B-type natriuretic peptide-induced delayed modulation of TRPV1 and P2X3 receptors of mouse trigeminal sensory neurons

Important pain transducers of noxious stimuli are small- and medium-diameter sensory neurons that express transient receptor vanilloid-1 (TRPV1) channels and/or adenosine triphosphate (ATP)-gated P2X3 receptors whose activity is upregulated by endogenous neuropeptides in acute and chronic pain models. Little is known about the role of endogenous modulators in restraining the expression and function of TRPV1 and P2X3 receptors. In dorsal root ganglia, evidence supports the involvement of the natriuretic peptide system in the modulation of nociceptive transmission especially via the B-type natriuretic peptide (BNP) that activates the natriuretic peptide receptor-A (NPR-A) to downregulate sensory neuron excitability. Since the role of BNP in trigeminal ganglia (TG) is unclear, we investigated the expression of BNP in mouse TG in situ or in primary cultures and its effect on P2X3 and TRPV1 receptors of patch-clamped cultured neurons. Against scant expression of BNP, almost all neurons expressed NPRA at membrane level. While BNP rapidly increased cGMP production and Akt kinase phosphorylation, there was no early change in passive neuronal properties or responses to capsaicin, \u3b1,\u3b2-meATP or GABA. Nonetheless, 24 h application of BNP depressed TRPV1 mediated currents (an effect blocked by the NPR-A antagonist anantin) without changing responses to \u3b1,\u3b2-meATP or GABA. Anantin alone decreased basal cGMP production and enhanced control \u3b1,\u3b2-meATP-evoked responses, implying constitutive regulation of P2X3 receptors by ambient BNP. These data suggest a slow modulatory action by BNP on TRPV1 and P2X3 receptors outlining the role of this peptide as a negative regulator of trigeminal sensory neuron excitability to nociceptive stimuli. \ua9 2013 Vilotti et al

Open borders in the nineteenth century : constructing the national, the citizen and the foreigner in South America

This working paper describes and explains the historical origins of the division between the national and the foreigner in South America. In the early nineteenth century, all the previously Spanish possessions in South America as well as Brazil achieved independence. With this new freedom, countries turned their attention to asserting their statehood through the delineation of three constitutive elements: government, territory and population. The new governments had to define who were going to be considered as nationals, citizens and foreigners, and the rights that pertained to each of these categories. These countries were all concerned with attracting new settlers and very early on introduced constitutional provisions on open borders and equal treatment for foreigners. White, male Europeans were the principal addresses of open borders provisions in an effort to entice them to settle in territories presented as empty to the exclusion of indigenous groups, bring new industries, and contribute to the whitening of mixed race populations. Whilst weak statehood came with independence, forming nations was a much longer process and States used migration and citizenship policies as tools to define nationhood

Are campus food environments healthy? A novel perspective for qualitatively evaluating the nutritional quality of food sold at foodservice facilities at a Brazilian university

Aims: The purpose of this novel study was to evaluate the food environment at a Brazilian university, encompassing 6 restaurants and 13 snack bars. The investigation uniquely analyses the food environment (barriers, facilitators, type of foods and prices). This was a food-based analysis of the nutritional quality of the products sold on campus. Methods: A cross-sectional descriptive design was used, applying the classic Nutrition Environment Measures Survey-Restaurants (NEMS-R) adapted for Brazil and an original methodology to evaluate and classify qualitatively the nutritional quality and characteristics of the food. A census of all campus food environments was applied. Results: The main results show most food and beverage products were made with processed ingredients and had a lower nutritional quality and price when compared with similar products made on premises, that is, processed iced tea compared with fresh tea (p<.001), fried refined flour salgados compared with baked wholegrain flour salgados (p<.001) and refined flour biscuits compared with those made with whole grains (p=.028). Only 16% of the outlets provided food ingredients or nutritional information of products available. Conclusion: The overall options for healthy food choices and good nutritional quality on campus were mostly limited by the availability and higher prices of products. These findings could be used to develop new policy perspectives for the offering of healthy food items and to facilitate better food choices among students in a healthier food environment.CAPES Foundation, Ministry of Education of BrazilCAPESUniv Fed Santa Catarina, Nutr Postgrad Program, Nutr, Florianopolis, SC, BrazilUniv Fed Santa Catarina, Nutr Foodserv Res Ctr NUPPRE, Florianopolis, SC, BrazilFed Univ Sao Paulo UNIFESP, Dept Human Movement Sci, Sao Paulo, BrazilNutr Epidemiol Lab, Santos, BrazilMontclair State Univ, Dept Hlth & Nutr Sci Food Syst, Montclair, NJ 07043 USAUniv Fed Santa Catarina, Nutr Foodserv Res Ctr NUPPRE, Dept Nutr, Nutr Postgrad Program, Sao Paulo, BrazilFed Univ Sao Paulo UNIFESP, Lab Nutr Epidemiol, Sao Paulo, BrazilUniv Fed Santa Catarina, CCS, Dept Nutr, Trindade Campus, BR-88040900 Florianopolis, SC, BrazilFed Univ Sao Paulo UNIFESP, Dept Human Movement Sci, Sao Paulo, BrazilFed Univ Sao Paulo UNIFESP, Lab Nutr Epidemiol, Sao Paulo, BrazilCAPES: BEX 6864/14-7Web of Scienc