Shifting the Paradigm: The Putative Mitochondrial Protein ABCB6 Resides in the Lysosomes of Cells and in the Plasma Membrane of Erythrocytes

ABCB6, a member of the adenosine triphosphate–binding cassette (ABC) transporter family, has been proposed to be responsible for the mitochondrial uptake of porphyrins. Here we show that ABCB6 is a glycoprotein present in the membrane of mature erythrocytes and in exosomes released from reticulocytes during the final steps of erythroid maturation. Consistent with its presence in exosomes, endogenous ABCB6 is localized to the endo/lysosomal compartment, and is absent from the mitochondria of cells. Knock-down studies demonstrate that ABCB6 function is not required for de novo heme biosynthesis in differentiating K562 cells, excluding this ABC transporter as a key regulator of porphyrin synthesis. We confirm the mitochondrial localization of ABCB7, ABCB8 and ABCB10, suggesting that only three ABC transporters should be classified as mitochondrial proteins. Taken together, our results challenge the current paradigm linking the expression and function of ABCB6 to mitochondria

Effect of bambara groundnut supplementation on the physicochemical properties of rice flour and crackers

This study evaluated the effect of bambara groundnut supplementation on the physicochemical properties of local rice flour and baked crackers. Bulk and true density, porosity, water absorption index, oil absorption capacity, pasting properties by RVA, morphological appearance by SEM, color by calorimetry, and textural properties by TA.XT2 analysis of wheat and two formulations of rice-legume flours and crackers were studied. Moisture (10.94%) and carbohydrate (77.42%) levels were significantly greater in wheat flour than the rice-legume flours, while the reverse was true for fat and ash. Also rice-legume flours had significantly greater water and oil absorption capacity and lower water solubility compared to wheat flour. Compared to wheat crackers, rice-legume crackers had greater fat and ash, 20.51 and 3.57%, respectively, while moisture was significantly lower in the rice-legume crackers by 41 to 58%. Rice legume crackers were significantly harder and had significantly increased spread ratio. The results obtained from the development of locally grown rice and underutilized legume bambara groundnut showed great promise in physicochemical and functional properties and may be a good replacement for wheat flour to serve as a gluten-free product