高原鼢鼠骨骼脂肪油的化学成分研究

高原鼢鼠骨骼脂肪油的化学成分研究ＳＴＵＤＩＥＳＯＮＴＨＥＣＨＥＭＩＣＡＬＣＯＮＳＴＩＴＵＥＮＴＳＯＦＢＯＮＥＯＩＬＩＮＭＹＯＳＰＡＬＡＸＢＡＩＬＥＹＩ高原鼢鼠（Ｍｙｏｓｐａｌａｘｂａｉｌｅｙｉ）是栖息于青藏高原,危害草场和农田的地下啮齿动物,属仓鼠...     

高原鼢鼠和高原鼠兔肺细叶的结构特征

高原鼢鼠和高原鼠兔是青藏高原土著动物,对低氧具有很好的适应性.为了探讨在低氧环境中两者肺细叶结构的适应特征,应用体视学方法测量了肺细叶相关指标.结果发现 :高原鼢鼠和高原鼠兔肺单位面积肺泡数显著高于SD大鼠,单个肺泡面积和弹性纤维/肺实质比显著低于SD大鼠;高原鼢鼠肺泡隔厚度最厚,高原鼠兔最薄,且三种动物具显著差异; 高原鼢鼠和高原鼠兔气-血屏障的算术平均厚度(Ta)和调和平均厚度(Th) 均显著低于SD 大鼠;在三个级别的微血管中,高原鼠兔中膜肌层厚度显著低于高原鼢鼠,两种高原动物均显著低于SD大鼠;高原鼢鼠和高原鼠兔的微血管密度(MVD)显著高于SD大鼠.以上结果表明,高原鼢鼠和高原鼠兔肺细叶结构特征表现出一定趋同,这些特征有利于在低氧条件下提高肺气体扩散容量;但是,肺泡隔厚度和微血管中膜肌层厚度/血管外径比又表现出明显的差异,可能是不同生境造成的[动物学报 54(3):531-539,2008].     

高寒草甸3种啮齿类动物消化道器官形态的比较研究

不同动物面对相同或相似的环境压力,采取不同的适应对策,消化器官形态差异能体现各自适应的方式。为进一步了解草食哺乳动物对各自生存环境的适应对策,本文比较了青藏高原高寒草甸3种小型草食哺乳动物的消化道长度及消化道器官指数。结果显示:根田鼠的胃指数高于高原鼢鼠和高原鼠兔,小肠、大肠及盲肠指数均是高原鼠兔高原鼢鼠根田鼠,消化道各部位相对长度均是根田鼠高原鼠兔高原鼢鼠。根田鼠大肠及盲肠长度占消化道总长的比例高于高原鼠兔和高原鼢鼠;小肠占消化道总长的比例最低。结果表明,动物消化道形态的差异可能与食物组成、能量和代谢需求等因素有关。面对不同的环境压力,消化道这种适应性差异是不同物种为适应多变的环境条件进化的结果。     

高原鼢鼠和高原鼠兔血液参数和血红蛋白亚型对不同海拔生境的响应

高原鼢鼠和高原鼠兔是青藏高原特有的物种,对高原低氧环境有很强的适应性。本研究测定了不同海拔的高原鼢鼠和高原鼠兔的红细胞数目、血红蛋白浓度、平均红细胞压积、平均红细胞体积等;通过质谱测序明确两种高原动物血红蛋白亚型;采用PAML4.8程序分析两种动物血红蛋白亚基中的正向选择位点;采用同源建模的方法分析正向选择位点对血红蛋白氧亲和力的影响,基于对两种高原动物血液特征的分析,探讨了它们适应低氧的策略。结果表明,随着海拔升高,高原鼢鼠通过增加红细胞数目、减小红细胞体积应答低氧,相反,高原鼠兔通过减少红细胞数目、增大红细胞体积应答低氧;高原鼠兔红细胞中具有α₂β₂成年型血红蛋白和α₂ε₂胎儿型血红蛋白,高原鼢鼠红细胞中只有α₂β₂成年型血红蛋白,但高原鼢鼠血红蛋白氧亲和力和别构效应显著高于高原鼠兔;高原鼢鼠与高原鼠兔的血红蛋白α和β亚基中,正向选择的氨基酸位点数目、位置以及它们的侧链基团极性和取向具有明显不同,这可能是造成两种动物血红蛋白氧亲和力不同的重要原因。总之...     

