Clinical applications of capillary electrophoresis coupled to mass spectrometry in biomarker discovery: Focus on bladder cancer

A major requirement in the application of proteins as clinical biomarkers is that they provide a highly sensitive and specific result in disease assessment. Since single biomarkers are generally of limited accuracy, a group or panel of well-characterized biomarkers appears appropriate, providing a more robust and sensitive MS-based analytical platform. CE coupled to MS has been successfully used in biomarker discovery and application, as it enables the selective detection of peptides and small proteins, combining the high separation capacity of CE with the advanced sensitivity of MS. CE-MS allows the characterization of highly complex samples (such as urine, plasma, and other biofluids) in a consistent and reproducible way. It has a range of applications, many focusing especially in studies on urinary peptide biomarkers in kidney and cardiovascular diseases. Another major field of interest has been malignancy of the genitourinary system. In the first part of this review, we cover technical aspects and performance characteristics of CE-MS, with special focus on the requirements for biomarker discovery and clinical application. In the second part, we review the potential and development of CE-MS in the management of genitourinary cancers, especially bladder cancer. CE-MS has been employed in several studies aimed at discovering biomarkers for bladder cancer that may be useful in diagnosis, monitoring for recurrence, and prediction of the risk for the muscle-invasive stage. In the last part of the review, we discuss current challenges and provide an outlook for ongoing and possible future developments.     

Development of a robust canopy height model derived from ALS point clouds for predicting individual crown attributes at the species level

ABSTRACT

Tree crown attributes are important parameters during the assessment and monitoring of forest ecosystems. Canopy height models (CHMs) derived from airborne laser scanning (ALS) data have proved to be a reliable source for extracting different biophysical characteristics of single trees and at stand level. However, ALS-derived tree measurements (e.g., mean crown diameter) can be negatively affected by pits that appear in the CHMs. Thus, we propose a novel method for generating pit-free CHMs from ALS point clouds for estimating crown attributes (i.e., area and mean diameter) at the species level. The method automatically calculates a threshold for a pixel based on the range of height values within neighbouring pixels; if the pixel falls below the threshold then it is recognized as a pitted pixel. The pit is then filled with the median of the values of the neighbouring pixels. Manually delineated individual tree crowns (ITC) of four deciduous and two coniferous species on Colour Infrared (CIR) stereo images were used as a reference in the analysis. In addition, a variety of different algorithms for constructing CHMs were compared to investigate the performance of different CHMs in similar forest conditions. Comparisons between the estimated and observed crown area (R² = 0.95, RMSE% = 19.12% for all individuals) and mean diameter (R² = 0.92, RMSE% = 12.16% for all individuals) revealed that ITC attributes were correctly estimated by segmentation of the pit-free CHM proposed in this study. The goodness of matching and geometry revealed that the delineated crowns correctly matched up to the reference data and had identical geometry in approximately 70% of cases. The results showed that the proposed method produced a CHM that estimates crown attributes more accurately than the other investigated CHMs. Furthermore, the findings suggest that the proposed algorithm used to fill pits with the median of height observed in surrounding pixels significantly improve the accuracy of the results the species level due to a higher correlation between the estimated and observed crown attributes. Based on these results, we concluded that the proposed pit filling method is capable of providing an automatic and objective solution for constructing pit-free CHMs for assessing individual crown attributes of mixed forest stands.     

Interactions between fecal bacteria,bile acids and components of tomato pomace

Food Science and Biotechnology - The tomato pomace obtained during processing as a residue of tomato processing from large industry. The interactions between tomato pomace and fecal bacteria, bile...     

Influence of yeast on the yield of fermentation and volatile profile of ‘Węgierka Zwykła’ plum distillates

The character of plum brandies depends on a unique aroma profile of the plum and the microbiota present on the surface of the fruits, as well as yeast used for fermentation. In this study, an evaluation of the effect of microorganisms applied for the fermentation of W?gierka Zwyk?a var. plum mashes and processing temperature (18 °C, 30 °C) on its efficiency and volatile profile, as well as taste and flavour of distillates obtained was performed. An estimation of the odour activity values (OAVs) of the volatile compounds was also conducted. Regardless of whether the fermentation was carried out using Saccharomyces bayanus wine yeast or by native microflora present on plums as well as raisins, the efficiency of this process was high and ranged between 91.7 and 96.7% of the theoretical efficiency. Especially rich in esters (among others ethyl acetate and isoamyl acetate) was the distillate derived after fermentation with the microflora of plums and raisins, at 18 °C. An evaluation of the individual aromatic effect of chemical compounds present in tested distillates, in terms of their OAVs, revealed that the highest OAVs were reached with isovaleraldehyde. Other compounds that showed aroma values >1 and possibly had an effect on the overall aroma of tested plum distillates were the following: hexanal, benzaldehyde, ethyl acetate, isoamyl acetate, ethyl benzoate, ethyl hexanoate, 1‐propanol, 2‐methyl‐1‐butanol, 3‐methyl‐1‐butanol and 1‐hexanol. The performed sensory ranking showed that the best rated distillate was the one obtained after fermentation with the indigenous microflora of plums and raisins, at 18 °C. Copyright © 2016 The Institute of Brewing & Distilling     

Acrylamide in potato crisp—the effect of raw material and processing

Reducing sugars and free amino acids were analysed in slices from three potato cultivars before and after blanching (0-3 min). The potato crisps were deep fried at 185 °C for different times (3-8.5 min), and analysed for the concentration of acrylamide (AA) and moisture. Potato cultivar and the temperature during processing were important parameters for AA formation in potato crisps. The amount increased with an increase in the processing time. Blanching before deep-frying reduced the concentration of free asparagine and reducing sugar in the raw material. We found no effect of blanching as pretreatment on the concentration of AA in the potato crisps. Any relationship was not detected between the levels of asparagine in the different cultivars, before and after blanching, and the formation of AA in the crisp products. However, it was shown that the content of reducing sugars determined the level of AA after frying.