The application of sheet filters in treatment of fruit brandy after cold stabilization

Considering the common use of sheet filtration for clarification of fruit brandies, the aim of this study was to evaluate the influence of its application on the stability and composition of volatile compounds of apricot brandy after cold stabilisation. Cold stabilisation treatment involved holding of the brandy at -1°C during 24 hours. Five depth filter sheets with the nominal retention rate of 0.3 μm, 0.5-0.7 μm, 0.7-1.0 μm, 1.0-2.0 μm and 2.5-4.0 μm, were tested in the study. It was shown that all assessed filter sheets were efficient in removing chill haze by significantly reducing the content of fatty acid esters (primarily ethyl palmitate and ethyl laurate). Other volatile and aromatic compounds were not significantly influenced by the applied treatments. However, the filter sheets with higher nominal retention rate (> 0.7 μm), had a smaller impact on the sensory characteristics of the apricot brandy. The re-exposure to lower temperatures did not lead to chill haze formation in any sample obtained after sheet filtration. [Projekat Ministarstva nauke Republike Srbije, br. TR-31002

Effect of fermentation conditions on content of phenolic compounds in red wine

The evidence of compounds that increase the nutritive value of red wines has been presented in a number of papers. These compounds include catechins and proanthocyanidins among others. Their protective effect on the cardiovascular system and anticarcinogenic properties has been proved. The effect of maceration conditions and increased solid grape parts content, seed in the first place, on the content of phenolic compounds of wine was investigated. Several micro-trials were performed with Cabernet sauvignon sort; in some variants time and temperature of maceration were varied, while the ratio of residual stem and content of seed was increased several times, resulting in a significant change of phenolic compounds content in the obtained wine samples. The presence of ripe stem yielded good results, but only during six days of maceration, while in the case of longer maceration, the change of colour quality was negative. Supplementary quantities of seeds during maceration resulted in an increase of total phenols and catechins. A significant influence on colour of wines was also observed, especially in wines obtained applying shorter maceration

Structure and immunohistochemistry of the human lenticulostriate arteries

Background: Data about the structure and immunohistochemistry of the lenticulostriatearteries (LSAs), although very important for medical research and clinicalpractice, have been rarely reported in literature.Materials and methods: Fourty serially sectioned LSAs were stained with hematoxilinand eosin, and prepared for immunohistochemistry.Results: Our examination revealed a typical endothelial lining and a narrow subendothelialspace with subintimal smooth muscle cells occasionally. The internalelastic lamina was fragmented or absent in the smallest LSAs branches. The mediacoat, with a mean diameter of 148.5 μm, contained typical smooth muscle cellswhich formed 14.2 layers on average and showed a positive immune reactions foralfa-actin, desmine, laminin and collagen IV. The thin adventitial coat containedfibroblasts, collagen fibers, and nerve bundles, with the strongest immunopositivityto thyrosin hydroxilase. The immune reactions against CD31 and CD34 proteins,endothelial nitric oxide synthase, S 100 protein, neurofilament protein and synaptophysin,seem to be performed in the LSAs wall for the first time. Similarly,the thickness of the LSAs wall and its coats have never been reported, nor thenumber of the smooth muscle cell layers.Conclusions: Our results related to the structure and immunohistochemistry ofthe LSAs could be important in cerebrovascular pathology, neurology and neurosurgery

A 3 tesla magnetic resonance imaging volumetric analysis of the hippocampal formation: dependence on handedness and age

Background: The hippocampal formation (HF) is one of the most important parts of the brain in the magnetic resonance imaging (MRI) volumetric analysis in various domains, but not completely from all aspects, including the handedness. The aim of our study was to evaluate the possible differences in the volume of the right and left HF among the healthy right-handed and left-handed subjects, and to determine whether the volume differences are age related. Materials and methods: The MRI of this prospective study was performed using T1 fast field echo (FFE) sequence. The 124 subsequent coronal slices (thickness 1.5 mm) were performed in each participant. The obtained HF volumes were normalised and statistically compared. Volunteers comprised 30 persons aged 22.0 years, 12 of whom were the left-handed, and 30 persons aged 75.2 years on average, 9 of whom were the left-handed. Results: The right and left HF volumes averaged 2.986 cm3 and 2.858 cm3 in the right-handed, and 2.879 cm3 and 3.020 cm3 in the left-handed young volunteers, as well as 2.728 cm3 and 2.650 cm3 in the right-handed, and 2.617 cm3 and 2.780 cm3 in the left-handed elderly persons. The HF volume ratios in the young left-handed participants showed a significant left-greater-than-right asymmetry. A significant difference was also noticed within the right-to-left volume ratios of the right- and left-handed young and elderly participants. The latter reduction in the HF volume within the aged group can be interpreted as a slight atrophy of the HF. Conclusions: There is a significant difference in the volumes of the left and right HF of the left-handed young participants. The age related HF volume differences were proven between the groups of the young and elderly volunteers. The obtained data should be included into the future MRI studies of the HF volumes in various clinical domains.

