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In humans and other primates, 1,25(OH)2vitamin D3 regulates the expression of the cathelicidin antimicrobial peptide (CAMP) gene via toll-like receptor (TLR) signaling that activates the vitamin D pathway. Mice and other mammals lack the vitamin D response element (VDRE) in their CAMP promoters. To elucidate the biological importance of this pathway, we generated transgenic mice that carry a genomic DNA fragment encompassing the entire human CAMP gene and crossed them with Camp knockout (KO) mice. We observed expression of the human transgene in various tissues and innate immune cells. However, in mouse CAMP transgenic macrophages, TLR activation in the presence of 25(OH)D3 did not induce expression of either CAMP or CYP27B1 as would normally occur in human macrophages, reinforcing important species differences in the actions of vitamin D. Transgenic mice did show increased resistance to colonization by Salmonella typhimurium in the gut. Furthermore, the human CAMP gene restored wound healing in the skin of Camp KO mice. Topical application of 1,25(OH)2vitamin D3 to the skin of CAMP transgenic mice induced CAMP expression and increased killing of Staphylococcus aureus in a wound infection model. Our model can help elucidate the biological importance of the vitamin D-cathelicidin pathway in both pathogenic and non-pathogenic states.

Professional development for Career Technical Education (CTE) is needed to effectively implement food science curricula in secondary education courses. Providing CTE teachers with professional development training supports increased awareness of food science academic and career pathways among students. The goal of this study was to assess a food science professional development training for Mississippi CTE teachers that would increase their self-perceived knowledge, self-perceived ability to conduct specific food science skills, and self-efficacy to implement food science-based instruction. Thirty-one teachers participated in the 2-h professional development training that provided teachers an experiential learning opportunity to learn and apply food science concepts. Results indicated that the food science professional development training was effective at increasing teachers' self-perceived knowledge and ability to conduct food science skills since the average scores (five-point Likert-type scale, n = 28) in all statements increased (p < 0.001) post training. For example, teachers self-perceived knowledge of the five D's of food product development at pre-survey (M = 2.00 ± 0.94) increased (p < 0.001) after the training (M = 4.29 ± 0.60). In addition, teachers' self-perceived ability to employ the five D's of food product development before the training (M = 0.31 ± 0.54, three-point scale) significantly increased (p < 0.05) post training (M = 1.72 ± 0.53). Post training, more than 77% of the teachers "agreed" or "strongly agreed" to six out of nine self-efficacy statements which affirmed their belief to teach food science concepts. Overall, teachers were satisfied with the food science professional development training.

Since the 1930s, the dry-cured ham industry has used methyl bromide fumigation to control Tyrophagus putrescentiae (ham mite) infestations. However, due to methyl bromide being a class I ozone depleting substance and no longer being manufactured, alternatives to methyl bromide have been studied extensively. Direct contact food-grade coatings and coated ham nets of various materials have shown efficacy in controlling ham mite growth and reproduction. These coated nets, often including propylene glycol, can be dried to ease application and reduce shipping cost, but chemical and thermal treatments on fabrics may cause the fabrics to become more brittle, which negatively impacts stretchability and bursting strength, and ultimately the effectiveness of the net. Scanning electron microscopy can provide precise visual inspection of fabric surface morphology, allowing for a detection of potential damage to the fibers. This purpose of this review is to summarize the application of food-grade coatings on nets used in the dry-cured ham industry to control mite infestations. More importantly, the review provides comprehensive information on coated nets, covering various aspects such as the selection of netting materials, evaluation of fabric properties, techniques for coating nets, net drying method, all in relation to their efficacy for mite control. This review contributes to the broad area of this applied technology by highlighting efficacious treatments to control mites, ineffective treatments, a discussion of processes to evaluate their properties, and future prospectives regarding this area of study. [ABSTRACT FROM AUTHOR]

In this study, 100% polyester mesh fabrics were used as ham nets. The nets were treated with 40% propylene glycol (PG), 1% propylene glycol alginate (PGA), and 1% carrageenan. The treated and untreated nets were evaluated to determine any significant changes in terms of mechanical properties. Fabric weight (ASTM D3776), elastic properties (BS EN 14704-1:2005), abrasion resistance (ASTM D4966) and breaking strength (ASTM D5034-09) were tested. The morphology of 100% polyester fiber was also observed by scanning electron microscopy (SEM) images. Surface morphology of both treated and untreated fabric was also observed. No significant changes occurred in the mechanical properties that would affect the dry-cured ham aging process. Treated samples were stronger than untreated samples with respect to abrasion resistance, weight of the fabric in unit area (GSM), and tensile strength. This study indicates that these nets could be used to age dry-cured hams as part of a methyl bromide replacement strategy. [ABSTRACT FROM AUTHOR]