FHR-1 binds to C-reactive protein and enhances rather than inhibits complement activation

Factor H (FH)-related protein 1 (FHR-1) is one of the five human factor H-related proteins, which share sequence and structural homology with the alternative pathway complement inhibitor FH. Genetic studies on disease associations and functional analyses indicate that FHR-1 enhances complement activation by co mpetitive inhibition of FH binding to some surfaces and immune proteins. We have recen tly shown that FHR-1 binds to pentraxin 3. Here, our aim was to investigate whether FH R-1 binds to another pentraxin, C-reactive protein (CRP), analyze the functional relevance of this interaction and study the role of FHR- 1 in complement activation and regulation. FHR- 1 did not bind to native, pentameric CRP but it bound strongly to monomeric CRP via its C-term inal domains. FHR-1 at high concentration competed with FH for CRP binding, indicating possible complement de -regulation also on this ligand. FHR-1 did not inhibi t regulation of solid phase C3 convertase by FH and did not inhibit terminal complement complex forma tion induced by zymosan. On the contrary, by binding C3b, FHR-1 allowed C3 convertase form ation and thereby enhanced complement activation. FHR-1/CRP interacti ons increased complement activ ation via the classical and alternative pathways on surfaces such as th e extracellular matrix and necrotic cells. Altogether, these results identify CRP as a lig and for FHR-1 and suggest that FHR-1 enhances rather than inhibits complement activation, wh ich may explain the protective effect of FHR-1 deficiency in age-related macular degeneration

Vegetation history, recent dynamics and future prospects of a Hungarian sandy forest-steppe reserve: forest-grassland relations, tree species composition and size-class distribution

Pannonian forest-steppes host a high number of endemic species and contribute to landscape-scale heterogeneity. Alterations in the proportion of forests and grasslands due to changes in land-use practice and climatic parameters can have serious nature conservation consequences. Hypotheses about forest-steppe dynamics have rarely been verified by detailed analyses, especially for the sandy forest-steppes. We integrated historical analysis, aerial photo interpretation and field investigation to determine how vegetation of a sandy forest-steppe has changed, how current dynamical processes operate and how native and exotic tree species regenerate under present conditions. The vegetation of the study area before the onset of major anthropogenic environmental transformations in the Carpathian Basin may have been a mosaic of forested and unforested patches. However, there is strong evidence that after heavy deforestation, the region was almost completely treeless between the 15th and the 19th centuries. Forest cover was able to recover by the 1800s but the lack of forested areas in the region for centuries explains why forest patches are still poor in species. Grasslands, which existed continuously, are more diverse, supporting several rare and endemic species. From 1953 till 2013, 72.45% of the area proved to be stable, but 27.55% showed clear dynamical character, changing either from forest to grassland, or vice versa. Thus, cyclic dynamics can occur in sandy forest-steppes. We found that forest patches of different size, differently exposed edges and grasslands provide different habitats for the tree species. Exotic species were present in large numbers, probably due to the small size of the reserve and the lack of a buffer zone

Adding value to under-utilised Irish fish roe: a physico-chemical and sensory comparison of cured Irish pollock (Pollachius pollachius) roe with commercial mullet (Mugil cephalus) and cod (Gadus morhua) products

peer reviewedIrish marine fish roe is generally discarded at sea or processed as low value-added fishmeal and not utilised as nutritious seafood ingredients. Locally sourced pollock roes were salted, air-dried (Mediterranean-style) and compared to similar commercial mullet and cod products for: weight; moisture content; pH; instrumental texture and colour; and sensory attributes. Raw pollock roes averaged 105 g (n = 25). Roes lost on average 3.1% moisture (w/w) after a 2-h salting period and 48.8% weight reduction was observed after an average 105 h air-drying time. The moisture content of pollock was not significantly different to commercial products. Average pH for pollock, mullet and cod products was 5.9, 5.4 and 5.7, respectively (P < 0.05). Pollock and mullet had similar hardness, but cod was significantly harder than both, when measured instrumentally. Total colour difference (ΔE*) between the surface of pollock and cod, and that of pollock and mullet was 7.5 and 3.0, respectively. Sensory assessment of sliced and powdered products, using 9-point hedonic and 5-point just-about-right (JAR) scales, was conducted with 38 consumers. Pollock received the highest scores for overall liking and intention to purchase compared to commercial mullet and cod products, averaging 5.6, 5.6 and 4.9, respectively, for sliced roe products, and 6.3, 5.3 and 6.1 for powdered products. Penalty analysis of JAR showed “overall liking” was impacted by the flavour being “too fishy”. In conclusion, pollock had similar characteristics and acceptable sensory attributes compared to commercial products presenting opportunities to expand the range of value-added roe products (e.g., trout, salmon) available, while also contributing to waste reduction

Reduced costs with bisoprolol treatment for heart failure - An economic analysis of the second Cardiac Insufficiency Bisoprolol Study (CIBIS-II)

Background Beta-blockers, used as an adjunctive to diuretics, digoxin and angiotensin converting enzyme inhibitors, improve survival in chronic heart failure. We report a prospectively planned economic analysis of the cost of adjunctive beta-blocker therapy in the second Cardiac Insufficiency BIsoprolol Study (CIBIS II). Methods Resource utilization data (drug therapy, number of hospital admissions, length of hospital stay, ward type) were collected prospectively in all patients in CIBIS . These data were used to determine the additional direct costs incurred, and savings made, with bisoprolol therapy. As well as the cost of the drug, additional costs related to bisoprolol therapy were added to cover the supervision of treatment initiation and titration (four outpatient clinic/office visits). Per them (hospital bed day) costings were carried out for France, Germany and the U.K. Diagnosis related group costings were performed for France and the U.K. Our analyses took the perspective of a third party payer in France and Germany and the National Health Service in the U.K. Results Overall, fewer patients were hospitalized in the bisoprolol group, there were fewer hospital admissions perpatient hospitalized, fewer hospital admissions overall, fewer days spent in hospital and fewer days spent in the most expensive type of ward. As a consequence the cost of care in the bisoprolol group was 5-10% less in all three countries, in the per them analysis, even taking into account the cost of bisoprolol and the extra initiation/up-titration visits. The cost per patient treated in the placebo and bisoprolol groups was FF35 009 vs FF31 762 in France, DM11 563 vs DM10 784 in Germany and pound 4987 vs pound 4722 in the U.K. The diagnosis related group analysis gave similar results. Interpretation Not only did bisoprolol increase survival and reduce hospital admissions in CIBIS II, it also cut the cost of care in so doing. This `win-win' situation of positive health benefits associated with cost savings is Favourable from the point of view of both the patient and health care systems. These findings add further support for the use of beta-blockers in chronic heart failure

Legumes as Functional Ingredients in Gluten-Free Bakery and Pasta Products

The increasing demand for gluten-free food products from consumers has triggered food technologists to investigate a wide range of gluten-free ingredients from different sources to reproduce the unique network structure developed by gluten in a wheat-dough system. In recent times, the attention has been focused on novel application of legume flour or ingredients. The interest in this crop category is mainly attributed to their functional properties, such as solubility and water-binding capacity, which play an important role in gluten-free food formulation and processing. Their nutritional profile may also counteract the lack of nutrients commonly highlighted in commercial gluten-free bakery and pasta products, providing valuable sources of protein, dietary fiber, vitamins, minerals, and complex carbohydrates, which in turn have a positive impact on human health. This review reports the main chemical and functional characteristics of legumes and their functional application in gluten-free products