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Simple Summary: Chronic kidney disease (CKD) is a vital issue waiting to be solved in the feline population. The efficacy of probiotics to prevent/alleviate CKD has been widely investigated in animal models. This pilot study combined a renal-protective functional Lactobacillus mixture (Lm) with pet feed as probiotic pet treats. CKD cats (stages 2 and 3) showed that kidney function and life quality were improved through modifying the composition of gut microbiota and metabolic patterns after administrating Lm pet treats daily for 8 weeks. This study clarified the possible mechanism of Lm in CKD cats and provided a possible novel way to treat cats with probiotics. Microbiota-based strategies are a novel auxiliary therapeutic and preventative way of moderating chronic kidney disease (CKD). Lactobacillus mixture (Lm) was previously demonstrated to exert a renal-protective function in the CKD mice model. The efficacy of probiotics in pet foods is a relatively new area of study, and thus verifying the potential health benefits is necessary. This study evaluated the efficacy of Lm treats in feline CKD and elucidated the mechanisms underlying host-microbe interactions. CKD cats (2 and 3 stages) were administrated probiotic pet treats daily (10 g) for 8 weeks. The results demonstrated that during the eight weeks of Lm administration, creatinine was reduced or maintained in all cats with CKD. Similarly, gut-derived uremic toxin (GDUT), indoxyl sulfate (IS), were potential clinical significance in IS after Lm treatment (confidence intervals = 90%). The life quality of the cats also improved. Feline gut microbiome data, metabolic functional pathway, and renal function indicator analyses revealed the possible mechanisms involved in modulating CKD feline microbial composition. Further regulation of the microbial functions in amino acid metabolism after Lm administration contributed to downregulating deleterious GDUTs. The current study provides potential adjuvant therapeutic insights into probiotic pet foods or treats for pets with CKD. [ABSTRACT FROM AUTHOR]

BiVO4 with suitable band edges and a small band gap is considered an efficient photocatalyst for the oxygen evolution reaction (OER), but short charge-transfer lengths limit its photocatalytic ability. Increasing active sites can essentially enhance oxidation reactions and photocatalytic ability. The alkaline etching technique can refine the surface properties of BiVO4 by introducing oxygen vacancies and possibly establishing a heterojunction, but suitable alkaline etching methods are rarely discussed. In this study, three alkaline etching methods, including hydrothermal, soaking, and electrodeposition processes, are first applied for a constant duration to tailor the surface properties of BiVO4 as a photocatalyst for the OER. Alkaline-etched BiVO4 prepared using hydrothermal and soaking processes shows better photocatalytic abilities due to the generation of additional oxygen vacancies, while poor photocatalytic ability is found for that fabricated using electrodeposition due to the formation of less photocatalytic VO2. The highest photocurrent density of 2.38 mA cm−2 is obtained at 1.23 V versus a reversible hydrogen electrode in an electrolyte without a hole scavenger for the BiVO4 etched in the hydrothermal process, while the untreated BiVO4 presents a photocurrent density of 0.58 mA cm−2. A photocurrent retention of 92.3% is achieved after 5000 seconds of continuous illumination. The study supplies blueprints for establishing effective alkaline etching methods for enhancing the photocatalytic ability of BiVO4, with the exception of time costs. [ABSTRACT FROM AUTHOR]

A Co-based metal organic framework derivative is considered to be a promising electroactive material for battery and supercapacitor hybrids (BSHs) for energy conservation, owing to the large surface area, high porosity and cobalt compound composition. Cobalt oxide generates numerous redox reactions and transfers abundant electricity during the charge/discharge process due to multiple redox states. A binder-free electrode is promising to reduce fabricating costs and avoid using non-conductive binders. In this work, a new oxidized zeolitic imidazolate framework-67 (O67) is synthesized on Ni foam without a binder at different temperatures as the electroactive material for BSHs for the first time. A unique four-leaf clover (FLC) morphology is obtained for O67, and more FLC is melted at higher oxidation temperatures. The highest specific capacitance (CF) of 221.5 F g−1 at 20 mV s−1 is obtained for the O67 electrode prepared at 350 °C (O67-350), while the unoxidized electrode only presents a CF value of 91.4 F g−1. The BSH is fabricated using an O67-350 electrode and a carbon electrode. At 500 W kg−1, a maximum energy density of 23.1 W h kg−1 is obtained. Also, the CF remains at 65% of the initial value after 5000 cycles. This study initiates new design routes to develop novel zeolitic imidazolate framework-67 derivatives on nickel foam directly as binder-free electrodes. [ABSTRACT FROM AUTHOR]

