Characterization of Mongolian Gerbil Chromatoid Bodies and Their Correlation with Nucleolar Cycle During Spermatogenesis

The aims of the present study were to monitor the nucleolar cycle in Mongolian gerbil spermiogenesis, to verify the relationship between the nucleolar component and chromatoid body (CB) formation and to investigate the function of this cytoplasmic supramolecular structure in spermatogenic cells. Histological sections of adult seminiferous tubules were analysed cytochemically by light microscopy and ultrastructurally by transmission electron microscopy. The results reveal that in early spermatids, the CB was visualized in association with Golgi vesicles indicating that this structure may participate in the acrosome formation process as had been reported in other rodents. In late spermatids, the CB was observed near the axoneme region suggesting that this structure may support spermatozoon tail formation as happens in other species. Chromatoid body was joined with lipid droplets in this same cell type. This observation should be investigated to verify whether CB may be related to steroidal hormone metabolism. In conclusion, our data showed that there is disintegration of primary spermatocyte nucleoli at the beginning of prophase I and a fraction of this nucleolar material migrates to the cytoplasm, where a specific structure is formed, known as the ‘chromatoid body’, which apparently participates in some parts of the gerbil spermiogenesis process.     

Wheat quality components responsive to genic control

Summary Wheat varies through wide limits in chemical composition and in properties seen in the behaviour of flour. The percentages of protein, minerals, vitamins and enzymes may show three-fold, five-fold or greater differences among cargoes of wheat as a result of the combined effects of heredity and environment. Such differences have farreaching effects on nutrition, processing, best use, and cost to the processor and consumer. Different portions of the wheat kernel vary greatly in chemical composition, and the nutritional properties of wheat flours reflect the amount of the different portions of the kernel ultimately included in the product consumed.Quality components known to be influenced by genetic factors include ease of milling, protein content, vitamin content, pigmentation of the flour, elasticity and hydration of flour, mixing properties of doughs, loaf and cake volume, cookie spread, and internal appearance of crumb. While worthy of more experimentation, a shift in amino acid balance has not been shown conclusively.Further progress in the improvement of wheat as food may be accomplished through continued team reaserch by chemists and geneticists working on the wheat plant. Millers have skills by which special cereal foods can be milled, and, coupled with enrichment, can produce many levels of nutritive value. Promotion and use of lowcost adjuncts in wheat products such as milk, wheat germ, soya flour, and possibly supplementation with certain essential amino acids would assure improved nutrition to millions of people.

---

Zusammenfassung Weizen variiert in weiten Grenzen im Hinblick auf seine chemische Zusammensetzung und auf Eigenschaften, die im Verhalten des Mehls begründet sind. Prozentgehalte von Protein, Mineralstoffen, Vitaminen und Enzymen können in einzelnen Weizenlieferungen 3-fach, 5-fach oder noch mehr differieren, und zwar infolge eines Zusammenwirkens genetischer und umweltbedingter Einflüsse. Solche Unterschiede haben weitreichende Wirkungen auf Ernährung, Verarbeitung, Verwendung und Kosten und betreffen zugleich Verarbeiter und Verbraucher. Verschiedene Teile der Weizencaryopse variieren stark in der chemischen Zusammensetzung. Die ernährungsphysiologischen Eigenschaften des Weizenmehls spiegeln die Menge an verschiedenen Teilen der Caryopse wieder, die schließlich in den verzehrten Produkten bleiben.Qualitätsbestimmende Merkmale, die durch genetische Faktoren bedingt werden, schließen Vermahlung, Eiweißgehalt, Vitamingehalt, Mehlfarbe, Dehnfähigkeit und Hydration des Mehls ein, ferner die Teigführung Brot- und Kuchen-Volumen, das Aufgehen der Semmeln und die innere Beschaffenheit der Krume. Eine Veränderung im Aminosäurespektrum hat sich als nicht entscheidend erwiesen, mehr Untersuchungen wären hier allerdings notwendig.Weiterer Fortschritt in de Verbesserung von Brotweizen könnte durch eine Gemeinschaftsarbeit von Getreide-Chemikern und Weizenzüchtern herbeigeführt werden. Müller haben Erfahrungen über besondere Getreidenahrungen, die gemahlen und angereichert verschieden hohen Nährwert ergeben. Förderung einer Verwendung preiswerter Zusätze zu Weisenprodukten wie Milch, Weizenkeimlinge, Sojamehl und gegebenenfalls Ergänzung mit gewissen essentiellen Aminosäuren würde eine verbesserte Ernährung für Millionen von Menschen sicherstellen.

