Search results for "IVU"
showing 10 items of 506 documents
Lamivudine/Adefovir Treatment Increases the Rate of Spontaneous Mutation of Hepatitis B Virus in Patients.
2016
The high levels of genetic diversity shown by hepatitis B virus (HBV) are commonly attributed to the low fidelity of its polymerase. However, the rate of spontaneous mutation of human HBV in vivo is currently unknown. Here, based on the evolutionary principle that the population frequency of lethal mutations equals the rate at which they are produced, we have estimated the mutation rate of HBV in vivo by scoring premature stop codons in 621 publicly available, full-length, molecular clone sequences derived from patients. This yielded an estimate of 8.7 × 10-5 spontaneous mutations per nucleotide per cell infection in untreated patients, which should be taken as an upper limit estimate becau…
Cytotoxic effects of two extracts from garlic (Allium sativum L.) cultivars on the human squamous carcinoma cell line SCC-15
2018
Garlic (Allium sativum L., Alliaceae) has acquired a reputation as a therapeutic agent and herbal remedy to prevent and treat several pathologies. The aim of the present study was to determine the effect of two Allium sativum L. cultivars, Harnaś and Morado, on reactive oxygen species (ROS) production, viability and apoptotic process in human squamous carcinoma cell line SCC-15. The experiments were conducted on SCC-15 cell line exposed to increasing concentrations of garlic extracts of 0.062, 0.125, 0.250, 0.500 and 1.000 mg/mL. After the experiments, ROS formation, caspase-3 activity and neutral red uptake were measured in the cells, and in a collected medium lactate dehydrogenase (LDH) r…
Effect of saffron addition on the microbiological, physicochemical, antioxidant and sensory characteristics of yoghurt
2018
The impact of added saffron on the characteristics of yoghurt was evaluated during storage. The fat content was lower in the saffron yoghurt. All colour variables were significantly affected by saffron and storage. From the 15th day of storage, bacterial numbers in the saffron yoghurt were higher than those of the control yoghurt. Sensory analysis data suggested that colour, odour and texture impacted consistently on the overall acceptability of the saffron yoghurt. Saffron addition significantly increased polyphenol content and antioxidant activity, providing evidence that the enrichment of natural yoghurt with saffron yields an innovative fermented product useful for supplementing antioxi…
Factors Associated With Weight Gain in People Treated With Dolutegravir.
2020
AbstractBackgroundAn unexpected excess in weight gain has recently been reported in the course of dolutegravir (DTG) treatment. The aim of the present study was to investigate whether weight gain differs among different DTG-containing regimens.MethodsAdult naïve and experienced people with HIV (PWH) initiating DTG-based antiretroviral therapy (ART) between July 2014 and December 2019 in the Surveillance Cohort Long-Term Toxicity Antiretrovirals (SCOLTA) prospective cohort were included. We used an adjusted general linear model to compare weight change among backbone groups and a Cox proportional hazard regression model to calculate hazard ratios (HRs) and 95% confidence intervals (CIs) for …
Characterisation of odour active compounds along extraction process from pea flour to pea protein extract
2013
International audience; Pisum sativum, rich in proteins, represents a main interest for human food. Nevertheless, pea products are underused because of their organoleptic characteristics. The extraction process of the proteins can partly explain the development of the typical flavour.The objective of the present study was to identify odour active compounds and to follow their evolution during four steps of the process (from pea flour to pea protein).Firstly, volatile compounds were extracted by Solvent Assisted Flavour Evaporation from each step and analysed by Gas Chromatography coupled with Mass Spectrometry and Olfactometry. Secondly, the volatile compounds, identified as odour active in…
Experiencing Commercial Videos for Online Shopping
2018
In recent years online shopping has become a popular and convenient instrument for companies to buy and sell products. However, the design of these web-shops does not offer the rich multisensory experiences than physical retailing offers. In the paper we argue that audio-visual contents could provide dynamic multisensory information to offer more engaging experiences to the consumer, but to achieve this goal, audio-visual contents need to be adjusted to the cultural characteristics of the users. Despite controversies regarding universalism of the emotional experiences induced by perceptual processes, we present evidence that suggests cultural modulations of videos experiences. In the report…
Fine-scale spatial genetic structure analysis of the black truffle T uber aestivum and its link to aroma variability
2015
Truffles are symbiotic fungi in high demand by food connoisseurs. Improving yield and product quality requires a better understanding of truffle genetics and aroma biosynthesis. One aim here was to investigate the diversity and fine-scale spatial genetic structure of the Burgundy truffle Tuber aestivum. The second aim was to assess how genetic structuring along with fruiting body maturation and geographical origin influenced single constituents of truffle aroma. A total of 39 Burgundy truffles collected in two orchards were characterized in terms of aroma profile (SPME-GC/MS) and genotype (microsatellites). A moderate genetic differentiation was observed between the populations of the two o…
LA UNIVERSITAT RESPON: FORATS NEGRES
2007
Programa pilot de la sèrie de microespais 'La Universitat respon'. En este capítol es respon a pregunta: Què són els forats negres?.
LA UNIVERSIDAD RESPONDE: CÉLULAS MADRE
2007
Programa piloto de la serie de microespacios 'La Universidad responde'. En este capítulo se responde a pregunta: ¿Cuál es el futuro de las células madre embrionarias?
EL CAMBIO CLIMÁTICO. DIÁLOGO DE CIENCIAS
2007
'Trobada de científics al voltant del canvi climàtic. Participen Enric Llebor, Fernando Sapiña, Maria Josep Picó, presentat per Núria Cadenas. Activitat organitzada per Acció Cultural del País Valencià, la Càtedra de Divulgació Científica de la Universitat de València i L'Institut d'Estudis Catalans.