Synergistic Effect of the Long-Term Overexpression of Bcl-2 and BDNF Lentiviral in Cell Protecting against Death and Generating TH Positive and CHAT Positive Cells from MSC

Mesenchymal stem cells (MSC) are potentially a good material for transplantation in many diseases, including neurodegenerative diseases. The main problem with using them is the low percentage of surviving cells after the transplant procedure and the naturally poor ability of MSC to spontaneously differentiate into certain types of cells, which results in their poor integration with the host cells. The aim and the novelty of this work consists in the synergistic overexpression of two genes, BCL2 and BDNF, using lentiviral vectors. According to our hypothesis, the overexpression of the BCL2 gene is aimed at increasing the resistance of cells to stressors and toxic factors. In turn, the overexpression of the BDNF gene is suspected to direct the MSC into the neural differentiation pathway. As a result, it was shown that the overexpression of both genes and the overproduction of proteins is permanent and persists for at least 60 days. The synergistically transduced MSC were significantly more resistant to the action of staurosporine; 12 days after transduction, the synergistically transduced MSC had a six-times greater survival rate. The overexpression of the Bcl-2 and BDNF proteins was sufficient to stimulate a significant overexpression of the CHAT gene, and under specific conditions, the TH, TPH1, and SYP genes were also overexpressed. Modified MSC are able to differentiate into cholinergic and dopaminergic neurons, and the release of acetylcholine and dopamine may indicate their functionality.     

Impaired Innate Immunity in Pediatric Patients Type 1 Diabetes—Focus on Toll-like Receptors Expression

Type 1 diabetes (DM1) is classified as an autoimmune disease. An uncontrolled response of B and T lymphocytes to the body’s own tissues develops in the absence of immune tolerance. The main aim of the study was to evaluate the effect of the duration of type 1 diabetes in children on the expression of TLR receptors and the relationship with the parameters of glycemic control in patients. As a result, we showed significant differences in the level of TLR2, TLR4 and TLR9 expression in patients with DM1 in the early stage of the disease and treated chronically compared to the healthy group. Additionally, in this study, we found that the numbers of CD19+ B cells, CD3+ CD4+, CD3+ CD8+ T cells and NK cells are different for newly diagnosed DM1 individuals, patients receiving chronic treatment and for healthy controls, indicating an important role of these cells in killing pancreatic beta cells. Moreover, higher levels of IL-10 in patients with newly diagnosed DM1 have also been found, confirming the reports found in the literature.     

Analytical and Theoretical Studies of Antioxidant Properties of Chosen Anthocyanins; A Structure-Dependent Relationships

The relationship between the structure and the antiradical and antioxidant activities of three anthocyanidins, namely peonidin, petunidin, and delphinidin, and their glucosides was investigated in this study. The ability of anthocyanins to scavenge free radicals was determined using DPPH^● assay, whereas the inhibition of peroxidation in liposomes in relation to a model membrane that imitated the composition of a lipid membrane in tumor cells was specified using the fluorimetric method. To explore this issue at the atomistic level, density functional theory studies were applied. It was shown that glycosides performed better than anthocyanidins in protecting membranes against oxidation. The highest redox potential was demonstrated by anthocyanidins with the highest number of hydroxyl groups in the B ring in the order as follows: (Dp > Pt > Pn), and the same relationship was proven for their glucosides. The majority of the compounds studied here proved to be better antioxidants than ascorbic acid. They showed consistent electrodonating properties and though the f-HAT mechanism became more feasible with each consecutive deprotonation. Glycosylation did not have a direct impact on reactivity, apart from peonidin and petunidin in the study of which it was found that this process was responsible for lifting off steric hindrance between B and C rings and rendering certain pathways more feasible. Kinetic and molecular dynamics are essential to properly describe the membrane’s lipid oxidation.     

Ordered mesoporous tin oxide and tin phosphate synthesized by nanocasting strategy

Ordered mesoporous tin oxide and tin phosphate were successfully synthesized via two-step nanocasting route. The SBA-15 silica and CMK-3 carbon were used as hard templates. Powder X-ray diffraction, nitrogen adsorption and transmission electron microscopy confirmed hexagonal mesoporous structure of resulted products. Mesoporous tin oxide indicated crystalline walls (cassiterite). The mesoporous products showed considerable catalytic activity in propan-2-ol decomposition. The tin oxide led the dehydrogenation towards acetone, while mesoporous tin phosphate exhibited activity of acid sites resulting in dehydration to propene.     

