Gene clustering for time-series microarray with production outputs

The identification of coexpressed genes from microarray data is a challenging problem in bioinformatics and computational biology. The objective of this study is to obtain knowledge about the most important genes and clusters related to production outputs of real-world time-series microarray data in the industrial microbiology area. Each sample in the microarray data experiment is complemented with the measurement of the corresponding production and growth values. A novel aspect of this research refers to considering the relation of coexpression patterns with the measured outputs to guide the biological interpretation of results. Shape-based clustering models are developed using the pattern of gene expression values over time and further incorporating knowledge about the correlation between the change in the gene expression level and the output value. Experiments are performed for time-series microarray of bacteria, and an analysis from a biological perspective is carried out. The obtained results confirm the existence of relationships between output variables and gene expressions. Moreover, the shape-based clustering methods show promising results, being able to guide metabolic engineering actions with the identification of potential targets.     

Cabernet sauvignon red wine astringency quality control by tannin characterization and polymerization during storage

Cabernet Sauvignon wine grape variety is an emblematic cultivar of Bordeaux winegrowing region. Twenty-three vintages of Cabernet Sauvignon wines from chateau Mouton Rothschild were studied using chemical and sensory analysis. Total phenolic compounds, total anthocyanins, total tannins, hue, CI (colour intensity), titratable acidity, ethanol level and pH were evaluated. Percentage of galloylation (%G), of prodelphinidins (%P) as well as mean degree of polymerization (mDP) were also determined. Sensory analysis concerning astringency intensity using a 0–7 point scale was performed in parallel. Correlations between bottle wine ageing and mDP and astringency were obtained. Increasing age gave lower scores in astringency intensity (R ² = 0.598, p = 0.000) and inferior mDP values (R ² = 0.851, p = 0.000). In addition, we evidenced that mDP is an analytical parameter for estimating astringency (R ² = 0.556, p = 0.000) in red CS (Cabernet Sauvignon) wine from Pauillac denomination.     

Chemical and sensory evaluation of Bordeaux wines (Cabernet-Sauvignon and Merlot) and correlation with wine age

Wine quality study was carried out with 24 vintages of Cabernet-Sauvignon (CS) and 7 vintages of Merlot (M) produced by two different Bordeaux wine-growing areas. Proanthocyanidin monomers and oligomers were identified and quantified by HPLC-UV-Fluo. Percentage of galloylation (%G), of prodelphinidins (%P) as well as mean degree of polymerisation (mDP) were also determined. Total phenolic compounds, total anthocyanins, total tannins, hue, CI (colour intensity), titratable acidity, ethanol level and pH were evaluated. Sensory analysis concerning astringency and bitterness intensity was also performed. Total phenolic compounds, total anthocyanins, total tannins, tannin monomers, hue, CI, % G, % P, mDP and astringency intensity differentiate both wines (M and CS) according to vintage. Correlations between wine age and: mDP, hue, astringency and tannin monomers (C + EC) are obtained. Qualitative tannin characterisation is established by correlation between astringency and mDP (R² = 0.509, p = 0.051, CS; R² = 0.780, p = 0.000 M). In addition, mDP decreases significantly during ageing (R² = 0.796, p = 0.000; CS and R² = 0.946, p = 0.000; M). Scale patterns between wine mDP and tannin perception (astringency) are proposed.     

Leptin Signaling in Obesity and Colorectal Cancer

Obesity and colorectal cancer (CRC) are among the leading diseases causing deaths in the world, showing a complex multifactorial pathology. Obesity is considered a risk factor in CRC development through inflammation, metabolic, and signaling processes. Leptin is one of the most important adipokines related to obesity and an important proinflammatory marker, mainly expressed in adipose tissue, with many genetic variation profiles, many related influencing factors, and various functions that have been ascribed but not yet fully understood and elucidated, the most important ones being related to energy metabolism, as well as endocrine and immune systems. Aberrant signaling and genetic variations of leptin are correlated with obesity and CRC, with the genetic causality showing both inherited and acquired events, in addition to lifestyle and environmental risk factors; these might also be related to specific pathogenic pathways at different time points. Moreover, mutation gain is a crucial factor enabling the genetic process of CRC. Currently, the inconsistent and insufficient data related to leptin’s relationship with obesity and CRC indicate the necessity of further related studies. This review summarizes the current knowledge on leptin genetics and its potential relationship with the main pathogenic pathways of obesity and CRC, in an attempt to understand the molecular mechanisms of these associations, in the context of inconsistent and contradictory data. The understanding of these mechanisms linking obesity and CRC could help to develop novel therapeutic targets and prevention strategies, resulting in a better prognosis and management of these diseases.     

Polyhalogenation of nitrogen containing heterocyclic compounds. II. Polychloro-1,10-phenanthrolines

1,10-Phenanthroline can be chlorinated directly with sulfuryl and thionyl chloride giving a chromatographically separable mixture of polychloro compounds.     

Anti asialoglycoprotein receptor antibodies and soluble interleukin-2 receptor levels as marker for inflammation in autoimmune hepatitis

Previous results using an amphibian model showed that systemic and spinal administration of opioids selective for mu, delta and kappa-opioid receptors produce analgesia. It is not known whether non-mammalian vertebrates also contain supraspinal sites mediating opioid analgesia. Thus, opioid agonists selective for mu (morphine; fentanyl), delta (DADLE, [D-Ala2, D-Leu5]-enkephalin; DPDPE, [D-Pen2, D-Pen5]-enkephalin) and kappa (U50488, trans-3,4-dichloro-N-methyl-N-[2-(1-pyrrolidinyl)-cyclohexyl] benzeneacetamide methanesulfonate; CI977, (5R)-(544alpha,744alpha,845beta)-N-methyl-N-[7-(1-p yrr olidinyl)-1-oxaspiro[4,5]dec-8yl]-4-benzofuranaceta mide++ + monohydrochloride) opioid receptors were tested for analgesia following i.c.v. administration in the Northern grass frog, Rana pipiens. Morphine, administered at 0.3, 1, 3 and 10 nmol/frog, produced a dose-dependent and long-lasting analgesic effect. Concurrent naltrexone (10 nmol) significantly blocked analgesia produced by i.c.v. morphine (10 nmol). ED50 values for the six opioids ranged from 2.0 for morphine to 63.9 nmol for U50488. The rank order of analgesic potency was morphine > DADLE > DPDPE > CI977 > fentanyl > U50488. These results show that supraspinal sites mediate opioid analgesia in amphibians and suggest that mechanisms of supraspinal opioid analgesia may be common to all vertebrates.     

Differentiation of Wines Treated with Wood Chips Based on Their Phenolic Content,Volatile Composition,and Sensory Parameters

The effects of both wood chips addition and contact time on phenolic content, volatile composition, color parameters, and organoleptic character of red wine made by a native Greek variety (Agiorgitiko) were evaluated. For this purpose, chips from American, French, Slavonia oak, and Acacia were added in the wine after fermentation. A mixture consisting of 50% French and 50% Americal oak chips was also evaluated. In an attempt to categorize wine samples, various chemical parameters of wines and sensory parameters were studied after 1, 2, and 3 mo of contact time with chips. The results showed that regardless of the type of wood chips added in the wines, it was possible to differentiate the samples according to the contact time based on their phenolic composition and color parameters. In addition, wood‐extracted volatile compounds seem to be the critical parameter that could separate the samples according to the wood type. The wines that were in contact with Acacia and Slavonia chips could be separated from the rest mainly due to their distinct sensory characters.