Role of Jasmonic Acid Pathway in Tomato Plant-Pseudomonas syringae Interaction

The jasmonic acid pathway has been considered as the backbone of the response against necrotrophic pathogens. However, a hemi-biotrophic pathogen, such as Pseudomonas syringae, has taken advantage of the crosstalk between the different plant hormones in order to manipulate the responses for its own interest. Despite that, the way in which Pseudomonas syringae releases coronatine to activate jasmonic acid-derived responses and block the activation of salicylic acid-mediated responses is widely known. However, the implication of the jasmonic intermediates in the plant-Pseudomonas interaction is not studied yet. In this work, we analyzed the response of both, plant and bacteria using SiOPR3 tomato plants. Interestingly, SiOPR3 plants are more resistant to infection with Pseudomonas. The gene expression of bacteria showed that, in SiOPR3 plants, the activation of pathogenicity is repressed in comparison to wild type plants, suggesting that the jasmonic acid pathway might play a role in the pathogenicity of the bacteria. Moreover, treatments with JA restore the susceptibility as well as activate the expression of bacterial pathogenicity genes. The observed results suggest that a complete jasmonic acid pathway is necessary for the susceptibility of tomato plants to Pseudomonas syringae

Global cooperation and innovation in the twenty first century: the strategic move of the Complutense Library

Libraries must redefine their identity in the dynamic environment of the 21st century in order to persevere in their fundamental mission: to offer quality contrasted information and the best services adapted to the changing needs of its users. The strategy to do so is based on two tools that are co-implicated: library cooperation and innovation. Cooperation must be innovative and redefined for a global and networked world. It should promote the renewal of infrastructures, provide greater negotiating force in the acquisition of collections, encourage more open access to scientific production, optimize internal library work processes and qualitatively transform the services offered. Innovation requires a strong technological impulse and global cooperative service platforms self-managed by and for libraries, which is the only strategy to guarantee their survival. The Library of the Complutense University of Madrid (UCM), in the field of university libraries, has for years been committed to global cooperative projects that allow long-term preservation - through adhesion to HathiTrust - and the maximum dissemination of its collections - thanks to participation in Google Books-, as well as contribute to the construction of a global infrastructure of library services - through the progressive integration in OCLC and the adoption of WMS-, services that are sustainable and efficient and are in constant evolution for the benefit of society

Cooperación global e innovación en el siglo XXI: la apuesta estratégica de la Biblioteca Complutense

Las bibliotecas deben redefinir su identidad en el dinámico entorno del siglo XXI para perseverar en su misión fundamental: ofrecer información de calidad contrastada y los mejores servicios adaptados a las cambiantes necesidades de sus usuarios. La estrategia para hacerlo se basa en dos herramientas que se coimplican: la cooperación y la innovación bibliotecarias. La cooperación debe ser innovadora y redefinirse para un mundo global y en red. Debe propiciar la renovación de las infraestructuras, proporcionar mayor fuerza negociadora en la adquisición de colecciones, fomentar en mayor medida el acceso abierto a la producción científica, optimizar los procesos internos de trabajo bibliotecario y transformar cualitativamente los servicios ofrecidos. La innovación requiere de un fuerte impulso tecnológico y de plataformas de servicios cooperativos globales autogestionadas por y para las bibliotecas, que es la única estrategia para garantizar su supervivencia. La Biblioteca de la Universidad Complutense de Madrid (UCM), en el ámbito de las bibliotecas universitarias, apuesta desde hace años por proyectos cooperativos globales que permitan la preservación a largo plazo ―por medio de la adhesión a HathiTrust― y la difusión máxima de sus colecciones ―gracias a la participación en Google Libros―, así como contribuir a la construcción de una infraestructura global de servicios bibliotecarios ―mediante la integración progresiva en OCLC y la adopción de WMS―, servicios que sean sostenibles y eficientes y estén en permanente evolución en provecho de la sociedad

G.E. Lessing: una Ilustración radical e insatisfecha.

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Spinoza en discusión.

