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Reference
wine clubs wine English wine vocabulary
first part of the classification
Dry red wine: dry red wine
Semi-dry wine:
Dry white wine, semi- wine: dry white wine
Rose wine: Rosé
Sweet wine: sweet wine
Semi-sweet wine: semi-sweet wine
Still wine: Still wine
Sparkling wine: sparkling wine
Claret: fresh rosé wine (Bordeaux production)
Botrytised wine: botrytis wine
Fortified wine: to enhance the wine
Flavored wine: wine flavored
Brut wine: natural wine
Carbonated wine: aerated sparkling wine
Appetizer wine (Aperitif): appetizer wine
Table wine: table wine
Dessert wine: wine meal < br /> Champagne: Champagne
Vermouth: Vermouth
Beaujolasis: Po Zuli wine
Mistelle: dense sweet Seoul
Wine Cooler: refreshing wine
Cider: Cider < br /> Brandy: Brandy
Fruit brandy: fruit brandy
Pomace Brandy: Marc brandy
Grape brandy: grape brandy
Liquor (Liqueur): liqueur
Gin : Gin (gin)
Rum: Rum
Cocktail: Cocktail
Vodka: Vodka
Whisky: Whisky
Spirit: alcohol, spirits
Cognac (France): Cognac Brandy (France)
Armagnac (France): Armagnac Brandy (France)
Sherry (Spain): Sherry (Spain)
Port (Portuguese): Pruyan e wholesaleort wine (Portugal)
BDX: Bordeaux wine
second part of the wine microbial
Yeast: Yeast
Wild yeast: wild yeast
Yeast hulls: yeast skin
Dry activity yeast: active dry yeast
Bacteria: Bacteria
Malolactic bacteria (MLB): lactic acid bacteria
Lactic acid bacteria (LAB): lactic acid bacteria
Acetic acid bacteria: acetic acid bacteria
Spoilage yea st: corrupt yeast
third part of physiological and biochemical processes
Transpiration: Transpiration
Evaporation: Evaporation
Photosynthesis: Photosynthesis role
Maillard Reaction: Maila De reaction
Veraison: color changing period
Saturation: Saturation
Alcoholic fermentation (AF): alcoholic fermentation
Stuck (Sluggish) Fermentation: fermentation stagnation
Primary Fermentation: before fermentation, the main fermentation
Secondary Fermentation; secondary fermentation
Heterofermentation: abnormal fermentation
Malolactic fermentation (MLF): malic acid – lactic fermentation
Malo-Alcohol Fermentation (MAF): malic acid – alcohol fermentation
Methode Charantaise: Charente-style pot distillation
Maceration Carbonique: CO2 maceration
Whole bunch fermentation: CO2 maceration < br /> Beaujolasis method: Po Zu Li brewing
Unareobic fermentation: anaerobic fermentation
Thermovinification: hot-dip brewing
Charmat method: Tank champagne method
Enzymatic browning: enzymatic browning
Acetification: rancidity
Ageing: Aging
Sur lies: with the foot wine aging
Esterify: esterification
Saccharify: glycosylated
Liquefy: dissolved, liquefied
Bottle aging: bottle aging
Amelioration: material improvement
Chaptalization: sugar
Distillation: Distillation
Fractional Distillation: fractionation
Rectification: fine distillate
Clarification: Part IV
clarify wine accessories wine
Betonite: bentonite (bentonite)
Kieselgur, diatomite: diatomaceous earth
Capsule: Plastic cap
Tin Plat, Foil: Foil
Pigment: paint, pigment
Casein: Casein
Pectin: pectinase
Silica gel: silicone
Gelatin : Gelatin
Isinglass: isinglass
Egg white: egg white
Albumen: protein
Blood powder: blood meal
Part V Physical and Chemical Indicators
Total acid: total acid
Titrable acid: titration acid
Residul sugar: residual sugar
Carbon dioxide: Carbon dioxide
Sugar-free extract: dried extract
Volatile acid: volatile acids
