bluuebunny/crossref_metadata_2025_split huggingface dataset:
Accretion-induced luminosity spreads in young clusters: evidence from stellar rotation
Authors: Littlefair S. P. , Naylor Tim , Mayne N. J. , Saunders Eric , Jeffries R. D 
Published: March 2011

Abstract
We present an analysis of the rotation of young stars in the associations Cepheus OB3b, NGC 2264, 2362 and the Orion Nebula Cluster (ONC). We discover a correlation between rotation rate and position in a colour–magnitude diagram (CMD) such that stars which lie above an empirically determined median pre-main sequence rotate more rapidly than stars which lie below this sequence. The same correlation is seen, with a high degree of statistical significance, in each association studied here. If position within the CMD is interpreted as being due to genuine age spreads within a cluster, then the stars above the median pre-main sequence would be the youngest stars. This would in turn imply that the most rapidly rotating stars in an association are the youngest, and hence those with the largest moments of inertia and highest likelihood of ongoing accretion. Such a result does not fit naturally into the existing picture of angular momentum evolution in young stars, where the stars are braked effectively by their accretion discs until the disc disperses. Instead, we argue that, for a given association of young stars, position within the CMD is not primarily a function of age, but of accretion history. We show that this hypothesis could explain the correlation we observe between rotation rate and position within the CMD.
Non-Gaussian velocity distributions — the effect on virial mass estimates of galaxy groups
Authors: Ribeiro A. L. B. , Lopes P. A. A. , Trevisan M. 
Published: March 2011

Abstract
We present a study of nine galaxy groups with evidence for non-Gaussianity in their velocity distributions out to 4R200. This sample is taken from the 57 groups selected from the 2dF Percolation-Inferred Galaxy Groups (2PIGG) catalogue of galaxy groups. Statistical analysis indicates that the non-Gaussian groups have masses significantly higher than that of the Gaussian groups. We also have found that all non-Gaussian systems seem to be composed of multiple velocity modes. Besides, our results indicate that multimodal groups should be considered as a set of individual units with their own properties. In particular, we have found that the mass distributions of such units are similar to that of the Gaussian groups. Our results reinforce the idea of non-Gaussian systems as complex structures in the phase space, likely corresponding to secondary infall aggregations at a stage before virialization. The understanding of these objects is relevant for cosmological studies using groups and clusters through the mass function evolution.
MODELING THE RHEOLOGICAL PROPERTIES OF CHEDDAR CHEESE WITH DIFFERENT FAT CONTENTS AT VARIOUS TEMPERATURES
Authors: YANG XIN , ROGERS NEAL ROBERT , BERRY TRISTAN KENDRICKS , FOEGEDING EDWARD ALLEN 
Published: March 2011

ABSTRACTCheddar cheese consists of a gel phase with imbedded fat particles and can be represented as a particle‐filled gel. The storage modulus (G′) of Cheddar cheese containing different fat contents was fitted to 12 theoretical models for particle‐filled gels. Models that included the G′ of fat particles and their interactions best described cheese G′. The estimated G′ of fat particle (Gf′) was larger than that of gel matrix (Gm′) at 10, 15 and 20C, corresponding to a reinforcing effect of fat on cheese G′. However, Gf′ decreased at a faster rate than Gm′ with increasing temperature, resulting in a weakening effect at 25C. Cheese rheological properties were dominated by the solid fat phase at 10 and 15C and showed no significant change with aging. In contrast, cheese G′ at 20 and 25C decreased after aging cheeses for 12 weeks, corresponding to decreases of Gm′ as a result of changes in the protein network.PRACTICAL APPLICATIONSFat is critical to cheese texture. The rheological properties of cheeses depend on the two phases: fat particles and protein gel matrix. However, limited works have been done to quantitatively evaluate the contributions from the two phases. In this article, the rheological properties of Cheddar cheese containing a range of fat content were fitted to 12 mathematical models for particle‐filled gels. The advantages and limitations of these theoretical models were compared. This study extended the application of the mathematical models in Cheddar cheese, showing a quantitative evaluation on the role of fat in cheese rheology. This provides quantitative information for developing fat substitutes to function as fat particles in cheese texture.
INFLUENCES OF ADDITIONAL GUM CHEWING ON POSTPRANDIAL GASTRIC MOTILITY
Authors: KOMINE YUKO MITO , HATTORI YOSHINORI 
Published: March 2011

