Histone Deacetylase Activity Modulates Alternative Splicing

There is increasing evidence to suggest that splicing decisions are largely made when the nascent RNA is still associated with chromatin. Here we demonstrate that activity of histone deacetylases (HDACs) influences splice site selection. Using splicing-sensitive microarrays, we identified ∼700 genes whose splicing was altered after HDAC inhibition. We provided evidence that HDAC inhibition induced histone H4 acetylation and increased RNA Polymerase II (Pol II) processivity along an alternatively spliced element. In addition, HDAC inhibition reduced co-transcriptional association of the splicing regulator SRp40 with the target fibronectin exon. We further showed that the depletion of HDAC1 had similar effect on fibronectin alternative splicing as global HDAC inhibition. Importantly, this effect was reversed upon expression of mouse HDAC1 but not a catalytically inactive mutant. These results provide a molecular insight into a complex modulation of splicing by HDACs and chromatin modifications

EU Structural Funds in the Czech Republic (including the case of the small-sized Czech firm as an applicant)

The main intention of the author consisted in understandable presentation of the application of Structural and Cohesion Funds in a member state of the European Union, particularly in the case of a small-sized company. The purpose of the diploma thesis was to provide the reader with an overview of European Union Structural and Cohesion Funds in general and of those available in the Czech Republic as well. The opportunities to gain funding from European Union of one small sized Czech firm were examined in the last part of the essay. The case study of Czech enterprise proved that the co-financing of projects in a member state can be cumbersome but also very beneficial when approached properly

Evaluation of changes in colour properties of clarified red and rosé wines

Effects of some selected clarifying agents on the colour of red and rosé wines were investigated. Selected clarifying agents were added in various doses to young red and rosé wines. Total monomeric anthocyanins and total polyphenols were estimated in all treated wine samples, as well as the colour intensity, hues and parameters CIE L*a*b*. In accordance with our expectations, contents of anthocyanins were decreased in all samples treated with clarifying agents. The most marked loss of total monomeric anthocyanins was observed after the application of bentonite. As compared with red wine samples, the percentage losses in luminance values (i.e. in colour intensity) of rosé wines were higher and the resulting values were significantly dependent on the variety. In red wines, the content of polyphenols was very markedly decreased after the application of the highest dose of casein while in rosé wine samples the most marked decrease in the content of polyphenols was observed after the application of the preparation polyvinylpolypyrrolidon

Procedure to reduce sulphite in wine with anion-exchange resin

The aim of this experiment was to eliminate SO2 ions present in wine using the anion-exchanger resins. To compare the effectiveness, 2 following strongly basic anion-exchange resin were used. When activated, the sodium bicarbonate solution (activation solution I) is used to prevent parallel reduction of sulphites, tartates and malates, so the anion-exchange resins were activated in two-step activation. In the second step, it was immersed into a mixture of malic acid and tartaric acid (1:1). After the application of anex into wine, the content of total SO2 was reduced to 97–201 mg.L−1 (depending on the amount of anex added into the wine sample). According to our expectations, the variants with anion-exchange resin activated only with bicarbonate solution, the tartrates and malates were significantly reduced. If the anion-exchange resin was activated with a two-steps activation, the tartaric acid and malic acid were reduced in the range of ± 0.13 g.L−1. This phenomenon was strongly reflected at the anion-exchanger Aqua Osmotic 02. The changes in antioxidant content were not affected by the type of anion-exchange resin, the method of activation, or an amount of used anion-exchanger. The color parameters of wine, expressed by the L * a * b *, were not significantly affected by the effects of anion-exchange resin use