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In the first part of this text, we define performance-conference as an art form. The concept of performance-conference was examined by Tanya Bruguera. This concept implies that craft can constitute a political attitude. In the introduction, we show that traditional manual labor (through the symbolism of bread, harvest and sourdough) is used and appropriated by right-wing populist discourse in Slovakia. In the second part of this text, we weave a link between Husserlian phenomenology and Sara Ahmed's queer phenomenology to propose a phenomenological analysis of sourdough. The sourdough is interpreted here as a queer bacterial community that reproduces itself. Finally, we arrive at Myra J. Hird's concept of hyper-sex, which describes the reproduction of bacteria. The conclusion shows that the reproduction of bacteria (of sourdough) deconstructs the right-wing discourse of traditional heteronormative reproduction. We choose to describe sourdough as queer in order to protest against the compulsory castration of trans people and other forms of oppression of the queer community in Slovakia and the Czech Republic. In this sense, manual labor (the performance, the cook) here constitutes a foundation for political action -- in reference to the craftivism movement (Betsy Greer, Kundy Crew). [ABSTRACT FROM AUTHOR]

In this paper, I explore Derrida’s concept of exteriorization in relation to texts generated by machine learning. I first discuss Heidegger’s view of machine creation and then present Derrida’s criticism of Heidegger. I explain the concept of iterability, which is the central notion on which Derrida’s criticism is based. The thesis defended in the paper is that Derrida’s account of iterability provides a helpful framework for understanding the phenomenon of machine learning–generated literature. His account of textuality highlights the incalculability and mechanical elements characteristic of all texts, including machine-generated texts. By applying Derrida’s concept to the phenomenon of machine creation, we can deconstruct the distinction between human and non-human creation. As I propose in the conclusion to this paper, this provides a basis on which to consider potential positive uses of machine learning. [ABSTRACT FROM AUTHOR]

The article focuses on the exploration of French philosopher Jacques Derrida's views on literature, emphasizing its relation to deconstruction and its implications for literary theory. Topics discussed include Derrida's critique of traditional conceptions of literariness, the intersection of literature with politics and performativity, and the examination of literary genres and the role of the author in Derrida's thought.

The volume reduction of the gray matter structures in patients with Alzheimer's disease is often accompanied by an asymmetric increase in the number of white matter fibers located close to these structures. The present study aims to investigate the white matter structure changes in the motor basal ganglia in Alzheimer's disease patients compared to healthy controls using diffusion tensor imaging. The amounts of tracts, tract length, tract volume, quantitative anisotropy, and general fractional anisotropy were measured in ten patients with Alzheimer's disease and ten healthy controls. A significant decrease in the number of tracts and general fractional anisotropy was found in patients with Alzheimer's disease compared to controls in the right caudate nucleus, while an increase was found in the left and the right putamen. Further, a significant decrease in the structural volume of the left and the right putamen was observed. An increase in the white matter diffusion tensor imaging parameters in patients with Alzheimer's disease was observed only in the putamen bilaterally. The right caudate showed a decrease in both the diffusion tensor imaging parameters and the volume in Alzheimer's disease patients. The right pallidum showed an increase in the diffusion tensor imaging parameters but a decrease in volume in Alzheimer's disease patients. [ABSTRACT FROM AUTHOR]

The paper deals with the state of implementation and usage of Information and Communication Technologies (ICT) in the education of elementary school pupils in the Czech Republic. The aim of the research is to find out the opinions of teachers on the use of ICT in teaching and the extent to which these teachers use ICT technology in teaching, how, for what purpose and how, the use of ICT technologies is related to subjects and other relevant variables in the school context. The questionnaire survey was conducted among 103 primary school teachers in several primary schools. Respondents were selected on the basis of their willingness and voluntariness to participate anonymously in the research survey. The results of the research showed that the competencies of primary school teachers using ICT in teaching were relatively developed. We found that teachers use ICT not only in the teaching process, but also for communication with students, colleagues and parents. Our assumption was confirmed that ICT technologies were used significantly more in science than in humanities (except language subjects). According to teachers, the reaction of pupils to the use of ICT in teaching was positive. [ABSTRACT FROM AUTHOR]

