Rhabdochona longleyi sp. n. (Nematoda: Rhabdochonidae) from blind catfishes, Trogloglanis pattersoni and Satan eurystomus (Ictaluridae) from the subterranean waters of Texas

A new nematode species, Rhabdochona longleyi sp. n. is described from the intestine of two species of blind catfishes, Trogloglanis pattersoni Eigenmann (type host) and Satan eurystomus Hubbs et Bailey (both fam. Ictaluridae, Siluriformes) from the subterranean waters (artesian wells penetrating San Antonio pool of Edwards Aquifer) of Texas, USA. It is characterized largely by the presence of only six anterior teeth in the prostom, simple deirids, by the shape and length of spicules (0.42 to 0.50 mm and 0.093-0.102 mm), shape of the tail tip (rounded), and by filamented eggs. R. longleyi probably adapted to the environment of the aquifer by utilizing available troglobitic crustaceans instead of aquatic insects as an intermediate host.     

Development of a marker assisted selection program for cacao

ABSTRACT Production of cacao in tropical America has been severely affected by fungal pathogens causing diseases known as witches' broom (WB, caused by Moniliophthora perniciosa), frosty pod (FP, caused by M. roreri) and black pod (BP, caused by Phytophthora spp.). BP is pan-tropical and causes losses in all producing areas. WB is found in South America and parts of the Caribbean, while FP is found in Central America and parts of South America. Together, these diseases were responsible for over 700 million US dollars in losses in 2001 (4). Commercial cacao production in West Africa and South Asia are not yet affected by WB and FP, but cacao grown in these regions is susceptible to both. With the goal of providing new disease resistant cultivars the USDA-ARS and Mars, Inc. have developed a marker assisted selection (MAS) program. Quantitative trait loci have been identified for resistance to WB, FP, and BP. The potential usefulness of these markers in identifying resistant individuals has been confirmed in an experimental F(1) family in Ecuador.     

Intestinal Contents Supernatant Viscosity of Rats Fed Oat-Based Muffins and Cereal Products

The intestinal contents viscosities of oat-based breakfast cereals and muffins were examined. Male Sprague-Dawley rats were adapted for four days to a semipurified diet (AIN-76A). Following an overnight fast, the animals were meal-fed 5 g of either the AIN-76A diet (containing 5% cellulose), the AIN-76A diet containing 2% guar gum, whole-grain oat flour, one of five cereals (corn flakes, cooked oatmeal, uncooked oatmeal, cooked oat bran, or Cheerios), or one of two types of muffins (containing whole-grain oat flour or oatmeal). Two hours after presentation of the meal, the animals were killed, the small intestines removed, and the contents collected. The contents were centrifuged, and the viscosity values of the undiluted supernatants were determined. The supernatant viscosity from rats fed the AIN-76A diet was negligible (<5 mPa·sec), whereas that from rats fed guar gum was high (396 ± 117 mPa·sec). Of the cereals fed, corn flakes resulted in the lowest viscosity (<5 mPa·sec). However, all oat-based cereals resulted in high intestinal contents supernatant viscosity levels (cooked oatmeal 368 ± 128, uncooked oatmeal 307 ± 107, cooked oat bran 301 ± 85, Cheerios 199 ± 58, mPa·sec) with no statistically significant differences. The intestinal contents viscosity values for the whole-grain oat flour muffin and oatmeal muffin were 233 ± 52 and 111 ± 26 mPa·sec, respectively, a statistically significant difference (P < 0.05). This suggests that the form of the oat within a food may influence the degree of viscosity produced within the small intestine after that food is consumed.     

BSE in the Netherlands: an update

Up to 2006, there have been 82 cases of BSE in cattle born in the Netherlands. This article reviews the current situation regarding BSE in the Netherlands and summarizes the clinical symptoms of the disease. Data from the Netherlands show that a passive surveillance system, by which farmers and veterinarians have to report suspect clinical cases, has a low sensitivity. The epidemiology of, and risk factors for, BSE are discussed. All the Dutch cases of BSE can be attributed to cross-contamination of feed with meat-and-bone meal. On the basis of information about the epidemic and the cases reported to date, it is anticipated that the number of cases of BSE will continue to decline in the Netherlands and Europe. The European Commission has presented a road map that describes how the European BSE policy can be changed in the short and long term if the current favourable trend in BSE cases continues. It is time for a new phase in the management of BSE but with continued protection of the public's health and eradication of BSE.     

