| 1. |
- Larsson, Helena, et al.
(författare)
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A Swedish survey of occupational therapists' involvement and performance in driving assessments
- 2007
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Ingår i: Scandinavian Journal of Occupational Therapy. - : Informa UK Limited. - 1103-8128 .- 1651-2014. ; 14:4, s. 215-220
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Tidskriftsartikel (refereegranskat)abstract
- The purpose of this study was to examine the extent to which occupational therapists (OTs) are involved in driving assessments in Sweden and how these assessments are performed. A questionnaire was sent to 154 geriatric, rehabilitation, and neurological clinics, and additionally directly to 19 OTs who had purchased a test battery specifically used for driving assessments. The response rate was 60%. Of those responding, 57% reported being involved in fitness-to-drive assessments. However, such assessments were carried out in various manners and diverse methods were used, ranging from unstandardized activity assessments to a test developed specifically for driving assessments. Only 19% used on-road driving tests as a complement to the clinical assessments. Apart from the lack of appropriate methods, the respondents said that they did not have sufficient knowledge to perform driving assessments and expressed a need for further education. In the future it seems necessary for OTs in Sweden to undergo specialized training and perform the assessments on a regular basis to maintain a high level of competence as driving assessors.
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| 2. |
- Hugosson, Anna, et al.
(författare)
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A community outbreak of Legionnaires' disease from an industrial cooling tower: assessment of clinical features and diagnostic procedures.
- 2007
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Ingår i: Scandinavian journal of infectious diseases. - : Informa UK Limited. - 0036-5548 .- 1651-1980. ; 39:3, s. 217-24
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Tidskriftsartikel (refereegranskat)abstract
- An outbreak of Legionnaires' disease (LD) occurred in Lidköping, Sweden, in August 2004. A cooling tower was identified as the probable source of infection. During the outbreak period an unexpected 3-6-fold increase in pneumonia patients was noted at the local hospital. During 7 weeks LD was diagnosed in 15 patients by urinary antigen and/or sputum culture. Additionally, 15 LD patients were diagnosed later by serology. Patients with LD were generally younger, more healthy, and more often smokers compared to other pneumonia patients. On admittance they had more severe symptoms with high fever and raised CRP levels, and more often hyponatraemia, gastrointestinal and CNS symptoms. A causative agent besides Legionella was found in 2 patients only. A significant titre rise for Mycoplasma and/or Chlamydophila pneumoniae was found in 13 of 29 tested patients with confirmed LD. We conclude that the clinical diagnosis of LD is difficult and that available diagnostic methods detect only a minority of patients in the acute phase. Therefore in severe pneumonia, empirically targeted therapy should be instituted on clinical grounds irrespective of the results of diagnostic tests. The observation of increased antibody levels for M. and C. pneumoniae suggests an unspecific immune reaction and merits further study.
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| 3. |
- Kukhaite, R, et al.
(författare)
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Protein composition in different phases obtained by the ultracentrifugation of dough.
- 2003
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Ingår i: Acta Agronomica Hungarica. - 0238-0161. ; 51:2, s. 163-172
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Tidskriftsartikel (refereegranskat)abstract
- Ultracentrifugation was used as a non-destructive method to separate dough into liquid, gel, gluten, starch and bottom phases. The protein composition in the different phases was investigated for dough prepared from spring wheat (Triticum aestivum L.). The SDS-PAGE, SE-HPLC and RP-HPLC methods were used for the analysis. The wheat protein composition of the liquid and gel phases consisted of albumins, globulins and traces of gliadins and glutenins. The gluten phase contained proteins extractable with all the extraction buffers used. A similar protein composition was found in the starch and bottom phases, but in considerably lower amounts. Specific LMW glutenin subunits were identified in the gluten phase by RP-HPLC. The albumin composition differed in the gel phase compared to the gluten and bottom phases. Differences in protein composition due to mixing methods were detected only for the albumin composition in the liquid phases.
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| 4. |
- Kuktaite, R, et al.
(författare)
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Effect of mixing time on gluten recovered by ultracentrifugation studied by microscopy and rheological measurements
- 2005
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Ingår i: Cereal Chemistry. - 0009-0352. ; 82:4, s. 375-384
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Tidskriftsartikel (refereegranskat)abstract
- The effect of mixing time on gluten formation was studied for four commercial flour mixtures. The gluten phase was separated from dough using a nondestructive ultracentrifugation method. Small I deformation dynamic theological measurements and light and scanning electron microscopy were used. The recovered gluten was relatively pure with a small amount of starch granules embedded. The protein matrix observed by microscopy became smoother with prolonged mixing. No effect of overmixing was observed on the storage modulus (G') of gluten for any of the flours. The amount of water in gluten increased from optimum to over mixing for most of the flours. Increased water content during prolonged mixing was not related to an effect on G'. The Standard flour resulted in the highest water content of gluten, which increased considerably with mixing time. The Strong flour had the lowest G' of dough, a high G' of gluten, and no increase in gluten water content from optimum to overmixing. The Durum flour did not show gluten development and breakdown similar to the other flours. The differences in gluten protein network formation during dough mixing are genetically determined and depend on the flour type.
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| 5. |
- Kuktaite, R, et al.
