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Article ; Online: Biochemistry, Cell Biology, and Pathophysiology of the Innate Immune cGAS-cGAMP-STING Pathway.

Ritchie, Christopher / Carozza, Jacqueline A / Li, Lingyin

2022 Volume 91, Page(s) 599–628

Abstract: In the decade since the discovery of the innate immune cyclic GMP-AMP synthase (cGAS)-2'3'-cyclic GMP-AMP (cGAMP)-stimulator of interferon genes (STING) pathway, its proper activation and dysregulation have been rapidly implicated in many aspects of ... ...

Abstract	In the decade since the discovery of the innate immune cyclic GMP-AMP synthase (cGAS)-2'3'-cyclic GMP-AMP (cGAMP)-stimulator of interferon genes (STING) pathway, its proper activation and dysregulation have been rapidly implicated in many aspects of human disease. Understanding the biochemical, cellular, and regulatory mechanisms of this pathway is critical to developing therapeutic strategies that either harness it to boost defense or inhibit it to prevent unwanted inflammation. In this review, we first discuss how the second messenger cGAMP is synthesized by cGAS in response to double-stranded DNA and cGAMP's subsequent activation of cell-type-dependent STING signaling cascades with differential physiological consequences. We then review how cGAMP as an immunotransmitter mediates tightly controlled cell-cell communication by being exported from producing cells and imported into responding cells via cell-type-specific transporters. Finally, we review mechanisms by which thecGAS-cGAMP-STING pathway responds to different sources of mislocalized double-stranded DNA in pathogen defense, cancer, and autoimmune diseases.
MeSH term(s)	DNA/genetics ; Humans ; Immunity, Innate/genetics ; Membrane Proteins/genetics ; Membrane Proteins/metabolism ; Nucleotides, Cyclic/genetics ; Nucleotidyltransferases/genetics
Chemical Substances	Membrane Proteins ; Nucleotides, Cyclic ; cyclic guanosine monophosphate-adenosine monophosphate ; DNA (9007-49-2) ; Nucleotidyltransferases (EC 2.7.7.-)
Language	English
Publishing date	2022-03-14
Publishing country	United States
Document type	Journal Article ; Review ; Research Support, Non-U.S. Gov't ; Research Support, N.I.H., Extramural
ZDB-ID	207924-0
ISSN	1545-4509 ; 0066-4154
ISSN (online)	1545-4509
ISSN	0066-4154
DOI	10.1146/annurev-biochem-040320-101629
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Article ; Online: cGAMP as an Adjuvant in Antiviral Vaccines and Cancer Immunotherapy.

Ritchie, Christopher / Li, Lingyin

Biochemistry

2020 Volume 59, Issue 18, Page(s) 1713–1715

MeSH term(s)	Antiviral Agents ; Biomimetics ; Humans ; Immunotherapy ; Influenza, Human ; Nanoparticles ; Neoplasms/therapy ; Nucleotides, Cyclic ; Pulmonary Surfactants ; Vaccines
Chemical Substances	Antiviral Agents ; Nucleotides, Cyclic ; Pulmonary Surfactants ; Vaccines ; cyclic guanosine monophosphate-adenosine monophosphate
Language	English
Publishing date	2020-04-17
Publishing country	United States
Document type	Journal Article ; Research Support, N.I.H., Extramural ; Comment
ZDB-ID	1108-3
ISSN	1520-4995 ; 0006-2960
ISSN (online)	1520-4995
ISSN	0006-2960
DOI	10.1021/acs.biochem.0c00226
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Zs.A 217: Show issues

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Article ; Online: A Prospective Review of the Sensory Properties of Plant-Based Dairy and Meat Alternatives with a Focus on Texture

Moss, Rachael / Leblanc, Jeanne / Gorman, Mackenzie / Ritchie, Christopher / Duizer, Lisa / McSweeney, Matthew B.

Foods. 2023 Apr. 20, v. 12, no. 8

2023

Abstract: Consumers are interested in plant-based alternatives (PBAs) to dairy and meat products, and as such, the food industry is responding by developing a variety of different plant-based food items. For these products to be successful, their textural ... ...

