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Various Fractions (various + fraction)
Selected AbstractsHMG-CoA reductase expression in breast cancer is associated with a less aggressive phenotype and influenced by anthropometric factorsINTERNATIONAL JOURNAL OF CANCER, Issue 5 2008Signe Borgquist Abstract Although several studies have reported on the anti-tumoural properties exerted by 3-hydroxy-3-methylglutaryl-coenzyme A reductase (HMG-CoAR) inhibitors (statins), the in vivo expression of HMG-CoAR in human cancer has been considerably less investigated. In our study, we examined the immunohistochemical expression of HMG-CoAR in 511 incident breast cancers within the Malmö Diet and Cancer Study in order to explore its relationship to established clinicopathological and tumour biological parameters. Furthermore, the potential influence of estrogen exposure on HMG-CoAR expression was assessed by performing Cox's proportional hazards analyses of the relationship between the use of hormone replacement therapy (HRT), obesity (waist circumference) and tumour-cell specific HMG-CoAR expression. We found that HMG-CoAR was present in various fractions and intensities in the cytoplasm, sometimes with a membranous pattern, but not in the tumour cell nuclei. The expression of HMG-CoAR was associated with a smaller tumour size (p = 0.02), low histological grade (p = 0.001), low Ki67 index (p = 0.004), ER,+ (p = 0.02), ER,+ (p = 0.005), and high p27 expression (p = <0.001). The incidence of tumours with a high HMG-CoAR-expression was increased among HRT-users, although this was not statistically significant in a heterogeneity analysis. Obesity was significantly associated with a high HMG-CoAR expression assessed both as a high (>50%) fraction of positive cells (relative risk: 2.06; 95% confidence interval: 1.20,3.51), and a strong staining intensity (2.33: 1.08,5.02). In summary, we demonstrate that HMG-CoAR is differentially expressed in breast cancer and that a high expression is associated with prognostically favourable tumour parameters. Moreover, estrogen related life-style and anthropometric factors might indeed regulate HMG-CoAR expression. © 2008 Wiley-Liss, Inc. [source] Effect of glutenin subfractions on bread-making quality of wheatINTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Issue 5 2001Sudesh Jood Five glutenin subfractions (R2,R6) were extracted by sequential centrifugation and addition of sodium chloride, from defatted flours of three wheat cultivars viz. Aubaine (extra-strong), Hereward (strong) and Riband (weak). Seven minutes mixing time was used to carry out fractionation on the basis of depolymerization of glutenin macropolymers (GMP) by using a 2-g Mixograph traces. Depolymerization of GMP occurred at much higher rates in dough of weak cultivars compared with strong and extra-strong cultivars. Protein content was also estimated in GMP (SDS-unextractable) and supernatant (SDS-extractable). Extra-strong cv. Aubaine contained maximum amount of all the glutenin fractions (R2,R6) followed by strong cv. Hereward and weak cv. Riband. Polypeptide compositions of different glutenin fractions were determined by sodium dodecyl sulphate polyacrylamide gel electrophoresis (SDS,PAGE) under reduced and unreduced conditions, followed by densitometric scanning of stained patterns. The pattern areas of reduced fractions were divided into subareas representative of three main protein classes: high molecular weight (HMW) glutenin subunits; ,-gliadins and a mixture of low molecular (LMW) glutenin subunits and ,, , and ,-gliadins. The amounts of various subunits were proportionate according to the molecular weight of the fractions in each cultivar. The ratio of HMW-glutenin subunits to the LMW-glutenin subunits in each cultivar were found to decrease with the fractionation from R2 to R6. Bread-making quality of three cultivars was also assessed by adding various fractions to a base flour and measuring mixograph peak development time and loaf volume in an optimized baking test. The quality of bread prepared from flour of weak cv. Riband was improved significantly by the addition of HMW fraction (R2) when measured in terms of loaf volume. However, the addition of LMW fraction (R5 + R6) did not cause any appreciable improvement in bread quality over control. On the other hand, addition of HMW fraction (R2) in the flour of good bread wheat cv. Hereward caused adverse effects on the bread-making quality by disturbing the viscoelastic properties. Supplementation of R2 fractions in extra strong wheat cv. Aubaine caused marginal reduction in loaf volume over control. Therefore, the precise proportion present of the two classes of subunit is essential to achieving a proper balance between elastic and viscous properties. [source] Antioxidant activity of the ethanolic extract from the bark of Chamaecyparis obtusa var. formosanaJOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Issue 8 2008Palanisamy Marimuthu Abstract BACKGROUND:Chamaecyparis obtusa var. formosana (Taiwan hinoki) is an endemic conifer in Taiwan and the purpose of this study is to evaluate the antioxidant activity of various fractions obtained from the bark of this plant material. The ethanolic extract of the bark was sequentially separated into three fractions, including n -hexane, ethyl acetate and ethanol soluble fractions, by liquid,liquid partition. Then the antioxidant activities of crude extract and three fractions along with 13 subfractions obtained from the ethyl acetate (EA) soluble fraction were tested for