bluuebunny/crossref_metadata_2025_split huggingface dataset:
SPECIFIC AND NON‐SPECIFIC COMPONENTS IN THE EFFECT OF HISTOCOMPATIBILITY ANTIGENS IN NEONATAL SKIN GRAFTS ON THE HOST'S IMMUNE RESPONSE CAPACITY
Authors: Viklický V. , Poláčková M. 
Published: September 2010

SUMMARYThe‘tolerogenicity’of neonatal skin grafts, as reflected in their higher survival rate as well as in their capacity to confer this tendency upon simultaneous adult grafts, has been believed to be based on an immunologically specific feature of the neonatal alloantigens.The data presented in this study demonstrate in two weak histocompatibility systems (H‐9 and that presented by the male‐specific antigen, MSA) that there is also an important non‐specific component in the tolerogenic mechanism of neonatal skin allografts. The survival of adult skin allografts was followed in double‐grafted animals in which the neonatal graft was either a specific or non‐specific allograft or a syngeneic graft. Although the maximum increase in the survival rate of the adult grafts (in comparison to single‐grafted controls) was induced by antigenically specific neonatal grafts, significant effects were also induced by antigenically neutral (syngeneic) or antigenically non‐specific neonatal grafts. The immunologically nonspecific component in the effect of neonatal skin grafts could be traced back to their primarily high contents of proteoglycans and to their long‐lasting production of the latter; consequently, the neonatal graft which is protected by these substances against the concomitant round cell infiltration can secondarily provide some protection also to the adult allograft. This non‐specific protection may favour a stepwise establishment of a specific tolerance.
Poly (ADP‐ribose) polymerase‐1 haplotypes are associated with coeliac disease
Authors: Rueda B. , Koeleman B. P. C. , López‐Nevot M. A. , Ortega E. , Maldonado J. , López M. , Polanco I. , Martín J. 
Published: September 2010

SummaryIn coeliac disease (CD) there is an inflammatory status of the intestinal mucosa because of a high expression of proinflammatory mediators. The nuclear protein poly (ADP‐ribose) polymerase‐1 (PARP‐1) has been implicated in the initial inflammatory response by modulating transcription of inflammation‐related genes. The aim of this work was to investigate the role of PARP‐1 gene promoter region haplotypes in relation to coeliac disease susceptibility. We analysed a coeliac population consisting of a case‐control panel with 120 CD patients and 311 healthy blood donors. A CA microsatellite, as haplotype‐defining variant of the whole PARP‐1 promoter, was typed using a polymerase chain reaction (PCR) method combined with fluorescence technology. We considered two promoter haplotypes: A defined by short CA alleles (83–87 bp) and B defined by long CA alleles (89–101 bp). Haplotype A was significantly increased within the coeliac patients group (P = 0.007 OR 1.6 95%CI 1.12–2.35). Additionally, we observed a significant dose effect, showing homozygous individuals for haplotype A higher risk for CD susceptibility (P = 0.007, OR 1.79 95%CI 1.14–2.82). Our results provide the first evidence that PARP‐1 haplotypes are related with coeliac disease susceptibility.
Distribution of the CTLA‐4 single nucleotide polymorphisms CT60G>A and +49A>G in psoriasis vulgaris patients and control individuals from a Polish Caucasian population
Authors: Łuszczek W. , Majorczyk E. , Nockowski P. , Pluciński P. , Jasek M. , Nowak I. , Wiśniewski A. , Kuśnierczyk P. 
Published: September 2010