Sulfur dioxide: Sulphur dioxide
Total sulfur dioxide: the total sulfur dioxide
Free sulfur dioxide: the free sulfur dioxide
Copper (Cu): Copper
Iron (Fe): Iron
Potassium: potassium (K)
Calcium (Ca): Calcium
Sodium (Na): Sodium
sixth part of the material terms
Methanol: methanol
High Alcohol: Advanced alcohol
Polyalcohol: polyols
Ethyl acetate: ethyl acetate
Flavonol: flavonols
Glycine: glycerol
Calcium Pectate: pectin calcium
Ochratoxin : Brown ochratoxin
Butanol: butanol
Isobutanol: butanol
Gastric Acid: acid
Propanone: acetone
Acetic Acid: acetic acid
Formic Acid : formic acid, formic acid
Phospholipids: Phospholipids
Amino Acid: Amino Acid
Fatty Acid: fatty acids
Carbonic Acid: carbonated
Carbohydrate: Carbohydrates
Fixed Acid : fixed acid
Tartaric Acid: Tartaric
Malic Acid: Malic acid
Citric Acid: Citric acid
Lactic Acid: Lactic acid
Succinic Acid: succinate
Sorbic acid: sorbic acid
Ascorbic acid: ascorbic acid
Benzyl acid: acid
Gallic acid: gallic acid
Ferulic Acid: ferulic acid
Pcoumaric acid: Coumadin acid
Glucose, Dextrose, Grape Sugar: glucose
Fructose, Fruit Sugar: Fructose
Cane Sugar, Short Sweetening: sucrose
Polysaccharides: hydrolysis of polysaccharides
Starch: Starch < br /> Amylase: Amylase
Foam: Foam
Protein: Protein
Mercaptan: thiol
Thiamine: thiamine (VB1)
Ammonium Salt: Ammonium < br /> Melanoidinen: melanoidins
Glycerol: glycerin, glycerol
Copper citrate: citric acid, copper
Copper sulphate: copper sulphate
Hydrogen sulphide: hydrogen sulfide
Oak (barrel): oak (barrels)
Catechins: catechol
Low Flavour Threshold: flavor threshold
Maillard Reaction: Maillard reaction
Volatile Phenols: volatile of phenol
Vanillan: vanilla
Vanillin: vanillin, vanillin
Linalool: in that alcohol, linalool
Geroniol: geranylflavanone alcohol, Citronellol
Pyranic acid: pyruvate
Furan Aldehydes: furan aldehyde
Eugenol: Eugenol
Guaiacol: guaiacol
Carbohydrate Degradation Products: carbohydrate degradation
Cellulose: Cellulose
Hemicellulose: hemicellulose
Hemicellulase: hemicellulase
Maltol: deciduous pine bark prime
Oak Lactone: oak lactone
Hydrolysable Tannins : hydrolysis of tannic
Ellagitannins: ellagic tannins
Proanthocyanidin: proanthocyanidins
Relative Astringency (RA): the relative astringent nature
Lagic Acid: Ellagic acid
Polypetide Nitrogen: polypeptide N
Oxido-reduction Potential: ORP
Condenced Phenols: polymerization of polyphenols
Poly-phenols: polyphenol
PVP (P): PE (polyethylene ) pyrrolidone
Anthocyanin: anthocyanins
Alcohol, ethanol: ethanol
Invert Sugar Invert Sugar
Oxygen: Oxygen
Ester: esters
Nitrogen: nitrogen
Aroma: fruity
Virus: Virus
Bacteriophage: phage
Body: wine
Byproduct: byproduct
Potassium Bitartrate (KHT): tartaric acid Potassium
Potassium Sorbate: potassium sorbate
Diammonium Phosphate: diammonium phosphate
Potassium Meta-bisulfite (K2S2O5): emphasis on Asian potassium
Tannin: Tannin
Oak tannins: oak tannin
Undesired (Excessive) Tannins: bad tannins
Desired tannins: high tannins
Enzyme: enzyme
Laccase: Laccase
Polyp henol Oxidase (PPO): PPO
β-glucosidase: β-Pu (grapes) glycosidase
β-glucanase: β-glucanase
Mannoproteins: mannose protein
Lees: lees
Chateau: Chateau
Bulk wine, Raw wine: the original wine
Hygiene: Health
Activated carbon: Activated carbon
Currant: Tea sugarcane sub-species, currant
Raspberry: raspberry, raspberries, raspberry, Rubus
Part VII: Equipment
Filtrate (filtration): filter
Two -way Pump: Two-way pump
Screw Pump: Screw
