Powdery mildew on (grass pea) is commonly caused by , the causal agent of pea powdery mildew. could also pose an additional threat to grass pea, as it does to pea (). In order to understand the potential threat and the availability of resistance sources, the response to both pathogens was analyzed on a worldwide germplasm collection of 189 grass pea accessions.
View Article and Find Full Text PDFJ Neurochem
March 2023
Due to its ability to improve the most frequent clinical sequelae left by ischemia, repetitive transcranial magnetic stimulation has been considered a promising therapeutic strategy for stroke. Those improvements are associated with changes in neurons and their synaptic liaisons. However, the hypothesis that this technique modulates astrocytes, potentiating their neuroprotective capabilities, was also raised.
View Article and Find Full Text PDFBackground/objectives: Sulfites are additives commonly used in food and wine industries that are associated to adverse clinical effects such as headaches. The objective of this study is to investigate the possible association between sulfite concentration in wine and the occurrence of headaches in young adults.
Subjects/methods: Eighty volunteers, aged between 18 and 25 years, were evaluated.
Polycythemia vera (PV) is a myeloproliferative neoplasm characterized by overproduction of red blood cells. We have performed a comprehensive characterization of blood immune cells for expression of naïve and memory receptors as well as βm-associated and βm-free MHC class I heavy chains, also known as closed and open conformers, respectively, in PV patients and age-matched controls (CTR). We show that the peripheral CD3CD8 T cell pool in PV patients is clearly divided into two discrete populations, a more granular CD3CD8 T cell population enriched in effector-memory CD45RA T cells (CD8 TEMRA) when compared to CTR (P < 0.
View Article and Find Full Text PDFThe present study was aimed at studying the physico-chemical and functional properties of 31 Portuguese common bean varieties. In addition, the whole bean flours (WBF) and starch isolates (SI) of three representative bean varieties and their rice: bean blends (70:30; 50:50) were assessed for amylose content, thermal and pasting properties in view of supplementation in rice based processed foods. Bean varieties showed significant differences in protein content (20.
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