Osteomyelitis is an infection located in bone and a notoriously difficult disease to manage, requiring frequent and heavy doses of systemically administered antibiotics. Targeting antibiotics to the bone after systemic administration may provide both greater efficacy of treatment and less frequent administration. By taking advantage of the affinity of the bisphosphonate group for bone mineral, we have prepared a set of 13 bisphosphonated antibacterial prodrugs based on eight different linkers tethered to the free amino functionality on fluoroquinolone antibiotics. While all but one of the prodrugs were shown in vitro to be effective and rapid bone binders (over 90% in 1 h), only eight of them demonstrated the capacity to significantly regenerate the parent drug. In a rat model of the disease, a selected group of agents demonstrated their ability to prevent osteomyelitis when used in circumstances under which the parent drug had already been cleared and is thus inactive.
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http://dx.doi.org/10.1021/jm801007z | DOI Listing |
Metallomics
December 2024
Department of Environmental and Physical Sciences, Faculty of Science.
Non-enzymatic glycation is the chemical reaction between the amine group of an amino acid and the carbonyl group of a reducing sugar. The final products of this reaction, advanced glycation end-products (AGEs), are known to play a key role in aging and many chronic diseases. The kinetics of the AGE formation reaction depends on several factors, including pH, temperature, and the presence of prooxidant metals, such as iron and copper.
View Article and Find Full Text PDFCurr Res Food Sci
December 2024
Department of Food Science and Technology, Faculty of Science, National University of Singapore, 2 Science Drive 2, Singapore, 117543, Singapore.
A key factor influencing consumer acceptance of soybean products is the aroma and taste profile, which can be modulated through fermentation using unique microbial strains. This study aimed to identify and characterize novel microbial strains with the potential to enhance flavour profiles including umami, while reducing undesirable flavour notes such as beany aromas. The results showed an 800% (8-fold) increase in free amino acids in samples fermented with , which correlated with an increase in umami intensity as measured using an E-tongue.
View Article and Find Full Text PDFNeurooncol Adv
November 2024
Division of Oncology, Department of Medicine I, Medical University of Vienna, Vienna, Austria.
The phase-3 INDIGO trial demonstrated that the isocitrate dehydrogenase () inhibitor vorasidenib significantly prolonged progression-free survival and delayed intervention in patients with CNS WHO grade 2 gliomas. However, conventional MRI showed limited response, with only 11% of patients having objective responses. Studies suggest that serial PET imaging with radiolabeled amino acids, such as -(2-[ F]-fluoroethyl)-L-tyrosine (FET) PET, may provide earlier and more informative assessments of treatment response than MRI.
View Article and Find Full Text PDFJ Food Sci
December 2024
Department of Cell Biology, College of Life Science and Technology, Jinan University, Guangzhou, China.
Marine collagen is gaining more attraction than terrestrial collagen because it is free of zoonotic disease and religious constrain. In this study, we aimed to investigate and compare the physicochemical properties and functional characteristics of acid-soluble collagen (ASC-MF) and pepsin-soluble collagen (PSC-MF) extracted from scales of Megalonibea fusca. ASC-MF and PSC-MF were evaluated in terms of yield, collagen type, amino acid composition, thermal stability, microstructure, cytotoxicity, and other physicochemical parameters.
View Article and Find Full Text PDFFood Chem X
January 2025
School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China.
Douchiba (DCB) is a nutritious food rich in various functional components such as Tetramethylpyrazine (TTMP), and the strain fermentation is crucial for enhancing its quality. This work utilized S2-2 and S6-J1 with high TTMP production for fermentation of soybeans to optimize the pre-fermentation process and to evaluate the flavor quality of mature DCB. The concentration of TTMP in DCB fermented by mixed microbial (MG) was 2.
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