Abstract	Consumers are interested in plant-based alternatives (PBAs) to dairy and meat products, and as such, the food industry is responding by developing a variety of different plant-based food items. For these products to be successful, their textural properties must be acceptable to consumers. These textural properties need to be thoroughly investigated using different sensory methodologies to ensure consumer satisfaction. This review paper aims to summarize the various textural properties of PBAs, as well as to discuss the sensory methodologies that can be used in future studies of PBAs. PBAs to meat have been formulated using a variety of production technologies, but these products still have textural properties that differ from animal-based products. Most dairy and meat alternatives attempt to mimic their conventional counterparts, yet sensory trials rarely compare the PBAs to their meat or dairy counterparts. While most studies rely on consumers to investigate the acceptability of their products’ textural properties, future studies should include dynamic sensory methodologies, and attribute diagnostics questions to help product developers characterize the key sensory properties of their products. Studies should also indicate whether the product is meant to mimic a conventional product and should define the target consumer segment (ex. flexitarian, vegan) for the product. The importance of textural properties to PBAs is repeatedly mentioned in the literature and thus should be thoroughly investigated using robust sensory methodologies.
Keywords	consumer satisfaction ; diagnostic techniques ; flexitarian diet ; food industry ; meat ; plant-based foods ; texture ; vegan diet
Language	English
Dates of publication	2023-0420
Publishing place	Multidisciplinary Digital Publishing Institute
Document type	Article ; Online
ZDB-ID	2704223-6
ISSN	2304-8158
ISSN	2304-8158
DOI	10.3390/foods12081709
Database	NAL-Catalogue (AGRICOLA)

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Article ; Online: Perceptions of plant‐based fish among Atlantic Canadians

Gorman, Mackenzie / Moss, Rachael / Fisher, Cassie / Knowles, Sophie / Ritchie, Christopher / Schindell, Kaelyn / McSweeney, Matthew B.

Journal of Food Science. 2023 May, v. 88, no. 5 p.2178-2190

2023

Abstract: There is an increasing demand for plant‐based alternatives by individuals living in the Western world. One of the newer plant‐based alternatives is plant‐based fish and seafood (PBFs). This study aimed to investigate individuals’ opinions and attitudes ... ...

Abstract	There is an increasing demand for plant‐based alternatives by individuals living in the Western world. One of the newer plant‐based alternatives is plant‐based fish and seafood (PBFs). This study aimed to investigate individuals’ opinions and attitudes toward PBFs, as well as evaluate the effect of involvement in the fishing industry on the participants’ attitudes. Participants (n = 183) were asked to answer questions about their perceptions of PBFs. Participants believed that PBFs were environment‐friendly and were interested in trying PBFs but were concerned about the taste and texture of PBFs. Although participants were likely to try PBFs, they were less likely to add them to their regular diet. After reading messages about the benefits of PBFs in this study, participants’ willingness to try PBFs and add PBFs into their regular diet increased. In addition, those who worked in the fishing industry or had high food neophobic scores did not believe that PBFs would taste like conventional fish and seafood products. Future studies should investigate the attitudes of individuals living in different regions and investigate whether exposure to PBFs affects consumer perceptions of the food product. PRACTICAL APPLICATION: Consumer demand for new plant‐based products is increasing, but before new products can be released, participants’ attitudes and perceptions need to be evaluated. Plant‐based alternatives to fish and seafood are a new food product, and therefore, participants’ attitudes toward them need to be investigated. It was found that the individuals were more willing to try plant‐based fish and seafood. In addition, they were more likely to incorporate them into their diet after reading about the nutritional benefits and sustainability of PBFs.
Keywords	consumer demand ; diet ; fish ; food science ; industry ; seafoods ; taste ; texture
Language	English
Dates of publication	2023-05
Size	p. 2178-2190.
Publishing place	John Wiley & Sons, Ltd
Document type	Article ; Online
Note	JOURNAL ARTICLE
ZDB-ID	241615-3
ISSN	1750-3841 ; 0022-1147
ISSN (online)	1750-3841
ISSN	0022-1147
DOI	10.1111/1750-3841.16546
Database	NAL-Catalogue (AGRICOLA)

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Article ; Online: IFN-Independent STING Signaling: Friend or Foe?

