Spectroscopic,electrochemical, docking and molecular dynamics studies on the interaction of three oxovanadium (IV) Schiff base complexes with bovine serum albumin and their cytotoxicity against cancer

This study was designed to investigate the interaction of three oxovanadium (IV) Schiff base complexes with bovine serum albumin (BSA) by means of various spectroscopic and electrochemical methods along with molecular docking study and molecular dynamics simulations. Binding constants were estimated by fluorescence and UV-Vis spectroscopy. The results indicated a good affinity of the complexes for BSA in which furyl derivative had more activity. Molecular docking study showed that these complexes have the similar binding modes and located within subdomain IB in site III of BSA. The supporting of molecular docking and molecular dynamics results by experimental data, confirms the validity of the interactions data obtained by these methods. Biological activity against cancer cell showed that furyl derivative has higher activity than other complexes. Pharmaceutical analysis also showed that, these complexes potentially can be used as anticancer agents.     

Natural occurrence of mycotoxins in different spices in Egypt

A total of 120 different samples belonging to 24 kinds of spices collected from different places atAssiut Governorate (Egypt) were examined for the natural occurrence of mycotoxins. TLC analysis of spice extracts revealed the presence of aflatoxins (8–35 μg/kg) in 16 samples of anise, black pepper, caraway, black cumin, fennel, peppermint, coriander and marjoram, sterigmatocystin (10–23 μg/kg) in ten samples of red pepper, caraway, cumin and marjoram and citrinin (8–12 ⧎g/kg) in two samples of black cumin, while ochratoxin A and zearalenone could not be detected.     

Utilization of cheese whey for lipid and sterol production by some isolates of xerophilous fungi

One hundred and two isolates of 30 species and 4 varieties belonging to 4 genera of xerophilous fungi were cultivated on cheese whey. In fourteen species and one variety, all isolates (45) failed to grow on the cheese whey. The other species and varieties (16 and 3) of fungi were able to grow and to accumulate variable amounts of lipid and sterol on whey.Aspergillus aureolatus, Eurotium repens, E. rubrum andEmericella nidulans var.lata produced high levels of lipids, total sterols and ergosterol whileE. tonophilum proved to be superior in the production of lipid (38±8%) of dry mycelial mass), total sterol (20±4%) and ergosterol (13±3%).