Over the years, there has been much confusion in defining molecular markers of mesenchymal stem cells (MSCs) for other than human species due to a lack of species-specific antibodies. Therefore, the aim of our study was to define rabbit amniotic fluid-derived mesenchymal stem cells (rAF-MSCs) and to reflect upon the current identification of AF-MSCs by providing a summary of detected surface markers in different species. The expression of rAF-MSC surface markers was analyzed at the protein and mRNA level. Flow cytometry analyses showed that rAF-MSCs were positive for CD29 and CD44, low positive for CD90, but negative for CD73, CD105, and CD166. Interestingly, RT-PCR (reverse transcription-polymerase chain reaction) exposed a discprepancy between transcribed mRNA and protein expression, as the cells expressed mRNA of all MSC markers: CD29, CD44, CD73, CD90, CD105, and CD166. Our results also confirmed the mesenchymal nature of isolated cells by morphology, ultrastructure, and intracellular marker expression profile. In addition, the expression of few pluripotency markers was also detected. We also found that passaging did not affect apoptosis and viability. Similarly, changes in karyotype were not observed during passaging. In conclusion, the provided characteristics may be used as a comprehensive set of criteria to define and characterize rAF-MSCs, required for the identification of these cells in preclinical investigations. © 2017 American Institute of Chemical Engineers Biotechnol. Prog., 33:1601-1613, 2017.

Slovak bryndza" is a traditional Slovak cheese manufactured by milling a lump of matured ewe's cheese or by milling a mixture of lump ewe's cheese and lump cow's cheese. The percentage of lump ewe's cheese is greater than 50% w/w dry matter. Differences in the purchase prices of ewe's and cow's milk create the potential for adulteration. The detection of cow's milk compounds by isoelectric focusing of γ-caseins after plasmolysis is a suitable method for the determination of adulteration of this traditional cheese. The analysis and final results may be affected by factors affecting laboratory activity and biological factors. Biological factors are manifested primarily as variations in the casein content of ewe's and cow's milk. Despite this variation, this method may also be used for quantification purposes. We were able to establish a reliable calibration line from the internal reference materials prepared in our laboratory. The mean composition of Slovak bryndza cheese determined in our research was protein 18.7 ± 1.9 g 100 g −1 , fat 24.0 ± 1.8 g 100 g −1 , lactose 1.5 ± 1.9 g 100 g −1 , ash 4.5 ± 0.3 g 100 g −1 , fat in dry matter 49.3 ± 2.6 g 100 g −1 , casein 18.4 ± 1.9 g 100 g −1 , gamma casein 0.60 ± 0.19 g 100 g −1, and bovine-to-ovine gamma casein ratio 0.65 ± 0.12 g 100 g −1 .