Comparison of the Antioxidant Properties of Commonly Consumed Commercial Teas

The antioxidant properties of various commonly consumed commercial teas were screened and compared to check what the consumers get in commercial tea bags in the range of consume preparation conditions. It includes flavored black teas and green teas, as well as some fruit teas. Electron transfer-based assays, such as phenolic content by Folin-Ciocalteu method and cupric ion reducing antioxidant capacity (CUPRAC), were applied. Higher antioxidant activity values were obtained for green and black tea infusions in comparison to fruit teas. The correlation between FC total phenolic and CUPRAC assay for all studied teas was significant (R² = 0.871). The antioxidant power of tea infusions were also measured using cyclic voltammetry. The observed anodic waves were broadened in comparison with voltammograms of single flavonoids due to the response of several antioxidants with different oxidation potentials. The values of Trolox equivalents obtained by electrochemical approach were lower than in the CUPRAC assay; however, the increased order of the antioxidant capacity of tea infusions was the same.     

Antioxidant properties of apple slices stored in starch-based films

The aim of this study was to evaluate the antioxidant properties of apple slices stored in edible starch films enriched with white and green tea extracts. All results were compared to that obtained for apple slices stored in polyethylene films. The use of starch films, as carrier of antioxidants, prolonged the storage life and improved quality of fresh-cut apples at the end of storage; however, deteriorated their lightness and increased their browning. Apple slices coated in starch films enriched with tea extracts exhibited higher antioxidant properties than those without these additives, as well as those in polyethylene films.     

Physico-chemical and proteolytic changes during cold storage of dry-cured pork loins with probiotic strains of LAB

Selected physico-chemical and proteolysis-related parameters were evaluated in dry-cured loins inoculated with probiotic (Lactobacillus rhamnosus LOCK900, Bifidobacterium animalis subsp. lactis BB12) and potentially probiotic (Lactobacillus acidophilus Bauer Ł0938) lactic acid bacteria (LAB) strains and compared with a control sample at five different storage times (28, 90, 180, 270 and 360 days). Physico-chemical parameters of dry-cured loins were significantly (P < 0.01) affected by treatment, storage time and the interaction between them. The count of lactic acid bacteria (LAB) in dry-cured loins was in accordance with their pH. Higher intensity of proteolysis, as assessed by non-protein nitrogen content (NPN) and proteolysis index (PI), occurred in inoculated samples. Based on the SDS-PAGE analysis, the modifications produced during storage on the sarcoplasmic proteins were more pronounced than those exerted on the myofibrillar protein fraction. However, inoculation effect was absent from SDS-PAGE protein patterns.     

Suitability of unmalted quinoa for beer production

BACKGROUND

This study provides the first detailed investigation into the effect of partially substituting barley malt with quinoa (Chenopodium quinoa Willd.) on the characteristics of wort and beer. Quinoa seeds and flakes were compared in terms of their suitability for brewing. The benefits of applying a commercial enzyme mixture during beer production with quinoa were also investigated.

RESULTS

These findings show that quinoa is a good starchy raw material for brewing. Even without exogenous enzymes, it is possible to substitute barley malt with up to 30% quinoa. The form in which quinoa is used has a negligible influence on the quality of the wort and beer. The foam stability of beer made with quinoa was better than that of all‐malt beer, despite there being a lower level of soluble nitrogen in quinoa beer in comparison with all‐malt beer and more than twice the amount of fat in quinoa in comparison to barley malt.

CONCLUSION

The addition of unmalted quinoa does not give unpleasant characteristics to the beer and was even found to have a positive effect on its overall sensory quality. This offers brewers an opportunity to develop good beers with new sensory characteristics. © 2018 Society of Chemical Industry     

Phenolic Profile and Antioxidant Activity of Polish Meads

The purpose of this study was to evaluate phenolic profile and antioxidant activity of ten different meads of 1:1 and 1:2 types, produced with addition of fruit juices, root spices, and herbs. The total phenolic content in meads varied from 15.27 to 70.80 mg/dm³. The meads originated from dark honeys exhibited the highest antioxidant activity. The predominant phenolic compounds in meads were hydroxybenzoic acids, especially gallic and protocatechuic acid, originated mainly from honeys. Whereas, among the hydroxycinnamic acids, the major phenolic was chlorogenic acid, derived mainly from plant additives used in meads production. A principal component analysis was applied in order to differentiate the investigated meads. The 1:2 meads type could be best described by chlorogenic acid. Among the 1:1 meads type, those made from the dark honeys could be best described by gallic, p-coumaric, and protocatechuic acid while those made with addition of blackcurrant and raspberry juice could be described by caffeic and ferulic acid.