Modulating mTOR Signaling as a Promising Therapeutic Strategy for Atherosclerosis

For more than a decade, atherosclerosis has been one of the leading causes of death in developed countries. The issue of treatment and prevention of the disease is especially acute. Despite the huge amount of basic and clinical research, a significant number of gaps remain in our understanding of the pathogenesis of atherosclerosis, and only their closure will bring us closer to understanding the causes of the disease at the cellular and molecular levels and, accordingly, to the development of an effective treatment. One of the seemingly well-studied elements of atherogenesis is the mTOR signaling pathway. However, more and more new details are still being clarified. Therapeutic strategies associated with rapamycin have worked well in a number of different diseases, and there is every reason to believe that targeting components of the mTOR pathway may pay off in atherosclerosis as well.     

Effect of Nanoparticles on Viscosity and Interfacial Tension of Aqueous Surfactant Solutions at High Salinity and High Temperature

Surfactant flooding has widely been used as one of the chemically enhanced oil recovery (EOR) techniques. Surfactants majorly influence the interfacial tension, γ, between oil and brine phase and control capillary number and relative permeability behavior and, thus, influence ultimate recovery. Additives, such as nanoparticles, are known to affect surfactant properties and are regarded as promising EOR agents. However, their detailed interactions with surfactants are not well understood. Thus, in this work, we examined the influence of silica nanoparticles on the ability of surfactants to lower γ and to increase viscosity at various temperatures and salinities. Results show that the presence of nanoparticles decreased γ between n-decane and various surfactant formulations by up to 20%. It was found that γ of nanoparticles–surfactant solutions passed through a minimum at 35 °C when salt was added. Furthermore, the viscosity of cationic surfactant solutions increased at specific salt (1.5 wt.%) and nanoparticle (0.05 wt.%) concentrations. Results illustrate that selected nanoparticles–surfactant formulations appear very promising for EOR as they can lower brine/n-decane interfacial tension and act as viscosity modifiers of the injected fluids.     

Long‐Aliphatic‐Segment Polyamides: Salt Preparation and Subsequent Anhydrous Polymerization

Long‐aliphatic‐segment polyamides were prepared based on hexamethylenediamine and α,ω‐(CH₂)_x biosynthetic diacids (x = 10, 11, 12). The pertinent monomers (salts) were isolated as solids, thoroughly characterized for the first time, and then submitted to an anhydrous melt prepolymerization technique. The obtained prepolymers exhibited in the range of 5 100–11 800 g · mol^?1, and the molecular weight was further increased by up to 55% through solid‐state finishing. The suggested overall polyamidation cycle was conducted at short melt‐reaction times, so as to avoid any thermal degradation, and was proved efficient, indicating similar reactants polymerizability independently of the methylene content.

     

Effect of microwave heating on the migration of dioctyladipate and acetyltributylcitrate plasticizers from food-grade PVC and PVDC/PVC films into olive oil and water

Migration of dioctyladipate (DOA) and acetyltributylcitrate (ATBC) plasticizers from plasticized Polyvinylchloride (PVC) and polyvinylidene chloride (PVDC/PVC (Saran) films into both olive oil and distilled water during microwave heating has been studied. The plasticizer migrating into olive oil and water was determined using an indirect GC method after saponification of the ester-type plasticizer (DOA or ATBC) and subsequent collection of the alcohol component of the ester, namely: 2-ethyl-1-hexanol and 1-butanol, respectively. Migration was dependent on heating time, microwave power setting, the nature of the food simulant and the initial concentration of the plasticizer in the film. Migration of DOA into olive oil reached equilibrium after heating for 10 min at full power (604.6 mg DOA/1). Migration into distilled water was 74.1 mg/1 after 8 min of microwave cooking at full power. The amount of ATBC migrating into olive oil reached equilibrium after heating for 10 min at full power (73.9 mg ATBC/1). Migration into distilled water was 4.1 mg/1 after heating at full power for 8 min. Control samples containing olive oil gave DOA migration values which were significantly higher than the upper limit for global migration (60 mg/1) set by the European Community. It is proposed that PVC should not be used in direct contact with food in the microwave oven, while Saran may be used with caution in microwave heating and reheating applications, avoiding its direct contact with high fat foodstuffs.     

