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Biomedical subjects

M D Chang

Publications and source records attributed to M D Chang.

22 records · Page 2Linked to original sources

Fibronectin and fibrin gel structure.

Plasma fibronectin is covalently incorporated into alpha-chains of fibrin gels in the presence of Factor XIII activated by thrombin (FXIIIaT) but not by Factor XIII activated by the snake venom enzyme batroxobin (FXIIIaB). FXIIIaB catalyzes introduction of gamma-gamma cross-links in fibrin but cross-linked alpha-chains are not formed. In the presence of FXIIIaT, fibrin gels formed by batroxobin incorporated fibronectin and the alpha-chains are cross-linked indicating that FXIIIaB has a different substrate specificity from FXIIIaT. In the presence of FXIIIaT the incorporation of fibronectin approaches 1 mol/340 kDa unit weight of fibrin. Fibronectin when present in a fibrinogen thrombin mixture containing FXIII does not influence the clotting time of the system nor the release of fibrinopeptides. Incorporation of fibronectin is not appreciable before the gel point. This indicates that the polymerization and gelation of fibrinogen is essentially not perturbed by the presence of fibronectin and that fibrin in the gel matrix rather than the fibrin polymers formed prior to gel point is the preferred structure for fibronectin incorporation. Incorporation of fibronectin into fibrin gels during formation leads to an increase in turbidity and a small decrease in Ks (permeability coefficient). This suggests that the width of the strands in the gel increases as a result of fibronectin incorporation. Fibronectin is also incorporated into preformed gels having completely cross-linked gamma- and alpha-chains perhaps indicating that the sites in fibrin involved in fibronectin incorporation are different from those involved in fibrin cross-linking. FXIIIaT appeared to be adsorbed to fibrin gel matrix in the presence but not in the absence of calcium ions.

Batroxobin↗

A new assay for fibronectin opsonic activity and its application to plasma and plasma fractions.

A homologous assay system for human plasma fibronectin opsonic activity is presented. The system utilizes peripheral leukocytes purified from leukocyte concentrates and a metabolizable, radiolabeled lipid emulsion which has been gelatin-coated. The uptake of radiolabeled lipid was shown to depend on the presence of fibronectin and was stimulated by the addition of heparin. Both polymorphonuclear leukocytes (PMNs) and monocytes were active in this system. That at least a portion of the incorporated radiolabeled lipid emulsion was phagocytosed was indicated through the use of metabolic inhibitors, trypsin, and direct electron microscopic observation. This assay was applied to the analysis of donor plasma and plasma fractions. Opsonic activity levels measured with this assay system were shown to correlate (p = 0.05) with the level of fibronectin antigen in 17 samples of dialyzed normal donor plasma. Fibronectin opsonic activity was retained by outdated liquid plasma, cryo-depleted plasma, and cryoprecipitate; however, Cohn fraction I appeared to lose considerable fibronectin opsonic activity relative to fibronectin antigen.

Biological Assay↗

[Antibacterial properties of some spice plants before and after heat treatment].

This study was carried out to understand the antibacterial properties of some spice plants before and after heat treatment in boiling water. The samples included the core and the outer layers of onion, the white and the green parts of green onion, garlic bulb, ginger, ginger root, sweet pepper, chili pepper, brown pepper, and mustard. The test microorganisms included Escherichia coli, Salmonella typhimurium, Vibrio parahaemolyticus, Pseudomonas aeruginosa, Proteus vulgaris, Staphylococcus aureus, Mycobacterium phlei, Streptococcus faecalis, Bacillus cereus, and Micrococcus luteus. Raw garlic bulb could inhibit all of the test strains. The antibacterial activities of green onion are slightly weak than that of onion. However, green onion could inhibit P. aeruginosa and M. luteus, but onion could inhibit E. coli, P. vulgaris, S. faecalis, and B. cereus. Ginger and ginger root could only inhibit M. luteus. Chili pepper could inhibit V. parahaemolyticus and P. vulgaris. Brown pepper could also inhibit P. vulgaris. Sweet pepper and mustard showed no antibacterial activity to all of the test strains. In general, antibacterial components in the spice plants were heat labile. All the spices tested lost their antibacterial activities within 20 min at 100 degrees C.

Allium↗