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Magdalena Halabis, Marcin Dziedzic, Joanna Warchulinska, Iwona Kaznowska-Bystryk and Janusz Solski

Abstract

Adipose tissue is at a point of high interest in medical research, not only as an energy depot, but also because it secretes nearly more than 600 cytokines. These are termed‚ adipokines’. Human adipokines are involved in numerous metabolic processes, including the regulation of appetite, energy expenditure, insulin sensitivity, inflammation and cardiovascular activity. Thus, these could be clinically important as a markers of adipose tissue function and increased metabolic risk. The search for novel adipokines linking obesity to related co-morbidities has become a major topic in obesity research. In such work, there is an increasing need to define their function, their molecular targets and their potential clinical relevance as biomarkers or in the treatment of obesity and other metabolic diseases.

Omentin (34 kDa) is a recently identified fat deposition-specific adipokine with multiple interactions. Concentrations of omentin have been shown to be decreased in patients with obesity and impaired glucose regulation, in patients afflicted with diabetes type 1 and 2, and in patients with polycystic ovary syndrome. These are all diseases commonly associated with insulin resistance and obesity. The aim of this study was to show and compare the latest information about omentin and its relationships with obesity, diabetes mellitus (DM), metabolic syndrome (MetS), inflammation, cardiac problems, sex hormone imbalances and cancer.

The association of omentin with particular metabolic indexes may suggest that an elevation in omentin level may be seen as being a marker for leanness, while a decreased level will underline possible situations of overweight and obesity along with their comorbidities (diabetes, cardiovascular disease, metabolic syndrome, inflammation and even cancer). However, a challenge for the future is to fully understand the multiple role played by omentin. Thus, more studies in these matter are required.

Open access

Elzbieta Kimak, Marcin Dziedzic, Aleksandra Kimak, Kamila Stachyra, Andrzej Prystupa and Janusz Solski

Abstract

Accelerated atherosclerosis and increased cardiovascular events have been extensively documented in patients with end stage chronic kidney disease.

The aim of our work was to find evidence supporting the theory that chronic heart failure (CHF) induces renal function damage. In our work, lipids, apolipoprotein (apo)AI, NTproBNP, hsCRP, lipid hydroperoxide (LPO) and creatinine levels were determined in patients with CHF. A total of 37 patients who were diagnosed with CHF, as well as 15 healthy persons, were recruited for the study. The patients were placed into 2 groups: patients with NYHA class 2 and NYHA class 3. Using routine laboratory methods, NT-proBNP level, and lipids were measured by way of employing a Cobas Integra analyser, while the concentration of hs-CRP was measured by immunonephelometric methods. Moreover, serum LPO concentration was measured using Cayman’s Assay Kit (LPO). The statistical analysis of the obtained results was performed using the nonparametric Kruskal-Wallis test and Spearman’s correlation analysis. Our work demonstrated that the CHF patients had significantly decrease concentration of HDL cholesterol and apoAI, but increased NT-pro-BNP, hsCRP and LPO levels. In all CHF patients, a significant positive correlation between NT-proBNP concentration and creatinine levels, and a significant negative correlation between NT-proBNP concentration and apoAI levels, as well as between concentration of creatinine and apoAI levels, was shown. The study results suggest that variation in the concentration of NT-proBNP, LPO, hsCRP, apoAI, creatinine, in addition to chronic heart failure progression, gradually accompany the progress of chronic renal failure. What is more, the disorders may lead to the occurrence of cardiovascular events, consequently, to patient death.

Open access

Marcin Dziedzic, Ewelina Orlowska, Kinga Gawel, Magdalena Zawadzka, Anna Bednarek-Skublewska and Janusz Solski

Abstract

The aim of the study was to assess plasma concentration of catecholamines and asymmetric dimethyl arginine levels and a possible relationship to predict the mortality rates among hemodialysis patients. The study population comprised 27 subjects, aged 65-70 years. Each patient underwent dialysis thrice a week. Furthermore, the median duration of hemodialysis was 3.5 years. Based on the conducted research, it can be concluded that the concentrations of adrenaline and the level of asymmetric dimethylarginine have predictive value of mortality among hemodialysis patients. Of note, lowering plasma asymmetric dimethylarginine concentration may represent therapeutic target for prevention of progressive renal damage.

Open access

Piotr Bawiec, Magdalena Halabis, Zbigniew Marzec, Andrzej Kot, Janusz Solski and Kinga Gawel

Abstract

Considering the nutritional values, breadstuff plays a big part in covering human nourishment needs and constitutes a base of all day diet. Moreover, bread is an excellent source of numerous vitamins and minerals the abundance of which depends on the degree of grinding. Thus, it seems to be very important to know the composition and level of bio-elements. That is why the main target of this study was to evaluate the concentration of selected trace elements: chromium (Cr), nickel (Ni), iron (Fe) and manganese (Mn) in wheat grain, wheat bran, different wheat and rye flour types and variety of breadstuff also with addition of grains and seeds from different bakeries and mills. Another task was to analyze if the technological process has an influence on secondary despoil of bread goods with heavy metal elements. The analyzed trace elements were measured with a precise and accurate atomic absorption spectrophotometric method (AAS) and the results were expressed in mg/kg of selected sample. Obtained results show that bread and grain products are a good source of trace elements like chromium, nickel, iron and manganese. However, the higher levels of chromium and nickel in bread goods could rather be an effect of impurity caused by a technological process in mill and bakeries.