scholarly journals Androgenic potential of human fetal adrenals at the end of the first trimester

2017 ◽  
Vol 6 (6) ◽  
pp. 348-359 ◽  
Author(s):  
I Savchuk ◽  
M L Morvan ◽  
J P Antignac ◽  
K Gemzell-Danielsson ◽  
B Le Bizec ◽  
...  
Keyword(s):  
Mass Spectrometry ◽  
Gas Chromatography ◽  
Transcription Factors ◽  
Western Blotting ◽  
Adrenal Glands ◽  
First Trimester ◽  
Gas Chromatography Mass Spectrometry ◽  
Steroidogenic Enzymes ◽  
Complex Process ◽  
Low Expression

The onset of steroidogenesis in human fetal adrenal glands (HFA) during the first trimester is poorly investigated. An unresolved question is the capacity of the HFA to produce potent androgen DHT via conventional and/or the backdoor pathway(s) at the end of first trimester, when androgen-responsive organs are developed. Our aim was to explore steroidogenesis and the expression of steroidogenic enzymes and transcription factors in HFA at gestational weeks (GW) 9–12 with focus on their androgenic potential. Steroids in the HFA were analyzed by gas chromatography/mass spectrometry. The expression of steroidogenic enzymes and transcription factors in the HFA at GW9–12 was investigated by qPCR, automated Western blotting and immunohistochemistry. We demonstrated that during GW9–12 HFA produced steroids of the ∆5, ∆4 and the backdoor pathways of the biosynthesis of DHT, though the latter was limited to production of 17α-OH-dihydroprogesterone, androsterone and androstanedione without further conversion to DHT. The only androgens identified in the HFA were testosterone and androsterone, a precursor in the biosynthesis of DHT. We also observed higher levels of CYP17A1 but low expression of 3βHSD2 at GW11–12 in the HFA. Elevated levels of CYP17A1 were associated with an increased expression of SF-1 and GATA-6. Altogether, our data demonstrate that of those steroids analyzed, the only potent androgen directly produced by the HFA at GW9–12 was testosterone. The onset of steroidogenesis in the HFA is a complex process that is regulated by the coordinated action of related transcription factors.

scholarly journals Transcriptome and Metabolite Profiling Reveal Novel Insights into Volatile Heterosis in the Tea Plant (Camellia Sinensis)

Molecules ◽  
2019 ◽  
Vol 24 (18) ◽  
pp. 3380 ◽  
Author(s):  
Yucheng Zheng ◽  
Pengjie Wang ◽  
Xuejin Chen ◽  
Yun Sun ◽  
Chuan Yue ◽  
...  
Keyword(s):  
Mass Spectrometry ◽  
Gas Chromatography ◽  
Transcription Factors ◽  
Metabolite Profiling ◽  
Present Report ◽  
Expression Patterns ◽  
Tea Plant ◽  
Gas Chromatography Mass Spectrometry ◽  
F1 Hybrids ◽  
Chromatography Mass Spectrometry

Tea aroma is a key indicator for evaluating tea quality. Although notable success in tea aroma improvement has been achieved with heterosis breeding technology, the molecular basis underlying heterosis remains largely unexplored. Thus, the present report studies the tea plant volatile heterosis using a high-throughput next-generation RNA-seq strategy and gas chromatography–mass spectrometry. Phenotypically, we found higher terpenoid volatile and green leaf volatile contents by gas chromatography–mass spectrometry in the F1 hybrids than in their parental lines. Volatile heterosis was obvious in both F1 hybrids. At the molecular level, the comparative transcriptomics analysis revealed that approximately 41% (9027 of 21,995) of the genes showed non-additive expression, whereas only 7.83% (1723 of 21,995) showed additive expression. Among the non-additive genes, 42.1% showed high parental dominance and 17.6% showed over-dominance. Among different expression genes with high parental dominance and over-dominance expression patterns, KEGG and GO analyses found that plant hormone signal transduction, tea plant physiological process related pathways and most pathways associated with tea tree volatiles were enriched. In addition, we identified multiple genes (CsDXS, CsAATC2, CsSPLA2, etc.) and transcription factors (CsMYB1, CsbHLH79, CsWRKY40, etc.) that played important roles in tea volatile heterosis. Based on transcriptome and metabolite profiling, we conclude that non-additive action plays a major role in tea volatile heterosis. Genes and transcription factors involved in tea volatiles showing over-dominance expression patterns can be considered candidate genes and provide novel clues for breeding high-volatile tea varieties.

scholarly journals DIFFERENTIAL DIAGNOSTICS OF ADRENOCORTICAL INCIDENTALOMASWITH DIFFERENT LABORATORY TECHNOLOGIES

2015 ◽  
Vol 7 (4) ◽  
pp. 52-57 ◽  
Author(s):  
L I Velikanova ◽  
Z R Shafigullina ◽  
N V Vorokhobina ◽  
K Grigoryan ◽  
A A Lisitsin ◽  
...  
Keyword(s):  
Mass Spectrometry ◽  
Gas Chromatography ◽  
High Performance Liquid Chromatography ◽  
High Performance ◽  
Adrenal Glands ◽  
Malignant Tumors ◽  
Gas Chromatography Mass Spectrometry ◽  
Differential Diagnostics ◽  
Adrenal Incidentalomas ◽  
Subclinical Cushing’S Syndrome

The article provides an analysis of the use of immunoassay methods, high performance liquid chromatography and gas chromatography-mass spectrometry in the differential diagnosis of adrenal incidentalomas. Criteria of subclinical Cushing’s syndrome, primary hyperaldosteronism, adrenal incidentalomas without hypersecretion of hormons, early signs of malignant tumors of the adrenal glands are obtained.

GCMS identification of volatile compounds in Indonesia’s specific traditional “kalio” and dried rendang

2020 ◽  
Vol 4 (1) ◽  
pp. 22-27
Author(s):  
Rini Rini ◽  
Daimon Syukri ◽  
Fauzan Azima
Keyword(s):  
Mass Spectrometry ◽  
Gas Chromatography ◽  
Volatile Compounds ◽  
Crucial Role ◽  
Gas Chromatography Mass Spectrometry ◽  
Heating Period ◽  
Time Processing ◽  
Cooking Process ◽  
Short Heating ◽  
Specific Food

Rendang is a traditional-specific food in Indonesia. Rendang is generally made with beef, coconut milk, and spices. There are two types of rendang according to its time processing. Rendang “kalio” is a final product of rendang that needs a short heating period while dried rendang is produced by the longer heating period. In the present study, the profile of the volatile compounds that most obtained from spices was analyzed by gas chromatography-mass spectrometry (GC-MS) to characterize the influence of the cooking period on the flavor characteristic of two available types of rendang. There were dozens of volatile compounds identified including carboxylic, aromatic, carbonyl, and alcohols where carboxylic and aromatics were the predominant volatile fractions. The results indicated that the cooking period affected the profile of volatile compounds between "kalio" rendang and dried rendang. Carboxylic and aromatics were less in the dried rendang compared to the rendang “kalio” where others were opposites. The increase of carbonyls and alcohol during the cooking process has suggested can play a crucial role in the flavor of dried rendang.

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