Preprints Perspectives: A Panel Discussion

Celebrate Open Access Week 2020 with the Thomas Jefferson University Libraries.Join our four experienced panelists to discuss issues such as: how publishing preprints can benefit authors, current best practices for preprint servers, ethical and legal considerations regarding the use of preprints, and the intersection of preprints and Covid-19 scholarship

Is Lactoferrin More Effective in Reducing Late-Onset Sepsis in Preterm Neonates Fed Formula Than in Those Receiving Mother's Own Milk? Secondary Analyses of Two Multicenter Randomized Controlled Trials

Background: Lactoferrin is the major antimicrobial protein in human milk. In our randomized controlled trial (RCT) of bovine lactoferrin (BLF) supplementation in preterm neonates, BLF reduced late-onset sepsis (LOS). Mother's own milk (MM) contains higher concentrations of lactoferrin than donor milk or formula, but whether BLF is more effective in infants who receive formula or donor milk is uncertain. Aim: To evaluate the incidence of LOS in preterm infants fed MM and in those fed formula and/or donor milk. Study Design: This is a (A) post hoc subgroup analysis, in our RCT of BLF, of its effects in preterm infants fed MM, with or without formula, versus those fed formula and/or donor milk (no-MM) and (B) post hoc meta-analysis, in our RCT of BLF and in the ELFIN (Enteral Lactoferrin in Neonates) RCT, of the effect of BLF in subgroups not exclusively fed MM. Results (A) Of 472 infants in our RCT, 168 were randomized to placebo and 304 were randomized to BLF. Among MM infants, LOS occurred in 22/133 (16.5%) infants randomized to placebo and in 14/250 (5.6%) randomized to BLF (relative risk or risk ratio (RR): 0.34; relative risk reduction (RRR): 0.66; 95% confidence interval (95% CI) for RR: 0.18-0.64; p < 0.0008). Among no-MM infants, LOS occurred in 7/35 (20.0%) randomized to placebo and in 2/54 (3.7%) randomized to BLF (RR: 0.19; RRR: 0.81; 95% CI for RR: 0.16-0.96; p = 0.026). In multivariable logistic regression analysis, there was no interaction between BLF treatment effect and type of feeding (p = 0.628). (B) In 1,891 infants not exclusively fed MM in our RCT of BLF and in the ELFIN RCT, BLF reduced the RR of LOS by 18% (RR: 0.82; 95% CI: 0.71-0.96; p = 0.01). Conclusion: Adequately powered studies should address the hypothesis that BLF is more effective in infants fed formula or donor milk than those fed MM. Such studies should evaluate whether a specific threshold of total lactoferrin intake can be identified to protect such patients from LOS

Quantum walks: a comprehensive review

Quantum walks, the quantum mechanical counterpart of classical random walks, is an advanced tool for building quantum algorithms that has been recently shown to constitute a universal model of quantum computation. Quantum walks is now a solid field of research of quantum computation full of exciting open problems for physicists, computer scientists, mathematicians and engineers. In this paper we review theoretical advances on the foundations of both discrete- and continuous-time quantum walks, together with the role that randomness plays in quantum walks, the connections between the mathematical models of coined discrete quantum walks and continuous quantum walks, the quantumness of quantum walks, a summary of papers published on discrete quantum walks and entanglement as well as a succinct review of experimental proposals and realizations of discrete-time quantum walks. Furthermore, we have reviewed several algorithms based on both discrete- and continuous-time quantum walks as well as a most important result: the computational universality of both continuous- and discrete- time quantum walks.Comment: Paper accepted for publication in Quantum Information Processing Journa

