Mediation of the association between vascular risk factors and depressive symptoms by c-reactive protein: Longitudinal evidence from the UK Biobank

People with vascular risk factors (VRFs) are at higher risk for depressive symptoms. Given recent findings implicating low-grade systemic inflammation in both vascular and mental health, this study examined the extent to which the VRF–depressive symptom association might be mediated by low-grade systemic inflammation. To this end, we analysed longitudinal data of 9,034 participants from the UK Biobank (mean age = 56.54 years), who took part in three consecutive assessments over the course of about 8 years. Cumulative VRF burden at baseline was defined as the presence of 5 VRFs (hypertension, obesity, hypercholesterolemia, diabetes, and smoking). Low-grade systemic inflammation was assessed using serum-derived C-reactive protein (CRP) and depressive symptoms were measured using the Patient Health Questionnaire-9 (PHQ-9). We performed mediation models using longitudinal data and a path analytic framework, while controlling for age, gender, racial-ethnic background, socioeconomic status, and baseline mood. VRFs at baseline showed a small association with higher depressive symptoms at follow-up (total effect = 0.014, 95% CI [0.007; 0.021]). CRP mediated this association (indirect effect = 0.003, 95% CI [0.001; 0.005]) and accounted for 20.10% of the total effect of VRF burden on depressive symptoms. Exploratory analyses taking a symptom-based approach revealed that mediating pathways pertained to specific depressive symptoms: tiredness and changes in appetite. These results suggest that the small association between VRF burden and depressive symptoms may be partly explained by the inflammation-promoting effects of VRFs, which might promote a specific symptom-profile of depression

Effect of the molecular structure of the polymer and nucleation on the optical properties of polypropylene homo- and copolymers.

Two soluble nucleating agents were used to modify the optical properties of nine PP homo- and random copolymers. The ethylene content of the polymers changed between 0 and 5.3 wt%. Chain regularity was characterized by the stepwise isothermal segregation technique (SIST), while optical properties by the measurement of the haze of injection molded samples. Crystallization and melting characteristics were determined by differential scanning calorimetry (DSC). The analysis of the results proved that lamella thickness and change in crystallinity influence haze only slightly. A model was introduced which describes quantitatively the dependence of nucleation efficiency and haze on the concentration of the nucleating agent. The model assumes that the same factors influence the peak temperature of crystallization and optical properties. The analysis of the results proved that the assumption is valid under the same crystallization conditions. The parameters of the model depend on the molecular architecture of the polymer. Chain regularity determines supermolecular structure and thus the dependence of optical properties on nucleation

The influence of dough preparation methods on wheat bread quality

Celem pracy było porównanie jakości chleba uzyskanego z ciasta prowadzonego różnymi metodami z mąki pszennej luksusowej typ 550. Przeprowadzono analizę cech fizyczno-chemicznych mąki, oceniono przebieg procesu wypieku oraz cechy fizyczno-chemiczne uzyskanego chleba. Stwierdzono, że metoda prowadzenia ciasta miała wpływ na wydajność i upiek oraz jakość chleba. Największą wydajnością wyróżniał się chleb uzyskany z ciasta prowadzonego metodą pośrednią na zakwasie. W porównaniu z metodami standardowymi zastosowanie metody bezpośredniej z dodatkiem zsiadłego mleka oraz cukru i tłuszczu wpłynęło istotnie na zwiększenie objętości chleba, ponadto chleb z dodatkiem cukru i tłuszczu cechował się istotnie mniejszą twardością miękiszu. Chleby uzyskane z ciasta prowadzonego metodą bezpośrednią z dodatkiem zsiadłego mleka oraz metodą pośrednią na zakwasie cechowały się istotnie większą kwasowością miękiszu w porównaniu z chlebami z pozostałych metod, co może wpływać na dłuższe utrzymanie świeżości.The main objective of this work was to compare the quality of bread obtained from wheat fl our, type 550, with various baking methods. An analysis of physicochemical properties of fl our was conducted, the process of baking and the physicochemical properties of obtained bread were also rated. It has been observed that dough preparation method had an impact on productivity, baking and quality of bread. The biggest productivity was observed in bread which was prepared from dough obtained from the indirect method on a sourdough. Compared with standard methods the use of indirect method with addiction of curdled milk, sugar and fat signifi cantly infl uenced the increase in volume of bread. What is more, bread with addiction of sugar and fat was characterized by signifi cantly lower crumb hardness. Additionally breads made from dough obtained from direct method, with addition of curdled milk, as well as, indirect method on a sourdough were characterized, in comparison with other methods, by signifi cantly higher acidity of bread crumb, which may affect longer maintenance of freshness