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Magic ingredient 魔法食材
Get PDFTruffle king Umberto Bombana dishes up Confit of Taiyouren organic egg
以白松露提升慢煮有機雞蛋的香
Morning Session II 3
No full textMs. Ariel YANG (III, Director of Greater China Sales) was giving her presentation on the latest release update of Millennium systemhttps://repository.vtc.edu.hk/ive-adm-others-hkiug-gallery/1014/thumbnail.jp
Refreshment 5
No full textFrom left to right: Mr. Peter LAU (VTC), Ms. YU Ling Ling (HKU SPACE), Ms. Sita LEE (TNPS), and Mr. Wilson Chu (VTC, HKIUG2012 Organizing Committee Chair)https://repository.vtc.edu.hk/ive-adm-others-hkiug-gallery/1022/thumbnail.jp
Refreshment 7
No full textRefreshment breakhttps://repository.vtc.edu.hk/ive-adm-others-hkiug-gallery/1024/thumbnail.jp
Library Tour2
No full textHKIUG attendances filled up the HKDI Learning Resources Centrehttps://repository.vtc.edu.hk/ive-adm-others-hkiug-gallery/1033/thumbnail.jp
On the Rocas Roca兄弟: 三人行必有我師
Get PDFEach a master in his own way, but all with creativity in their DNA, three Spanish brothers boast their greatness in cooking, wine stewarding and dessert making.
西班牙Roca三兄弟各有專長，他們的基因蘊含創意天賦，在烹飪、品酒及製作甜點方面各擅勝場
Investigation of the functional significance of phytase activity in human fungal pathogen Candida albicans
No full textIntroduction and Project Objectives: Candida albicans is one of the most prevalent human fungal pathogens. In healthy individuals, C. albicans cohabits as a harmless commensal on the skin and mucosal surfaces of oral cavity, digestive tract and urogenital system. In cases of impaired immunity, C. albicans can become invasive and cause an infection (candidiasis). Mild superficial infection is not fatal, but disseminated candidiasis can be life-threatening. The ability of pathogens to colonize and proliferate in host tissues contributes to pathogenicity. Phosphorus is a building block of nucleic acids, ATP and is involved in phosphorylation and glycolysis. Myo-inositol plays key role in membrane formation, signal transduction and osmoregulation. More importantly, it is a precursor of cell surface glycosylphosphatidylinositol-anchored glycolipids, a C. albicans virulence trait through interactions with human macrophages. Phytate degradation by phytase liberates myo-inositol and inorganic phosphate, both are essential molecules for fungal growth and pathobiology. Our previous study demonstrated the presence of phytase activity in Candida fungi and suggested its potential involvement in host-pathogen interactions. The objectives of this study were: (1) To create C. albicans phytase null mutants and examine their phenotypic determinants; (2) To examine the effects of pH and transcription factors on phytase activity; and (3) To evaluate the importance of phytase activity in C. albicans fitness and virulence. Methods: C. albicans phytase null mutants were created using a PCR-based gene targeting method. The phenotypic properties of the mutants were evaluated, including phytase activity, fungal growth, yeast-to-hyphal morphogenesis, adhesion to buccal epithelial cells (BECs), and virulence. The effect of pH on phytase activity was evaluated by incubating the fungal cells at different pH (from 4.0 to pH 8.5). The effect of transcription factors on phytase activity was investigated using quantitative PCR. Results: C. albicans phytase null mutants have been created and verified. Biochemical analyses indicated that PHO112 contributed to the C. albicans phytase activity. C. albicans pho112Δ/pho112Δ possessed decreased phytase activity, reduced ability to form hyphae in the presence of fetal calf serum at 37oC, and attenuated adhesion to BECs and virulence. pH and transcription factors had no effect on phytase activity. Conclusions: The collective data of the present study suggest that PHO112 is responsible for the C. albicans phytase activity, which is not affected by pH and transcription factors; and virulence
The brews brothers 啤酒新氣象
Get PDFAcross the globe, the growth of artisanal brewing methods – watched over by experts who demand a flavourful, well-served pint – means beer is being taken seriously, and starting to rival wine as a rewarding complement to good food.
全球各地的啤酒專家，各出奇謀，釀製各具特色而味道出眾的手工啤酒，使手工啤酒有力與葡萄酒一爭長短，成為各種佳餚的最佳配搭