Molecular Level Detection and Localization of Mechanical Damage in Collagen Enabled by Collagen Hybridizing Peptides
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Chicken Sausages Formulated with Gelatin from Different Sources: a Comparison of Sensory Acceptability and Storage Stability
World Applied Sciences Journal 31 (12): 2062-2067, 2014 ISSN 1818-4952 © IDOSI Publications, 2014 DOI: 10.5829/idosi.wasj.2014.31.12.658 Chicken Sausages Formulated with Gelatin from Different Sources: A Comparison of Sensory Acceptability and Storage Stability 1S.E. Ch’ng, 12M.D. Ng, W. Pindi, 11O.L. Kang, A. Abdullah and 1A.S. Babji 1Food Science Programme, School of Chemical Sciences and Food Technology, Faculty of Science and Technology, Universiti Kebangsaan Malaysia, 43600, UKM Bangi, Selangor, Malaysia 2School of Food Science and Nutrition, University Malaysia Sabah, Jalan UMS, 88400 Kota Kinabalu, Sabah, Malaysia Abstract: This research is carried out to compare the sensory acceptability, physico-chemical characteristics and oxidative stability of Mechanically Deboned Chicken Meat (MDCM) sausages formulated with gelatin from different sources (namely cold water fish and bovine) partially replacing isolated soy protein (ISP) as binder during chilled storage. Four samples were prepared whereby T1 as control with 4.5% ISP (without gelatin); T2 contained 0.5 % commercial gelatin; T3 contained 4% ISP + 0.5% cold water fish gelatin and T4 contained 4% ISP + 0.5% bovine gelatin. Sensory evaluation with 7-points Hedonic score by 50 untrained panels were carried out at initial stage. All samples were then kept in chilled condition (4°C ± 1°C) and analyzed on 0, 1, 2 and 3 weeks to observe the colour [L* (lightness), a* (redness) and b* (yellowness)], pH, texture (hardness, elasticity) changes and oxidative stability [Thiobarbituric Acid (TBA) profile]. T4 (with bovine gelatin) score higher aroma, taste and overall acceptance as compared to other formulations in sensory evaluation. -
Swallowing Difficulties (Dysphagia)
Swallowing Difficulties (Dysphagia) People with cancer may have dysphagia (difficulty swallowing foods or liquids) due to mouth or throat sores caused by cancer treatments or by cancer of the head or neck. They may find it painful to chew foods that are hard or rough, and they may be unable to swallow thin liquids (like water) without coughing or choking. If you are affected by any of these problems, changes to the texture and consistency of the foods you eat and the liquids you drink may be helpful. Your doctor may refer you to a registered A Word of Caution dietitian (RD) or speech-language pathologist If you cough or choke when (SLP). These specialists can recommend the you eat, contact your doctor best diet and fluid consistency for you. The right away, especially if you SLP can also teach you exercises and positions also have a fever. to improve your swallowing ability. Tips to Manage Swallowing Difficulties • Talk with your health care team! Let them know if you have a hard time swallowing food or drinks. • Follow the advice of your SLP and RD about eating softer foods or liquid foods. • Eat three to five small meals each day. Copyright 2013 Academy of Nutrition and Dietetics. This handout may be reproduced for patient education. 1 • Consume liquid nutritional drinks if you can’t eat enough solid foods at meals. • Drink 6 to 8 cups of fluid each day. If necessary, thicken beverages and other liquids so they are easier to swallow. (See the following chart for types of thickeners you can use.) Types of Thickeners Thickener Description and Instructions for Use Gelatin • Forms a soft gel that can make it easier to swallow foods like cakes, cookies, crackers, sandwiches, pureed fruits, and other cold foods. -
Diabetes Exchange List