With the difference in the photosynthesis process between C3- and C4-plants, the 13C/12C stable isotope ratio of ethanol, i.e., δ13C-ethanol, can potentially be a basis for the discrimination of Scotch whiskies derived from different raw materials. This study analyzed 51 authentic single malt Scotch whiskies and 34 authentic blended Scotch whiskies by gas chromatography–combustion–isotope ratio mass spectrometry (GC-C-IRMS) and examined the resulting data by a series of fitting distribution processes. The evaluation result demonstrated that δ13C-ethanol distribution of single malt Scotch whiskies fitted both normal and 3-parameter lognormal distribution. For blended Scotch whiskies, however, the data distribution of δ13C-ethanol conformed with a 3-parameter lognormal distribution rather than a normal one. Moreover, 99.7% of the confidence intervals (CI) of δ13C-ethanol for single malt Scotch whiskies would define between −23.21‰ to −30.07‰ for 3-parameter lognormal distribution, while from −11.19‰ to −28.93‰ for blended Scotch whiskies on the basis of the statistical properties. The simulative adulterated Scotch whiskies using more than 30% C4-derived edible distilled spirits can be effectively discriminated by means of CI of δ13C-ethanol. Since the addition of rectified spirits produced from the C4 plant has been found in some cases of seized Scotch whiskies in Taiwan, establishing a CI of δ13C-ethanol would be valuable for the purpose of Scotch whisky authentication. [ABSTRACT FROM AUTHOR]

Atopic dermatitis (AD) is a chronic and relapsing inflammatory skin disease accompanied with severe itching and skin lesions. Current studies have demonstrated that probiotics can exert an immunomodulatory effect, improve epithelial barrier function, and normalize the composition of gut microbiota. Thus, the aim of this study was to investigate the effect of probiotics on the immune balance of AD in vivo. We first screened two lactic acid bacteria strains, which were Lactococcus lactis subsp. cremoris MP01 and Lactobacillus paracasei subsp. paracasei MP02, from 10 strains isolated from traditional fermented milk with inflammation regulating activities in vitro. In the house dust mite (HDM) extraction-induced AD mouse model, mice were assigned randomly to four groups: control group (PC), HDM-induced AD group (NC), HDM-induced AD mice with administration of a mixture of heat-killed MP01 and MP02 at a low concentration (LD), and high concentration (HD) groups. Compared with the NC group, the probiotic treatments could relieve the AD symptoms. Moreover, the LD group significantly decreased total and HDM-specific IgE concentration. These results indicated that a combination of heat-killed MP01 and MP02 strains modulated the proportion of IL4+CD4+ T cells and IFNγ+CD4+ T cells in the spleen of HDM extraction-induced AD mice. In conclusion, administration of the heat-killed MP01 and MP02 mixtures appeared to relieve the classic AD signs, decrease serum IgE concentration, and rebalance the population of Th1/Th2 cells in HDM extraction-induced AD mice. The immunomodulatory activities of a combination of heat-killed MP01 and MP02 provided a potential new therapeutic strategy against AD. [ABSTRACT FROM AUTHOR]

