Extracellular signal-regulated kinases 1 and 2 and TRPC1 channels are required for calcium-sensing receptor-stimulated MCF-7 breast cancer cell proliferation.

The calcium-sensing receptor (CaR), is a G protein-dependent receptor that responds to increments in extracellular Ca(2+) ([Ca(2+)](o)). We previously reported that an increase in [Ca(2+)](o) induced a release of intracellular calcium and Ca(2+) entry via store operated channels (SOCs). We also demonstrated that MCF-7 cells express Transient Receptor Potential canonical 1 (TRPC1) channels. Herein, we investigated CaR intracellular signaling pathways and examined the role of TRPC1 in CaR-induced cell proliferation, through the extracellular signal-regulated Kinases 1 & 2 (ERK1/2) pathways. Treatment by [Ca(2+)](o) increased both MCF-7 cell proliferation and TRPC1 expression. Both the [Ca(2+)](o) proliferative effect and TRPC1 protein levels were abolished by the ERK1/2 inhibitors. Moreover, [Ca(2+)](o) failed to increase cell proliferation either in the presence of CaR or TRPC1 siRNAs. Both [Ca(2+)](o) and the selective CaR activator spermine, elicited time and dose-dependent ERK1/2 phosphorylation. ERK1/2 phosphorylation was almost completely inhibited by treatment with the phospholipase C and the protein kinase C inhibitors. Treatment with 2-aminoethoxydiphenyl borate (2-APB), and SKF-96365 or by siTRPC1 diminished both [Ca(2+)](o)- and spermine-stimulated ERK1/2 phosphorylation. Moreover, down-regulation of TRPC1 by siRNA reduced the Ca(2+) entry induced by CaR activation. We conclude that the CaR activates ERK1/2 via a PLC/PKC-dependent pathway. Moreover, TRPC1 is required for the ERK1/2 phosphorylation, Ca(2+) entry and the CaR-proliferative effect.

The rebodying of stirred yoghurt: interactions between proteins.

The aim of the present study was to identify the nature of bonds established between protein particles after stirring that are responsible for the texture improvement of stirred yoghurts, called rebodying. Using a constant model yoghurt at pH 4.4, the effects of changes in the physicochemical conditions at stirring were studied on the subsequent rebodying. Short term rebodying was measured as the changes in viscoelastic properties at 4 degrees C during 20 h after stirring, while long-term rebodying was measured as the viscosity changes during 28 d storage at 4 degrees C. Moreover, stirred gels obtained from either set gels that were allowed time or not for ionic equilibration were compared. Increasing or decreasing ionic strength did not change the properties of stirred gels. Calcium chloride addition significantly decreased G'0 h, G'20 h and tan20 h but did not induce changes in the gel microstructure as observed by confocal scanning microscopy. Yoghurt rebodying could not be explained by fulfilling ionic equilibrium. Moreover, N-ethyl maleimide addition had no effect on the stirred yoghurt. Attractive electrostatic and disulphide interactions were not involved in the gel rebodying and increasing calcium concentration in the set gel limited rebodying.

Calcium-sensing receptor stimulation induces nonselective cation channel activation in breast cancer cells.

The calcium-sensing receptor (CaR) is expressed in epithelial ducts of both normal human breast and breast cancer tissue, as well as in the MCF-7 cell line as assessed by immunohistochemistry and Western blot analysis. However, to date, there are no data regarding the transduction pathways of CaR in breast cancer cells. In this study, we show that a CaR agonist, spermine, and increased extracellular Ca(2+) ([Ca(2+)](o)) sequentially activate two inward currents at -80 mV. The first was highly permeable to Ca(2+) and inhibited by 2-aminophenyl borate (2-APB). In contrast, the second was more sensitive to Na(+) and Li(+) than to Ca(2+) and insensitive to 2-APB. Furthermore, intracellular dialysis with high Mg(2+), flufenamic acid or amiloride perfusion was without any effect on the second current. Both currents were inhibited by La(3+). Calcium imaging recordings showed that both [Ca(2+)](o) and spermine induced an increase in intracellular calcium ([Ca(2+)](i)) and that removal of extracellular Ca(2+) or perfusion of 2-APB caused a decline in [Ca(2+)](i). It is well known that stimulation of CaR by an increase in [Ca(2+)](o) or with spermine is associated with activation of phospholipase C (PLC). Inhibition of PLC reduced the [Ca(2+)](o)-stimulated [Ca(2+)](i) increase. Lastly, reverse-transcriptase polymerase chain reaction showed that MCF-7 cells expressed canonical transient receptor potential (TRPCs) channels. Our results suggest that, in MCF-7 cells, CaR is functionally coupled to Ca(2+)-permeable cationic TRPCs, for which TRPC1 and TRPC6 are the most likely candidates for the highly selective Ca(2+) current. Moreover, the pharmacology of the second Na(+) current excludes the involvement of the more selective Na(+) transient receptor potential melastatin (TRPM4 and TRPM5) and the classical epithelial Na(+ )channels.

