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Pozycja Aktywność wybranych olejków eterycznych wobec mikrobiota skóry(Institute of General Food Chemistry. Faculty of Biotechnology and Food Sciences., 2012) Maroszyńska, Marta; Kunicka-Styczyńska, Alina; Tyfa, AgnieszkaPozycja Analiza chromatograficzna i izolacja składników olejków eterycznych z liści i drewna Calocedrus decurrens (Torr.) Florin(Institute of General Food Chemistry. Faculty of Biotechnology and Food Sciences., 2007) Włodarczyk, Maciej; Kalemba, Danuta; Szumny, Antoni; Cisowski, WojciechPozycja Analiza jakościowa i ilościowa olejku eterycznego z chrzanu pospolitego (Armoracia rusticana)(Institute of General Food Chemistry. Faculty of Biotechnology and Food Sciences., 2012) Biskupska, Marta Anna; Śmigielski, Krzysztof; Szczęsna-Antczak, MirosławaPozycja Chemoenzymatyczna synteza i analiza właściwości zapachowych eterów oksymów o szkielecie terpenowym(Institute of General Food Chemistry. Faculty of Biotechnology and Food Sciences., 2015) Strub, Daniel; Kula, Józef; Sikora, Magdalena; Gibka, Julia; Lochyński, StanisławPozycja Ekstrakty roślinne z nagietka pozyskiwane w warunkach nadkrytycznych(Institute of General Food Chemistry. Faculty of Biotechnology and Food Sciences., 2015) Pabiś, Sylwia; Sikora, MagdalenaPozycja Ekstrakty szałwii lekarskiej – bogate źródło witaminy E(Institute of General Food Chemistry. Faculty of Biotechnology and Food Sciences., 2015) Bonikowski, Radosław; Wajs-Bonikowska, Anna; Maciąg, Agnieszka; Sikora, Magdalena; Stobiecka, Agnieszka; Dobrzyńska-Inger, Agnieszka; Kostrzewa, Dorota; Rój, Edward; Kula, JózefPozycja Herbicydowy potencjał olejków eterycznych(Institute of General Food Chemistry. Faculty of Biotechnology and Food Sciences., 2015) Synowiec, Agnieszka; Kalemba, Danuta; Lorenc-Kozik, AnnaPozycja Kultury in vitro Agastache rugosa – modelowy układ do badania biosyntezy lotnych metabolitów wtórnych(Institute of General Food Chemistry. Faculty of Biotechnology and Food Sciences., 2012) Zielińska, Sylwia; Jamiołkowska, Weronika; Kalemba, Danuta; Dąbrowska, Mariola; Matkowski, AdamPozycja Lotne pochodne furanu(Institute of General Food Chemistry. Faculty of Biotechnology and Food Sciences., 2007) Balawejder, Maciej; Kula, JózefPozycja Mikroenkapsulacja olejków eterycznych w warunkach suszenia rozpryskowego(Institute of General Food Chemistry. Faculty of Biotechnology and Food Sciences., 2007) Adamiec, Janusz; Kalemba, DanutaPozycja A new approach for the assessment of the toxicity of polyphenol-rich compounds with the use of high content screening analysis(2017) Boncler, Magdalena; Golanski, Jacek; Lukasiak, Magdalena; Redzynia, Malgorzata; Dastych, Jaroslaw; Watala, Cezary; Medical University of Lodz. Department of Haemostasis and Haemostatic Disorders.; Proteon Pharmaceuticals SA; Lodz University of Technology. Faculty of Biotechnology and Food Sciences. Institute of Technical Biochemistry.; Polish Academy of Sciences. Institute of Medical Biology. Laboratory of Cellular Immunology.The toxicity of in vitro tested compounds is usually evaluated based on EC50 values calculated from dose-response curves. However, there is a large group of compounds for which a standard four-parametric sigmoid curve fitting may be inappropriate for estimating EC50. In the present study, 22 polyphenol-rich compounds were prioritized from the least to the most toxic based on the total area under and over the dose-response curves (AUOC) in relation to baselines. The studied compounds were ranked across three key cell indicators (mitochondrial membrane potential, cell membrane integrity and nuclear size) in a panel of five cell lines (HepG2, Caco-2, A549, HMEC-1, and 3T3), using a high-content screening (HCS) assay. Regarding AUOC score values, naringin (negative control) was the least toxic phenolic compound. Aronox, spent hop extract and kale leaf extract had very low cytotoxicity with regard to mitochondrial membrane potential and cell membrane integrity, as well as nuclear morphology (nuclear area). Kaempferol (positive control) exerted strong cytotoxic effects on the mitochondrial and nuclear compartments. Extracts from buckthorn bark, walnut husk and hollyhock flower were highly cytotoxic with regard to the