高原鼢鼠低氧适应研究进展

高原低氧是青藏高原主要的环境限制因子之一,高原鼢鼠(Myospalax baileyi)是青藏高原特有的地下啮齿类动物,受到高原低氧和洞穴低氧的双重压力。近年来,高原鼢鼠低氧适应主要生理特征及低氧适应关键基因越来越为人们所关注。这些研究结果对阐明高原鼢鼠低氧适应机制具有重要意义,并将对探索人类对低氧环境的适应能力以及人类高原病的防治产生巨大的影响。     

高原鼢鼠prestin基因的组织特异性表达与适应地下生活的关系

高原鼢鼠是青藏高原特有的地下鼠,地下鼠具有准确的空间定位能力。prestin蛋白是在耳蜗特异性表达且与回声定位有关的蛋白分子。为了探讨prestin基因与高原鼢鼠地下空间定位之间的关系,我们克隆了高原鼢鼠prestin基因的编码区序列,并与其他物种的prestin基因序列进行序列比对;运用PAML软件对高原鼢鼠的prestin基因进行进化分析;根据已克隆的序列,应用实时荧光定量的方法测定高原鼢鼠耳蜗、尾部、足垫和鼻垫组织中prestin基因mRNA的表达水平。研究结果表明,与人、大鼠、小鼠、裸鼢鼠、家兔和牛6种哺乳类动物相比,高原鼢鼠prestin基因编码的氨基酸序列显示存在9个氨基酸残基突变;Test2模型未检测到统计上显著的正选择位点;高原鼢鼠耳蜗prestin基因mRNA的表达水平显著高于高原鼠兔(P<0.05),高原鼢鼠耳蜗和尾部prestin基因mRNA的表达水平显著高于足垫和鼻垫（P<0.01）。以上结果说明,prestin基因不仅在高原鼢鼠耳蜗中表达,而且在尾部、足垫和鼻垫组织中也有表达。高原鼢鼠在地下洞道生活过程中,可能利用尾巴、前后足和鼻子辅助感知低频声波,从而准确地进行空间定位。     

高寒草甸生态系统中高原鼠兔和高原鼢鼠的捕食风险及生存对策

调查青藏高原高寒草甸生态系统中两种主要啮齿动物及其天敌动物的种群密度,分析天敌动物对两种啮齿类的捕食方式、捕食强度,探讨啮齿类动物的捕食风险及生存对策。研究结果表明,高原鼠兔和高原鼢鼠的种群密度分别为4．97只／hm^2和10．6只／hm^2,而它们的主要天敌赤狐、艾虎和香鼬的种群密度分别为0．16只／100hm^2、0．37只／100hm^2、3只／100hm^2。艾虎和香鼬在取食过程中主要搜寻啮齿类的洞道系统,全部食物几乎都来源于洞道系统内;赤狐或取食地面活动的鼠兔,或挖掘洞口待高原鼢鼠封闭洞口时取食猎物。高原鼠兔在赤狐、艾虎和香鼬的食物中所出现的频次分别为100％、96．1％、100％,高原鼢鼠在3种天敌动物的食物中所出现的频次分别为87．5％、73．2％、0％。3种天敌动物对高原鼠兔和高原鼢鼠的捕食强度分别为0．703％和0．038％,高原鼠兔和高原鼢鼠所承受的捕食风险分别为0．780和0．393。高原鼠兔在高的捕食风险下通过行为对策和繁殖对策增加其适合度,而承受捕食风险较小的高原鼢鼠主要通过封闭的洞道系统和高的存活率增加其适合度。     

