Use of Fermented Red Clover Isoflavones in the Treatment of Overactive Bladder in Postmenopausal Women: A Randomized, Double-Blinded, Placebo-Controlled Trial

Postmenopausal women are at risk of developing an overactive bladder (OAB). Conventional vaginal estrogen has shown promise for symptom relief. Isoflavones have proven effective as an alternative to estrogen treatment against menopause-related symptoms. However, its effect on OAB symptoms has not been studied. This study investigates if fermented red clover isoflavones reduce OAB symptoms in postmenopausal women. In this randomized, double-blinded, placebo-controlled trial, women were administered red clover extract (RCE) or a placebo twice daily for three months. Women filled out the International Consultation on Incontinence Questionnaire Overactive Bladder (ICIQ-OAB) and Urinary Incontinence Short Form (ICIQ-UI-SF), together with a fluid intake and voiding diary. A total of 33 women (16 in the RCE group and 17 in the placebo group) were included in the analysis. Baseline demographics and OAB characteristics were comparable across groups. Intake of RCE did not lead to significant relief in most urinary bladder symptom measures, although a significant reduction in the bother of urinary urgency (p = 0.033) and a tendency towards a decreased ICIQ-OAB score were observed (p = 0.056). In contrast, the placebo exhibited a significant decrease in the ICIQ-OAB score (p = 0.021) and in some diary outcomes. We found that an intake of isoflavones did not relieve OAB symptoms in postmenopausal women.</p

Salt-bridge Swapping in the EXXERFXYY Motif of Proton Coupled Oligopeptide Transporters

Proton-coupled oligopeptide transporters (POTs) couple the inward transport of di- or tripeptides with an inwardly directed transport of protons. Evidence from several studies of different POTs has pointed toward involvement of a highly conserved sequence motif, E(1)XXE(2)RFXYY (from here on referred to as E(1)XXE(2)R), located on Helix I, in interactions with the proton. In this study, we investigated the intracellular substrate accumulation by motif variants with all possible combinations of glutamate residues changed to glutamine and arginine changed to a tyrosine, the latter being a natural variant found in the Escherichia coli POT YjdL. We found that YjdL motif variants with E(1)XXE(2)R, E(1)XXE(2)Y, E(1)XXQ(2)Y, or Q(1)XXE(2)Y were able to accumulate peptide, whereas those with E(1)XXQ(2)R, Q(1)XXE(2)R, or Q(1)XXQ(2)Y were unable to accumulate peptide, and Q(1)XXQ(2)R abolished uptake. These results suggest a mechanism that involves swapping of an intramotif salt bridge, i.e. R-E(2) to R-E(1), which is consistent with previous structural studies. Molecular dynamics simulations of the motif variants E(1)XXE(2)R and E(1)XXQ(2)R support this mechanism. The simulations showed that upon changing conformation arginine pushes Helix V, through interactions with the highly conserved FYING motif, further away from the central cavity in what could be a stabilization of an inward facing conformation. As E(2) has been suggested to be the primary site for protonation, these novel findings show how protonation may drive conformational changes through interactions of two highly conserved motifs

Current State of Sensors and Sensing Systems Utilized in Beer Analysis

Beer is one of the most consumed beverages in the world. Advances in instrumental techniques have allowed the analysis and characterization of a large number of beers. However, review studies that outline the methodologies used in beer characterization are scarce. Herein, a systematic review investigating the molecular targets and sensometric techniques in beer characterization was performed following the PRISMA protocol. The study reviewed 270 articles related to beer analysis in order to provide a comprehensive summary of the recent advances in beer analysis, including methods using sensors and sensing systems. The results revealed the use of various techniques that include several technologies, such as nanotechnology and electronics, often combined with scientific data analysis tools. To our knowledge, this study is the first of its kind and provides the reader with a faithful overview of what has been done in the sensor field regarding beer characterization