ABSTRACT
Long noncoding RNAs (lncRNAs) can regulate key genes and pathways in liver disease development. Moreover, macrophages are speculated to play an important role in regulating granulomatous inflammation during schistosomiasis. However, the role of lncRNAs in the formation of liver granulomas by influencing the polarization of macrophages in Schistosoma japonicum infection is unclear. Our study aimed to determine whether lncRNAs can play a role in S. japonicum-induced hepatic egg granulomas and elucidate their effect on macrophages. We established S. japonicum infection models and screened the target lncRNA Gm16685 highly expressed in schistosomiasis mice using high-throughput sequencing. Hematoxylin and eosin staining revealed that the knockdown of Gm16685 reduced the area of egg granulomas. Moreover, M1 macrophage factor genes were significantly downregulated in Gm16685 knockdown livers. Meanwhile, M2 macrophage factor genes were significantly upregulated, which was consistent with the protein detection results. Hepatocytes, hepatic stellate cells, and macrophages were isolated from mouse models infected with S. japonicum, with Gm16685 being significantly upregulated in macrophages. Moreover, the knockdown of Gm16685 in RAW264.7 cells revealed similar results to in liver tissue. RNA fluorescence in situ hybridization (FISH) and nucleocytoplasmic separation experiments revealed that Gm16685 was predominantly localized in the cytoplasm of cells. We found that miR-205-5p was upregulated after Gm16685 was knocked down. After overexpression of miR-205-5p, the expression of Gm16685 and inflammatory factors was significantly downregulated. These results indicate that Gm16685 can participate in the pathogenesis of hepatic disease in schistosomiasis and promote M1 macrophage polarization by regulating miR-205-5p. Thus, our study may provide a new target for schistosomiasis japonica treatment.
ABSTRACT
Eggs are linked to some health-related problems, for example, allergy, and religious restrictions, thus the food manufacturer is challenged to find egg replacements and include the physicochemical properties of egg in food. In this study, enzymatic hydrolysis of rice protein was used to produce rice protein hydrolysates (RPHs) for use as an egg replacement in flaky egg rolls. Formulations were control (A), rice protein isolate (B), RPH15 (C), RPH30 (D), and RPH60 (E), respectively. The protein content of formula E increased from 19.69 to 22.18 g/100 g, while carbohydrate and sugar content decreased to 64.12 and 12.26 g/100 g, respectively. Overall amino acid contents significantly increased as compared with formula A. The overall acceptability for sensory evaluation was higher with formula C. The color of the sample was highly affected by the protein-rich ingredients accounting to a Maillard reaction progression and causing a decrease in brightness (L*) and increase in redness (a*). RPHs successfully maintained the functional and physiochemical properties, along with flavor and texture, of flaky egg rolls and could be an egg replacement. These high-value RPHs produced by enzymatic hydrolysis could be beneficial for various applications, particularly food and related industries.
