Detection and characterization of a rhabdovirus causing mortality in black bullhead catfish,Ameiurus melas

This study fully describes a severe disease outbreak occurred in 2016 in black bullhead catfish farmed in Italy. Affected fish showed nervous clinical signs as well as emaciations and haemorrhagic petechiae on the skin at the fin bases, abdomen and gills. Viral isolation in cell culture allowed the subsequent identification of a rhabdovirus, tentatively named ictalurid rhabdovirus (IcRV), through electron microscopy, immunofluorescence and whole genome sequencing (WGS). The newly isolated virus, together with 14 additional viral strains stored in our repository and detected during similar mortality episodes in the period 1993–2016, was phylogenetically analysed on the basis of the nucleoprotein and the glycoprotein nucleotide and amino acid sequences. The genetic distances among Italian IcRV strains were also estimated. Our results show that all the IcRV strains belong to the genus Sprivivirus and are closely related to the tench rhabdovirus (TenRV). Italian catfish production is constantly decreasing, mainly due to viral infections, which include the newly characterized IcRV. Data presented in this work will assist to investigate the molecular epidemiology and the diffusive dynamics of this virus and to develop adequate surveillance activities.     

Reduction of the Phosphate Soaking Time Required for Shrimp Products Using Pulsed Vacuum Condition

Pulsed vacuum (PV) was used to reduce the phosphate soaking time for raw and cooked shrimp, without reducing its quality. The shrimp was soaked in a phosphate solution under cycles of vacuum pressure (15 kPa, 7 min) and atmospheric (ATM) pressure (101 kPa, 3 min). PV-soaked shrimp reached stable absorption faster than ATM-soaked shrimp. At equilibrium absorption, no differences in moisture or phosphate contents were observed between PV- and ATM-soaked shrimp. After cooking, PV-soaked and ATM-soaked shrimp showed no differences in product yield or texture. Therefore, PV soaking reduces soaking time but does not affect the yield of cooked shrimp, increasing production capacity. Moreover, this study suggests that to maximize the yield of raw-soaked shrimp, shrimp should be soaked until the moisture content reaches equilibrium. In contrast, cooked shrimp should be soaked until the phosphate content stabilizes, to produce the highest yield with the lowest soaking time.     

Differences in body temperature, cell viability, and HSP-70 concentrations between Pelibuey and Suffolk sheep under heat stress

Pelibuey and Suffolk sheep were compared as to their capacity to regulate body temperature under environmental hyperthermia by measuring their differences in cellular response to heat stress (HS). In a first experiment, seven Pelibuey and seven Suffolk ewes were kept in a climatic chamber for 6 h daily during 10 days (temperatures within the 18 to 39.5 °C range). As chamber temperature rose, sheep rectal temperature increased in both groups, but to a lesser extent in Pelibuey (0.3 °C) than in Suffolk sheep (0.7 °C) (P?<?0.05). In a second experiment, cellular viability was assessed using cultured blood mononuclear cells from 15 Pelibuey and 15 Suffolk sheep. They were incubated at 37 °C for 24 h (control) or 43 °C for 6 h followed by 18 h at 37 °C (HS). In a third experiment, another blood mononuclear cells culture from eight Pelibuey and eight Suffolk sheep was kept at 37 °C for 15 h; these were subsequently cultured for 6 h at 37 °C (controls) or 43 °C (HS). Next, HSP-70 concentration was determined. HS reduced the percentage of viable cells to a greater extent in Suffolk [37 °C (73.7 %) vs. 43 °C (61.9 %); P?<?0.05] than in Pelibuey sheep [37 °C (74.9 %) vs. 43 °C (66.7 %); P?>?0.05]. HS significantly increased HSP-70 average concentrations for both breeds at 43 °C. A significant effect was observed for the breed by temperature interaction (P?<?0.05) caused by a greater difference between Pelibuey and Suffolk at 43 °C (2.85 vs. 0.53 ng/mL, respectively; P?<?0.05) than at 37 °C (0.05 vs. 0.03 ng/mL, respectively; P?>?0.05). In conclusion, Pelibuey sheep show more effective body temperature regulation under conditions of environmental hyperthermia. Also, cell viability after HS was higher in Pelibuey than in Suffolk, an effect that could be mediated by an HSP-70-related mechanism.     

Celiac-related properties of chemically and enzymatically modified gluten proteins

The effects of chemical (acid-heating treatment) and enzymatic (microbial transglutaminase, TGase) modification (deamidation) of gluten proteins on their physicochemical and celiac disease-related properties were studied. Ammonia release, sodium dodecyl sulfate-polyacrylamide gel electrophoresis, and sample solubility analyses were employed to check the extent of gluten modification. Among different treatments achieved, the acid-heating treatment performed at 90 degrees C for 3 h induced gluten deamidation, paralleling an increase of gluten solubility without relevant proteolysis. Changes in the immunoreactivity of celiac IgA anti-gliadin antibodies (AGAs) to modified gluten proteins were detected by using a competitive indirect enzyme-linked immunosorbent assay method. Chemical deamidation by acid-heating treatment of gluten lowered IgA-AGA immunoreactivity. IgA-AGA immunoreactivity to gliadins was increased when they were submitted to TGase-catalyzed deamidation. The acid-heating treatment of gluten reduced its cytotoxic activity on human colon adenocarcinoma LoVo cell line. These results showed that chemical deamidation of gluten may be envisaged as a way to lower the potential risk for celiac people due to widespread use of gluten as a food additive.     

Early life permethrin exposure leads to hypervitaminosis D,nitric oxide and catecholamines impairment

The aim of this study is to gain more knowledge on the impact of early life pesticide exposure on premature aging.