The Effect of Pravastatin on Intima Media Thickness of the Carotid Artery in Patients with Normal Cholesterol

AbstractObjectiveCarotid intima media thickness (IMT) is a good indicator of the severity of atherosclerotic disease. Statins have been found to reduce carotid IMT in patients with hypercholesterolaemia. The aim of this study was to investigate if pravastatin is effective in reducing IMT in normocholesterolaemic patients with carotid artery disease.MethodsPatients with carotid artery stenosis and normal cholesterol levels who were not on a statin, were recruited. Patients were randomised to receive pravastatin or placebo daily. Serum concentration of cholesterol and IMT of common carotid arteries were measured before randomisation and at 3 monthly intervals thereafter, for 9 months. IMT was analysed to give the mean of a standardised 2cm of the common carotid artery (CCA). Results are expressed as median (IQR) and comparison made using the Wilcoxon signed ranks test.ResultsFifty-four patients were examined. Twenty-eight patients were randomised to active treatment. There was no difference in demographic details and co-morbid states between the two groups. A significant reduction in cholesterol concentration was observed from 3 months in patients randomised to the pravastatin group [5.14(4.72–5.88) vs. 4.11(3.44–5.33), p<0.05], while there was also a significant decrease in combined IMT form 6 months [1.53(1.36–1.87) vs. 1.41 (1.33–1.78), p<0.05].ConclusionsThe results demonstrate that pravastatin reduces intima media thickness of the common carotid artery in normocholesterolaemic patients with moderate carotid stenosis

Multi-k⃗\vec{k} Configurations

Using resonant x-ray scattering to perform diffraction experiments at the U M$_{4}$ edge novel reflections of the generic form have been observed in UAs$_{0.8}$Se$_{0.2}$ where $\vec{k} = $, with $k = {1/2}$ reciprocal lattice units, is the wave vector of the primary (magnetic) order parameter. The reflections, with $10^{-4}$ of the magnetic intensities, cannot be explained on the basis of the primary order parameter within standard scattering theory. A full experimental characterisation of these reflections is presented including their energy, azimuthal and temperature dependencies. On this basis we establish that the reflections most likely arise from the electric dipole operator involving transitions between the core 3d and partially filled $5f$ states. The temperature dependence couples the peak to the triple-$\vec{k}$ region of the phase diagram: Below $\sim 50$ K, where previous studies have suggested a transition to a double-$\vec{k}$ state, the intensity of the $$ is dramatically reduced. Whilst we are unable to give a definite explanation of how these novel reflections appear, this paper concludes with a discussion of possible ideas for these reflections in terms of the coherent superposition of the 3 primary (magnetic) order parameters

Strategies for Controlled Placement of Nanoscale Building Blocks

The capability of placing individual nanoscale building blocks on exact substrate locations in a controlled manner is one of the key requirements to realize future electronic, optical, and magnetic devices and sensors that are composed of such blocks. This article reviews some important advances in the strategies for controlled placement of nanoscale building blocks. In particular, we will overview template assisted placement that utilizes physical, molecular, or electrostatic templates, DNA-programmed assembly, placement using dielectrophoresis, approaches for non-close-packed assembly of spherical particles, and recent development of focused placement schemes including electrostatic funneling, focused placement via molecular gradient patterns, electrodynamic focusing of charged aerosols, and others

Proteolysis in Turkish White-brined cheese made with defined strains of Lactococcus

The effects of defined lactococcal starter strains (UC317, NCDO763, HP or SK11) on proteolysis in Turkish White-brined cheese were studied throughout ripening (1, 15, 30, 60 or 90 days). No significant differences were found in the gross compositions of the cheeses made with different strains, although the pH values were slightly different. Proteolysis was assessed at each ripening time by urea-polyacrylamide gel electrophoresis (urea-PAGE) of the pH 4.6-insoluble fractions and by reversed-phase high performance liquid chromatography (RP-HPLC) of the pH 4.6-soluble, the 70% (v/v) ethanol-soluble or 70% (v/v) ethanol-insoluble fractions of the cheese samples. Only minor differences were apparent during early ripening (at 1 or 15 days) but considerable differences were found in the urea-PAGE patterns after 60 days of ripening. Urea-PAGE of the pH 4.6-insoluble fraction of the cheeses showed that ?s1-casein was hydrolysed more rapidly than ß-casein. The use of single strains of Lactococcus markedly influenced the peptide profiles obtained by RP-HPLC of the pH 4.6-soluble or 70% (v/v) ethanol-soluble or 70% (v/v) ethanol-insoluble fractions of the cheeses. Significant differences in the level of free amino acids were also observed between the cheeses; the cheeses made with NCDO763 or SK11 had the highest concentrations of free amino acids. The use of different lactococcal strains in the manufacture of Turkish White-brined cheese affected the degradation of ?s1-casein, the formation of peptides detectable by RP-HPLC and the level of free amino acids. © 2004 Elsevier Ltd. All rights reserved

Impact of autolysis on amino acid catabolism and flavour development in Cheddar cheese by isogenic strains of Lactococcus lactis

The rapid release of intracellular enzymes due to autolysis into the cheese matrix is thought to have a positive influence on flavour development. The objective of this study was to investigate the impact of autolysis on amino acid catabolism and flavour development by using two isogenic starter strains having the same enzymatic potentials and differing only in their autolytic abilities: the highly autolytic Lactococcus lactis AM2 and its prophage cured derivative L. lactis AM2-C

Impact of autolysis on amino acid catabolism and flavour development in Cheddar cheese by isogenic strains of Lactococcus lactis

The rapid release of intracellular enzymes due to autolysis into the cheese matrix is thought to have a positive influence on flavour development. The objective of this study was to investigate the impact of autolysis on amino acid catabolism and flavour development by using two isogenic starter strains having the same enzymatic potentials and differing only in their autolytic abilities: the highly autolytic Lactococcus lactis AM2 and its prophage cured derivative L. lactis AM2-C