B cell-activating factor (BAFF) from dendritic cells, monocytes and neutrophils is required for B cell maturation and autoantibody production in SLE-like autoimmune disease

Purpose and methodsB cell-activating factor (BAFF) contributes to the pathogenesis of autoimmune diseases including systemic lupus erythematosus (SLE). Although several anti-BAFF Abs and derivatives have been developed for the treatment of SLE, the specific sources of BAFF that sustain autoantibody (auto-Ab) producing cells have not been definitively identified. Using BAFF-RFP reporter mice, we identified major changes in BAFF-producing cells in two mouse spontaneous lupus models (Tlr7 Tg mice and Sle1), and in a pristane-induced lupus (PIL) model.ResultsFirst, we confirmed that similar to their wildtype Tlr7 Tg and Sle1 mice counterparts, BAFF-RFP Tlr7 Tg mice and BAFF-RFP Sle1 mice had increased BAFF serum levels, which correlated with increases in plasma cells and auto-Ab production. Next, using the RFP reporter, we defined which cells had dysregulated BAFF production. BAFF-producing neutrophils (Nphs), monocytes (MOs), cDCs, T cells and B cells were all expanded in the spleens of BAFF-RFP Tlr7 Tg mice and BAFF-RFP Sle1 mice compared to controls. Furthermore, Ly6Chi inflammatory MOs and T cells had significantly increased BAFF expression per cell in both spontaneous lupus models, while CD8- DCs up-regulated BAFF expression only in the Tlr7 Tg mice. Similarly, pristane injection of BAFF-RFP mice induced increases in serum BAFF levels, auto-Abs, and the expansion of BAFF-producing Nphs, MOs, and DCs in both the spleen and peritoneal cavity. BAFF expression in MOs and DCs, in contrast to BAFF from Nphs, was required to maintain homeostatic and pristane-induced systemic BAFF levels and to sustain mature B cell pools in spleens and BMs. Although acting through different mechanisms, Nph, MO and DC sources of BAFF were each required for the development of auto-Abs in PIL mice.ConclusionsOur findings underscore the importance of considering the relative roles of specific myeloid BAFF sources and B cell niches when developing treatments for SLE and other BAFF-associated autoimmune diseases

Synergistic and antagonistic effect of lactic acid bacteria on tyramine production by food-borne pathogenic bacteria in tyrosine decarboxylase broth

The effect of lactic acid bacteria (LAB) strains on tyramine (TYR) and also other biogenic amines (BA) production by eight common food-borne pathogen (FBP) in tyrosine decarboxylase broth (TDB) was investigated by using a rapid HPLC method. Significant differences were observed among the FBP strains in ammonia (AMN) and BA production apart from tryptamine, histamine (HIS) and spermine formation (p < 0.05). Salmonella paratyphi A was characterised as the main amine producer. LAB had an important synergetic role in some BA production by food-borne pathogenic bacteria, although the effect of some LAB strains on BA production was strain-dependent. Lactococcus spp. and Streptococcus spp. resulted in significantly higher TYR accumulation by Aeromonas hydrophila and Enterococcus faecalis in TDB. The presence of Lactococcus and/or Lactobacillus in TDB significantly increased HIS production by A. hydrophila, Escherichia coli, Ent. faecalis, Klebsiella pneumoniae and Pseudomonas aeruginosa, whereas HIS accumulation was significantly reduced by Staphylococcus aureus, S. paratyphi A and Listeria monocytogenes. © 2011 Elsevier Ltd. All rights reserved

Effects of rosemary and sage tea extract on biogenic amines formation of sardine (Sardina pilchardus) fillets

Natural antimicrobials and antioxidants from rosemary (Rosmarinus officinalis) and sage tea (Salvia officinalis) were produced using solvent extraction method. The effect of two extracts on ammonia (AMN) and biogenic amines (BAs) formation in vacuum packed sardine (Sardina pilchardus) fillets stored at 3±1°C was investigated for 20days. Although the effect of extracts was dependent on specific amine and storage time, phenolic compounds from rosemary and sage tea generally resulted in lower AMN and BAs accumulation in sardine muscle. Putrescine (PUT) and cadaverine (CAD) were the most abundant amines, while histamine (HIS) concentration ranged from 2.05 to 28.77mg100g-1. Rosemary and sage tea extracts significantly reduced HIS, PUT, CAD and trimethylamine accumulation in the fish muscle (P&lt;0.05) while stimulating effect of extracts was observed on serotonin and agmatine formation. At the end of the storage period, PUT and CAD contents of control were 100-fold higher than those of treated groups. © 2011 The Authors. International Journal of Food Science and Technology © 2011 Institute of Food Science and Technology

