Background And Objective: Inosine 5'-monophosphate dehydrogenase 2 is required for purine synthesis in activated lymphocytes. Variants in the IMPDH2 gene may account for the large inter-individual variability in baseline enzyme activity, immunosuppressive efficacy and side effects in transplant recipients receiving mycophenolic acid. Therefore, the objective of this study was to identify and functionally characterize IMPDH2 variants.
Methods: DNA samples from 152 solid organ transplant patients were screened at exons and exon/intron junctions of the IMPDH2 genes by PCR amplification followed by bidirectional direct DNA sequencing. Genetic variant was constructed by site-directed mutagenesis and transformed to an inosine 5'-monophosphate dehydrogenase-deficient strain of Escherichia coli h712. Proteins were purified to homogeneity and the enzymatic activity was measured by reduced nicotinamide adenine dinucleotide production.
Results: Nine genetic variants were identified in the IMPDH2 gene, with frequencies of the rarer alleles ranging from 0.5 to 10.2%. A novel nonsynonymous variant L263F was identified, and the kinetic assay demonstrated that the inosine 5'-monophosphate dehydrogenase activity of L263F variant was decreased to 10% of the wild-type. The Ki for mycophenolic acid inhibition of the L263F variant was comparable with the wild-type, and the variant Km for inosine 5'-monophosphate and nicotinamide adenine dinucleotide did not change significantly.
Conclusions: IMPDH2 has low genetic diversity, but the nonsynonymous variant L263F has a significant impact on inosine 5'-monophosphate dehydrogenase activity. This novel functional variant may be one of the factors contributing to the inter-individual difference of baseline inosine 5'-monophosphate dehydrogenase activity as well as drug efficacy and adverse events in transplant patients.
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http://dx.doi.org/10.1097/FPC.0b013e328012b8cf | DOI Listing |
Front Vet Sci
December 2024
State Key Laboratory of Swine and Poultry Breeding Industry, Key Laboratory of Animal Nutrition and Feed Science in South China, Ministry of Agriculture and Rural Affairs, Guangdong Provincial Key Laboratory of Animal Breeding and Nutrition, Guangdong Engineering Technology Research Center of Animal Meat Quality and Safety Control and Evaluation, Institute of Animal Science, Guangdong Academy of Agricultural Sciences, Guangzhou, China.
Introduction: The reasonable and efficient utilization of agricultural by-products as animal feed has the capacity to not only mitigate the scarcity of conventional feedstuff but also alleviate the environmental load. This study was aimed to investigate the effects of feeding citrus pomace (CP) fermented with combined probiotics on growth performance, carcass traits, meat quality and antioxidant capacity in yellow-feathered broilers.
Methods: A cohort of 540 female yellow-feathered broilers (Qingyuan partridge chicken, 90-day-old) were randomly divided into three groups and, respectively, fed the basal diet (Control), diet containing 10% unfermented CP (UFCP) and diet containing 10% fermented CP (FCP).
Food Chem X
January 2025
Key Laboratory of Livestock and Poultry Resources (Poultry) Evaluation and Utilization, Institute of Animal Husbandry and Veterinary Science, Zhejiang Academy of Agricultural Science, Hangzhou 310021, China.
Duck meat has a unique taste and nutritional value, but age probably affects meat quality. In this study, ducks of different ages (60-day-old, D60; 900-day-old, D900) were chosen, and the odor, taste, amino acid, nucleotide, and free fatty acid components of breast meat were evaluated to investigate the differences. The results showed that the amino acid contents of breast muscle in D900 ducks, especially in Asp (umami) and Thr (sweet), were richer than those in D60 ducks.
View Article and Find Full Text PDFWorld J Microbiol Biotechnol
January 2025
Key Laboratory of Smart Breeding (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Tianjin Agricultural University, Tianjin, 300392, P.R. China.
Revealing the differences of metabolite profiles of H. pluvialis during hyperaccumulation of astaxanthin under the high salinity and nitrogen deficiency conditions was the key issues of the present study. To investigate the optimum NaCl and NaNO concentration and the corresponding metabolic characteristic related to the astaxanthin accumulation in H.
View Article and Find Full Text PDFFoods
December 2024
Institute of Animal Husbandry and Veterinary Science, Shanghai Academy of Agricultural Sciences, Shanghai 201106, China.
Chinese local pig breeds have unique meat flavor. In this study, we investigated the meat quality traits and the characteristics of the nutritional flavor substances such as amino acids (AAs), fatty acids (FAs), thiamine (Vitamin B1, VB1), and inosine monophosphate (IMP) in four Shanghai local pig breeds (MMS, SW, PD, and SHW) and the commercial crossbred Duroc × Landrace × Yorkshire (DLY) breed. The results showed that the intramuscular fat (IMF) and protein content in the longissimus dorsi muscle (L) of Shanghai local breeds, especially Shanghai MMS and PD breeds, were significantly higher than those of the DLY breed (-value < 0.
View Article and Find Full Text PDFFood Res Int
January 2025
Department of Food Engineering and Nutrition, Yellow Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Qingdao 266071, China; Laboratory for Marine Drugs and Bioproducts, Qingdao Marine Science and Technology Center, Qingdao, Shandong 266237, China. Electronic address:
To meet the demand of consumers for high-quality dry-cured fish. This study investigates the relationship between microbial diversity and the changes in physicochemical properties and non-volatile flavor compounds of dry-cured Spanish mackerel (DCSM) throughout the curing process. Our findings demonstrate that moisture content significantly decreased during curing, while NaCl generally increased.
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