Loss of intraspecific aggression in the success of a widespread invasive social insect

Despite the innumerable ecological problems and large economic costs associated with biological invasions, the proximate causes of invasion success are often poorly understood. Here, evidence is provided that reduced intraspecific aggression and the concomitant abandonment of territorial behavior unique to introduced populations of the Argentine ant contribute to the elevated population densities directly responsible for its widespread success as an invader. In the laboratory, nonaggressive pairs of colonies experienced lower mortality and greater foraging activity relative to aggressive pairs. These differences translated into higher rates of resource retrieval, greater brood production, and larger worker populations.     

Effect of ambient temperature increase on intestinal mucosa amylolytic activity in freshwater fish

The relationship between the level of the intestinal mucosa amylolytic activity (AA) of juvenile goldfish Carassius auratus, carp Cyprinus carpio, roach Rutilus rutilus and perch Perca fluviatilis and the rate of water temperature increase was studied. Increase in water heating rate significantly influences AA and the level of upper lethal temperatures defined by critical thermal maximum (CTM) during different seasons. At a low rate of water temperature increase, 0.04 °C/h, AA and the level of CTM are maximal during all seasons. More rapid rates of heating, 4–50 °C/h, increase the AA during the summer and usually decrease it by 2- to 7.5-fold during other seasons. Rapid increase in ambient temperature in the autumn–winter period, unnatural for seasonal dynamics, produces a negative impact upon the fish’s carbohydrate hydrolysis rate and thermal resistance.     

Heme oxygenase-1 activity is involved in the control of Toxoplasma gondii infection in the lung of BALB/c and C57BL/6 and in the small intestine of C57BL/6 mice

Heme oxygenase-1 (HO-1) is an enzyme that catabolizes free heme, which induces an intense inflammatory response. The expression of HO-1 is induced by different stimuli, triggering an anti-inflammatory response during biological stress. It was previously verified that HO-1 is able to induce indoleamine 2,3-dioxygenase (IDO), an enzyme that is induced by IFN-γ in Toxoplasma gondii infection. To verify the role of HO-1 during in vivo T. gondii infection, BALB/c and C57BL/6 mice were infected with the ME49 strain and treated with zinc protoporphyrin IX (ZnPPIX) or hemin, which inhibit or induce HO-1 activity, respectively. The results show that T. gondii infection induced high levels of HO-1 expression in the lung of BALB/c and C57BL6 mice. The animals treated with ZnPPIX presented higher parasitism in the lungs of both lineages of mice, whereas hemin treatment decreased the parasite replication in this organ and in the small intestine of infected C57BL/6 mice. Furthermore, C57BL/6 mice infected with T. gondii and treated with hemin showed higher levels of IDO expression in the lungs and small intestine than uninfected mice. In conclusion, our data suggest that HO-1 activity is involved in the control of T. gondii in the lungs of both mouse lineages, whereas the hemin, a HO-1 inducer, seems to be involved in the control of parasitism in the small intestine of C57BL/6 mice.     

Antioxidant pool in beer and kinetics of EPR spin-trapping

The kinetics of spin-trap adduct formation in beer oxidation exhibits an induction period if the reaction is carried out at elevated temperatures and in the presence of air. This lag period lasts until the endogenous antioxidants are almost completely depleted, and its duration is used as an indicator of the flavor stability and shelf life of beer. This paper demonstrates that the total kinetics of the process can be characterized by three parameters-the lag period, the rate of spin-trap adduct formation, and, finally, the steady-state spin-adduct concentration. A steady-state chain reaction mechanism is described, and quantitative estimates of the main kinetic parameters such as the initiation rate, antioxidant pool, effective content of organic molecules participating in the chain reactions, and the rate constant of the 1-hydroxyethyl radical EtOH(*) spin-adduct disappearance are given. An additional new dimensionless parameter is suggested to characterize the antioxidant pool-the product of the lag time and the rate of spin-trap radical formation immediately after the lag time, normalized by the steady-state concentration of the adducts. The results of spin-tapping EPR experiments are compared with the nitroxide reduction kinetics measured in the same beer samples. It is shown that although the kinetics of nitroxide reduction in beer can be used to evaluate the reducing power of beer, the latter parameter does not correlate with the antioxidant pool. The relationship of free radical processes, antioxidant pool, reducing power, and beer staling is discussed.