Adaptive conjoint analysis to determine perceived risk factors of farmers, veterinarians and AI technicians for introduction of BHV1 to dairy farms

A study was carried out to determine the possibility of a more-closed farming system for (Dutch) dairy farms. The objective of the study was to provide effective and economically profitable management advice for improving the animal-health status of farms. Management measures will only be successfully applied if supported by farmers and their advisors (such as veterinarians). Therefore, the perception of farmers and advisors of the importance of various risk factors for the introduction of diseases to a farm was determined by using bovine herpes virus type 1 (BHV1) as an example.

As part of the study, an evening-long workshop was organized and run thrice. In total, 49 farmers, veterinarians and AI technicians participated in these workshops. The computerized questionnaire technique was based on adaptive conjoint analysis (ACA). ACA has the advantage that participants can work with a large number of risk factors in a relatively short period of time. Another advantage of ACA (compared with standard questionnaires) is that the answers from each participant can be checked with regard to consistency with respect to the importance assigned to them. Data from participants with inconsistent responses can be excluded from further analyses. The results of the ACA interview were compared with the risk factors reported in the literature as being associated with BHV1 status (e.g. purchase of cattle, participation in cattle shows) and with farmers' actual management to prevent the introduction of diseases.

The workshop participants were all operating in the dairy sector and they seemed well aware of the risk of direct animal contacts for the introduction of BHV1. Farmers thought visitors to be more risky than did AI technicians and (especially) veterinarians. Farmers who purchased cattle or participated in cattle shows were of the opinion that the risks of direct animal contacts were more important than did farmers who were not involved in those practices. Farmers whose farms were BHV1-positive (and participated in cattle shows more often) thought the risk of participation smaller than did farmers with BHV1-negative farms.     

Oxidative degradation of lipids during mashing

Although hardly any polyunsaturated fatty acids (PUFAs) are present in the endproduct, the ingredients used for the production of beer contain a high concentration of PUFAs, such as linolic and linolenic acid. These compounds are readily oxidized, resulting in the formation of lipid-derived products that reduce the taste and quality of beer enormously. During mashing relatively high amounts of PUFAs are exposed to atmospheric oxygen at a relatively high temperature. This makes mashing a critical step in the brewing process with regard to the formation of lipid-derived off-taste products. F1 phytoprostane (PPF1) changes in antioxidant capacity and monohydroxy fatty acids (OH-FAs) were used as markers for the detection of oxidative damage to fatty acids during mashing. The pattern of OH-FA formation indicates that enzymatic oxidation of PUFAs is more important than nonenzymatic oxidation during the mashing process. Nevertheless, substantial nonenzymatic radical formation is evident from the increase of specific OH-FAs and PPF1s. It was found that a low oxygen tension reduces oxidative damage and gives a high antioxidant capacity of the mashing mixture. This indicates that mashing should be done under low oxygen pressure.     

Ferulic acid from aleurone determines the antioxidant potency of wheat grain (Triticum aestivum L.)

Grain is an important source of phytochemicals, which have potent antioxidant capacity. They have been implicated in the beneficial health effect of whole grains in reducing cardiovascular disease and type 2 diabetes. The aim of the present study was to identify the most important antioxidant fractions of wheat grain. It was found that the aleurone content of these fractions was highly correlated with the antioxidant capacity of the fractions (r = 0.96, p < 0.0001). Ferulic acid appeared to be the major contributor to the antioxidant capacity in fractions with higher antioxidant capacity. The contribution of protein was rather limited. It was concluded that the antioxidant potency of wheat grain fractions is predominantly determined by aleurone content, which can be attributed to the presence of relatively large amounts of phenolic compounds, primarily ferulic acid.     

国家麻类产业技术体系2009年工作总结暨学术交流会成功召开

2010年1月7日至10日,国家麻类产业技术体系2009年度工作总结与学术交流会议于广东湛江召开。农业部科技发展中心郑戈副处长出席会议,广东农垦总局生产处陈叶海副处长、湛江市农垦局陈永光副局长、中国热带农业科学院管委会陈鹰主任、中国热带农业科学院南亚热带作物研究所孙光明所长应邀参加,国家麻类产业技术体系首席科学家、岗位专家、试验站站长及其团队人员共计118人参加会议。     

国家麻类产业技术体系苎麻水土保持与麻菜套种观摩交流会在川渝召开

在国家扩大粮食种植面积、确保粮食安全的大政策背景下,切实解决好麻类与粮争地的矛盾显得极为紧迫.在既要给粮食作物腾出良田又要切实保住麻类这一颇具民族特色的传统经济作物的形势下,为了寻求麻类作物持续发展的出路,结合制订麻类科技"十二五"发展规划,2009年10月17-19日,由国家麻类产业技术体系主办、四川达州市农业科学研究所和重庆涪陵市农业科学研究所承办的苎麻水土保持与麻菜套种观摩与交流会在川、渝召开.农业部科教司产业技术处张国良处长、徐利群副处长、四川省达州市人民政府陈中华副市长、重庆市农委刘启明副主任、重庆市涪陵区委林彬副书记、黄华副区长、国家麻类产业技术体系首席科学家、岗位专家、试验站站长以及部分体系团队成员共100余人参加了会议.当地电视台、报社等新闻媒体到会现场报道和采访.     

