Absence of oxysterol-like side effects in human monocytic cells treated with phytosterols and oxyphytosterols

Oxysterols, found in some commonly consumed foods, can induce a wide range of cytotoxic effects, which have been extensively studied. On the other hand, the side effects of phytosterols and oxyphytosterols are less well-known. Over the past few years, different types of foods have been enriched with phytosterols on the basis of the properties of these compounds that reduce circulating cholesterol levels in certain experimental conditions. It is therefore important to gain better knowledge of the risks and benefits of this type of diet. In this study, conducted in human monocytic U937 cells, the ability of phytosterols (sitosterol, campesterol) and oxyphytosterols (7β-hydroxysitosterol, 7-ketositosterol) to induce cell death, polar lipid accumulation, and pro-inflammatory cytokine (MCP-1; IL-8) secretion was determined and compared to that of oxysterols (7-ketocholesterol, 7β-hydroxycholesterol). Phytosterols and oxyphytosterols had no significant effects on the parameters studied; only 7β-hydroxysitosterol slightly increased cell death, whereas at the concentration used (20 μg/mL), strong cytotoxic effects were observed with the oxysterols. With sitosterol, campesterol, and 7-ketositosterol, IL-8 secretion was decreased, and with campesterol the intracellular polar lipid level was reduced. The data show that phytosterols and oxyphytosterols have no oxysterol-like side effects, and they rather argue in favor of phytosterols' beneficial effects.     

Influence of amylovoran production on virulence of Erwinia amylovora and a different amylovoran structure in E. amylovora isolates from Rubus

The amylovoran structures of five Erwinia amylovora isolates from Malaceae sp. and four isolates from Rubus sp. host plants were fully established, mainly by NMR. The structural data on one E. amylovora isolate from a Malaceae sp. host, which had been previously suggested by mass and NMR (Nimtz et al., 1996), were completed. E. amylovora strains infective on Malaceae sp. host plants had an amylovoran composed of pentasaccharide and 30–40% hexasaccharide repeating-substructures, whereas amylovoran from E. amylovora isolates from Rubus sp. host plants had only the pentasaccharide substructures. On the other hand, the exopolysaccharide (EPS) production differed in wild-type E. amylovora strains. Data on in vitro amylovoran production per cell could account for the differences in aggressiveness found in E. amylovora strains, as deduced from a pilot test with highly, moderately, and weakly aggressive strains. This correlation was confirmed with several other wild-type E. amylovora strains from different origin.     

Experimental infection of specific pathogen-free pigs with Campylobacter: excretion in faeces and transmission to non-inoculated pigs

Campylobacter species are leading agents of human bacterial gastroenteritis and consumption of food of animal origin is a major source of infection. Although pigs are known to frequently exhibit high counts of Campylobacter in their faeces, more information is needed about the dynamics of this excretion. An experimental trial was conducted to evaluate the faecal excretion of Campylobacter by 7-week-old specific pathogen-free piglets inoculated per os with three Campylobacter strains (one C. coli isolated from a pig, one C. coli and one C. jejuni from chickens) alone or simultaneously (5x10(7)CFU/strain). Non-inoculated pigs were housed in adjacent pens. Pigs were monitored for 80 days for clinical signs and by bacteriological analysis of faeces. Pigs inoculated with porcine C. coli or with a mix of the three strains excreted from 10(3) to 10(6)CFU/g of faeces with a slight decrease at the end of the trial. Animals inoculated with poultry C. coli or C. jejuni strain excreted a lower quantity and some of them stopped excreting. At the end of the trial, only C. coli was detected in the faeces of pigs inoculated simultaneously with the three bacteria. Moreover, the transmission of Campylobacter was noticed between pens for the two C. coli strains and all the neighbouring animals became shedders with a level of excretion similar to the inoculated pigs. Intermittence in the Campylobacter excretion was also observed. Finally, our study highlighted a host preference of Campylobacter, namely C. coli seems to have a higher colonization potential for pigs than C. jejuni.     

