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Woods, J. A.

Publications and source records attributed to Woods, J. A..

2 recordsLinked to original sources

Aging amplifies a gut microbiota immunogenic signature linked to heightened inflammation

Aging is associated with low-grade inflammation that increases the risk of infection and disease, yet the underlying mechanisms remain unclear. Gut microbiota composition shifts with age, harboring microbes with varied immunogenic capacities. We hypothesized the gut microbiota acts as an active driver of low-grade inflammation during aging. Microbiome patterns in aged mice strongly associated with signs of bacterial-induced barrier disruption and immune infiltration, including marked increased levels of circulating lipopolysaccharide (LPS)-binding protein (LBP) and colonic calprotectin. Ex vivo immunogenicity assays revealed that both colonic contents and mucosa of aged mice harbored increased capacity to activate toll-like receptor 4 (TLR4) whereas TLR5 signaling was unchanged. We found patterns of elevated innate inflammatory signaling (colonic Il6, Tnf, Tlr4) and endotoxemia (circulating LBP) in young germ-free mice after 4 weeks of colonization with intestinal contents from aged mice compared with young counterparts, thus providing a direct link between aging-induced shifts in microbiota immunogenicity and host inflammation. Additionally, we discovered that the gut microbiota of aged mice exhibited unique responses to a broad-spectrum antibiotic challenge (Abx), with sustained elevation in Escherichia (Proteobacteria) and altered TLR5 immunogenicity 7 days post-Abx cessation. Together, these data indicate that old age results in a gut microbiota that differentially acts on TLR signaling pathways of the innate immune system. We found that these age-associated microbiota immunogenic signatures are less resilient to challenge and strongly linked to host inflammatory status. Gut microbiota immunogenic signatures should be thus considered as critical factors in mediating chronic inflammatory diseases disproportionally impacting older populations.

immunology↗

The uptake of attractant and flavour enhanced baits by foxes (Vulpes vulpes) in rural England

Over a 15 month period the removal rates of different attractant and flavour enhanced baits, by foxes, was investigated at permanent and single use sites. All baits were composed of mechanically recovered chicken meat (MRM) and were treated with one of four additives (an attractant or flavour); untreated baits were used as experimental controls. The addition of synthetic ferment egg (SFE) increased bait removal compared with untreated and valeric acid (VA) treated bait. However, the addition of beef flavour or honey flavour to bait did not increase bait removal rates compared to untreated bait.\n\nThere was limited evidence of learning (by foxes and other species responsible for removing the bait) at one of the permanent study sites but no evidence of such behaviour at the other site. There was no evidence of consistent seasonal differences in bait removal rates.\n\nIt was concluded that the use of attractants may increase bait removal rate in areas where bait removal rate is low; but where bait removal rate is high (in most rural areas of Britain) the addition of attractants or flavours offers little advantage.

ecology↗