Effectiveness of current anthelmintic treatment programs on reducing fecal egg counts in United States cow-calf operations

During the United States Department of Agriculture (USDA) National Animal Health Monitoring System’s (NAHMS) 2007–2008 beef study, producers from 24 states were offered the opportunity to evaluate their animals for internal parasites and for overall responses to treatment with anthelmintics. A lapse of 45 d was required between initial sampling and any previous treatments. Choice of anthelmintic (oral benzimidazoles, and both injectable and pour-on endectocides) was at the discretion of the producer so as not to alter the local control programs. Fresh fecal samples were collected from 20 animals, or from the entire group if less than 20, then randomly assigned to 1 of 3 participating laboratories for examination. Analyses consisted of double centrifugation flotation followed by enumeration of strongyle, Nematodirus, and Trichuris eggs (the presence of coccidian oocysts and tapeworm eggs was also noted). Where strongyle eggs per gram (epg) exceeded 30, aliquots from 2 to 6 animals were pooled for egg isolation and polymerase chain reaction (PCR) analysis for the presence of Ostertagia, Cooperia, Haemonchus, Oesophagostomum, and Trichostrongylus. Results from 72 producers (19 States) indicated that fecal egg count reductions were < 90% in 1/3 of the operations. All operations exhibiting less than a 90% reduction had used pour-on macrocyclic lactones as the anthelmintic treatment. While some of these less than expected reductions could have been the result of improper drug application, PCR analyses of the parasite populations surviving treatment, coupled with follow-up studies at a limited number of sites, indicated that less than expected reductions were most likely due to anthelmintic resistance in Cooperia spp. and possibly Haemonchus spp.     

Impact of redox agents on the extractability of gluten proteins during bread making

The gluten proteins gliadin and glutenin are important for dough and bread characteristics. In the present work, redox agents were used to impact gluten properties and to study gliadin-glutenin interactions in bread making. In control bread making, mixing increased the extractability of glutenin. The level of SDS-extractable glutenin decreased during fermentation and then further in the oven. The levels of extractable alpha- and gamma-gliadin also decreased during bread baking due to gliadin-glutenin polymerization. Neither oxidizing nor reducing agents had an impact on glutenin extractabilities after mixing. The redox additives did not affect omega-gliadin extractabilities during bread making due to their lack of cysteine residues. Potassium iodate (0.82-2.47 micromol/g of protein) and potassium bromate (1.07-3.17 micromol/g of protein) increased both alpha- and gamma-gliadin extractabilities during baking. Increasing concentrations of glutathione (1.15-3.45 micromol/g of protein) decreased levels of extractable alpha- and gamma-gliadins during baking. The work not only demonstrated that, during baking, glutenin and gliadin polymerize through heat-induced sulfhydryl-disulfide exchange reactions, but also demonstrated for the first time that oxidizing agents, besides their effect on dough rheology and hence bread volume, hinder gliadin-glutenin linking during baking, while glutathione increases the degree of covalent gliadin to glutenin linking.     

Electrical stunning followed by decapitation or chilling of African catfish (Clarias gariepinus): assessment of behavioural and neural parameters and product quality

The objective of this study was to assess neural and behavioural responses in farmed African catfish (Clarias gariepinus) upon electrical stunning in combination with decapitation or chilling. To assess the possibility of scaling up one or both experimental methods, two trials were performed in an experimental setting. The product quality of the collected samples was compared with the currently applied industrial method: live chilling. After electrical stunning in combination with decapitation, the fish showed spikes alternated with theta and delta waves on the EEG, followed by minimal brain activity after 20±10 s. The same traces on the EEGs were observed after electrical stunning in combination with chilling. Here, minimal brain activity occurred after 22±11 s. Within a confidence level of 95%, the percentage of African catfish that was effectively stunned after administration of an electrical current of 1.5 A dm⁻², 300 V (50 Hz a.c.), followed by decapitation or chilling was above 91%. The analysis yield and evolution of liquid loss showed significant (P<0.05) differences among the batches, which could be explained by the stunning method used. The course values of the pH in the different batches were significantly (P<0.05) dependent on the stunning method, sex and location (visceral or skin side). It is concluded that African catfish can be stunned effectively using electrical stunning in a water tank, followed by decapitation or chilling in ice. Dutch commercial processors prefer to combine electrical stunning with chilling in flake ice in a rotating tumbler, as the outer slime layer is then removed, which facilitates further processing.     

Haloperoxidase Mediated Quorum Quenching by Nitzschia cf pellucida: Study of the Metabolization of N-Acyl Homoserine Lactones by a Benthic Diatom

Diatoms are known to produce a variety of halogenated compounds, which were recently shown to have a role in allelopathic interactions between competing species. The production of these compounds is linked to haloperoxidase activity. This research, has shown that this system may also be involved in diatom-bacteria interactions via the H₂O₂ dependent inactivation of a type of quorum sensing (QS) molecule, i.e., N-β-ketoacylated homoserine lactones (AHLs), by a natural haloperoxidase system from the benthic diatom Nitzschia cf pellucida. The AHL degradation pathway towards corresponding halogenated derivatives was elucidated via HPLC-MS analysis and the synthesis of a broad series of novel halogenated AHL analogues as reference compounds. Furthermore, their biological activity as quorum sensing modulators was directly compared and evaluated against a series of naturally occurring β-keto-AHLs. It has been demonstrated that the loss of the QS activity results from the final cleavage of the halogenated N-acyl chain of the signal molecules.     

