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Jiang HC, Park SJ, Wang IH, Bear DM, Nowlan A, Greer PL. CD20/MS4A1 is a mammalian olfactory receptor expressed in a subset of olfactory sensory neurons that mediates innate avoidance of predators. Nat Commun 2024; 15:3360. [PMID: 38637611 PMCID: PMC11026480 DOI: 10.1038/s41467-024-47698-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/25/2023] [Accepted: 04/05/2024] [Indexed: 04/20/2024] Open
Abstract
The mammalian olfactory system detects and discriminates between millions of odorants to elicit appropriate behavioral responses. While much has been learned about how olfactory sensory neurons detect odorants and signal their presence, how specific innate, unlearned behaviors are initiated in response to ethologically relevant odors remains poorly understood. Here, we show that the 4-transmembrane protein CD20, also known as MS4A1, is expressed in a previously uncharacterized subpopulation of olfactory sensory neurons in the main olfactory epithelium of the murine nasal cavity and functions as a mammalian olfactory receptor that recognizes compounds produced by mouse predators. While wildtype mice avoid these predator odorants, mice genetically deleted of CD20 do not appropriately respond. Together, this work reveals a CD20-mediated odor-sensing mechanism in the mammalian olfactory system that triggers innate behaviors critical for organismal survival.
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Affiliation(s)
- Hao-Ching Jiang
- Program in Molecular Medicine, University of Massachusetts Chan Medical School, Worcester, MA, USA
- Morningside Graduate School of Biomedical Sciences, University of Massachusetts Chan Medical School, Worcester, MA, USA
- Program in Neuroscience, University of Massachusetts Chan Medical School, Worcester, MA, USA
| | - Sung Jin Park
- Program in Molecular Medicine, University of Massachusetts Chan Medical School, Worcester, MA, USA
| | - I-Hao Wang
- Program in Molecular Medicine, University of Massachusetts Chan Medical School, Worcester, MA, USA
- Morningside Graduate School of Biomedical Sciences, University of Massachusetts Chan Medical School, Worcester, MA, USA
- Interdisciplinary Graduate Program, University of Massachusetts Chan Medical School, Worcester, MA, USA
| | - Daniel M Bear
- Department of Neurobiology, Harvard Medical School, Boston, MA, USA
- Wu Tsai Neurosciences Institute, Stanford University, Palo Alto, CA, USA
| | - Alexandra Nowlan
- Department of Neurobiology, Harvard Medical School, Boston, MA, USA
- Bowles Center for Alcohol Studies, University of North Carolina School of Medicine, Chapel Hill, NC, USA
| | - Paul L Greer
- Program in Molecular Medicine, University of Massachusetts Chan Medical School, Worcester, MA, USA.
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Jia M, Xu T, Xu YJ, Liu Y. Dietary fatty acids activate or deactivate brown and beige fat. Life Sci 2023; 330:121978. [PMID: 37516433 DOI: 10.1016/j.lfs.2023.121978] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/19/2022] [Revised: 06/10/2023] [Accepted: 07/23/2023] [Indexed: 07/31/2023]
Abstract
Brown adipose tissue (BAT) and beige fat have been documented to rapidly consume fatty acids (FAs) rather than deposit of lipid, and they have high capacity to dissipate energy via nonshivering thermogenesis, making BAT and beige fat potential organs to fight obesity and related chronic diseases. As the main substrate for thermogenesis and the basic constituent unit of triacylglycerol, FAs could modify BAT and remodel white adipose tissue (WAT) to beige fat. However, there are few comprehensive review covering the link between dietary FAs and thermogenic adipocyte..In this review, we described the metabolism of thermogenic adipose upon activation and comprehensively summarized publications on the dietary FAs that activate or deactivate BAT and beige fat. Specifically, eicosapentaenoic acid/docosahexaenoic acid (EPA/DHA), α-linolenic acid (α-ALA), conjugated linoleic acid (CLA), oleic acid (OA), long-chain saturated fatty acid (LC-SFA) and medium-chain fatty acid (MCFA). in addition, the influences on BAT function, WAT remodeling, and lipid metabolism, as well as delineated the possible mechanisms are also reviewed. Characterizing thermogenic or obesogenic dietary FAs may offer novel insight into dietary oil and nutritional treatment.
