Birth of piglets through the non-surgical transfer of blastocysts produced in vitro

In this study, we attempted to produce piglets by non-surgically transferring blastocysts produced in vitro, using a flexible catheter as the transfer instrument. Cumulus-oocyte complexes (COCs) were aspirated from the follicles of ovaries obtained at a local slaughterhouse. They were then matured in modified North Carolina State University (NCSU)-37 medium for 44-46 h and fertilized in porcine gamete medium (PGM). Ten hours after in vitro fertilization (IVF), presumptive zygotes were removed from the cumulus cells and cultured in porcine zygote medium (PZM)-5. Blastocysts were cultured for five days after IVF and, using a catheter for deep intrauterine insemination without sedation, they were transcervically transferred into the uterine horn of six recipients (45-50 blastocysts/recipients) whose estrous cycles were synchronized, at 5 days after human chorionic gonadotropin (hCG) injection. Of the six recipients, one sow became pregnant and farrowed seven piglets (four live piglets) 119 days after hCG injection. The body weight at birth of the newborns ranged from 0.8 to 1.4 kg. These results indicate that it is possible to obtain piglets by transcervically transferring blastocysts produced by IVF and in vitro cultures in chemically defined media.     

Regulation of haptoglobin secretion by recombinant bovine cytokines in primary cultured bovine hepatocytes

We examined the regulation of haptoglobin (Hp) secretion in primary cultured bovine hepatocytes using recombinant bovine (rb) proinflammatory cytokines. The concentrations of Hp in the supernatant of cultured hepatocytes after incubation with rb interleukin (IL)-6, rb tumor necrosis factor (TNF)-alpha, rbIL-1 beta or rbIFN-gamma alone or with combinations of two of these cytokines were measured by ELISA. The rbIL-6, rbTNF-alpha and rbIL-1 beta increased Hp synthesis, but rbIFN-gamma did not, and rbIL-6 was the most effective Hp inducer among these cytokines. The Hp secretion was accelerated synergistically by combined treatment with rbIL-6 and rbTNF-alpha, whereas it remained unchanged with a combination of rbIL-6 and rbIL-1 beta. In contrast, the combination of rbIL-6 and rbIFN-gamma downregulated Hp secretion. In conclusion, IL-6 is the principal cytokine in Hp secretion in bovine hepatocytes in vitro, and its activity may be regulated by other cytokines.     

Physiological responses and quality attributes of Japanese pear ‘Kosui’ fruit kept in low oxygen atmospheres

Summary

Japanese pear ‘Kosui’ fruits were stored under a continuous flow of 0%, 1%, 3%, 5% and 10% O₂ (balance N₂) or air for 7 d at 20°C to study the effects of low O₂ on their physiological responses and quality attributes. Low O₂ treatments did not significantly influence changes in skin colour and soluble solids content. However, weak off-flavours were detected in the fruits stored at 0% O₂ on day 3, and the intensity of these off-flavours increased as storage progressed. The concentrations of acetaldehyde in fruit increased throughout the storage period. The ethanol concentration was greatly increased in fruits stored at 0% O₂. Moreover, ethanol concentrations were much higher than those of acetaldehyde and remained very low during storage in air, but their concentration were just slightly increased in fruits exposed to 1%, 3%, 5% and 10% O₂. Pyruvate decarboxylase activity was greatly increased in fruits exposed to 1% and 3% O₂, while its activity in fruits exposed to 5% and 10% O₂ were only slightly higher than that of the control and at 0% O₂ at the same level as the control. Alcohol dehydrogenase (ADH) activity greatly increased in fruit exposed to 0%, 1%, 3% and 5% O₂, while at 10% O₂, ADH was only slightly higher than the control. Changes in ADH isozymes correlated well with changes in ADH activity. The homogenate pH of fruits exposed to 1%, 3%, 5% and 10% O₂ and air remained constant, while in fruit stored at 0% O₂ their pH increased. The potential for using low O₂ atmospheres to help in maintaining the quality of Japanese pear ‘Kosui’ is discussed.