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Mikulska J, Pietrzak D, Rękawek P, Siudaj K, Walczak-Nowicka ŁJ, Herbet M. Celiac disease and depressive disorders as nutritional implications related to common factors - A comprehensive review. Behav Brain Res 2024; 462:114886. [PMID: 38309373 DOI: 10.1016/j.bbr.2024.114886] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2023] [Revised: 01/23/2024] [Accepted: 01/27/2024] [Indexed: 02/05/2024]
Abstract
Celiac disease (CD) is an immune-mediated disease affecting the small intestine. The only treatment strategy for CD is the gluten-free diet (GFD). One of the more common mental disorders in CD patients is major depressive disorder (MDD). The influence of GFD on the occurrence of MDD symptoms in patients with CD will be evaluated. This diet often reduces nutritional deficiencies in these patients and also helps to reduce depressive symptoms. Both disease entities are often dominated by the same deficiencies of nutrients such as iron, zinc, selenium, iodine, or B and D vitamins. Deficiencies of particular components in CD can favor MDD and vice versa. Gluten can adversely affect the mental state of patients without CD. Also, intestinal microbiota may play an important role in the described process. This work aims to comprehensively assess the common factors involved in the pathomechanisms of MDD and CD, with particular emphasis on nutrient imbalances. Given the complexity of both disease entities, and the many common links, more research related to improving mental health in these patients and the implementation of a GFD would need to be conducted, but it appears to be a viable pathway to improving the quality of life and health of people struggling with CD and MDD. Therefore, probiotics, micronutrients, macronutrients, and vitamin supplements are recommended to reduce the risk of MDD, given that they may alleviate the symptoms of both these disease entities. In turn, in patients with MDD, it is worth considering testing for CD.
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Affiliation(s)
- Joanna Mikulska
- Chair and Department of Toxicology, Faculty of Pharmacy, Medical University of Lublin, 8 Chodźki Street, 20-093 Lublin, Poland
| | - Diana Pietrzak
- Chair and Department of Toxicology, Faculty of Pharmacy, Medical University of Lublin, 8 Chodźki Street, 20-093 Lublin, Poland
| | - Paweł Rękawek
- Chair and Department of Toxicology, Faculty of Pharmacy, Medical University of Lublin, 8 Chodźki Street, 20-093 Lublin, Poland
| | - Krystian Siudaj
- Chair and Department of Toxicology, Faculty of Pharmacy, Medical University of Lublin, 8 Chodźki Street, 20-093 Lublin, Poland
| | - Łucja Justyna Walczak-Nowicka
- Chair and Department of Toxicology, Faculty of Pharmacy, Medical University of Lublin, 8 Chodźki Street, 20-093 Lublin, Poland.
| | - Mariola Herbet
- Chair and Department of Toxicology, Faculty of Pharmacy, Medical University of Lublin, 8 Chodźki Street, 20-093 Lublin, Poland
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Dakhlaoui I, Bernard PJ, Pietrzak D, Simakov A, Maj M, Refouvelet B, Béduneau A, Cornu R, Jozwiak K, Chabchoub F, Iriepa I, Martin H, Marco-Contelles J, Ismaili L. Exploring the Potential of Sulfonamide-Dihydropyridine Hybrids as Multitargeted Ligands for Alzheimer's Disease Treatment. Int J Mol Sci 2023; 24:ijms24119742. [PMID: 37298693 DOI: 10.3390/ijms24119742] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/03/2023] [Revised: 05/25/2023] [Accepted: 05/31/2023] [Indexed: 06/12/2023] Open
Abstract
Alzheimer's disease (AD) is a multifactorial neurodegenerative disease that has a heavy social and economic impact on all societies and for which there is still no cure. Multitarget-directed ligands (MTDLs) seem to be a promising therapeutic strategy for finding an effective treatment for this disease. For this purpose, new MTDLs were designed and synthesized in three steps by simple and cost-efficient procedures targeting calcium channel blockade, cholinesterase inhibition, and antioxidant activity. The biological and physicochemical results collected in this study allowed us the identification two sulfonamide-dihydropyridine hybrids showing simultaneous cholinesterase inhibition, calcium channel blockade, antioxidant capacity and Nrf2-ARE activating effect, that deserve to be further investigated for AD therapy.
