Adjuvant effect of green propolis on humoral immune response of bovines immunized with bovine herpesvirus type 5

Despite recent technological advances in vaccine production, most vaccines depend on the association with adjuvant substances. In this study, propolis, which has been attracting the attention of researchers due to its bioactive properties, was evaluated as an immunological adjuvant. The association of 40mg/dose of an ethanolic extract of green propolis with an inactivated oil vaccine against bovine herpesvirus type 5 (BoHV-5), resulted in a significant increase (P<0.01) in the neutralizing antibody levels, comparing to the bovines that received the same vaccine without propolis. Besides, propolis increased the percentage of animals with high antibody titers (above 32). Phenolic compounds such as artepillin C (3,5-diprenyl-4-hydroxycinnamic acid) and the derivatives of cinnamic acid besides other flavonoid substances were abundant in the propolis extract used, and they could be the main substances with adjuvant action. The effect of the green propolis extract on the humoral immune response can be exploited in the development of new vaccines.     

Analysis of genetic relationships among 22 European barley varieties based on two PCR markers

Two long primers of 19 (F17) and 20 (F13) nucleotides, respectively,were used in polymerase chain reactions to amplify DNA from differentcultivated barley accessions. These primers can distinguish closely relatedvarieties and, with a unique primer, all the barley accessions analysedshowed a characteristic fingerprint. Sixty per cent and 76% of thefragments generated using F13 and F17, respectively, were polymorphic.The genetic similarity values between accessions were estimated from F13and F17 data. The dendrogram and principal coordinate analysis performedwith F13 data revealed a clear separation of these varieties in accord withtheir pedigree relationships.     

Effect of processing on the antioxidant vitamins and antioxidant capacity of Vigna sinensis Var. Carilla

Cowpea (Vigna sinensis L. var. Carilla) flours obtained by fermentation with inoculum Lactobacillus plantarum (PF) or with the natural microorganisms present in the flour (NF) and subsequent heat treatment in an autoclave were prepared to study the effect of fermentation on the antioxidant vitamin content and on the antioxidant capacity. Bacterial counts and pH values, vitamins C and E, carotenoids, glutathione (GSH), superoxide dismutase-like activity (SOD-like activity), peroxyl radical-trapping capacity (PRTC), lipid peroxidation in unilamillar liposomes, and Trolox equivalent antioxidant capacity (TEAC) were evaluated in raw and processed cowpea flours. gamma-Tocopherol and delta-tocopherol were found in raw cowpea, whereas vitamin C and carotenoids were not detected. An increase in the vitamin E activity was observed in PF, whereas vitamin C and carotenoids were not detected in fermented cowpea flours. Fermentation or heat treatment in an autoclave after fermentation produced processed cowpea flours with lower PRTC, glutathione content, and SOD-like activity than those of the raw seeds. However, those processes increased the capacity to inhibit the lipid peroxidation in unilamellar lipoposomes and TEAC. According to the results obtained in this study, the fermentation of cowpeas (naturally or with L. plantarum) and fermentation and subsequent heat treatment in an autoclave are good processes to obtain functional cowpea flours having higher antioxidant capacity than the raw legume.     

Effect of red grapes co-winemaking in polyphenols and color of wines

The red grapes co-winemaking effect on phenolic fraction and wine color has been studied for the first time, where Monastrell was comacerated and cofermentated with Cabernet Sauvignon and Merlot. Changes in the relative abundance of anthocyanins were observed as well as hyperchromic shifts at 530 and 620 nm; these effects remain constant after aging. Co-winemaking also favored copigmentation, giving way to more stable anthocyanins and facilitating their polymerization. With regard to color evolution, the mixture of Monastrell with Merlot grapes was more appropriate than with Cabernet Sauvignon for aging wines in oak barrels. The extent of copigmentation was more important in young wines than in aged wines. This is mainly due to the self-anthocyanin monomer reactions in the case of young wines, whereas in aged wines copigmentation is mainly due to the reaction between the anthocyanins and other polyphenolic cofactors. Discriminant analysis showed the possibility of differentiating wines according to the aging time and the type of wine, with color parameters (color intensity, OD 620 nm, and OD 520 nm) being the most important discrimination variables in the first case and petunidin-3-glucoside and peonidin-3-glucoside contents in the second case.     

Methyl linoleate oxidation in the presence of bovine serum albumin

The oxidation of methyl linoleate (LMe) in the presence of bovine serum albumin (BSA) was studied to analyze both the processes involved when lipid oxidation occurs in the presence of proteins and the relative progression of the several reactions implicated. The disappearance of LMe, the formation of primary and secondary lipid oxidation products, the loss of essential amino acids, and the production of oxidized lipid/amino acid reaction products (OLAARPs) were studied as a function of incubation time. During the first steps of lipid oxidation, LMe was converted quantitatively to methyl linoleate hydroperoxides, which were very rapidly degraded to either secondary products of lipid oxidation or OLAARPs. No significant differences were identified in the major lipid oxidation products formed in incubations with or without proteins, indicating that mechanisms for formation of these compounds are similar in both cases. In addition, no significant differences were observed between the time-courses of formation of secondary oxidation products and OLAARPs, suggesting that hydroperoxide decomposition and OLAARP formation occur simultaneously when the lipid oxidation process takes place in the presence of proteins. Furthermore, OLAARP formation seems to be an unavoidable process that should be considered as a last step in the lipid peroxidation process.     

Production of Pearl Millet Irrigated with Different Levels of Brackish Water and Organic Matter

ABSTRACT

The objective is to determine the growth, yield and chemical characteristics of pearl millet irrigated with different levels of brackish water and organic matter in two cultivation cycles. The experimental design was randomized blocks in a 4 × 4 factorial arrangement, composed of 4 levels of brackish irrigation (25, 50, 75 and 100% evapotranspiration), 4 levels of organic matter (0, 15, 30 and 45 t ha^?1) with 3 repetitions. Along two cultivation cycles, pearl millet crop was analyzed for: plant growth variables, fresh and dry mass production, water-use efficiency, and chemical composition. There was significant interaction between applied water levels and organic matter for lignin in the 2nd cut (P < .05). The number of leaves, number of dead leaves and fresh mass production were influenced by the isolated effect of brackish water levels in cut 1 (P < .05). In turn, fresh mass production, dry mass production, plant height, leaves length, panicle length, fresh mass production, crude protein and ether extract were influenced by the isolated effect of saline water levels in the 2nd cut (P < .05). Growth, biomass production and chemical composition variables in second cut are positively influenced by different brackish irrigation levels under low rainfall conditions.     

Ciliates in a waste stabilization pond system in Mexico

A protozoological survey was performed on a waste-stabilization pond to isolate, identify, and determine the incidence of ciliates present in these waters. The correlation between the species found and the physicochemical parameters was investigated. One hundred and eighty samples were analyzed from February 1983 to February 1984. Free-living ciliates isolated include:Carchesium polypinum Linnaeus,Vorticella microstoma Ehrenberg,Vorticella convallaria Linnaeus,Didinium balbiani Fabré-Domergue,Amphileptus claparedei Stein,Spathidium spathula Müller,Litonotus fasciola Ehrenberg,Paramecium caudatum Müller,Paramecium aurelia Ehrenberg,Tetrahymena vorax Kidder,Tetrahymena pyriformis Ehrenberg,Cyclidium glaucoma Müller,Aspidisca costata Ehrenberg, andStylonychia putrina Stokes. The performance of the pond was predominantly anaerobic. The temperature, total alkalinity, and nitrate concentration were the most variable parameters in the system studied.