Search results for: Madara Upmane

Authors: Irina Spaka, Rita Birkenfelde, Svetlana Kozireva, Jevgenija Osmjana, Madara Upmane, ElenaKashuba, Irina Kholodnyuk Holodnuka

Abstract:

Epstein-Barr virus (EBV) is implicated in the pathogenesis of the endemic Burkitt-s lymphoma (BL). The EBVpositive BL-derived cell lines initially maintain the original tumor phenotype of EBV infection (latency I, LatI), but most of them drift toward a lymphoblast phenotype of EBV latency III (LatIII) during in vitro culturing. The aim of the present work was to characterize the B-cell subsets in EBV-positive BL cell lines and to verify whether a particular cell subset correlates with the type of EBV infection. The phenotype analysis of two EBV-negative and eleven EBV-positive (three of LatI and eight of LatIII) BL cell lines was performed by polychromatic flow cytomery, based on expression pattern of CD19, CD10, CD38, CD27, and CD5 markers. Two cell subsets, CD19+CD10+ and CD19+CD10-, were defined in LatIII BL cell lines. In both subsets, the CD27 and CD5 cell surface expression was detected in a proportion of the cells.

Keywords: B-cell subsets, Burkitt's lymphoma cell lines, EBV latency, phenotype profiles.

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Authors: Irisa Murniece, Daina Karklina, Ruta Galoburda

Abstract:

From food consumption surveys has been found that potato consumption comparing to other European countries is one of the highest. Hence acrylamide (AA) intake coming from fried potatoes in population might be high as well. The aim of the research was to determine acrylamide content and estimate intake of acrylamide from roasted potatoes bred and cultivated in Latvia. Five common Latvian potato varieties were selected: Lenora, Brasla, Imanta, Zile, and Madara. A two-year research was conducted during two periods: just after harvesting and after six months of storage. Time and temperature (210 ± 5°C) was recorded during frying. AA was extracted from potatoes by solid phase extraction and AA content was determined by LC-MS/MS. estimated intake of acrylamide ranges from 0.012 to 0.496μgkg-1 BW per day.

Keywords: potato, roasting, variety, acrylamide, Latvia, risk assessment.

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Authors: Irisa Murniece, Daina Karklina, Ruta Galoburda

Abstract:

Potato is one of the main components of warm meals in Latvia. Consumption of fried potatoes in Latvia is the highest comparing to Nordic and other Baltic countries. Therefore acrylamide (AA) intake coming from fried potatoes in population might be high as well. The aim of the research was to determine AA content in traditionally cooked potatoes bred and cultivated in Latvia. Five common Latvian potato varieties were selected: Lenora, Brasla, Imanta, Zile and Madara. A two-year research was conducted during two periods: just after harvesting and after six months of storage. The following cooking methods were used: shallow frying (150 ± 5 °C); deep-fat frying (180 ± 5 °C) and roasting (210 ± 5 °C). Time and temperature was recorded during frying. AA was extracted from potatoes by solid phase extraction and AA content was determined by LC-MS/MS. AA content significantly differs (p<0.05) in potatoes per variety, per each frying method and per time.

Keywords: potato, frying, roasting, variety, acrylamide, Latvia.

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