scholarly journals Prostacyclin synthesis by vascular tissue. Effect of extracellular Ca2+

1986 ◽  
Vol 239 (1) ◽  
pp. 237-239 ◽  
Author(s):  
G W Taylor ◽  
C G Chappell ◽  
C E Frazer ◽  
J M Ritter

Prostacyclin (PGI2) synthesis in vascular tissue is stimulated by free Ca2+. Concentrations in excess of 4 mM result in a sustained release of PGI2, but not other prostanoids, from rat aorta. This effect arises by increased synthesis of PGI2 and not through the inhibition of its metabolism. Physico-chemical examination of serum and plasma extract has indicated that much of the PGI2-stimulating activity reported for human serum derives from the presence of free Ca2+.

Open Medicine ◽  
2006 ◽  
Vol 1 (4) ◽  
pp. 370-378 ◽  
Author(s):  
Magdaléna Májeková ◽  
Vladimír Šnirc ◽  
Svorad Štolc ◽  
Pavol Májek ◽  
Želmíra Bezáková ◽  
...  

Abstractα1 — adrenolytic activities of pyridoindole derivatives recently synthesized in the Institute of Experimental Pharmacology, Slovak Academy of Sciences, were measured. A characteristic set of derivatives (five active, one with a threshold activity and two inactive) was chosen and an elementary structure-activity study was performed. The structure and energy properties were estimated by quantum-chemical semiempirical AM1 and molecular mechanics methods. The ionization constants pKα of the individual derivatives were calculated by program Pallas or estimated by potenciometric titration. The α 1 blocking activities were measured by rat thoracic aorta model. The experimental model used was not α 1 — adrenoreceptor subtypes specific, however, the α 1D subtype could be considered to be a predominant type in a rat aorta. The obtained physico-chemical parameters were then compared with the blocking activities of the derivatives and following determining characters for α 1 — adrenolytic activities were determined: 1) the polarity of the substituted phenol ring represented by a map of molecular electrostatic potential and 2) the hexahydro-pyridine nitrogen pKα constant, which represents the ability of the compound to be protonated by physiologic pH.


Blood ◽  
1984 ◽  
Vol 64 (6) ◽  
pp. 1280-1283 ◽  
Author(s):  
E Dejana ◽  
F Breviario ◽  
G Balconi ◽  
V Rossi ◽  
G Remuzzi ◽  
...  

Abstract Supernatants were obtained from human peripheral blood mononuclear cells stimulated with phytohemagglutinin or in a mixed lymphocyte reaction. The effect of mononuclear cell products on vascular prostacyclin (PGI2) production was measured using cultured rat aortic smooth muscle cells (SMC) or aortic rings. PGI2 was measured by radioimmunoassay of its metabolite, 6-keto-PGF1 alpha. Supernatants containing mononuclear cell products induced PGI2 production in vascular tissue. Supernatant-induced PGI2 production of SMC was relatively slow, requiring more than six hours of incubation with supernatants, and was completely prevented by aspirin, a cyclooxygenase inhibitor. The regulation of arachidonic acid metabolism by products of stimulated mononuclear cells, which is critical to the physiology and pathology of blood vessels, may be an important aspect of the interaction between immunocompetent cells and vascular tissue.


1983 ◽  
Vol 32 (4) ◽  
pp. 373-379 ◽  
Author(s):  
G.H. Neild ◽  
G. Rocchi ◽  
L. Imberti ◽  
F. Fumagalli ◽  
Z. Brown ◽  
...  

Author(s):  
Simona Maria MAN ◽  
Adriana PAUCEAN ◽  
Sevastita MUSTE ◽  
Anamaria POP ◽  
Elena Andruta MURESAN

            It is well supported that a significant intake of dietary fibre reduces the risk of several chronic diseases. The development of staple foods enriched with fibre is an important contribution to a broader supply of food products with health beneficial effect. In this sense, the objective of this work is the development of bread enriched with psyllium fibre. Four experimental variants obtained by substituting wheat flour with different proportions (0%, 5%, 10%, and 15%) of psyllium husk were used. Bread samples were subjected to physico-chemical examination: humidity, weight, volume and specific volume of bread, crumb porosity and elasticity (according to STAS 91 -2007). The results showed an increment for the hydration capacity of the dough. The volume of the breads decreased as the level of psyllium husk increased, due the dilution of gluten content in the blend and due to the interactions among fiber components, water and gluten. Nevertheless, substitution at 5%, 10% and 15%,  gave quality parameters at least as good as for the control sample and produced acceptable bread, in terms of weight, volume and rheological properties.


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