The ERK and JNK pathways in the regulation of metabolic reprogramming.

Most tumor cells reprogram their glucose metabolism as a result of mutations in oncogenes and tumor suppressors, leading to the constitutive activation of signaling pathways involved in cell growth. This metabolic reprogramming, known as aerobic glycolysis or the Warburg effect, allows tumor cells to sustain their fast proliferation and evade apoptosis. Interfering with oncogenic signaling pathways that regulate the Warburg effect in cancer cells has therefore become an attractive anticancer strategy. However, evidence for the occurrence of the Warburg effect in physiological processes has also been documented. As such, close consideration of which signaling pathways are beneficial targets and the effect of their inhibition on physiological processes are essential. The MAPK/ERK and MAPK/JNK pathways, crucial for normal cellular responses to extracellular stimuli, have recently emerged as key regulators of the Warburg effect during tumorigenesis and normal cellular functions. In this review, we summarize our current understanding of the roles of the ERK and JNK pathways in controlling the Warburg effect in cancer and discuss their implication in controlling this metabolic reprogramming in physiological processes and opportunities for targeting their downstream effectors for therapeutic purposes.Brunel Research Initiative & Enterprise Fund, Brunel University of London (to CB), Kay Kendall Leukemia Fund (KKL443) (to CB), 250 Great Minds Fellowship, University of Leeds (to SP), AMMF Cholangiocarcinoma Charity (to SP and PMC), and Bloodwise (17014) (to SP and CB)

Effect of polyphenols dietary grape by-products on chicken patties

An experiment was conducted to study the dietary effect that the inclusion (40 g kg) of grape seed (GS), grape skin (SS), grape pomace (GP), and (0.2 g kg) of vitamin E (E) had on the composition and microbiological quality of chicken breast meat and on the physico-chemical parameters (TBARS, pH, color, Kramer shear force), sensorial characteristics, and microbiological quality of chicken breast meat patties during chilled storage (0, 3, 6, and 9 days) at 2 °C. In general, proximate composition and microbial counts of the raw chicken breast meat and the patties were not affected. Lower TBARS values were detected in patties formulated with breast meat obtained from birds fed E, SS, and GP diets. No clear effect was observed on the color or textural characteristics of the different patties. The addition of SS and GP in chicken diets reduced TBARS values showing some improvement in the oxidative stability of breast patties without affecting its technological properties, sensorial attributes, or microbial quality.The authors thank the MINECO and CSIC for financial support of Projects AGL2012-31355/GAN, AGL2014-53207-C2-1-R, and the Intramural 2014470E073. In addition, we are grateful to CAM and ESI Funds for financially supporting project MEDGAN-CM S2013/ABI2913). We would also like to thank MIUR and UNIMOL for the Ph.D. fellowship of Maria Nardoia.Peer Reviewe