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“How does the growth of a virus depend on the linear arrangement of genes in its genome? Answering this question may enhance our basic understanding of virus evolution and advance applications of viruses as live attenuated vaccines, gene-therapy vectors, or anti-tumor

therapeutics. We used a mathematical model for vesicular stomatitis virus MK-2206 nmr (VSV), a prototype RNA virus that encodes five genes (N-P-M-G-L), to simulate the intracellular growth of all 120 possible gene-order variants. Simulated yields of virus infection varied by 6,000-fold and were found to be most sensitive to gene-order permutations that increased levels of the L gene transcript or reduced levels of the N gene transcript, the lowest and highest expressed genes of the wild-type virus, respectively. Effects of gene order on virus growth also depended upon the host-cell environment, reflecting different resources for protein synthesis and different cell susceptibilities to infection. Moreover, by computationally deleting intergenic attenuations, which define a key mechanism of transcriptional regulation in VSV, the variation in growth associated with the 120 gene-order variants was drastically narrowed from 6,000-to 20-fold, and many variants produced higher progeny yields than wild-type. These results suggest that regulation by intergenic attenuation preceded

or co-evolved with the fixation of the wild type gene order in the evolution of VSV. In summary, our models have begun to reveal how gene functions, gene DMXAA inhibitor regulation, and genomic organization of viruses interact with their host environments to define processes of viral growth and evolution.”
“The preparation and physicochemical

characteristics of sweetpotato flour with increased slowly digestible starch (SDS) fraction were investigated under various heat-moisture treatment (HMT) conditions. The optimum conditions for preparing slowly digestible sweetpotato flour established using response surface methodology were moisture content of 22%, temperature of 103A degrees C, and treatment time of 5.8 SNX-5422 order h. The highest SDS content in heat-moisture treated sweetpotato flour was 57.6%. The relative crystallinity of heat-moisture treated sweetpotato flour decreased, but the X-ray diffraction pattern maintained the A-type. The DSC of the heatmoisture treated flour showed a decreased gelatinization temperature range and gelatinization enthalpy compared with native one. The viscosity profiles and values changed significantly with HMT, resulting in a higher pasting temperature, decrease of the viscosity values, and no breakdown. It indicates that heat-moisture treated sweetpotato flour is more stable at high temperatures and shear rates than native one.”
“The serotoninergic system has been implicated in the etiology of schizophrenia and other behavioral disorders.

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