Substituição de leite em pó por concentrado proteico de soro de leite (WPC – WheyProteinConcentrate) na elaboração de bolo sem glúten / Replacement of powdered milk for whey protein concentrate (WPC – WheyProteinConcentrate) in the preparation of gluten-free cake

Foi realizada a substituição do leite em pó por concentrado proteico de soro de leite (WPC), e de açúcar cristal por açúcar mascavo na produção de bolo sem glúten a partir de uma formulação parcialmente conhecida para viabilizar uma nova aplicação ao WPC. Após o desenvolvimento das formulações dos bolos controle (BC) e proteico (BP), as massas assadas passaram por análises de composição proximal, esterificação e transesterificação de ácidos graxos, análise cromatográfica dos ésteres metílicos de ácidos graxos, volume específico, perfil de textura e análise sensorial. A substituição dos ingredientes não alterou a estrutura física do bolo. A formulação (BP) resultou em um bolo com maior teor de proteína e menor teor de lipídios em relação ao (BC). A análise cromatográfica dos ésteres metílicos de ácidos graxos mostrou que a razão entre ácidos graxos insaturados para ácidos graxos saturados é maior para o (BP), no perfil de textura o (BP) apresentou maiores valores para dureza e mastigabilidade. As avaliações da análise sensorial demonstraram boa aceitação das amostras oferecidas. O bolo adicionado de concentrado proteico de soro de leite e açúcar mascavo pode viabilizar uma nova aplicação para o WPC, além de contribuir no enriquecimento nutricional de bolos sem glúten para portadores de doença celíaca

Substituição de leite em pó por concentrado proteico de soro de leite (WPC – WheyProteinConcentrate) na elaboração de bolo sem glúten / Replacement of powdered milk for whey protein concentrate (WPC – WheyProteinConcentrate) in the preparation of gluten-free cake

Foi realizada a substituição do leite em pó por concentrado proteico de soro de leite (WPC), e de açúcar cristal por açúcar mascavo na produção de bolo sem glúten a partir de uma formulação parcialmente conhecida para viabilizar uma nova aplicação ao WPC. Após o desenvolvimento das formulações dos bolos controle (BC) e proteico (BP), as massas assadas passaram por análises de composição proximal, esterificação e transesterificação de ácidos graxos, análise cromatográfica dos ésteres metílicos de ácidos graxos, volume específico, perfil de textura e análise sensorial. A substituição dos ingredientes não alterou a estrutura física do bolo. A formulação (BP) resultou em um bolo com maior teor de proteína e menor teor de lipídios em relação ao (BC). A análise cromatográfica dos ésteres metílicos de ácidos graxos mostrou que a razão entre ácidos graxos insaturados para ácidos graxos saturados é maior para o (BP), no perfil de textura o (BP) apresentou maiores valores para dureza e mastigabilidade. As avaliações da análise sensorial demonstraram boa aceitação das amostras oferecidas. O bolo adicionado de concentrado proteico de soro de leite e açúcar mascavo pode viabilizar uma nova aplicação para o WPC, além de contribuir no enriquecimento nutricional de bolos sem glúten para portadores de doença celíaca

Astrocyte reactivity influences amyloid-β effects on tau pathology in preclinical Alzheimer's disease

An unresolved question for the understanding of Alzheimer's disease (AD) pathophysiology is why a significant percentage of amyloid-β (Aβ)-positive cognitively unimpaired (CU) individuals do not develop detectable downstream tau pathology and, consequently, clinical deterioration. In vitro evidence suggests that reactive astrocytes unleash Aβ effects in pathological tau phosphorylation. Here, in a biomarker study across three cohorts (n = 1,016), we tested whether astrocyte reactivity modulates the association of Aβ with tau phosphorylation in CU individuals. We found that Aβ was associated with increased plasma phosphorylated tau only in individuals positive for astrocyte reactivity (Ast+). Cross-sectional and longitudinal tau-positron emission tomography analyses revealed an AD-like pattern of tau tangle accumulation as a function of Aβ only in CU Ast+ individuals. Our findings suggest astrocyte reactivity as an important upstream event linking Aβ with initial tau pathology, which may have implications for the biological definition of preclinical AD and for selecting CU individuals for clinical trials

