Review and analysis of the potential for glyphosate to interact with the estrogen,androgen and thyroid pathways

Glyphosate was recently evaluated for its potential to interact with the estrogen, androgen and thyroid (EAT) hormone pathways, including steroidogenesis, under the United States Environmental Protection Agency's (USEPA) Endocrine Disruptor Screening Program (EDSP), then by Germany, the rapporteur Member State who led the European Annex 1 renewal for glyphosate, and then by the European Food Protection Agency (EFSA) also as part of the Annex 1 renewal for glyphosate. Under the EDSP, 11 Tier 1 assays were run following the USEPA's validated 890‐series test guidelines and included five in vitro and six in vivo assays to evaluate the EAT pathways. Steroidogenesis was evaluated as part of the estrogen and androgen pathways. An up‐to‐date critical review has been conducted that considered results from the EDSP Tier 1 battery, guideline regulatory studies and an in‐depth analysis of the literature studies that informed an endocrine assessment. A strength of this evaluation was that it included data across multiple levels of biological organization, and mammalian and nonmammalian test systems. There was strong agreement across the in vitro and in vivo Tier 1 battery, guideline studies and relevant literature studies, demonstrating that glyphosate does not interact with EAT pathways including steroidogenesis. Based on an analysis of the comprehensive toxicology database for glyphosate and the literature, this review has concluded that glyphosate does not have endocrine‐disrupting properties through estrogen, androgen, thyroid and steroidogenic modes of action. © 2020 Society of Chemical Industry     

Evaluating methods for identifying large mammal road crossing locations: black bears as a case study

Landscape Ecology - Roads have several negative effects on large mammals including restricting movements, isolating populations, and mortality due to vehicle collisions. Where large mammals...     

大豆抗菌核病的全基因组关联研究

找到大豆与抗菌核病强关联的候选位点或候选基因,为抗病基因克隆和抗病分子标记开发提供借鉴,服务大豆抗菌核病育种。对126个加拿大大豆品种的基因组DNA用ApekⅠ酶消化后Illumina Hiseq2000平台测序进行基因分型,供试的126个材料用棉垫接种核盘菌菌丝体进行表型鉴定。采用Structure 2.3.4、SPSS 20.0、TASSEL 5.0和PLINKv 1.07软件分别模拟群体遗传结构、二元主成分分析、邻接法聚类,进行SNP-phenotype和Haplotype-phenotype的关联分析(只考虑加性效应)。最小等位基因频率0.01过滤,得到30 125个SNPs。主成分及群体结构聚类结果中度一致,将126个供试材料划分为2个组群,Kappa聚类一致度检验K=0.44。邻接法(The neighbor-joining algorithm,NJ)聚为3个组群。α≤0.05时,在单个SNP-phenotype的关联研究中,最强关联在3号染色体物理位置34387780、34387823和34387841处(P值都为8.669E-7),可分别解释表型变异的17.80%,其次在20,1,4,17号染色体上。Haplotype-phenotype的关联分析中,最强关联在17号染色体物理位置5575883/5647814/5648648/5734897处(P值为1.038E-6),可解释表型变异的17.56%。200 kb范围内,3号染色体上的候选基因有Glma.03g129100、Glma.03g129200、Glma.03g129300、Glma.03g129500、Glma.03g129800、Glma.03g129900。17号染色体上为Glma.17g071300、Glma.17g072200、Glma.17g073300。     

Buyer beware! Disease testing newly arrived cattle to dairy farms in Ontario

The objective of this cross-sectional study was to evaluate the presence of infectious disease in newly arrived cattle on dairy farms in Ontario. Cattle that were more than 2 years old and arrived at dairy farms within the previous year were tested. A total 321 cattle from 56 dairy farms were sampled and had blood submitted to a diagnostic laboratory. Of all sampled cattle, 0.0%, 39.6%, 2.2%, and 1.3% tested positive for Anaplasma, bovine leukemia virus, Mycobacterium avium subsp. paratuberculosis, and Salmonella Dublin, respectively. Based on these results, it is imperative that dairy producers are vigilant to ensure they do not purchase animals with these important and untreatable infectious diseases.     

Quality aspect of fish sauce prepared from underutilized fatty Japanese anchovy and rabbit fish

ABSTRACT:   To explore the potential utility of underutilized fish in the fish sauce industry, fish sauces were prepared from both raw and heat-induced meat of Japanese anchovy Engraulis japonica and rabbit fish Siganus fuscescens using wheat malt, and their quality aspects and sensory properties were assessed. Proximate composition of the fish meat represents protein as the major component (16.0–17.8%), other than moisture. Analyses of free amino acids, peptides including oligopeptides, and organic acids contents in fish sauces revealed suitability of both raw and heat-induced meat of the selected species in commercial fish sauce production. The variations in taste of raw meat fish sauces were species-specific, but the taste of fish sauces from heat-induced meat were similar.