The Impact of the ‘Mis-Peptidome’ on HLA Class I-Mediated Diseases: Contribution of ERAP1 and ERAP2 and Effects on the Immune Response

The strong association with the Major Histocompatibility Complex (MHC) class I genes represents a shared trait for a group of autoimmune/autoinflammatory disorders having in common immunopathogenetic basis as well as clinical features. Accordingly, the main risk factors for Ankylosing Spondylitis (AS), prototype of the Spondyloarthropathies (SpA), the Behçet’s disease (BD), the Psoriasis (Ps) and the Birdshot Chorioretinopathy (BSCR) are HLA-B*27, HLA-B*51, HLA-C*06:02 and HLA-A*29:02, respectively. Despite the strength of the association, the HLA pathogenetic role in these diseases is far from being thoroughly understood. Furthermore, Genome-Wide Association Studies (GWAS) have highlighted other important susceptibility factors such as Endoplasmic Reticulum Aminopeptidase (ERAP) 1 and, less frequently, ERAP2 that refine the peptidome presented by HLA class I molecules to CD8⁺ T cells. Mass spectrometry analysis provided considerable knowledge of HLA-B*27, HLA-B*51, HLA-C*06:02 and HLA-A*29:02 immunopeptidome. However, the combined effect of several ERAP1 and ERAP2 allelic variants could generate an altered pool of peptides accounting for the “mis-immunopeptidome” that ranges from suboptimal to pathogenetic/harmful peptides able to induce non-canonical or autoreactive CD8⁺ T responses, activation of NK cells and/or garbling the classical functions of the HLA class I molecules. This review will focus on this class of epitopes as possible elicitors of atypical/harmful immune responses which can contribute to the pathogenesis of chronic inflammatory diseases.     

Physicochemical and technological properties of beef burger as influenced by the addition of pea fibre

This study aimed to evaluate the physicochemical characteristics and sensory attributes of beef burgers with the addition of pea fibre as a partial substitute of meat or fat. Three formulations were prepared: control (CON) – similar to the commercial formulation; fibre/less meat (FLM)—5% meat reduction and addition of 1% pea fibre; fibre/less fat (FLF)—7% fat reduction and addition of 1% pea fibre. Non-significant differences were obtained for pH, colour parameters (L* and b*), texture profile, cooking loss and size reduction among formulations. Moreover, sensory analysis with consumers of beef burgers did not indicate differences among the formulations for all the analysed attributes. Therefore, pea fibre is a promising partial replacer for meat and fat in beef burgers due to the preservation of technological parameters and sensory acceptance.     

Combined effect of antimicrobial edible coatings with reduction of initial microbial load on the shelf-life of fresh hake (Merluccius merluccius) medallions

Two distinct strategies were combined to preserve fresh fish (Merluccius merluccius) under refrigeration at 4 °C for 12 days: (i) the application of an antimicrobial edible coating enriched with oregano essential oil (OEO) or carvacrol (CV) and (ii) the reduction of initial microbial load by good handling practise and the use of sodium hypochlorite (NaOCl). The action of antimicrobial coatings alone retarded the growth of Enterobacteriaceae, lactic acid bacteria (LAB) and H₂S producing bacteria on fish samples. The reduction of initial microbial load by itself only affected the evolution of LAB, but not the rest of the bacterial groups. When using both techniques combined, edible antimicrobial coatings were significantly more effective with additional and significant delays in the growth of mesophilic, psychrotrophic and Pseudomonas bacteria. Thus, the use of both strategies combined resulted in a reduction of the counts of all bacterial groups after 12 days of storage which ranged from 1.5 log and 8 log, in Pseudomonas and H₂S producing bacteria, respectively. Moreover, no significant differences were observed when comparing the microbiological evolution of samples treated with OEO compared to those only treated with CV.     

