Genistein stimulates the viability and prevents myofibroblastic transformation in human trabecular meshwork cells stimulated by TGF-ß.

Primary open-angle glaucoma (POAG) is the most common type of glaucoma leading to blindness. The search for ways to prevent/treat this entity is one of the main challenges of today's ophthalmology. One of such solution seems to be biologically active substances of natural origin, such as genistein (GEN), which can affect the function of isolated trabecular meshwork by the inhibition of protein tyrosine kinase. However, the role of GEN in viability as well as myofibroblastic transformation in human trabecular meshwork cells stimulated by TGF-ß is unknown. Using human trabecular meshwork cells (HTMCs) we investigated the effect of genistein on cell viability and myofibroblastic transformation stimulated by TGF-ß1 and TGF-ß2. Using Real-Time PCR, western blot and immunofluorescence we determined the effect on the expression changes of αSMA, TIMP1, collagen 1 and 3 at mRNA and protein level. We found that genistein increases the viability of HTMCs (1, 2, 3 µg/ml; P < 0.05 and 4, 5, 10, 15, 20 µg/ml; P < 0.01). Moreover, we found that addition of 10, 15 and 20 µg/ml is able to prevent myofibroblastic transformation of HTMCs by decreasing αSMA, TIMP1, collagen 1 and 3 mRNA and protein expression (P < 0.01). Based on the obtained results, we can conclude that genistein is a potential factor that can prevent the myofibroblastic transformation of HTMCs accompanying glaucoma. Describing GEN influence on myofibroblastic transformation processes in HTMC allows us to conclude that it can be considered a potential therapeutic agent or a substance supporting treatment in patients with glaucoma.

Biochemical Properties of Bioactive Compounds in the Oil from Polish Varieties of Camelina sativa Cultivated in 2019-2022.

Cold-pressed Camelina oil is a traditional oil registered as a traditional food in Poland. Camelina oil has health-promoting properties and high oxidative stability. This may be due to the presence of various bioactive antioxidant compounds such as carotenoids, sterols and polyphenols. Bioactive compounds content in Camelina oil depends mainly on the varieties and on the conditions under which the crop was grown therefore the aim of the research was to analyse antioxidant bioactive compounds in oil from different cultivars of Camelina sativa seeds and to determine their relationship with oil parameters.

Impact of Various Essential Oils on the Development of Pathogens of the Fusarium Genus and on Health and Germination Parameters of Winter Wheat and Maize.

Currently, researchers are looking for ways to replace synthetic pesticides with substances of natural origin. Essential oils are produced by plants, among other things, to protect against pathogens, which is why there is interest in their use as fungicides. This experiment assessed the composition of essential oils from a commercial source, their impact on the development of mycelium of pathogens of the Fusarium genus, and the possibility of using them as a pre-sowing treatment. Grains of winter wheat (Triticum aestivum L.) and corn (Zea mays L.) were inoculated with a suspension of mycelium and spores of fungi of the Fusarium genus and then soaked in solutions containing oils of sage (Salvia officinalis L.), cypress (Cupressus sempervirens L.), cumin (Cuminum cyminum L.), and thyme (Thymus vulgaris L.). The obtained results indicate that thyme essential oil had the strongest effect on limiting the development of Fusarium pathogens and seedling infection, but at the same time it had an adverse effect on the level of germination and seedling development of the tested plants. The remaining essential oils influenced the mentioned parameters to varying degrees. Selected essential oils can be an alternative to synthetic fungicides, but they must be selected appropriately.

Docking analysis of phenolic acid and flavonoids with selected TAS2R receptors and in vitro experiment.

Cornelian cherry fruits contain a wide range of phenolic acids, flavonoids, and other secondary metabolites. Selected flavonoids may inhibit the perceiving of bitterness, however, the full mechanism with all TAS2R bitter taste receptors is not known. The aim of the study was to determine the inhibitory effect of Cornus mas phenolics against the bitterness receptors TAS2R13 and TAS2R3 through functional in vitro assays and coupling studies. The overall effect was validated by analysing the inhibition of the receptors activity in cells treated with tested cornelian cherry extracts. The strength of interaction with both TAS2R receptors varied between studied compounds with different binding affinity. Most compounds bonded with the TAS2R3 receptor through a long-distant hydrophobic interaction with Trp89A and π-π orbital overlapping-between phenolic and tryptophane aromatic rings. For TAS2R13 observed were various mechanisms of interaction with the compounds. Nonetheless, naringin and quercetin had most similar binding affinity to chloroquine and denatonium-the model agonists for the receptor.

Camelina sativa Seeds and Oil as Ingredients in Model Muffins in Order to Enhance Their Health-Promoting Value.

The aim of this study was to see whether it is possible to add camelina oil and seeds as ingredients in muffins in order to enhance their health-promoting value, such as their bioactive compound content, while maintaining the organoleptic attributes considered desirable by consumers. Camelina oil is characterised by a high linolenic acid content. Four types of muffins were prepared for analysis: MBnO-control muffins (containing 11.85% rapeseed oil), MCsO-muffins containing camelina oil instead of rapeseed oil, MCsS-muffins containing 6.65% camelina seeds in relation to the mass of prepared dough, and MCsOS-muffins containing both camelina oil and camelina seeds. The change in the fatty acid profile in muffins with the addition of camelina oil was significant; however, it was found that, as a result of thermal treatment, lower amounts of saturated fatty acids were formed. Among all the investigated experimental variants, muffins were characterised by the highest contents of all the phenolic acids analysed. The substitution of rapeseed oil with camelina oil had no negative effect on most of the organoleptic attributes of the muffins. Moreover, thanks to a greater content of carotenoids, camelina oil had an advantageous effect on the improvement of product colour, thus improving its overall desirability.