Human vascular adhesion proteın-1 (VAP-1): Serum levels for hepatocellular carcinoma in non-alcoholic and alcoholic fatty liver disease

<p>Abstract</p> <p>Background</p> <p>The incidence of hepatocellular cancer in complicated alcoholic and non-alcoholic fatty liver diseases is on the rise in western countries as well in our country. Vascular adhesion protein-1 (VAP-1) levels have been presented as new marker. In our study protocol, we assessed the value of this serum protein, as a newly postulant biomarker for hepatocellular cancer in patients with a history of alcoholic and non-alcoholic fatty liver diseases.</p> <p>Methods</p> <p>Pre-operative serum samples from 55 patients with hepatocellular cancer with a history of alcoholic and non-alcoholic fatty liver diseases and patients with cirrhosis were assessed by a quantitative sandwich ELISA using anti-VAP-1 mAbs. This technique is used to determine the levels of soluble VAP-1 (sVAP-1) in the serum.</p> <p>Results</p> <p>sVAP-1 levels were evaluated in patients with hepatocellular cancer and liver cirrhosis. There was a significant difference in mean VAP-1 levels between groups. Serum VAP-1 levels were found higher in patients with hepatocellular cancer.</p> <p>Conclusion</p> <p>These findings indicate that the serum level of sVAP-1 might be a beneficial marker of disease activity in chronic liver diseases.</p

Modeling of CO2 storage in an oil reservoir

This study provides an overview for the carbon dioxide sequestration process in an oil reservoir by using the software CMG's GEM. Different scenarios are applied for the oil reservoir description. Firstly, a single layered reservoir is considered and simulation studies are performed, as this reservoir is homogeneous, heterogeneous and fractured. Secondly, a multi-layered reservoir is examined. In the second case, a heterogeneous system and a heterogeneous system composed of homogenous layers are selected. For these two arguments, it is assumed that injection perforation is in the bottom layer and production perforation is in the top layer. As a third argument of multi-layered reservoir, a heterogeneous system composed of homogenous layers is selected and it is assumed that all layers are perforated for both injection and production. Finally, the effects of those properties on CO2 injection capacity, cumulative oil and gas production are discussed. In the single layered reservoir cases, cumulative oil production and CO2 injection capacity increase by reason of heterogeneity. When the system is fractured, cumulative production, CO2 injection and storage capacity decrease due to rapid increase in pressure as a consequence of low porosity. For the multi-layered reservoir, the case of homogeneous layers with two perforation intervals produces higher hydrocarbon recovery, amount of CO2 injection and storage. When CO2 is injected to all layers, pressure increases more rapidly, resulting in abridged time of injection. Hence, cumulative oil and gas production and mass of CO2 injected are restricted

Chemical and techno-functional properties of flours from peeled and unpeeled oleaster (Elaeagnus angustifolia L.)

Oleaster flours were produced from two different genotypes (GO1 and GO2) and methods (peeled oleaster flour: POF and unpeeled oleaster flour: UPOF). Oleaster flour samples (OFs) contained high levels of dietary fibers and micro minerals. The contents of Fe, Cu, B, and Cr in flours obtained from oleaster fruits were higher in UPOF than in POF samples. Palmitic acid was the major fatty acid which was followed by oleic acid and lignoceric acid. All samples contained greater amount of saturated fatty acids (SFA) as compared to mono unsaturated fatty acids (MUFA) and polyunsaturated fatty acids (PUFA). Among seven different organic acids detected, the level of citric acid was the highest and it was followed by malic, acetic and oxalic acids. High nutritional contents of oleaster flour indicated that it is a good source of dietary fiber, micro minerals, as well as organic and fatty acids. The water solubilities (WS) and water absorption capacities (WAC) of oleaster flours were adequate for their utilization. They also seem to have an improving effect on emulsion properties of albumin. These results highlighted that it is possible to use the oleaster flour in some processed foods such as bakery goods, dairy products (ice cream and yoghurt), beverages and confectionery. Moreover, the oleaster flour could also be used in the preparation of low-fat, high-fiber dietetic products due to its high dietary fiber content. © 2015 The Author(s)

Spectroscopic study, antimicrobial activity and crystal structures of N-(2-hydroxy-5-nitrobenzalidene)4-aminomorpholine and N-(2-hydroxy-1-naphthylidene)4-aminomorpholine

