Discovery of GPR183 Agonists Based on an Antagonist Scaffold

The G protein-coupled receptor GPR183/EBI2, which is activated by oxysterols, is a therapeutic target for inflammatory and metabolic diseases where both antagonists and agonists are of potential interest. Using the piperazine diamide core of the known GPR183 antagonist (E)-3-(4-bromophenyl)-1-(4-(4-methoxybenzoyl)piperazin-1-yl)prop-2-en-1-one (NIBR189) as starting point, we identified and sourced 79 structurally related compounds that were commercially available. In vitro screening of this compound collection using a Ca²⁺ mobilization assay resulted in the identification of 10 compounds with agonist properties. To enable establishment of initial structure-activity relationship trends, these were supplemented with five in-house compounds, two of which were also shown to be GPR183 agonists. Taken together, our findings suggest that the agonist activity of this compound series is dictated by the substitution pattern of one of the two distal phenyl rings, which functions as a molecular efficacy-switch.     

Effects of breed and age at slaughter on degradation of muscle lipids during processing of dry‐cured hams

Hams from Landrace, Duroc and Hampshire pigs slaughtered at ages 6, 7.5 and 9 months were processed to generate Norwegian Parma‐style hams. Lipid contents and the compositions of fatty acid classes (ΣSFA, ΣMUFA, ΣPUFA) within neutral lipids, phospholipids and free fatty acids were determined. Small differences in lipid degradation and composition of the classes were revealed. However, significant sensory differences related to lipids were observed. Breed was more important than age. Dry‐cured Hampshire hams gave a more intense mature odour that may be associated with higher overall lipid degradation. Unexpectedly, these hams also demonstrated high juiciness and tenderness, which could be related to the melting characteristics of the fat. Dry‐cured Duroc hams showed a higher susceptibility towards rancidity, presumably associated with preferential oxidation of n‐6 fatty acids relative to C18:1 n‐9. Dry‐cured Landrace hams showed the lowest juiciness and tenderness, likely due to their lower fat content (marbling).     

Analysis of Combined Systems of Two Endoreversible Engines

A single endoreversible engine can operate as a cooler, a true heat engine, a heat pump, or a refrigerator. We investigate how many different modes of operation a combined system of two endoreversible engines may display. Special attention is paid to the independent combined system which neither consumes nor supplies power.     

Nitric oxide in respiratory diseases

Recent reports have described a pathogenic role of nitric oxide in several respiratory disease. It is specially useful in the adult respiratory distress syndrome, where it acts as a selective vasodilator and improves gas exchange, decreasing pulmonary shunting. Although it has a proven bronchodilator effect, its therapeutic role in diseases such as asthma and chronic limitation of airway flow is not well defined. This article review the metabolism, mechanisms of action, potential uses and adverse effects of nitric oxide in respiratory disease.     

Solubility of some transition metal oxides in cryolite-alumina melts: Part II. Solubility of TiO2

The solubility of TiO₂ in cryolite-alumina melts at 1020 °C was measured; it decreased with increasing alumina concentration up to ∼3.5 wt pct total oxide and then increased at higher alumina concentrations. The solubility was found to be 3.1 wt pct Ti in cryolite, and 2.7 wt pct Ti in an alumina-saturated melt. Modeling indicated that the most probable titanium species are TiOF₂ and Na₂TiO₃, which coexist in the solution; the former dominates at low alumina concentrations and the latter at high alumina concentrations. Additional unknown amounts of fluoride may also be associated with these species. Determination of the solubility of TiO₂ in alumina-saturated melts as a function of temperature showed that the solubility increased from 1.9 wt pct Ti at 975 °C to 2.8 wt pct Ti at 1035 °C, the apparent partial molar enthalpy of dissolution of TiO₂ being 88±4 kJ mol⁻¹.     

