The LysR-type transcriptional regulator CysB controls the repression of hslJ transcription in Escherichia coli

The LysR-type transcriptional regulator (LTTR) CysB is a transcription factor in Escherichia coli cells, where as a homotetramer it binds the target promoter regions and activates the genes involved in sulphur utilization and sulphonate-sulphur metabolism, while negatively autoregulating its own transcription. The hslJ gene was found to be negatively regulated by CysB and directly correlated with novobiocin resistance of the bacterium. cysB mutants showed upregulation of the hslJ:: lacZ gene fusion and exhibited increased novobiocin resistance. In this study the hslJ transcription start point and the corresponding putative sigma(70) promoter were determined. The hslJ promoter region was defined by employing different hslJ-lacZ operon fusions, and transcription of the hslJ gene was shown to be subject to both repression imposed by the CysB regulator and direct or indirect autogenous negative control. These two regulations compete to some extent but they are not mutually exclusive. CysB acts as a direct repressor of hslJ transcription and binds the hslJ promoter region that carries the putative CysB repressor site. This CysB binding, apparently responsible for repression, is enhanced in the presence of the ligand N-acetylserine (NAS), hitherto considered to be a positive cofactor in CysB-mediated gene regulations. Interallelic complementation of characterized CysB mutants I33N and S277Ter partially restored the repression of hslJ transcription and the consequent novobiocin sensitivity, but did not complement the cysteine auxotrophy

Identification of the CysB-regulated gene, hslJ, related to the Escherichia coli novobiocin resistance phenotype

The cysB gene product is a LysR-type regulatory protein required for expression of the cys regulon. cysB mutants of Escherichia coli and Salmonella, along with being auxotrophs for the cysteine, exhibit increased resistance to the antibiotics novobiocin (Nov) and mecillinam. In this work, by using lambdaplacMu9 insertions creating random lacZ fusions, we identify a gene, hslJ, whose expression appeared to be increased in cysB mutants and needed for Nov resistance. Measurements of the hslJ::IacZ gene fusion expression demonstrated that the hslJ gene is negatively regulated by CysB. In addition we observe the negative autogenous control of HslJ. When the control imposed by CysB is lifted in the cysB mutant, the elevation of Nov resistance can be achieved only in the presence of wild-type hslJ allele. A double cysB hslJ mutant restores the sensitivity to Nov. Overexpression of the wild-type HslJ protein either in a cysB(+) or a cys(B-) background increases the level of Nov resistance indicating that hslJ product is indeed involved in accomplishing this phenotype. The hslJ::OmegaKan allele encodes the C-terminaly truncated mutant protein HslJ Q121Ter which is not functional in achieving the Nov resistance but when overexpressed induces the psp operon. Finally, we found that inactivation of hslJ does not affect the increased resistance to mecillinam in cysB mutants

Evaluación de la inuencia del ciclo vital en la producción de los productos de carne de cerdo sobre el medio ambiente