SummaryPsoriasis vulgaris is a multifactorial disease with an autoimmune component, and T lymphocytes seem to be involved in its aetiology. CTLA‐4 molecule is an important down‐regulator of T‐lymphocyte activation, and several polymorphisms of the CTLA‐4 gene were found to be associated with some autoimmune diseases. We examined whether single nucleotide polymorphisms (SNPs) in the CTLA‐4 gene, CT60A>G and +49A>G, are associated with psoriasis vulgaris. Alleles of these two SNPs were determined by the polymerase chain reaction–restriction fragment length polymorphism method. Both the CT60G>A and the +49A>G alleles and genotypes were distributed similarly in patients and controls. Although the two SNPs studied here in Poles were in linkage disequilibrium, all four possible two‐locus haplotypes were found, one of them rare; of the remaining three, the haplotype +49G, CT60G was significantly (P = 0.019, OR = 0.58, 95%CI = 0.37–0.91) less frequent in the patient group with disease onset between the ages of 21 and 40 years than in controls and the other patient groups, whereas the frequencies of the other haplotypes were similar in patients and controls. To the authors’ knowledge, this is the first study on CTLA‐4 CT60 allele frequencies in psoriasis.
Promoter polymorphism of the IL‐18 gene is associated with atopic asthma in Tunisian children
Authors: Lachheb J. , Chelbi H. , Ammar J. , Hamzaoui K. , Hamzaoui A. 
Published: September 2010

SummarySeveral lines of evidence point to a relevant role of IL‐18 in the process of asthma. Some studies suggest that the polymorphism in the gene of IL‐18 can be involved in many inflammatory and atopic diseases such as asthma. The aim of our study is to estimate the frequency of the IL‐18‐607 C/A (rs 1946518) promoter polymorphism in Tunisian children with asthma. We investigated whether the presence of this polymorphism ‐607 C/A was associated with asthma or atopy and whether this polymorphism influenced the severity of asthma in affected children. We examined also the relationship between the IL‐18 gene polymorphism and the serum total IgE level. The IL‐18/‐607 C/A polymorphism was analysed by polymerase chain reaction and restriction fragment‐length polymorphism (PCR‐RFLP) analysis. A total of 105 asthma patients and 112 controls as part of the whole children population were studied in a case‐control study. Among the 105 children with asthma, 40 were also studied for linkage analyses with their respective parents. We noted that the A allele was associated with statistically significant increases in the risk of asthma in the case‐control study (odd ratio (OR) = 1.55, 95% confidence interval (CI) 1.03–2.33. Moreover, the A allele was also associated with atopic asthma (P = 0.008), but not with asthma severity. The transmission disequilibrium test (TDT) analysis in this family study did not suggest a preferential transmission of the IL‐18/ ‐607 C/A polymorphism to affected children. There is no correlation between the IgE level and the IL‐18 ‐607 C/A promoter polymorphism. Our data indicate that IL‐18 ‐607 C/A promoter polymorphism is associated with susceptibility to developing asthma in Tunisian population.
Killer cell immunoglobulin‐like receptors on NK cells: the how, where and why
Authors: Gardiner Clair M. 
Published: September 2010

SummaryNatural killer (NK) cells have killer cell immunoglobulin‐like receptors (KIR) that recognize and interact with HLA class I antigen. The KIRs are a multigene family and its members are often highly polymorphic. Evidence is emerging from disease‐association studies that KIR receptors can play beneficial roles in viral infections, such as HIV, HCV, but may also predispose to certain autoimmune diseases. Knowledge regarding expression and function of KIR on human NK cells is lagging behind the rapid expansion of sequencing and genetic data already generated. This review focuses on recent discoveries that have been made, which help bridge this gap. We now appreciate the importance of phenotypic diversity of KIR receptor expression in NK cells and are starting to unravel some of the mysteries surrounding control of their complex expression patterns. In particular, the role that HLA ligand contributes to KIR receptor expression will be discussed. It is also becoming increasingly clear that genetic factors, such as promoters and epi‐genetic mechanisms such as methylation, are hugely important in controlling NK cell receptor expression and function. The relevance of phenotypic diversity of NK cell receptors will be discussed in light of these recent findings.
Isobaric Tags for Relative and Absolute Quantification‐ based Comparative Proteomics Reveals the Features of Plasma Membrane‐Associated Proteomes of Pollen Grains and Pollen Tubes from Lilium davidii
Authors: Han Bing , Chen Sixue , Dai Shaojun , Yang Ning , Wang Tai 
Published: September 2010