Exercise causes changes in the gut microbiota, and in turn, the composition of the gut microbiota affects exercise performance. In addition, the supplementation of probiotics is one of the most direct ways to change the gut microbiota. In recent years, the development and application of human-origin probiotics has gradually attracted attention. Therefore, we obtained intestinal Lactiplantibacillus plantarum "Tana" from a gold-medal-winning weightlifter, who has taken part in various international competitions such as the World Championships and the Olympic Games, to investigate the benefits of Tana supplementation for improving exercise performance and promoting antifatigue effects in mice. A total of 40 male Institute of Cancer Research (ICR) mice were divided into four groups (10 mice/group): (1) vehicle (0 CFU/mice/day), (2) Tana-1× (6.15 × 107 CFU/mice/day), (3) Tana-2× (1.23 × 108 CFU /mice/day), and (4) Tana-5× (3.09 × 108 CFU/mice/day). After four weeks of Tana supplementation, we found that the grip strength, endurance exercise performance, and glycogen storage in the liver and muscle were significantly improved compared to those in the vehicle group (p < 0.05). In addition, supplementation with Tana had significant effects on fatigue-related biochemical markers; lactate, ammonia, and blood urea nitrogen (BUN) levels and creatine kinase (CK) activity were significantly lowered (p < 0.05). We also found that the improved exercise performance and antifatigue benefits were significantly dose-dependent on increasing doses of Tana supplementation (p < 0.05), which increased the abundance and ratio of beneficial bacteria in the gut. Taken together, Tana supplementation for four weeks was effective in improving the gut microbiota, thereby enhancing exercise performance, and had antifatigue effects. Furthermore, supplementation did not cause any physiological or histopathological damage. [ABSTRACT FROM AUTHOR]

Identifying preterm infants with a higher likelihood of spontaneous patent ductus arteriosus (PDA) closure would be desirable. This study aimed to examine daily PDA status during the first week of life for very low birthweight (VLBW, <1500 g) preterm infants and to develop a scoring system to predict spontaneous PDA closure. We enrolled VLBW infants admitted between January 2016 and January 2017 and performed daily echocardiographic screening for PDA existence. Oxygen index (OI, mean airway pressure × fraction of inspired oxygen/partial pressure of arterial oxygen) was applied to represent the respiratory condition. A total of 215 VLBW infants were enrolled, and the accumulative incidence of spontaneous PDA closure by age 1 week was 80%, 70%, and 34% for infants born of gestational age (GA) ≥30, 28–29, and ≤27 weeks, respectively. Of these 215 infants, 184 infants entered the second phase to establish the scoring system. Infants with spontaneous PDA closure were more mature (GA 29.2 ± 2.3 vs. 26.9 ± 2.3 weeks, p < 0.001), had lower OI (2.8 ± 2.2 vs. 5.6 ± 5.3, p < 0.001) and were less likely to need endotracheal intubation (23% vs. 68%, p < 0.001). Using the receiver operating characteristics curve, OI <2.5 was determined favoring higher PDA closure incidence. The score was calculated based on the odds ratio generated in multiple regression: 4, 3 and 1 points for GA ≥30, 28–29 and ≤27 weeks, 2 and 1 points for OI <2.5 and ≥2.5, and 3 and 1 points for without and with endotracheal intubation. Using score ≥6 to predict PDA closure, the sensitivity and specificity were 0.77 and 0.72. A score made up of GA, OI and need for intubation was proposed to predict spontaneous PDA closure by age 1 week, which could be helpful to clinicians in the management of PDA in preterm infants. [ABSTRACT FROM AUTHOR]

BACKGROUND: The aim of this study was to investigate the influence of high‐pressure processing (HPP) on γ‐aminobutyric acid (GABA) content, glutamic acid (Glu) content, glutamate decarboxylase (GAD) activity, growth of Aspergillus fresenii, and accumulated ochratoxin A (OTA) content in coffee beans. RESULTS: The results indicated that coffee beans subjected to HPP at pressures ≥50 MPa for 5 min increased GAD activity and promoted the conversion of Glu to GABA, and showed a significantly doubling of GABA content compared with unprocessed coffee beans. Additionally, investigation of the influence of HPP on A. fresenii growth on coffee beans showed that application ≥400 MPa reduced A. fresenii concentrations to <1 log. Furthermore, during a 50‐day storage period, we observed that a processing pressure of 600 MPa completely inhibited A. fresenii growth, and on day 50 the OTA content of coffee beans subjected to processing pressures of 600 MPa was 0.0066 μg g−1, which was significantly lower than the OTA content of 0.1143 μg g−1 in the control group. CONCLUSION: This study shows that HPP treatment can simultaneously increase GABA content and inhibit the growth of A. fresenii, thereby effectively reducing the production and accumulation of OTA and maintaining the microbiological safety of coffee beans. © 2018 Society of Chemical Industry [ABSTRACT FROM AUTHOR]

