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Jaworska, Aleksandra,Jamieson, Lauren E.,Malek, Kamilla,Campbell, Colin J.,Choo, Jaebum,Chlopicki, Stefan,Baranska, Malgorzata The Royal Society of Chemistry 2015 The Analyst Vol.140 No.7
<P>The intracellular pH plays an important role in various cellular processes. In this work, we describe a method for monitoring of the intracellular pH in endothelial cells by using surface enhanced Raman spectroscopy (SERS) and 4-mercaptobenzoic acid (MBA) anchored to gold nanoparticles as pH-sensitive probes. Using the Raman microimaging technique, we analysed changes in intracellular pH induced by buffers with acid or alkaline pH, as well as in endothelial inflammation induced by tumour necrosis factor-α (TNFα). The targeted nanosensor enabled spatial pH measurements revealing distinct changes of the intracellular pH in endosomal compartments of the endothelium. Altogether, SERS-based analysis of intracellular pH proves to be a promising technique for a better understanding of intracellular pH regulation in various subcellular compartments.</P> <P>Graphic Abstract</P><P>The intracellular pH plays an important role in various cellular processes. <IMG SRC='http://pubs.rsc.org/services/images/RSCpubs.ePlatform.Service.FreeContent.ImageService.svc/ImageService/image/GA?id=c4an01988a'> </P>
Relationship between sensory attributes and volatile compounds of polish dry-cured loin
Ewa Gorska,Katarzyna Nowicka,Danuta Jaworska,Wieslaw Przybylski,Krzysztof Tambor 아세아·태평양축산학회 2017 Animal Bioscience Vol.30 No.5
Objective: The aim of this work was to determine the relationship between objective sensory descriptors and volatile flavour compound composition of Polish traditional dry-cured loin. Methods: The volatile compounds were investigated by using solid phase microextraction (SPME) and gas chromatography–mass spectrometry (GC–MS). For sensory assessment, the quantitative descriptive analysis (QDA) method was used. Results: A total of 50 volatile compounds were found and assigned to 17 chemical families. Most of the detected volatile compounds derived from smoking, lipid oxidative reactions and seasoning (46.8%, 21.7%, and 18.9%, respectively). The dominant compounds were: aromatic hydrocarbon (toluene); alkanes (hexane, heptane, and 2,2,4-trimethylpentane); aldehyde (hexanal); alcohol (2-furanmethanol); ketone (3-hydroxy-2-butanone); phenol (guaiacol); and terpenes (eucalyptol, cymene, γ-terpinen, and limonene). Correlation analysis showed that some compounds derived from smoking were positively correlated with the intensity of cured meat odour and flavour and negatively with the intensity of dried meat odour and flavour, while terpenes were strongly correlated with odour and flavour of added spices. Conclusion: The analysed dry-cured loins were characterized by specific and unique sensory profile. Odour and flavour of studied loins was mainly determined by volatile compounds originating from smoking, seasoning and lipid oxidation. Obtained results suggest that smoking process is a crucial stage during Polish traditional dry-cured loins production.
Serum Concentrations of Selenium and Copper in Patients Diagnosed with Pancreatic Cancer
Marcin R. Lener,Rodney J. Scott,Anna Wiechowska-Koz!owska,Pablo Serrano-Fernández,Piotr Baszuk,Katarzyna Jaworska-Bieniek,Grzegorz Sukiennicki,Wojciech Marciniak,Magdalena Muszy"ska,Józef K!adny,Tomas 대한암학회 2016 Cancer Research and Treatment Vol.48 No.3
Purpose Understanding of the etiology and pathogenesis of pancreatic cancer (PaCa) is still insufficient. This study evaluated the associations between concentrations of selenium (Se) and copper (Cu) in the serum of PaCa patients. Materials and Methods The study included 100 PaCa patients and 100 control subjects from the same geographical region in Poland. To determine the average concentration of Se, Cu, and ratio Cu:Se in the Polish population, assay for Se and Cu was performed in 480 healthy individuals. Serum levels of Se and Cu were measured using inductively coupled plasma mass spectrometry. Results In the control group, the average Se level was 76 !g/L and Cu 1,098 !g/L. The average Se level among PaCa patients was 60 !g/L and the mean Cu level was 1,432 !g/L. The threshold point at which any decrease in Se concentration was associated with PaCa was 67.45 !g/L. The threshold point of Cu level above which there was an increase in the prevalence of PaCa was 1,214.58 !g/L. In addition, a positive relationship was observed between increasing survival time and Se plasma level. Conclusion This retrospective study suggests that low levels of Se and high levels of Cu might influence development of PaCa and that higher levels of Se are associated with longer survival in patients with PaCa. The results suggest that determining the level of Se and Cu could be incorporated into a risk stratification scheme for the selection and surveillance control examination to complement existing screening and diagnostic procedures.