三维CAD技术在机械设计中的应用

现代计算机在技术和性能上越发成熟,再加之网络的普及和信息的智能化处理技术的提高,三维CAD技术本身也正逐步成熟,因此,正确地把握CAD技术的发展趋势对我国机械工程中的设计工作具有深远的意义.     

猪血清中天然LFA－3存在的探讨

测定了正常猪血清对ＳＲＢＣ的溶血作用。并根据猪血清对ＳＲＢＣ的破坏作用经ＳＲＢＣ吸收和加入ＳＲＢＣＬＦＡ－３后即显著降低或消失，提出了猪血清破坏ＲＢＣ的作用与血清中游离ＣＤ＿２的存在有关的论断。此外，又根据反复解离和经ＳＲＢＣ吸收后的猪血清具有阻止正常猪血清对ＳＲＢＣ的破坏作用和猪ＰＢＭＣＥ玫瑰花环的形成，认为猪血清中可能存在天然的ＬＦＡ－３，进而对血清游离ＣＤ＿２在淋巴细胞激活中的功能提出了“游离ＣＤ＿２调控途径”的设想。     

Effects of Ω-3 (n-3) Fatty Acid Supplementation on Insulin Sensitivity in Horses

The objective of this study was to examine the effects of dietary ω-3 fatty acid supplementation on insulin sensitivity (SI) in horses. Twenty-one mares were blocked by age, body weight (BW), and body condition score (BCS) and randomly assigned to one of three dietary treatments. Treatments consisted of (1) 38 g of n-3 fatty acids via fish and algae supplement and diet (MARINE), (2) 38 g of n-3 fatty acids via a flaxseed meal from the supplement and diet (FLAX), and (3) control (CON) no supplemental fatty acid. Treatments were supplemented for 90 days. Frequent sampling intravenous glucose tolerance tests were performed on days 0, 30, 60, and 90. Blood samples were analyzed for glucose and insulin. The minimal model was applied for the glucose and insulin curves using MinMod Millennium. SI increased 39% (P < .007) across all treatment groups. Acute insulin response to glucose decreased 22% (P < .006) between days 30 and 60 and increased (P = .040) again at day 90. Disposition index (combined SI and β pancreatic response) increased (P = .03) by 53% in the MARINE- and 48% in the FLAX-supplemented horses and did not change with time in the CON group. In insulin-resistant mares, MARINE- and FLAX-treated horses had an increase in SI (P = .09). It would be interesting to test this supplement in a larger group of insulin-resistant horses. If proven effective, supplementation with ω-3 fatty acids would help to reduce problems associated with insulin resistance in horses.     

Increased humoral antibody response of foot-and-mouth disease virus vaccine in growing pigs pre-treated with poly-γ-glutamic acid

This study was conducted to determine if humoral antibody response of foot-and-mouth disease (FMD) vaccine improved in 8-week-old growing pigs born to well-vaccinated sows pre-treated with 60 mg of poly-γ-glutamic acid (γ-PGA) three days before vaccination. Antibody against FMD virus serotype O was measured 0, 2, 4 and 6 weeks post-vaccination, using a PrioCHECK FMDV type O ELISA kit. The results showed that positive antibody reactions against FMDV serotype O antigen among a component of the vaccine significantly increased in response to pre-injection with γ-PGA.     

骨骼肌卫星细胞自我更新的研究进展

骨骼肌卫星细胞（skeletal satellite cells）是一类位于骨骼肌纤维细胞膜与基底膜之间的成体干细胞,在骨骼肌损伤修复过程中起着重要的作用。随着研究的不断深入,人们对骨骼肌卫星细胞的功能及其作用机制了解也越来越多,但目前仍存在着许多未解之谜。骨骼肌卫星细胞是如何进行自我更新调控的,研究者们提出了骨骼肌卫星细胞进行自我更新的模式假说及其可能的信号转导通路,作者对其最新研究进展作一概述。     

Physicochemical properties of the thermal gel of water-washed meat in the presence of the more soluble fraction of porcine sarcoplasmic protein

We investigated the physicochemical properties of the thermal gel of water‐washed pork meat (WWM) in the presence of the soluble fraction of porcine sarcoplasmic protein (SP) obtained with ammonium sulfate at 75 percent saturation. Two precipitated fractions of SP were obtained at 0–50 percent and 50–75 percent saturation, named SP‐f1 and SP‐f2, respectively, and the soluble fraction obtained at 75 percent saturation, SP‐f3, was used. Sodium dodecyl sulfate‐polyacrylamide gel electrophoresis showed that SP‐f3 contained mainly glyceraldehyde‐3‐phosphate dehydrogenase (GAPDH), while SP‐f1 and SP‐f2 had other SPs such as phosphorylase b, enolase, actin and phosphoglycerate mutase. The gel strength of WWM was greater when SP‐f3 rather than one of various animal proteins such as bovine plasma (BP), egg white, or whey protein isolates (WPI), was added and SP‐f3 had a gel‐enhancing effect as good as that of polyphosphate (PP). The gel strength of WWM with added SP‐f3 increased significantly with NaCl at 0.15 mol/L or more, but not in the absence of NaCl (0 mol/L). The effect of SP‐f3 was evident at neutral pH and maximum gel strength was obtained at a pH above 6.0. Differential scanning calorimetric (DSC) analysis showed that an endothermic peak corresponding to myosin heads in WWM shifted to a lower temperature with the addition of SP‐f3, as in the case of PP, though there was no such shift in the presence of other animal proteins (BP, egg white and WPI), suggesting that SP‐f3 increases the gel strength of WWM through the dissociation of actomyosin similar to PP. Scanning electron microscopy (SEM) revealed wall‐like structures among the protein strands in the WWM gel matrix in the presence of SP‐f3. The results of DSC and SEM indicated that the formation of a gel network in meat products is reinforced with GAPDH in SP after the interaction between GAPDH and myofibrillar protein.     

3R在免疫功能评价实验中应用的研究

利用实验中有共性的程序和个性特点来进行组合式设计的方法,对某受试的保健食品进行免疫功能的测定。结果用 160 只小鼠就完成了 8 个项目 9 项指标的实验。表明采用组合式设计的方法,既可以完成免疫实验所要求的各项指标,又达到减少和优化的目的。