Protein-peptide composition in the lungs of rats with hyperhomocysteinemia

Raksha, Nataliia; Halenova, Tetiana; Vovk, Tetiana; Kharchenko, O.; Savchuk, О.; Samborska, Inga; Заічко, Н. В.; Ostapchenko, L.; Maievskyi, Oleksandr

doi:10.4081/jbr.2021.9858

Cited by 5 publications

(6 citation statements)

References 14 publications

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“…To determine whether obesity was present in rats fed a high-calorie diet, BMI and body weight gain were assessed in all experimental groups. The BMI of the control rats was 0.62 ± 0.05 g/cm 2 (Table 1), which was within the reference range for rats of this age ( 22 ). In rats fed high-calorie diet, BMI was 0.78 ± 0.05 g/cm 2 , which was 1.25 times higher than in control rats.…”

Section: Resultssupporting

confidence: 62%

“…Collagen peptides with a molecular weight of less than 10 kDa were isolated by ultrafiltration with a Pierce Protein Concentrator PES, 10K MWCO (Thermo Fisher Scientific, Waltham, MA, USA). The molecular weight of the obtained collagen peptides was assessed with SDS-polyacrylamide gel electrophoresis according to the Laemmli method ( 22 ). The obtained fraction of collagen peptides was further lyophilized.…”

Section: Methodsmentioning

confidence: 99%

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Anti-obesity effect of collagen peptides obtained from Diplulmaris antarctica, a jellyfish of the Antarctic region

Raksha¹,

Halenova²,

Vovk³

et al. 2023

Croat Med J

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Aim To investigate the ability of collagen peptides derived from a jellyfish of the Antarctic region ( Diplulmaris antarctica ) to prevent the development of obesity in rats fed a high-calorie diet. Methods Collagen peptides were produced by pepsin hydrolysis of jellyfish-derived collagen. The purity of collagen and collagen peptides was confirmed by SDS-polyacrylamide gel electrophoresis. Rats were fed a high-calorie diet for ten weeks and were simultaneously orally administered collagen peptides (1 g per 1 kg of body weight every other day) starting from the fourth week. Body mass index (BMI), body weight gain, selected nutritional parameters, the key parameters associated with insulin resistance, and the level of oxidative stress markers were assessed. Results Compared with untreated obese rats, rats treated with hydrolyzed jellyfish collagen peptides had a decreased body weight gain and body mass index. They also had a decreased level of fasting blood glucose, glycated hemoglobin, insulin, lipid peroxidation products (conjugated dienes, Schiff bases), and oxidatively modified proteins, as well as a restored activity of superoxide dismutase.

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Section: Resultssupporting

confidence: 62%

Section: Methodsmentioning

confidence: 99%

Anti-obesity effect of collagen peptides obtained from Diplulmaris antarctica, a jellyfish of the Antarctic region

Raksha¹,

Halenova²,

Vovk³

et al. 2023

Croat Med J

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“…Hyperhomocysteinemia has a negative effect on the body, causing damage to all organs and systems and leading to a violation of homeostasis due to the impossibility of maintaining their functions at the proper level [21]. The scientific community is actively studying the role of homocysteine in the pathogenesis of numerous diseases [14,23,24].…”

Section: Introductionmentioning

confidence: 99%

The influence of chronic hyperhomocysteinemia on the structure and immune processes of the spleen in young rats

Dzevulska,

Gritsenko,

Tymoshenko

et al. 2024

Rep. of Morph.