THE DIABETIC EXCHANGE LIST (EXCHANGE DIET) The Exchange Lists are the basis of a meal planning system designed by a committee of the American Diabetes Association and the American Dietetic Association. The Exchange Lists The reason for dividing food into six different groups is that foods vary in their carbohydrate, protein, fat, and calorie content. Each exchange list contains foods that are alike; each food choice on a list contains about the same amount of carbohydrate, protein, fat, and calories as the other choices on that list. The following chart shows the amounts of nutrients in one serving from each exchange list. As you read the exchange lists, you will notice that one choice is often a larger amount of food than another choice from the same list. Because foods are so different, each food is measured or weighed so that the amounts of carbohydrate, protein, fat, and calories are the same in each choice. The Diabetic Exchange List Carbohydrate (grams) Protein (grams) Fat (grams) Calories I. Starch/Bread 15 3 trace 80 II. Meat Very Lean - 7 0-1 35 Lean - 7 3 55 Medium-Fat - 7 5 75 High-Fat - 7 8 100 III. Vegetable 5 2 - 25 IV. Fruit 15 - - 60 V. Milk Skim 12 8 0-3 90 Low-fat 12 8 5 120 Whole 12 8 8 150 VI. Fat - - 5 45 You will notice symbols on some foods in the exchange groups. 1. Foods that are high in fiber (three grams or more per normal serving) have the symbol *. 2. Foods that are high in sodium (400 milligrams or more of sodium per normal serving) have the symbol #. -
My Child, ______Why Is Your Child a Vegetarian? Seem Vegetarian, but Are Not
“Hidden” Non-Veg Ingredients There are many popular products that My child, _______________ Why is your child a vegetarian? seem vegetarian, but are not. Some of People choose vegetarianism for a wide these non-vegetarian products include: is a vegetarian. variety of reasons, including: marshmallows (usually contain gelatin) Ethical, because of concern for animals. Jell-O Because of this, you may have some Environmental, because eating a gelatin (often found in gummy candy’s questions regarding how this will impact plant-based diet is more and snacks) him/her while in your care. Don’t worry, it is environmentally friendly. much easier than you think, and this brochure Religious and/or cultural reasons. animal-based soup broth/stock should help answers those questions! Health, because eating plant-based sprinkles on cakes/cookies (contain foods is healthier for the human confectioner’s glaze, made from bugs) body. jelly beans (often contain gelatin or confectioner’s glaze) cochineal/cochinate (a beetle, often Is it safe for children to be vegetarian? used for pink coloring in juices, snacks, Yes, health organizations agree that etc.) vegetarianism is safe and healthy for children. Also, vegetarian children often animal shortening or lard (often found eat more healthfully than their peers, as in packaged snacks, cakes, etc.) they are usually more open to eating a marshmallow Peeps (contain gelatin) variety of fruits, vegetables, whole grains, etc. McDonald’s French fries (contain beef fat) What is a gummy candy (contains gelatin) vegetarian? Why do I need this candy corn (contains gelatin) information? Because my child will be in Starburst’s (contains gelatin) your care and there may be A vegetarian is someone who does not eat Rice Krispie treats (contain holiday and birthday parties, animals. -
Characterization of Collagen Fibers (I, III, IV) and Elastin of Normal and Neoplastic Canine Prostatic Tissues
veterinary sciences Article Characterization of Collagen Fibers (I, III, IV) and Elastin of Normal and Neoplastic Canine Prostatic Tissues Luis Gabriel Rivera Calderón 1, Priscila Emiko Kobayashi 2, Rosemeri Oliveira Vasconcelos 1, Carlos Eduardo Fonseca-Alves 3 and Renée Laufer-Amorim 2,* 1 Department of Veterinary Pathology, School of Agricultural and Veterinarian Sciences, São Paulo State University (Unesp), Jaboticabal, São Paulo 14884-900, Brazil; [email protected] (L.G.R.C.); [email protected] (R.O.V.) 2 Department of Veterinary Clinic, School of Veterinary Medicine and Animal Science, São Paulo State University (Unesp), Botucatu, São Paulo 18618-681, Brazil; [email protected] 3 Department of Veterinary Surgery and Anesthesiology, School of Veterinary Medicine and Animal Science, São Paulo State University (Unesp), Botucatu, São Paulo 18618-681, Brazil; [email protected] * Correspondence: [email protected]; Tel.: +55-14-3880-2076 Received: 7 January 2019; Accepted: 25 February 2019; Published: 2 March 2019 Abstract: This study aimed to investigate collagen (Coll-I, III, IV) and elastin in canine normal prostate and prostate cancer (PC) using Picrosirius red (PSR) and Immunohistochemical (IHC) analysis. Eight normal prostates and 10 PC from formalin-fixed, paraffin-embedded samples were used. Collagen fibers area was analyzed with ImageJ software. The distribution of Coll-I and Coll-III was approximately 80% around prostatic ducts and acini, 15% among smooth muscle, and 5% surrounding blood vessels, in both normal prostate and PC. There was a higher median area of Coll-III in PC when compared to normal prostatic tissue (p = 0.001 for PSR and p = 0.05 for IHC). -
