An injury-induced tissue niche shaped by mesenchymal plasticity coordinates the regenerative and disease response in the lung.

Severe lung injury causes basal stem cells to migrate and outcompete alveolar stem cells resulting in dysplastic repair and a loss of gas exchange function. This "stem cell collision" is part of a multistep process that is now revealed to generate an injury-induced tissue niche (iTCH) containing Keratin 5+ epithelial cells and plastic Pdgfra+ mesenchymal cells. Temporal and spatial single cell analysis reveals that iTCHs are governed by mesenchymal proliferation and Notch signaling, which suppresses Wnt and Fgf signaling in iTCHs. Conversely, loss of Notch in iTCHs rewires alveolar signaling patterns to promote euplastic regeneration and gas exchange. The signaling patterns of iTCHs can differentially phenotype fibrotic from degenerative human lung diseases, through apposing flows of FGF and WNT signaling. These data reveal the emergence of an injury and disease associated iTCH in the lung and the ability of using iTCH specific signaling patterns to discriminate human lung disease phenotypes.

Consumer acceptance of dishes in which beef has been partially substituted with mushrooms and sodium has been reduced.

We tested the hypothesis that because of their flavor-enhancing properties, mushrooms could be used as a healthy substitute for meat and a mitigating agent for sodium (salt) reduction without reduction in sensory appeal among consumers. In a fully-randomized design for each product, 147 consumers evaluated blind two carne asada and six taco blend recipes in which beef had been partially substituted with mushrooms and/or salt had been reduced by 25%, for overall liking, liking of appearance, flavor, texture and mouth feel on the 9-point hedonic scale, and adequacy of level of saltiness, spiciness and moistness on 5-point just-about-right (JAR) scales. Overall consumer acceptance of the carne asada, and liking for its appearance, flavor and texture/mouth feel decreased significantly when half the steak was substituted with mushrooms. The taco blend recipes with full sodium were also liked more overall than those with 25% less sodium. But there was no significant difference in overall liking among the three full-salt recipes, nor among the three reduced-salt recipes, indicating that across the consumer population we tested, acceptance of the mushroom-containing recipes was on par with that of the 100% beef recipe. The preference mapping analysis of the overall liking ratings of the taco blends uncovered four preference segments, two of which, representing a majority of the consumers, gave higher acceptance scores to the mushroom-substituted recipes. Furthermore, the largest preference segment liked the full- and reduced-sodium recipes equally, and another liked the reduced-sodium recipes significantly more. This research demonstrates that through their flavor enhancing properties, mushrooms can be used successfully to substitute for beef and even possibly mitigate sodium reduction without significant change in acceptance for a majority of consumers.