Improving the catalytic activity of formate dehydrogenase from Candida boidinii by using magnetic nanoparticles

Formate dehydrogenase from Candida boidinii (FDH) was immobilized on three different magnetic supports: one composed by magnetite nanoparticles directly silanized with ARTS (aminopropyltriethoxysilane), i.e. MagNP-APTS: the second one containing a silica gel coated magnetite core which was further silanized with APTS (MagNP@SiO2-APTS), and the third one consisting of magnetite-APTS coated with Glyoxyl-Agarose (MagNP-Glyoxyl-Agarose). The catalytic activity of the three FDH systems was investigated as a function of pH and temperature. The silica gel coated nanoparticles provided the highest conversion rates; however, in terms of recycling, magnetite without the silica shell led to the most stable system. By using the enzyme tryptophan residues as internal fluorescence probes, the structure-activity behavior was investigated in the presence of the formate and NAD(+) substrates, revealing a rather contrasting behavior in the three cases. Because of its peculiar behavior, a direct interaction of the magnetic nanoparticles with the catalytic sites seems to be implicated in the case of MagNP-APTS. (C) 2012 Elsevier B.V. All rights reserved.

Diet and the risk of head and neck cancer: a pooled analysis in the INHANCE consortium

We investigated the association between diet and head and neck cancer (HNC) risk using data from the International Head and Neck Cancer Epidemiology (INHANCE) consortium. The INHANCE pooled data included 22 case-control studies with 14,520 cases and 22,737 controls. Center-specific quartiles among the controls were used for food groups, and frequencies per week were used for single food items. A dietary pattern score combining high fruit and vegetable intake and low red meat intake was created. Odds ratios (OR) and 95% confidence intervals (CI) for the dietary items on the risk of HNC were estimated with a two-stage random-effects logistic regression model. An inverse association was observed for higher-frequency intake of fruit (4th vs. 1st quartile OR = 0.52, 95% CI = 0.43-0.62, p (trend) < 0.01) and vegetables (OR = 0.66, 95% CI = 0.49-0.90, p (trend) = 0.01). Intake of red meat (OR = 1.40, 95% CI = 1.13-1.74, p (trend) = 0.13) and processed meat (OR = 1.37, 95% CI = 1.14-1.65, p (trend) < 0.01) was positively associated with HNC risk. Higher dietary pattern scores, reflecting high fruit/vegetable and low red meat intake, were associated with reduced HNC risk (per score increment OR = 0.90, 95% CI = 0.84-0.97).