Molecular mechanisms of cell death: recommendations of the Nomenclature Committee on Cell Death 2018.

Over the past decade, the Nomenclature Committee on Cell Death (NCCD) has formulated guidelines for the definition and interpretation of cell death from morphological, biochemical, and functional perspectives. Since the field continues to expand and novel mechanisms that orchestrate multiple cell death pathways are unveiled, we propose an updated classification of cell death subroutines focusing on mechanistic and essential (as opposed to correlative and dispensable) aspects of the process. As we provide molecularly oriented definitions of terms including intrinsic apoptosis, extrinsic apoptosis, mitochondrial permeability transition (MPT)-driven necrosis, necroptosis, ferroptosis, pyroptosis, parthanatos, entotic cell death, NETotic cell death, lysosome-dependent cell death, autophagy-dependent cell death, immunogenic cell death, cellular senescence, and mitotic catastrophe, we discuss the utility of neologisms that refer to highly specialized instances of these processes. The mission of the NCCD is to provide a widely accepted nomenclature on cell death in support of the continued development of the field

Comparison Of Antimicrobial Activities Of Brine Salting, Chlorinated Solution And Moringa Oleifera Plant Extracts In Fish From Lake Victoria Basin Of Kenya

Chemical preservatives can be used to reduce the overall microbial populations in fish and fish products. This study was set to determine the antimicrobial activities of brine salting, chlorinated solution, and Moringa Oleifera plant extracts treatments on enteric bacteria in Rastrineobola argentea and Oreochromis niloticus fish collected from beaches and markets in Lake Victoria basin of western Kenya. Using a cross-sectional samples collection design, fresh fish (Rastrineobola argentea and Oreochromis niloticus) samples were randomly collected from three fish landing beaches (Dunga, Luanda Rombo and Sirongo) and from three markets (Kisumu, Luanda and Bondo), in the Lake Victoria Basin of western Kenya and taken to the laboratory within 4 hours for processing and treatments with preservatives. The preservatives were sodium chloride solutions (3%, 6%, 9% and 12%), sodium hypochlorite (50ppm, 100ppm, 150ppm and 200ppm), and Moringa oleifera n-hexane and ethanol extract solutions (20µg/ml, 40µg/ml, 60µg/ml, and 80µg/ml), respectively. The treatments were done for 0hrs, 2hrs, 4hrs, 6hrs and 8hrs, before bacteria growth analysis using most probable number and aerobic plate count methods. Statistical differences in effectiveness of the preservatives was determined by one factor ANOVA with P<0.05 value considered statistically significant. The results showed that with increase in salt concentration and after 8 hours treatment duration, there was a significant reduction of microbial load in R. argentae and O. niloticus fish samples, P<0.05, one factor ANOVA. The effectiveness of chlorinated solution (sodium hypochlorite) against the bacteria decreased with time but increased with increase in concentration. As M. oleifera n-hexane and ethanol extracts concentrations increased and after 8 hours treatment duration, there was significant decrease in microbial loads, P<0.001 by one factor ANOVA. Overall, sodium chloride at 12% concentration was the most effective and chlorine solution even at 200ppm was the least effective while the M. oleifera plant extracts solutions were moderately effective against bacteria in fish. These results show that other than the traditional sodium chloride, M. oleifera plant extracts can also be used as antimicrobial agent for processing and preservation of fish