Effects of aluminium foil and cling film on biogenic amines and nucleotide degradation products in gutted sea bream stored at 2±1 °c

Biogenic amines and nucleotide degradation products of sea bream stored in ice, wrapped in aluminium foil (WAF) and in cling film (WCF) at 2±1 °C were investigated by using a rapid HPLC method. Results obtained from this study showed that for household purposes packing fish in different materials has a little effect on the biogenic amines formation and nucleotide degradation products. The highest decrease of IMP content was observed for sea bream in WAF, followed by WCF. INO values showed a fluctuation and remained below the levels of 5.5 µmol/g for all storage conditions. Hx value constantly increased with the storage time during chilled storage. For all of the storage condition, K and Ki value increased linearly with storage time. At the end of the storage period, K, Ki, H and G value reached 60-76%, 65-81%, 30-54% and 89-173%, respectively. Among biogenic amines, (trimetylamine) TMA, putrescine, cadaverine, spermidine, spermine, tryptamine, tyramine, ß-phenylalanine and histamine were detected during storage period. TMA and putrescine were observed to increase linearly during storage period. Histamine production was only found at the end of storage period. The highest histamine values for fish wrapped in aluminium foil were 6.4 mg/100 g and fish wrapped in cling film was 4.6 mg/100 g. © Springer-Verlag 2005

Effects of rosemary and sage tea extracts on the sensory, chemical and microbiological changes of vacuum-packed and refrigerated sardine (Sardina pilchardus) fillets

The effect of the natural antioxidants and antimicrobials from ethanol extracts of rosemary and sage tea on sensory, chemical [Total volatile basic nitrogen (TVB-N), thiobarbituric acid reactive substances (TBARs), peroxide value (PV), free fatty acid (FFA)] and microbiological (total viable count-TVC and total coliform count) changes of vacuum-packaged sardine (Sardina pilchardus) fillets stored at 3 ± 1 °C was investigated for 20 days. The fish fillets were divided into three groups: untreated group (control, C) and treated groups that were immersed in a 1 L of distilled water containing 10 g rosemary (R group) or sage tea (S group) extracts for 4 min. The shelf life of sardine fillets was found to be 13 days for control (C), 20 days for R and S groups according to sensory assessment results, whose corresponded microbiological assessment showed a shorter shelf life (5 days for C group, 9 for R and S groups). At the end of storage period, TBARs values were 0.98 mg malonaldehyde kg-1 for C group, 0.66 malonaldehyde kg-1 for R group and 1.44 mg malonaldehyde kg-1 for S group. Microbiological results showed that natural compounds from rosemary and sage tea resulted in a lower bacterial growth in fish fillets during the storage period. © 2010 The Authors. International Journal of Food Science and Technology © 2010 Institute of Food Science and Technology

Effects of aluminium foil and cling film on biogenic amines and nucleotide degradation products in gutted sea bream stored at 2 +/- 1 degrees C

WOS: 000233043000002Biogenic amines and nucleotide degradation products of sea bream stored in ice, wrapped in aluminium foil (WAF) and in cling film (WCF) at 2 +/- 1 degrees C were investigated by using a rapid HPLC method. Results obtained from this study showed that for household purposes packing fish in different materials has a little effect on the biogenic amines formation and nucleotide degradation products. The highest decrease of IMP content was observed for sea bream in WAF, followed by WCF. INO values showed a fluctuation and remained below the levels of 5.5 mu mol/g for all storage conditions. Hx value constantly increased with the storage time during chilled storage. For all of the storage condition, K and Ki value increased linearly with storage time. At the end of the storage period, K, Ki, H and G value reached 60-76%, 65-81%, 30-54% and 89-173%, respectively. Among biogenic amines, (trimetylamine) TMA, putrescine, cadaverine, spermidine, spermine, tryptamine, tyramine, beta-phenylalanine and histamine were detected during storage period. TMA and putrescine were observed to increase linearly during storage period. Histamine production was only found at the end of storage period. The highest histamine values for fish wrapped in aluminium foil were 6.4 mg/100 g and fish wrapped in cling film was 4.6 mg/100 g

Comparative quality loss in wild and cultured rainbow trout (Oncorhynchus mykiss) during chilling storage

