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Changes in urinary concentrations of contemporary and emerging chemicals in commerce during the COVID-19 pandemic: Insights from the Environmental influences on Child Health Outcomes (ECHO) program.
PLoS One
January 2025
Department of Environmental Health Sciences, Columbia University, New York, NY, United States of America.
Previous research indicates that the COVID-19 pandemic catalyzed alterations in behaviors that may impact exposures to environmental endocrine-disrupting chemicals. This includes changes in the use of chemicals found in consumer products, food packaging, and exposure to air pollutants. Within the Environmental influences on Child Health Outcomes (ECHO) program, a national consortium initiated to understand the effects of environmental exposures on child health and development, our objective was to assess whether urinary concentrations of a wide range of potential endocrine-disrupting chemicals varied before and during the pandemic.
View Article and Find Full Text PDFVistla: identifying influence paths with information theory.
Bioinformatics
January 2025
Interdisciplinary Centre for Mathematical and Computational Modelling, University of Warsaw, Warsaw, 02-106, Poland.
Motivation: It is a challenging task to decipher the mechanisms of a complex system from observational data; especially in biology, where systems are sophisticated, measurements coarse and multi-modality is a common trait. The typical approaches of inferring a network of relationships between system's components struggle with the quality and feasibility of estimation, as well as with the interpretability of the results they yield.Said issues can be avoided, however, when dealing with a simpler problem of tracking only the influence paths, defined as circuits relying the information of an experimental perturbation as it spreads through the system.
View Article and Find Full Text PDFPolycaprolactone for Hard Tissue Regeneration: Scaffold Design and In Vivo Implications.
Bioengineering (Basel)
January 2025
Tissue Bioengineering Laboratory, Division of Graduate Studies and Research, Faculty of Dentistry, National Autonomous University of Mexico, Circuito Exterior s/n, University City, Coyoacán, Mexico City 04510, Mexico.
In the last thirty years, tissue engineering (TI) has emerged as an alternative method to regenerate tissues and organs and restore their function by implanting specific lineage cells, growth factors, or biomolecules functionalizing a matrix scaffold. Recently, several pathologies have led to bone loss or damage, such as malformations, bone resorption associated with benign or malignant tumors, periodontal disease, traumas, and others in which a discontinuity in tissue integrity is observed. Bone tissue is characterized by different stiffness, mechanical traction, and compression resistance as a function of the different compartments, which can influence susceptibility to injury or destruction.
View Article and Find Full Text PDFThe therapeutic potential of vitamins A, C, and D in pancreatic cancer.
Heliyon
January 2025
Department of Nutritional Biochemistry, University of Hohenheim, 70599, Stuttgart, Germany.
The pancreatic ductal adenocarcinoma (PDAC) is among the deadliest tumor diseases worldwide. While treatment options have generally become more diverse, little progress has been made in the treatment of PDAC and the median survival time for patients with locally advanced PDAC is between 8.7 and 13.
View Article and Find Full Text PDFTowards microbial consortia in fermented foods for metabolic engineering and synthetic biology.
Food Res Int
February 2025
School of Life Science, Shanxi University, Taiyuan 030006, People's Republic of China; The Key Laboratory of Molecular Microbiology and Technology, Ministry of Education, College of Life Sciences, Nankai University, Tianjin 300071, People's Republic of China. Electronic address:
The fermented foods microbiota, whose community structures evolve through a succession of different microbial groups, play a central role in fermented food production. The texture and flavor, functions, shelf-life and safety, are largely determined by the interactions among bacteria and yeast within these communities. Although much indispensable work has described the microbial composition and succession in various fermentation foods, yet the specific microbial interactions involved are not well understood.
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