Monitoring of Trough Plasma Ganciclovir Levels and Peripheral Blood Cytomegalovirus (CMV)-Specific CD8+ T Cells To Predict CMV DNAemia Clearance in Preemptively Treated Allogeneic Stem Cell Transplant Recipients

It is uncertain whether monitoring plasma ganciclovir (GCV) levels is useful in predicting cytomegalovirus (CMV) DNAemia clearance in preemptively treated allogeneic stem cell transplant recipients. In this observational study, including 13 episodes of CMV DNAemia treated with intravenous (i.v.) GCV or oral valganciclovir, we showed that monitoring trough plasma GCV levels does not reliably predict response to therapy. Rather, immunological monitoring (pp65 and immediate-early [IE]-1-specific gamma interferon [IFN-γ]-producing CD8+ T cells) appeared to perform better for this purpose

Performance of the QuantiFERON-Cytomegalovirus (CMV) Assay for Detection and Estimation of the Magnitude and Functionality of the CMV-Specific Gamma Interferon-Producing CD8+ T-Cell Response in Allogeneic Stem Cell Transplant Recipients

The performance of the QuantiFERON-cytomegalovirus (CMV) assay was compared to that of a flow cytometry intracellular cytokine staining (ICS) method for the detection of CMV-specific gamma interferon (IFN-γ)-producing CD8+ T-cell responses in allogeneic stem cell transplant (allo-SCT) recipients and for estimations of their magnitude and functionality. A total of 90 whole-blood specimens from 23 allo-SCT recipients was analyzed by both methods. Overall, the percentage of specimens that yielded concordant results by both methods was 68.8% (κ = 0.691; 95% confidence interval [CI], 0.548 to 0.835), and the sensitivity of the QuantiFERON-CMV assay for the detection of positive IFN-γ T-cell responses (>0.2 IU/ml), taking the ICS method as the reference, was 76.3%. The magnitude of IFN-γ-producing CD8+ T-cell responses to CMV-specific peptides measured with the QuantiFERON-CMV assay correlated significantly (σ = 0.695; P = 0.001]) CMV-specific CD8+ T-cell responses, as quantitated by ICS. In summary, the data indicated that the QuantiFERON-CMV assay is less sensitive than the ICS method for the detection of CMV-specific IFN-γ-producing CD8+ T-cell responses in the allo-SCT setting. Nevertheless, it allowed the estimation of the total and polyfunctional CMV-specific IFN-γ-producing CD8+ T-cell responses in specimens that tested positive by both methods

How batter formulation can modify fried tempura-battered zucchini chemical and sensory characteristics?

Tempura-fried vegetables are widely consumed and are greatly appreciated because of their characteristic dry and crispy crust, flavor and a golden–brown color. This study examined the effect of slice thickness, frying time and partial ingredient substitution in tempura batter with maltodextrin, ethanol, baking powder and cornflour on the rheological characteristics, moisture, oil uptake, color, texture and sensory characteristics of tempura-fried zucchini. The results showed an improved golden–brown coloring of the crust without affecting oil uptake when maltodextrin was included in the batter formulation. Moreover, dough viscosity and % pick-up lowered with maltodextrin addition. The partial substitution of water and wheat flour with ethanol, cornflour and baking powder resulted in a crispier and rougher crust that remained more stable over time but with less moisture and higher oil uptake. The substitution of certain tempura batter ingredients depending on the desired purpose could represent an interesting strategy to improve the quality of battered fried vegetables

Desarrollo del plan estratégico y de estrategias de marketing en la empresa CASA Y TEXTIL, S.L

