Modulation of the CD8+-T-cell response by CD4+ CD25+ regulatory T cells in patients with Hepatitis B virus infection

CD4+ CD25+ regulatory T cells have been shown to maintain peripheral tolerance against self and foreign antigens. In this study we analyzed the effect of circulating CD4+ CD25+ T cells on CD8+-T-cell responses of patients with chronic and resolved hepatitis B virus (HBV) infection. We demonstrated that circulating CD4+ CD25+ T cells modulate the function and expansion of HBV-specific CD8+ cells ex vivo in all patients, regardless of whether they have chronic or resolved HBV infection. The possible role of CD4+ CD25+ T cells in the pathogenesis of chronic HBV infection is not supported by these data. However, these results might have implications for optimizing future immunotherapeutic approaches to HBV treatment

The Canadian Register of Marine Species photo gallery: A user's guide

The Canadian portal of the World Register of Marine Species (WoRMS) hosts taxonomic information specific to aquatic regions in Canada. A user-contributed photogallery serves to complement the taxonomic records for Canadian regions with digital images of species. Images are also viewed by partner registers and species portals around the world. This guide will assist users with the preparation of images and related data to be uploaded to the photogallery, thereby ensuring correct species names and author credit, and facilitate discovery and browsing of taxonomic entries using this public web resource

Development of a Range of Encapsulated Milk Fat Products

End of Project ReportThe aims of this research were to determine the effects of milk composition (fat, whey protein, lactose and salts) and process (homogenisation) factors on the formation of emulsions and microencapsulated powder particles and to relate these to the properties of the powder, especially susceptibility to fat oxidation. The effect of composition, using sodium caseinate and lactose on the production of high fat powders was also studied. Finally, new developments in microencapsulated milk powders were undertaken in collaboration with industry using sodium caseinate and lactose. Overall, the microencapsulation process should provide a technique to extend the shelf-life of sensitive fats and flavours and to produce high fat powders for a range of end-uses. The major components of the emulsions used to make the microencapsulated powders influenced fat globule diameter and stability, but the minor salt components also affected globule size and stability. Free flowing high fat (70%) powders with sodium caseinate and lactose as encapsulants were manufactured using a tall-form Niro spray dryer with fluidised beds. A flavoured ingredient using a by-product flavoured fat as the flavour agent was made using the same encapsulants. Microencapsulated powders were incorporated into baked goods as multi-functional ingredients. They increased loaf volumes and improved handling and processability of the dough, thereby extending the product range for fat and other dairy ingredients used for baking. Microencapsulated 80% fat blends were manufactured for biscuit formulations to overcome the handling problems associated with bulk fats. This sub-project also gave rise to a leading role in a EU FAIR project on the microencapsulation of fish oil for use in functional foods using milk components as the sole encapsulants.Department of Agriculture, Food and the Marin

Dairy Ingredients in Chocolate

End of Project ReportThe main objective was to assess and control the contribution of various ingredient components to chocolate behaviour and to optimise ingredients for specific chocolate applications. A key aim, therefore, was to understand the role of composition and particle structure and to produce spray dried powders with a functionality in chocolate as close as possible to roller dried powders. By demonstrating how the powder properties affect chocolate, it should be possible to control the functional properties of the powders to meet any powder or chocolate specification. Novel powder compositions indicated by this work should also be useful to chocolate makers. The ability to make chocolate under test conditions and to assess the role of milk powders or other ingredients has been put in place for the first time in Ireland. Previous knowledge of milk seasonality and of powder technology has provided a basis for understanding variations in milk powder functionality in chocolate. Spray dried powders with mean free fat values of 50 to 94%, particle sizes of 30 to 65 mm and vacuole volumes of 0.0 to 3.9 ml/100g were produced from milks of varying composition but under the same processing conditions. Advances were made in analysing powder structure through microscopy, particle size and occluded air measurement. Valuable new information has been generated on the changes in free fat, solid fat content, particle size and occluded air in powders. Explanations were provided for the first time for the complex effects of these properties on chocolate viscosity and yield value. This information will also make a positive contribution to other projects in the milk powder area. Good contacts have been established with multinational manufacturers and with producers of milk powder for chocolate.Department of Agriculture, Food and the Marin

Dairy Ingredients for the Baking Industry.

End of Project ReportShortenings (baking fats), microencapsulated using dairy ingredients and milk protein hydrolysates, were produced for testing in a variety of baked products. The powders were evaluated for their functionality as powdered baking fats, as potential replacers of synthetic emulsifiers, as ingredients capable of improving baking performance or as potential health-enhancing ingredients. These studies provide the technology for the dairy industry to enter the specialised food ingredients sector with a siftable, non-greasy, free-flowing powdered fat for the baking industry.Department of Agriculture, Food and the Marin

Dairy Ingredients for Chocolate and Confectionery Products.

End of Project ReportHigh free-fat, spray-dried powders were successfully produced at a lower fat content (40% rather than 56%) using ultrafiltration. Chocolates made from these powders had improved flow properties and superior quality. The stability, viscosity and firmness of toffees were improved by optimising the casein, whey protein and lactose levels of skim milk powders used in their manufacture.Department of Agriculture, Food and the Marin

Ingredient Dehydration of Fermented and Flavour-Sensitive Products.