The water vapor sorption mechanism and its hysteresis in wood: the water/void mixture postulate

A new method of wood moisture sorption analysis is presented using sorption isotherms of a series of mildly heat-treated specimens with varied and known elemental composition. This method allows the determination of the occupancy of accessible sorption sites in wood as a function of relative humidity h, θ(h) ≈ h, found in agreement with the literature data on the non-freezing water occupancy of hydroxyl groups for h < 0.9. Complementary sorption isotherm shape analysis identifies an empirical power law occupancy function, θ(h) = h ^α , α ≈ 0.73, which is close to the former two determinations in the same humidity range. The validity of widely accepted surface sorption theories for wood with a strongly bound primary layer and loosely bound secondary layers is disproven. To explain the found occupancy function, θ(h) ≈ h, a near-ideal liquid mixture of moisture and polar dynamic microvoids in the cell wall substance is postulated. The power law occupancy function is used to calculate the humidity-dependent number of sorption sites in adsorption/desorption isotherms to show that (1) the number of sorption sites from the adsorption line monotonically increases with increasing humidity—argued to represent the equilibrium number of sorption sites at each humidity, and (2) the number of sorption sites from the desorption line fails to fully return to that of the (equilibrium) adsorption line. Hysteresis is quantitatively explained as the result of non-equilibrium excess sorption sites being occupied according to the occupancy law. The relaxation of non-equilibrium excess sorption sites is satisfactorily modeled by a first-order rate equation. Applying the analysis to study mild thermal modification of moisture sorption isotherms revealed that (1) moisture contents decrease directly linear to the removed amount of sorption sites at all humidity <0.95, and (2) the absolute hysteresis is nearly unaffected as a result of counter-acting effects of the reduced number of sorption sites and reduced amount of relaxation.     

In vitro antioxidant and ex vivo protective activities of green and roasted coffee

The antioxidant properties of green and roasted coffee, in relation to species (Coffea arabica and Coffea robusta) and degree of roasting (light, medium, dark), were investigated. These properties were evaluated by determining the reducing substances (RS) of coffee and its antioxidant activity (AA) in vitro (model system beta-carotene-linoleic acid) and ex vivo as protective activity (PA) against rat liver cell microsome lipid peroxidation measured as TBA-reacting substances. RS of C. robustasamples were found to be significantly higher when compared to those of C. arabica samples (p < 0.001). AA for green coffee samples were slightly higher than for the corresponding roasted samples while PA was significantly lower in green coffee compared to that of all roasted samples (p < 0.001). Extraction with three different organic solvents (ethyl acetate, ethyl ether, and dichloromethane) showed that the most protective compounds are extracted from acidified dark roasted coffee solutions with ethyl acetate. The analysis of acidic extract by gel filtration chromatography (GFC) gave five fractions. Higher molecular mass fractions were found to possess antioxidant activity while the lower molecular mass fractions showed protective activity. The small amounts of these acidic, low molecular mass protective fractions isolated indicate that they contain very strong protective agents.     

Computed leaching of pesticides from soil under field conditions

With a computer model, pesticide behavior in soil after spring application to a sandy loam field with a potato crop, was simulated. Special attention was paid to the risk of leaching through the upper meter of soil in catchment areas. Unsaturated water flow resulting from rainfall was modeled in some detail. Uptake of water and solute by the developing root system of the annual crop was included in the model. The computations were carried out for hypothetical pesticides with first-order decomposition rate constants in soil of 0.03, 0.01, 0.003, and 0.001 day^–1 at 20°C. Adsorption decreased with increasing soil depth and the adsorption coefficient for the top layer ranged from 0.0 to 10.0. For 20 combinations of decomposition rates and adsorption strengths, the extent of leaching from a top layer 1 m thick was computed. With a decomposition rate constant at 20°C of 0.03 day^–1 or higher, leaching was extremely low; with 0.01 days^–1 leaching was 1.7% of the dosage or lower. For compounds with a high persistence and mobility, leaching from the soil ranged up to about 10% of the dosage or more. Besides decomposition, uptake by plants was an important factor in reducing leaching, particularly for the weakly adsorbed and comparatively persistent compounds.     

Chemical conversion of alpha-keto acids in relation to flavor formation in fermented foods

Formation of flavor compounds from branched-chain alpha-keto acids in fermented foods such as cheese is believed to be mainly an enzymatic process, while the conversion of phenyl pyruvic acid, which is derived from phenylalanine, also proceeds chemically. In this research, the chemical conversion of alpha-keto acids to aldehydes with strong flavor characteristics was studied, with the main focus on the conversion of alpha-ketoisocaproic acid to the aldehyde 2-methylpropanal, and a manganese-catalyzed reaction mechanism is proposed for this conversion. The mechanism involves keto-enol tautomerism, enabling molecular oxygen to react with the beta-carbon atom of the alpha-keto acid, resulting in a peroxide. This peroxide can react in several ways, leading to unstable dioxylactone or noncyclic intermediates. These intermediates will break down into an aldehyde and oxalate or carbon oxides (CO and CO(2)). All the alpha-keto acids tested were converted at pH 5.5 and in the presence of manganese, although their conversion rates were rather diverse. This chemical reaction might provide new ways for controlling cheese flavor formation with the aim of acceleration of the ripening process or diversification of the flavor characteristics.