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Membraneless organelles restructured and built by pandemic viruses:HIV-1 and SARS-CoV-2

Journal of Molecular Cell Biology 2021年第4期13卷 259-268页

作者： Viviana Scoca francesca di nunzio Advanced Molecular Virology and Retroviral Dynamics Group Department of VirologyPasteur InstituteParisFrance BioSPC Doctoral School Universite de ParisParisFrance

Viruses hijack host functions to invade their target cells and spread to new ***,viruses learned to usurp liquid-liquid phase separation(LLPS),a newly exploited mechanism,used by the cell to concentrate enzymes to accelerate and confine a wide variety of cellular *** gives rise to actual membraneless organelles(MLOs),which do not only increase reaction rates but also act as a filter to select molecules to be retained or to be excluded from the liquid *** is exactly what seems to happen with the condensation of SARS-CoV-2 nucleocapsid protein to favor the packaging of intact viral genomes,excluding viral subgenomic or host cellular *** older pandemic virus,HIV-1,also takes advantage of LLPS in the host cell during the viral *** discoveries highlighted that HIV-1 RNA genome condensates in nuclear MLOs accompanied by specific host and viral proteins,breaking the dogma of retroviruses that limited viral synthesis exclusively to the cytoplasmic *** fundamental properties of viral/host LLPS remain still *** studies will contribute to deeply understanding the role of pathogen-induced MLOs in the epidemic invasion of pandemic viruses.

关键词： LLPS MLO HIV-1 SARS-CoV-2

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HIV-induced membraneless organelles orchestrate post-nuclear entry steps

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Journal of Molecular Cell Biology 2022年第11期14卷 9-23页

作者： Viviana Scoca Renaud Morin Maxence Collard Jean-Yves Tinevez francesca di nunzio Advanced Molecular Virology Unit Department of VirologyInstitut PasteurUniversitéParis Cité75015 ParisFrance Imactiv-3D 1 Place Pierre Potier31106 ToulouseFrance Image Analysis Hub/C2RT Institut PasteurUniversitéParis Cité75015 ParisFrance

HIV integration occurs in chromatin sites that favor the release of high levels of viral progeny;alternatively, the virus is alsoable to discreetly coexist with the host. The viral infection perturbs the cellular environment inducing the remodelling of thenuclear landscape. Indeed, HIV-1 triggers the nuclear clustering of the host factor CPSF6, but the underlying mechanism ispoorly understood. Our data indicate that HIV usurps a recently discovered biological phenomenon, called liquid–liquid phaseseparation, to hĳack the host cell. We observed CPSF6 clusters as part of HIV-induced membraneless organelles (HIV-1 MLOs) inmacrophages, one of the main HIV target cell types. We describe that HIV-1 MLOs follow phase-separation rules and representfunctional biomolecular condensates. We highlight HIV-1 MLOs as hubs of nuclear reverse transcription, while the double-strandedviral DNA, once formed, rapidly migrates outside these structures. Transcription-competent proviruses localize outside but nearHIV-1 MLOs in LEDGF-abundant regions, known to be active chromatin sites. Therefore, HIV-1 MLOs orchestrate viral events priorto the integration step and create a favorable environment for the viral replication. This study uncovers single functional host–viralcomplexes in their nuclear landscape, which is markedly restructured by HIV-1.

关键词： HIV nuclear condensates nuclear remodelling phase separation reverse transcription

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Impact of High Pressure Homogenization (HPH) Treatment on the Nutritional Quality of Egg/Yogurt, Vegetable and Fruit Based Creams

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Food and Nutrition Sciences 2014年第1期5卷 27-34页

