Interleukin‐31: its role in canine pruritus and naturally occurring canine atopic dermatitis

Background – Interleukin‐31 (IL‐31) is a member of the gp130/interleukin‐6 cytokine family that is produced by cell types such as T helper 2 lymphocytes and cutaneous lymphocyte antigen positive skin homing T cells. When overexpressed in transgenic mice, IL‐31 induces severe pruritus, alopecia and skin lesions. In humans, IL‐31 serum levels correlate with the severity of atopic dermatitis in adults and children. Hypothesis/Objective – To determine the role of IL‐31 in canine pruritus and naturally occurring canine atopic dermatitis (AD). Animals – Purpose‐bred beagle dogs were used for laboratory studies. Serum samples were obtained from laboratory animals, nondiseased client‐owned dogs and client‐owned dogs diagnosed with naturally occurring AD. Methods – Purpose‐bred beagle dogs were administered canine interleukin‐31 (cIL‐31) via several routes (intravenous, subcutaneous or intradermal), and pruritic behaviour was observed/quantified via video monitoring. Quantitative immunoassay techniques were employed to measure serum levels of cIL‐31 in dogs. Results – Injection of cIL‐31 into laboratory beagle dogs caused transient episodes of pruritic behaviour regardless of the route of administration. When evaluated over a 2 h period, dogs receiving cIL‐31 exhibited a significant increase in pruritic behaviour compared with dogs that received placebo. In addition, cIL‐31 levels were detectable in 57% of dogs with naturally occurring AD (≥13 pg/mL) but were below limits of quantification (<13 pg/mL) in normal, nondiseased laboratory or client‐owned animals. Conclusions – Canine IL‐31 induced pruritic behaviours in dogs. Canine IL‐31 was detected in the majority of dogs with naturally occurring AD, suggesting that this cytokine may play an important role in pruritic allergic skin conditions, such as atopic dermatitis, in this species.     

Pestalotiopsis biciliata,a new leaf pathogen of Eucalyptus spp. recorded in Italy

The present paper describes new symptoms on Eucalyptus spp. in Central Italy associated with the fungal pathogen Pestalotiopsis biciliata. This fungal species has been previously recorded in Italy on grape associated with fruit rot. Artificial inoculation trials on leaves confirmed the pathogenicity of the fungus to Eucalyptus camaldulensis. P. biciliata is included in the list of Pestalotiopsis spp. responsible for leaf disease on eucalypts worldwide.     

Effects of defoliation on whole‐plant maize characteristics as forage and energy crop

Hail affects yield and quality of maize crops, and consequences also depend on the growth stage at which the injury occurred. Whole‐plant maize (WPM) silage is often used within the same farm for cattle feeding and biogas production. The present study aimed to verify the effects of hail damage, simulated by artificial defoliation, on yield and chemical and nutritional features, as well as on biochemical methane potential (BMP) of maize forage. In a randomized block design with three replicates, four defoliation levels (0%, 33%, 66% and 100% of leaf area removal respectively) have been applied at either the V12 (12th leaf), R1 (silking) or R3 (milk) stages for two consecutive years. WPM yield, chemical and nutritional features, and BMP were measured. Dry‐matter (DM) yield per hectare was progressively reduced (p < 0.001) with increasing levels of defoliation and with application at V12 in comparison with R1 or R3 (1.26 vs. 1.39 and 1.46 kg ha^?1 for V12 vs. R1 and R3; p < 0.003). Nutritive value and BMP per unit of product were less altered than dry‐matter yield per hectare by defoliation. Anticipating defoliation reduced net energy for lactation (5.26 vs. 5.46 MJ kg^?1 DM for V12 and R3 respectively; p = 0.02). Total defoliation resulted in an accumulation of nitrates (NO₃) compared to the other treatments (3.98 vs. 1.53 g NO₃ kg^?1 DM; p < 0.001). BMP was mainly reduced by early and complete defoliation. Equations were developed to estimate the effects of defoliation on yield, composition, and nutritive and energetic values of WPM.     

