Stem cell function and stress response are controlled by protein synthesis.

Whether protein synthesis and cellular stress response pathways interact to control stem cell function is currently unknown. Here we show that mouse skin stem cells synthesize less protein than their immediate progenitors in vivo, even when forced to proliferate. Our analyses reveal that activation of stress response pathways drives both a global reduction of protein synthesis and altered translational programmes that together promote stem cell functions and tumorigenesis. Mechanistically, we show that inhibition of post-transcriptional cytosine-5 methylation locks tumour-initiating cells in this distinct translational inhibition programme. Paradoxically, this inhibition renders stem cells hypersensitive to cytotoxic stress, as tumour regeneration after treatment with 5-fluorouracil is blocked. Thus, stem cells must revoke translation inhibition pathways to regenerate a tissue or tumour.This work was funded by Cancer Research UK (CR-UK), Worldwide Cancer Research, the Medical Research Council (MRC), the European Research Council (ERC), and EMBO. Research in Michaela Frye's laboratory is supported by a core support grant from the Wellcome Trust and MRC to the Wellcome Trust-Medical Research Cambridge Stem Cell Institute.This is the author accepted manuscript. The final version is available from Nature Publishing Group via http://dx.doi.org/10.1038/nature1828

Dietary starch to lipid ratios influence growth performance, nutrient utilisation and carcass traits in broiler chickens offered diets with different energy densities.

Twelve experimental diets with three levels of energy densities (11.25, 12.38 and 13.50 MJ/kg) and fours levels of starch to lipid ratios (14:1, 12:1, 7:1, 4:1) were offered to 288 male Ross 308 broiler chickens. All the diets were formulated to contain consistent digestible lysine to metabolisable energy ratios (0.87 g digestible lysine/MJ AMEn) and ideal amino acid ratios. Growth performance was monitored from 7 to 27 days post-hatch and parameters of nutrient utilisation (AME, AMEn, AME:GE ratios, N retention) were determined from 24 to 26 days post-hatch. Apparent protein (N) and starch digestibility coefficients, carcass yield and composition were determined at 27 days post-hatch. There were no interactions between energy densities and starch to lipid ratios on growth performance and carcass weights (P > 0.05). Feed intake was reduced with increased energy densities (P 0.75). Both nutrient densities and starch to lipid ratios significantly impacted on carcass weight and yield. Heavier carcass weights and higher yields were observed in broiler chickens offered diets with high nutrient density (P ≤ 0.001). Carcass weight (r = 0.441, P < 0.005) was positively correlated with starch to lipid ratios and this tended to be the case for carcass yield (r = 0.277, P = 0.057) too. However, there were interactions on lipid concentrations in carcass (P < 0.001) as broiler chickens offered diet containing the lowest nutrient density and the highest starch to lipid ratio had the highest lipid carcass concentration of 12.94%. In conclusion, protein and energy need to be considered in tandem in practical diet formulation, especially in diets containing high crystalline amino acid inclusions. The impact of lipid on feed intake and starch on carcass lipid concentrations should also be taken into consideration

A Circular Economy Approach to Fish Oil Extraction

Fish oil rich in polyunsaturated omega-3 fatty acids is extracted in high yield from anchovy filleting waste using d-limonene as green biosolvent in a simple solid-liquid extraction performed by mechanically stirring and maceration followed by limonene removal via evaporation under reduced pressure. As limonene is renewably obtained from waste orange peel, this method closes the materials cycle and establishes a circular economy process to obtain high quality fish oil from biowaste available worldwide in several million t/year amount. Significant economic, social and environmental benefits are anticipated

Starch digestion rates in multiple samples of commonly used feed grains in diets for broiler chickens

In this study the starch digestion rates in broiler chickens from 18 samples of 5 commonly used feed grains (sorghum, wheat, maize, barley, triticale) were determined. The methodology to determine starch digestion rates in poultry is detailed herein. Starch digestion rates were not significantly different (P = 0.128) across the 18 feed grains, which reflects the wide variations that were observed within a given feedstuff. Nevertheless, starch digestion rates in broiler chickens offered wheat-based diets were significantly more rapid by 56.0% (0.117 versus 0.075 min-1; P = 0.012) than their sorghum-based counterparts on the basis of a pair-wise comparison. In descending order, the following starch digestion rates were observed: wheat (0.117 min-1 ), barley (0.104 min-1 ), triticale (0.093 min-1 ), maize (0.086 min-1 ), sorghum (0.075 min-1 ). The implications of these findings are discussed as they almost certainly have implications for poultry nutrition and the development of reduced crude protein diets for broiler chickens

Digestion Rates of Starch But Not Protein Vary in Common Cereal Grains Used in Broiler Diets

Both glucose and amino acids are essential for muscle protein deposition and feed conversion efficiency. Total tract nitrogen retention was reported to be influenced by protein and starch digestion in broiler chickens (Liu et al., 2013). Embracing the concept of digestive dynamics and applying it in practical diet formulation requires understanding of the variations of protein and starch digestion rates in different ingredients. This present study evaluated protein and starch digestion rates of 18 cereal grains, including sorghum (7), wheat (4), corn (2), barley (3), and triticale (2), in male broiler chickens from 21-28 days post-hatch

Sorghum in foods: Functionality and potential in innovative products

Sorghum grain is a staple food for about 500 million people in 30 countries in Africa and Asia. Despite this contribution to global food production, most of the world’s sorghum grain, and nearly all in Western countries, is used as animal feed. A combination of the increasingly important ability of sorghum crops to resist heat and drought, the limited history of the use of sorghum in Western foods, and the excellent functional properties of sorghum grain in healthy diets, suggests a greater focus on the development of new sorghum-based foods. An understanding of the structural and functional properties of sorghum grain to develop processes for production of new sorghum-based foods is required. In this review, we discuss the potential of sorghum in new food products, including sorghum grain composition, the functional properties of sorghum in foods, processing of sorghum-based products, the digestibility of sorghum protein and starch compared to other grains, and the health benefits of sorghum. In the potential for sorghum as a major ingredient in new foods, we suggest that the gluten-free status of sorghum is of relatively minor importance compared to the functionality of the slowly digested starch and the health benefits of the phenolic compounds present.Fil: Khoddami, Ali. University Of Technology Sydney. Faculty Of Science.; AustraliaFil: Messina, Valeria Marisa. University Of Technology Sydney. Faculty Of Science.; Australia. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Komala, Vadabalija V.. University Of Technology Sydney. Faculty Of Science. School Of Life Sciences.; AustraliaFil: Farahnaky, Asgar. University Of Technology Sydney. Faculty Of Science. School Of Life Sciences.; AustraliaFil: Blanchard, Christopher L.. University Of Technology Sydney. Faculty Of Science. School Of Life Sciences.; AustraliaFil: Roberts, Thomas H.. University Of Technology Sydney. Faculty Of Science.; Australi