free products
Recently Published Documents


TOTAL DOCUMENTS

1094
(FIVE YEARS 229)

H-INDEX

36
(FIVE YEARS 6)

Author(s):  
Mehdi Najar ◽  
Rahma Melki ◽  
Ferial Khalife ◽  
Laurence Lagneaux ◽  
Fatima Bouhtit ◽  
...  

Cellular therapy aims to replace damaged resident cells by restoring cellular and molecular environments suitable for tissue repair and regeneration. Among several candidates, mesenchymal stem/stromal cells (MSCs) represent a critical component of stromal niches known to be involved in tissue homeostasis. In vitro, MSCs appear as fibroblast-like plastic adherent cells regardless of the tissue source. The therapeutic value of MSCs is being explored in several conditions, including immunological, inflammatory and degenerative diseases, as well as cancer. An improved understanding of their origin and function would facilitate their clinical use. The stemness of MSCs is still debated and requires further study. Several terms have been used to designate MSCs, although consensual nomenclature has yet to be determined. The presence of distinct markers may facilitate the identification and isolation of specific subpopulations of MSCs. Regarding their therapeutic properties, the mechanisms underlying their immune and trophic effects imply the secretion of various mediators rather than direct cellular contact. These mediators can be packaged in extracellular vesicles, thus paving the way to exploit therapeutic cell-free products derived from MSCs. Of importance, the function of MSCs and their secretome are significantly sensitive to their environment. Several features, such as culture conditions, delivery method, therapeutic dose and the immunobiology of MSCs, may influence their clinical outcomes. In this review, we will summarize recent findings related to MSC properties. We will also discuss the main preclinical and clinical challenges that may influence the therapeutic value of MSCs and discuss some optimization strategies.


2022 ◽  
pp. 55-58
Author(s):  
Юлия Юрьевна Никонорова ◽  
Лариса Александровна Косых ◽  
Любовь Федоровна Сыркина

Для больных целиакией стоит проблема при составлении рациона питания, в основном это отказ от изделий, которые содержат в своем составе глютен. Перед хлебопекарными предприятиями стоит задача расширить ассортимент безглютеновых продуктов. При изготовлении продуктов, не содержащих глютен, применяют нетрадиционное сырье: к такому сырью относится сорговая мука. Зерно сорго универсально в использовании, в зависимости от сорта его используют как на пищевые цели, так и на кормовые и промышленные. Цель работы - изучение возможности применения сорговой муки из разных сортов для изготовления функциональных безглютеновых кексов. Анализ оценки качества муки и готовых изделий осуществляли органолептическим и физико-химическим способом. Исследованы показатели качества готовых изделий: пшеничной муки высшего сорта и цельносмолотой, полученной из озимой пшеницы сорта Поволжская Нива, а также цельносмолотой сорговой муки из сортов Рось, Державное, Вера и линии Л-246/17. При определении органолептических и физико-химических показателей выявлено, что цвет муки у контрольных образцов был белый и бежевый. У цельносмолотой сорговой муки в зависимости от сорта от светло-бежевого до коричневого. Влажность муки была в норме и не превышала 15 %. По данным фракционного состава белка, самое низкое содержание глютелинов оказалось у линии Л-246/17 (7,98 %), тогда как у пшеничной муки высшего сорта 31,17 %. Хлебопекарная оценка готовых изделий показала, что все кексы со слегка выпуклой формой корки, пропеченные. Объем и удельный объем кексов из цельносмолотой муки сортов Рось, Державное и линии Л-246/17 больше по сравнению с контрольным образцом из цельносмолотой муки пшеницы сорта Поволжская Нива. Проведен сравнительный анализ сортов зернового сорго для применения их в пищевой промышленности, в качестве безглютенового сырья для производства кондитерских изделий. For patients with celiac disease, there is a problem when compiling a diet, mainly it is the rejection of products that contain gluten in their composition. Bakeries are faced with the task of expanding the range of gluten-free products. In the manufacture of gluten-free products, non-traditional raw materials are used, such raw materials include sorghum flour. Sorghum grain is universal in use, depending on the variety, it is used both for food purposes, and for feed and industrial purposes. The purpose of the work is to study the possibility of using sorghum flour from different varieties for the production of functional gluten-free cupcakes. The analysis of the evaluation of the quality of flour and finished products was carried out by organoleptic and physico-chemical methods. The quality indicators of finished products were studied: wheat flour of the highest grade and whole-ground wheat obtained from winter wheat of the Volga Niva variety, as well as whole - ground sorghum flour from the Ros, Derzhavnoye, Vera varieties and the L-246/17 line. When determining the organoleptic and physico-chemical parameters, it was revealed that the color of the flour in the control samples was white and beige. For whole-ground sorghum flour, depending on the variety, from light beige to brown. The moisture content of the flour was normal and did not exceed 15 %. According to the fractional composition of the protein, the lowest content of glutelins was found in the L-246/17 line 7.98 %, while wheat flour of the highest grade - 31.17 %. The bakery evaluation of the finished products showed that all the cupcakes with a slightly convex crust shape are baked. The volume and specific volume of cupcakes made of whole-ground flour of the Ros, Derzhavnoye varieties and the L-246/17 line is higher compared to the control sample made of whole-ground wheat flour of the Volga Niva variety. A comparative analysis of varieties of grain sorghum for their use in the food industry, as gluten-free raw materials for the production of confectionery products is carried out


