Estrus induction in anestrous mixed-breed goats using the “female-to-female effect”

A trial was conducted during the anestrous period in female goats to determine: (a) whether estrus can be induced in anestrous goats by administration of equine chorionic gonadotropic hormone (eCG) and PGF_2α under pen conditions and (b) whether these sexually active female goats can elicit sexual arousal in sexually inactive bucks. One hundred and fifteen pluriparous, nonlactating mixed-breed female goats were randomly assigned to one of four treatment groups: (1) administration of a single dose of 240 IU of eCG, 50 μg PGF_2α i.m., and 25 mg progesterone (P₄) (eCG; n?=?30); (2) administration of P₄ and exposure to female goats treated with eCG–PGF_2α (P₄; n?=?39); (3) administration of 0.5 ml saline and P₄ (Sal; n?=?23); and (4) P₄ plus exposure to female goats treated with saline (Con; n?=?23). After hormone administration, all goats were put together with adult sexually inactive bucks for 15 days. The percentage of goats in estrus during these 15 days was similar in eCG-treated animals and untreated animals exposed to the eCG animals (97 and 95 %). Pregnancy rate was also similar (63 vs. 64 %) between these two groups. eCG-treated goats exhibited estrus earlier (P?<?0.05) than the treated goats in contact with the eCG goats. Furthermore, eCG-treated goats had larger litters (1.9?±?0.2 vs. 1.6?±?0.1, P?<?0.05) than the untreated goats in contact with the eCG goats. These results show that fertile estrus can be induced in anestrous female goats by exposing them to female goats induced to estrus with eCG. This female–female interaction triggers the stimulation cycle leading to the sexual arousal of bucks.     

Isolation and quantitative analysis of phenolic antioxidants, free sugars, and polyols from mango (Mangifera indica L.) stem bark aqueous decoction used in Cuba as a nutritional supplement

An aqueous decoction of mango (Mangifera indica L.) stem bark has been developed in Cuba on an industrial scale to be used as a nutritional supplement, cosmetic, and phytomedicine. Previously we reported its antioxidant activity, and we concluded that the product could be useful to prevent the production of reactive oxygen species and oxidative tissue damage in vivo. A phytochemical investigation of mango stem bark extract has led to the isolation of seven phenolic constituents: gallic acid, 3,4-dihydroxy benzoic acid, gallic acid methyl ester, gallic acid propyl ester, mangiferin, (+)-catechin, (-)-epicatechin, and benzoic acid and benzoic acid propyl ester. All structures were elucidated by ES-MS and NMR spectroscopic methods. Quantitative analysis of the compounds has been performed by HPLC, and mangiferin was found to be the predominant component. Total polyphenols were assayed also by the Folin-Ciocalteu method. The free sugars and polyols content was also determined by GC-MS.     

Antituberculosis activity of natural and semisynthetic azorellane and mulinane diterpenoids

The antituberculosis activity of 14 natural azorellane and mulinane diterpenoids isolated from Azorella compacta, Azorella madreporica, Mulinum crassifolium, and Laretia acaulis, together with eight semisynthetic derivatives, was evaluated against two Mycobacterium tuberculosis strains. The natural azorellanes azorellanol (3) and 17-acetoxy-13-α-hydroxyazorellane (6), and the semisynthetic mulinanes 13-hydroxy-mulin-11-en-20-oic-acid methyl ester (13) and mulinenic acid methyl ester (23), showed the strongest activity, with MIC values of 12.5 μg/mL against both strains. The methylated derivatives 13-hydroxy-mulin-11-en-20-oic-acid methyl ester (13), mulin-11,13-dien-20-oic acid methyl ester (15) and mulinenic acid methyl ester (23) proved to be more active than the parent compounds.     

Antimicrobial and phytochemical studies on Pedilanthus tithymaloides

The antibacterial and antifungal properties of ethanolic extract of the leaves of Pedilanthus tithymaloides and some of its constituents were investigated by the dilution method.     

Migration of bisphenol A (BPA) from epoxy can coatings to jalapeño peppers and an acid food simulant

Effects of heat processing, storage time, and temperature on migration of bisphenol A (BPA) from an epoxy type can coating to an acid food simulant and jalape?o peppers were determined. Commercial jalape?o pepper cans (8 oz, dimensions 211 x 300) were stored at 25 degrees C for 40, 70, and 160 days. A solution of 3% acetic acid was canned in 211 x 300 cans from the same batch used for jalape?o peppers. Heat processing was applied to two-thirds of the cans, and the remaining cans were not heat processed. Cans were stored at 25 and 35 degrees C for 0, 40, 70, and 160 days. Results showed that there is a minimal effect of heat treatment. An effect of storage time on migration of BPA during the first 40 days at 25 degrees C was observed. An increase on migration of BPA was observed with storage time at 35 degrees C. The highest level of migration was 15.33 microg/kg of BPA at 160 days at 35 degrees C. A correction factor of approximately 0.4 was calculated for migration under simulating conditions of storage compared to the real ones. The highest level of BPA found in jalape?o peppers cans, surveyed from three supermarkets, was 5.59 +/- 2.43 microg/kg. Migration of BPA, performed according to the European and Mercosur conditions, was 65.45 +/- 5.29 microg/kg. All the migration values found in this study were below those legislation limits (3 mg/kg).     

Effects of Yeast Freezing in Frozen Dough

The effects of freezing and frozen storage of bread dough and compressed yeast on bread quality were studied. Besides, the effects of compressed yeast freezing on cell viability, gas production and release of substances by the yeast cells were examined. Freezing and frozen storage of dough made with fresh yeast had more negative effects on baking quality than the addition of frozen yeast to dough. When the compressed yeast is frozen and stored at ‐18°C, the CO₂ production decreased, while the amount of dead cells, the total protein, and the total reducing substances leached from the yeast increased as the length of yeast frozen storage increased. SDS‐PAGE showed that the substances leached from frozen yeast caused an increase in the solubility of some gluten proteins. On the other hand, size‐exclusion chromatography (SEC) pointed out that the relative amount of two protein fractions of low molecular weight leached from frozen yeast increased for longer yeast frozen storage periods. The yeast leachates had an adverse effect on loaf volume.