Quantitative Analysis of the Biologically Active Compounds Present in Leaves of Mexican Sweet Potato Accessions: Phenols,Flavonoids, Anthocyanins, 3,4,5-Tri-Caffeoylquinic Acid and 4-Feruloyl-5-Caffeoylquinic Acid

Plant Foods for Human Nutrition - Sweet potato is one of the oldest crops cultivated in Mexico, and Mesoamerica is considered as a region with the greatest diversity of this species. Therefore, the...     

AFLP fingerprinting of Anchusa (Boraginaceae) in the Corso-Sardinian system: Genetic diversity, population differentiation and conservation priorities in an insular endemic group threatened with extinction

Although several plants endemic to Corsica and Sardinia are included in various redlists, no attempts have been made to analyse their genetic diversity with molecular techniques. Genus Anchusa occurs with seven taxa in either mountain or coastal habitats of the two islands, but the very restricted range and low population size pose these endemisms in a very precarious conservation status. Highly variable markers (AFLP) were therefore used to analyse the patterns and levels of genetic diversity in a sample of 11 populations from the entire range of the group.Results indicate the separation between a mountain genic pool including Anchusa formosa, Anchusa capellii and Anchusa montelinasana, and four groups of coastal accessions. In spite of small size, mountain taxa show low interpopulation differentiation (F_st = 0.02) and relatively high intrapopulation genetic variation (0.365), while coastal accessions showed on average a stronger differentiation (mean F_st = 0.20) and a lower diversity (0.281), possibly due to higher rates of inbreeding. The particularly low levels of variation found in A. sardoa, A. littorea and A. crispa ssp. maritima from the Coghinas bay are likely due to a historical decrease of populations and to bottleneck events caused by loss of habitat and natural stochastic factors on sand dune ecosystems. While habitat maintenance and regulation of grazing by domestic herbivores should be sufficient to ensure the persistence of the mountain endemics, additional actions of in situ and ex situ conservation are needed for the critically endangered coastal species A. sardoa and A. littorea. A. crispa showed a relatively high variation, especially on Corsica. No correlation between population size and genetic variation was found in the latter species, highlighting the importance of the small patches for its conservation. Also, the genetic separation between subspecies crispa and maritima stresses the need of keeping them distinct in redlists and conservation actions on Sardinia.     

Evaluation of the combined effects of enzymatic treatment and aging on lees on the aroma of wine from Bombino bianco grapes

In this study, two different doses of commercial beta-glucanase enzyme preparation were tested to verify their effect on wines aged on lees. These wines were compared with two samples with no enzymatic treatment. The former was aged on lees (control), and the latter was readily filtered off from the yeast cell biomass (standard). Analysis of variance (one-way ANOVA), the Tukey test, and principal component analysis (PCA) were applied to all of the samples, which were analyzed for aroma composition, along with galacturonic acid, total acidity, pH, and color. Results showed a large number of statistically significant differences among samples. In general, wines treated with beta-glucanase were characterized by higher concentration of many volatile compounds. The presence of lees and even more the exogenous enzymatic action enhanced almost all volatile compounds. Besides the high presence of ethyl esters, it is worth mentioning the behavior of hexanol and trans-3-hexenol, which are strongly enhanced by the presence of lees and by enzymatic treatments.     

Changes in the chemical composition of reduced cooked musts during the heating process

Cooked must is the starting raw material in Aceto Balsamico Tradizionale di Modena (ABTM) production, and the cooking process is a crucial step to ensure quality and safety standards. In particular, the furfural content has to be strictly monitored. In this study, we followed, directly at the production plant, nine cooking processes, differing for grape type and process conditions in order to monitor the actual variability in cooked must reduction. 5-Hydroxymethylfurfural (5-HMF) and furfural contents were determined by high performance liquid chromatography (HPLC) technique and glucose, fructose, and tartaric and malic acids by gas chromatography (GC) technique. Furthermore, some bulk properties, such as the water content, refractive index, density, and total acidity, were also measured. The obtained results show that the product undergoes, in the worse operating conditions, remarkable degradation, leading to extremely high levels of furfurals (5-HMF and furfural), corresponding to a water content lower than 40%. On the basis of these results, a first draft of an optimal heating protocol may be suggested in order to guarantee the safety and quality of the final product.