The aim of this work was to evaluate the possibility of decolorization of effluents that contain structurally different azo and aminoantrachinone dyes. The decolorization was performed by an indirect electrochemical oxidation in a single-chamber laboratory electrolyzer under galvanostatic mode. Anodes used for the treatment were a planar boron-doped diamond and a platinum electrode. The changes in decolorization rate of model solutions were measured during indirect electrochemical oxidation in dependence on different initial pH in the presence of sodium sulfate, which is frequently used during the dyeing process. The decolorization process was compared with another abundant salt, specifically sodium chloride. The time intervals corresponding to chromaticity change of electrolyzed solution were measured and kinetic constants were assessed. Results showed that the decolorization rate is higher in the presence of NaCl than Na2SO4 and the structure of the dye has a direct impact on the velocity of the decolorization process. However, the degradation evaluated by the determination of total organic carbon parameter showed promising results also in the presence of sulfates on the boron-doped diamond anode dropping from 104 to 21 mg dm−3. Since this parameter decreased on Pt anode only to 98 mg dm−3, boron-doped diamond anode showed better performance in the presence of sulfates. [ABSTRACT FROM AUTHOR]

The oil content and fatty acid composition were determined in the seed of 19 poppy genotypes (both landraces and modern cultivars) grown in three-year field trials. The total oil content ranged from 34.56--44.76%. The oil content in white-seeded genotypes (40.73--44.76%) exceeded the oil content in blue-seeded genotypes (34.56-- 40.34%) and ocher-seeded genotypes (38.36--42.69%). Linoleic acid (71.41--74.02%), oleic acid (12.35--15.51%) and palmitic acid (8.95--10.29%) were the most abundant fatty acids in the evaluated seeds of poppy genotypes. A signifi- cant negative correlation (--0.7574**) was found between linoleic and oleic fatty acids. The sum of polyunsaturated (PUFA), monounsaturated (MUFA) and saturated (SFA) fatty acids ranged from 72.43--74.91%, 12.90--16.14% and 10.99--12.46% of the total fatty acids, respectively. Both the total oil content and the content of individual fatty acids were mainly affected by the crop year (weather conditions); however, the effect of genotype and year x genotype interaction was also significant. Due to the favourable composition of fatty acids, the evaluated poppy genotypes can be a good source of nutritionally valuable oil. [ABSTRACT FROM AUTHOR]

Three-year field trials were conducted to compare the effect of three tillage systems: strip-tillage (ST), strip-tillage after mouldboard ploughing (STmp) and conventional tillage (CT) on growth and yield of winter oilseed rape at the experimental station in Červený Újezd, Czech Republic. Compared to CT, the growth of roots and aboveground biomass was slower (significantly thinner root necks, shorter roots and leaves) under ST at the beginning of vegetation (BBCH 14-18). Plants under ST still had significantly thinner root necks, and a lower number of leaves than plants from CT before winter (BBCH 21) but the differences were no longer statistically significant in spring (BBCH 30). Despite a slower start, the ST variant with an average yield of 5.47 t/ha significantly exceeded the CT variant with the yield being 5.06 t/ha. Conversely, plants grown under STmp had significantly longer leaves than those under CT in BBCH 14-18 and with the highest values of all parameters, tended to faster growth of biomass, although the other differences were not statistically significant. No differences were observed between STmp and CT in BBCH 21 and 30. The STmp variant achieved the highest yield 5.53 t/ha, and significantly exceeded the CT variant. [ABSTRACT FROM AUTHOR]

