Combination of the toll like receptor agonist and α-Galactosylceramide as an efficient adjuvant for cancer vaccine.

BACKGROUND: DNA vaccines have emerged as an attractive approach for the generation of cytotoxic T lymphocytes (CTL). In our previous study, we found That Toll like receptor (TLR) ligands are promising candidates for the development of novel adjuvants for DNA vaccine. To improve the efficacy of DNA vaccine directed against human papillomavirus (HPV) tumors, we evaluated whether co-administration of a TLR4 ligand, monophosphoryl lipid A (MPL), and Natural Killer T Cell Ligand α-Galactosylceramide(α-GalCer) adjuvants with DNA vaccine would influence the anti-tumor efficacy of DNA vaccinations. METHODS: We investigated the effectiveness of α-GalCer and MPL combination as an adjuvant with an HPV-16 E7 DNA vaccine to enhance antitumor immune responses. RESULTS: By using adjuvant combination for a DNA vaccine, we found that the levels of lymphocyte proliferation, CTL activity, IFN- γ, IL-4 and IL-12 responses, and tumor protection against TC-1 cells were significantly increased compared to the DNA vaccine with individual adjuvants. In addition, inhibition of IL-18 signaling during vaccination decreased IFN-γ responses and tumor protection, and that this inhibition suggested stimulatory role of IL-18 in adjuvant effects of α-GalCer and MPL combination. CONCLUSION: The strong adjuvanticity associated with α-GalCer/MPL combination may to be an important tool in the development of novel and strong cancer immunotherapy.

Phage shock protein G, a novel ethanol-induced stress protein in Salmonella typhimurium.

Exposure to ethanol is a stress condition that Salmonella typhimurium often encounters during its life cycle. Food, beverage, drugs, and cosmetics have a long history of using alcohols to control pathogens. Ethanol is also commonly used for disinfecting medical instruments. This study was conducted to evaluate the ethanol stress variations on the protein profile, cell structure, and serologic features of S. typhimurium. Sodium dodecyl sulfate-polyacrylamide gel electrophoresis revealed the phage shock protein G (pspG), a new ethanol-induced stress protein in cells adapted to 10% ethanol. The result was confirmed by liquid chromatography-mass spectrometry. The maximum quantity of this 9.02-kDa protein was produced in 12.5% (v/v) of ethanol-treated cultures. Scanning electron microscopy has demonstrated new phenotypic characteristics in bacterial structure. The cells were unable to undergo binary fission. This phenomenon explains the tight attachment of bacteria in a colony. Overall, ethanol extreme stress induced expression of new proteins like PspG and repression of some other proteins in S. typhimurium. These induction and repression processes have inflicted dramatic changes on Salmonella behaviors.

Volatile components of Camellia sinensis inhibit growth and biofilm formation of oral streptococci in vitro.

This study aimed to evaluate the efficacy of semi fermented and non fermented Camellia sinensis extracts (Black and Green tea) and comparison between them against Streptococcus mutans ATCC 25175, S. mitis ATCC 9811 and S. sanguis ATCC 10556 that are responsible for dental caries and bacteremias following dental manipulations. Minimum inhibitory concentrations of both tea extracts were assessed by Well diffusion and Broth dilution methods and examination of cell adherence (Biofilm inhibitory concentrations) was observed on glass slides under phase contrast microscope and colony counts from glass beads. Concentration of 1 mg mL(-1) of semi fermented tea extract was completely biofilm inhibitor but biofilm formation by these bacteria was seen 7 days after treatment with 1 mg mL(-1) of non fermented Camellia sinensis on glass beads and BIC for oral streptococci treated with this extract was 1.5, 2.5 mg mL(-1) of semi fermented and 3 mg mL(-1) of non fermented extracts had bactericidal effect on these bacteria. Semi fermented and non fermented Camellia sinensis extracts were able to prevent growth of oral streptococci. Therefore dental caries significantly reduce and the efficiency of semi fermented tea was higher due to rich content of volatile components rather than non fermented extracts.