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Abstract Background Chronic systemic low-grade inflammation in obese subjects is associated with health complications including cardiovascular diseases, insulin resistance and diabetes. Reducing inflammatory responses may reduce these risks. However, available markers of inflammatory status inadequately describe the complexity of metabolic responses to mild anti-inflammatory therapy. Methods To address this limitation, we used an integrative omics approach to characterize modulation of inflammation in overweight men during an intervention with the non-steroidal anti-inflammatory drug diclofenac. Measured parameters included 80 plasma proteins, >300 plasma metabolites (lipids, free fatty acids, oxylipids and polar compounds) and an array of peripheral blood mononuclear cells (PBMC) gene expression products. These measures were submitted to multivariate and correlation analysis and were used for construction of biological response networks. Results A panel of genes, proteins and metabolites, including PGE2 and TNF-alpha, were identified that describe a diclofenac-response network (68 genes in PBMC, 1 plasma protein and 4 plasma metabolites). Novel candidate markers of inflammatory modulation included PBMC expression of annexin A1 and caspase 8, and the arachidonic acid metabolite 5,6-DHET. Conclusion In this study the integrated analysis of a wide range of parameters allowed the development of a network of markers responding to inflammatory modulation, thereby providing insight into the complex process of inflammation and ways to assess changes in inflammatory status associated with obesity. Trial registration The study is registered as NCT00221052 in clinicaltrials.gov database.

Abstract Background Lipid-lowering medication remains underused, even in high-risk populations. The objective of this study was to determine factors underlying general practitioners' decisions not to prescribe such drugs to patients with type 2 diabetes. Methods A qualitative study with semi-structured interviews using real cases was conducted to explore reasons for not prescribing lipid-lowering medication after a guideline was distributed that recommended the use of statins in most patients with type 2 diabetes. Seven interviews were conducted with general practitioners (GPs) in The Netherlands, and analysed using an analytic inductive approach. Results Reasons for not-prescribing could be divided into patient and physician-attributed factors. According to the GPs, some patients do not follow-up on agreed medication and others object to taking lipid-lowering medication, partly for legitimate reasons such as expected or perceived side effects. Furthermore, the GPs themselves perceived reservations for prescribing lipid-lowering medication in patients with short life expectancy, expected compliance problems or near goal lipid levels. GPs sometimes postponed the start of treatment because of other priorities. Finally, barriers were seen in the GPs' practice organisation, and at the primary-secondary care interface. Conclusion Some of the barriers mentioned by GPs seem to be valid reasons, showing that guideline non-adherence can be quite rational. On the other hand, treatment quality could improve by addressing issues, such as lack of knowledge or motivation of both the patient and the GP. More structured management in general practice may also lead to better treatment.

Abstract: This paper describes the relation between crumbliness of whey proteins/polysaccharide mixed gels and their physical properties. Crumbly sensation relates strongly to the breakdown behaviour of the gels, which is primarily determined by their viscoelastic properties. These properties result from the balance between elastically stored energy and energy dissipation during deformation. The stored energy is determined as the percentage of the recoverable energy in a compression–decompression test. Gels breaking readily via a free-running crack (i.e. high recoverable energy) were perceived as the most crumbly ones. Gels showing slow, yielding-like breakdown (i.e. high energy dissipation) were sensed as the least crumbly by assessors during quantitative descriptive analysis (QDA). Serum release from the gels contributed to a large extent to the energy dissipation and thus decreased crumbliness. Microstructure affects serum release and therefore indirectly microstructure affected the crumbly sensation. The relations between crumbly sensation and physical and structural properties of the gels are, to our knowledge, reported here for the first time and can be applied to control and engineer crumbliness of semi-solid foods. [Copyright &y& Elsevier]

Abstract: The influence of pre-frying and final frying time on the crispness of French fries was evaluated by simultaneous analysis of the fracture and acoustic properties during instrumental simulation of human chewing. The analysis of the frequency distribution of the force and sound events corresponding to the crust of the French fry reflected an effect of both pre-frying and final frying time on instrumental crispness. Up to 60s pre-frying, an increase in the number and magnitude of force and sound events was found, which reflect an increase in crispness. The increase in final frying time increased crispness, but it cannot counterbalance a lack of pre-frying. The moisture content of the whole French fries cannot explained the effect of pre-frying on crispness. Conversely, the effect of pre-frying can be explained when considering only the moisture content of the crust. Pre-frying may allow an easier loss of water from the crust during final frying, which will enhance its crispness. [Copyright &y& Elsevier]

