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Bessa, R.

Publications and source records attributed to Bessa, R..

2 recordsLinked to original sources

Axon-specific microtubule regulation drives asymmetric regeneration of sensory neuron axons

Sensory dorsal root ganglion (DRG) neurons have a unique pseudo-unipolar morphology in which a stem axon bifurcates into a peripheral and a central axon, with different regenerative abilities. Whereas peripheral DRG axons regenerate, central axons are unable to regrow. Central axon regeneration can however be elicited by a prior conditioning lesion to the peripheral axon. How DRG axon asymmetry is established, remains unknown. Here we developed a rodent in vitro system replicating DRG pseudo-unipolarization and asymmetric axon regeneration. Using this model, we observed that from early development, central DRG axons have a higher density of growing microtubules. This asymmetry was also present in vivo and was abolished by a conditioning lesion that decreased microtubule polymerization of central DRG axons. An axon-specific microtubule-associated protein (MAP) signature, including the severases spastin and katanin and the microtubule regulators CRMP5 and tau, was found and shown to adapt upon conditioning lesion. Supporting its significance, interfering with the DRG MAP signature either in vitro or in vivo, readily abolished central-peripheral asymmetries in microtubule dynamics and regenerative ability. In summary, our data unveil that axon-specific microtubule regulation drives asymmetric regeneration of sensory neuron axons. Impact statementSensory neurons have a stem axon that bifurcates originating two axons with different properties. This work shows that DRG axons have a specific protein signature underlying microtubule and regeneration asymmetries. It also provides an in vitro system replicating DRG biology.

neuroscience↗

Processing cookies formulated with goat cream enriched with conjugated linoleic acid

Goat fat is one of the most important sources of conjugated linoleic acid (CLA), a fatty acid which has health benefits. However, CLA consumption is limited to meats and milk products as CLA is generated in ruminants. This study aimed to replace vegetable fat by goat cream enriched with CLA. Four cookie recipes were developed with only the fat source being different: CVF - vegetable fat; CB - butter; CGC - goat cream without CLA; CGCLA - goat cream with CLA. Cookies were evaluated according to physical (color and texture) and physical-chemical parameters (lipids, proteins, total sugars, fiber, ash, moisture and Aw), Consumer Testing (n = 123) and lipid profile. The CGCLA presented higher values in the color parameters, and the higher and the lower scores in relation to hardness were 5.54 (CB) and 2.21 (CVF), respectively. Lipids and total sugars varied inversely, and the highest percentages of lipids were in the CVF and CG samples, which obtained lower total sugar content. There was no difference in the acceptance and preference of the four formulations, and the formulations with the goat creams (CG and CGCLA) were as accepted as CFV. The lipid profile of the cookies presented CFV with the highest percentage of trans fatty acids (TFA) with 16.76 %. CGCLA presented 70 % more CLA in relation to CB and CGC, thus certifying that CLA was present in relevant quantities in the CGCLA, even after cooking. The CGCLA is a biscuit with higher levels of CLA, and in this study it was possible to verify that the goat milk cream enriched with CLA can be used in producing cookies which adds functional and nutritional properties to them and offers other alternatives to produce food from goat's milk cream.

biochemistry↗