Interaction of cobalt(II) bovine carbonic anhydrase with aniline, benzoate, and anthranilate.
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Aniline Compounds↗
Biomedical subjects
I Bertini
Publications and source records attributed to I Bertini.
Interactions between alpha-amino acids and cobalt(II) bovine-carbonic anhydrase.
The results of a study on the interaction between cobalt(II) bovine carbonic anhydrase and the alpha-amino acids L(+) and D(-)alanine, glycine and betaine are reported. L(+)alanine and glycine have been found to have larger affinity for the enzyme than D(-)alanine whereas no sizable affinity is shown by betaine. The electronic spectra indicate that these systems are similar to that containing the acetate ion. Utilizing the inhibition properties of L(+)alanine at various pH an analysis of the species involved in the inhibition reaction is presented.
Alanine↗
Interaction of cobalt-bovine carbonic anhydrase with the acetate ion.
The visible spectra of solutions of cobalt(II) bovine carbonic anhydrase (carbonate hydro-lyase, EC 4.2.1.1) with increasing amounts of acetate have allowed the determination of the apparent inhibition constants and of the extrapolated limit spectra of the completely bound enzyme. The electronic spectra have been interpreted on the basis of the presence of five coordinate adduct species. 13C and 1H NMR spectra have also been recorded and discussed on the basis of the metal enzyme-acetate type of interactions. Titrations by means of NMR spectroscopy of the acetate-cobalt(II) bovine carbonic anhydrase with p-toluenesulfonamide and azide indicate the existence of two binding sites for the acetate group.
Acetates↗
Total body capacity correlated with basal metabolic rate.
This study was conducted to establish the relationship between a new bioelectrical parameter, total body capacitance (TBpF), as an expression of body cell mass, measured using an impedance analyser and basal metabolic rate (BMR), by indirect calorimetry in 75 healthy subjects (38 females and 37 males, aged between 13 y and 43 y). A significant high correlation was found between TBpF and BMR (r = 0.992, SEE = 238 kcal) with the equation: BMR (kcal day-1) = Capacity (pF) x 2.29.
Adolescent↗
Endocrine autoimmunity in young patients with juvenile chronic arthritis.
OBJECTIVE: The aim of our study was to investigate the coexistence of autoimmune diseases (autoimmune thyroid disease and type 1 diabetes mellitus, T1DM) in patients affected by Juvenile Chronic Arthritis (JCA). METHODS: We studied 66 patients affected by JCA, 42 females and 24 males: 42/66 patients had a pauciarticular form of JCA, 13/66 had a polyarticular form and 11/66 had a systemic form. All the patients underwent autoimmune thyroid screening through determination of anti-thyroglobulin (TgA) and anti-peroxidase (TPOA) autoantibodies. Patients with TgA and/ or TPOA, underwent thyroid sonography. T1DM screening included determination of anti-glutamic acid decarboxylase (GADA), anti-insulin (IAA), anti-tyrosine phosphatase-like protein (IA-2A) and anti-islet cell (ICA) autoantibodies. Oral glucose tolerance test (OGTT) was performed only in patients with autoantibody positive values. HLA typing for risk of T1DM was performed in 43 patients. RESULTS: Nine female patients (14%) showed anti-thyroid autoantibodies, in particular: TgA in 3 cases, TPOA in 5, TgA and TPOA in only 1. In 3 of these patients, ultrasound examinations showed thyroid abnormal pattern, suggesting Hashimoto's thyroiditis. As regards T1DM, only 2 patients showed positive levels of GADA. As regards HLA typing, one or more T1DM susceptibility heterodimers were detected in 20 patients (46%) (13 with 1 heterodimer, 7 with 2 heterodimers). CONCLUSION: Our study showed that anti-thyroid autoantibody frequency (9/66, 14%) was higher in JCA than in the general population, while T1DM markers (islet autoantibodies and genetic markers) were not frequent. These results suggest to investigate specific markers of thyroid autoimmunity in patients with JCA, in particular in females with JCA pauciarticular form.
Adolescent↗
[Public food service in Milan city and Hinterland: GMP application (Part 1)].
Food service establishments are recognized as a critical sector concerning foodborne diseases occurrence, that is associated to contributing factors such as the anticipated preparation of meals that are often highly handled, and long-time distributed. A survey has been planned to evaluate the application of HACCP plan, in order to select a statistically representative sample of food services (restaurant, pizza-shop, bar, ..) in two Milan area' Public Health Units (PHU). During the inspections a proper check-list has been filled up in order to give a conformity evaluation about the global situation and about three specific sections: hygiene of food-handlers, procedures control, temperatures management. The food services have been found satisfactory in 9/106 and 5/54 cases in Milan City and in hinterland, respectively; among the two areas, highly significant differences have been revealed about temperatures management (68% and 28% unsatisfactory, respectively). In Milan City restaurants provided with HACCP plan scores are significantly different from unprovided restaurants scores (global and the three sections' evaluation); in Milan hinterland differences between provided and unprovided HACCP plan restaurants regard temperature management scores only. Useful suggestions to improve the quality of surveillance activity come from complex and heterogeneous findings shown in this study.
Case-Control Studies↗
[Public food service in Milan city and Hinterland: food-handlers training level (Part 2)].
The prevention and control of foodborne diseases play an important role in public health and the responsibility of food-handlers is of great concern: their training on food safety is particularly required in the critical sector of public food service establishments. The food-handlers knowledge has been evaluated by a questionnaire filled up in two Public Health Units (PHU) in Milan City and Milan hinterland. Only 11.5% of food-handlers turned at to be good trained; the wrong answers are concentrated on the section titled "temperatures management" (68 and 59% in Milan City and in Milan hinterland, respectively). Only for 31.4% of food-handlers the attendance to training courses is well documented, although the knowledge level seems to be partially influenced by training activity: exclusively in Milan City food-handlers an highly significant difference has been found among "trained" and "no-trained" workers in correct answers about temperatures management (p= 0.0046). The frequency of exact answers isn't associated to the satisfaction level revealed during inspection of restaurants. Focusing the attention on the insufficient efficacy of training courses and the lacking connection between knowledge and behaviour, a critical revision of training activity quality seems to be necessary. In future some professional training activities in the field should be promoted.
Catchment Area, Health↗