Utjecaj dodatka prirodnih antioksidansa na svojstva ulja pri prženju

In this study, the natural green tea extract, purified lycopene, purified resveratrol and purified γ-oryzanol were added into peanut oil and their antioxidant performances were evaluated during frying. Moreover, the sensory properties of fried dough were evaluated to determine the consumption feasibility. All natural antioxidants led to significant increase in the stability of the oil samples. The ranges of measurements in the treatment groups were as follows: free acidity 0.1–2.9 g of oleic acid per 100 g of oil, conjugated dienes 0.01–0.40 g per 100 g of oil, total polar material 8.8–73.8 g per 100 g of oil, total phenolics 0.1–4.2 mg of gallic acid equivalents per 100 g of oil, and antioxidant capacity 0.5–11.0 mM of Trolox equivalents per 100 g of oil. The fatty acid and sterol compositions indicated that antioxidant supplementation could slow the oxidative degradation of unsaturated fatty acids and reduce trans-acid formation. Frying oil enriched with purified γ-oryzanol had higher sterol levels than the other enriched oil samples. The obtained quality of oil protection was in descending order: purified γ-oryzanol, green tea extract and purified lycopene.U ovom su radu ispitani antioksidativni učinci prirodnog ekstrakta zelenog čaja, pročišćenog likopena, pročišćenog rezveratrola i pročišćenog γ-orizanola dodanih ulju od kikirikija tijekom prženja. Osim toga, ocijenjena su i senzorska svojstva prženog tijesta da bi se ispitala mogućnost primjene ulja s dodacima. Dodatkom prirodnih antioksidansa povećala se stabilnost ulja. Izmjerene su sljedeće vrijednosti: kiselost ulja od 0,1 do 2,9 g oleinske kiseline, udjeli konjugiranih diena od 0,01 do 0,40 g te ukupnog polarnog materijala od 8,8 do 73,8 g u 100 g ulja, udjel ukupnih fenola od 0,1 do 4,20 mg ekvivalenata galne kiseline u 100 g ulja te antioksidativni kapacitet od 0,5 do 11,0 mM ekvivalenta Troloxa u 100 g ulja. Udjeli masnih kiselina i sterola potvrđuju pretpostavku da dodatak antioksidansa usporava oksidacijsku razgradnju nezasićenih masnih kiselina i smanjuje udjel nastalih trans-kiselina. Ulje za prženje obogaćeno pročišćenim γ-orizanolom imalo je veći udjel sterola od ostalih uzoraka. Pročišćeni γ-orizanol, a nakon toga ekstrakt zelenog čaja i pročišćeni likopen najviše su povećali stabilnost ulja

Differential RelA- and RelB-dependent gene transcription in LTβR-stimulated mouse embryonic fibroblasts

<p>Abstract</p> <p>Background</p> <p>Lymphotoxin signaling via the lymphotoxin-β receptor (LTβR) has been implicated in biological processes ranging from development of secondary lymphoid organs, maintenance of spleen architecture, host defense against pathogens, autoimmunity, and lipid homeostasis. The major transcription factor that is activated by LTβR crosslinking is NF-κB. Two signaling pathways have been described, the classical inhibitor of NF-κB α (IκBα)-regulated and the alternative p100-regulated pathway that result in the activation of p50-RelA and p52-RelB NF-κB heterodimers, respectively.</p> <p>Results</p> <p>Using microarray analysis, we investigated the transcriptional response downstream of the LTβR in mouse embryonic fibroblasts (MEFs) and its regulation by the RelA and RelB subunits of NF-κB. We describe novel LTβR-responsive genes that were regulated by RelA and/or RelB. The majority of LTβR-regulated genes required the presence of both RelA and RelB, revealing significant crosstalk between the two NF-κB activation pathways. Gene Ontology (GO) analysis confirmed that LTβR-NF-κB target genes are predominantly involved in the regulation of immune responses. However, other biological processes, such as apoptosis/cell death, cell cycle, angiogenesis, and taxis were also regulated by LTβR signaling. Moreover, LTβR activation inhibited expression of a key adipogenic transcription factor, peroxisome proliferator activated receptor-γ (<it>pparg</it>), suggesting that LTβR signaling may interfere with adipogenic differentiation.</p> <p>Conclusion</p> <p>Microarray analysis of LTβR-stimulated fibroblasts provided comprehensive insight into the transcriptional response of LTβR signaling and its regulation by the NF-κB family members RelA and RelB.</p

A rare case of cervical epidural extramedullary plasmacytoma presenting with monoparesis

Multiple myeloma and other plasma cell disorders are characterized by production of a large number of plasma cells in the bone marrow. On the other hand, plasmacytoma results from proliferation of abnormal plasma cells in the soft tissue or skeletal system. Neurological complications are frequently observed in these diseases. The most commonly known complications among those complications are spine fractures, spinal cord compressions, and peripheral neuropathies. Although neurological involvements are common in plasmacytomas, extramedullary spinal epidural localizations have been reported very rarely. In this case report, we aimed to present a plasmacytoma case that presented with acute onset of upper extremity monoparesis. A 40-year-old woman was admitted to our clinic with complaints of sudden weakness and numbness in her left arm following neck and left arm pain. Emergency cervical magnetic resonance imaging (MRI) revealed an epidural mass and the patient underwent emergency surgery. The patient showed improvement post-operatively and the pathology was reported as plasmacytoma. Following hematology consultation, systemic chemotherapy was initiated and radiotherapy was planned after wound healing

