PKC downregulation upon rapamycin treatment attenuates mitochondrial disease.

Leigh syndrome is a fatal neurometabolic disorder caused by defects in mitochondrial function. Mechanistic target of rapamycin (mTOR) inhibition with rapamycin attenuates disease progression in a mouse model of Leigh syndrome (Ndufs4 knock-out (KO) mouse); however, the mechanism of rescue is unknown. Here we identify protein kinase C (PKC) downregulation as a key event mediating the beneficial effects of rapamycin treatment of Ndufs4 KO mice.

Changes in Total Plate Counts and Quality of Pig Small Intestine by Different Washing and Packaging Methods.

Pig small intestine not only is used as food but also for sausage casings production in many countries worldwide. However, it is well recognized that the small intestine is important source of spoilage and pathogenic bacteria. The present study aimed at investigating the effects of different washing and packaging methods on the changes of microbial levels and physicochemical characteristics of pig small intestine.

Corrigendum: Hepatic S6K1 Partially Regulates Lifespan of Mice with Mitochondrial Complex I Deficiency.

[This corrects the article on p. 113 in vol. 8, PMID: 28919908.

Hepatic S6K1 Partially Regulates Lifespan of Mice with Mitochondrial Complex I Deficiency.

The inactivation of ribosomal protein S6 kinase 1 (S6K1) recapitulates aspects of caloric restriction and mTORC1 inhibition to achieve prolonged longevity in invertebrate and mouse models. In addition to delaying normative aging, inhibition of mTORC1 extends the shortened lifespan of yeast, fly, and mouse models with severe mitochondrial disease. Here we tested whether disruption of S6K1 can recapitulate the beneficial effects of mTORC1 inhibition in the Ndufs4 knockout (NKO) mouse model of Leigh Syndrome caused by Complex I deficiency.

Effect of Ultra-sonication Treatment on the Quality Characteristics of Baked Eggs.

The effect of ultra-sonication on quality characteristics and flavor of baked eggs was studied. One hundred and twenty eggs were cooked and assigned to six treatments groups (n=20 each) that were then soaked in saline solution at various concentrations (5, 10 and 18%) with/or without further ultra-sonication treatment at 35 kHz for 1 h. The pH values were lower in the ultra-sonicated samples in comparison with the non-ultra-sonicated samples (p<0.