Materials and Methods A total of 46 subjects received doses of 30-3000 mu g i.v. of roledumab or placebo using a double-blind escalating single-dose design; 12 of these subjects also received 300 mu g i.m. of roledumab. Subjects were AZD7762 molecular weight followed for 6 months after administration. Serum roledumab concentrations were determined using flow cytometry. Results Fourteen treatment-emergent adverse events related to treatment were reported in nine subjects, with no apparent difference in their frequency or nature after placebo or roledumab administration. No anti-roledumab
antibodies were detected. AUClast increased from 4.4 ng/ml.day at 30 mu g i.v. to 2257 ng/ml.day at 3000 g i.v. The t(1/2) ranged from 18 to 22 days, and the absolute bioavailability after i.m. administration was between 73% and 80%. Conclusion Roledumab is safe and well tolerated in healthy RhD-negative volunteers and shows a pharmacokinetic profile similar to that of polyclonal anti-RhD immunoglobulin.”
“BACKGROUND: Procaspase activation Mandarins suffer from accumulation of off-flavours after harvest. In this study the sensory quality and aroma profile composition of homogenised segments
of untreated (control) and wax-coated ‘Mor’ mandarins after 7 days at 20 C or 3 or 6 weeks of cold storage at 5 C were examined.\n\nRESULTS: Fruit taste score decreased during storage and following wax coating, and this was attributed to decreases in sourness and QNZ mandarin flavour and accumulation of off-flavours. Aroma profiling identified 31 volatiles that decreased by at least 50% during storage and after waxing and thus may
be involved in the observed flavour loss. In contrast, 13 volatiles, mostly belonging to ethanol fermentation and fatty acid and amino acid catabolism pathways, significantly increased at least twofold and probably contributed to off-flavour enhancement.\n\nCONCLUSION: The results showed that after harvest there was a progressive decrease in sensory quality of ‘Mor’ mandarins. It is proposed that observed decreases in contents of sesqui- and monoterpenes and short-chain oxygenated fatty acids may contribute to the decrease in mandarin flavour, whereas increases in the contents of ethanol fermentation metabolites and derivates of fatty acid and amino acid catabolism are most likely involved in causing the enhanced sensation of off-flavours. (C) 2010 Society of Chemical Industry”
“The present study was the first time to investigate the effects of celastrol, derived from Trypterygium wilfordii Hook F. (“Thunder of God Vine”), a traditional Chinese medicine plant, on the metabolism of model probe substrates of CYP isoforms, CYP1A2, CYP2C11, CYP2D6, CYP2E1 and CYP3A2, which are important in the metabolism of a variety of xenobiotics.