CAR-T cell therapies have been recognized as one of the most advanced and efficient strategies to treat patients with hematologic malignancies. However, similar results have not been observed for the treatment of solid tumors. One of the explanations is the fact that tumors have extremely hostile microenvironments for the infiltration and effector activity of T-cells, mainly due to the presence of highly suppressive cytokines, hypoxia, and reactive oxygen species. Taking advantage of cytokines functionally, new fourth-generation CAR constructs have been developed to target tumor cells and additionally release cytokines that can contribute to the cytotoxicity of T-cells. The manufacturing process, including the use of cytokines in the expansion and differentiation of T cells, is also discussed. Finally, the clinical aspects and the influence of cytokines on the clinical condition of patients, such as cytokine release syndrome, who receive treatment with CAR-T cells are addressed. Therefore, this review aims to highlight how important cytokines are as one of the major players of cell therapy.

PurposeThis study aimed to identify, with producers of specialty beers (SBs), producers' perceptions regarding the consumers, besides analyzing the consumer's behavior of SBs regarding consumers' preferences, perceptions and determining buying factors.Design/methodology/approachIn the qualitative analysis, interviews were performed with 14 professionals from the SB industry. In the quantitative study, 301 consumers of SB answered a questionnaire about preferences, perception and determining buying factors of special beer. Techniques such as content analysis, frequency analysis, cross-tabulation and hierarchical cluster analysis were used in this study.FindingsThe study demonstrated an important convergence in the perceptions of producers about consumers and the real behavior of SB consumers, mainly on factors of beer packaging, label, style and price. Those respondents consuming just SB were characterized by having higher income, frequency and time of beer consumption and willingness to pay more for the product. Cluster analysis allowed to segment respondents into three groups: (1) beginners in the universe of SBs who also drink commercial beers; (2) regular consumers willing to pay more for SB and (3) legitimate consumers of SB averse to commercial beer.Practical implicationsThere are practical implications in this study such as new products development and assertive creation of labels and packaging for special beers.Social implicationsThere are social implications in this study such as the convergence between industry professionals and consumers.Originality/valueBy addressing professionals and consumers, this study generated scientific information and knowledge to assist the specialty brewing industry in developing new products and defining marketing strategies as well as creating actions for bringing producers and consumers closer together to benefit both parties.

The aim of this study was to evaluate how the pretreatment of macadamia nuts, with oven or microwave, followed by oil extraction by mechanical press (screw or hydraulic) affect the yield and chemical characteristics of macadamia oil. The combination of the pretreatments and mechanical oil extractions was done as follows: oil extract only by screw press, only by hydraulic press, heating by microwave followed by screw press, heating in oven followed by screw press, heating by microwave followed by hydraulic press, and heating in oven followed by hydraulic press. To characterize the oils, the following analyzes were performed: yield, peroxide value, free acidity, iodine and saponification value, fatty acid composition and oxidative rancidity. The oils extracted by hydraulic press combined with microwave had the highest yield, the best oxidative stability and lowest peroxide value. The results suggest that the combination of microwaves and hydraulic press extract oils with quality superior to the other treatments studied.

Salted food bars are an alternative in order to reach sugar reduction consumption. The challenge to create this type of bar is to substitute sweet binding agents. This study intended to evaluate the technological and nutritional aspects of salted food bars elaborated with different concentrations of binding agents (modified starch, hydrolyzed collagen and acacia gum) with low caloric value. The basic ingredients (oats, linseed, soybean, sesame, quinoa, dehydrated tomato, seasonings such as garlic, onion and dehydrated parsley and NaCl) were added to the binding agent solutions. The food bars were analyzed chemically, physically and physicochemically. The results demonstrated that the three binding agents tested presented technical viability of agglutination of the ingredients. The food bars presented high content of dietary fiber, low caloric value, and high mineral (Fe, Zn, Mn and Mg) contents. Cereal bars produced with acacia gum presented higher texture values related to the chewability parameter, which had a positive influence.

A Macaúba (Acrocomia aculeata) é uma palmeira nativa da América Central e do Sul. Seus frutos são oleaginosos e possuem amêndoas com teor de óleo na faixa de 40-50%. Esse óleo pode ser usado na fabricação de biocombustíveis, mas encontra aplicação na elaboração de alimentos. Assim, o presente trabalho teve como objetivo a elaboração de maionese e margarina a partir do óleo de amêndoa de macaúba. A maionese e a margarina elaboradas foram analisadas quanto à atividade de água, cor, estabilidade, firmeza e coesividade. As caracterizações foram realizadas nos tempos de 0, 7, 14, 21 e 45 dias após produção, sendo comparadas com produtos comerciais. Os produtos preparados com o óleo de amêndoa de macaúba tiveram coloração mais amarelada (típica do óleo usado) que os comerciais. A atividade de água da maionese a base de óleo de amêndoa de macaúba foi menor que da comercial, enquanto que uma atividade de água menor foi verificada na margarina comercial. Em geral, a estabilidade da margarina e da maionese de óleo de macaúba foi pouco inferior que a da comercial até 14 dias de armazenamento, mas diminuiu consideravelmente depois de 21 dias. A textura da margarina e da maionese a base de óleo de macaúba foi mais firme e menos coesa que os produtos comerciais. Concluiu-se que existe potencial para o uso do óleo de amêndoa de macaúba na produção de maionese e margarina, entretanto trabalhos de otimização das formulações seriam necessários para melhorar a estabilidade e a textura dos produtos.