Hypusine Modification of the Ribosome-binding Protein eIF5A, a Target for New Anti-Inflammatory Drugs: Understanding the Action of the Inhibitor GC7 on a Murine Macrophage Cell Line

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Loss of nuclear poly(A)-binding protein 1 (PABPN1) causes defects in myogenesis and mRNA biogenesis

The nuclear poly(A)-binding protein 1 (PABPN1) is a ubiquitously expressed protein that plays a critical role in polyadenylation. Short expansions of the polyalanine tract in the N-terminus of PABPN1 lead to oculopharyngeal muscular dystrophy (OPMD), which is an adult onset disease characterized by eyelid drooping, difficulty in swallowing and weakness in the proximal limb muscles. Although significant data from in vitro biochemical assays define the function of PABPN1 in control of poly(A) tail length, little is known about the role of PABPN1 in mammalian cells. To assess the function of PABPN1 in mammalian cells and specifically in cells affected in OPMD, we examined the effects of PABPN1 depletion using siRNA in primary mouse myoblasts from extraocular, pharyngeal and limb muscles. PABPN1 knockdown significantly decreased cell proliferation and myoblast differentiation during myogenesis in vitro. At the molecular level, PABPN1 depletion in myoblasts led to a shortening of mRNA poly(A) tails, demonstrating the cellular function of PABPN1 in polyadenylation control in a mammalian cell. In addition, PABPN1 depletion caused nuclear accumulation of poly(A) RNA, revealing that PABPN1 is required for proper poly(A) RNA export from the nucleus. Together, these experiments demonstrate that PABPN1 plays an essential role in myoblast proliferation and differentiation, suggesting that it is required for muscle regeneration and maintenance in vivo.

Estudo da interação entre a via genética do microRNA156/squamosa promoter-binding protein-like e brassinosteróides durante o desenvolvimento de Arabidopsis thaliana

Pós-graduação em Ciências Biológicas (Genética) - IBB

Fatty acid profile and meat quality of young bulls fed ground soybean or ground cottonseed and vitamin E

The objective of this study was to evaluate the fatty acid profile and qualitative characteristics of meat from feedlot young bulls fed ground soybean or ground cottonseed, with or without supplementation of vitamin E. A total of 40 Red Norte young bulls, with an initial average age of 20 months, and an initial average BW of 339 +/- 15 kg, were allotted in a completely randomized design using a 2 x 2 factorial arrangement, with two oilseeds, and daily supplementation or not of 2500 IU of vitamin E. The experimental period was for 84 days, which was preceded by an adaptation period of 28 days. The treatments were ground soybean (SB), ground soybean plus vitamin E (SBE), ground cottonseed (CS) and ground cottonseed plus vitamin E (CSE). The percentage of cottonseed and soybean in the diets (dry matter basis) was 24% and 20%, respectively. Diets were isonitrogenous (13% CP) and presented similar amount of ether extract (6.5%). The animals were slaughtered at average live weight of 464 +/- 15 kg, and samples were taken from the longissimus dorsi muscle for the measurement of fatty acid concentration and the evaluation of lipid oxidation and color of the beef. Before fatty acid extraction, muscle tissue and subcutaneous fat of the longissimus dorsi were separated to analyze fatty acid profile in both tissues. Supplementation of vitamin E did not affect fatty acid concentration, lipid oxidation and color (P > 0.05). Subcutaneous fat from animals fed CS diet had greater C12: 0, C16: 0 and C18: 0 contents (P < 0.03). In addition, CS diets reduced the C18: 1 and C18: 2 cis-9, trans-11 contents in subcutaneous fat (P < 0.05). The muscle from animals fed CS tended to higher C16: 0 and C18: 0 contents (P < 0.11), and decreased C18: 1, C18: 2 cis-9, trans-11 and C18: 3 contents (P < 0.05) compared with SB. The Delta(9)-desaturase index was greater in muscle from animals fed SB (P < 0.01). At 42 days of age, meat from cattle fed SB had a greater lipid oxidation rate (P < 0.05). Meat from animals fed SB diets had less lightness and redness indices than meat from animals fed CS diets after 14 days of age. In conclusion, the addition of ground cottonseed in the finishing diets did increase the saturated fatty acid content of the longissimus dorsi. However, animals fed cottonseed exhibited greater lightness and redness of beef. In this study, the addition of vitamin E did not affect qualitative characteristics of meat.

Antitrypanosomal acetylene fatty acid derivatives from the seeds of porcelia macrocarpa (annonaceae)

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Dietary supplementation with sunflower seeds and vitamin E for fattening lambs improves the fatty acid profile and oxidative stability of the Longissimus lumborum

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Glycerol combined with oils did not limit biohydrogenation of unsaturated fatty acid but reduced methane production in vitro

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Lipid sources with different fatty acid profile alters the fatty acid profile and quality of beef from confined nellore steers

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Olive oils from Campos de Hellin (Spain) exhibit significant varietal differences in fatty acid composition, sterol fraction, and oxidative stability

The Spanish region of Campos de Hellin (Albacete) is characterized by a wide range of olive varieties (Arbequina, Benizal, Cornicabra, Cuquillo, Injerta, Manzanilla Local, Manzanilla de Sevilla, Negrilla, Picual), which provides different physicochemical and sensory characteristics to the oils. Thus, the knowledge of these characteristics may help develop more balanced oils. Monovarietal virgin olive oils from the different varieties grown in this area were characterized from the physicochemical and sensory points of view during four consecutive years. Clear differences among the varieties were found when principal component analysis was applied to the data from the studied parameters. The varieties were grouped according to their oleic and linoleic acid content, oxidative stability, and campesterol and total sterols content. The differences were significant with a 95% confidence level. The variety effect on the oil characteristics was stronger than the effect of the crop year. Practical applications: Chemical and sensory characteristics of monovarietal virgin olive oils play an important role in the elaboration of blends. In olive-growing regions where there is more than one variety cultivated, the characterization of monovarietal oils could increase the value of the olive oil produced due to the development of more balanced oils tailored to the preferences of consumers. This work shows that the chemical and sensory differences between varieties make possible the elaboration of a new range of virgin olive oils. This could encourage the development and marketing of quality oils, and thus increase the competitiveness of the mills in the oil market.

Role of thioredoxin-binding protein 2 in cardiac oxidative stress and energy metabolism of rats supplemented with vitamin D

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Structural and functional evidence for membrane docking and disruption sites on phospholipase A2-like proteins revealed by complexation with the inhibitor suramin

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)