Pre-Senescence Induction in Hepatoma Cells Favors Hepatitis C Virus Replication and Can Be Used in Exploring Antiviral Potential of Histone Deacetylase Inhibitors

Recent evidence suggests that fibrotic liver injury in patients with chronic hepatitis C correlates with cellular senescence in damaged liver tissue. However, it is still unclear how senescence can affect replication of the hepatitis C virus (HCV). In this work, we report that an inhibitor of cyclin-dependent kinases 4/6, palbociclib, not only induced in hepatoma cells a pre-senescent cellular phenotype, including G1 arrest in the cell cycle, but also accelerated viral replicon multiplication. Importantly, suppression of HCV replication by direct acting antivirals (DAAs) was barely affected by pre-senescence induction, and vice versa, the antiviral activities of host-targeting agents (HTAs), such as inhibitors of human histone deacetylases (HDACi), produced a wide range of reactions—from a dramatic reduction to a noticeable increase. It is very likely that under conditions of the G1 arrest in the cell cycle, HDACi exhibit their actual antiviral potency, since their inherent anticancer activity that complicates the interpretation of test results is minimized

Effects of feeding with different live preys on the lipid composition, growth and survival of Octopus vulgaris paralarvae

To move forward in the farming of Octopus vulgaris paralarvae, it is necessary to search for a live prey easy to obtain and maintain in the laboratory that meets the nutritional requirements of the octopus paralarvae and adapts to its predatory behaviour. Grapsus adscensionis zoeae (Crustacea, Decapoda) seems to fulfil most of these targets, and it was herein used to deepen knowledge of paralarvae lipid requirements and composition, growth and survival. To this purpose, the effects of feeding with Grapsus zoeae as sole prey were compared with Artemia at two different stages (nauplii and juveniles), which also differed in their lipid profiles. After 15 days of feeding, the best growth and survival of paralarvae was obtained in the Grapsus group, and no differences were observed between both Artemia groups. Triacylglycerides storage in paralarvae seemed to be co-related with a lower growth and survival, but not with its prey levels. Contrarily, sterol ester levels were higher in paralarvae fed Grapsus, reflecting its content in the prey. The best paralarval viability was related to higher levels of 22:6n-3 (DHA) and 20:4n-6 (ARA), also reflecting its higher content in the prey. On the other hand, neither the 20:5n-3 (EPA) levels in the prey nor in paralarvae were related to growth or survival. The implications of these results are discussed considering the lipid requirements of O. vulgaris paralarvae.Artemia, Grapsus adscensionis zoeae, growth, lipid requirements, Octopus vulgaris paralarvae, surviva

Microbial Communities of Artisanal Fermented Milk Products from Russia

Fermented milk products (FMPs) have numerous health properties, making them an important part of our nutrient budget. Based on traditions, history and geography, there are different preferences and recipes for FMP preparation in distinct regions of the world and Russia in particular. A number of dairy products, both widely occurring and region-specific, were sampled in the households and local markets of the Caucasus republics, Buryatia, Altai, and the Far East and European regions of Russia. The examined FMPs were produced from cow, camel, mare’s or mixed milk, in the traditional way, without adding commercial starter cultures. Lactate and acetate were the major volatile fatty acids (VFA) of the studied FMPs, while succinate, formate, propionate and n-butyrate were present in lower concentrations. Bacterial communities analyzed by 16S rRNA gene V4 fragment amplicon sequencing showed that Firmicutes (Lactococcus, Lactobacillus, Streptococcus, Lentilactobacillus and Leuconostoc) was the predominant phylum in all analyzed FMPs, followed by Proteobacteria (Acetobacter, Klebsiella, Pseudomonas and Citrobacter). Lactobacillus (mainly in beverages) or Lactococcus (mainly in creamy and solid products) were the most abundant community-forming genera in FMPs where raw milk was used and fermentation took place at (or below) room temperature. In turn, representatives of Streptococcus genus dominated the FMPs made from melted or pasteurized milk and fermented at elevated temperatures (such as ryazhenka, cottage cheese and matsoni-like products). It was revealed that the microbial diversity of koumiss, shubat, ryazhenka, matsoni-like products, chegen, sour cream and bryndza varied slightly within each type and correlated well with the same products from other regions and countries. On the other hand, the microbiomes of kefir, prostokvasha, ayran, cottage cheese and suluguni-like cheese were more variable and were shaped by the influence of particular factors linked with regional differences and traditions expressed in specificities in the production process. The microbial diversity of aarts, khurunga, khuruud, tan, ayran and suluguni-like cheese was studied here, to our knowledge, for the first time. The results of this study emphasize the overall similarity of the microbial communities of various FMPs on the one hand, and specificities of regional products on the other. The latter are of particular value in the age of globalization when people have begun searching for new and unusual products and properties. Speaking more specifically, these novel products, with their characteristic communities, might be used for the development of novel microbial associations (i.e., starters) to produce novel products with improved or unique properties