Böhnert, Volker / Ritchie, Christopher / Li, Lingyin

Immunity

2020 Volume 53, Issue 1, Page(s) 8–10

Abstract: In this issue, Wu et al. demonstrate the importance of the neglected interferon (IFN)-independent STING signaling axis in mice. They find that although this axis is important for antiviral HSV-1 resistance, it has a pro-cancer role by promoting T cell ... ...

Abstract	In this issue, Wu et al. demonstrate the importance of the neglected interferon (IFN)-independent STING signaling axis in mice. They find that although this axis is important for antiviral HSV-1 resistance, it has a pro-cancer role by promoting T cell death.
MeSH term(s)	Animals ; Antiviral Agents ; Bites and Stings ; Interferons ; Membrane Proteins/genetics ; Mice ; Tumor Escape
Chemical Substances	Antiviral Agents ; Membrane Proteins ; Interferons (9008-11-1)
Keywords	covid19
Language	English
Publishing date	2020-07-27
Publishing country	United States
Document type	Journal Article ; Comment
ZDB-ID	1217235-2
ISSN	1097-4180 ; 1074-7613
ISSN (online)	1097-4180
ISSN	1074-7613
DOI	10.1016/j.immuni.2020.06.021
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Zs.A 4227: Show issues			Location: Je nach Verfügbarkeit (siehe Angabe bei Bestand) bis Jg. 1994: Bestellungen von Artikeln über das Online-Bestellformular Jg. 1995 - 2021: Lesesall (2.OG) ab Jg. 2022: Lesesaal (EG)
Zs.MG 69: Show issues

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Article: Human SLC46A2 Is the Dominant cGAMP Importer in Extracellular cGAMP-Sensing Macrophages and Monocytes.

Cordova, Anthony F / Ritchie, Christopher / Böhnert, Volker / Li, Lingyin

ACS central science

2021 Volume 7, Issue 6, Page(s) 1073–1088

Abstract: Administration of exogenous CDNs to activate the cGAMP-STING pathway is a promising therapeutic strategy to unleash the full potential of cancer immunotherapy. This strategy mirrors the role of endogenous extracellular cGAMP, an immunotransmitter that is ...

Abstract	Administration of exogenous CDNs to activate the cGAMP-STING pathway is a promising therapeutic strategy to unleash the full potential of cancer immunotherapy. This strategy mirrors the role of endogenous extracellular cGAMP, an immunotransmitter that is transferred from cancer cells to cGAMP-sensing cells in the host, promoting immunity. However, the CDN import mechanisms used by host cells within tumors remain unknown. Here we identified the protein SLC46A2 as the dominant cGAMP importer in primary human monocytes. Furthermore, we discovered that monocytes and M1-polarized macrophages directly sense tumor-derived extracellular cGAMP in murine tumors. Finally, we demonstrated that SLC46A2 is the dominant cGAMP importer in monocyte-derived macrophages. Together, we provide the first cellular and molecular mechanisms of cGAMP as an immunotransmitter, paving the way for effective STING pathway therapeutics.
Language	English
Publishing date	2021-06-07
Publishing country	United States
Document type	Journal Article
ISSN	2374-7943
ISSN	2374-7943
DOI	10.1021/acscentsci.1c00440
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Article: A Prospective Review of the Sensory Properties of Plant-Based Dairy and Meat Alternatives with a Focus on Texture.

Moss, Rachael / LeBlanc, Jeanne / Gorman, Mackenzie / Ritchie, Christopher / Duizer, Lisa / McSweeney, Matthew B

Foods (Basel, Switzerland)