Waste waters from the leachate of mushroom as vine foliar treatments: influence on grape volatile composition over two consecutive seasons

Edible mushrooms production presents a potential problem for the environment, due to the large amount of waste generated. These wastes contain nitrogenous matter, which could be used as biostimulant in plants. The aim of this work was to study the effect of waste waters, from the mushroom production process, applied at veraison and 1 week later to grapevine leaves, on grape volatile compounds over two vintages. The results evidenced that mushroom water treatment decreased the grape content of certain terpenoids, C₁₃ norisoprenoids, benzenoid compounds and esters, increasing C6 compounds content during the first season. Treated mushroom water application slightly affected grape volatile composition. This was the treatment that least affected the content of grape volatile composition. Few differences were found after the biostimulation during the second vintage. The season was the dominant factor of grape volatile content variation compared to the treatment and their interaction.     

Genetic diversity of Oenoccoccus oeni isolated from wines treated with phenolic extracts as antimicrobial agents

Molecular techniques have been applied to study the evolution of wine-associated lactic acid bacteria from red wines produced in the absence and presence of antimicrobial phenolic extracts, eucalyptus leaves and almond skins, and to genetically characterize representative Oenococcus oeni strains. Monitoring microbial populations by PCR-DGGE targeting the rpoB gene revealed that O. oeni was, as expected, the species responsible for malolactic fermentation (MLF). Representative strains from both extract-treated and not-treated wines were isolated and all were identified as O. oeni species, by 16S rRNA sequencing. Typing of isolated O. oeni strains based on the mutation of the rpoB gene suggested a more favorable adaptation of L strains (n = 63) than H strains (n = 3) to MLF. Moreover, PFGE analysis of the isolated O. oeni strains revealed 27 different genetic profiles, which indicates a rich biodiversity of indigenous O. oeni species in the winery. Finally, a higher number of genetic markers were shown in the genome of strains from control wines than strains from wines elaborated with phenolic extracts. These results provide a basis for further investigation of the molecular and evolutionary mechanisms leading to the prevalence of O. oeni in wines treated with polyphenols as inhibitor compounds.     

Inorganic-organic phase arrangement as a factor affecting gas-phase desulfurization on catalytic carbonaceous adsorbents

Dried sewage sludge was physically mixed with waste paper (paper-to-sludge ratios from 25% to 75%). To increase the catalytic activity, from 1% to 6% calcium hydroxide was added to the mixtures. Then the precursors were carbonized at 950 degrees C. The performance of materials as H2S adsorbents was tested using a home-developed dynamic breakthrough test. The samples, before and after the adsorption process, were characterized by adsorption of nitrogen, potentiometric titration, thermal analysis, XRF, and SEM. Differences in the performance were linked to the surface properties. Itwas found that mixing paper with sludge increases the amount of H2S adsorbed/oxidized in comparison with that adsorbed/oxidized by the adsorbents obtained from pure precursors (sludge or waste paper) and the capacity is comparable to those of the best activated carbons existing on the market. Although both sewage sludge and waste paper provide the catalytic centers for hydrogen sulfide oxidation, the dispersion of the catalyst and its location within accessible pores is an important factor. The presence of cellulose in the precursor mixture leads to the formation of a light macroporous char whose particles physically separate the inorganic catalytic phase of the sewage sludge origin, decreasing the density of the adsorbent and thus providing more space for storage of oxidation products. This, along with calcium, contributes to a significant increase in the capacity of the materials as hydrogen sulfide adsorbents. On their surface about 30 wt % H2S can be adsorbed, mainly as elemental sulfur or sulfates. The results demonstrate the importance of the composition and arrangement of inorganic/ organic phases for the removal of hydrogen sulfide. The interesting finding is that although some microporosity is necessary to increase the storage area for oxidation products, the carbonaceous phase does not need to be highly microporous. It is important that it provides space for deposition of sulfur, which is formed on the inorganic-phase catalyst. That space can be in meso- and macropores as shown in the case of char derived from the waste paper.