Development of T follicular helper cells and their role in disease and immune system

The T follicular helper cells (TFH) are a subset of CD4+ T cells specialized to regulate antibody responses. The production of these cells is associated with the dendritic cells (DCs) and B cells. TFH cells help B cells form germinal centers (GC) differentiate into memory and plasma cells (antibody-secreting cells) as humoral responses. In addition, there is strong evidence that TFH cells play a pivotal role in the development of long-lived humoral immunity. Molecular factors such as transcription factors, surface receptors, cytokine and micro RNAs are involved in the formation of TFH cells. Such TFH cells are diagnosed by transcription factor (BCL-6), surface marker expression (including CXCR5, PD-1, ICOS and CD40L) and a unique cytokine production pattern (such as IL-21 and IL-6). Memory TFH cells, accompanied by memory B cells, are known to be formed during antibody responses. It is now clear that the precise control of TFH cells is critically important for both inducing the optimal affinity maturation of antibody responses and preventing self-reactivity. Exclusive controls of TFH cell function and production are essential for human health. However, it is important to note that excessive activities may lead to autoimmune diseases, while reduced activity often results in immunodeficiency. It has also been shown that TFH cells are associated with cancers such as angioimmunoblastic T-cell lymphoma (AITL), follicular T-cell lymphoma (FTCL) and nonspecific Peripheral T-cell lymphomas (PTCLs). The biology of TFH cells, including their differentiation and transcriptional regulation will be described in the present review. Some of The developments of these cells in immunodeficiency diseases, autoimmunity and cancer will also be taken into account. © 201

Chemical composition and antibacterial properties of Ocimum basilicum, Salvia officinalis and Trachyspermum ammi essential oils alone and in combination with nisin

Abstract Background and objectives: Plant essential oils are sometimes considered for use as antimicrobial agents in foods and medicines and they could be combined with other antimicrobial agents to strengthen the effect and/or reduce the required dose. This study was conducted to determine the chemical composition of the Ocimum basilicum, Salvia officinalis and Trachyspermum ammi essential oils and evaluate their antibacterial efficiency, alone and in combination with nisin, against Escherichia coli O 157 and Staphylococcus aureus. Methods: The chemical composition of three essential oils (Ocimum basilicum, Salvia officinalis and Trachyspermum ammi) were determined by gas chromatography/mass spectrometry. Further, their antibacterial properties and the synergistic effect of the combination of three essential oils and nisin were also assessed against Escherichia coli and Staphylococcus aureus. The antibacterial activity was determined by evaluation of minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) by broth dilution method in 96-well microplates. The synergistic effects were tested by the checkerboard method and the fractional inhibitory concentration (FIC) index was calculated. Results: The major components of O. basilicum, S. officinalis and T. ammi were linalool (35.99%), 1,8-cineole (22.91%) and p-Cymene (35.5%), respectively. In general, all of the essential oils as well as nisin exerted more considerable antibacterial effects against Gram-positive bacteria than Gram-negative one. The essential oil of T. ammi showed the highest activity against S. aureus with MIC (≤0.078 mg/mL) and MBC (≤0.156 mg/mL). The combined application showed synergistic activity against E. coli but no change in activity was observed against S. aureus. The most synergistic effect was observed for the combination of nisin and S. officinalis (FIC 0.03). Conclusion: It can be concluded that nisin could enhance the antibacterial potential of the essential oils

Chemical composition and antibacterial properties of Ocimum basilicum, Salvia officinalis and Trachyspermum ammi essential oils alone and in combination with nisin

Background and objectives:Plant essential oils are sometimes considered for use as antimicrobial agents in foods and medicines and they could be combined with other antimicrobial agents to strengthen the effect and/or reduce the required dose. This study was conducted to determine the chemical composition of the Ocimum basilicum, Salvia officinalis and Trachyspermum ammi essential oils and evaluate their antibacterial efficiency, alone and in combination with nisin, against Escherichia coli O 157 and Staphylococcus aureus. Methods: The chemical composition of three essential oils (Ocimum basilicum, Salvia officinalis and Trachyspermum ammi) were determined by gas chromatography/mass spectrometry. Further, their antibacterial properties and the synergistic effect of the combination of three essential oils and nisin were also assessed against Escherichia coli and Staphylococcus aureus. The antibacterial activity was determined by evaluation of minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) by broth dilution method in 96-well microplates. The synergistic effects were tested by the checkerboard method and the fractional inhibitory concentration (FIC) index was calculated. Results: The major components of O. basilicum, S. officinalis and T. ammi were linalool (35.99%), 1,8-cineole (22.91%) and p-Cymene (35.5%), respectively. In general, all of the essential oils as well as nisin exerted more considerable antibacterial effects against Gram-positive bacteria than Gram-negative one. The essential oil of T. ammi showed the highest activity against S. aureus with MIC (≤0.078 mg/mL) and MBC (≤0.156 mg/mL). The combined application showed synergistic activity against E. coli but no change in activity was observed against S. aureus. The most synergistic effect was observed for the combination of nisin and S. officinalis (FIC 0.03). Conclusion: It can be concluded that nisin could enhance the antibacterial potential of the essential oils