Salt enhances flavour by suppressing bitterness

Article Abstract:

It is possible to prove that salts selectively filter flavours, with the least pleasant tastes being more suppressed than the most pleasant ones. As a result, the intensity of the pleasant flavours is boosted. Research using 21 volunteers, who were required to assess the extent of sweetness, bitterness and other flavours in three concentrations of urea, established that sodium acetate acts to selectively suppress the taste components. Salt had a far greater effect on suppressing the bitterness of urea than it did on suppressing the sweetness of sucrose.

Sensory evaluation, Salt, Salt (Food)

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Neutrophil rolling altered by inhibition of L-selectin shedding in vitro

Article Abstract:

The shedding of L-selectin significantly alters the velocity of neutrophil rolling. Hydroxamic acid-based metalloprotease inhibitors suppress the downregulation of L-selection from the surface of activated neutrophils. The breakdown of L-selectin is blocked though the mobilization of Mac-1, and general neutrophil activation is unaffected. The hydroxamic acid-based inhibitors decrease the velocity of neutrophil rolling, which results in its accumulation.

Physiological aspects, Cell adhesion molecules, Neutrophils, Enzyme inhibitors

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Exploitation of syndecan-1 shedding by Pseudomonas aeruginosa enhances virulence

Article Abstract:

Research into the role of cell-surface heparan sulphate proteoglycans (HSPG) as host determinants for microbial infections is described. It is shown that Pseudomonas aeruginosa activates the shedding of the HSPG syndecan-1, and bacterial virulence is boosted by the resulting syndecan-1 ectodomains.

Pseudomonas aeruginosa, Letter to the Editor, Pseudomonas infections

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