2023 Volume 12, Issue 8

Abstract	Consumers are interested in plant-based alternatives (PBAs) to dairy and meat products, and as such, the food industry is responding by developing a variety of different plant-based food items. For these products to be successful, their textural properties must be acceptable to consumers. These textural properties need to be thoroughly investigated using different sensory methodologies to ensure consumer satisfaction. This review paper aims to summarize the various textural properties of PBAs, as well as to discuss the sensory methodologies that can be used in future studies of PBAs. PBAs to meat have been formulated using a variety of production technologies, but these products still have textural properties that differ from animal-based products. Most dairy and meat alternatives attempt to mimic their conventional counterparts, yet sensory trials rarely compare the PBAs to their meat or dairy counterparts. While most studies rely on consumers to investigate the acceptability of their products' textural properties, future studies should include dynamic sensory methodologies, and attribute diagnostics questions to help product developers characterize the key sensory properties of their products. Studies should also indicate whether the product is meant to mimic a conventional product and should define the target consumer segment (ex. flexitarian, vegan) for the product. The importance of textural properties to PBAs is repeatedly mentioned in the literature and thus should be thoroughly investigated using robust sensory methodologies.
Language	English
Publishing date	2023-04-20
Publishing country	Switzerland
Document type	Journal Article ; Review
ZDB-ID	2704223-6
ISSN	2304-8158
ISSN	2304-8158
DOI	10.3390/foods12081709
Database	MEDical Literature Analysis and Retrieval System OnLINE

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Article ; Online: Evaluation of the sensory properties of thickened and protein-enhanced ice cream using check-all-that-apply and temporal check-all-that-apply.

Moss, Rachael / Gorman, Mackenzie / LeBlanc, Jeanne / Ritchie, Christopher / McDowell, Taylor K / Lowe, Judith / Ettinger, Laurel / McSweeney, Matthew B

Journal of texture studies

2023 Volume 54, Issue 5, Page(s) 615–625

Abstract: Ice cream formulations with varying amounts of added whey protein were created for those living with dysphagia in long-term care facilities (LTCs) to improve protein and fluid intake. The samples of thickened ice cream included a control (0% whey protein ...

Abstract	Ice cream formulations with varying amounts of added whey protein were created for those living with dysphagia in long-term care facilities (LTCs) to improve protein and fluid intake. The samples of thickened ice cream included a control (0% whey protein [WP]) and formulations with 6% (6WP), 8% (8WP), 10% (10WP), 12% (12WP) and 14% (14WP) added whey protein by volume. The consistency of the samples was assessed using the International Dysphagia Diet Standardization Initiative (IDDSI) Spoon Tilt Test, a sensory trial (n = 102) using hedonic scales and check-all-that-apply (CATA) and another sensory trial (n = 96) using temporal check-all-that-apply (TCATA). The whey protein increased the acceptability of the thickened ice cream except for the 12WP and 14WP formulations. The formulations with higher amounts of whey protein were associated with bitterness, custard/eggy flavor, and mouthcoating. The TCATA identified that the addition of whey protein led to slippery, gritty, and grainy attributes being perceived in the thickened ice cream. The study identified that 10% whey protein by volume can be added to thickened ice cream without impacting its' acceptability and the 6WP, 8WP, and 10WP formulations were liked significantly more than the control (without whey protein).
MeSH term(s)	Humans ; Whey Proteins ; Ice Cream ; Deglutition Disorders ; Food Technology ; Taste
Chemical Substances	Whey Proteins
Language	English
Publishing date	2023-04-10
Publishing country	England
Document type	Journal Article ; Research Support, Non-U.S. Gov't
ZDB-ID	242507-5
ISSN	1745-4603 ; 0022-4901
ISSN (online)	1745-4603
ISSN	0022-4901
DOI	10.1111/jtxs.12756
Database	MEDical Literature Analysis and Retrieval System OnLINE

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Z 7672: Show issues

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Article ; Online: Perceptions of plant-based fish among Atlantic Canadians.

Gorman, Mackenzie / Moss, Rachael / Fisher, Cassie / Knowles, Sophie / Ritchie, Christopher / Schindell, Kaelyn / McSweeney, Matthew B

Journal of food science

2023 Volume 88, Issue 5, Page(s) 2178–2190

Abstract: There is an increasing demand for plant-based alternatives by individuals living in the Western world. One of the newer plant-based alternatives is plant-based fish and seafood (PBFs). This study aimed to investigate individuals' opinions and attitudes ... ...

