Relationships among neuroscore,magnetic resonance imaging features,and intracranial pressure in sheep affected by slow‐growing brain lesions

Diagnosing high intracranial pressure by clinical and diagnostic imaging is particularly challenging for chronic or slow‐growing lesions. The aim of this prospective case‐control study is to determine whether the neuroscore and brain magnetic resonance imaging (MRI) are related to the direct measurement of intracranial pressure in sheep affected by intracranial slow‐growing lesions due to chronic cerebral coenurosis (Coenurus cerebralis). Seventeen affected and 10 control sheep were included. All animals underwent a neurological examination, MRI of the brain, and direct measurement of intracranial pressure. The severity of clinical signs and MRI findings were scored. Data were statistically analyzed. The invasive intracranial pressure value was higher in affected animals. A severely altered neuroscore is related to an increased intracranial pressure beyond the normal threshold (P < 0.05). The volume of the calvarium was larger in affected animals than in control animals (P = 0.0001) and was positively influenced by the presence and volume of the parasitic cyst (r = 0.7881, P < 0.01). Several degrees of deviation and deformation of both the ventricular system and brain parenchyma were detected by MRI. Subjective MRI findings were not associated with intracranial hypertension. In conclusion, this study shows that in sheep affected by slow‐growing lesions, severe alterations in the neuroscore and the results of objective MRI are related to an increased intracranial pressure beyond the normal threshold.     

Senescence in sweet corn as influenced by phosphorous nutrition 1

Nutrient availability can affect the onset of senescence. Phosphate‐phosphorus (P) was added at the recommended and five times the recommended level to a Bernow fine‐loamy, siliceous, thermic Glossic Paleudalf soil at Lane, OK. Senescence in stalk and shank internodes and cobs was rated in shrunken‐2 sweet corn (Zea mays L.) cultivars at various developmental stages. Plant dry weight was determined at fresh market harvest. Stalk internode senescence rating increased through harvest. The internode subtending the ear node was almost completely senescent at anthesis. There were statistical, but likely not biologically important, differences in stalk internode senescence between cultivars. Increased P occasionally increased stalk internode senescence rating and reduced plant dry weight. Increased P either decreased, or had no effect on, shank internode or cob senescence.     

Biotransformation of common bean (Phaseolus vulgaris L.) flavonoid glycosides by bifidobacterium species from human intestinal origin

Bifidobacteria strains from human origin were screened for the specific activity (beta-glucosidase activity) involved in the metabolism of dietary flavonoids. Five strains with high beta-glucosidase activity were selected for further metabolism analyses (high-performance liquid chromatography separations) of flavonoid glycosides occurring in Phaseolus vulgaris L. (common bean) seeds and seedlings. All selected strains were found to be active in the conversion of kaempferol 3-O-glucoside, daidzin, genistin, and glycitin into their aglyconic forms. No metabolites were detected after the fermentation tests with the diglucosidic compound kaempferol 3-O-xylosylglucoside. In addition, to verify the effective bioavailability of flavonoid aglycones, the degradation rates of daidzein, genistein, glycitein, and kaempferol, following incubation with selected strains, were monitored. The results showed that the five selected strains of bifidobacteria, being active in the biotranformation of flavonoid glycosides occurring in common bean seeds and seedlings, could be considered as probiotic dietary adjuncts to improve the nutritional and health properties of flavonoid-based products, comprising hypothetical common bean food derivatives.     

Evaluation of the influence of thermal oxidation on the phenolic composition and on the antioxidant activity of extra-virgin olive oils

A comparison between the results obtained by using HPLC-UV, HPLC-MS, and CE-UV for characterizing the deterioration of extra-virgin olive oil during heating (180 degrees C) was investigated, taking into account phenolic compounds. The concentration of several compounds belonging to four families of phenols (simple phenols, lignans, complex phenols, and phenolic acids) was determined in the samples after the thermal treatment by all three techniques. Hydroxytyrosol, elenolic acid, decarboxymethyl oleuropein aglycon, and oleuropein aglycon reduced their concentration with the thermal treatment more quickly than other phenolic compounds present in olive oil. HYTY-Ac and Lig Agl were demonstrated to be quite resistant to this kind of treatment, and the behavior of lignans could be outstanding, as they belong to the family most resistant to thermal treatment. Several "unknown" compounds were determined in the phenolic profiles of the oils after the thermal treatment, and their presence was confirmed in refined olive oils. The oxidative stability index (OSI time) was reduced from 25 to 5 h after 3 h of heating, whereas the peroxide value showed a minimum after 1 h of heating.     

Monovarietal extra virgin olive oils: correlation between thermal properties and chemical composition

Thermal properties of monovarietal extra virgin olive oils were evaluated by means of differential scanning calorimetry (upon cooling) and related to their chemical composition (triacylglycerols, diacylglycerols, total and free fatty acids, oxidation status). The overall crystallization enthalpy did not significantly differ among samples and did not account for the differences observed in chemical compositions. On the contrary, a higher degree of unsaturation in the lipid profile induced a shift of the crystallization onset towards lower temperatures and narrowing of the crystallization temperature range. The presence of triacylglycerol lysis and lipid oxidation products shifted the crystallization towards higher temperatures and the phase transition developed over a larger temperature range. Differential scanning calorimetry thermograms were deconvoluted into three constituent exothermic peaks for all samples. The area of the two lower-temperature exotherms was found to be statistically correlated with the amount of triunsaturated and monosaturated triacylglycerols present in the oil. Thermal properties of extra virgin olive oil were found to be affected by oil chemical composition.     

Essential role of BDNF in the mesolimbic dopamine pathway in social defeat stress

Mice experiencing repeated aggression develop a long-lasting aversion to social contact, which can be normalized by chronic, but not acute, administration of antidepressant. Using viral-mediated, mesolimbic dopamine pathway-specific knockdown of brain-derived neurotrophic factor (BDNF), we showed that BDNF is required for the development of this experience-dependent social aversion. Gene profiling in the nucleus accumbens indicates that local knockdown of BDNF obliterates most of the effects of repeated aggression on gene expression within this circuit, with similar effects being produced by chronic treatment with antidepressant. These results establish an essential role for BDNF in mediating long-term neural and behavioral plasticity in response to aversive social experiences.     

New constituents of sweet Capsicum annuum L. fruits and evaluation of their biological activity

Four new acyclic diterpene glycosides named capsianosides (1-4), together with 12 known compounds, were isolated from the fresh sweet pepper fruits of Capsicum annuum L., a plant used as a vegetable food, spice, and external medicine. The chemical structures of new natural compounds, as well as their absolute configurations, were established by means of spectroscopic data including infrared, high-resolution mass spectrometry, and one- and two-dimensional nuclear magnetic resonance and by chemical derivatization. The known capsidiol (11) showed bacteriostatic properties in vitro against Helicobacter pylori with a minimum inhibitory concentration (MIC) of 200 microg/mL when compared with the commercial drug metronidazole (MIC, 250 microg/mL). Some purified components were also tested for their antioxidant activities.