2022 ◽  
pp. 1-4
Author(s):  
Ignacio Vergara

Abstract We show that if G is an amenable group and H is a hyperbolic group, then the free product $G\ast H$ is weakly amenable. A key ingredient in the proof is the fact that $G\ast H$ is orbit equivalent to $\mathbb{Z}\ast H$ .


2022 ◽  
Vol 12 ◽  
Author(s):  
Elena G. Olson ◽  
Andrew C. Micciche ◽  
Michael J. Rothrock ◽  
Yichao Yang ◽  
Steven C. Ricke

Campylobacter is a major foodborne pathogen with over a million United States cases a year and is typically acquired through the consumption of poultry products. The common occurrence of Campylobacter as a member of the poultry gastrointestinal tract microbial community remains a challenge for optimizing intervention strategies. Simultaneously, increasing demand for antibiotic-free products has led to the development of several alternative control measures both at the farm and in processing operations. Bacteriophages administered to reduce foodborne pathogens are one of the alternatives that have received renewed interest. Campylobacter phages have been isolated from both conventionally and organically raised poultry. Isolated and cultivated Campylobacter bacteriophages have been used as an intervention in live birds to target colonized Campylobacter in the gastrointestinal tract. Application of Campylobacter phages to poultry carcasses has also been explored as a strategy to reduce Campylobacter levels during poultry processing. This review will focus on the biology and ecology of Campylobacter bacteriophages in poultry production followed by discussion on current and potential applications as an intervention strategy to reduce Campylobacter occurrence in poultry production.


Author(s):  
Vadim Yu. Bereznyuk ◽  
Anton A. Klyachko

Abstract Given groups $A$ and $B$ , what is the minimal commutator length of the 2020th (for instance) power of an element $g\in A*B$ not conjugate to elements of the free factors? The exhaustive answer to this question is still unknown, but we can give an almost answer: this minimum is one of two numbers (simply depending on $A$ and $B$ ). Other similar problems are also considered.


2021 ◽  
Vol 22 (24) ◽  
pp. 13454
Author(s):  
Alexey A. Ivanov ◽  
Alla V. Kuznetsova ◽  
Olga P. Popova ◽  
Tamara I. Danilova ◽  
Oleg O. Yanushevich

An approach called cell-free therapy has rapidly developed in regenerative medicine over the past decade. Understanding the molecular mechanisms and signaling pathways involved in the internal potential of tissue repair inspires the development of new strategies aimed at controlling and enhancing these processes during regeneration. The use of stem cell mobilization, or homing for regeneration based on endogenous healing mechanisms, prompted a new concept in regenerative medicine: endogenous regenerative medicine. The application of cell-free therapeutic agents leading to the recruitment/homing of endogenous stem cells has advantages in overcoming the limitations and risks associated with cell therapy. In this review, we discuss the potential of cell-free products such as the decellularized extracellular matrix, growth factors, extracellular vesicles and miRNAs in endogenous bone and dental regeneration.


2021 ◽  
pp. 1-5
Author(s):  
Caroline Barroso dos Anjos Pinto ◽  
Isis Rodrigues Toledo Renhe ◽  
Carolina Carvalho Ramos Viana ◽  
Ítalo Tuler Perrone ◽  
Luiz Fernando Cappa de Oliveira ◽  
...  

Abstract Our objective was to elaborate lactose-free Dulce de leche (DL) and evaluate the influence of the hydrolysis of this sugar on the attributes of the products. Fluid milk used was divided into two portions and, in one of them, enzymatic hydrolysis of lactose was carried through. Next, the homogenization of milk was performed at 20 MPa. Four different treatments were studied. The final products were evaluated in relation to their composition and physico-chemical characteristics. The main results show that the homogenized lactose-free DL obtained a higher concentration of free 5-Hydroxymethylfurfural (HMF) (133.77 ± 3.42 μmol l−1). Consequently, browning was more intense due to Maillard Reaction. Texture parameters were higher (1611.00 ± 598.78 g hardness and 19.52 ± 2.46 g gumminess) when compared to the homogenized traditional product (28.45 ± 1.16 μmol l−1 free HMF, 437.17 ± 279.3 g hardness, and 406.20 ± 311.69 g gumminess). Lactose-free products are in high demand by consumers; however, the results of this work highlight the challenges to properly control the browning and the texture parameters of DL.


2021 ◽  
pp. 82-86
Author(s):  
Антон Юрьевич Шариков ◽  
Мария Валентиновна Амелякина ◽  
Елена Николаевна Соколова ◽  
Виктор Витальевич Иванов ◽  
Елена Михайловна Серба ◽  
...  

