study of fibroblast proteome changes in the presence of Ethanol

Ethanol known as ethyl alcohol is being widely used around the world. Many serious diseases are related with its consumption. Alcohol posses many divers effects on human body including risk of cirrhosis and/or hepatocellular carcinoma. Therefore, analysis of this component is prominent. Fibroblast cells were cultured in various dosages of ethanol. The effective dosage was then investigated by proteomic methods. Separated proteins of fibroblast cells by Two-Dimensional Gel [2DG] Electrophoresis method based on pI and MW were analyzed based on spots alteration by Same Spot Software. Furthered analysis was carried out with vigorous statistical analysis based on significant folding changes and one-way ANOVA. About 372 protein spots were identified and among them 65 of them were having significant expression profile, which is evaluated as p <0.05. Therefore, ethanol can induce a great impact on protein profile of fibroblast. It is concluded that altering morphologic features and viability, as well as protein expression changes, confirm toxic properties of ethanol in human body

Effect of shortening type on the rheological characteristics of cookie dough

The effect of four types of shortening including a commercially vegetable oil [as control], palm olein [PO], palm stearin [PS], and a blend of the latter two oils with rapeseed oil [BF] on the rheological properties of cookie dough was determined by using dynamic oscillatory measurement testing. All of the obtained dough treatments showed weak liquid viscoelastic behavior. Their storage [G] and loss [G] moduli were almost the same with a loss tangent [tan ?] value of about 1. G was greater than G in most of the measured frequency range. Both G and G were frequency dependent and decreased with increasing of frequency. Differing oil compositions were found to differently affect on the overall strength of the doughs. The control dough showed the lowest frequency dependence. At lower frequencies, PO dough had the same consistency as the control, but at higher frequencies, its interaction was reduced leading to a weaker system. PS and BF doughs had stronger systems with higher values of G and G at low frequencies; both showed a dramatic drop in the values of G and G at about 1 Hz. After this frequency, they showed similar rheological profile to the control. Baking test showed that the final quality of the baked products was significantly different in both appearance and internal texture