Effect of dietary Rhodobacter capsulatus on cholesterol, triglycerides concentration, and meat quality of finishing pigs

The study was designed to investigate the effect of Rhodobacter capsulatus on serum and meat cholesterol, fatty acid composition in meat, as well as meat quality of finishing pigs. A total of 16 120-day-old Landrace female pigs of about 60 kg initial body weight were randomly assigned into two groups. The pigs were fed a supplemented diet with 0.04% dietary R. capsulatus or a control diet for 60 days. Total cholesterol and low density lipoprotein-cholesterol concentration in serum was significantly lowered ( P  < 0.05) in the pigs fed the R. capsulatus supplemented diet compared to the control diet. Carcass weight, carcass length, shoulder fat, back fat and loin fat thickness, longissimus muscle (LM) area, and color score did not differ significantly between the pigs fed the R. capsulatus supplemented diet and control diet. Among the nutrient composition of LM meat, neutral fat and triglyceride concentration were significantly ( P  < 0.05) reduced in the finishing pigs by dietary supplementation of R. capsulatus . The proportions of n-6 PUFA were higher ( P  < 0.05) in the pigs fed the R. capsulatus supplemented diet than in the pigs fed the control diet. The supplementation of dietary R. capsulatus to finishing pig diet played important roles in reducing serum cholesterol and meat triglycerides, as well as in increasing polyunsaturated fatty acid content in LM meat.     

Distribution of taste buds in layer‐type chickens: Scanning electron microscopic observations

The distribution of taste buds of layer‐type chickens, from day 1 (H1) to day 140 (H140) post‐hatching, were investigated histologically and with a scanning electron microscope. Two types of openings were observed on the oral epithelium: large openings that were greater than 10 μm in width, and had an ellipsoid or spindle shape; and small openings that were less than 7 μm in width, and had a circular or polygon shape. It was defined that the former represent the openings of the salivary glands, and the latter are those of the taste buds. The number of taste buds remained constant from H1 to H140. Therefore, no significant change was observed between these two time points. To investigate the distribution of the taste buds in the whole oral cavity, a distribution map was created.     

Gustducin is expressed in the taste buds of the chicken

We investigated the expression of gustducin in chicken taste buds using molecular biological, biochemical and immunohistochemical techniques. Expression of a gustducin‐like sequence was detected by RT‐PCR in the tissues containing taste buds, and corresponded to the predicted gustducin gene in the chicken. Expression of this sequence was not detected in the brain, heart, liver, pancreas, intestine, kidney and testis of the chicken. The expressed sequence had a high specificity for oral tissues that contained taste buds. These results suggest that the detected sequence was the chicken gustducin gene. Next, we generated a polyclonal antiserum against the chicken gustducin protein to observe its localization in the oral tissues. The results revealed that the chicken gustducin was specifically expressed in the taste buds. It is suggested that the chicken has a gustatory system mediated by gustducin, and chicken gustducin is a reliable marker for taste buds or taste cells. This is the first molecular biological, biochemical and immunohistochemical demonstration of the presence of gustducin in the chicken.     

Lymphangiosarcoma with systemic metastases in a Japanese domestic cat

A 4-year-2-month-old female Japanese domestic cat was diagnosed with lymphangiosarcoma through tissue biopsy of an amputated leg. Two months later, the cat was euthanized, and postmortem findings revealed edema, and bruising at the caudal region of the trunk, pulmonary hemorrhage, pulmonary nodules and mediastinal lymphadenopathy. Microscopically, neoplastic tissues were observed in the dermis and subcutis of the trunk, lung, mediastinal lymph nodes, diaphragm, omentum and mesentery. The tumor cells were spindle to polygonal-shaped with nuclear pleomorphism aligning along pre-existing collagen bundles and forming irregular vascular channels in which the erythrocytes were rarely observed. These cells were immunopositive for vimentin, von Willebrand factor and CD31. Based on the histopathological and immunohistochemical features, the neoplasia was diagnosed as lymphangiosarcoma with systemic metastases.     

Context-sensitive half-time of fentanyl in dogs

Context-sensitive half-times (CSHTs) of fentanyl in dogs were determined using pharmacokinetic models reported by Murphy et al. and Sano et al., and compared with a human model. The CSHT was defined as the time required for a 50% decrease in drug concentration in the central compartment after the termination of infusion. Although CSHTs increased gradually as the infusion time increased, the CSHTs in dogs were shorter than those in humans. The CSHTs at steady-state were 31.3 and 69.2 min in dogs, and 306.5 min in humans. The CSHTs of fentanyl in dogs are apparently shorter than those in humans; therefore, a continuous infusion of fentanyl may be a rational regimen in dogs, even if duration of infusion is extended.     

