Neisseria gonorrhoeae challenge increases matrix metalloproteinase-8 expression in fallopian tube explants

Indexación: Scopus.Background: Neisseria gonorrhoeae (Ngo) is the etiological agent of gonorrhea, a sexually transmitted infection that initially infects the female lower genital tract. In untreated women, the bacteria can ascend to the upper genital reproductive tract and infect the fallopian tube (FTs), which is associated with salpingitis and can lead to impaired FT function and infertility. The extracellular matrix (ECM) plays an important role in cell migration and differentiation in the female genital tract, and some pathogens modify the ECM to establish successful infections. The ECM is regulated by matrix metalloproteinases (MMPs) and tissue inhibitors of metalloproteinases (TIMPs), their endogenous inhibitors; MMP deregulation causes pathological conditions in a variety of tissues. Results: The aim of this work was to analyze the expression and localization of MMP-3, MMP-8, MMP-9, and TIMP-1 in FT explants during Ngo infection using real-time PCR, immunohistochemistry, zymography and ELISA. No significant variations in MMP-3, MMP-9, and TIMP-1 transcript levels were observed. In contrast, a significant increase (p < 0.05) was observed for MMP-8 expression and was accompanied by stromal immunoreactivity in infected explants. ELISA results supported these findings and showed that MMP-8 release increased upon gonococcal infection. Conclusions: Our results indicate that gonococcal infection induces increased MMP-8 expression, which might contribute to FT damage during infection. © 2017 Juica, Rodas, Solar, Borda, Vargas, Muñoz, Paredes, Christodoulides and Velasquez.https://www.frontiersin.org/articles/10.3389/fcimb.2017.00399/ful

Buenas prácticas de comunicación no verbal para los procesos de selección

Comunicador (a) SocialPregrad

Prática de atividade física e seus efeitos sobre a saúde mental em pacientes diagnosticados com depressão

A prática de atividade física (AF) é hoje em dia reconhecida pelos benefícios que têm tanto físicos como psicológicos (Asztalos, De Bourdeaudhuij & Cardon, 2009). As linhas orientadoras existentes para a prática de AF na população dita “normal” sugerem que, de forma a promover e manter a saúde, todos os indivíduos, com idades entre os 18 e 65 anos, deveriam praticar exercício aeróbio de moderada intensidade num mínimo de 30 minutos nos 5 dias da semana, ou então exercício aeróbio vigoroso num mínimo de 20 minutos, 3 vezes por semana (Haskell et al., 2007). No entanto, quando falamos das linhas orientadoras para a promoção da saúde mental, estas sugerem que os indivíduos deveriam acumular em cada semana um mínimo de 150 minutos de atividade física com intensidade moderada ou um mínimo de 75 minutos de atividade física com intensidade elevada, em períodos de pelo menos 25 minutos, durante 3 a 5 dias por semana (Otto & Smits, 2009). Existe assim uma forte evidência que define uma relação positiva entre a atividade física e a saúde mental, tanto em populações clínicas como em populações gerais. Os resultados obtidos nas pesquisas realizadas mostram-nos que a atividade física reduz a depressão, ansiedade, melhora o sono, melhora o estado de humor, aumenta a autoestima, melhora a auto perceção física, aumenta a qualidade de vida, reduz e previne o stress, aumenta a vitalidade, o bem-estar geral e a satisfação com a sua aparência física (Asztalos, De Bourdeaudhuij et al., 2009; Peluso & Guerra de Andrade, 2005).info:eu-repo/semantics/publishedVersio

Digital Graphic Representation for Design by Virtual Learning Environments

A área de representação gráfica exige abordagens e conteúdos educacionais que tratem de maneira integrada conceitos e procedimentos advindos tanto de técnicas tradicionais quanto de tecnologias digitais. Este artigo trata de uma pesquisa-ação na disciplina de Representação Gráfica e Digital, em que o processo de ensino-aprendizagem de sala de aula foi complementado pelas práticas de orientação à distância e de construção de conteúdo educacional digital no ambiente virtual de aprendizagem. A metodologia utilizada visa dar autonomia aos alunos no processo de aprendizagem, buscando avanços na interação entre os meios tradicionais e digitais de representação. Os resultados demonstram o caráter colaborativo que o ambiente despertou, aprimorando conhecimentos, otimizando os trabalhos práticos e agilizando o processo de ensino e aprendizagem

Pasteurised eggs - a food safety solution against Salmonella backed by sensorial analysis of dishes traditionally containing raw or undercooked eggs

