Maternal recognition of pregnancy in the horse : are MicroRNAs the secret messengers?

The signal for maternal recognition of pregnancy (MRP) has still not been identified in the horse. High-throughput molecular biology at the embryo-maternal interface has substantially contributed to the knowledge on pathways affected during MRP, but an integrated study in which proteomics, transcriptomics and miRNA expression can be linked directly is currently lacking. The aim of this study was to provide such analysis. Endometrial biopsies, uterine fluid, embryonic tissues, and yolk sac fluid were collected 13 days after ovulation during pregnant and control cycles from the same mares. Micro-RNA-Sequencing was performed on all collected samples, mRNA-Sequencing on the same tissue samples and mass spectrometry was conducted previously on the same fluid samples. Differential expression of miRNA, mRNA and proteins showed high conformity with literature and confirmed involvement in pregnancy establishment, embryo quality, steroid synthesis and prostaglandin regulation, but the link between differential miRNAs and their targets was limited and did not indicate the identity of an unequivocal signal for MRP in the horse. Differential expression at the embryo-maternal interface was prominent, highlighting a potential role of miRNAs in embryo-maternal communication during early pregnancy in the horse. These data provide a strong basis for future targeted studies

Elucidation of the Mode of Action of a New Antibacterial Compound Active against Staphylococcus aureus and Pseudomonas aeruginosa.

Nosocomial and community-acquired infections caused by multidrug resistant bacteria represent a major human health problem. Thus, there is an urgent need for the development of antibiotics with new modes of action. In this study, we investigated the antibacterial characteristics and mode of action of a new antimicrobial compound, SPI031 (N-alkylated 3, 6-dihalogenocarbazol 1-(sec-butylamino)-3-(3,6-dichloro-9H-carbazol-9-yl)propan-2-ol), which was previously identified in our group. This compound exhibits broad-spectrum antibacterial activity, including activity against the human pathogens Staphylococcus aureus and Pseudomonas aeruginosa. We found that SPI031 has rapid bactericidal activity (7-log reduction within 30 min at 4x MIC) and that the frequency of resistance development against SPI031 is low. To elucidate the mode of action of SPI031, we performed a macromolecular synthesis assay, which showed that SPI031 causes non-specific inhibition of macromolecular biosynthesis pathways. Liposome leakage and membrane permeability studies revealed that SPI031 rapidly exerts membrane damage, which is likely the primary cause of its antibacterial activity. These findings were supported by a mutational analysis of SPI031-resistant mutants, a transcriptome analysis and the identification of transposon mutants with altered sensitivity to the compound. In conclusion, our results show that SPI031 exerts its antimicrobial activity by causing membrane damage, making it an interesting starting point for the development of new antibacterial therapies

Valley seepages at Buchans

Report provides information pertaining to the rehabilitation of the Buchans pits. The report also investigates seepages which may have resulted from the flooding of the Lucky Strike pit

Wheat starch swelling, gelatinization and pasting: Effects of enzymatic modification of wheat endogenous lipids

Starch is widely used in food industry because of its unique gelling, thickening and stabilizing capacities. These characteristics are impacted by added surfactants. However, less is known about whether and, if so, how wheat endogenous lipids impact the swelling behaviour of starch granules. We here used three different lipases (Lecitase Ultra, Lipopan F and Lipolase) with known impact on the endogenous lipid composition and two surfactants (diacetyl tartaric esters of mono- and diacylglycerols and sodium stearoyl lactylate) for studying the impact of (endogenous) lipids on starch rheology and carbohydrate leaching. The study revealed that although amylose-lipid inclusion complex formation affects wheat starch swelling and carbohydrate leaching, there is no causal relation between the two latter phenomena. Both their location and type affect the impact of lipids on starch swelling. Next to the complex forming ability of lipid(-like) components, their ability to shield starch granules from water by forming lipophilic layers also affects starch granule swelling because it delays water absorption and increases starch granule rigidity.status: publishe