Food preservative potential of gassericin A‐containing concentrate prepared from cheese whey culture supernatant of Lactobacillus gasseri LA39

Gassericin A (GA) is a circular bacteriocin produced by Lactobacillus gasseri LA39. In this study, GA‐containing concentrate was prepared using a cross‐flow membrane filtration device (30 kDa cut‐off) from the culture supernatant of Lb. gasseri LA39 cultivated in a cheese whey‐based food‐grade medium. The bacteriocin activity titer in the concentrate was 16 times as high as that of the culture supernatant and was completely maintained through each incubation at 4°C for 3 months, 37°C for 2 months, 60°C for 5 h, and 100°C for 30 min. The GA‐containing concentrate was used with glycine powder to make custard creams, and then four representative strains of custard cream spoilage bacteria (Bacillus cereus, Lactococcus lactis subsp. lactis, Achromobacter denitrificans and Pseudomonas fluorescens) were individually inoculated at c. 10³ colony forming units/g in the custard creams. Throughout 30 days of incubation at 30°C, all of the inoculated bacteria were completely inhibited by the combination of 5% (w/w) of the GA‐containing concentrate and 0.5% (w/w) glycine. This is the first highly practical application of GA to foods as a biopreservative, and the concentration method and the bacteriocin concentrate would contribute to biopreservation of several foods.     

Heterologous expression of gassericin A,a bacteriocin produced by Lactobacillus gasseri LA39

Gassericin A, a bacteriocin produced by Lactobacillus gasseri LA39, has a cyclic structure linking N‐ and C‐terminal amino acids. Gassericin A was expressed in Escherichia coli JM109 as a biotinylated fusion protein on the basis of the DNA sequence of mature bacteriocin. A positive clone accumulated the bacteriocin, with no activity, as a soluble fusion protein in the cytoplasm. After release of an N‐terminal tag with factor Xa protease, gassericin A was converted into an active peptide having N‐ and C‐termini. The total amount of purified bacteriocins (expressed and native) was 480 µg/L and 370 µg/L, respectively. However, the specific activity of expressed gassericin A was 15 AU/mg lower than that of native bacteriocin (2600 AU/mg). Although the actual Mr (molecular weight) of the expressed bacteriocin should be 5666, the peptide showed the same mobility (Mr 3800) in sodium dodecylsulfate‐polyacrylamide gel electrophoresis (SDS‐PAGE) as native cyclic gassericin A, suggesting that the expressed peptide retains compact folding of the molecule similar to that of native gassericin A.     

Immunohistochemical and scanning electron microscopic comparison of the collagen network constructions between pig, goat and chicken livers

The distribution and three-dimensional architecture of collagen fibers were compared between pig, goat and chicken livers. Immunohistochemical staining revealed that collagen type I was identified in the interlobular connective tissue region and intralobular areas in pigs and goats. Type III collagen was also identified in the interlobular connective tissue region and intralobular sinusoidal walls. In the chicken liver, only the circumference region of the vessels was immunostained with collagen type I and III antibodies and the interlobular connective tissue wall could not be distinguished clearly. In the intralobular region, collagen type I antibody immunoreacted around the hepatic cells but collagen type III antibody immunoreacted weakly. In the NaOH macerated specimen, well-developed collagen bundles formed the prominent interlobular walls in pigs. In contrast, the wall in the goat liver comprised a thin layer of the bundles. In the chicken liver, there were no notable collagen septa between lobules. The intralobular collagen construction was quite different between the animals, indicating a fragile collagen fibril networks in pigs, a robust framework in goats and dense fabric-like septa in chickens. These results indicate that the distinct collagen frameworks may contribute to the histological strength of the livers in each of the animal species.     

Continuous plasma outflows from the edge of a solar active region as a possible source of solar wind

The Sun continuously expels a huge amount of ionized material into interplanetary space as the solar wind. Despite its influence on the heliospheric environment, the origin of the solar wind has yet to be well identified. In this paper, we report Hinode X-ray Telescope observations of a solar active region. At the edge of the active region, located adjacent to a coronal hole, a pattern of continuous outflow of soft-x-ray-emitting plasmas was identified emanating along apparently open magnetic field lines and into the upper corona. Estimates of temperature and density for the outflowing plasmas suggest a mass loss rate that amounts to approximately 1/4 of the total mass loss rate of the solar wind. These outflows may be indicative of one of the solar wind sources at the Sun.     

Physicochemical properties of water-soluble myofibrillar proteins prepared from chicken breast muscle

The solubility of skeletal muscle myofibrillar proteins in water was examined. The solubility of the proteins was found to be sensitive to ionic strength and pH of the solution. At the ionic strength of less than 12 mM and neutral pH, more than 80% of myofibrillar proteins were solubilized. Heating at a temperature of more than 70°C was required for the proteins to retain their solubility. The solubility of freeze‐dried protein powder prepared from water‐soluble myofibrillar proteins was also examined, and it was found that addition of trehalose and heating were essential for re‐solubilization in water. Amino acid composition of water‐soluble myofibrillar proteins was found to be almost the same as that of myofibrillar proteins.