Glucagon-like Peptide-1 Receptor Agonists in the Management of Type 2 Diabetes Mellitus and Obesity: The Impact of Pharmacological Properties and Genetic Factors

Glucagon-like peptide-1 (GLP-1) receptor agonists are a new class of antihyperglycemic drugs that enhance appropriate pancreatic β-cell secretion, pancreatic α-cell (glucagon) suppression, decrease liver glucose production, increase satiety through their action on the central nervous system, slow gastric emptying time, and increase insulin action on peripheral tissue. They are effective in the management of type 2 diabetes mellitus and have a favorable effect on weight loss. Their cardiovascular and renal safety has been extensively investigated and confirmed in many clinical trials. Recently, evidence has shown that in addition to the existing approaches for the treatment of obesity, semaglutide in higher doses promotes weight loss and can be used as a drug to treat obesity. However, some T2DM and obese patients do not achieve a desired therapeutic effect of GLP-1 receptor agonists. This could be due to the multifactorial etiologies of T2DM and obesity, but genetic variability in the GLP-1 receptor or signaling pathways also needs to be considered in non-responders to GLP-1 receptor agonists. This review focuses on the pharmacological, clinical, and genetic factors that may influence the response to GLP-1 receptor agonists in the treatment of type 2 diabetes mellitus and obesity.     

Predicting Chemical Parameters of River Water Quality from Bioindicator Data

We address the problem of inferring chemical parameters of river water quality from biological ones. This task is important for enabling selective chemical monitoring of river water quality. We apply machine learning, in particular regression tree induction, to biological and chemical data on the water quality of Slovenian rivers. Regression trees are constructed that predict values of chemical parameters from data on the presence of bioindicator taxa at the species and family levels.     

Rheological properties of hydroxyl‐terminated and end‐capped aliphatic hyperbranched polyesters

The rheological behavior of two series of aliphatic hyperbranched (HB) polyesters, based on 2,2‐bis(hydroxymethyl)propionic acid (bis‐MPA) and di‐trimethylol propane (Di‐TMP) as a tetrafunctional core, was studied. The effect of the size (pseudo‐generation number, from second to eight) and structure on the melt rheological properties was investigated for a series of hydroxyl‐terminated HB polyesters. In addition, the influence of the nature and degree of modification of the terminal OH groups in a series of fourth‐generation polyesters end‐capped with short and long alkyl chains and some aryl groups on the rheological properties was analyzed. The time–temperature superposition procedure was applied for the construction of master curves and for the analysis of the rheological properties of HB polyesters. The data obtained from WLF analysis of the HB polyesters showed that the values of the thermal coefficient of expansion of free volume α_f and the fractional free volume at the glass transition temperature, f_g, increase with increasing size of the HB polyesters. It was shown that the modified HB polyesters exhibited lower T_g and T_G′=G″ temperatures, above which viscous became dominant over elastic behavior. From an analysis of the master curves of the modified HB polyesters, it was observed that with increasing degree of modification, both storage and loss modules and complex dynamic viscosity and apparent energy for viscoelastic relaxation decrease, because of reduced intermolecular hydrogen interactions. They do not exhibit a plateau of rubbery behavior, which confirms that no entanglements are present and that the molar masses are below the critical molar mass. © 2014 Wiley Periodicals, Inc. J. Appl. Polym. Sci. 2015 , 132, 41479.     

Free‐radical scavenging activity of wormwood (Artemisia absinthium L) extracts

In an effort to discover new antioxidant natural compounds, wormwood (Artemisia absinthium L) an aromatic‐bitter herb, was screened. The sequential extraction was realized with five solvents of different polarities (70% methanol, petroleum ether, chloroform, ethyl acetate, n‐butanol). The antioxidative activity was tested by measuring their ability to scavenge stable 2,2‐diphenyl‐1‐picrylhydrazyl (DPPH) free radical and reactive hydroxyl radical during the Fenton reaction trapped by 5,5‐dimethyl‐1‐pyrroline‐N‐oxide (DMPO), using electron spin resonance (ESR) spectroscopy. Results demonstrated that the antiradical and antioxidative activity depend on the type and concentration of applied extracts and increased in the order ethyl acetate > methanol > n‐butanol > chloroform > petroleum ether > remaining water extracts. The investigation showed that the antiradical activity increased with increasing concentration of all extracts. The high contents of total phenolic compounds (25.6 mg g^?1) and total flavonoids (13.06 mg g^?1) indicated that these compounds contribute to the antiradical and antioxidative activity. In a model system, the formation of o‐semiquinone radicals from quercetin and chlorogenic acid was obtained to prove the mechanism (hydrogen donating and/or one‐electron reduction) of free‐radical scavenging activity. Copyright © 2004 Society of Chemical Industry     

Coke formation in pyrolysis furnaces in the petrochemical industry

In the petrochemical industry, an industrial pyrolysis furnace is a complicated piece of equipment that functions as both a reactor and high-pressure steam generator. During service, hard deposits of carbon (coke) build up on the inner wall of the tube, reducing heat transfer and restricting the flow of the hydrocarbon feedstocks. In this paper, an overview of coke formation, the impact of coke formation, and the methods by which coke formation can be prevented, as well as methods that can be successful in decoking of pyrolysis furnaces, is presented.     