High-quality simple sequence repeat (SSR) markers are invaluable tools for revealing genetic variability which could be utilized for many purposes, such as breeding new varieties or the identifying current ones, among other applications. Based on the analysis of 3.7 million EST sequences and 15 genomic sequences from bacterial artificial chromosome (BAC) libraries, 200 trinucleotide genic (EST)-SSR and three genomic (gSSR) markers were tested, where 17 of them fulfilled all criteria for quality markers. Moreover, the reproducibility of these new markers was verified by two genetics laboratories, with a mean error rate per allele and per locus equal to 0.17%. These markers were tested on 38 accessions of Papaver somniferum and nine accessions of another five species of the Papaver and Argemone genera. In total, 118 alleles were detected for all accessions (median = 7; three to ten alleles per locus) and 88 alleles (median = 5; three to nine alleles per locus) within P. somniferum alone. Multivariate methods and identity analysis revealed high resolution capabilities of the new markers, where all but three pair accessions (41 out of 47) had a unique profile and opium poppy was distinguished from other species. [ABSTRACT FROM AUTHOR]

This paper discusses a new method of coding and/or decoding data for wireless transmission, particularly for radio transmitted data, and examines the equipment needed for the actual implementation of the technique. The authors describe in detail the principle of the proposed approach, including possible benefits of its implementation in wireless sensor networks, and compare the given concept with the most widely used Manchester coding method. When implemented, the Time Quanta Bit coding method increases the communication range and shortens the necessary transmission time, which, in the case of battery-operated devices as a typical representative of the wireless sensor node, allows for longer operation time. The described technique can significantly improve the quality of wireless communication in small wireless sensor networks where the communication is based on infrequent small packet transfers; such target applications then include, for example, home and office automation wireless sensor networks, safety systems, street lighting, industrial manufacturing and management, and telemetry. [ABSTRACT FROM AUTHOR]

This study is oriented to the effect of the incorporation of grape skins and grape seeds (0, 5, 10, and 15% to weight of flour) obtained from a red grape on the rheological properties of wheat dough, and on qualitative parameters and sensory properties of the prepared cookies. With regarding to dough rheological parameters, addition of grape skins concluded in increased water absorption and reduced dough stability. The opposite effect to these parameters was observed after inclusion of grape seeds. Moreover, it was found that the addition of both types of grape skin and seed preparations resulted in reduced volume, thickness and decreased hardness of cookies. Also, it was recorded, that the addition 10% of grape seeds and 15% of grape skins significantly decreased fracturability of cookies. The results of sensory analysis showed that the cookies incorporated with grape skins and grape seeds up to a level of 5% resulted in products with good overall acceptability accounting for 87.44% and 91.44%, respectively. [ABSTRACT FROM AUTHOR]

The suitability of beetroot powder as a potential source of dietary fibre for baked rolls was investigated in this study. Beetroot powder was characterised by high total dietary fibre (65.71%) and showed good hydration properties. The influence of beetroot powder addition (substitution levels 2-10 mass%) on the farinographic properties of wheat dough, physical characteristics, and sensory attributes of baked rolls was also studied. It was found that increasing level of beetroot powder in dough increased water absorption, delayed dough development time, and prolonged dough stability, while mixing tolerance index decreased. Physical properties of baked rolls (volume and specific volume) were significantly reduced with the increasing level of beetroot powder in products. Increased beetroot powder addition also reduced lightness, while redness of products increased. Results also indicated that baked rolls containing 2 mass% of beetroot powder were the most acceptable for assessors, higher levels of powder adversely affected sensory attributes, and overall acceptance of products (unpleasant earth-like odour and taste). [ABSTRACT FROM AUTHOR]

Laforin catalyses glycogen dephosphorylation. Mutations in its gene result in Lafora disease, a fatal progressive myoclonus epilepsy, the hallmark being water‐insoluble, hyperphosphorylated carbohydrate inclusions called Lafora bodies. Human laforin consists of an N‐terminal carbohydrate‐binding module (CBM) from family CBM20 and a C‐terminal dual‐specificity phosphatase domain. Laforin is conserved in all vertebrates, some basal metazoans and a small group of protozoans. The present in silico study defines the evolutionary relationships among the CBM20s of laforin with an emphasis on newly identified laforin orthologues. The study reveals putative laforin orthologues in Trichinella, a parasitic nematode, and identifies two sequence inserts in the CBM20 of laforin from parasitic coccidia. Finally, we identify that the putative laforin orthologues from some protozoa and algae possess more than one CBM20. [ABSTRACT FROM AUTHOR]

