Fluorescent Analysis of the Cell-Selective Alzheimer's Disease Aβ Peptide Surface Membrane Binding: Influence of Membrane Components

We performed a fluorescent analysis of the binding of Aβ to the surface membrane of different types of cells lines such as PC12, GT1-7, and ex vivo neurons. Analyses were performed on sorted cells with membrane bound Aβ Competitive binding between Aβ phosphatidyl serine- (PtdSer-) specific binder annexin V and an anti-PtdSer antibody provided compelling data confirming the involvement of PtdSer as one of the surface membrane signal molecules for Aβ. We found that populations of cells that exhibited high surface membrane binding affinity for Aβ also show higher membrane cholesterol levels compared to cells that did not bind Aβ. This direct relationship was upheld in cholesterol-enriched or cholesterol-depleted cell membranes. We conclude that the initial process for the cell-selective binding by Aβ, to later conversion of elemental Aβ units into larger structures such as fibrils or to the potentially toxic ion channel aggregates, is highly influenced by the membrane content of PtdSer and cholesterol in the cell surface membrane

Aβ ion channels. Prospects for treating Alzheimer's disease with Aβ channel blockers

AbstractThe main pathological features in the Alzheimer’s brain are progressive depositions of amyloid protein plaques among nerve cells, and neurofibrillary tangles within the nerve cells. The major components of plaques are Aβ peptides. Numerous reports have provided evidence that Aβ peptides are cytotoxic and may play a role in the pathogenesis of AD. An increasing number of research reports support the concept that the Aβ–membrane interaction event may be followed by the insertion of Aβ into the membrane in a structural configuration which forms an ion channel. This review summarizes experimental procedures which have been designed to test the hypothesis that the interaction of Aβ with a variety of membranes, both artificial and natural, results in the subsequent formation of Aβ ion channels We describe experiments, by ourselves and others, that support the view that Aβ is cytotoxic largely due to the action of Aβ channels in the cell membrane. The interaction of Aβ with the surface of the cell membrane may results in the activation of a chain of processes that, when large enough, become cytotoxic and induce cell death by apoptosis. Remarkably, the blockage of Aβ ion channels at the surface of the cell absolutely prevents the activation of these processes at different intracellular levels, thereby preserving the life of the cells. As a prospect for therapy for Alzheimer’s disease, our findings at cellular level may be testable on AD animal models to elucidate the potential role and the magnitude of the contribution of the Aβ channels for induction of the disease

Research of Influence of Potassium-rich Diets on the Physical Performance of Students

The aim of the work is the scientific substantiation and experimental support of the expedience and use of potassium-cationic water for improving the bread quality and the study of the influence of potassium-rich diets on the physical performance of students. There was studied the influence of potassium cations on the activity of proteolytic enzymes of wheat flour. It was established, that at using potassium-cationic water, the output of wet gluten (35,1 %) essentially increases, at that the output of dry one (8,4 %) decreases to the same extent that is a positive factor in the bakery technology. It was proved that enriching the vital medium of bakery yeast by potassium cations essentially activates their ability to hydrolysis of maltose that favors activation of the process of gassing (Maltase activity – 35,1 min). The process of gassing influences the speed of dough-conduction and ready bread quality, especially volume (357,7, 100 g/ml), porosity (79,1 %) and crumb ability to compression (33,5 c.u.). It was established, that consumption of bread, produced on potassium-cationic water, favors the strengthening of the heart muscle tone, improvement of the general condition of the organism, especially, physical endurance and performance

The Study of Influence of Aronia Additives on Functional-technological Properties of Wheat Flour

The expedience of the use of aronia in technology of short dough products as a source of vitamins, mineral, pectin substances, phenol compounds, easily assimilated sugars, organic acids and so on was substantiated. To study the influence of aronia additives on the main receipt component of short dough (wheat flour) there was elaborated an algorithm of the study that includes theoretical analysis and physical-chemical experiment. The expedience of introduction of aronia as a powder directly into wheat flour was theoretically grounded. The methods of estimation of the content of polyphenol compounds, influence of aronia additives on amylolytic and proteolytic activity of wheat flour, its sugar-creating ability, were selected. The methods of experiment planning and mathematical processing of experimental data were realized using computer program MS Excel 97 2003.In was established, that the aronia additive weakens the gluten of wheat flour and prevents the swelling of gluten proteins. It positively influences the process of short dough formation and provides a possibility of its storage during the long time until baking. The use of aronia additives in technology of short dough products allows not only raise their food value but also improve the quality of short dough

RESEARCH OF INFLUENCE OF POTASSIUM-RICH DIETS ON THE PHYSICAL PERFORMANCE OF STUDENTS

The aim of the work is the scientific substantiation and experimental support of the expedience and use of potassium-cationic water for improving the bread quality and the study of the influence of potassium-rich diets on the physical performance of students. There was studied the influence of potassium cations on the activity of proteolytic enzymes of wheat flour. It was established, that at using potassium-cationic water, the output of wet gluten (35,1 %) essentially increases, at that the output of dry one (8,4 %) decreases to the same extent that is a positive factor in the bakery technology. It was proved that enriching the vital medium of bakery yeast by potassium cations essentially activates their ability to hydrolysis of maltose that favors activation of the process of gassing (maltase activity – 35,1 min). The process of gassing influences the speed of dough-conduction and ready bread quality, especially volume (357,7, 100 g/ml), porosity (79,1 %) and crumb ability to compression (33,5 c.u.). It was established, that consumption of bread, produced on potassium-cationic water, favors the strengthening of the heart muscle tone, improvement of the general condition of the organism, especially, physical endurance and performance