Improved sauerkraut production with probiotic strain Lactobacillus plantarum L4 and Leuconostoc mesenteroides LMG 7954

Probiotic strain Lactobacillus plantarum L4 and strain Leuconostoc mesenteroides LMG 7954 were applied for the controlled fermentation of cabbage heads. The parameters of the controlled and spontaneous fermentations, including antimicrobial effect of cabbage brines obtained at the end of both fermentations, were monitored. To check out the influence of starter culture strains, 10 randomly chosen lactic acid bacteria, isolated at the end of controlled cabbage heads fermentation were identified by API 50 CHL test, and the presence of the probiotic culture was confirmed by Pulsed Field Gel Electrophoresis. The starter cultures applied for cabbage heads fermentation allowed lowering of NaCl concentrations from 4.0% to 2.5% (w/v), considerably accelerated fermentation process by 14 d, and improved the product quality. The produced sauerkraut heads are considered probiotic product as viable probiotic cells count in final product was higher than 10(6) colony-forming units (CFU) per gram of product. PRACTICAL APPLICATION: The results of this research could be applied in the production of fermented cabbage heads with added functional (probiotic) value and with lower NaCl concentration with expected shortened fermentation time. This could not only be of economic but also of ecological importance.     

Analysis of noncovalent chitinase-chito-oligosaccharide complexes by infrared-matrix assisted laser desorption ionization and nanoelectrospray ionization mass spectrometry

Transferring noncovalently bound complexes from the condensed phase into the gas phase represents a challenging task due to weak intermolecular bonds that have to be maintained during the phase transition. Currently, electrospray ionization (ESI) is the standard mass spectrometric (MS) technique to analyze noncovalent complexes. Although infrared matrix-assisted laser desorption ionization (IR-MALDI)-MS also provides particular soft desorption/ionization conditions, this method has so far hardly been applied for the analysis of noncovalent complexes. In this study, we employed IR-MALDI orthogonal time-of-flight (o-TOF)-MS in combination with the liquid matrix glycerol to characterize the specific complex formation of chito-oligosaccharide (CHOS) ligands with two variants of Chitinase A (ChiA) from Serratia marcescens, the inactive E315Q mutant and the active W167A mutant, respectively. The IR-MALDI-o-TOF-MS results were compared to those obtained using nano-ESI-quadrupole (q)-TOF-MS and ultraviolet (UV)-MALDI-o-TOF-MS. Using IR-MALDI-o-TOF-MS, specific noncovalent complexes between ChiA and CHOS were detected with distributions between enzymes with bound oligosaccharides vs free enzymes that were essentially identical to those obtained by nano-ESI-q-TOF-MS. Chitinase-CHOS complexes were not detected when UV-MALDI was employed for desorption/ionization. The results show that IR-MALDI-MS can be a valuable tool for fast and simple screening of noncovalent enzyme-ligand interactions.     

The effect of the mass ratio of hard and soft segments on some properties of thermoplastic poly(ester‐siloxane)s

A series of thermoplastic elastomers based on soft polydimethylsiloxane (PDMS) and hard poly(butylene terephthalate) (PBT) segments was synthesized using a two‐step transesterification reaction in the melt. The molar mass of the soft PDMS component was constant (M?_nPDMS = 1056 g mol^?1) while the starting reaction mixture compositions were varied to obtained copolymers with a mass ratio of hard to soft segments in the range from 70/30 to 40/60. The structure and composition of the copolymers was verified by ¹H NMR spectroscopy. It appeared that there was a pronounced molar mass maximum when the PBT content of the copolymers was approximately 60 mass%, whereas all samples were considerably inhomogeneous with respect to the distribution of the lengths of the hard segments. Differential scanning calorimetry (DSC) thermograms showed that the melting and crystallization temperature increased with increasing PBT content, as did the total degree of crystallinity, which was confirmed by wide‐angle X‐ray scattering (WAXS) analysis. Thermogravimetric analysis (TGA) performed in nitrogen gave subtle differences for samples of different composition, including that of the PBT homopolymer, whereas in oxygen these differences were more pronounced in the way the thermo‐oxidative stability of the obtained copolymers decreased with decreasing PBT content. Finally, it was shown that the hardness depended directly on the PBT content, ie the higher the PBT content, the greater the hardness of the corresponding copolymer. Copyright © 2004 Society of Chemical Industry     

Characterisation of flavour compounds in Biska – a herbal spirit produced with mistletoe

Mistletoe (Viscum album) is mostly used in its herbal form owing to its content of diverse biologically active substances. In Croatia's Adriatic region, it is used for production of Biska, a strong alcoholic beverage produced by maceration of mistletoe in spirit or brandy, with or without the addition of honey. In this work, Biska was characterised by analysis of aroma compounds and physicochemical parameters and is the first study of the aroma profile of a strong alcoholic beverage produced with mistletoe. The aroma of 14 samples of Biska – five commercial and nine homemade – was analysed using GC/MS with solid‐phase microextraction. A total of 166 aroma compounds were detected. Major components were ethyl esters (medium and long chain fatty acids), fatty alcohols, isopropyl myristate, aldehyde decanal and some terpenes. The distribution of aroma compounds was evaluated by principal component analysis. Some significant differences in physicochemical properties were observed including ethanol concentration (28–44% v/v) and pH (4.4–6.5). Although the colour of Biska was light brown with greenish reflections, there were differences in chromatic parameters. The commercial samples were darker and were less transparent than homemade Biska, perhaps reflecting more extensive maceration/extraction or the addition of caramel. © 2018 The Institute of Brewing & Distilling