A922 Sequential measurement of 1 hour creatinine clearance (1-CRCL) in critically ill patients at risk of acute kidney injury (AKI)

Meeting abstrac

Is the Fisher effect non-linear? some evidence for Spain, 1963-2002

In this paper the role of non-linearities in the relationship between nominal interest rates and inflation is examined, in order to shed some additional light on the mostly unfavourable evidence on the presence of a full Fisher effect. The analysis is applied to the case of Spain for the period 1963-2002, which allows previous results on the subject to be re-examined and extended. The empirical methodology makes use of recent developments on threshold cointegration, so that cointegration between a pair of variables should be expected only once a certain threshold was reached.

Energetic and spatial characterization of seismicity in the Algeria–Morocco region

We estimate the energetic and spatial characteristics of seismicity in the Algeria–Morocco region using a variety of seismic and statistical parameters, as a first step in a detailed investigation of regional seismic hazard. We divide the region into five seismotectonic regions, comprising the most important tectonic domains in the studied area: the Moroccan Meseta, the Rif, the Tell, the High Plateau, and the Atlas. Characteristic seismic hazard parameters, including the Gutenberg–Richter b-value, mean seismic activity rate, and maximum possible earthquake magnitude, were computed using an extension of the Aki–Utsu procedure for incomplete earthquake catalogs for each domain, based on recent earthquake catalogs compiled for northern Morocco and northern Algeria. Gutenberg–Richter b-values for each zone were initially estimated using the approach of Weichert (Bull Seismol Soc Am 70:1337–1346, 1980): the estimated b-values are 1.04 ± 0.04, 0.93 ± 0.10, 0.72 ± 0.03, 0.87 ± 0.02, and 0.77 ± 0.02 for the Atlas, Meseta, High Plateau, Rif, and Tell seismogenic zones, respectively. The fractal dimension D2 was also estimated for each zone. From the ratio D2/b, it appears that the Tell and Rif zones, with ratios of 2.09 and 2.12, respectively, have the highest potential earthquake hazard in the region. The Gutenberg–Richter relationship analysis allows us to derive that in the Tell and Rif, the number of earthquake with magnitude above Mw 4.0, since 1925 normalized to decade and to square cell with 100-km sides is equal to 2.6 and 1.91, respectively. This study provides the first detailed information about the potential seismicity of these large domains, including maximum regional magnitudes, characteristics of spatial clustering, and distribution of seismic energy release.The Algerian CRAAG, the Spanish Seismic Hazard and Active Tectonics research group, and the Spanish MINECO CGL2015- 65602-R project.http://link.springer.com/journal/110692018-04-30hb2016Physic

A randomised, double-blind, placebo controlled cross-over study to determine the gastrointestinal effects of consumption of arabinoxylanoligosaccharides enriched bread in healthy volunteers

BACKGROUND: Prebiotics are food ingredients, usually non-digestible oligosaccharides, that are selectively fermented by populations of beneficial gut bacteria. Endoxylanases, altering the naturally present cereal arabinoxylans, are commonly used in the bread industry to improve dough and bread characteristics. Recently, an in situ method has been developed to produce arabinoxylan-oligosaccharides (AXOS) at high levels in breads through the use of a thermophilic endoxylanase. AXOS have demonstrated potentially prebiotic properties in that they have been observed to lead to beneficial shifts in the microbiota in vitro and in murine, poultry and human studies. METHODS: A double-blind, placebo controlled human intervention study was undertaken with 40 healthy adult volunteers to assess the impact of consumption of breads with in situ produced AXOS (containing 2.2 g AXOS) compared to non-endoxylanase treated breads. Volatile fatty acid concentrations in faeces were assessed and fluorescence in situ hybridisation was used to assess changes in gut microbial groups. Secretory immunoglobulin A (sIgA) levels in saliva were also measured. RESULTS: Consumption of AXOS-enriched breads led to increased faecal butyrate and a trend for reduced iso-valerate and fatty acids associated with protein fermentation. Faecal levels of bifidobacteria increased following initial control breads and remained elevated throughout the study. Lactobacilli levels were elevated following both placebo and AXOS-breads. No changes in salivary secretory IgA levels were observed during the study. Furthermore, no adverse effects on gastrointestinal symptoms were reported during AXOS-bread intake. CONCLUSIONS: AXOS-breads led to a potentially beneficial shift in fermentation end products and are well tolerated