[ES] En este trabajo de fin de grado en primer lugar se realizará un plan estratégico de la empresa Casa y Textil. A través de este plan estratégico se conseguirá conocer la problemática con la que en la actualidad cuenta la empresa. A partir de ahí, se podrán aplicar una serie de mejoras necesarias para el desarrollo y crecimiento de esta. Posteriormente se desarrollarán tres estrategias, la primera de ellas será referente a la estrategia de marketing relacional, con la que se podrán realizar una serie de acciones por etapa, consiguiendo así aumentar la satisfacción del cliente y como consecuencia las ventas de la empresa. La segunda tratará de que la empresa objeto de estudio colabore en la responsabilidad social. Y, por último, en tercer lugar, se realizarán una serie de mejoras en la página web de la empresa de Casa y Textil, consiguiendo mejorar la usabilidad de la misma. Por último, se realizarán los planes de acciones pertinentes y la viabilidad económica de cada una de las estrategias que se pretenden implantar en la empresa, consiguiendo así saber si las estrategias propuestas son viables para ésta o no. Para concluir con el resumen del presente trabajo de fin de grado, también, se conseguirá reconfigurar desde el punto de vista del marketing la venta de productos textiles para el hogar con el objeto de mejorar su posicionamiento en el mercado y su comunicación y proceso de venta.[EN] This final degree project is based on the creation of a strategic plan for the company Casa y Textil. Through this strategic plan it will be possible to know the problems that the company has. From there, a number of necessary improvements can be applied for its development growth. First of all, three strategies will be developed. The first of which will be related to the relationship marketing strategy, with which a number of actions can be carried out per stages, thus increasing the customer satisfaction and consequently the company¿s sales. The second will try to make the company under study collaborate in social responsibility. Thirdly, a number of enhancements will be made on the website of Casa y Textil, improving the usability of the website. Finally, the pertinent action plans and the economic viability of each of the strategies that are intended to be implemented in the company will be carried out, thus ensuring the proposed strategies are viable for it or not. To conclude with the summary of this final degree project, it will also be possible to reconfigure from the point of view of the marketing the sale of home textile products in order to improve its position in the market and its communication and sale process.Álvarez Vercet, RA. (2020). Desarrollo del plan estratégico y de estrategias de marketing en la empresa CASA Y TEXTIL, S.L. http://hdl.handle.net/10251/152519TFG

Transcriptional regulation of genes involved in the symbiosis between Nostoc and Oryza

Motivation: Cyanobacteria of the genus Nostoc are capable of establishing symbiosis relationships with many different types of plants. In these mutualistic relationships the cyanobacterium provides the plant with fixed nitrogen, while the plant provides the cyanobacterium with protection from hostile environments and carbon compounds as energy for N2 fixation. It has recently been described that Nostoc punctiforme performs a stable symbiosis with Oryza sativa (Álvarez et al., 2020). In order to know the molecular mechanisms involved in the recognition between the plant and the cyanobacterium, a proteomic study was carried out in the early stages of co-culture of both organisms. In this study, proteins with homology to the Nod factors of Rhizobium sp. were identified in Nostoc, which could be related to signaling in the plant. The aim of this work is to study the regulation of the expression of the genes encoding these Nod proteins by means of RT-qPCR. Methods: The expression of Nostoc punctiforme Nod genes was studied in response to the presence of the plant at 1, 2, 3, 5 and 7 days of co-culture. On the one hand, a Nostoc punctiforme culture grown at 25°C in Roux flasks with 1% CO2, continuous illumination and at 30°C was prepared. On the other hand, Oryza sativa seedlings were obtained germination of seeds under axenic conditions. At one week of growth, the seedlings were transplanted into flasks with hydroponic medium. Co-culture was performed by adding a fixed amount of Nostoc to the Oryza culture medium, and incubating the mixture in thermostated chambers at 25°C, 12h light/dark cycles and 75% relative humidity. RNA was extracted from Nostoc samples that had been in contact with the plant. As a control, Nostoc incubated without the plant was used. After RNA retrotranscription, the resulting cDNA was used to evaluate the expression of the genes of interest. Results: It was observed that the expression of certain Nod genes is activated in the presence of Oryza, although there are other Nod genes whose expression remains unchanged in response to inoculation with the plant

Evaluation of phenolic compounds, antioxidant activity and pigment content in emerging and traditional plant-based oils in Mediterranean gastronomy

EVOO is an indispensable ingredient in Mediterranean gastronomy that is known for its numerous benefits, such as reductions in cardiovascular risk and its anti-inflammatory effects due to the presence of bioactive compounds and their antioxidant activities. However, recently, other emerging vegetable oils are increasing their culinary presence because of their potential health benefits or interesting attributes for food preparation. The aim of this study was to determine and compare physicochemical parameters, such as the contents of phenolic compounds (TPC), antioxidant capacities, pigments, viscosity and surface tension, of the traditional and emerging plant-based oils used in Mediterranean gastronomy and evaluate the effects of short pan-frying on these parameters. EVOO, olive pomace oil (OPO), sunflower oil (SO), organic flaxseed oil (FO), avocado oil (AO) and extra virgin coconut oil (EVCO) were studied. The results indicated that the TPC content ranged from 8.92 to 142.27 mg/kg. The highest antioxidant capacities were found in OPO and SO. AO had the highest pigment content. Frying the oils resulted in greater losses in the TPC contents in EVOO (27.4%) and AO (21.5%), 59.3% of the antioxidant capacity of AO and between 12% and 40% of the pigments in the different oils studied. Conclusion: EVOO and AO are highlighted for their TPC value, FO and AO for their pigment content and OPO and SO for their antioxidant capacities. In contrast, EVCO had low contents of all the compounds studied. Pigments and physical parameters of these vegetable oils were just lightly affected by short pan-frying, however, the nutritional value provided by its antioxidant capacity and its phenolic compounds was reduced, especially for AO and EVOO

Análisis, valoración y mejora de menus servidos en una residencia de ancianos de Huesca.

