U istraživanju je provedena karakterizacija četiriju somatskih antigena (Whole Cyst Antigen - WCA, Cystic Fluid Antigen - CFA, Scolex Antigen - SA i Membrane Body – MBA), te jednog metaboličkog ...antigena (ekskrecijsko sekrecijski antigen - ESA), pripravljenih od larvi Cysticercus cellulosae, koje potječu od prirodno zaražene svinje. Imunodominantni proteini određivani su upotrebom hiperimunosnog seruma kunića. Profil antigena, određen elektroforezom u natrijevu dodecilsulfatnom poliakrilamidnom gelu (SDS-PAGE), pokazao je različite brojeve i uzorke proteinskih traka u rasponu od 11,80 do 176,74 kDa. Eleketroforetski uzorak ESA također je pokazao niz usko smještenih i nejasnih traka u rasponu od 20 do 34 kDa. Testom EITB (Enzyme-Linked Immunoelectrotransfer Blot), u slučaju WCA-a, CFA-a, ESA-e ustanovljeno je da su imunodominantni proteini manje molekularne mase (< 30 kDa), a u slučaju SA-a i MBA-a imunodominantni su proteini bili srednje molekularne mase (30 – 60 kDa). Ovi se imunodominantni proteini mogu dalje istraživati kao potencijalni dijagnostički antigeni u serološkoj dijagnostici cisticerkoze u svinja i neurocisticerkoze u ljudi.
Bol u slabinskom dijelu kralježnice je važan javnozdravstveni problem u cijelom svijetu. Kirurško liječenje uključuje spinalnu fuziju kao operativnu tehniku kojoj je cilj izazvati sraštavanje dva ...susjedna kralježka i postići njihovu imobilizaciju, u cilju sprječavanja pojave boli. Kako bi se postiglo sraštavanje, u spinalnim fuzijama se koristi nekoliko osteoinduktivnih materijala koji potiču stvaranje nove kosti između kralježaka. Najčešće korišteni materijal je autograft. Uporaba autografta sa sobom nosi i razne komplikacije te je postotak neuspjelih spinalnih fuzija relativno visok. Kako bi se postigao manji morbiditet i veća uspješnost spinalnih fuzija, na animalnim modelima su testirani razni materijali i molekule koji bi mogli zamijeniti trenutno korištene materijale i unaprijediti standardnu tehniku spinalne fuzije. Jedan od najperspektivnijih kandidata uključuje koštane morfogenetske proteine (BMP). Od svih koštanih morfogenetskih proteina, BMP2 i BMP7 su najčešće korišteni u animalnim modelima spinalne fuzije. Poslijednjih godina, u prektliničkim i kliničkim ispitivanjima se počeo koristiti i BMP6. U sklopu istraživanja potencijala koštanih morfogenetskih proteina kao alternative autograftu, provedena su mnoga istraživanja koja uključuju „proof of concept“ korak, pokuse učinkovitosti i sigurnosti, testiranje raznih nosača za BMP molekule te pokuse koji uključuju najčešće komplikacije. Ovaj rad donosi pregled dosadašnje uporabe koštanih morfogenetskih proteina u modelu posterolateralne spinalne fuzije kunića.
Psorijaza je kronično-recidivirajuća upalna bolest kože obilježena poremećajem diferencijacije i proliferacije keratinocita te upalnim infiltratom, mahom T-limfocita u dermisu i epidermisu. ...Dosadašnje spoznaje upućuju da je psorijaza genski poremećaj proliferacije keratinocita posredovan T-limfocitima koji nastaje zbog poreme}ene aktivacije čimbenika stečene, ali i prirođene imunosti. Glavne populacije izvršnih stanica u psorijatičnom imunosnom odgovoru su pomagački CD4+ i citotoksični CD8+ T-limfociti. Obje vrste izvršnih T-limfocita djeluju na ciljne stanice, bilo putem lučenja citotoksinâ (perforina i granzima) ili pak putem molekula vezanih na membranu citotoksičnih stanica poput liganda za molekulu Fas (FasL). Za sada, uloga mehanizama stanične citotoksičnosti u patogenezi psorijaze, napose onih posredovanih perforinom, još nije dovoljno istražena. Perforin je citolitički protein pohranjen u citoplazmatskim granulama citotoksičnih T-limfocita i priro|eno ubilačkih stanica s osnovnom ulogom stvaranja perforinskih pora čime se otvara prolaz za ulaz granzima i drugih proapoptotskih molekula u ciljnu stanicu i izaziva njezina smrt apoptozom. Povečana ekspresija molekula perforina utvrđena je u oboljelih od nekih autoimunosnih bolesti kao što su multipla skleroza, autoimunosni tireoiditis te reumatoidni artritis. Novija istraživanja govore u prilog uključenosti ovih mehanizama i u imunopatogenezu psorijaze. Nakupljanje perforin-pozitivnih (P+) stanica u psorijatičnom epidermisu tik do apoptotski promijenjenih keratinocita upučuje da upravo T-limfociti oslobađanjem citolitičkih molekula uništavaju psorijatične keratinocite. S druge strane, apoptotski keratinociti mogli bi aktivirati regenerativni program cijeljenja uzrokujuči hiperplaziju keratinocita, što je ujedno i glavno obilježje psorijaze. Napredak u poznavanju izvršnog dijela stanične citotoksičnosti u psorijatičnom plaku možda će u budućnosti omogućiti da se odabirno zaustave određeni citolitički mehanizmi i molekule čime se uspostavlja potpuno nov i specifičniji pristup u liječenju psorijaze.