Background: Electrical cardiometry (EC) is an impedancebased monitoring that provides noninvasive cardiac output (CO) assessment. Through comparison to transthoracic echocardiography (Echo), the accuracy of EC has been verified. However, left-to-right patent ductus arteriosus (PDA) shunting is a concern because PDA shunts aortic flow to the pulmonary artery and may interfere with EC in measuring CO. Objective: To determine the agreement between EC and Echo in preterm infants with a hemodynamically significant PDA (hsPDA). Methods: We reviewed our hemodynamic database in which simultaneous CO measurements by Echo and EC (Aesculon ® ) were recorded. Preterm infants with left to- right shunting hsPDA were enrolled. Results: A total of 105 paired measurements in 36 preterm infants were compared. Infants' median (range) age and weight at measurement were 27+2 weeks (24+0-33+1 ) and 1,015 g (518-1,880), with mean (95% CI) ductal diameter 2.11 mm (1.99-2.22) or 2.15 mm/kg (2.00-2.30). Mean COEC and COEcho were 252 ± 32 and 258 ± 45 mL/kg/min, respectively, which demonstrated a moderate correlation and without a significant betweenmeasurement difference. Bland-Altman analysis showed a bias, limits of agreement, and error percentage of -5.3 mL/ kg/min, -78.3 to 67.7 mL/kg/min, and 28.6%, respectively. There was a trend of increased bias and error percentage of infants with high CO ≥ 280 mL/kg/min and supported with high-frequency ventilator. Conclusions: EC and Echo have a wide but clinically acceptable agreement in measuring CO in preterm infants with hsPDA. However, for infants with high CO or ventilated by high-frequency ventilation, interpretation of COEC should be approached with caution. [ABSTRACT FROM AUTHOR]

BACKGROUND The aim of this study was to investigate the microbial levels, physicochemical and antioxidant properties and polyphenol oxidase ( PPO) and peroxidase ( POD) activities as well as to conduct a sensory analysis of white grape juice treated with high-pressure processing ( HPP) and thermal pasteurization ( TP), over a period of 20 days of refrigerated storage. RESULTS HPP treatment of 600 MPa and TP significantly reduced aerobic bacteria, coliform and yeast/mold counts. At day 20 of storage, HPP-600 juice displayed no significant differences compared with fresh juice in terms of physicochemical properties such as titratable acidity, pH and soluble solids, and retained less than 50% PPO and POD activities. Although significant differences were observed in the color, antioxidant contents and antioxidant capacity of HPP-treated juice, the extent of these differences was substantially lower than that in TP-treated juice, indicating that HPP treatment can better retain the quality of grape juice. Sensory testing showed no significant difference between HPP-treated juice and fresh juice, while TP reduced the acceptance of grape juice. CONCLUSION This study shows that HPP treatment maintained the overall quality parameters of white grape juice, thus effectively extending the shelf life during refrigerated storage. © 2016 Society of Chemical Industry [ABSTRACT FROM AUTHOR]

