66 research outputs found
ハイ ケッカク クウドウ ノ ダンソウ サツエイ ト カイテン オウダン サツエイ セイタイ ノ オウダンメンテキ ケンキュウ ダイ12ホウ カイテン サツエイホウ ノ ケンキュウ ダイ34ホウ
Increased Nitric Oxide Production and GFAP Expression in the Brains of Influenza A/NWS Virus Infected Mice
The cause of influenza to the brain was investigated using the A/NWS/33 influenza virus infected BALB/c mouse model. NOS-2 mRNA levels in the infected mouse brain was greater than in control mice in all brain regions examined, particularly in the olfactory bulb and hippocampus by 1 day p.i. On the contrary, no differences in NOS-1 or NOS-3 mRNA levels were found between infected and control mice. There was also a marked increase in the levels of metabolites of nitric oxide in the olfactory bulb and hippocampus. Immunohistochemistry showed positive staining for anti-NOS-2 primarily in the hippocampus of infected mice. Further, anti-NOS-2 and GFAP staining was mostly found around capillary blood vessels of the hippocampus starting early in the course of the disease. These results indicate that the NWS enhances the activation of astrocytes and NOS-2 expression which in turn enhances NO production and the expansion of capillary blood vessels
Physicochemical properties of frozen tortillas from nixtamalized maize flours enriched with β-glucans
Correlation between grain nutritional content and pasting properties of pre-gelatinized red rice flour
Experimental data and modeling of the thermodynamic properties of bread dough at refrigeration and freezing temperatures
Thermodynamic properties of bread dough (fusion enthalpy, apparent specific heat, initial freezing point and unfreezable water) were measured at temperatures from -40 degrees C to 35 degrees C using differential scanning calorimetry. The initial freezing point was also calculated based on the water activity of dough. The apparent specific heat varied as a function of temperature: specific heat in the freezing region varied from (1.7-23.1) J g(-1) degrees C(-1), and was constant at temperatures above freezing (2.7 J g(-1) degrees C(-1)). Unfreezable water content varied from (0.174-0.182) g/g of total product. Values of heat capacity as a function of temperature were correlated using thermodynamic models. A modification for low-moisture foodstuffs (such as bread dough) was successfully applied to the experimental data. (C) 2010 Elsevier Ltd. All rights reserved.CNPq (The National Council for Scientific and Technological Development)FAPESP (The State of Sao Paulo Research Foundation
D-Va category phenotype and genotype in Japanese families
Background and Objectives: The genetic background of the D-Va category phenotype has been described in two Caucasian individuals. We were interested in the RHD sequence of 7 Japanese D-Va individuals and their families. Materials and Methods: With SSP-PCR we tested exons 4, 5 and 7 of the RHD gene and used restriction enzymes for testing nucelotide associated with the D-Va phenotype. Results: A single RHD G667 C697 allele was present in 5 individuals with D-Va category phenotype, and in 2 individuals we found a D-CE-D hybrid gene (exon 5 had been replaced). The (DCe)-Ce-Va gene complex was found in all families, Conclusion: The changes of the RHD gene described in European D-Va individuals were also observed in Japanese families. Copyright (C) 1999 S. Karger AG, Basel
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