Thermo-Acid pretreatment of starch based kitchen waste for ethanol production

Recently, research on the alcoholic fermentation of kitchen waste has been accelerating for both ecological and economical reasons, primarily for ethanol use as renewable biofuel. Present work deals with the fermentative production of ethanol from different starch based kitchen waste. Kitchen waste from local students restaurant was separated by basic component as: peas, green beans, beans, rice, potato, wheat bread and corn. Thermo-acidic pretreatment of these raw materials was conducted by the addition of HCl up to pH of 1, and by autoclaving at 120 oC for 30 min. From the experimental result, maximum ethanol yield was obtained from wheat bread (0.11 g/g). The highest ethanol yield per starch of 0.36 g/g, which equals to 64% of the theoretical value, was obtained for peas. From the overall analysis, the examined thermo-acid pretreatment was the most efficient for hydrolysis of wheat bread, while it was least efficient for green beans. In order to enhance the efficiency of conversion of starch from kitchen waste into ethanol, pH lower than 1 is highly recommended. The results demonstrated the potential of different food waste as a promising biomass resource for the production of ethanol

Thermo-acid pretreatment of starch based kitchen waste for ethanol production

Recently, research on the alcoholic fermentation of kitchen waste has been accelerating for both ecological and economical reasons, primarily for ethanol use as renewable biofuel. Present work deals with the fermentative production of ethanol from different starch based kitchen waste. Kitchen waste from local students restaurant was separated by basic component as: peas, green beans, beans, rice, potato, wheat bread and corn. Thermo-acidic pretreatment of these raw materials was conducted by the addition of HCl up to pH of 1, and by autoclaving at 120oC for 30 min. From the experimental result, maximum ethanol yield was obtained from wheat bread (0.11 g/g). The highest ethanol yield per starch of 0.36 g/g, which equals to 64% of the theoretical value, was obtained for peas. From the overall analysis, the examined thermo-acid pretreatment was the most efficient for hydrolysis of wheat bread, while it was least efficient for green beans. In order to enhance the efficiency of conversion of starch from kitchen waste into ethanol, pH lower than 1 is highly recommended. The results demonstrated the potential of different food waste as a promising biomass resource for the production of ethanol

The role of gut hormones in appetite regulation (review)

Eating process is an aggregate of complex and different forms of behavior. Its regulation is based on energy homeostasis and appetite control which includes two components: the homeostatic and the hedonistic control. Important signals in appetite regulation are gut-derived hormones. They are produced by enteroendocrine cells in response to nutrient and energy intake, and achieve their effects by influencing brain structures involved in food intake regulation. The key brain structure involved in this process is the hypothalamus. Gut hormones reach the hypothalamus from the circulation or by the vagal nerve via the nucleus of the solitary tract. Among gut peptides, ghrelin is the only orexigenic hormone, leading to an increase in food intake and body weight. All others, such as cholecystokinin, glucagon like peptide-1, oxyntomodulin, peptide tyrosine tyrosine or pancreatic polypeptide, are anorexigenic, leading to decrease in food intake. Also, gut-derived endocannabinoids exert orexigenic effect on appetite. Keeping in mind the growing problem of obesity, the crucial issue when considering gut derived peptides is to understand their mechanisms of acting because of potential role in clinical therapy, and discovering long-lasting gut peptides or their analogues, with no or minimal side effects

Brain and heart in hyperhomocysteinemia induced by methionine nutritional overload

Date: October 8th – 10th, 2015, Belgrade

Myocardial Na+ K+-ATPase and SERCA: Clinical and Pathological Significance From a Cytological Perspective

Structure and functions of Na+/K+-ATPase and SERCA are described with details on their subunits, isoforms, and intracellular localization. Main regulatory mechanisms are summarized. Molecular mechanisms of cell death and heart failure are explained with the analysis of the role of Na+/K+-ATPase and SERCA in these processes. Facts are considered from a cytological, pathological, and clinical perspective with an accent to new therapeutic strategies. The aim of this contribution is an overview of functional results in a structural context.Part of the Advances in Biochemistry in Health and Disease book series (ABHD,volume 15)