Centrifuge: Centrifuge
Distillation: Distillation
Heat Exchanger: Heat exchanger
Crusher: Crusher < br /> Destemer: In addition to stem machine
Presser: presser
Atmosphere Presser: airbag presses
Screw Presser: continuous presses
Filter: Filter
Bottling Line : filling line
Plate Filtration (filter): plate and frame filter (machine)
Vacuum Filtration (filter): vacuum filter (machine)
Depth Filtration (fsuper electronic cigaretteilter): deep bed filtration (machine)
Cross Filtration (filtesmoking factsr): cross-flow filtration (machine)
Membrane Filtration (filter): membrane filtration (machine)
Sterile Filtration (filter): filter sterilization (machine)
Pocket Filtration (filter): bag filter (machine)
Rotary Machine: switch to bottle machine
Pomace Draining: slag
Blending: deployment
Racking: separation (bran, wine feet)
Decanting: intrusion (bottle)
Remuage: spit residue
Fining: under plastic
Deacidification: deacidification
Pump over: cycle
Skin Contact : Baptist skin (stains)
Mix colors: color
Oxidative Ageing Method: oxidative aging method
Reducing Ageing Method: restore aging method
Stabilization: Stability
Ullage : No cans filled with wine (barrel)
Headspace: headspace
NTU: Turbidity
Receiving bin: receiver slot
Corkscrew: Corkscrew
Distilling Column : distillation column
Condenser: Condenser
Heat Exchanger: Heat exchanger
Cork: Cork
Cellar: Cellar
Wine Showroom: wines showrooms
Optical Density (OD): optical density
Metal Crown Lid: Crown cover
Blanket: oxygen barrier
Pasteurisation: pasteurization
Part VIII: Raw materials and pest pesticides
Grape Nursery: grape nursery
Graft: grafted
Scion: Scion
Seedling: from rooted
Disease: disease
Botrytis: Botrytis cinerea
Downy Mildew: Downy Mildew
Powdery Mildew: Powdery mildew
Fan Leaf: blade virus
Anthracnose: Anthracnose
Mild Powder: gray rot
Black Rotten: black rot
Noble rot: rot your
Pearls: Pierce disease
Phylloxera: phylloxera
Nematode: Nematode
Bird Damage: bird damage
Pest: Insect
Lime Sulphur: lime sulfur
Nursery: nutritional bowl
Herbicide: Herbicides
Pesticide: insecticide
Fungicide: fungal agent
Bordeaux mixture: Bordeaux
Microclimate: the micro-climate
Variety: Variety
Cluster: ear
Rachis: cob
Scion: Scion
Rootstock: rootstock
Grafting: Grafting
Part IX: subject noun
Enology: enology
Pomology: Fruit Science
Vinification: Wine brewing
Wine-making: wine
Ampelography: grape varieties learn
Viniculture: viticulture wine school
Wine Chemistry Chemical
Enologist, Winemaker: Winemaker
Vintage: Year
Inoculation (inoculum): vaccination (thing)
MOG (material other than grapes): debris
Terpe ne: terpene
Terpenol: terpenols
first ten-part wine class
France:
AOC: AOC wines
VDQS: producing excellent wines
VDP: regional wine
VDT: daily wine
Germany:
1.Tafelwein: daily wine;
2.Landwein: regional wine;
3.Qualitaetswein bestimmter Anbaugebiete: short QbA, high-quality wine;
4. Qualitaetswein mit Praedikat: short QmP, especially high-quality wine.
QmP level of maturity according to the different grapes, can also be broken down into six levels:
1.Kabinett: collection
2.Spatlese: Late Harvest
3.Auslese: Selected
4.Beerenauslese: short BA, particle selection
5.Trockenbeerenauslese: referred to as TBA, with the depth of the noble rot of grapes, grape probably lost 95% of the water, causing the wine most sweet. TBA level of wine sometimes so thick like honey, as low production price is usually high.