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Affiliation(s)
- Min Jia
- School of Food Science and Technology, State Key Laboratory of Food Science and Technology, National Engineering Laboratory for Cereal Fermentation Technology, National Engineering Research Center for Functional Food, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, PR China; Institute of Food & Nutrition Science and Technology, Shandong Engineering Research Center of Food for Special Medical Purpose, Key Laboratory of Agro-Products Processing Technology of Shandong Province, Key Laboratory of Novel Food Resources Processing, Ministry of Agriculture and Rural Affairs, Shandong Academy of Agricultural Sciences, 23788 Gongyebei Road, Jinan 250100, Shandong, PR China
| | - Tongcheng Xu
- Institute of Food & Nutrition Science and Technology, Shandong Engineering Research Center of Food for Special Medical Purpose, Key Laboratory of Agro-Products Processing Technology of Shandong Province, Key Laboratory of Novel Food Resources Processing, Ministry of Agriculture and Rural Affairs, Shandong Academy of Agricultural Sciences, 23788 Gongyebei Road, Jinan 250100, Shandong, PR China
| | - Yong-Jiang Xu
- School of Food Science and Technology, State Key Laboratory of Food Science and Technology, National Engineering Laboratory for Cereal Fermentation Technology, National Engineering Research Center for Functional Food, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, PR China.
| | - Yuanfa Liu
- School of Food Science and Technology, State Key Laboratory of Food Science and Technology, National Engineering Laboratory for Cereal Fermentation Technology, National Engineering Research Center for Functional Food, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, PR China.
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Jiang HC, Park SJ, Wang IH, Bear DM, Nowlan A, Greer PL. CD20 is a mammalian odorant receptor expressed in a subset of olfactory sensory neurons that mediates innate avoidance of predators. BIORXIV : THE PREPRINT SERVER FOR BIOLOGY 2023:2023.08.08.552498. [PMID: 37609248 PMCID: PMC10441374 DOI: 10.1101/2023.08.08.552498] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 08/24/2023]
Abstract
The mammalian olfactory system detects and discriminates between millions of odorants to elicit appropriate behavioral responses. While much has been learned about how olfactory sensory neurons detect odorants and signal their presence, how specific innate, unlearned behaviors are initiated in response to ethologically relevant odors remains poorly understood. Here, we show that the 4-transmembrane protein CD20, also known as MS4A1, is expressed in a previously uncharacterized subpopulation of olfactory sensory neurons in the main olfactory epithelium of the murine nasal cavity and functions as a mammalian odorant receptor that recognizes compounds produced by mouse predators. While wild-type mice avoid these predator odorants, mice genetically deleted of CD20 do not appropriately respond. Together, this work reveals a novel CD20-mediated odor-sensing mechanism in the mammalian olfactory system that triggers innate behaviors critical for organismal survival.
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González-López-Arza MV, Triviño-Palomo JV, Montanero-Fernández J, Garrido-Ardila EM, González-Sánchez B, Jiménez-Palomares M, Rodríguez-Mansilla J. Benefits of the Light Consumption of Red Wine in Pain, Tender Points, and Anxiety in Women with Fibromyalgia: A Pilot Study. Nutrients 2023; 15:3469. [PMID: 37571406 PMCID: PMC10421395 DOI: 10.3390/nu15153469] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/11/2023] [Revised: 08/01/2023] [Accepted: 08/04/2023] [Indexed: 08/13/2023] Open
Abstract
BACKGROUND Fibromyalgia (FM) is characterized by chronic widespread pain, as well as anxiety, sadness, and depression. These symptoms are present in most patients and have a negative impact on their daily, family, and social life. The role of neurotransmitters in the pathophysiology of FM has been extensively discussed. The scientific evidence shows that levels of serotonin are decreased in patients with FM. Numerous studies support the beneficial effects that moderate wine consumption has on the body, with cardiovascular, endocrine, bone, and muscle improvements. OBJECTIVE The objective of this pilot study was to assess whether light consumption of red wine improves the main symptoms of FM. METHODS The study consisted of an experimental study with a control group with a total of 60 women diagnosed with FM following the American College of Rheumatology's criteria. The experimental group ingested 15 g of alcohol per day, in the form of red wine, over a period of four weeks. The outcome measures were: the level of pain in tender points, sadness, anxiety, depression, and quality of life. The assessments tools were: tender point graphics, the visual analogue scale (for the assessment of pain and sadness), the Hamilton Anxiety Scale, the Hamilton Depression Rating Scale, and the Fibromyalgia Impact Questionnaire. The measurements were completed before and after the consumption of red wine. In addition, the differences between groups were evaluated in terms of drug consumption in the pre-intervention and follow-up phases. RESULTS Statistically significant improvements were obtained in the wine ingestion group for the variables of pain (p = 0.038), tender points (p < 0.001), and anxiety (p = 0.028). An improvement in the mean values was observed in favor of the experimental group for the variables of sadness, depression, and quality of life. The differences observed in the changes seen in the groups that were in favor of the wine ingestion group should not be attributed to the consumption of drugs but to the fact that the experimental group had a light intake of red wine. CONCLUSIONS The results of this pilot study suggest a potential relationship between alcohol intake through the light consumption of red wine as part of the patients' diet and the improvement of the main symptoms of fibromyalgia. Future studies are necessary to confirm these preliminary data; a bigger sample and a controlled diet should be considered, and the mechanisms through which improvements are achieved should be analyzed.