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Affiliation(s)
- Imen Dakhlaoui
- Laboratoire LINC UR 481, Pôle de Chimie Médicinale, Université de Franche-Comté, F-25000 Besançon, France
- Laboratory of Applied Chemistry, Heterocycles, Lipids and Polymers, Faculty of Sciences of Sfax, University of Sfax, B. P 802, Sfax 3000, Tunisia
| | - Paul J Bernard
- Laboratoire LINC UR 481, Pôle de Chimie Médicinale, Université de Franche-Comté, F-25000 Besançon, France
| | - Diana Pietrzak
- Department of Biopharmacy, Medical University of Lublin, ul. W. Chodzki 4a, 20-093 Lublin, Poland
| | - Alexey Simakov
- PEPITE EA4267, Université de Franche-Comté, F-25000 Besançon, France
| | - Maciej Maj
- Department of Biopharmacy, Medical University of Lublin, ul. W. Chodzki 4a, 20-093 Lublin, Poland
| | - Bernard Refouvelet
- Laboratoire LINC UR 481, Pôle de Chimie Médicinale, Université de Franche-Comté, F-25000 Besançon, France
| | - Arnaud Béduneau
- PEPITE EA4267, Université de Franche-Comté, F-25000 Besançon, France
| | - Raphaël Cornu
- PEPITE EA4267, Université de Franche-Comté, F-25000 Besançon, France
| | - Krzysztof Jozwiak
- Department of Biopharmacy, Medical University of Lublin, ul. W. Chodzki 4a, 20-093 Lublin, Poland
| | - Fakher Chabchoub
- Laboratory of Applied Chemistry, Heterocycles, Lipids and Polymers, Faculty of Sciences of Sfax, University of Sfax, B. P 802, Sfax 3000, Tunisia
| | - Isabel Iriepa
- Department of Organic Chemistry and Inorganic Chemistry, Universidad de Alcalá, Ctra. Madrid-Barcelona, Km. 33,6, 28871 Alcalá de Henares, Spain
| | - Helene Martin
- PEPITE EA4267, Université de Franche-Comté, F-25000 Besançon, France
| | - José Marco-Contelles
- Laboratory of Medicinal Chemistry (IQOG, CSIC), C/Juan de la Cierva 3, 28006 Madrid, Spain
| | - Lhassane Ismaili
- Laboratoire LINC UR 481, Pôle de Chimie Médicinale, Université de Franche-Comté, F-25000 Besançon, France
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Juszczyk G, Mikulska J, Kasperek K, Pietrzak D, Mrozek W, Herbet M. Chronic Stress and Oxidative Stress as Common Factors of the Pathogenesis of Depression and Alzheimer's Disease: The Role of Antioxidants in Prevention and Treatment. Antioxidants (Basel) 2021; 10:antiox10091439. [PMID: 34573069 PMCID: PMC8470444 DOI: 10.3390/antiox10091439] [Citation(s) in RCA: 43] [Impact Index Per Article: 14.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/29/2021] [Revised: 09/01/2021] [Accepted: 09/06/2021] [Indexed: 12/12/2022] Open
Abstract
There is a growing body of scientific research showing the link between depression and dementia in Alzheimer’s disease (AD). The chronic stress contributes to the formation of oxidative stress in the parts of the brain involved in the development of depression and AD. The scientific literature reports the significant role of antioxidants, which are highly effective in treating these diseases. In this review, we have summarized the relationship between chronic stress, oxidative stress, and the changes in the brain they cause occurring in the brain. Among all the compounds showing antioxidant properties, the most promising results in AD treatment were observed for Vitamin E, coenzyme Q10 (CoQ10), melatonin, polyphenols, curcumin, and selenium. In case of depression treatment, the greatest potential was observed in curcumin, zinc, selenium, vitamin E, and saffron.