6.Eiswein: ice wine, with frozen grapes.
Part XI of the classification and some grape varieties
one grape classification
Vitaceae: Vitaceae
Vine: Vine
American Vine: American grape varieties
Franco-american: European and American hybrids
Hybrid: hybrid
Wild Grape (Vine): wild grapes
Cultivar: cultivars
Wine Grape: wine grapes
Table Grape: table grapes
Seedless Grape: nuclear (Seed) grape
Grape (Vine) Variety:
two grape varieties, red grape varieties:
Cabernet Sauvignon (France): Cabernet
Cabernet Franc (France): Cabernet Franc
Cabernet Gernischt (France): Cabernet
Carignan: Carignan
Sinsaut (France): Cinsault < br /> Gamay (France): Camry
Grenache (Spain): Grenache
Merlot (France): Merlot
Petit Verdot (France): taste Faldo
Pinot Noir (France): Pinot Noir
Ruby Cabernet (America): gem Cabernet
Sangiovese (Italy): Sangiovese
Syrah (France): Syrah
Zinfandel (America): Zinfandel
Muscat Hamburg: Muscat
Saperavi (Former Soviet Union): Late Red Honey
three white grape varieties:
Aligote (France) : Ali Scott
Chardonney (France): Chardonnay
Chenin Blanc (France): Chenin
Traminer (Germany): Gewurztraminer
Italian Riesling: Riesling < br /> Grey Risling: Gray Riesling
White Riesling (Germany): White Riesling
Muller-Thurgau (germany): Miller
Muscat Blanc: White Musk
Pinot Blanc (France:) White Pinot
Sauvignon Blanc (France): Sauvignon Blanc
Selillon (France): Semillon
Silvaner (Germany): West Vanni
Ugni Blanc ( France): Ugni Blanc
Folle Blanche (France): White Fall
Colombard (France): pigeon white
Long Yan (China, Changcheng): longan
Rkatsiteli (Former Soviet Union):
four white feather, dyed varieties:
Alicante Bouschet (France): Purple north plug
Yan 73 (China, Changyu): tobacco 73 Yan 74 (China, Changyu): smoke 74
Part XII of the wine tasting
Taste: taste
Clarity: clear, transparent
Transparent: transparent
Sensation; feel
Bitter Flavors: bitter
Off-flavor, Off-smell, Odour: smell
Stemmy: Stem taste
Reduction Smell: also flavor
Oxidative Smell: oxidized flavor
Harmony: coordination
Odour: smell
Olfactory: smell
Scent: plant aroma
Aroma: fruity
Bouquet: wine
Body: wine
Perception: feeling
Amber: Amber
Ruby: ruby ??red
Tawny: Tawny
Violet: Violet
Pink: purple
Brown: brown
Round: rounded
Full: complete, full
Harmonious: coordination
Supple: submissive
Soft: soft
Smooth: Smooth
Mellower: mellow
Lively: dynamic
Rich: full, the fragrance of
Fine: fine
Fresh: fresh < br /> Well-balanced: balance of good
Subtle: delicate, fine
Velvety: soft, gentle, submissive
Fragrant: aromatic, elegant aroma
Flowery: floral
Syrupy: wonderful, sweet
Mellow: sweet, mellow, soft
Luscious: sweet, fragrant
Tranquil: quiet
Spicy: Spicy
Tart: Biting
Harsh, Hard: rough
Lighter: light, light
Thin: thin
Flat : plain
Unbalanced: unbalanced
Spoiled, Unsound: corrupted
Fuller: rich
Vinous: wine of the
Coarse: rough, crude
Piquant: appetizer, spicy
Tart: biting, harsh
Astringent: convergence, bitter
Conflict: discordant
Stale: stale , and stagnate the
Dull: dull, non-dynamic
Sulphur Taste: sulfur smell
Hydrogen Sulphide odour: hydrogen sulfide smell
Taste of Lees: mud taste wine
Mousiness: mouse smell
Corked Taste, Corkiness, Corky: corked
ouldy Taste, Musty Taste: musty
Cooked Taste: aging taste
Resinous: resin taste < br /> Casky (Woody) Taste: oak, wood flavor
Smoke Taste: smoky flavor
Metallic Flavour: metallic taste