The phase behaviour and mechanical properties of 10 wt% oil-in-water emulsions, stabilised by β-lactoglobulin (β-lg) and flocculated by the polysaccharide dextran were studied as a function of sucrose concentration. The sucrose concentration affected neither the polysaccharide concentration above which depletion flocculation occurred, nor the elastic modulus and maximum linear strain of the emulsion gels formed. Furthermore, only a minor change in size of dextran molecules was measured over the range of sucrose concentrations studied. From this we deduce that the depletion potential between the oil droplets was not significantly affected by addition of sucrose. However, the sucrose concentration did affect the rate of macroscopic phase separation, which could be attributed to a larger viscosity and density of the aqueous phase. Thus, in unheated systems sucrose has a kinetic effect on serum separation in depletion-flocculated emulsions but no significant effect on droplet–droplet interactions. [Copyright &y& Elsevier]

Objective: To investigate the dose-response relationship between cholesterol lowering and three different, relatively low intake levels of plant sterols (0.83, 1.61, 3.24 g/d) from spreads. To investigate the effects on lipid-soluble (pro)vitamins.Design: A randomized double-blind placebo controlled balanced incomplete Latin square design using five spreads and four periods. The five study spreads included butter, a commercially available spread and three experimental spreads fortified with three different concentrations of plant sterols.Subjects: One hundred apparently healthy normocholesterolaemic and mildly hypercholesterolaemic volunteers participated.Interventions: Each subject consumed four spreads, each for a period of 3.5 week.Results: Compared to the control spread, total cholesterol decreased by 0.26 (CI: 0.15-0.36), 0.31 (CI: 0.20-0.41) and 0.35 (CI: 0.25-0.46) mmol/L, for daily consumption of 0.83, 1.61 and 3.24 g plant sterols, respectively. For LDL-cholesterol these decreases were 0.20 (CI: 0.10-0.31), 0.26 (CI: 0.15-0.36) and 0.30 (CI: 0.20-0.41). Decreases in the LDL/HDL ratio were 0.13 (CI: 0.04-0.22), 0.16 (CI: 0.07-0.24) and 0.16 (CI: 0.07-0.24) units, respectively. Differences in cholesterol reductions between the plant sterol doses consumed were not statistically significant. Plasma vitamin K1 and 25-OH-vitamin D and lipid standardized plasma lycopene and alpha-tocopherol were not affected by consumption of plant sterol enriched spreads, but lipid standardized plasma (alpha + beta)-carotene concentrations were decreased by about 11 and 19% by daily consumption of 0.83 and 3.24 g plant sterols in spread, respectively.Conclusions: The three relatively low dosages of plant sterols had a significant cholesterol lowering effect ranging from 4.9-6.8%, 6.7-9.9% and 6.5-7.9%, for total, LDL-cholesterol and the LDL/HDL cholesterol ratio, respectively, without substantially affecting lipid soluble (pro)vitamins. No significant differences in cholesterol lowering effect between the three dosages of plant sterols could be detected. This study would support that consumption of about 1.6 g of plant sterols per day will beneficially affect plasma cholesterol concentrations without seriously affecting plasma carotenoid concentrations. [ABSTRACT FROM AUTHOR]

