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CERES is a new computational method to estimate gene-dependency levels from CRISPR–Cas9 essentiality screens while accounting for copy number effects and variable sgRNA activity. Applying CERES to new genome-scale CRISPR–Cas9 essentiality screen data from 342 cancer cell lines and other published data sets shows that CERES decreases false-positive results and provides consistent estimates of sgRNA activity. The CRISPR–Cas9 system has revolutionized gene editing both at single genes and in multiplexed loss-of-function screens, thus enabling precise genome-scale identification of genes essential for proliferation and survival of cancer cells 1 , 2 . However, previous studies have reported that a gene-independent antiproliferative effect of Cas9-mediated DNA cleavage confounds such measurement of genetic dependency, thereby leading to false-positive results in copy number–amplified regions 3 , 4 . We developed CERES, a computational method to estimate gene-dependency levels from CRISPR–Cas9 essentiality screens while accounting for the copy number–specific effect. In our efforts to define a cancer dependency map, we performed genome-scale CRISPR–Cas9 essentiality screens across 342 cancer cell lines and applied CERES to this data set. We found that CERES decreased false-positive results and estimated sgRNA activity for both this data set and previously published screens performed with different sgRNA libraries. We further demonstrate the utility of this collection of screens, after CERES correction, for identifying cancer-type-specific vulnerabilities.

This research was aimed to assess the impact of efficient microorganisms and fruit extracts (Banana and Apple) on fermentation of cacao collected in Ecuador. The work was focused on compliance with European Union regulation 2021/1323, which sets cadmium (Cd) limits at 0.80 mg kg –1 for cocoa products that are exported. The study conducted experiments on cacao of two Ecuadorian provinces, Manabí and Esmeraldas, employing two types of bioinoculants (Biol Albiobatch and EM-1 20%). Bioinoculants were analyzed for their potential in the reduction of Cd, using a Trifactorial statistical design (Completely randomized trifactorial design, CRTD) 2 × 2 × 2 added + 2. Ten treatments with three replicates were used, including two unamended controls. The Rohan Modified micro-fermentation method was employed, considering various parameters such as cacao fruit morphology, temperature, pH, and °Brix. After fermentation, the cocoa beans were sun-dried to reduce moisture content, and their fermentative state was assessed. Cd levels were determined using the USDAP 3050B method. The results showed that different treatments affected cacao fruit morphology, temperature, pH, and Brix differently. Notably, the Biol EM-1 + Banana treatment of cacao of Manabí exhibited the most favorable results in several aspects. The cutting test revealed significant improvements in fermentation quality for this treatment. Moreover, the use of microorganisms resulted in a substantial reduction in Cd levels, with cacao of Esmeraldas and Manabí provinces experiencing reductions of 63.25% and 58.20%, respectively. Overall, this research demonstrates the potential of efficient microorganisms and fruit extracts to enhance cocoa fermentation and reduce Cd content, contributing to the quality and compliance of Ecuador cocoa exports with EU regulations.

