Individual and combined effects of subclinical doses of deoxynivalenol and fumonisins in piglets

Scope: Deoxynivalenol (DON) and fumonisins (FB) are the most frequently encountered mycotoxins produced by Fusarium species and most commonly co‐occur in animal diets. These mycotoxins were studied for their toxicity in piglets on several parameters including plasma biochemistry, organ histopathology and immune response. Methods and results: Twenty‐four 5‐wk‐old animals were randomly assigned to four different groups, receiving separate diets for 5 wk, a control diet, a diet contaminated with either DON (3 mg/kg) or FB (6 mg/kg) or both toxins. At days 4 and 16 of the trial, the animals were subcutaneously immunized with ovalbumin to assess their specific immune response. The different diets did not affect animal performance and had minimal effect on hematological and biochemical blood parameters. By contrast, DON and FB induced histopathological lesions in the liver, the lungs and the kidneys of exposed animals. The liver was significantly more affected when the two mycotoxins were present simultaneously. The contaminated diets also altered the specific immune response upon vaccination as measured by reduced anti‐ovalbumin IgG level in the plasma and reduced lymphocyte proliferation upon antigenic stimulation. Because cytokines play a key role in immunity, the expression levels of IL‐8, IL‐1β, IL‐6 and macrophage inflammatory protein‐1β were measured by RT‐PCR at the end of the experiment. The expression of these four cytokines was significantly decreased in the spleen of piglets exposed to multi‐contaminated diet. Conclusion: Taken together, our data indicate that ingestion of multi‐contaminated diet induces greater histopathological lesions and higher immune suppression than ingestion of mono‐contaminated diets.     

Eine verbesserte Methode zur Bestimmung der maximalen Emulgierkapazit?t von Proteinl?sungen

Zusammenfassung Am Beispiel der Milchproteine wird die Methode zur Bestimmung der maximalen Emulgierkapazität optimiert. Die Methode beruht darauf, daß am Inversionspunkt einer Emulsion der elektrische Widerstand sprunghaft ansteigt. Experimentell überprüft wurden die Parameter Proteinkonzentration, pH-Wert, Öl-Dosierungsrate, Ultra-Turrax-Drehzahl und Versuchsdauer. Ferner wurden Forderungen an die Ermittlungdes Leerwertes begründet. Durch Festlegen der stofflich und methodisch bedingten Einflußgrößen gelingt es, den Variationskoeffizienten auf Werte um 2,0% zu minimieren. Die vorgestellte Methode ist mit gutem Erfolg auf alle löslichen Proteine übertragbar und erfüllt die Anforderungen einer Standardisierung.

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An improved method for determining the maximum value of emulsifying capacity of protein solutions

Summary A method for the examination of the maximum value of emulsifying capacity was optimized using milk proteins. This method is based on a sudden increase in the electrical resistance at the inversion point of the emulsion. The following parameters were tested: protein concentration, pH value, rate of oil dosage, speed of the Ultra-Turrax, time needed for one experiment, and the requirements for preparing the blank. By fixing these parameters it is possible to minimize the coefficient of variation of about 2.0%. This method is successfully applicable for all soluble proteins and meets all the requirements for standardisation.

     

The dependence of HNO2 mutagenesis in phage T4 on ligase and the lack of dependence of 2AP mutagenesis on repair functions

A temperature sensitive ligase allele of phage T4 reduced or eliminated HNO2 induced reversion of am mutants. Since at the temperatures used, the ligase mutant is defective in the repair of some types of lethal lesions (i.e., UV, MMS and EMS induced lesions) these results indicate that HNO2 mutagenesis may occur through a ligase dependent repair pathway. In contrast, 2AP induced mutation was not inhibited by mutants defective in the gene 30 ligase or in genes 32, 39, 41, 42, 44, 45, 46, 47, 49, 52, 56, 58-61 and v. This indicates that 2AP mutagenesis probably does not depend on a repair pathway in phage T4.     