ABSTRACT Toasted rusk rolls with a coarser structure are sensed crispier than those with a fine structure, at the same water activity (aw). The present paper shows that this difference in crispness perception is related to differences in fracture behavior and accompanying acoustic emission. Both sensory and instrumentally determined crispness decreased gradually with increasing aw in roughly the same manner for both coarse and fine products. Nevertheless, the coarse rusk roll was perceived as being crispier than the fine one. Typically, in the coarse structure the measured 'Number of Force Drops' of a relatively large size and the 'Number of Sound Events per cross section area' of relatively large intensity were more numerous than in the fine one. Our data show that relatively large force drops and sound events are related to the more intense crispness perception and stronger sound sensation for the coarse structure toasted rusk roll. We propose the 'Total Sound Energy per cross section area' and the 'Mean Sound Event Intensity' to be primarily responsible for the higher crispness perception of the coarse rusk over the whole aw range. PRACTICAL APPLICATIONS Coarse structured toasted rusk rolls are sensed crispier than fine structured ones (same aw). Difference in crispness is related to fracture behavior and accompanying acoustic emission. Crispness decreased gradually with increasing aw similarly for coarse and fine products. Sound energy cq. Intensity seems primarily responsible for the higher crispness perception. [ABSTRACT FROM AUTHOR]

Abstract: The performance of batters containing cellulose derivatives (methyl cellulose (A4M), three hydroxypropylmethyl celluloses (E4M, F4M and K4M) with different degree of hydroxypropyl and/or methyl substitution and carboxymethyl cellulose (CMC)) to produce crispy deep-fried snacks crusts was studied by using a deep-fried crust model. Their performance was compared in terms of their ability to retain moisture content, to decrease oil content and the effect on crispness. Thermogelation properties of the cellulose derivatives depended on the type and degree of substitution. All increased the water content and decreased the oil content of the deep-fried crusts, except for CMC, which does not thermogelate and did not increase the amount of water retained in the crust, although a decrease in the oil content was found. The highest oil reduction and the lowest water retention were found for the cellulose with the lowest level of methyl substitution (K4M). The sound emitted during fracture of K4M crusts had higher intensity than the other cellulose derivatives indicating a crispier crust. [Copyright &y& Elsevier]

Abstract: Consumer appreciation of brittle cellular foods, like bread crusts, depends on textural properties such as crispness. This crispy character is lost above a certain water activity. It is not known what exactly is happening in these crusts when water enters. So is it unclear whether it is the change in the starch or the gluten that initiates the loss of crispness with ageing time. In this paper the effect of water on the glass transition of model bread crusts was studied using two complementary techniques: phase transition analysis (PTA) and temperature modulated differential scanning calorimetry (TMDSC). The mobility of water was studied with nuclear magnetic resonance (NMR). The results were compared with sensory data. Bread crusts prepared with different types of flour were tested to evaluate the effect of flour composition on the crispness of model crusts equilibrated at different relative humidities. In addition the single flour components starch and gluten were studied. Sensory crispness scores decreased with increasing a w from 0.55 upwards. At a w 0.70 sensory crispness was completely lost. Both DSC and PTA showed a transition point at an a w of 0.70–0.75. NMR gave a transition point in the mobility of the protons of water at a w 0.58. This supports the hypothesis that loss of crispness starts as a result of processes at a molecular level, before the macroscopic glass transition. This also suggests that the presence of water that is not directly attached to the solid matrix causes the loss of crispness at low a w. At higher a w increased mobility of the macromolecules will start to play a role. NMR experiments with the separate flour components indicate that the T 2 transition point in starch samples occurs at a lower RH than for gluten. This could imply that starch loses crispness at lower a w than gluten. Increased mobility of small components and side chains might induce increased energy dissipation upon deformation of the material resulting in less available energy for fracture propagation and with that in a less crispy product. [Copyright &y& Elsevier]

Abstract: Bread crust crispness is lost when water migrates from crumb to crust during storage. To what extent water migration is influenced by morphology is not known. Therefore, the effect of crispy rolls morphology on crust crispness was studied. Crispy rolls were prepared at three proving volumes: 300mL (short proving), 500mL (control) and 800mL (long proving). X-ray microtomography was used to characterize morphology. Water transport from crumb to crust was determined. Short proved crispy rolls showed lower rate of crust water uptake while longer proved rolls showed faster uptake during cooling down. Sensory analysis revealed higher crispness for short proved crispy rolls after the same storage time at low RH. We hypothesize that shorter proved crispy rolls with finer crumb morphology, more closed structure, smaller gas cells with less gas cells interconnections and a thicker crust have a significant positive effect on water uptake kinetics and crispness retention. [Copyright &y& Elsevier]

