Evaluation of quality and quantity of solid wastes in Babol Dental Faculty–North of Iran

Introduction: Dental wastes are a main part of urban solid wastes in each society and have pathogenic agents and toxic chemicals, which put health of patients, personnel and other referees to dental clinics in danger. The present study was done to recognize the quality and quantity of the different generated wastes at various parts of the Faculty of Dentistry-Babol University of Medical Sciences. Methods: The whole solid wastes generated in the odd and even days (Monday, Tuesday and Wednesday) of the middle of the week from the second month of each season were examined. Various dental solid wastes including general, infectious and hazardous chemical wastes were weighted by typical scale. Results: The generation rate of the solid wastes were: total dental wastes: 291.2 kg including general solid wastes: 251.3 kg (%86.3), infectious wastes and sharps: 38 kg (%13) and hazardous chemical waste: 2 kg (%0.7). The total amount of wastes in a year was 69888 kg. The solid wastes are daily produced according to each active dental unit as total, domestic-type, infectious and the hazardous chemical wastes were 3.07 kg, 2.65 kg, 0.4 kg and 0.02 kg, respectively. Conclusions: Considering the quality and quantity of the generated dental solid wastes especially infectious wastes and their unfavorable effects on the peoples' health and environment, it is necessary to compile a distinct policy for the management of these medical solid wastes. Also, holding training workshops, knowledge of the staffs in the dentistry care centers should be increased to avoid possible dangers

The dysbiosis signature of Fusobacterium nucleatum in colorectal cancer-cause or consequences? A systematic review

Colorectal cancer (CRC) is the third most common cause of cancer globally and the fourth attributable cause of mortality and morbidity due to cancer. An emerging factor contributing to CRC is the gut microbiota and the cellular changes associated with it. Further insights on this may help in the prevention, diagnosis and new therapeutic approaches to colorectal cancer. In most cases of CRC, genetic factors appear to contribute less to its aetiology than environmental and epigenetic factors; therefore, it may be important to investigate these environmental factors, their effects, and the mechanisms that may contribute to this cancer. The gut microbiota has recently been highlighted as a potential risk factor that may affect the structural components of the tumor microenvironment, as well as free radical and enzymatic metabolites directly, or indirectly. Many studies have reported changes in the gut microbiota of patients with colorectal cancer. What is controversial is whether the cancer is the cause or consequence of the change in the microbiota. There is strong evidence supporting both possibilities. The presence of Fusobacterium nucleatum in human colorectal specimens has been demonstrated by RNA-sequencing. F. nucleatum has been shown to express high levels of virulence factors such as FadA, Fap2 and MORN2 proteins. Our review of the published data suggest that F. nucleatum may be a prognostic biomarker of CRC risk, and hence raises the potential of antibiotic treatment of F. nucleatum for the prevention of CRC

High-Level Expression of a Biologically Active Staphylokinase in Methanol Inducible Pichia Pastoris

<div>The staphylokinase (Sak) as the third generation thrombolytic molecule is a promising thrombolytic agent for the treatment of patients suffering from blood-clotting disorders.</div><div>As a result of codon optimization, the codon adaptation index of Staphylokinase was improved from 0.75 to 0.89. The expression level of rSAK by P. pastoris KM71H/ pPICZaA was determined 310 mg/L culture (73.8% of the total proteins) using densitometry scanning which is the highest level of more N-glycosylated rSAK expressed highly active in P. pastoris system till date. The optimal concentration of methanol, pH and temperature for the rSAK expression and activity was 3%, 7.8 (for phosphate buffer) and 37?C, respectively. There was not significant difference between strains (KM71H and GS115) and expression level. Highly expression with the low duration of induction period (48 hours) was seen. It was highly active at temperatures 20-37?C and pH 7-7.8 (for phosphate buffer). The specific activities of SAK?C were measured as 9002 U/mg, and 21042 U/mg for non purified and purified protein, respectively. The quantity of the purified protein (>99% purity) was 720ug/ml with a purification factor of 2.34 and a yield of 56.1%. Western blot analysis using mouse anti-cMyc antibody showed two forms of rSAK?C, prominent band of -22 kDa and weaker band of -18.6 kDa that proposed respective secreted protein was mostly glycosylated.</div><div>Thus, the current study concluded that the SAK variant produced from methanol inducible Pichia pastoris through codon optimization have the highly potential to be a significant thrombolytic agent due to its high expression, low protein impurity in culture supernatant and effective purification and finally high specific activity.</div

Role of Continuous Phase Protein on the Oxidative Stability of Fish Oil-in-Water Emulsions

