Heteroalleles in Common Wheat: Multiple Differences between Allelic Variants of the Gli-B1 Locus

The Gli-B1-encoded γ-gliadins and non-coding γ-gliadin DNA sequences for 15 different alleles of common wheat have been compared using seven tests: electrophoretic mobility (EM) and molecular weight (MW) of the encoded major γ-gliadin, restriction fragment length polymorphism patterns (RFLPs) (three different markers), Gli-B1-γ-gliadin-pseudogene known SNP markers (Single nucleotide polymorphisms) and sequencing the pseudogene GAG56B. It was discovered that encoded γ-gliadins, with contrasting EM, had similar MWs. However, seven allelic variants (designated from I to VII) differed among them in the other six tests: I (alleles Gli-B1i, k, m, o), II (Gli-B1n, q, s), III (Gli-B1b), IV (Gli-B1e, f, g), V (Gli-B1h), VI (Gli-B1d) and VII (Gli-B1a). Allele Gli-B1c (variant VIII) was identical to the alleles from group IV in four of the tests. Some tests might show a fine difference between alleles belonging to the same variant. Our results attest in favor of the independent origin of at least seven variants at the Gli-B1 locus that might originate from deeply diverged genotypes of the donor(s) of the B genome in hexaploid wheat and therefore might be called “heteroallelic”. The donor’s particularities at the Gli-B1 locus might be conserved since that time and decisively contribute to the current high genetic diversity of common wheat.     

Influence of α′‐/α‐crystal polymorphism on properties of poly(l‐lactic acid)

Poly(l ‐lactic acid) (PLLA) is a biodegradable and biocompatible thermoplastic polyester produced from renewable sources, widely used for biomedical devices, in food packaging and in agriculture. It is a semicrystalline polymer, and as such its properties are strongly affected by the developed semicrystalline morphology. As a function of the crystallization temperature, PLLA can form different crystal modifications, namely α′‐crystals below about 120 °C and α‐crystals at higher temperatures. The α′ modification is therefore of special importance as it may be the preferred polymorph developing at processing‐relevant conditions. It is a metastable modification which typically transforms into the more stable α‐crystals on annealing at elevated temperature. The structure, kinetics of formation and thermodynamics of α′‐ and α‐crystals of PLLA are reviewed in this contribution, together with the effect of α′‐/α‐crystal polymorphism on the properties of PLLA. © 2018 Society of Chemical Industry     

Form selection of concomitant polymorphs: A case study informed by crystallization kinetics modeling

Molecular mechanisms and process kinetics of crystallizing concomitant polymorphs remain poorly understood. Solvent-mediated phase transformation and concomitant crystallization are difficult to be distinguished in practice, as multiple forms can be detected at the same time. Herein, we developed a population balance model to simulate a concomitant crystallization process of two polymorphs of tolfenamic acid. Our kinetic modeling aims to understand concomitant crystallization and help guide form selection of such a molecular system. Crystallization kinetics of ethanolic solutions were uncovered from induction time measurements, as well as seeded and unseeded crystallization experiments. Experimental and simulation results demonstrate that the stable form I crystallizes concomitantly with the metastable form II. The faster growing form II results in an intermediate decline in the composition of form I in crystallized samples, a characteristic feature of the concomitantly crystallized system. A four-quadrant scheme of attainable polymorph outcome was simulated under various crystallization conditions.     

CYP2D6基因多态性对托烷司琼预防化疗所致恶心呕吐效果的影响

肿瘤对人类健康造成很大威胁。化疗作为一种全身性的治疗方法，在肿瘤治疗中的地位不可动摇。化疗所致恶心呕吐（chemotherapy induced nausea and vomiting, CINV）是化疗过程中常见的不良反应，严重影响了患者的情绪、生活质量和肿瘤的控制。CINV的防治对肿瘤患者来说非常重要。托烷司琼是较常用的5-羟色胺Ⅲ亚型（5-hydroxytryptamine type 3, 5-HT3）受体拮抗剂，在防治CINV方面具有很好的临床效果，但仍有部分患者使用托烷司琼后效果不佳。越来越多的研究表明这些个体差异可能与基因多态性密切相关。本文就细胞色素P450 2D6（cytochrome P450 2D6, CYP2D6）基因多态性对托烷司琼预防CINV效果的影响作一综述，以期为基因多态性指导下的临床个体化用药提供思路。     

pazopanib血药浓度个体差异与细胞色素P450 3A4基因多态性的关系初探

目的：分析健康受试者口服pazopanib片后体内药代动力学（PK）规律，初步探讨pazopanib片PK个体差异的遗传学机制。方法：14例健康男性受试者分别在给药当天单次口服pazopanib片（200 mg）后，采集基线至96 h血液样本，用LC-MS/MS法测定服药后各时间点血药浓度，用WinNonlin 6.3软件计算药代动力学相关参数，采用SNapShot法测定细胞色素P450 3A4（CYP3A4）基因多态性。结果：Cmax变化范围（7 361.65-26 081.00） ng/mL，平均值±标准差（15 410.72±6 366.21） ng/mL ；tmax变化范围（1.50-4.00） h、平均值±标准差（2.50±0.83） h；AUC0-t变化范围（228 013.55-775 231.63）ng·mL-1·h，平均值±标准差（516 279.90±175 688.41）ng·mL-1·h。个体间Cmax、AUC相差达3倍以上，tmax可相差2倍以上；14例受试者CYP3A4（RS35599367）位点皆为野生型。结论：pazopanib片在中国健康男性志愿者中个体差异较大，未观察到CYP3A4（rs35599367）位点单核苷酸多态性，pazopanib个体间PK差异可能与其他药物代谢相关基因多态性有关。     