高原鼢鼠和高原鼠兔骨骼肌糖酵解和肝脏乳酸代谢的差异(英文)北大核心CSCD

高原鼠兔(Ochotona curzoniac)和高原鼢鼠(Myospalax baileyi)是青藏高原地区特有的土著动物。本文旨在探讨高原鼠兔和高原鼢鼠骨骼肌糖酵解和肝脏乳酸代谢的不同生理机制。我们克隆出两种动物肝脏中的丙酮酸羧化酶(pytuvate carboxy-lase,PC)基因的部分序列;应用real-timePCR法测定两种动物肝脏和骨骼肌中PC、LDH-A和LDH-BmRNA的表达水平;使用苹果酸偶联法测定肝脏中PC酶活力,并测定两种动物骨骼肌和肝脏中乳酸含量、乳酸脱氢酶(lactate dehydrogenase,LDH)活力;用聚丙烯酰胺凝胶电泳观察肝脏和骨骼肌LDH同工酶谱。结果显示:(1)高原鼢鼠骨骼肌LDH-BmRNA的表达量极显著高于高原鼠兔(P<0.01),而LDH-AmRNA的表达量没有差异(P>0.05);(2)高原鼠兔肝脏中PC、LDH-A和LDH-BmRNA的表达量都极显著高于高原鼢鼠(P<0.01);(3)高原鼠兔肝脏和骨骼肌中LDH和乳酸含量以及肝脏中PC活力均极显著高于高原鼢鼠(P<0.01);(4)LDH同工酶谱显示,高原鼠兔骨骼肌以LDH-A4、LDH-A3B、LDH-A2B2为主,而高原鼢鼠骨骼肌以LDH-AB3、LDH-B4为主;在高原鼠兔肝脏中LDH以LDH-A3B,LDH-A2B2,LDH-AB3和LDH-B4为主,而高原鼢鼠肝脏只有LDH-A4。以上结果表明,高原鼠兔通过提高骨骼肌无氧糖酵解的水平为其快速奔跑提供能量,通过提高肝脏中糖异生水平快速将骨骼肌运动所产生的乳酸转化为葡萄糖和糖原,所以减少了在低氧环境中对氧的依赖,而高原鼢鼠尽管生活在低氧的地下洞道,它通过提高骨骼肌有氧糖酵解的水平,为其持续的挖掘活动提供能量。     

高原鼢鼠的消化对策

动物面临不同的生活环境及生活方式,往往采取不同的消化对策,而消化道结构在动物的消化对策中起关键作用。为进一步了解高原鼢鼠的生存对策,比较了高原鼢鼠与大白鼠消化道形态结构与食物摄入量、食物吸收量及食物消化率的差异。结果表明:高原鼢鼠的食物摄入量及食物吸收量显著低于大白鼠,食物消化率、蛋白质消化率及粗纤维消化率显著高于大白鼠。而两种动物的蛋白质吸收量及粗纤维吸收量差异不显著。高原鼢鼠的胃、小肠、大肠、盲肠干重及大肠长度与盲肠长度显著高于大白鼠,小肠长度差异不显著。可见,动物的消化率及能量需求与其消化道形态相适应。高原鼢鼠采取摄取少量的食物、增加消化道长度或重量、提高食物消化率的消化对策。     

青藏高原5种害鼠D型肉毒素抗性相关基因VAMP1的序列分析

突触小泡相关膜蛋白1基因(VAMP1)的变异是导致鼠类对D型肉毒梭毒素灭鼠剂产生抗性的主要原因。本研究利用转录组测序的方法,分析青藏高原地区5种主要害鼠:高原鼠兔(Ochotona curzoniae)、高原鼢鼠(Eospalax baileyi)、长尾仓鼠(Cricetulus longicaudatus)、青海松田鼠(Neodon fuscus)和喜马拉雅旱獭(Marmota himalayana)的VAMP1序列信息。同时,分别采集来自5个地理种群的58只高原鼠兔和59只高原鼢鼠,对VAMP1基因第二外显子区序列进行分析。结果显示,从转录组组装文件中成功获得5种动物的VAMP1基因全序列,长度均为357 bp,共检测到46个核苷酸变异位点和4个氨基酸变异位点,但未发现与D型肉毒素抗性相关的氨基酸位点。对高原鼠兔群体和高原鼢鼠群体的VAMP1基因第二外显子序列的分析显示,高原鼠兔所有个体的序列高度保守,而在高原鼢鼠中则存在一个同义突变位点,但两物种在D型肉毒素抗性相关位点上都未监测出位点变异。该研究结果提示,D型肉毒杀鼠剂在青藏高原地区害鼠防治方面应该可以长期发挥重要作用。     