ABSTRACTInsufficient trituration of food may increase the functional burden on the stomach and delay gastric emptying. However, previous studies have suggested that gastric emptying is not affected by the particle‐size distribution of the swallowed food if masticatory activity is retained. This finding may be related to the prokinetic effect of mastication on gastric motility via the cephalic‐vagal reflex, and increased gastric motility in turn may hasten gastric emptying. Using cutaneous electrogastrography (EGG), we investigated whether nonfeeding gum chewing, termed additional gum chewing (AGC) here, before a meal that is deliberately chewed inadequately increases postprandial gastric motility. Our EGG results showed that the acceleration effect of AGC was rapid and significant, although it lasted less than 30 min. The cumulative gastric motility after AGC was nearly comparable with that after eating with sufficient mastication. Thus, AGC and similar techniques may help improve gastric motility in subjects with reduced masticatory activity.PRACTICAL APPLICATIONSGastric emptying is not affected by the particle‐size distribution of the swallowed food if masticatory activity is retained. Thus, individuals with impaired masticatory efficiency should chew food thoroughly. However, lack of motivation, the habit of eating fast and a soft diet have often been reported to deter individuals from changing their chewing behavior and increasing the number of chewing cycles. The current study revealed that postprandial gastric motility after additional gum chewing (AGC) was almost comparable with that after eating with sufficient mastication, suggesting the practical usefulness of AGC as an alternative to facilitate gastric motility in subjects with reduced masticatory activity.
NUMERICAL SIMULATION OF THE SWALLOWING OF LIQUID BOLUS
Authors: SONOMURA M. , MIZUNUMA H. , NUMAMORI T. , MICHIWAKI H. , NISHINARI K. 
Published: March 2011

ABSTRACTThickened liquid foods are given to alleviate swallowing disorder, and their usefulness depends on the flow behavior of the liquid bolus when it is swallowed. In order to optimize the use of the bolus, its swallowing flow was simulated numerically for a pharynx. The rheological model of the bolus liquid was assumed to be a viscous power law model. The movements of the tongue and pharynx were modeled to simulate the swallowing flow. The interaction of the flow of the bolus and the movements of the pharynx were analyzed using a finite element method. In normal swallowing, the viscous liquid reduced the bolus velocity compared with the velocity of the water bolus, but the difference in the velocity because of viscosity was slight between the thickened boluses. With respect to abnormal swallowing, simulations were conducted for two kinds of disorder. (1) When the disorder was caused by dysfunction in the lift up of the throat and retroflexion of the epiglottis, the water bolus was scattered over the epiglottis and was partly aspirated. A thickened bolus of 10 cc was also aspirated from the pyriform sinuses to the larynx. A small bolus of 2 cc remained at the valleculae and then dropped down into the larynx. In contrast, a bolus of 5 cc flowed along the pyriform sinuses and was not aspirated differently from the other cases. (2) When the disorder was caused by early termination of swallowing movements, a part of the bolus remained around the epiglottis, and the return of the epiglottis induced part of the bolus to drop into the larynx. These results suggested that the pattern of the aspiration depended on the swallowing movements, and the viscosity and volume of the bolus.PRACTICAL APPLICATIONSLiquid care foods have been developed for use with swallowing disorders, and the particular viscous properties that are optimal for these foods have been studied. However, there are different types of swallowing disorder; hence, providing general guidelines for the properties of liquid care foods is difficult. The object of the study reported herein was to develop a numerical model for the simulation of the swallowing of a liquid bolus, which can be used to aid the effort to produce safe liquid care foods.
THE NEURAL REPRESENTATION OF ORAL TEXTURE INCLUDING FAT TEXTURE
Authors: ROLLS EDMUND T. 
Published: March 2011

