A first update on mapping the human genetic architecture of COVID-19

peer reviewe

Whole-genome sequencing reveals host factors underlying critical COVID-19

Critical COVID-19 is caused by immune-mediated inflammatory lung injury. Host genetic variation influences the development of illness requiring critical care1 or hospitalization2,3,4 after infection with SARS-CoV-2. The GenOMICC (Genetics of Mortality in Critical Care) study enables the comparison of genomes from individuals who are critically ill with those of population controls to find underlying disease mechanisms. Here we use whole-genome sequencing in 7,491 critically ill individuals compared with 48,400 controls to discover and replicate 23 independent variants that significantly predispose to critical COVID-19. We identify 16 new independent associations, including variants within genes that are involved in interferon signalling (IL10RB and PLSCR1), leucocyte differentiation (BCL11A) and blood-type antigen secretor status (FUT2). Using transcriptome-wide association and colocalization to infer the effect of gene expression on disease severity, we find evidence that implicates multiple genes—including reduced expression of a membrane flippase (ATP11A), and increased expression of a mucin (MUC1)—in critical disease. Mendelian randomization provides evidence in support of causal roles for myeloid cell adhesion molecules (SELE, ICAM5 and CD209) and the coagulation factor F8, all of which are potentially druggable targets. Our results are broadly consistent with a multi-component model of COVID-19 pathophysiology, in which at least two distinct mechanisms can predispose to life-threatening disease: failure to control viral replication; or an enhanced tendency towards pulmonary inflammation and intravascular coagulation. We show that comparison between cases of critical illness and population controls is highly efficient for the detection of therapeutically relevant mechanisms of disease

Fermentation Assisted by Pulsed Electric Field and Ultrasound: A Review

Various novel techniques are proposed to improve process efficiency, quality, and safety of fermented food products. Ultrasound and pulsed electric field (PEF) are versatile technologies that can be employed in conjunction with fermentation processes to enhance process efficiency and production rates by improving mass transfer and cell permeability. The aim of this review is to highlight current and potential applications of ultrasound and PEF techniques in food fermentation processes. Their effects on microbial enzymes, along with mechanisms of action, are also discussed

Fermentation Assisted by Pulsed Electric Field and Ultrasound: A Review

Various novel techniques are proposed to improve process efficiency, quality, and safety of fermented food products. Ultrasound and pulsed electric field (PEF) are versatile technologies that can be employed in conjunction with fermentation processes to enhance process efficiency and production rates by improving mass transfer and cell permeability. The aim of this review is to highlight current and potential applications of ultrasound and PEF techniques in food fermentation processes. Their effects on microbial enzymes, along with mechanisms of action, are also discussed

Extraction of Antioxidant Phenolic Compounds from Brewer’s Spent Grain: Optimization and Kinetics Modeling

The kinetics of polyphenol extraction from brewer’s spent grain (BSG), using a batch system, ultrasound assistance, and microwave assistance and the evolution of antioxidant capacity of these extracts over time, were studied. The main parameters of extraction employed in the batch system were evaluated, and, by applying response surface analysis, the following optimal conditions were obtained: Liquid/solid ratio of 30:1 mL/g at 80 °C, using 72% (v/v) ethanol:water as the solvent system. Under these optimized conditions, ultrasound assistance demonstrated the highest extraction rate and equilibrium yield, as well as shortest extraction times, followed by microwave assistance. Among the mathematical models used, Patricelli’s model proved the most suitable for describing the extraction kinetics for each method tested, and is therefore able to predict the response values and estimate the extraction rates and potential maximum yields in each case

The influence of different extraction conditions on polyphenol content, antioxidant and antimicrobial activities of wild thyme

The aims of the presented study were the investigation of the effect of different ultrasound-assisted extraction conditions (particle size, solid-to-solvent ratio, ethanol concentration and time) on polyphenol and flavonoid contents and antioxidant activity of wild thyme (Thymus serpyllum L.) extracts, HPLC qualitative and quantitative analysis, as well as the examination of antimicrobial properties against seven bacterial strains and one fungal strain. According to the results, the highest total polyphenol and flavonoid contents were reached with particle size of 0.3 mm, 1:30 solid-to-solvent ratio, 30 % ethanol and 30 min of extraction (31.9 +/- 0.1 mg gallic acid equivalents (GAE)/L and 16.8 +/- 0.2 mg catechin equivalents (CE)/L, respectively). The most abundant polyphenolic compounds were rosmarinic acid, luteolin 7-O-glucumnide and salvianolic acid I (185.2 +/- 7.3, 141.6 +/- 3.4 and 76.4 +/- 2.1 mu g/mL, respectively). The best antioxidant recovery was achieved with particles of 0.3 mm and 1:30 solid-to-solvent ratio. Furthermore, the addition of ethanol in aqueous extraction medium has caused significantly better antioxidant activity than pure water. On the other hand, there was no statistically significant difference in antioxidant capacity between various ethanol percentage, as well as between time of 15 and 30 min. Selected extracts have shown significant antibacterial activity, particularly against Enterococcus faecalis, Bacillus cereus, Listeria monocytogenes, Staphylococcus aureus and Yersinia enterocolitica