The effects of wheat flour replacement at different levels (5, 7.5, 10, and 20%) by celery root and sugar beet pulp powder on rheological parameters and quality properties of enriched pasta were studied. Sensory evaluation was also investigated. Incorporation of fibre powders increased water absorption and prolonged dough stability and dough development time. Enriched pasta had higher moisture content than control pasta. Addition of fibre powders also modified the cooking quality of pasta (cooking loss and water absorption were increased and optimal cooking time was reduced). Moreover cooked pasta with the higher addition level of celery root powder was characterised by higher intensity of vegetable taste and had pleasant flavour and colour. Sensory evaluation showed that pasta with the addition of 7.5% celery root powder was the most acceptable for assessors. [ABSTRACT FROM AUTHOR]

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Is There Really Nothing Outside of the Text? The Inside and the Outside. The aim of this paper is to interpret the meaning of the following sentence Il n'y a pas de hors-texte and to rethink its possible interpretations. At the beginning I consider the interpretations claiming that by this sentence Derrida denied the possibility to refer to something outside of it. This interpretation is suggested by its English and Slovak translations. I propose here, as a result of my interpretation, a new translation of this sentence to Slovak. I consider some problems of Slovak translation in comparison to two English translations of this book by Gayatri Ch. Spivak and to the original text as well. [ABSTRACT FROM AUTHOR]

Powdered cellulose is often used in cereal processing industry. The effects of partial replacement (0.5%, 1%, 2% and 5%) of wheat flour by cellulose fiber with different fiber length (80, 120 and 220 µm) on rheological properties of wheat dough and qualitative parameters of baked rolls were studied. Sensory evaluation of baked products was also performed. Mixing and pasting properties of dough were determined by Mixolab. Generally, cellulose-enriched dough was characterized with higher water absorption, dough stability and parameters C2 and C3. Moreover, it was found that parameters C4 and C5 increased with increasing cellulose fiber length. From the results, it was also concluded that the physical parameters of baked rolls containing cellulose were reduced. It was also observed that the incorporation of cellulose fiber with shorter fiber length concluded in lower rolls volume compared to cellulose fiber with long fiber length. Texture analyses showed that the firmness of rolls containing cellulose at the substitution level 5% was significantly higher than those of the control, whereas the springiness of wheat rolls was not significantly affected. It was also recorded that the firmness and cohesiveness of baked rolls were higher after the addition of cellulose fiber with shorter fiber length. Sensory evaluation indicated that baked rolls with cellulose addition up to 1% were comparable with control rolls. Results also showed that higher levels of cellulose significantly decreased crust, taste, color and porosity of rolls. [ABSTRACT FROM AUTHOR]

Pasta is commonly consumed and low glycaemic cereal-based food with long shelf life, which is suitable food matrix for substitution with functional ingredients. Pumpkin powder can be considered as suitable component in pasta making. The effect of addition of pumpkin powder at different levels (5, 7.5, and 10%) on wheat dough rheology, cooking quality of pasta as well as on sensory properties was evaluated. Pumpkin powder included: 6.1% moisture, 8.2%, protein, 0.7% crude fat, 2.3% ash, 27.4% total dietary fiber which is included soluble (10.2%) and insoluble (17.2%) dietary fiber. Farinograph properties of pumpkin powder incorporated dough showed increase in water absorption and dough development time while dough stability and mixing tolerance indes were decreased. It was also observed that addition of pumpkin powder significantly altered cooking quality of pasta. Generally, pasta incorporated with pumpkin powder had shorter optimal cooking time. The shortest optimal time (5.9 min) was after addition of 10% of pumpkin powder compared with control pasta (7.0 min). From the results also concluded that addition of pumpkin powder significantly increased cooking loss. The highest cooking loss (6.6%) was after addition 10% pumpkin powder. Furthermore it could be stated that incorporation of pumpkin powder in pasta increased water absorption of pasta from 181.0% (control) to 211.2% (10% of pumpkin powder). From sensory evaluation resulted that pumpkin powder incorporated pasta were characterized by lower colour, flavor and grain taste. On the other hand vegetable taste and granular structure of pasta increased with higher addition level of pumpkin powder. Moreover, it was concluded that pasta with addition level 10% were the most acceptable for accesors. [ABSTRACT FROM AUTHOR]

