Identification of differentially expressed key genes of Longissimus lumborum samples from Portuguese Alentejano and Bísaro local pig breeds

Most of the swine industry nowadays is about productive and profitable fast-growing lean breeds raised under intensive conditions leading to meat and fat rich in saturated fatty acids. The Portuguese local Alentejano (AL) and Bísaro (BI) pig breeds present high intramuscular fat (IMF) content which contributes to highly appreciated pork products. These breeds have different ancestors: AL belongs to the Iberian group, presenting lower growth rates and higher lipid accretion and unsaturated fatty acids level when compared to BI, which belongs to the Celtic group, sharing ancestors with leaner breeds such as Large White and Landrace. The goal of this work was to compare the muscle gene expression profiles of AL and BI pig breeds to better understand the influence of the genetic background in the main metabolic processes occurring in the Longissimus lumborum (LL) muscle, namely in terms of lipid synthesis, muscle tissue formation, protein synthesis and cell proliferation. LL samples were obtained at slaughter, from adult AL and BI pigs with ~150kg body weight. Total RNA was extracted and sequenced for a transcriptome comparison analysis. A total of 250 genes were found to be differentially expressed (DE) in LL samples (q<0.05) conditional on breed, with 174 DE genes up-regulated in AL (log2(fold_change) = 0.65 to 7.03) and 76 in BI (log2(fold_change) = 0.63 to 4.53). Genes related to skeletal muscle development and function, such as MYH3, MYH13 or ACTN4, were significantly up-regulated in BI when compared to AL, which is in agreement with the higher muscle mass of the former breed. Genes involved in lipid metabolism were up-regulated in AL, including SCD (q=0.05), responsible for catalysing the reaction that introduces the first double bond into saturated fatty acyl-CoA substrates, which agrees with the higher unsaturation of fat tissues generally associated with the former breed. A functional enrichment analysis (metabolic pathways and GO enrichment) was performed for the DE genes and the identified functions included tissue development, cellular growth and proliferation, quantity of connective tissue and lipid metabolism. Potential regulators found that explain the observed gene expression changes in the dataset included molecules such as: ADORA2A, CEBPA, SMAD3 and PPARG (predicted to be activated in AL); HDAC and ASXL1 (predicted to be inhibited in AL)

Extremophile deep-sea viral communities from hydrothermal vents: Structural and functional analysis

Ten publicly available metagenomic data sets from hydrothermal vents were analyzed to determine the taxonomic structure of the viral communities present, as well as their potential metabolic functions. The type of natural selection on two auxiliary metabolic genes was also analyzed. The structure of the virome in the hydrothermal vents was quite different in comparison with the viruses present in sediments, with specific populations being present in greater abundance in the plume samples when compared with the sediment samples. ssDNA genomes such as Circoviridae and Microviridae were predominantly present in the sediment samples, with Caudovirales which are dsDNA being present in the vent samples. Genes potentially encoding enzymes that participate in carbon, nitrogen and sulfur metabolic pathways were found in greater abundance, than those involved in the oxygen cycle, in the hydrothermal vents. Functional profiling of the viromes, resulted in the discovery of genes encoding proteins involved in bacteriophage capsids, DNA synthesis, nucleotide synthesis, DNA repair, as well as viral auxiliary metabolic genes such as cytitidyltransferase and ribonucleotide reductase. These auxiliary metabolic genes participate in the synthesis of phospholipids and nucleotides respectively and are likely to contribute to enhancing the fitness of their bacterial hosts within the hydrothermal vent communities. Finally, evolutionary analysis suggested that these auxiliary metabolic genes are highly conserved and evolve under purifying selection, and are thus maintained in their genome

Unexplored olive cultivars from the Valencian Community (Spain): some chemical characteristics as a valorization strategy