The objective of this paper was to assess the environmental performance of the production of pork products in Serbia. Life cycle assessment calculations have been performed to identify and quantify the environmental impacts from a cradle-to-grave perspective covering four subsystems: ‘pig housing farm’, ‘slaughterhouse’, ‘meat processing plant’ and ‘waste and waste water treatment’. Structured survey has been conducted in order to collect life cycle inventory input data. Six environmental impact potentials were calculated in this study: global warming potential, acidification potential, eutrophication potential, ozone layer depletion, photochemical smog and human toxicity. The global warming potential associated with the production of 1 kg of pork products is 9.04 kg CO2eq. Acidification potential within the pork meat chain is 9.874 x 10-3 kg SO2eq while the eutrophication potential is 0.0151 kg PO4eq. The largest contributor to the environmental profile of meat production within the pork meat chain is the production of feed and manure management. Contributions of the processing plants are mainly due to water and energy requirement and use of refrigerants in the cold chain.Cilj je ovog rada bio procijeniti utjecaj proizvodnje proizvoda od svinjetine u Srbiji na okoliš. Izračuni za procjenu životnog ciklusa provedeni su kako bi identi.cirali i kvanti.cirali utjecaj na okoliš po načelu „od kolijevke do groba“, koji obuhvaća četiri podsustava: ‘farmu za uzgoj svinja’, ‘klaonicu’, pogone za preradu mesa’ i ‘pogon za zbrinjavanje otpada i otpadnih voda’. U cilju prikupljanja ulaznih podataka inventara životnog ciklusa provedeno je strukturirano istraživanje. Navedenim smo istraživanjem procijenili šest potencijalnih utjecaja na okoliš: potencijal globalnog zatopljenja, potencijal akiseljavanja, potencijal eutro.kacije, potencijal razaranja ozona, potencijal stvaranja fotokemijskog smoga i toksičnost za čovjeka. Potencijal globalnog zatopljenja povezan s proizvodnjom 1 kg proizvoda od svinjetine iznosi 9,04 kg CO2Eq. Potencijal zakiseljavanja unutar lanca svinjskog mesa iznosi 9,874 x 10-3 kg SO2Eq, a potencijal eutro.kacije 0,0151 kg PO4Eq. Na okoliš u lancu svinjskog mesa tijekom proizvodnje najviše utječu proizvodnja stočne hrane i upravljanje gnojivom. Utjecaj pogona za preradu uglavnom se odnosi na zahtjeve za vodu i energiju te uporabu rashladnih sustava u hladnom lancu.Ziel dieser Arbeit war es, den Ein!uss der Herstellung von Schweine!eischprodukten in Serbien auf die Umwelt zu bewerten. Berechungen für die Bewertung des Lebenszyklus wurden vorgenommen, um die Umweltein!üsse zu identi.zieren und quanti.zieren, nach dem Grundsatz „von der Wiege bis zum Grabe“, der vier Teilsysteme umfasst: ‘Schweinezuchtbetrieb’, ‘Schlachtbetrieb’, ‘Fleischverarbeitungsbetrieb’ und ‘Abfall- und Abwasserentsorgungsbetrieb’. Um Eingangsdaten über das Lebenszyklusinventar zu sammeln, wurde eine strukturierte Untersuchung durchgeführt. In der genannten Untersuchung haben wir sechs potentielle Umweltein!üsse ausgewertet: Potential der globalen Erwärmung, Potential der Versauerung, Potential der Eutrophierung, Potential der Ozonzerstörung, Potential der Entstehung von Sommersmog und Toxizität für den Menschen. Das Potential der globalen Erwärmung, das mit der Herstellung von 1 kg Schweine!eischprodukten verbunden ist, beträgt 9,04 kg CO2Eq. Das Potential der Versauerung innerhalb der Schweine!eischkette beläuft sich auf 9,874 x 10-3 kg SO2Eq und das Potential der Eutrophierung auf 0,0151 kg PO4Eq. Der größte Ein!uss in der Fleischkette während der Herstellung haben die Produktion von Viehfutter und die Verwaltung von Düngemitteln. Die Auswirkung des Verarbeitungsbetriebs bezieht sich größtenteils auf die Wasser- und Energieanforderungen und den Einsatz von Kühlmitteln in der Kühlkette.Obiettivo di questo studio č quello di valutare l’incidenza della produzione dei prodotti di carne suina sull’ambiente in Serbia. I rilevamenti per la valutazione del ciclo vitale sono stati eseguiti ai .ni dell’identi.cazione e della quanti.cazione dell’incidenza sull’ambiente in base al principio “dalla culla alla tomba”, comprendente quattro sottosistemi: “impianto d’allevamento di suini”, “macello/mattatoio”, “impianto di lavorazione delle carni” e “impianto per lo smaltimento dei ri.uti e delle acque reue”. Ai .ni della raccolta dei dati d’ingresso dell’inventario del ciclo vitale animale, č stata eseguita una ricerca strutturata. Mediante detta ricerca, abbiamo valutato sei potenziali fattori d’incidenza sull’ambiente: il potenziale di riscaldamento globale, il potenziale di acidi.cazione, il potenziale di eutro.zzazione, il potenziale di degrado dell’ozono, il potenziale di creazione dello smog fotochimico e di tossicitŕ per l’uomo. Il potenziale di riscaldamento globale legato alla produzione di 1 kg di prodotti di carne suina č pari a 9,04 kg CO2Eq. Il potenziale di acidicazione nell’ambito della catena di produzione della carne suina č pari a 9,874 x 10-3 kg SO2Eq, mentre il potenziale di eutro.zzazione čpari a 0,0151 kg PO4Eq. Sull’ambiente, nel nell’ambito della catena della carne suina, nel corso della produzione, incidono maggiormente la produzione del mangime e la gestione del concime. L’incidenza dell’impianto di lavorazione delle carni si riferisce in prevalenza alle esigenze di acqua ed energia e all’uso di sistemi di ra#reddamento nella catena del freddo.El objetivo de este trabajo fue evaluar la inuencia de la producción de los productos de carne de cerdo en Serbia sobre el medio ambiente. Los cálculos para evaluar el ciclo vital fueron hechos para identi.car y cuanti.car la inuencia sobre el medio ambiente según el principio ‘’de la cuna a la tumba’’, el cual incluye cuatro subsistemas: ‘la planta para crianza de cerdos’, ‘el matadero’, la planta para el procesamiento de carne’ y ‘la planta para deposito de residuos y aguas residuales’. Fue hecha una investigación estructurada el .n de recoger los datos de entrada del inventario del ciclo vital fue hecha una. Con la investigación mencionada evaluamos seis potenciales impactos sobre el medio ambiente: el potencial de calentamiento global, el potencial de acidi.cación, el potencial de eutro.zación, el potencial de destrucción de la capa de ozono, el potencial de formación de esmog fotoquímico y toxicidad para los seres humanos. El potencial de calentamiento global conectado con la producción de 1 kg del producto de carne de cerdo es 9,04 kg CO2Eq. El potencial de acidi.cación dentro de la cadena de carne de cerdo es 9,874 x 10-3 kg SO2Eq y el potencial de eutro.zación es 0,0151 kg PO4Eq. Dentro de la cadena de carne de cerdo los que más inuyen sobre el medio ambiente son la producción del pienso y la gestión del estiércol. La inuencia de la planta para el procesamiento de carne se re.ere principalmente a la demanda de agua y energía, y el uso de los sistemas de enfriamiento en la cadena de frío

