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- Ben-Avraham, Dan, et al.
(författare)
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The complex genetics of gait speed : Genome-wide meta-analysis approach
- 2017
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Ingår i: Aging. - : Impact Journals, LLC. - 1945-4589. ; 9:1, s. 209-246
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Tidskriftsartikel (refereegranskat)abstract
- Emerging evidence suggests that the basis for variation in late-life mobility is attributable, in part, to genetic factors, which may become increasingly important with age. Our objective was to systematically assess the contribution of genetic variation to gait speed in older individuals. We conducted a meta-analysis of gait speed GWASs in 31,478 older adults from 17 cohorts of the CHARGE consortium, and validated our results in 2,588 older adults from 4 independent studies. We followed our initial discoveries with network and eQTL analysis of candidate signals in tissues. The meta-analysis resulted in a list of 536 suggestive genome wide significant SNPs in or near 69 genes. Further interrogation with Pathway Analysis placed gait speed as a polygenic complex trait in five major networks. Subsequent eQTL analysis revealed several SNPs significantly associated with the expression of PRSS16, WDSUB1 and PTPRT, which in addition to the meta-analysis and pathway suggested that genetic effects on gait speed may occur through synaptic function and neuronal development pathways. No genome-wide significant signals for gait speed were identified from this moderately large sample of older adults, suggesting that more refined physical function phenotypes will be needed to identify the genetic basis of gait speed in aging.
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- Coutinho, E., et al.
(författare)
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Ultrastructural characterization of tooth-biomaterial interfaces prepared with broad and focused ion beams
- 2009
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Ingår i: Dental Materials. - : Elsevier BV. - 0109-5641 .- 1879-0097. ; 25:11, s. 1325-1337
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Tidskriftsartikel (refereegranskat)abstract
- Current available techniques for transmission electron microscopy (TEM) of tooth biomaterial interfaces are mostly ineffective for brittle phases and impair integrated chemical and morphological characterization. Objectives. The aims of this study were (1) to determine the applicability of new focused ion beam (FIB) and broad ion beam (BIB) techniques for TEM preparation of tooth-biomaterial interfaces; (2) to characterize the interfacial interaction with enamel and dentin of a conventional glass-ionomer (Chem. l Superior, DeTrey Dentsply, Germany), a 2-step self-etch (Clear. l SE, Kuraray, Japan) and a 3-step etch-and-rinse (OptiBond FL, Kerr, USA) adhesives; and (3) to characterize clinically relevant interfaces obtained from actual Class-I cavities. Methods. After bonding to freshly extracted human third molars, non-demineralized and non-stained sections were obtained using the FIB/BIB techniques and examined under TEM. Results. The main structures generally disclosed in conventional ultramicrotomy samples were recognized in FIB/BIB-based ones. There were not any major differences between FIB and BIB concerning the resulting ultrastructural morphology. FIB/BIB-sections enabled to clearly resolve sub-micron hydroxyapatite crystals on top of hard tissues and the interface between matrix and filler in all materials, even at nano-scale. Some investigated interfaces disclosed areas with a distinct "fog" or "melted look", which is probably an artifact due to surface damage caused by the high-energy beam. Interfaces with enamel clearly disclosed the distinct "keyhole" shape of enamel rods sectioned at 90 degrees, delimited by a thin electron-lucent layer of inter-rod enamel. At regions where enamel crystals ran parallel with the interface, we observed a lack of interaction and some de-bonding along with interfacial void formation. Significance. The FIB/BIB methods are viable and reliable alternatives to conventional ultramicrotomy for preparation of thin sections of brittle and thus difficult to cut biomaterial-hard tissue interfaces. They disclose additional ultrastructural information about both substrates and are more suitable for advanced analytic procedures.
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- Gomez, Federico, et al.
(författare)
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Cold acclimation of carrots during storage mechanical properties and antifreezing protein.
- 2003
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Ingår i: Acta horticulturae : technical communications of ISHS. - 0567-7572. ; 599, s. 699-703
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Konferensbidrag (refereegranskat)abstract
- Changes in the composition of carrot cell wall proteins were investigated, associating metabolic changes during long-term storage with changes in mechanical properties. Harvested carrots accumulate an antifreezing protein in their cell walls reaching a maximum level after 12 weeks of storage at 0°C, followed by a gradual decrease. During the same period of time, there is a decrease in the slicing force during the first 7 weeks of storage followed by an increase until the 12th week. The appearance and accumulation of the antifreezing protein suggest that structural changes leading to changes in mechanical properties during the first 12 weeks of storage might be associated with a cold acclimation process.
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- Jacobsson, A., et al.
(författare)
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The effect of packaging material on the sensory properties of broccoli.
- 2003
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Ingår i: ISHS Acta Horticulturae. - 0567-7572. ; 599, s. 323-323
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Konferensbidrag (refereegranskat)abstract
- Three different commercially available polymeric films were studied to determine their effect on the sensory properties of fresh broccoli (Brassica oleracea L. var. Italica cv. ‘Marathon’). The polymer materials investigated were oriented polypropylene (OPP), polyvinyl chloride (PVC) and one low density polyethylene (LDPE) which contained an ethylene absorber. The fresh broccoli was packaged and stored for one week at 10°C or 3 days at 4°C followed by 4 days at 10°C. The oxygen and carbon dioxide concentrations inside the packages were monitored during storage. After storage the broccoli was evaluated according to sensory analyses, i.e. triangle test and quantitative descriptive analysis, by an analytical panel. The panel judged the broccoli according to smell, taste, texture and appearance. The triangle test showed significant differences between the smell of the broccoli samples, stored in the different packaging materials, when cooked. However, no differences between the raw broccoli, stored in the different packaging materials could be detected. The quantitative descriptive analysis showed that the following attributes; fresh smell and taste, chewing resistance, and crispness, differed significantly between the packaged broccoli when cooked. The appearance was shown to be the sensory property of broccoli most affected by the storage conditions, i.e. packaging material used and storage temperature. The results indicated the importance of the packaging material for maintaining the broccoli quality. However, one packaging material that was able to maintain all the studied sensory properties could not be identified.
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