Quantification of structural changes in acute inflammation by fractal dimension,angular second moment and correlation

The aim of the study was to examine alteration and possible application of fractal dimension, angular second moment, and correlation for quantification of structural changes in acutely inflamed tissue. Acute inflammation was induced by injection of turpentine oil into the right and left hind limb muscles of mice, whereas control animals received intramuscular saline injection. After 12 h, animals were anesthetised and treated muscles collected. The tissue was stained by hematoxylin and eosin, digital micrographs produced, enabling determination of fractal dimension of the cells, angular second moment and correlation of studied tissue. Histopathological analysis showed presence of inflammatory infiltrate and tissue damage in inflammatory group, whereas tissue structure in control group was preserved, devoid of inflammatory infiltrate. Fractal dimension of the cells, angular second moment and correlation of treated tissue in inflammatory group decreased in comparison to the control group. In this study, we were first to observe and report that fractal dimension of the cells, angular second moment, and correlation were reduced in acutely inflamed tissue, indicating loss of overall complexity of the cells in the tissue, the tissue uniformity and structure regularity. Fractal dimension, angular second moment and correlation could be useful methods for quantification of structural changes in acute inflammation.     

STABILITY OF ANTHOCYANINS, PHENOLS AND FREE RADICAL SCAVENGING ACTIVITY THROUGH SUGAR ADDITION DURING FROZEN STORAGE OF BLACKBERRIES

Influence of sugar and mixtures of sugar on color retention of two varieties of blackberries, Thornfree and Cacanska bestrna, were investigated during storage at − 18C for 12 months. After harvest, blackberries were coated with sugars (sucrose, fructose and glucose) and different sugar (sucrose  +  fructose  +  glucose, fructose  +  glucose, fructose  +  sucrose) mixtures. Anthocynin content, total phenol content and free radical scavenging activity of prepared samples were evaluated. Ratio of fruit : sugar was 1:1. The highest anthocyanin retention was in blackberry samples with glucose addition and the lowest in samples with sucrose addition, in both cultivars. Blackberry samples with sucrose addition had even lower retention than samples without sugar addition. Samples with an addition of other sugars had higher retention of anthocyanin than samples stored without sugars.

PRACTICAL APPLICATION

Possibility of phenols retention of blackberries due to sugar addition, during cold storage was investigated. Results showed that glucose had the most positive effect on anthocyanins retention as well as total phenolic compounds content. For that reason, certain amount of sucrose in fruit preserves can be replaced by addition of glucose, and for that reason retention of phenolic compounds can be higher and, as could be expected, more effective against oxidative stress in human body due to intake of product formulation with glucose.