Spinal cord injury usually results in permanent paralysis because of lack of regrowth of damaged neurons. Here we demonstrate that adult mice lacking EphA4 (-/-), a molecule essential for correct guidance of spinal cord axons during development, exhibit axonal regeneration and functional recovery after spinal cord hemisection. Anterograde and retrograde tracing showed that axons from multiple pathways, including corticospinal and rubrospinal tracts, crossed the lesion site. EphA4-/- mice recovered stride length, the ability to walk on and climb a grid, and the ability to grasp with the affected hindpaw within 1-3 months of injury. EphA4 expression was upregulated on astrocytes at the lesion site in wild-type mice, whereas astrocytic gliosis and the glial scar were greatly reduced in lesioned EphA4-/- spinal cords. EphA4-/- astrocytes failed to respond to the inflammatory cytokines, interferon-γ or leukemia inhibitory factor,in vitro. Neurons grown on wild-type astrocytes extended shorter neurites than on EphA4-/- astrocytes, but longer neurites when the astrocyte EphA4 was blocked by monomeric EphrinA5-Fc. Thus, EphA4 regulates two important features of spinal cord injury, axonal inhibition, and astrocytic gliosis.

Background: Due to increasing pressure on natural resources, subsistence agriculture communities in Uganda and Sub-Saharan Africa are experiencing increasingly restricted access to diminishing natural resources that are a critical requirement of their livelihoods. Previously, common-pool resources like forests and grasslands have been either gazetted for conservation or leased for agriculture, the latter in particular for large-scale sugarcane production. Satisfying the increasing consumer demand for grassland or forestry products like wild mushrooms as food or medicine, requires innovative ethno-biological and industry development strategies to improve production capacity, while easing the pressure on diminishing natural resources and averting ecosystems degradation. Methods: This case study addresses traditional knowledge systems for artisanal mycoculture to identify cultivation practices that enhance sustainable utilization of natural resources. Multi-scalar stakeholder engagement across government and community sectors identified artisanal mushroom producers across five districts in Uganda. Focus groups and semi-structured interviews characterized artisanal production methods and identified locally used substrates for cultivation of different mushroom species. Results: Artisanal practices were characterized for the cultivation of six wild saprophytic mushroom species including Volvariella speciosa (akasukusuku), two Termitomyces sp. (obunegyere and another locally unnamed species), Agaricus sp. (ensyabire) and Agrocybe sp. (emponzira), and one exotic Pleurotus sp. (oyster) that are used as food or medicine. The substrates used for each species differed according to the mushroom’s mode of decomposition, those being the following: tertiary decomposers such as those growing under rotting tree stumps or logs from forestry activity like the Agrocybe sp. known as emponzira which grows in forests, thickets, or near homesteads where big logs of hardwood have been left to rot. Also pieces of firewood are chipped off whenever need arises thus providing fuel; secondary decomposers growing on naturally composted grass associated with termites like the Termitomyces sp. known as obunegyere growing in protected sites in gardens, composted cattle manure for Agaricus sp. known as ensyabire in the kraal area where cattle manure is plenty, composted maize cobs for a locally unnamed Agaricus sp. on heaped cobs placed near homesteads; and primary decomposers growing on waste sorghum from brewing the traditional alcoholic drink, muramba for Pleurotus sp. (oyster), and banana and spear grass residue from banana juice processing like the Volvariella speciosa known as akasukusuku because it is associated with the banana plantation locally known in the Luganda language as olusuku and is usually heaped under ficus trees. Management practices also varied based on mode of decomposition and other ecological requirements such as the following: zero tillage and minimal disturbance in areas where obunegyere grow, heaping banana and spear grass residues under the cool ficus trees which also keep them away from banana stump that may cause infestation with nematodes and insects. Even within the generic practices accessibility by the users is critical for example placing logs near homes where children can use them to play, they can be used as fire wood and to even get off-season mushroom as household waste water can make the mushrooms grow. Conclusions: Our description of artisanal mycoculture methods that respond to conservation and utilization pressures, demonstrates the value of addressing traditional knowledge to improve ethno-biology and mycoculture industry practice. Traditional communities engage in multiple technological and organizational innovations and practices for sustainability and in the case of mushroom production to conserve the environment and culture, ensure variety, food and nutrition security, and income. The results of this study present opportunities to preserve ecosystem quality while developing an artisanal mycoculture system. They have also identified aspects of artisanal mycoculture that most urgently require further ethno-biological study and industry development. Future research and industry development can utilize the result of this study to boost artisanal production of wild saprophytic mushrooms in Sub-Saharan countries, for food or medicinal consumption, and environment conservation. Further development of production efficiencies in context with sustainable natural resource management is recommended.

Indigenous higher education governance is a fundamental element of diversity, equality and inclusivity at universities with significant indigenous student populations or stakeholder communities. Management approaches to establish inclusive governance mechanisms are complex and little guidance exists to support university managers to establish indigenous advisory councils. We document the creation of a university indigenous advisory council incorporating 11 indigenous nationalities. We assess the outcomes of that establishment process with the analytical lenses of participation and inclusion; accountability and rule of law; non-discrimination and equality; transparency; and mutual trust and respect. This study provides higher education policy researchers and university managers and with a clear roadmap to establish robust indigenous university governance. In doing so, we aim to empower indigenous leaders to create positive impact in higher education, contributing to high quality education and research for indigenous students and communities.

Due to rapid international market development, there is a strong and urgent need to assess the safety of the novel food, Ilex guayusa. Guayusa has been consumed for centuries in the western Amazon as an herbal tea, and novel food regulation provide a detailed framework for safety assessment of novel foods with such a history of use. This study reviews guayusa's taxonomy, chemical composition, toxicology, ethnobotany, and history of safe use as key elements of a robust novel food safety assessment. Guayusa is a product of traditional agricultural systems with a continuous history of consumption in Ecuador. Its known chemical composition appears to present no greater risk to human health than existing teas such as green tea or yerba mate, although our understanding of guayusa's chemical profile is still nascent, requiring further investigation. Broad consumption of guayusa is not associated with a history of adverse effects or product safety notifications. Biochemical and phytochemical studies have profiled its nutritional content, metabolite composition, and bioactivity, validating guayusa's antioxidant and stimulant properties. In conclusion, guayusa leaves have a well-documented chemical composition and history of safe use, which are key considerations for authorization as a novel food in the EU.

Guayusa (Ilex guayusa Loes.) is a traditional herbal tea of western Amazon regions and an international commodity of increasing importance. Its consumption is rapidly growing in the USA and Canada, and the authorization of guayusa extract as a novel food in Europe signals further international market growth of this antioxidant and stimulant tea. However, little is known about the chemical composition of guayusa, despite much research on related Ilex species. There is an urgent need for a deeper understanding of the chemical composition of guayusa, to support assessments of its safety and its claimed nutritional value. This study follows the novel food assessment framework of the European Union Food Safety Authority, characterizing the proximate composition of guayusa and elucidating caffeine, amino acid and elemental components. It also evaluates potential microbial, mycotoxin and pesticide residue contaminants. The chemical composition of guayusa is analyzed in context with the related and well-characterized foods, yerba mate (Ilex paraguariensis A. St.-Hil.) and tea (Camellia sinensis L.). Guayusa’s moisture content, caffeine concentration, amino acid compliment and elemental profile, including heavy metals, present no greater risk to human health than the consumption of tea or yerba mate. It is also established that there is a low risk of mycotoxin, bacterial or pesticide residue contamination of guayusa. The chemical composition of guayusa presents no barrier to the authorization of guayusa as a novel food in accordance with European Union novel food guidelines.