Reddish coloration of Chinese quince (Pseudocydonia sinensis) procyanidins during heat treatment and effect on antioxidant and antiinfluenza viral activities

To investigate the effects of processing Chinese quince fruit on the denaturation of phenolics and their food functions, fruit phenolic extracts were heated together with organic acid for up to 12 h. Chinese quince phenolic (mostly procyanidins) solution subjected to heat treatment changed from almost colorless, pale yellow, to a reddish color. Before heat treatment, the absorption spectra of polymeric procyanidins were observed only around 280 nm; after heat treatment, absorption occurred between 400 and 600 nm, which is related to the reddish color appearance. Thioacidolysis of denatured reddish phenolics showed that (-)-epicatechin subunits decreased during heat treatment and, in contrast, cyanidin increased. In addition, novel substances that could not be degraded by thioacidolysis were formed. Meanwhile, antioxidant activities, assessed by linoleic acid peroxidation, 1,1-diphenyl-2-picrylhydrazyl (DPPH), Folin-Ciocalteu, and FRAP methods, increased during heat treatment. The antiinfluenza viral activity of denatured reddish phenolics was inferior to that of intact fruit phenolics; however, they retained moderate activity. These results indicate that red coloration of fruit products of Chinese quince was mainly due to the spectral (i.e. structural) changes of procyanidins accompanied with formation of cyanidin. Increasing the length of heat treatment increased the antioxidant capacity of phenolics, and the resultant reddish phenolics retained moderate antiinfluenza viral activity.     

Indirect evaluation of hardness and delamination strength of Akoya cultured pearl nacre based on UV fluorescence intensity

The durability of Akoya pearls is closely related to the mechanical strength of the nacre. Therefore, obtaining information about the mechanical strength of the nacre is very important in the quality control of pearls. The nacre of Akoya pearls is composed of aragonite contained within an organic matrix. The presence of the organic matrix provides mechanical strength and fracture toughness much higher than that of monolithic aragonite. In this study, we investigated the hardness and delamination strength of Akoya cultured pearls classified into four levels by “Gray Value (GV)”, a score given by a non-destructive inspection method based on UV fluorescence intensity that provides an indication of the condition of the nacre’s organic components. Pearl hardness decreased significantly with decreasing GV. Furthermore, delamination strength of the pearl surface layer was very low when the GV was very low. These results suggest that the GV indirectly represents the mechanical strength of the nacre and could be used as a non-destructive quality-control method to maintain the quality of pearls used as jewelry.

     

Injury Induces a Change in the Functional Characteristics of Cells Recovered from Equine Tendon

Injury initiates a repair process characterized by influx of fibroblasts and the rapid formation of fibrous scar tissue and subsequent tissue contraction. The response to injury and behavior of the different tendon fibroblast populations, however, has been poorly characterized. We hypothesized that the fibroblasts recovered from tendon with acute injury would exhibit different cell properties relating to adhesion, migration and tensegrity. To test this hypothesis we evaluated the ability of fibroblasts recovered from normal and injured equine superficial digital flexor tendons (SDFTs). The injured tendon-derived cells showed greater contraction of the collagen gel but poorer adhesion to pepsin-digested collagen, and migration over extracellular matrix proteins compared to normal SDFT-derived fibroblasts. Thus, the cells present within the tendon after injury display different behavior related to wound healing.     

Epidemiology, pathology, and immunohistochemistry of layer hens naturally affected with H5N1 highly pathogenic avian influenza in Japan

Epidemiology, pathology, and immunohistochemistry were investigated in layer hens affected with H5N1 highly pathogenic avian influenza, which occurred for the first time in 79 years in Japan. The farm, which had a total of 34,640 chickens, experienced up to 43.3% mortality before the chickens were depopulated. Clinically, the affected chickens exhibited mortality without apparent clinical signs. Histologically, hepatocytic necrosis; necrosis of ellipsoids and follicles with fibrin in the spleen; necrosis with glial nodules in the brain stem, cerebrum, and cerebellum; necrosis of acinar cells in the pancreas; and necrosis of lymphoid tissues in intestinal lamina propria were seen. Occasionally, mild bronchiolitis, degeneration of smooth muscle fibers in the cecum, and mild tubulonephrosis were noted. Immunohistochemically, influenza virus antigens were detected often in the liver and spleen, heart, intestine, gizzard, proventriculus, and oviduct. In addition, antigens were seen also in the brain, kidney, pancreas, and ovary, but seldom in the lung and trachea. Virus antigen was mainly detected in the capillary endothelium and parenchymal cells. This suggests that virus excretion from the respiratory tract was not as prevalent as that from the digestive tract in the present cases.     

Effect of modification of ovary preservation solution by adding glucose on the maturation and development of pig oocytes after prolonged storage

Oocytes lose their developmental competence during prolonged storage of the ovary. In the present study, we supplemented the preservation solution for pig ovaries (phosphate buffered saline, PBS) with glucose and preserved the ovaries for 6 h at 25 C. Subsequently, we examined the glucose concentration of the follicular fluid (FF), pH of the FF, survival rate of the granulosa cells, and maturation and developmental competence of oocytes after storage. During storage, the glucose concentration of the FF (2.1 mM), pH of the FF (7.4), and survival rate of the granulosa cells (69.5%) rapidly decreased (glucose concentration: under 1.1 mM; pH: 6.8; and survival rate: 43%). On the other hand, when the preservation solution was supplemented with glucose (15 mM), the glucose concentration of the FF increased and the survival rate of the granulosa cells improved, although the pH of the FF decreased further (from 6.8 to 6.6). In addition, supplementation with glucose significantly improved the rates of oocytes at metaphase II (0 h: 65.0%; 6 h without glucose: 23.8%; and 6 h with glucose: 43.8%) and attenuated the decline in the rates of fertilization and development that resulted from prolonged storage, although there were no significant differences. In conclusion, modification of the preservation solution by the addition of glucose increased the glucose concentration of the FF and improved the rate of maturation of pig oocytes.