Promene hemijskih i fizičko-hemijskih karakteristika tokom proizvodnje tradicionalne Sremske kobasice

The aim of this trial was to investigate changes in chemical and physic-chemical parameters during the production of traditional Sremska sausage (dry fermented sausage) from pork of three pig breeds: Mangalitsa (MA), Moravka (MO) and Swedish Landrace (SL). Analyses of all variants of sausages were carried out after stuffing (day 0) and on production days 3, 7, 14 and 21. The reduction in moisture during production caused the increase in protein, fat and ash contents (p lt 0.001) in all three variants of sausages, were found to be within the range for this type of sausages. Higher fat content in MA and MO sausages compared to SL variant was most likely a result of the different chemical composition of the meat from pigs of autochthonous breeds. All three sausage variants had a similar final pH value, but the mildest drop of pH was determined in MA sausages. Pig breed significantly affected (p lt 0.05) all three indicators of oxidative changes (thiobarbituric acid value, peroxide value and free fatty acid content). It was found that they were higher in SL compared with MA and MO sausages and to significantly increase during the production process.Cilj ovog ogleda bio je da se ispitaju promene tokom proizvodnje Sremske kobasice (suva fermentisana kobasica) na tradicionalan način od mesa tri rase svinja: Mangulica (MA), Moravka (MO) i Švedski Landras (SL). Analize svih varijanti kobasica su rađene nakon punjenja (dan 0) i nakon 3-, 7-, 14- i 21-og dana proizvodnje. Smanjenje udela vode tokom proizvodnje imalo je za posledicu povećanje udela proteina, masti i pepela u svim grupama (p lt 0,001), i bilo je karakteristično za ovaj tip kobasica. Utvrđen veći udeo masti kod MA i MO kobasica u poređenju sa SL varijantom, verovatno je posledica različitog hemijskog sastava mesa autohtonih rasa svinja. Sve tri varijante kobasica su imale sličnu finalnu pH vrednost, međutim, najblaži pad pH vrednosti tokom proizvodnje utvrđen je kod MA kobasica. Rasa svinja je imala značajan uticaj na parametre oksidativnih promena (broj tiobarbiturne kiseline, peroksidni broj i sadržaj slobodnih masnih kiselina). Utvrđeno je da su bili veći kod SL u odnosu na MA i MO grupu kobasica i da se značajno povećavaju tokom procesa proizvodnje