This study evaluates the potential of pasteurised eggs to be used as a replacement for raw eggs in recipes where eggs remain uncooked or undercooked. Sensory tests were performed by 178 untrained panellists (143 from Portugal and 35 from Romania) using a 9-point hedonic scale. The tested recipes were tiramisu, chocolate mousse, eggnog, hollandaise sauce, and condensed milk mousse (Baba de camelo). While in Portugal the colour and texture of the chocolate mousse prepared with pasteurised and unpasteurised eggs differed significantly, no significant differences in regards to the organoleptic attributes were recorded in Romania. Nonetheless, the results revealed comparable distribution scores regarding the overall acceptability for all the recipes indicating an agreement among panellists for both raw and pasteurised eggs dishes in both countries. The regression analysis showed that the main drivers of consumers’ acceptance of dishes made with pasteurised eggs are flavour and texture. This research demonstrates that five dishes prepared with liquid pasteurised eggs are accepted by consumers as they cannot clearly be distinguished from their counterparts prepared with raw eggs. As Salmonella-contaminated eggs are the most frequent cause of salmonellosis, pasteurised eggs can be used as a safer ingredient to substitute shell eggs in raw egg-based dishes without significant reduction of the sensory quality of the dish. Since liquid pasteurised eggs are already widely used, especially by industry and restaurants, we provide reasons supporting pasteurisation of eggs in shell as a more convenient solution for consumers. Pasteurised eggs, either liquid or in shell, constitute a way to reduce the burden of foodborne diseases by diminishing the number of cases of salmonellosis associated with cooking at home. Researchers and food safety authorities can use our results as a starting point for future studies or intervention strategies.CC BY-NC-NDinfo:eu-repo/semantics/publishedVersio

Hepatitis A outbreak affecting men who have sex with men (MSM) in central Argentina, occurred in July 2017-April 2018, later than the European outbreak

During June-2016 - May-2017, several outbreaks of HA were recorded in Europe, especially described in MSM. In our area since July-2017, an increase of hepatitis A (HA) notification was reported. In order to understand the unusual increase of cases occurred in the central region of Argentina, the aim of this study was to describe, characterize and contextualize epidemiologically the HA outbreak occurred this area, until April 2018. Study designHA cases (positive anti-HAV IgM) obtained from the calendar week 29/2017 in which the first case of MSM was recognized were included in our study. HAV RNA detection and molecular characterization was performed from serum samples and / or stool by RT - PCR of VP1 / 2A genomic region (360bp).ResultsOf the 32 cases notified, 87.5% of them were unvaccinated men and 69.6% were MSM (mean age 31.9 years). All MSM associated HAV sequences were genotyped as IA, and clustered with the VRD 521-2016 strain, responsible of causing outbreaks mostly in MSM in Europe since mid-2016. As a consequence of the implementation of immunization in children, and the improvement in socio-economic, hygienic and sanitation factors, young adults are becoming increasingly susceptible to HAV infections. Here we add evidence in South America to the HA outbreaks described worldwide among young MSM, demonstrating the need to reinforce official policy of vaccination, in this group and adjust epidemiological surveillance, catch-up vaccination for adolescents, young adults and immuno suppressed patients.Fil: Mariojouls, Jorge. Laboratorio Central de la Provincia de Cordoba; ArgentinaFil: Castro, Gonzalo. Laboratorio Central de la Provincia de Cordoba; ArgentinaFil: Pisano, María Belén. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Cordoba. Facultad de Medicina. Instituto de Virología; ArgentinaFil: Barbero, Paula. Laboratorio Central de la Provincia de Cordoba; ArgentinaFil: Fantilli, Anabella Clara. Universidad Nacional de Cordoba. Facultad de Medicina. Instituto de Virología; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Borda, Mariel Alejandra. Laboratorio Central de la Provincia de Cordoba; ArgentinaFil: Canna, Fernando. Laboratorio Central de la Provincia de Cordoba; ArgentinaFil: Barbás, Gabriela. Laboratorio Central de la Provincia de Cordoba; ArgentinaFil: Ré, Viviana Elizabeth. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Cordoba. Facultad de Medicina. Instituto de Virología; Argentin

Evaluación de la calidad nutricional de galletitas dulces de bajo valor glucídico del mercado de la ciudad de Rosario, Argentina