Whey protein isolate (WPI), soy protein isolate (SPI), and sodium caseinate (CAS) can inhibit lipid oxidation when they produce a positive charge at the interface of emulsion droplets. However, when proteins are used to stabilize oil-in-water emulsions, only a fraction of them actually absorb to the emulsion droplets, with the rest remaining in the continuous phase. The impact of these continuous phase proteins on the oxidative stability of protein-stabilized emulsions is not well understood. WPI-stabilized menhaden oil-in-water emulsions were prepared by high-pressure homogenization. In some experiments WPI was removed from the continuous phase of the emulsions through repeated centrifugation and resuspension of the emulsion droplets (washed emulsion). Unwashed emulsions were more oxidatively stable than washed emulsions at pH 7.0, suggesting that continuous phase proteins were antioxidative. The oxidative stability of emulsions containing different kinds of protein in the continuous phase decreased in the order SPI \u3e CAS \u3e WPI, as determined by both hydroperoxide and headspace propanal formation. Iron-binding studies showed that the chelating ability of the proteins decreased in the order CAS \u3e SPI \u3e WPI. The free sulfhydryls of both WPI and SPI were involved in their antioxidant activity. This research shows that continuous phase proteins could be an effective means of protecting ω−3 fatty acids from oxidative deterioration

High-Level Expression of a Biologically Active Staphylokinase in Pichia Pastoris

<p>Staphylokinase (SAK) as the third generation thrombolytic molecule is a promising agent for the treatment of thrombosis.</p> <p>SAK variant of SAKфC was expressed in Pichia pastoris strains KM71H and GS115. The codon adaptation index of SAK was improved from 0.75 to 0.89. The expression of recombinant SAK (rSAK) reached to its maximum (310 mg/L of the culture medium) after 48 h stimulation with 3% methanol and remained steady until day 5. The maximum activity of the enzyme was at pH 8.6 and 37°C. It was highly active at temperatures 20-37°C and pH ranges of 6.8-9 (relative residual activity more than 80%). It was determined that rSAK was 73.8% of the total proteins secreted by P. pastoris KM71H into the culture media. The specific activities of rSAK was measured as 9002 U/mg, and 21042 U/mg for the non-purified and purified proteins, respectively. The quantity of the purified protein (>99% purity) was 720 µg/ml with a purification factor of 2.34. Western blot analysis showed two bands of nearly 22 and 18.6 kDa.</p> <p>It was concluded that P. pastoris is a proper host for expression of biologically active and endotoxin-free rSAK due to its high expression and low protein impurity in culture supernatant.</p

Polymorphisms in CD14 Gene May Modify Soluble CD14 Levels and Represent Risk Factors for Multiple Sclerosis

Background: Besides the central role of the adaptive immune system, a disturbance of innate immune system is also suggested to be involved in the pathogenesis of multiple sclerosis (MS). CD14, a receptor upregulated in activated microglia, is known to be an essential mediator of inflammation in innate immune responses. Therefore, in this study we aimed to assess possible roles of CD14-159 and -260 gene polymorphisms in MS susceptibility and the effects of those polymorphisms to its protein producing capacity in Iranian population. Methods: In this case control study, CD14-159 and -260 polymorphisms were genotyped using polymerase chain reaction restriction fragment length polymorphism (PCR-RFLP) in 200 MS patients and 200 healthy controls matched in age and gender. Serum levels of soluble CD14 (sCD14) was determined by enzyme-linked immunosorbent assay (ELISA). Results: There were significant differences in genotype distribution of CD14-159 and -260 polymorphisms between patients and controls (P = 0.01, for-both). Mean serum level of sCD14 was significantly higher in MS patients than in control subjects (3340.30 ± 612.50 ng/ml vs 2353.73 ± 539.07 ng/ml; P < 0.01). Conclusion: In summary, we conclude that CD14-159 and -260 polymorphisms are associated with the risk of MS in Iranian population and affects CD14 promoter activity, thereby regulating CD14 expression. Furthermore, our study provides preliminary evidence for the activation of innate immunity in the pathogenesis of MS. In addition, the findings of the present study suggest serum level of sCD14 as candidate biomarker of MS severity

Chemical and Sensory Analysis of Strawberry Flavoured Yogurt Supplemented with an Algae Oil Emulsion

A yogurt mix (2 g fat and 17 g solids/100 g) was supplemented with an algae oil emulsion to provide 500 mg v -3 fatty acids per 272 g serving of yogurt white mass. The emulsion was added to the yogurt mix either before or after the homogenization step and prior to pasteurization. It was then flavoured with a strawberry fruit base and fermented and stored for up to three weeks. The oxidative deterioration of the products was determined by hydroperoxide measurements and by trained and consumer sensory evaluations. The hydroperoxide content of the supple- mented yogurts increased over the storage treatment and was unaffected by the stage of addition. The trained panel could distinguish a stronger fishy flavour in both of the supplemented yogurts after 22 days storage, but the consumer panel rated both control and supplemented samples similarly, as ‘ moderately liked ’