THE FAT CONDITION OF SOME ISLAND BIRDS

Several resident passerine species of birds on the Tres Marias islands, Mexico, are in a fatter condition than their mainland counterparts just prior to, and at the beginning of, the breeding season. At least two non-passerine species on the islands are also fat at this time of the year. The significance of the fat reserves of the island birds is discussed, and it is concluded that the fat may serve the functions of energy-storage and possibly water-storage, to be used later at the climatically most unfavourable time of the year.     

GENESIS OF MITOCHONDRIA IN INSECT FAT BODY

Electron microscopy and stereological methods have been used to study the time course and mechanism of mitochondrial genesis in the adult fat body of Calpodes ethlius, (Lepidoptera, Hesperiidae). Most of the larval mitochondria are destroyed during a phase of autolysis shortly before pupation, so that pupal and early adult fat body cells have few mitochondria. The number of mitochondria per cell increases rapidly at the end of the 1st day after the adult emerges. Characteristic partitioned mitochondria appear during the period when the number is rapidly increasing. This evidence, coupled with the results of morphometric analyses of mitochondrial diameter, volume, and surface area, confirms the view that the genesis of adult mitochondria involves the growth and division of mitochondria surviving from the larva.     

RELEASE OF ARTIFICIAL CHERRY FLAVOR FROM ICE CREAMS VARYING IN FAT AND FAT REPLACERS

The effect of fat and fat replacers (FR) on the flavor release from cherry ice cream was investigated. Protein based FR, Simplesse ("S") and carbohydrate based FR, Litesse ("L") either partially or completely substituted milk fat in ice cream. Overall and temporal flavor profiles of ice cream during eating were obtained using chemical and sensory analyses. The performance of FR depended on the level of fat it was substituting and the amount of fat present in the ice cream. In the reduced fat ice cream group, both FRs failed to mimic the characteristics of 6% fat ice cream, mainly because of the low retention of cherry flavor. In the full fat ice cream group, the sensory properties of ice cream containing "L" were closer to the full-fat (12%) ice cream than those with "S". The critical flavor volatile compounds that strongly impact the sensory flavor attributes were identified.     

PERCEIVED SALTINESS OF TABLE SPREADS OF VARYING FAT COMPOSITIONS

Four types of spread with 80% fat, but varying in the origin of the fat (milk/vegetable) and in the proportion of oil versus solid fat (0–90% vegetable oil), were manufactured at NaCl concentrations of 1.0, 1.5 and 2.0%. Their saltiness and degree of melting in the mouth were rated using the time-intensity (TI) procedure. The perceived maximum saltiness of each NaCl concentration varied widely, samples with 80% milk fat + 20% vegetable oil being the most salty and those with 15% vegetable fat + 85% vegetable oil the least salty. The differences in saltiness were not directly related to the degree of melting in the mouth. The results demonstrate that extrapolating saltiness on the basis of NaCl contents over brands of products would be risky, since saltiness and NaCl contents are not necessarily correlated even in apparently similar products.     

THE RELATIONSHIP OF DIETARY FAT TO ATHEROSCLEROTIC DISEASE

Atherosclerosis is the Number One public health problem. Many factors have been implicated in the pathogenesis of this disease. Prominent among these factors is the amount and kind of fat in the diet. The evidence now appears to be conclusive that sufficient quantities of polyunsaturated fat in the diet, with proportional decrease in saturated fat, will result in major decrease in blood lipid. Some evidence indicates that such blood lipid lowering produces a desirable effect upon existing atherosclerosis. Much additional time and work will be required to clarify the prophylactic and therapeutic value of this type of dietary approach.