Immunogenicity of Current and New Therapies for Hemophilia A.

Anti-drug antibody (ADA) development is a significant complication in the treatment of several conditions. For decades, the mainstay of hemophilia A treatment was the replacement of deficient coagulation factor VIII (FVIII) to restore hemostasis, control, and prevent bleeding events. Recently, new products have emerged for hemophilia A replacement therapy, including bioengineered FVIII molecules with enhanced pharmacokinetic profiles: the extended half-life (EHL) recombinant FVIII products. However, the main complication resulting from replacement treatment in hemophilia A is the development of anti-FVIII neutralizing alloantibodies, known as inhibitors, affecting approximately 25-30% of severe hemophilia A patients. Therefore, the immunogenicity of each FVIII product and the mechanisms that could help increase the tolerance to these products have become important research topics in hemophilia A. Furthermore, patients with inhibitors continue to require effective treatment for breakthrough bleedings and procedures, despite the availability of non-replacement therapy, such as emicizumab. Herein, we discuss the currently licensed treatments available for hemophilia A and the immunogenicity of new therapies, such as EHL-rFVIII products, compared to other products available.

Proteomic analysis identifies endoribouclease EhL-PSP and EhRRP41 exosome protein as novel interactors of EhCAF1 deadenylase.

In higher eukaryotic cells mRNA degradation initiates by poly(A) tail shortening catalyzed by deadenylases CAF1 and CCR4. In spite of the key role of mRNA turnover in gene expression regulation, the underlying mechanisms remain poorly understood in parasites. Here, we aimed to study the function of EhCAF1 and identify associated proteins in Entamoeba histolytica. By biochemical assays, we evidenced that EhCAF1 has both RNA binding and deadenylase activities in vitro. EhCAF1 was located in cytoplasmic P-bodies that increased in number and size after cellular stress induced by DNA damage, heat shock, and nitric oxide. Using pull-down assays and ESI-MS/MS mass spectrometry, we identified 15 potential EhCAF1-interacting proteins, including the endoribonuclease EhL-PSP. Remarkably, EhCAF1 colocalized with EhL-PSP in cytoplasmic P-bodies in trophozoites. Bioinformatic analysis of EhL-PSP network proteins predicts a potential interaction with EhRRP41 exosome protein. Consistently, we evidenced that EhL-PSP colocalizes and physically interacts with EhRRP41. Strikingly, EhRRP41 did not coimmunoprecipitate EhCAF1, suggesting the existence of two EhL-PSP-containing complexes. In conclusion, our results showed novel interactions between mRNA degradation proteins and evidenced for the first time that EhCAF1 is a functional deadenylase that interacts with EhL-PSP endoribonuclease in P-bodies, while EhL-PSP interacts with EhRRP41 exosome protein in this early-branched eukaryote. BIOLOGICAL SIGNIFICANCE: This study provides evidences for the functional deadenylase activity of EhCAF1 and shows a link between different mRNA degradation proteins in E. histolytica. By proteomic tools and pull down assays, we evidenced that EhCAF1 interacts with the putative endoribonuclease EhL-PSP, which in turn interacts with exosome EhRRP41 protein. Our data suggest for the first time the presence of two complexes, one containing the endoribonuclease EhL-PSP and the deadenylase EhCAF1 in P-bodies; and another containing the endoribonuclease EhL-PSP and the exosome EhRRP41 exoribonuclease. Overall, these results provide novel data that may help to understand mRNA decay mechanisms in this parasite.

Desenvolvimento de emulsões óleo de oliva/água: avaliação da estabilidade física / Development of olive oil-in-water emulsions: assessment of physical stability

Emulsões óleo de oliva/água, na presença de agentes emulsionantes não-iônicos, foram avaliadas quanto à estabilidade física. Assim, prepararam-se emulsões fazendo uso de diferentes emulsionantes, sendo um hidrofílico e o outro lipofílico, nas diferentes proporções. Às emulsões mais estáveis, adicionaram-se agentes auxiliares da emulsificação, visando otimizar a estabilidade; e estudos de estabilidade foram conduzidos, submetendo as amostras em condições e períodos diversos de armazenamento. Para caracterização da estabilidade, as amostras foram examinadas macroscopicamente e submetidas às análises de pH, centrifugação, viscosidade, potencial zeta e distribuição de tamanho de partícula. Os resultados demonstraram que as emulsões óleo de oliva/água não apresentaram alteração, ou seja mantiveram-se estáveis, quanto às propriedades organolépticas, bem como físicoquímicas, quando armazenadas à temperatura ambiente e protegidas da luz. Das emulsões obtidas, as que apresentaram maior estabilidade provêm da associação de agentes emulsionantes que resultaram em equilíbrio hidrofílico-lipofílico (EHL) equivalente a 12. As emulsões provenientes da associação de agentes emulsionantes que possuem cadeias de ácidos graxos insaturados similares ao óleo de oliva produziram estabilidade máxima, demonstrando que a similaridade estrutural entre os componentes da fase oleosa e os agentes emulsionantes é essencial para a estabilidade da emulsão.

Olive oil-in-water emulsions, developed with non-ionic emulsifiers, were assessed with regard to physical stability. Emulsions were prepared with two different emulsifiers, one of which was hydrophilic and the other lipophilic, in various proportions. To improve emulsion stability, auxiliary emulsifiers were added to the stablest emulsions and stability studies were carried out, in which the samples were stored for different periods and under various conditions. To test emulsion stability, the samples were examined macroscopically and various physicochemical properties, such as pH, centrifugation, viscosity, zeta potential and particle size distribution, were assessed. The results showed that olive oil-in-water emulsions are organoleptically and physicochemically stable, when stored at room temperature and protected from the light. Out of the emulsions developed, the most stable was based on an emulsifier blend that resulted in a hydrophilic-lipophilic balance (HLB) of 12. A blend of emulsifiers with unsaturated fatty acids of similar chain length to that of olive oil produced the stablest emulsions, showing that structural similarity between the hydrocarbon moieties of the oil phase and the surfactant is essential to successful emulsion stabilization.