Amelogenins are the major enamel proteins that play a major role
in the biomineralization and structural organization of enamel ,
Aberrations of enamrl-related proteins are thought to be involved in
oncogenesis of odontogenic epithelium. The expre
ssion of
amelogenin is possibly an indicator of differentiation of epithelial
cells in the odontogenic lesions.
:Bone morphogenetic proteins (BMPs) belong to the
family of transforming growth factors-β (TGF-β) and play an
essential role in the cellular proliferation and differentiation. Trails
that used immunohistochemistry have shown that Ki67 is existed i
n
all normal cells which is in proliferating phase and absent in
differentiated cells in resting phase.
Aim : to investigate the effects of rhBMP-2 on the proliferative
activity of rabbits bone tissue using Ki67 staining.
the leishmaniasis is a serious health problem in Syria, due to the
wide spreading of Leishmania Tropica parasite , the hardness of
controlling the reservoirs of parasites, and there is no specific ,safe
active therapy. A Heat shock protein 20 HSP2
0 belongs to the
small HSP (sHSP) family.
Kidney Injury Molecule-1 (KIM-1) is a type 1 transmembrane
glycoprotein. KIM-1 is highly up regulated in proximal tubular
cells following kidney injury. It consists of an extracellular portion,
a novel 6-cysteine immunoglobulin-like domain, 2 N-gl
ycosylation
sites, also contains one transmembrane domain and a short
cytoplasmic domain with a conservative tyrosine phosphorylation
site.
The Ultrafiltration (UF) technology was conducted on samples of akawe
cheese whey to obtain the non-protein and fat whey (permeate) that rich in
lactose and was concentrated by evaporation and carefully prepared after
fortification by nutrients,
(0.2) gr/100ml (NH4)2Hpo4 and (0.2) gr/100ml
MgSo4, and (0.3) gr/100ml (NH4)2SO4, and prepared as a fermentation
medium for yeasts capable of metabolizing sugar, and after that (15) samples
were chosen and chemically analyzed along with the whey. Pure isolated
Kluyveromyces lactis (42-K) yeast, recognized by ß- galagtosidase enzyme
and its important application in food, medicine and pharmacy, was
proliferating on the fermentation medium. The optimal conditions were
determined to obtain single cell protein (SCP). The results referred that
typical conditions of yeast growth were (6.5)% lactose concentration, pH
(5), temperature (30°c), Fermentation time (24) hour, and the optimal speed
of incubator shaker (350) rpm and the typical average of aerator (8%).
The optimal values were applied in the bio fermentor (electrolab) to obtain
biomass which was heated at (75-90 c°) for the extraction of the Single Cell
Protein (SCP).
The chemical analysis was conducted on (15) samples of single cell protein
(SCP), and the results were in accordance with all the Syrian special
specification, and (FOA) specification. The microbial estimated results met
(FOA) specification, and the product was free from toxicity elements and
cancered factors, which proved that the product was with high quality of
proteins.
The single cell protein (SCP) was added to Labneh, that manufactured by
direct method, and to the proceed speared cheese between (1-10%),
alternately with dried skimmed milk. The chemical and microbial analysis of
Labneh met all the Syrian special specification and international codex. The
result of sensory evaluation referred that percentage of single cell protein
(SCP) must not exceed (4%) in the Labneh.
The chemical and microbial analysis of proceed speared cheese met all the
Syrian special specification and international codex. The result of sensory
evaluation referred that the percentage of single cell protein (SCP) must not
exceed (3%) in the proceed speared cheese.
The results of a simplified feasibility study on the Labneh supported by
single cell protein (SCP) (4%), and proceed speared cheese supported by
single cell protein (SCP) (3%), referred to good gaining both of the products.
The lack of information about the cultivation of coriander plant in Syria prompted us
to study the effect of four plant densities (33.33،10، 13.33 and 20 plant/m2)، and four levels
of phosphate fertilization (0107.2،160.8، and 214.4 of Superphospha
te 46%) on some
productive and quality traits of the coriander plant. This study was carried out in Tartous
province during the growing season 2014، using Randomized Complete Block design with
a Split Plot arrangement of treatments. The Results revealed that there were significant
differences between the treatments for the whole traits، in addition to a significant
interaction between density and phosphate fertilization. Although the densities (10، 13.33
and 20 plant/m2) varied in their effect، they had superiority upon the
control(33،33)plant/m2، and the density 10 plant/m2 had more important effect in terms of
increasing each of: branches number/plant، seed weight/plant، seeds number/inflorescence،
protein content in plants and seeds and beta carotene and chlorophyll. However، the level
160.8k.g/h of P2O5 increased the number of inflorescences/plant، number of fruits/plant
and seed weight/ inflorescence.
This research was conducted in the countryside of Tartous, to aim for the analysis of moisture, protein, TSS and pH of royal jelly (RJ) harvested after 24 to 48 hours of grafting, compared with that traditionally harvested after 72 hours of grafting.
As well as to analysis of these compounds in (RJ) within cells to brood of workers, compared with the (RJ) product in cups. 50 samples were analyzed in wet weight and dry weight for (RJ), which was harvested in this research.
The aim of this work was determining the role of
Protein kinase C (PKC) signaling pathway in apoptosis of
Leishmania tropica promastigotes, through studying effects of PKC
specific inhibitor Staurosporine (STS) on the parasite. Our results
showed
that treated L. tropica with Staurosporine was
enough to inhibit PKC pathway completely, while viability test
showed that the concentration of STS to inhibit cell growth by 50%
(IC50 = 2.146μM).
Background & Objective: Spray drying techniques are used to produce inhaled powders of enzymes and proteins without denaturation. The surface free energy data of these powders is used to reduce the time of formulation development. During storage, the
surface free energy of the inhaled protein powders could change and so their performance will be affected. Many factors affect the limit of this change. Storage temperature is the critical factor.
Material& methods: A spray drying method was optimized to prepare inhaled spray dried lysozyme powders. Inverse gas chromatography was utilized to measure the surface free energy of the prepared powders pre and post-storage to detect the effect of storage temperature on the surface free energy.
Differential Scanning Calorimetry and biological activity tests were used to evaluate the integrity of lysozyme conformation after storage at different storage temperature.
Results: Increasing the storage temperature decreased both dispersive and specific surface components of the spray-dried lysozyme powders significantly (ANOVA: P < 0.001) up to 12% and up to 31 % after storage for one year at 40 °C, respectively. The overall decrease in the polar components resulted in a
reduction of the surface basicity. These decreases in the surface energetics would be due to the aggregation of denatured lysozyme molecules at the powder surface via hydrophobic regions rich with electrons. The same results were found after storage for one year at room temperature, but the extents of
changes were smaller.
Conclusion: It is advisable to store protein powders at 5°C to inhibit the changes in their surface free energy which is the crucial factor affecting their performance.
A random sample of the kinds of bread consumed in the coastal region during the
years of research was taken, the percentage of fiber and protein was calculated, and the
effect of the mixture approved on an annual basis in mills on purveyance flour
content of
fiber and protein was studied.
The study showed the important role of the mixture, where the percentage of fiber
increased from (1.06%) in 2009 to (1.61%) in 2010, and the percentage of protein
increased also from (11.36%) in 2010 to (13.90%) in 2012. The results show that there are
some, but not all, governmental mills which add soft bran fiber and protein-rich flour,
taking into consideration the impact of technological processes applied throughout the
stages of manufacturing bread, and in particular the stages of fermentation and broil.
