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A diet enriched with low or high molecular weight oat beta-glucans on blood inflammatory and oxidative stress status in rats with LPS-induced enteritis

ABSTRACT: The aim of this study was to evaluate the ability of a diet enriched with two types of oat beta-glucans on inflammatory and oxidative stress status in blood cells in rats with LPS-induced enteritis

ORGANISM(S): Rattus norvegicus

PROVIDER: GSE102071 | GEO | 2017/08/01

SECONDARY ACCESSION(S): PRJNA396541

REPOSITORIES: GEO

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RNA-seq of RTS11 Macrophage-like cell line treated with Beta-glucans against untreated controls

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β-glucans are Masked but Contribute to Pulmonary Inflammation During Pneumocystis Pneumonia

Project description:β-glucans, which can activate innate immune responses, are a major component in the cell wall of the cyst form of Pneumocystis. In the current study we examined whether β-1,3 glucans are masked by surface proteins in Pneumocystis, and what role β-glucans play in Pneumocystis-associated inflammation. For 3 species, including P. jirovecii, which causes Pneumocystis pneumonia (PCP) in humans, P. carinii, and P. murina, β-1,3 glucans were masked in most organisms, as demonstrated by increased exposure following trypsin treatment. Using Q-PCR and microarray techniques, we demonstrated in a mouse model of PCP that treatment with caspofungin, an inhibitor of β-1,3 glucan synthesis, for 21 days, decreased expression of a broad panel of inflammatory markers, including IFN-γ, TNF-α, IL-1β, IL-6, and multiple chemokines/chemokine ligands. Thus, β-glucans in Pneumocystis cysts are largely masked, which likely decreases innate immune activation; this mechanism presumably was developed for interactions with immunocompetent hosts, in whom organism loads are substantially lower. In immunosuppressed hosts with a high organism burden, organism death and release of glucans appears to be an important contributor to deleterious host inflammatory responses.

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Formulation Optimization of Gluten-Free Functional Spaghetti Based on Maize Flour and Oat Bran Enriched in b-Glucans.

Project description:The aim of this work concerns the manufacturing process of gluten-free functional spaghetti based on maize flour and oat bran, enriched with b-glucans (22%). More specifically, the goal of the study was to obtain oat bran-loaded maize spaghetti with sensory properties close to unloaded pasta. To this aim, the study has been organized in two subsequent trials. In the first one, the oat bran amount added to spaghetti was continuously increased until the overall sensory quality of pasta reached the set sensory threshold (oat bran concentration = 20%). The second experimental step was aimed to improve the overall sensory quality of oat bran loaded maize spaghetti. In particular, an attempt was made to increase the sensory quality of spaghetti added with 20% oat bran by means of structuring agents. To this aim, the effects of different kinds of some hydrocolloids and egg white powder on the rheological properties of dough, as well as on quality attributes of pasta were examined. The rheological analysis showed that the addition of hydrocolloids and white egg to the dough enriched with 20% oat bran did not cause any substantial difference in the viscoelastic properties, compared to samples without any structuring agents. The best overall quality for both fresh and dry spaghetti was obtained by the addition of carboxymethylcellulose and chitosan at a concentration of 2%.

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Project description:Some phytopathogens are outfitted with a broad and diverse repertoire of enzymatic systems that enable the breakdown and utilization of host polysaccharides as a source of carbon, energy, and stimuli. However, the functional assignment of these enzymatic systems and the influence of their products on modulating pathogen behavior during host colonization is yet poorly comprehended. In this study, we performed RNA-seq analyses to provide a comprehensive, genome-wide view of the transcriptional response of the model phytopathogen Xanthomonas citri pv. citri 306 (hereafter X. citri 306) to cellobiose, a component of structural β-1,4-glucans (majorly cellulose), and storage α-glucans, seeking to better understand how they are assimilated and the impacts of their sensing on bacterial behavior and physiology. Structural β-1,4-glucans and storage α-glucans (starch) are spatially discretized in the plant cell, therefore representing spatiotemporal references for the bacterium during host colonization. Combining transcriptional and genome mining analyses with gene knockout and cell motility assays, we show that X. citri 306 harbors molecular systems for the breakdown and assimilation of these carbohydrates, revealing that cellobiose upregulates genes related to flagellum assembly and type IV pili, inducing a higher-motility state. In contrast, starch suppresses genes related to chemotaxis, flagellum assembly and biofilm dispersion, decreasing motility. Taken together, these results unravel that besides using structural β-glucans and storage α-glucans as sources of carbon and energy, Xanthomonas bacteria also sense them, adapting its metabolism and controlling transitions between higher and lower motility states for successful host colonization.

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