18 research outputs found
Effects of mannoprotein E1 in liquid diet on inflammatory response and TLR5 expression in the gut of rats infected by Salmonella typhimurium
<p>Abstract</p> <p>Background</p> <p>Mannoproteins are yeast cell wall componend, and rich in mannose. The use of foods rich in mannose as carbohydrate, could have a bioprotective effect against entrobacteria intestinal infection. Nothing is known about mannoproteins' activity in inflammatory bowel processes induced by entrobacteria.</p> <p>This study investigates the effects of mannoprotein administration via a liquid diet on inflammatory response and TLR5 expression during intestinal tissue injury in a rat model of infection with <it>Salmonella typhimurium</it>.</p> <p>Methods</p> <p>Adult Wistar male rats were divided into three groups: control, and mannoprotein E<sub>1 </sub>at 10 or 15%. Animals were fed with a liquid diet supplemented or not with mannoprotein E<sub>1</sub>. Groups were infected by intragastrical administration of <it>S. typhimurium</it>. 24 h post-inoculation samples of spleen, ileum and liver were collected for microbiological studies. Gut samples were processed to determine levels of proinflammatory cytokines (mRNA) and TLR5 (mRNA and protein) by quantitative PCR and Western-blot, and the number of proliferative and apoptotic cells determined by immunohistochemistry.</p> <p>Results</p> <p>Ininfected levels of proinflammatory cytokines and TLR5 were higher in untreated controls than in the animals receiving mannoprotein. Proliferation was similar in both groups, whereas apoptosis was higher in controls. Curiosly, the mannoprotein effect was dose dependent.</p> <p>Conclusions</p> <p>Mannoprotein administration in a liquid diet seems to protect intestinal tissue against <it>S. typhimurium </it>infection. This protection seems to expressed as a lower pro-inflammatory response and TLR5 downregulation in gut epithelium, as well as by an inhibition of apoptosis. Nevertheless, the molecular mechanism by which mannoprotein is able to regulate these responses remain unclear. These results could open up new avenues in the use of mannoproteins as prebiotics in the therapeutic strategy for treatment of inflammatory gut processes induced by microbia.</p
Fate of anthocyanins in the presence of inactivated yeasts and yeast cell walls during simulation of wine aging
Fate of 4 anthocyanins in presence of inactivated yeasts and yeast cell walls during simulation of wine aging
In the present research, two inactivated yeast strains (W13 and BM45) and a commercial yeast cell wall preparation (YCW) already tested for their ability to removal ochratoxin A were used to simulate the wine aging. During the simulated aging, the concentrations of the main 4 anthocyanins decreased in both the control wine and the wines added with yeasts, although at rates depending on the type of yeast and on the nature of anthocyanins. Peonidin-3-O-glucoside decreased by about 20% in the control wine and by ~â50% in the wines added with yeast strains or the commercial yeast preparation. Malvidin-3-O-glucoside decreased by about 80% in the control wine and in the wine added with YCW and by about 96% in the wines added with W13 and BM45 strains. Cyanidin-3-O-glucoside decreased by 47% in the control wine, by 65â66% in the wines added with W13 and BM45 strains, and by 73% in the wine added with YCW. Delphinidin-3-O-glucoside decreased by 100% already after 21â28 days of aging in all the wines