ABSTRACTThe brain areas that represent taste also provide a representation of oral texture. Fat texture is represented by neurons independently of viscosity: some neurons respond to fat independently of viscosity, and other neurons encode viscosity. The neurons that respond to fat also respond to silicone and paraffin oil, indicating that the sensing is texture‐ not chemo‐specific. This fat sensing is not related to free fatty acids such as linoleic acid; a few other neurons with responses to free fatty acids typically do not respond to fat in the mouth. Fat texture‐sensitive neurons are found in the primary taste cortex, the secondary taste cortex in the orbitofrontal cortex where the pleasantness of food is represented, and in the amygdala. Different neurons respond to different combinations of texture, taste, oral temperature, and in the orbitofrontal cortex to olfactory and visual properties of food. Complementary human functional neuroimaging studies are described.PRACTICAL APPLICATIONSThis research has implications for understanding how fat in the mouth is sensed. It therefore has implications for the design of foods that may mimic the mouthfeel of fat, but not its energy content.
Skeletal muscle mass recovery from atrophy in IL‐6 knockout mice
Authors: Washington T. A. , White J. P. , Davis J. M. , Wilson L. B. , Lowe L. L. , Sato S. , Carson J. A. 
Published: March 2011

AbstractAim:  Skeletal muscle interleukin‐6 (IL‐6) expression is induced by continuous contraction, overload‐induced hypertrophy and during muscle regeneration. The loss of IL‐6 can alter skeletal muscle’s growth and extracellular matrix remodelling response to overload‐induced hypertrophy. Insulin‐like growth factor‐1 (IGF‐1) gene expression and related signalling through Akt/mTOR is a critical regulator of muscle mass. The significance of IL‐6 expression during the recovery from muscle atrophy is unclear. This study’s purpose was to determine the effect of IL‐6 loss on mouse gastrocnemius (GAS) muscle mass during recovery from hindlimb suspension (HS)‐induced atrophy.Methods:  Female C57BL/6 [wild type (WT)] and IL‐6 knockout (IL‐6 KO) mice at 10 weeks of age were assigned to control, HS or HS followed by normal cage ambulation groups.Results:  GAS muscle atrophy was induced by 10 days of HS. HS induced a 20% loss of GAS mass in both WT and IL‐6 KO mice. HS+7 days of recovery restored WT GAS mass to cage‐control values. GAS mass from IL‐6 KO mice did not return to cage‐control values until HS+14 days of recovery. Both IGF‐1 mRNA expression and Akt/mTOR signalling were increased in WT muscle after 1 day of recovery. In IL‐6 KO muscle, IGF‐1 mRNA expression was decreased and Akt/mTOR signalling was not induced after 1 day of recovery. MyoD and myogenin mRNA expression were both induced in WT muscle after 1 day of recovery, but not in IL‐6 KO muscle.Conclusion:  Muscle IL‐6 expression appears important for the initial growth response during the recovery from disuse.
Parkinson’s disease or Parkinson symptoms following seasonal influenza
Authors: Toovey Stephen , Jick Susan S. , Meier Christoph R. 
Published: March 2011

Please cite this paper as: Toovey S et al. (2011) Parkinson’s disease or Parkinson symptoms following seasonal influenza. Influenza and Other Respiratory Viruses 5(5), 328–333.Background  Influenza may cause neurological sequelae and has been associated with encephalitis lethargica, an entity displaying Parkinson’s disease (PD) signs and symptoms that followed the 1918 influenza pandemic. We studied the association between diagnosed influenza and idiopathic PD or Parkinson symptoms (PS) not followed by a firm PD diagnosis.Methods  We used the UK‐based General Practice Research Database to perform a case–control analysis. We identified cases who developed an incident diagnosis of PD or PS between 1994 and March 2007, and we matched four controls on age, gender, general practice, calendar time, and history in the database to each case. We calculated odds ratios (OR) with 95% confidence intervals (CI) using conditional logistic regression to assess the relative risk of developing PD or PS in association with previous influenza diagnoses.Results  We identified 3976 PD cases and 18 336 PS cases. The risk of developing PD was not associated with previous influenza infections. However, PS was associated with recent influenza (last infection 0–29 days: OR 3·03, 95% CI 1·94–4·74; 30–364 days: OR 1·36, 95% CI 1·14–1·63), number of influenza episodes (1 attack: OR 1·20, 95% CI 1·12–1·28; 2 attacks: OR 1·52, 95% CI 1·28–1·81; ≥3 attacks: OR 2·00, 95% CI 1·45–2·75), and severity of preceding influenza infections (≥1 severe attack: OR 1·45, 95% CI 1·25–1·68).Conclusions  Influenza is associated with PD‐like symptoms such as tremor, particularly in the month after an infection, but not with an increased risk of developing idiopathic PD.
Dynamic Predictive Model for the Growth of Salmonella spp. in Liquid Whole Egg
Authors: Singh Aikansh , Korasapati Nageswara R. , Juneja Vijay K. , Subbiah Jeyamkondan , Froning Glenn , Thippareddi Harshavardhan 
Published: March 2011

