High density lipoprotein conversion mediated by human plasma phospholipid transfer protein

Phospholipid transfer protein (PLTP) was purified from lipoprotein-free human plasma, obtained upon treatment of plasma with dextran sulfate and Ca2+, by employing a series of column chromatography. Upon sodium dodecyl sulfate-polyacrylamide gel electrophoresis, the purified PLTP showed a single main band, corresponding to the molecular mass of 78 kDa. However, isoelectric focusing of the purified preparation gave multiple bands with pI ranging from 4.3 to 5.1, indicative of microheterogeneity. Purified PLTP was shown to possess not only phospholipid transfer activity, but also high density lipoprotein (HDL) conversion activity (Tu, A.-Y., Nishida, H. I., and Nishida, T. (1990), FASEB J. 4, A2148; Jauhiainen, M., Metso, J., Pahlman, R., Blomqvist, S., van Tol, A., and Ehnholm, C. (1993) J. Biol. Chem. 268, 4032-4036). Isolated HDL3 was enlarged to the size of HDL2b upon incubation with purified PLTP for 6 h at 37 degrees C at the PLTP/HDL3 molar ratio of approximately 1:45. Both the HDL conversion and the phosphatidylcholine transfer activities of purified PLTP were effectively inhibited by rabbit anti-PLTP immunoglobulin G. The primary importance of PLTP in the HDL enlargement that occurs in human plasma upon incubation at 37 degrees C was shown by the strong inhibitory effect of the anti-PLTP immunoglobulin G. The process of PLTP-mediated HDL enlargement was accompanied by the release of apoproteins, primarily apoA-I. HDL3 enlargement mediated by PLTP was effectively inhibited by the addition of free fatty acids.     

Strained fermented milks – A review of existing legislative provisions,survey of nutritional labelling of commercial products in selected markets and terminology of products in some selected countries

A survey of the information contained in the labels of 109 commercial concentrated fermented milks from the Eastern Mediterranean, Australasia, the United Kingdom, Ireland, the United States of America and Canada plus Skyr (from Iceland), Ymer (from Denmark) and Chakka (from India) was carried out in late 2012 and early 2013. There were substantial differences in composition. The carbohydrate, fat and protein contents ranged between 1–12, 0–20 and 3.3–11 g/100 g, respectively. Considering the compositional data of the product and existing legislative provisions, a typical strained product should have a protein content of ≥8 g/100 and ~5 g/100 g of carbohydrates, and it would be appropriate to name such products as ‘strained yoghurt’, ‘Greek strained yoghurt’ and/or ‘Labneh’. A higher content of carbohydrate would suggest that the product was made using the product formulation method (i.e. without straining the fermentate), or the milk base had been fortified with skimmed milk before straining the fermentate to enhance the yield of the product, and such products should be known, for example, as ‘Greek‐style yoghurt’. It was also observed in some of the samples that the nomenclature of the starter cultures did not conform to recommendations of the International Union of Microbiological Societies (IUMS). Manufacturers could address such issues to minimise consumer confusion.     

Pathological findings in human autoimmune lymphoproliferative syndrome

The defects in lymphocyte apoptosis that underlie the autoimmune lymphoproliferative syndrome (ALPS) are usually attributable to inherited mutations of the CD95 (Fas) gene. In this report, we present the histopathological and immunophenotypic features seen in the lymph nodes (n = 16), peripheral blood (n = 10), bone marrow (n = 2), spleen (n = 3), and liver (n = 2) from 10 patients with ALPS. Lymph nodes showed marked paracortical hyperplasia. Interfollicular areas were expanded and populated by T cell receptor-alphabeta CD3+ CD4-CD8- (double-negative, DN) T cells that were negative for CD45RO. CD45RA+ T cells were increased in all cases studied. The paracortical infiltrate was a result of both reduced apoptosis and increased proliferation, as measured by in situ detection of DNA fragmentation and staining with MIB-1, respectively. The paracortical proliferation may be extensive enough to suggest a diagnosis of malignant lymphoma. Many of the paracortical lymphocytes expressed markers associated with cytotoxicity, such as perforin, TIA-1, and CD57. CD25 was negative. In addition, most lymph nodes exhibited florid follicular hyperplasia, often with focal progressive transformation of germinal centers; in some cases, follicular involution was seen. A polyclonal plasmacytosis also was present. The spleens were markedly enlarged, more than 10 times normal size. There was expansion of both white pulp and red pulp, with increased DN T cells. DN T cells also were observed in liver biopsies exhibiting portal triaditis. In the peripheral blood, the T cells showed increased expression of HLA-DR and CD57 but not CD25. CD45RA+ T cells were increased in the four cases studied. Polyclonal B cell lymphocytosis with expansion of CD5+ B cells was a characteristic finding. Taken together, the histopathological and immunophenotypic findings, particularly in lymph nodes and peripheral blood, are sufficiently distinctive to suggest a diagnosis of ALPS. Of note, two affected family members of one proband developed lymphoma (T-cell-rich B-cell lymphoma and nodular lymphocyte predominance Hodgkin's disease, respectively).     

Comparison of the sensory profiles of regular and reduced-fat commercial processed cheese spreads

The sensory character of 16 samples of commercial, processed cheese spread has been characterized. Samples were selected to provide information on variations both between brands and, for products differing in fat content, within brands. Products were rated for eight flavour attributes and six textural attributes by a panel of 13 professional assessors. Significant differences in both the flavour and the texture of the spreads were associated with brand. No systematic differences were found between the flavour attributes and the fat content of the spread. However, differences were revealed between spreads – classified on the basis of fat content as regular, light and ultra light – in the sensory dimensions associated with texture and mouth feel. Nevertheless, within some brands the effect of reducing fat content was minimal. This result was probably achieved by other changes in product formulation.