Weighted gene co-expression network analysis of the peripheral blood from Amyotrophic Lateral Sclerosis patients

<p>Abstract</p> <p>Background</p> <p>Amyotrophic Lateral Sclerosis (ALS) is a lethal disorder characterized by progressive degeneration of motor neurons in the brain and spinal cord. Diagnosis is mainly based on clinical symptoms, and there is currently no therapy to stop the disease or slow its progression. Since access to spinal cord tissue is not possible at disease onset, we investigated changes in gene expression profiles in whole blood of ALS patients.</p> <p>Results</p> <p>Our transcriptional study showed dramatic changes in blood of ALS patients; 2,300 probes (9.4%) showed significant differential expression in a discovery dataset consisting of 30 ALS patients and 30 healthy controls. Weighted gene co-expression network analysis (WGCNA) was used to find disease-related networks (modules) and disease related hub genes. Two large co-expression modules were found to be associated with ALS. Our findings were replicated in a second (30 patients and 30 controls) and third dataset (63 patients and 63 controls), thereby demonstrating a highly significant and consistent association of two large co-expression modules with ALS disease status. Ingenuity Pathway Analysis of the ALS related module genes implicates enrichment of functional categories related to genetic disorders, neurodegeneration of the nervous system and inflammatory disease. The ALS related modules contain a number of candidate genes possibly involved in pathogenesis of ALS.</p> <p>Conclusion</p> <p>This first large-scale blood gene expression study in ALS observed distinct patterns between cases and controls which may provide opportunities for biomarker development as well as new insights into the molecular mechanisms of the disease.</p

Sledování změny jakosti masného výrobku v závislosti na technologii výroby

Vysočina salami is the best known and the most widespread product of durable heat-treated meat products in the Czech Republic. Chemical, physical, microbiological and sensory parameters were examined for this product depending on salt content (2 % or 1,6 %) and grain size (1 mm, or 2 mm). There was found no difference that would be important from a technological point of view during comparing the fine and coarser grain in the Vysočina salami. By comparing differently salty products, lower salt content could cause manufacturing problems. By reducing the salt content, the drying time was prolonged, and the colour stability deteriorated. It is advisable to reduce the salt content to the lowest possible level in order to improve the health aspect of the consumption of meat products but at the same time the technological characteristics of the production are not affected. Finally, salt is important for the taste of the product. This was clearly demonstrated in sensory analysis. The analysis shows the Vysočina salami with 2 % salt addition has been more palatable to the consumer