New approaches to combat Porphyromonas gingivalis biofilms

In nature, bacteria predominantly reside in structured, surface-attached communities embedded in a self-produced, extracellular matrix. These so-called biofilms play an important role in the development and pathogenesis of many infections, as they are difficult to eradicate due to their resistance to antimicrobials and host defense mechanisms. This review focusses on the biofilm-forming periodontal bacterium Porphyromonas gingivalis. Current knowledge on the virulence mechanisms underlying P. gingivalis biofilm formation is presented. In addition, oral infectious diseases in which P. gingivalis plays a key role are described, and an overview of conventional and new therapies for combating P. gingivalis biofilms is given. More insight into this intriguing pathogen might direct the development of better strategies to combat oral infections

Single run HPLC separation coupled to evaporative light scattering detection unravels wheat flour endogenous lipid redistribution during bread dough making

Wheat flour lipids present a complex mixture of components with varying polarities and have been classified as either starch or non-starch lipids, the latter being further subdivided in free and bound lipids depending on the extraction method and solvents used. A novel separation and detection method for wheat lipids in flour and dough that separates both non-polar and polar lipid classes in a single run HPLC analysis using a monolithic silica column and a quaternary gradient and detects them with evaporative light scattering is presented. The method was applied to study in-depth the changes in lipid distribution during bread dough development, thereby monitoring the fate of the different lipid classes. Full dough development was not necessary to decrease the extractability of both non-polar and polar free lipids and increase their levels in the bound lipid extract. The data for the first time also showed which specific lipid classes were redistributed and transferred from starch to gluten, as confirmed by analyzing starch fractions. In addition, not all redistributed lipids interacted in a similar way with the gluten proteins. Major changes occurred during the first 30 s of mixing after which slight changes were observed for triacylglycerols, free fatty acids, lysophosphatidylcholine, and N-acylphosphatidylethanolamine.status: publishe

A lipase based approach for studying the role of wheat lipids in bread making

status: publishe

A lipase based approach to understand the role of wheat endogenous lipids in bread crumb firmness evolution during storage

When forming amylose-lipid (AM-L) inclusion complexes, surfactants retard bread crumb firming. Some wheat endogenous lipids have structures similar to those of surfactants. Lipase use in bread making increases the level of free fatty acids and ‘lyso’ lipids which can form AM-L complexes. We here used three lipases (Lipopan F, Lecitase Ultra, and Lipolase) with different specificities and the surfactant sodium stearoyl lactylate (SSL) for studying the role of lipids in bread crumb firmness and storage induced crumb firming. The lipases and SSL similarly impacted bread crumb texture. Their use induced less pronounced crumb firmness and stiffness increases as well as a less pronounced decrease in resilience than in control bread loaves. Amylopectin (AP) retrogradation was slower but in the end proceeded to a similar extent, as noted with low-field nuclear magnetic resonance. Differences in AP retrogradation after 7 days of storage (as observed with Lipolase) were attributed to the location and type of lipids hydrolysed by the respective lipase enzymes. Lipase hydrolysis products originating from lipids in the free lipid fraction probably had more impact on AP retrogradation than the free fatty acids and ‘lyso’ lipids obtained by hydrolysis of lipids ‘bound’ to the gluten network.status: publishe

Native and enzymatically modified wheat (Triticum aestivum L.) endogenous lipids in bread making: a focus on gas cell stabilization mechanisms

Lipopan F and Lecitase Ultra lipases were used in straight dough bread making to study how wheat lipids affect bread loaf volume (LV) and crumb structure setting. Lipase effects on LV were dose and dough piece weight dependent. The bread quality improving mechanisms exerted by endogenous lipids were studied in terms of gluten network strengthening, which indirectly stabilizes gas cells, and in terms of direct interfacial gas cell stabilization. Unlike diacetyl tartaric esters of mono- and diacylglycerols (DATEM, used as control), lipase use did not impact dough extensibility. The effect on dough extensibility was therefore related to its lipid composition at the start of mixing. Both lipases and DATEM strongly increase the levels of polar lipids in dough liquor and their availability for and potential accumulation at gas cell interfaces. Lipases form lysolipids that emulsify other lipids. We speculate that DATEM competes with (endogenous) polar lipids for interacting with gluten proteins.status: publishe