Postharvest handling of ingredients directly influences the sensory quality and stability of derived food products. This study aimed to evaluate the effect of the postharvest condition of chili pepper (Capsicum annuum L.) (fresh or dehydrated) and its proportion with pineapple (Ananas comosus (L.) Merr.) on the physicochemical and sensory properties of a hot sauce. A completely randomized design with a factorial A×B arrangement (chili condition × pineapple percentage) was used, generating six treatments with three replications. Physicochemical variables were analyzed using ANOVA and Tukey’s test (P≤0.05), while sensory attributes were evaluated using the Kruskal-Wallis test. Treatments with dehydrated chili (T4–T6) showed higher pH, soluble solids content, and favorable sensory attributes such as color and flavor, with T4 (40% pineapple) standing out due to its high acceptability and lower pungency perception. In contrast, treatments with fresh chili (T1–T3) exhibited higher acidity, moisture, and pungency threshold, negatively affecting texture and overall perception. T6 reached the highest °Brix content (22.87), while T1 had the highest moisture (78.42%) and pungency (3.90). It is concluded that the use of dehydrated chili, especially in combination with 40–50% pineapple, significantly improves physicochemical and sensory parameters, enhancing product stability and consumer acceptance. These findings highlight the importance of postharvest handling in optimizing the formulation of value-added food products by balancing flavor, texture, and stability. El manejo postcosecha de ingredientes influye directamente en la calidad sensorial y estabilidad de productos derivados. Este estudio tuvo como objetivo evaluar el efecto del estado postcosecha del ají (Capsicum annuum (L.)) (fresco o deshidratado) y su proporción con piña (Ananas comosus (L.) Merr.) sobre las propiedades fisicoquímicas y sensoriales de una salsa picante. Se empleó un diseño completamente al azar con arreglo factorial A×B (estado del ají × porcentaje de piña), generando seis tratamientos con tres repeticiones. Las variables fisicoquímicas se analizaron mediante ANOVA y prueba de Tukey (P≤0,05), y los atributos sensoriales con Kruskal-Wallis. Los tratamientos con ají deshidratado (T4-T6) presentaron mayor pH, contenido de sólidos solubles y atributos sensoriales favorables como color y sabor, destacando T4 (40% piña), con alta aceptabilidad y menor percepción de pungencia. En contraste, los tratamientos con ají fresco (T1–T3) exhibieron mayor acidez, humedad y umbral de pungencia, lo que afectó negativamente la textura y percepción global. T6 alcanzó el mayor contenido de °Brix (22,87), mientras que T1 mostró la mayor humedad (78,42%) y pungencia (3,90). Se concluye que el uso de ají deshidratado, especialmente combinado con 40-50% de piña, mejora significativamente los parámetros fisicoquímicos y sensoriales, favoreciendo la estabilidad y aceptación del producto. Esta evidencia resalta la importancia del manejo postcosecha para optimizar la formulación de alimentos con valor agregado, equilibrando sabor, textura y estabilidad.

ObjectivesDespite extensive research supporting the efficacy of certain youth mental health treatments over others, actual use of these interventions in clinical practice continues to be low. Efforts focused on the dissemination and implementation of evidence-based services (EBS) may be aided by utilization of the theory of planned behavior (TPB) to explore behavioral change related to parents’ treatment-related decision-making.MethodsThe current study describes the investigation of consumer perspectives on EBS within a TPB framework through a content validation process (interviews with caregivers, theme generation through template analysis, item modification and evaluation) that sought collaboration with multiple stakeholders (caregivers, a university panel, mental health workers, parent advocates) for connecting research with practice.ResultsSuch detailed efforts resulted in the development of the Parent Engagement in Evidence-Based Services (PEEBS) survey questionnaire, consisting of 66 consumer-centric statements that were guided by the TPB and evidenced adequate language appropriateness, content validity, and readability scores. Survey items organized into five domains both consistent with (attitudes, perceived behavioral control, subjective norms, behavioral intention) the TPB in addition to general treatment factors that parents cited towards seeking EBS. Pilot data from a small sample (n = 30) of parents indicated preliminary and acceptable feasibility, interpretability, and varying levels of internal consistency for the PEEBS.ConclusionsFollowing the development and refinement of items, future studies focused on the psychometric properties of the measure are warranted.