Abstract: A crust model is described that is suited to study crispness of bread crusts as a function of steady state water activity. The study of crispness of this type of products as a function of water activity is complicated since the way a bread crust fractures does not depend on the crust only but also on the properties of the crumb, the curvature of the crust and on the gradient of water activity/content inside the crust. To circumvent these problems a baked crust model was developed. The crust model has similar properties as bread crust in terms of morphology and water adsorption behaviour. The suitability of using the crust model to investigate crispness was validated by studying the effect of water activity on its fracture behaviour and accompanying acoustic emission by using a wedge fracture test. Crispness of the crust model was characterized by a low work of fracture and a high number of sound and force events. When the water activity increased to 0.65 a significant increase of the force required to break the sample was observed, due to moisture toughening. Simultaneously a decrease in the number of force and sound events was found, pointing to a decrease of crispness of the crust model due to water plasticization. [Copyright &y& Elsevier]

Abstract: The effect of air and vacuum cooling on the fracture behaviour and accompanying sound emission, moisture content and crispness of bread crust were investigated. Vacuum cooling resulted in rapid evaporative cooling of products that contained high moisture content. Fracture experiments showed a clear dependence of fracture properties on the way the bread was cooled. Vacuum cooling gave breads with a lower moisture content in the crust than the air cooled breads. Both fracture behaviour and sound emission by bread crust were affected by vacuum cooling. An increase in the number of force and sound events was found which correlated well with the increase in crispness. This treatment also resulted in better retention of crust crispness. Breads stored for 4h at 22°C and 50% RH showed only force and sound events when vacuum was employed. [Copyright &y& Elsevier]

Abstract: The influence of the formulation on the crispness of bread crust was studied. Crispness is a relevant sensory attribute that depends on several factors particularly the plasticizer content (water), the mechanical properties of the solid matrix and the morphological architecture of the bread. Enzymes and additives were used to modify the bread formulation. This resulted in a modification of the bread characteristics. Crust and crumb had higher porosity than the control breads and a decreased water content of the bread crust was found. Instrumental crispness was evaluated by simultaneous analysis of the fracture behaviour and sound emission while breaking the crust. Addition of lipase, amylase, glucose oxidase and hydroxypropyl methylcellulose (HPMC) increased the number of force and sound events, indicative of higher crispness. The number of fracture and sound events correlated negatively with the water content and positively with the porosity of the crust. Both properties are affected by the use of enzymes/additives. Whether the observed positive effect of the enzymes and additives on the number of force and sound events is due to a direct effect on the flour components properties or interactions or to an indirect effect via structure-water migration properties is still open to discussion. [Copyright &y& Elsevier]

Abstract: Crispness is a salient textural attribute of toasted foods strongly related to their preference. Crispness is affected by water content, mechanical properties and morphology of the food. Sound emission and force characteristics during food crushing play a key role in crispness. The aim was to assess the effect of product morphology on sensory crispness grading of toasted rusk roll, a cellular solid food. Products with coarse and fine structures were studied. Additionally, the effect of water on crispness was studied by using samples with water activities from 0.30 to 0.8. The sensory test showed that upon absorption of water the product became tough and soft and lost its crispness. The morphology of the product had a significant effect on crispness intensity. Coarse products were rated crispier than those with a fine crumb grain. Deterioration of crispness (A w10%) started at 0.46 and 0.50 water activity (6.2% and 7.1% H2O) for the fine and coarse structure product, respectively. The critical water activity (A wc) at which the products lost 50% of the crispness was 0.57 and 0.59 (9.1% and 9.7% H2O), respectively for the fine and coarse structure product. [Copyright &y& Elsevier]