(författare)
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The influence of dough mixing time on wheat protein composition and gluten quality for four commercial flour mixtures
- 2007
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Ingår i: Wheat Production in Stressed Environments (Developments in Plant Breeding). - Dordrecht : Springer Netherlands. - 1381-673X. - 9781402054976 ; 12, s. 543-548
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Konferensbidrag (refereegranskat)abstract
- The effect of mixing time on wheat protein composition and gluten formation was studied for three commercial flour mixtures (biscuit, standard and strong) and one durum flour. Ultracentrifugation was used to separate the fresh, wet gluten from the wheat-flour dough immediately after mixing. Small deformation dynamic theological measurements and RP- and SE-HPLC were used to determine the characteristics of the network formed, and the protein composition, respectively The gluten water content increased due to overmixing for most of the flours. However, no effect of mixing was observed for the storage modulus (G') of gluten for any of the flours. The value of G' of gluten was around 3, 3, 4 and 8 for Standard, Biscuit, Strong and Durum flour, respectively. Therefore, the increased water content during prolonged mixing was not related to the effect on G'. The strong flour resulted in the lowest G' for dough, a high G' for gluten and no increase in gluten water content with overmixing. The weaker standard flour resulted in the highest gluten water content, which increased considerably with mixing time. The durum flour did not show gluten development and breakdown similar to the other flours. The differences in large UPP, total UPP and large UMP between gluten from the different flours and mixing times originated from the genetic composition of flour proteins.
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| 6. |
- Kuktaite, R, et al.
(författare)
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Variation in protein composition of wheat flour and its relationship to dough mixing behaviour
- 2004
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Ingår i: Journal of Cereal Science. - : Elsevier BV. - 0733-5210. ; 40:1, s. 31-39
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Tidskriftsartikel (refereegranskat)abstract
- Changes in extractability, amount and size distribution of polymeric proteins in the gluten of doughs during mixing were investigated. Ultracentrifugation was used as a non-destructive method to separate the gluten from the dough. Doughs prepared from commercial flour mixtures of different gluten strengths and mixed for varying periods, were analysed. Proteins were detected using RP- and SE-HPLC. The percentages of large unextractable polymeric protein (UPP), total UPP and large unextractable monomeric protein (UMP) were higher in the gluten phases of all flours at minimum and optimum mixing, compared to the flours. After overmixing, the percentages of large UPP, total UPP and large UMP in the gluten phases of the dough decreased to lower levels than in the flours. Differences in percentages of large UPP, total UPP and large UMP between gluten phases of different flours and mixing times originated from the genetic composition of flour proteins. The extractability of the glutenins in the flours reflected the quality of the specific flour. The protein extractability, especially of gliadins, was different in the gluten phase compared to in the flour. Ionic interactions seem to be important forces in the dough. (C) 2004 Elsevier Ltd. All rights reserved.
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| 7. |
- Lindehammer, Sabina, et al.
(författare)
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Temporal trends of HLA genotype frequencies of type 1 diabetes patients in Sweden from 1986 to 2005 suggest altered risk
- 2008
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Ingår i: Acta Diabetologica. - : Springer Science and Business Media LLC. - 0940-5429 .- 1432-5233. ; 45:4, s. 231-5
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Tidskriftsartikel (refereegranskat)abstract
- The aim of this study was to compare the frequency of human leukocyte antigen (HLA) genotypes in 1-18-year-old patients with type 1 diabetes newly diagnosed in 1986-1987 (n = 430), 1996-2000 (n = 342) and in 2003-2005 (n = 171). We tested the hypothesis that the HLA DQ genotype distribution changes over time. Swedish type 1 diabetes patients and controls were typed for HLA using polymerase chain reaction amplification and allele specific probes for DQ A1* and B1* alleles. The most common type 1 diabetes HLA DQA1*-B1*genotype 0501-0201/0301-0302 was 36% (153/430) in 1986-1987 and 37% (127/342) in 1996-2000, but decreased to 19% (33/171) in 2003-2005 (P \ 0.0001). The 0501-0201/0501-0201 genotype increased from 1% in 1986-1987 to 7% in 1996-2000 (P = 0.0047) and to 5% in 2003-2005 (P > 0.05). This study in 1-18-year-old Swedish type 1 diabetes patients supports the notion that there is a temporal change in HLA risk.
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| 8. |
- Olsson, Anna-Karin, et al.
(författare)
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A fragment of histidine-rich glycoprotein is a potent inhibitor of tumor vascularization
- 2004
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Ingår i: Cancer Research. - 0008-5472 .- 1538-7445. ; 64:2, s. 599-605
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Tidskriftsartikel (refereegranskat)abstract
- In this study, we show that recombinant human histidine-rich glycoprotein (HRGP) has potent antiangiogenic properties as judged from effects on a syngeneic tumor model in C57/bl6 mice. Growth of fibrosarcoma, a very aggressive tumor, was reduced by >60% by HRGP treatment, and tumor angiogenesis was dramatically decreased. Treatment with HRGP led to increased apoptosis and reduced proliferation in the tumors. In contrast, HRGP did not affect apoptosis or DNA synthesis in endothelial cells or tumor cells in vitro. The mechanism of action of HRGP involves rearrangement of focal adhesions and decreased attachment of endothelial cells to vitronectin and, as a consequence, reduced endothelial cell migration. By using truncated versions of HRGP, we demonstrate that the isolated 150 amino acid-residue His/Pro-rich domain, which is also released by spontaneous proteolysis from purified HRGP, mediates the inhibitory effect on chemotaxis. Moreover, the His/Pro-rich domain must be released from HRGP to exert its effect. This study shows for the first time inhibitory effects of HRGP on tumor vascularization in vivo, thus providing proof of concept that HRGP is an angiogenesis inhibitor.
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| 9. |
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