Collagen Type I and Decorin Expression in Tenocytes Depend On
Wagenhäuser et al. BMC Musculoskeletal Disorders 2012, 13:140 http://www.biomedcentral.com/1471-2474/13/140 RESEARCH ARTICLE Open Access Collagen type I and decorin expression in tenocytes depend on the cell isolation method Markus U Wagenhäuser1†, Matthias F Pietschmann1*†, Birte Sievers1, Denitsa Docheva2, Matthias Schieker2, Volkmar Jansson1 and Peter E Müller1 Abstract Backround: The treatment of rotator cuff tears is still challenging. Tendon tissue engineering (TTE) might be an alternative in future. Tenocytes seem to be the most suitable cell type as they are easy to obtain and no differentiation in vitro is necessary. The aim of this study was to examine, if the long head of the biceps tendon (LHB) can deliver viable tenocytes for TTE. In this context, different isolation methods, such as enzymatic digestion (ED) and cell migration (CM), are investigated on differences in gene expression and cell morphology. Methods: Samples of the LHB were obtained from patients, who underwent surgery for primary shoulder arthroplasty. Using ED as isolation method, 0.2% collagenase I solution was used. Using CM as isolation method, small pieces of minced tendon were put into petri-dishes. After cell cultivation, RT-PCR was performed for collagen type I, collagen type III, decorin, tenascin-C, fibronectin, Scleraxis, tenomodulin, osteopontin and agreccan. Results: The total number of isolated cells, in relation to 1 g of native tissue, was 14 times higher using ED. The time interval for cell isolation was about 17 hours using ED and approximately 50 days using CM. Cell morphology in vitro was similar for both isolation techniques. Higher expression of collagen type I could be observed in tenocyte-like cell cultures (TLCC) using ED as isolation method (p < 0.05), however decorin expression was higher in TLCC using CM as isolation method (p < 0.05). -
Medical Student Preference and Value of Three Task Trainers for Ultrasound Guided Regional Anesthesia
World J Emerg Med, Vol 8, No 4, 2017 287 Original Article Procedural simulation: medical student preference and value of three task trainers for ultrasound guided regional anesthesia Shadi Lahham 1, Taylaur Smith 2, Jessa Baker 2, Amanda Purdy 2, Erica Frumin 1, Bret Winners 1, Sean P. Wilson 1, Abdulatif Gari 1, John C. Fox 1 1 Department of Emergency Medicine, University of California, Irvine, Orange, California 92868, USA 2 UC Irvine School of Medicine, Irvine, California, USA Corresponding Author: Shadi Lahham, Email: [email protected] BACKGROUND: Ultrasound guided regional anesthesia is widely taught using task trainer models. Commercially available models are often used; however, they can be cost prohibitive. Therefore, alternative "homemade" models with similar fidelity are often used. We hypothesize that professional task trainers will be preferred over homemade models. The purpose of this study is to determine realism, durability and cleanliness of three different task trainers for ultrasound guided nerve blocks. METHODS: This was a prospective observational study using a convenience sample of medical student participants in an ultrasound guided nerve block training session on January 24th, 2015. Participants were asked to perform simulated nerve blocks on three different task trainers including, 1 commercial and 2 homemade. A questionnaire was then given to all participants to rate their experiences both with and without the knowledge on the cost of the simulator device. RESULTS: Data was collected from 25 participants. The Blue Phantom model was found to have the highest fi delity. Initially, 10 (40%) of the participants preferred the Blue Phantom model, while 10 (40%) preferred the homemade gelatin model and 5 (20%) preferred the homemade tofu model. -
Changes of Soybean Protein During Tofu Processing