Abstract	There is an increasing demand for plant-based alternatives by individuals living in the Western world. One of the newer plant-based alternatives is plant-based fish and seafood (PBFs). This study aimed to investigate individuals' opinions and attitudes toward PBFs, as well as evaluate the effect of involvement in the fishing industry on the participants' attitudes. Participants (n = 183) were asked to answer questions about their perceptions of PBFs. Participants believed that PBFs were environment-friendly and were interested in trying PBFs but were concerned about the taste and texture of PBFs. Although participants were likely to try PBFs, they were less likely to add them to their regular diet. After reading messages about the benefits of PBFs in this study, participants' willingness to try PBFs and add PBFs into their regular diet increased. In addition, those who worked in the fishing industry or had high food neophobic scores did not believe that PBFs would taste like conventional fish and seafood products. Future studies should investigate the attitudes of individuals living in different regions and investigate whether exposure to PBFs affects consumer perceptions of the food product. PRACTICAL APPLICATION: Consumer demand for new plant-based products is increasing, but before new products can be released, participants' attitudes and perceptions need to be evaluated. Plant-based alternatives to fish and seafood are a new food product, and therefore, participants' attitudes toward them need to be investigated. It was found that the individuals were more willing to try plant-based fish and seafood. In addition, they were more likely to incorporate them into their diet after reading about the nutritional benefits and sustainability of PBFs.
MeSH term(s)	Diet, Vegetarian ; Canada ; Seafood ; Humans ; Male ; Female ; Surveys and Questionnaires ; Attitude to Health
Language	English
Publishing date	2023-03-29
Publishing country	United States
Document type	Journal Article
ZDB-ID	241615-3
ISSN	1750-3841 ; 0022-1147
ISSN (online)	1750-3841
ISSN	0022-1147
DOI	10.1111/1750-3841.16546
Database	MEDical Literature Analysis and Retrieval System OnLINE

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Zs.A 1001: Show issues

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Je nach Verfügbarkeit (siehe Angabe bei Bestand)
bis Jg. 1994: Bestellungen von Artikeln über das Online-Bestellformular
Jg. 1995 - 2021: Lesesall (1.OG)
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Article ; Online: Evaluation of the sensory properties of thickened and protein‐enhanced ice cream using check‐all‐that‐apply and temporal check‐all‐that‐apply

Moss, Rachael / Gorman, Mackenzie / Leblanc, Jeanne / Ritchie, Christopher / McDowell, Taylor K. / Lowe, Judith / Ettinger, Laurel / McSweeney, Matthew B.

Journal of Texture Studies. 2023 Oct., v. 54, no. 5 p.615-625

2023

Abstract: Ice cream formulations with varying amounts of added whey protein were created for those living with dysphagia in long‐term care facilities (LTCs) to improve protein and fluid intake. The samples of thickened ice cream included a control (0% whey protein ...

Abstract	Ice cream formulations with varying amounts of added whey protein were created for those living with dysphagia in long‐term care facilities (LTCs) to improve protein and fluid intake. The samples of thickened ice cream included a control (0% whey protein [WP]) and formulations with 6% (6WP), 8% (8WP), 10% (10WP), 12% (12WP) and 14% (14WP) added whey protein by volume. The consistency of the samples was assessed using the International Dysphagia Diet Standardization Initiative (IDDSI) Spoon Tilt Test, a sensory trial (n = 102) using hedonic scales and check‐all‐that‐apply (CATA) and another sensory trial (n = 96) using temporal check‐all‐that‐apply (TCATA). The whey protein increased the acceptability of the thickened ice cream except for the 12WP and 14WP formulations. The formulations with higher amounts of whey protein were associated with bitterness, custard/eggy flavor, and mouthcoating. The TCATA identified that the addition of whey protein led to slippery, gritty, and grainy attributes being perceived in the thickened ice cream. The study identified that 10% whey protein by volume can be added to thickened ice cream without impacting its' acceptability and the 6WP, 8WP, and 10WP formulations were liked significantly more than the control (without whey protein).
Keywords	bitterness ; custards ; dysphagia ; ice cream ; long term care ; texture ; whey protein
Language	English
Dates of publication	2023-10
Size	p. 615-625.
Publishing place	John Wiley & Sons, Inc.
Document type	Article ; Online
Note	JOURNAL ARTICLE
ZDB-ID	242507-5
ISSN	1745-4603 ; 0022-4901
ISSN (online)	1745-4603
ISSN	0022-4901
DOI	10.1111/jtxs.12756
Database	NAL-Catalogue (AGRICOLA)

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Z 7672: Show issues

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