En este trabajo se analizan los menús servidos en una residencia de Huesca. Valorando nutricionalmente dos de ellos en software de nutrición Dietopro para obtener datos cuantitativos. Para obtener información acerca de estas dietas, se pide información al servicio de cocina de la residencia. Además, se analizan las frecuencias de consumo de los diferentes grupos de alimentos respecto a los menús analizados cualitativamente y añadiendo mejoras. Entre los resultados encontramos que no se llega al aporte de energía adecuado ni a las recomendaciones de hidratos de carbono en la dieta basal y que la dieta hipocalórica sí que llega a los requerimientos, pero puede llegar a ser algo repetitiva y no se puede alargar durante más de 6 meses.<br /

Desperdicio alimentario en restauración hospitalaria

El sector hospitalario es uno de los sectores de restauración colectiva donde se crea gran cantidad de desperdicio. Se estima, que de media un paciente hospitalizado desperdicia entre 500 – 900 gramos. El desperdicio tiene un gran impacto en la salud del paciente y también a nivel económico y medioambiental. En España se tira alrededor de 28.600 toneladas de alimento al año, lo que equivale a 71.500.000 euros anuales. El objetivo del estudio es valorar el desperdicio generado durante el consumo de comidas y cenas en el hospital. El estudio se ha realizado, siguiendo una dinámica de menús quincenales tanto en comidas como en cenas. Se han recogiendo datos según la planta y tipo de dieta del paciente, valorando de manera visual la cantidad de comida que quedaba en el plato, tras la ingesta del paciente, a través de un desperdicio elevado, medio o bajo. Los datos recogidos a lo largo del estudio se han recopilado en un libro Excel para analizarlos a través de tablas dinámicas, utilizando valoraciones cualitativas y semicuantitativas. Se observó que el desperdicio de algunos alimentos variaba según la hora a la que se servía y según al tipo de dieta a la que iba destinado. El pan, el entrante, las verduras, la pasta, las legumbres y el huevo fueron los alimentos con mayor desperdicio, siendo mayor al 30% de lo servido, mientras que la carne, el pescado, la fruta y los lácteos presentaron menor desperdicio, igual o menor al 30% de lo servido. Según las plantas, se observó un desperdicio mayor en aquellas en el que servicio había sido mayor, con alguna excepción en algún grupo de alimentos. Los datos de desperdicio son altos, por lo que, es necesario tomar ciertas medidas para su reducción, poder elegir el menú, saber la opinión de los pacientes sobre la comida, podría ayudar a disminuir el desperdicio. <br /

Sustitutos del azúcar destinados al consumidor: estudio de productos en el mercado y su aplicación en cocina.

En la actualidad el consumo de azúcares libres en el patrón alimentario de la población general resulta excesivo. La recomendación de la Organización Mundial de la Salud (OMS) recomienda que representen menos del 5% de la ingesta calórica total. Además, en determinados grupos, como la población diabética, es fundamental un mayor control del consumo de azúcares para un correcto manejo de la patología.No obstante, los azúcares ejercen un papel importante en los parámetros de calidad de los alimentos, por lo que no es tarea sencilla sustituirlos. Para ese fin, el consumidor puede encontrar edulcorantes en diferentes formatos dirigidos a simular el papel del azúcar en el uso doméstico.Se ha realizado una búsqueda de estos productos en 4 superficies comerciales. Se han encontrado 96 productos diferentes, de los cuales 48 eran sustitutos intensivos, 16 de carga y 32 presentaciones mixtas. El sustituto intensivo más frecuente son los glucósidos de esteviol (E-960), el de carga es el eritritol (E-968), y en las preparaciones mixtas destaca la combinación de ambos.Predominan las presentaciones en formato granulado, tanto en los sustitutos intensivos como en las preparaciones mixtas.De los 19 edulcorantes autorizados para su utilización, son 13 los encontrados, no presentándose los 6 restantes en ninguna de las preparaciones comerciales. Cabe destacar que, el aspartamo se encuentra únicamente en 3 de los 96 productos analizados.Respecto al precio de los productos comercializados, cabe decir que este varía mucho entre las diferentes marcas encontradas, pero de forma general, destaca un punto de venta por ofrecer los productos a un coste más bajo que el resto.<br /