Effects of taurine-zinc on learning and memory abilities of vascular dementia mice

AIM:To observe the effects of taurine-zinc (TZC) on the learning and memory abilities of vascular dementia (VD) mice and to investigate the related mechanism. METHODS:The mice were randomly divided into model group, sham group, and TZC at 50 mg/kg, 100 mg/kg and 200 mg/kg groups. The mice in drug groups were given TZC by gavage at 10 mL/kg once daily. The mice in sham group and model group were given equal volume of distilled water. VD mice were established by intercepting both common carotid arteries and bleeding at caudal vein after 14 d of gavage. The levels of tumor necrosis factor-α (TNF-α) and interleukin-1β (IL-1β) were detected by ELISA. The levels of inducible nitric oxide synthase (iNOS) and nitric oxide (NO) were measured via spectrophotometer. Step-down test and Morris water maze test were used to examine the abilities of learning and memory in the mice. RESULTS:TZC at 50 mg/kg, 100 mg/kg and 200 mg/kg reduced the levels of TNF-α, IL-1β, iNOS and NO in the brain tissues. In the water maze test, TZC at 100 mg/kg and 200 mg/kg significantly decreased the error times and latency compared with model group. In the step-down test, the escape latency was prolonged and error times were lowered significantly by treatment with TZC at 50 mg/kg, 100 mg/kg and 200 mg/kg as compared with model group. CONCLUSION:TZC improves the abilities of learning and memory, which might be related to the reduction of TNF-α, IL-1β, iNOS and NO levels in VD mice.     

果蔬型甜玉米新品种京科甜191的选育

京科甜191是以超甜玉米自交系T68为母本,自交系T6302为父本,通过杂交选育而成的果蔬型甜玉米品种。果穗筒型,穗长19.0 cm,穗粗5.3 cm,穗行数16~18行,行粒数36~38粒,粒行整齐。籽粒亮黄色,外观漂亮。平均每667 m2鲜果穗产量900 kg左右,出籽率约67.4%。鲜籽粒含粗蛋白2.98%,粗脂肪1.37%,总糖6.7%,口感甜脆清爽,皮薄无渣。播种至采收平均85.4 d(天),适宜京津冀及类似生态区种植。     

Assessing vulnerability of New Zealand lakes to loss of conservation value from invasive fish impacts

1. Predictions of invasion risk for seven non‐indigenous fish species, ecological impact scores for individual species, and lake conservation rankings were linked to develop Invasion Risk Impact (IRI) and Lake Vulnerability (LV) indices that help identify New Zealand lakes most at risk of loss of conservation value from potential multi‐species invasions.
2. Species‐specific IRI scores (the product of predicted invasion risk and species impact) highlighted Eurasian perch (Perca fluviatilis) and the brown bullhead (Ameiurus nebulosus), as the species most likely to spread and cause ecological harm in lakes. For 3431 lakes >1 ha throughout New Zealand, total IRI tended to be highest for lowland riverine and dune lakes most of which are already colonized by multiple invasive fish species.
3. The LV index indicated that lakes most at risk of loss of conservation value from invasive fish impacts were predominantly (i) in the northern half of the North Island where several uncommon lake types occur, and (ii) along the west coast of the South Island where conservation value is often greater, largely because of low catchment modification.
4. The IRI and LV indices can be used to assist with setting priorities for surveillance monitoring, advocacy, and response planning targeted at preventing the establishment of invasive fish in moderate‐to‐high value lakes most susceptible to ecological impacts. Both indices can be adapted to accommodate alternative impact and conservation scoring systems, providing a flexible tool for local‐ and national‐scale assessments of lake vulnerability to fish invasion impacts.

Copyright © 2016 John Wiley & Sons, Ltd.     

Seed growth of three perennial ryegrass cultivars sown on two dates and treated with trinexapac ethyl straw shortener

First‐year crops of diploid perennial ryegrass (cvs. Meridian, Bronsyn and Grasslands Impact) were sown on 1 April and 14 May 2008. Applications of trinexapac ethyl (TE) plant growth regulator at 0, 200 and 400 g a.i. ha^?1 were used to shorten stems to examine the impact of seed growth. Seed filling followed a consistent sigmoidal growth pattern with a lag phase of 127°C days, and linear duration of 390°C days. Time to 95% of final seed weight was 517°C days. Seed yield increases from TE were from higher numbers of first‐grade seeds m^?2, achieved by a higher rate of seed filling during the linear phase of 0·115 mg per °C day per spike. For all cultivars, the maximum stem dry weight occurred at 310–400°C days post‐anthesis, which suggest the stem was a strong sink. As seeds developed, their demand for assimilate increased and they drew more from the stem. At harvest, stem weights from TE treatments were 25% heavier than at anthesis, while untreated ‘Bronsyn’ and ‘Grasslands Impact’ stems were similar to those at anthesis. Thus, stems treated with TE contributed assimilates to increase seed yield but were still a net sink with assimilates in the stem at harvest. Trinexapac ethyl rate induced an inverse relationship between seed yield and stem height. This showed that competition for assimilate between stems and growing seeds limited the seed yield. Management or genetic factors that reduce stem height are likely to increase seed yields of perennial ryegrass.     

