Eating Fried Food causes Valvular Heart Disease

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Eating Fried Food causes Valvular Heart Disease

• 2007.12.13.
• Choi Ji Young
• Kim Seung Hyun

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Contents

• Introduction
• Hypothesis
• Specific aim
• Background

• MaterialMethod
• Reference
• QA

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Introduction
4
Introduction

• Contribution of intermediate filaments to cell
  stiffness, stiffening, and growth.
• Ning Wang, Dimitrije Stamenovic
• The Stiffness of Normal and Abnormal Mitral
  Valves
• Kazuhito Imanaka, MD, Shinichi Takamoto, MD

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Hypothesis

• 1-1. Having a lot of fried food will increase the
  number of acrylamide causing change in alignments
  of intermediate filament.
• 1-2. The rearranged IFs will cut down the
  stiffness of the aortic valve cells.

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Hypothesis

• 2. The aortic valve cells with lowered stiffness
  will bring about valvular heart diseases.

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Specific Aim

• 1. Confirm the generation of acrylamide in fried
  potatoes.
• 2. Check the arrangement of intermediate filament
  from acrylamide administered aortic valve cells
  and compare with normal aortic valve cell.
• 3. Measure the stiffness of aortic valve cells
  with rearranged Intermediate Filament and compare
  with the stiffness of normal aortic valve cells.

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Specific Aim

• 4. Inject rat acrylamide and look if valvular
  heart diseases occur.
• 5. Extract aortic valve cells of a rat suffering
  from valvular heart diseases and observe the
  change in stiffness of aortic valve cells.

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Background

• Acrylamid
• Valvular Heart Disease
• Intermediate Filament
• Tactile Sensor
• Gas Chromatography-mass spectrometry
• Magnetocardiogram

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Acrylamid

• Hypothesis

• 1-1. Having a lot of fried food will increase the
  number of acrylamide causing change in alignments
  of intermediate filament.

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Acrylamid
Acrylamide
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Valvular Heart Disease

• Hypothesis

• 2. The aortic valve cells with lowered stiffness
  will bring about valvular heart diseases.

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Valvular Heart Disease
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Intermediate Filament

• Hypothesis

• 1-1. Having a lot of fried food will increase the
  number of acrylamide causing change in alignments
  of intermediate filament.

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Tactile Sensor

• Specific Aim

• 3. Measure the stiffness of aortic valve cells
  with rearranged Intermediate Filament and compare
  with the stiffness of normal aortic valve cells.

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Gas Chromatography-mass spectrometry

• Specific Aim

• 1. Confirm the generation of acrylamide in fried
  potatoes.

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Magnetocardiogram

• Hypothesis

• 2. The aortic valve cells with lowered stiffness
  will bring about valvular heart diseases.

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Material Method

• Frying
• Cell morphology analysis
• Measurement of stiffness
• Animal experiment

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Frying
RECIPE pure 600g palm oil into pan heat to
180C fry 5 slice of potatoes for 90s
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Frying
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Frying
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Cell morphology analysis
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Cell morphology analysis
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Cell morphology analysis
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Measurement of stiffness
Stiffness Change
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Measurement of stiffness
VS
ltAcrylamidegt
ltControlgt
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Animal experiment
PROFILE MALE 815 week aged Keep on 12h light/
12h dark Eat food and water freely
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Animal experiment
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Animal experiment
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Reference

• (1) Summary Report of the Sixty-fourth meeting of
  the Joint Expert Committee of the UN Food and
  Agriculture Organization (FAO) and the World
  Health Organization (WHO)
• (2) Reimold, Sharon C., and John D. Rutherford.
  "Valvular Heart Disease in Pregnancy." The New
  England Journal of Medicine July 3, 2003 52-58.
• (3) Geoffrey M. Cooper, Robert E. Hausman, The
  cell a molecular approach, 3rd ed, Washington,
  D.C. ASM Press Sunderland, Mass. Sinauer
  Associates , c2004.
• (4) Kazuhito Imanaka, MD, Shinichi Takamoto, MD,
  Toshiya Ohtsuka, MD, Teruaki Oka, MD, Akira
  Furuse, MD, and Sadao Omata, PhD, The Stiffness
  of Normal and Abnormal Mitral Valves, Ann Thorac
  Cardiovasc surg 2007 13 178-184.
• (5) Stein SE An Integrated Method for Spectrum
  Extraction and Compound Identification from Gas
  Chromatography/Mass Spectrometry Data. J Am Soc
  Mass Spectrom 1999, 10770-781.

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Reference

• (6) Organization of Magnetocardiogram Database.
  KANDORI AKIHIKO(Hitachi, Ltd., JPN) OGATA
  KUNIOMI(Hitachi, Ltd., JPN) MURAKAMI
  MASAHIRO(Hitachi High-Technologies Corp. JPN)
  WATANABE YASUSHI(Hitachi General Hospital,
  JPN) TANAKA KIMIO(Hitachi General Hospital, JPN)
  OKA YUJI(Ibarakibyouinse) OKA YUJI(Hitachi
  General Hospital, JPN) 06A0714256
• (7) Ohara-Takada, A., Matsuura-Endo, C., Chuda,
  Y., Ono, H., Yada, H., Yoshida, M., Kobayachi,
  A., Tsuda, S., Takigawa, S., Noda, T., Yamauchi
  H., and Mori, M., Change in content of sugars and
  free amino acids in potato tubers under
  short-term storage at low temperature and the
  effect of acrylamide level after frying. Biosci.
  Biotechnol. Biochem., 69, 1232-1238 (2005).
• (8) Ning Wang, Dimitrije Stamenovic, Contribution
  of intermediate filaments to cell stiffness,
  stiffening, and growth. Am J Physiol Cell Physiol
  279188-194 (2000)
• (9) Adel M. Malek, and Seigo Izumo, Mechanism of
  endothelial cell shape change and cytoskeletal
  remodeling in response to fluid shear stress,
  Journal of Cell Science 109, 713-726 (1996)

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QA

Thank You -)