1,764 research outputs found

    Transcriptional patterns associated with BDCA3 expression on BDCA1+ myeloid dendritic cells

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    Myeloid dendritic cells, including BDCA3hi DCs and BDCA1+ DCs (hereafter dubbed DC1 and DC2 for clarity), play a pivotal role in the induction and regulation of immune responses. Interestingly, a fraction of DC2 also express low to intermediate levels of BDCA3. It is unknown whether BDCA3+ DC2 also share other traits with DC1 that are absent in BDCA3- DC2 and/or whether BDCA3 expression renders DC2 functionally distinct from their BDCA3-lacking counterparts. Here, we used expression analysis on a predefined set of immunology-related genes to determine divergence between BDCA3-positive and BDCA3-negative DC2 and their relation to bona fide BDCA3hi DC1. Results showed that mRNA fingerprints of BDCA3+ DC2 and BDCA3- DC2 are very similar, and clearly distinct from that of DC1. Differences in mRNA expression, however, were observed between BDCA3+ DC2 and BDCA3- DC2 that pointed toward a more activated status of BDCA3+ DC2. In line with this, higher steady state maturation marker expression and TLR-induced maturation marker expression and inflammatory cytokine production by BDCA3+ DC2 were observed. This dataset provides insight into the relationship between myeloid DC populations and contributes to further understanding of DC immunobiology

    Depleted circulatory complement-lysis inhibitor (CLI) in childhood cerebral malaria returns to normal with convalescence

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    BACKGROUND: Cerebral malaria (CM), is a life-threatening childhood malaria syndrome with high mortality. CM is associated with impaired consciousness and neurological damage. It is not fully understood, as yet, why some children develop CM. Presented here is an observation from longitudinal studies on CM in a paediatric cohort of children from a large, densely-populated and malaria holoendemic, sub-Saharan, West African metropolis. METHODS: Plasma samples were collected from a cohort of children with CM, severe malarial anaemia (SMA), uncomplicated malaria (UM), non-malaria positive healthy community controls (CC), and coma and anemic patients without malaria, as disease controls (DC). Proteomic two-dimensional difference gel electrophoresis (2D-DIGE) and mass spectrometry were used in a discovery cohort to identify plasma proteins that might be discriminatory among these clinical groups. The circulatory levels of identified proteins of interest were quantified by ELISA in a prospective validation cohort. RESULTS: The proteome analysis revealed differential abundance of circulatory complement-lysis inhibitor (CLI), also known as Clusterin (CLU). CLI circulatory level was low at hospital admission in all children presenting with CM and recovered to normal level during convalescence (p < 0.0001). At acute onset, circulatory level of CLI in the CM group significantly discriminates CM from the UM, SMA, DC and CC groups. CONCLUSIONS: The CLI circulatory level is low in all patients in the CM group at admission, but recovers through convalescence. The level of CLI at acute onset may be a specific discriminatory marker of CM. This work suggests that CLI may play a role in the pathophysiology of CM and may be useful in the diagnosis and follow-up of children presenting with CM

    Interplay of quantum and classical fluctuations near quantum critical points

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    For a system near a quantum critical point (QCP), above its lower critical dimension dLd_L, there is in general a critical line of second order phase transitions that separates the broken symmetry phase at finite temperatures from the disordered phase. The phase transitions along this line are governed by thermal critical exponents that are different from those associated with the quantum critical point. We point out that, if the effective dimension of the QCP, deff=d+zd_{eff}=d+z (dd is the Euclidean dimension of the system and zz the dynamic quantum critical exponent) is above its upper critical dimension dCd_C, there is an intermingle of classical (thermal) and quantum critical fluctuations near the QCP. This is due to the breakdown of the generalized scaling relation ψ=νz\psi=\nu z between the shift exponent ψ\psi of the critical line and the crossover exponent νz\nu z, for d+z>dCd+z>d_C by a \textit{dangerous irrelevant interaction}. This phenomenon has clear experimental consequences, like the suppression of the amplitude of classical critical fluctuations near the line of finite temperature phase transitions as the critical temperature is reduced approaching the QCP.Comment: 10 pages, 6 figures, to be published in Brazilian Journal of Physic

    Effect of Microwave Frying on Acrylamide Generation, Mass Transfer, Color, and Texture in French Fries

