正确理解和掌握兽药使用说明书

兽药的标签和说明书是帮助认识和了解药品性质的主要途径.要合理、正确地使用兽药,必须充分理解和掌握药品说明书的内容,注意辨明成份和文号,避免重复用药和防止用假药,注意药品的适应症,遵循用法与用量,注意不良反应和禁忌症,注意合理保存药品,防止失效.     

Generation and evaluation of reassortant influenza vaccines made by reverse genetics for H9N2 avian influenza in Korea

The prevalence and continuous evolution of H9N2 avian influenza viruses in poultry have necessitated the use of vaccines in veterinary medicine. Because of the inadequate growth properties of some strains, additional steps are needed for producing vaccine seed virus. In this study, we generated three H9N2/PR8 reassortant viruses using a total cDNA plasmid-transfection system, as an alternative strategy for developing an avian influenza vaccine for animals. We investigated the vaccine potency of the reassortant viruses compared with the existing vaccine strain which was adapted by the 20th serial passages in embryonated eggs with A/Ck/Kor/01310/01 (H9N2). The H9N2/PR8 reassortant viruses, containing the internal genes of the high-yielding PR8 strain and the surface gene of the A/Ck/Kor/01310/01 strain, could be propagated in eggs to the same extent as existing vaccine strain without additional processing. Similar to vaccine strain, the H9N2/PR8 reassortant viruses induced hemagglutination-inhibiting antibodies in chickens and prevented virus shedding and replication in multiple organs in response to homologous infection. However, due to the continuing evolution and increasing biologic diversity of H9N2 influenza in Korea, the vaccine provided only partial protection against currently isolates. Taken together, our results suggest that the H9N2/PR8 reassortant virus can be used as a seed virus for avian influenza vaccines in poultry farm. Considering the constant genetic changes in H9 strains isolated in Korea, this reverse genetic system may offer a prompt and simple way to change the vaccine seed virus and mitigate the impact of unexpected influenza outbreaks.     

Severe dietary lysine restriction affects growth and body composition and hepatic gene expression for nitrogen metabolism in growing rats

Dietary lysine restriction may differentially affect body growth and lipid and nitrogen metabolism, depending on the degree of lysine restriction. This study was conducted to examine the effect of dietary lysine restriction on growth and lipid and nitrogen metabolism with two different degree of lysine restriction. Isocaloric amino acid–defined diets containing 1.4% lysine (adequate), 0.70% lysine (50% moderate lysine restriction) and 0.35% lysine (75% severe lysine restriction) were fed from the age of 52 to 77 days for 25 days in male Sprague–Dawley rats. The 75% severe lysine restriction increased (p < 0.05) food intake, but retarded (p < 0.05) growth, increased (p < 0.05) liver and muscle lipid contents and abdominal fat accumulation, increased (p < 0.05) blood urea nitrogen levels and mRNA levels of the serine‐synthesizing 3‐phosphoglycerate dehydrogenase gene, but decreased (p < 0.05) urea cycle arginase gene mRNA levels. In contrast, the 50% lysine restriction did not significantly (p > 0.05) affect body growth and lipid and nitrogen metabolism. Our results demonstrate that severe 75% lysine restriction has detrimental effects on body growth and deregulate lipid and nitrogen metabolism.     

Glycosylation of genistin into soluble inclusion complex form of cyclic glucans by enzymatic modification

The enzymatic modification of genistin to enhance its water solubility was studied using two glycosyltransferases, cyclodextrin glucanotransferase from alkalophilic Bacillus sp. I-5 and 4-alpha-glucanotransferase from Thermus scotoductus. Two different catalytic reactions, the transglycosylation and cyclization activities, were observed when the reaction was performed with soluble starch as a donor and genistin as an acceptor. The reaction products were isolated and identified as [Glc(alpha1-4)](1-22)-Glc(beta1-7)-genisteins and cycloamylose with DP 8-12 by HPLC and MALDI-TOF MS. A beta-amylase treatment revealed inclusion complexes composed of Glc(alpha1-4)-Glc(beta1-7)-genistein/Glc(alpha1-4)-Glc(alpha1-4)-Glc(beta1-7)-genistein and cycloamylose with DP 8-12. The results indicated that the cycloamylose formed by the cyclization reaction of the enzyme included Glc(alpha1-4)-Glc(beta1-7)-genistein/Glc(alpha1-4)-Glc(alpha1-4)-Glc(beta1-7)-genistein. The presence of cycloamylopectin, in which the Glc(alpha1-4)-Glc(beta1-7)-genistein/Glc(alpha1-4)-Glc(alpha1-4)-Glc(beta1-7)-genistein was enclosed, was also observed with HPLC, HPSEC-MALLS, and MALDI-TOF MS analyses. The solubility of genistin was highly improved, and the solution containing glycosylated genistin and the inclusion complex demonstrated excellent properties of transparency and stability during storage at 4 degrees C.     

