Development of new microalgae-based sourdough "crostini": functional aspects of Arthrospira platensis (spirulina) addition

The aim of this work was to evaluate the influence of Arthrospira platensis F&M-C256 (spirulina) incorporation on the nutritional and functional properties of “crostini”, a leavened bakery product largely consumed in Italy and Europe. Sourdough was used as leavening and fermentation agent and three concentrations of A. platensis F&M-C256 were tested: 2%, 6% and 10% (w/w). Despite a lower volume increase compared to the control, the A. platensis F&M-C256 “crostini” doughs reached a technological appropriate volume after fermentation. At the end of fermentation, no significant differences in microorganisms concentrations were observed. A. platensis F&M-C256 “crostini” showed higher protein content compared to the control. Considering the European Commission Regulation on nutritional claims, “crostini” incorporated with 6% and 10% biomass can be claimed to be a “source of protein”. Six and ten percent A. platensis “crostini” also presented significantly higher antioxidant capacity and phenolics. A significantly lower value of in vitro dry matter and protein digestibility between A. platensis F&M-C256 “crostini” and the control was found. The overall acceptability decreased with increasing A. platensis F&M-C256 addition. The combination of spirulina biomass addition and the sourdough technology led to the development of a novel microalgae-based bakery product with nutritional and functional featuresinfo:eu-repo/semantics/publishedVersio

Structural determinants for interaction of partial agonists with acetylcholine binding protein and neuronal α7 nicotinic acetylcholine receptor

The pentameric acetylcholine-binding protein (AChBP) is a soluble surrogate of the ligand binding domain of nicotinic acetylcholine receptors. Agonists bind within a nest of aromatic side chains contributed by loops C and F on opposing faces of each subunit interface. Crystal structures of Aplysia AChBP bound with the agonist anabaseine, two partial agonists selectively activating the α7 receptor, 3-(2,4-dimethoxybenzylidene)-anabaseine and its 4-hydroxy metabolite, and an indole-containing partial agonist, tropisetron, were solved at 2.7–1.75 Å resolution. All structures identify the Trp 147 carbonyl oxygen as the hydrogen bond acceptor for the agonist-protonated nitrogen. In the partial agonist complexes, the benzylidene and indole substituent positions, dictated by tight interactions with loop F, preclude loop C from adopting the closed conformation seen for full agonists. Fluctuation in loop C position and duality in ligand binding orientations suggest molecular bases for partial agonism at full-length receptors. This study, while pointing to loop F as a major determinant of receptor subtype selectivity, also identifies a new template region for designing α7-selective partial agonists to treat cognitive deficits in mental and neurodegenerative disorders

High Fat Diet Differentially Regulates the Expression of Olfactory Receptors in the Duodenum of Obesity-Prone and Obesity-Resistant Rats

BACKGROUND: The gastrointestinal tract is important in the regulation of food intake, nutrient sensing and nutrient absorption. Obesity-prone Osborne-Mendel (OM) rats are less sensitive to the satiating effects of a duodenal infusion of fatty acids than obesity-resistant S5B/Pl (S5B) rats, suggesting that the gastrointestinal tract differentially senses the presence of fat in these two strains. A microarray analysis was conducted to identify genes that were differentially expressed in the duodenal enterocytes of OM and S5B rats. AIMS: The present experiment evaluated the expression of olfactory receptors in the duodenal enterocytes of OM and S5B rats. It was hypothesized that olfactory receptors present in the duodenum of OM and S5B rats would be differentially regulated by the intake of a high fat diet. METHODS: The mRNA levels of four olfactory receptors (Olr1744, Olr50, Olr124, Olr1507) were assessed from the duodenal enterocytes of OM and S5B rats consuming a high fat diet for 14 days. RESULTS: The duodenal mRNA levels of Olr1744, Olr124 and Olr1507 were significantly elevated in OM rats fed the high fat diet, but not S5B rats. No differences in the expression of Olr50 receptor mRNA were detected. CONCLUSIONS: These data suggest that several olfactory receptors present in the duodenum are selectively regulated by high fat diet intake in obesity-prone OM rats. Therefore, these receptors may play a role in the sensing and regulation of dietary fat, and may be important for the individual susceptibility to obesity in these two strains