Okadaic acid： Okadaic acid （OKA）, a polyether （C38 fatty acid） toxin, is a potent and selective inhibitor of protein phosphatase, PP1 and protein phosphatase 2A （PP2A）. It is mainly extracted from a black spong...Okadaic acid： Okadaic acid （OKA）, a polyether （C38 fatty acid） toxin, is a potent and selective inhibitor of protein phosphatase, PP1 and protein phosphatase 2A （PP2A）. It is mainly extracted from a black sponge Hallichondria okadaii and has been suggested to play a potent probe for studying the various molecular, cellular, biochemical and mechanism of neurotoxicity. It is known as a selective and potent in- hibitor of serine/threonine phosphatases 1 and 2A induces hyperphosphorylation of tau in vitro and in vivo. It has been reported that Alzheimer＇s disease （AD） is a complex multi- factorial neurodegenerative disorder and hyperphosphor- ylated tau protein is a major pathological hallmark of AD. The reduced activity of phosphatases like, PP2A has been implicated in the brain of AD patients. OKA also induced inhibition of protein phosphatases cause neurofibrillary tangles （NFTs） like pathological changes and tau hyperphos- phorylation seen in AD pathology. Our and others reports inferred that OKA induces neurodegeneration along with tau hyperphosphorylation, GSK3β activation, oxidative stress, neuroinflammation and neurotoxicity which are char- acteristic of AD pathology （Figure 1）.展开更多
Alzheimer＇s disease （AD）, the predominant form of dementia, is a chronic, incurable neurodegenerative disorder presenting with symptoms includ- ing progressive memory loss and disturbed emotional state. It has been...Alzheimer＇s disease （AD）, the predominant form of dementia, is a chronic, incurable neurodegenerative disorder presenting with symptoms includ- ing progressive memory loss and disturbed emotional state. It has been estimated that dementia affects over 47 million people worldwide （Prince et al., 2015）, and with 60-80% of cases attributable to AD.展开更多
Enrichment of yogurt with lactose addition may increase the growth of the yogurt starter culture (Streptococcus thermophilus and Lactobacillus delbrueckii ssp. bulgaricus) and enhance yogurt physico-chemical and senso...Enrichment of yogurt with lactose addition may increase the growth of the yogurt starter culture (Streptococcus thermophilus and Lactobacillus delbrueckii ssp. bulgaricus) and enhance yogurt physico-chemical and sensory attributes. The objectives of this study were to determine the influence of added lactose on the 1) physico-chemical characteristics, including the final lactose content of yogurt, during its shelf life;2) growth of the yogurt starter culture over yogurt shelf life and 3) the sensory attributes of yogurt. Fat free plain set-type yogurt was manufactured using 0%, 1%, 3% and 5% w/w added lactose to accomplish objectives 1 and 2. For objective 3, a blueberry yogurt was manufactured using the same lactose levels. Analyses for plain set-type yogurt were conducted at 7 days intervals during 35 days of storage. Sensory evaluation was conducted on flavored yogurt three days after its manufacture. Data were analyzed using Proc Mixed model of SAS®9.3 program. Significant differences between means were analyzed at α = 0.05 using Tukey adjustment. Lactose addition influenced some of the yogurt characteristics in a positive manner. Lactose contents of yogurts with lactose added at 1%, 3% and 5% stayed higher in that proportion than control throughout the 35 days of storage. Yogurts containing 5% w/w added lactose had the lowest pH. Yogurts containing 5% w/w added lactose had significantly the highest syneresis values compared to 0%, 1% and 3% w/w added lactose during storage period at day 7 and from day 21 onwards. Use of 5% w/w added lactose resulted in significantly higher counts of Streptococcus thermophilus compared to control and this bacterial survival was the highest for 1% w/w added lactose compared to the rest. The overall liking scores indicated that yogurts containing added lactose were preferred over control. For taste, sourness and sweetness samples containing added lactose had higher scores than control. The consumer acceptability of yogurts increased as lactose addition increased. The acceptability of yogurts and purchase intent frequency scores markedly increased with the addition of lactose.展开更多
Problem: There is a need to collect the many and varied data on AD/HD (Attention deficit hyper-activity disorder) into a meaningful overview. Method: Based on peer reviewed and published data as well as own research w...Problem: There is a need to collect the many and varied data on AD/HD (Attention deficit hyper-activity disorder) into a meaningful overview. Method: Based on peer reviewed and published data as well as own research we try to make sense of the physiological mechanisms resulting in the relevant symptoms. Conclusion: AD/HD clearly has a genetic disposition, but as with many other genetic syndromes, the resulting proteomics must be stressed to become manifest as disease/ disorder. A common trait in the different etiologies is lower arousal.展开更多
