Spin des niveaux à 0,46 et 0,67 MeV du 34Cl

L'étude de la réaction 32S(3He, pγ) 3Cl a été réalisée à l'aide d'un faisceau 3He++ aux énergies 9, 9,5 et 10 MeV. Les coïncidences pγ ont été effectuées entre protons détectés à 0° et rayonnements γ, conformément à la méthode II de corrélation angulaire de Litherland et Ferguson. L'exploitation des corrélations des groupes de protons menant aux deuxième et troisième niveaux excités du 34CI avec les rayonnements γ correspondants, détermine sans ambiguïté J = 1 pour les niveaux à 0,46 et 0,67 MeV de ce noyau. Ces résultats confirment les prévisions théoriques déduites du modèle en couches avec interaction à deux particules modifiée

Étude d'états excités de 22Ne a l'aide des résonances de capture radiative de particules alpha par 18O entre 1,6 et 5,0 MeV d'énergie incidente

La courbe d'excitation du rayonnement γ de 350 keV issu de la réaction 18O(α, nγ) 21Ne a été mesurée entre 1,6 et 5 MeV. Six nouvelles résonances ont été observées correspondant aux niveaux du 22Ne : Ex = 11,199 MeV (Eα = 1,873 MeV ; Γt = 7 keV) ; 11,271 (1,961 ; 7) ; 11,431 (2,156 ; 47) ; 11,519 (2,263 ; 6) ; 11,577 (2,335 ; 16) ; 11,745 (2,540 ; 41). Nous avons relevé les spectres de désexcitation par rayonnement γ de tous les niveaux mis en évidence et mesuré les distributions angulaires des rayonnements γ de la réaction 18O(α, γ) 22Ne chaque fois que l'intensité de transition le permettait. En fait seules trois résonances déjà observées se trouvaient dans ce cas. Pour le niveau Ex = 11,462 MeV (2,194 ; 9) la distribution angulaire a permis de fixer Jπ = 1 -. Pour les niveaux Ex = 11,682 MeV (2,463 ; 8) et Ex = 11,751 MeV (2,547 ; 8) les valeurs respectives J π = 2+ et Jπ = 1- ont été confirmées. Des rapports d'embranchement (γ0/γ1) ont pu être déterminés pour ces trois niveaux ainsi que les coefficients de mélange de multipolarité des transitions γ1. Des limites supérieures des intensités de transition ωγ pour les transitions γ0 + γ 1 sont données pour les autres niveaux

Early intervention with Bifidobacterium lactis NCC2818 modulates the host-microbe interface independent of the sustained changes induced by the neonatal environment

Inflammatory and metabolic diseases can originate during early-life and have been correlated with shifts in intestinal microbial ecology. Here we demonstrate that minor environmental fluctuations during the early neonatal period had sustained effects on the developing porcine microbiota and host-microbe interface. These inter-replicate effects appear to originate during the first day of life, and are likely to reflect very early microbiota acquisition from the environment. We statistically link early systemic inflammation with later local increases in inflammatory cytokine (IL-17) production, which could have important enteric health implications. Immunity, intestinal barrier function, host metabolism and host-microbiota co-metabolism were further modified by Bifidobacterium lactis NCC2818 supplementation, although composition of the in situ microbiota remained unchanged. Finally, our robust model identified novel, strong correlations between urinary metabolites (eg malonate, phenylacetylglycine, alanine) and mucosal immunoglobulin (IgM) and cytokine (IL-10, IL-4) production, thus providing the possibility of the development of urinary ‘dipstick’ tests to assess non-accessible mucosal immune development and identify early precursors (biomarkers) of disease. These results have important implications for infants exposed to neonatal factors including caesarean delivery, antibiotic therapy and delayed discharge from hospital environments, which may predispose to the development of inflammatory and metabolic diseases in later life

Prebiotic and Probiotic Fortified Milk in Prevention of Morbidities among Children: Community-Based, Randomized, Double-Blind, Controlled Trial

HN019 to milk, in preventing diarrhea, respiratory infections and severe illnesses, in children aged 1–4 years as part of a four group study design, running two studies simultaneously. HN019 (PP; n = 312). Children were followed up for 1 year providing data for 1–4 years. Biweekly household surveillance was conducted to gather information on compliance and morbidity. Both study groups were comparable at baseline; compliance to intervention was similar. Overall, there was no effect of prebiotic and probiotic on diarrhea (6% reduction, 95% Confidence Interval [CI]: −1 to 12%; p = 0.08). Incidence of dysentery episodes was reduced by 21% (95% CI: 0 to 38%; p = 0.05). Incidence of pneumonia was reduced by 24% (95% CI: 0 to 42%; p = 0.05) and severe acute lower respiratory infection (ALRI) by 35% (95% CI: 0 to 58%; p = 0.05). Compared to children in Co group, children in PP group had 16% (95% CI: 5 to 26%, p = 0.004) and 5% (95% CI: 0 to 10%; p = 0.05) reduction in days with severe illness and high fever respectively.Milk can be a good medium for delivery of prebiotic and probiotic and resulted in significant reduction of dysentery, respiratory morbidity and febrile illness. Overall, impact of diarrhea was not significant. These findings need confirmation in other settings

Genomic microsatellites identify shared Jewish ancestry intermediate between Middle Eastern and European populations

<p>Abstract</p> <p>Background</p> <p>Genetic studies have often produced conflicting results on the question of whether distant Jewish populations in different geographic locations share greater genetic similarity to each other or instead, to nearby non-Jewish populations. We perform a genome-wide population-genetic study of Jewish populations, analyzing 678 autosomal microsatellite loci in 78 individuals from four Jewish groups together with similar data on 321 individuals from 12 non-Jewish Middle Eastern and European populations.</p> <p>Results</p> <p>We find that the Jewish populations show a high level of genetic similarity to each other, clustering together in several types of analysis of population structure. Further, Bayesian clustering, neighbor-joining trees, and multidimensional scaling place the Jewish populations as intermediate between the non-Jewish Middle Eastern and European populations.</p> <p>Conclusion</p> <p>These results support the view that the Jewish populations largely share a common Middle Eastern ancestry and that over their history they have undergone varying degrees of admixture with non-Jewish populations of European descent.</p

Antibiotic resistance determinants in the interplay between food and gut microbiota

A complex and heterogeneous microflora performs sugar and lactic acid fermentations in food products. Depending on the fermentable food matrix (dairy, meat, vegetable etc.) as well as on the species composition of the microbiota, specific combinations of molecules are produced that confer unique flavor, texture, and taste to each product. Bacterial populations within such “fermented food microbiota” are often of environmental origin, they persist alive in foods ready for consumption, eventually reaching the gastro-intestinal tract where they can interact with the resident gut microbiota of the host. Although this interaction is mostly of transient nature, it can greatly contribute to human health, as several species within the food microbiota also display probiotic properties. Such an interplay between food and gut microbiota underlines the importance of the microbiological quality of fermented foods, as the crowded environment of the gut is also an ideal site for genetic exchanges among bacteria. Selection and spreading of antibiotic resistance genes in foodborne bacteria has gained increasing interest in the past decade, especially in light of the potential transferability of antibiotic resistance determinants to opportunistic pathogens, natural inhabitants of the human gut but capable of acquiring virulence in immunocompromised individuals. This review aims at describing major findings and future prospects in the field, especially after the use of antibiotics as growth promoters was totally banned in Europe, with special emphasis on the application of genomic technologies to improve quality and safety of fermented foods