51 research outputs found
Mucin Variable Number Tandem Repeat Polymorphisms and Severity of Cystic Fibrosis Lung Disease: Significant Association with MUC5AC
Get PDFVariability in cystic fibrosis (CF) lung disease is partially due to non-CFTR genetic modifiers. Mucin genes are very polymorphic, and mucins play a key role in the pathogenesis of CF lung disease; therefore, mucin genes are strong candidates as genetic modifiers. DNA from CF patients recruited for extremes of lung phenotype was analyzed by Southern blot or PCR to define variable number tandem repeat (VNTR) length polymorphisms for MUC1, MUC2, MUC5AC, and MUC7. VNTR length polymorphisms were tested for association with lung disease severity and for linkage disequilibrium (LD) with flanking single nucleotide polymorphisms (SNPs). No strong associations were found for MUC1, MUC2, or MUC7. A significant association was found between the overall distribution of MUC5AC VNTR length and CF lung disease severity (p = 0.025; n = 468 patients); plus, there was robust association of the specific 6.4 kb HinfI VNTR fragment with severity of lung disease (p = 6.2 x 10(-4) after Bonferroni correction). There was strong LD between MUC5AC VNTR length modes and flanking SNPs. The severity-associated 6.4 kb VNTR allele of MUC5AC was confirmed to be genetically distinct from the 6.3 kb allele, as it showed significantly stronger association with nearby SNPs. These data provide detailed respiratory mucin gene VNTR allele distributions in CF patients. Our data also show a novel link between the MUC5AC 6.4 kb VNTR allele and severity of CF lung disease. The LD pattern with surrounding SNPs suggests that the 6.4 kb allele contains, or is linked to, important functional genetic variation
Lactic acid fermentation as a tool to enhance the antioxidant properties of Myrtus communis berries
Get PDFBackground: Myrtle (Myrtus communis L.) is a medicinal and aromatic plant belonging to Myrtaceae family, which
is largely diffused in the Mediterranean areas and mainly cultivated in Tunisia and Italy. To the best of our knowledge, no
studies have already considered the use of the lactic acid fermentation to enhance the functional features of M.
communis. This study aimed at using a selected lactic acid bacterium for increasing the antioxidant features of myrtle
berries, with the perspective of producing a functional ingredient, dietary supplement or pharmaceutical preparation.
The antioxidant activity was preliminarily evaluated through in vitro assays, further confirmed through ex vivo analysis on
murine fibroblasts, and the profile of phenol compounds was characterized.
Results: Myrtle berries homogenate, containing yeast extract (0.4%, wt/vol), was fermented with Lactobacillus plantarum
C2, previously selected from plant matrix. Chemically acidified homogenate, without bacterial inoculum and incubated
under the same conditions, was used as the control. Compared to the control, fermented myrtle homogenate exhibited
a marked antioxidant activity in vitro. The radical scavenging activity towards DPPH increased by 30%, and the
inhibition of linoleic acid peroxidation was twice. The increased antioxidant activity was confirmed using Balb 3 T3
mouse fibroblasts, after inducing oxidative stress, and determining cell viability and radical scavenging activity
through MTT and DCFH-DA assays, respectively. The lactic acid fermentation allowed increased concentrations of total
phenols, flavonoids and anthocyanins, which were 5–10 times higher than those found for the non-fermented and
chemically acidified control. As shown by HPLC analysis, the main increases were found for gallic and ellagic acids, and
flavonols (myricetin and quercetin). The release of these antioxidant compounds would be strictly related to the
esterase activities of L. plantarum.
Conclusions: The lactic acid fermentation of myrtle berries is a suitable tool for novel applications as functional
food dietary supplements or pharmaceutical preparations
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