7 research outputs found

    Keratin-Butyrate Scaffolds Promote Skin Wound Healing in Diabetic Rats Through Down-Regulation of IL-1β and Up-Regulation of Keratins 16 and 17

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    Impaired wound healing particularly in diabetics creates a significant healthcare burden. The study aimed to evaluate the effect of keratin-butyrate fibers (FKDP +0.1%NaBu) in a full-thickness skin wound model in 30 diabetic rats. Physicochemical examination showed that the obtained dressing possesses a heterogeneous structure and butyrate was slowly released into the wound. Moreover, the obtained dressing is nontoxic and supports cell growth. In vivo results showed that keratin-butyrate dressing accelerated wound healing on days 4 and 7 post-injury (p < .05). Histopathological and immunofluorescence examination revealed that applied dressing stimulated macrophage infiltration, which favors tissue remodeling and regeneration. The dressing was naturally incorporated into regenerating tissue. The highest mRNA expression level of interleukin 1β (IL-1β) was observed during the first 2 weeks in the control wounds compared to FKDP +0.1%NaBu treated wounds, in which IL-1β was significantly decreased. In FKDP +0.1%NaBu dressed wounds, mRNA expression of IL-10 and VEGF increased significantly (p < .05) from day 14. Keratin-butyrate treated wounds enhanced mRNA expression of keratin 16 and 17 and zonula occludens protein-1 and junctional adhesion molecules (p < .05) on days 14, 21, and 28 post-injuries. Our study showed that keratin butyrate dressing is safe and can efficiently accelerate skin wound healing in diabetic rats

    Designing the Quality Characteristics of Berry Processing Byproducts Using Fermentation

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    In recent years, there has been increasing interest in berry fruit processing byproducts, namely, seeds, pulp, and peel, due to the high content of nutritionally valuable ingredients. The market is seeing an increase in the popularity of fermented products, especially those from vegetables or fruits. Fermented fruit pomace can be used as an ingredient or food additive. Many studies have confirmed that the fermentation process can increase the antioxidant activity of plant extracts due to the decomposition of cell walls. The aim of this study was to evaluate the microbiological quality and antioxidant potential of fermented berry pomace (from chokeberry, blackcurrant, raspberry, and strawberry) in terms of its potential use as an alternative source of valuable ingredients for the design of new food products. The scope of this research included assessing microbiological quality, vitamin C and total phenolic compound (TPC) contents, and antioxidant activity using ABTS, DPPH, and FRAP assays. The polyphenolic compound and vitamin C contents, as well as antioxidant activity, depended on the mixture of microbial strains used for fermentation and the type of fruit pomace. The most favorable parameters for TPC, ABTS, DPPH, and FRAP were obtained for chokeberry pomace samples inoculated with yeast cultures. Chokeberry pomace exhibited the highest vitamin C content when inoculated with a mixture of bacteria

    Cycloadditions II

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    Simmons-Smith Cyclopropanation Reaction

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