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Homocysteine is a sulfur-containing amino acid that is an intermediate product of methionine metabolism. Entering the body with products of animal origin, methionine undergoes a number of biochemical transformations. Hyperhomocysteinemia has a negative effect on the body, causing damage to all organs and systems and leading to disruption of homeostasis. The study aims to study the characteristics of changes in the structure and immune processes of the spleen of young rats with chronic hyperhomocysteinemia. Experiments were performed on 22 white male rats. The animals were divided into control and experimental groups (11 individuals in each group) during the experiment. Chronic hyperhomocysteinemia was achieved by administering D, L-thiolactone homocysteine hydrochloride to experimental group animals at a dose of 200 mg/kg of body weight intragastrically in a 1 % starch gel solution once a day for eight weeks. After the end of the experimental simulation of chronic hyperhomocysteinemia, the animals were removed from the experiment by anaesthetising by decapitation and using thiopental anaesthesia. Histological preparations were studied using an SEO SСAN light microscope. Experimental modelling of chronic hyperhomocysteinemia in young rats was not accompanied by significant morphological changes in the stroma and red pulp of the spleen. T-cell periarterial sheaths and B-cell nodules in animals from the experimental group underwent changes. B-cell proliferation leads to growth within the white pulp, expansion of the marginal zones, which become more blurred and infiltration of these cells into the red pulp. Evaluation of the red pulp in the spleen of young rats from the experimental group showed a particular expansion in the venous sinuses, which may be a sign of reaction to the influence of homocysteine and slight swelling of these vessels. The number of T-cells in young animals in the periarterial cuffs is slightly reduced, which can be explained by the increasing activity of macrophages. However, T-cells also infiltrated the red pulp. Such penetration of white blood cells into the red pulp is accompanied by the expansion and “washing out” of the marginal zones of lymph nodes. Thus, the increased homocysteine level significantly potentiated proliferation and partially inhibited apoptosis in T-lymphocytes but did not directly affect dormant T-cells.

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“…One of the most popular meat products is sausages, which is considered by million consumers all over the world. 1 The manufacture process of fermented sausage includes cooking, fermentation and ripening, which provide an expanded storage by diminishing pH and water activity. The storage is expanded in mentioned products after preparing at low temperatures with atmospheric, vacuum or modified atmosphere packaging.…”

Section: Introductionmentioning

confidence: 99%

“…10 The mentioned planthas yellowish, tiny and unspecific flowers with glabrous, basal, pale, bluish leaves; its seeds mature in September and flowering occurs between May and July. 1…”

Section: Introductionmentioning

confidence: 99%

New formulation of fermented sausages towards healthier and quality rectification by adding <i>Ferulago angulata</i> essential oil

Fard

Nouri

2022

J Biol Res

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The demand is improved for ready-to-eat meals by lifestyle changes and fermented sausages are popular meat products because of their flavor. Natural compositions are considered as substitutes of synthetic preservatives in products, which have been extensively employed. The aim of present research is to investigate the impact of Ferulago Angulata Essential Oil (FAEO) as an antimicrobial and antioxidant factor for preserving of dry fermented sausages throughout storage. Initially, FAEO was extracted using microwave assisted hydrodistillation and its components were identified by gas chromatography-mass spectroscopy. Fermented sausages were treated by starter culture (Biobak K) and FAEO at various concentrations (0, 400, 800 and 1000 ppm). Afterwards, tests such as pH, moisture, thiobarbituric acid, texture, microbial growth, electron microscope images, and sensory evaluation were conducted during storage (28 d). The high levels of bioactive compositions such as limonene (30.71%) and α-pinene (19.02%) were indicated in FAEO. The results illustrated that pH and moisture of all fermented sausages were within the standard range during storage. At different concentrations, FAEO significantly decreased thiobarbituric acid of treated samples compared to control (p<0.05). Furthermore, FAEO was able to improve cohesiveness and elasticity of fermented sausages, which were also visible in electron microscope images. Antimicrobial feature of FAEO was distinguished by evaluating microbial attributes (total viable count, lactic acid bacteria and yeast) in fermented sausages. Ultimately, FAEO at 800 ppm concentration was detected as a promising and appropriate natural preservative during storage in fermented sausages.

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Protein-peptide composition in the lungs of rats with hyperhomocysteinemia

Cited by 5 publications

References 14 publications

Anti-obesity effect of collagen peptides obtained from Diplulmaris antarctica, a jellyfish of the Antarctic region

Anti-obesity effect of collagen peptides obtained from Diplulmaris antarctica, a jellyfish of the Antarctic region

The influence of chronic hyperhomocysteinemia on the structure and immune processes of the spleen in young rats

New formulation of fermented sausages towards healthier and quality rectification by adding <i>Ferulago angulata</i> essential oil

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