Impact of viral replication inhibition by entecavir on peripheral T lymphocyte subpopulations in chronic hepatitis B patients

<p>Abstract</p> <p>Background</p> <p>To investigate dynamic fluctuations of serum viral load and peripheral T-lymphocyte subpopulations of chronic hepatitis B patients and their correlation during entecavir therapy.</p> <p>Methods</p> <p>Fifty-five patients received entecavir 0.5 mg/d therapy. Serum HBV DNA load was measured by Real-Time-PCR, and the levels of peripheral T-lymphocyte subpopulations by flow cytometry biweekly, every four weeks and every eight weeks during weeks 1–12, 13–24 and 24–48, respectively. Multilevel modelling was used to analyse the relationship between these variables.</p> <p>Results</p> <p>Of the 55 patients, all HBeAg positive and with detectable HBV DNA, the majority (81.8%) had serum levels of HBV DNA over 10⁷copies per milliliter. HBV viral load dropped sharply during the first two weeks. In 28 and 43 patients, the level became undetectable from week 24 and 48, respectively. Using pre-therapy level as the reference, a significant decrease in CD8⁺T cells and increase in CD4⁺T cells were found from week 12. Both parameters and CD4⁺/CD8⁺ratio steadily improved throughout the 48 weeks. Multilevel analyses showed that the level of decrement of HBV DNA was associated with the increment of T-lymphocyte activities only in the later period (4–48 week). After 4 weeks of therapy, for each log₁₀scale decrement of HBV DNA, the percentage of CD4⁺lymphocyte was increased by 0.49 and that of CD8⁺decreased by 0.51.</p> <p>Conclusion</p> <p>T-lymphocyte subpopulations could be restored partially by entecavir treatment in patients with chronic hepatitis B concurrently with reduction of viremia.</p

Hot Air Dryer

The objective of this study was to investigate the drying kinetics of oyster mushroom, Pleurotus ostreatus Mushrooms were dried using a cabinet-type convective dryer. Air temperatures of 50, 60 and 70 degrees C were used for the drying experiments. The experimental drying data were fitted to different theoretical models to predict the drying kinetics. Nonlinear regression analysis was performed to relate the parameters of the model with the drying conditions. The performance of these models was evaluated by comparing the correlation coefficient (R(2)), root mean square error (RMSE) and the chi-square (chi(2)) between the observed and the predicted moisture ratios. Among all the models, the model of Midilli et al. was found to have the best fit in this study. Effective moisture diffusivities (D(eff)), diffusivity constant (D(0)) and activation energy (E(a)) were calculated. The D(eff) varied from 9.619x10(-10) to 1.556x10(-9) m(2)s(-1) over the temperature range studied and E(a) was 22.228 kJ mol(-1)

Hot Air Dryer

The objective of this study was to investigate the drying kinetics of oyster mushroom, Pleurotus ostreatus Mushrooms were dried using a cabinet-type convective dryer. Air temperatures of 50, 60 and 70 degrees C were used for the drying experiments. The experimental drying data were fitted to different theoretical models to predict the drying kinetics. Nonlinear regression analysis was performed to relate the parameters of the model with the drying conditions. The performance of these models was evaluated by comparing the correlation coefficient (R(2)), root mean square error (RMSE) and the chi-square (chi(2)) between the observed and the predicted moisture ratios. Among all the models, the model of Midilli et al. was found to have the best fit in this study. Effective moisture diffusivities (D(eff)), diffusivity constant (D(0)) and activation energy (E(a)) were calculated. The D(eff) varied from 9.619x10(-10) to 1.556x10(-9) m(2)s(-1) over the temperature range studied and E(a) was 22.228 kJ mol(-1)

COLOR DEGRADATION KINETICS OF CARROT (DAUCUS CAROTA L.) SLICES DURING

The effect of temperature on color change kinetics of carrot slices was investigated during hot air drying. The color parameters for the color change of the foods were quantified by Hunter L (whiteness/darkness), a (redness/greenness) and b (yellowness/blueness) values. These values were also used for calculation of the total color change (Delta E). The color values (L, a and b) decreased, while Delta E increased during drying. Zero-and first-order kinetic models were applied to describe color change. Mathematical modeling color change kinetics indicated that both models were found to describe the L, a and b values adequately. However, Delta E followed zero-order kinetics