PRODUCTION OF MELANIN PIGMENTS BY CHEMICAL AND ENZYMATIC OXIDATION OF TETRAHYDROISOQUINOLINES

Tetrahydropapaveroline (THP) oxidation was studied in various experimental conditions by absorbance spectroscopy. THP was found to be easily oxidized by mushroom tyrosinase, giving rise to the formation of a chromophore (THP-chrome) with absorption maxima at 308 and 470 nm. The oxidation further proceeds leading to the formation of a melanin-like pigment. The use of periodate as oxidant at pH 7.4 allows the visualization of the THP-chrome, as well. Other tetrahydroisocluinolines bearing a catechol moiety, such as salsolinol, laudanosoline and apomorphine, have been found to be easily oxidized in the same conditions, giving rise to pigmented derivatives. The products of THP oxidation are able to copolymerize with dopa or opioid peptides in the presence of tyrosinase, generating mixed-type melanins

L'archivio Laterza: lettere di economisti all'editore (1901 - 1959)

In un recente lavoro sugli Archivi nella Puglia ci si è chiesti se sia vera l’opinione comune secondo cui nel Sud si nasce e poi ci si allontana, portandosi via le proprie carte. Se questa è la regola, la storia che si racconta in questo lavoro è quella di un’eccezione: l’editore Laterza ha infatti richiamato nel Sud, controcorrente, cultura e carte. Questa storia è possibile raccontarla grazie all’Archivio Laterza, un fondo documentario che testimonia gli eventi storici del «secolo breve» e che delinea, sullo sfondo dei grandi avvenimenti, la vita di un gruppo di grandi intellettuali. Questo saggio si occupa degli economisti che hanno avuto contatti più intensi con l’editore, vale a dire Giustino Fortunato, Francesco Saverio Nitti, Maffeo Pantaleoni, Luigi Einaudi e Umberto Ricci

Effect of spatial distribution of tastants on taste intensity, fluctuation of taste intensity and consumer preference of (semi-)solid food products

Two sensory studies were carried out to compare the taste intensity, the perceived fluctuation of taste intensity and the consumer preference of food products with homogeneous and inhomogeneous distributions of tastants using 2-alternative forced choice tests. The first study evaluated pairs of gels, breads and sausages (1 homogeneous product and 1 inhomogeneous product). The second study evaluated 4 types of gel and 4 types of sausage (1 homogeneous product and 3 inhomogeneous products varying in the magnitude of tastant concentration differences). In the first study, all products with an inhomogeneous distribution of tastants were perceived sweeter or saltier than the respective homogeneous products. Tastant concentration differences were perceived as fluctuations of taste intensity in inhomogeneous gels and breads, but not in inhomogeneous sausages. Inhomogeneous gels and sausages were more preferred than the homogeneous products, whereas inhomogeneous and homogeneous breads were equally preferred. In the second study, inhomogeneous gels with large tastant concentration differences were perceived sweeter than the homogeneous gel. The taste intensity of homogeneous and inhomogeneous sausages did not differ. Tastant concentration differences induced perceivable taste intensity fluctuations in inhomogeneous gels, but not in inhomogeneous sausages. The inhomogeneous gel with the largest tastant concentration difference was more preferred than the homogeneous gel. Homogeneous and inhomogeneous sausages were equally preferred. Results suggest that the enhancement of taste that is caused by tastant concentration differences does not require the conscious perception of taste intensity fluctuations. We conclude that products in which tastants are heterogeneously distributed are equally or more preferred than products in which tastants are homogeneously distributed. Therefore, the modulation of the spatial distribution of tastants might be used as a strategy to reduce sugar and salt in food products without compromising consumer preference

MELANINS PRODUCTION FROM ENKEPHALINS BY TYROSINASE

Leu-enkephalin and Met-enkephalin are oxidized in vitro by mushroom and sepia tyrosinase giving rise to synthetic melanins whose production is dependent on incubation time and on enzyme concentration. The Enk-melanins formed are acid-insoluble brownish or reddish pigments showing a continous absorbance in the visible region when dissolved in basic solution. The presence of the amino acid chain makes them fully soluble in pH 7.4 0.05 M phosphate buffer and methanol