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    [EN] The objective of this work was to evaluate the effect of microwave power on acrylamide generation, as well as moisture and oil fluxes and quality attributes of microwave-fried potatoes. Concretely, 25 g of potato strips, in 250 mL of fresh oil (at room temperature), were subjected to three different microwave powers (315, 430, and 600 W) in a conventional microwave oven. Microwave frying resulted in an acrylamide reduction ranged from 37 to 83% compared to deep-oil frying. Microwave-fried French fries presented lower moisture and higher fat content than deep-oil fried potatoes. Concretely, microwave-fried potatoes presented values of moisture and texture more similar to potato chips than French fries, nonetheless with lower fat levels (less than 20 g/100 g wb) and acrylamide content (lower than 100 ¿g/kg wb) at the reference time. This study presents an alternative way of frying to address the production of healthier potato chips.The authors would like to thank the Universitat Politecnica de Valencia for the PhD scholarship given to Mariola Sansano Tomas.Sansano, M.; De Los Reyes Cánovas, R.; Andrés Grau, AM.; Heredia Gutiérrez, AB. (2018). Effect of Microwave Frying on Acrylamide Generation, Mass Transfer, Color, and Texture in French Fries. Food and Bioprocess Technology. 11(10):1934-1939. doi:10.1007/s11947-018-2144-zS193419391110AACC. (1995). Approved methods of the American association of cereal chemists (9th ed.). St. Paul: The Association.Adedeji, A. A., Ngadi, M. O., & Raghavan, G. S. V. (2009). Kinetics of mass transfer in microwave precooked and deep-fat fried chicken nuggets. Journal of Food Engineering, 91(1), 146–153.Ahrné, L., Andersson, C.-G., Floberg, P., Rosén, J., & Lingnert, H. (2007). Effect of crust temperature and water content on acrylamide formation during baking of white bread: steam and falling temperature baking. LWT-Food Science and Technology, 40(10), 1708–1715.Amrein, T. M., Limacher, A., Conde-Petit, B., Amadò, R., & Escher, F. (2006). Influence of thermal processing conditions on acrylamide generation and Browning in a potato model system. Journal of Agricultural and Food Chemistry, 54(16), 5910–5916.Andrés, A., Arguelles, Á., Castelló, M. L., & Heredia, A. (2013). Mass transfer and volume changes in French fries during air frying. Food and Bioprocess Technology, 6(8), 1917–1924.Barutcu, I., Sahin, S., & Sumnu, G. (2009). Acrylamide formation in different batter formulations during microwave frying. LWT - Food Science and Technology, 42(1), 17–22.Belgin Erdoǧdu, S., Palazoǧlu, T. K., Gökmen, V., Şenyuva, H. Z., & Ekiz, H. İ. (2007). Reduction of acrylamide formation in French fries by microwave pre-cooking of potato strips. Journal of the Science of Food and Agriculture, 87(1), 133–137.Biedermann, M., Noti, A., Biedermann-Brem, S., Mozzetti, V., & GROB, K. (2002). Experiments on acrylamide formation and possibilities to decrease the potential of acrylamide formation in potatoes. Mitteilungen aus Lebensmitteluntersuchung und Hygiene, 93(6), 668–687.Bråthen, E., & Knutsen, S. H. (2005). Effect of temperature and time on the formation of acrylamide in starch-based and cereal model systems, flat breads and bread. Food Chemistry, 92(4), 693–700.Buffler, C. R. (1993). Microwave cooking and processing: Engineering fundamentals for the food scientist. (A. Books, Ed.). New York: Van Nostrand Reinhold.Datta, A. K. (1990). Heat and mass transfer in the microwave processing of food. Chemical Engineering Progress, 86(6), 47–53.Datta, A. K. (2001). Handbook of microwave technology for food application. CRC Press.De los Reyes, R., Heredia, A., Fito, P., De los Reyes, E., & Andrés, A. (2007). Dielectric spectroscopy of osmotic solutions and osmotically dehydrated tomato products. Journal of Food Engineering, 80(4), 1218–1225. 2.Granda, C., & Moreira, R. G. (2005). Kinetics of acrylamide formation during traditional and vacuum frying of potato chips. Journal of Food Process Engineering, 28(5), 478–493.Lizhi, H., Toyoda, K., & Ihara, I. (2008). Dielectric properties of edible oils and fatty acids as a function of frequency, temperature, moisture and composition. Journal of Food Engineering, 88(2), 151–158.Oztop, M. H., Sahin, S., & Sumnu, G. (2007). Optimization of microwave frying of potato slices by using Taguchi technique. Journal of Food Engineering, 79(1), 83–91.Parikh, A., & Takhar, P. S. (2016). Comparison of microwave and conventional frying on quality attributes and fat content of potatoes. Journal of Food Science, 81(11), E2743–E2755.Pedreschi, F., & Moyano, P. (2005). Oil uptake and texture development in fried potato slices. Journal of Food Engineering, 70(4), 557–563.Sahin, S., Sumnu, G., & Oztop, M. H. (2007). Effect of osmotic pretreatment and microwave frying on acrylamide formation in potato strips. Journal of the Science of Food and Agriculture, 87(15), 2830–2836. https://doi.org/10.1002/jsfa.3034 .Sansano, M., Juan-Borrás, M., Escriche, I., Andrés, A., & Heredia, A. (2015). Effect of pretreatments and air-frying, a novel technology, on acrylamide generation in fried potatoes. Journal of Food Science, 80(5), 1120–1128.Sansano, M., Heredia, A., Peinado, I., & Andrés, A. (2017). Dietary acrylamide: What happens during digestion. Food Chemistry, 237, 58–64.Schiffmann, R. (2017). 7 - Microwave-assisted frying. In The microwave processing of foods (2nd edn, pp. 142–151). Sawston: Woodhead Publishing.Tang, J., Feng, H., & Lau, M. (2002). Microwave heating in food processing. In X.Young, J. Tang, C. Zhang, & W. Xin (Eds.), Advances in Agricultural Engineering (pp. 1–44). New York: Scientific Press.Tareke, E., Rydberg, P., Karlsson, P., Eriksson, S., & Törnqvist, M. (2002). Analysis of acrylamide, a carcinogen formed in heated foodstuffs. Journal of Agricultural and Food Chemistry, 50(17), 4998–5006.Taubert, D., Harlfinger, S., Henkes, L., Berkels, R., & Schömig, E. (2004). Influence of processing parameters on acrylamide formation during frying of potatoes. Journal of Agricultural and Food Chemistry, 52(9), 2735–2739.Venkatesh, M. S., & Raghavan, G. S. V. (2004). An overview of microwave processing and dielectric properties of agri-food materials. Biosystems Engineering, 88(1), 1–18