Grape skin pomace is rich in proteins, ash, lipids, carbohydrates, vitamins, and compounds with important biological properties such as phenolic compounds. Because of its complex composition, grape skin pomace can be used for nutritional enrichment of various cereals products. The aim of study was to investigate the effects of grape skin pomace on the sensory properties of cookies. Results indicated that grape skin pomace can be incorporated in cookies as a partial replacement up to 15 % of composite flour without negatively affecting the sensory quality of cookies. [ABSTRACT FROM AUTHOR]

Pumpkin pomace obtained from cultivar ( Cucurbita moschata Duch) was analyzed for their chemical composition and functional properties. Pumpkin pomace powder contained more than 50 mass % of total dietary fibre and showed high hydration properties such as water holding capacity (5.70 g · g−1) and swelling capacity (10.26 cm3 · g−1). The effect of pumpkin pomace incorporation to wheat dough by replacement of wheat flour with pumpkin pomace (5 or 7.5 %) on physical properties (volume, volume index, width, thickness, spread ratio) and sensory parameters (appearance, hardness, taste, odor, overall acceptability) of cracker were evaluated. The results indicated that the addition of higher amount (7.5 % mass) of pumpkin pomace powder negatively affected the volume, volume index, spread ratio and reduced their overall acceptance. Pumpkin pomace is a good source of ash and dietary fibres and may be incorporated into baked goods as a functional ingredient. [ABSTRACT FROM AUTHOR]

Crackers are a potential material for the addition of cereal germs as a functional ingredient because they are a popular bakery item. The suitability of cereal germs for crackers production was investigated in this study. The effect of cereal germs incorporation to wheat dough (at level 5, 10 and 15%) on the physical properties (specific volume, volume index, width, thickness and spread ratio) and sensory parameters (appearance, firmness, taste, odor and overall acceptability) of cracker were evaluated. It was shown that wheat and corn germ addition to crackers resulted in decreased specific volume from 1.65 cm3.g-1 (control sample) to 1.52 cm3.g-1 (10% corn germs addition) and volume index 3.20 cm (control sample) to 2.57 cm (15% wheat germ), whereas spread ratio increased from 4.71 (fine wheat flour) to 5.06 (15% corn germ). No significant differences were found between the values obtained for width and thickness for crackers supplemented with 5% wheat germ to control sample. Addition of corn germ and wheat germ at level 15% caused decrease volume index of crackers about 13 and 20%. On the other hand enriched crackers of wheat germ and corn germ at level 15% was increment spread ratio by 5 and 7%. Regarding to sensory properties the overall appearance was affected significantly by addition of wheat and corn germ. Higher addition of wheat and corn germ in the crackers adversely affected firmness, taste and odor of final products. In generally, sensory properties of crackers were markedly affected with addition of cereal germs. The most significant differences were observed in appearance of crackers, when the 15% of wheat or corn germs were added (15 and 30% decreasing of this attribute in compare to control sample, respectively). The results of sensory analysis also showed that the crackers incorporated with wheat germs up to 10% level resulted in products with good acceptability. [ABSTRACT FROM AUTHOR]

