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Circulating extracellular vesicles (EVs)-biological nanomaterials shed from most mammalian cells-have emerged as promising biomarkers, drug delivery vesicles, and treatment modulators. While different types of vesicles are being explored for these applications, it is becoming clear that human EVs are quite heterogeneous even in homogeneous or monoclonal cell populations. Since it is the surface EV protein composition that will largely dictate their biological behavior, high-throughput single EV profiling methods are needed to better define EV subpopulations. Here, we present an antibody-based immunosequencing method that allows multiplexed measurement of protein molecules from individual nanometer-sized EVs. We use droplet microfluidics to compartmentalize and barcode individual EVs. The barcodes/antibody-DNA are then sequenced to determine protein composition. Using this highly sensitive technology, we detected specific proteins at the single EV level. We expect that this technology can be further adapted for multiplexed protein analysis of any nanoparticle.

Bariatric surgery is the most effective treatment for obesity and its comorbidities. However, our understanding of the molecular mechanisms behind its beneficial effects is limited. Extracellular vesicles (EVs) comprise an important mode of intercellular communication. They carry nucleic acids, hormones, and signaling molecules and regulate multiple processes. Our aim was to test the role of EVs in the effects of vertical sleeve gastrectomy (VSG) using a mouse model. Small intestinal EVs were obtained from the mice that underwent VSG or control surgery and were on chow or high-fat diet or diet-restricted, and then they were subjected to the proteomic analysis. Enteroid and bacterial cultures were treated with EVs to evaluate their survival effect. A mouse cohort received intraduodenal administration of EVs from VSG or Sham mice for 10 days. Body weight, glucose metabolism, and intestinal morphology were evaluated. EVs were enriched in the intestinal lumen and mucus of VSG compared with Sham mice. Protein composition of VSG and Sham-derived EVs was highly distinct. When introduced into culture, VSG EVs decreased survival of intestinal enteroids and, conversely, promoted proliferation of bacteria. Mice administered with EVs obtained from VSG and Sham groups did not show differences in body weight, food intake, or glucose metabolism. Intestinal morphology was altered, as VSG EVs caused reduction of ileal villi length and decreased epithelial proliferation in the jejunum and ileum. VSG causes remodeling of intestinal EVs, which results in unique protein composition. VSG-derived EVs exhibit cytotoxic effects on epithelial cells and reduce proliferation of intestinal progenitor cells in mice. NEW & NOTEWORTHY This is the first study that investigates the impact of bariatric surgery on protein composition of intestinal extracellular vesicles. Extracellular vesicle composition is greatly altered after vertical sleeve gastrectomy and may potentially modulate various signaling pathways. In our study, extracellular vesicles from vertical sleeve gastrectomy-treated mice promote bacterial proliferation but exhibit cytotoxic effect on epithelial cells and reduce proliferation of intestinal progenitor cells in mice.

Peas are an underutilized crop that do not require allergen labeling and are rarely genetically modified. Peas contain less protein than soy and vary in protein composition. Because peas contain more starch than soy and less lipids, an alternative procedure for pea tofu production needs to be developed to prevent excessive starch gelatinization while promoting curd development. To accomplish this, a response surface model design was utilized to determine optimal oil addition, cook time, and salt concentration. Treatment ranges were from 0.0% to 4.2% for oil addition, 60–134 min for cook time, and 5.0%–9.2% for MgCl2 addition. Treatments had varying effects on tofu texture. Cook time was directly proportional to the hardness and could be used to match the soft, firm, and extra firm texture targets of conventional soy tofu. Protein secondary structure was not related to gel strength, indicating a system with synergies between multiple components other than protein. This research will help satisfy the growing demand for alternatives to soy‐based foods.

