. The contents in cow’s, ewe’s, and goat’s milk, together with the ripening time and seasonality, were seen to have significant effects ( P < 0.05) on the concentration of CLA. The Pearson correlation re- vealed an inverse correlation between the content of CLA and the % of cow’s milk ( r = –0.269, P < 0.01) and seasonality ( r = –0.290, P < 0.01), and a direct correlation between CLA content and the % of ewe’s milk ( r = 0.312, P < 0.01) and the month of ripening ( r = 0.188, P < 0.01

Anisotropic intermediate valence in Yb2Rh3Ga9

We report measurements of the inelastic neutron scattering spectrum for the anisotropic intermediate valence system Yb2Rh3Ga9. Calculations for the Anderson impurity model with crystal field terms within an approach based on the non-crossing approximation have been performed for the inelastic neutron scattering spectrum as well as other thermodynamic quantities. These results corroborate the importance of crystal field effects in these materials. They also suggest that Anderson lattice effects are important to the physics of Yb2Rh3Ga9.<br/

The role of the canonical biplot method in the study of volatile compounds in cheeses of variable composition

The canonical biplot method (CB) is used to determine the discriminatory power of volatile chemical compounds in cheese. These volatile compounds were used as variables in order to differentiate among 6 groups or populations of cheeses (combinations of two seasons (winter and summer) with 3 types of cheese (cow, sheep and goat’s milk). We analyzed a total of 17 volatile compounds by means of gas chromatography coupled with mass detection. The compounds included aldehydes and methyl-aldehydes, alcohols (primary, secondary and branched chain), ketones, methyl-ketones and esters in winter (WC) and summer (SC) cow’s cheeses, winter (WSh) and summer (SSh) sheep’s cheeses and in winter (WG) and summer (SG) goat’s cheeses. The CB method allows differences to be found as a function of the elaboration of the cheeses, the seasonality of the milk, and the separation of the six groups of cheeses, characterizing the specific volatile chemical compounds responsible for such differences.Papel del método biplot canónico en el estudio de compuestos volátiles en quesos de composición variable. El método biplot canónico (CB) se utiliza para determinar el poder discriminatorio de compuestos químicos volátiles en queso. Los compuestos volátiles se utilizan como variables con el fin de diferenciar entre los 6 grupos o poblaciones de quesos (combinaciones de dos temporadas (invierno y verano) con 3 tipos de queso (vaca, oveja y cabra). Se analizan un total de 17 compuestos volátiles por medio de cromatografía de gases acoplada con detección de masas. Los compuestos incluyen aldehídos y metil-aldehídos, alcoholes (primarios de cadena, secundaria y ramificada), cetonas, metil-cetonas y ésteres. Los seis grupos de quesos son, quesos de vaca de invierno (WC) y verano (SC); quesos de oveja de invierno (WSh) y verano (SSh) y quesos de cabra de invierno (WG) y verano (SG). El método CB permite la separación de los seis grupos de quesos y encontrar las diferencias en función del tipo y estacionalidad de la leche, caracterizando los compuestos químicos volátiles específicos responsables de tales diferencia