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Affiliation(s)
- María Victoria González-López-Arza
- ADOLOR Research Group, Department of Medical-Surgical Therapy, Faculty of Medicine and Health Sciences, Extremadura University, 06006 Badajoz, Spain; (M.V.G.-L.-A.); (J.V.T.-P.); (B.G.-S.); (M.J.-P.); (J.R.-M.)
| | - José Vicente Triviño-Palomo
- ADOLOR Research Group, Department of Medical-Surgical Therapy, Faculty of Medicine and Health Sciences, Extremadura University, 06006 Badajoz, Spain; (M.V.G.-L.-A.); (J.V.T.-P.); (B.G.-S.); (M.J.-P.); (J.R.-M.)
| | - Jesús Montanero-Fernández
- Mathematics Department, Faculty of Medicine and Health Sciences, Extremadura University, 06006 Badajoz, Spain;
| | - Elisa María Garrido-Ardila
- ADOLOR Research Group, Department of Medical-Surgical Therapy, Faculty of Medicine and Health Sciences, Extremadura University, 06006 Badajoz, Spain; (M.V.G.-L.-A.); (J.V.T.-P.); (B.G.-S.); (M.J.-P.); (J.R.-M.)
| | - Blanca González-Sánchez
- ADOLOR Research Group, Department of Medical-Surgical Therapy, Faculty of Medicine and Health Sciences, Extremadura University, 06006 Badajoz, Spain; (M.V.G.-L.-A.); (J.V.T.-P.); (B.G.-S.); (M.J.-P.); (J.R.-M.)
| | - María Jiménez-Palomares
- ADOLOR Research Group, Department of Medical-Surgical Therapy, Faculty of Medicine and Health Sciences, Extremadura University, 06006 Badajoz, Spain; (M.V.G.-L.-A.); (J.V.T.-P.); (B.G.-S.); (M.J.-P.); (J.R.-M.)
| | - Juan Rodríguez-Mansilla
- ADOLOR Research Group, Department of Medical-Surgical Therapy, Faculty of Medicine and Health Sciences, Extremadura University, 06006 Badajoz, Spain; (M.V.G.-L.-A.); (J.V.T.-P.); (B.G.-S.); (M.J.-P.); (J.R.-M.)
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Biscuits from Fermented Roasted Buckwheat Flour - Phenolics Profile and Bioaccessible Angiotensin Converting Enzyme Inhibitory Activity. ACTA UNIVERSITATIS CIBINIENSIS. SERIES E: FOOD TECHNOLOGY 2020. [DOI: 10.2478/aucft-2020-0019] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/30/2023] Open
Abstract
Abstract
The bioaccessible angiotensin converting enzyme (ACE) inhibitory activity of biscuits formulated from roasted common buckwheat flour after fermentation by select bacteria was studied. The same content of total phenolic compounds was found in fermented flour and in biscuits obtained from them. Generally, fermentation of flour did not changes the ACE inhibitory activity, whereas baking process significantly increased the ACE inhibitory activity of examined products. The potential bioaccessible ACE inhibitory activity from biscuits was very high. Phenolic acids such as protocatechuic, vanillic and syringic acids as well as flavonoids: kaempferol and epicatechin in the digested buckwheat biscuits have the highest impact on ACE inhibitory activity. A high significant correlations were found between IC50 and total phenolic compounds of fermented flours, biscuits before and after digestion. The data obtained in this study closely associates phenolic compounds with ACE inhibitory activity.