[EN] The olive processing industry has till date been dominated by a small group of cultivars, leading to the possibility of some olive cultivars becoming extinct in the near future. In this study, we determined the composition of some chemical components in the olive oils from 31 minor olive cultivars of the Valencian Community. Our main aim was to identify suitable cultivars, which could produce differentiated olive oils, thus aiming towards their valorization. The average oil content of minor olive cultivars was found to be good, with some of them reporting approximately 60% (dry basis). On average, the total phenolic content was 229mg kg(-1), with cv. Mas Blanc reporting the highest content (570mg kg(-1)). Among the various tocopherols found in olives, -tocopherol was the main constituent, with a maximum concentration of 290.6mg kg(-1). Linoleic acid was the main polyunsaturated fatty acid and varied between 3.4% (cv. Del Pomet) and 16.9% (cv. Blanqueta Enguera). Special attention needs to be paid to the composition of sterols, since some olive oils exceeded the limits established for some sterols by the current European legislation. Some of the cultivars studied were highly productive, and originated differentiated olive oils with a rich composition of antioxidants and essential fatty acids. In some cases, these beneficial compounds were higher than those of commercial oils obtained from the most common cultivars worldwide. These results could contribute to the commercial exploitation of some of the studied cultivars.Salazar-García, DC.; Malheiro, R.; Pereira, JA.; López- Cortés, I. (2019). Unexplored olive cultivars from the Valencian Community (Spain): some chemical characteristics as a valorization strategy. 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Eur Food Res Technol 242:1087–1099Kosma I, Vavoura M, Kontakos S, Karabagias I, Kontominas M, Apostolos K, Badeka A (2016) Characterization and classification of extra virgin olive oil from five less well-known Greek olive cultivars. J Am Oil Chem Soc 93:837–848Reboredo-Rodríguez P, González-Barreiro C, Cancho-Grande B, Valli E, Bendini A, Toschi TG, Simal-Gandara J (2016) Characterization of virgin olive oils produced with autochthonous Galician varieties. Food Chem 212:162–171Kyçyk O, Aguillera MP, Gaforio JJ, Jiménez A, Beltrán G (2016) Sterol composition of virgin olive oil of forty-three olive cultivars from the World Collection Olive Germplasm Bank of Cordoba. J Sci Food Agric 96:4143–4150Ruiz-Domínguez ML, Raigón MD, Prohens J (2013) Diversity for olive oil composition in a collection of varieties from the region of Valencia (Spain). Food Res Int 54:1941–1949Mateos R, Dominguez MM, Espartero JL, Cert A (2003) Antioxidant effect of phenolic compounds, α-tocopherol, and other minor components in virgin olive oil. J Agric Food Chem 51:7170–7175Hermoso M, Uceda M, García A, Morales B, Frias ML, Fernández A (1991) Elaboración de Aceite de Calidad. Consejeria de Agricultura y Pesca, SevillaMalheiro R, Rodrigues N, Bissaro C, Leimann F, Casal S, Ramalhosa E, Pereira JA (2017) Improvement of sensorial and volatile profiles of olive oil by addition of olive leaves. Eur J Lipid Sci Technol 119:1700177Commission Delegated Regulation (EU) 2016/2095 amending Regulation (EEC) No 2568/91 on the characteristics of olive oil and olive-residue oil and on the relevant methods of analysis. Off J Eur Union L:326Slover HT, Thompson RH, Merola GV (1983) Tocopherol and sterol determination by capillary gas chromatography. J Am Oil Chem Soc 60:1524–1528Sousa A, Casal S, Malheiro R, Lamas H, Bento A, Pereira JA (2015) Aromatized olive oil: Influence of flavouring in quality, composition, stability, antioxidants, and antiradical potential. LWT Food Sci Technol 60:22–28Limón P, Malheiro R, Casal S, Acién-Fernández FG, Fernández-Sevilla JM, Rodrigues N, Cruz R, Bermejo R, Pereira JA (2015) Improvement of stability and carotenoids fraction of virgin olive oil by addition of microalgae Scenedesmus almeriensis extracts. Food Chem 175:203–211Motilva MJ, Tovar MJ, Romero MP, Alegre S, Girona J (2000) Influence of regulated deficit irrigation strategies applied to olive trees (Arbequina cultivar) on oil yield and oil composition during the fruit ripening period. J Sci Food Agric 80:2037–2043Palese AM, Nuzzo V, Favati F, Pietrafesa A, Celano G, Xiloyannis C (2010) Effects of water deficit on the vegetative response, yield and oil quality of olive trees (Olive europaea L., cv Coratina) grown under intensive cultivation. Sci Hortic 125:222–229Allalout A, Krichèn D, Methenni K, Taamalli A, Oueslati I, Daoud D, Zarrouk M (2009) Characterization of virgin olive oil from Super Intensive Spanish and Greek varieties grown in northern Tunisia. Sci Hortic 120:77–83Simopoulos AP, DiNicolantonio JJ (2016) The importance of a balanced ω-6 to ω-3 ratio in the prevention and management of obesity. Open Heart 3:e000385Marongui B, Özcan MM, Rosa A, Dessi MA, Piras A, AlJuhaimi F (2015) Monitoring of the fatty acid compositions of some olive oils. Riv Ital Sostanze Grasse 92:39–42Paiva-Martins F, Kiritsakis A (2017) Olive fruit and olive oil composition and their functionalcompounds. In: Kiritsakis A, Shahidi F (eds) Olives and olive oil as functional foods. Bioactivity, chemistry and processing. Wiley, Hoboken, pp 81–116Shahzad N, Khan W, Shadab MD, Ali A, Saluja SS, Sharma S, Al-Allaf FA, Abduljaleel Z, Ibrahim IAA (2017) Phytosterols as a natural anticancer agent: current status and future perspective. Biomed Pharmacol 88:786–794Covas MI, Ruiz-Gutiérrez V, de la Torre R, Kafatos A, Lamuela-Raventós RM, Osada J, Owen RW, Visioli F (2006) Minor components of olive oil: evidence to date of health benefits in humans. Nutr Rev 64:S20–S30Pirodi M, Albini A, Fabiani R, Giovannelli L, Luceri C, Natella F, Rosignoli P, Rossi T, Taticchi A, Servili M, Galli F (2017) Nutrigenomics of extra-virgin olive oil: a review. Biofactors 43:17–41Franco MN, Galeano-Díaz T, Sánchez J, De Miguel C, Martín-Vertedor D (2014) Total phenolic compounds and tocopherols profiles of seven olive oil varieties grown in the South-West of Spain. J Oleo Sci 63:115–125Aparicio R, Roda L, Albi MA, Gutiérrez F (1999) Effect of various compounds on virgin olive oil stability measured by Rancimat. J Agric Food Chem 47:4150–4155Bullota S, Celano M, Lepore SM, Montalcini T, Pujia A, Russo D (2014) Beneficial effects of the olive oil phenolic components oleuropein and hydroxytyrosol: focus on protection against cardiovascular and metabolic diseases. J Transl Med 12:1–9Krychene D, Salvador MD, Fregapane G (2015) Stability of virgin olive oil phenolic compounds during long-term storage (18 months) at temperatures of 5–50 °C. J Agric Food Chem 63:6779–6786Aparicio-Ruiz R, García-González DL, Oliver-Pozo C, Tena N, Morales MT, Aparicio A (2016) Phenolic profile of virgin olive oils with and without sensory defects: oils with non-oxidative defects exhibit a considerable concentration of phenols. Eur J Lipid Sci Technol 118:299–307Yorulmaz A, Poyrazoğlu ES, Özcan MM, Tekin A (2012) Phenolic profiles of Turkish olives and olive oils. Eur J Lipid Sci Technol 14:1083–1093Arslan A, Özcan MM (2011) Phenolic profile and antioxidant activity of olive fruits of the Turkish variety “Sarıulak” from different locations. Grasas Aceites 64:453–461Dağdelen A, Tümen G, Özcan MM, Dündar E (2013) Phenolics profiles of olive fruits (Olea europaea L.) and oils from Ayvalık, Domat and Gemlik varieties at different ripening stages. Food Chem 136:41–45Malheiro R, Rodrigues N, Pereira JA (2015). In: Boskou D (ed) Olive and olive oil bioactive constituents. AOCS Press, UrbanaCriado MN, Morelló JR, Motilva MJ, Romero MP (2004) Effect of growing area on pigment and phenolic fractions of virgin olive oils of the Arbequina variety in Spain. J Am Oil Chem Soc 81:633–640Gómez-Rico A, Fregapane G, Salvador MD (2008) Effect of cultivar and ripening on minor components in Spanish olive fruits and their corresponding virgin olive oils. 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The Mexican consensus on non-cardiac chest pain

