22 research outputs found
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