The article presents the results of studies of protein composition and nutritional milk value of Ukrainian Black-and-White dairy cows with different genotypes of kappa-casein. It was found that the milk of cows with the BB genotype contained more total protein by 0.41 and 0.28 %, the mass fraction of protein (Pro Total) – by 0.37 and 0.25 %, with a probable advantage over the protein content (casein) – by 0.46 and 0.29 % (p≤0.001) and the total amount of casein and globulin – by 0.39 and 0.27 % (p≤0.001) against analogs with genotypes AA and AB. There are differences in the chemical composition and physicochemical properties of milk. In particular, the difference in mass fractions of lactose and dry matter in milk between cows with the genotype BB and AA and AB was respectively 0.16 % (p≤0.001) and 0.11 % (p≤0.01) and 0.64 % (p≤0.001) and 0.37 % (p≤0.01). No less valuable in terms of mass fraction of dry matter was the milk of cows with genotype AB, in which the growth of this indicator against animals with genotype AA was at the level of 0.28 % with a statistically significant difference between them (p≤0.01). Freezing point and density as marker criteria that characterizing the presence of falsification were practically unchanged and did not exceed the permissible norms and amounted to 0.551–0.553 °С and 1028.04–1028.45 kg/m3. The content of somatic cells in the milk of cows of different genotypes of kappa-casein was within the permissible level according to the state standard, which indicates the absence of mastitis. Cows with genotype AA had an increased level of titrated acidity and concentration of free hydrogen ions (p≤0.01 – p≤0.001) against analogs with genotypes AB and BB. However, in general, the hydrogen pH of the milk of cows of all groups had a weakly acidic environment, the values of which ranged from 6.66 units. pH in cows with genotype BB up to 6.71 units. pH – in animals with genotype AA.

Scientific publications describe the positive effect of feed additives and pharmacological complexes on metabolic processes in the body of broiler chickens, in particular, on the protein composition of the blood, meat productivity and protein accumulation in meat. The Peak-Antistress feed additive developed at the Department of Morphology, Physiology and Pharmacology of the South Ural State Agrarian University allows to reduce the technological load on the poultry body by stimulating the general metabolism and complex antioxidant action. Experiments on the use of the feed additive Peak-Antistress were carried out on broiler chickens of the final hybrid of the Arbor Acres cross in an industrial-type poultry farm with floor technology. The poultry was divided into three groups of 6,000 chickens each and kept in one workshop in separate sections. The control group received the main diet, the 1st experimental group received the main diet and feed additive at a dose of 1269 g / t of feed 5 days before slaughter, the 2nd experimental group received the main diet and feed additive at a dose of 1693 g / t of feed 5 days before slaughter. Slaughter of broiler chickens was carried out according to the technological instructions of the enterprise on the 38th day. Against the background of the use of the feed additive in the experimental groups of broiler chickens, stimulation of protein metabolism was observed, as evidenced by an increase in total protein in the blood by 7.9–20.1%, an increase in the level of protein in white meat by 0.1–0.3%, and a tendency to an increase in amino acids in white meat protein by 0.2–12.3%.

The details of determining the protein composition of raw milk in accordance with the regulatory documents of the EAEU member-countries were studied. Based on the researches has been developed an algorithm for the dairy industry that establishes the sequence for determining the criteria characterizing the protein composition of raw milk using the Kjeldahl method.

Background In recent years, various oilseeds have been increasingly used for food purposes. Whole seeds, oils, meal and cake by-products are valuable sources of nutritional and bioactive components. Their properties are widely promoted by nutritionists and food producers, and therefore the interest of consumers in new pro-health ingredients is growing rapidly around the world. Nowadays, new trends are being evaluated by food scientist and industry to partially replace animal proteins with proteins of vegetable origin, contributing not only to improvement of the pro-health values of meat products, but also corresponding to the need of many scientists, activists and government agencies to reduce meat production for ethical reasons and care for the environment. Scope and approach This review summarizes the nutritional and pro-health properties of eleven selected oilseeds, namely, chia, coconut, evening primrose, hemp, flax, milk thistle, nigella, pumpkin, rapeseed, sesame and sunflower, with emphasis on their application to improve food products characteristics, oilseed protein composition and proteins and peptides biological activity, as well as potential allergenicity. Key findings and conclusions The presence of biologically active proteins and peptides having antioxidant, antihypertensive or neuroprotective properties, as well as a relatively well-balanced profile of exogenous amino acids with sulphur-containing amino acids, makes oilseed proteins a valuable functional component or an alternative source of protein, especially for bakery and meat industries. The low allergenicity of pumpkin and hemp seeds and potential non-allergenicity of chia, evening primrose, milk thistle, and nigella also weighs in favour of their application as functional ingredients in newly-formulated foods.

