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The profiling of osmotic adjustment and water status in Apera intermedia exposed to salinity

100%

Yildiztugay E., Ozfidan-Konakci C., Kucukoduk M., Duran Y.

BioTechnologia. Journal of Biotechnology Computational Biology and Bionanotechnology

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2013

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tom 94

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nr 2

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Salivary oxidative status in patients with oral lichen planus

100%

Darczuk D., Krzysciak W., Vyhouskaya P., Kesek B., Galecka-Wanatowicz D., Lipska W., Kaczmarzyk T., Gluch-Lutwin M., Mordyl B., Chomyszyn-Gajewska M.

Journal of Physiology and Pharmacology

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2016

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tom 67

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nr 6

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Hyperoxia intensifies postischemic lipid peroxidation in gerbil brain synaptosomes

100%

Gordon-Majszak W. L., Lazarewicz J. W.

Bulletin of the Polish Academy of Sciences. Biological Sciences

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1990

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tom 38

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nr 1-12

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Effect of zinc acetate and magnesium sulfate dietary supplementation on broiler thigh meat colour, nutrient composition and lipid peroxidation values under continuous heat stress condition

80%

Norouzi E., Daneshyar M., Farhoomand P., Aliakbarlu J., Hamian F.

Annals of Animal Science

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2014

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tom 14

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nr 2

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The effect of pepper (Capsicum annuum L.) and rosemary (Rosmarinus officinalis L.) on pork quality

80%

Smiecinska K.

Acta Scientiarum Polonorum. Zootechnica

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2021

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tom 20

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nr 2

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Diversity of endurance training effects on antioxidant defenses and oxidative damage in different brain regions of adolescent male rats

80%

Chalimoniuk M., Jagsz S., Sadowska-Krepa E., Chrapusta S. J., Klapcinska B., Langfort J.

Journal of Physiology and Pharmacology

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2015

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tom 66

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nr 4

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The effect of an addition of sodium chloride and sodium triphosphate on fat oxidation products in cold stored beef

80%

Bilska A., Danyluk B., Kowalski R.

Acta Scientiarum Polonorum. Technologia Alimentaria

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2012

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tom 11

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nr 1

Introduction. Meat and processed meats, depending on the animal species and anatomical element from which they were obtained, exhibit a varied fat content (most typically from 10% to 80% dry matter). Fats are relatively unstable food components. The aim of this study was to determine the effect of an addition of model brines on lipid oxidation rate in the selected beef element stored under aerobic conditions and in vacuum at a temperature of 5°C. Material and methods. Material for analyses comprised beef: rump cut (R) and the heel of round (L). Meat was cured (at 20% in relation to raw material weight) with brine A, containing 1% NaCl in total weight and brine B, containing 1% NaCl and 0.3% sodium tripolyphosphate E 45 li (including 56% P205). Meat after being massaged was stored under aerobic conditions (T) and in vacuum (P) at a temperature of 5°C for 15 days. During storage of samples changes were determined in peroxide value (PV), contents of secondary fat decomposition products using the TBARS test as well as changes in pH value. Results. It was observed that with an extension of sample storage time peroxide value was growing gradually, but the dynamics of this growth varied. Samples coming from the rump cut muscle, stored in the atmosphere with unlimited access of oxygen, were characterised by slightly, but statistically significantly higher peroxide values in comparison to the other tested samples. The highest increase in the TBARS test value was observed in samples stored under aerobic conditions and coming from the heel of round muscle, irrespective of the type of applied brine. Conducted analyses showed that vacuum packaging of meat, in comparison to the storage of samples at unlimited access of oxygen, effectively slowed down the increase in the content of secondary oxidation products determined by the TBARS test. The greatest effect of vacuum packaging was observed for the heel of round in brine A. Conclusions. Vacuum packaging, in comparison to storage of experimental samples under aerobic conditions, delayed the increase in peroxide value and effectively slowed down the increase in contents of secondary lipid oxidation products. Statistically significant changes in pH values were observed in the heel of round, irrespective of the type of applied brine, stored under aerobic conditions.