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A RBES for Generating Automatically Personalized Menus

Food bought at supermarkets in, for instance, North America or the European Union, give comprehensive information about ingredients and allergens. Meanwhile, the menus of restaurants are usually incomplete and cannot be normally completed by the waiter. This is specially important when traveling to countries with a di erent culture. A curious example is "calamares en su tinta" (squid in its own ink), a common dish in Spain. Its brief description would be "squid with boiled rice in its own (black) ink", but an ingredient of its sauce is flour, a fact very important for celiacs. There are constraints based on religious believes, due to food allergies or to illnesses, while others just derive from personal preferences. Another complicated situation arise in hospitals, where the doctors' nutritional recommendations have to be added to the patient's usual constraints. We have therefore designed and developed a Rule Based Expert System (RBES) that can address these problems. The rules derive directly from the recipes of the di fferent dishes and contain the information about the required ingredients and ways of cooking. In fact, we distinguish: ingredients and ways of cooking, intermediate products (like sauces, that aren't always made explicit) and final products (the dishes listed in the menu of the restaurant). For a certain restaurant, customer and instant, the input to the RBES are: actualized stock of ingredients and personal characteristics of that customer. The RBES then prepares a "personalized menu" using set operations and knowledge extraction (thanks to an algebraic inference engine [1]). The RBES has been implemented in the computer algebra system MapleTM2015. A rst version of this work was presented at "Applications of Computer Algebra 2015" (ACA'2015) conference. The corresponding abstract is available at [2].Universidad de Málaga. Campus de Excelencia Internacional Andalucía Tech

A fast functional approach to personalized menus generation using set operations

The authors developed some time ago a RBES devoted to preparing personalized menus at restaurants according to the allergies, religious constraints, likes and other diet requirements as well as products availability. A first version was presented at the "Applications of Computer Algebra 2015" (ACA'2015) conference and an improved version to the "5th European Seminar on Computing" (ESCO2016). Preparing personalized menus can be specially important when traveling abroad and facing unknown dishes in a menu. Some restaurants include icons in their menu regarding their adequateness for celiacs or vegetarians and vegans, but this is not always a complete information, as it doesn't consider, for instance, personal dislikes or uncommon allergies. The tool previously developed can obtain, using logic deduction, a personalized menu for each customer, according to the precise recipes of the restaurant and taking into account the data given by the customer and the ingredients out of stock (if any). Now a new approach has been followed, using functions and set operations and the speed has been increased by three orders of magnitude, allowing to deal with huge menus instantly. Both approaches have been implemented on the computer algebra system Maple and are exemplified using the same recipes in order to compare their performances.Universidad de Málaga. Campus de Excelencia Internacional Andalucía Tech

Computer Algebra-based RBES personalized menu generator

People have many constraints concerning the food they eat. These constraints can be based on religious believes, be due to food allergies or to illnesses, or can be derived just from personal preferences. Therefore, preparing menus at hospitals and restaurants can be really complex. Another special situation arise when travel- ing abroad. It is not always enough to know the brief description in the restaurant menu or the explanation of the waiter. For example, “calamares en su tinta” (squid in its own ink) is a delicious typical Spanish dish, not well-known abroad. Its brief description would be “squid with boiled rice in its own (black) ink”. But an in- gredient (included in a small amount, in order to thicken the sauce) is flour, a fact very important for someone suffering from celiac disease. Therefore, we have con- sidered that it would be very interesting to develop a Rule Based Expert System (RBES) to address these problems. The rules derive directly from the recipes and contain the information about required ingredients and names of the dishes. We distinguish: ingredients and ways of cooking, intermediate products (like “mayon- naise”, that doesn’t always appear explicitly in the restaurants’ menus) and final products (like “seafood cocktail”, that are the dishes listed in the restaurant menu). For each customer at a certain moment, the input to the system are: on one hand, the stock of ingredients at that moment, and on the other, the religion, allergies and restrictions due to illnesses or personal preferences of the customer. The RBES then constructs a “personalized restaurant menu” using set operations and knowl- edge extraction (thanks to an algebraic Groebner bases-based inference engine[1]). The RBES has been implemented in the computer algebra system Maple TM 18(us-ing its convenient Embedded Components) and can be run from computers and tablets using Maple TM or the Maple TM PlayerUniversidad de Málaga. Campus de Excelencia Internacional Andalucía Tech

Elementos para una teoría del sujeto en B. Spinoza.

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Otras publicaciones.

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