foods Review Changes of Soybean Protein during Tofu Processing Xiangfei Guan 1,2 , Xuequn Zhong 1, Yuhao Lu 1, Xin Du 1, Rui Jia 1, Hansheng Li 2 and Minlian Zhang 1,* 1 Department of Chemical Engineering, Institute of Biochemical Engineering, Tsinghua University, Beijing 100084, China; [email protected] (X.G.); [email protected] (X.Z.); [email protected] (Y.L.); [email protected] (X.D.); [email protected] (R.J.) 2 School of Chemistry and Chemical Engineering, Beijing Institute of Technology, Beijing 102488, China; [email protected] * Correspondence: [email protected]; Tel./Fax: +86-10-6279-5473 Abstract: Tofu has a long history of use and is rich in high-quality plant protein; however, its produc- tion process is relatively complicated. The tofu production process includes soybean pretreatment, soaking, grinding, boiling, pulping, pressing, and packing. Every step in this process has an impact on the soy protein and, ultimately, affects the quality of the tofu. Furthermore, soy protein gel is the basis for the formation of soy curd. This review summarizes the series of changes in the composition and structure of soy protein that occur during the processing of tofu (specifically, during the pressing, preservation, and packaging steps) and the effects of soybean varieties, storage conditions, soybean milk pretreatment, and coagulant types on the structure of soybean protein and the quality of tofu. Finally, we highlight the advantages and limitations of current research and provide directions for future research in tofu production. This review is aimed at providing a reference for research into and improvement of the production of tofu. -
Collagens—Structure, Function, and Biosynthesis
View metadata, citation and similar papers at core.ac.uk brought to you by CORE provided by University of East Anglia digital repository Advanced Drug Delivery Reviews 55 (2003) 1531–1546 www.elsevier.com/locate/addr Collagens—structure, function, and biosynthesis K. Gelsea,E.Po¨schlb, T. Aignera,* a Cartilage Research, Department of Pathology, University of Erlangen-Nu¨rnberg, Krankenhausstr. 8-10, D-91054 Erlangen, Germany b Department of Experimental Medicine I, University of Erlangen-Nu¨rnberg, 91054 Erlangen, Germany Received 20 January 2003; accepted 26 August 2003 Abstract The extracellular matrix represents a complex alloy of variable members of diverse protein families defining structural integrity and various physiological functions. The most abundant family is the collagens with more than 20 different collagen types identified so far. Collagens are centrally involved in the formation of fibrillar and microfibrillar networks of the extracellular matrix, basement membranes as well as other structures of the extracellular matrix. This review focuses on the distribution and function of various collagen types in different tissues. It introduces their basic structural subunits and points out major steps in the biosynthesis and supramolecular processing of fibrillar collagens as prototypical members of this protein family. A final outlook indicates the importance of different collagen types not only for the understanding of collagen-related diseases, but also as a basis for the therapeutical use of members of this protein family discussed in other chapters of this issue. D 2003 Elsevier B.V. All rights reserved. Keywords: Collagen; Extracellular matrix; Fibrillogenesis; Connective tissue Contents 1. Collagens—general introduction ............................................. 1532 2. Collagens—the basic structural module......................................... -
Sources of Collagen for Biomaterials in Skin Wound Healing
bioengineering Review Sources of Collagen for Biomaterials in Skin Wound Healing Evan Davison-Kotler 1,2, William S. Marshall 1 and Elena García-Gareta 2,* 1 Biology Department, St. Francis Xavier University, Antigonish, NS B2G 2W5, Canada 2 Regenerative Biomaterials Group, The RAFT Institute, Mount Vernon Hospital, Northwood HA6 2RN, UK * Correspondence: [email protected]; Tel.: +44-(0)-1923844350 Received: 23 May 2019; Accepted: 26 June 2019; Published: 30 June 2019 Abstract: Collagen is the most frequently used protein in the fields of biomaterials and regenerative medicine. Within the skin, collagen type I and III are the most abundant, while collagen type VII is associated with pathologies of the dermal–epidermal junction. The focus of this review is mainly collagens I and III, with a brief overview of collagen VII. Currently, the majority of collagen is extracted from animal