Abstract: The crystallinity of starch in crispy bread crust was quantified using several different techniques. Confocal scanning laser microscopy (CSLM) demonstrated the presence of granular starch in the crust and remnants of granules when moving towards the crumb. Differential scanning calorimetry (DSC) showed an endothermic transition at 70°C associated with the melting of crystalline amylopectin. The relative starch crystallinity, as determined by X-ray and DSC, from different types of breads was found to lie between 36% and 41% (X-ray) and between 32% and 43% (DSC) for fresh bread crust. Storage of breads in a closed box (22°C) for up to 20 days showed an increase in crust crystallinity due to amylopectin retrogradation both by X-ray and DSC. However, DSC thermograms of 1-day old bread crust showed no amylopectin retrogradation and after 2 days storage, amylopectin retrogradation in the crust was hardly detectable. 13C CP MAS NMR was used to characterize the physical state of starch in flour and bread crumb and crust. The intensity of the peaks showed a dependence on the degree of starch gelatinization. Comparison of the results for two different types of bread showed that the baking process influenced the extent of starch crystallinity in the bread crust. Amylopectin retrogradation, which is the main process responsible for the staling of bread crumb, cannot be responsible for crispness deterioration of the crust as amylopectin retrogradation upon storage of breads could only be measured in the crust after 2 days storage. Under the same conditions loss of bread crust crispness proceeds over shorter times. [Copyright &y& Elsevier]

In the past decade, the understanding of folate bioavailability, metabolism and related health issues has increased, but several problems remain, including the difficulty of delivering the available knowledge to the populations at risk. Owing to the low compliance of taking folic acid supplements, for example, among women of child-bearing age who could lower the risk of having a baby with a neural tube defect, food-based strategies aimed at increasing the intake of folate and other B-group vitamins should be a priority for future research. These should include the development of a combined strategy of supplemental folate (possibly with vitamin B12), biofortification using engineered plant-derived foods and micro-organisms and food fortification for increasing folate intakes in the general population. Currently, the most effective population-based strategy to reduce NTDs remains folic acid fortification. However, the possible adverse effect of high intakes of folic acid on neurologic functioning among elderly persons with vitamin B12 deficiency needs urgent investigation. The results of ongoing randomized controlled studies aimed at reducing the prevalence of hyperhomocysteinemia and related morbidity must be available before food-based total population approaches for treatment of hyperhomocysteinemia can be recommended. Further research is required on quantitative assessment of folate intake and bioavailability, along with a more thorough understanding of physiological, biochemical and genetic processes involved in folate absorption and metabolism.European Journal of Clinical Nutrition (2006) 60, 287–294. doi:10.1038/sj.ejcn.1602315; published online 26 October 2005 [ABSTRACT FROM AUTHOR]

ObjectiveThe aim of this study was to investigate whether milk fortified with folic acid enhances the folate status of humans and whether the presence of folate-binding proteins (FBP) in pasteurised milk affects the bioavailability of folic acid from fortified milk. In untreated and pasteurised milk, folate occurs bound to FBP, while FBP is (partly) denatured in ultra-high-temperature (UHT)-treated milk. The effect of FBP on folate bioavailability is still unclear.Design, subjects and settingHealthy, free-living subjects (n=69) aged 18–49 y participated in a 4-week double-blind, placebo-controlled dietary intervention study.InterventionIn addition to a fully controlled diet, the subjects consumed each day 500 ml of pasteurised or UHT milk, either fortified or not with 200 μg folic acid.ResultsConsumption of fortified milk increased folate concentrations in serum and in red blood cells (RBC) by 6.6–7.0 nmol/l (P<0.001) and 32–36 nmol/l (P<0.01), respectively. Similarly, plasma homocysteine concentrations were lowered 0.88–0.89 μmol/l (P=0.001) in subjects who consumed fortified milk. The bioavailability of folic acid from pasteurised milk relative to that of folic acid from UHT milk was 74–94% (NS), depending on the parameter used.ConclusionsMilk fortified to supply an additional 200 μg of folic acid/s substantially increased folate status, and decreased plasma total homocysteine concentrations in young, healthy subjects. Milk is therefore a suitable matrix for fortification to enhance the folate status in humans. No significant effect of endogenous FBP was found on the bioavailability of folic acid from milk.European Journal of Clinical Nutrition (2005) 59, 906–913. doi:10.1038/sj.ejcn.1602159; published online 1 June 2005 [ABSTRACT FROM AUTHOR]