Dulger, Basaran/0000-0002-3184-2652; Unver, Huseyin/0000-0003-3968-4385; Dulger, Basaran/0000-0002-3184-2652WOS: 000227744500037Schiff bases N-(2-hydroxy-3-nitrobenzalidene)4-aminomorpholine (1) and N-(2-hydroxy- I -naphthylidene)4-aminomorpholine (2) were synthesized from the reaction of 4-aminomorpholine with 2-hydroxy-5-nitrobenzaldehyde and 2-hydroxy- 1 -naphthaldehyde. Compounds 1 and 2 were characterized by elemental analysis, IR, H-1 NMR, C-13 NMR and UV-Visible techniques. The UV-Visible spectra of the Schiff bases with OH group in ortho position to the imino group were studied in polar and nonpolar solvents in acidic and basic media. The structures of compounds 1 and 2 have been examined cyrstallographically, for two compounds exist as dominant form of enol-imines in both the solutions and solid state. The title compounds 1 and 2 crystallize in the monoclinic space group P2(1)/c and P2(1)/n with unit cell parameters: a=8.410(1) and 11.911(3), b=6.350(9) and 4.860(9), c=21.728(3) and 22.381(6) angstrom, beta=90.190(1) and 95.6(2)degrees, V=1160.6(3) and 1289.5(5) angstrom(3), D-x = 1.438 and 1.320 g cm(-3), respectively. The crystal structures were solved by direct methods and refined by full-matrix least squares. The antimicrobial activities of compounds 1 and 2 have also been studied. The antimicrobial activities of the ligands have been screened in vitro against the organisms Escherichia coli ATCC 11230, Staphylococcus aureus ATCC 6538, Klebsiella pneumoniae UC57, Micrococcus luteus La 297 1, Proteus vulgaris ATCC 8427, Pseudomonas aeruginosa ATCC 27853, Mycobacterium smegmatis CCM 2067, Bacillus cereus ATCC 7064, Listeria monocytogenes ATCC 15313, Candida albicans ATCC 1023 1, Kluyveromyces fragilis NRRL 2415, Rhodotorula rubra DSM 70403, Debaryomyces hansenii DSM 70238 and Hanseniaspora guilliennondii DSM 3432. 0 2004 Elsevier B.V. All rights reserved

Antimicrobial effects of curcumin against L. monocytogenes, S. aureus, S. Typhimurium and E. coli O157:H7 pathogens in minced meat

The aim of this study was to determine the antimicrobial efficacy of curcumin, one of the active components of the Curcuma longa (turmeric) plant, against food pathogens in a minced meat medium. Salmonella Typhimurium ATCC 14028, Listeria monocytogenes ATCC 7644, Escherichia coli O157:H7 ATCC 33150 and S. aureus ATCC 25923 strains were used as food pathogens. Minimum inhibitory concentrations (MICs) were determined using the macrodilution method. MIC values for curcumin were found to be 125 mu g/ml for L. monocytogenes and S. aureus, and 250 mu g/ml for S. Typhimurium and E. coli O157: H7. Food pathogens were added to the minced meat at 104 CFU/g (including the control group) and curcumin at doses of 0.5%, 1% and 2% (except the control). The curcumin-supplemented minced meat and control were analysed 0-7 days later. At the end of seven days, it was seen that the 2% dose of curcumin had lowered L. monocytogenes and S. aureus counts by approximately 3 log CFU/g, and E. coli O157: H7 and S. Typhimurium counts by approximately 2 log CFU/g; the 1% dose had lowered L. monocytogenes, S. aureus, E. coli O157: H7 and S. Typhimurium counts by approximately 2 log CFU/g; and that the 0.5% curcumin dose had lowered L. monocytogenes and S. aureus count by approximately 2 log CFU/g, and E. coli O157: H7 and S. Typhimurium count by approximately 1 log CFU/g. Changes in bacterial counts were found to be statistically significant (P = 0.05). It was observed that antibacterial effect increased in direct proportion to dose, while sensory approval decreased. In this study, 0.5% and 1% curcumin doses were determined to be sensorily acceptable. It was concluded that, in view of the scientific benefits and antimicrobial efficacy of curcumin, it may be used instead of, or in smaller doses together with preservative additives in foods where colour change is not important

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Deuteron and triton decays of 5He resonances in the reaction 7Li(d, α)5H

The processes of excitation and decay of high excited 5He resonances into the d + t channel have been studied in the reaction 7Li(d, α)5He* at the energy of deuteron beam Ed = 37 MeV. In the inclusive spectra of α-particles in addition to the contributions of well known 5He resonances, the high excited states with excitation energies Ex ~ 19 and Ex > 20 MeV were observed. Cluster decay of these resonances was also identified in αd- and αt-coincidence spectra. For the first time, the decay into the d + t channel was observed for 5He resonances with Ex = 22 and 26 MeV. The determined resonance energy and width are partly agreed with the R-matrix analysis of data obtained at the study of d + 3H and n + 4He binary reactions. The possible Coulomb effects in three-particle channels of reaction 7Li(d, α)5He* are also analyzed for different conditions of observation of high excited 5He resonances