several antioxidant assays. RESULTS: The total phenolic content of the samples varied from 27.71 to 102.86 mg GAE g,1 dry weight for fractions, and from 49.94 to 206.46 mg GAE g,1 for subfractions (where GAE is milligrams of gallic acid per gram of extract). The Trolox equivalent antioxidant capacity (TEAC) ranged from 0.15 to 0.26 mmol L,1 Trolox equivalents. The EA soluble fraction was found to be the best antioxidant-rich fraction in terms of DPPH and reducing power assays. With further data analysis it was found that there was a positive correlation between the total phenolic content of extracts and TEAC is R2 = 0.61. CONCLUSION: Results from various antioxidant assays showed that the EA fraction possessed strong antioxidant activity. This would provide additional information about the antioxidant activity of bark extract of this plant species. Copyright © 2008 Society of Chemical Industry [source] Antitumor activity of chloroform fraction of Scutellaria barbata and its active constituentsPHYTOTHERAPY RESEARCH, Issue 9 2007Jianqing Yu Abstract Scutellaria barbata (SB) is widely used as an antitumor agent in China, but the antitumor components of SB are still unclear. The antitumor activity of various fractions of an ethanol extract of SB was studied in six human malignant cell lines. Bio-based assays showed that non-polar and low-polar solvent fractions of SB had dose-dependent cytotoxicities on six cancer cell lines. The IC50 values of these fractions on the cancer cell lines tested ranged from 16 to 70 µg/mL after 48 h of treatment. Among them, the chloroform fraction (CE-SB) had the strongest cytotoxicity on cancer cell lines with a lower cytotoxic effect on a normal liver cell line. Bel-7402 cell apoptosis induced by CE-SB was examined using Hoechst 33258 staining, agarose gel electrophoresis and flow cytometry. CE-SB dose-dependently decreased the S phase content. Treatment with CE-SB caused cytochrome c release and activation of caspase-9. The antitumor activity of CE-SB in vivo was also evaluated. At 60 mg/kg/day, CE-SB significantly inhibited the solid tumor proliferation and increased the life span of ascites tumor bearing mice (p < 0.01). CE-SB was subjected to bioassay-guided isolation of the active compounds by chromatography on silica gel and Sephadex LH-20. Phytol, wogonin, luteolin and hispidulin were obtained as cytotoxic constituents. Copyright © 2007 John Wiley & Sons, Ltd. [source] A new class of anthocyanin-procyanidin condensation products detected in red wine by electrospray ionization multi-stage mass spectrometry analysisRAPID COMMUNICATIONS IN MASS SPECTROMETRY, Issue 3 2010Baoshan Sun In our previous work, we have identified, in a model wine solution containing malvidin 3-glucoside, epicatechin and acetaldehyde, a new condensation product , hydroxylethyl-malvidin-3-glucoside-ethyl-epicatechin. The objective of this work was to verify the presence of such new condensation products in red wine. For this purpose, red wine was fractionated into various fractions by column chromatography on LiChroprep RP 18 and on Toyopearl 40 (F). The phenolic composition of each fraction was verified by HPLC-DAD and direct-infusion ESI-MSn analysis. In addition to the well-known anthocyanins and their acetyl and coumaroyl derivatives, and several direct and indirect anthocyanin-(epi)catechin condensation products, a new class of pigmented products, namely hydroxyethyl-anthocyanin-ethyl-flavanol compounds, have been detected in red wine. The new class of pigmented products would be expected to be the major pigments responsible for the color of aged red wine. Copyright © 2010 John Wiley & Sons, Ltd. [source] Development of a method to assess binding of astaxanthin to Atlantic salmon Salmo salar L. muscle proteinsAQUACULTURE RESEARCH, Issue 4 2005Madhury R Saha Abstract Several methods were examined to characterize the binding between astaxanthin and salmon muscle protein(s) in order to provide tools for evaluation of the role of muscle proteins on astaxanthin retention in Atlantic salmon Salmo salar L. flesh. The methods included gel filtration chromatography, displacement of a hydrophobic probe and ultrafiltration. With gel filtration chromatography, aggregation of astaxanthin under the experimental conditions was a major problem for the separation of bound astaxanthin from free astaxanthin because the apparent molecular weight of aggregated astaxanthin or astaxanthin micelles was in the range of protein,astaxanthin complexes. Displacement of the fluorescent probe 8-anilino-1-naphthalenesulphonate (ANS) was not effective as astaxanthin quenched the fluorophore so that displacement could not be observed. An ultrafiltration method was developed using 200-mM sodium cholate for dispersion of astaxanthin aggregates. This allowed unbound astaxanthin to be separated from bound astaxanthin using a 30-kDa filter. After salmon muscle proteins were solubilized in different fractions by sequential extraction using low ionic strength solutions, the astaxanthin binding of different fractions was assessed using the ultrafiltration method. The significant difference (P<0.05) observed in the astaxanthin binding of the various fractions suggests an application of this assay to detect differences in affinity of proteins for astaxanthin. The results also suggest that proteins other than actomyosin or actin can bind astaxanthin in Atlantic salmon flesh. This method can be used for the identification of astaxanthin-binding proteins in salmon flesh and other tissues. [source] | |||||||||||||