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- Gerkin, Richard C., et al.
(författare)
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Recent Smell Loss Is the Best Predictor of COVID-19 Among Individuals With Recent Respiratory Symptoms
- 2021
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Ingår i: Chemical Senses. - : Oxford University Press (OUP). - 0379-864X .- 1464-3553. ; 46
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Tidskriftsartikel (refereegranskat)abstract
- In a preregistered, cross-sectional study, we investigated whether olfactory loss is a reliable predictor of COVID-19 using a crowdsourced questionnaire in 23 languages to assess symptoms in individuals self-reporting recent respiratory illness. We quantified changes in chemosensory abilities during the course of the respiratory illness using 0–100 visual analog scales (VAS) for participants reporting a positive (C19+; n = 4148) or negative (C19−; n = 546) COVID-19 laboratory test outcome. Logistic regression models identified univariate and multivariate predictors of COVID-19 status and post-COVID-19 olfactory recovery. Both C19+ and C19− groups exhibited smell loss, but it was significantly larger in C19+ participants (mean ± SD, C19+: −82.5 ± 27.2 points; C19−: −59.8 ± 37.7). Smell loss during illness was the best predictor of COVID-19 in both univariate and multivariate models (ROC AUC = 0.72). Additional variables provide negligible model improvement. VAS ratings of smell loss were more predictive than binary chemosensory yes/no-questions or other cardinal symptoms (e.g., fever). Olfactory recovery within 40 days of respiratory symptom onset was reported for ~50% of participants and was best predicted by time since respiratory symptom onset. We find that quantified smell loss is the best predictor of COVID-19 amongst those with symptoms of respiratory illness. To aid clinicians and contact tracers in identifying individuals with a high likelihood of having COVID-19, we propose a novel 0–10 scale to screen for recent olfactory loss, the ODoR-19. We find that numeric ratings ≤2 indicate high odds of symptomatic COVID-19 (4 < OR < 10). Once independently validated, this tool could be deployed when viral lab tests are impractical or unavailable.
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- Hinrichsen, F., et al.
(författare)
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Microbial regulation of hexokinase 2 links mitochondrial metabolism and cell death in colitis
- 2021
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Ingår i: Cell Metabolism. - : Elsevier BV. - 1550-4131. ; 33:12
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Tidskriftsartikel (refereegranskat)abstract
- Hexokinases (HK) catalyze the first step of glycolysis limiting its pace. HK2 is highly expressed in gut epithelium, contributes to immune responses, and is upregulated during inflammation. We examined the microbial regulation of HK2 and its impact on inflammation using mice lacking HK2 in intestinal epithelial cells (Hk2(Delta IEC)). Hk2(Delta IEC) mice were less susceptible to acute colitis. Analyzing the epithelial transcriptome from Hk2(Delta IEC) mice during colitis and using HK2-deficient intestinal organoids and Caco-2 cells revealed reduced mitochondrial respiration and epithelial cell death in the absence of HK2. The microbiota strongly regulated HK2 expression and activity. The microbially derived short-chain fatty acid (SCFA) butyrate repressed HK2 expression via histone deacetylase 8 (HDAC8) and reduced mitochondrial respiration in wild-type but not in HK2-deficient Caco-2 cells. Butyrate supplementation protected wild-type but not Hk2(Delta IEC) mice from colitis. Our findings define a mechanism how butyrate promotes intestinal homeostasis and suggest targeted HK2-inhibition as therapeutic avenue for inflammation.
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- Saniabadi, AR, et al.
(författare)
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Therapeutic leukocytapheresis for inflammatory bowel disease
- 2007
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Ingår i: Transfusion and apheresis science : official journal of the World Apheresis Association : official journal of the European Society for Haemapheresis. - : Elsevier BV. - 1473-0502. ; 37:2, s. 191-200
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Tidskriftsartikel (refereegranskat)
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- Das, Oisik, et al.
(författare)
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An all-gluten biocomposite : Comparisons with carbon black and pine char composites
- 2019
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Ingår i: Composites. Part A, Applied science and manufacturing. - : Elsevier. - 1359-835X .- 1878-5840. ; 120, s. 42-48
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Tidskriftsartikel (refereegranskat)abstract
- Three different charcoals (gluten char, pine bark char and carbon black) were used to rectify certain property disadvantages of wheat gluten plastic. Pyrolysis process of gluten was investigated by analysing the compounds released at different stages. Nanoindentation tests revealed that the gluten char had the highest hardness (ca. 0.5 GPa) and modulus (7.8 GPa) followed by pine bark char and carbon black. The addition of chars to gluten enhanced the indenter-modulus significantly. Among all the charcoals, gluten char was found to impart the best mechanical and water resistant properties. The addition of only 6 wt% gluten char to the protein caused a substantial reduction in water uptake (by 38%) and increase of indenter-modulus (by 1525%). It was shown that it is possible to obtain protein biocomposites where both the filler and the matrix are naturally sourced from the same material, in this case, yielding an all-gluten derived biocomposite.
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- Das, Oisik, et al.
(författare)
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Naturally-occurring bromophenol to develop fire retardant gluten biopolymers
- 2020
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Ingår i: Journal of Cleaner Production. - : Elsevier. - 0959-6526 .- 1879-1786. ; 243
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Tidskriftsartikel (refereegranskat)abstract
- The aim of the study was to impart fire retardancy in wheat gluten polymer through naturally-occurring additives such as lanosol. The fire properties of lanosol were compared with two other conventional brominated fire retardants (Tetrabromobisphenol A and Hexabromocyclododecane). Samples containing fire retardants and gluten were prepared through compression moulding process and then characterised for their fire and mechanical properties. All fire retardants enhanced the reaction-to-fire and thermal properties of gluten while generating V-0 (i.e. vertical position and self-extinguished) ratings in the UL-94 test. The presence of all the fire retardants increased the modulus of the gluten polymer but the fire retardant particles were detrimental for the tensile strength. Nevertheless, lanosol addition delayed ignition and lowered peak heat release rate of gluten by the maximum amount, thereby leading to relatively higher fire performance index (compared to the other fire retardants). Lanosol also allowed the gluten to create a dense char barrier layer during burning that impeded the transfer of heat and flammable volatiles. The fact that only 4 wt% lanosol was able to cause self-extinguishment under direct flame and reduce peak heat release rate by a significant 50% coupled with its inherent occurrence in nature, raises the question if lanosol can be a potential fire retardant in polymeric systems, although it is a bromophenol.
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