Abstract Mature pollen grains (PGs) from most plant species are metabolically quiescent. However, once pollinated onto stigma, they quickly hydrate and germinate. A PG can give rise to a vegetative cell‐derived polarized pollen tube (PT), which represents a specialized polar cell. The polarized PT grows by the tip and requires interaction of different signaling molecules localized in the apical plasma membrane and active membrane trafficking. The mechanisms underlying the interaction and membrane trafficking are not well understood. In this work, we purified PG and PT plasma‐membrane vesicles from Lilium davidii Duch. using the aqueous two‐phase partition technique, then enriched plasma membrane proteins by using Brij58 and KCl to remove loosely bound contaminants. We identified 223 integral and membrane‐associated proteins in the plasma membrane of PGs and PTs by using isobaric tags for relative and absolute quantification (iTRAQ) and 2‐D high‐performance liquid chromatography‐tandem mass spectrometry. More than 68% of the proteins have putative transmembrane domains and/or lipid‐modified motifs. Proteins involved in signal transduction, membrane trafficking and transport are predominant in the plasma‐membrane proteome. We revealed most components of the clathrin‐dependent endocytosis pathway. Statistical analysis revealed 14 proteins differentially expressed in the two development stages: in PTs, six upregulated and eight downregulated are mainly involved in signaling, transport and membrane trafficking. These results provide novel insights into polarized PT growth.
Buyers’ demands for ready meals – influenced by gender and who will eat them
Authors: Mia K. Ahlgren , Inga‐Britt Gustafsson , Gunnar Hall 
Published: September 2010

AbstractThe ready‐meal market in Sweden is increasing rapidly, and in the last 10 years has nearly doubled. The aim of this study was to gain a better understanding of the demand buyers have for ready meals, both when buying for themselves and for others. A postal survey was completed by 249 residents of Gothenburg, Sweden. Results show that the demand when buying ready meals is dependent on both gender and whether or not the buyer is the end consumer. In general, the buyers’ demands for sensory and convenience aspects were the most important. Female respondents were more demanding buyers than males, and their priorities were different. The implications of the findings are that foodservice operators and producers of ready meals must pay attention to the different demands of buyers, their gender and who will be the end consumer.
The Five Aspects Meal Model
Authors: Edwards John S. A. , Gustafsson Inga‐Britt 
Published: September 2010

AbstractEating and eating out involve a number of additional factors over and above the consumption of food. This paper briefly reviews the research undertaken on these factors, and identifies models to categorise and describe them. In particular, it presents and justifies the Five Aspects Meal Model (FAMM), which forms the basic structure for teaching at the Department of Restaurant and Culinary Art at Örebro University. This also formed the theoretical framework for the First International PhD Conference held at Örebro University in June 2007.
The room and atmosphere as aspects of the meal: a review
Authors: Edwards John S. A. , Gustafsson Inga‐Britt 
Published: September 2010

AbstractThe consumption of food takes place within what can loosely be termed ‘the room’, although in reality, this could be a variety of settings, both indoors and outside. Aspects and features within that room contribute towards and make up the atmosphere, something that is relatively easy to appreciate but rather more difficult to quantify and describe. This review considers selected aspects under the headings of interior variables, background music and noise, and odour; layout and design variables, table layout and seating; and human variables, density and crowding, and social facilitation, which contribute towards the room's atmosphere. It is important to recognise and appreciate that other attributes, of similar if not of equal or more importance, also exist.
The influence of the room context in the meal experience: examples from a hospital and a nursery
Authors: Nyberg Maria , Grindland Berit 
Published: September 2010

