Concentration of NO, C-Reactive Protein, Magnesium, Calcium, and Phosphorous in Patients with Arthritis

Background: Rheumatoid arthritis (RA) is an autoimmune disorder, occurs when there are attacks of the immune system on body’s tissues especially the joint, causing a painful, swelling, that finally results in bone deformity, increased free radical level in defect joint and reduce the level of the antioxidant system can cause tissue damage. Serum C-reactive protein (CRP) can be estimated as an index of the pathogen in RA.A chronic inflammatory case as in RA is probable to change magnesium, calcium and phosphorus level in the serum. Objective: To study the impact of elevated level of NO in serum of RA as a free radical involved in pathogens of arthritis and the role of CRP as an indicator for inflammation. With changes in the level of serum magnesium, calcium, and phosphors in patient with RA. Patients and Methods: Forty patient with RA were studied and then compared with the same number of healthy subjects. Nitrite was estimated by Griess reaction using VCL3 as a reducing agent by spectrophotometer at 540nm. CRP was detected by using Avitex-CRP kit and serum levels of Ca, Mg, and P was measured by fully automated random-access biochemistry analyzer (Cobas Integra 400 plus). Results: In our study, it was found that the mean NO levels were 77.33±6.37 in RA and 26.678±3.637 in healthy subjects, significant at p<0.0001. CRP test was found to be positive in 34/40 cases of RA and none of the controls. The Mg and Ca level were less than normal and significances higher change in P level. Conclusion: Our result finding that there is a close relation between oxidative stress and RA, in addition to CRP as a marker for inflammation, Mg, Ca and P level can be studied for the preferabletherapeutic management of RA

Milk proteins: chemistry, functionality and diverse industrial applications

Milk proteins play a pivotal role in human nutrition and serve as abundant reservoirs of essential amino acids and bioactive compounds. Beyond their nutritional significance, they are also crucial ingredients in the food industry due to their unique physicochemical properties, which include emulsification, foaming, viscosity, and gelation capabilities. Despite the increasing popularity of plant-based proteins, the indispensability of milk protein remains undeniable. This review highlights the significance of milk proteins, focusing on casein and whey, their chemistry, functional properties, and applications in various industries. It delves into the chemical composition and functional properties of these proteins, shedding light on their multifaceted applications and the technological advancements employed for their extraction and refinement. Animal-derived protein fractions can be modified into micro- or nanoscale delivery systems, which deliver and shield bioactive compounds, promoting specific responses at specific sites in the body. A comprehensive understanding of the unique attributes of milk proteins continues to drive their widespread integration into the food industry and beyond, reaffirming their role in fostering balanced metabolism and supporting overall human health. This review provides insights into the potential of milk proteins to drive innovations for future demands across various sectors