Inbreeding and canine mammary cancer: a retrospective study

Using files of the Animal Neoplasm Registry (ANR) in Alameda and Contra Costa Counties, California, we conducted a retrospective study to compare the degree of inbreeding in the ancestry of purebred dogs with mammary and other cancers, and of those without tumors. Wright's coefficients of inbreeding, calculated for all animals in the three groups, ranged from 0.000 to 0.535. The median inbreeding coefficients of the mammary cancer and comparison groups (consisting of other cancers) were approximately twice that of the nonneoplastic group, but neither difference was statistically significant. Dogs with mammary adenocarcinoma and mixed mammary cancer had similar degrees of inbreeding.     

Phasengleichgewichte des Schnittes FeOn–CaO im Dreistoffsystem FeO–Fe2O3–CaO bei Eisensättigung

Überprüfung der Schmelzgleichgewichte des Dreistoffsystems FeO–Fe₂O₃–CaO auf der wüstitreichen, eisengesättigten Seite des Systems. Angaben über die Ergebnisse der thermischen Analysen, isothermen Halteversuche und mikroskopischen Untersuchungen. Aussagen über den quasibinären Schnitt Eisen-Kalkferrit bei Temperaturen unter 1150 °C sowie über den quasibinären Schnitt Calciowüstit-Kalk über 1150 °C.     

Antiviral activity of donkey milk protein fractions on echovirus type 5

Antiviral activity of Ragusano donkeys' milk proteins was investigated for the effect on echovirus type 5, known to infect the gastrointestinal tract of humans. Three protein fractions were tested; casein (CN), whey protein (WP) and a low molecular whey protein fraction (LWP; <30,000 Da). The antiviral activity of WP and LWP was tested on echovirus type 5 at three concentrations (1, 5 and 10 mg mL^?1); CN was assessed only at the lower concentration. All donkey milk protein fractions showed significant inhibition on virus replication at the concentration of 1 mg mL^?1, and both WP and LWP fractions showed significant inhibition on the virus replication at all concentrations tested. The strongest antiviral effect was observed for the WP fraction. These findings show that the different whey proteins in donkey milk, probably acting in synergy, exert antiviral activity on echovirus 5 and might contribute to prevent gastrointestinal virus infections in humans.     

Antioxidant activity and antimicrobial properties of phenolic extracts from acerola (Malpighia emarginata DC) fruit

The antioxidant activity and antimicrobial property of phenolic extracts from acerola (Malpighia emarginata DC) fruit were assessed. The contribution of ascorbic acid and phenolic compounds in the total antioxidant capacity of the extracts was also evaluated. The extracts showed high total phenolic values and possessed high antioxidant activity as expressed by 2,2′‐diphenylpicrylhydrazyl (DPPH) and oxygen radical absorbance capacity assays (ORAC). The ascorbic acid content ranged from 405 to 1744 mg/100 g of fruit on a fresh weight basis. The antioxidant capacity of the phenolic fractions was in the following order: anthocyanins<phenolic acids<flavonoids. The phenolic fractions contributed 7.1–36.5% of the antioxidant activity expressed by ORAC, whereas the contribution of ascorbic accounted for 18–39% of the total activity. Selected extracts from the flavonoids fraction showed some activity against Staphylococcus aureus.     

Characteristics of tiger nut milk: effects of milling

A standard method for the extraction of tiger nut milk has been introduced. It has been shown that, although milling duration improves the yield of tiger nut milk solids and its nutrient composition, there is a quantifiable loss of nutrient in the pressing residue during milk extraction. Milling duration improved the colloidal stability of the milk against creaming during 16 h of storage. A higher milling intensity resulted in the aggregation of biological polymers which resulted in colloidal destabilisation. Milling improved the lightness and stability and reduced browning rate of the tiger nut milk during storage. This report is important for the production of tiger nut milk of consistent and comparable characteristics. Milling has been introduced as a processing method for the qualitative and quantitative modulation of the properties of tiger nut milk. It is recommended to develop further strategies to improve the colloidal stability of tiger nut milk as a beverage.