Duration of T4 Suppression in Hyperthyroid Cats Treated Once and Twice Daily with Transdermal Methimazole

Background

Transdermal methimazole is an acceptable alternative to oral treatment for hyperthyroid cats. There are, however, no studies evaluating the duration of T4 suppression after transdermal methimazole application. Such information would be valuable for therapeutic monitoring.

Objective

To assess variation in serum T4 concentration in hyperthyroid cats after once‐ and twice‐daily transdermal methimazole administration.

Animals

Twenty client‐owned cats with newly diagnosed hyperthyroidism.

Methods

Methimazole was formulated in a pluronic lecithin organogel‐based vehicle and applied to the pinna of the inner ear at a starting dose of 2.5 mg/cat q12h (BID group, 10 cats) and 5 mg/cat q24h (SID group, 10 cats). One and 3 weeks after starting treatment, T4 concentrations were measured immediately before and every 2 hours after gel application over a period of up to 10 hours.

Results

Significantly decreased T4 concentrations were observed in week 1 and 3 compared with pretreatment concentrations in both groups. All cats showed sustained suppression of T4 concentration during the 10‐hour period, and T4 concentrations immediately before the next methimazole treatment were not significantly different compared with any time point after application, either in the BID or SID groups.

Conclusions

Because transdermal methimazole application led to prolonged T4 suppression in both the BID and SID groups, timing of blood sampling does not seem to be critical when assessing treatment response.     

Structural and sensory characterization of key pungent and tingling compounds from black pepper (Piper nigrum L.)

To gain a more comprehensive knowledge on whether, besides the well-known piperine, other compounds are responsible for the pungent and tingling oral impression imparted by black pepper, an ethanol extract prepared from black pepper (Piper nigrum L.) was screened for its key sensory-active nonvolatiles by application of taste dilution analysis (TDA). Purification of the compounds perceived with the highest sensory impact, followed by LC-MS and 1D/2D NMR experiments as well as synthesis, led to the structure determination of 25 key pungent and tingling phytochemicals, among which the eight amides 1-(octadeca-2E,4E,13Z-trienyl)piperidine, 1-(octadeca-2E,4E,13Z-trienyl)pyrrolidine, (2E,4E,13Z)-N-isobutyl-octadeca-2,4,13-trienamide, 1-(octadeca-2E,4E,12Z-trienoyl)-pyrrolidine, 1-(eicosa-2E,4E,15Z-trienyl)piperidine, 1-(eicosa-2E,4E,15Z-trienyl)pyrrolidine, (2E,4E,15Z)-N-isobutyl-eicosa-2,4,15-trienamide, and 1-(eicosa-2E,4E,14Z-trienoyl)-pyrrolidine were not yet reported in literature. Sensory studies by means of a modified half-tongue test revealed recognition thresholds ranging from 3.0 to 1150.2 nmol/cm2 for pungency and from 520.6 to 2162.1 nmol/cm2 for the tingling orosensation depending on their chemical structure.     

Biochar‐compost substrates in short‐rotation coppice: Effects on soil and trees in a three‐year field experiment

Both biochar and compost may improve carbon sequestration and soil fertility; hence, it has been recommended to use a mixture of both for sustainable land management. Here, we evaluated the effects of biochar–compost substrates on soil properties and plant growth in short rotation coppice plantations (SRC). For this purpose, we planted the tree species poplar, willow, and alder in a no‐till field experiment, each of them amended in triplicate with 0 (= control) or 30 Mg ha^?1 compost or biochar–compost substrates containing 15% vol. (TPS15) and 30% vol. biochar (TPS30). For three years running, we analyzed plant growth as well as soil pH, potential cation exchange capacity (CEC), stocks of soil organic carbon (SOC), total N, and plant‐available phosphate and potassium oxide.Biochar‐compost substrates affected most soil properties only in the topsoil and for a limited period of time. The CEC and total stocks of SOC were consistently elevated relative to the control. After three years the C gain of up to 6.4 Mg SOC ha^?1 in the TPS30 plots was lower than the added C amount. Especially in the case of TPS30 treatment, C input was characterized by the greatest losses after application, although the black carbon of the biochar was not degraded in soil. Additionally, tree growth and woody biomass yield did not respond at all to the treatments. Overall, there were few if any indications that biochar–compost substrates improve the performance of SRC under temperate soil and climate conditions. Therefore, the use of biochar for such systems is not recommended.     

