Pleomorphic adenoma and carcinoma ex‐pleomorphic adenoma tumorigenesis: a proteomic analysis

Objectives To conduct a comprehensive proteomic analysis of normal salivary gland tissue, pleomorphic adenoma (PA), and carcinoma ex-pleomorphic adenoma (CXPA), and validate the proteomic findings using immunohistochemistry. Methods Six normal salivary gland tissues, seven PA and seven CXPA samples underwent laser microdissection followed by liquid chromatography coupled to mass spectrometry. Protein identification and quantification were performed using MaxQuant software. Statistical analysis and functional enrichment were conducted using the Perseus platform and STRING tool, respectively. Immunohistochemistry was used for validation. Results Comparative proteomic analysis revealed 2680 proteins across the three tissue types, with 799 significantly altered between groups. Translocation protein SEC63 homolog, Annexin A6 and Biglycan were up-regulated in CXPA compared to PA. Decorin was markedly up-regulated in both PA and CXPA compared to normal salivary gland (log2 fold changes of 7.58 and 7.38, respectively). Validation confirmed elevated levels of Biglycan and Decorin in the extracellular matrix of CXPA compared to PA. Conclusions Proteomic analysis identified differential protein expression patterns associated with malignant transformation of PA into CXPA. Findings indicate a crucial role for extracellular matrix proteins, specifically Biglycan and Decorin, in the tumorigenic progression of PA and CXPA

Evolução do teor de arginina e de uréia na fermentação alcoólica do mosto da cv Gewürztraminer com diferentes níveis de adubação nitrogenada Arginine and urea evolution during musts fermentation of cv Gewürztraminer from different nitrogen fertilizer levels in the soil

O experimento foi realizado com a cv. Gewürztraminer proveniente de Santana do Livramento. As videiras desta cultivar foram submetidas a diferentes tratamentos nitrogenados realizados durante o período vegetativo de 1992 a 1993. Após a colheita e esmagamento da uva, o mosto obtido foi dividido em quatro lotes e microvinificado com diferentes leveduras. Durante a fermentação ocorreu uma diminuição na concentração de arginina e um aumento na concentração de uréia, porém da metade para o fim da fermentação as leveduras reabsorveram parte da uréia excretada.<br>The experiment was done with the grape variety Gewürztraminer from Santana do Livramento, RS. The vineyard was treated with different nitrogen treatments during the 1992-1993 season. After harvest and crush, the must from each treatment was divided into four lots, and in each one was added a different yeast. During fermentation arginine decreased and urea increased. However, near the end of the fermentation process the available N urea started to be absorbed by the yeast

Efeito da fertilização nitrogenada em videira sobre a formação de alguns compostos volatéis no vinho Effect of vineyard nitrogen fertilization on the formation of some wine volatile coumpounds

Vitis vinifera cv. Gewürztraminer e Cabemet Sauvignon cultivadas em Santana do Livramento e Garibaldi foram submetidas a diferentes tratamentos nitrogenados realizados durante o período vegetativo de 1992-1993. Após a colheita e esmagamento o mosto obtido foi dividido em quatro lotes e fermentado com diferentes leveduras. As determinações dos compostos voláteis foram realizados através de cromatografia gasosa. Maiores valores de metanol foram encontrados nos vinhos de Cabemet Sauvignon (máximo 225,6mg/l). A fertilização nitrogenada provocou um aumento na concentração (mg/l) de propanol-1 (min. 25 -máx. 78,2) e uma diminuição de metil-2 propanol-1 (min. 60,8 - máx. 125,9) e metil-3 + metil-2 butanol-1 (min. 85,8 - máx. 407,8) nos vinhos. Os álcoois superiores apresentaram também diferenças em relação à região, cultivar e levedura utilizada.<br>Vitis vinifera Gewürztraminer (white variety) and Cabemet Sauvignon (red) growned in Santana do Livramento, RS, and Garibaldi, RS, were added with different nitrogen treatments in the vineyard during me 1992-1993 season. After harvest and crushing, the musts were divided into four lots each one added with a different yeast. The volatiles were analyzed through GC. Maximum amount of methanol was found with the red variety (225.6mg/l). Increasing nitrogen in the soil increased (mg/l) propanol-1 (min. 25-max. 78.2) and decreased methyl-2 propanol-1 (min. 60.8-max. 125.9) and methyl-3+methyl-2 butanol-1 (min. 85.8-max. 407.8). The fusel alcohol fraction showed, also, differences between region,grape variety and yeast used