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“The peroxisome proliferator-activated receptor gamma (PPAR gamma), a group of ligand-activated transcriptional factors, is expressed in glial fibrillary acidic protein (GFAP)-immunoreactive astrocytes. Here, we investigated the role of PPAR gamma in regulating GFAP using a mixture of As, Cd and Pb (metal mixture, MM) that induces apoptosis and aberrant morphology in rat brain astrocytes. We observed a phospho PPAR gamma (serine 112 (S112)) (p-PPAR gamma (S112))-mediated downregulation of GFAP in the MM-exposed astrocytes. We validated this using pure PPARc agonist, troglitazone (TZ). As reported with MM, TZ induced

astrocyte damage owing to reduced GFAP. In silico analysis in the non-coding region of GFAP gene revealed two PPAR gamma response elements (PPREs); inverted repeat 10 and direct Bafilomycin A1 repeat 1 sequences. Gel shift and chromatin immunoprecipitation assays check details demonstrated enhancement in

binding of p-PPAR gamma (S112) to the sequences, and luciferase reporter assay revealed strong repression of GFAP via PPREs, in response to both MM and TZ. This indicated that suppression in GFAP indeed occurs through direct regulation of these elements by p-PPAR gamma (S112). Signaling studies proved that MM, as well as TZ, activated the cyclin-dependent kinase 5 (CDK5) and enhanced its interaction with PPAR gamma resulting into increased p-PPAR gamma (S112).

The p-CDK5 levels were dependent on proximal activation of extracellular signal-regulated protein kinase 1/2 and downstream Jun N-terminal kinase. Taken together, these results are the first to delineate downregulation Selleckchem Ferroptosis inhibitor of GFAP through genomic and non-genomic signaling of PPAR gamma. It also brings forth a resemblance of TZ with MM in terms of astrocyte disarray in developing brain.”
“Oats are rich in dietary fibre (DF) especially in beta-glucan which has several health-promoting effects. Oats are not commonly used in extruded snacks because they often result in a poor expansion and hard structure. In the present study, defatted wholegrain oat flour (WF) and defatted endosperm oat flour (EF) were used as starch sources for extrudates. Five differently treated oat bran fractions (untreated, ultra-fine ground, enzymatically hydrolysed and hot water-extracted solubles and residue) were added to EF (10 or 20 %), and their influence on the chemical, textural and structural properties of extrudates was investigated. Extrudates made of WF had a poor expansion (151 %) and hard texture (399 N), whereas EF formed a better expanded (199 %) and less hard product (149 N). Addition of oat bran concentrate (OBC) decreased the expansion (171-176 %) and resulted in a harder texture (200-265 N) compared to that of EF 100 % extrudates.