A 3D Human Lymphatic Vessel-on-Chip Reveals the Roles of Interstitial Flow and VEGF-A/C for Lymphatic Sprouting and Discontinuous Junction Formation.

Introduction: Lymphatic vessels (LVs) maintain fluid homeostasis by draining excess interstitial fluid, which is accomplished by two distinct LVs: initial LVs and collecting LVs. The interstitial fluid is first drained into the initial LVs through permeable "button-like" lymphatic endothelial cell (LEC) junctions. Next, the drained fluid ("lymph") transports to lymph nodes through the collecting LVs with less permeable "zipper-like" junctions that minimize loss of lymph.

A bioengineered lymphatic vessel model for studying lymphatic endothelial cell-cell junction and barrier function.

Objective: Lymphatic vessels (LVs) maintain fluid homeostasis by draining interstitial fluid. A failure in lymphatic drainage triggers lymphatic diseases such as lymphedema. Since lymphatic drainage is regulated by lymphatic barrier function, developing experimental models that assess lymphatic barrier function is critical for better understanding of lymphatic physiology and disease.

Partial identification of antifungal compounds from Punica granatum peel extracts.

Aqueous extracts of pomegranate peels were assayed in vitro for their antifungal activity against six rot fungi that cause fruit and vegetable decay during storage. The growth rates of Alternaria alternata , Stemphylium botryosum , and Fusarium spp. were significantly inhibited by the extracts.

Color, sugars and organic acids composition in aril juices and peel homogenates prepared from different pomegranate accessions.

The current study describes differences in pomegranate fruit size and aril weight of 29 accessions grown in Israel. The contents of sugars and organic acids in their aril juices and peel homogenates, as well as color parameters, were determined. While the levels of total soluble solids (TSS) and soluble sugars in the aril juices differ only slightly, those of titratable acidity (TA) and citric acid changed significantly, suggesting that they are the main contributors to juice taste.