Quelques aspects de la chimie de l'acide ascorbique

Résumé D'après les résultats obtenus in vivo et in vitro concernant l'acide ascorbique, nous essayons d'éclaircir son rôle depuis sa génèse à sa répartition dans les végétaux. L'acide ascorbique est simple d'après sa structure et son action biologique est considérable. In vivo: l'acide ascorbique atteint son taux maximum dans les organes végétaux dans les phases déterminées de chaque période de végétation, mais les valeurs numériques de ce maximum dépendent des conditions écologiques de la période de végétation. La composition chimique des matières non azotées de ces organes est formée, dans la phase initiale de leur croissance et de leur développement, presqu'entièrement des combinaisons labiles comme ène-diols et matières fortement réductrices, et dans la phase finale des saccharides, de cellulose, des pentosanes etc. La formation la plus intense des combinaisons stables se fait dans les phases quand les fruits atteignent leur poids maximum au moment où la matière organique remplace l'eau.In vitro: le pH des solutions aqueuses et tamponnées de l'acide ascorbique et de son produit d'oxydation (l'acide déhydroascorbique) est un des facteurs qui déterminent sa propriété chimique et physique. Ainsi la solution équimoléculaire de ces deux acides, aqueuse et tamponnée, de valeurs différentes du pH se comporte de manière qu'on pourrait supposer, qu'il s'agit de l'interaction entre eux. Ensuite les valeurs du pouvoir rotatoire, calculées et trouvées pour les solutions aqueuses et tamponnées du mélange de ces acides, sont différentes, en dépendance du pH. Le pH du suc des végétaux pourrait être, donc, un des facteurs conditionnant la transformation, la dégradation et l'isomérisation de l'acide ascorbique et de l'acide déhydroascorbique in vivo par les voies différentes.La question se pose, si ce comportement de l'acide ascorbique mène à la synthèse d'autres composés nécessaires pour le développement de la plante.

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Summary On the basis of the results obtained in vivo and in vitro concerning ascorbic acid, we are attempting to clarify its role from its genesis to its distribution in the plants. Ascorbic acid is simple in its structure, and its biological action is considerable.In vivo: the maximum content of ascorbic acid occurs in plant organs in determined phases of each vegetation period, but the numerical values of these maxima are dependent on the ecological conditions of the vegetation period. The chemical composition of the non-nitrogen components of these organs is formed, in the initial phases of their growth and development, almost entirely of labile compounds, such as ene-diols and strongly reducing substances, and in the final phases of saccharides, of cellulose, of pentosans, etc. The most intensive formation of these stable combinations is effected during the phases when the fruits attain their maximum weight at the moment when water is replaced by organic substances. In vitro: the pH of aqueous and buffered solutions of ascorbic acid and of the product of its oxydation (dehydroascorbic acid) is one of the factors that determine its chemical and physical properties. Thus the equimolecular solution, aqueous and buffered, of different pH values of these two acids, behaves as one would suppose when it comes to an interaction between them. Furthermore the rotatory power values, calculated and found for aqueous and buffered solutions of these acids, differ, depending on the pH. The pH of the vegetable sap could then be one of the factors conditioning the transformation, the degradation, and the isomerization in vivo of ascorbic acid and of dehydroascorbic acid by different pathways.The question remains, whether or not this behaviour of ascorbic acid leads to the synthesis of other compounds that are necessary to the development of the plant.

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Zusammenfassung Auf Grund der Ergebnisse von Versuchen in vivo und in vitro, betreffend Askorbin-Säure, probieren wir ihre Rolle zu erklären, vom Anfang ihrer Entstehung bis zu ihrer Verteilung in den Pflanzen. Die Askorbin-Säure ist einfach, ihrer Struktur nach, und ihre biologische Wirkung ist bedeutend.In vivo: Die Maxima der Ascorbinsäure-Gehalte treten in pflanzlichen Organen in bestimmten Phasen jeder Vegetationsperiode auf. Die absolute Höhe ist jedoch von den ökologischen Bedingungen der Wachstumsperiode abhängig. Die stickstofffreien Substanzen dieser Organe setzen sich in der Anfangsphase des Wachstums und während der Entwicklung fast ausschließich aus labilen Verbindungen, wie Endiolen und stark reduzierenden Verbindungen, zusammen und in der Endphase aus Sacchariden, Cellulose, Pentosanen usw. Die stärkste Bildung dieser stabilen Verbindungen erfolgt in der Phase, in der die Früchte bei Ersatz des Wassers durch organische Substanzen ihr höchstes Gewicht erreichen.In vitro: Der pH-Wert der wäßrigen und gepufferten Lösungen von Ascorbinsäure und ihres Oxydationsproduktes — Dehydroascorbinsäure — ist einer der Faktoren, der die chemische Reaktionsfähigkeit bestimmt. So verhält sich die äquimolare wäßrige und gepufferte Lösung dieser beiden Säuren bei verschiedenen pH-Werten so, daß man eine gegenseitige Beeinflussung annehmen kann. Auch die optische Drehung der wäßrigen und gepufferten Lösungen von Mischungen dieser Säuren variiert in Abhängigkeit von pH-Wert. Der pH-Wert des Pflanzensaftes könnte somit einer der die Umwandlung, den Abbau und die Isomerisierung der Ascorbinsäure und der Dehydroascorbinsäure in vivo bedingenden Faktoren sein.

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Gamma-lactone de l'acide 2-céto L(+)-gulonique. Vitamine C.