The increased consumers' interest in high quality foods with fresh-like sensory and additive free attributes led to the development of non-thermal food processing technologies as alterative to conventionally heat treatments. This review describes the current application status and market trends of high-pressure processing (HPP) technology in food industry. As the most successfully commercialized non-thermal processing technology, HPP eliminates food pathogens at room temperature and extends the shelf life of foods circulated through the cold chain. These processes maintain the organoleptic properties and nutritional value of the foods, which is not possible using traditional thermal pasteurization. The U.S. Food and Drug Administration has officially approved HPP as a non-thermal pasteurization technology that can replace traditional pasteurization in the food industry. Clearly defined regulations and specifications will facilitate the development of the application market to improve product quality and consumer trust. The widespread application of HPP technology has boosted the development and market demand for HPP equipment. HPP has been widely used in the production of packaged vegetables, fruits, meat, seafood, and dairy products. By the end of 2015, more than 300 units of HPP equipment were operating globally. Despite the high price and high barriers to investment, the specialized original equipment manufacturer service sector has been gradually increasing, and the annual output value of global HPP market has approached $10 billion. HPP technology also can be combined with existing food trends, as organic food, health food or clean label to boost the development in the food market. [ABSTRACT FROM AUTHOR]

High hydrostatic pressure is an emerging non-thermal technology that can achieve the same standards of food safety as those of heat pasteurization and meet consumer requirements for fresher tasting, minimally processed foods. Applying high-pressure processing can inactivate pathogenic and spoilage microorganisms and enzymes, as well as modify structures with little or no effects on the nutritional and sensory quality of foods. The U.S. Food and Drug Administration (FDA) and the U.S. Department of Agriculture (USDA) have approved the use of high-pressure processing (HPP), which is a reliable technological alternative to conventional heat pasteurization in food-processing procedures. This paper presents the current applications of HPP in processing fruits, vegetables, meats, seafood, dairy, and egg products; such applications include the combination of pressure and biopreservation to generate specific characteristics in certain products. In addition, this paper describes recent findings on the microbiological, chemical, and molecular aspects of HPP technology used in commercial and research applications. [ABSTRACT FROM AUTHOR]

Peanuts are a common economical food source consumed worldwide but exist health concern of food allergy and are particularly susceptible to infection by the mold fungus Aspergillus flavus during storage, accumulating highly toxic substance aflatoxin. In this study, the effect of high pressure treatments on peanut immunoreactivity, peanut amino acid composition, A. flavus growth and aflatoxin contents on crushed peanuts was evaluated. Results showed that immunoreactivity of peanuts treated with 600 MPa and 800 MPa for 10 min was significantly lower (P < 0.05) than those of the control group by 69.2 ± 5.3% and 73.3 ± 1.9%, respectively. High pressure treatment at 800 MPa decreased total essential amino acid content as well as two nutritional indexes, the chemical score and the essential amino acid index, by 32.4 ± 2.1% and 31.1 ± 3.2%, respectively. The growth of aflatoxigenic fungi was inhibited in peanuts with aflatoxin accumulation that were subjected to different levels of pressure treatments during 30 days of storage. Peanuts treated with 600 MPa and 800 MPa had considerably lower aflatoxin levels, 0.26 μg/g and 0.22 μg/g in wet basis, respectively, than the control peanut aflatoxin level (9.08 μg/g) on day 30. Results were demonstrated that high pressure treatment had a significant inhibitory effect on A. flavus growth in peanuts and this contributes to reduction of aflatoxin production and accumulation instead of directly destroy aflatoxin. Taken together, the findings of this study indicated that high pressure treatment could preserve peanut quality by reducing food immunoreactivity and by eliminating A. flavus in peanuts. [ABSTRACT FROM AUTHOR]

Abstract: High-pressure processing (HPP) entails the pasteurization of food using pressure in the 100–600 MPa range, which results in a reduction of microbial loads and thus extends the shelf life of the processed food. Under HPP, natural flavors can be retained to provide food of superior quality and nutritional value. All food-processing techniques must conform to sanitation and safety-related specifications before they can be employed in food and commercially applied. The pasteurization settings and control of conventional thermal processing techniques have been practically applied. Furthermore, appropriate heat-resistant strains can be selected as target microorganisms to verify the sanitation and ensure effective food safety. However, HPP is still an emerging processing technique, necessitating further investigation of its related scientific theories, parameter standards, and commercial applications. Therefore, the scientific theories behind HPP should be fully understood before appropriate parameter conditions such as pressure, temperature, time, and pH can be accurately selected. Among these, the pressure-resistant characteristics of various microorganisms, as well as their potential physiological response to HPP, are key factors that must be considered when developing HPP foods. As reviewed in this paper, the pressure-resistant characteristics of microorganisms can facilitate the selection of target microorganisms, which can provide a reference for setting pasteurization conditions during food HPP, and reduce the possible unanticipated food safety issues caused by microorganisms after HPP. [Copyright &y& Elsevier]

