Human papillomavirus (HPV) is a well-known sexually transmitted disorder globally. Human papillomavirus (HPV) is the 3rd most common cancer that causes cervical carcinoma, and globally it accounts for 275,000 deaths every year. The load of HPVassociated abrasions can be lessened through vaccination. At present, three forms of prophylactic vaccines, Cervarix, Gadrasil, and Gardasil 9, are commercially accessible but all these prophylactic vaccines have not the ability to manage and control developed abrasions or infections. Therefore, a considerable amount of the population is not secured from HPV infectivity. Consequently, the development of therapeutic HPV vaccines is a crucial requirement of this era, for the treatment of persisting infections, and to stop the progression of HPV-associated cancers. Therapeutic vaccines are a developing trial approach. Because of the constitutive expression of E6 and E7 early genes in cancerous and pre-cancerous tissues, and their involvement in disturbance of the cell cycle, these are best targets for this therapeutic vaccine treatment. For the synthesis and development of therapeutic vaccines, various approaches have been examined comprising cell-based vaccines, peptide/protein-based vaccines, nucleic acid-based vaccines, and live-vector vaccines all proceeding towards clinical trials. This review emphasizes the development, progress, current status, and future perspective of several vaccines for the cure of HPV-related abrasions and cancers. This review also provides an insight to assess the effectiveness, safety, efficacy, and immunogenicity of therapeutic vaccines in the cure of patients infected with HPV-associated cervical cancer.
The high quality of the services provided is a component that determines the competitiveness of laboratories. It is necessary to update laboratories in modern conditions of the development of scientific and technological progress. Another important task is to ensure control of the quantitative content of toxic elements, the introduction and application of fast and reliable methods of their analysis. Analysis of monitoring the quantitative content of toxic elements in food samples confirms the need for analytical express control; its implementation allows tracking the content of potentially hazardous elements in products and preventing their influence on human health. The analysis of monitoring results for 2017-2019 showed the predominant ranges of toxic elements’ concentrations in various categories of products. It was revealed that when the quantitative content of cadmium is detected, the maximum number of test results falls within the range of less than 0.001 mg/kg. In the case of the quantitative content of lead detection, the maximum number of test results falls within the range of less than 0.01 mg/kg; in the case of detecting arsenic, the range is less than 0.02 mg/kg.
Advanced research direction for expanding the range of bakery products is the production of dietary salt-free bread, with the addition of food additives of plant and animal origin. This paper presents the formulation of dietary salt free bread. Flax seeds, pollen, curd whey and DVS Bifidus bacteria preparation are used in preparation of bread. The physical and chemical indicators and sensory profile of dietary salt free bread evaluated. Developed dietary salt free bread contains more protein (9.0 g/100g), carbohydrates (53.4 g/100g), fibers (7.0 g/100g) and minerals (2.5 g/100g) compared with traditional wheat bread.
The use of whey in the manufacture of food products is among the important areas of using milk as a raw material. Milk whey has a fairly high biological and nutritional value. It contains about 50% of all nutrients that are in milk. When manufacturing any product, it is necessary to take into account all possible hazards that can change the characteristics of the product and, subsequently, harm a person. HACCP is the implementation of a regular approach to ensuring the safety of manufactured products. The purpose of our research is to determine the critical control points of the production process “Frozen whipped fruit and berry dessert from whey”. As a result of the research, it was revealed that in the technological process of the production of whipped frozen fruit and berry dessert from whey, there are four critical control points: KKT1 - pasteurization, KKT2 - cooling and temporary storage, KKT3 - adding fruit and berry filler, citric acid, KKT4 - packaging, hardening, packaging.
The managerial activity of a leader from a psychological point of view is embodied in such a way as to select for his subordinate the conditions under which his stimulation will be carried out, namely, the conditions that enhance the motivational motives of work, increase interest, and a creative attitude to the matter. The article considers the role of the leader and his managerial activities in the formation and maintenance of professional motivation of subordinates. The basics of the formation and maintenance of professional motivation of employees are highlighted, as well as features that affect the formation of professional motivation are shown. The article identifies the most significant goals of professional motivation and gives recommendations to managers on their formation and maintenance.
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