Cacao polyphenols influence the regulation of apolipoprotein in HepG2 and Caco2 cells

Cocoa powder is rich in polyphenols, such as catechins and procyanidins, and has been shown to inhibit low-density lipoprotein (LDL) oxidation and atherogenesis in a variety of models. Human studies have also shown daily intake of cocoa increases plasma high-density lipoprotein (HDL) and decreases LDL levels. However, the mechanisms responsible for these effects of cocoa on cholesterol metabolism have yet to be fully elucidated. The present study investigated the effects of cacao polyphenols on the production of apolipoproteins A1 and B in human hepatoma HepG2 and intestinal Caco2 cell lines. The cultured HepG2 cells or Caco2 cells were incubated for 24 h in the presence of cacao polyphenols such as (-)-epicatechin, (+)-catechin, procyanidin B2, procyanidin C1, and cinnamtannin A2. The concentration of apolipoproteins in the cell culture media was quantified using an enzyme-linked immunoassay, and the mRNA expression was quantified by RT-PCR. Cacao polyphenols increased apolipoprotein A1 protein levels and mRNA expression, even though apolipoprotein B protein and the mRNA expression were slightly decreased in both HepG2 cells and Caco2 cells. In addition, cacao polyphenols increased sterol regulatory element binding proteins (SREBPs) and activated LDL receptors in HepG2 cells. These results suggest that cacao polyphenols may increase the production of mature form SREBPs and LDL receptor activity, thereby increasing ApoA1 and decreasing ApoB levels. These results elucidate a novel mechanism by which HDL cholesterol levels become elevated with daily cocoa intake.     

High occurrence of multi-antimicrobial resistance in Staphylococcus intermedius isolates from healthy and diseased dogs and domesticated pigeons

Staphylococcus intermedius isolates (n=106), including 44 dog isolates and 62 pigeon isolates, were examined for their susceptibility to ampicillin, cephalexin, erythromycin, gentamicin, kanamycin, lincomycin, norfloxacin, oxacillin, tetracycline, and vancomycin by standard disk-diffusion test. The frequencies of resistance to ampicillin, kanamycin, and tetracycline were significantly higher in dog isolates than pigeon isolates (95.5% vs. 0%, 31.8% vs. 0%, and 45.5% vs. 9.7%, respectively; P<0.01). Antimicrobial resistance patterns of dog isolates and pigeon isolates were categorized respectively into nine and five distinct profiles. Significantly higher occurrence of resistance to two or more antimicrobials was observed in dog isolates than pigeon isolates (54.5% vs. 12.9%; P<0.01) and also in domesticated pigeon isolates than non-domesticated pigeon isolates (53.3% vs. 0%; P<0.01).     

Comparison of amino acid profiles between rats subjected to forced running and voluntary running exercises

It has been suspected that in comparison with glucose or fatty acids, the levels of amino acids may readily change with different forms of exercise. In the present study, we measured the concentrations of amino acids, glucose, triglycerides, total protein and total cholesterol in the blood and/or cerebrospinal fluid (CSF) of rats subjected to forced running exercise on a treadmill, and voluntary running exercise using a wheel, with a constant running distance of 440 m. Rats that performed no running and rats subjected to immobilization stress were used as controls. We observed a few significant changes in the levels of plasma glucose, triglycerides, total protein and total cholesterol in all groups. Whereas, plasma amino acid levels were significantly changed by exercise and stress, especially during the light period. The plasma levels of many amino acids were specifically increased by forced running; some were decreased by immobilization stress. Few amino acids showed similar changes in their levels as a result of voluntary running. In addition, there was a significant difference in the degree of amino acid imbalance between blood and CSF. These results provide the first information on changes in levels of amino acids in plasma and CSF resulting from forced and voluntary exercises.     

pH of solution greatly affects sorption of ionizable compounds into low-density polyethylene film

