Direct isolation of satellite cells for skeletal muscle regeneration

Muscle satellite cells contribute to muscle regeneration. We have used a Pax3(GFP/+) mouse line to directly isolate (Pax3)(green fluorescent protein)-expressing muscle satellite cells, by flow cytometry from adult skeletal muscles, as a homogeneous population of small, nongranular, Pax7+, CD34+, CD45-, Sca1- cells. The flow cytometry parameters thus established enabled us to isolate satellite cells from wild-type muscles. Such cells, grafted into muscles of mdx nu/nu mice, contributed both to fiber repair and to the muscle satellite cell compartment. Expansion of these cells in culture before engraftment reduced their regenerative capacity.     

Uveodermatologic syndrome in an Akita

An 8-year-old, spayed, female Japanese Akita was presented for acute blindness, cloudy eyes, and squinting. A presumptive diagnosis of uveodermatologic syndrome was made. Therapy with oral prednisone, topical prednisolone, and oral azathioprine was successful in eliminating most of the clinical signs and the Akita now has complete restoration of vision.     

Homogenization conditions affect the oxidative stability of fish oil enriched milk emulsions: lipid oxidation

In this study fish oil was incorporated into commercial homogenized milk using different homogenization temperatures and pressures. The main aim was to understand the significance of homogenization temperature and pressure on the oxidative stability of the resulting milks. Increasing homogenization temperature from 50 to 72 degrees C decreased droplet size only slightly, whereas a pressure increase from 5 to 22.5 MPa decreased droplet size significantly. Surprisingly, emulsions having small droplets, and therefore large interfacial area, were less oxidized than emulsions having bigger droplets. Emulsions with similar droplet size distributions, but resulting from different homogenization conditions, had significantly different oxidative stabilities, indicating that properties of significance to oxidation other than droplet size itself were affected by the different treatments. In general, homogenization at 72 degrees C appeared to induce protective effects against oxidation as compared to homogenization at 50 degrees C. The results thus indicated that the actual composition of the oil-water interface is more important than total surface area itself.     

Legislation and the capacity for rapid‐response management of nonindigenous species of fish in contiguous waters of Canada and the USA

• 1. The provision of Canadian and US hard, enforceable, law to authorize rapid response management of nonindigenous aquatic species originating from aquaculture, live fish sales, bait fish, and the pet trade was analysed at the provincial/state levels of government for the Atlantic, Laurentian Great Lakes, and Pacific regions of North America.
• 2. No federal legal capacity for rapid response management exists in either country. US state legislation is generally better developed than Canadian provincial laws to manage the exotic fish trade. However, much discrepancy exists among provincial and state law regarding provisions to restrict or prohibit potentially harmful species. Aquaculture and baitfish use is generally better regulated than live fish markets and the pet fish trade in both countries. Only the state of Maine has laws authorizing rapid‐response management to control escaped exotic fish.
• 3. Most species of nonindigenous fish arise from the aquarium, pet, and baitfish trades, and development of improved legislation containing provisions for rapid response management of escapees is warranted in all states and provinces.
• 4. It is recommended that Canada amends the Fisheries Act to create the appropriate enabling legislation to monitor, assess risk, and deploy rapid response management of nonindigenous aquatic species, including fish that enter federal fresh and sea waters. Two recently‐introduced US Bills, S. 725 and H.R. 1350, with their explicit measures for early detection and fast action response, could, if passed into law, create provisions to control introduced nuisance species throughout North American waters. They would also create precedents for states and provinces that have most jurisdiction over aquaculture and trade in exotic fish to amend and align their laws in a complementary manner.

Copyright © 2008 John Wiley & Sons, Ltd.     

Modification of Standard Enzymatic Protocol to a Cost‐Efficient Format for Mixed‐Linkage (1→3,1→4)‐β‐d‐Glucan Measurement

The current enzymatic assay approach (AACC International Approved Method 32‐23) for the measurement of mixed‐linkage β‐glucan in small grains was modified to a cost‐efficient and high‐throughput format without compromising the accuracy of the results. Ten barley (Hordeum vulgare L.) genotypes used in the study represented a wide range of β‐glucan content levels. A reduced reaction volume is used in the new protocol to adapt to a 96‐well plate format. The volume of key components lichenase and β‐glucosidase were reduced to 25% of the volume required in the original protocol and the cost per sample was reduced to 22% of that in the original protocol. Labor cost was also decreased to 25% of the original protocol as a result of format changes. The accuracy of the measurement from the modified protocol was comparable to the current standard enzymatic procedure. β‐Glucan measurement accuracy of the modified and original protocols were also compared using 21 oat (Avena sativa L.) samples. The results indicated that the new protocol consistently produced accurate measurements in both barley and oat.     

Effect of Physical State of Nonpolar Lipids on Rheology and Microstructure of Gluten‐Starch and Wheat Flour Doughs

To clarify the effects of solid fat and liquid oil on dough in more detail in a simpler system, gluten‐starch doughs with different gluten contents were investigated. The results from rheological measurements indicate that dough with a higher starch content has less resistance to strain and dough with a lower starch content has a rubber‐like structure. The effects of the physical state of nonpolar lipids such as fat and oil on gluten‐starch doughs and wheat flour doughs were investigated using rheological measurements and scanning electron microscopy. Fat‐containing dough had more gas cells and a very smooth gluten gel surface with few holes, which may provide higher tolerance to strain. Moreover, the fat seemed to uniformly distribute the gluten gel between the starch granules in the dough, which reduced the friction between starch granules and led to a lower storage modulus. A mechanism governing the effect of fats on loaf volume is proposed based on the phenomena observed in the fat‐containing dough.     

Effect of Physical States of Nonpolar Lipids on Rheology,Ultracentrifugation, and Microstructure of Wheat Flour Dough

In the previous study, we investigated effect of physical state of nonpolar lipids of gluten‐starch model dough. This experiment examined a real wheat flour dough system to assess the role of fat crystals in the breadmaking processes. These experiments were performed with a baking test and an investigation of wheat flour dough through rheological measurements (both large and small deformations), scanning electron microscopy, and ultracentrifugation. As a result, we found that the added oil was absorbed in the gluten structure, causing the aggregation of the gluten, which gave rise to more elastic behavior. In contrast, solid fat seemed to be distributed uniformly between the starch granules in the dough, reducing the friction between the starch granules and facilitating thin gluten gel layers. These properties lead to the lower G′ value and the increased viscous behavior, which yields an increase in loaf volume. In addition, the supposed mechanism behind the large loaf volume described in the previous study was that fat provides a uniform distribution of the dough components, and that the dough can thus expand easily, resulting in a larger loaf volume, which was supported in the wheat flour dough system. In conclusion, we found that thin, expandable gluten films and the uniform dispersion of gluten and starch granules in the dough are prerequisites for attaining better baking performance.