Abstract:  A dynamic model for the growth of Salmonella spp. in liquid whole egg (LWE) (approximately pH 7.8) under continuously varying temperature was developed. The model was validated using 2 (5 to 15 °C; 600 h and 10 to 40 °C; 52 h) sinusoidal, continuously varying temperature profiles. LWE adjusted to pH 7.8 was inoculated with approximately 2.5–3.0 log CFU/mL of Salmonella spp., and the growth data at several isothermal conditions (5, 7, 10, 15, 20, 25, 30, 35, 37, 39, 41, 43, 45, and 47 °C) was collected. A primary model (Baranyi model) was fitted for each temperature growth data and corresponding maximum growth rates were estimated. Pseudo‐R2 values were greater than 0.97 for primary models. Modified Ratkowsky model was used to fit the secondary model. The pseudo‐R2 and root mean square error were 0.99 and 0.06 log CFU/mL, respectively, for the secondary model. A dynamic model for the prediction of Salmonella spp. growth under varying temperature conditions was developed using 4th‐order Runge–Kutta method. The developed dynamic model was validated for 2 sinusoidal temperature profiles, 5 to 15 °C (for 600 h) and 10 to 40 °C (for 52 h) with corresponding root mean squared error values of 0.28 and 0.23 log CFU/mL, respectively, between predicted and observed Salmonella spp. populations. The developed dynamic model can be used to predict the growth of Salmonella spp. in LWE under varying temperature conditions.Practical Application:  Liquid egg and egg products are widely used in food processing and in restaurant operations. These products can be contaminated with Salmonella spp. during breaking and other unit operations during processing. The raw, liquid egg products are stored under refrigeration prior to pasteurization. However, process deviations can occur such as refrigeration failure, leading to temperature fluctuations above the required temperatures as specified in the critical limits within hazard analysis and critical control point plans for the operations. The processors are required to evaluate the potential growth of Salmonella spp. in such products before the product can be used, or further processed. Dynamic predictive models are excellent tools for regulators as well as the processing plant personnel to evaluate the microbiological safety of the product under such conditions.
Measuring and Predicting Head Space Pressure during Retorting of Thermally Processed Foods
Authors: Ghai Gaurav , Teixeira Arthur A. , Welt Bruce A. , Goodrich‐Schneider Renee , Yang Weihua , Almonacid Sergio 
Published: March 2011

Abstract:  Traditional metal cans and glass jars have been the mainstay in thermally processed canned foods for more than a century, but are now sharing shelf space with increasingly popular flexible pouches and semi‐rigid trays. These flexible packages lack the strength of metal cans and glass jars, and need greater control of external retort pressure during processing. Increasing internal package pressure without counter pressure causes volumetric expansion, putting excessive strain on package seals that may lead to serious container deformation and compromised seal integrity. The primary objective of this study was to measure internal pressure build‐up within a rigid air‐tight container (module) filled with various model food systems undergoing a retort process in which internal product temperature and pressure, along with external retort temperature and pressure, were measured and recorded at the same time. The pressure build‐up in the module was compared with the external retort pressure to determine the pressure differential that would cause package distortion in the case of a flexible package system. The secondary objective was to develop mathematical models to predict these pressure profiles in response to known internal temperature and initial and boundary conditions for the case of the very simplest of model food systems (pure water and aqueous saline and sucrose solutions), followed by food systems of increasing compositional complexity (green beans in water and sweet peas in water). Results showed that error between measured and predicted pressures ranged from 2% to 4% for water, saline, and green beans, and 7% to 13% for sucrose solution and sweet peas.Practical Application:  Flexible packages have limited strength, and need more accurate and closer control of retort pressure during processing. The package becomes more flexible as it heats and might expand with increasing internal pressure that may cause serious deformation or rupture if not properly controlled and/or counterbalanced with external retort pressure. This article describes methods for determining exactly what the retort pressure profile will need to be to avoid this problem during retorting, and mathematical models to predict these pressures in response to known internal temperature and initial/boundary conditions.
Antimicrobial Photodynamic Therapy in the Colon: Delivering a Light Punch to the Guts?
Authors: Wainwright Mark , Dai Tianhong , Hamblin Michael R. 
Published: March 2011

