After successful reperfusion is achieved (extended Thrombolysis in Cerebral Infarction (eTICI) ≥ 2b50), decision on pursuing additional treatment strategies in order to achieve complete reperfusion (eTICI = 2c/3), is multifactorial and depends on patient’s clinical and imaging characteristics. We have developed and validated a clinical decision tool to provide individualized predictions on achieving delayed reperfusion based on individual patient data. Single‐center registry analysis for all consecutive patients admitted between 02/2015 – 12/2020. Primary variable of interest was perfusion imaging outcome in patients with incomplete reperfusion (eTICI 2a‐2c), evaluated on the 24‐hour follow‐up imaging. This variable was dichotomized into delayed reperfusion, in case of non‐observable perfusion deficit, and persistent perfusion deficit, in case of perfusion deficit captured on the final angiography imaging. Final model variable selection was performed via bootstrapped (n = 200) stepwise backwards regression. Model was split into a training and testing set (80:20 ratio), with 10‐fold cross validation resampling. 372 patients (50.8% female, mean age 74) were included, with 228 (61.2%) of them having delayed reperfusion. Final model identified seven variables of importance including: age, sex, atrial fibrillation, Intervention‐to‐Follow‐Up time, maneuver count, eTICI and collateral status. Model’s discriminative ability for predicting delayed reperfusion was adequate (AUC 0.83, 95% CI 0.74 –0.92), with an overall adjusted calibration (Brier score 0.17, 95% CI 0.15‐0.18). Current model presents a tool that may aid clinical decision‐making process in selection of patients for pursuing additional treatment strategies after incomplete reperfusion has been achieved. This is an important next step towards personalized treatment of stroke patients undergoing mechanical thrombectomy.

Syneresis represents the appearance of separation of whey on the surface of the product and is considered an important parameter of the quality of fermented dairy products. For the production of the fermented milk drink, kombucha was used as a non-traditional starter. Two sweeteners were used, honey and sucrose.The aim of the work was to examine the influence of starter and sweetener on changes in the subsequent acidity and intensity of syneresis of the samples during storage. The results were compared with a control sample obtained by inoculation with a conventional starter culture. During storage, there was a drop in pH value and an increase in titratableacidity, as a resultof the constant metabolic activity of the microflora and the production of lactic acid in the produced samples. Honey, as a sweetener, had an effect on the lower pH value of the fermented milk drink samples. The analysis of variance showed a statistically significant difference in the titratable acidity results and the intensity of syneresis of the samples during storage.Samples that were produced with kombucha as a starter showed better structure stability during storage and better quality. During storage, sample kb4 showed the best structural stability and the lowest intensity of syneresis. KEYWORDS:stinging nettle extract;bioactive components;extraction;antioxidant

This study aims to test the inhibition potency of new thienobenzo/naphtho-triazoles toward cholinesterases, evaluate their inhibition selectivity, and interpret the obtained results by molecular modeling. The synthesis of 19 new thienobenzo/naphtho-triazoles by two different approaches resulted in a large group of molecules with different functionalities in the structure. As predicted, most prepared molecules show better inhibition of the enzyme butyrylcholinesterase (BChE), considering that the new molecules were designed according to the previous results. Interestingly, the binding affinity of BChE for even seven new compounds (1, 3, 4, 5, 6, 9, and 13) was similar to that reported for common cholinesterase inhibitors. According to computational study, the active thienobenzo- and naphtho-triazoles are accommodated by cholinesterases through H-bonds involving one of the triazole’s nitrogens, π-π stacking between the aromatic moieties of the ligand and aromatic residues of the active sites of cholinesterases, as well as π-alkyl interactions. For the future design of cholinesterase inhibitors and search for therapeutics for neurological disorders, compounds with a thienobenzo/naphtho-triazole skeleton should be considered.

The aim of this study was to investigate sensory properties of industrial and homemade mayonnaise. Results showed that homamade mayonnaise contained higher level of oil, NaCl and egg yolk. Industrial mayonnaise had slightly higher scores for all sensory properties and overall acceptability. Mayonnaise samples have scores between 5.21 and 8.57 with no samples rated as unacceptable. Homemade mayonnaise vs. industrial samples had following average values: fat 71.08% vs. 67.20%, egg yolk 18.28 vs. 4.74% and NaCl 2.17% vs. 1.17%, overall acceptability scores 6.90 vs. 7.31. The best sensory properties have Thomy classic mayonnaise and homemade sample with 250 mLof oil, 2 egg yolks and lemon juice.

Food-grade siloxanes are inert and therefore do not emit dangerous substances. Due to these properties, it is completely harmless, unlike technical silicone. FTIR spectroscopy was used to confirm the assumed mechanism of the crosslinking reaction of siloxane. The addition of highly active silicon (IV) oxide leads to an increase in hardness and tensile strength and affects the final properties of the cross-linked materials. The analysis of the thermal properties of the synthesized siloxane materials and their nanocomposites with the addition of hydrophilic and hydrophobic particles of silicon (IV) oxide was performed using a DSC device, which showed that the increase in the proportion of nanofillers significantly affects the values of the melting temperatures of silicone elastomer materials.