Introduction: Non-cardiac chest pain is defined as a clinical syndrome characterized by ret-rosternal pain similar to that of angina pectoris, but of non-cardiac origin and produced byesophageal, musculoskeletal, pulmonary, or psychiatric diseases. Aim: To present a consensus review based on evidence regarding the definition, epidemiology,pathophysiology, and diagnosis of non-cardiac chest pain, as well as the therapeutic options forthose patients. Methods Three general coordinators carried out a literature review of all articles published inEnglish and Spanish on the theme and formulated 38 initial statements, dividing them into 3 maincategories: 1) definitions, epidemiology, and pathophysiology, 2) diagnosis, and 3) treatment.The statements underwent 3 rounds of voting, utilizing the Delphi system. The final statementswere those that reached > 75% agreement, and they were rated utilizing the GRADE system. Results and conclusions The final consensus included 29 statements. All patients presentingwith chest pain should initially be evaluated by a cardiologist. The most common cause of non-cardiac chest pain is gastroesophageal reflux disease. If there are no alarm symptoms, the initialapproach should be a therapeutic trial with a proton pump inhibitor for 2-4 weeks. If dysphagiaor alarm symptoms are present, endoscopy is recommended. High-resolution manometry isthe best method for ruling out spastic motor disorders and achalasia and pH monitoring aidsin demonstrating abnormal esophageal acid exposure. Treatment should be directed at thepathophysiologic mechanism. It can include proton pump inhibitors, neuromodulators and/orsmooth muscle relaxants, psychologic intervention and/or cognitive therapy, and occasionallysurgery or endoscopic therapy

