Insulin administration suppresses an increase in insulin-like growth factor binding protein-2 gene expression stimulated by fasting in the chicken

1. We examined the changes in plasma IGF-I concentration and tissue IGFBP-2 gene expression of young fasted chickens refed a commercial diet or administered bovine insulin intravenously. 2. Plasma IGF-I concentration was decreased by fasting for 2 d. Although plasma IGF-I concentration was increased by refeeding, it didn't recover to the level of chickens fed a commercial diet ad libitum. 3. Insulin administration lowered plasma IGF-I concentration compared to other groups. 4. Hepatic IGFBP-2 mRNA was increased by fasting for 2 d and decreased by refeeding for 6 h. Insulin administration also decreased hepatic IGFBP-2 gene expression stimulated by fasting to the level of refed chickens. 5. IGFBP-2 mRNA in the gizzard was increased by fasting for 2 d and tended to decrease after refeeding for 6 h. Insulin administration decreased gizzard IGFBP-2 gene expression to less than that in refed chickens. 6. There was no between-treatment difference in IGFBP-2 mRNA in the brain and kidney. 7. These results suggest that the changes in IGFBP-2 gene expression in the liver and gizzard by fasting and refeeding might be partly regulated by the alteration in plasma insulin concentration.     

Late onset cerebellar cortical degeneration in a koala

A 10-year-old male koala started to fall from the tree while sleeping. Subsequently, the koala often fell down while walking and showed a gait abnormality, abnormal nystagmus and hypersalivation. At 12 years of age, the koala became ataxic and seemed blind. At 13 years of age, the koala exhibited signs of dysstasia and was euthanased. Necropsy revealed marked symmetrical atrophy of the cerebellum. Histopathologically, a severe loss of Purkinje and granule cells was evident in the cerebellum, while the molecular layer was more cellular than normal with cells resembling small neurons, which were positively stained with parvalbumin immunohistochemistry. Reactive Bergmann glial cells (astrocytes) were present adjacent to the depleted Purkinje cell zone. The very late onset and slow progression of the cerebellar cortical degeneration in this case is particularly interesting and appears to be the first report in the koala.     

A review of ghost fishing: scientific approaches to evaluation and solutions

ABSTRACT:   Research on ghost fishing became active in the late 1980s. Ghost fishing has been confirmed for traps, gillnets, trammel-nets and small seine nets. Some lost traps are functional for a long period of time, even in shallow waters. Consequences for gillnets after loss depend on seabed conditions. The ghost fishing function of gillnets remaining on flat seabeds declines rapidly with decreasing heights and increasing visibility. Gillnets left tangled around an artificial reef, for example, three-dimensionally maintain the initial magnitude of ghost fishing for a long period of time, even after badly fouled. There are increasing numbers of researches working on the total number of mortality per gear after gear loss for gillnets and trammel-nets. It has become also possible to estimate the total number of mortality for a unit period of time in a certain fishing sector. This paper reviews research which has provided evidence and quantitative data on ghost fishing, and proposes five items important for future studies on ghost fishing.     

Role of Starch Granules in Controlling Expansion of Dough During Baking

The role of starch granules in the expansion of doughs during baking was investigated using artificial flours made from dry vital wheat gluten and wheat starch, potato starch, or tapioca starch. The three starches were selected because of their diverse gelatinization properties. Baking tests on flour from tapioca starch gave the largest loaf volume and the most extensive postbaking shrinkage. Potato starch flour gave the smallest volume and the least shrinkage. Amylograph test data, dough expansion under decreased pressure, progress of expansion during baking, and scanning electron microscopy revealed the role starch granules play in ideal baking conditions. Starch granules should not gelatinize early in the baking cycle as potato starch does but should gelatinize later in the baking cycle as wheat starch does. This prevents early setting of the dough which inhibits expansion. Starch granules should not disrupt and fuse together during gelatinization as tapioca starch does, forming an impermeable gas membrane. Granules should gelatinize individually as wheat starch does, causing a disruption of cell membranes which prevents shrinkage of the loaf during cooling after baking.