Headspace oxygen in sample vials affects volatiles production of meat during the automated purge-and-Trap/GC analyses.

Headspace oxygen in sample vial for the purge-and-trap dynamic headspace/gas chromatography method oxidizes meat if held hours before purging, influences volatile profiles, and misrepresents the true composition of volatiles. Helium flush and helium flush plus oxygen absorber were used to eliminate residual oxygen and minimize oxidative changes in meat during sample holding time. Both helium flush and helium flush plus oxygen absorber treatments were effective in preventing an increase in 2-thiobarbituric acid reactive substances (TBARSs) and volatiles production in raw meat for up to 640 min of sample holding. With helium flush plus oxygen absorber, only 1-octen-3-ol increased during the 1280-min sample holding time. However, the hexanal peak in raw meat was interfered by 2,6-dimethyl heptane when oxygen absorber was added. Therefore, use of oxygen absorber was not appropriate for raw meat. Helium flush reduced oxidative changes in cooked meat during sample holding time but was not able to stop oxidative changes in meat after 160 min sample holding. A combination of helium flush and oxygen absorber was effective in preventing volatiles production in cooked meat for over 20 h of sample holding at 4 degrees C.     

Astaxanthin Confers a Significant Attenuation of Hippocampal Neuronal Loss Induced by Severe Ischemia-Reperfusion Injury in Gerbils by Reducing Oxidative Stress

Astaxanthin is a powerful biological antioxidant and is naturally generated in a great variety of living organisms. Some studies have demonstrated the neuroprotective effects of ATX against ischemic brain injury in experimental animals. However, it is still unknown whether astaxanthin displays neuroprotective effects against severe ischemic brain injury induced by longer (severe) transient ischemia in the forebrain. The purpose of this study was to evaluate the neuroprotective effects of astaxanthin and its antioxidant activity in the hippocampus of gerbils subjected to 15-min transient forebrain ischemia, which led to the massive loss (death) of pyramidal cells located in hippocampal cornu Ammonis 1-3 (CA1-3) subfields. Astaxanthin (100 mg/kg) was administered once daily for three days before the induction of transient ischemia. Treatment with astaxanthin significantly attenuated the ischemia-induced loss of pyramidal cells in CA1-3. In addition, treatment with astaxanthin significantly reduced ischemia-induced oxidative DNA damage and lipid peroxidation in CA1-3 pyramidal cells. Moreover, the expression of the antioxidant enzymes superoxide dismutase (SOD1 and SOD2) in CA1-3 pyramidal cells were gradually and significantly reduced after ischemia. However, in astaxanthin-treated gerbils, the expression of SOD1 and SOD2 was significantly high compared to in-vehicle-treated gerbils before and after ischemia induction. Collectively, these findings indicate that pretreatment with astaxanthin could attenuate severe ischemic brain injury induced by 15-min transient forebrain ischemia, which may be closely associated with the decrease in oxidative stress due to astaxanthin pretreatment.     

Comparative analysis of heart functions in micropigs and conventional pigs using echocardiography and radiography

The production of miniature animals has been suggested for use in organ transplantation. At present, many of the studies about application of animal organs to human have been focused on pigs because of the number of advantages involved and due to their similarities with human. However, a physiological analysis of the organs to be transplanted has not yet been carried out. Therefore, this study analyzed whether or not there were physiological and morphological differences in the hearts of conventionally-reared pigs and micropigs. In this study, the morphological and physiological functions of the heart were examined using radiographic and echocardiographic equipment. In the lateral radiographic view, the heart of the micropig has a larger cardiac long axis : short axis ratio than does the conventional pig, but the difference in the vertebral heart score was not significant. In addition, there were no morphological differences on the X-ray fluoroscopic view. There were no differences in echocardiographic values, except for several values in the left ventricle traces. Overall, it is expected that the values measured in this study will contribute to understanding of the physiological characteristics of micropigs.     

Increased phosphorylation of c-Jun NH (2)-terminal protein kinase in the sciatic nerves of Lewis rats with experimental autoimmune neuritis

The phosphorylation of c-Jun NH (2)-terminal protein kinase (JNK), one of the mitogen-activated protein kinases, was analyzed in the sciatic nerves of Lewis rats with experimental autoimmune neuritis (EAN). Western blot analysis showed that the expression levels of both phosphorylated JNK1 (p-JNK1, approximately 46 kDa) and phosphorylated JNK2 (p-JNK2, approximately 54 kDa) in the sciatic nerves of rats with EAN increased significantly (p < 0.05) at day 14 post-immunization (PI) and remained at this level at days 24 and 30 PI, with a slight decrease. In EAN-affected sciatic nerves, there was intense immunostaining for p-JNK in the infiltrating inflammatory cells (especially ED1-positive macrophages) and Schwann cells on days 14-24 PI, compared with those of controls. Some macrophages with increased p-JNK immunoreactivity was shown to be apoptotic, while some Schwann cells remained survived in this rat EAN model, suggesting that JNK is differentially involved in the EAN-affected sciatic nerves. These findings suggest that JNK phosphorylation is closely associated with the clearance of inflammatory cells as well as the activation of Schwann cells in the EAN affected sciatic nerves.     