Performance of Different Natural Antioxidant Compounds in Frying Oil

In this study, the natural green tea extract, purified lycopene, purified resveratrol and purified γ-oryzanol were added into peanut oil and their antioxidant performances were evaluated during frying. Moreover, the sensory properties of fried dough were evaluated to determine the consumption feasibility. All natural antioxidants led to significant increase in the stability of the oil samples. The ranges of measurements in the treatment groups were as follows: free acidity 0.1–2.9 g of oleic acid per 100 g of oil, conjugated dienes 0.01–0.40 g per 100 g of oil, total polar material 8.8–73.8 g per 100 g of oil, total phenolics 0.1–4.2 mg of gallic acid equivalents per 100 g of oil, and antioxidant capacity 0.5–11.0 mM of Trolox equivalents per 100 g of oil. The fatty acid and sterol compositions indicated that antioxidant supplementation could slow the oxidative degradation of unsaturated fatty acids and reduce trans-acid formation. Frying oil enriched with purified γ-oryzanol had higher sterol levels than the other enriched oil samples. The obtained quality of oil protection was in descending order: purified γ-oryzanol, green tea extract and purified lycopene

Effects of microwave roasting on the yield and composition of cold pressed orange seed oils

Efectos del tostado en microondas sobre el rendimiento y la composición de aceites de semillas de naranja prensados en frío. El objetivo de este estudio fue revalorizar las semillas de naranja (Citrus sinensis), que se generan como residuos. Se presentan datos sobre la semilla de naranja cruda, sus harinas obtenidas después del prensado en frío y sobre la caracterización de los aceites de semillas prensadas en frío. Además, se determinaron los efectos del tostado en microondas de las semillas frente al tostado tradicional. El rendimiento del aceite de prensado en frío fue de 52,93–62,99%. Después de prensado en frío, 13,57–17,97% del aceite permanece en las harinas junto con 20,68–25,61% de proteína. Por lo tanto, las harinas de prensa podrían ser revalorizadas para diferentes propósitos. Excepto para turbidez, color b*, acidez libre, p-anisidina y capacidad antioxidante, no hubo diferencia significativa entre los aceites para las propiedades fisicoquímicas medidas. Los ácidos mayoritarios fueron linoleico, palmítico y oleico, en una proporción muy equilibrada nutricionalmente. Entre los quince esteroles cuantificados, el β-sitosterol fue el predominante (77–78%). Los contenidos de α-tocoferol no fueron significativamente diferente. También se determinó las temperaturas de inicio térmico, picos y las entalpías de cristalización y fusión. Este estudio demostró que los aceites de semillas de naranjas de buena calidad pueden ser producidos por prensado en frío, y los aceites podrían ser utilizados en aplicaciones alimentarias y no alimenticias.The aim of this study was to valorize orange (Citrus sinensis) seeds, which are generated as waste. This study presents data about raw orange seed, the meal gained after cold pressing, and characterization data of the cold pressed seed oils. Furthermore, the effects of microwave roasting of the seds compared to regular roasting (control) were determined. The oil yield of orange seed cold pressing was around 52.93–62.99%. After cold pressing, 13.57–17.97% oil remained in the meal together with 20.68–25.61% protein. Hence, pressed meals could be valorized for different purposes. Except for turbidity, the color b* value, free acidity, the p-anisidine value and antioxidant capacity, there was no significant difference between the two oil samples for the measured physicochemical properties. Six different fatty acids were quantified and the major fatty acids were linoleic, palmitic and oleic acids. The fatty acid composition of the orange seed oil can be accepted as nutritionally balanced. Among the fifteen sterols quantified, β-sitosterol was dominant (around 77–78%). Likewise, the α-tocopherol content of the samples was not significantly different. The thermal onset and peak temperatures, and enthalpies for crystallization and melting were also reported. This study showed that good quality orange seed oils can be produced by cold pressing, and the oils could be used in food and non-food applications

A Study of Student's Perceptions in A Blended Learning Environment Based on Different Learning Styles

The rapid growth in the use of learning technologies, particularly the use of the web based technologies and communications have offered educators with many more opportunities to investigate the most suitable learning environments for their students' learning styles. The purpose of the present study was to examine the students' learning styles and their views on blended learning. The study was conducted with thirty-four students at Hacettepe University, Ankara, Turkey. The two instruments were the questionnaire designed to identify students' views on blended learning and Kolb's Learning Style Inventory (LSI) to measure students' learning styles. Additional data were gathered from achievement scores of students; and records demonstrate students' participation to e - learning environment. Results revealed that students' views on blended learning process, such as ease of use of the web environment, evaluation, face to face environment etc., differ according to their learning styles. Results also revealed that the highest mean score corresponds to face to face aspect of the process when students' evaluation concerning the implementation is taken to consideration. The overall findings showed no significant differences between students' achievement level according to their learning styles.Wo