Positronium laser cooling in a magnetic field

We study realistic 3D laser cooling of positronium (Ps) in the presence of a magnetic field. Triplet and singlet states mixing due to the magnetic field, and dynamical Stark effect, generally produce higher annihilation rates than in the zero-field case. 3D cooling is efficient only at very low field B≲50mT and at high field values B⪆0.7T. Near 100ns long laser pulses, spectrally broad enough to cover most of the Ps Doppler profile and with energy in the mJ range, are required to cool Ps. Simulations based on full diagonalization of the Stark and Zeeman Hamiltonian and a kinetic Monte Carlo algorithm exactly solving the rate equations indicate that an efficient cooling (typically from 300K down to below 50K) is possible even in a magnetic field. We also propose 3D moving molasses cooling that can produce a well-defined monochromatic Ps beam useful for applications

rs2476601 in PTPN22 gene in rheumatoid arthritis and periodontitis—a possible interface?

Background!#!Rheumatoid arthritis (RA) and periodontitis (PD) are proven to share common risk markers, including genetic factors. In the present study we focused on genetic variants in PTPN22 (rs2476601), PADI4 (rs2240340), CTLA4 genes (rs3087243) and its impact on RA and PD.!##!Materials and methods!#!In the study 111 RA patients and 256 systemically healthy controls were involved. A subdivision of patients and controls was carried out according the severity of periodontitis (no/level 1 PD vs. level 2 PD).!##!Results!#!I. Evaluating the genetic impact on the occurrence of RA the T allele of rs2476601 (PTPN22) (bivariate: p < 0.001; multivariate: p = 0.018) and T allele of rs2240340 (PADI4) (bivariate: p = 0.006; multivariate: p = 0.070) were associated with an increased vulnerability to RA. II. Investigating the genetic influence on level 2 PD the T allele of rs2476601 (PTPN22) was shown to be associated with a higher susceptibility to PD within the RA group (bivariate: p = 0.043; multivariate: p = 0.024). III. The T allele of rs2476601 (PTPN22) was proven to be a significant marker of RA and level 2 PD comorbidity (bivariate: p < 0.001; multivariate: p = 0.028).!##!Conclusions!#!These results support the thesis that genetic variations may represent a possible link between PD and RA. The study increases knowledge about disease-specific and cross-disease genetic pattern

Rs2476601 in PTPN22 gene in rheumatoid arthritis and periodontitis : a possible interface?

Background: Rheumatoid arthritis (RA) and periodontitis (PD) are proven to share common risk markers, including genetic factors. In the present study we focused on genetic variants in PTPN22 (rs2476601), PADI4 (rs2240340), CTLA4 genes (rs3087243) and its impact on RA and PD. Materials and methods: In the study 111 RA patients and 256 systemically healthy controls were involved. A subdivision of patients and controls was carried out according the severity of periodontitis (no/level 1 PD vs. level 2 PD). Results: I. Evaluating the genetic impact on the occurrence of RA the T allele of rs2476601 (PTPN22) (bivariate: p < 0.001; multivariate: p = 0.018) and T allele of rs2240340 (PADI4) (bivariate: p = 0.006; multivariate: p = 0.070) were associated with an increased vulnerability to RA. II. Investigating the genetic influence on level 2 PD the T allele of rs2476601 (PTPN22) was shown to be associated with a higher susceptibility to PD within the RA group (bivariate: p = 0.043; multivariate: p = 0.024). III. The T allele of rs2476601 (PTPN22) was proven to be a significant marker of RA and level 2 PD comorbidity (bivariate: p < 0.001; multivariate: p = 0.028). Conclusions: These results support the thesis that genetic variations may represent a possible link between PD and RA. The study increases knowledge about disease-specific and cross-disease genetic pattern

Pulsed production of antihydrogen

Antihydrogen atoms with K or sub-K temperature are a powerful tool to precisely probe the validity of fundamental physics laws and the design of highly sensitive experiments needs antihydrogen with controllable and well defined conditions. We present here experimental results on the production of antihydrogen in a pulsed mode in which the time when 90% of the atoms are produced is known with an uncertainty of ~250 ns. The pulsed source is generated by the charge-exchange reaction between Rydberg positronium atoms\u2014produced via the injection of a pulsed positron beam into a nanochanneled Si target, and excited by laser pulses\u2014and antiprotons, trapped, cooled and manipulated in electromagnetic traps. The pulsed production enables the control of the antihydrogen temperature, the tunability of the Rydberg states, their de-excitation by pulsed lasers and the manipulation through electric field gradients. The production of pulsed antihydrogen is a major landmark in the AEgIS experiment to perform direct measurements of the validity of the Weak Equivalence Principle for antimatter