Although bacterial assemblages are important components of soils in arid ecosystems, the knowledge about composition, life-strategies, and environmental drivers is still fragmentary, especially in remote high-elevation mountains. We compared the quality and quantity of heterotrophic bacterial assemblages between the rhizosphere of the dominant cushion-forming plant Thylacospermum ceaspitosum and its surrounding bulk soil in two mountain ranges (East Karakoram: 4850–5250 m and Little Tibet: 5350–5850 m), in communities from cold steppes to the subnival zone in Ladakh, arid Trans-Himalaya, northwest India. Bacterial communities were characterized by molecular fingerprinting in combination with culture-dependent methods. The effects of environmental factors (elevation, mountain range, and soil physico-chemical parameters) on the bacterial community composition and structure were tested by multivariate redundancy analysis and conditional inference trees. Actinobacteria dominate the cultivable part of community and represent a major bacterial lineage of cold desert soils. The most abundant genera were Streptomyces, Arthrobacter, and Paenibacillus, representing both r- and K-strategists. The soil texture is the most important factor for the community structure and the total bacteria counts. Less abundant and diverse assemblages are found in East Karakoram with coarser soils derived from leucogranite bedrock, while more diverse assemblages in Little Tibet are associated with finer soils derived from easily weathering gneisses. Cushion rhizosphere is in general less diverse than bulk soil, and contains more r-strategists. K-strategists are more associated with the extremes of the gradient, with drought at lowest elevations (4850–5000 m) and frost at the highest elevations (5750–5850 m). The present study illuminates the composition of soil bacterial assemblages in relation to the cushion plant T. ceaspitosum in a xeric environment and brings important information about heterotrophic bacteria in Himalayan soil. [ABSTRACT FROM AUTHOR]

Dietary fibres from cereals are much more used than dietary fibres from fruits; however, dietary fibres from fruits have better quality. In recent years, for economic and environmental reasons, there has been a growing pressure to recover and exploit food wastes. Grape fibre is used to fortify baked goods, because the fibre can lower blood sugar, cut cholesterol and may even prevent colon cancer. Grape pomace is a functional ingredient in bakery goods to increase total phenolic content and dietary fibre in nourishment. The aim of this study was to determine the chemical composition of commercial fibres, obtained from different Grape sources concerning their chemical properties such as moisture, ash, fat, protein, total dietary fibre. The chemical composition of Grape fibre is known to vary depending on the Grape cultivar, growth climates, and processing conditions. The obliged characteristics of the fibre product are: total dietary fibre content above 50%, moisture lower than 9%, low content of lipids, a low energy value and neutral flavour and taste. Grape pomace represents a rich source of various high-value products such as ethanol, tartrates and malates, citric acid, Grape seed oil, hydrocolloids and dietary fibre. Used commercial Grape fibres have as a main characteristic, the high content of total dietary fibre. Amount of total dietary fibre depends on the variety of Grapes. Total dietary fibre content (TDF) in our samples of Grape fibre varied from 56.8% to 83.6%. There were also determined low contents of moisture (below 9%). In the samples of Grape fibre were determined higher amount of protein (8.6 – 10.8%), mineral (1.3 – 3.8%) and fat (2.8 – 8.6%). This fact opens the possibility of using both initial by-products as ingredients in the food industry, due to the effects associated with the high total dietary fibre content. [ABSTRACT FROM AUTHOR]

In the present study, dietary fibre rich powders obtained from two apple cultivars ( Gala, Golden Delicious) were analysed for their chemical composition and functional properties. Apple powders contained more than 50 mass % of total dietary fibre and showed high values of hydration properties such as water holding (11.73-18.34 g g), water retention (11.31-11.68 g g) and swelling capacity (7.19-8.03 cm g). Incorporation of apple pomace powders (5 mass %, 10 mass %, and 15 mass %) to wheat dough resulted in a significant increase of water absorption (58.60-71.80 mass %), dough development time (from 3.43 min to 5.53 min) and dough stability (from 9.40 min to 10.90 min). The results also indicate that an addition of higher amounts (10 mass % and 15 mass %) of apple pomace powders negatively affects the volume, thickness, width, and spread ratio of biscuits and reduces their overall acceptance. Sensory analysis also showed that no significant differences between the control biscuits and biscuits containing 5 mass % of apple pomace powder from cultivar Gala were found. [ABSTRACT FROM AUTHOR]