Introduction: Cookies constitute a varied group of farinaceous products. Their consumption is widespread and they can be considered one of products that families consume. Some cookies belong within the group of functional food, thus are allowed to be eaten by people with special dietary needs, such as patients with diabetes. The main goal of this publication was to asses, by using the nutrition labeling, the amount of fat, saturated fatty acids and sodium contained in low glycemic value cookies available at health food stores in Rosario.Material and Methods: Cookies were divided into three categories: Adequate, Moderately Adequate cookies and Not Adequate cookies, according to the study of their critical nutrient concentrations analyzed by the “Nutrition Traffic Light” method (Labelling Regulation by the United Kingdom’s National Agency of Food).Results: All cookies analyzed were classified as follows: firstly, taking into account their fat content, they are all within the moderately content category. Secondly, 71% of cookies belong to the moderately content category as regards saturated fatty acids. Thirdly, only 29% of cookies can be included in the low content group. 57% of the cookies analyzed contain a moderate level of sodium, 14% have a high level of sodium and 29% a low level.Conclusions: In all, it may be stated that 86% of cookies of a low glycemic value that were analyzed in this sample were classified as Moderately Adequate, while the rest of the cookies analyzed are Not Adequate (14%). None of them reaches the requirements to be included within the Adequate group.Introducción: Las galletitas constituyen un grupo de productos farináceos muy diverso. Su consumo es tradicional y las variedades dulces envasadas se integran en la canasta básica de alimentos. Existen galletitas funcionales, que permiten su consumo a las personas con necesidades dietéticas especiales, como en el caso de diabéticos. El objetivo principal del estudio fue evaluar, a través del rotulado nutricional, la cantidad de grasas totales, ácidos grasos saturados y sodio presentes en las galletitas dulces de bajo valor glucídico, disponibles en las dietéticas de la ciudad de Rosario.Material y Métodos: Se categorizaron las galletitas como Adecuadas, Medianamente Adecuadas o No Adecuadas según la interpretación de los nutrientes críticos analizados basada en la metodología del “Sistema Semáforo” (Norma de Rotulado de la Agencia Nacional de Alimentos de Reino Unido).Resultados: Todas ellas se clasificaron dentro de la categoría de mediano contenido de grasas totales. Al evaluar el contenido de ácidos grasos saturados, el 71% se correspondió con la categoría mediano contenido y el 29% se clasificó dentro de la categoría de bajo contenido. El 57% presentaron un mediano contenido de sodio, el 14% se correspondió con la categoría de alto contenido y el 29% bajo contenido.Conclusiones: El 86% de las galletitas dulces de bajo valor glucídico analizadas en esta muestra se clasificaron como Medianamente Adecuadas, mientras que el resto de las mismas se clasificaron como No Adecuadas (14%). Ninguna de ellas cumplió con los requisitos nutricionales para poder ser categorizada como Adecuada

Salmonella in eggs: From shopping to consumption—A review providing an evidence-based analysis of risk factors

Nontyphoidal salmonellae are among the most prevalent foodborne pathogens causing gastrointestinal infections worldwide. A high number of cases and outbreaks of salmonellosis are associated with the consumption of eggs and egg products, and several of these occur at the household level. The aim of the current study is to critically evaluate the current status of knowledge on Salmonella in eggs from a consumer’s perspective, analyzing the hazard occurrence and the good practices that should be applied to reduce salmonellosis risk. Following a HACCP (Hazard Analysis and Critical Control Point) based approach, some steps along the food journey were identified as Critical Consumer Handling (CCH)—steps in which consumers, through their behavior or choice, can significantly reduce the level of Salmonella in eggs and egg products. From shopping/collecting to consumption, each of these steps is discussed in this review to provide an evidence-based overview of risk factors of human salmonellosis related to egg consumption. The main message to consumers is to choose Salmonella-free eggs (those that some official entity or producer guarantees that does not contain Salmonella), when available, especially for dishes that are not fully heat treated. Second, as guaranteed Salmonella-free eggs are only available in a few countries, refrigerated storage from the point of collection and proper cooking will significantly reduce the risk of salmonellosis. This will require a revision of the actual recommendations/regulations, as not all ensure that eggs are maintained at temperatures that prevent growth of Salmonella from collection until the time of purchasing.publishedVersio

Mujeres de Ochandio : mujeres que hacen pueblo

Este articulo refleja cómo a partir de la actitud proactiva de una comunidad que supo articular con instituciones del medio, se puede gestionar un espacio de trabajo comunitario, enmarcado en las normas vigentes de Buenas Prácticas de ManufacturaEEA BarrowFil: Gonzalez Ferrin, Maria Soledad. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Barrow; ArgentinaFil: Vassolo, Sandra. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Barrow; ArgentinaFil: Borda, Marta Renée. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Barrow; ArgentinaFil: Perez Mate, Paula Andrea. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Barrow; ArgentinaFil: Intaschi, Daniel Horacio. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Barrow; Argentin

REPRESENTAÇÃO GRÁFICA DIGITAL PARA O DESIGN ATRAVÉS DE AMBIENTES VIRTUAIS DE APRENDIZAGEM

A área de representação gráfica exige abordagens e conteúdos educacionais que tratem de maneira integrada conceitos e procedimentos advindos tanto de técnicas tradicionais quanto de tecnologias digitais. Este artigo trata de uma pesquisa-ação na disciplina de Representação Gráfica e Digital, em que o processo de ensino-aprendizagem de sala de aula foi complementado pelas práticas de orientação à distância e de construção de conteúdo educacional digital no ambiente virtual de aprendizagem. A metodologia utilizada visa dar autonomia aos alunos no processo de aprendizagem, buscando avanços na interação entre os meios tradicionais e digitais de representação. Os resultados demonstram o caráter colaborativo que o ambiente despertou, aprimorando conhecimentos, otimizando os trabalhos práticos e agilizando o processo de ensino e aprendizagem