Modified β-lactamases and uses thereof

US7323303; US7323303 B2; US7323303B2; US7,323,303; US7,323,303 B2; 7323303; Application No. 10/401,867Inventor name used in this publication: Thomas Yun-Chung LeungInventor name used in this publication: Pak-Ho ChanUSVersion of Recor

Rasta resin-PPh3 and its use in chromatography-free wittig reactions

Rasta resin-PPh3, a new heterogeneous polystyrene-based phosphine, has been synthesized and used in one-pot Wittig olefination reactions of aldehydes. In these reactions an excess of rasta resin-PPh3 was used for the in situ generation of the phosphorane reactant and allowed for isolation of a high yield of very pure alkene product after only filtration and solvent removal. The excellent results obtained in this study are attributed to the flexible nature of the rasta resin structure, which makes it less dependant upon swelling than other heterogeneous polystyrene materials previously used to support phosphine reagents in Wittig reactions. © Georg Thieme Verlag Stuttgart.postprin

Water extract of Rheum officinale Baill. induces apoptosis in human lung adenocarcinoma A549 and human breast cancer MCF-7 cell lines

Author name used in this publication: De-Jian GuoAuthor name used in this publication: Peter Hoi-Fu Yu2009-2010 > Academic research: refereed > Publication in refereed journalAccepted ManuscriptPublishe

HIGH-ENERGY EMISSIONS FROM THE GAMMA-RAY BINARY LS 5039

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Preference of food saltiness and willingness to consume low-sodium content food in a Chinese population

OBJECTIVE: To compare the preference of food saltiness and the willingness to consume low‐sodium food among hypertensive older people, non‐hypertensive older people and non‐hypertensive young people in a Chinese population. DESIGN: A cross‐sectional study based on a quota sample. Three saltiness options (low‐sodium, medium-sodium and high‐sodium) of soup and bread were offered to each participant who rated the taste of each food on a 5‐point Likert scale. Then, the participants rated their willingness to consume the low-sodium content foods on a 5‐point Likert scale, given they were informed of the benefit of the low-sodium option. Generalised linear mixed model and multiple linear regression were used to analyse the data. SETTING: Elderly centres and community centres in Hong Kong. PARTICIPANTS: Sixty hypertensive older people, 49 non‐hypertensive older people and 60 non-hypertensive young people were recruited from June to August 2014. Measurements: The tastiness score and the willingness score were the primary outcome measures. The Chinese Health Literacy Scale for Low Salt Consumption – Hong Kong population (CHLSalt‐HK) was also assessed. RESULTS: The tastiness rating of the high‐sodium option of soup was significantly lower than the medium‐sodium option (p<0.001), but there was no significant difference between the low‐sodium and the medium‐sodium options (p=0.204). For bread, tastiness rating of the low‐sodium option and the high‐sodium option were significantly lower than the medium‐sodium option (p<0.001 for both options). The tastiness score of soup did not have significant difference across the groups (p=0.181), but that of bread from the hypertensive older adults (p=0.012) and the non‐hypertensive older adults (p=0.006) was significantly higher than the non‐hypertensive young adults. Higher willingness rating to consume the low‐sodium option was significantly (p<0.001) associated with higher tastiness rating of the low-sodium option of soup and bread, and weakly associated with higher health literacy of low salt intake (soup: p=0.041; bread: p=0.024). Hypertensive older adults tended to be more willing to consume the low‐sodium option than non‐hypertensive older adults for soup (p=0.009), there was insignificant difference between non‐hypertensive older adults and non‐hypertensive young adults (p=0.156). For bread, there was insignificant difference in willingness rating to consume low‐sodium option (p=0.375). CONCLUSION: Older people are at a higher risk of hypertension, reduction of salt intake is important for them to reduce their risk of cardiovascular diseases. There is room for reducing the sodium content of soup, while the sodium in bread should be reduced progressively. Improving the taste of low‐sodium food may help to promote reduction in dietary sodium intake.postprin

Immunoglobulin G4–related disease in Hong Kong: clinical features, treatment practices, and its association with multisystem disease

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Antibody-dependent infection of human macrophages by severe acute respiratory syndrome coronavirus

Public health risks associated to infection by human coronaviruses remain considerable and vaccination is a key option for preventing the resurgence of severe acute respiratory syndrome coronavirus (SARS-CoV). We have previously reported that antibodies elicited by a SARS-CoV vaccine candidate based on recombinant, full-length SARS-CoV Spike-protein trimers, trigger infection of immune cell lines. These observations prompted us to investigate the molecular mechanisms and responses to antibody-mediated infection in human macrophages.published_or_final_versio

A pilot study on assessing dietary salt intake among older people in Hong Kong

Concurrent Session 5: Chronic Disease Prevention and Care(2): no. CSV-2Conference Theme: Excellence in Nursing Practice, Education and Research Across Life Spanpublished_or_final_versio

Pathway to mental health recovery: a qualitative and quantitative study on the needs of Chinese psychiatric inpatients

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