During ageing of casein or skim milk gels, structural changes take place that affect gel parameters, such as pore size and storage modulus. These changes can be explained in terms of rearrangements of the gel network at various length scales. In this paper, rheological experiments on rennet-induced casein gels and a general model on rearrangements are presented. The results of experiments (e.g. microscopy, permeametry) and computer simulations, the model, and recent literature on casein gels and other types of particle gels are compared to each other. Experiments presented include measurements of storage and loss moduli and maximum linear strain of the casein gels. Parameters varied were pH (5.3 and 6.65) and temperature (25 and 30°C). In addition, the casein volume fraction (5–9 vol.%) was varied, which enables application of fractal scaling models. For rennet-induced casein gels, it is demonstrated that at the lower pH, all types of rearrangements proceed significantly faster. The rearrangements include: an increase in the size of compact building blocks; partial disappearance of fractal structure; and the formation of straightened strands, some of which eventually break. All of these rearrangements seem to be a consequence of particle fusion. There are indications of universality of the relation between particle fusion and gel syneresis for gels composed of viscoelastic particles. [Copyright &y& Elsevier]

Background: New disease-modifying ways to treat Parkinson's disease (PD) may soon become a reality with intracerebral transplantation of cell products produced from human embryonic stem cells (hESCs). The aim of this study was to assess what factors influence preferences of patients with PD regarding stem-cell based therapies to treat PD in the future., Methods: Patients with PD were invited to complete a web-based discrete choice experiment to assess the importance of the following attributes: (i) type of treatment, (ii) aim of treatment, (iii) available knowledge of the different types of treatments, (iv) effect on symptoms, and (v) risk for severe side effects. Latent class conditional logistic regression models were used to determine preference estimates and heterogeneity in respondents' preferences., Results: A substantial difference in respondents' preferences was observed in three latent preference patterns (classes). "Effect on symptoms" was the most important attribute in class 1, closely followed by "type of treatment," with medications as preferred to other treatment alternatives. Effect on symptoms was also the most important attribute in class 2, with treatment with hESCs preferred over other treatment alternatives. Likewise for class 3, that mainly focused on "type of treatment" in the decision-making. Respondents' class membership was influenced by their experience in treatment, side effects, and advanced treatment therapy as well as religious beliefs., Conclusions: Most of the respondents would accept a treatment with products emanating from hESCs, regardless of views on the moral status of embryos. Preferences of patients with PD may provide guidance in clinical decision-making regarding treatments deriving from stem cells., (© 2023. BioMed Central Ltd., part of Springer Nature.)

Cell replacement therapies for Parkinson's disease (PD) based on transplantation of pluripotent stem cell-derived dopaminergic neurons are now entering clinical trials. Here, we present quality, safety, and efficacy data supporting the first-in-human STEM-PD phase I/IIa clinical trial along with the trial design. The STEM-PD product was manufactured under GMP and quality tested in vitro and in vivo to meet regulatory requirements. Importantly, no adverse effects were observed upon testing of the product in a 39-week rat GLP safety study for toxicity, tumorigenicity, and biodistribution, and a non-GLP efficacy study confirmed that the transplanted cells mediated full functional recovery in a pre-clinical rat model of PD. We further observed highly comparable efficacy results between two different GMP batches, verifying that the product can be serially manufactured. A fully in vivo-tested batch of STEM-PD is now being used in a clinical trial of 8 patients with moderate PD, initiated in 2022., Competing Interests: Declaration of interests M.P. is the owner of Parmar Cells AB. A.K. is the owner of Kirkeby Cell Therapy APS. M.P. and A.K. are co-inventors on patents WO2016162747A2/A3 and WO2019016113A1. M.P., A.K., R.A.B., H.W., H.B., A.B., E.C., D.B.H., G.P., and B.H. have performed paid consultancy for Novo Nordisk A/S, and members of NNCT R&D are current or previous employees of Novo Nordisk A/S. T.C., A.F.A., Y.Z., S.V., and D.B.H. performed the work as employees of Lund University but are currently employed by Novo Nordisk A/S (T.C., A.F.A., and S.V.), Takara Bio (Y.Z.), and D.B.H. at Eli Lilly and Company, where she is also a minor share holder. Novo Nordisk A/S is developing the STEM-PD product for commercial use., (Copyright © 2023 The Authors. Published by Elsevier Inc. All rights reserved.)