sources; however, animal-derived collagen has a number of shortcomings, including immunogenicity, batch-to-batch variation, and pathogenic contamination. Recombinant collagen is a potential solution to the aforementioned issues, although production of correctly post-translationally modified recombinant human collagen has not yet been performed at industrial scale. This review provides an overview of current collagen sources, associated shortcomings, and potential resolutions. Recombinant expression systems are discussed, as well as the issues associated with each method of expression. Keywords: collagen; collagen sources; recombinant collagen; biomaterials; regenerative medicine; tissue engineering; wound healing; skin 1. Introduction 1.1. The Molecular Structure of Collagen The 28 different collagen types of the collagen superfamily are further divided into eight subfamilies, with the majority of the collagen types belonging to the fibril-forming or fibrillar subfamily [1,2]. -
Osteogenesis Imperfecta Types I-XI Implications for the Neonatal Nurse Jody Womack , RNC-NIC, NNP-BC, MS
Ksenia Zukowsky, PhD, APRN, NNP-BC ❍ Section Editor Beyond the Basics 3.0 HOURS Continuing Education Osteogenesis Imperfecta Types I-XI Implications for the Neonatal Nurse Jody Womack , RNC-NIC, NNP-BC, MS ABSTRACT Osteogenesis imperfecta (OI), also called “brittle bone disease,” is a rare heterozygous connective tissue disorder that is caused by mutations of genes that affect collagen. Osteogenesis imperfecta is characterized by decreased bone mass, bone fragility, and skin hyperlaxity. The phenotype present is determined according to the mutation on the affected gene as well as the type and location of the mutation. Osteogenesis imperfecta is neither preventable nor treatable. Osteogenesis imperfecta is classified into 11 types to date, on the basis of their clinical symptoms and genetic components. This article discusses the definition of the disease, the classifications on the basis of its clinical features, incidence, etiology, and pathogenesis. In addition, phenotype, natural history, diagnosis and manage- ment of this disease, recurrence risk, and, most importantly, the implications for the neonatal nurse and management for the family are discussed. Key Words: brittle bone disease , COL1A1 , COL1A2 , collagen disorders , osteogenesis imperfecta steogenesis imperfecta (OI) is a rare connec- is imperative to help the patient and the parents car- tive tissue disorder that is caused by muta- ing for infants born with OI. tions of genes that affect collagen. 1-4 Collagen O is the major protein of connective tissues, which is the REVIEW OF LITERATURE framework of bones. When collagen is not function- ing properly or there is lack of collagen in the tissue, Osteogenesis imperfecta was thought to have affected bones break easily. -
Homemade Gumdrops
Homemade Gumdrops The flavoring possibilities are endless for these candies. Just pair your favorite super strength flavor with a corresponding food color for a rainbow of colors and flavors. Other classic flavors to try: Orange, Lemon, Grape & Cherry. For a slightly more gourmet gumdrop - try flavors like Pear, Peach, Blackberry, or Mango. Flavors such as Bubble Gum, Cotton Candy & Tropical Punch are always a hit with the kiddos. Ingredients 4 envelopes unflavored gelatin (such as Knox brand) 1/2 cup cold water 2 cups sugar 3/4 cup water 1/2 teaspoon Super Strength Flavoring (any flavor) 1/2 teaspoon Tart & Sour Flavor Enhancer (if using fruit flavors such as lime, lemon, orange, cherry, etc.) Gel or Liquid food coloring, as desired Additional sugar for coating (add a pinch of granular citric acid to the sugar for extra sour power!) Directions 1. Spray a 9" X 9" pan with non-stick cooking spray and line with parchment paper. 2. Combine gelatin with 1/2 cup cold water in a small bowl and set aside for a few minutes to soften the gelatin. 3. Combine the sugar and 3/4 cup water in a saucepan and bring to a boil over medium high heat. Remove from heat and add flavoring, Tart & Sour (if using), and food coloring. Add the gelatin mixture to the hot syrup and stir with a wire whisk until gelatin is completely dissolved. Stir in more food coloring if necessary to attain desired hue. 4. Pour into prepared pan. Refrigerate several hours until well chilled or overnight. 5.