Determination of acrylamide in three different bread types by an in-house validated LC-MS/MS method

A rapid and reliable liquid chromatography coupled to tandem mass spectrometry (LC-MS/MS) method was developed for the determination of acrylamide in three different local bread types; wheat bread, bran bread, whole wheat bread. Acrylamide analyses were made in crust parts of the 85 bread samples. The method was linear up to 750 μg kg–1 food with a determination coeffi cient of 0.999. Recovery rate was found 99.3% with limit of detection and limit of quantifi cation values of 1.5 μg kg–1 and 5.0 μg kg–1, respectively. Certifi ed reference materials of crisp bread were analysed and acrylamide contents of these samples were found in the range cited in the certifi cates. Statistical correlations were investigated between acrylamide contents and protein contents, reducing sugar contents, moisture contents, pH, and colour parameters (L*, a*, b*) of bread samples. Sample preparation procedure and chromatographic conditions of acrylamide analysis were investigated in more detail, and a rapid, accurate, precise, and reliable analysis method was developed

Congenital pineoblastoma and parameningeal rhabdomyosarcoma: Concurrent two embryonal tumors in a young infant

Background: Pineoblastomas are very rare brain tumors in fetus and neonates, comprising only 0.9% of congenital brain tumors. The occurrence of multiple tumors of different histopathologic types in the same individual is a rare event, most often encountered in hereditary cancer syndromes. Case Report: We report a female fetus presented with a congenital pineoblastoma at the 32nd week of gestation, with hydrocephalus and concurrent parameningeal embryonal rhabdomyosarcoma in early infancy. Results: Cytogenetic analysis showed normal karyotype in the peripheral blood of the patient, and p53 mutational analysis revealed no germ line mutations. Discussion: This is the first case with concurrent congenital pineoblastoma and parameningeal embryonal rhabdomyosarcoma in early infancy. We suggest that concurrence of these tumors could be due to mutations in other tumor suppressor genes or secondary to exposure to unknown in utero factors. © Springer-Verlag 2005

YK-4-279 Inhibits ERG and ETV1 Mediated Prostate Cancer Cell Invasion

Background: Genomic rearrangements involving the ETS family of transcription factors occur in 40–70 % of prostate cancer cases. ERG and ETV1 are the most common ETS members observed in these genetic alterations. The high prevalence of these rearrangements and their biological significance represents a novel therapeutic target for the treatment of prostate cancer. Methods and Findings: We recently reported the development of YK-4-279, a small molecule inhibitor of EWS-FLI1 oncoprotein in Ewing’s Sarcoma. Since ERG and ETV1 belong to the same class of ETS factors as FLI1, we tested the ability of YK-4-279 to inhibit biological functions of ERG and ETV1 proteins in prostate cancer. YK-4-279 inhibited ERG and ETV1 mediated transcriptional activity in a luciferase assay. YK-4-279 also decreased ERG and ETV1 downstream target mRNA and protein expression in ETV1-fusion positive LNCaP and ERG fusion positive VCaP cells. YK-4-279 reduced the motility of LNCaP cells in a scratch assay and the invasive phenotype of both LNCaP and VCaP cells in a HUVEC invasion assay. Fusion-negative PC3 cells were unresponsive to YK-4-279. SiRNA mediated ERG knockdown in VCaP cells resulted in a loss of drug responsiveness. Concurrently, transient ERG expression in PC-3 cells resulted in increased invasive potential, which was reduced by YK-4-279. Conclusion: These data demonstrate that YK-4-279 inhibits ERG and ETV1 biological activity in fusion-positive prostat

Modular mechanism of Wnt signaling inhibition by Wnt inhibitory factor 1

Wnt morphogens control embryonic development and homeostasis in adult tissues. In vertebrates the N-terminal WIF domain (WIF-1 WD) of Wnt inhibitory factor 1 (WIF-1) binds Wnt ligands. Our crystal structure of WIF-1 WD reveals a previously unidentified binding site for phospholipid; two acyl chains extend deep into the domain, and the head group is exposed to the surface. Biophysical and cellular assays indicate that there is a WIF-1 WD Wnt-binding surface proximal to the lipid head group but also implicate the five epidermal growth factor (EGF)-like domains (EGFs I-V) in Wnt binding. The six-domain WIF-1 crystal structure shows that EGFs I-V are wrapped back, interfacing with WIF-1 WD at EGF III. EGFs II-V contain a heparan sulfate proteoglycan (HSPG)-binding site, consistent with conserved positively charged residues on EGF IV. This combination of HSPG-and Wnt-binding properties suggests a modular model for the localization of WIF-1 and for signal inhibition within morphogen gradients. © 2011 Nature America, Inc. All rights reserved

Biogenic amines in Turkish type pickled cabbage: Effects of salt and citric acid concentration

Pickled cabbage in brine is one of the traditional fermented products in Turkey. The effects of salt content (6, 8, 10 or 12%) and citric acid concentration (0 or 1%) on the production of biogenic amines in Turkish type pickled cabbage were investigated. Concentrations of putrescine, cadaverine, tryptamine, spermidine, spermine, tyramine and histamine were determined in 8 pickled cabbage samples, 4 of them contained citric acid and the remaining 4 samples contained no citric acid. Numbers of LAB (lactic acid bacteria), enterobactericeae and halophilic microorganisms of samples were determined during fermentation. Amounts of biogenic amines in samples containing 6, 8 or 10% salt and 1% citric acid were found lower than those in samples without citric acid. On the other hand, the highest concentrations of biogenic amines were observed in the sample containing 10% salt and no citric acid (P<0.05). There was a correlation between amounts of biogenic amines and numbers of LAB. Pickled cabbages supplied from the markets had small amounts of biogenic amines

Monitoring of biogenic amines in kumru: A traditional fermented cereal food

Kumru is a traditional fermented cereal food made with flour and chickpea yeast. Ten samples of kumru supplied from different manufacturers in Turkey were analysed for the first time to determine biogenic amine contents using HPLC with benzoyl derivatization. Of the 10 amines under study, putrescine, cadaverine, spermidine, spermine, and histamine were detected in all samples. Spermine was the prevailing biogenic amine. Spermine concentrations of kumru samples changed from 2.4 to 17.9 mg/kg of kumru. Total amine contents of kumru samples were between 23.9 and 42.2 mg/kg of kumru. Concentrations of biogenic amines were far below the allowable limits. The pH values of kumru samples were in the range from 5.28 to 6.40; acidities were in the range from 0.12 to 0.28 g/100 g kumru (as lactic acid); total dry matters were from 63.36 to 69.71 g/100 g kumru; and total free amino acid contents were from 0.101 to 0.251 g/100 g kumru (as leucine). Significant correlations were detected between biogenic amine concentrations and pHs, acidities, and total free amino acid contents. No significant correlations were detected between biogenic amine concentrations and total dry matter contents of kumru samples. © 2012 Copyright Taylor and Francis Group, LLC