Background: The use of human embryonic stem cells (ES cells) for the development of medical therapies is surrounded with moral concerns. The aim of this study was to assess the public's attitudes toward the use of ES cells for treatment of Parkinson's disease (PD) and other diseases, what factors are most important to consider when using ES cells for drug development, and if there is an association between religious beliefs and attitudes toward using ES cells for medical treatment., Methods: A randomly selected sample of the Swedish public, aged 18-87-years-old, completed an online survey (n = 467). The survey assessed socio-demographics, religious views, perceived moral status of the embryo, and attitudes toward using ES cells for medical treatment of PD and other diseases. Adjusted odds ratios (ORs) and 95% confidence intervals (CI) for positive vs. negative attitude toward using ES cells for drug development were computed using logistic regression., Results: The respondents were positive about using ES for treatment; specifically, 70% totally agreed that it is acceptable to use ES cells for treatment of PD, while 40% totally agreed that it is acceptable to use ES cells for treatment but induced pluripotent cells is just as efficient. Religion being of little importance in one's life was associated with a positive attitude toward using ES cells for treatment of PD (adjusted OR 6.39, 95% CI 2.78-14.71). The importance of being able "to access new, effective treatments against diseases that do not have any treatment available" was ranked as the most important factor to consider when using ES cells for drug development., Conclusion: Most respondents are positive about using ES cells for drug development, and making effective treatments accessible to those who do not have any. However, these attitudes are influenced by the specific disorder that the drug development is intended for, as well as the religious views and perceived moral status of the early embryo., (© 2022. The Author(s).)

Blubber is a highly specialized and dynamic tissue unique to marine mammals and presents a reflection of the individuals' nutrition, environment, and life history traits. Few studies have investigated the histomorphology of cetacean blubber in subtropical environments. The aim of this study was to investigate the blubber histomorphology of three different dolphin species off the subtropical KwaZulu-Natal coast, South Africa, using adipocyte cell size, number, and density. Blubber tissue samples from the saddle area of 43 incidentally bycaught animals (four Sousa plumbea, 36 Tursiops aduncus, and three Delphinus delphis) were used to compare cell parameters between blubber layers. Samples were divided into the upper third (corresponding to the superficial layer closest to the epidermis), middle third, and lower third (corresponding to the deep layer). For T. aduncus, factors potentially affecting blubber histomorphology, such as sex, age class, and season, were also assessed. Our results showed that no stratification was present in S. plumbea, which could be ascribed to the species' warmer inshore habitat, large body size, and apparent lower mobility. For T. aduncus and D. capensis, however, blubber stratification was determined, characterized by a gradual transition of cell size, number, and density between layers rather than clearly defined layers. Significant differences in adipocyte cell number and density were found for different sexes and age classes of T. aduncus. However, there were no significant differences between seasons, which was attributed to the small temperature differences between seasons. This study represents the first investigation of odontocete blubber histomorphology in subtropical waters. It is recommended that future studies investigate blubber lipid content, while also taking into consideration the reproductive status of the females and the temperature range of their study area. It is hoped that our results, in conjunction with histopathology and other health indicators, could assist in assessing health and body condition., (© 2022 Wiley Periodicals LLC.)

Background: Human embryonic stem cells (hESC) as a source for the development of advanced therapy medicinal products are considered for treatment of Parkinson's disease (PD). Research has shown promising results and opened an avenue of great importance for patients who currently lack a disease modifying therapy. The use of hESC has given rise to moral concerns and been the focus of often heated debates on the moral status of human embryos. Approval for marketing is still pending., Objective: To Investigate the perspectives and concerns of patients with PD, patients being the directly concerned stakeholders in the ethical discussion., Methods: Qualitative semi-structured interviews related to this new therapy in seventeen patients from two Swedish cities., Results: The participants expressed various interests related to the use of human embryos for development of medicinal therapies; however, overall, they were positive towards the use of hESC for treatment of PD. It was deemed important that the donating woman or couple made the choice to donate embryos voluntarily. Furthermore, there were concerns that the industry does not always prioritise the patient over profit; thus, transparency was seen as important., (© 2022. The Author(s).)