7.5 million tons of chocolate are produced worldwide, and 64 % is consumed as filled chocolate. In 2012, the European Union indicated cadmium levels should not exceed 0,8 mg kg-1 in products with a cocoa paste base of 70 %. The goal in this research was to evaluate the effectiveness of Rhizobium japonicum in decreasing cadmium present in cocoa beans. Therefore, three concentrations of Rhizobium japonicum 0 ml, 300 ml and 600 ml were applied for every two kilos of fresh mass of Trinitario cocoa, for fermentation two methods were applied by Rohan and coolers in two farms (Los Ríos and Guayas). She used a completely random Trifactorial design (12 treatments and 2 repetitions), evaluating 24 seeds in total, the quality variables in the seed evaluated were: pH, temperature, percentage of fermentation, seed index, test of testa and cotyledon. The sensory analysis was determined by a panel of semi-trained tasters, for the analysis of cadmium was performed with perchloric nitro acid digestion by spectrometry of ICP OES. During fermentation there was an increasing increase in pH (3,6 – 4,2), temperature (27 – 40,2 °C), the seed index showed the highest average in T5 (1,65 g), cadmium content decreased by 79 %, by the method of fermentation in rows in the province of Los Ríos and 78 %, by the method of fermentation in Rohan boxes in the province of Guayas. Rhizobium japonicum can be considered a potential species to decrease cadmium in cocoa almond grown above permissible levels En el mundo se producen 7,5 millones de toneladas de chocolate, y el 64 % se consume como chocolate relleno. En el año 2012, la Unión Europea indico los niveles de cadmio no debían superar los 0,8 mg kg-1 en productos con una base de pasta de cacao del 70 %. El propósito de esta investigación fue evaluar la efectividad de Rhizobium japonicum en la disminución de cadmio presente en semillas de cacao. Por lo cual, se aplicó tres concentraciones de Rhizobium japonicum 0 ml, 300 ml y 600 ml por cada dos kilos de masa fresca de cacao variedad Trinitario, para la fermentación se aplicó dos métodos por Rohan y hieleras en dos fincas (Los Ríos y Guayas). Se utilizó un diseño completamente al Azar Trifactorial (12 tratamientos y 2 repeticiones), evaluándose 24 semillas en total, las variables de calidad en la semilla evaluadas fueron: pH, temperatura, porcentaje de fermentación, índice de semilla, prueba de testa y cotiledón. El análisis sensorial se determinó mediante un panel de catadores semientrenados, para el análisis de cadmio se realizó con digestión ácido nitro perclórica por espectrometría de ICP OES. Durante la fermentación existió un aumento creciente del pH (3,6 - 4,2), temperatura (27 - 40,2 °C), el índice de semilla presentó el mayor promedio en el T5 (1,65 g), el contenido de cadmio disminuyó en un 79 %, por el método de fermentación en hieleras en la provincia de Los Ríos y un 78 %, por el método de fermentación en cajas Rohan en la provincia del Guayas. Rhizobium japonicum puede considerarse una especie potencial para disminuir cadmio en la almendra de cacao cultivado por encima de los niveles permisibles.

Background The objective of this study was to implement a rapid assessment of the performance of four malaria control strategies (indoor spraying, insecticide-treated bed nets, timely diagnosis, and artemisinin-based combination therapy) using adequacy criteria. The assessment was carried out in five countries of the Amazon subregion (Bolivia, Colombia, Ecuador, Guyana, and Peru). Methods A list of criteria in three areas was created for each of the four strategies: preliminary research that supports the design and adaptation of the control strategies, coverage of the control strategies and quality of the implementation of the strategies. The criteria were selected by the research team and based on the technical guidelines established by the World Health Organization. Each criterion included in the four lists was graded relative to whether evidence exists that the criterion is satisfied (value 1), not satisfied (value 0) or partially satisfied (value 0.5). The values obtained were added and reported according to a scale of three implementation categories: adequate, intermediate and deficient. Results Implementation of residual indoor spraying and timely diagnosis was adequate in one country and intermediate or deficient in the rest. Insecticide-treated bed nets ranged between deficient and intermediate in all the countries, while implementation of artemisinin-based combination therapy (ACT) was adequate in three countries and intermediate in the other two countries evaluated. Conclusions Although ACT is the strategy with the better implementation in all countries, major gaps exist in implementation of the other three malaria control strategies in terms of technical criteria, coverage and quality desiredThe countries must implement action plans to close the gaps in the various criteria and thereby improve the performance of the interventions. The assessment tools developed, based on adequacy criteria, are considered useful for a rapid assessment by malaria control authorities in the different countries.

Green businesses are enterprises or companies that are characterized by providing and marketing goods and services that have a positive environmental impact and that include practices with a life cycle approach incorporating good environmental, social, and economic practices with the clear mission of always preserving the environment as the only natural capital that supports the development of a territory.

