Host-directed therapies have emerged as an innovative and promising approach in tuberculosis (TB) treatment due to the observed limitations of current TB regimen such as lengthy duration and emergence of drug resistance. Thus, we explored the role of curdlan (beta glucan polysaccharide) as a novel strategy to activate macrophages against (). The aim of the study was to investigate the role of curdlan in restricting the growth both and . Further, the immunomodulatory potential of curdlan against and the underlying mechanism is largely unknown. We found that curdlan treatment enhanced the antigen presentation, pro-inflammatory cytokines, uptake and killing activity of macrophages. studies showed that curdlan therapy significantly reduced the burden in lung and spleen of mice. Administration of curdlan triggered the protective Th1 and Th17 immunity while boosting the central and effector memory response in infected mice. Curdlan mediated anti- activity is through signal transducer and activator of transcription-1 (STAT-1), which regulates nitric oxide (NO) production through inducible NO synthase (iNOS) induction; along with this activation of nuclear factor kappa B (NF-κB) was also evident in infected macrophages. Thus, we demonstrate that curdlan exerts effective anti-tuberculous activity anti-tuberculous activity. It can be used as a potential host-directed therapy against .
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http://dx.doi.org/10.3389/fmicb.2019.01173 | DOI Listing |
ACS Biomater Sci Eng
January 2025
Chair and Department of Biochemistry and Biotechnology, Medical University of Lublin, Chodzki 1 Street, 20-093 Lublin, Poland.
The aim of this work is to provide a comprehensive set of biological tests to assess the biomedical potential of novel osteochondral scaffolds with methods proposed to comply with the 3Rs principle, focusing here on a biphasic Curdlan-based osteochondral scaffold as a promising model biomaterial. experiments include the evaluation of cytotoxicity, mutagenicity, and genotoxicity referring to ISO standards, the assessment of the viability and proliferation of human chondrocytes and osteoblasts, and the estimation of inflammation after direct contact of biomaterials with human macrophages. experiments include assessments of the response of the surrounding osteochondral tissue after incubation with the implanted biomaterial.
View Article and Find Full Text PDFMolecules
December 2024
Department of Dairy Science and Quality Management, Faculty of Food Science, University of Warmia and Mazury, Oczapowskiego 7, 10-719 Olsztyn, Poland.
The present study was undertaken to investigate the impact of curdlan and buttermilk addition on the physicochemical and sensory attributes of processed cheeses (PCs), thereby elucidating their potential utility in culinary applications. Comprehensive analyses were conducted to assess the chemical composition, textural and rheological properties, microstructural features, and sensory characteristics of PCs. The findings indicate that the addition of curdlan notably decreased both the hardness and stickiness of cheeses but also significantly reduced their meltability.
View Article and Find Full Text PDFBMB Rep
January 2025
Division of Rheumatology, Regional Rheumatoid & Degenerative Arthritis Center, Chungnam National University Hospital, Daejeon 35015, Korea.
Spondyloarthritis (SpA) is a chronic inflammatory disease that leads to ankylosis of the axial skeleton. Celecoxib (cyclooxygenase-2 inhibitor, COX-2i) inhibited radiographic progression in a clinical study of SpA, but in the following study, diclofenac (COX-2 non-selective) failed to show that inhibition. Our study aimed to investigate whether nonsteroidal anti-inflammatory drugs (NSAIDs) inhibited bone progression in SpA, and whether celecoxib had a unique function (independent of the COX-inhibitor), compared with the other NSAIDs.
View Article and Find Full Text PDFFood Chem
December 2024
College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, PR China; China-Ireland International Cooperation Centre for Food Material Science and Structural Design, Fuzhou 350002, China.
This work investigated the effects of curdlan gum-guar gum composite microgels (CG microgels) as a fat replacer on the gel properties, water distribution, and microstructures of pork meat batters, using techniques including rheometry, SEM, and LF-NMR. Between 55 °C and 80 °C, the addition of 30 % CG microgels enhanced the viscoelastic response of pork meat batters. Additionally, the CG microgels reduced cooking loss from 18.
View Article and Find Full Text PDFFood Chem
December 2024
College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong 266109, China; School of Light Industry, Beijing Technology & Business University (BTBU), Beijing 100048, China; Shandong Ensign Industry Co., Ltd., Weifang, Shandong 262409, China. Electronic address:
Gelatin, a natural and edible polymer, has attracted wide attention for use in food and edible packaging applications. However, its inadequate properties, especially poor flexibility, limit its broader utilization. Hybridizing different polymers is a promising strategy to achieve enhanced properties.
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