17 research outputs found

    New insights into the genetic etiology of Alzheimer's disease and related dementias

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    Characterization of the genetic landscape of Alzheimer's disease (AD) and related dementias (ADD) provides a unique opportunity for a better understanding of the associated pathophysiological processes. We performed a two-stage genome-wide association study totaling 111,326 clinically diagnosed/'proxy' AD cases and 677,663 controls. We found 75 risk loci, of which 42 were new at the time of analysis. Pathway enrichment analyses confirmed the involvement of amyloid/tau pathways and highlighted microglia implication. Gene prioritization in the new loci identified 31 genes that were suggestive of new genetically associated processes, including the tumor necrosis factor alpha pathway through the linear ubiquitin chain assembly complex. We also built a new genetic risk score associated with the risk of future AD/dementia or progression from mild cognitive impairment to AD/dementia. The improvement in prediction led to a 1.6- to 1.9-fold increase in AD risk from the lowest to the highest decile, in addition to effects of age and the APOE Δ4 allele

    Observation of a new boson at a mass of 125 GeV with the CMS experiment at the LHC

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    Avaliação quĂ­mica e nutricional do queijo mozzarella e iogurte de leite de bĂșfala Chemical and nutritional evaluation of mozzarella cheese and yogurt made from buffalo milk

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    O presente trabalho teve por objetivo verificar a composição quĂ­mica e nutricional do queijo e iogurte elaborados com leite de bĂșfala e comparados com aqueles elaborados com leite de vaca. Dos resultados obtidos foram obtidas as seguintes conclusĂ”es: o queijo tipo mozzarella e o iogurte elaborado com leite de bĂșfala apresentaram nĂ­veis superiores em proteĂ­na, gordura, cinzas, cĂĄlcio e fĂłsforo, estando relacionados com a composição quĂ­mica inicial do leite. Os nĂ­veis de digestibilidade in vitro dos queijos tipo mozzarella e iogurte de leite de bĂșfala apresentaram resultados semelhantes aos elaborados com leite de vaca, indicando nĂ­veis adequados de digestibilidade para consumo humano.<br>The chemical and nutritional compositions of cheese and yogurt made from buffalo and cow milk were compared. The following conclusions were obtained: mozzarella type cheese and yogurt made from buffalo milk exhibited higher content of protein, fat, minerals, calcium and phosphorus when compared to those made from cow milk; in vitro digestibility tests of mozzarella type cheese and yogurt made from buffalo milk were similar to those of cow milk, indicantig suitable digestibility levels for human consumption
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