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Chmiel M, Roszko M, Hać-Szymańczuk E, Adamczak L, Florowski T, Pietrzak D, Cegiełka A, Bryła M. Time evolution of microbiological quality and content of volatile compounds in chicken fillets packed using various techniques and stored under different conditions. Poult Sci 2020; 99:1107-1116. [PMID: 32036963 PMCID: PMC7587862 DOI: 10.1016/j.psj.2019.10.045] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/24/2019] [Revised: 10/17/2019] [Accepted: 10/17/2019] [Indexed: 01/02/2023] Open
Abstract
The aim of this study was to evaluate dependence of microbiological quality of chicken fillets and profile of volatile compounds in their packages on the applied packaging technique and storage conditions. Samples packaged in either normal atmosphere (AP, air packaging, PVC overwrap), in modified atmosphere with high oxygen content (Hi-O2-MAP), or in vacuum (VP) were stored in a cold room or exposed in a display case for 8 days. Quality of the meat was determined on day 1, 3, 6, 7, and 8 of the storage or exposition time. The microbiological quality of chicken fillets was assessed by determining the number of mesophilic aerobic bacteria, lactic acid bacteria, Pseudomonas spp. bacteria, and Enterobacteriaceae family bacteria. The profile of volatile compounds in the packaging of chicken fillets was also determined. At the beginning of the storage, bacteria of all major groups were growing at similar rates regardless of the used packaging technique. However, at the end of the period, the growth dynamic was diversified. The profile of the volatile compounds did not depend on the storage or exposition time regardless of the storage conditions and/or the packaging technique. The results of this study indicate that there is a potential to gain understanding of spoilage of packed chicken meat through the analysis of volatile compounds in association with microbiological analysis. However, future research should be based on standardized material with similar bacterial load.
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Affiliation(s)
- M Chmiel
- Division of Meat Technology, Department of Food Technology and Food Evaluation, Warsaw University of Life Sciences - SGGW, Warsaw, Poland.
| | - M Roszko
- Department of Food Analysis, Institute of Agricultural and Food Biotechnology, Warsaw, Poland
| | - E Hać-Szymańczuk
- Department of Food Biotechnology and Food Microbiology, Warsaw University of Life Sciences - SGGW, Poland
| | - L Adamczak
- Division of Meat Technology, Department of Food Technology and Food Evaluation, Warsaw University of Life Sciences - SGGW, Warsaw, Poland
| | - T Florowski
- Division of Meat Technology, Department of Food Technology and Food Evaluation, Warsaw University of Life Sciences - SGGW, Warsaw, Poland
| | - D Pietrzak
- Division of Meat Technology, Department of Food Technology and Food Evaluation, Warsaw University of Life Sciences - SGGW, Warsaw, Poland
| | - A Cegiełka
- Division of Meat Technology, Department of Food Technology and Food Evaluation, Warsaw University of Life Sciences - SGGW, Warsaw, Poland
| | - M Bryła
- Department of Food Analysis, Institute of Agricultural and Food Biotechnology, Warsaw, Poland
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Chmiel M, Roszko M, Adamczak L, Florowski T, Pietrzak D. Influence of storage and packaging method on chicken breast meat chemical composition and fat oxidation. Poult Sci 2019; 98:2679-2690. [PMID: 30690524 DOI: 10.3382/ps/pez029] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/05/2018] [Accepted: 01/10/2019] [Indexed: 12/21/2022] Open
Abstract
The aim of this study was to determine the influence of storage conditions and packaging methods on chicken breast meat chemical composition and fat oxidation. In this study, chicken breasts available in retail sale were used for evaluation. The meat packed by three different methods (air packaging-AP, modified atmosphere packaging-MAP, and vacuum packaging-VP) was stored in a cooling room or a commercial display case for 9 D and tested for basic chemical composition, lipid oxidation (TBARS), and fatty acid composition. Meat in MAP during storage in the cooling room was characterized by higher (P ≤ 0.05) TBARS values as compared to meat packaged in AP and VP, respectively. The highest share in the fatty acid profile in chicken breasts was demonstrated by monounsaturated fatty acid, including cis C18:1 (n9 + n11) acid in the range from 31.86 to 34.66%. A high share of polyunsaturated acids was observed, including linoleic (C18:2 cis, cis) acid from 24.50 to 31.22% of all fatty acids. The simple relationship between the changes in the profile of fatty acids in meat packaged using different methods and in storage time was not determined, likely due to the variability of the composition of fatty acids in chicken breasts depending on the sample and the general low level of fat found in the meat.
