What Can We Learn from FGF-2 Isoform-Specific Mouse Mutants? Differential Insights into FGF-2 Physiology In Vivo

Fibroblast growth factor 2 (FGF-2), ubiquitously expressed in humans and mice, is functionally involved in cell growth, migration and maturation in vitro and in vivo. Based on the same mRNA, an 18-kilo Dalton (kDa) FGF-2 isoform named FGF-2 low molecular weight (FGF-2LMW) isoform is translated in humans and rodents. Additionally, two larger isoforms weighing 21 and 22 kDa also exist, summarized as the FGF-2 high molecular weight (FGF-2HMW) isoform. Meanwhile, the human FGF-2HMW comprises a 22, 23, 24 and 34 kDa protein. Independent studies verified a specific intracellular localization, mode of action and tissue-specific spatiotemporal expression of the FGF-2 isoforms, increasing the complexity of their physiological and pathophysiological roles. In order to analyze their spectrum of effects, FGF-2LMW knock out (ko) and FGF-2HMWko mice have been generated, as well as mice specifically overexpressing either FGF-2LMW or FGF-2HMW. So far, the development and functionality of the cardiovascular system, bone formation and regeneration as well as their impact on the central nervous system including disease models of neurodegeneration, have been examined. This review provides a summary of the studies characterizing the in vivo effects modulated by the FGF-2 isoforms and, thus, offers a comprehensive overview of its actions in the aforementioned organ systems.     

Liking of food textures and its relationship with oral physiological parameters and mouth-behavior groups

Researchers have categorized people into four “mouth-behavior” groups based on their oral processing preferences, and claimed that members of those mouth-behavior groups differ in their food texture preferences. If people could be classified into groups based on their liking of different textures, food products could be targeted to specific subgroups, potentially enhancing consumer acceptability. In the first part of our study, we grouped people based on their liking ratings of a wide variety of food textures by asking 288 participants to rate their liking of 106 food texture attributes in an online survey. In the second part of our study, we further examined relationships among individuals' food texture liking ratings, mouth-behavior group membership, and measurements of four oral physiological parameters (saliva flow rate, chewing efficiency, biting force, and particle size sensitivity). One-hundred participants completed the online survey on food texture liking, classified themselves into one of four mouth-behavior groups (Chewers, Crunchers, Smooshers, and Suckers), and were measured for four oral physiological parameters. We refuted the idea that large texture-liking subgroups exist. Although our participants self-categorized themselves into the four mouth-behavior groups similarly to previous researchers, our texture liking measurements did not support the presumed preferences of those mouth-behavior groups. Clustering of participants on their oral physiological measurements produced a “low particle-size sensitivity” cluster, a “high biting force” cluster, a “high saliva flow rate” cluster, and a “low saliva flow and low chewing efficiency” cluster. Neither our texture liking nor our oral physiological measurements predicted membership in the four mouth-behavior groups.     

γ-氨基丁酸对黄秋葵采后品质及生理特性的影响

为研究γ-氨基丁酸(γ-aminobutyric acid,GABA)处理对采后秋葵常温贮藏品质及生理特性的影响,分别用不同浓度(5、10、15 mmol/L)GABA水溶液浸泡黄秋葵3 min,以清水处理为对照,室温下(25℃)贮藏,并定期测定黄秋葵贮藏过程中失重率、叶绿素、V_C含量、丙二醛含量、抗氧化酶活性等生理指标的变化。结果表明,10 mmol/L的GABA处理效果最好,能够明显减缓黄秋葵的采后失水,延缓叶绿素和V_C的降解,能明显提高过氧化氢酶(Catalase,CAT)和超氧化物歧化酶(Superoxide dismutase,SOD)活性,降低过氧化物酶(Peroxidase,POD)活性和减少丙二醛(Malondialdehyde,MDA)的积累。其中贮藏21 d的叶绿素含量比对照组(0.074 mg/g)高出37.49%,V_C含量比对照组(3.61 mg/100 g)提高了69.23%,SOD活性相比对照组(47.05 U/g)提高了30.35%。相关性和主成分分析表明,黄秋葵贮藏时间和失重率、MDA含量呈极显著正相关(P<0.01),与叶绿素含量、V_C含量、CAT活性和POD活性呈极显著负相关(P<0.01);黄秋葵贮藏品质和综合评价指数均随贮藏时间增加而逐渐降低,而不同浓度的GABA处理能延缓黄秋葵贮藏品质的下降。这些结果表明适宜浓度的GABA处理可以延缓黄秋葵果荚的采后衰老,并保持良好的采后品质和营养价值,为GABA的应用及黄秋葵的采后保鲜提供理论依据。     

地板辐射供暖在生理卫生方面的特点

分析了地板辐射供暖室内温度分布，从生理卫生和舒适角度，论述了地板辐射供暖的特点。     

Lymphatic Transport of α-Linolenic Acid and Its Conversion to Long Chain n-3 Fatty Acids in Rats Fed Microemulsions of Linseed Oil

In the present study we evaluated the uptake of ALA and its conversion to EPA + DHA in rats given linseed oil (LSO) in native form or as a microemulsion in whey protein or in lipoid. In a single oral dose study in which rats maintained on rodent pellets deficient in ω-3 fatty acids were intubated with 0.35 g LSO in lipoid, the amount of ALA present in lymph was increased reaching a maximum concentration of 16.23 mg/ml at 2.5 h. The amount of ALA present in lymph was increased to a maximum level of 10.95 mg/ml at 4 h in rats given LSO as a microemulsion in whey protein. When LSO was given without emulsification, the amount of ALA present in lymph was found to reach a maximum level of 7.08 mg/ml at 6 h. A similar result was observed when weaning rats were intubated with 0.15 g of LSO per day for a period of 60 days. Higher levels of ALA by 41 and 103 % were observed in lymph lipids of rats given microemulsions of LSO in whey protein and in lipoid respectively as compared to rats given LSO without pre-emulsification. Very little conversion of ALA to EPA and DHA was observed in lymph lipids but higher amounts of EPA + DHA was observed in liver and serum of rats given LSO in microemulsion form. This study indicated that ALA concentration in lymph lipids was increased when LSO was given in microemulsion form in lipoid and further conversion to EPA and DHA was facilitated in liver and serum.     

Effects of hydrogen sulphide on quality and antioxidant capacity of mulberry fruit

Here we investigated the effect of hydrogen sulphide (H₂S) on postharvest quality of mulberry fruit and possible underlying mechanisms. Endogenous H₂S content first increased after harvest and then decreased sharply with the process of ripening and senescence. A fumigation with H₂S released from 0.8 mm NaHS solution could significantly enhance the endogenous H₂S content by increasing the activities of D‐cysteine desulfhydrase and L‐cysteine desulfhydrase. NaHS could significantly slow down the ripening rate of mulberry fruit and reduce the respiratory intensity and anthocyanin content. Moreover, H₂S fumigation was able to obviously delay or slow down the decreases in soluble protein, titratable acidity and ascorbate contents. Further results showed that activities of representative antioxidant enzymes in H₂S‐treated sample were higher than those of control samples during storage, resulting in a decrease in superoxide anion production. Together, these results clearly indicate that H₂S fumigation has a potential role in the preservation of mulberries.     

Cover Image,Volume 99, Issue 13

The cover image is based on the Research Article Study of the physical and chemical changes during the maturation of three cocoa clones, EET8, CCN51, and ICS60 by Andrés F Cubillos Bojacá et al., DOI: 10.1002/jsfa.9882 . Cover image ©AGROSAVIA Images.