Myo1f has an essential role in γδT intraepithelial lymphocyte adhesion and migration

γδT intraepithelial lymphocyte represents up to 60% of the small intestine intraepithelial compartment. They are highly migrating cells and constantly interact with the epithelial cell layer and lamina propria cells. This migratory phenotype is related to the homeostasis of the small intestine, the control of bacterial and parasitic infections, and the epithelial shedding induced by LPS. Here, we demonstrate that Myo1f participates in the adhesion and migration of intraepithelial lymphocytes. Using long-tailed class I myosins KO mice, we identified the requirement of Myo1f for their migration to the small intestine intraepithelial compartment. The absence of Myo1f affects intraepithelial lymphocytes’ homing due to reduced CCR9 and α4β7 surface expression. In vitro, we confirm that adhesion to integrin ligands and CCL25-dependent and independent migration of intraepithelial lymphocytes are Myo1f-dependent. Mechanistically, Myo1f deficiency prevents correct chemokine receptor and integrin polarization, leading to reduced tyrosine phosphorylation which could impact in signal transduction. Overall, we demonstrate that Myo1f has an essential role in the adhesion and migration in γδT intraepithelial lymphocytes

Selective Determination of Lysine in Dry-Cured Meats Using a Sensor Based on Lysine-α-Oxidase Immobilised on a Nylon Membrane

An enzymatic sensor employing lysine oxidase (LOx) with the immobilised enzyme system by crosslinking with glutaraldehyde using an immunodyne ABC nylon membrane, in combination with an oxygen electrode, has been optimised to determine the lysine content in dry-cured ham and dry-fermented sausage at different cured times. The amperometric signal obtained due to the oxygen depletion (consumed oxygen) during the lysine oxidation was recorded at 5 s in the immobilised enzyme sensor, and the reaction rates (slope) were related to the lysine content. A linear relationship between the consumed oxygen as a function of time (mg O2/l/s) and the lysine concentration in the range 10–250 μM (R2 = 0.9946) for the immobilised enzyme system was found. The immobilised enzyme sensor showed a high specificity and sensibility. Nevertheless, the stability of the immobilised enzyme at the assay temperature was very poor, and thus, a new membrane was required for each analysis. The analysis of lysine with the immobilised enzyme system in cured meat samples revealed very good agreement with the determination performed through standard HPLC methodology, which validated the use of this sensor as an alternative technique to evaluate cured meat quality.This study was funded by Grant Prometeo 2012/001 from Conselleria d’Educació of Generalitat Valenciana (Valencia, Spain) and the scholarship to F. A. Jadán Piedra from Secretaria de Educación Superior, Ciencia, Tecnología e Innovación (SENESCYT) of Ecuador.Peer reviewe