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CaML: Chemistry-informed machine learning explains mutual changes between protein conformations and calcium ions in calcium-binding proteins using structural and topological features.
Protein Sci
February 2025
Department of Physics, University of Washington, Seattle, Washington, USA.
Proteins' flexibility is a feature in communicating changes in cell signaling instigated by binding with secondary messengers, such as calcium ions, associated with the coordination of muscle contraction, neurotransmitter release, and gene expression. When binding with the disordered parts of a protein, calcium ions must balance their charge states with the shape of calcium-binding proteins and their versatile pool of partners depending on the circumstances they transmit. Accurately determining the ionic charges of those ions is essential for understanding their role in such processes.
View Article and Find Full Text PDFThe quality of orientation for newly hired nurses in acute care settings in a university hospital: A cross-sectional study.
Appl Nurs Res
February 2025
University of Helsinki and Helsinki University Hospital, Nursing Research Center, Tukholmankatu 8F, P.O. Box 442, FIN-00029 HUS, Finland; Lovisenberg Diaconal University College, Oslo, Norway. Electronic address:
Aims: This study aims to describe how newly hired nurses assess the quality of the orientation in acute care settings in a university hospital.
Background: Orientation for newly hired nurses in acute care settings, where special competence, ability to collaborate with different professional groups, and wide technical and technological skills are required, is crucial to ensure patient safety and high-quality standards in nursing care.
Methods: A cross-sectional study design was applied.
Infection prevention and control in the built environment (IPCITBE) -a proposal for new field of action and a working group.
J Hosp Infect
January 2025
Institute of Patient care, Radboud University Medical Center, Nijmegen, The Netherlands.
Neurodevelopmental Follow-Up in Children with Intrauterine and Perinatal Exposure to Chikungunya Virus.
J Pediatr
January 2025
Department of Acute Febrile Illnesses, Evandro Chagas National Institute of Infectious Diseases, Oswaldo Cruz Foundation, Rio de Janeiro, Brazil.
Objective: To investigate the effects of intrauterine and perinatal exposure to chikungunya virus (CHIKV) on neurodevelopment in infants and toddlers.
Study Design: We conducted a cohort study comparing children with intrauterine or perinatal exposure to maternal CHIKV infection with unexposed controls in Rio de Janeiro, Brazil. Neurodevelopment was assessed with General Movement Assessments (GMA) in the first six months of life, and the Bayley-III Scales of Infant and Toddler Development and Modified Checklist for Autism in Toddlers (M-CHAT) for older children.
Cost-effective production of meaty aroma from porcine cells for hybrid cultivated meat.
Food Chem
January 2025
Department of Physiology, The Institute for Digital Medicine (WisDM), Yong Loo Lin School of Medicine, National University of Singapore, 2 Medical Drive, Singapore 117593, Singapore; Integrative Sciences and Engineering Programme (ISEP), National University of Singapore, Singapore 119077, Singapore; Institute of Bioengineering and Bioimaging (IBB), Agency for Science, Technology and Research (A*STAR), Singapore; Mechanobiology Institute, National University of Singapore, 5A Engineering Drive 1, Singapore 117411, Singapore; CAMP, Singapore-MIT Alliance for Research and Technology, 1 CREATE Way, Singapore 138602, Singapore. Electronic address:
Cultivated meats are typically hybrids of animal cells and plant proteins, but their high production costs limit their scalability. This study explores a cost-effective alternative by hypothesizing that controlling the Maillard and lipid thermal degradation reactions in pure cells can create a meaty aroma that could be extracted from minimal cell quantities. Using spontaneously immortalized porcine myoblasts and fibroblasts adapted to suspension culture with a 1 % serum concentration, we developed a method to isolate flavor precursors via freeze-thawing.
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