Alteration of lymphocyte trafficking by sphingosine-1-phosphate receptor agonists

Blood lymphocyte numbers, essential for the development of efficient immune responses, are maintained by recirculation through secondary lymphoid organs. We show that lymphocyte trafficking is altered by the lysophospholipid sphingosine-1-phosphate (S1P) and by a phosphoryl metabolite of the immunosuppressive agent FTY720. Both species were high-affinity agonists of at least four of the five S1P receptors. These agonists produce lymphopenia in blood and thoracic duct lymph by sequestration of lymphocytes in lymph nodes, but not spleen. S1P receptor agonists induced emptying of lymphoid sinuses by retention of lymphocytes on the abluminal side of sinus-lining endothelium and inhibition of egress into lymph. Inhibition of lymphocyte recirculation by activation of S1P receptors may result in therapeutically useful immunosuppression.     

Exploration of Betalains and Determination of the Antioxidant and Cytotoxicity Profile of Orange and Purple Opuntia spp. Cultivars in Greece

Plant Foods for Human Nutrition - Replacing synthetic dyes with natural pigments has gained great attention over the past years in the food industry, due to the increased alertness of consumers for...     

Mathematical approach of structural and textural properties of gluten free bread enriched with carob flour

In this study, gluten free breads (GFBs) made from rice and carob flour in different proportions were investigated. Water added changed in response to the carob amount. Structural and textural parameters of the samples such as porosity, crumb grain characteristics, firmness and relative elasticity of crumb, were measured. Simple mathematical models were developed to correlate the measured properties with carob flour and water content. The simplest and most convenient mathematical model developed was a power model, indicating that water influence on GFBs characteristics was more pronounced than that of carob flour. Carob flour addition enhanced the protein, fiber and minerals amount of the produced samples, and improved their functional properties as well, when water amount used was adequate. GFBs with a ratio of carob flour/water 10/110, 15/130 and 15/140 presented higher quality, in terms of dough proofing, porosity, crumb firmness and viscoelasticity.