Altered pathways in methylome and transcriptome longitudinal analysis of normal weight and bariatric surgery women

[Abstract] DNA methylation could provide a link between environmental, genetic factors and weight control and can modify gene expression pattern. This study aimed to identify genes, which are differentially expressed and methylated depending on adiposity state by evaluating normal weight women and obese women before and after bariatric surgery (BS). We enrolled 24 normal weight (BMI: 22.5 ± 1.6 kg/m2) and 24 obese women (BMI: 43.3 ± 5.7 kg/m2) submitted to BS. Genome-wide methylation analysis was conducted using Infinium Human Methylation 450 BeadChip (threshold for significant CpG sites based on delta methylation level with a minimum value of 5%, a false discovery rate correction (FDR) of q < 0.05 was applied). Expression levels were measured using HumanHT-12v4 Expression BeadChip (cutoff of p ≤ 0.05 and fold change ≥2.0 was used to detect differentially expressed probes). The integrative analysis of both array data identified four genes (i.e. TPP2, PSMG6, ARL6IP1 and FAM49B) with higher methylation and lower expression level in pre-surgery women compared to normal weight women: and two genes (i.e. ZFP36L1 and USP32) that were differentially methylated after BS. These methylation changes were in promoter region and gene body. All genes are related to MAPK cascade, NIK/NF-kappaB signaling, cellular response to insulin stimulus, proteolysis and others. Integrating analysis of DNA methylation and gene expression evidenced that there is a set of genes relevant to obesity that changed after BS. A gene ontology analysis showed that these genes were enriched in biological functions related to adipogenesis, orexigenic, oxidative stress and insulin metabolism pathways. Also, our results suggest that although methylation plays a role in gene silencing, the majority of effects were not correlated.São Paulo Research Foundation; 2017/07220-7São Paulo Research Foundation; #2016/05638-1São Paulo Research Foundation; #2013/12819-4São Paulo Research Foundation; #2015/18669-0Instituto de Salud Carlos III; PI17/01287Ministerio de Economía y Empresa; MTM2014-52876-RMinisterio de Economía y Empresa; MTM2017-82724-RXunta de Galicia; ED431C-2016-015Xunta de Galicia; ED431G/0

Exercise training and DNA methylation profile in post-bariatric women: Results from an exploratory study

[Abstract]: Exercise training and bariatric surgery have been shown to independently modulate DNA methylation profile in clusters of genes related to metabolic and inflammatory pathways. This study aimed to investigate the effects of a 6-month exercise training program on DNA methylation profile in women who underwent bariatric surgery. In this exploratory, quasi-experimental study, we analyzed DNA methylation levels by array technology in eleven women who underwent Roux-en-Y Gastric Bypass and a 6-month, three-times-a-week, supervised exercise training program. Epigenome Wide Association Analysis showed 722 CpG sites with different methylation level equal to or greater than 5% (P < 0.01) after exercise training. Some of these CpGs sites were related to pathophysiological mechanisms of inflammation, specially Th17 cell differentiation (FDR value < 0.05 and P < 0.001). Our data showed epigenetic modification in specific CpG sites related to Th17 cell differentiation pathway in post-bariatric women following a 6-months exercise training program.This study was supported by São Paulo Research Foundation (FAPESP) (grants #2015/18669–0, #2016/05638–1, #2017/13552–2) and Coordenação de Aperfeiçoamento de Pesquisa de Pessoal de Nível Superior - CAPES (grant #88887.473556/2020–00)

Caracterização física e química dos frutos da umbu-cajazeira (Spondias spp) em cinco estádios de maturação, da polpa congelada e néctar Physical and chemical characterization on the fruits of umbu-cajazeira (Spondias spp) in five ripening stages, frozen pulp and nectar

A umbu-cajazeira, no Brasil, apresenta boas potencialidades de cultivo e perspectivas de comercialização, o que objetivou este trabalho de avaliação da qualidade física e química dos frutos em cinco estádios de maturação classificados de acordo com o grau de cor da casca descritos como: fruto totalmente verde (1FTV), frutos com início de pigmentação (2FIP), frutos parcialmente amarelos (3FPA), frutos totalmente amarelos (4FTA), frutos totalmente amarelo-alaranjados (5FTAA), da polpa congelada e do néctar. As variáveis estudadas foram os atributos físicos: peso, diâmetro longitudinal, diâmetro transversal e rendimento em polpa, e químicos: vitamina C, acidez total titulável sólidos solúveis totais, pH e a relação sólidos solúveis totais/acidez total titulável. Os frutos, no estádio de maturação comercial (4FTA), apresentaram os seguintes valores mé ;dio: rendimento de polpa de 55,75%; pH de 2,08; SST de 11,25 &deg;Brix; ATT de 1,77 g de ácido citrico/100g de polpa; SST/ATT de 6,39 e teor de vitamina C total de 17,75 mg/100g. A polpa congelada e o néctar mantiveram-se em condições estáveis em relaç ;ão ao pH, SST, ATT e SST/ATT, durante 60 dias de armazenamento. Quanto ao teor de vitamina C total, a polpa congelada apresentou um decréscimo signi ficativo, o que não ocorreu com o néctar.<br>In Brazil some tropical fruits present great potential for cultivation and perspective of commercialization, one of them is the "umbu-cajazeira". A research has been developed aiming to measure the physical and chemical quality of the frozen pulp and the nectar obtained from "umbu-cajazeira" fruits, which were classified in distinct maturation stages. The fruits were divided according to shell colour in five groups: fruit completely green (1FCG), fruit starting to change shell's colour (2FSCC), fruit partially yellow (3FPY), fruit totally yellow (4FTY), fruit totaly orange-like yellow. The variables analysed comprised the physical attributes - weight, longitudinal diameter, transversal diameter and pulp yield and the chemical parameters - vitamin C and total acidity (TA) expressed as citric acid, total soluble solids (TSS), pH and the rate total soluble solids/total acidity. The fruits in the commercial maturation stage (4FTY) presented the following average values: 55,7% pulp yield; 2,08 pH; 11,25 total soluble solids; 1,77 total acidity; 6,39 TSS/TA and 17,75 mg/100g vitamin C. The frozen pulp and the nectar presented stable conditions when related to the pH., TSS, TA and TSS/TA stored over a period of 60 days. However, the viatamin C content in the frozen pulp showed a significant decrease when stored under the same condition, fact that was not observed for the nectar