Sorption of ionizable compounds of pyridines and aromatic carboxylic acids into low-density polyethylene (LDPE) film was investigated as a function of pH ranging from 4 to 7. The sorptions for pyridines were increased with increasing pH. Within the range examined, pH 7 was observed to promote the highest degree of sorption. When the pH increased by one unit from 6 to 7, the sorptions for 2-propylpyridine and 2,4,6-trimethylpyridine were both increased approximately 3.8 and 10.5 times, respectively. At pH 4, the sorption for the pyridines entirely disappeared. In contrast, the sorptions for aromatic carboxylic acids increased with decreasing pH. Within the range examined, pH 4 was observed to promote the highest degree of sorption. The magnitude of sorption for pyridines and carboxylic acids apparently depended on the affinity (delta(c)) of these compounds for LDPE film. Another factor affecting the sorption at various pHs was the pK(a) of these compounds; the sorption greatly decreased with the ionization degree of these compounds. To elucidate the phenomena, the following thermodynamic sorption equation was applied: S = S(0)gamma exp[V(v){(delta(w) - delta(v))(2) - delta(c)(2))/RT}. The plots of ln S for pyridines vs the term of the equation gave an insufficient relationship (r = 0.519). In contrast, taking into account the ratio (chi(i)()) of concentration of un-ionized compound to total concentration, the improvement for the equation was made: S' = S/chi(i)() = S(0)gamma exp[V(v){(delta(w) - delta(v))(2) - delta(c)(2))/RT}. The plots of ln S' vs the term of the equation gave a better relationship (r = 0.884). Furthermore, the equation was also applicable for the sorption behavior of carboxylic acids into LDPE (r = 0.769).     

Novel method to reduce fishy aftertaste in wine and seafood pairing using alcohol-treated yeast cells

"Fishy aftertaste" is sometimes perceived in wine consumed with seafood. Iron in wine has been reported to be a key compound that produces fishy aftertaste. However, cost-effective methods to remove iron from wine have not been developed. Here, we describe a cost-effective and safe iron adsorbent consisting of alcohol-treated yeast (ATY) cells based on the observation that nonviable cells adsorbed iron after completion of fermentation. Treatment of cells with more than 40% (v/v) ethanol killed them without compromising their ability to adsorb iron. Drying the ATY cells did not reduce iron adsorption. Use of ATY cells together with phytic acid had a synergistic effect on iron removal. We term this means of removing iron the "ATY-PA" method. Sensory analysis indicated that fishy aftertaste in wine-seafood pairings was not perceived if the wine had been pretreated with both ATY cells and phytic acid.     

Development of EST-SSR markers and construction of a linkage map in faba bean (Vicia faba)

To develop a high density linkage map in faba bean, a total of 1,363 FBES (Faba bean expressed sequence tag [EST]-derived simple sequence repeat [SSR]) markers were designed based on 5,090 non-redundant ESTs developed in this study. A total of 109 plants of a ‘Nubaria 2’ × ‘Misr 3’ F₂ mapping population were used for map construction. Because the parents were not pure homozygous lines, the 109 F₂ plants were divided into three subpopulations according to the original F₁ plants. Linkage groups (LGs) generated in each subpopulation were integrated by commonly mapped markers. The integrated ‘Nubaria 2’ × ‘Misr 3’ map consisted of six LGs, representing a total length of 684.7 cM, with 552 loci. Of the mapped loci, 47% were generated from multi-loci diagnostic (MLD) markers. Alignment of homologous sequence pairs along each linkage group revealed obvious syntenic relationships between LGs in faba bean and the genomes of two model legumes, Lotus japonicus and Medicago truncatula. In a polymorphic analysis with ten Egyptian faba bean varieties, 78.9% (384/487) of the FBES markers showed polymorphisms. Along with the EST-SSR markers, the dense map developed in this study is expected to accelerate marker assisted breeding in faba bean.     

Female preference did not evolve under laboratory conditions in the solanaceous fruit fly Bactrocera latifrons

Sterile insect technique (SIT) is widely used to eradicate target pest species. Its effectiveness depends on the ability of released sterile males to mate with wild females. In pest species with a female choice mating system, there is potential for female preference to evolve in the wild population in view of the resulting zero-fitness in females that mate with sterile males. The evolution of female preference against sterile males can, therefore, reduce the efficiency of the SIT as the likelihood decreases that sterile males will mate with wild females. We examined this experimentally by using the solanaceous fruit fly Bactrocera latifrons, a serious pest of solanaceous crops, by allowing female preference in mass-reared fruit flies to select between fertile and sterile males over 12 generations. However, this did not generate a rapid evolutionary response. Also the remating rate of females did not increase, even when the first mating partner was a sterile male. We discuss the implication of the results for the eradication project by the SIT program.