Characteristics of Persimmons

In this study, the effect of different pretreatments and three drying temperature (55, 65 and 75 degrees C) on the hot air drying characteristics and color of persimmon were investigated. As pretreatments, persimmons were immersed in 20% sucrose solution or dipped in water at 80 degrees C for 15 minutes. As a result, it was determined that dipped in water at 80 degrees C pretreatment was better than immersed in 20% sucrose solution pretreatment on the color characteristics of persimmons. However pretreatments, which immersed in 20% sucrose solution, decreased the drying time. A significant reduction of the increase in drying times ambient temperature, but the high temperatures caused by deterioration of the color characteristics were determined. Changes in the characteristics of each color in a drying process takes place in accordance with the first-order kinetic model were determined

convective hot air dryer

The effects of drying temperatures on the drying kinetics of garlic slices were investigated using a cabinet-type dryer. The experimental drying data were fitted best to the Page and Modified Page models apart from other theoretical models to predict the drying kinetics. The effective moisture diffusivities varied from 4.214 x 10(-10) to 2.221 x 10(-10) m(2) s(-1) over the temperature range studied, and activation energy was 30.582 kJ mol(-1)

and increase clarity of apple juice

In this study, the effects of eight different processing treatments of apple juice (AJ) production (Process 1: Ultra filtration [UF], Process 2: Activated charcoal [AC], Process 3: polyvinylpolypyrolidone [PVPP], Process 4: Gelatine [G] + Bentonite [B], Process 5: [G + B] + UF, Process 6: [G + B] + AC, Process 7: [G + B] + PVPP and Process 8: [G + B] + Kieselguhr [K]) on the fumaric acid (FA), hydroxymethylfurfural (HMF), color and clearness values of AJ were investigated. With the exception of Processes 1 and 5, AC, K, PVPP, G and B were used at various doses in other processes. FA, HMF, color and clearness values of control sample were determined as 3.24 mg/L, 3.84 mg/L, 48.5 (%T) and 94.1 (%T), respectively. The highest proportional decrement in FA and HMF values of the samples were observed with Process 6 at the level of 5. The fifth level of Process 6 resulted in 35.8% (3.24-2.08 mg/L) and 35.9% (3.84 to 2.46 mg/L) reductions in FA and HMF values, respectively. On the other hand, the best improvement in clearness of AJ was obtained with Process 6 at the fourth level and obtained as 98.9 (%T).C1 Pamukkale Univ, Fac Engn, Dept Food Engn, TR-20020 Denizli, Turkey.Konfrut Fruit Juice Plant, TR-20040 Denizli, Turkey

The effect of tigecycline and ertapenem against clinical isolates of Brucella melitensis detected by E-test on different media

In this study, in vitro activity of tigecycline (TIG) and ertapenem (ERT) against clinical isolates of Brucella melitensis and the effect of different media on in vitro test results were investigated. The in vitro effects of TIG and ERT to 38 B. melitensis isolates were comparatively investigated in brucella agar and 5% sheep blood agar. MIC value of ERT was 0.032 μg/mL in 23 of 38 and 20 of 38 isolates on blood and brucella agar, respectively. Minimum inhibitory concentration values of TIG were substantially different ranging between 0.064-0.25 μg/mL on blood agar. However, MIC values of TIG were similar on brucella agar with 0.25 μg/mL in 15 of 38 isolates and 0.5 μg/mL in 10 of 38 isolates. In conclusion, although ERT and TIG were effective against B. melitensis isolates in vitro, further studies are needed in order to determine the use of these novel drugs in treatment of brucellosis

heat pump system in Denizli, Turkey

The ground source heat pump system (GSHP) is installed at PamukkaleUniversity in Denizli, Turkey. The U-bend ground heat exchanger pipe length of 225 m was buried in soil at 110 m depth. In the 2008 cooling season, performance coefficients of the heat pump and the system were determined in the range of 3.1-4.8 and 2.1-3.1, respectively. The values of solar radiation, external temperature, relative humidity and wind speed were measured continuously. The relations of performance coefficients of ground source heat pump according to the meteorological data including solar radiation, wind speed, relative humidity and external temperature with this experiment were revealed exactly. The results of this study fulfil the lack in the literature. (C) 2010 Elsevier Ltd and IIR. All rights reserved