Tuft cells - the immunological interface and role in disease regulation.

Tuft cells, also known as taste chemosensory cells, accumulate during parasite colonization or infection and have powerful immunomodulatory effects on substances that could be detrimental, as well as possible anti-inflammatory or antibacterial effects. Tuft cells are the primary source of interleukin (IL)-25. They trigger extra Innate lymphoid type-2 cells (ILC2) in the intestinal lamina propria to create cytokines (type 2); for instance, IL-13, which leads to an increase in IL-25. As tuft cells can produce biological effector molecules, such as IL-25 and eicosanoids involved in allergy (for example, cysteinyl leukotrienes and prostaglandin D2) and the neurotransmitter acetylcholine. Following parasite infection, tuft cells require transient receptor potential cation channel subfamily M member 5 (TRPM5)-dependent chemosensation to produce responses. Secretory tuft cells provide a physical mucus barrier against the external environment and therefore have vital defensive roles against diseases by supporting tissue maintenance and repair. In addition to recent research on tuft cells, more studies are required to understand the distribution, cell turnover, molecular characteristics, responses in various species, involvement in immunological function across tissues, and most importantly, the mechanism involved in the control of various diseases.

Iron and zinc concentrations in grain and flour of winter wheat as affected by foliar application.

Human deficiencies of iron (Fe) and zinc (Zn) are worldwide problems. Biofortification of wheat could reduce Fe and Zn deficiencies in societies that depend on wheat consumption. This study investigated the effects of foliar application of Fe with or without Zn on the concentrations of Fe and Zn in grain and especially in flour of three wheat cultivars. On average, grain Fe concentration was increased significantly from 29.5 mg kg(-1) in the control to 37.8, 35.9, or 34.9 mg kg(-1) by application of FeSO4, ferric citrate plus ZnSO4, or ferric citrate, respectively. As expected, grain Zn concentration was increased from 29.0 mg kg(-1) in the control to 45.7 or 39.6 mg kg(-1) by application of ferric citrate plus ZnSO4 or a complex of micronutrients. Although the Fe and Zn concentrations in flour were inherently lower than in bran and shorts made by experimental mill, the concentrations in flour were simultaneously increased from 10.4 to 12.4 mg kg(-1) for Fe and from 11.8 to 17.4 mg kg(-1) for Zn by application of ferric citrate plus ZnSO4. Importantly, Fe was peripherally localized within grain fractions and strictly limited to transport to endosperm, making it more difficult to increase the quantity of Fe in flour products by foliar Fe application, but the situation with Zn is promising because Zn is more readily transported to the endosperm than Fe. The current study increases the understanding of agronomic biofortification.