The investigation dealt with the effect of the replacement of a part of wheat flour by pea flour on the properties of batters and cakes. As the protein composition of pea flour differs from that of wheat, the effect of its incorporation on batter formation and cake properties was monitored throughout the different steps of cake processing. The incorporation of air, which influences the cell structure and density of the cake, was the subject of particular attention. Four orders of incorporation were first investigated to identify their effects on a standard recipe made with 100% wheat flour. Mixing first egg and sugar together allows introducing air, but most of it is lost after oil and flour introduction. Whatever the order of incorporation, the density of the batter ends around 1.1 ± 0.2 g.cm(−1). However, batter consistencies are significantly different and resulting cakes show different crumb structures. These results are discussed in terms of physicochemical mechanisms, and a schematic representation of the phenomena occurring at the different steps of mixing depending on the order of ingredient incorporation is proposed. When 20 and 40% of the wheat flour was replaced by pea flour using the two most energy-efficient orders of incorporation, more air was incorporated into the batter. However, the resulting cakes were denser, but surprisingly softer. Differences in cell structure explain this apparent contradiction.

Plasma membrane carries out multiple physiological functions that require its dynamic and tightly regulated organization into specialized domains of different size, stability, and lipid/protein composition. Sphingolipids are a group of lipids in which the plasma membrane is particularly enriched, thus being crucial for its structure and function. A specific type of sphingolipid-enriched plasma membrane domains, where ergosterol is depleted and lipids are tightly packed in a rigid gel phase, has recently been found in several fungal species, including yeasts and moulds. After presenting the main biophysical features of gel domains and the experimental method for their detection in the fungal plasma membrane, we review these sphingolipid-enriched gel domains and illustrate their importance to both unicellular and multicellular fungi. First, the biophysical properties of the fungal sphingolipid-enriched domains will be analysed taking into consideration the plasma membrane sphingolipidome. Next, their possible biological roles will be summarized, including their relations with plasma membrane compartments and involvement in stress responses. Moreover, since the plasma membrane is a target for several antifungal compounds, a biophysical connection between sphingolipid-enriched domains and antifungal action will be explored.

Respiratory distress syndrome (RDS) remains an important cause of morbidity and mortality in premature infants in Ukraine and around the world. Since the determination of surfactant deficiency as the main cause of this disease, significant progress has been made in studying the structure and function of the pulmonary surfactant system, as well as the possibilities of creating and effective use of exogenous surfactant preparations. Unprecedented long-term fundamental, experimental and clinical studies have ensured the clinical availability of numerous exogenous surfactant preparations, the use of which is currently considered one of the standards of neonatal care, regardless of the level of development of the country. However, all these surfactants are not alike. Although all surfactants licensed for clinical practice significantly reduce mortality in preterm infants from RDS, they differ in phospholipid and protein composition, phospholipid concentration, biophysical properties, dosage, possibilities of less invasive administration, applicability, and clinical efficacy. Comparative clinical studies have shown the benefits of poractant-α, which can be administered at a dose that provides more phospholipids in a smaller volume, contains more surfactant-specific proteins (primarily SPB), and is licensed for administration by the less invasive method. The developers of third-generation synthetic surfactants, which have already demonstrated their clinical effectiveness, place their main hopes on the imitation of these properties. This review presents current data on the structure, composition, and biophysical properties of pulmonary surfactant, provides a comparative description of the most commonly used preparations of exogenous surfactant of animal origin, and characterizes additional prerequisites for the effective use of surfactant therapy.

Here, we review the development, morphology, genes, and proteins of claws in reptiles. Claws likely form owing to the inductive influence of phalangeal mesenchyme on the apical epidermis of developing digits, resulting in hyperproliferation and intense protein synthesis in the dorsal epidermis, which forms the unguis. The tip of claws results from prevalent cell proliferation and distal movement along most of the ungueal epidermis in comparison to the ventral surface forming the subunguis. Asymmetrical growth between the unguis and subunguis forces beta-cells from the unguis to rotate into the apical part of the subunguis, sharpening the claw tip. Further sharpening occurs by scratching and mechanical wearing. Ungueal keratinocytes elongate, form an intricate perimeter and cementing junctions, and remain united impeding desquamation. In contrast, thin keratinocytes in the subunguis form a smooth perimeter, accumulate less corneous beta proteins (CBPs) and cysteine-poor intermediate filament (IF)-keratins, and desquamate. In addition to prevalent glycine-cysteine-tyrosine rich CBPs, special cysteine-rich IF-keratins are also synthesized in the claw, generating numerous SS bonds that harden the thick and compact corneous material. Desquamation and mechanical wear at the tip ensure that the unguis curvature remains approximately stable over time. Reptilian claws are likely very ancient in evolution, although the unguis differentiated like the outer scale surface of scales, while the subunguis might have derived from the inner scale surface. The few hair-like IF-keratins synthesized in reptilian claws indicate that ancestors of sauropsids and mammals shared cysteine-rich IF-keratins. However, the number of these keratins remained low in reptiles, while new types of CBPs function to strengthen claws.

