MORG1—A Negative Modulator of Renal Lipid Metabolism in Murine Diabetes

Renal fatty acid (FA) metabolism is severely altered in type 1 and 2 diabetes mellitus (T1DM and T2DM). Increasing evidence suggests that altered lipid metabolism is linked to tubulointerstitial fibrosis (TIF). Our previous work has demonstrated that mice with reduced MORG1 expression, a scaffold protein in HIF and ERK signaling, are protected against TIF in the db/db mouse model. Renal TGF-ß1 expression and EMT-like changes were reduced in mice with single-allele deficiency of MORG1. Given the well-known role of HIF and ERK signaling in metabolic regulation, here we examined whether protection was also associated with a restoration of lipid metabolism. Despite similar features of TIF in T1DM and T2DM, diabetes-associated changes in renal lipid metabolism differ between both diseases. We found that de novo synthesis of FA/cholesterol and β-oxidation were more strongly disrupted in T1DM, whereas pathological fat uptake into tubular cells mediates lipotoxicity in T2DM. Thus, diminished MORG1 expression exerts renoprotection in the diabetic nephropathy by modulating important factors of TIF and lipid dysregulation to a variable extent in T1DM and T2DM. Prospectively, targeting MORG1 appears to be a promising strategy to reduce lipid metabolic alterations in diabetic nephropathy.

18F-FDG PET/CT in a Patient With Malignant Pheochromocytoma Recurrence and Bone Metastasis After Operation—Case Report and Review of the Literature

Introduction: Bone metastasis of malignant pheochromocytoma is a rare disease. We report a patient with a 10-year history who underwent 18F-FDG PET/CT to detect bone metastasis and receive radiotherapy and chemotherapy with complete response for bilateral iliac pain.Case presentation: A 48-year-old male patient complained of dizziness, hypertension, and bilateral iliac pain for 2 months. The patient had a history of resection of bilateral malignant adrenal pheochromocytoma 10 years earlier, and all complaints were relieved immediately after operation. 18F-FDGPET/CT showed abdominal lymph node uptake and multiple bone uptake, as well as multiple brown fat uptake. A biopsy of the left ilium confirms the metastasis of malignant pheochromocytoma.Discussion: In our literature review, we discuss the metastasis of pheochromocytoma reported by some scholars, and the role of radionuclides such as 18F-FDG PET/CT, 18F-DOPA PET/CT, I-123MIBG, and 68Ga-DOTATATE PET, in the diagnosis of malignant pheochromocytoma. The patient above is a good case for clinicians in the diagnosis and treatment of metastatic pheochromocytoma, especially in some hospitals with only 18F-FDG imaging agents.Conclusion: A review of this case and similar rare cases in the literature illustrates the importance of 18F-FDG PET/CT in the diagnosis of malignant pheochromocytoma.

Hyperlipidic Diet-induced Obesity Increased Proliferative Signals- AR, ERK1/2- on Mice Prostate, Which can be Restored through Physical Training

Aims: To evaluate the effects of hyperlipidic diet on the mouse prostate and also investigate if physical exercise is able to restore such effects. Methodology: Adult male Swiss mice were fed with a balanced (ND) or hyperlipidic diet (45% saturated fat, HD) for 16 weeks. Half were submitted to a sedentary (NDS and HDS) or exercise routine (swimming- NDE and HDE) for 8 weeks. Then, the prostate was analyzed by immunoreactions (proliferating cell nuclear antigen- PCNA, androgen receptor- AR, and estrogen receptor-ERβ), western blotting (ERK 1/2), and caspase-3 activity. Results: We found that saturated fat uptake promoted 16% weight gain, increased fat-mass and hyperglycaemia, as well as reduced testosterone levels. In addition, HD atrophied prostate secretory epithelium and stimulated cell proliferation through higher expression of AR and activation of ERK signaling. Additionally, saturated fat reduced prostatic ERβ content. Physical exercise per se promoted an anabolic effect by increasing testosterone and stimulating cell proliferation in the prostate of sedentary animals. Finally, exercise was able to restore the proliferative signals caused by the hyperlipidic diet on prostate. Conclusion: We suggest that the combination of hyperlipidic diet and sedentary lifestyle could negatively affected some prostate stimulating pathways that could trigger proliferative diseases in mice and physical exercise may be an interesting strategy to reverse such effects.

Cell Fate Determination of Lymphatic Endothelial Cells

The lymphatic vasculature, along with the blood vasculature, is a vascular system in our body that plays important functions in fluid homeostasis, dietary fat uptake, and immune responses. Defects in the lymphatic system are associated with various diseases such as lymphedema, atherosclerosis, fibrosis, obesity, and inflammation. The first step in lymphangiogenesis is determining the cell fate of lymphatic endothelial cells. Several genes involved in this commitment step have been identified using animal models, including genetically modified mice. This review provides an overview of these genes in the mammalian system and related human diseases.

Effect of Propolis Coating on Oil Uptake and Quality Properties of Fried Potato (Solanum tuberosum) Strips

The use of edible coatings is a suitable method to reduce oil uptake in fried foods. In this research, the effects of propolis gum on the physicochemical properties of fried potato strip were evaluated. The propolis coating was performed at three concentrations 1%, 1.5%, 2% w/v. Potato strips were dipped in the coating solutions followed by air drying. Viscosity of coating was measured in two shear rate 0.048 and 62.11 1/s. The treatments were fried in canola oil and analyzed for fat uptake and moisture retention. One-way analysis of variance (ANOVA) was used and mean comparison was performed by Duncan’s new multiple range test. The results showed that by increasing in shear rate, viscosity of coating was decreased. By increasing in propolis concentration, the coating pick up, moisture content, frying yield, were increased while oil uptake were decreased. According to the results, 2% concentration propolis gum reduced oil absorption in fried potato strips. Due to their facility to use, propolis gum suggested for coating and usage in industrial potato fries production.

