Chlamydia muridarum infection differentially alters smooth muscle function in mouse uterine horn and cervix
AMERICAN JOURNAL OF PHYSIOLOGY-ENDOCRINOLOGY AND METABOLISM
Authors: Lee, Jia Ming; Mayall, Jemma R.; Chevalier, Anne; McCarthy, Huw; Van Helden, Dirk; Hansbro, Philip M.; Horvat, Jay C.; Jobling, Phillip
Abstract
Chlamydia trachomatis infection is a primary cause of reproductive tract diseases including infertility. Previous studies showed that this infection alters physiological activities in mouse oviducts. Whether this occurs in the uterus and cervix has never been investigated. This study characterized the physiological activities of the uterine horn and the cervix in a Chlamydia muridarum (Cmu)-infected mouse model at three infection time points of 7, 14, and 21 days postinfection (dpi). Cmu infection significantly decreased contractile force of spontaneous contraction in the cervix (7 and 14 dpi; P < 0.001 and P < 0.05, respectively), but this effect was not observed in the uterine horn. The responses of the uterine horn and cervix to oxytocin were significantly altered by Cmu infection at 7 dpi (P < 0.0001), but such responses were attenuated at 14 and 21 dpi. Cmu infection increased contractile force to prostaglandin (PGF(2 alpha)) by 53-83% in the uterine horn. This corresponded with the increased messenger ribonucleic acid (mRNA) expression of Ptgfr that encodes for its receptor. However. Cmu infection did not affect contractions of the uterine horn and cervix to PGE(2) and histamine. The mRNA expression of Otr and Ptger4 was inversely correlated with the mRNA expression of Il1b, Il6 in the uterine horn of Cmu-inoculated mice (P < 0.01 to P < 0.001), suggesting that the changes in the Otr and Ptger4 mRNA expression might be linked to the changes in inflammatory cytokines. Lastly, this study also showed a novel physiological finding of the differential response to PGE(2) in mouse uterine horn and cervix.
Neuroprotective effect from Salvia hispanica peptide fractions on pro-inflammatory modulation of HMC3 microglial cells
JOURNAL OF FOOD BIOCHEMISTRY
Authors: Martinez Leo, Edwin E.; Segura Campos, Maira R.
Abstract
Neuroinflammation plays a critical role in the neurodegenerative disease's development, where microglia's act an important role in the mechanisms of response to neuronal damage. In the present research, the neuroprotective effect from Salvia hispanica peptide fractions on the proinflammatory modulation on HMC3 microglial cells was evaluated. From the enzymatic hydrolysis of a protein-rich fraction from S. hispanica seeds, three peptide fractions (<1, 1-3 and 3-5 kDa) were obtained, from which its neuroprotective and anti-inflammatory effect was determined on the production of proinflammatory mediators on HMC3 cells. The F1-3 kDa exhibited the greatest protective effect (79.04%), associated with the decrease in ROS cell production (51.3 +/- 2.3%). Likewise, F1-3 kDa at 50 mu g/ml, presented the highest reduction percentages of NO (33.1 +/- 2.30%), TNF alpha (26.4 +/- 1.1%) and IL6 (17.36 +/- 1.6%). F1-3 kDa exhibited a neuroprotective effect in HMC3 cells associated with its antioxidant and anti-inflammatory effect. Practical applications Currently, neurodegenerative diseases represent a global health problem, so the search for bioactive compounds with neuroprotective effect is useful in the prevention and treatment of this group of diseases. Peptide research with an effect on the proinflammatory and prooxidant mediator's reduction presents a potential application in the functional food's development aimed at the treatment of chronic diseases, that have oxidative stress and inflammation as their etiological factor. The present research adds to the scientific evidence of the potential benefits of bioactive peptides obtained from chia seeds. The results correlate with the main health benefits of whole chia seed in humans, such as antioxidant, anti-inflammatory, hypoglycemic and hypotensive capacity. This relationship is associated with the protein and peptide composition of chia, which increases its added value as food.