Notes on a mission to the Democratic People's Republic of Korea 1985 for the collection of land-races of cultivated plants

Summary A collecting mission was carried out in the Democratic People's Republic of Korea jointly by staff members of the Institute for Experimental Biology, Pyongyang, and the Zentralinstitut für Genetik und Kulturpflanzenforschung, Gatersleben, in November 1985 for studying and collecting indigenous forms of cultivated plants. 127 samples, mainly of grain legumes, vegetables and medicinal plants were collected. The material represents highly variable old land-races; this is especially true for french beans, soya beans, other grain legumes and some vegetables. Genetic erosion is rather advanced for maize, rice, wheat, radish and the brassicas. Genetic resources of these crops can be expected in more marginal areas. The results of the mission stress the necessity for continuing the explorations.

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Anmerkungen zu einer Exploration von Kulturpflanzen-Landsorten in der Koreanischen Demokratischen Volksrepublik im Jahre 1985

Zusammenfassung Eine Reise wurde im November 1985 in der Koreanischen Demokratischen Volksrepublik gemeinsam von Mitarbeitern des Instituts für Experimentelle Biologie, Pyongyang, und des Zentralinstituts für Genetik und Kulturpflanzenforschung, Gatersleben, unternommen, die dem Studium und der Sammlung indigener Formen von Kulturpflanzen diente. 127 Proben, besonders von Körnerleguminosen, Gemüsen und Arzneipflanzen, wurden gesammelt. Das Material besteht aus hochvariablen alten Landsorten, besonders von Gartenbohnen, Sojabohnen, anderen Körnerleguminosen und einigen Gemüsen. Die Generosion ist bei Mais, Reis, Weizen, Rettich und denBrassica-Arten schon weit fortgeschritten. Genetische Ressourcen dieser Arten können in den abgelegeneren Landesteilen erwartet werden. Die Ergebnisse der Sammelreise unterstreichen die Notwendigkeit weiterer Explorationen.

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- 1985

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Water Self‐Diffusion Coefficient and Staling of White Bread as Affected by Glycerol

Water self‐diffusion coefficient (D) was investigated in bread crumb during storage to determine the effect of moisture loss and glycerol on the staling mechanism. D increased with added glycerol in breads of the same moisture content. D remained unchanged after storage without crust (with no moisture loss from crumb to crust). When stored with crust (with moisture loss), more mobile water was lost (probably from glycerol), resulting in a more rapid initial decrease in D in glycerol‐added bread. Competition of water may be a key influencing factor. Glycerol and loss of moisture (according to crumb‐crust moisture gradient) triggered a shift in moisture redistribution from starch and gluten to glycerol. This could have contributed to the increased structural rigidity and more rapid firming of the glycerol‐added bread. As a result, a greater firming rate was observed in glycerol‐added bread even with less amylopectin recrystallization as compared with the control.     

Genotypic and Environmental Effects on Color and Discoloration Potential of Barley in Food Products

Twelve genotypes of barley, including hulled and hulless proanthocyanidin‐containing and hulled proanthocyanidin‐free types, were grown in five environments (location‐year combination) to determine the relative contribution of genotype and environment on quality traits associated with discoloration potential of barley. Barley grains were abraded and milled into flour. Protein, ash, total polyphenol content, and polyphenol oxidase (PPO) activity were determined. Brightness (L*) of abraded kernels, cooked kernels, gels, and dough sheets were determined and used as indicators of discoloration potential. Genetic factors were more important in determining total polyphenol content, PPO activity, and brightness of dough sheets and as important as environmental factors for protein and ash content. Across environments, L* of dough sheets was consistently higher in proanthocyanidin‐free barley (73–76) than in proanthocyanidin‐containing barley (59–70). Total polyphenol content of abraded grains was highest in barley grown in a dry area at 0.18%, lower in high rainfall areas at 0.13%, and lowest in irrigated areas at 0.12%. Genotype (G) by environment (E) interactions were significant for all traits, except for brightness of cooked kernels. However, the effects of the G × E interactions were generally small compared with either the genetic or the environmental effect alone and primarily due to changes in magnitude rather than in rank. Stability analyses confirmed the nature of the G × E interactions.     

Protein Quality of Wheat Desirable for Making Fresh White Salted Noodles and Its Influences on Processing and Texture of Noodles

Protein characteristics of wheat flours from various wheat classes, and of commercial flours for making noodles, were evaluated to determine the effects of protein content and quality on processing and textural properties of white salted noodles, as well as to identify protein quality required for making white salted noodles. SDS sedimentation volume based on constant protein weight, mixograph mixing time, and proportions of salt‐ and alcohol‐soluble protein of three commercial flours for making noodles were more similar to those of hard wheat than to soft wheat flours. SDS sedimentation volume of commercial flours for making noodles based on constant protein weight ranged from 38.5 to 40.0 mL and was higher than those of most soft wheat flours. Mixograph mixing time and proportion of salt‐soluble protein of hard and commercial flours for making noodles were >145 sec and mostly <13.8%, respectively, while those of club and soft wheat flours were < 95 sec and >15.0%. Both protein content and protein quality, as determined by SDS sedimentation volume based on constant protein weight, mixograph mixing time, proportion of salt‐soluble protein, and score of HMW‐GS compositions correlated with optimum water absorption of noodle dough and hardness of cooked white salted noodles.