Thimet oligopeptidase (EC 3.4.24.15) key functions suggested by knockout mice phenotype characterization

Thimet oligopeptidase (THOP1) is thought to be involved in neuropeptide metabolism, antigen presentation, neurodegeneration, and cancer. Herein, the generation of THOP1 C57BL/6 knockout mice (THOP1(-/-)) is described showing that they are viable, have estrus cycle, fertility, and a number of puppies per litter similar to C57BL/6 wild type mice (WT). In specific brain regions, THOP1(-/-) exhibit altered mRNA expression of proteasome beta5, serotonin 5HT2a receptor and dopamine D2 receptor, but not of neurolysin (NLN). Peptidomic analysis identifies differences in intracellular peptide ratios between THOP1(-/-) and WT mice, which may affect normal cellular functioning. In an experimental model of multiple sclerosis THOP1(-/-) mice present worse clinical behavior scores compared to WT mice, corroborating its possible involvement in neurodegenerative diseases. THOP1(-/-) mice also exhibit better survival and improved behavior in a sepsis model, but also a greater peripheral pain sensitivity measured in the hot plate test after bradykinin administration in the paw. THOP1(-/-) mice show depressive-like behavior, as well as attention and memory retention deficits. Altogether, these results reveal a role of THOP1 on specific behaviors, immune-stimulated neurodegeneration, and infection-induced inflammation

Minimally Processed 'pera' Orange: Effect Of Antioxidant Agents On The Sensorial Acceptance And Physicochemical Characteristics

The aim of this study was to evaluate the sensory acceptance of 'Pera' orange minimally processed with antioxidants and their physicochemical characteristics. After processing the oranges it was added citric acid and ascorbic acid, both at a concentration of 2%, the oranges were packed and stored at 5°C and 10°C to perform the physicochemical and sensory acceptability analysis until 96 hours of storage. The variable mass loss was interfered by time, temperature and treated with antioxidant. The values of pH, soluble solids and mass loss were both interfered by the addition of antioxidants as the storage time. The use of antioxidants did not negatively affect the sensory acceptance with the storage time, but the minimally processed orange without the addition of antioxidants was affected. 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