Spiral computed tomographic angiography--a new technique for evaluation of vascular access in hemodialysis patients.

Spiral computed tomographic angiography (CTA), a new noninvasive imaging technique, was used to study 10 arteriovenous fistulas (AVF) in 9 hemodialysis patients. Digital subtraction angiography (DSA) was also performed as a gold standard for comparison. AVF stenosis was graded by a four-point scale: grade 0, well patency of supplying artery, anastomosis and drainage vein; grade 1, < 50% stenosis; grade 2, 50-70% stenosis; grade 3, 70-99% stenosis, and grade 4, total occlusion. We found CTA correlated closely to DSA in detecting both stenosis and dilatation of AVF and it spared all the shortcomings of DSA. CTA has the potential to be alternative for imaging of dialysis fistulas. Further studies will be performed to specify the role of CTA images in the assessment of the hemodialysis vascular access.

[Effect of adrenal cortical hormones on the expression of atrial natriuretic peptide (ANP) gene in vivo].

Experiments were conducted in intact and adrenalectomized female Wistar rats given dexamethasone, deoxycorticosterone or both, and atria total RNA was extracted with cold phenol method and hybridized to rat ANP-cDNA probe labeled with alpha-32P. The ANP gene transcripts in intact rats receiving dexamethasone and in adrenalectomized rats receiving dexamethasone and deoxycorticosterone increased by 2-fold, while there were no significant changes in the other groups. The results suggest that glucocorticoids enhance ANP gene expression, an effect relying on the presence of mineralocorticoids which given alone does not give rise to ANP gene expression enhancement.

Mathematical model for internal pH control in immobilized enzyme particles.

A mathematical model has been developed for the internal pH control in immobilized enzyme particles. This model describes the kinetics of a coupled system of two enzymes, immobilized in particles of either planar, cylindrical, or spherical shape. The enzyme kinetics are assumed to be of a mixed type, including Michaelis-Menten kinetics, uncompetitive substrate inhibition, and competitive and noncompetitive product inhibition. In a case study we have considered the enzyme combination urease and penicillin acylase, whose kinetics are coupled through the pH dependence of the kinetic parameters. The hydrolysis of urea by urease yields ammonia and carbon dioxide, whereas benzylpenicillin (Pen-G) is converted to 6-amino penicillanic acid and phenyl acetic acid by penicillin acylase. The production of acids by the latter enzyme will cause a decrease in pH. Because of the presence of the ammonia-carbon dioxide system, however, the pH may be kept under control. In order to obtain information about the optimum performance of this enzymatic pH controller, we have computed the effectiveness factor and the conversion in a CSTR at different enzyme loadings. The results of the computer simulations indicate that a high conversion of Pen-G may be achieved (80-90%) at bulk pH values of about 7.5-8.

A simplified calculation method applied to enzyme inactivation during drying.

An approximate method for solving the nonlinear diffusion problem in the case of a power-function variation of the diffusion coefficient with concentration has been applied to a drying process with simultaneous enzyme inactivation. Experimental results obtained by air drying of soybean lipoxygenase entrapped in a glucose calcium-alginate gel are in good agreement with the predicted behavior, whereas hardly any differences occur between the results obtained with the approximate method and those obtained by a numerical solution of the original model.

Enzyme degradation during drying.

During drying of food materials a multitude of chemical reactions and/or physical changes may occur. In this article attention is focused on one of these, namely, inactivation of enzymes during drying. The prediction of enzyme retention during drying is of interest to the pharmaceutical industry for the production of dry enzyme preparations and to the food processing industry in drying operations of food materials containing enzymes. In this article calculated enzyme retentions are presented for different drying histories and shapes of drying particles. In the numerical calculations it is assumed that enzyme degradation kinetics are first-order reactions, of which reaction constants are known as a function of temperature and water concentration in the drying material. From the calculations, conclusions can be drawn about conditions favorable for high enzyme retentions, or for high enzyme degradations.