作者： Mattia di nunzio Lucia Vannini Nadia Tossani francesca Patrignani Rosalba Lanciotti Alessandra Bordoni Department of Agri-Food Sciences & Technologies Alma Mater Studiorum-University of Bologna Cesena Italy dipartimento di Scienze Biomediche e Neuromotorie Alma Mater Studiorum-University of Bologna Bologna Italy. Interdepartmental Centre for Industrial Agri-Food Research Alma Mater Studiorum-University of Bologna Cesena Italy Interdepartmental Centre for Industrial Agri-Food Research Alma Mater Studiorum-University of Bologna Cesena Italy Department of Agri-Food Sciences & Technologies Alma Mater Studiorum-University of Bologna Cesena Italy

The food industry has made large investments in processing facilities relying mostly on conventional thermal processing technologies with well-established reliability and efficacy. These techniques have important disadvantages such as off flavors, destruction of nutrients, and other losses of product quality. Non thermal processing is a key factor for preserving or improving the nutritional value of food, and high pressure homogenization (HPH) processing is now a celebrated option experiencing worldwide commercial growth. Notwithstanding, little is known on the impact of HPH treatments on the nutritional value of food. In this study we have evaluated the possible modification induced by HPH treatment in egg-yogurt, mixed vegetable, and mixed fruit creams. Our results evidence that HPH does not affect the nutritional quality of lipids and does not cause lipolysis, lipid peroxidation and vitamin E loss. In plant food products, HPH preserved or improved the nutritional quality, suggesting its use as valid alternative to thermal pasteurization for obtaining high quality products with preserved nutritional characteristics. Although further investigations are needed, especially at extreme pressure and temperature combinations, our results open new perspectives for the production of ambient stable products with good nutritional value, and contribute to process optimization.

关键词： High Pressure Homogenization Nutritional Quality

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Almond diversity and homozygosity define structure, kinship, inbreeding, and linkage disequilibrium in cultivated germplasm, and reveal genomic associations with nut and seed weight

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Horticulture Research 2021年第1期8卷 223-234页

作者： Stefano Pavan Chiara Delvento Rosa Mazzeo francesca Ricciardi Pasquale Losciale Liliana Gaeta nunzio D’Agostino francesca Taranto Raquel Sanchez-Perez Luigi Ricciardi Concetta Lotti Department of Soil Plant and Food ScienceUniversity of Bari Aldo MoroVia Amendola 165/ABari 70126Italy Institute of Biomedical Technologies National Research Council(CNR)Via Amendola 122/DBari 70126Italy Department of the Sciences of Agriculture Food and EnvironmentUniversity of FoggiaVia Napoli 25Foggia 71100Italy Council for Agricultural Research and Economics-Research Centre for Agriculture and Environment(CREA-AA) Bari 70125Italy Department of Agricultural Sciences University of Naples Federico IIPortici 80055Italy Institute of Biosciences and Bioresources National Research Council of ItalyPortici 80055Italy CEBAS-CSIC.Campus Universitario de Espinardo 30100 EspinardoSpain

Almond[Prunus dulcis Miller(***)]is the main tree nut species ***,genotyping-by-sequencing(GBS)was applied to 149 almond cultivars from the ex situ collections of the Italian Council for Agricultural Research(CREA)and the Spanish National Research Council(CSIC),leading to the detection of 93,119 single-nucleotide polymorphisms(SNPs).The study of population structure outlined four distinct genetic groups and highlighted diversification between the Mediterranean and Californian gene *** on SNP diversity and runs of homozygosity(ROHs)allowed the definition of kinship,inbreeding,and linkage disequilibrium(LD)decay in almond cultivated ***-year phenotypic observations,gathered on 98 cultivars of the CREA collection,were used to perform a genome-wide association study(GWAS)and,for the first time in a crop species,homozygosity mapping(HM),resulting in the identification of genomic associations with nut,shell,and seed *** GWAS and HM suggested that loci controlling nut and seed weight are mostly ***,this study provides insights on the almond cultivation history and delivers information of major interest for almond genetics and *** a broader perspective,our results encourage the use of ROHs in crop science to estimate inbreeding,choose parental combinations minimizing the risk of inbreeding depression,and identify genomic footprints of selection for specific traits.

关键词： linkage structure Italian

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