---

Résumé Le blé varie largement quant à sa composition chimique et quant aux propriétés boulangères de la farine. Les taux de protéines, de minéraux, de vitamines, d'enzymes, varient de 1 à 3 ou de 1 à 5 selon les lots de blés, en fonction des effects combinés de l'hérédité et de l'environnement. De pareilles différences ont des effect considérables sur la nutrition, sur la technologie, sur l'emploi, et ce aussi bien pour l'industriel que pour le consommateur. Les différentes parties du grain de blé varient largement dans leur composition chimique; les propriétés nutritionnelles de la farine de blé sont la résultante de la part que prennent les diverses portions du grain de blé à la composition finale de la farine consommée.Les facteurs de qualité connus pour être commandés des facteurs génétiques sont: l'aptitude au traitement en minoterie, le taux de protéines, de vitamines, la pigmentation de la farine, l'élasticité et l'aptitude à fixer de l'eau de la farine, les propriétés élastiques de la pâte, l'aptitude au gonflement, la vitesse de cuisson, la tenue à la cuisson, l'aspect interne de la croûte. Quoique l'expérimentation en ce domaine soit encore insuffisante, une variation dans le spectre des aminoacides n'a pas encore été établie d'une manière concluante.Les progrès futurs dans l'amélioration du blé comme aliment exigeront un travail d'équipe persévérant des chimistes et des généticiens travaillant sur la plante blé. Les meuniers ont l'expérience leur permettant d'obtenir divers types de produits céréaliers; en utilisant l'addition d'éléments d'enrichissement, ils peuvent obtenir des produits ayant des niveaux différents de valeur nutritive. La propagande pour l'usage d'adjonction d'éléments de faible prix, tels que lait, germe de blé, farine de soya, éventuellement supplémentation avec certains aminoacides essentiels, aurait pour effect d'améliorer l'alimentation de millions d'individus.

---

---

with 1 fig.

---

Presented at the 6th International Congress of Nutrition, Edinburgh, Scotland, Aug. 14, 1963. The author gratefully acknowledges the help ofMark A. Barmore in the preparation of Fig. 1.     

The efficacy of different oral dosage forms of furazolidone for E. coli infections in carrier pigeons

The clinical efficiacy of furazolidon for treatment of E. coli-induced gastro-intestinal infections in racing pigeons was investigated. 36 adult pigeons were treated with 2 different oral modes of application (capsule/drinking water) with a daily therapeutic dosage of 12.5 mg furazolidon/pigeon. The pigeons used for this study (Columba livia f. domestica) originated from conventional breeders and were housed in 3 different groups (control-, capsule- and powder-group) in different stables. After infection with an E. coli-strain (O150:H8) that proved to be pathogenic for pigeons, the animals developed clinical signs of disease within 2 days. After onset of disease the treatment with furazolidon for 5 days started. This phase was followed by an adspectory phase for 6 days. The negative identification of the E. coli O150:H8 was determined as main parameter for the clinical efficiacy of the treatment with furazolidon. This parameter showed a highly significant (p = 0.0001) difference between both groups treated with furazolidon and the control group. In both groups treated with furazolidon the E. coli strain could not be isolated after the end of the treatment. An improvement of clinical signs was seen 24 hours after treatment via capsule and 48 hours after treatment via drinking water formulation. The time difference might be caused by the high concentration of furazolidon in the capsules due to the single daily application. Considering the inaccurate dosing via drinking water that results from the varying drinking water intake in pigeons, the application by capsule should be prefered. Both furazolidon preparations proved to be effective in treating gastro-intestinal E. coli-infections in racing pigeons in a dosage of 12.5 mg/pigeon for 5 days, however, best results were obtained by application via capsule.     

Cloning,expression, and selective inhibition of canine cyclooxygenase-1 and cyclooxygenase-2

Cyclooxygenase (COX) performs the critical initial reaction in the arachidonic metabolic cascade, leading to formation of proinflammatory prostaglandins, thromboxanes, and prostacyclins. The discovery of a second COX isoform (COX-2) associated with inflammation led to agents that selectively inhibit COX-2. Cyclooxygenase-2 inhibitors are also being developed for canine applications. To assess the compound potency on canine enzymes, canine COX-1 and COX-2 were cloned, expressed, and purified. Cyclooxygenase-1 was cloned from a canine kidney complementary DNA (cDNA) library, with 96 % sequence homology to human COX-1. Cyclooxygenase-2 was cloned from canine kidney and lipopolysaccharide-stimulated macrophage cDNA libraries, with a 93 % sequence homology to human COX-2. The arachidonic acid Michaelis constants for canine COX-1 and COX-2 were 4.8 and 6.6 micrometer, respectively, compared with 9.6 and 10.2 micrometer for ovine. Inhibition results indicated that, for all compounds tested, there was no significant difference between potencies determined for canine enzymes and those for human enzymes.