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“Objectives: We evaluated the role of oxidative stress in Sudan IV-induced DNA damage, using human liver-derived HepG2 cells. Methods: The DNA damaging effects of Sudan IV in HepG2 cells were evaluated by alkaline single check details cell gel electrophoresis assay and micronucleus test (MNT). To clarify the underlying mechanisms, we monitored the intracellular generation of reactive oxygen species (ROS) by 2, 7-dichlorofluorescein diacetate assay and the level of oxidative DNA damage

by immunoperoxidase staining for 8-hydroxydeoxyguanosine (8-OHdG). Furthermore, the intracellular glutathione (GSH) level was moderated by pretreatment with buthionine-(S, R)-sulfoximine (BSO), a specific GSH synthesis inhibitor. Results: A significant dose-dependent increment in DNA migration was detected at all tested concentrations (25-100 mu M) of Sudan IV. And in the MNT, a significant increase of the frequency of micronuclei CAL-101 molecular weight was found at higher tested concentrations (50-100 mu M). The data suggested that Sudan IV caused DNA strand breaks and chromosome breaks. In addition, significantly increased levels of ROS, 8-OHdG formation were observed in HepG2 cells. It was also found that depletion of GSH in HepG2 cells

with BSO dramatically increased the susceptibility of HepG2 cells to Sudan IV-induced DNA damage. Conclusions: Based on these data we believe that Sudan IV exerts toxic effects in HepG2 cells, probably through oxidative DNA damage induced by intracellular ROS and depletion of GSH. (C) 2009 Wiley Periodicals, Inc. Environ Toxicol 26: 292-299, 2011.”
“In this study, the correlation between color of redness and I.-carnitine content in meats was investigated

using microplate enzymatic assays. The L-carnitine levels and its storage stabilities of domestic and imported livestock products in Korean markets were also studied. The results showed a high correlation (r=0.9764) between L-carnitine content CYT387 manufacturer and redness values of homogenized meat solution. Korean native cattle (‘Hanwoo’) meat showed the highest L-Carnitine content (3.64 +/- 0.14 mu mol/g) in meat samples analyzed in this study. The L-carnitine level of die meats decreases during periods of storage in cold and freezing conditions, and the level of decrease was more significant at 4 degrees C than at -20 degrees C, which Suggests that the storage stability Of L-carnitine is related to its storage temperature. This study gives reliable data about correlation between meat color of redness and L-carnitine content, and gives useful information to determine the characteristics of ‘Hanwoo’.”
“Background: Case-cohort studies have become common in epidemiological studies of rare disease, with Cox regression models the principal method used in their analysis. However, no appropriate procedures to assess the assumption of proportional hazards of case-cohort Cox models have been proposed.