Streptolysin O Induces the Ubiquitination and Degradation of Pro-IL-1beta

Group A Streptococcus (GAS) is a common and versatile human pathogen causing a variety of diseases. One of the many virulence factors of GAS is the secreted pore-forming cytotoxin streptolysin O (SLO), which has been ascribed multiple properties, including inflammasome activation leading to release of the potent inflammatory cytokine IL-1beta from infected macrophages. IL-1beta is synthesized as an inactive pro-form, which is activated intracellularly through proteolytic cleavage. Here, we use a macrophage infection model to show that SLO specifically induces ubiquitination and degradation of pro-IL-1beta. Ubiquitination was dependent on SLO being released from the infecting bacterium, and pore formation by SLO was required but not sufficient for the induction of ubiquitination. Our data provide evidence for a novel SLO-mediated mechanism of immune regulation, emphasizing the importance of this pore-forming toxin in bacterial virulence and pathogenesis

Note on the special fillet fatty acid composition of the dwarf carp (Cyprinus carpio carpio) living in thermal Lake Hévíz, Hungary

Fatty acid (FA) composition of the fillet and the intestinal content of dwarf common carp (Cyprinus carpio carpio) living in Lake Hévíz was determined in wintertime collected samples and results were compared to widespread literature data on carp. Fillet FA profile of the thermally adapted (28 oC) Hévíz dwarf carps differed from profiles originated from divergent culture and feeding conditions in the overall level of saturation. Fillet myristic acid proportions largely exceeded all literature data in spite of poor dietary supply. Fillet fatty acid results indicate the effects of thermal adaptation (high saturation level) and the correlative effects of feed components rich in omega-3 fatty acids, with special respect to docosahexaenoic acid. With the application of discriminant factor analysis the Hévíz sample was accurately differentiated from the literature data on carp fillet fatty acid profile, mostly based on C14:0, C18:1 n9, C18:2 n6, C20:1 n9 and C20:4 n6 FAs. In summary, fillet FA profile suggested thermal adaptation, location specificity and the ingestion of algal and bacterial material

A BAFF-R mutation associated with non-Hodgkin lymphoma alters TRAF recruitment and reveals new insights into BAFF-R signaling

A BAFF receptor mutation associated with non-Hodgkin lymphoma provides new insight into the proximal players of normal BAFF-R signaling

Environmental factors influencing the slaughter value and flesh quality of the common carp in four typical fish farms in Hungary

Four important Hungarian common carp (Cyprinus carpio L.) breeds (Attala mirror, Attala scaled, Hortobágy scaled and Szeged mirror) harvested from different fish farms were analysed in this study. Main body indices, slaughter characteristics, fillet fat content, and conventional fish flesh quality characteristics were measured and compared. The slaughter value of the mirror strains tended to exceed that of the scaled type carps. For the calculated body indices (profile, cross-sectional, head and tail index) the influence of strain was statistically proven. Fillet fat content was significantly (P<0.01) affected by strains/ponds. The pH value of the fillet was significantly influenced by the strain as a fixed factor. Large, strain dependent variability was proven in fat content besides identical fillet dry matter contents. It was assumed that culture conditions and strain largely influence and lead to a marked variability of the body composition and flesh quality of the most important Hungarian fish species

Effect of graded dietary fish oil supplementation on body composition and fillet fatty acid composition of pike (Esox lucius L.)

A feeding experiment was conducted on northern pike, Esox lucius L. (123.6±33.3 g initial body weight) applying graded dietary fish oil supplementation resulting three dietary fat levels (without supplementation: 6.2% fat and 11.7, 17.4% fat levels with supplementations) in a recirculation system. Feed consumption, feed efficiency and protein utilization of pike was not affected by the treatment. Whole body lipid content analysis showed that the composition of pike was significantly affected by the increasing level of fish oil supplementation, although no relationship was detected between the dietary and the fillet lipid content, as well as the protein content of fish bodies. High docosahexaenoic acid (DHA, C22:6n-3) proportions were found in the muscle lipids (groups fed fish oil supplementation), as compared to the dietary fatty acid compositions suggesting that with dietary fish oil supplementation the dietary precursors (mainly EPA) enable pike to convert long chain highly unsaturated fatty acids, especially DHA; resulting high DHA: EPA ratios in the fillet