Investigation of the Application of a New Method of Extraction Intensification of Pectin Substances From a Beet Pulp

The aim of research is studying a new method for intensifying extraction of pectin substances during acid extraction of pectin-containing raw materials. The description of the experimental setup and the procedure for processing the results of the investigation of the application of a new method for intensifying the beet pulp extraction are described. The results of experimental studies on the application of a new combined mixing element for intensifying the extraction of pectin-containing raw materials (beet pulp) and its effect on quantitative and qualitative output characteristics are presented. Mathematical models are constructed on the basis of regression equations of the full factorial experiment with the use of a new method of intensifying the extraction process to select input technological parameters for the extraction of pectin substances from pectin-containing raw materials. The rational operating parameters of the process of extraction of pectin substances with the use of a new combinable stirring element are determined. Such working parameters are: the process duration is 1 ... 1.1, the temperature of the working medium is 60 ... 70 ºС, and the hydromodule is 8 ... 10. The research results can be used to study other technological parameters of the extraction process of pectin substances, as well as to develop a technological line for the production of pectin products

STUDY OF MICROBIAL POLYSACCHARIDES’ IMPACT ON ORGANOLEPTIC AND PHYSICAL-CHEMICAL PARAMETERS OF PROTEIN-FREE AND GLUTEN-FREE FLOURY PRODUCTS

The aim of the study is to investigate the influence of microbial polysaccharides (MPS): xampan, enposan and gellan on quality parameters of protein-free and gluten-free floury products that will widen the assortment of stiffeners of the microbial origin in technologies of gluten-free products. The formation of the required quality indicators of gluten-free dietary bakery and floury confectionery, which should be made without wheat flour, is difficult due to the lack of gluten. The search for effective structure-forming agents in place of gluten proteins is ongoing. Properties of microbial polysaccharides are considered and the possibility of their use for gluten-free products is investigated. The influence of microbial polysaccharides (MPS) of xanthan, enposan and gellan on the organoleptic parameters of protein-free bread, based on corn starch and gluten-free muffins, based on wheat germ meal was investigated. Their specific volume is determined. The structural-mechanical properties of bread crumbs and muffins on an automated penetrometer in terms of compressibility are determined. It is shown, that the use of MPS in certain quantities leads to the formation of susceptible organoleptic characteristics, increases the specific volume of products and ensure the elastic structure of the baked goods. All the investigated MPS have the same character of influence on certain indicators, but the greatest effect is revealed by xanthan, the least – by gella

INVESTIGATION OF THE APPLICATION OF A NEW METHOD OF EXTRACTION INTENSIFICATION OF PECTIN SUBSTANCES FROM A BEET PULP

The aim of research is studying a new method for intensifying extraction of pectin substances during acid extraction of pectin-containing raw materials. The description of the experimental setup and the procedure for processing the results of the investigation of the application of a new method for intensifying the beet pulp extraction are described. The results of experimental studies on the application of a new combined mixing element for intensifying the extraction of pectin-containing raw materials (beet pulp) and its effect on quantitative and qualitative output characteristics are presented. Mathematical models are constructed on the basis of regression equations of the full factorial experiment with the use of a new method of intensifying the extraction process to select input technological parameters for the extraction of pectin substances from pectin-containing raw materials. The rational operating parameters of the process of extraction of pectin substances with the use of a new combinable stirring element are determined. Such working parameters are: the process duration is 1 ... 1.1, the temperature of the working medium is 60 ... 70 ºС, and the hydromodule is 8 ... 10. The research results can be used to study other technological parameters of the extraction process of pectin substances, as well as to develop a technological line for the production of pectin products

STUDY OF MICROBIAL POLYSACCHARIDES’ IMPACT ON ORGANOLEPTIC AND PHYSICAL-CHEMICAL PARAMETERS OF PROTEIN-FREE AND GLUTEN-FREE FLOURY PRODUCTS

The aim of the study is to investigate the influence of microbial polysaccharides (MPS): xampan, enposan and gellan on quality parameters of protein-free and gluten-free floury products that will widen the assortment of stiffeners of the microbial origin in technologies of gluten-free products.The formation of the required quality indicators of gluten-free dietary bakery and floury confectionery, which should be made without wheat flour, is difficult due to the lack of gluten. The search for effective structure-forming agents in place of gluten proteins is ongoing. Properties of microbial polysaccharides are considered and the possibility of their use for gluten-free products is investigated. The influence of microbial polysaccharides (MPS) of xanthan, enposan and gellan on the organoleptic parameters of protein-free bread, based on corn starch and gluten-free muffins, based on wheat germ meal was investigated. Their specific volume is determined. The structural-mechanical properties of bread crumbs and muffins on an automated penetrometer in terms of compressibility are determined.It is shown, that the use of MPS in certain quantities leads to the formation of susceptible organoleptic characteristics, increases the specific volume of products and ensure the elastic structure of the baked goods. All the investigated MPS have the same character of influence on certain indicators, but the greatest effect is revealed by xanthan, the least – by gella