Quantitative studies, taste reconstitution, and omission experiments on the key taste compounds in morel mushrooms (Morchella deliciosa Fr.)

Sensory-directed fractionation of an aqueous extract prepared from morel mushrooms led to the identification of gamma-aminobutyric acid as the chemical inducer of the mouth-drying and mouth-coating oral sensation imparted by morels. Additionally, L-glutamic acid, L-aspartic acid, succinic acid, and the previously unknown (S)-malic acid 1-O-beta-D-glucopyranoside, coined (S)-morelid, were detected as additional important umami-like taste compounds. To further bridge the gap between pure structural chemistry and human taste perception, 33 putative taste compounds were quantified in an aqueous morel extract and then rated for their taste contribution on the basis of dose-over-threshold factors. To confirm these quantitative results, an aqueous taste reconstitute was prepared by blending aqueous solutions of 16 amino acids, 6 organic acids, 3 purines, 4 carbohydrates, 3 minerals, and (S)-morelid in their "natural" concentrations. Triangle tests revealed that the taste profile of this biomimetic organoleptic cocktail did not differ significantly from the taste profile of authentic morel extract. To finally narrow down the number of key taste compounds, taste omission experiments were performed demonstrating that (S)-morelid together with L-glutamic acid, L-aspartic acid, malic acid, citric acid, acetic acid, and gamma-aminobutyric acid are the key organoleptics of morel extract. Moreover, sensory experiments with model solutions showed that (S)-morelid not only imparts a sour and umami-like taste but is able to amplify the taste activity of monosodium glutamate, as well as sodium chloride, solutions.     

The genome of the sea urchin Strongylocentrotus purpuratus

We report the sequence and analysis of the 814-megabase genome of the sea urchin Strongylocentrotus purpuratus, a model for developmental and systems biology. The sequencing strategy combined whole-genome shotgun and bacterial artificial chromosome (BAC) sequences. This use of BAC clones, aided by a pooling strategy, overcame difficulties associated with high heterozygosity of the genome. The genome encodes about 23,300 genes, including many previously thought to be vertebrate innovations or known only outside the deuterostomes. This echinoderm genome provides an evolutionary outgroup for the chordates and yields insights into the evolution of deuterostomes.     

Evaluation of pedotransfer functions for estimating soil hydraulic properties of prevalent soils in a catchment of the Bavarian Alps

In this study, two types of pedotransfer functions (PTFs) were evaluated for their accuracy and applicability to a broad range of Alpine soils in the Halbammer area in southern Bavaria (Germany). The first model is ROSETTA, which is based on neural network analyses. It implements five hierarchical PTFs using limited to more extend input data. The second model is SOILPROP that is based on physical methods and predicts the soil hydraulic properties from particle size distribution and bulk density. The PTF were evaluated by comparing predicted with measured water retention values. The accuracy was quantified by direct statistical evaluation with the correlation coefficient (R), the mean error (ME) and the root mean square difference (RMSD). Additionally, a process based functional validation was performed by simulating the water flow using the measured and predicted soil hydraulic data. The RMSD values from ROSETTA models ranged from 0.068 to 0.202 cm³/cm³ for the water retention and from 0.450 to 0.579 log K_s (cm/day) concerning the hydraulic conductivity (K _s). The ME indicated underestimated water contents at high suctions and for soils with high organic content. The functional evaluation was the better as the more input data were used in the hierarchical PTFs. The RMSD of SOILPROP was 0.073 cm³/cm³ for water contents and 0.718 log K_s (cm/day) for the hydraulic conductivity. The water contents in the middle suction range were underestimated in sandy soils and overestimated in soils with low bulk density. The functional evaluation showed improved model accuracy when the predicted saturated conductivity was adjusted to more realistic values from literature showing its sensitiveness towards water flow modelling.     

Chromium (VI) Retrieval from Chromium Ore Processing Residues by Electrokinetic Treatment

Electrokinetics (EK) was investigated as a possible technique for in-situ treatment of leachable chromium at a built site contaminated with chromium ore processing residues (COPR). A preliminary EK experiment was carried out at the laboratory scale on an undisturbed COPR core sample. Methods applied for material and pore water characterization before and after EK treatment addressed physical aspects by laser diffraction granulometry, pycnometry and pore water content, mineralogical aspects by X-ray diffraction, scanning electron microscopy coupled with energy dispersive X-ray spectroscopy, and chemical aspects by inductively coupled plasma-atomic emission spectroscopy and atomic absorption spectroscopy for elemental composition, spectrophotometry for Cr(VI) analysis, and potentiometry for pH determination. EK was run at 1 V/cm with no external constraints on current intensity. The EK experiment reached an extraction of 72% of the total leachable Cr(VI) after only 10 days of treatment and 84% after 20 days. Material texture, composition, and pH remained similar. These results indicate that EK presents a potential solution for extracting leachable Cr(VI) from COPR sites. The impounded COPR material appeared to be heterogeneous in composition at all scales, from field to lab sample, adding to the challenge of in-situ treatment.     