Talijanski tvrdi kuhani sirevi, kao što su Parmigiano Reggiano i Grana Padano, imaju veliku nutritivnu vrijednost. Prema definiciji Europske Unije smatraju se funkcionalnom hranom, jer sadržavaju ...spojeve koji imaju specifična biološka svojstva. U ovom su preglednom radu ukratko opisani ti spojevi te njihov pozitivan učinak na zdravlje, i to u nekoliko poglavlja: proteini i peptidi, masti i lipidi, ugljikohidrati i prebiotici, probiotičke bakterije, vitamini, mineralne tvari, te sastojci mliječnih proizvoda s aktivnom ulogom u prevenciji bolesti. U uzorcima sira Parmigiano Reggiano pronađeno je nekoliko peptida s dokazanim biološkim svojstvima, npr. fosfopeptidi, koji imaju sposobnost vezivanja mineralnih tvari i funkciju prijenosnika funkcionalnih skupina, peptidi s imunomodulacijskim učinkom, te peptidi s antihipertenzijskim svojstvima i sposobnošću inibicije enzima koji konvertira angiotenzin. Među lipidima su opisane uloge konjugirane linolne kiseline i drugih masnih kiselina u siru. Također su opisani oligosaharidi s prebiotičkim svojstvima i probiotičke bakterije. Na kraju je posebno naglašena iskoristivost kalcija iz sireva, što je bitno za zdravlje kostiju.
ULOGA PROTEINA PORODICE BCL-2 U PSORIJAZI KAŠTELAN, MARIJA; PRPIĆ MASSARI, LARISA; BRAJAC, INES
Liječnički vjesnik,
02/2010, Volume:
132, Issue:
1-2
Journal Article
Peer reviewed
Open access
Apoptoza je fiziološki proces programirane smrti stanica odgovoran za održavanje homeostaze u organizmu. U koži se procesom apoptoze nadzire proliferacija i diferencijacija keratinocita te tako ...održava homeostaza unutar epidermisa. Proces programirane stanične smrti nadziru proteini porodice Bcl-2 uključujući više proapoptotskih (Bax, Bak, Bad) i protuapoptotskih molekula (Bcl-2, Bcl-xl). Danas se smatra da poremećaj procesa apoptoze ima važnu ulogu u razvoju mnogih kožnih bolesti. Psorijaza je kroničnorecidivirajuća upalna bolest kože obilježena poremećajem diferencijacije i proliferacije keratinocita te sniženom apoptozom keratinocita unutar epidermisa. Na temelju dosadašnjih spoznaja o ulozi programirane stanične smrti u nastanku psorijaze, čini se da apoptoza ima važnu ulogu u razvoju epidermalne hiperproliferacije psorijatične lezije. Budući da proteini porodice Bcl-2 nadziru proces apoptoze, važno je razjasniti njihovu ulogu u patogenezi psorijaze. Naime, uočena povećana ekspresija protuapoptotskih, a sniženo izražavanje proapoptotskih molekula porodice Bcl-2 u psorijatičnoj koži upućuju na njihovu važnost u razvoju bolesti.
