AZD1208, a pan-Pim kinase inhibitor, inhibits adipogenesis and induces lipolysis in 3T3-L1 adipocytes.

The proviral integration moloney murine leukaemia virus (Pim) kinases, consisting of Pim-1, Pim-2 and Pim-3, are involved in the control of cell growth, metabolism and differentiation. Pim kinases are emerging as important mediators of adipocyte differentiation. AZD1208 is a pan-Pim kinase inhibitor and is known for its anti-cancer activity. In this study, we investigated the effect of AZD1208 on adipogenesis and lipolysis in 3T3-L1 cells, a murine preadipocyte cell line. AZD1208 markedly suppressed lipid accumulation and reduced triglyceride contents in differentiating 3T3-L1 cells, suggesting the drug's anti-adipogenic effect. On mechanistic levels, AZD1208 reduced not only the expressions of CCAAT/enhancer-binding protein-α (C/EBP-α), peroxisome proliferator-activated receptor-γ (PPAR-γ), fatty acid synthase (FAS), acetyl-CoA carboxylase (ACC) and perilipin A but also the phosphorylation of signal transducer and activator of transcription-3 (STAT-3) in differentiating 3T3-L1 cells. Remarkably, AZD1208 increased cAMP-activated protein kinase (AMPK) and LKB-1 phosphorylation while decreased intracellular ATP contents in differentiating 3T3-L1 cells. Furthermore, in differentiated 3T3-L1 adipocytes, AZD1208 also partially promoted lipolysis and enhanced the phosphorylation of hormone-sensitive lipase (HSL), a key lipolytic enzyme, indicating the drug's HSL-dependent lipolysis. In summary, the findings show that AZD1208 has anti-adipogenic and lipolytic effects on 3T3-L1 adipocytes. These effects are mediated by the expression and/or phosphorylation levels of C/EBP-α, PPAR-γ, FAS, ACC, perilipin A, STAT-3, AMPK and HSL.

The Length of Residence is Associated with Cardiovascular Disease Risk Factors among Foreign-English Teachers in Korea.

Cardiovascular disease (CVD) is a group of disorders that involve the heart and blood vessels. Acculturation is associated with CVD risk factors among immigrants in Western countries. In this study, the association between acculturation and CVD risk factors was examined among English teachers from Europe and the USA living in Korea. English teachers were defined as those who reported their profession as "English Teacher". Only English teachers from Europe (UK, and Ireland, n = 81) and North America (Canada and USA, n = 304) were selected. The length of residence and eating Korean ethnic food were used as proxy indicators for acculturation. Gender was associated with hypertension: 17.6% of males self-reported to have the cardiovascular risk factor when compared to females (7.4%). The length of residence in Korea was associated with hypertension (p = 0.045), BMI (p = 0.028), and physical inactivity (p = 0.046). English teachers who had been residing in Korea for more than five years were more likely to report hypertension (OR = 2.16; p = 0.011), smoking (OR = 1.51; p = 0.080), and overweight/obesity (OR = 1.49; p = 0.009) than participants who had been living in Korea for less than five years. This study found evidence of the healthy immigrant effect and less favorable cardiovascular risk profiles among English teachers who have lived in Korea for over five years.

The effect of feed moisture and temperature on tannin content, antioxidant and antimicrobial activities of extruded chestnuts.

This study focuses on the effect of extrusion processing on tannin reduction, phenolic content, flavonoid content, antioxidant and anitimicrobial activity. Extrusion temperature (120 and 140 °C) and feed moisture (25% and 28%) were used on the tannin content, antioxidant and antimicrobial activities. Extrusion cooking reduced tannin content up to 78%, and improved antioxidant activity from 12.89% to 21.17% in a concentration dependant manner without affecting its antimicrobial activity that varied from 250 to 500 mg. The time-kill assay confirmed the ability of extruded chestnut to reduce Pseudomonas aeruginosa count below detectable limit that reduced the original inoculum by 3log10 CFU/mL. Overall, the results showed that extrusion cooking might serve as a tool for tannin reduction and could improve the antioxidant and antimicrobial properties of chestnut, which might be helpful for chestnut related products in the food industry.