Angiotensin II Inhibits Insulin Receptor Signaling in Adipose Cells

Angiotensin II (Ang II) is a critical regulator of insulin signaling in the cardiovascular system and metabolic tissues. However, in adipose cells, the regulatory role of Ang II on insulin actions remains to be elucidated. The effect of Ang II on insulin-induced insulin receptor (IR) phosphorylation, Akt activation, and glucose uptake was examined in 3T3-L1 adipocytes. In these cells, Ang II specifically inhibited insulin-stimulated IR and insulin receptor substrate-1 (IRS-1) tyrosine-phosphorylation, Akt activation, and glucose uptake in a time-dependent manner. These inhibitory actions were associated with increased phosphorylation of the IR at serine residues. Interestingly, Ang II-induced serine-phosphorylation of IRS was not detected, suggesting that Ang II-induced desensitization begins from IR regulation itself. PKC inhibition by BIM I restored the inhibitory effect of Ang II on insulin actions. We also found that Ang II promoted activation of several PKC isoforms, including PKCα/βI/βII/δ, and its association with the IR, particularly PKCβII, showed the highest interaction. Finally, we also found a similar regulatory effect of Ang II in isolated adipocytes, where insulin-induced Akt phosphorylation was inhibited by Ang II, an effect that was prevented by PKC inhibitors. These results suggest that Ang II may lead to insulin resistance through PKC activation in adipocytes.     

Effect of Agronomical Practices on the Nutritional Quality of Virgin Olive Oil at Different Ripening Stages

There is a need to verify the quality of organically produced olive oils and to compare them to conventional ones. The objective of this study was to assess possible differences in nutritional quality between agronomic practices in Picual and Hojiblanca olive oil varieties at different stages of olive ripeness. The results showed that organic versus conventional cultivation did not consistently affect acidity, peroxide index or spectrophotometric constants of the virgin olive oils considered in this study. On the contrary, phenol content, oxidative stability, tocopherol content and fatty acid composition were affected by the agronomical practices. Principal component analysis indicated that linolenic acid and β‐tocopherol were mainly responsible for discriminating Hojiblanca organic oils, whereas total phenols, palmitoleic acid and α‐tocopherol were the major contributors to differentiating Picual conventional oils. Lignoceric and stearic acids were related to oils from unripe and ripe olive fruits, respectively. Long‐term experiments are required to confirm these results.     

Dustiness and Deagglomeration Testing: Interlaboratory Comparison of Systems for Nanoparticle Powders

Different types of aerosolization and deagglomeration testing systems exist for studying the properties of nanomaterial powders and their aerosols. However, results are dependent on the specific methods used. In order to have well-characterized aerosols, we require a better understanding of how system parameters and testing conditions influence the properties of the aerosols generated. In the present study, four experimental setups delivering different aerosolization energies were used to test the resultant aerosols of two distinct nanomaterials (hydrophobic and hydrophilic TiO₂). The reproducibility of results within each system was good. However, the number concentrations and size distributions of the aerosols created varied across the four systems; for number concentrations, e.g., from 10³ to 10⁶ #/cm³. Moreover, distinct differences were also observed between the two materials with different surface coatings. The article discusses how system characteristics and other pertinent conditions modify the test results. We propose using air velocity as a suitable proxy for estimating energy input levels in aerosolization systems. The information derived from this work will be especially useful for establishing standard operating procedures for testing nanopowders, as well as for estimating their release rates under different energy input conditions, which is relevant for occupational exposure.

Copyright © 2015 American Association for Aerosol Research     

A rapid estimation of pigment content in virgin olive oils by a solvent-free method

In this work, a fast method was proposed for estimating the virgin olive oils (VOOs) carotenoids and chlorophylls concentration using color measurement. The pigment content by conventional spectrophotometry method and CIELAB color (L*, a*, and b*) at different degree of sample thickness (from 5 to 50 mm) of one hundred VOOs were measured. Oil carotenoids and chlorophylls content were correlated with the color parameters for the different oil thickness studied to design the prediction models of the new method. The best regression coefficients (R²) were obtained for multiple linear regression model using the three independent variables (L*, a*, and b*) together measured at 5 mm of oil thickness. The R² were 0.9679, 0.9515, and 0.9644 for predicting carotenoids, chlorophylls, and total pigments, respectively. External validation of these prediction models was satisfactory (relative error < 0.1). Therefore, this new solvent-free colorimetric method is a useful method for determination of carotenoids and chlorophylls content in VOOs. Practical applications: The simple colorimetric method developed in this study offers a fast and accurate alternative to current methods published in the literature to estimate the pigment content in VOOs. It is a rapid (less than 1 min) and cheap method, with the advantage of ease of operation, no sample pretreatment and solvent-free, thus environmentally friendly. This methodology can potentially be used by trained “nonprofessional analytical skilled” people in small laboratories or olive oil mills with limited technical facilities. Therefore, the technique is highly plausible as an alternative to determine the pigment content in VOOs. Finally, future works with this methodology could be carried out to online control of VOOs pigments content in the oil extraction process.