Onion, leek and garlic as onion family are a great source of freely available health-promoting and chemoprotective compounds (polyphenols, flavonoids, fructooligosaccharides, thiosulfinates and other sulfur compounds, vitamins). Chemoprotective compounds belong between natural components. Onion, garlic and leek have high nutritional value. They are an important component of our human diet and we used them as a preventive factor for many diseases of civilization (cancer, coronary heart diseases, and atherosclerosis). In this work we watched and evaluated content of total polyphenols and antioxidant activity in onion, garlic and leek. Samples of plant material (onion, garlic and leek) we collected at the stage of full maturity in the area of Pružina. Pružina is area without negative influences and emission sources. Samples of fresh onion, garlic and leek were homogenized and were prepared an extract: 25 g cut onion, garlic and leek extracted by 50 ml 80% ethanol accourding sixteen hours. These extracts were used for analyses. The content of the total polyphenols was determined by using the Folin-Ciocalteu reagent (FCR). Antioxidant activity was measured by using a compound DPPH˙ (2.2-diphenyl-1-picrylhydrazyl). In the present experiment it was detected, that total polyphenols content in samples ranges from 210.67 mg/kg (leek) - 429.58 mg/kg (onion). Statistically significant highest value of total polyphenols was recorded in onion (389.64 to 429.58 mg/kg). Statistically significant the lowest content of total polyphenols was recorded in leek (210.67 - 254.80 mg/kg). Another indicator that has been evaluated and compared was the antioxidant activity of onion, garlic and leek. Statistically significant highest value of antioxidant activity was recorded in onion (20.22 - 25.76%). Statistically significant the lowest value of antioxidant activity was recorded in garlic (4.05 - 5.07%). Based on the measured values of AOA in onion, garlic and leek samples can be classified as follows: onion (20.22 - 25.76%) > leek (8.55 - 12.92%) > garlic (4.05 - 5.07%). [ABSTRACT FROM AUTHOR]

Dirofilariosis is considered to be the arthropod vector-borne disease with the fastest spread in Europe. Slovakia belongs to new endemic regions for canine and human infections. This paper reports the fourth human case, where diagnosis was confirmed using computed tomography (CT), histological and molecular examinations – for the first time in this endemic region. The epidemiological history of this case indicated the autochthonous origin, and infection manifested by intense swelling in the periocular region, where a subcutaneous nodule was localized. Microscopic analysis of cross-sections of the surgically removed nodule confirmed the presence of a single male worm of Dirofilaria repens, indicated by the external cuticular ridges, the robust muscle cells and a single male sex organ seen as one tube beside the intestine. Considering that the worm morphology was partially damaged, molecular study was performed using DNA isolated from formalin-fixed and paraffin-embedded tissue sections of the worm. In polymerase chain reactions (PCR) a set of primers specific for D. repens DNA for the CO1-encoding gene amplified the expected 246 bp product using a high concentration of DNA template. Our diagnostic approach, involving molecular techniques, showed that identification of D. repens from excised tissues is possible even when the morphology of the worm and DNA are damaged during tissue processing. It is expected that the spread of this disease will continue due to climatic changes in central Europe. This warrants higher awareness among clinicians, who will initially be approached by patients, and better co-operation with parasitologists in newly endemic countries. [ABSTRACT FROM PUBLISHER]

Abstract: The glycoside hydrolase family 119 (GH119) contains the α-amylase from Bacillus circulans and five other hypothetical proteins. Until now, nothing has been reported on the catalytic residues and catalytic-domain fold of GH119. Based on a detailed in silico analysis involving sequence comparison in combination with BLAST searches and structural modelling, an unambiguous relationship was revealed between the families GH119 and GH57. This includes sharing the catalytic residues, i.e. Glu231 and Asp373 as catalytic nucleophile and proton donor, respectively, in the predicted catalytic (β/α)7-barrel domain of GH119 B. circulans α-amylase. The GH57 and GH119 families may thus define a new CAZy clan. [Copyright &y& Elsevier]