The Innate Immune Glycoprotein Lactoferrin Represses the Helicobacter pylori cag Type IV Secretion System

Chronic infection with Helicobacter pylori increases risk of gastric diseases including gastric cancer. Despite development of a robust immune response, H. pylori persists in the gastric niche. Progression of gastric inflammation to serious disease outcomes is associated with infection with H. pylori strains which encode the cag Type IV Secretion System (cag T4SS). The cag T4SS is responsible for translocating the oncogenic protein CagA into host cells and inducing pro-inflammatory and carcinogenic signaling cascades. Our previous work demonstrated that nutrient iron modulates the activity of the T4SS and biogenesis of T4SS pili. In response to H. pylori infection, the host produces a variety of antimicrobial molecules, including the iron-binding glycoprotein, lactoferrin. Our work shows that apo-lactoferrin exerts antimicrobial activity against H. pylori under iron-limited conditions, while holo-lactoferrin enhances bacterial growth. Culturing H. pylori in the presence of holo-lactoferrin prior to co-culture with gastric epithelial cells, results in repression of the cag T4SS activity. Concomitantly, a decrease in biogenesis of cag T4SS pili at the host-pathogen interface was observed under these culture conditions by high-resolution electron microscopy analyses. Taken together, these results indicate that acquisition of alternate sources of nutrient iron plays a role in regulating the pro-inflammatory activity of a bacterial secretion system and present novel therapeutic targets for the treatment of H. pylori-related disease.     

Enriched multi-agent middleware for building rule-based distributed security solutions for IoT environments

The Journal of Supercomputing - The increasing number of connected devices and the complexity of Internet of Things (IoT) ecosystems are demanding new architectures for managing and securing these...     

A pragmatic approach to hierarchical categorization of research expertise in the presence of scarce information

International Journal on Digital Libraries - Throughout the history of science, different knowledge areas have collaborated to overcome major research challenges. The task of associating a...     

Comparative Genomics Reveals 13 Different Isoforms of Mytimycins (A-M) in Mytilus galloprovincialis

Mytimycins are cysteine-rich antimicrobial peptides that show antifungal properties. These peptides are part of the immune network that constitutes the defense system of the Mediterranean mussel (Mytilus galloprovincialis). The immune system of mussels has been increasingly studied in the last decade due to its great efficiency, since these molluscs, particularly resistant to adverse conditions and pathogens, are present all over the world, being considered as an invasive species. The recent sequencing of the mussel genome has greatly simplified the genetic study of some of its immune genes. In the present work, we describe a total of 106 different mytimycin variants in 16 individual mussel genomes. The 13 highly supported mytimycin clusters (A–M) identified with phylogenetic inference were found to be subject to the presence/absence variation, a widespread phenomenon in mussels. We also identified a block of conserved residues evolving under purifying selection, which may indicate the “functional core” of the mature peptide, and a conserved set of 10 invariable plus 6 accessory cysteines which constitute a plastic disulfide array. Finally, we extended the taxonomic range of distribution of mytimycins among Mytilida, identifying novel sequences in M. coruscus, M. californianus, P. viridis, L. fortunei, M. philippinarum, M. modiolus, and P. purpuratus.     

α-Stirling hydrogen engines for concentrated solar power

α-Stirling engines are receiving more and more attention for applications of concentrated solar power in small power installations (15–30 kW). The design of these engines has not experienced in recent years the breakthrough needed to deliver close to the Carnot Cycle energy conversion efficiencies. The delivered efficiencies are limited to mid-to-high 20% in the typical installations “Dish Stirling”. Here we review the latest studies made on α-Stirling engines, unfortunately mostly based on theoretical models of limited reliability, but also including very few examples of Computer-Aided Engineering (CAE) modeling followed by prototyping and testing. Finally, we present in detail one CAE model of an α-Stirling engine delivering energy conversion efficiencies of 42% with hydrogen as working fluid and adopting one hot cylinder, one cold cylinder, and one regenerator, with the hot fluid temperature of 800 °C. This efficiency is much higher than current air microturbines, which may deliver efficiencies of only about 20% working at much lower temperatures.     

A Panoramic Survey on Grasping Research Trends and Topics

Abstract

Grasping and object manipulation is a key element of intelligent behavior. Many innovative cyberphysical systems involve some kind of object grasp and manipulation, to the extent that grasping has been recognized as a critical technology for the next generation industrial systems. In this survey, we aim to draw a broad landscape of applications and current research trends and topics relating to grasping techniques and tools. Applications range from biomedical and surgical to industrial warehouse pick and place tasks, covering a wide range of spatial scales, from micro to macro scales. The resources involved and research lines under development include the latest computational intelligence tools as well as the research on new materials and devices for sensing and actuation.     

The use of Nannochloropsis sp. as a source of omega‐3 fatty acids in dry pasta: chemical,technological and sensory evaluation

Nannochloropsis is a microalga characterised by having high amounts of eicosapentaenoic acid (EPA), a fatty acid known for its health benefits. The aim of this study was to elaborate dry pasta with a significant contribution of EPA using Nannochloropsis sp., without affecting the quality product and with good consumer acceptance. Technological quality was analysed in terms of cooking properties and texture profile. Cooked pasta was characterised through proximal composition, phenolic compound, fatty acid content and sensorial analysis. It was possible to replace up to 30% of wheat flour with microalgae without affecting the technological quality of pasta and with a significant contribution of EPA to the daily diet (0.237 g per 100 g pasta). The incorporation of 10% and 20% Nannochloropsis in pasta formulation allowed to decrease the n6:n3 ratio from 25:1 to 5:1 and 2:1, respectively. Therefore, the microalgae are an interesting ingredient to increase EPA consumption in products like pasta, while the sensory evaluation confirms the possibility towards a commercial approach.