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Total hip arthroplasty for crowe type IV developmental dysplasia of the hip using a dual mobility acetabular cup
ALM adjusted by BMI or weight predicts adverse health outcomes in middle-aged and elderly patients with type 2 diabetes
RSM and AI based machine learning for quality by design development of rivaroxaban push-pull osmotic tablets and its PBPK modeling
The research on landslide detection in remote sensing images based on improved DeepLabv3+ method
Multi-grained pooling network for age estimation in degraded low-resolution images
Effectiveness and safety of stellate ganglion block with trioxygen autologous blood retransfusion therapy for facial postherpetic neuralgia in elderly patients
Hemotropic mycoplasmas (hemoplasmas) in indigenous populations and their dogs living in reservation areas, Brazil
The ‘very moment’ when UDG recognizes a flipped-out uracil base in dsDNA
Abstract Uracil-DNA glycosylase (UDG) is the first enzyme in the base-excision repair (BER) pathway, acting on uracil bases in DNA. How UDG finds its targets has not been conclusively resolved yet. Based on available structural and other experimental evidence, two possible pathways are under discussion. In one, the action of UDG on the DNA bases is believed to follow a ‘pinch-push-pull’ model, in which UDG generates the base-flip in an active manner. A second scenario is based on the exploitation of bases flipping out thermally from the DNA. Recent molecular dynamics (MD) studies of DNA in trinucleosome arrays have shown that base-flipping can be readily induced by the action of mechanical forces on DNA alone. This alternative mechanism could possibly enhance the probability for the second scenario of UDG-uracil interaction via the formation of a recognition complex of UDG with flipped-out base. In this work, we describe DNA structures with flipped-out uracil bases generated by MD simulations which we then subject to docking simulations with the UDG enzyme. Our results for the UDG-uracil recognition complex support the view that base-flipping induced by DNA mechanics can be a relevant mechanism of uracil base recognition by the UDG glycosylase in chromatin.
Research and analysis of pilot control effect of ship pilots based on human reliability
Provision of human ocular tissue for biomedical research: trends, limitations, and potential solutions from an eye bank
Estimation of elbow flexion torque from anthropometric and NMES MMG variables using random forest regression
Alcohol use and optimal chronic diseases’ treatment outcomes among adults aged 40 years and above in rural South Africa
Longitudinal study of central sensitization and chronic low back pain in a Japanese cohort during the COVID-19 pandemic
Effect of waste water bottle and treated sisal fibers on the durability and mechanical properties of concrete
Personalizing product sets to individual health priorities increases the healthfulness of hypothetical food choices in US adults
Abstract Recently, the potential for dietary personalization based on genetic/phenotypic characteristics to improve health has been studied. While promising, inputs into this biology-focused personalization process are intensive and may not align with an individual’s own health priorities, which drive health behaviors. Here, we examine how personalizing food suggestions based on individuals’ health priorities affects the healthiness of their food choices. We conducted a pre-registered experiment examining hypothetical food choices from three food categories in six conditions: (1) control, (2) health priority prime, (3) healthy product subset, (4) health priority prime + healthy product subset, (5) health priority prime + priority subset, and (6) health priority-based personalized product suggestions. Participants in conditions 2, 4, 5, and 6 first encountered a question asking them to select their top health priority from a list of options. In conditions 5, the subset of healthy items was described as foods beneficial for the selected health priority, while in condition 6, participants immediately saw the set of foods beneficial for the selected health priority, but had the option to see all foods instead. After making food choices, participants completed a survey with questions about the choice process, health priorities, and demographic variables. We used logistic regression to analyze the impact of condition on healthiness of food choices, and ordered logistic regression to examine the impact of condition on satisfaction with choices made. The experiment and survey were completed by 4171 adults (≥ 19 years) in the US, with the sample closely matching US distribution of age, sex, education, and income characteristics. There were no significant differences in the distribution of demographic characteristics among conditions. All intervention conditions significantly increased the likelihood that an individual chose a healthy food. However, interventions that combined priming with healthy subsets were significantly more effective than single interventions. Conditions that connected the healthy subsets to individuals’ health priorities were particularly effective. The adjusted odds ratio (aOR) of selecting a healthy food was 4.77 (95% CI 4.12, 5.52) relative to the control condition when participants could view a subset described as helpful for their health priority. When people immediately viewed the personalized product set, the aOR increased to 11.67 (95% CI 0.1, 13,5). Likewise, analysis of nutrient content from food choices revealed that personalization decreased saturated fat, added sugar, and sodium and increased dietary fiber, potassium, iron, and calcium. However, product choice satisfaction was significantly lower in the personalized product set, which appears to be partially due to a tendency in this condition to forego choosing a product rather than selecting an unhealthy product. Personalization of product options based on individual health priorities should be tested in real-choice environments.