红麻稀有材料分类地位研究

17份红麻稀有材料的研究发现叶、苞片、萼片、花冠、蒴果和种子等形态特征变异丰富。细胞学研究表明,染色体数均为2n=36;栽培材料随休有普通型、较大型和特大型,野生材料均为普通型;野生材料染色体结构较栽培材料对称。野生材料与常规品种杂交,座果率变幅35-50%,结实率3.2-17%,均明显低于对照（分别为69%和30%）,表明     

Competition between Ascorbate and Glutathione for the Oxidized Form of Methylated Quercetin Metabolites and Analogues: Tamarixetin, 4'O-Methylquercetin, Has the Lowest Thiol Reactivity

Quercetin (Q) is a bioactive compound with excellent antioxidant activity. However, the thiol reactivity of its oxidation product (oxQ) forms a disadvantage. The aim of the present study was to decrease this thiol toxicity. We found that methylated Q metabolites displayed lower thiol reactivity than Q. The most effective was tamarixetin, 4'O-methylquercetin (4'MQ), that has a corresponding oxidation product (ox4'MQ) with thiol reactivity 350 times lower than oxQ. The endogenous metabolism of Q to 4'MQ might be a physiological way to safely benefit from the antioxidant potential of Q in vivo. Our results were explained with Pearson's HSAB concept and corroborated by quantum molecular calculations that revealed a strong correlation between the relative thiol reactivity and the lowest unoccupied molecular orbital (LUMO). The polarity of the molecule and the π-π interaction between the AC- and the B-ring appeared to determine the LUMO and the thiol reactivity of the oxidation product.     

Antioxidant and anti-inflammatory capacity of bioaccessible compounds from wheat fractions after gastrointestinal digestion

Wholegrain consumption is associated with several health benefits, in contrast to the consumption of refined grains. This can partly be related to the antioxidant compounds in the outer parts of the grain kernel. The bioaccessibility of these antioxidant compounds from the wholegrain matrix during gastrointestinal digestion is crucial for their absorption and bioavailability. In the current study, the bioaccessible compounds from aleurone, bran and flour were obtained from a dynamic in vitro model of the upper gastrointestinal tract. They were collected at 1 h time intervals to assess their antioxidant capacity (TEAC assay) and also their anti-inflammatory effect (TNF-α reduction in U937 macrophages stimulated with LPS). The bioaccessible compounds from aleurone had the highest antioxidant capacity and provided a prolonged anti-inflammatory effect, shown by the TNF-α reduction of a relatively late time-interval (3–4 h after start of digestion). The contribution of ferulic acid to those effects was minor due to its low bioaccessibility. Aleurone seems a promising wheat fraction for cereal products with a healthy added value.     

Protection against nitric oxide toxicity by tea

It is found that green tea and black tea are able to protect against nitric oxide (NO(*)) toxicity in several ways. Both green tea and black tea scavenge NO(*) and peroxynitrite, inhibit the excessive production of NO(*) by the inducible form of nitric oxide synthase (iNOS), and suppress the LPS-mediated induction of iNOS. The NO(*) scavenging activity of tea was less than that of red wine. The high activity found in the polyphenol fraction of black tea (BTP) could not be explained by the mixed theaflavin fraction (MTF) or catechins [epicatechin, epigallocatechin, epicatechin gallate, epigallocatechin gallate (EGCG)], which were tested separately. Synergistic effects between the compounds, or the presence of a potent, unidentified NO(*) scavenger, may explain the high activity of BTP. The peroxynitrite scavenging of tea was comparable to that of red wine. The main activity was found in the polyphenol fraction. MTF and the catechins were found to be potent peroxynitrite scavengers. Tea and tea components were effective inhibitors of iNOS. Of the tea components tested, only MTF had an activity higher than that of the tea powders. The polyphenol fractions of tea were much more active than the tea powders in suppressing the induction of iNOS. On the basis of its abundance and activity, EGCG was the most active inhibitor. The protective effect of tea on NO(*) toxicity is discussed in relation to the beneficial effect of flavonoid intake on the occurrence of cardiovascular heart disease.