Study of Albumin Oxidation in COVID-19 Pneumonia Patients: Possible Mechanisms and Consequences

Oxidative stress induced by neutrophils and hypoxia in COVID-19 pneumonia leads to albumin modification. This may result in elevated levels of advanced oxidation protein products (AOPPs) and advanced lipoxidation end-products (ALEs) that trigger oxidative bursts of neutrophils and thus participate in cytokine storms, accelerating endothelial lung cell injury, leading to respiratory distress. In this study, sixty-six hospitalized COVID-19 patients with respiratory symptoms were studied. AOPPs-HSA was produced in vitro by treating human serum albumin (HSA) with chloramine T. The interaction of malondialdehyde with HSA was studied using time-resolved fluorescence spectroscopy. The findings revealed a significantly elevated level of AOPPs in COVID-19 pneumonia patients on admission to the hospital and one week later as long as they were in the acute phase of infection when compared with values recorded for the same patients 6- and 12-months post-infection. Significant negative correlations of albumin and positive correlations of AOPPs with, e.g., procalcitonin, D-dimers, lactate dehydrogenase, aspartate transaminase, and radiological scores of computed tomography (HRCT), were observed. The AOPPs/albumin ratio was found to be strongly correlated with D-dimers. We suggest that oxidized albumin could be involved in COVID-19 pathophysiology. Some possible clinical consequences of the modification of albumin are also discussed.     

Synthesis and Antibacterial Activity of New N-Alkylammonium and Carbonate-Triazole Derivatives within Desosamine of 14- and 15-Membered Lactone Macrolides

Desosamines of azithromycin (AZM) and clarithromycin (CLA) were modified by N-alkylation or nucleophilic substitution at the carbonyl/CuAAC sequence. Biological studies revealed a higher antibacterial potency of quaternary N-alkylammonium bromides of CLA as compared to AZM. SAR studies of CLA salts, including biological, conformation and molecular-docking analysis, enriched by physicochemical parameters, showed the importance of less bulky and unsaturated substituent for an efficient docking mode at the ribosomal tunnel and good antibacterial potency against clinical and standard Streptococcus pneumoniae and Streptococcus pyogenes strains (MICs 0.25 or 0.5 μg/mL). These CLA salts also have an at least threefold lower cytotoxicity than reference antibiotics at comparable antibacterial activity against the S. pneumoniae clinical strain. Differences in antibacterial effects noted for AZM and CLA salts bearing less bulky N-substituents can be better understood when their binding modes in the ribosomal tunnel are considered rather than their common low lipophilicity and excellent water solubility.     

Radiation induced effects in segmented poly(siloxaneurethaneureas) based on aliphatic and aromatic diisocyanates

Poly(siloxaneurethaneureas) (PSURURs) prepared from aromatic and aliphatic isocyanates were investigated upon exposure to ionising radiation. Radicals are formed both in siloxane and urethane segments. In comparison with aliphatic analogues it was found that in aromatic PSURURs: (1) concentration of all radicals is lower, (2) relative concentration of methylene radicals formed in siloxane units is higher, (3) the radiation yield of H₂ is more than three times smaller and (4) it seems that efficiency of cross-linking is less significant.     

Effect of Fatty Acid Unsaturation on Phytosteryl Ester Degradation

This study examined the thermo-oxidative degradation of stigmasterol fatty acids esters. Stigmasterol stearate, oleate, linoleate and linolenate were synthesized by chemical esterification and their purity evaluated by ¹H-NMR and GC–MS. The degradation of stigmasterol esters was examined after heating them at 60 and 180 °C for 1, 2, 4, 8 and 12 h. It was established that stigmasterol esters were prone to thermo-oxidative degradation, with time and temperature affecting the degree of degradation. The unsaturation of fatty acids affected the rate of stigmasteryl ester degradation. The kinetics of StS and StO degradation were similar and the additional double bonds in StL and StLn resulted in their faster decomposition. The esters degraded faster at 180 than at 60 °C. The sterol and fatty acid molecules degraded at different rates, such that the fatty acid moiety deteriorated faster than the sterol at both temperatures, independent of the time of heating and the level of unsaturation.     