Sorghum extrusion process combined with biofortified sweet potato contributed for high iron bioavailability in Wistar rats

This study aimed to evaluate the effect of sorghum and sweet potato on the bioavailability of iron, gene expression of proteins involved in iron metabolism and the plasma antioxidant capacity in animals fed with whole sorghum grains processed by dry heat or extrusion, combined or not with sweet potato flour with high content of carotenoids. Five experimental groups were tested (n = 7): dry heat sorghum flour (DS); extruded sorghum flour (ES); whole sorghum flour + sweet potato flour (DS + SP); extruded sorghum flour + sweet potato flour (ES + SP) and positive control (FS). The evaluations included: hemoglobin gain, hemoglobin regeneration efficiency, gene expression of divalente metal transporter 1 (DMT-1), duodenal citochroma B (DcytB), ferroportin, hephaestin, transferrin and ferritin and total plasma antioxidant capacity (TAC). The ES + SP group showed higher (p < 0.05) expression of DcytB, ferroportin and hephaestin when compared to the control group. The DS group showed high (p < 0.05) expression of DMT-1 and the ES showed high mRNA expression of transferrin and ferritin. The changes in the sorghum physicochemical properties from extrusion process reduced the iron and phytate content, and increased the gene expression of proteins involved in iron metabolism, improving iron bioavailability. The combination of sweet potato and sorghum flour (dry or extruded) improved the iron capture and total antioxidant capacity, probably due to the presence of β-carotene and antioxidant compounds.     

Characterizing the pigmented traditional rice cultivars grown in temperate regions of Kashmir (India) for free and bound phenolics compounds and in vitro antioxidant properties

The purpose of the research was to identify the phenolic and flavonoid compounds of seven different traditional pigmented whole rice cultivars grown in the temperate regions of Kashmir so as to study their relationship with in vitro antioxidant capacities. The completely pigmented rice cultivars were found to have higher phenolic, flavonoid, anthocyanin contents and exhibited higher antioxidant capacities than the light colored and sparely colored rice cultivars. A total of 40 compounds had been identified in the analyzed rice cultivars that were found to be distributed in 6 major categories with 6-phenolics, 6-flavonoids, 11-hydroxycinnamic acid derivatives, 7-hydroxybenzoic acid derivatives, 3-anthocyanins and 7-flavonoid glucosides of different flavonoid compounds. Among the free and bound fractions for each cultivars the light and sparsely colored depicted higher content of phenolics and in vitro antioxidant properties in bound faction, while the completely pigmented cultivars showed higher antioxidant properties in free fractions. The anthocyanins quercetin-3-O-galactoside, cyanidin-3-O-rutinoside and pelargonidin-3-O-diglucoside had been identified by LC-MS existing in the free fractions of the analyzed rice cultivars whereas, the free fraction of acetone + H₂O possessed higher percentage of phenolic compounds as compared to methanolic extracts and bound fractions. The black colored cultivars possessed higher DPPH scavenging activity and lipid peroxidation inhibition.     

Dough rheological properties and noodle-making performance of non-waxy and waxy whole-wheat flour blends

Dough rheological properties and noodle-making performance of non-waxy whole-wheat flour (WWF) with partial- or full-waxy (PW- or FW-) WWF substitution were studied. The substitution levels were 0, 250, 500, 750, and 1000 g/kg, respectively. FW-WWF reduced the peak viscosity and pasting temperature of WWF blends as its substitution level was increased due to its higher proportions of B-type starch granules and short amylopectin chains, while PW-WWF increased peak viscosity with the increasing substitution level because of its higher amylopectin content. As demonstrated by farinograph and rheometer measurements, FW-WWF interfered with gluten development because of the increased competition for water by arabinoxylans and amylopectin; however, PW-WWF enhanced dough strength due primarily to its increased protein content. Consequently, FW-WWF showed a detrimental effect on cooked noodle texture as the cooked noodle hardness was reduced by 50% at the 1000 g/kg substitution level. In contrast, PW-WWF enhanced noodle integrity and elasticity by increasing cooked noodle cohesiveness and resilience by 10.1% and 14.8%, respectively, at the 1000 g/kg substitution level. The results suggest that with waxy WWF substitution, the changes in starch composition, arabinoxylans, and protein content could modify the interactions among flour components and influence the quality characteristics of noodle products.     

Kernel vitreousness and protein content: Relationship,interaction and synergistic effects on durum wheat quality

Four sets of durum samples were used in this study to further understand the interrelationships among hard vitreous kernels (HVK), protein content, and pigment concentration, with a focus on the interaction and synergistic effects of protein content and vitreousness on durum quality. HVK level increases with higher protein content in the range of 9.5–12.5%, but this relationship is less evident in durum samples with high protein content (12.5–14.5%). Both protein content and kernel vitreousness can significantly affect durum milling quality. White starchy kernels (WSK) in low protein durum have a very detrimental impact on milling and pasta processing quality, but high protein content can mitigate the adverse impact of WSK on durum quality. Although protein content plays a dominant role, higher HVK might contribute positively to pasta firmness. There was no significant difference in yellow pigment content between HVK and WSK. However, pigment loss from semolina to dough was higher for WSK than HVK. Despite the difference in protein content, HVK and WSK have little difference in gluten strength. The monomeric protein was preferentially accumulated in HVK. The glutenin proteins of HVK and WSK were similar in the ratios of 1Bx/1By and HMW/LMW-GS.