To trace the geographical origin of wheat flour used in breads, we examined the stable carbon, nitrogen, and oxygen isotope ratios (δ13C, δ15N, and δ18O) of wheat flour proteins. The presence or absence of auxiliary materials, such as yeast, butter, and non-fat dry milk powder, had little influence on the protein composition of wheat glutenin fractions extracted from breads. We determined the δ13C, δ15N, and δ18O values of the wheat glutenin fractions from bread samples made from wheat flour obtained from Canada, USA, and Japan. The δ13C, δ15N, and δ18O values of the glutenin fractions were positively correlated with those of wheat flour (R = 0.985, p

The salinization effect on protein accumulation and proline content in organs of Salix viminalis L. plants was investigated. The plants had been growing in pots with Stebnyk’s tailing soil (during 30 days). The soil of tailing with renewed biocenosis was used like control, for experiment we used soil with spreading of hlikohalophytes. Under saline stress the accumulation of proteins in stems and roots of S. viminalis plants was noticed. This may indicate a plant adaptation to stress. Only low molecular weight polypeptides, in particular proteins with Mr 30, 23, 22, 20, 17, 15, 12, 10 and 8 kD, were found in the electropherograms of all analyzed organs of S. viminalis plants (leaves, stems, roots). Their content significantly varied depending on the organ of the plant. The spectrums of low molecular weight proteins in organs of S. viminalis plants had qualitative and quantitative differences under normal and stress conditions, especially changes of proteins in experimental organs were more expressive. Low molecular weight proteins with Mr 19—21 kD were found in the roots of S. viminalis plants, both in the control and in the experimental variants, but their quantity was higher under salinity stress. An increased content of 22 kD proteins were detected in the stems of the plant, compared to the control. Also, 17 kD Mr proteins were found in the stems during stress, unlike under normal conditions. Less proteins with a molecular weight of 20—23 kD were synthesized in the plants compared to the control. However, we have found an increased content of Mr 10 kD protein in experimental leaves. The accumulation of proline due to salinity in the shoots and roots of S. viminalis plants was established, compared with the control. This can be explained by the water stress that occurs during salinization. Thus, due to the effect of salt stress in the organs of S. viminalis plants, the accumulation of low molecular weight stress proteins and proline was observed, which may indicate certain peculiarities of plant adaptation to salinity conditions.

Present study aims to establish a reliable infant digestion model using pH-STAT method and the model is also applied to static in-vitro digestion of different infant formulas. Model-3 which consisted of NaCl, KCl and CaCl2 as gastrointestinal digestive fluids demonstrated better repeatability than model-1 was selected for the evaluation of static in-vitro digestion of different infant formulas (different fatty acids, protein composition and with/without milk fat globule membrane) using pH-STAT method. Three infant formulas (IF) with different fatty acids composition were evaluated and IF2 which contained the highest amounts of medium-chain saturated fatty acids (8.02 ± 0.47%) demonstrated the highest in-vitro gastrointestinal lipolysis rate (65.88 ± 0.24%). Infant formulas containing peptides and amino acids were more easily hydrolyzed by protease, which probably enhanced the release of FFA (IF1, 50.60 ± 0.87%; IF4, 60.17 ± 2.97%; IF5, 62.21 ± 2.27%; IF6, 66.51 ± 2.38%). In addition, the presence of milk fat globule membrane (MFGM, IF7) was found to accelerate in-vitro gastrointestinal lipolysis (IF1, 50.60 ± 0.87%; IF7, 58.05 ± 1.77%). In summary, the new developed model is suitable for investigating in-vitro digestion of different infant formulas.

