ABSTRACT
Kombucha is a millennial beverage with great potential due to its functional claims. The infusion of black or green tea leaves (Camellia sinensis) and sugar is fermented by a symbiotic culture of bacteria and yeasts (SCOBY) resulting in an acidic and lightly carbonated beverage, kombucha. It offers in its composition phytoconstituents with relevant nutritional valor, among these, flavonoids that stand out for their antioxidant, anti-inflammatory characteristics and their association with decreasing the risks of various diseases. Previous studies in vivo and in vitro have shown promising results using kombucha as a functional beverage. Those studies promote the search for alternative raw materials for the production of kombucha, in addition, new ingredients interfere in the production, constitution, and nutritional potentialities of the beverage, as well as its functionality in the face of diseases. Thus, this graphical review compiles relevant scientific data on kombucha involving its origin, production, nutritional potential, and possible health benefits associated with its consumption.
ABSTRACT
The Hippo signaling network is a key regulator of cell fate. In the recent years, it was shown that its implication in cancer goes well beyond the sole role of YAP transcriptional activity and its regulation by the canonical MST/LATS kinase cascade. Here we show that the motin family member AMOTL1 is an important effector of Hippo signaling in breast cancer. AMOTL1 connects Hippo signaling to tumor cell aggressiveness. We show that both canonical and noncanonical Hippo signaling modulates AMOTL1 levels. The tumor suppressor Merlin triggers AMOTL1 proteasomal degradation mediated by the NEDD family of ubiquitin ligases through direct interaction. In parallel, YAP stimulates AMOTL1 expression. The loss of Merlin expression and the induction of Yap activity that are frequently observed in breast cancers thus result in elevated AMOTL1 levels. AMOTL1 expression is sufficient to trigger tumor cell migration and stimulates proliferation by activating c-Src. In a large cohort of human breast tumors, we show that AMOTL1 protein levels are upregulated during cancer progression and that, importantly, the expression of AMOTL1 in lymph node metastasis appears predictive of the risk of relapse. Hence we uncover an important mechanism by which Hippo signaling promotes breast cancer progression by modulating the expression of AMOTL1.
Subject(s)
Breast Neoplasms/metabolism , Breast Neoplasms/pathology , Membrane Proteins/metabolism , Neurofibromin 2/metabolism , Angiomotins , Animals , Breast Neoplasms/genetics , Cell Cycle Proteins , Cell Line, Tumor , Cell Movement/genetics , Cell Proliferation , Disease Models, Animal , Disease Progression , Epithelial-Mesenchymal Transition/genetics , Female , Gene Expression , Gene Expression Regulation, Neoplastic , Heterografts , Humans , Membrane Proteins/antagonists & inhibitors , Membrane Proteins/genetics , Mice , Neurofibromin 2/genetics , Nuclear Proteins/metabolism , Protein Binding , Proteolysis , Signal Transduction , Transcription Factors/metabolism , src-Family Kinases/metabolismABSTRACT
The aim of this study was to develop a gluten-free formulation of quinoa (Chenopodium quinoa Willd.)-based cookies using experimental design of mixture to optimize a ternary mixture of quinoa flour, quinoa flakes and corn starch for parameters of colour, specific volume and hardness. Nutritional and sensory aspects of the optimized formulation were also assessed. Corn starch had a positive effect on the lightness of the cookies, but increased amounts of quinoa flour and quinoa flakes in the mixture resulted in darker product. Quinoa flour showed a negative effect on the specific volume, producing less bulky cookies, and quinoa flour and quinoa flakes had a positive synergistic effect on the hardness of the cookies. According the results and considering the desirability profile for colour, hardness and specific volume in gluten-free cookies, the optimized formulation contains 30 % quinoa flour, 25 % quinoa flakes and 45 % corn starch. The quinoa-based cookie obtained was characterized as a product rich in dietary fibre, a good source of essential amino acids, linolenic acid and minerals, with good sensory acceptability. These findings reports for the first time the application of quinoa processed as flour and flakes in mixture with corn starch as an alternative ingredient for formulations of gluten-free cookies-type biscuits.
