Effects of The Dietary Supplementation of Layer Diets with Natural and Synthetic Antioxidant Additives on Yolk Lipid Peroxidation and Fatty Acid Composition of Eggs Stored at Different Temperatures and Duration

WOS: 000498802700010In this study, the effects of the supplementation of natural and synthetic antioxiciant additives in layer diets on egg weight loss, yolk lipid peroxidation ([BARS values) and fatty acid composition of eggs stored at different temperatures and duration were evaluated. In total, 112 48- weeks-old Bovans White layers were randomly allotted to four dietary treatments with four replicates of seven birds each. The treatments consisted of a control diet, containing no additives, and diets with the inclusion of 200 mg synthetic vitamin E/kg, 1000 mg thyme extract/kg and 1000 mg rosemary extract/kg. Dietary treatments did not influence (p>0.05) relative weight loss of eggs stored for 14, 28, and 56 days, except for those from rosemary-fed hens stored at room temperature on d 42, which were significantly lighter than the eggs from vitamin E- and thyme-fed hens (p0.05) of dietary treatment on yolk TBARS values were detected in refrigerated eggs. The inclusion of the synthetic and both natural antioxidants in layer diets significantly reduced stearic acid (C18: 0) level in the egg yolk. In addition, only natural antioxidants significantly increased yolk levels of palmitoleic acid (C16: 1) and vaccenic acid (C18: 1n7). The results of the present study showed that adequate storage temperature was more effective in improving egg shelf life than feeding layers synthetic or natural antioxidant additives. However, the positive effects of the evaluated natural antioxidants on yolk fatty acid composition suggest their supplementation to layer diets may provide health benefits to the consumer

Plasmid-mediated quinolone resistance conferred by qnrS1 in Salmonella enterica serovar Virchow isolated from Turkish food of avian origin

Objectives: To study the molecular characteristics of the quinolone and associated ampicillin resistance mechanisms present in Salmonella enterica serovar Virchow isolated from Turkish foods

Oncogene-regulated release of extracellular vesicles

Oncogenes can alter metabolism by changing the balance between anabolic and catabolic processes. However, how oncogenes regulate tumor cell biomass remains poorly understood. Using isogenic MCF10A cells transformed with nine different oncogenes, we show that specific oncogenes reduce the biomass of cancer cells by promoting extracellular vesicle (EV) release. While MYC and AURKB elicited the highest number of EVs, each oncogene selectively altered the protein composition of released EVs. Likewise, oncogenes alter secreted miRNAs. MYC-overexpressing cells require ceramide, whereas AURKB requires ESCRT to release high levels of EVs. We identify an inverse relationship between MYC upregulation and activation of the RAS/MEK/ERK signaling pathway for regulating EV release in some tumor cells. Finally, lysosome genes and activity are downregulated in the context of MYC and AURKB, suggesting that cellular contents, instead of being degraded, were released via EVs. Thus, oncogene-mediated biomass regulation via differential EV release is a new metabolic phenotype