Given a context passage, generate a question from the passage such that its answer is shortest continous span from the passage.

[Q]: A novel Ca2+/calmodulin-dependent protein kinase II (CaM Kinase II) inhibitor, KN-93 potently inhibits gastric acid secretion from parietal cells. As previously reported (1), treatment of parietal cells with a selective inhibitor of CaM kinase II, KN-62 resulted in the inhibition of cholinergic-stimulated rabbit parietal cell secretion, whereas it failed to inhibit the histamine and forskolin response. In contrast effects of carbachol, histamine and forskolin were significantly inhibited by KN-93 with an IC50 of 0.15, 0.3 and 1 microM, respectively; these effects occurred without any changes in intracellular cyclic AMP and Ca2+ levels. In the present study we investigated the mechanism by which KN-93 acts upon the acid-secreting machinery of gastric parietal cells. Neither redistribution of the proton pump activity nor the morphological transformation were affected by KN-93. The drug only weakly inhibited the H+, K(+)-ATPase activity but strongly dissipated the proton gradient formed in the gastric membrane vesicles and reduced the volume of luminal space. Thus KN-93 acts at pH gradient formation whereas KN-62 acts only at CaM Kinase II.
[A]: Which kinase is inhibited by the small molecule KN-93?


[Q]: CADASIL is a cerebrovascular disease caused by mutations in the NOTCH3 gene. Most mutations result in a gain or loss of cysteine residue in one of the 34 epidermal growth factor-like repeats in the extracellular domain of the Notch3 protein, thus sparing the number of cysteine residues. To date, more than 130 different mutations in the NOTCH3 gene have been reported in CADASIL patients, of which 95% are missense point mutations. Many polymorphisms have also been identified in the NOTCH3 coding sequence, some of them leading to amino acid substitutions. The aim of the present study was to analyze the NOTCH3 gene in a large group of patients affected by leukoencephalopathy and to investigate the presence of genetic variants. The molecular analysis revealed several nucleotide alterations. In particular, we identified 20 different mutations, 22 polymorphisms, and 8 genetic variants of unknown pathological significance never reported previously. We hope that this NOTCH3 gene mutational analysis, performed in such a significant number of unrelated and related patients affected by leukoencephalopathy, will help in molecular screening for the NOTCH3 gene, thus contributing to enlargement of the NOTCH3 gene variation database.
[A]: Which amino acid residue appears mutated in most of the cases reported with  cadasil syndrome?


[Q]: Most of the time, you probably arent aware of your digestive system. It works well without causing any problems. But most people have problems with their digestive system at least once in a while. Did you ever eat something that didnt agree with you? Maybe you had a stomachache or felt sick to your stomach? Maybe you had diarrhea? These could be symptoms of foodborne illness, food allergies, or a food intolerance. Harmful bacteria can enter your digestive system in food and make you sick. This is called foodborne illness or food poisoning. The bacteria, or the toxins they produce, may cause vomiting or cramping, in addition to the symptoms mentioned above. Foodborne illnesses can also be caused by viruses and parasites. The most common foodborne illnesses happen within a few minutes to a few hours, and make you feel really sick, but last for only about a day or so. Others can take longer for the illness to appear. Some people believe that the taste of food will tell you if it is bad. As a rule, you probably should not eat bad tasting food, but many contaminated foods can still taste good. You can help prevent foodborne illness by following a few simple rules. Keep hot foods hot and cold foods cold. This helps prevent any bacteria in the foods from multiplying. Wash your hands before you prepare or eat food. This helps prevent bacteria on your hands from getting on the food. This is the easiest way to prevent foodborne illnesses. Wash your hands after you touch raw foods, such as meats, poultry, fish, or eggs. These foods often contain bacteria that your hands could transfer to your mouth. Cook meats, poultry, fish, and eggs thoroughly before eating them. The heat of cooking kills any bacteria the foods may contain, so they cannot make you sick. Refrigerate cooked food soon after a meal. Cooked food can be left out for up to two hours before they need to be placed in the cold. This will prevent the spread of bacteria. Cooked foods should not be left out all day. Bacteria that cause foodborne illnesses include Salmonella, a bacterium found in many foods, including raw and undercooked meat, poultry, dairy products, and seafood. Campylobacter jejuni is found in raw or undercooked chicken and unpasteurized milk. Several strains of E. coli can cause illnesses, and are found in raw or undercooked hamburger, unpasteurized fruit juices and milk, and even fresh produce. Vibrio is a bacterium that may contaminate fish or shellfish. Listeria has been found in raw and undercooked meats, unpasteurized milk, soft cheeses, and ready- to-eat deli meats and hot dogs. Most of these bacterial illnesses can be prevented with proper cooking of food and washing of hands. Common foodborne viruses include norovirus and hepatitis A virus. Norovirus, which causes inflammation of the stomach and intestines, has been a recent issue on cruise ships, infecting hundreds of passengers and crew on certain voyages. Hepatitis A causes inflammation of the liver, which is treated with rest and diet changes. Parasites are tiny organisms that live inside another organism. Giardia is a parasite spread through water contaminated with the stools of people or animals who are infected. Food preparers who are infected with parasites can also contaminate food if they do not thoroughly wash their hands after using the bathroom and before handling food. Trichinella is a type of roundworm parasite. People may be infected with this parasite by consuming raw or undercooked pork or wild game. Food allergies are like other allergies. They occur when the immune system reacts to harmless substances as though they were harmful. Almost ten percent of children have food allergies. Some of the foods most likely to cause allergies are shown below ( Figure 1.1). Eating foods you are allergic to may cause vomiting, diarrhea, or skin rashes. Some people are very allergic to certain foods. Eating even tiny amounts of the foods causes them to have serious symptoms, such as difficulty breathing. If they eat the foods by accident, they may need emergency medical treatment. Some of the foods that commonly cause allergies are shown here. They include nuts, eggs, grains, milk,
[A]:
which virus has caused foodborne illnesses on cruise ships?