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Characterization and antigenic properties of salivary yellow-related proteins in phlebotomine sand flies
Cikrtová, Petra
2 ABSTRACT Yellow-related proteins (YRPs) form an abundant protein family, whose members were found in salivary gland transcriptomes of all sand fly species studied up to date. This protein family belongs to the group of MRJP/Yellow proteins occurring in insects and some other organisms. Though sharing similar folding as a six-bladed β-propeller comprising central tunnel, MRJP/Yellow proteins adopted different functions. The structure and biogenic amine-binding property described for the sand fly salivary YRPs was based on a single study conducted on Lutzomyia longipalpis. In the present work, we have modelled the structures of 32 salivary YRPs belonging to 13 different sand fly species. We have shown the general structural similarity of these proteins along with both inter- and intra-specific differences in surface charge, tunnel parameters and in amino acids composition of the amine-binding motif. These modifications indicated divergence in function of individual YRPs, which was experimentally verified in the second project focused on identification of the amine-binding properties of YRPs in two important vectors of Leishmania; Phlebotomus perniciosus and P. orientalis. In each species, two YRPs differ in affinities for biogenic amines serotonin, histamine and catecholamines. However, in both sand fly...
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Characterization and antigenic properties of salivary yellow-related proteins in phlebotomine sand flies
Cikrtová, Petra
2 ABSTRACT Yellow-related proteins (YRPs) form an abundant protein family, whose members were found in salivary gland transcriptomes of all sand fly species studied up to date. This protein family belongs to the group of MRJP/Yellow proteins occurring in insects and some other organisms. Though sharing similar folding as a six-bladed β-propeller comprising central tunnel, MRJP/Yellow proteins adopted different functions. The structure and biogenic amine-binding property described for the sand fly salivary YRPs was based on a single study conducted on Lutzomyia longipalpis. In the present work, we have modelled the structures of 32 salivary YRPs belonging to 13 different sand fly species. We have shown the general structural similarity of these proteins along with both inter- and intra-specific differences in surface charge, tunnel parameters and in amino acids composition of the amine-binding motif. These modifications indicated divergence in function of individual YRPs, which was experimentally verified in the second project focused on identification of the amine-binding properties of YRPs in two important vectors of Leishmania; Phlebotomus perniciosus and P. orientalis. In each species, two YRPs differ in affinities for biogenic amines serotonin, histamine and catecholamines. However, in both sand fly...
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Biogenic amins in beer
Zima, Matěj ; Orsák, Matyáš (advisor) ; Braný, Pavel (referee)
One of the most popular and widely used alcoholic beverages is beer. There is a long-standing tradition of beer production in the Czech Republic and it is our significant export commodity. Hops, specifically the so called Saaz Late, is a typical ingredient in the production of bottom fermented a Pilsen kind of beer that has made us famous in the world.
Beer is a complicated beverage and its production is not an easy process, although it may seem differently at first glance. Apart from the convenient ingredients, for the production of beer are also needed technological facilities and most importantly the knowledge. The procedure itself consists of grinding malt, mixing it with water and mashing process, which includes a shortage of polysaccharide chains by influence of malt enzymes. The extracted product is called hopped wort and it is further boiled together with hops.
This process is in Czech language known as chmelovar (hereinafter referred to as wort). During the wort, there are some bitter substances coming to work (this is how mixture of ingredients and water is generally called during the whole process of production), the bitter substances are specifically alfa bitter acids and beta bitter acids.
The extracted product is called hopped wort. After fermenting the hopped wort, there comes a stage of main and secondary fermentation. During this phase two crucial ingredients of beer are produced. Alcohol and carbon dioxide. Traditional for Czech regions is the bottom fermentation in which yeasts are descending to the base of a container.
Biogenic amines are one of many components of the beer. However, they can be found not only in the beer, but also in almost all basic foods. We can find them in meat, fish, vegetables and fruits, and even in different concentrations. Their production is often associated with the fermentation process. Regarding the content of biogenic amines in beer, due to the research it is obvious that a part of them gets into the beer from the original raw materials. Another part arises during the fermentation process. Tyramine and histamine (among others), discovered in the beer, can have a serious impact on human health. During the consumption of large quantities of such a beer, but even other foods that contain a lot of these biogenic amines, it may affect the circulatory system, breathing, cause a facial flushing and in extreme cases even cerebral haemorrhage. The intoxication by histamine is often manifested as food poisoning or allergic reactions.
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