Earthy Taste: earthy
Herbaceous Taste: Qingcao Wei
After Taste: Part XIII
after taste of wine appreciation and service
Wine Bar: Bar
Sommelier: sommelier
Label: wine labels
Water Jar: pour pot
Wine Funnel: pour funnel
Decanter: narrow neck glass pot
Beverage: Beverage
Soft Drink: soft drinks
Tumbler: large glass, barrel
Palate: taste, taste
Bouquet: aromas
Ice-Bucket: Bucket
Fruity: fruity
Subside: sediment
Part XIV wine nutrients term
Nutrition: nutrients
Free Amino Nitrogen (FAN): free amino nitrogen
Sterol: sterol
Vitamin: Vitamin
Tocopherol : VE, tocopherol
Thiamine: VB1, thiamine
Flavin: flavin
Riboflavin: VB2, riboflavin
Nicotinic Acid: niacin
X five-part wine analysis
Determination: detection
Titration: Titration
Dilute: dilution
Litmus Paper: litmus paper
Reagent: Reagent
Goggle: Goggles
Flask: Flask
Beaker: beaker (with tilting mouth)
Distilled Water: Distilled water
Hydrometer: hydrometer
Refractometer: hand-held sugar measuring instrument
High Performance Liquid Chromatography (HPLC): HPLC
Paper Chromatography: paper chromatography
Specific Gravity: gravity
Sodium Hydroxide: sodium hydroxide (NaOH)
Potassium Hydrogen Phthalate: potassium hydrogen phthalate
Phenolphthalein: phenolphthalein
Pipette: pipette
Erlenmeyer Flask: conical flask
Activate dCharcoal: Carbon
Whatman Filter Paper : Waterman filter
PH-meter: PH meter
Titration End-point: titration end
Buffer Solution: Buffer
Potassium Hydrogen Tartrate: potassium hydrogen tartrate
Calibrate: Calibration
Electrode: Electrode
Starch Indicator: starch indicator
Sulphuric Acid: sulfuric acid
Pyrex Beaker: heat-resistant beaker
Potassium Iodide: Potassium iodide (KI) < br /> Sodium Thiosulphate: sodium thiosulfate (NaS2SO3)
Hydrogen Peroxide: Hydrogen peroxide (H2O2)
Orthophosphoric Acid: phosphoric
Methyl-red: methyl red
Ebullioscope (Ebullimeter): alcohol meter
Thermometer: Thermometer
Pycnometer: pycnometer
Formic Acid: formic acid (formic acid)
Sodium Formate: Sodium
Bromophenol Blue: Bromine phenol blue
Agar Plating: agar plate medium
Chocolate Agar: chocolate agar
Corn Meal Agar: corn meal agar
Egg Albumin Agar: ovalbumin
Glycerin Agar Agar : Gan Youqiong fat
Malt Agar: malt extract agar (medium)
Nutrient Agar: nutrient agar
Plain Agar: ordinary agar
Starch Agar: Agar
Potato-starch dextrose Agar (PDA): potato – glucose medium
Autoclave: pressure cooker, autoclave
Petri Dishes: sterilization tray
Low-magnification Microscope: low magnification microscope
Micro- loop: inoculation loop
Micro-needle: inoculation needle
Alcohol Lamp: Part XVI alcohol lamp
wine diseases
Copper Casse: copper dilapidated disease
Ferric Casse: Iron dilapidated disease
Proteinic Casse: protein dilapidated disease
Blue Casse: Blue dilapidated disease
White Casse: white dilapidated disease
Oxidasic Casse: oxidase dilapidated disease
Mic obial Disease: Bacterial disease
Mannitic Disease: mannitol disease

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Chinese Abstract
Background: Diabetes (diabetes mellitus, DM) is a systemic disease, chronic disease almost concurrent
organizations involved in the body. Generally believed that the polyol metabolism, increased terminal glycation products,
protein kinase C activation, hexosamine pathway activity increased incidence of complications of DM the four major molecular mechanism.