U ovom je istraživanju u industrijskim uvjetima proizveden sir urda primjenom toplinske denaturacije koja je rezultirala koagulacijom i izdvajanjem proteina iz sirutke dobivene u procesu proizvodnje ...sira u salamuri te kačkavalja. Pritom je ispitivan utjecaj temperature pri kojoj je provedena pasterizacija, pH vrijednosti, sadržaja proteina i vrste sirutke na prinos i kvalitetu urde. pH sirutke kretao se između 4,5 i 6,0, a najveći prinos urde postignut je pri pH vrijednostima između 5,2 i 5,4. Pri korištenju sirutke dobivene proizvodnjom sira u salamuri kao ishodišne sirovine, najviši prinos urde postignut je pri temperaturi pasterizacije od 72 °C. Daljnjim povećanjem temperature do 80 °C smanjivao se prinos urde i udio proteina sirutke. Vrsta korištene sirutke nije značajno utjecala na senzorska svojstva i parametre teksture urde koja je svrstana u kategoriju niskomasnih mekih albuminskih sireva. Iskorištavanje sirutke koja zaostaje u proizvodnji sireva u salamuri te proizvodnja urde optimalnih funkcionalnih svojstava uz maksimalan prinos nije važno samo s ekonomskog stajališta, već može značajno utjecati i na poboljšanje kvalitete otpadnih voda.
Kajmak is a Serbian autochthonous dairy product which is usually manufactured by the traditional production procedure. Kajmak is characterized by specific composition and unique properties and can be ...classified into the group of delicious dairy products, which takes place between cheese and butter. However, significant differences in the production conditions often result in a very large variations of the kajmak composition and quality, which prevent its widespread and organized appearance on the market. The process of kajmak formation can be divided into hot and cold phases. In the hot phase, due to the surface activity of proteins and fats, as well as the intense water evaporation, the formation of the initial skin layer occurs, which represents the base and the top layer of the final product (kajmak). In the cold phase, initial skin is being enriched by milk fat, resulting in the formation of the lower layer of the kajmak. Heat treatment of milk, which is present in the kajmak production, results in the significant changes in milk protein complex, such as the denaturation of whey proteins, formation of milk protein coaggregates as well as reaction of denatured whey proteins and milk fat globule membrane (MFGM). Due to the strong surface activity, milk fat globule and proteins diffuse to the top layer of milk and concentrate at the air-milk interface. Casein, due to its micellar form, has minor affinity for hydrophobic surfaces compared with individual components of casein micelles or casein preparations. Native whey proteins are globular and hence shows a little surface activity. However, milk heat treatment at temperatures between 70°C to 75°C cause denaturation of whey proteins as well as modification of their secondary and tertiary structure. These modifications cause changes in their functional properties, which result in the increasing of surface activity, altered interfacial rheology, emulsion and foaming properties and others. Environmental conditions represent an important factor in the overall kajmak production. During the process of the initial skin and kajmak formation, milk is continuously being cooled and permanently is in contact with the surrounding air. During the cooling process there is high energy exchange, i.e. the process of heat flux exchange from the hot milk to the surrounding air. At same time, there is the evaporation of water from milk. The aim of this research was detailed investigation of the kajmak forming mechanisms, as well as factors that influence the composition and properties of this specific dairy product. All of this was done in order to create a wider scientific knowledge and better understanding of kajmak formation process. Experimental work of this dissertation was carried out by performing the kajmak process formation during the first 60 minutes at ambient and controlled environmental conditions. Also, this study included the investigation of the influence of milk composition and heat treatment , as well as air parameters, on the initial phase of kajmak production and the skin layer properties which represent the basis of final product structure. The characterization of protein fractions of milk before and after skin layer formation, as well as initial skin layer formed, was carried out using the electrophoretic techniques, in both, reducing and non-reducing conditions. Also, the influence of milk composition and heat treatment on the structure of the skin formed has been analyzed using scanning electron microscopy. The comparison of the coefficient of variation (CV) showed the significant reduction in variability of yield and composition of the skin layer samples produced under controlled compared to the uncontrolled air parameters. The influence of heat treatment on the skin layer formation can be observed through influence of (i) the milk protein complex and (ii) the initial temperature of the kajmak formation. The intensity of the milk heat treatment influence on the behavior of proteins on the milk surface, while the initial temperature has impact on the intensity of water evaporation from milk. The initial temperature, due to its specific influence on milk fat and proteins, represents very powerful tool for managing the process of the skin layer formation. This study has shown that the lowering of the initial temperature contributes to the decreasing of protein and increasing of milk fat concentrations in the skin layer. The research of the influence of milk composition on the skin layer formation process has shown that the milk proteins are, despite their relatively small content, the most important constituent, which represents the basis for the skin layer structure. The character and intensity of the milk proteins impact prevailingly depends on their content in milk. In the case of increasing of the milk proteins content at different milk fat contents, the changes of the character of their influence were found. The increase of milk