RESUMEN
Formyl peptide receptors (FPR), part of the G-protein coupled receptor superfamily, are pivotal in directing phagocyte migration towards chemotactic signals from bacteria and host tissues. Although their roles in acute bacterial infections are well-documented, their involvement in immunity against tuberculosis (TB) remains unexplored. This study investigates the functions of Fpr1 and Fpr2 in defense against Mycobacterium tuberculosis (Mtb), the causative agent of TB. Elevated levels of Fpr1 and Fpr2 were found in the lungs of mice, rabbits and peripheral blood of humans infected with Mtb, suggesting a crucial role in the immune response. The effects of Fpr1 and Fpr2 deletion on bacterial load, lung damage, and cellular inflammation were assessed using a TB model of hypervirulent strain of Mtb from the W-Beijing lineage. While Fpr2 deletion showed no impact on disease outcome, Fpr1-deficient mice demonstrated improved bacterial control, especially by macrophages. Bone marrow-derived macrophages from these Fpr1 -/- mice exhibited an enhanced ability to contain bacterial growth over time. Contrarily, treating genetically susceptible mice with Fpr1-specific inhibitors caused impaired early bacterial control, corresponding with increased bacterial persistence in necrotic neutrophils. Furthermore, ex vivo assays revealed that Fpr1 -/- neutrophils were unable to restrain Mtb growth, indicating a differential function of Fpr1 among myeloid cells. These findings highlight the distinct and complex roles of Fpr1 in myeloid cell-mediated immunity against Mtb infection, underscoring the need for further research into these mechanisms for a better understanding of TB immunity.
RESUMEN
The functional, sensory, nutritive, phytochemical and antioxidant properties of flours derived from wheat, foxtail millet and ginger along with the cookies formulated from these ingredients was studied. The foxtail millet (20, 30 and 40%) and ginger powder (5, 10 and 15%) blended wheat flours were investigated and compared to control (100% wheat flour). The increase in substitution levels of both the alternatives improved the functional properties of the composite flour and cookies formulated. Sensory analysis revealed that cookies prepared from 30% foxtail millet and 10% ginger powder had comparable scores. These were further subjected to nutritive and phytochemical analyses. The results revealed that cookies formulated using both the alternatives had reasonable proximate composition comparable to control. The substituted cookies had higher total soluble phenolic content and antioxidant capacities in terms of DPPH and ABTS scavenging potential and a strongly positive correlation was observed between the total soluble phenolic content and antioxidant capacities in composite flour and the cookies formulated from the flours. Overall the addition of foxtail millet flour (30%) and ginger powder (10%) improved the nutritional and phenolic linked antioxidant potential which can lead to shelf life extension and enhanced health benefits.
RESUMEN
Aloe vera based RTS formulation was prepared in this study which provides the health benefits of this wonder plant and was also appealing in terms of sensory qualities. In the present study four formulations of A. vera RTS drink with ginger, sweet lime and amla (V1, V2, V3 and V4 were developed). The developed products were subjected to physico-chemical, organoleptic and microbial analysis. The formulation V3 was found to be the most preferred variant with respect to the sensory quality. Further the blends were found to be a good source of vitamin C and other nutritional parameters. The storage stability studies carried out on the formulations showed that the physico-chemical and the sensory qualities of the RTS blends were acceptable after 60 days of storage. Microbial analysis of the RTS blends during the storage period revealed that it was free from any microbial spoilage.