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Li Y, Zhang L, Xu YJ, Li J, Cao P, Liu Y. Evaluation of the functional quality of rapeseed oil obtained by different extraction processes in a Sprague-Dawley rat model. Food Funct 2020; 10:6503-6516. [PMID: 31536073 DOI: 10.1039/c9fo01592b] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Abstract
The nutritional function of vegetable oil is influenced by different oil extraction methods. In this study, the effects of different processing techniques on the quality of rapeseed oil and animal lipid metabolism were evaluated. Results showed that rapeseed oil obtained by the aqueous enzymatic extraction (AEE) method had the highest polyphenol (152.08 ± 11.44 mg GAE per kg), α-tocopherol (208.97 ± 15.84 mg kg-1), and β-carotene (5.40 mg kg-1) contents and a better oxidation resistance. It was noted in an experiment on rats fed with diets containing rapeseed oils that AEE rapeseed oil reduces total cholesterol (TC), triacylglycerol (TG), low-density lipoprotein cholesterol (LDL-C), aspartate transaminase (ALT) and alanine transaminase (AST) in high-fat diet rats by 27.09%, 11.81%, 35.52%, 31.02% and 27.61%, respectively, and the body and liver weights of rats were decreased. mRNA expression indicated that AEE could significantly down-regulate fatty acid synthase (FAS) and up-regulate acyl-CoA oxidase 1 (ACOX1) gene expression levels (P < 0.05). These results suggested that the AEE method can increase the content of trace active substances in rapeseed oil and ameliorate chronic diseases induced by a high-fat diet.
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Affiliation(s)
- Youdong Li
- School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, People's Republic of China.
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Martinez-Villaluenga C, Torino MI, Martín V, Arroyo R, Garcia-Mora P, Estrella Pedrola I, Vidal-Valverde C, Rodriguez JM, Frias J. Multifunctional properties of soy milk fermented by Enterococcus faecium strains isolated from raw soy milk. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2012; 60:10235-10244. [PMID: 22978423 DOI: 10.1021/jf302751m] [Citation(s) in RCA: 31] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/01/2023]
Abstract
Lactic acid bacteria (LAB) isolated from soy milk were used to produce a multifunctional fermented food. Seven isolates were screened for their ability to produce peptides and free isoflavones in soy milk. The antihypertensive, antioxidant, and anti-inflammatory properties of the resulting fermented soy milks were evaluated in vitro using biochemical assays. Isolates 1-5 were found to be producers of fermented soy milk with angiotensin I converting enzyme inhibitory activity (ACEI). Isolate 3 was found to be a producer of free isoflavones that increased the antioxidant and anti-inflammatory potential of fermented soy milk. LAB isolates 2-5 were submitted to genetic profiling and a characterization scheme. These isolates were identified as Enterococcus faecium , and none of them contained virulence determinants or resistance to antibiotics. In conclusion, this study shows that the application of E. faecium isolate 3 for multifunctional food production from soy milk could be a promising strategy in the prevention therapy against cardiovascular disease.
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Torino MI, Limón RI, Martínez-Villaluenga C, Mäkinen S, Pihlanto A, Vidal-Valverde C, Frias J. Antioxidant and antihypertensive properties of liquid and solid state fermented lentils. Food Chem 2012; 136:1030-7. [PMID: 23122159 DOI: 10.1016/j.foodchem.2012.09.015] [Citation(s) in RCA: 135] [Impact Index Per Article: 11.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/13/2012] [Revised: 07/30/2012] [Accepted: 09/05/2012] [Indexed: 01/24/2023]
Abstract
The effect of liquid (LSF) and solid state fermentation (SSF) of lentils for production of water-soluble fractions with antioxidant and antihypertensive properties was studied. LSF was performed either spontaneously (NF) or by Lactobacillus plantarum (LP) while SSF was performed by Bacillus subtilis (BS). Native lactic flora in NF adapted better than L. plantarum to fermentative broth and BS counts increased 4.0 logCFU/g up to 48 h of SSF. LSF water-soluble fractions had higher (P ≤ 0.05) free amino groups, GABA content, antioxidant and angiotensin I-converting enzyme inhibitory (ACEI) activities than SSF. In addition, GABA and ACEI activity of LSF increased in a time-dependent manner. Proteolysis by BS was limited, with slight changes in free amino groups, while GABA, total phenolic compounds and antioxidant capacity increased throughout fermentation. Higher antihypertensive potential was observed in NF (96 h) characterised by the highest GABA content (10.42 mg/g extract), ACE-inhibitory potency (expressed as IC(50)) of 0.18 mg protein/ml and antioxidant capacity of 0.26 mmol Trolox equivalents/g extract. Therefore, water-soluble fermented lentil extracts obtained by LSF are particularly promising as functional ingredients in preventing hypertension.
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