proteins from 3.4% to 4.2% resulted in increasing of fat and proteins content in the skin layer for about 20% and 9%, respectively. However, further increase in the milk protein content from 4.2% to 5%, resulted in the changes of the character due to their greater involvement in skin formed. Hence, the increasing of the proteins and fat in the skin layer, due to increasing milk proteins content, were about 19% and 7%, respectively. Also, the impact of milk proteins was more pronounced at the higher levels of milk proteins, despite the high fat content which was maximum 8%. Whey proteins have an essential role within milk proteins complex, and their functional activity was expressed during milk heat treatment. So, denatured whey proteins somehow represent builiding material of the kajmak skin layer. Also, functionality of the denaturated whey proteins, especially at high milk fat content, is mostly demonstrated through the development of strong emulsifying function of their unfolded structures as well as with promotion of limited fibrous structure. The increased milk fat content contributed to the increasing of the skin fat content, with the simultaneous rise in the milk fat and proteins ratio (M/P), which results in stretching of proteins matrix. Analysis of the protein contribution have shown that casein component of the skin layer present the carrier of denaturated whey proteins, as well as building material of the skin layer. These implications have a basis in the assumption that the casein is present in the skin layer mainly in micellar form, which was confirmed by a stable and constant ratio of individual casein fractions in the skin layer. Electrophoretic analysis, in reducing and non-reducing conditions, confirmed that the whey proteins, β-lactoglobulin and α-lactalbumin, are present in the skin layer mainly as disulfide linked complexes. Also, the significant influence of the milk heat treatment and its composition as well as air parameters on the distribution of whey proteins in the skin was not found. The most dominant component of the skin layer is fat phase. However, our results have shown that fat, despite their high content, didn´t show major role in the skin layer formation. Milk fat globules, owing to its membrane, differ with the greatest capacity for lowering surface tension, what can be explanation for high fat concentration at the milk surface layer. However, the skin formation is impossible, despite the high fat concentration, if evaporation of water from milk is prevented as well as protein concetration and their further coagulation. The statistical analysis showed highly significant influence of relative air humidity on yield and fat content of the skin layer. It was found that low level of relative air humidity (50%) allows the large amount of moisture removal, which causes the strong drying of the skin layer. Increased dryness of the skin layer slowed down further aggregation process of proteins material, which reduces the yield. Increasing the level of relative air humidity from 50% to 70%, resulted in increase in yield by about 30% (from 31.33 g to 40.67 g). In contrast, the high relative air humidity (increase in relative air humidity from 70% to 90%) decelerated the moisture loss as well as proteins aggregation and formation of the skin layer, which resulted in reduced yields for about 9%. Therefore, for the optimization of kajmak formation process it is necessary to determine the optimal dynamics of both, moisture loss and the proteins aggregation. The air temperature also affects on the dynamics of the skin layer formation. Our results have shown that an increase in air temperature achieves a dual effects: stimulates water evaporation (which contribute to dry matter increasing) and the hydrophobicity of the system (which indicates the greater incorporation of milk fat). It was found that air temperature has a significant influence on the yield of the skin layer. Increasing air temperature from 20ºC to 30ºC resulted in significant increase in yields by about 14% (from 35.67 g to 40.67 g). Further air temperature increasing up to 40°C resulted in the reduction in yield by about 5% (from 40.67 g to 38.67 g) which was not statistically significant. According to this study, it can be concluded that kajmak skin formation present very complex process which is influenced by all studied factors such as: milk heat treatment and composition and air parameters. Also, very high mutual dependence of these factors was found. Whey proteins have central position in the skin layer formation belongs to whey proteins due to their unfolding of globular structures, which contributes to increasing of their functionality in both, the process of milk fat emulsification as well as gelification process during the skin layer formation.
Kajmak je srpski autohtoni mlečni proizvod koji se prevashodno izrađuje u domaćoj radinosti. Odlikuje se specifičnim sastavom i senzornim svojstvima, na osnovu kojih se može svrstati u grupu de
Multiple myeloma (MM) is a rare disorder that affects all tissues, except reticuloendothelial tissues, and seldom causes a myelomatous pleural effusion. A 56-year-old male patient attended our clinic ...complaining of shortness of breath and fatigue for the past month. A posteroanterior chest radiograph revealed a left pleural effusion, which was subsequently assessed as being exudative in nature. Protein electrophoresis demonstrated hypergammaglobulinemia. Serum and pleural fluid immunofixation electrophoresis showed an increase in the IgG and kappa fractions. The Bence-Jones protein level in the 24-hours urine was high. Pleural biopsy showed plasmocyte infiltration. Bone marrow biopsy revealed atypical plasma cell infiltration, some with immature morphology, carrying IgG/Kappa clonality in a diffuse pattern. The patient was diagnosed with IgG/k type MM and underwent chemotherapy with vincristine, doxorubicin, and prednisolone. Complete regression of the pleural effusion was achieved after one round of chemotherapy, and the patient has been followed for 18 months.
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