2001 年 Brownlee made a common mechanism of DM complications theory that mitochondrial damage may make the
above four pathways are activated, leading to various complications DM. Since then, the DM line
mitochondria function research quickly on its way. Many different parts, different aspects of the DM patients for the study of mitochondrial function
have confirmed the theory that changes in mitochondrial function is the center of the development of DM complications
link. But despite numerous studies, its mechanism is still not reached a final conclusion.
DM changes in platelet function in patients with vascular complications in DM play an important role in the development, however, involved in platelet mitochondrial function
little research. In the previous study, we found that platelets in patients with DM
mitochondrial membrane potential lower than normal, but mitochondrial ATP content than normal. Reflects the mitochondrial membrane potential sensitive indicator
function, mitochondrial membrane potential shows a certain degree of damage function, we consider,
mitochondrial membrane potential resulting in the synthesis of ATP can not be successfully transferred out of the accumulation in the mitochondria , thereby affecting the whole cell
life activities. Like other parts of the body, long-term effect of high blood sugar, body
platelet mitochondrial function is also subject to damage.
platelet is a nuclear-free cells, and other organelles integrity, in order for the object of platelet function may reduce the mitochondria
less experimental factors on the role of nuclear DNA caused by interference, a more direct observation of experimental factors on mitochondria
role. And platelet-derived very easy to use platelets aelectronic cigarette supplierss a research object to simplify the experimental process
lot. Therefore, we consider the platelet mitochondrial further, a study of in vitro high glucose on the blood of small
high glucose on platelet mitochondrial function of Liu Yu Han master thesis
board the impact of mitochondrial function. Explore the possibility of establishing a new, fast experimental models, platelet mitochondria from
their common features extend to mitochondrial function, the function of high glucose on mitochondrial effects of molecular machines
system, and drug treatment etc., for the DM patients mitochondria function research provide a theoretical basis.
Objective: To observe the sugar on the Sprague Dawley (SD) rats in vitro effects of platelet mitochondrial function public health cigarette smoking actand type 2 diabetes
platelet mitochondrial function changes, proposed the establishment of diabetes, platelet function
mitochondrial degeneration observed model.
Methods: Using flow cytometry measurement of mitochondrial membrane potential of platelets (platelet AtPm), MTT method
platelet activity, using the CBC board of platelet count, platelet transmission electron microscopy structure of ultra-
.
the effects of different concentrations of glucose in SD rats (2 months old, male and female, weighing 180 ,—, 200g, were
30 only) affect platelet mitochondrial function: (1) using self-control study, the 10 SD rats were small plates of blood
adding 5, 15 and 30mmol / L glucose solution, comparing three groups of platelets at 37 degrees standing 2,
24h platelet AtPm, platelet activity to select the most obvious effects on in vitro platelet
glucose concentration. (2) high glucose group and the control group at 4 ℃ and platelets 37. C, standing, observed in the 2,6, lO,
24 and 72h time point four two platelet AVm, platelet activity and platelet count, identify the most obvious change
point in time. (3) more 4. C and 37 ℃ for two temperatures, high glucose group and the control group the blood of small
board AtPm.
contrast to type 2 DM patients and healthy adults platelet mitochondrial function: (1) to extract
type 2 DM patients were 10 (DM), healthy adults lO people (control group) of platelets, the two platelet at
4 ℃ and 37 ℃ for standing, measured 2h, 24h platelet Aq , platelet activity and platelet count.
(2) TEM observation of type 2 DM patients and healthy adults platelet mitochondrial structure.
