Sialic Acid—Modified Nanoparticles—New Approaches in the Glioma Management—Perspective Review

The cell surface is covered by a dense and complex network of glycans attached to the membrane proteins and lipids. In gliomas, the aberrant sialylation, as the final stage of glycosylation, is an important regulatory mechanism of malignant cell behavior and correlates with worse prognosis. Better understanding of the role of sialylation in cellular and molecular processes opens a new way in the development of therapeutic tools for human brain tumors. According to the recent clinical observation, the cellular heterogeneity, activity of brain cancer stem cells (BCSCs), immune evasion, and function of the blood–brain barrier (BBB) are attractive targets for new therapeutic strategies. In this review, we summarize the importance of sialic acid-modified nanoparticles in brain tumor progression.     

Interactions between fecal bacteria,bile acids and components of tomato pomace

Food Science and Biotechnology - The tomato pomace obtained during processing as a residue of tomato processing from large industry. The interactions between tomato pomace and fecal bacteria, bile...     

Characteristics of Polypeptide/Phospholipid Monolayers on Water and the Plasma-Activated Polyetheretherketone Support

Polyetheretherketone (PEEK) is a highly biocompatible polymer widely used in medicine as an implant production material. In this article, the PEEK surface was characterized in terms of its wettabillity properties after the physicochemical modifications by treatment with the low-temperature air plasma and covering with the Langmuir–Blodgett (LB) monolayers of polypeptide (cyclosporine A, CsA) and/or phospholipid (1,2-dipalmitoyl-sn-glycero-3-phosphocholine, DPPC). The LB deposition was preceded by the analysis of miscibility and morphology of monolayers at the air/water interface by means of the Langmuir technique and Brewster angle microscopy (BAM). Then, wettability of the polymer-supported films was evaluated by the contact angle measurements of three probe liquids of different characters (two polar—water and formamide, one apolar—diiodomethane). The measured contact angles allowed for determination of the surface free energy and its components based on the Lifshitz-van der Waals/acid–base (LWAB) approach. Some relations between the kind and magnitude of interactions within the model membranes on the water subphase and those of the PEEK-supported membranes with the liquids were found out. The results allowed obtaining the interesting models of biological coatings with potential applications.     

Physicochemical,Antioxidative, and Sensory Properties of Refined Rapeseed Oils

Physicochemical characteristics, antioxidant capacity (AC), and sensory quality of rapeseed oils available on the Polish market were analyzed and compared. The fatty acid composition (saturated fatty acids = 6.91–7.58%, monounsaturated fatty acids = 64.14–66.14%, and polyunsaturated fatty acids = 27.22–30.17%), color (T420 = 54.5–83.8%), amounts of free fatty acids (0.02–0.07%), primary (PV = 0.04–2.04 meq O₂ kg⁻¹) and secondary (AV = 1.02–3.21) oxidation products, phosphorus (0.38–1.62 mg kg⁻¹), chlorophyll (0.002–0.068 mg kg⁻¹), and polycyclic aromatic hydrocarbons (Σ4PAH = 0.00–2.50 μg kg⁻¹) in the commercial rapeseed oils meet the requirements of the European Food Regulation and Codex Alimentarius standards. Moreover, total phenolic content (TPC = 40.3–467.9 mg SA kg⁻¹) in the studied oils significantly differs from each other. However, the AC of rapeseed oils was analyzed using the novel iron oxide nanoparticle-based (IONP = 5552.1 − 18,510.2 μmol TE/100 g) method and the modified ferric reducing antioxidant power (FRAP = 55.7–280.3 μmol TE/100 g), cupric reducing AC (CUPRAC = 79.6–784.0 μmol TE/100 g), 2,2-diphenyl-1-picrylhydrazyl (DPPH = 185.7–516.7 μmol TE/100 g), and 2,2′-azinobis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS = 465.6–2142.6 μmol TE/100 g) assays. Principal component analysis (PCA) and hierarchical cluster analysis (HCA) were applied for discrimination of the refined rapeseed oils based on fatty acid composition, physicochemical parameters, AC, and sensory properties.     

Novel Positive Allosteric Modulators of µ Opioid Receptor—Insight from In Silico and In Vivo Studies

Opioids are the drugs of choice in severe pain management. Unfortunately, their use involves serious, potentially lethal side effects. Therefore, efforts in opioid drug design turn toward safer and more effective mechanisms, including allosteric modulation. In this study, molecular dynamics simulations in silico and ‘writhing’ tests in vivo were used to characterize potential allosteric mechanism of two previously reported compounds. The results suggest that investigated compounds bind to μ opioid receptor in an allosteric site, augmenting action of morphine at subeffective doses, and exerting antinociceptive effect alone at higher doses. Detailed analysis of in silico calculations suggests that first of the compounds behaves more like allosteric agonist, while the second compound acts mainly as a positive allosteric modulator.     

Cytokines and MicroRNAs as Candidate Biomarkers for Systemic Lupus Erythematosus

Systemic lupus erythematosus (SLE) is a systemic autoimmune disease, with varied course and symptoms. Its etiology is very complex and not clearly understood. There is growing evidence of the important role of cytokines in SLE pathogenesis, as well as their utility as biomarkers and targets in new therapies. Other potential new SLE biomarkers are microRNAs. Recently, over one hundred different microRNAs have been demonstrated to have a significant impact on the immune system. Various alterations in these microRNAs, associated with disease pathogenesis, have been described. They influence the signaling pathways and functions of immune response cells. Here, we aim to review the emerging new data on SLE etiology and pathogenesis.     

The effects of cooking method on selected quality traits of broccoli and green asparagus

Broccoli and green asparagus were cooked using boiling water, steam, microwave oven and combi oven with overheated steam and combination of hot air with overheated steam (only broccoli). Vegetables were analysed for chlorophylls a and b, carotenoids, total polyphenols, antioxidant activity, colour parameters and sensory properties. Cooking in the combi oven with overheated steam was an effective method to achieve the highest levels of polyphenols and antioxidant activity, but it negatively influenced the contents of chlorophylls in both vegetables and carotenoids in asparagus. Boiling and cooking in the combi oven with overheated steam or hot air and steam ensured the best and comparable sensory properties of broccoli. Asparagus showed a lower susceptibility to heat treatments than broccoli as none of the treatments applied caused significant differences in colour redness and yellowness, polyphenol content and sensory properties of this vegetable.