Consenso mexicano sobre dolor torácico no cardiaco

Introducción: Dolor torácico no cardíaco (DTNC) se define como un síndrome clínico caracte-rizado por dolor retroesternal semejante a la angina de pecho, pero de origen no cardiaco ygenerado por enfermedades esofágicas, osteomusculares, pulmonares o psiquiátricas.Objetivo: Presentar una revisión consensuada basada en evidencias sobre definición, epidemio-logía, fisiopatología, diagnóstico y opciones terapéuticas para pacientes con DTNC.Métodos: Tres coordinadores generales realizaron una revisión bibliográfica de todas las publi-caciones en inglés y espa˜nol sobre el tema y elaboraron 38 enunciados iniciales divididosen tres categorías principales: 1) definiciones, epidemiología y fisiopatología; 2) diagnóstico,y 3) tratamiento. Los enunciados fueron votados (3 rondas) utilizando el sistema Delphi, y losque alcanzaron un acuerdo > 75% fueron considerados y calificados de acuerdo con el sistemaGRADE. Resultados y conclusiones: El consenso final incluyó 29 enunciados Todo paciente que debutacon dolor torácico debe ser inicialmente evaluado por un cardiólogo. La causa más común deDTNC es la enfermedad por reflujo gastroesofágico (ERGE). Como abordaje inicial, si no existensíntomas de alarma, se puede dar una prueba terapéutica con inhibidor de bomba de pro-tones (IBP) por 2-4 semanas. Si hay disfagia o síntomas de alarma, se recomienda hacer unaendoscopia. La manometría de alta resolución es el mejor método para descartar trastornosmotores espásticos y acalasia. La pHmetría ayuda a demostrar exposición esofágica anormal alácido. El tratamiento debe ser dirigido al mecanismo fisiopatológico, y puede incluir IBP, neu-romoduladores y/o relajantes de músculo liso, intervención psicológica y/o terapia cognitiva,y ocasionalmente cirugía o terapia endoscópica. ABSTRACT Introduction: Non-cardiac chest pain is defined as a clinical syndrome characterized by retros-ternal pain similar to that of angina pectoris, but of non-cardiac origin and produced byesophageal, musculoskeletal, pulmonary, or psychiatric diseases.Aim: To present a consensus review based on evidence regarding the definition, epidemiology,pathophysiology, and diagnosis of non-cardiac chest pain, as well as the therapeutic options forthose patients. Methods: Three general coordinators carried out a literature review of all articles published inEnglish and Spanish on the theme and formulated 38 initial statements, dividing them into 3 maincategories: (i) definitions, epidemiology, and pathophysiology; (ii) diagnosis, and (iii) treatment.The statements underwent 3 rounds of voting, utilizing the Delphi system. The final statementswere those that reached > 75% agreement, and they were rated utilizing the GRADE system.Results and conclusions: The final consensus included 29 statements. All patients presentingwith chest pain should initially be evaluated by a cardiologist. The most common cause ofnon-cardiac chest pain is gastroesophageal reflux disease. If there are no alarm symptoms, the initial approach should be a therapeutic trial with a proton pump inhibitor for 2-4 weeks. Ifdysphagia or alarm symptoms are present, endoscopy is recommended. High-resolution mano-metry is the best method for ruling out spastic motor disorders and achalasia and pH monitoringaids in demonstrating abnormal esophageal acid exposure. Treatment should be directed at thepathophysiologic mechanism. It can include proton pump inhibitors, neuromodulators and/orsmooth muscle relaxants, psychologic intervention and/or cognitive therapy, and occasionallysurgery or endoscopic therapy

