Reproductive outcomes of anestrous goats supplemented with spineless Opuntia megacantha Salm-Dyck protein-enriched cladodes and exposed to the male effect

Tropical Animal Health and Production - The possible influence of the “male effect” upon reproductive outcomes of adult anestrous goats under marginal rangeland conditions and...     

Evidence for a relationship between bovine erythrocyte lipid membrane peculiarities and immune pressure from ruminal ciliates

Erythrocytes of bovines and other ruminants have a strikingly anomalous phospholipid composition, with low or absent phosphatidylcholine (PC) together with high sphingomyelin (SM) content. Here, we report the presence in normal bovine serum of high levels of anti-phospholipid antibodies of IgM isotype against, PC and the phosphono analogue of phosphatidylethanolamine, aminoethylphosphonolipid (AEPL), normally produced by rumen ciliates. In contrast, no antibodies were detected against SM or N-acyl-phosphatidylethanolamine (NAPE), the major components of bovine erythrocytes. In addition, we found that exposure of the ciliate Tetrahymena thermophila to bovine serum results in rapid lysis, an effect that was inhibited by adsorption of the serum with SM/AEPL liposomes. Furthermore, incubation with bovine serum had a similar effect on freshly obtained ruminal ciliates, and the lytic activity was eliminated by pre-adsorption of the serum with SM/PE liposomes. The ruminant mode of life with its concomitant ciliate fauna is hereby linked to the peculiar conformation of bovine erythrocyte membranes. We propose that the unique phospholipid composition of bovine erythrocytes appears as an evolutionary adaptation to tolerate the lytic effects of anti-phospholipid antibodies generated against AEPL, a membrane component of the huge mass of ruminal ciliates, necessary commensals of this group of mammals.     

Effect of commercial mannoprotein addition on polysaccharide, polyphenolic, and color composition in red wines

Commercially available mannoprotein preparations were tested in Tempranillo winemaking to determine their influence on polysaccharide, polyphenolic, and color composition. No effect was found in the content of grape arabinogalactans, homogalacturonans, and type II rhamnogalacturonans. In contrast, mannoprotein-treated samples showed considerably higher values of high-molecular-weight mannoproteins (bMP) than controls from the beginning of alcoholic fermentation, although these differences diminished as vinification progressed. The bMP decrease observed in the mannoprotein-treated samples coincided with a substantial reduction in their proanthocyanidin content and wine stable color, suggesting a precipitation of the coaggregates mannoprotein-tannin and mannoprotein-pigment. Contrary to what is widely described, these results revealed that at the studied conditions, mannoproteins did not act as stabilizing colloids. Mannoprotein addition did not modify the content and composition of either monomeric anthocyanins or other monomeric phenolics, and it did not affect monomeric anthocyanin color.     

Chemopreventive activity of polyphenolics from black Jamapa bean (Phaseolus vulgaris L.) on HeLa and HaCaT cells

The antiproliferative effects of 100% methanol crude extract and of Toyopearl and silica gel fractions from the seed coats of black Jamapa beans (Phaseolus vulgaris L.) were evaluated using HeLa, human adenocarcinoma cells, and HaCaT, human premalignant keratinocytes. The 100% methanol crude extract [172.2 microM equiv of (+)-catechin] increased adhesion of HeLa cells; however, 3- and 5-fold higher concentrations decreased the number of cells attached as a function of the treatment time. The highest concentration tested diminished the cell adhesion until 40% (after 24 h) to almost 80% (after 72 h). The IC50 values showed that the 100% methanol crude extract was the most effective inhibitor of HeLa cell proliferation, even when it was dissolved in dimethylsulfoxide (DMSO) [34.5 microM equiv of (+)-catechin] or in medium [97.7 microM equiv of (+)-catechin]. The Toyopearl 5 (TP5) fraction and silica gel 2 (SG2) fraction inhibited 60% of the HeLa cell proliferation. The IC50 was 154 microM equiv of (+)-catechin of the 100% methanol crude extract on HaCaT cells. Toyopearl fractions TP4 and TP6 significantly inhibited HaCaT cell proliferation, but the silica gel fractions did not have a significant effect. The 100% methanol crude extract (35 microg of dry material/mL) decreased the number of HeLa cells in the G0/G1 phase from 68.9% (for control cells) to 51.4% (for treated cells) and increased apoptosis (2.9 and 21.2% for control and treated cells, respectively). The results indicated that black Jamapa beans could be a source of polyphenolic compounds, which have an inhibitory effect toward HeLa cancer cells but are less aggressive on HaCaT premalignant cells.     