Carbon dioxide blanketing impedes the formation of 4‐hydroxynonenal and acrylamide during frying. A novel procedure for HNE quantification

Acrylamide and 4‐hydroxynonenal (HNE) are among the most detrimental compounds formed during high temperature processing of food. The effect of carbon dioxide blanketing (CDB) on the formation and accumulation in food of these compounds during deep‐fat frying was investigated. French fries were fried for 7 h daily and for 7 days in canola oil at 185 ± 5°C without and with CO₂ protection. The amount of acrylamide and HNE accumulated in the French fries were analyzed. Compared to standard frying conditions (SFC), frying under CDB reduced the amount of HNE by 62%. On the 3rd day of frying, the amount of acrylamide in fries fried under SFC was 3.3 times higher compared to frying with CO₂ protection. Frying with carbon dioxide protection is an effective and practical way to impede formation of toxic components during deep‐fat frying. To assess formation of HNE a simple, sensitive and reliable procedure for HNE analysis in frying oils and fried products was developed and evaluated. Practical applications : The toxicity of HNE and acrylamide, coupled with the increasing consumption of fried foods necessitates that measures be taken to reduce their formation and subsequent accumulation in fried foods. The frying method proposed in this study is very effective and requires only a simple modification to the fryer. Developed rapid and simple procedure for HNE analysis allows more accurate quantification.     

Lipid components of flax,perilla, and chia seeds

Composition of fatty acids, tocopherols, sterols, and TAGs in the lipids of flax, perilla, and chia seeds were investigated where lipid content was at 45, 40, and 35%, respectively. α‐Linolenic acid (ALA) dominated among fatty acids in all oils and accounted for 58.2, 60.9, and 59.8% in flax, perilla, and chia, correspondingly in these three oils trilinolenin was the main TAG found at 19.7, 22.6, and 21.3%. Triunsaturated TAGs accounted for 77.9, 77.5, and 74.5% of the total amounts in flax, perilla, and chia oils. Contents of tocopherol were at 747 in flax, 734 in perilla, and 446 mg/kg in chia seed lipids. γ‐Tocopherol was the dominating isomer contributing 72.7% in flax, 94.3% in perilla, and 94.4% in chia to the total amount of tocopherols. Flaxseed lipids contained 25.6% of plastochromanol‐8, derivative of γ‐tocotrienol with longer side chain; perilla and chia oils contained only 1.4% of it. Phytosterols were present at 4072, 4606, and 4132 mg/kg in those seeds, respectively. Among sterols, β‐sitosterol dominated and was found at 35.6, 73.3, and 49.8% of the total amounts of sterols in flax, perilla, and chia seed lipids. All of the investigated oilseeds have an excellent nutritional quality and can be a potential source of nutraceutical fats which can enrich diet in linolenic acid and other functional components.     

γ-Oryzanols of North American Wild Rice (Zizania palustris)

γ-Oryzanol, a natural mixture of ferulic acid esters of triterpene alcohols and sterols, are an important bioactive components present in rice bran oil. In light of the recent increase in the popularity of wild rice among consumers, and the possibility of a direct relationship between γ-oryzanol composition and its bioactivity, the oryzanol profile of major wild rice (Zizania palustris) grown in North America was studied and compared to regular brown rice (Oryza sativa L.). A total of twenty-three γ-oryzanol components were separated, identified and quantified by HPLC coupled to an Orbitrap MS. The distribution of individual γ-oryzanols was similar for all the wild rice but significantly different from those of the regular brown rice. Unlike in the regular brown rice, a significant amount of steryl caffeate and cinnamate were found in the wild rice samples. Generally, the amounts of γ-oryzanol in the wild rice were higher compared to the regular brown rice, 1,352 vs. 688 μg/g. The results from this study showed that wild rice had a more diverse γ-oryzanol composition and the higher amounts compared to the regular brown rice.     

Performance of Regular and Modified Canola and Soybean Oils in Rotational Frying

Canola and soybean oils both regular and with modified fatty acid compositions by genetic modifications and hydrogenation were compared for frying performance. The frying was conducted at 185 ± 5 °C for up to 12 days where French fries, battered chicken and fish sticks were fried in succession. Modified canola oils, with reduced levels of linolenic acid, accumulated significantly lower amounts of polar components compared to the other tested oils. Canola oils generally displayed lower amounts of oligomers in their polar fraction. Higher rates of free fatty acids formation were observed for the hydrogenated oils compared to the other oils, with canola frying shortening showing the highest amount at the end of the frying period. The half-life of tocopherols for both regular and modified soybean oils was 1–2 days compared to 6 days observed for high-oleic low-linolenic canola oil. The highest anisidine values were observed for soybean oil with the maximum reached on the 10th day of frying. Canola and soybean frying shortenings exhibited a faster rate of color formation at any of the frying times. The high-oleic low-linolenic canola oil exhibited the greatest frying stability as assessed by polar components, oligomers and non-volatile carbonyl components formation. Moreover, food fried in the high-oleic low-linolenic canola oil obtained the best scores in the sensory acceptance assessment.