Cry1Ac Protoxin from Bacillus thuringiensis sp. kurstaki HD73 Binds to Surface Proteins in the Mouse Small Intestine

Bacillus thuringiensis (Bt), considered a safe insecticide, produces insecticidal proteins named Cry during sporulation, which possess exceptional immunological properties. In this work using an immunohistochemical test we demonstrated that Cry1Ac protoxin (pCry1Ac) binds to the mucosal surface of the mouse small intestine. Ligand blot assay allowed us to detect, under denaturing conditions, six pCry1Ac-binding polypeptides present in brush border membrane vesicles isolated from the small intestine. Moreover, this protein induced in situ temporal changes in the electrophysiological properties of the mouse jejunum. The data obtained indicate a possible interaction in vivo of Cry proteins with the animal bowel which could induce changes in the physiological status of the intestine

Clinical guidelines on the diagnosis and treatment of celiac disease in Mexico

Celiac disease, celiac sprue, or gluten-sensitive enteropathy, is a generalized autoimmune disease characterized by chronic inflammation and atrophy of the small bowel mucosa. It is caused by dietary exposure to gluten and affects genetically predisposed individuals. In Mexico, at least 800,000 are estimated to possibly have the disease, prompting the Asociación Mexicana de Gastroenterología to summon a multidisciplinary group of experts to develop the “Clinical guidelines on the diagnosis and treatment of celiac disease in Mexico” and establish recommendations for the medical community, its patients, and the general population. The participating medical professionals were divided into three working groups and were given the selected bibliographic material by the coordinators (ART, LUD, JMRT), who proposed the statements that were discussed and voted upon in three sessions: two voting rounds were carried out electronically and one at a face-to-face meeting. Thirty-nine statements were accepted, and once approved, were developed and revised by the coordinators, and their final version was approved by all the participants. It was emphasized in the document that epidemiology and risk factors associated with celiac disease (first-degree relatives, autoimmune diseases, high-risk populations) in Mexico are similar to those described in other parts of the world. Standards for diagnosing the disease and its appropriate treatment in the Mexican patient were established. The guidelines also highlighted the fact that a strict gluten-free diet is essential only in persons with confirmed celiac disease, and that the role of gluten is still a subject of debate in relation to nonceliac, gluten-sensitive patients. Resumen: La enfermedad celiaca (EC), esprúe celíaco o enteropatía sensible al gluten, es una enfermedad autoinmune generalizada que se caracteriza por inflamación crónica y atrofia de la mucosa del intestino delgado, causada por la exposición al gluten de la dieta que afecta a individuos genéticamente predispuestos. En México se estima que al menos 800,000 personas podrían padecerla, por lo que la Asociación Mexicana de Gastroenterología convocó a un grupo multidisciplinario de expertos para que realizaran la Guía clínica para diagnóstico y tratamiento de enfermedad celíaca en México, y se establecieran recomendaciones para la comunidad médica, sus enfermos y la población general. Los profesionistas participantes, divididos en 3 mesas de trabajo, recibieron material bibliográfico seleccionado por los coordinadores (ART, LUD, JMRT), quienes propusieron los enunciados que fueron discutidos y votados en 3 sesiones: 2 a través de medios electrónicos y una presencial. Al final se aceptaron 39 enunciados que, una vez aprobados, fueron desarrollados y revisados por los coordinadores hasta su versión final, que fue aprobada por todos los participantes. Dentro de estas se destaca que la epidemiología y factores de riesgo asociados (familiares de primer grado, enfermedades autoinmunes, poblaciones de alto riesgo) a EC en México son similares a los descritos en otras partes del mundo. Se establecen pautas para el diagnóstico y el tratamiento apropiado de los pacientes mexicanos que la padecen. Se insiste en que una dieta estricta libre de gluten es indispensable solo en las personas con EC confirmada, y que su papel en pacientes con sensibilidad al gluten sin EC es aún un tema de controversia. Keywords: Celiac disease, Mexico, Diagnosis, Gluten, Allergy, Sensitivity, Palabras clave: Enfermedad celíaca, México, Diagnóstico, Gluten, Alergia, Sensibilida