Advancing Age as a Risk Factor for Acute Myocardial Infarction

Background: Acute myocardial infarction (AMI) is one of the leading causes of death in developed and developing countries. Age is an important non-modifiable risk factor for acute myocardial infarction. Objectives: The objective of the study was to explore the relationship of advancing age with the risk of acute myocardial infarction. Methods: It was a cross-sectional study conducted in 2019 after getting approval from Institutional Review board of University of Health Sciences, Lahore. Written informed consent and thorough history was taken from the study participants. Group 1 included 45 AMI patients aged 20-60 years. Group 2 included 45 healthy individuals aged 20-60 years. Independent sample t test and chi-square tests were applied for analysis of data. Results: Mean age was significantly higher in AMI patients (50.52±7.31) as compared to healthy controls (30.67±7.20). The risk of AMI increases with advancing age (p<0.001, OR= 2.78). Conclusions: Advancing age is an important risk factor for acute myocardial infarction.

Biological Processing of Agro Industrial Waste Corn Stover for Induced Production of Phytase by Schizophylum Commune and its Practical Applications

Phytase is an industrial important enzyme which has the ability to breakdown the phytic acid into myo-inositol and inorganic phosphate. In this regard, present research was designed to produce phytase enzyme from cost effective and abundant source like corn stover as a solid substrate in the presence of fungus Schizophyllum commune. Furthermore, the phytase was produced and optimized by using response surface methodology (RSM) using different factors such as temperature (25, 35, 45?C), pH (5, 6, 7, 8, 9), time of incubation (1, 3, 5, 7 days), moisture level (10, 30, 50, 70%), nitrogen level (0.25, 0.5, 1, 1.5, 2.183g) and inoculum size (1, 2, 3.5, 5, 7.049ml). The maximum phytase activity (498.98U/mL) was recorded with optimized conditions like temperature 45?C, pH 6, time of incubation 1 day, moisture level 70%, nitrogen level 1.5g and inoculum size 5mL. In addition to that enzyme was purified by ammonium sulphate precipitation and gel filtration chromatography. For ammonium sulphate precipitation salt range was kept from 20% to 90%. Maximum precipitation of phytase was observed at 50%. Dialysis of protein was done in buffer of pH 6 for 6 hours altering buffer after time interval of two hours. For further purification, column chromatography with Sephadex G-100 was used and out of 32 elutions, no.17 elution showed maximum absorbance on spectrophotometer at 820nm. Besides that, characterization of crude enzyme for optimum temperature and pH was done. Range of pH for characterization was 4-8 and temperature range was 25-50?C. Vmax and Km values were determined by reciprocal graphs. To get the Vmax and Km values, substrate concentration range was kept 0.25-1.25mL. As a result of characterization the phytase was observed with more activity at pH 5 and temperature 45?C. The Km and Vmax values for phytase were recorded 0.25U/mL and 250 U/mL respectively. Finally, the phytase was used to check its effect on fluffing of bread. The bread was fluffed upto3cm against control 2.5cm and increase in length was observed upto15cm against the control 12.3cm.