基金supported in part by Council of Scientific and Industrial Research(CSIR),IndiaNational Institute of Health,USA
文摘Okadaic acid： Okadaic acid （OKA）, a polyether （C38 fatty acid） toxin, is a potent and selective inhibitor of protein phosphatase, PP1 and protein phosphatase 2A （PP2A）. It is mainly extracted from a black sponge Hallichondria okadaii and has been suggested to play a potent probe for studying the various molecular, cellular, biochemical and mechanism of neurotoxicity. It is known as a selective and potent in- hibitor of serine/threonine phosphatases 1 and 2A induces hyperphosphorylation of tau in vitro and in vivo. It has been reported that Alzheimer＇s disease （AD） is a complex multi- factorial neurodegenerative disorder and hyperphosphor- ylated tau protein is a major pathological hallmark of AD. The reduced activity of phosphatases like, PP2A has been implicated in the brain of AD patients. OKA also induced inhibition of protein phosphatases cause neurofibrillary tangles （NFTs） like pathological changes and tau hyperphos- phorylation seen in AD pathology. Our and others reports inferred that OKA induces neurodegeneration along with tau hyperphosphorylation, GSK3β activation, oxidative stress, neuroinflammation and neurotoxicity which are char- acteristic of AD pathology （Figure 1）.
文摘Alzheimer＇s disease （AD）, the predominant form of dementia, is a chronic, incurable neurodegenerative disorder presenting with symptoms includ- ing progressive memory loss and disturbed emotional state. It has been estimated that dementia affects over 47 million people worldwide （Prince et al., 2015）, and with 60-80% of cases attributable to AD.
文摘Enrichment of yogurt with lactose addition may increase the growth of the yogurt starter culture (Streptococcus thermophilus and Lactobacillus delbrueckii ssp. bulgaricus) and enhance yogurt physico-chemical and sensory attributes. The objectives of this study were to determine the influence of added lactose on the 1) physico-chemical characteristics, including the final lactose content of yogurt, during its shelf life;2) growth of the yogurt starter culture over yogurt shelf life and 3) the sensory attributes of yogurt. Fat free plain set-type yogurt was manufactured using 0%, 1%, 3% and 5% w/w added lactose to accomplish objectives 1 and 2. For objective 3, a blueberry yogurt was manufactured using the same lactose levels. Analyses for plain set-type yogurt were conducted at 7 days intervals during 35 days of storage. Sensory evaluation was conducted on flavored yogurt three days after its manufacture. Data were analyzed using Proc Mixed model of SAS®9.3 program. Significant differences between means were analyzed at α = 0.05 using Tukey adjustment. Lactose addition influenced some of the yogurt characteristics in a positive manner. Lactose contents of yogurts with lactose added at 1%, 3% and 5% stayed higher in that proportion than control throughout the 35 days of storage. Yogurts containing 5% w/w added lactose had the lowest pH. Yogurts containing 5% w/w added lactose had significantly the highest syneresis values compared to 0%, 1% and 3% w/w added lactose during storage period at day 7 and from day 21 onwards. Use of 5% w/w added lactose resulted in significantly higher counts of Streptococcus thermophilus compared to control and this bacterial survival was the highest for 1% w/w added lactose compared to the rest. The overall liking scores indicated that yogurts containing added lactose were preferred over control. For taste, sourness and sweetness samples containing added lactose had higher scores than control. The consumer acceptability of yogurts increased as lactose addition increased. The acceptability of yogurts and purchase intent frequency scores markedly increased with the addition of lactose.
文摘Problem: There is a need to collect the many and varied data on AD/HD (Attention deficit hyper-activity disorder) into a meaningful overview. Method: Based on peer reviewed and published data as well as own research we try to make sense of the physiological mechanisms resulting in the relevant symptoms. Conclusion: AD/HD clearly has a genetic disposition, but as with many other genetic syndromes, the resulting proteomics must be stressed to become manifest as disease/ disorder. A common trait in the different etiologies is lower arousal.
