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1.
Antioxidants (Basel) ; 13(5)2024 May 11.
Artículo en Inglés | MEDLINE | ID: mdl-38790696

RESUMEN

Preeclampsia, a serious and potentially life-threatening medical complication occurring during pregnancy, is characterized by hypertension and often accompanied by proteinuria and multiorgan dysfunction. It is classified into two subtypes based on the timing of diagnosis: early-onset (EO-PE) and late-onset preeclampsia (LO-PE). Despite being less severe and exhibiting distinct pathophysiological characteristics, LO-PE is more prevalent than EO-PE, although both conditions have a significant impact on placental health. Previous research indicates that different pathophysiological events within the placenta may contribute to the development of preeclampsia across multiple pathways. In our experimental study, we investigated markers of oxidative stress, ferroptosis, and lipid peroxidation pathways in placental tissue samples obtained from women with LO-PE (n = 68) compared to healthy control pregnant women (HC, n = 43). Through a comprehensive analysis, we observed an upregulation of specific molecules associated with these pathways, including NADPH oxidase 1 (NOX-1), NADPH oxidase 2 (NOX-2), transferrin receptor protein 1 (TFRC), arachidonate 5-lipoxygenase (ALOX-5), acyl-CoA synthetase long-chain family member 4 (ACSL-4), glutathione peroxidase 4 (GPX4) and malondialdehyde (MDA) in women with LO-PE. Furthermore, increased ferric tissue deposition (Fe3+) was observed in placenta samples stained with Perls' Prussian blue. The assessment involved gene and protein expression analyses conducted through RT-qPCR experiments and immunohistochemistry assays. Our findings underscore the heightened activation of inflammatory pathways in LO-PE compared to HC, highlighting the pathological mechanisms underlying this pregnancy disorder.

2.
Int J Mol Sci ; 25(4)2024 Feb 07.
Artículo en Inglés | MEDLINE | ID: mdl-38396708

RESUMEN

Preeclampsia (PE) is a serious hypertensive disorder affecting 4-5% of pregnancies globally, leading to maternal and perinatal morbidity and mortality and reducing life expectancy in surviving women post-gestation. Late-onset PE (LO-PE) is a clinical type of PE diagnosed after 34 weeks of gestation, being less severe than the early-onset PE (EO-PE) variant, although both entities have a notable impact on the placenta. Despite the fact that most studies have focused on EO-PE, LO-PE does not deserve less attention since its prevalence is much higher and little is known about the role of the placenta in this pathology. Via RT-qPCR and immunohistochemistry methods, we measured the gene and protein expressions of several macroautophagy markers in the chorionic villi of placentas from women who underwent LO-PE (n = 68) and compared them to normal pregnancies (n = 43). We observed a markedly distinct expression pattern, noticing a significant drop in NUP62 expression and a considerable rise in the gene and protein expressions of ULK1, ATG9A, LC3, ATG5, STX-17, and LAMP-1 in the placentas of women with LO-PE. A major induction of autophagic processes was found in the placental tissue of patients with LO-PE. Abnormal signaling expression of these molecular patterns in this condition aids in the understanding of the complexity of pathophysiology and proposes biomarkers for the clinical management of these patients.


Asunto(s)
Placenta , Preeclampsia , Embarazo , Femenino , Humanos , Placenta/metabolismo , Factores de Transcripción/metabolismo , Autofagia/genética , Preeclampsia/metabolismo , Estudios de Casos y Controles
3.
Rev. chil. nutr ; 48(4)ago. 2021.
Artículo en Español | LILACS-Express | LILACS | ID: biblio-1388509

RESUMEN

RESUMEN Los métodos de conservación de alimentos no-térmicos han generado un considerable interés en la industria alimentaria como potencial alternativo a los métodos tradicionales de procesamiento. Uno de los métodos no-térmicos más estudiados es el de campos eléctricos pulsados o PEF (Pulsed Electric Fields). La aplicación de PEF en el procesamiento de alimentos permite limitar la exposición a altas temperaturas y reducir la necesidad de aditivos alimentarios. En PEF, se expone al alimento a pulsos eléctricos generando poros en la membrana celular, este fenómeno se le conoce como electroporación. La electroporación promueve la inactivación de organismos patógenos, reduce la actividad enzimática, favorece la transferencia de masa, mantención de color, sabor y contenido de compuestos antioxidantes, mejora la eficiencia en el procesamiento de alimentos y mantiene de cualidades organolépticas que son atractivas tanto para el consumidor como también para la industria. Los antioxidantes son sustancias capaces de proteger a las células de los radicales libres. La acción de los antioxidantes es de interés tanto del punto de vista sanitario, como industrial. Existe abundante evidencia que asocia el consumo de antioxidantes como factor protector ante enfermedades. Por otro lado, los antioxidantes cumplen un rol importante en la duración de los alimentos ya que actúan como conservantes, prolongando su vida útil. La utilización de PEF, respecto a otras tecnologías para el procesamiento de alimentos, ha demostrado un aumento en la extracción, menor pérdida por temperatura y una mayor disponibilidad de compuestos de interés, incluidos antioxidantes.


ABSTRACT Non-thermal food preservation methods have gained considerable interest in the food industry as a potential alternative to traditional processing methods. One of the most studied non-thermal methods is Pulsed Electric Fields (PEF). The application of PEF in food processing allows limiting exposure to high temperatures and reducing the need for food additives. In PEF, food is exposed to electrical pulses generating pores in the cell membrane, this phenomenon is known as electroporation. Electroporation promotes the inactivation of pathogenic organisms, reduces enzyme activity, favors mass transfer, maintains color, flavor and antioxidant compound content, improves food processing efficiency and maintains organoleptic qualities that are attractive to both the consumer and the industry. Antioxidants are substances capable of protecting cells from free radicals. The action of antioxidants is of interest both from a health and industrial point of view. There is abundant evidence that associates the consumption of antioxidants as a protective factor against diseases. On the other hand, antioxidants play an important role in the shelf life of foods as they act as preservatives, prolonging their shelf life. The use of PEF, compared to other food processing technologies, has shown an increase in extraction, lower temperature loss and greater availability of compounds of interest, including antioxidants.

4.
Univ. med ; 49(1): 46-56, ene.-mar. 2008. tab
Artículo en Español | LILACS | ID: lil-493528

RESUMEN

Se desarrolló un procedimiento para ajustar un modelo de regresión logística que relacionara la prevalencia de cardiomiopatía clínica con las variables de sexo, consumo de “chimó”, consumo de alcohol, fumar, seropositividad a Trypanosoma cruzi y edad. Se usó la información referente a un grupo de 2.336 habitantes del Estado Trujillo. Los resultados de la investigación indicaron que las variables relacionadas en forma significativa con la presencia de anormalidades electrocardiográficas son sexo, consumo de chimó, fumar y edad. El modelo apropiado incluye la interacción entre las variables sexo y consumo de chimó y un término cuadrático de edad. El consumo de chimó y laedad son variables que incrementan en forma significativa las posibilidades de cardiomiopatía clínica. Podemos concluir con base en los resultados que los hombres tienen mayores posibilidades que las mujeres de presentar esta anomalía.


Asunto(s)
Humanos , Consumo de Bebidas Alcohólicas , Modelos Lineales , Modelos Logísticos
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