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Affiliation(s)
- M Chmiel
- Division of Meat Technology, Department of Food Technology, Warsaw University of Life Sciences - SGGW, 02-787 Warsaw, Poland
| | - M Roszko
- Department of Food Analysis, Institute of Agricultural and Food Biotechnology, 02-532 Warsaw, Poland
| | - L Adamczak
- Division of Meat Technology, Department of Food Technology, Warsaw University of Life Sciences - SGGW, 02-787 Warsaw, Poland
| | - T Florowski
- Division of Meat Technology, Department of Food Technology, Warsaw University of Life Sciences - SGGW, 02-787 Warsaw, Poland
| | - D Pietrzak
- Division of Meat Technology, Department of Food Technology, Warsaw University of Life Sciences - SGGW, 02-787 Warsaw, Poland
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Chmiel M, Hać-Szymańczuk E, Adamczak L, Pietrzak D, Florowski T, Cegiełka A. Quality changes of chicken breast meat packaged in a normal and in a modified atmosphere. J APPL POULTRY RES 2018. [DOI: 10.3382/japr/pfy004] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/24/2023] Open
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Damaziak K, Pietrzak D, Michalczuk M, Adamczak L, Chmiel M, Florowski T, Gozdowski D, Niemiec J. Early and 24 h post-mortem thigh (ilio tibialis) muscle metabolism and meat quality in two genetic types of turkeys and their reciprocal crosses, raised under semi-confined conditions. Br Poult Sci 2017; 59:45-54. [DOI: 10.1080/00071668.2017.1390210] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
- K. Damaziak
- Department of Animal Breeding and Production, Poultry Breeding Division, Warsaw University of Life Sciences, Warsaw, Poland
| | - D. Pietrzak
- Department of Food Technology, Faculty of Food Sciences, Warsaw University of Life Sciences, Warsaw, Poland
| | - M. Michalczuk
- Department of Animal Breeding and Production, Poultry Breeding Division, Warsaw University of Life Sciences, Warsaw, Poland
| | - L. Adamczak
- Department of Food Technology, Faculty of Food Sciences, Warsaw University of Life Sciences, Warsaw, Poland
| | - M. Chmiel
- Department of Food Technology, Faculty of Food Sciences, Warsaw University of Life Sciences, Warsaw, Poland
| | - T. Florowski
- Department of Food Technology, Faculty of Food Sciences, Warsaw University of Life Sciences, Warsaw, Poland
| | - D. Gozdowski
- Department of Experimental Design and Bioinformatics, Warsaw University of Life Sciences, Warsaw, Poland
| | - J. Niemiec
- Department of Animal Breeding and Production, Poultry Breeding Division, Warsaw University of Life Sciences, Warsaw, Poland
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Damaziak K, Pietrzak D, Michalczuk M, Adamczak L, Chmiel M, Florowski T, Gozdowski D, Niemiec J. Early and 24 hpost-mortemchanges in breast muscle quality traits of two turkey genotypes and their reciprocal crosses raised under semi-confined conditions. Br Poult Sci 2016; 57:51-62. [DOI: 10.1080/00071668.2015.1120273] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
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Damaziak K, Michalczuk M, Adamek D, Czapliński M, Niemiec J, Goryl A, Pietrzak D. Influence of housing system on the growth and histological structure of duck muscles. S AFR J ANIM SCI 2014. [DOI: 10.4314/sajas.v44i2.1] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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Łukasiewicz M, Michalczuk M, Pietrzak D, Niemiec J. Effects of adiCox®AP and monensin on production parameters and quality of meat of slow-growing Hubbard JA 957 broiler chickens. S AFR J ANIM SCI 2014. [DOI: 10.4314/sajas.v44i2.5] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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Łukasiewicz M, Pietrzak D, Niemiec J, Mroczek J, Michalczuk M. Application of dried distillers grains with solubles (DDGS) as a replacer of soybean meal in broiler chickens feeding. Arch Anim Breed 2012. [DOI: 10.5194/aab-55-496-2012] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022] Open
Abstract
Abstract. Contemporarily, the production of high-grade ethyl alcohol enables obtaining dried distillers decoction that contains post-fermentation residues of cereal grains, solubles as well as yeast cells and their metabolites multiplied in the fermentation process, which makes that product applicable also in poultry feeding. Experiments were conducted on 540 broiler chickens of COBB 500 line. One-day chicks were randomly allocated to 3 nutritional groups: K, D1 and D2, each group consisted of 6 replicates of 30 birds. The factor that differentiated the groups was the content of dried wheat decoction in the starter type feed mixture (5% and 7%). Production results (individual body weight, feed intake and mortality) of the birds were controlled in a 42-day rearing period. On the 42nd day of rearing, 6 male and 6 female chickens from each group were chosen for slaughter that had body weights similar to the average of each group according to gender. The aim of this study was to determine experimentally whether the by-product of ethanol production is suitable for replacing soybean meal in feeding broiler chickens. The application of the wheat decoction had no negative effect on production results of the chickens. The birds fed a mixture with a higher content of dried distillers grains with solubles (DDGS) were characterised by a similar body weight and better feed conversion ratio compared to the control birds. A properly-balanced (fibre, energy, amino acids) nutritional dose of the dried wheat decoction may be used as a good energy-protein component in feed mixtures for broilers. It is a rational means of DDGS management which is, simultaneously, a cheaper substitute for soybean meal.