AbstractThis paper assumes that the physical and social aspects of the space where meals are consumed impact upon the experience of those eating. Empirical material from a hospital in Sweden, combined with material from nurseries in Norway, was used to analyse two different room settings and their impact on the meal situation. The meals for the staff at the hospital, as well as for the children in the nurseries, were limited in time, as well as in place and with whom to co‐eat. The meals were located in rooms with a multitude of functions. Playing, learning, reading, planning and working are other activities competing with time, place and attention in the same room. The ideal meal is often described as a meal in peace and quiet. In the two empirical situations used here, the risk of chaos is always present. In the nurseries, the children may easily switch focus from the meal to the other things in the room. The crowded feeling at the hospital dining rooms is described as an obstacle to the often‐stated importance in a busy working environment: a calm meal during the break. This article focused on some aspects of how eating in a multifunctional room influences the way individuals sense and perceive the meal.
Key concepts towards a stance on gender in the restaurant
Authors: Jonsson Inger M. , Ekström Marianne Pipping , Nygren Tobias 
Published: September 2010

AbstractThe aim of this study was to examine how men and women behave together working in restaurants and how they cooperate with one another (both in the kitchen and in the dining room). An à la carte restaurant situated in one of the largest cities in Sweden was chosen for investigation. The project is an explorative ‘intensive field study’ using conversation and observation as the method of data compilation. The team met four employees for individual conversation: the owner, the restaurant manager, a chef and a waiter. Key concepts found towards understanding stance and cooperation among staff on the floor of the restaurant were mentorship, occupational nomenclature, working clothes, and expertise in food and wine. In our restaurant study, we met both positive and negative feelings among the staff. The rewards included the pleasure of working in a ‘fine restaurant’, moving among well‐known people and handling good food and fine wines, all status symbols for a life among the upper classes. Those who made for the hotel and restaurant area were on the hunt for the good life but were dependent on seasons, irregular working hours and insecure forms of employment which were difficult or impossible to combine with family life, and the work developed into a lifestyle. Several left the sector after a few strenuous years.
The importance of wine glasses for enhancing the meal experience from the perspectives of craft, design and science
Authors: Billing Mischa , Öström Åsa , Lagerbielke Erika 
Published: September 2010

AbstractThe Five Aspect Meal Model (FAMM) is a valuable tool for exploring the entirety of the meal. Factors within the model are interdependent, and each relates to different forms of knowledge such as science, practical production, aesthetics and ethics. The present paper explored the role of consciously designed artefacts in the dining room, especially wine glasses, and their importance for the meal experience from the perspective of sommelier craft, art and science. Knowledge and awareness of utensils are of importance during the process of preparing, planning and serving a meal. A glass is, in effect, an instrument for communicating wine to the human senses. Therefore, the design is an important part of the meal experience, and its effect in enhancing the meal can be evaluated using FAMM principles. By working consciously with design, greater guest satisfaction can be achieved and the meal experience can be enhanced.
Application of the meal environment as a tool to improve health?
Authors: Rapp Erika 
Published: September 2010

AbstractThe aim of this paper was to look into meal experiences with a focus on acceptance and satisfaction in institutional eating locations, primarily in the caring sector. The situation and the context have the ability to influence the acceptability of a meal, as well as the amount eaten. Context factors can be at least important in determining acceptance of food and beverage as sensory factors. Variables such as location, physical and social environment, expectations, description of foods and choice can have an impact on the acceptance of a meal. In addition, proper response to guests’ needs and requests can lead to satisfaction. Improvement of the atmosphere in the eating location during the meal has been shown to be a meaningful way to stabilize health and nutritional status, as well as having an impact on the energy intake in patients. When the food and beverage meets certain expectations, the room and the meeting can enhance the atmosphere, and therefore the entire quality of the meal experience.
The entirety of the meal: a designer's perspective
Authors: Watz Birgitta 
Published: September 2010

