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- Dietary synergy of chub mackerel and quinoa in reducing cognitive decline and retinal degeneration in the 5XFAD Alzheimer's mouse modelPublication . Gomes-Bispo, Ana; Mello-Sampayo, Cristina; Camacho, Pedro; Rego, Beatriz; Carvalho, Sandra; Lopes, Paula A.; Gomes, Romina; Oliveira, Susana; Lourenço, Maria; Pinto, Rui; Motta, Carla; Correia, Jorge; Afonso, Cláudia; Cardoso, Carlos; Bandarra, Narcisa M.; Prates, José A. M.Alzheimer's disease (AD) is marked by cognitive decline and retinal degeneration. This study aimed to explore the potential of dietary chub mackerel (Scomber colias), rich in docosahexaenoic acid (DHA) and vitamin B12, and quinoa, a source of vitamin B9, to prevent or delay these effects in a 5XFAD mouse model of AD. Thirty-two five-week-old male mice were divided into four groups: control, 10% chub mackerel, 5% quinoa, and 10% chub mackerel plus 5% quinoa, over 28 weeks. After 28 weeks, behavioural tests confirmed that none of the tested diets induced confounding effects related to anxiety-like behaviour or motor impairment. The diet combining chub mackerel and quinoa improved selected memory-associated outcomes and protected retinal integrity (p < 0.05), particularly within the neural layers. This diet also improved the brain n-3/n-6 PUFA ratio, primarily by reducing n-6 PUFA levels rather than by a significant increase in DHA. These benefits likely result from the complementary effects of key nutrients, including DHA and vitamins B9 and B12. The preservation of retinal thickness observed with the combined diet supports the use of retinal layer assessment as a potential non-invasive readout of AD-associated neurodegeneration. These findings indicate that combining chub mackerel and quinoa may help mitigate selected neurodegenerative and retinal alterations in the 5XFAD model, positioning them as promising components of a dietary strategy to support neuroprotection and retinal health during AD-related decline.
- A microRNA atlas of CD4+ T cell subsets in experimental autoimmune encephalomyelitis identifies regulators of disease pathogenesisPublication . Cunha, Carolina; Inácio, Daniel; Romero, Paula Vargas; Pais, Ana Teresa; Pelicano, Catarina; Costa, Marina; Mensurado, Sofia; Gonçalves-Sousa, Natacha; Papotto, Pedro H.; Neves, Daniel; Sobral, Daniel; Enguita, Francisco; Silva-Santos, Bruno; Gomes, AnitaMicroRNAs (miRNAs) are key regulators of CD4+ T cell differentiation, but how they contribute to the course of an autoimmune disease in vivo remains poorly studied. Given the known roles in autoimmunity of pro-inflammatory T helper 1 (Th)1 and Th17 cells, and anti-inflammatory Foxp3+ regulatory cells, we established a triple-reporter mouse for Ifng, Il17, and Foxp3. We subjected it to experimental autoimmune encephalomyelitis (EAE) to characterize the miRNomes of the corresponding CD4+ T cell subsets. We identified 110 miRNAs differentially expressed between the pro-inflammatory (Th1 and Th17 cells) and the Treg cell subsets. Among these, we found novel functions for miR-122-5p and miR-1247 as regulators of Th17 cell proliferation and Th1 cell differentiation, thus impacting the course or severity of EAE, respectively. Importantly, their expression patterns suggest that miR-122-5p and miR-1247 act as peripheral brakes on CD4+ T cell pathogenicity that are subverted in the inflamed central nervous system.
- Impact of a health and sustainability menu option on consumer perception of food service in PortugalPublication . Costa, Carmen; Viegas, Cláudia; Rocha, AdaIntroduction: Food Service aims to provide nutritionally balanced, safe, and increasingly sustainable meals for specific population groups. In recent years, the sector has faced growing challenges driven by changing consumer expectations, public health priorities, and sustainability demands, particularly regarding menu composition and dietary patterns. Objective: To evaluate the association between the implementation of a health and sustainability menu option (flexitarian menu) and consumers' perceptions of Food Service in Portugal. Methods: A quasi-experimental repeated cross-sectional study was conducted among adult consumers attending a Food Service unit in Portugal. Consumer perceptions were assessed using paper-based questionnaires administered to three independent samples before implementation of the intervention and 3 and 9 months afterwards. The questionnaires evaluated perceptions of Food Service products, services, companies, and overall sector performance. Descriptive and inferential statistical analyses were performed. Results: Overall, the implementation of the flexitarian menu option was associated with generally favorable trends in consumer perceptions over time. After 9 months, more favorable evaluations were observed for perceived product quality, innovation, adequacy of meals to consumers' needs and expectations, and organizational attributes related to environmental and social responsibility. Although only limited statistically significant differences were identified, overall consumer evaluations of Food Service became progressively more favorable following implementation. Conclusions/Originality: This study provides real-world evidence suggesting that the sustained implementation of a health and sustainability menu option may be associated with more favorable consumer perceptions of Food Service. The findings contribute to the emerging evidence supporting menu-based sustainability interventions as a feasible strategy for promoting healthier and more sustainable institutional food environments.