Abstract: This study evaluated the effects of high-pressure treatment on microbial growth and production of off-flavor compounds in raw octopus during 16 days of refrigerated storage. Chopped raw octopus samples were treated at 150, 300, 450, and 600 MPa for 6 min using high-pressure laboratory food processing equipment. The number of psychrotrophic bacteria on day 16 was reduced by 0.1, 0.5, 1.3, and 2.8 CFU/g after pressure treatment at 150, 300, 450, and 600 MPa, respectively, as compared with control group. The amounts of trimethylamine (TMA) and dimethylamine (DMA) produced in the chopped raw octopus treated at 600 MPa was significantly reduced by 42.5% and 62.2%, respectively, as compared to the levels in the control. The production of biogenic amines (BAs) increased up to 1.82 mg/g in the control after 12 days of refrigerated storage, while the BA levels in the 450 MPa- and 600 MPa-treated octopus were 1.40 and 1.35 mg/g, respectively. Thus, high-pressure treatment effectively inhibited microbial growth and suppressed the formation of off-flavor compounds in raw octopus. High-pressure treatment is a promising alternative technology for extending the shelf life of raw octopus. [Copyright &y& Elsevier]

High-pressure processing (HPP) technology is a novel, nonthermal processing technology for food. This special processing method can inactivate microorganisms and enzymes in food at room temperature using ultra-high pressures of above 100 MPa, while the original flavor and nutritional value of the food are maintained, with an extended refrigerated shelf-life of the food in distribution. In recent years, because of the rising prevalence of food allergies, many researchers have actively sought processing methods that reduce the allergenicity of food allergens. This study describes the effects of the current HPP technology on allergen activity. Our main goal was to provide an overview of the current research achievements of the application of HPP to eliminate the allergenicity of various foods, including legumes, grains, seafood, meat, dairy products, fruits, and vegetables. In addition, the processing parameters, principles, and mechanisms of HPP for allergen destruction are discussed, such as the induction of protein denaturation, the change in protein conformation, allergen removal using the high-pressure extraction technology, and the promotion of enzymatic hydrolysis to alter the sensitization of the allergens. In the future, the application of HPP technology as a pretreatment step for raw food materials may contribute to the development of food products with low or no allergenic ingredients, which then can effectively reduce the concern for consumers with allergies, reduce the risk of mistaken ingestion, and reduce the overall incidence of allergic reactions from food. [ABSTRACT FROM AUTHOR]

BAG-1, an important regulatory protein associates with several signaling molecules and is capable of suppressing apoptosis. A 97-amino acid segment that includes the ubiquitin homology domain of mouse BAG-1 interacts with the cytoplasmic tail domain of proHB-EGF, and this interaction is likely to have functional significance. Here we report the backbone and side-chain resonance assignments for this 97-amino acid segment of mouse BAG-1. The assignment data has been deposited in the BMRB database under the accession number 18416. [ABSTRACT FROM AUTHOR]

High hydrostatic pressure processing is an emerging non-thermal food processing technique that has shown great promise in food and pharmaceutical industries and in biotechnological research. A high pressure extraction (HPE) methodology was recently developed for extracting bioactive compounds from natural materials. Compared to the conventional used techniques such as heat or solvent extraction, the HPE process is faster, gives higher extraction yields, fewer impurities and as it is performed at room temperature, avoids thermal degradation and loss of bioactivity of the extracted components. This review provides a detailed overview of the developments in the use of HPE for obtaining bioactive ingredients from natural products. The principles and characteristics of HPE are described, and current applications for the extraction of active compounds from fruits, vegetables, herbs and food byproducts are summarized. This emerging technology has enormous potential in the food and pharmaceutical industries, and could provide many benefits to human health in future. [ABSTRACT FROM AUTHOR]