mitochondrion and cell membrane, but not the nucleus. We propose an alternative algorithm for the screening of a large number of agents and for identifying those with adverse cellular effects at an early stage of drug discovery, using high content screening analysis. This approach should be recommended for series of compounds producing a non-sigmoidal cell response, and for agents with unknown toxicity or mechanisms of action.Pozycja A new approach for the assessment of the toxicity of polyphenol-rich compounds with the use of high content screening analysis(2017) Boncler, Magdalena; Golanski, Jacek; Lukasiak, Magdalena; Redzynia, Malgorzata; Dastych, Jaroslaw; Watala, Cezary; Medical University of Lodz. Department of Haemostasis and Haemostatic Disorders.; Proteon Pharmaceuticals SA; Lodz University of Technology. Faculty of Biotechnology and Food Sciences. Institute of Technical Biochemistry.; Polish Academy of Sciences. Institute of Medical Biology. Laboratory of Cellular Immunology.The toxicity of in vitro tested compounds is usually evaluated based on EC50 values calculated from dose-response curves. However, there is a large group of compounds for which a standard four-parametric sigmoid curve fitting may be inappropriate for estimating EC50. In the present study, 22 polyphenol-rich compounds were prioritized from the least to the most toxic based on the total area under and over the dose-response curves (AUOC) in relation to baselines. The studied compounds were ranked across three key cell indicators (mitochondrial membrane potential, cell membrane integrity and nuclear size) in a panel of five cell lines (HepG2, Caco-2, A549, HMEC-1, and 3T3), using a high-content screening (HCS) assay. Regarding AUOC score values, naringin (negative control) was the least toxic phenolic compound. Aronox, spent hop extract and kale leaf extract had very low cytotoxicity with regard to mitochondrial membrane potential and cell membrane integrity, as well as nuclear morphology (nuclear area). Kaempferol (positive control) exerted strong cytotoxic effects on the mitochondrial and nuclear compartments. Extracts from buckthorn bark, walnut husk and hollyhock flower were highly cytotoxic with regard to the mitochondrion and cell membrane, but not the nucleus. We propose an alternative algorithm for the screening of a large number of agents and for identifying those with adverse cellular effects at an early stage of drug discovery, using high content screening analysis. This approach should be recommended for series of compounds producing a non-sigmoidal cell response, and for agents with unknown toxicity or mechanisms of action.Pozycja Nowe, innowacyjne produkty z surowców roślinnych(Institute of General Food Chemistry. Faculty of Biotechnology and Food Sciences., 2012) Prusinowska, Renata; Śmigielski, KrzysztofPozycja Olejek eteryczny z nasion marchwi zwyczajnej (Daucus carota)(Institute of General Food Chemistry. Faculty of Biotechnology and Food Sciences., 2012) Majewska, Małgorzata; Śmigielski, Krzysztof; Szczęsna-Antczak, MirosławaPozycja Olejek eteryczny z rumianu rzymskiego (Chamaemelum nobile L.) formy pełnej i pustej(Institute of General Food Chemistry. Faculty of Biotechnology and Food Sciences., 2012) Majecka, Marta; Woźniak, Marta; Kalemba, DanutaPozycja Olejki eteryczne w konserwacji żywności(Institute of General Food Chemistry. Faculty of Biotechnology and Food Sciences., 2012) Kunicka-Styczyńska, AlinaPozycja Oleożywice z przypraw(Institute of General Food Chemistry. Faculty of Biotechnology and Food Sciences., 2012) Smętek, Anna; Kalemba, DanutaPozycja Ontogenetyczna zmienność składu olejków eterycznych koreańskiej rośliny leczniczej Agastache rugosa(Institute of General Food Chemistry. Faculty of Biotechnology and Food Sciences., 2012) Jamiołkowska, Weronika; Zielińska, Sylwia; Kalemba, Danuta; Matkowski, AdamPozycja Otrzymywanie furanylo- i piranylopochodnych terpenowych(Institute of General Food Chemistry. Faculty of Biotechnology and Food Sciences., 2015) Wojciechowska, Aleksandra; Kula, JózefPozycja Pomidor zwyczajny – tajemnica smaku(Institute of General Food Chemistry. Faculty of Biotechnology and Food Sciences., 2015) Bonikowski, Radosław; Kałużna-Czaplińska, Joanna; Szymczak, Kamil