    Yang-Mills instantons and dyons on homogeneous G_2-manifolds

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    We consider Lie G-valued Yang-Mills fields on the space R x G/H, where G/H is a compact nearly K"ahler six-dimensional homogeneous space, and the manifold R x G/H carries a G_2-structure. After imposing a general G-invariance condition, Yang-Mills theory with torsion on R x G/H is reduced to Newtonian mechanics of a particle moving in R^6, R^4 or R^2 under the influence of an inverted double-well-type potential for the cases G/H = SU(3)/U(1)xU(1), Sp(2)/Sp(1)xU(1) or G_2/SU(3), respectively. We analyze all critical points and present analytical and numerical kink- and bounce-type solutions, which yield G-invariant instanton configurations on those cosets. Periodic solutions on S^1 x G/H and dyons on iR x G/H are also given.Comment: 1+26 pages, 14 figures, 6 miniplot

    Intrahepatic cholestasis of pregnancy

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    Intrahepatic cholestasis of pregnancy (ICP) is a cholestatic disorder characterized by (i) pruritus with onset in the second or third trimester of pregnancy, (ii) elevated serum aminotransferases and bile acid levels, and (iii) spontaneous relief of signs and symptoms within two to three weeks after delivery. ICP is observed in 0.4–1% of pregnancies in most areas of Central and Western Europe and North America, while in Chile and Bolivia as well as Scandinavia and the Baltic states roughly 5–15% and 1–2%, respectively, of pregnancies are associated with ICP. Genetic and hormonal factors, but also environmental factors may contribute to the pathogenesis of ICP. Intrahepatic cholestasis of pregnancy increases the risk of preterm delivery (19–60%), meconium staining of amniotic fluid (27%), fetal bradycardia (14%), fetal distress (22–41%), and fetal loss (0.4–4.1%), particularly when associated with fasting serum bile acid levels > 40 μmol/L. The hydrophilic bile acid ursodeoxycholic acid (10–20 mg/kg/d) is today regarded as the first line treatment for intrahepatic cholestasis of pregnancy. Delivery has been recommended in the 38th week when lung maturity has been established

    Cost utility analysis of continuous infusion pump with integrated monitoring compared with multiple daily injection treatment for patients 15 years or older with type 1 diabetes mellitus in Colombia

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    Q1Q1360-361Objectives To estimate the incremental cost-utility ratio (ICUR) for the use of a continuous infusion pump with integrated monitoring (SAP) compared with the application of multiple daily injections (MDI) in adult (>15 year-old) patients with type 1 diabetes mellitus (DM1) in Colombia. Methods We designed an annual cycle Markov model, with transition probabilities obtained from a systematic review of the literature. Outcomes included in the search were ketoacidosis, severe hypoglycemia, microvascular complications (retinopathy, nephropathy, neuropathy), quality of life (expressed in quality-adjusted life years, QALYs, and obtained from Tufts database), as well as mortality. Other features of the model were: discount rate 3.5% for costs and QALYs, third party payer perspective (only direct medical costs), and a lifespan time horizon (up to 55 years). Threshold used was three times per capita gross domestic product (GDP), equivalent to € 17,547. Costs were estimated in 2014 Colombian pesos (1 euro = 2,660 COP), from base case scenarios (built by expert panels) and official tariff manuals. Univariate and probabilistic sensitivity analysis were performed. Results For the average patient, continuous infusion pump has a total expected cost of € 199,296, and generates 16.40 QALYs, while multiple daily injections would cost € 104737, and generate 14.48 QALYs (ICER € 49,302 per additional QALY gained). Sensitivity analysis shows that the only critical variable is the annual cost of continuous infusion pump treatment, which would have to be reduced by 40% to reach the cost-utility threshold. Conclusions Under the assumptions of the model, treatment with continuous infusion pumps would not be cost-effective for the average adult DM1 patient in Colombia. Further analysis would be required, addressed to certain selected subgroups of patients
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