Triggering receptor expressed on myeloid cells 2 (TREM2) is known to be involved in the anti-inflammatory response and osteoclast development. However, the role of TREM2 in adipogenesis or obesity has not yet been defined. The effect of TREM2 on adipogenesis and obesity was investigated in TREM2 transgenic (TG) mice on a high-fat diet (HFD). To block TREM2 signaling, a neutralizing fusion protein specific for TREM2 (TREM2-Ig) was used. TG mice were much more obese than wild-type mice after feeding with an HFD, independent of the quantity of food intake. These HFD-fed TG mice manifested adipocyte hypertrophy, glucose and insulin resistance, and hepatic steatosis. The expression of adipogenic regulator genes, such as peroxisome proliferator-activated receptor g and CCAAT/enhancerbinding protein a, was markedly increased in HFD-fed TG mice. Additionally, HFD-fed TG mice exhibited decreased Wnt10b expression and increased GSK-3b (glycogen synthase kinase-3b)-mediated b-catenin phosphorylation. In contrast, the blockade of TREM2 signaling using TREM2-Ig resulted in the inhibition of adipocyte differentiation in vitro and a reduction in body weight in vivo by downregulating the expression of adipogenic regulators. Our data demonstrate that TREM2 promotes adipogenesis and diet-induced obesity by upregulating adipogenic regulators in conjunction with inhibiting the Wnt10b/b-catenin signaling pathway.

Lactic acid bacteria (LAB) are the common probiotics. Here, we investigated the antiviral protective effects of heat-killed LAB strain Lactobacillus casei DK128 (DK128) on influenza viruses. Intranasal treatment of mice with DK128 conferred protection against different subtypes of influenza viruses by lessening weight loss and lowering viral loads. Protection via heat-killed DK128 was correlated with an increase in alveolar macrophage cells in the lungs and airways, early induction of virus specific antibodies, reduced levels of pro-inflammatory cytokines and innate immune cells. Importantly, the mice that were protected against primary viral infection as a result of heat-killed DK128 pretreatment developed subsequent heterosubtypic immunity against secondary virus infection. For protection against influenza virus via heat-killed DK128 pretreatment, B cells and partially CD4 T cells but not CD8 T cells were required as inferred from studies using knockout mouse models. Our study provides insight into how hosts can be equipped with innate and adaptive immunity via heat-killed DK128 treatment to protect against influenza virus, supporting that heat-killed LAB may be developed as anti-virus probiotics.

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Campbell grape juice was processed at different temperatures (60, 70, 80 and 90C) and different times (30, 45 and 60 min), and evaluated for quality components and sensorial properties. The grapes were crushed, added with enzyme, heated, and pressed; then the juice was cold stabilized, filtered and pasteurized. The samples showed an increase in pH and a decrease in titratable acidity. Sugar/acid ratio and total soluble solids increased until 80C then decreased when 90C was reached. A slight increase in L* and b* values and a decrease in a* color values were also shown. Significant differences were mostly observed between processing temperatures than between processing times. Increasing processing temperature enhances the total phenolics, total anthocyanin and total flavonoid contents, and % radical scavenging activity of the juice until 80C but declined when the temperature reached 90C. Sensory evaluation showed that the preferred time-temperature combination for processing Campbell juice is between 70 and 80C for 30-45 min. PRACTICAL APPLICATIONSCampbell Early (V. labrusca B.) is one of the major table grapes in Korea and overproduction of this grape variety in Korean market calls for an alternative product in which excess grapes can be utilized. This study is focused on the determination of the effects of processing time and temperature on the quality components of Campbell grape juice. The results can be a guide to have a processing method that can be used in producing Campbell grape juice with good sensory properties and high bioactive compounds 1 Corresponding

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