Nutrient Fluxes in Sediment (NH4 + and PO4 -3) in N.W. Coastal Lagoon Mexico Associated with an Agroindustrial Basin

In order to balance the impact of agricultural development on land around coastal lagoons with the protection of aquatic resources, knowledge of the role of the sedimentary phase in the entrapment or availability of nutrients in the water column in areas affected by agroindustrial outlets is important. The Ensenada del Pabellon coastal on the Pacific coast of Mexico was chosen to be analyzed. The input of ammonium and orthophosphate from sediment using semicontrolled benthic chambers near a sugar cane factory outlet was compared to non altered sediment. Phosphate and ammonia loading from agroindustrial outlets has been the primary cause of eutrophication. The inputs of ammonium and orthophosphates from the sediment to the water column depend on their concentration in the agroindustrial outlet's waste water, the local morphology, the tide, and biotic assimilation, in order of importance. Sediment in non-altered revealed maxima of 7.8 mg m^-2 d^-1 of NH⁺ ₄ and 1.4 mg m^-2 d^-1 of PO^-3_₄, whereas in one outlet that greatly transfigures the environment, maxima of 223 mg m^-2 d^-1 of NH⁺ ₄ and 67 mg m^-2 d^-1 of PO^-3_₄ were recorded, which represent an increase greater than 20 times the normal diffusion. These figures varied markedly in space and time. Results from the study indicated that existing levels of nutrient could endanger the future of this ecosystem, including its sustainable fisheries.     

Bottled-Water Quality in Metropolitan Mexico City

Bacteriological and physico-chemical parameters of 265 samples from 39 brands sold in 5-gallon plastic and glass bottles and 2-5 L plastic containers were analyzed to determine the quality of bottled water distributed in Mexico City. Tests included fecal and total coliform counts, alkalinity, total hardness, chloride, calcium and magnesium concentrations, pH and conductivity. Correlation and cluster analyses and ANOVA were carried out, and a comparison made of the averages with the maximum permissible levels established in the Official Mexican Norms. Concerning the investigated parameters no differences (p > 0.05) between the brands were found. Physico-chemical parameters were studied and all the samples were within the permissible limits. Most samples taken from the 5-gallon containers exceeded the maximum bacteriological limits. It was concluded that the bacteriological quality of the brands studied was extremely variable. Appropriate sanitary measures, should be established to control this aspect.     

Sterol oxidation in ready-to-eat infant foods during storage

The effect of storage on sterol oxidation of ready-to-eat infant foods was evaluated. Two different liquid infant foods (honey or fruits flavors), prepared with milk and cereals, were stored for 0, 2, 4, 7 and 9 months at 25 degrees C. Sterol oxidation products (SOP) were isolated by cold saponification, purified by silica solid-phase extraction, and analyzed by gas chromatography (GC) and GC-mass spectrometry. beta-Sitosterol was the most representative sterol, followed by cholesterol and campesterol. No significant differences in the total and single SOP content (0.8-1 mg/kg of product) were observed with respect to storage time and type of sample; the main SOP found was 7-ketositosterol (<0.2 mg/kg of product). The extent of stigmasterol oxidation (2.9%) was higher than that of cholesterol (1.9%) and beta-sitosterol (1.4%). The type and quality of raw materials, as well as the processing conditions, seem to greatly influence SOP formation and accumulation in infant foods.     

Effect of nixtamalization on morphological and rheological characteristics of maize starch

Nixtamalization of maize grain is an ancient process that until now is used for tortilla production. This thermal-alkaline process produces important changes in morphology and rheological characteristics of starch that is the major component of maize. The aim of this study was to evaluate changes in the morphological and rheological properties of starch brought by nixtamalization of maize using image analysis and dynamic rheometry, respectively. Nixtamalized maize starch (NS) presented granule sizes higher than starch isolated from raw maize (S) due to the partial swelling produced in the nixtamalization process. In dynamic tests during the retrogradation kinetics, an inverse effect of the temperature was observed in the re-arrangement of starch components. NS was affected due to the thermal-alkaline process presenting an annealing that provoked a reduction in its ability to develop gels. This information is important during the processing of nixtamalized maize to masa and tortilla production.     

Effects of polymerization changes in maize proteins during nixtamalization on the thermal and viscoelastic properties of masa in model systems

Although nixtamalization is widely used in the food industry, a comprehensive understanding of the influence of proteins on the viscoelastic behavior and thermal properties in masa is still lacking. In this work, the effect of protein changes and its influence on the masa viscoelastic behavior were studied using model systems. Mixtures of lime-starch, zein-starch and lime-zein-starch were cooked at 90 °C from 20 to 150 min. Zein changes during cooking were analyzed by SDS-PAGE. Thermal transition temperatures and enthalpies were determined using differential scanning calorimetry (DSC). Dynamic oscillatory tests were undertaken on model system samples with 50% (w/v) moisture content, using a strain-controlled rheometer. SDS-PAGE showed that zein polymerizes during cooking. In the zein-starch model system, no visible protein bands were found after 30 min cooking; however, when lime was present, five bands were observed in all samples. Thermal transitions were observed around 55–62 °C for all model systems, probably corresponding to starch retrogradation. Rheological studies showed that protein exhibited higher influence in the gel strength by increasing the elastic character of the system. It was hypothesized that the combined effects of lime on starch, zein polymerization and the formation of calcium-zein bonds during cooking, yield a stronger and more elastic gel structure.