Sao Paulo State University

About: Sao Paulo State University is a education organization based out in São Paulo, Brazil. It is known for research contribution in the topics: Population & Large Hadron Collider. The organization has 55715 authors who have published 100436 publications receiving 1375332 citations.

Measurement of Higgs boson production and properties in the WW decay channel with leptonic final states

Abstract: A search for the standard model Higgs boson decaying to a W-boson pair at the LHC is reported. The event sample corresponds to an integrated luminosity of 4.9 fb−1 and 19.4 fb−1 collected with the CMS detector in pp collisions at s√ = 7 and 8 TeV, respectively. The Higgs boson candidates are selected in events with two or three charged leptons. An excess of events above background is observed, consistent with the expectation from the standard model Higgs boson with a mass of around 125 GeV. The probability to observe an excess equal or larger than the one seen, under the background-only hypothesis, corresponds to a significance of 4.3 standard deviations for m H = 125.6 GeV. The observed signal cross section times the branching fraction to WW for m H = 125.6 GeV is 0.72+0.20−0.18 times the standard model expectation. The spin-parity J P = 0+ hypothesis is favored against a narrow resonance with J P = 2+ or J P = 0− that decays to a W-boson pair. This result provides strong evidence for a Higgs-like boson decaying to a W-boson pair.

Venous ulcer: epidemiology, physiopathology, diagnosis and treatment.

Abstract: This review discusses the epidemiology, pathogenesis, diagnosis and current therapeutic options for venous ulcer. Venous ulcer is a severe clinical manifestation of chronic venous insufficiency (CVI). It is responsible for about 70% of chronic ulcers of the lower limbs. The high prevalence of venous ulcer has a significant socioeconomic impact in terms of medical care, days off work and reduced quality of life. Long-term therapeutics are needed to heal venous ulcers and recurrence is quite common, ranging from 54 to 78%. Thrombophlebitis and trauma with long-term immobilization predisposing to deep venous thrombosis are important risk factors for CVI and venous ulcer. The most recent theories about pathogenesis of venous ulcer have associated it with microcirculatory abnormalities and generation of an inflammatory response. Management of venous leg ulcers is based on understanding the pathogenesis. In recent years novel therapeutic approaches for venous ulcers have offered valuable tools for the management of patients with this disorder.

Lactic Acid Bacteria Antimicrobial Compounds: Characteristics and Applications

Abstract: The interest on novel biological preservation methods has been increasing during recent years, supported by research indicating that antagonistic microorganisms and their antimicrobial metabolites may have some potential use as natural preservatives as a way not only to control the growth but also to inactivate undesired microorganisms in food. Biopreservation using lactic acid bacteria (LAB) and/or their antimicrobial metabolites represents an alternative for improving food safety. These antimicrobial properties of LAB were derived from competition for nutrients and the production of one or more antimicrobial active metabolites such as organic acids (mainly lactic and acetic acid), hydrogen peroxide and also other compounds, such as bacteriocins and antifungal peptides. The important contribution of probiotic LAB in food preservation has been attracting much attention because of the nutritional qualities of the raw material through an extended shelf life of food and their ability to inhibit spoilage and foodborne pathogens, which is interesting for the food industry. In this review, we compiled the available data on the commonly used preservative and present the current knowledge regarding the antimicrobial compounds, especially bacteriocins, the mechanisms of the action and recent applications of antimicrobial compounds in food. The use of competitive microbiota as a biotechnological tool for food preservation may lead to improve the optimization and quality assurance of food products while at the same time retaining the sensory qualities of the product such as color, flavor, texture and nutritional value.