Toxicity of spray and fumigant products containing cassia oil to Dermatophagoides farinae and Dermatophagoides pteronyssinus (Acari: Pyroglyphidae)

The toxicity of formulations of oil of cassia, Cinnamomum cassia Blume, (20 and 50 g L(-1) sprays and 100% oil-based fumigant) to adult Dermatophagoides farinae Hughes and D. pteronyssinus Trouessart was examined using contact and vapour-phase toxicity bioassays. Results were compared with the lethal activity of three commercial acaricides: benzyl benzoate, dibutyl phthalate and diethyl-m-toluamide (deet). The contact toxicity of cassia oil to both dust mite species was comparable with that of benzyl benzoate but was higher than that of the other two acaricides. Sprays containing 20 and 50 g L(-1) cassia oil were effective against both mite species when applied to fabric, glass, paper, plastic, tin or wood substrates. Applications of the 50 g L(-1) spray to different space volumes and surface areas determined that 50-60 mg of cassia oil was needed to control dust mites in 3.4 m(3) or in 1 m(2). In tests with fumigant devices, toxicity varied according to the thickness of non-woven fabric covering the device, the exposure time, the number of fumigant devices used and the volume of the space sprayed. Fumigant toxicity to adult D. pteronyssinus was more pronounced with devices enclosed in thinner (40 microm) versus thicker (45 or 50 microm) non-woven fabric covers. A single fumigant device with a 40 microm thick non-woven fabric cover resulted in substantial control in a space of 0.05 m(3) but exhibited only moderate to weak control in spaces >or= 0.097 m(3) at 4 days after application. Two fumigant devices gave 88% mortality in a space of 1.73 m(3). Cassia oil applied as sprays or in fumigant devices appears to provide effective protection of humans from house dust mites.     

Information storage and retrieval through quantum phase

Information was stored as quantum phase in an N-state Rydberg atom data register. One or more flipped states stored in an eight-state atomic wave packet could be retrieved in a single operation, in agreement with a recent proposal by Grover.     

Hematite nanospheres of possible colloidal origin from a precambrian banded iron formation

Exceptionally small spheres (nanospheres) of hematite (diameters between 120 and 200 nanometers) occur in the Marra Mamba Iron Formation of the Hamersley Basin, Australia. The nanospheres are clustered into small aggregates and may have formed by structural ordering and dehydration of colloidal iron hydroxide particles. Individual spheres consist of numerous thin, curved hematite platelets surrounding a central void that is approximately half the diamter of the sphere; this texture suggests that they formed by a volume reduction of the original colloidal particles by approximately 12.5%. The occurrence of hematite nanospheres supports the hypothesis that some ofthe iron was deposited colloidally during the development ofbanded iron formations, approximately 2.5 billion years ago.     

Tests for the depolymerization of polyacrylamides as a potential source of acrylamide in heated foods

This study was conducted to test the possibility that polyacrylamides used in agriculture may contribute to acrylamide formation in heated foods by thermal depolymerization. Two samples of polyacrylamide with low molecular weights of 1.5 and 10 kDa were used to test for in-chain and end-chain depolymerization. They were added as aqueous solutions to filter paper for heating in a drying/dry environment and added to a cooking oil for heating in a fatty environment. The heating conditions were 175 degrees C for 15 and 30 min, respectively. Both regimens were tested in the absence and presence of the redox-active metal ions Fe(III) and Cu(II), and all tests were conducted without the exclusion of atmospheric oxygen. There was no evidence of any significant depolymerization of polyacrylamide to free acrylamide monomer, <0.04%. In fact, residual levels of acrylamide present already in the low molecular weight polymers were seen to fall by 50-80% on heating. Consequently, it is concluded that even if polyacrylamides were to contaminate agricultural crops and foods derived therefrom (which itself is an unproven suggestion), there is no evidence that the polymers would depolymerize on heating of the food to form acrylamide in any significant amount.