Comprehensive analysis of proteolysis during 8 months of ripening of high-cooked Old Saare cheese

We applied capillary electrophoresis, liquid chromatography coupled with tandem mass-spectrometry (MS/MS), and ultra-performance liquid chromatography to determine the composition of water-insoluble and water-soluble proteinaceous fractions of the cheese and to study in detail the degradation of caseins during 8 mo of ripening of Estonian high-temperature cooked hard cheese Old Saare. The application of high-resolution and high-accuracy MS/MS enabled identification of more than 3,000 small peptides, representing a fairly full casein peptidome containing peptides of 4 to 25 AA in length: 1,049 from β-casein (CN), 944 from α_S1-CN, 813 from α_S2-CN, and 234 from κ-CN. The majority of β-CN- and α_S1-CN-derived peptides originated from the N-terminal parts of the molecule, f6-93 and f1-124, respectively; peptides from α_S2-CN arose predominantly from the C-terminal end f100-162. At the beginning of ripening, we found a relatively high amount of peptides originating from the glycomacropeptide part of κ-CN, whereas peptides from para-κ-CN prevailed during the later stages of ripening of the cheese. The cleavage patterns of β-CN, α_S2-CN, as well as α_S1-CN, showed that primary proteolysis was started mainly by plasmin, although a low proteolytic activity of chymosin was also evident. Based on the analysis of cleavage sites, we observed a significant participation of proteolytic enzymes, including amino- and carboxypeptidases, of both mesophilic and thermophilic starter bacteria in further hydrolysis of oligopeptides during the ripening. Several new phosphopeptides were detected in the result of MS/MS data analysis. The profiles of the estimated concentrations of phosphopeptides revealed that those originating from β-CN and α_S1-CN accumulated during cheese maturation. In contrast, we did not notice any generation of phosphopeptides from the highly phosphorylated part of α_S2-CN, f25-80, presumably due to the inaccessibility of this region to the action of plasmin and chymosin. The analysis of cleavage sites and the combination of principal component and clustering analyses provided a characterization of the complex dynamics of formation and degradation of peptides during cheese maturation. We made an attempt to obtain a comprehensive picture of proteolysis during Old Saare cheese ripening on the basis of the detailed peptidomic data, including also the less abundant peptides determined by MS/MS, and complemented by the data on intact caseins and free AA and reported the results in the paper.     

Repair of Protein Radicals by Antioxidants

In vivo, proteins are the main targets for radicals and other reactive species. Their reactions result in formation of amino acid radicals on the protein surface that often yield tryptophan and tyrosyl radicals or, in the presence of O₂, protein peroxyl radicals and hydroperoxides. All these species may propagate damage to biomolecules. Low molecular weight antioxidants, such as ascorbate, urate, and glutathione, are part of the defense system and function by repairing damaged proteins. We briefly review the existing knowledge about protein and amino acid radicals and their repair by antioxidants, including results of our investigations. The main question addressed is whether the antioxidants ascorbate, urate, and glutathione are able to repair amino acid radicals in model compounds and in proteins in vitro by pulse radiolysis. We show that ascorbate and urate repair tryptophan and tyrosyl radicals efficiently and inhibit proton-coupled electron transfer from tyrosine residues to tryptophan radicals in a number of proteins. In contrast, repair by glutathione is much slower. Ascorbate also rapidly reduces the peroxyl radicals of the N-acetylamide derivatives of glycine, alanine, and proline, whereas glutathione reduces peroxyl radicals in lysozyme. In vivo urate, ascorbate, and glutathione may prevent biological damage or, at least, reduce its rate, because they: (a) repair tryptophan and tyrosyl radicals in proteins and (b) reduce protein peroxyl radicals to the corresponding protein hydroperoxides. Most likely, in vivo, ascorbate and glutathione do not inhibit the reaction of C-centered amino acid radicals with O₂. Glutathione is less efficient that urate and ascorbate in repairing protein radicals; furthermore, the resulting glutathiyl radical is harmful. Ascorbate may be the more important repair agent in cells and tissues characterized by high ascorbate concentrations, such as the lens and brain; urate may be mainly responsible for repair in tissue compartments with higher urate concentrations, such as in plasma and saliva.     

Minimum Moment Method for Resource Leveling Using Entropy Maximization

The minimum moment method for resource leveling is revisited and restated as an entropy-maximization problem. The minimum moment method assumes that the moment of the daily resource demands about the horizontal axis of a project’s resource histogram is a good measure of the resource utilization and that the optimal resource allocation exists when the total moment is at a minimum, thus when the resource histogram is of rectangular shape. The entropy-maximization method proposed in this paper makes use of the general theory of entropy and two of its principal properties (subadditivity and maximality) to revisit the minimum moment method for resource leveling. The entropy-maximization method presented allows for activity stretching and provides resource allocation solutions that show improvement over previous approaches. A case study is also presented that validates the results.