Post-vaccination and post-infectious immune response against new coronavirus infection on the background of obesity and overweight

In the fall of 2019, global health was confronted with a new RNA virus — severe acute respiratory syndrome coronavirus 2 SARS-CoV-2. Against the background of the rapid spread of infection, research centers around the world began to develop specific vaccines against COVID-19, using the accumulated experience and empirical data on the stereotypes of the structure and physiology of other viral agents of this family (severe acute respiratory syndrome virus (SARS) and Middle East respiratory syndrome (MERS). However, even before the development of anti-COVID vaccines, it was suggested that they are probably less effective in a number of individuals, in particular, in people who are overweight or obese. This hypothesis arose on the basis of past studies using vaccines for other purposes in this categories of people, as well as in numerous experiments on mice, thanks to which scientists came to the conclusion that, due to an excess amount of adipose tissue in the body, there is a state of a permanent inflammatory process, some immune dysfunction, and, as a result, a reduced local and systemic response. resistance against bacterial and viral agents.In this literature review, using current publications obtained by searching for “covid-19 vaccination and obesity” and “vaccination and obesity” in the PubMed databases and “covid-19 vaccination and obesity” and “vaccination and obesity” in the e- Library discusses changes in the immune response both to infection itself and to immunization in the presence of overweight or obesity

Global forest management data for 2015 at a 100 m resolution

Spatially explicit information on forest management at a global scale is critical for understanding the status of forests, for planning sustainable forest management and restoration, and conservation activities. Here, we produce the first reference data set and a prototype of a globally consistent forest management map with high spatial detail on the most prevalent forest management classes such as intact forests, managed forests with natural regeneration, planted forests, plantation forest (rotation up to 15 years), oil palm plantations, and agroforestry. We developed the reference dataset of 226 K unique locations through a series of expert and crowdsourcing campaigns using Geo-Wiki (https://www.geo-wiki.org/). We then combined the reference samples with time series from PROBA-V satellite imagery to create a global wall-to-wall map of forest management at a 100 m resolution for the year 2015, with forest management class accuracies ranging from 58% to 80%. The reference data set and the map present the status of forest ecosystems and can be used for investigating the value of forests for species, ecosystems and their services

Design of Systems for Integrated Processing of Dairy Raw Materials in the Cheese Industry

For the functioning of integrated systems for processing dairy raw materials in the cheesemaking industry, it is proposed to consider the basic concepts of synthesis of production systems. In order to implement the concept of waste minimization, it is proposed to separate the industrial wastewater into flows based on the concentration and values of the main parameters, as well as to protect the cheese whey from entering the water treatment facilities and direct it for disposal. The possibilities of implementing the concepts of deep raw materials processing into a target product have been analyzed, as well as the full utilization of raw and auxiliary materials. To this end, an experimental study was performed on the extraction of protein clots and adjusting the buffer capacity of infant dairy products using cheese whey. The study results indicate the insufficient effect of extracting the protein clot from whey (5–50 %) by combining the thermal and chemical processes. It was established that the redox conditions of the medium, in terms of the Eh indicator, can significantly affect the results, in close connection with the pH parameter and the estimated value of rH2. It was found that the optimal conditions for the functioning of lactic acid microflora in the production of soft cheeses can be ensured by adjusting the Eh indicator through the introduction of whey of pH=4.4–4.6 units, Eh≤–0.1 V. Whey is introduced at the stage of dairy raw material fermentation, which creates optimal conditions for the formation of a clot until reaching rH2 in the range from −5 to –7, and increases the product output by 1.5–7 %. The results of the experimental study indicate the high potential of using whey desalinated by ion exchange in order to reduce the buffer capacity in terms of acidity and adjust the redox conditions for infant milk mixtures until achieving rH2=15.5–15.9. The research reported in this paper could be the basis for the further development of systems for the integrated processing of dairy raw materials in the cheesemaking industr