Wild leafy vegetables: A study of their subsistence dietetic support to the inhabitants of Nanda Devi Biosphere Reserve, India

Consumption of greens is a major source of vitamins and micro-nutrients for people using only vegetarian diets rich in carbohydrates. In remote rural settlements where vegetable cultivation is not practiced and market supplies are not organized, local inhabitants depend on indigenous vegetables, both cultivated in kitchen gardens and wild, for enriching the diversity of food. Knowledge of such foods is part of traditional knowledge which is largely transmitted through participation of individuals of households. A total of 123 households in six villages of Nanda Devi Biosphere Reserve buffer zone was surveyed using a schedule to assess the knowledge, availability and consumption pattern of wild leafy vegetables. Quantity estimations were done using regular visits with informants from 30 sample households of the six study villages during the collections. Monetization was used to see the value of wild leafy vegetables harvested during a year. The diversity of wild leafy vegetables being use by the local inhabitants is 21 species belonging to 14 genera and 11 families. This is far less than that being reported to be used by the communities from Western Ghats in India and some parts of Africa. Irrespective of social or economic status all households in the study villages had the knowledge and used wild leafy vegetables. The number of households reported to consume these wild leafy vegetables is greater than the number of households reporting to harvest them for all species except for Diplazium esculentum and Phytolacca acinosa. The availability and use period varied for the species are listed by the users. The study indicated that the knowledge is eroding due to changing social values and non participation of younger generation in collection and processing of such wild leafy vegetables

Caspase involvement in autophagy

Caspases are a family of cysteine proteases widely known as the principal mediators of the apoptotic cell death response, but considerably less so as the contributors to the regulation of pathways outside cellular demise. In regards to autophagy, the modulatory roles of caspases have only recently begun to be adequately described. In contrast to apoptosis, autophagy promotes cell survival by providing energy and nutrients through the lysosomal degradation of cytoplasmic constituents. Under basal conditions autophagy and apoptosis cross-regulate each other through an elaborate network of interconnections which also includes the interplay between autophagyrelated proteins (ATGs) and caspases. In this review we focus on the effects of this crosstalk at the cellular level, as we aim to concentrate the main observations from research conducted so far on the fine-tuning of autophagy by caspases. Several members of this protease-family have been found to directly interact with key ATGs involved in different tiers across the autophagic cascade. Therefore, we firstly outline the core mechanism of macroautophagy in brief. In an effort to emphasize the importance of the intricate cross-regulation of ATGs and caspases, we also present examples drawn from Drosophila and plant models regarding the contribution of autophagy to apoptotic cell death during normal development

Molecular mechanisms of cell death: recommendations of the Nomenclature Committee on Cell Death 2018.

Over the past decade, the Nomenclature Committee on Cell Death (NCCD) has formulated guidelines for the definition and interpretation of cell death from morphological, biochemical, and functional perspectives. Since the field continues to expand and novel mechanisms that orchestrate multiple cell death pathways are unveiled, we propose an updated classification of cell death subroutines focusing on mechanistic and essential (as opposed to correlative and dispensable) aspects of the process. As we provide molecularly oriented definitions of terms including intrinsic apoptosis, extrinsic apoptosis, mitochondrial permeability transition (MPT)-driven necrosis, necroptosis, ferroptosis, pyroptosis, parthanatos, entotic cell death, NETotic cell death, lysosome-dependent cell death, autophagy-dependent cell death, immunogenic cell death, cellular senescence, and mitotic catastrophe, we discuss the utility of neologisms that refer to highly specialized instances of these processes. The mission of the NCCD is to provide a widely accepted nomenclature on cell death in support of the continued development of the field

NR4A2 Is Regulated by Gastrin and Influences Cellular Responses of Gastric Adenocarcinoma Cells

<p>© 2013 Misund et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited</p

Evaluation of different hydrocolloids to improve dough rheological properties and bread quality of potato–wheat flour

peer reviewedThe aim of study was to investigate the effect of hydroxylpropylmethylcellulose (HPMC), arabic gum (AG), konjac glucomannan (KG) and apple pectin (AP) at 2% (w/w, potato-wheat flour basis) on the potato-wheat dough (the mass ratio was 1:1) rheological, fermentation properties and its bread quality. The tan δ of potato-wheat dough was significantly increased by adding HPMC compared to those of without adding hydrocolloids (from 0.337 to 0.425), which was close to wheat dough (0.531). Moreover, the dough height during fermentation process was significantly improved by adding hydrocolloids, with the order of HPMC (23.1mm) > AP (19.3mm) > AG (18.6mm) > KG (13.6mm). In addition, the potato-wheat protein bands of potato-wheat dough turned pale by adding hydrocolloids, suggesting higher molecular weight aggregation formed between proteins-hydrocolloids or proteins-proteins after fermentation process. Furthermore, HPMC significantly increased specific volume (from 1.45 to 2.22 ml/g), and hydrocolloids restrained the starch retrogradation of potato-wheat breads.Research Project: Research and Demonstration of Key Technology System of Potato Staple Food (201503001-2