Some parameters of dried pork produced with lower salt content

Production of meat products with lower salt/sodium content is the goal of today's meat industry because of bad influence of exceed sodium intake by food. In this paper are presented some physico-chemical parameters during processing of dried pork produced with lower salt content. Pork (m. longissimus dorsi) was cured with nitrite curing salt in amount of 3 kg/100 kg of meat. In meat were measured the weight loss during curing and drying; moisture content by standard method SRPS ISO 1442:1998, water activity using awmeter (Wert-Messer, Durotherm) at temperature of 25°C; and pH value by pH-meter (MA-5730; PAT N° 35398, Iskra) according to SRPS ISO 29 17:2004. Average moisture content in dried meat at the end of production was 40.10%. Average weight loss was 2.39% after 7 days of production (after curing) and it is increased up to the end of production, average 34.57%. Acidity of meat during curing, smoking and drying was similar; pH value was around 6.00. Water activity was gradually decreased from average 0.985 after curing (7th day) up to 0.899 at the end of production. During the storage of dried meat under vacuum conditions, pH value decreased from 5.43 in the final product up to 5.11 at the end of storage (120th day). These values are characteristic for curing, drying and fermentation of meat. Dried meat was shelf stable for 120 day under vacuum conditions, without signs of rancidity and without changes in other sensory attributes

Changes in chemical and physicochemical characteristics during the production of traditional Sremska sausage

The aim of this trial was to investigate changes in chemical and physic-chemical parameters during the production of traditional Sremska sausage (dry fermented sausage) from pork of three pig breeds: Mangalitsa (MA), Moravka (MO) and Swedish Landrace (SL). Analyses of all variants of sausages were carried out after stuffing (day 0) and on production days 3, 7, 14 and 21. The reduction in moisture during production caused the increase in protein, fat and ash contents (p<0.001) in all three variants of sausages, were found to be within the range for this type of sausages. Higher fat content in MA and MO sausages compared to SL variant was most likely a result of the different chemical composition of the meat from pigs of autochthonous breeds. All three sausage variants had a similar final pH value, but the mildest drop of pH was determined in MA sausages. Pig breed significantly affected (p<0.05) all three indicators of oxidative changes (thiobarbituric acid value, peroxide value and free fatty acid content). It was found that they were higher in SL compared with MA and MO sausages and to significantly increase during the production process

POPULATION PHARMACOKINETICS OF 2-OXO-CLOPIDOGREL IN PATIENTS WITH ACUTE CORONARY SYNDROME

The aim of the study was to develop a population pharmacokinetic (PK) model for clearance of 2-oxo-clopidogrel in patients with acute coronary syndrome (ACS). Population pharmacokinetic analysis was performed by using 72 plasma concentrations from the same number of patients (mean age of 60.82±10.76 years; total body weight (TBW) of 73.63±9.67 kg) with ACS using non-linear mixed-effect modeling (NONMEM). Validation of the final PPK model was carried out through the bootstrap analysis with 200 runs and it was used to estimate the predictive performance of the pharmacokinetic model. The typical mean value for 2-oxo-clopidogrel clearance (CL), estimated by the base model (without covariates), in our population was 39.2 l h−1.The value of aspartate transaminase and co-medication with digoxin were determinants of a derived population model. The final regression model for the clearance of 2-oxo-clopidogrel was the following: CL (lh-1) = 1.7 + 1.31*AST + 115*DIGOXIN. The derived PK model describes the clearance of 2-oxo-clopidogrel in patients with ACS, showing that the value of aspartate transaminase and co-medication with digoxin are the most important covariate. This finding will provide the basis for future PK studies

Beyond punitiveness? Governance of crime and authoritarian heritage in Serbia

This article sets out to examine the degree to which democratic transition in Serbia after 2000 has brought about a democratic mode of crime governance in the country. It is shown that while penal norms and policies have undergone a significant degree of democratization in that their outlook has tended not to be punitive, the judiciary (and, to some degree, other actors in the penal field) has been increasingly inclined towards punitive practices. Taking an institutional approach to explain this discrepancy, the article argues that pockets of authoritarianism in the executive have survived the transition to democracy and have continued to exert pressure on the judiciary in ways that have influenced judicial decision-making towards greater punitiveness