Several factors influence the composition of milk. Among these, genetic variation within and between cattle breeds influences milk protein composition, protein heterogeneity, and their posttranslational modifications. Such variations may further influence technological properties, which are of importance for the utilization of milk into dairy products. Furthermore, these potential variations may also facilitate the production of differentiated products (e.g., related to specific breeds or specific genetic variants). The objective of this study was to investigate the genetic variation and relative protein composition of the major proteins in milk from 6 native Norwegian dairy breeds representing heterogeneity in geographical origin, using the modern Norwegian breed, Norwegian Red, as reference. In total, milk samples from 144 individual cows were collected and subjected to liquid chromatography-electrospray ionization/mass spectrometry–based proteomics for identification of genetic and posttranslational modification isoforms of the 4 caseins (αS1-CN, αS2-CN, β-CN, κ-CN) and the 2 most abundant whey proteins (α-lactalbumin and β-lactoglobulin). Relative quantification of these proteins and their major isoforms, including phosphorylations of αS1-CN and glycosylation of κ-CN, were determined based on UV absorbance. The presence and frequency of genetic variants of the breeds were found to be very diverse and it was possible to identify rare variants of the CN, which, to our knowledge, have not been identified in these breeds before. Thus, αS1-CN variant D was identified in low frequency in 3 of the 6 native Norwegian breeds. In general, αS1-CN was found to be quite diverse between the native breeds, and the even less frequent A and C variants were furthermore detected in 1 and 5 of the native breeds, respectively. The αS1-CN variant C was also identified in samples from the Norwegian Red cattle. The variant E of κ-CN was identified in 2 of the native Norwegian breeds. Another interesting finding was the identification of αS2-CN variant D, which was found in relatively high frequencies in the native breeds. Diversity in more common protein genetic variants were furthermore observed in the protein profiles of the native breeds compared with milk from the high-yielding Norwegian Reds, probably reflecting the more diverse genetic background between the native breeds.

Detailed milk protein composition has strong influence on milk quality. This study quantitatively investigated the effect of β-casein variants A1, A2 and B on composition, and technological traits of bulk milk. A total of 171 commercial herds located in northern and central Italy were visited, and 299 bulk milk samples were collected. Traditional milk quality traits, major minerals, milk coagulation properties were assessed. Detailed milk protein composition and β-casein genetic variants were determined by reversed-phase HPLC. Effects of β-casein variants were estimated by fitting a mixed model with variants concentration as a covariate. Results demonstrated that greater concentration of β-casein B is linked with greater protein, casein, and fat content. Likewise, greater concentration of variants A1 and B of β-casein had a significant positive effect on rennet coagulation time and curd firmness, and was linked to a greater amount of Ca and P content than was the A2 variant.

Salivary stones (sialoliths) are calcified structures located in the ductal system of the major salivary glands. Their exact cause is not clear but in general they are characterized by concentric inorganic (hydroxyapatite) layers. The formation is a slow intermittent process which may result in enlargement of the sialolith causing obstruction of saliva secretion resulting in mealtime related pain and swelling of the affected salivary gland. Various studies reported the presence of organic material such as proteins and lipids in the core of sialoliths. In the present study the protein composition of twenty submandibular sialoliths was analyzed. It was found that proteins contributed on average 5% to the dry weight of submandibular stones whereby small salivary stones contained more extractable proteins than large salivary stones. Using a combination of SDS-PAGE gel electrophoresis and Western blotting, we identified α-amylase (in all stones; 100%), lysozyme (95%), lactoferrin (85%), secretory-IgA (75%), MUC7 (60%), complement C4 (60%) and C-reactive protein (35%). The presence, and the combinations, of lactoferrin, lysozyme, s-IgA and α-amylase in sialoliths was confirmed by ELISA. The gradually increasing size of a sialolith might provoke a local inflammatory response in the duct of the submandibular gland whereby the relatively low concentrations of lactoferrin and lysozyme may originate from neutrophils. The interaction of lactoferrin with s-IgA could contribute to the accumulation of lactoferrin in sialoliths. In summary, these results suggest a new pathophysiological role for lactoferrin, in the formation of sialoliths.

