(C) 2013 Elsevier B.V. All rights reserved.”
“Respiratory syncytial virus (RSV) is a major cause of infectious lower respiratory disease in infants and the elderly. As there is no vaccine for RSV, we developed Torin 1 concentration a genetic vaccine approach that

induced protection of the entire respiratory tract from a single parenteral administration. The approach was based on adenovirus vectors derived from newly isolated nonhuman primate viruses with low seroprevalence. We show for the first time that a single intramuscular (IM) injection of the replication-deficient adenovirus vectors expressing the RSV fusion (F0) glycoprotein induced immune responses that protected both the lungs and noses of cotton rats and mice even at low doses and for several months postimmunization. The immune response included high titers of neutralizing antibody that were maintained bigger than = 24 weeks and RSV-specific CD8(+) and CD4(+) T cells. The vectors were as potently immunogenic as a human adenovirus 5 vector in these two key respiratory pathogen animal models. Importantly, there was minimal alveolitis

and granulocytic infiltrates in the lung, and type 2 cytokines were not produced after RSV challenge even under conditions of partial protection. Overall, this genetic vaccine is highly effective without potentiating immunopathology, and the results support development of the vaccine candidate for Selleck PF-03084014 human testing.”
“To investigate the impact of baking conditions on staling kinetics and mechanical properties, pan breads were baked at 180 degrees C/34 mm and 220 degrees C/28.6 min using a ventilated oven and metallic moulds. After baking, bread slices were stored with and without crust at 15 degrees C in hermetic boxes for 9 days. This investigation provides a textural and physical analysis by examining the Young’s modulus, crumb density and crust/crumb ratio during storage. In order to understand the relationship between firmness and moisture content, a moisture profile and a Young’s modulus profile were determined during the

storage of bread. To fit the staling, a first order model was used. It was S63845 found that the kinetics were faster for samples baked with a fast heating rate than for those baked with a slow heating rate. Moreover, the staling rate of bread stored with crust was faster than for bread without crust and the outer crust area staled more rapidly than the centre of the bread slice. These results suggest that the firming of the crumb is related to moisture distribution between the crumb and crust and to the impact of local baking conditions on local firmness. (C) 2014 Elsevier Ltd. All rights reserved.”
“Purpose: To report the second case of amenorrhea related to endometrial compaction apoptosis syndrome.