Symmetrical onychomadesis in Norwegian Gordon and English setters

This study reports the condition onychomadesis affecting multiple claws in Norwegian Gordon and English setters. Medical records of and claw biopsies from 18 Gordon and four English setters with onychomadesis of multiple claws were obtained from July 2005 to January 2007. Only dogs with symmetrical onychomadesis and no signs of concurrent disease were included. Histopathological features varied between dogs, but typically included interface dermatitis with subepidermal cleft formation, pigment incontinence, basal cell vacuolization and necrosis, spongiosis and lymphocytic exocytosis, a lymphocytic, plasmacytic subepidermal inflammation, and fibroplasia. In two dogs, histopathological signs of a superficial infection were present. The age of onset of disease varied between 2 and 7 years with a mean of 3.9 years, and was not correlated with vaccination time. Six of the affected dogs also had siblings with the disease. Due to the close relationship of the affected dogs, pedigree map analysis was not possible. Three dogs were euthanized because of the disease and two had regrowth of normal claws. Seventeen dogs had persistent onychodystrophy that typically was nonpainful during therapy which in most dogs consisted of fatty acid supplementation or prednisolone.     

Tracking the Transport of Silver Nanoparticles in Soil: a Saturated Column Experiment

Silver nanoparticles (AgNPs) can enter the environment when released from products containing them. As AgNPs enter soil, they are often retained in the soil profile and/or leached to the groundwater. This research assessed the transport of AgNPs in their “particle form” through the soil profile using a series of columns. Three soil types were put into soil columns: LSH (loam with high organic matter (OM)), LSL (loam with low OM), and Sand (no OM). The results showed that AgNP transport and retention in soil as well as particle size changes are affected by soil organic matter (OM) and the cation exchange capacity (CEC) of soil. OM affected the transport and retention of AgNPs. This was evident in the LSH columns where the OM concentration was the highest and the AgNP content the lowest in the soil layers and in the effluent water. The highest transported AgNP content was detected in the Sand columns where OM was the lowest. CEC had an impact on the particle size of the AgNPs that were retained in the soil layers. This was clear in columns packed with high CEC-containing soils (LSL and LSH) where AgNP particle size decreased more substantially than in the columns packed with sand. However, the decrease in AgNP sizes in the effluent water was less than the decrease in particle size of AgNPs transported through but retained in the soil. This means that the AgNPs that reached the effluent were transported directly from the first layer through the soil macropores. This work highlights the ability to track AgNPs at low concentrations (50 μg kg^?1) and monitor the changes in particle size potential as the particles leach through soil all of which increases our knowledge about AgNP transport mechanisms in porous media.     

Relaxations Below Glass Transition Temperature in Bread and Its Components

Dry glassy bread, cooked gluten, and gelatinized wheat starch-sucrose mixtures were prepared. Dielectric properties were studied as a function of temperature at different frequencies ranging from 100 to 1,000 kHz. Both bread and starch samples exhibited a tan δ peak at -53°C at 10 kHz, which is associated with a secondary relaxation characterized by an activation energy of 50 kJ/mol. The gluten sample did not show any relaxation in the temperature range studied. The magnitude of the relaxation peak was sensitive to the sucrose concentration of the starch sample. The higher the sucrose content, the greater the amplitude of the peak. Such an effect is attributed to a greater β-relaxation induced by an increasing number of relaxing units or increasing size of the loosely packed regions of the glass. However, it cannot be concluded whether the relaxation is associated with a group present on both starch and sucrose or that the sucrose has an enhancing effect on starch mobility.     

Rheological Properties of Soft Wheat Flour Doughs: Effect of Salt and Triglycerides

The small deformation rheological properties of wheat flour doughs in relation to their structure and hydration were studied by dynamic mechanical thermal analysis, differential scanning calorimetry, and electron spin resonance. The effect of salt and triglycerides was also examined and compared with results we obtained previously on starch dispersions. Moisture content was adjusted to 48 or 60% (w/w, wb). Samples contained 0–16% NaCl (g/100 g of flour‐water) and 0–18% triolein or lard (g/100 g of flour‐water). The obtained results suggested that starch has an active role in determining the evolution of dough rheological characteristics during heating. The main factors controlling rheological behavior during thermal treatment are the volume fraction and deformability of starch granules. Gluten changes the viscoelasticity of the continuous phase and competes with starch for water. The addition of sodium chloride to flour dispersions shifted the structural disorganization and rigidity increased during heating to higher temperatures. At >7% NaCl, the reverse effect was observed. The mechanism controlling the effect of salt on dough rheological behavior was explained in terms of effect on water properties and on starch structure and hydration. Triglycerides had a lubricant effect (i.e., lowering G′ modulus) on the wheat flour dough system. These effects are of great importance for production and quality of bakery products.