Abstract: The effects of high hydrostatic pressure (HHP) treatments on Vibrio parahaemolyticus cells were investigated using viability counting, scanning and transmission electron microscopy, and sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE) in order to determine optimal inactivation conditions and further understand the mechanisms of microorganism inactivation under HHP. The results showed that 300-MPa treatment for 10 min could extensively inactivate V. parahaemolyticus, with the number of viable bacteria decreasing from 109 CFU/mL to no viable bacteria. Damage to the cell wall, cell membrane, and cytoplasmic components by HHP treatments can be observed on scanning as well as transmission electron microscopy images. SDS-PAGE results showed that the protein bands differed between HHP untreated and treated V. parahaemolyticus, whereas HHP decreased protein content and caused partial protein degradation. Therefore, our results indicate that HHP can be applied to inactivate V. parahaemolyticus by inducing morphological changes in internal and external structures in the cell, as well as by causing cell membrane damage, cell wall rupture, and membrane protein degradation. [Copyright &y& Elsevier]

Abstract: BAG-1 (Bcl-2-associated athanogene 1), a multifunctional anti-apoptotic protein known to interact with various cellular proteins, was isolated using its interaction with the anti-apoptotic protein, Bcl-2. A 97-amino acid segment that includes the ubiquitin homology (UBH) domain of mouse BAG-1 (mBAG-1) interacts with a peptide corresponding to the cytoplasmic tail (CT) domain of proHB-EGF. This protein–peptide interaction is likely to have functional significance, as the two species exhibit a synergistic cytoprotective effect. In this study, we determined the solution structure of mBAG-1-UBH and investigated its interaction with the proHB-EGF-CT peptide using isothermal titration calorimetry and NMR spectroscopy. The solution structure of mBAG-1-UBH was shown to be similar to the previously reported structure of hBAG-1-UBH (PDB code 1WXV). However, their electrostatic potential maps demonstrated some differences in the UBH motifs that may be important for protein–peptide interaction. An NMR titration experiment demonstrated that residues 23–26 and residues 89–94 of mBAG-1-UBH are important for its molecular interaction with the peptide proHB-EGF-CT. BAG-1-UBH shares some biological functions with ubiquitin including the formation of polyubiquitin chain and the proteasomal protein degradation. The unique cytoprotective activity suggests mBAG-1-UBH to be an interesting ubiquitin-like protein with distinct biological functions. Here, we first reported the solution structure of mBAG-1-UBH and the growth factor precursor-interacting motif on the protein. For detail understanding about the binding interface and the mechanism of interaction, the study on mBAG-1-UBH/proHB-EGF-CT complex structure is necessary. [Copyright &y& Elsevier]

Abstract: In this study, the effects of phenolic acids [caffeic acid (CA), ferulic acid, m-coumaric acid, and chlorogenic acid] on methylglyoxal (MG)-induced protein glycation were investigated in vitro. Sodium dodecyl sulfate polyacrylamide gel electrophoresis and advanced glycation end products (AGEs)-specific fluorescence showed that MG-mediated protein modification was enhanced dose-dependently by CA (P<.05), whereas α-lipoic acid, glutathione and EDTA inhibited these changes. Electron paramagnetic resonance spectra showed that CA increased reactive oxygen species (ROS) production during glycation, suggesting the proglycation mechanism of CA is associated with its pro-oxidative properties. Additionally, fetal bovine serum (FBS) was utilized as the source of target proteins for evaluating the effects of CA in cells. Differential glycation of FBS samples was performed by incubating FBS with MG, CA or aminoguanidine (AG, an AGE inhibitor). FBS incubated with MG and CA (MG/CA-FBS) evoked the greatest deleterious responses, as follows: (1) inducing proinflammatory tumor necrosis factor (TNF)-α and interleukin-1β expression and ROS production in monocytic THP-1 cells, (2) stimulating TNF-α secretion in RAW 264.7 macrophages and (3) causing oxidative DNA damage and inducing the expression of receptor for AGEs (RAGE), intercellular adhesion molecule-1 (ICAM-1) and vascular cell adhesion molecule-1 in human umbilical vein endothelial cells. Furthermore, adhesion and transendothelial migration of monocytes were also significantly increased by MG/CA-FBS treatment compared to MG-FBS (P<.05). In conclusion, our data show that CA exhibits pro-oxidative and pro-glycative effects during the glycation process, suggesting a detrimental role for CA under high-glycotoxin conditions. [Copyright &y& Elsevier]