AbstractA paper in this issue of Photochemistry and Photobiology by Cassidy et al. describes the use of a sophisticated drug delivery vehicle prepared by the hot melt extrusion process to deliver photosensitizers to the colon. The smart vehicle protects its cargo through the acidic environment of the stomach but releases the active photosensitizers in the higher pH and anaerobic environment of the colon. The goal is to use photodynamic therapy (PDT) to destroy pathogenic microorganisms that can cause disease when they grow out of control in the colon. Since the colon is an environment with a low oxygen concentration the investigators also used tetrachlorodecaoxide, an oxygen donor to boost the available oxygen concentration. The paper reports results with Enterococcus faecalis and Bacteroides fragilis but the real medical problem demanding to be solved is Clostridium difficile that can cause intractable drug‐resistant infections after antibiotic use. There still remain barriers to implementing this strategy in vivo, including light delivery to the upper colon, oxygen availability and optimizing the selectivity of photosensitizers for bacteria over colon epithelial cells. Nevertheless, this highly innovative paper lays the ground for the study of an entirely new and significant application for antimicrobial PDT.
Systemic and Central Immunity in Alzheimer's Disease: Therapeutic Implications
Authors: Butchart Joseph , Holmes Clive 
Published: March 2011

SUMMARYClinical pharmaceutical trials aimed at modulating the immune system in Alzheimer's Disease have largely focused on either dampening down central proinflammatory innate immunity or have manipulated adaptive immunity to facilitate the removal of centrally deposited beta amyloid. To date, these trials have had mixed clinical therapeutic effects. However, a number of clinical studies have demonstrated disturbances of both systemic and central innate immunity in Alzheimer's Disease and attention has been drawn to the close communication pathways between central and systemic immunity. This paper highlights the need to take into account the potential systemic effects of drugs aimed at modulating central immunity and the possibility of developing novel therapeutic approaches based on the manipulation of systemic immunity and its communication with the central nervous system.
Long‐term outcome and hepatocellular carcinoma development in chronic hepatitis B or cirrhosis patients after nucleoside analog treatment with entecavir or lamivudine
Authors: Kobashi Haruhiko , Miyake Yasuhiro , Ikeda Fusao , Yasunaka Tetsuya , Nishino Ken , Moriya Akio , Kubota Jyunichi , Nakamura Shinichiro , Takaki Akinobu , Nouso Kazuhiro , Yamada Gotaro , Yamamoto Kazuhide 
Published: March 2011

Aim:  We conducted this prospective study to elucidate the long‐term outcome and incidence of hepatocellular carcinoma (HCC) development after nucleos(t)ide analog (NA) treatment in patients with chronic hepatitis B (CHB) or cirrhosis.Methods:  CHB or cirrhosis patients without past NA treatment or HCC were started on entecavir (ETV) or lamivudine (LVD), and prospectively followed up with monthly blood tests, and with abdominal imaging every 6 months in CHB and every 3 months in cirrhosis patients.Results:  A total of 256 subjects with CHB (n = 194) or cirrhosis (n = 62) received ETV (n = 129) or LVD (n = 127) for 4.25 years (range: 0.41–10.0). After NA treatment, serum HBV DNA, alanine aminotransferase and α‐fetoprotein (AFP) dropped significantly, along with significant increases in serum albumin and prothrombin time. Drug‐resistance developed in 60 cases in the LVD group and in only one case in the ETV group. HCC developed in 35 patients, and the incidence at years 1, 3, 5, 7 and 10 was significantly higher in patients with cirrhosis (8.1%, 17.5%, 43.2%, 46.7% and 53.4%, respectively) than chronic hepatitis (1.6%, 3.5%, 3.5%, 7.1% and 29.6%, respectively), with no difference between ETV and LVD. After NA treatment, the sensitivity/specificity for HCC of AFP and des‐γ‐carboxy prothrombin (DCP) was 45.7%/97.3% and 33.3%/96.2%, respectively, with the specificity of AFP being higher than at baseline (64.4%), at the cut‐off of 10 ng/mL.Conclusion:  NA exerted a long‐term efficacy and improved hepatic reservation in CHB and cirrhosis. After NA treatment, AFP dropped to lower than 10 ng/mL with marked elevation of specificity, leading to an earlier detection of HCC.