Abstract: The invention relates to isolated polypeptides and nucleic acids encoding polypeptides which comprise a tim-3 IgV domain and a tim-3 intracellular domain, wherein the polypeptides do not comprise a tim-3 mucin domain or a tim-3 transmembrane domain. In addition, the invention relates to methods of modulating immune responses in a subject, comprising administering to the subject a therapeutically effective amount of an agent that modulates tim-3 activity. Immune responses include, but are not limited to, immune tolerance, transplantation tolerance, Th1 responses and Th2 responses.

Abstract: Dietary maize or corn tortilla and method for obtaining such tortilla, comprising first milling the grain and the pericarp of the maize separately, and then nixtamalizing them, also separately, and finally mixing in a proportion of 40-45:60-55 grain/pericarp until a homogeneous mass is obtained which is then taken to a conventional machine for producing tortillas. Such maize tortillas are obtained with the same traditional protein content 8-9%, with half of the fat 0.7-1%, and with the triple of fibre 6-9%, the latter due to the pericarp. They do not contain additives, they last much longuer than conventional tortillas, their organoleptic characteristics are better and their resistance to tearing or breaking is higher.

Abstract: Dietary maize or corn tortilla and method for obtaining such tortilla, comprising first milling the grain and the pericarp of the maize separately, and then nixtamalizing them, also separately, and finally mixing in a proportion of 40-45:60-55 grain/pericarp until a homogeneous mass is obtained which is then taken to a conventional machine for producing tortillas. Such maize tortillas are obtained with the same traditional protein content 8-9%, with half of the fat 0.7-1%, and with the triple of fibre 6-9%, the latter due to the pericarp. They do not contain additives, they last much longer than conventional tortillas, their organoleptic characteristics are better and their resistance to tearing or breaking is higher.

Abstract: Dietary maize or corn tortilla and method for obtaining such tortilla, comprising first milling the grain and the pericarp of the maize separately, and then nixtamalizing them, also separately, and finally mixing in a proportion of 40-45:60-55 grain/pericarp until a homogeneous mass is obtained which is then taken to a conventional machine for producing tortillas. Such maize tortillas are obtained with the same traditional protein content 8-9%, with half of the fat 0.7-1%, and with the triple of fiber 6-9%, the latter due to the pericarp. They do not contain additives, they last much longer than conventional tortillas, their organoleptic characteristics are better and their resistance to tearing or breaking is higher.