Comparative transcriptomics reveals domestication-associated features of Atlantic salmon lipid metabolism

Domestication of Salmo salar has imposed strong selection for production traits since the 1970s. The domestication has also imposed a radical shift in diet. Whereas wild salmon eats invertebrates, crustaceans and fish, the dietary lipids in domestic feed has since 1990 gradually shifted from fish oil (FO) to vegetable oil (VO), causing a decrease intake of long-chain polyunsaturated fatty acids (LC-PUFA). We tested the hypothesis that this shift has induced domestication-specific features of lipid metabolism in a 96-day feeding trial of domesticated and wild salmon fed diets based on FO, VO or phospholipids (PL). We addressed this by sampling tissues central in fat uptake (pyloric caeca) and processing (liver) and quantifying RNA expression and fatty acid composition. Domesticated salmon grew faster than wild salmon, with higher gene expression in glucose and lipid metabolism pathways. The promoters of differentially expressed genes were enriched for transcription factors involved in circadian clock regulation. Domesticated salmon had lower expression of cry2 and nr1d1, genes involved in negative regulation of circadian rhythm, with possible implications for the diurnal cycle of feed ingestion and basal metabolic rate. Only wild salmon showed a significant impact on growth of VO versus PL or FO feed, whereas domesticated but not wild salmon upregulated key LC-PUFA synthesis genes fads2d5 and fads2d6a in response to VO diet. Domesticated salmon had higher LC-PUFA but lower 18:3n-3 and 18:2n-6 in liver when fed VO, suggesting that domesticated salmon can better compensate for dietary shortage of LC-PUFA compared to wild salmon.

Effect of Different Chlorine Sources on the Formation of 3-Monochloro-1,2-Propanediol and 2-Monochloro-1,3-Propanediol Fatty Acid Esters during Frying

Several studies indicated that chlorine salts provoke 3-monochloro-1,2-propanediol fatty acid esters (3-MCPD-FE) and 2-monochloro-1,3- propanediol fatty acid esters (2-MCPD-FE) formation in oils during frying. The amount of MCPD strongly depends on the type and the amount of chlorine salt. Food raw materials, additives themselves may contain several chlorine compounds, providing precursors for 2- and 3-MCPD-FE formation during frying. Then, the fat uptake can cause measurable concentrations in the fried food as well. This paper aims at screening chlorine compounds occurring in food industry. Influence of sodium chloride (NaCl), potassium chloride (KCl), calcium chloride (CaCl2), ferric chloride (FeCl3) and ammonium chloride (NH4Cl) on the formation of MCPD-FE was investigated, mimicking frying conditions (175-180 °C, atmospheric pressure), applying high oleic sunflower oil as frying medium. 2-MCPD-FE and 3-MCPD-FE were determined by using an indirect method based on alkaline-catalyzed transesterification and GC-MS analysis. As expected, the reference sample without using any chlorine salt resulted only slight increase in 3-MCPD-FE concentration, and no increase in 2-MCPD-FE concentration. In case of the stable salts minor formation was observed. At as high as 3 % dosage of NaCl and KCl 1.6 and 2.4 mg/kg 3-MCPD-FE generated, respectively. Adding CaCl2, NH4Cl and FeCl3 resulted in very strong MCPD-FE formation by both isomers (2- and 3-MCPD-FE) in this increasing order. 0.1 % FeCl3 generated 70 mg/kg 2-MCPD-FE and 238 mg/kg 3-MCPD-FE by the end of 8-hour heating.

Pretreatment and Freezing Rate Effect on Physical, Microstructural, and Nutritional Properties of Fried Sweet Potato

Sweet potato is a unique high-calorie food because it is an excellent source of some essential micronutrients, such as provitamin A (ß-carotene). The quality of par-fried frozen sweet potato products is impacted by several factors that have not been well researched, such as freezing rate and surface modification. In this study, our objective was to evaluate the effect of freezing rate (at -20°C, -30°C, -40°C, and -60°C), surface pretreatment including blanching and gum coating (methylcellulose, sodium alginate, or mixed gums), sample dimensions (strips or slices), and cultivar (Covington and Murasaki) on several quality attributes of fried sweet potato. Based on our study, frying at 180°C yielded the lowest oil content among the tested temperatures. Compared with Covington samples, Murasaki strips coated with mixed gums produced fried samples that were significantly (p = 0.05) lower in fat uptake (10.84%), less porous (35.5%), crispier (maximum force = 6.90 N), lighter, less red, and yellower. Higher freezing rate, 5.12°C min-1 (at -60°C), showed significantly lower fat content, and lower lightness or yellowness than lower freezing rates. Frying at 180°C significantly reduced vitamin C and ß-carotene levels from 3.75 mg and 349.27 µg per 100 g to 1.92 mg and 105.99 µg per 100 g, respectively. X-ray micro-computed tomography showed a significant decrease in porosity because of high freezing rates. The general conclusion is that faster freezing rate is better for par-fried sweet potato quality preservation. Keywords: ß-carotene, Fat uptake, Gum coating, Par-frying, Sweet potato, X-ray micro-computed tomography, Vitamin C.