AbstractFood alone does not create the entirety of the meal. Every meal has a message, communicates a feeling, to those who take part in it. This article is a deeper reflection on using art and visual communication in the creation of the entire meal experience. The first step towards this entirety is the mental vision of the meal – and – mentally processing visual data and visual patterns requires – training of the eye, hand and mind in drawing. This gives students the access to perception, visual data and visual communication, necessary to produce properly designed meal experience.Composing the experience is a matter of balancing visual tools such as, points, lines, shapes, colours, proportions, movements, directions, light, sound and, orientation in the room and atmosphere, into an expressive and meaningful entirety of the meal. In other words, the meaning of the meal emerges from the interplay of activating and balancing forces. Educating students to the entirety of the meal, is accomplished by giving them examples, practice in handling pencils, brushes and other visual tools in different laboratory experiment as well as, exercises and lessons. A guide to visual principles and rules is also essential. When the components are brought together, complexity may arise in an interesting way. In other words, an understanding of visual processes gives students freedom to create the entirety of the meal in new and interesting ways.
Hospitality spaces, hospitable moments: consumer encounters and affective experiences in commercial settings
Authors: Lugosi Peter 
Published: September 2010

AbstractThis paper examines the production of hospitable experiences within consumer encounters in commercial hospitality spaces. It considers the different dimensions or forms of hospitality and distinguishes between the offer of food, drink, shelter and entertainment within commercial transactions, the offer of hospitality as a means of achieving social or political goals, and meta‐hospitality – temporary states of being that are different from the rational manifestations of hospitality. It is argued that meta‐hospitality is tied to communitesque moments – short‐lived emotional bonds that may be built or experienced through hospitality transactions. A case study is used to identify three factors that shape the development of communitesque experiences – the ecology in which it occurs, the participants' roles and their capabilities.
Authenticity and food experience – commercial and academic perspectives*
Authors: Beer Sean 
Published: September 2010

AbstractThis paper compares and contrasts commercial and academic perspectives on the nature of authenticity and the role it plays within the hospitality, tourism and leisure industries. The discussion commences by looking at the complex nature of the relationship between food and ourselves as consumers and then goes on to examine how society seeks to regulate the authenticity of food by using terms such as organic, protected and local. The paper examines some of the perspectives on object reality and a move to subsume the wide range of thought on this subject under a single, but very broad understanding, developed by Heidegger. The author challenges this view and concludes that our perceptions of authenticity involve an interaction between what we are considering (the thing), society (the others) and the individual that is contemplating this whole idea of authenticity (the self), particularly with reference to food.
The determinants of gastronomic tourists' satisfaction: a second‐order factor analysis
Authors: Correia Antónia , Moital Miguel , Da Costa Carlos Ferreira , Peres Rita 
Published: September 2010

AbstractDespite the importance of the gastronomic experience for tourists' satisfaction/dissatisfaction, and hence for the competitiveness of tourist destinations, studies focusing on tourists' satisfaction with their gastronomic experience are virtually non‐existent. More importantly, researchers have not yet produced evidence to support a factor structure of gastronomy satisfaction. The purpose of this paper is, therefore, to investigate the presence of a single second‐order factor by developing and empirically validating a second‐order factor analysis model for measuring satisfaction of gastronomic tourists in Portugal. As theorized, satisfaction comprised distinct first‐order factors and a single second‐order factor. The results suggest that gastronomy satisfaction in a tourism setting is a multidimensional construct comprising three factors: ‘gastronomy’, ‘price and quality’ and ‘atmosphere’. Among these three first‐order factors, ‘gastronomy’ was the most important determinant of tourist satisfaction, followed by ‘price and quality’ and ‘atmosphere’.
Museum foodservice offers – experience design dimensions
Authors: McIntyre Charles 
Published: September 2010

AbstractThis study centred upon a redesign project by a museum and art gallery in the South Coast of England. The supposed ‘secondary’ museum/gallery provision of the café and/or restaurant, under study, was found to be a valuable integral element of the visit experience of such institutions, partly by providing ‘blank canvas’ and ‘resting’ space elements in support of central visit motivations. The design and mix of the space elements was found to be crucial in providing the complete desired visit experience of which cafés proved to be a significant part. Cafés – in their products, ambient design and service orientation – were found to be able to significantly contribute to essential visit experience dimensions, giving contrasting, catalytic, additional or synergistic benefits. According to the author's space typology matrix, cafés are one of the key elements that can significantly contribute to essential ‘cool’ space for museums and galleries if designed appropriately.