Inhibitory effects of beer and other alcoholic beverages on mutagenesis and DNA adduct formation induced by several carcinogens

The possibility that beer and other alcoholic beverages could be antimutagenic against the heterocyclic amines (HAs), a group of carcinogens produced on cooking proteinaceous foods, has been explored. In the Salmonella mutation assays, beer showed inhibitory effects against several HAs [preactivated Trp-P-1, Trp-P-2(NHOH), and Glu-P-1(NHOH)] that are directly mutagenic in bacteria. Japanese sake, red and white wines, and brandy were also effective. However, ethyl alcohol alone did not show these effects. The formation of O(6)-methylguanine by N-methyl-N'-nitro-N-nitrosoguanidine in the DNA of Salmonella YG7108 was also inhibited by beer. Nonvolatile beer components were administered orally to CDF(1) mice together with Trp-P-2. Adducts in the liver DNA were significantly decreased by the beer, as compared to those in controls fed Trp-P-2 only. Although several phenolic compounds known to be present in beer were antimutagenic toward these mutagens, their effects were very small. It was concluded that some yet to be identified component(s) of beer is (are) responsible for this antimutagenicity.     

The crown shape of an evergreen oak,Quercus glauca, in a hardwood community

The spatial pattern of the crown spread ofQuercus glauca in a hardwood community was investigated in order to consider the effect of the patterns on its survival in a secondary hardwood community. The shape of a crown was defined by the spatial spread of the leaves (PCM crown), and by the spread of their branches (elliptic cylinder crown). The stem volume growth rate of a tree was strongly correlated with the corresponding total leaf area, which was then significantly correlated with the defined crown volume. This indicated that the stem volume growth depended on the crown volume as well as the total leaf area. An increase in leaf area was largely attained by the spatial volume of the crown, not by an increase in the leaf area density. The leaves inside the crown began to spread horizontally relative to the crown size as the total leaf area and tree size increased. On the other hand, for the crowns representing the branch spread, the crown shape (crown width/depth ratio) did not differ by internal leaf area and tree size. Such a spatial pattern was likely to be adaptive for a species that dominates at a mid-stage of secondary sere.     

Individual detection of genetically modified maize varieties in non-identity-preserved maize samples

In many countries, the labeling of grains and feed- and foodstuffs is mandatory if the genetically modified organism (GMO) content exceeds a certain level of approved GM varieties. The GMO content in a maize sample containing the combined-trait (stacked) GM maize as determined by the currently available methodology is likely to be overestimated. However, there has been little information in the literature on the mixing level and varieties of stacked GM maize in real sample grains. For the first time, the GMO content of non-identity-preserved (non-IP) maize samples imported from the United States has been successfully determined by using a previously developed individual kernel detection system coupled to a multiplex qualitative PCR method followed by multichannel capillary gel electrophoresis system analysis. To clarify the GMO content in the maize samples imported from the United States, determine how many stacked GM traits are contained therein, and which GM trait varieties frequently appeared in 2005, the GMO content (percent) on a kernel basis and the varieties of the GM kernels in the non-IP maize samples imported from the United States were investigated using the individual kernel analysis system. The average (+/-standard deviation) of the GMO contents on a kernel basis in five non-IP sample lots was determined to be 51.0+/-21.6%, the percentage of a single GM trait grains was 39%, and the percentage of the stacked GM trait grains was 12%. The MON810 grains and NK603 grains were the most frequent varieties in the single GM traits. The most frequent stacked GM traits were the MON810xNK603 grains. In addition, the present study would provide the answer and impact for the quantification of GM maize content in the GM maize kernels on labeling regulation.     

The effect of pelleting on in situ rumen degradability of compound feed containing brown rice for dairy cows

This study was conducted to determine the effect of pelleting on in situ dry matter degradability of pelleted compound feed containing brown rice for dairy cows. Mash feed of the same composition was used as a control and the in situ study was conducted using three non‐lactating Holstein steers fitted with a rumen cannula. The feeds contained 32.3% brown rice, 19.4% rapeseed meal, 11.4% wheat bran and 10.6% soybean meal (fresh weight basis). Except for moisture content, the chemical composition of the feed was not affected by pelleting. In situ dry matter disappearance of the feed increased from 0 to 2 h and after 72 h of incubation with pellet processing. Integration of the dry matter disappearance values over time revealed that degradability parameter a (soluble fraction) increased with pellet processing, whereas parameter b (potentially degradable fraction) decreased. Parameter c (fractional rate of degradation) and effective degradability (5% passage rate) were not affected by pellet processing. We concluded that pellet processing promotes rumen degradability at early incubation hours when the pelleted feed contains brown rice.     

Effects of row deep tillage for the growth base formed by piling up soil in damp lowlands behind coastal sand dunes to construct coastal disaster prevention forest belts on the Kujukuri coastline,Japan

ABSTRACT

To successfully afforest coastal forest belts ensuring high disaster prevention, growth bases for them have been constructed by piling up soil in the low wetlands along the Kujukuri coastline. Ground surfaces in such bases are often covered with water because of soil compaction, leaving them susceptible to stagnant water. Water stagnation in soil is problematic, potentially interfering with afforesting coastal forests. Therefore, row deep tillage was conducted for parts of growth bases to combat the poor physical properties of the existing soil. Here, we surveyed soil profiles and measured vertical soil hardness distribution in two forest stands with piling up soil to evaluate the effectiveness of tillage for man-made soil. Soil hardness measurements indicated that the vertical areas with ‘soft’ and ‘hard/consolidated’ soil alternately appeared in growth base profiles. Generally, soil of the dense and very hard layers was apt to be formed by strong compaction of the filled-up soil because of heavy machinery usage during growth base preparation. Such dense and hard soils in the untilled areas of the profiles were also observed in this study. By contrast, it was confirmed that row deep tillage drastically improved soil physical properties, i.e., decreased hardness and increased water permeability, because the sequential hardened subsoil layers were well-broken-up. Moreover, it was observed many thick and large roots penetrated deeper layers with deep tillage areas. These results suggest that row deep tillage of hardened soil is quite effective at securing the areas and providing the physical conditions for deeply penetrated roots into deeper soils, which increases healthy root development. They show the effects of soil hardness reduction and water permeability improvement have been maintained for two decades, at least, after construction. These findings will be useful for alleviating some problems of soil compaction, water stagnation, and tree-growth hindrance that have been encountered on afforestation sites with man-made soil.     

Feline uterine carcinosarcoma infiltrated with osteoclast-like giant cells

A 12-year-old female Himalayan cat underwent an ovariohysterectomy to remove an intra-abdominal mass. Histologic examination using immunohistochemical staining revealed that the mass was comprised of epithelial and mesenchymal components. Within the lesion, multinucleated giant cells (MGCs) were observed diffusely. MGCs were positive for vimentin and Iba-1 and negative for cytokeratin AE1/AE3 and CD204. In addition, MGCs were negative for Ki‐67, indicating nonneoplastic cells. Osteoclast-like MGC (OLMGC) phenotype with tartrate-resistant acid phosphatase positivity was also seen. These findings suggested that the uterine tumor was carcinosarcoma with OLMGCs. Uterine tumors in humans, such as leiomyosarcoma and carcinosarcoma, with OLMGC infiltration, are well-known pathologic entities; however, they are rare in animals and to our knowledge, have not been previously reported in cats.     

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.