Background National malaria control programmes must deal with the complex process of changing national malaria treatment guidelines, often without guidance on the process of change. Selecting a replacement drug is only one issue in this process. There is a paucity of literature describing successful malaria treatment policy changes to help guide control programs through this process. Objectives To understand the wider context in which national malaria treatment guidelines were formulated in a specific country (Peru). Methods Using qualitative methods (individual and focus group interviews, stakeholder analysis and a review of documents), a retrospective analysis of the process of change in Peru's anti-malarial treatment policy from the early 1990's to 2003 was completed. Results The decision to change Peru's policies resulted from increasing levels of anti-malarial drug resistance, as well as complaints from providers that the drugs were no longer working. The context of the change occurred in a time in which Peru was changing national governments, which created extreme challenges in moving the change process forward. Peru utilized a number of key strategies successfully to ensure that policy change would occur. This included a) having the process directed by a group who shared a common interest in malaria and who had long-established social and professional networks among themselves, b) engaging in collaborative teamwork among nationals and between nationals and international collaborators, c) respect for and inclusion of district-level staff in all phases of the process, d) reliance on high levels of technical and scientific knowledge, e) use of standardized protocols to collect data, and f) transparency. Conclusion Although not perfectly or fully implemented by 2003, the change in malaria treatment policy in Peru occurred very quickly, as compared to other countries. They identified a problem, collected the data necessary to justify the change, utilized political will to their favor, approved the policy, and moved to improve malaria control in their country. As such, they offer an excellent example for other countries as they contemplate or embark on policy changes.

Se evaluaron tres intensidades de poda en dos variedades (nacional y trinitario) de cacao (Theobroma cacao L.), establecidos con tres métodos propagativos. Se empleó un diseño completamenteal azar dentro de un arreglo bifactorial, con podas como el primer factor (sin poda, poda moderada, poda drástica) y propagación de cacao como el segundo (semilla, ramilla e injerto). Se evaluó como variable de respuesta (número de mazorcas sanas (NMS) el peso fresco y las mazorcas totales. Respecto al rendimiento (kg/ha-1/año), se analizaron las variables sanitarias (número de escobas de bruja, NEB), el número de mazorcas enfermas (NME), y los índices de calidad física del cacao (índice de semilla, largo y ancho de la almendra). Como principales resultados, se obtuvo que el T9 (Poda moderada, IMC-67-Injerto CCN-51) seguido del T21 (Poda drástica, Semilla CCN-51), reportaron el mayor número de mazorcas sanas, mayor número de mazorcas totales indicando y los mejores rendimientos kg/ha-1/año. El T18 (Poda drástica,Ramilla CCN-51) obtuvo el menor número de mazorcas enfermas y escobas de bruja seguidos. En calidad física de la almendra, el T5 (Sin podar, EET-103-Injerto EET-103) presentó el valor más alto en el mayor índice de semilla y en el largo y ancho de la almendra. Se concluyó que según el tipo de patrón, para el injerto forastero con trinitario es recomendable poda moderada. En el nacional patrón injerto nacional con nacional se puede obtener mejor respuesta

El uso y aplicación de agentes artificiales de maduración de bajo costo es común entre productores y comerciantes, porque los resultados obtenidos son aceptables. Sin embargo, por falta de metodología, son empleados en dosis desproporcionadas, sin prever la implicación que tiene sobre características propias de la fruta. El objetivo principal de esta investigación es evaluar las propiedades fisicoquímicas en dos variedades de mango (Mangifera indica), Tommy Atkins y Kent, sometidos a maduración artificial con un agente químico (acetiluro de calcio CaC2). Se utilizaron dos variedades de mango en estado de madurez fisiológica uniforme, y se relacionaron con tres dosis del agente de maduración. Posteriormente, se acondicionaron las frutas en cajas de madera, donde se monitoreó el tiempo, la temperatura y humedad. Las variables analizadas son Brix, pH, humedad, energía, proteína, acidez, textura, y fibra. Los resultados conseguidos resaltan que, independientemente de la diversidad, tanto en límites físicos como en límites químicos de la fruta, se destacaron los que fueron sometidos a la dosis de 10 g/kg de fruta por un periodo 48 horas de exposición en un ambiente cerrado herméticamente, con control de temperatura entre los 27,7 °C y humedad relativa ambiental del el 90 %. Es fundamental resaltar que se aceleró el tiempo de maduración de la fruta en dos días, de acuerdo con la dosificación empleada.