End of Project ReportTraditionally, yoghurt is produced in a hydrated form and, thus, possesses a limited shelf-life even when refrigerated. Consumption within a short time of production is advisable, particularly if advantage is to be taken of the putative benefits associated with the ingestion of live yoghurt cultures. The production of an instant yoghurt powder would, thus, provide benefits of shelf-life extension and convenience of preparation and storage. However, the drying of such products is difficult due to low pH, which causes stickiness in drier chambers and makes powder recovery difficult. Furthermore, key flavour components formed by fermentation such as acetaldehyde and diacetyl which contribute to the unique flavour of natural yoghurt are sensitive to heat and easily lost during spray-drying. Hence, a major challenge of this project was to investigate the processing technologies and conditions necessary for the minimisation of flavour losses during the spray-drying of acidified/fermented milk bases, to monitor the effects on drier performance such as powder adhesion to drier walls, and to develop functional forms of the spray-dried ingredients. The main aims of the project were to: - improve yoghurt powder spray-drying efficiency through optimisation of concentrate solids, - investigate the effect of spray-drying conditions on flavour losses of sensitive products such as dehydrated yoghurt and fermented creams,- apply technological approaches for the reduction of flavour losses: a) ingredient formulation, b) modification of fermentation conditions, - investigate the production of agglomerated forms of spray-dried yoghurt powders, - study factors affecting the physical properties such as rheological characteristics and powder bulk density, and - adapt technology to ensure greater viability of culture cell numbers at the end of the drying process.Department of Agriculture, Food and the Marin

Determinants of the maternal 25-hydroxyvitamin D response to vitamin D supplementation during pregnancy

Context: Current approaches to antenatal vitamin D supplementation do not account for interindividual differences in 25-hydroxyvitamin D (25(OH)D) response.Objective: We assessed which maternal and environmental characteristics were associated with 25(OH)D after supplementation with cholecalciferol.Design: Within-randomization-group analysis of participants in the Maternal Vitamin D Osteoporosis Study trial of vitamin D supplementation in pregnancy.Setting: Hospital antenatal clinics.Participants: A total of 829 pregnant women (422 placebo, 407 cholecalciferol). At 14 and 34 weeks of gestation, maternal anthropometry, health, and lifestyle were assessed and 25(OH)D measured. Compliance was determined using pill counts at 19 and 34 weeks.Interventions: 1000 IU/d of cholecalciferol or matched placebo from 14 weeks of gestation until delivery.Main Outcome Measure: 25(OH)D at 34 weeks, measured in a single batch (Diasorin Liaison).Results: 25(OH)D at 34 weeks of gestation was higher in the women randomized to vitamin D (mean [SD], 67.7 [21.3] nmol/L) compared with placebo (43.1 [22.5] nmol/L; P &lt; .001). In women randomized to cholecalciferol, higher pregnancy weight gain from 14 to 34 weeks of gestation (kg) (? = ?0.81 [95% confidence interval ?1.39, ?0.22]), lower compliance with study medication (%) (? = ?0.28 [?0.072, ?0.48]), lower early pregnancy 25(OH)D (nmol/L) (? = 0.28 [0.16, 0.40]), and delivery in the winter vs the summer (? = ?10.5 [?6.4, ?14.6]) were independently associated with lower 25(OH)D at 34 weeks of gestation.Conclusions: Women who gained more weight during pregnancy had lower 25(OH)D in early pregnancy and delivered in winter achieved a lower 25(OH)D in late pregnancy when supplemented with 1000 IU/d cholecalciferol. Future studies should aim to determine appropriate doses to enable consistent repletion of 25(OH)D during pregnancy.<br/

Effects of maternal modafinil treatment on fetal development and neonatal growth parameters - a multicenter case series of the European Network of Teratology Information Services (ENTIS).

In recent years, safety concerns about modafinil exposure during pregnancy have emerged. In particular, increased risks for major congenital anomalies (MCA) and impaired fetal growth were reported, although study results were conflicting. Our investigation aims to examine previously reported safety signals. Multicenter case series based on data from 18 Teratology Information Services from 12 countries. Modafinil exposed pregnancies with an estimated date of birth before August 2019 were included in this study. For prospectively ascertained pregnancies, cumulative incidences of pregnancy outcomes, rate of nonchromosomal MCA in first trimester exposed pregnancies and percentiles of neonatal/infant weight and head circumference (HC) were calculated. Potential dose-dependent effects on fetal growth were explored by linear regression models. Retrospectively ascertained cases were screened for pattern of MCA and other adverse events. One hundred and seventy-five prospectively ascertained cases were included, of which 173 were exposed at least during the first trimester. Cumulative incidences for live birth, spontaneous abortion and elective termination of pregnancy were 76.9% (95% CI, 68.0%-84.8%), 9.3% (95% CI, 5.0%-16.9%), and 13.9% (95% CI, 8.1%-23.1%), respectively. Nonchromosomal MCA was present in 3/150 live births, corresponding to an MCA rate of 2.0% (95%CI, 0.6%-6.1%), none were reported in pregnancy losses. Compared to reference standards, birth weight (BW) tended to be lower and neonatal HC to be smaller in exposed newborns (data available for 144 and 73 of 153 live births, respectively). In nonadjusted linear regression models, each 100 mg increase of average dosage per pregnancy day was associated with a decrease in standard deviation score (SDS) of -0.28 SDS (95% CI, -0.45 to -0.10) for BW and of -0.28 SDS (95% CI, -0.56 to 0.01) for HC. Screening of 22 retrospectively reported cases did not reveal any specific pattern of MCA or other adverse outcomes. The results do not indicate an increased risk of MCA after in utero exposure to modafinil, but a tendency toward lower BW and reduced neonatal HC. However, these findings should be regarded as preliminary. Until further studies allow for a definite conclusion, modafinil should not be used during pregnancy