THR0921, a novel peroxisome proliferator-activated receptor gamma agonist, reduces the severity of collagen-induced arthritis

THR0921 is a novel peroxisome proliferator-activated receptor gamma (PPARγ) agonist with potent anti-diabetic properties. Because of the proposed role of PPARγ in inflammation, we investigated the potential of orally active THR0921 to inhibit the pathogenesis of collagen-induced arthritis (CIA). CIA was induced in DBA/1J mice by the injection of bovine type II collagen in complete Freund's adjuvant on days 0 and 21. Mice were treated with THR0921 (50 mg/kg/day) starting on the day of the booster injection and throughout the remaining study period. Both clinical disease activity scores as well as histological scores of joint destruction were significantly reduced in mice treated with THR0921 compared to untreated mice. Proliferation of isolated spleen cells, as well as circulating levels of IgG antibody to type II collagen, was decreased by THR0921. Moreover, spleen cell production of IFN-γ, tumor necrosis factor (TNF)-α and IL-1β in response to exposure to lipopolysaccharide or type II collagen was reduced by in vivo treatment with THR0921. Steady state mRNA levels of TNF-α, IL-1β, monocyte chemotactic protein-1 and receptor activator of nuclear factor κB ligand (RANKL) in isolated joints were all decreased in mice treated with THR0921. Finally, THR0921 inhibited osteoclast differentiation of bone marrow-derived cells stimulated with macrophage colony-stimulating factor and RANKL. In conclusion, THR0921 attenuates collagen-induced arthritis in part by reducing the immune response. As such, PPARγ may be an important therapeutic target for rheumatoid arthritis

Functional studies and distribution define a family of transmembrane AMPA receptor regulatory proteins

Functional expression of α-amino-3-hydroxy-5-methyl-4-isoxazolepropionic acid (AMPA) receptors in cerebellar granule cells requires stargazin, a member of a large family of four-pass transmembrane proteins. Here, we define a family of transmembrane AMPA receptor regulatory proteins (TARPs), which comprise stargazin, γ-3, γ-4, and γ-8, but not related proteins, that mediate surface expression of AMPA receptors. TARPs exhibit discrete and complementary patterns of expression in both neurons and glia in the developing and mature central nervous system. In brain regions that express multiple isoforms, such as cerebral cortex, TARP–AMPA receptor complexes are strictly segregated, suggesting distinct roles for TARP isoforms. TARPs interact with AMPA receptors at the postsynaptic density, and surface expression of mature AMPA receptors requires a TARP. These studies indicate a general role for TARPs in controlling synaptic AMPA receptors throughout the central nervous system

Corrigendum to “Formation and erosion of the seasonal thermocline in the Kuroshio Extension Recirculation gyre” [Deep-Sea Res. II 85 (2013) 62–74]

This paper is not subject to U.S. copyright. The definitive version was published in Deep Sea Research Part II: Topical Studies in Oceanography 132 (2016): 263–264, doi:10.1016/j.dsr2.2016.08.001

Formation and erosion of the seasonal thermocline in the Kuroshio Extension Recirculation Gyre

This paper is not subject to U.S. copyright. The definitive version was published in Deep Sea Research Part II: Topical Studies in Oceanography 85 (2013): 62-74, doi:10.1016/j.dsr2.2012.07.018.Data from the Kuroshio Extension Observatory (KEO) surface mooring are used to analyze the balance of processes affecting the upper ocean heat content and surface mixed layer temperature variations in the Recirculation Gyre (RG) south of the Kuroshio Extension (KE). Cold and dry air blowing across the KE and its warm RG during winter cause very large heat fluxes out of the ocean that result in the erosion of the seasonal thermocline in the RG. Some of this heat is replenished through horizontal heat advection, which may enable the seasonal thermocline to begin restratifying while the net surface heat flux is still acting to cool the upper ocean. Once the surface heat flux begins warming the ocean, restratification occurs rapidly due to the low thermal inertia of the shallow mixed layer depth. Enhanced diffusive mixing below the mixed layer tends to transfer some of the mixed layer heat downward, eroding and potentially modifying sequestered subtropical mode water and even the deeper waters of the main thermocline during winter. Diffusivity at the base of the mixed layer, estimated from the residual of the mixed layer temperature balance, is roughly 3×10−4 m2/s during the summer and up to two orders of magnitude larger during winter. The enhanced diffusivities appear to be due to large inertial shear generated by wind events associated with winter storms and summer tropical cyclones. The diffusivity's seasonality is likely due to seasonal variations in stratification just below the mixed layer depth, which is large during the summer when the seasonal thermocline is fully developed and low during the winter when the mixed layer extends to the top of the thermocline.N. Bond and L. Rainville were supported by NSF Grant OCE-0827125. T. Farrar and S. Jayne were supported by NSF Grant OCE-0825152. B. Qiu was supported by NSF Grant OCN-0220680

小学生のかつおだしと煮干しだしの風味に対する評価：食育取り組み年数が異なる2 校の比較

We compared evaluations of the flavors of dried bonito and niboshi extract soup stock for 5- 6 grade elementary school children（121 children）at two different schools. The two different schools were an elementary school that had implemented shokuiku（food and nutrition education）-related activities for 4 years（4th year school）and an elementary school that had implemented shokuiku-related activities for the first time（1st year school）. The results from fifth graders in elementary school showed that the deliciousness, umami taste, and aroma of both soup stocks（dried bonito and niboshi extract）were rated significantly higher in the 4th year school than in the 1st year school. In the 4th year school, several years of shokuiku-related activities may have increased the taste sensitivity of children to soup stock flavors.原著論