Magnetic resonance imaging of cerebellar cysts in a neonate with congenital cytomegalovirus infection

Congenital cytomegalovirus infection is one of the most common congenital viral infections in the world. Brain magnetic resonance imaging plays a key role in evaluating brain involvement and establishing prognosis; several characteristic features have been described. We present a description of cerebellar cysts in a neonate with polymerase chain reaction-confirmed cytomegalovirus congenital infection, and discuss the differential diagnosis and potential pathophysiological mechanisms.info:eu-repo/semantics/publishedVersio

Omacetaxine may have a role in chronic myeloid leukaemia eradication through downregulation of Mcl-1 and induction of apoptosis in stem/progenitor cells

Chronic myeloid leukaemia (CML) is maintained by a rare population of tyrosine kinase inhibitor (TKI)-insensitive malignant stem cells. Our long-term aim is to find a BcrAbl-independent drug that can be combined with a TKI to improve overall disease response in chronic-phase CML. Omacetaxine mepesuccinate, a first in class cetaxine, has been evaluated by clinical trials in TKI-insensitive/resistant CML. Omacetaxine inhibits synthesis of anti-apoptotic proteins of the Bcl-2 family, including (myeloid cell leukaemia) Mcl-1, leading to cell death. Omacetaxine effectively induced apoptosis in primary CML stem cells (CD34<sup>+</sup>38<sup>lo</sup>) by downregulation of Mcl-1 protein. In contrast to our previous findings with TKIs, omacetaxine did not accumulate undivided cells <i>in vitro</i>. Furthermore, the functionality of surviving stem cells following omacetaxine exposure was significantly reduced in a dose-dependant manner, as determined by colony forming cell and the more stringent long-term culture initiating cell colony assays. This stem cell-directed activity was not limited to CML stem cells as both normal and non-CML CD34<sup>+</sup> cells were sensitive to inhibition. Thus, although omacetaxine is not leukaemia stem cell specific, its ability to induce apoptosis of leukaemic stem cells distinguishes it from TKIs and creates the potential for a curative strategy for persistent disease

Modelling autocatalytic behaviour of a food model system- sucrose thermal degradation at high concentrations

Sucrose thermal degradation is an important reaction in the food industry. When in concentrated and neutral solutions, pure sucrose presents a lag phase in the reaction. This work aimed at: (i) modelling sucrose thermal degradation autocatalytic behaviour and (ii) studying the concentration and temperature effects on kinetic parameters. Isothermal experiments were conducted at temperatures ranging from 100 to 180 C, using solutions with varying water content (3.58–30.03 (% w/w)). The logistic and Gompertz sigmoidal equations were modified and reparameterised, in order to describe degradation behaviour with kinetic parameters with physical meaning (maximum reaction rate, kmax, and lag time, k). In both models these parameters presented an Arrhenius type dependence on temperature. Following a mixed model effect methodology, the concentration dependence was observed on the Arrhenius parameters. This concentration effect was included in the proposed kinetic models, which were able to successfully describe experimental data

Corporate Communications Management on the internet Study and recommendations for the newsrooms in corporate websites from analyzing portals on the internet of business groups in Galicia

La dirección de comunicación de las empresas sigue siendo prioritaria para conseguir el éxito comercial, pero la irrupción de las nuevas tecnologías desde hace unos años, especialmente internet, ha modificado las reglas de la gestión de comunicación. Si antes los medios de comunicación tradicionales, la publicidad y las relaciones públicas, eran los únicos canales y métodos para lograr comunicar, ahora internet se asienta como el nuevo eje comunicativo debido a la actual crisis económica y el auge del social media (web 2.0). En este estudio pretendemos conocer la dirección de comunicación de los principales grupos empresariales presentes en Galicia a través de sus webs corporativas, y sus secciones propias de comunicación como las salas de prensa digitales, por lo que analizaremos de modo cuantitativo y cualitativo sus contenidos y formas para interpretar la gestión de comunicación que hacen para comunicarse con un público internauta cada vez más experto.Instituto de Investigación en Relaciones Pública

Innovating portuguese traditional pastry – on the use of pasteurised egg yolk in “ovos moles”

“Ovos moles” is a renowned traditional Portuguese sweet that is confectioned with egg yolk, sugar and water. In this work a safer and easier to manipulate raw material - pasteurised liquid egg yolk - is proposed to substitute the intact shell eggs used in traditional “ovos moles” production. Due to previous heat treatment, pasteurised liquid egg yolk presents different sensorial, nutritional and physical properties. These changes may alter the final product’s characteristics. In order to develop a safer formulation, using pasteurised raw products, with minimised differences from the traditional product, a study on adding pasteurised egg white (as bulking agent) to the pasteurised liquid yolk was carried out. Samples made with normal shell eggs and with pasteurised liquid eggs were compared in terms of rheological parameters. Results allow characterising the physical properties of traditional ovos moles and of alternative formulations, using pasteurised egg yolk and white. A new formula, with rheological properties identical to the traditional one, was developed

Rheology of supersaturated sucrose solutions

Sucrose solutions, with concentrations near or superior to saturation, present high potentialities for the candy and pastry industries. Creep measurements under small stresses were done to obtain the rheological properties of highly concentrated sucrose solutions, since such solutions could be in a metastable state and tend to crystallise. The viscosities of these solutions, from 70.0% to 85.2% (w/w), were determined experimentally at different temperatures, from 0 to 90 C. The temperature dependence of viscosity was studied using experimental and published data for, respectively, high and low concentrations (<70% (w/w)). Results showed that the Arrhenius model describes better the temperature dependence of viscosity for concentrations under saturation and in the high concentration regime the WLF model had a better predicting ability. The effect of concentration on viscosity was observed and included in the Arrhenius and WLF models parameters. The proposed models were able to successfully describe the data in the corresponding concentration range. These results can be used in predicting the viscosities of syrups for either process design or new products formulation

Information system for tablet identification (ISTI)

Poster presented at the 4th International Congress of CiiEM - "Health, Well-being and Ageing in the XXI Century. 2-5 June 2019, Campus Egas Moniz, Monte de Caparica, PortugalN/

Study of the effect of freezing on the visco-elastic properties of strawberries

The objective of this work was to study the influence of freezing on the visco-elastic properties of strawberries. Food structure plays an important role in food quality and functionality. It is important for the consumers to find an identical sensation when they eat a fresh strawberry and when the strawberry is defrosted. The visco-elastic properties of a food product are an indirect measure of its structure. Experimental measurements of these properties may correlate to changes on the physical attributes of the product. In this work, a dynamic mechanical analyser was used to assess changes on loss (E’’) and storage (E’) modulus, applying a compressive test with a Ø1.5 cm parallel plate geometry. Strawberries were acquired in a local market and frozen in a blast and fluidized bed freezer at –30 ºC for 1 hour. Samples were stored at –30 ºC in freezing chambers. Analyses were performed on fresh strawberries, after freezing and during storage. The samples were cut in small cylinders (1.5cm x 1.5cm) and left to relax during 1 hour at room temperature. Preliminary tests were performed in order to evaluate the linear visco-elastic region and the loss and storage modulus were determined. A dynamic frequency sweep test was also performed. Results showed that the behaviour of fresh strawberry sample varies significantly when compared with a defrosted sample. The influence of the storage still cannot be evaluated and is currently under study. Overall, it can be concluded that the freezing process greatly influenced the visco-elastic properties of the strawberries