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Biochemical responses of Hyacinth bean (Lablab purpureus) to salinity stress

80%

D`Souza M. R., Devaraj V. R.

Acta Physiologiae Plantarum

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2010

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tom 32

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nr 2

Effect of salinity on Hyacinth bean, Lablab purpureus (HA-4 cultivar) was evaluated in 10-day old seedlings with 100–500 mM NaCl over 72 h of exposure. The stress reduced dry and fresh weight, leaf surface area, root and shoot length, total chlorophyll, and RWC. Oxidative stress markers, H₂O₂, glutathione, TBARS, proline, ascorbic acid, total phenols, and total soluble sugar contents were significantly elevated. Salinity enhanced antioxidant enzymes, POX, and GR activities and reduced that of CAT in concentration and time dependent manner in leaves. Antioxidant enzymes in roots showed inverse relationship with concentration and time of exposure. Metabolic enzyme β-amylase activity increased in both leaves and roots. Acid phosphatase decreased in leaves and elevated in roots. Intensity of constitutive isozymes correlated with in vitro levels under stress, but the protein band patterns differed from controls. Lablab showed reasonable tolerance up to 300 mM NaCl, but leaves and roots differed in their response.

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Reduction of oxidative stress in adjuvant arthritis. Comparison of efficacy of two pyridoindoles: stobadine dipalmitate and SMe1.2HCl

61%

Ponist S., Mihalova D., Jancinova V., Snir V., Ondrejickova O., Mascia C., Poli G., Stancikova M., Nosal R., Bauerova K.

Acta Biochimica Polonica

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2010

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tom 57

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nr 2

The aim of this study was to evaluate the therapeutic potential of oxidative stress (OS) reduction by using pyridoindole (PI) antioxidants in adjuvant arthritis (AA). The substances tested were stobadine dipalmitate (STB) and SMe1. AA was used as animal model. The experiments included healthy animals, control arthritic animals and arthritic animals with administration of PI in the oral daily dose of 15 mg/kg b.m during 28 experimental days. The rats were sacrificed on day 28. Clinical and biochemical parameters were determined. The effect of PI administration was evaluated on the basis of the following parameters: (a) arthritis (volume of hind paws - HPW, change of animal body mass - CBM), (b) OS (chemiluminescence of whole blood - CWB, levels of thiobarbituric acid reacting substance - TBARS and of HNE- and MDA-protein adducts in plasma and activity of γ-glutamyltransferase (GGT) in hind paw joint homogenates). The PI studied significantly increased the CBM of animals and corrected the HPW. STB also significantly decreased the activity of GGT in joint homogenates. SMe1 was more effective in decreasing plasmatic TBARS levels, but STB was more effective in reducing plasmatic HNE- and MDA-protein adducts. The assay for HNE- and MDA-adducts in plasma as a function of time was applied for the first time in AA. STB markedly decreased spontaneous and PMA-stimulated CWB and reduced neutrophil count. In summary, STB was more effective than SMe1 in reducing OS in AA. Our results showed that the reduction of OS in arthritis also corrected the clinical manifestations of the disease.

Ograniczanie wyników

The profiling of osmotic adjustment and water status in Apera intermedia exposed to salinity

Salivary oxidative status in patients with oral lichen planus

Hyperoxia intensifies postischemic lipid peroxidation in gerbil brain synaptosomes

Effect of zinc acetate and magnesium sulfate dietary supplementation on broiler thigh meat colour, nutrient composition and lipid peroxidation values under continuous heat stress condition

The effect of pepper (Capsicum annuum L.) and rosemary (Rosmarinus officinalis L.) on pork quality

Diversity of endurance training effects on antioxidant defenses and oxidative damage in different brain regions of adolescent male rats

The effect of an addition of sodium chloride and sodium triphosphate on fat oxidation products in cold stored beef

Biochemical responses of Hyacinth bean (Lablab purpureus) to salinity stress

Reduction of oxidative stress in adjuvant arthritis. Comparison of efficacy of two pyridoindoles: stobadine dipalmitate and SMe1.2HCl