Mutual Interaction of Phenolic Compounds and Microbiota : Metabolism of Complex Phenolic Apigenin-C- and Kaempferol-O-Derivatives by Human Fecal Samples

PL, FMF, and SHD receive financial support from the Scottish Government Rural and 701 Environment Science and Analytical Services Division (RESAS)Peer reviewedPostprin

Chlorogenic acid versus amaranth's caffeoylisocitric acid – Gut microbial degradation of caffeic acid derivatives

PL, FF, and SHD receive financial support from the ScottisMoh Government Rural and Environmental Sciences and Analytical Services (RESAS). Parts of this work were financially supported by the project “Horticultural Innovation and Learning for Improved Nutrition and Livelihood in East Africa” (FZK 031A248J and FKZ 031A248K), funded within the global food security (GlobE) initiative of the German Federal Ministry of Education and Research and the German Federal Ministry of Economic Cooperation and Development.Peer reviewedPostprin

Interaction of drought stress and UV-B radiation - impact on biomass production and flavonoid metabolism in lettuce (Lactuca sativa L.)

The response of plants to stress such as UV-radiation or drought highly depends on the species, cultivar, plant organ, developmental stage, and furthermore, is influenced by ecophysiological interactions. Drought stress as well as UV irradiation are the most adverse factors for plant growth and productivity. In the present study, the interactive effect of UV-B and drought stress on biomass, primary and secondary metabolites, and mediated enzyme activity of phenylalanine ammonia-lyase (PAL, EC 4.3.1.5) was investigated in lettuce (Lactuca sativa L.). It was found that biomass production decreased in response to both stressors, while dry matter, total phenolic contents and the flavonol quercetin were not significantly affected by UV-B and drought stress, neither solely nor in combination. In contrast, anthocyanins and luteolin accumulated only in response to drought stress. However, the precursor amino acid proline as well as the activity of PAL increased under conditions of increased UV-B and water deficit. Thus, the present results deduce that both stressors acted either synergistically or to some extent antagonistically in terms of inducing plant protective mechanisms

Microglia and astrocytes attenuate the replication of the oncolytic vaccinia virus LIVP 1.1.1 in murine GL261 gliomas by acting as vaccinia virus traps

Background Oncolytic virotherapy is a novel approach for the treatment of glioblastoma multiforme (GBM) which is still a fatal disease. Pathologic features of GBM are characterized by the infiltration with microglia/macrophages and a strong interaction between immune- and glioma cells. The aim of this study was to determine the role of microglia and astrocytes for oncolytic vaccinia virus (VACV) therapy of GBM. Methods VACV LIVP 1.1.1 replication in C57BL/6 and $Foxn1^{nu/nu}$ mice with and without GL261 gliomas was analyzed. Furthermore, immunohistochemical analysis of microglia and astrocytes was investigated in non-, mock-, and LIVP 1.1.1-infected orthotopic GL261 gliomas in C57BL/6 mice. In cell culture studies virus replication and virus-mediated cell death of GL261 glioma cells was examined, as well as in BV-2 microglia and IMA2.1 astrocytes with M1 or M2 phenotypes. Co-culture experiments between BV-2 and GL261 cells and apoptosis/necrosis studies were performed. Organotypic slice cultures with implanted GL261 tumor spheres were used as additional cell culture system. Results We discovered that orthotopic GL261 gliomas upon intracranial virus delivery did not support replication of LIVP 1.1.1, similar to VACV-infected brains without gliomas. In addition, recruitment of $Iba1^+$ microglia and $GFAP^+$ astrocytes to orthotopically implanted GL261 glioma sites occurred already without virus injection. GL261 cells in culture showed high virus replication, while replication in BV-2 and IMA2.1 cells was barely detectable. The reduced viral replication in BV-2 cells might be due to rapid VACV-induced apoptotic cell death. In BV-2 and IMA 2.1 cells with M1 phenotype a further reduction of virus progeny and virus-mediated cell death was detected. Application of BV-2 microglial cells with M1 phenotype onto organotypic slice cultures with implanted GL261 gliomas resulted in reduced infection of BV-2 cells, whereas GL261 cells were well infected. Conclusion Our results indicate that microglia and astrocytes, dependent on their activation state, may preferentially clear viral particles by immediate uptake after delivery. By acting as VACV traps they further reduce efficient virus infection of the tumor cells. These findings demonstrate that glia cells need to be taken into account for successful GBM therapy development

Narrow-Banded UVB Affects the Stability of Secondary Plant Metabolites in Kale (Brassica oleracea var. sabellica) and Pea (Pisum sativum) Leaves Being Added to Lentil Flour Fortified Bread: A Novel Approach for Producing Functional Foods

Young kale and pea leaves are rich in secondary plant metabolites (SPMs) whose profile can be affected by ultraviolet B (UVB) radiation. Carotenoids and flavonoids in kale and pea exposed to narrow-banded UVB, produced by innovative light-emitting diodes (LEDs), and subsequently used for breadmaking were investigated for the first time, thus combining two important strategies to increase the SPMs intake. Breads were also fortified with protein-rich lentil flour. Antioxidant activity in the ‘vegetable breads’ indicated health-promoting effects. Lentil flour increased the antioxidant activity in all of the ‘vegetable breads’. While carotenoids and chlorophylls showed a minor response to UVB treatment, kaempferol glycosides decreased in favor of increasing quercetin glycosides, especially in kale. Additionally, breadmaking caused major decreases in carotenoids and a conversion of chlorophyll to bioactive degradation products. In ‘kale breads’ and ‘pea breads’, 20% and 84% of flavonoid glycosides were recovered. Thus, kale and pea leaves seem to be suitable natural ingredients for producing innovative Functional Foods