Cell Death by SecTRAPs: Thioredoxin Reductase as a Prooxidant Killer of Cells

BACKGROUND: SecTRAPs (selenium compromised thioredoxin reductase-derived apoptotic proteins) can be formed from the selenoprotein thioredoxin reductase (TrxR) by targeting of its selenocysteine (Sec) residue with electrophiles, or by its removal through C-terminal truncation. SecTRAPs are devoid of thioredoxin reductase activity but can induce rapid cell death in cultured cancer cell lines by a gain of function. PRINCIPAL FINDINGS: Both human and rat SecTRAPs killed human A549 and HeLa cells. The cell death displayed both apoptotic and necrotic features. It did not require novel protein synthesis nor did it show extensive nuclear fragmentation, but it was attenuated by use of caspase inhibitors. The redox active disulfide/dithiol motif in the N-terminal domain of TrxR had to be maintained for manifestation of SecTRAP cytotoxicity. Stopped-flow kinetics showed that NADPH can reduce the FAD moiety in SecTRAPs at similar rates as in native TrxR and purified SecTRAPs could maintain NADPH oxidase activity, which was accelerated by low molecular weight substrates such as juglone. In a cellular context, SecTRAPs triggered extensive formation of reactive oxygen species (ROS) and consequently antioxidants could protect against the cell killing by SecTRAPs. CONCLUSIONS: We conclude that formation of SecTRAPs could contribute to the cytotoxicity seen upon exposure of cells to electrophilic agents targeting TrxR. SecTRAPs are prooxidant killers of cells, triggering mechanisms beyond those of a mere loss of thioredoxin reductase activity

Effect of diet on the reproductive parameters of white leghorn cocks

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How to understand the complexity of product quality and the challenges in differentiating between organically and conventionally grown products—exemplified by fresh and heat-processed carrots (Daucus carota L.)

Quality traits are highly focused upon in the marketing of organic food products. There is a need to define and measure quality as consumers seem to have preconceived notions about the superior health value and taste of organic compared to non-organic products. A commonly held opinion among many consumer groups is that organic farming guarantees optimum quality, despite the fact that this remains unproven. The aim of this paper is to contribute to a better understanding of the complexity of quality traits in a plant-based food product, using carrots as an example. Selected designated quality aspects are presented to describe the complexity of quality and discuss the challenges of using these aspects in differentiating between organic and conventional products. The paper concludes we have insufficient tools to be able to adequately authenticate organically produced carrots. The same may be the case for most vegetables and fruit products. Suggestions for further studies include the soil and location aspect (terroir), in order to trace a product back to its origin in an organically or conventionally farmed field by finding a unique fingerprint for chemical constituents of sample