Preserved to preservative free prostaglandin analogues in primary open angle glaucoma

Glaucoma affecting 60 million people all over the world and it will be 80 million till 2020. There are approximately 11.2 million persons aged 40 years and older with glaucoma in India. Primary open angle glaucoma (POAG) is commonest type, affecting 2/3rd of glaucoma patients. POAG is estimated to affect 6.48 million persons. The estimated number with primary angle-closure glaucoma is 2.54 million.POAG develops gradually and take long time to get detected and require long term treatment with topical prostaglandin analogues (PGF2) which is the most common as well as most widely used drugs. These PGF2 analogues need to be taken for longer time and more prone to develop adverse drug reactions. Common ADR seen with PG analogues are irritation on instillation, foreign body sensation, dryness of eyes, pain in eye, increased pigmentation of iris, increased eyelash growth, changes in periorbital sulcus and fat. Some ADRs (Adverse Drug Reaction) are explained by the inherent properties of Prostaglandins and those are not explained are because of preservative used in medication and these ADRs can be minimised by using preservative free drug like Tafluprost which are having same efficacy in decreasing IOP

Non-Saccharomyces Yeasts nitrogen source preferences: Impact on sequential fermentation and wine volatile compounds profile

Nitrogen sources in the must are important for yeast metabolism, growth, and performance, and wine volatile compounds profile. Yeast assimilable nitrogen (YAN) deficiencies in grape must are one of the main causes of stuck and sluggish fermentation. The nitrogen requirement of Saccharomyces cerevisiae metabolism has been described in detail. However, the YAN preferences of non-Saccharomyces yeasts remain unknown despite their increasingly widespread use in winemaking. Furthermore, the impact of nitrogen consumption by non-Saccharomyces yeasts on YAN availability, alcoholic performance and volatile compounds production by S. cerevisiae in sequential fermentation has been little studied. With a view to improving the use of non-Saccharomyces yeasts in winemaking, we studied the use of amino acids and ammonium by three strains of non-Saccharomyces yeasts (Starmerella bacillaris, Metschnikowia pulcherrima, and Pichia membranifaciens) in grape juice. We first determined which nitrogen sources were preferentially used by these yeasts in pure cultures at 28 and 20°C (because few data are available). We then carried out sequential fermentations at 20°C with S. cerevisiae, to assess the impact of the non-Saccharomyces yeasts on the availability of assimilable nitrogen for S. cerevisiae. Finally, 22 volatile compounds were quantified in sequential fermentation and their levels compared with those in pure cultures of S. cerevisiae. We report here, for the first time, that non-Saccharomyces yeasts have specific amino-acid consumption profiles. Histidine, methionine, threonine, and tyrosine were not consumed by S. bacillaris, aspartic acid was assimilated very slowly by M. pulcherrima, and glutamine was not assimilated by P. membranifaciens. By contrast, cysteine appeared to be a preferred nitrogen source for all non-Saccharomyces yeasts. In sequential fermentation, these specific profiles of amino-acid consumption by non-Saccharomyces yeasts may account for some of the interactions observed here, such as poorer performances of S. cerevisiae and volatile profile changes

An Argumentative Model for Service-Oriented Agents

In this paper we propose an argumentative agent model able to reason and make decisions, communicate and negotiate with other agents with the aim of supporting service selection and composition. Actually, our agent model is inspired from the general-purpose KGP agent model which deals only partially with priorities as required by our application. We provide here an argumentation framework which adopts Knowledge, Goals, Decisions, and Priorities as the main component to perform the individual and social reasoning of agents. We propose here an example to illustrate our approach

Non-Saccharomyces Yeasts nitrogen source preferences: Impact on sequential fermentation and wine volatile compounds profile

Nitrogen sources in the must are important for yeast metabolism, growth, and performance, and wine volatile compounds profile. Yeast assimilable nitrogen (YAN) deficiencies in grape must are one of the main causes of stuck and sluggish fermentation. The nitrogen requirement of Saccharomyces cerevisiae metabolism has been described in detail. However, the YAN preferences of non-Saccharomyces yeasts remain unknown despite their increasingly widespread use in winemaking. Furthermore, the impact of nitrogen consumption by non-Saccharomyces yeasts on YAN availability, alcoholic performance and volatile compounds production by S. cerevisiae in sequential fermentation has been little studied. With a view to improving the use of non-Saccharomyces yeasts in winemaking, we studied the use of amino acids and ammonium by three strains of non-Saccharomyces yeasts (Starmerella bacillaris, Metschnikowia pulcherrima, and Pichia membranifaciens) in grape juice. We first determined which nitrogen sources were preferentially used by these yeasts in pure cultures at 28 and 20°C (because few data are available). We then carried out sequential fermentations at 20°C with S. cerevisiae, to assess the impact of the non-Saccharomyces yeasts on the availability of assimilable nitrogen for S. cerevisiae. Finally, 22 volatile compounds were quantified in sequential fermentation and their levels compared with those in pure cultures of S. cerevisiae. We report here, for the first time, that non-Saccharomyces yeasts have specific amino-acid consumption profiles. Histidine, methionine, threonine, and tyrosine were not consumed by S. bacillaris, aspartic acid was assimilated very slowly by M. pulcherrima, and glutamine was not assimilated by P. membranifaciens. By contrast, cysteine appeared to be a preferred nitrogen source for all non-Saccharomyces yeasts. In sequential fermentation, these specific profiles of amino-acid consumption by non-Saccharomyces yeasts may account for some of the interactions observed here, such as poorer performances of S. cerevisiae and volatile profile changes

Effet des paramètres d'ambiance dans les locaux d'affinage sur la qualité des fromages en conditions expérimentales au laboratoire et en locaux pilotes

Effet des paramètres d'ambiance dans les locaux d'affinage sur la qualité des fromages en conditions expérimentales au laboratoire et en locaux pilote