The aim of this study was to determine and compare differences in sensory, chemical and microbiological post-mortem changes between wild and farmed rainbow trout (Oncorhynchus mykiss). Lipid content was higher (5.77%) in wild fish than cultured fish (3.02%). Wild fish were very rich in n-3 fatty acids. Although wild fish were preferred to cultured fish due to the taste and flavour, shelf life of both wild and cultured rainbow trout was 14 days with demerit scores of 16 and 14, respectively. Chemical analyses showed that lipid oxidation and hydrolysis developed at a higher rate in wild rainbow trout. Histamine was not detected in any samples throughout the storage period apart from wild rainbow trout at 7 days of storage. Initial total viable counts (TVC) of fish was 3.59 log CFU/g for cultured rainbow trout and 3.36 log CFU/g for wild rainbow trout, which showed high quality of fish. Coliform and E. coli were not detected for both groups. When fish were unacceptable at the days of 14, TVC content was 6.16 log CFU/g for wild rainbow trout and 6.35 log CFU/g for cultured rainbow trout

Antimicrobial influence of nanoemulsified lemon essential oil and pure lemon essential oil on food-borne pathogens and fish spoilage bacteria

PubMedID: 31319195The antimicrobial activities of lemon oil based nanoemulsion and two different concentrations of lemon essential oil (100% and 10%) on food-brne pathogens (Staphylococcus aureus, Klebsiella pneumoniae, Enterococcus faecalis and Salmonella Paratyphi A) and fish spoilage bacteria (Photobacterium damselae, Enterococcus faecalis, Vibrio vulnificus, Proteus mirabilis, Serratia liquefaciens, and Pseudomonas luteola) were compared in terms of disc diffusion, minimum inhibition concentration (MIC) and minimum bactericidal concentration (MBC). The constitutes of extracted lemon essential oil were identified by using GC–MS. Viscosity, the mean droplet size, thermodynamic stability and refractive index of nanoemulsions were determined. The main components detected in the lemon essential oil were D-limonene, p-cymene, ß-pinene with percentages of 52.85%, 14.36%, and 13.69%, respectively. It was found that lemon nanoemulsion was more effective on food-borne pathogens except K. pneumoniae than 100% lemon essential oil. 10% lemon essential oil showed the highest inhibition effect on S. Paratyphi A. The conversion of the essential oil into nanoemulsion improved antimicrobial activity. According to value of MIC, both nanoemulsion and 100% essential oil inhibited bacterial growth of all of the pathogen bacteria tested whereas they were less effective on inhibition of fish spoilage bacteria. However, 10% essential oil was more effective on spoilage bacteria than pathogens. MBC showed that nanoemulsion and 100% lemon essential oil presented a noticeable bactericidal activity against S. paratyphi A whereas 10% lemon essential oil was found as ?25 mg/mL against pathogens and spoilage bacteria. Therefore, the use of nanoemulsion based on lemon essential oil can have potential as a natural antimicrobial agent against food-borne pathogen and spoilage bacteria for fish processing industry. © 2019 Elsevier B.V.Firat University Scientific Research Projects Management UnitThis work was supported by Department of Scientific Research Projects at Cukurova University

The impact of strawflower and mistletoe extract on quality properties of rainbow trout fillets

Many plants, including strawflower and mistletoe, contain antioxidants and antimicrobials, which can increase the shelf life of seafood. The main aim of this study was to investigate the effect of mistletoe and strawflower extracts at doses of 0.5% (w/v) on the sensory, chemical and microbiological properties of rainbow trout fillets during 27 days of storage at 2 ± 1 °C. The phenolic compounds in these plants have been studied, but their effects on food quality and storage properties have not been reported. We found that extract of mistletoe did not extend the shelf life of the fillets; however, the strawflower extract show high antimicrobial activity in fish fillets. The shelf life of rainbow trout was 20 days for the control and fish treated with mistletoe extract and 23 days for fish treated with strawflower extract. The antioxidant effect of extracts on fish fillets was weak, whereas strawflower extract had high antimicrobial effect. Peroxide value (PV) and thiobarbituric acid (TBA) values fluctuated during storage periods around main values below 14 meq O2 kg-1 and 0.6 MA kg-1, respectively. Putrescine, cadaverine, spermine, spermidine, serotonin, tyramine and dopamine were main amine, whereas histamine accumulated at low levels (&lt;2 mg per 100 g). Strawflower suppressed biogenic amine accumulation in fish fillets. At the limit of acceptability, total viable count (TVC), Enterobacteriaceae and lactic acid bacteria count remained below 7.6, 6.83 and 8.01 log CFU g-1, respectively. The results of this study show that ethanol extracts of strawflower improve the shelf life of rainbow trout. © 2013 Institute of Food Science and Technology