Results: Animals in vitro platelet mitochondria observations: (1) platelet count showed that high glucose (30 mmol / L) and the control group (5mmol / L) platelets in the 4 “C 72h after placement, the number of two platelet
are reduced over time, the two time points 2,24,48,72 h4 platelet count of the difference was not statistically significant
justice. (2) SD rats were placed in platelet 5,15, 30mmol / L glucose solution at 37 * (2 under static
home after 24h, 30mmol / L platelet Aq significantly higher than the other two groups (3.1% vs 1.0% and 0.9
high glucose on platelet mitochondrial function of Liu Yu Han master thesis
%, P 0.01). 15 and 30mmol / L platelet activity than 5mmol / L group (0.27 ± 0.05 and
0.27 ± 0.02 compared with 0.21 ± 0.02, are P – 0.029) (3) in vitro platelet mitochondrial membrane potential changes with time
of the trends seen: 37 ℃, the high sugar group and the control group m in 24h platelet swelling down to a certain extent
After leveling off; and placed 4. C when, 24h after a decline in the first elevated platelet AWm (4) whether or
high glucose control group, placed 4. C A m △ platelets are high at 37 * (2, but only the high glucose group 24h after standing in
4. C and 37 ℃, the membrane potential difference was statistically significant (7.6% vs 3.1%, dead =
0.000 ). (5) 4. C under high-glucose group and the control group decreased platelet activity were time between the two groups showed no statistically significant
system.
DM patients and healthy volunteers outside the platelet observations: (1) count showed, DM patients and healthy people
platelets in vitro 4. C placed 72h, platelet count (× 109 / L) decreases with time, to when the first
48,72 h, DM group platelet count was less than the control group (71.34-18.9 than 123.84-18.9,
F = 15.474, P =- 0.008; 67.54-13.2 than 1354-10.8, F = 62.5, P = 0.000). (2) DM
patients and healthy platelets standing 24h at 37 ℃, the two platelet △ A m no statistically significant difference.
and 4 ℃ 24h after standing, patients with diabetes was significantly lower than healthy platelet AWm (5.2% vs 26.5%,
P 0.01). (3) electron microscope, morphological changes of diabetic patients platelet mitochondria, the intracellular glycogen accumulation,
mitochondrial swelling, mitochondria break.
Conclusion:
(1) animal mitochondria in vitro platelet observations suggest that short-term high-sugar can
platelet mitochondrial activity increased, the performance of mitochondrial membrane potential and increased cell viability, but has little effect on platelet count .
(2) DM in patients with platelets in the long-term effect of high glucose, impaired mitochondrial function in vitro stimulation of
low-temperature tolerance decreased. and the ultrastructure of mitochondria also changed. < br /> In short, the high glucose on short-term role of platelet mitochondria to improve the performance of its activity, the role of long-term damage not only
platelet mitochondrial function, and can damage the mitochondrial ultrastructure.
Keywords: sugar, platelet , diabetes, mitochondrial function
Abstract Background: Diabetes Mellitus (DM) is achronic disease, and the complications of DM involving almost all body tissues.General view believed that four pathways activated including polyalcohol, advanced glycation products (AGEs), < br /> protein kinase C (PKC), hexosamine were the main molecular mechanism in diabetic complications.In 200 1, Brownlee drew ahypothesis that mitochondfial injury may be the motivation of activating the above-mentioned four pathways.After this theory mentioned, the research on mitochondfial of DM patients were developed extensivly.
Since then, a lot of experiments confirmed that the mitochondfia of DM patients were damaged.However, the concrete mechanism of mitochondfial injury by hyperglycemia is still not identified.
80 % diabetic patients died in cardiovascular complications, and the dysfunction of platelet plaelectronic cigarette starter kityed an important role on the development of cardiovascular complication.For the researches on DM platelet, most of them concentrated on the platele tactivation or promoting thrombus and atherosclerosis and SO on.However the study of mitochondria function of DM platelet Was very little.Therefore, we chose the platelet mitochondria to observe the change of high glucose on the mitochondria function.In the experiment, we found that the mitochondfia membrane potential of diabetic patients latelets was lower than normal people, but the ATP content Was higher than normal people.The membrane potential is asensitive index of the mitochondria function.When the mitochondria membrane was damaged, the membrane potential would be descent, SO the ATP Can not be carried out to support the normal eelllife.
Platelet is acaryotic, and the other cell os are complete.Using platelet to study mitochondria function Can reduce the interference of the effect of high glucose on the nuclear DNA, and more directly observing the effect on mitochondfia.
