The rheumatic disease-associated FAM167A-BLK locus encodes DIORA-1, a novel disordered protein expressed highly in bronchial epithelium and alveolar macrophages.

Triggering of autoimmunity that leads to rheumatic disease has been suggested to depend upon gene-environment interactions occurring in epithelial barriers and associated immune cells. Genetic studies have identified associations of the FAM167A-BLK locus with rheumatoid arthritis, systemic lupus erythematosus (SLE) and Sjögren's syndrome. While BLK (B lymphocyte kinase) has a well-established role in B cells, family with sequence similarity to 167 member A (FAM167A) and its gene family remain uncharacterized. To begin to understand the role of FAM167A in rheumatic disease pathogenesis, we explored this gene family and cloned and investigated the gene products. Expression of quantitative trait locus analysis was performed in immune cells. FAM167A and FAM167B were cloned from human peripheral blood mononuclear cells (PBMC). Gene conservation and protein properties were analysed by online tools, mRNA expression measured in mouse organs by quantitative polymerase chain reaction (qPCR) and protein expression investigated in human tissues by immunohistochemistry. We found that autoimmune risk genotypes within the FAM167A-BLK locus lead to increased expression of FAM167A. The FAM167 gene family includes two members, FAM167A and FAM167B, which are not homologous to any other annotated gene but are evolutionarily conserved. The encoded proteins, which we denote 'disordered autoimmunity' (DIORA)-1 and DIORA-2, respectively, are characterized by a high content of intrinsic disorder. Notably, DIORA-1 has its highest expression in the lung, detectable in both bronchial epithelium and alveolar macrophages with an endosomal localization pattern. In summary, the FAM167A gene is associated with several rheumatic diseases and encodes a novel disordered protein, DIORA-1, which is expressed highly in the lung, consistent with a potential role in disease pathogenesis.

Evaluation of food retention in occlusal surfaces of first primary molars / Evaluación de la retención de alimentos en las superficies oclusales de los primeros molares temporales

Some food characteristics, like stickiness and consistency, can modify the time for food removal from the mouth as well as favors the activity of cariogenic bacteria, increasing dental caries risk. This study aimed to observe food retention in contact with a cariogenic substrate in 24-30 months old children. Therefore, 27 children (54 teeth) were evaluated. They intake a chocolate cookie and the food retention area was documented by digital photography in two experimental times (to: 0 and t1: 30 minutes) and it was calculated using Image Tool 3.0 software. The food retention surface index (mm2) was statistically reduced (Wilcoxon’s test, p=0.001) after 30 minutes for both maxillary (to: 0.37 +/- 0.04 and t1:0.042 +/- 0.015) and mandibular (to: 0.30 +/- 0.03 and t1: 0.078 +/- 0.019) molars. No differences were observed between the groups in food retention surface index at the initial time. At the final time, the mandibular molars show a higher retention area than the maxillary ones (Mann-Whitney’s test, p=0.04). The prevalence of food retention at the mandibular molars is higher than the maxillary molars (Chi Square’s test, p=0.03). In conclusion, first primary mandibular molars retain more food than the maxillary molars, being in agreement with clinical results of dental caries’ prevalence.

Algunas características de los alimentos, como la viscosidad y consistencia, puede modificar el tiempo para el retiro de alimentos de la boca, así como favorecer la actividad de las bacterias cariogénicas, y el aumento de riesgo de caries dental. Este estudio tuvo como objetivos verificar la retención de alimentos en contacto con un sustrato cariogénico en niños de 24-30 meses de edad. 27 niños (54 dientes) fueron evaluados. Se realizo la ingesta de una galleta de chocolate, y la zona de retención del alimento fue documentada por la fotografía digital en dos tiempos de experimentación (to: 0 y t1: 30 minutos) y se calculó utilizando el software Image Tool 3.0. El índice de superficie (mm2) de retención de alimentos fue estadísticamente reducido (test de Wilcoxon, p = 0,001) después de 30 minutos para molares maxilares (to: 0,37 +/- 0,04 y t1: 0,042 +/- 0,015) y mandibulares (to:0,30 +/- 0,03 y t1: 0,078 +/- 0,019). No se observaron diferencias en El índice de superficie de retención de alimentos entre los grupos en el tiempo inicial. En el momento final, los molares inferiores muestran una zona de retención superiores a los maxilares (prueba de Mann-Whitney, p = 0,04). La prevalencia de la retención de alimentos en los molares inferiores fue más alta que los molares superiores (Chi cuadrado, p = 0,03). En conclusión, los primeros molares mandibulares primarios retienen más alimentos que los molares superiores, siendo concordante con los resultados clínicos de la prevalencia de caries.