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Abstract
Food preservation using high pressure is a promising technique in food industry as it offers numerous opportunities for developing new foods with extended shelf-life, high nutritional value and excellent organoleptic characteristics. High pressure is an alternative to thermal processing. The resistance of microorganisms to pressure varies considerably depending on the pressure range applied, temperature and treatment duration, and type of microorganism. Generally, Gram-positive bacteria are more resistant to pressure than Gram-negative bacteria, moulds and yeasts; the most resistant are bacterial spores. The nature of the food is also important, as it may contain substances which protect the microorganism from high pressure. This article presents results of our studies involving the effect of high pressure on survival of some pathogenic bacteria -- Listeria monocytogenes, Aeromonas hydrophila and Enterococcus hirae -- in artificially contaminated cooked ham, ripening hard cheese and fruit juices. The results indicate that in samples of investigated foods the number of these microorganisms decreased proportionally to the pressure used and the duration of treatment, and the effect of these two factors was statistically significant (level of probability, P
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Fonberg-Broczek M, Windyga B, Szczawiński J, Szczawińska M, Pietrzak D, Prestamo G. High pressure processing for food safety. Acta Biochim Pol 2005; 52:721-4. [PMID: 16175246] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2005] [Revised: 07/19/2005] [Accepted: 07/28/2005] [Indexed: 05/04/2023]
Abstract
Food preservation using high pressure is a promising technique in food industry as it offers numerous opportunities for developing new foods with extended shelf-life, high nutritional value and excellent organoleptic characteristics. High pressure is an alternative to thermal processing. The resistance of microorganisms to pressure varies considerably depending on the pressure range applied, temperature and treatment duration, and type of microorganism. Generally, Gram-positive bacteria are more resistant to pressure than Gram-negative bacteria, moulds and yeasts; the most resistant are bacterial spores. The nature of the food is also important, as it may contain substances which protect the microorganism from high pressure. This article presents results of our studies involving the effect of high pressure on survival of some pathogenic bacteria -- Listeria monocytogenes, Aeromonas hydrophila and Enterococcus hirae -- in artificially contaminated cooked ham, ripening hard cheese and fruit juices. The results indicate that in samples of investigated foods the number of these microorganisms decreased proportionally to the pressure used and the duration of treatment, and the effect of these two factors was statistically significant (level of probability, P <or= 0.001). Enterococcus hirae is much more resistant to high pressure treatment than L. monocytogenes and A. hydrophila. Mathematical methods were applied, for accurate prediction of the effects of high pressure on microorganisms. The usefulness of high pressure treatment for inactivation of microorganisms and shelf-life extention of meat products was also evaluated. The results obtained show that high pressure treatment extends the shelf-life of cooked pork ham and raw smoked pork loin up to 8 weeks, ensuring good micro-biological and sensory quality of the products.
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Affiliation(s)
- Monika Fonberg-Broczek
- Laboratory of Biological Materials, Institute of High Pressure Physics, PAS, Warszawa, Poland.
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