pH-Dependent behaviour of soluble protein aggregates formed during heat-treatment of milk at pH 6.5 or 7.2.

The pH-dependent behaviour of soluble protein aggregates produced by the pre-heating of reconstituted skim milk at 90 degrees C for 10 min was studied, in order to understand the role of these aggregates in acid gelation of heated milk. The following milk samples were prepared: (1) control (unheated reconstituted milk, pH 6.5); (2) milk heat-treated at pH 6.5 (mHtd6.5) and (3) milk heat-treated at pH 7.2 (mHtd7.2). They were centrifuged and the supernatants (SPNT 1) pH-adjusted to yield a series of pH values ranging from 6.5 or 7.2 to 4.6 using HCl at 20 degrees C or GDL at 20 and 38 degrees C. pH-Adjusted SPNTs 1 were re-centrifuged. The resulting supernatants (SPNTs 2) were analysed by OD (at 600 and 280 nm) and SDS-PAGE in order to characterise proteins still soluble as a function of pH. Particle size in SPNTs 1 was analysed by Steric Exclusion Chromatography. The OD600 nm revealed that during acidification soluble casein in both control and heat-treated samples exhibits variations in its optical properties or size as previously shown with micellar casein. In heat-treated samples, soluble casein and heat-induced covalent soluble aggregates precipitate at the same pH value. A progressive acidification of the soluble phase did not separate them. Increasing the temperature of acidification from 20 to 38 degrees C resulted in an increase in the precipitation pH of the proteins. However choice of acidifier did not have a significant effect on OD profiles. The soluble covalent aggregates from mHtd7.2 were smaller, more numerous, and had a higher content of kappa-casein than mHtd6.5. Both types of aggregates began to precipitate at the same pH value but precipitation occurred over a narrower pH-range for soluble aggregates prepared from mHtd7.2. This may explain the higher gelation pH of mHtd7.2 compared with mHtd6.5.

Factors Involved in the Inhibition of Growth of Salmonella enteritidis in Liquid Egg White.

This study was designed to investigate the growth potential of Salmonella enteritidis in liquid egg white at 30°C and to examine the mechanism of egg white resistance to Salmonella growth. We observed a low and variable growth in whole egg white: Salmonella cell counts rose by 2 log units during the 4 to 6 days of incubation. Treatments to render the egg white components more homogeneous and to facilitate the circulation of nutrients had no effect on the low and variable growth of Salmonella cells. To investigate whether a lack of nutrients or the presence of inhibitory factors could explain this low growth, the growth of various strains at 30°C in egg white filtrate (egg white without protein) was examined. Growth was fast and comparable with growth observed in optimum medium (tryptic soy broth). The addition of 10% egg white to the filtrate decreased the growth of Salmonella enteritidis to the same level observed in egg white, leading us to conclude that inhibitory factors, probably proteins, inhibit the growth of S. enteritidis . To determine the role of the different egg white proteins and to identify which of these inhibit S. enteritidis growth, the effect of each protein added to the filtrate was evaluated. To test the inhibitory potency of three binding proteins, supplementation with their corresponding ligands was also studied. Our study shows that ovotransferrin, or iron deficiency resulting from iron binding to ovotransferrin, was the major protein or mechanism implicated in the inhibition of the growth of S. enteritidis in egg white.