Therefore, we believe that platelets would be agood model for studying mitochondria function.Using platelets as research aim s, we can create anew, fast experiment model to study common aspects of mitochondrial function, and explore the effects of high glucose on mitochondrial, molecular mechanism, drug efficacy,
ete.
objeetive: To investigate the effects of glucose on the platelet mitochondria of Sprague Dawley (SD) rats and DM patients.Try to make amodel for study the function of platelet mitochondria of DM patients.
Methods: Use flow cytometer t0measure the mitochondrial membrane potential of platelets.Detect platelet viability by MTT.Count the quantity of platelets by blood counting chamber.Observe the platelet mitochondria structure through the electron microscopy.
Animal experiment (30SD rats, 2months age, weight: 1 80-200g): (1) 1 0SD rats
platelets were put into glucose solutionm concentration of 5,1 5and 30mmol / L respectively at 37 ℃. Observe the platelet mitochondrial membrane potential
(platelet AqJm), platelet viability and platelet number of 3groups. (2) The platelets of high glucose group and control group were put at 4 “C and 37″ (2.Compare the plateletm, platelet viability and platelet number of two groups in 2,1 0,24,48,72 hto find the time point of obvious change. (3) Compare platelet Aq of high glucose group and control group at two different temperature 4 “C and 37 “C.
Comparing the platelet mitochondrial function of type 2diabetes (diabetic group, n 2l O) th healthy adults (control group, n = 1 0). Two group platelets were incubation at 4 ℃ and 37 ℃, measured plateletm and platelet activity at 2ll, 24 h.
Observe the platelet mitochondria structure of type 2diabetes patients and healthy adults through the electron microscopy.
Results: (1) The SD rats latelets Was incubated at 4 “C for 72 also and the platelet number of high glucose group and control group were all decline with time.
The difference between two group platelets number Was no statistics meaning. (2)
The platelets of SD rats were incubated in the glucose solution with content of 5,1 5,
30mmol / L respectively.After 24k the platelet AVof hi} gh glucose group (30 mmol / L) W as higher than the othe grpuos (3.1% VS .1.0% and 0.9%, P 0.01).
(3) Measuring platelet △ 1l, m when platelets were incubated at different temperature for 2,6,1 0and 24h respectively.In 37 “C, the membrane potential declined to acertain point then the change smooth.In 4 “C, the membrane potential declined in first, then arised. (4) Incubated in 4″ C, the platelet AtPm oftwo groups were all above that in 37 ℃, but only the difference between the high glucose group of two temperature at 24h had statistical significance (7.6% VS.3.1%, F = 44.208,
= 0.000. (5) The platelet viabilities of two group declined with time, but the difference between two group had no statistical significance.
(1) In vitro, the platelet number of DM patients and health people was decreased with time.In 48h and 72k the platelet number of DM patients Was significantly less than healthy people [(71.34-18.9 ) x109VS. (123.84-18.9) x109,
15.474, P = 0.008; (67.54-13.2) x109VS. (1354-10.8) x109, Lu 62.5, P = 0.0001. (2)
The platelets were incubated at 37 “C for 24h, the difference of platelet AkOm with two group was no statistical meaning.At 4″ C for 24k the platelet AkOm of DM patients WaS lower than healthy people (5.2% VS.26.5%, P 0.01) . (3) Observing the morphous of platelet through electron microscope, We can see anumber of glycogen in platelet, the mitochondrial WaS swelling and the mitochondrial crism WaS fracture.
Conclusion: (1) According to animal experiments, the short- term effect of higlucose on platelet mitochondria was mading the mitochondrial activity increaSing, but the vimlity and quantity of platelet were not affected.
(2) The platelets of DM patients were affected by hyperglycemia for long-term.As the results showing , the mitochondrial function WaS damaged, and the tolerance ability of DM patients WaS weaker than the healthy people in vitro and in lowtemperature environment.The platelet ultrastructure Was changed too.
Keywords: higlucose, platelet, diabete smellitus, mitochondrial function < br /> Download:
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