18 research outputs found

    Dietary moderately oxidized oil activates the Nrf2 signaling pathway in the liver of pigs

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    <p>Abstract</p> <p>Background</p> <p>Previous studies have shown that administration of oxidized oils increases gene expression and activities of various enzymes involved in xenobiotic metabolism and stress response in the liver of rats and guinea pigs. As these genes are controlled by nuclear factor erythroid-derived 2-like 2 (Nrf2), we investigated the hypothesis that feeding of oxidized fats causes an activation of that transcription factor in the liver which in turn activates the expression of antioxidant, cytoprotective and detoxifying genes.</p> <p>Methods</p> <p>Twenty four crossbred pigs were allocated to two groups of 12 pigs each and fed nutritionally adequate diets with either fresh rapeseed oil (fresh fat group) or oxidized rapeseed oil prepared by heating at a temperature of 175°C for 72 h (oxidized fat group).</p> <p>Results</p> <p>After 29 days of feeding, pigs of the oxidized fat group had a markedly increased nuclear concentration of the transcription factor Nrf2 and a higher activity of cellular superoxide dismutase and T4-UDP glucuronosyltransferase in liver than the fresh fat group (<it>P </it>< 0.05). In addition, transcript levels of antioxidant and phase II genes in liver, like superoxide dismutase 1, heme oxygenase 1, glutathione peroxidase 1, thioredoxin reductase 1, microsomal glutathione-S-transferase 1, UDP glucuronosyltransferase 1A1 and NAD(P)H:quinone oxidoreductase 1 in the liver were higher in the oxidized fat group than in the fresh fat group (<it>P </it>< 0.05). Moreover, pigs of the oxidized fat group had an increased hepatic nuclear concentration of the transcription factor NF-κB which is also an important transcription factor mediating cellular stress response.</p> <p>Conclusion</p> <p>The present study shows for the first time that administration of an oxidized fat activates the Nrf2 in the liver of pigs which likely reflects an adaptive mechanism to prevent cellular oxidative damage. Activation of the NF-κB pathway might also contribute to this effect of oxidized fat.</p

    Understanding Youth Perspectives: Opportunities for Civic Engagement in the Thermi Youth Council

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    Working with the Directorate of Social and Educational Policy in Thermi, Greece, our team determined the interests and concerns of Thermi youth to identify opportunities for broader civic youth engagement and increased participation in the Thermi Youth Council. Through interviews, surveys, and activities with 122 Thermi youth, we explored their interests, commitments, and concerns. Our findings indicate that the youth council’s strong relationship with the municipality may deter new members because of negative perceptions of the Greek bureaucracy. We also suggest promotional events and programs the council can organize to encourage youth engagement and participation with the organization.

    Design, Fabrication, and Testing of Surface Undersea Kite Prototypes

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    In this project, Surface Undersea Kite (SUSK) prototypes were designed, fabricated and tested. SUSK systems use a vertical wing and turbine beneath a streamlined hull that slaloms across a water current to enhance power output. The work extends previous WPI efforts by developing new hull, hydrofoil, vertical wing, rudder and support frame designs. A wireless servo-based control system and a winglet device were also added. The concurrent development of WPI's ODE-based SUSK simulation was aided by improving the characterization of the new hull cross-section shape for drag calculations. A 1/3 scale prototype achieved the desired slalom motions in the WPI swimming pool during initial tow tests. Components for a larger full-scale prototype were fabricated using an infinite axis 3D printer

    A Molecular and Cellular Context-Dependent Role for Ir76b in Detection of Amino Acid Taste

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    Amino acid taste is expected to be a universal property among animals. Although sweet, bitter, salt, and water tastes have been well characterized in insects, the mechanisms underlying amino acid taste remain elusive. From a Drosophila RNAi screen, we identify an ionotropic receptor, Ir76b, as necessary for yeast preference. Using calcium imaging, we identify Ir76b+ amino acid taste neurons in legs, overlapping partially with sweet neurons but not those that sense other tastants. Ir76b mutants have reduced responses to amino acids, which are rescued by transgenic expression of Ir76b and a mosquito ortholog AgIr76b. Co-expression of Ir20a with Ir76b is sufficient for conferring amino acid responses in sweet-taste neurons. Notably, Ir20a also serves to block salt response of Ir76b. Our study establishes the role of a highly conserved receptor in amino acid taste and suggests a mechanism for mutually exclusive roles of Ir76b in salt- and amino-acid-sensing neurons
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