Publications by authors named "D K Oladepo"

A total of 2,570 apparently healthy human immunodeficiency virus-negative adults from the six geopolitical zones in the country were enrolled in our study in 2006. The samples were assayed using the Cyflow technique. Data were analyzed using the Statistical Package for Social Scientists (SPSS).

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Glycoprotein G of HSV-2 (gG2) and a peptide, corresponding to a previously recognised immunodominant epitope spanning residues 561-578 of the protein, were compared directly for type-specific serodiagnosis of HSV-2. The protein was affinity purified and obtained in a commercially available EIA kit while the peptide, previously designated as peptide 55, was made as a multiple antigenic peptide. A panel of 100 characterised serum samples (60 HSV-2 positive, 20 HSV-1 positive and 20 HSV negative) was screened using the two antigens.

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Evaluation was made of three enzyme-linked immunosorbent assay (ELISA) formats; varicella-zoster virus (VZV) indirect ELISA; VZV IgM capture using biotin and VZV IgM capture using peroxidase, for the detection of VZV-specific IgM antibodies in human sera. It was observed that there was no significant difference in sensitivity of detection using the three formats but there were important practical differences in the number of steps and hence time for assay completion between the three assay formats. All assays showed some cross-reactivity with sera containing anti-HSV1 antibodies.

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Structured observations of events during food preparation, feeding and defeacation management were conducted in four rural Nigerian communities as part of a longitudinal study aimed at identifying environmental and behavioural risk factors for diarrhoea. A discriminant analysis model was developed for distinguishing between children who had no diarrhoea and those who had diarrhoea during the study period. The behavioural practises associated with occurrence of diarrhoea included disposal of faeces around the house; careless handling of cleaning material; use of feeding bottles; purchase of cooked food from food vendors; and the presence of domestic animals in food preparation places.

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