Epidemiologic studies suggest an increasing prevalence of celiac disease and non-celiac gluten/wheat sensitivity. With wheat proteins being the main triggers, changes in wheat protein composition are discussed as a potential cause. The goals of breeding toward increased yield and resistance might have inadvertently contributed to a higher immunostimulatory potential of modern wheat cultivars compared to old wheat cultivars. Therefore, agronomic characteristics, protein content, and gluten composition of 60 German winter wheat cultivars first registered between 1891 and 2010 grown in 3 years were analyzed. While plant height and spike density decreased over time, yield and harvest index increased. The protein and gliadin contents showed a decreasing trend, whereas glutenin contents increased, but there were no changes in albumin/globulin and gluten contents. Overall, the harvest year had a more significant effect on protein composition than the cultivar. At the protein level, we found no evidence to support an increased immunostimulatory potential of modern winter wheat.

Background Lines of the internationally recognized old Hungarian Bankuti 1201 variety are important genetic resources for breeding programmes. Their protein composition and gluten dependent technological traits have been comprehensively studied, however, little information is available about their carbohydrate dependent viscous properties. The aim of this work was to obtain comprehensive rheological characterization of all sublines of Bankuti 1201 maintained at Martonvasar and to investigate their variability if the carbohydrate dependent viscous behaviour was also included in the analyses. Results The majority of the lines reflected the famously good mixing quality of Bankuti, however, much higher diversity of pasting behaviour was detected. Cluster analysis of the Mixolab data was performed resulting in four sample groups. Since several lines of similar mixing properties had significantly different pasting characteristics, it was assumed that classification was mainly based on the viscous properties. From each cluster two to three representative samples were selected for wider examination using conventional testing methods. These results also supported the higher variability of pasting behaviour of the lines, which can be critical for end product quality. The members of the second cluster can be highlighted due to their waxy wheat like behaviour. Conclusions Possible reasons for the great variability of pasting behaviour could be the compositional and structural differences of starch and other carbohydrates (e.g. arabinoxylans). Complex rheological characterization and study of molecular background can provide information about important traits from the point of view of technology and product development, which are unknown in the case of old wheat varieties and landraces. © 2020 Society of Chemical Industry.

Background: The impact of milk banking processes on macronutrient variability in donor human milk (DHM) is largely unknown. Objective: To gain a better understanding of fat and protein composition ...

The protein corona of mesoporous silica particles is significantly affected by their morphology, pore structure and size. High aspect ratio particles with large 12 nm pores have a high proportion of low molecular weight proteins in comparison to spherical particles with 5 nm pores, which show a homogenous protein coating which is generally constant in protein composition after long incubation times in serum. The pre-formation of a protein corona prior to incubation with microglia cells enhances the cellular uptake of spherical particles but not facetted or high aspect ratio particles.

Eugenol-loaded chitosan emulsion (ELCE) has been proved to have an excellent antibacterial property. In this study, the texture of ELCE-treated hairtail was found to be better than that of the control group. The method of iTRAQ labeled quantitative proteome analysis was used to clarify the mechanism for the phenomenon that ELCE retained the texture of chilled hairtail at the molecular level. Compared to the protein composition at the starting point of storage, for ELCE-treated and control groups, 277 and 187 proteins were selected as differential proteins for ELCE-treated hairtail, respectively. For treated and control groups at the endpoint of storage, myosin heavy chain, slow myosin heavy chain 2, and myosin were the top 3 significantly high content proteins of ELCE-treated hairtail, suggesting a better texture from the view of structure-related proteins. By preventing microbial degradation of structural proteins, ELCE kept the texture of hairtail, providing customers with high-quality hairtail.

Understanding how chromatin is regulated is essential to fully grasp genome biology, and establishing the locus-specific protein composition is a major step toward this goal. Here we explain why the isolation and analysis of a specific chromatin segment are technically challenging, independently of the method. We then describe the published strategies and discuss their advantages and limitations. We conclude by discussing why significant technology developments are required to unambiguously describe the composition of small single loci.