Разработана технология экструдированных безглютеновых снеков с использованием в качестве частичной замены безглютенового сырья - рисовой муки ферментализатом пшеницы, глютен которой предварительно прогидролизован комплексом протеолитических и амилолитических ферментных препаратов. Иммуноферментным методом анализа подтверждено соответствие содержания глютена в сырье и гидролизате требованиям Технического регламента Таможенного союза 027/12, предъявляемым к безглютеновой продукции. Полученный гидролизат насосом-дозатором подавался в камеру экструдера в количестве до 35 % к массе перерабатываемой сухой смеси на основе рисовой муки. Было изучено влияние дозировки ферментолизата пшеницы на режимные параметры экструзии, изменение структурно-механических, цветовых и органолептических характеристик полученных образцов снеков. Установлено, что с увеличением содержания гидролизата в перерабатываемой смеси возрастает влажность экструдата, отобранного после режущего устройства, в процессе экструдирования снижаются значения момента сдвига, давления, температуры экструзии, а также удельного расхода. Изменение количества вносимого ферментолизата пшеницы значимо изменяло структурно-механические показатели экструдатов. В снеках без гидролизата значение твердости составляло 6,7 Н, а с добавлением ферментолизата отмечалось увеличение до 14,6 Н. Обратная тенденция установлена для показателей коэффициента взрыва и количества микроразломов, значения которых с ростом дозировки гидролизата снижались с 8,6 до 4,1 и с 14,3 до 6,0 соответственно. Отмечено увеличение значений хроматических составляющих цвета снеков при добавлении ферментолизата в экструдируемую смесь, при этом варьирование его дозировкой не оказывало значимого влияния на изменение цветовых характеристик. По результатам дегустации более высокие оценки получили образцы снеков с добавлением 15-20 % гидролизата пшеницы. Whole wheat flour has been hydrolyzed by a complex of proteolytic and amylolytic enzymes in order to eliminate gluten and allergenic peptides. The resulting hydrolysate was tested in gluten-free snack extrusion technology as a substitute for rice flour. The enzyme-linked immunosorbent assay confirmed the compliance of the gluten content in raw materials and hydrolysate with the requirements of the Technical Regulations of the Customs Union 027/12 for gluten-free products. The resulting hydrolysate was fed by a metering pump into the extruder chamber in an amount up to 35 % by weight of the processed dry mixture based on rice flour. The effect of the dosage of wheat hydrolysate on the operating parameters of extrusion, the changes in the structural, color and organoleptic characteristics of the snacks was studied. It has been established that the moisture content of the extrudate taken out after the cutting device increases with an increase in the content of hydrolysate in the processed mixture. At the same time, the values of torque, pressure, extrusion temperature, as well as specific mechanical energy decreased. The content of hydrolysate in the mixture significantly influenced the structural properties of snacks. The hardness value of the snacks without hydrolysate was 6.7 N. It increased to 14.6 N with the addition of hydrolysate up to 35 %. The opposite trend was established for sectional expansion index and the number of fractures, the values of which decreased from 8.6 to 4.1 and from 14.3 to 6.0, respectively. Adding wheat hydrolysate was significant in changing the color characteristics of the extrudates, while the dosage value did not have a significant effect on the color of snacks. According to the results of sensory analysis, samples of the extruded snacks with the addition of 15-20 % wheat hydrolysate received higher scores.


2021 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Imranul Hoque

PurposeThis study explores the challenges of garment suppliers in delivering defect-free products to their buyers and how buyers play a role in overcoming the challenges.Design/methodology/approachFollowing a qualitative research approach and a multiple case study method, quantitative and qualitative data were collected from the four garment suppliers and buyer's representatives. Both quantitative and qualitative data analysis techniques were applied to understand the challenges in delivering defect-free products.FindingsThe study findings show that garment suppliers' main challenges in delivering defect-free products are unsystematic quality control, informal root cause analysis, limited education and training facilities, dearth of a learning culture, limited quality control capability, lack of cross-functional team, inadequate modern technologies, workers' resistance to change and poor performance evaluation. Moreover, this study demonstrates how buyers can enhance their support to suppliers to receive defect-free products.Research limitations/implicationsWhereas the garment industry has more than four thousand suppliers, this study considers only four suppliers. Therefore, the generalisability of the study may be questioned. Furthermore, as this study considers only a single sewing line in each factory, future studies could incorporate more lines for a holistic understanding.Practical implicationsThe findings of this study could help the managers of supplier firms understand how to tackle the hurdles of defect-free garment production and give buyers a guideline about what role they need to play to receive defect-free garments from suppliers.Originality/valueFor the first time, this study presents how garment suppliers and their lead buyers play significant roles in satisfying end consumers' demand by overcoming the challenges of defect-free garment production.


Sign in / Sign up

Export Citation Format

Share Document