Acquired autoimmune Bartter syndrome in a patient with primary hypothyroidism.

We describe an unusual clinical presentation of autoimmune Bartter syndrome in a patient with primary hypothyroidism. A 65-year-old female patient was admitted with neuromuscular weakness associated with hypokalemia and metabolic alkalosis. She had a suboptimal response to potassium supplementation and potassium-sparing diuretic resulting in re-hospitalization with the same symptoms.

Dietary supplementation of Spirulina ameliorates iron-induced oxidative stress in Indian knife fish Notopterus Notopterus.

Iron though an essential cofactor for many proteins including haemoglobin and cytochromes, when in excess (>1 ppm in water and 100 ppm in fish tissue) elicits toxicity via Fenton reaction inducing oxidative stress. The present study aimed to evaluate the efficacy of dietary Spirulina (Arthrospira platensis) supplementation on waterborne-iron induced oxidative stress in the tissues of Notopterus notopterus. Juvenile fishes were divided randomly into 4 groups, namely, Group-I: control fed with commercial diet only, Group-II, III and IV treated with 0.

Multivariate analysis of potential biomarkers of oxidative stress in Notopterus notopterus tissues from Mahanadi River as a function of concentration of heavy metals.

In this study, investigation were done on the Mahanadi River water and health of dwelling Indian Knife fish Notopterus notopterus from three sites along the course of the river in an around Cuttack city (Odisha). Oxidative stress biomarker assays such as thiobarbituric acid reactive substances, protein carbonyls, protein and non-protein thionyls, reduced glutathione, metallothionein, superoxide dismutase, catalase, glutathione peroxidase/reductase couple, glutathione-S-transferase, and tissue metal (Fe, Cu, Ni, Cd, Pb and Zn) levels along with water quality assessments were assayed to measure the impacts on fish health. Results indicate that except Fe all other metals studied were within approved limits for fish liver and gill as approved by FAO/WHO.