DRD2和5-HTR2A基因多态性及其交互作用对奥氮平治疗精神分裂症疗效的影响

目的：探讨多巴胺D2受体（dopamine D2 receptor, DRD2）和5-羟色胺2A受体（5-hydroxytryptamine 2A receptor, 5-HTR2A）基因多态性及其交互作用与奥氮平治疗精神分裂症疗效的关系。方法：纳入147例接受单一奥氮平治疗的精神分裂症住院患者为研究对象，采用阳性与阴性症状量表（PANSS）评定药物疗效，按PANSS减分率≥50%和<50%，分为有效组和无效组。采用多重高温连接酶检测反应技术（iMLDR）检测DRD2（rs1799978、rs1800497）和5-HTR2A（rs6311、rs6313）基因多态性；采用多因素Logistic回归分析各基因型和奥氮平疗效的关联性，采用多因子降维法（MDR）分析基因-基因的交互作用。结果：有效组和无效组rs1799978、rs6313位点基因型和等位基因频率分布差异均有统计学意义（P<0.05），而两组rs1800497、rs6311位点基因型和等位基因频率分布差异均无统计学意义（P>0.05）；rs1799978位点GA和GG型患者奥氮平疗效较野生AA型好，其比值比（OR）及95%CI分别为5.101（1.118～23.267）、6.051（2.454～14.925）；rs6313位点CT和CC型患者奥氮平疗效较野生TT型好，其OR及95%CI分别为2.623（1.054～6.528）、3.412（1.180～9.869）；rs1799978、rs1800497和rs6313位点间存在交互作用，其交互模型为最优基因-基因交互作用模型（P<0.05），该模型检验样本准确度为0.727 3，交叉验证一致性为10/10。结论：DRD2（rs1799978）和5-HTR2A（rs6313）基因多态性可能与奥氮平治疗精神分裂症疗效相关，DRD2（rs1799978、rs1800497）和5-HTR2A（rs6313）对奥氮平疗效的影响存在交互作用。     

Hydrolytic degree and antioxidant activity of purified casein characterised by different haplotypes (αs1-, β- and k-casein) after enzymatic hydrolysis with pepsin and enzymatic extract from Pleurotus eryngii

The aim of this study was to estimate the hydrolytic degree and antioxidant activity of purified casein characterised by different haplotypes (α_s1-, β- and k-casein) after in vitro digestion with two different enzymatic systems: pepsin from porcine gastric mucosa (EP) and a crude enzymatic extract from the edible mushroom Pleurotus eryngii. The used enzymes showed a different mode of casein catalysis with a consequent production of peptides of different antioxidant activity. The CN haplotype significantly influenced peptides production; in fact, the amino acid substitutions caused by genetic polymorphisms at the α_s1-, β- and k-CN loci influenced the sites of enzymatic cleavage and therefore the produced peptides. The above is evidenced by the different antioxidant activity found in the hydrolysates depending on the used enzymatic system, the CN haplotype, and the CN haplotype × enzymatic treatment interaction. The findings of this study are a perspective for the production of specific foods that exert a biological effect in addition to the nutritional one.     

Lipid‐derived monoamide as phase change energy storage materials

One of the major shortcomings of current organic phase change materials (PCMs) is their relatively low melting points, typically below 80°C, which limits their integration into thermal energy storage (TES) systems. The present work was aimed at developing lipid‐derived PCMs with increased melting points which would be suitable for TES applications requiring higher melting points without compromising other key properties such as enthalpy. The introduction of an amide group into the structure of linear saturated fatty acids was used as a means to increase intermolecular interactions and therefore crystallization and melting points. A series of six linear monoamides with differing chain length and symmetry about the amide group were investigated for thermal stability, thermal transition, flow behavior, and crystal structure to establish the structure‐property relationships relevant to TES. The presence of the highly polar amide group in the aliphatic fatty acid–derived molecules resulted in notable improvement in performance compared with the analogous monofunctional molecules: Increases in melting points (79°C‐96°C) and high enthalpies of fusion (155‐201 J/g) were recorded. Fundamental relationships between structure, processing, and macroscopic physicochemical properties, never before elucidated, were revealed in the study. The study revealed a step‐like variation of macroscopic properties: a surprising outcome of the competition between intermolecular attractions, symmetry effects, and mass transfer limitations. The predictive structure‐function relationships established in this work will allow the straightforward engineering of monoamide architectures that can extend the range of organic PCMs and deliver thermal properties desirable for TES applications.     

GutSelf: Interindividual Variability in the Processing of Dietary Compounds by the Human Gastrointestinal Tract

Nutritional research is currently entering the field of personalized nutrition, to a large extent driven by major technological breakthroughs in analytical sciences and biocomputing. An efficient launching of the personalized approach depends on the ability of researchers to comprehensively monitor and characterize interindividual variability in the activity of the human gastrointestinal tract. This information is currently not available in such a form. This review therefore aims at identifying and discussing published data, providing evidence on interindividual variability in the processing of the major nutrients, i.e., protein, fat, carbohydrates, vitamins, and minerals, along the gastrointestinal tract, including oral processing, intestinal digestion, and absorption. Although interindividual variability is not a primary endpoint of most studies identified, a significant number of publications provides a wealth of information on this topic for each category of nutrients. This knowledge remains fragmented, however, and understanding the clinical relevance of most of the interindividual responses to food ingestion described in this review remains unclear. In that regard, this review has identified a gap and sets the base for future research addressing the issue of the interindividual variability in the response of the human organism to the ingestion of foods.