A comparison of the oxytetracycline preparations Aquacycline and Terramycin 100 with regard to absorption characteristics, local tissue reactions and residues following dewlap injections in calves

In an experiment with 12 calves, Aquacycline® in a 5 % (OTC-A5) and a 10 % (OTC-A10) solution, was compared with Terramycin®-100 (OTC-C) by injecting 20 mg OTC/kg bwt. of these preparations in the dewlap and monitoring serum concentrations as well as tissue reactions and residues at the site of injection. All 3 preparations resulted in oxytetracycline (OTC) serum concentrations above 0.5 µg/ml of approximately 60 h. During this period, OTC-A5 resulted in a 39 % and OTC-A10 in a 20 % larger area under the serum concentration-time curve, as compared to OTC-C (P < 0.05). The recorded tissue reaction in the form of swelling during the first week following injection of OTC-A5 averaged 72 % of that after OTC-C (P < 0.01), while the mean swelling after OTC-A10 was 81 % of the corresponding value after OTC-C (P < 0.05). The OTC residue levels at the sites of injection were lower after OTC-A5, but none of the preparations resulted in OTC residues exceeding 0.3 mg at 28 days and about 0.15 mg at 42 days after injection. The pathological changes at the site of injection were somewhat more pronounced in those calves which received OTC-C. Accordingly, these results give some support to the claims that Aquacycline® offers advantages with respect to absorption characteristics and tissue tolerance.     

A comparison of some of the pharmacokinetic parameters of three commercial sulphadiazine/trimethoprim combined preparations given orally to pigs

Three sulphadiazine/trimethoprim preparations were administered orally during feeding to pigs. Six male and six female pigs were used. Clinically important pharmacokinetic parameters of the two drugs in the three preparations were determined and compared.The plasma concentrations of sulphadiazine and trimethoprim increased rapidly in the pigs followed by a quite rapid decrease from 4 to 12 h after oral administration. The mean values of the absorption half-lives of sulphadiazine and trimethoprim were 0.9–1.6 h and 0.5–0.8 h, respectively. The corresponding values for the elimination half-lives of sulphadiazine and trimethoprim were 3.1–4.3 h and 3.4–6.0 h, respectively. There were no significant differences between the pharmacokinetic parameters of the two compounds in the three preparations with the exception of T_max for sulphadiazine and t_1/2 for trimethoprim. Comparative bioavailability calculations showed no statistically significant differences between sulphadiazine and trimethoprim in the three preparations.The weight increase of the pigs during the experimental period (mean = 37.3–64.9 kg) did not cause differences in the kinetics of the two drugs which could have consequences for the use of the three combined preparations in clinical practice.No unacceptable or antibacterial residues of sulphadiazine or trimethoprim were found in the kidneys of pigs slaughtered at 5, 7 and 10 days after administration.     

A gelatine prosthetic aid for intestinal anastomosis

A method is described for the establishment of end-to-end anastomoses after intestinal resection. The use of gelatine tubes as a suture base enables the edges of the intestinal incisions to be fixed in relation to each other, at the same time facilitating suturing.
The action of intestinal proteolytic enzymes causes the gelatine tubes to disintegrate after suturing.
Barium sulphate (BaSO₄) was added in order to determine the disintegration time of the gelatine tube and to follow its transport away from the operation site. This addition of barium sulphate proved to influence the disintegration time of the gelatine tube. An optimum disintegration time may therefore be achieved by varying the barium sulphate concentration as well as the ratio of gelatine to water.     

Chemical changes in wheat pan bread during storage and how it affects the sensory perception of aroma,flavour, and taste

Wheat bread and whole wheat bread were stored for up to 3 weeks and specific chemical reactions were related to perceptual flavour changes as analysed by sensory profiling. Volatile and non-volatile compounds were quantified using GC–MS and HPLC. Results were examined by multivariate data analysis.     

Effect of cold storage and harvest date on bioactive compounds in curly kale (Brassica oleracea L. var. acephala)

In this study, curly kale stored at 1 °C for 3 and 6 weeks was compared with plants remaining in the field regarding several properties related to human health and sensory quality. Cold storage had no effect on the antioxidant capacity (ORAC assay), total phenols (Folin-Ciocalteu assay) or flavonol content, but reduced the content of vitamin C and soluble sugars. The ratio ascorbic:dehydroascorbic acid decreased from about 3 to 0.5 upon storage. The largest changes in the content of bioactive compounds were found in plants that remained in the field for 6 additional weeks, including many frost days. In these plants, the levels of flavonols, total phenols and antioxidant capacity were reduced by 25–35% and the vitamin C content by more than 50%, whereas soluble sugars and dry matter increased by roughly 20% and 30%, respectively. Among all the curly kale samples, the antioxidant capacity was positively correlated with the level of total phenols (r = 0.73, P < 0.001) and total flavonols (r = 0.70, P < 0.001). Values obtained with a non-destructive method based on chlorophyll fluorescence (ChlF) were well correlated with the flavonol content in the leaves, with the highest correlation found for quercetin (r = 0.76, P < 0.001). Using the ChlF method, the kinetics of the flavonol content during the experiment was recorded. The same method also showed gradients of flavonol content within the plant, with the highest values in the upper leaves and in the tip of the leaves. ChlF measurement, therefore, proved to be a quick and cost-effective alternative to chemical analyses of the flavonol content in curly kale.     

Antioxidants and shelf life of whole wheat bread

Industrially produced bread normally operates with a shelf life of several weeks at room temperature and indications of storage-related off-flavour development as a consequence of lipid oxidation have been suggested. The present study has tested enrichment of whole wheat bread with α-tocopherol or commercially used rosemary extracts for production of bread loaves with higher oxidative stability and hence better overall sensory quality. Bread quality was evaluated by sensory profiling, determination of antioxidative capacity, determination of lipid hydroperoxides as primary oxidation products, and analysis of volatile compounds including secondary lipid oxidation products. Enrichment of bread with α-tocopherol resulted in higher degrees of rancid aroma and flavour in fresh samples, which was explained by higher levels of secondary oxidation products, whereas enrichment of bread with rosemary extracts did not have any effect. Accordingly, application of antioxidants cannot, based on the current data, be recommended for achievement of bread with improved sensory properties during storage.