The Swedish approach to research and development in fire protection

Current Research Activities

The Swedish approach to research and development in fire protection     

Fringe-orientation maps and fringe skeleton extraction by the two-dimensional derivative-sign binary-fringe method

The fringe-orientation information of an interferometric fringe pattern is provided in the form of a fringe-orientation map by spin filtering. The fringe-orientation information is an important feature of fringe patterns and is helpful in many fringe-pattern processing algorithms. With the help of a fringe-orientation map the two-dimensional derivative-sign binary-fringe method is developed to extract fringe skeletons from a fringe pattern with an arbitrary fringe distribution. This fringe skeleton extraction method does not require thresholds and a thinning process. It is relatively robust and highly accurate.     

Liquidus temperatures for primary crystallization of cryolite in molten salt systems of interest for aluminum electrolysis

Temperatures for primary crystallization of Na₃AlF₆ in multicomponent electrolyte systems of interest for the aluminum electrolysis process were determined by thermal analysis. The results are presented as binary and quasibinary diagrams and discussed in view of the literature data. An empirical equation describing liquidus temperatures for primary crystallization of Na₃AlF₆ was derived: $$\begin{gathered} t/(^\circ C) = 1011 + 0.50[AlF_3 ] - 0.13[AIF_3 ] - \frac{{3.45[CaF_2 ]}}{{1 + 0.0173[CaF_2 ]}} \hfill \\ + 0.124[CaF_2 ] \cdot [AlF_3 ] - 0.00542([CaF_2 ] \cdot [AlF_3 ])^{1.5} \hfill \\ - \frac{{7.93[Al_2 O_3 ]}}{{1 + 0.0936[Al_2 O_3 ] - 0.0017[Al_2 O_3 ]^2 - 0.0023[AlF_3 ] \cdot [Al_2 O_3 ]}} \hfill \\ - \frac{{8.90[LiF]}}{{1 + 0.0047[LiF] + 0.0010[AlF3]^2 }} - 3.95[MgF_2 ] - 3.95 \hfill \\ \end{gathered} $$ wheret is the temperature in degree Celsius and the square brackets denote the weight percent of components in the system Na₃AlF₆-AlF₃-CaF₂-Al₂O₃-LiF-MgF₂-KF. The composition limitations are [AlF₃] ≈ [CaF₂] ≈ [LiF] < 20 wt pct, [MgF₂] ≈ [KF] < 5 wt pct, and [A1₂O₃] up to saturation.     

Orchestration of network instruments: a way to de-emphasize the partition between incremental change and innovation?

Incremental change and innovation are often regarded as two separate concepts, with some interconnections. Based on two practical cases that emphasize respectively incremental change and innovation, the article discusses whether a division between these concepts can be maintained. Action research is seen as having a central role, offering an integral working method in industrial networks.

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Salmonella in eggs: From shopping to consumption—A review providing an evidence-based analysis of risk factors

Nontyphoidal salmonellae are among the most prevalent foodborne pathogens causing gastrointestinal infections worldwide. A high number of cases and outbreaks of salmonellosis are associated with the consumption of eggs and egg products, and several of these occur at the household level. The aim of the current study is to critically evaluate the current status of knowledge on Salmonella in eggs from a consumer's perspective, analyzing the hazard occurrence and the good practices that should be applied to reduce salmonellosis risk. Following a HACCP (Hazard Analysis and Critical Control Point) based approach, some steps along the food journey were identified as Critical Consumer Handling (CCH)—steps in which consumers, through their behavior or choice, can significantly reduce the level of Salmonella in eggs and egg products. From shopping/collecting to consumption, each of these steps is discussed in this review to provide an evidence-based overview of risk factors of human salmonellosis related to egg consumption. The main message to consumers is to choose Salmonella-free eggs (those that some official entity or producer guarantees that does not contain Salmonella), when available, especially for dishes that are not fully heat treated. Second, as guaranteed Salmonella-free eggs are only available in a few countries, refrigerated storage from the point of collection and proper cooking will significantly reduce the risk of salmonellosis. This will require a revision of the actual recommendations/regulations, as not all ensure that eggs are maintained at temperatures that prevent growth of Salmonella from collection until the time of purchasing.