Protein adsorption on and swelling of polyelectrolyte brushes: A simultaneous ellipsometry-quartz crystal microbalance study

With a coupled spectroscopic ellipsometry-quartz crystal microbalance with dissipation (QCM-D) experimental setup, quantitative information can be obtained about the amount of buffer components (water molecules and ions) coupled to a poly(acrylic acid) (PAA) brush surface in swelling and protein adsorption processes. PAA Guiselin brushes with more than one anchoring point per single polymer chain were prepared. For the swollen brushes a high amount of buffer was found to be coupled to the brush-solution interface in addition to the content of buffer inside the brush layer. Upon adsorption of bovine serum albumin the further incorporation of buffer molecules into the protein-brush layer was monitored at overall electrostatic attractive conditions [below the protein isolectric poimt (IEP)] and electrostatic repulsive conditions (above the protein IEP), and the shear viscosity of the combined polymer-protein layer was evaluated from QCM-D data. For adsorption at the "wrong side" of the IEP an incorporation of excess buffer molecules was observed, indicating an adjustment of charges in the combined polymer-protein layer. Desorption of protein at pH 7.6 led to a very high stretching of the polymer-protein layer with additional incorporation of high amounts of buffer, reflecting the increase of negative charges on the protein molecules at this elevated pH.     

Quantitative reconstruction of the nonvolatile sensometabolome of a red wine

The first comprehensive quantitative determination of 82 putative taste-active metabolites and mineral salts, the ranking of these compounds in their sensory impact based on dose-over-threshold (DoT) factors, followed by the confirmation of their sensory relevance by taste reconstruction and omission experiments enabled the decoding of the nonvolatile sensometabolome of a red wine. For the first time, the bitterness of the red wine could be demonstrated to be induced by subthreshold concentrations of phenolic acid ethyl esters and flavan-3-ols. Whereas the velvety astringent onset was imparted by three flavon-3-ol glucosides and dihydroflavon-3-ol rhamnosides, the puckering astringent offset was caused by a polymeric fraction exhibiting molecular masses above >5 kDa and was found to be amplified by the organic acids. The perceived sourness was imparted by l-tartaric acid, d-galacturonic acid, acetic acid, succinic acid, l-malic acid, and l-lactic acid and was slightly suppressed by the chlorides of potassium, magnesium, and ammonium, respectively. In addition, d-fructose and glycerol as well as subthreshold concentrations of glucose, 1,2-propandiol, and myo-inositol were found to be responsible for the sweetness, whereas the mouthfulness and body of the red wine were induced only by glycerol, 1,2-propandiol, and myo-inositol.     

Differences in key odorants of handmade juice of yellow-flesh peaches (Prunus persica L.) induced by the workup procedure.

Application of aroma extract dilution analysis (AEDA) on a flavor extract isolated from a freshly prepared, enzyme-inactivated peach juice using solvent extraction and high-vacuum distillation (extract I) revealed 24 odor-active regions in the gas chromatogram. Flavor dilution (FD) factors ranged from 4 to 512. The highest FD factors were determined for beta-damascenone (cooked-apple-like) and gamma-decalactone (peach-like). Cooking of peaches for 2 h in an apparatus equipped for simultaneous steam distillation/extraction (extract II) yielded an overall more intense aroma extract (extract II). By AEDA, 30 odorants were detected in the FD-factor region of 4-16384 and were subsequently identified. The results revealed that in extract II, besides the two above-mentioned aroma compounds, both had FD factors of 16 384; delta-decalactone, gamma-dodecalactone additionally, and 6-dodeceno-gamma-lactone contributed with very high FD factors (FD 8192) to the overall aroma. In general, the thermal treatment led to the formation of 15 new odorants which were not detected in I. Furthermore, the lactones and beta-damascenone were significantly increased in II, thereby indicating their generation from precursors in the fresh juice.