Cystatin C and cystatin SN as possible soluble tumor markers in malignant uveal melanoma

Background The aim of the study was to determine the concentration of endogenous cystatin C and cystatin SN, as potential tumor biomarkers, in the serum and biological fluids of the eye in both healthy controls and patients with uveal melanoma. Patients and methods The concentration of both cystatins was determined in the intraocular fluid (IOF), tear fluid, and serum of patients with uveal melanoma and compared to baseline measurements in IOF, tears, serum, cerebral spinal fluid, saliva and urine of healthy controls. Results The concentration of cystatin C in all the biological matrices obtained from healthy controls significantly exceeded the concentration of cystatin SN and was independent of gender. Cystatin C concentrations in the tear fluid of patients with uveal melanoma (both the eye with the malignancy, as well as the contralateral, non-affected eye), were significantly greater than cystatin C concentrations in the tear fluid of healthy controls and was independent of tumor size. The concentration of cystatin SN in IOF of patients with uveal melanoma was significantly less than the corresponding concentration of cystatin SN in healthy controls. Conclusions The ratio of cystatins (CysC:CysSN) in both the serum and tear fluid, as well as the concentration of cystatin SN in IOF, would appear to strongly suggest the presence of uveal melanoma. It is further suggested that multiple diagnostic criteria be utilized if a patient is suspected of having uveal melanoma, such as determination of the cystatin C and cystatin SN concentrations in serum, tears, and IOF, ocular fundus and ultrasound imaging, and biopsy with histopathological evaluation.

Análise de proteínas salivares de corredores de rua após evento esportivo real

The aim was to characterize acute exercise-induced changes in salivary proteins of street runners. Saliva samples from 12 adult male athletes were collected before and immediately after a street race. Two groups were formed based on the distance covered, 5 km (n=4) and 10 km (n=8). Samples were subjected to depletion of amylase, albumin and immunoglobulin G. Then they were concentrated, digested and analyzed by nano-UPLC-tandem nano-ESI-MSE. A total of 69 proteins were identified. Significant changes were observed in the expression of 15 proteins in the 5 km group and 13 proteins in the 10 km group. Among the proteins with altered expression, only 7 had already been described in the literature in similar models (Alpha-Amylase 1, Lactoperoxidase, Alpha Skeletal Muscle Actin, Cystatin-B, Cystatin- SN, Cystatin- SA and Androgen-regulated Protein 3B in the submaxillary gland). This study has shown that street running induces acute changes in the salivary proteome. The results obtained add to the limited data available in the literature in the search for a better understanding of the acute effects of exercise.

Differences in Salivary Proteins as a Function of PROP Taster Status and Gender in Normal Weight and Obese Subjects

Taste plays an important role in processes such as food choices, nutrition status and health. Salivary proteins contribute to taste sensitivity. Taste reduction has been associated with obesity. Gender influences the obesity predisposition and the genetic ability to perceive the bitterness of 6-n-propylthiouracil (PROP), oral marker for food preferences and consumption. We investigated variations in the profile of salivary proteome, analyzed by HPLC-ESI-MS, between sixty-one normal weight subjects (NW) and fifty-seven subjects with obesity (OB), based on gender and PROP sensitivity. Results showed variations of taste-related salivary proteins between NW and OB, which were differently associated with gender and PROP sensitivity. High levels of Ps-1, II-2 and IB-1 proteins belonging to basic proline rich proteins (bPRPs) and PRP-1 protein belonging to acid proline rich proteins (aPRPs) were found in OB males, who showed a lower body mass index (BMI) than OB females. High levels of Ps-1 protein and Cystatin SN (Cyst SN) were found in OB non-tasters, who had lower BMI than OB super-tasters. These new insights on the role of salivary proteins as a factor driving the specific weight gain of OB females and super-tasters, suggest the use of specific proteins as a strategic tool modifying taste responses related to eating behavior.

Salivary Cystatin SN Is a Factor Predicting Iron Bioavailability in Phytic Acid Rich Meals

Objectives Phytic acid is an inhibitor of iron bioavailability, but recent research has suggested that individuals may adapt to phytic acid, and that the salivary protein, cystatin SN, may play a role. Study objectives were: 1) to assess the relationship between cystatin SN levels and iron bioavailability during a phytic acid rich meal, and 2) whether cystatin SN would differ among participants with greater vs. lower iron bioavailability overall. Methods Three groups of ten women received meals with: 1) 500 mg phytic acid powder sprinkles 2) 500 mg phytic acid capsules, or 3) no phytic acid. Meals included 18 mg iron. Pre-meal, hemoglobin, iron, ferritin, total iron binding capacity, transferrin saturation, and C - reactive protein were measured from venous blood. Iron bioavailability was measured by the mealtime percentage of maximum iron recovery (% max iron absorption); cystatin SN was measured pre-and post-meal by enzyme-linked immunosorbent assay. All participants completed 3–24 hour dietary recalls. Data were analyzed by multifactor regression analysis and ANOVA. Results There were no significant differences in group dietary intake (P > 0.05). The % max iron absorption was not different among groups; after adjustment, there was significantly greater % max iron absorption in Groups 2 and 3, compared to 1 (P = 0.03, P = 0.004, respectively). Unadjusted pre-to-post meal cystatin SN levels were significantly and positively correlated with improved iron bioavailability in Group 1 (P = 0.046, R2 = 0.4), but not Groups 2 or 3. After adjusted modeling, pre-to-post meal cystatin SN was significantly associated with improved % max iron absorption in Groups 1 and 2 (P's < 0.0001). Overall, there were significantly greater pre-to-post meal cystatin SN levels in participants with % max iron absorption greater, compared to less than 12% (10.2 ± 20.6 vs. −20.5 ± 13.5, respectively, P = 0.01). Conclusions There was a significant relationship between improved iron bioavailability and pre-to-post meal Cystatin SN levels with phytic acid rich meals. Overall, participants with greater meal iron bioavailability had significantly greater pre-to-post meal cystatin SN recovery. Cystatin SN may be a physiological factor in predicting iron bioavailability with phytic acid rich meals. Funding Sources Funded by Wichita State University's School of Nursing.