Graphical abstract, Water molecules maintain proteins’ structures, functions, stabilities and dynamics. They can occupy certain positions or pass quickly via a protein’s interior. Regardless of their behaviour, water molecules can be used for the analysis of proteins’ structural features and biochemical properties. Here, we present a list of several software programs that use the information provided by water molecules to: i) analyse protein structures and provide the optimal positions of water molecules for protein hydration, ii) identify high-occupancy water sites in order to analyse ligand binding modes, and iii) detect and describe tunnels and cavities. The analysis of water molecules’ distribution and trajectories sheds a light on proteins’ interactions with small molecules, on the dynamics of tunnels and cavities, on protein composition and also on the functionality, transportation network and location of functionally relevant residues. Finally, the correct placement of water molecules in protein crystal structures can significantly improve the reliability of molecular dynamics simulations.

The study of the protein composition of the ejaculate is devoted to a significantly smaller number of studies than the characterization of the cellular composition of sperm and the characterization of spermatozoa. Objective: to investigate the concentration of procalcitonin (PCT) in seminal plasma and serum in normal conditions and with oligozoospermia. Materials and methods. 88 men were examined (the main group - 40 men with oligozoostantenospermia, the comparison group - 48 men with a normal concentration of spermatozoa). Results and discussion. The concentration of PCT in seminal plasma in the examined patients (n = 88) was almost 10 times higher than its serum content and amounted to 0.349 ± 0.370 ng/ml versus 0.037 ± 0.027 ng/ml (p0.000001). In patients with oligozoospermia the contents of the PC has exceeded the value of the comparison group (p = 0,0095). Serum PCT concentrations in blood serum did not differ between groups (p = 0.605). There were no statistically significant correlations between the level of PCT and other indicators of sperm (sperm concentration, their total content and volume of ejaculate). Summary. The content of PCT in seminal plasma does not depend on its level in blood serum. A higher content of PCT in the ejaculate compared to serum indicates its local production in the reproductive system. The increased procalcitonin level in seminal plasma may indicate decreased fertility of the ejaculate.

Egg white (EW) has long been a high-quality source of protein for human beings and has also been widely used in food processing and biomedical engineering. Surprisingly, however, given that EW is a sustainable, environment-friendly, low-cost, versatile, readily available, and highly effective functional additive, it has seen relatively little use in the preparation of inorganic functional materials (IFMs). Fortunately, since 2000, and especially since 2010, this situation has been rapidly changing. This perspective article begins by briefly describing EW's protein composition and its functions as a foaming, gelling, reduction, binding and doping agent. It continues with a comprehensive discussion of the strategies for synthesis, mechanisms of formation, and applications for seven IFMs prepared with EW in the last twenty years, including metallic oxides, ferrites, ceramic foams, carbon materials and their composites, metal nanoclusters and metal nanoparticles, biomimetic mineralization of CaCO3, and miscellaneous other IFMs. The article concludes with a summary of the advantages of EW-assisted preparation of IFMs and the bottlenecks that may stand in the way of its rapid development. This case study will provide a reference and guidance for the future use and development of EW in the preparation of IFMs.

The object of research is raw milk used for the production of hard cheeses by milk processing enterprises of Ukraine. The quality of raw milk is especially important, a key factor determining the effectiveness of the milk processing industry. Without milk, which meets certain requirements, it is impossible to organize the production of high-quality products. Special requirements are placed on the quality of raw milk intended for the cheese production. One of the most problematic places is improving the quality and cheese suitability of raw milk and improving the technological process for the production of natural hard cheeses During the study, laboratory (biochemical and microbiological) research methods are used to determine the quality indicators of raw milk and finished products, as well as their microbial contamination. And for processing the results of the study, methods of mathematical statistics are used. The work shows that bacterial contamination of raw milk, which exceeds the normative limit values, poses a threat to both the technological process of cheese making and the quality of the finished product. Methods are proposed for preventing a decrease in the yield of cheese and deterioration in its quality due to prolonged storage of milk at low temperatures. It is proved that the best results are obtained with ultra-high-temperature processing of milk with an exposure of 2–4 s. And also, that high-temperature and, especially, ultra-high-temperature (UHT treatment) is a very effective way to destroy bacterial microflora and improve the quality of raw milk by such an indicator as a «pollution tank». This allows to increase the cheese ability of raw milk. High temperatures of heat treatment of milk lead to changes in the salt and protein composition of milk. These changes should have both negative consequences – a deterioration in the rennet coagulation of milk and the synergistic properties of the clot, and a positive result consisting in an increase in the transfer of milk solids, primarily whey proteins, to clot and cheese.