Abstract: Human epidermal growth factor (hEGF) induces the proliferation, differentiation and survival of various cell types including tumor-derived cells. Generally, hEGF performs its biological function by binding to a specific receptor (hEGFR) on the cell surface, thereby inducing signal transduction. Suramin, a polysulfonated naphthylurea that acts as a growth factor blocker, exhibits antiproliferative activity against non-small cell lung cancer (NSCLC) cells that overexpress EGFR on the cell surface. We determined the solution structure of hEGF under physiological conditions and investigated the interaction of suramin with hEGF using isothermal titration calorimetry and NMR spectroscopy techniques. The solution structure of hEGF presented in this paper is different from the bound form of hEGF present in the crystal structure of the 2:2 EGF–EGFR complex because its C-tail contains a hydrophobic core. This conformational difference supports the hypothesis that hEGF undergoes a conformational change when it binds to hEGFR and subsequently induces signal transduction. Based on the docking structure of the hEGF–suramin complex, we demonstrated how suramin blocks hEGF by binding to its receptor binding site (the C-terminal region around Arg45) and inhibits the crucial conformational change. [ABSTRACT FROM AUTHOR]

Abstract: The effects of high hydrostatic pressure (HHP) treatments on Salmonella enterica cells were investigated using viability counting, scanning and transmission electron microscopy, and sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE), in order to determine the optimal inactivation conditions and to further understand the mechanisms underlying the inactivation of microorganisms under HHP. The results showed that 350-MPa treatment for 5min could considerably inactivate S. enterica, with increased uptake of propidium iodide (PI) and the number of viable bacteria decreasing from 109 CFU/mL to no viable bacteria. Damage to the cell wall, cell membrane, and cytoplasmic components by HHP treatments was observed on scanning and transmission electron microscopy images. The SDS-PAGE results showed that the protein bands differed between HHP-untreated and HHP-treated S. enterica, in that HHP decreased the protein content and caused partial protein degradation. Therefore, our results indicate that HHP can be used to inactivate S. enterica, via morphological changes in the internal and external cellular structures, as well as through membrane damage, cell wall rupture, and membrane protein degradation. [Copyright &y& Elsevier]

Electron-beam irradiation (EBI) is a novel food decontamination technology that uses low-dose ionizing radiation in the treatment of crops or food, to eliminate microbial contamination. Additionally, EBI inhibits the germination of crops and controls the ripening rate of vegetables and fruits, extending the shelf life of these products. EBI is a low cost, environment friendly, and time effective alternative to the traditional thermal decontamination technology. EBI, which has been approved by the USFDA, can be applied as an alternative to chemical fumigation of food. EBI inhibits a variety of foodborne pathogens, and effectively maintains food quality, significantly extending the shelf life. Better food preservation can be achieved by using EBI as a hurdle technology, in combination with other traditional or non-traditional food processing technologies. EBI uses low-dose radiation for decontamination, which reduces the risk of microbial hazards in food. However, from the perspective of food safety, it must be proven that EBI exerts no adverse effect on the nutrition or residual radiation in the food, before it is applied in the food processing industry. Based on a previous literature review, this paper introduces the applications, and decontamination mechanism of EBI, and the radiation detection technology. Advances in EBI usage for a variety of fruits, vegetables, cereals, beans, poultry, meat, and seafood have been summarized. Emphasis is laid on a few important directions to be investigated in future research. EBI is expected to have wide commercial usage in the improvement of food and agricultural product quality, and in reducing the risk of microbial hazards in niche products. [ABSTRACT FROM AUTHOR]