Role of chemokines in promoting instability of coronary atherosclerotic plaques and the underlying molecular mechanism

Our aim was to investigate the role of chemokines in promoting instability of coronary atherosclerotic plaques and the underlying molecular mechanism. Coronary angiography and intravascular ultrasound (IVUS) were performed in 60 stable angina pectoris (SAP) patients and 60 unstable angina pectoris (UAP) patients. The chemotactic activity of monocytes in the 2 groups of patients was examined in Transwell chambers. High-sensitivity C-reactive protein (hs-CRP), monocyte chemoattractant protein-1 (MCP-1), regulated on activation in normal T-cell expressed and secreted (RANTES), and fractalkine in serum were examined with ELISA kits, and expression of MCP-1, RANTES, and fractalkine mRNA was examined with real-time PCR. In the SAP group, 92 plaques were detected with IVUS. In the UAP group, 96 plaques were detected with IVUS. The plaques in the UAP group were mainly lipid 51.04% (49/96) and the plaques in the SAP group were mainly fibrous 52.17% (48/92). Compared with the SAP group, the plaque burden and vascular remodeling index in the UAP group were significantly greater than in the SAP group (P<0.01). Chemotactic activity and the number of mobile monocytes in the UAP group were significantly greater than in the SAP group (P<0.01). Concentrations of hs-CRP, MCP-1, RANTES, and fractalkine in the serum of the UAP group were significantly higher than in the serum of the SAP group (P<0.05 or P<0.01), and expression of MCP-1, RANTES, and fractalkine mRNA was significantly higher than in the SAP group (P<0.05). MCP-1, RANTES, and fractalkine probably promote instability of coronary atherosclerotic plaque.

Avaliação sensorial de sorvete formulado com produto de soro ácido de leite bovino

O soro de leite bovino é um subproduto da fabricação do queijo ou da caseína, existente na forma ácida ou doce. Constituído basicamente de água, proteínas, lactose e minerais, quando concentrado, implica na obtenção de vários ingredientes protéicos de alta funcionalidade e valor nutricional. Entretanto, a concentração do soro tem sido realizada apenas ao soro doce, sendo o soro ácido, devido às suas características, geralmente tratado como resíduo. Neste contexto, este artigo apresenta os resultados obtidos com a introdução de produto de soro ácido de leite na formulação de sorvete, em sistema modelo, verificando a percepção dos provadores para diferentes percentuais de substituição do leite desnatado. As amostras de sorvete foram preparadas com composição de mistura: 2,5% de gordura látea, 18,3% de sacarose, 2,3% de gema de ovo em pó e 0,3% de estabilizante-emulsificante e essência de baunilha. O sorvete padrão (P) foi formulado com 10,09% de leite desnatado em pó. Quatro outras misturas foram preparadas com o produto de soro ácido em pó (SAP), substituindo o leite desnatado, em níveis 100, 80, 60 e 30%. A avaliação do efeito provocado no sorvete, devido à substituição do leite desnatado por SAP, foi efetuada por ensaio sensorial direcionado à percepção do gosto doce. Não houve diferença estatisticamente significativa (p<0,5) entre as amostras quanto ao gosto doce avaliado. Houve boa aceitação dos provadores nos níveis de 60 e 30% em substituição.

Ocurrence of Vibrio spp., positive coagulase staphylococci and enteric bacteria in oysters (Crassostrea gigas) harvested in the south bay of Santa Catarina island, Brazil

The aim of this study was to assess the contamination of oysters (Crassostrea gigas), harvested in six different regions of the South Bay of Santa Catarina Island, with Coliforms at 45 ºC, Escherichia coli, Vibrio spp., positive coagulase staphylococci, and Salmonella sp. over a period of one year. One hundred eighty oyster samples were collected directly from their culture sites and analyzed. Each sample consisted of a pool of 12 oysters. All of the samples analyzed showed absence of Salmonella, 18 (10%) samples showed presence of Escherichia coli, 15 (8.3%) samples were positive for V. alginolyticus, and Vibriocholerae was detected in 4 samples (2.2%). The counts of positive-coagulase staphylococci varied from <10 to 1.9 x 102 CFU.g-1, whereas the counts of Coliforms at 45 ºC and E. coli ranged from <3 to 1.5 x 102 MPN.g-1 and <3 and 4.3 x 10 MPN.g-1, respectively. Counts of V. parahaemolyticus and V. vulnificus ranged between <3 and 7 MPN.g-1, for both microorganisms. This suggests the need for monitoring these Vibrios contamination in oysters. Based on the results of the microbiological assays, the samples analyzed showed acceptable bacteriological quality, i.e., they were within the parameters established by Brazilian Legislation.