Seasonal Changes in Osmotic and Ionic Regulation in Arctic Charr, Salvelinus Alpinus, From a High- and a Sub-arctic Anadromous Population

Seasonal changes in hypoosmoregulatory capacity were studied in hatchery-reared offspring of a high-Arctic strain of anadromous Arctic charr, Salvelinus alpinus, from Svalbard (79°N) and a sub-Arctic strain from Hammerfest, north Norway (70°N). The fish were held in freshwater under simulated, natural light conditions (Tromsø, 69°N) and natural water temperatures, and hypoosmoregulatory capacity was determined by seawater challenge tests between February and November. An improved hypoosmoregulatory capacity was seen in both strains at the time when their wild conspecifics migrate to the sea. The time when maximum hypoosmoregulatory capacity was achieved differed significantly between the two strains, suggesting that there may be genetic differences between the two populations in how environmental cues (e.g. temperature, photoperiod) entrain the development of seawater tolerance. The development and loss of hypoosmoregulatory capacity seemed to be more rapid and abrupt in the Svalbard charr than in the Hammerfest charr. This is hypothesised to be an adaptation to the stochastic and unpredictable variations in the time when the fish are allowed to migrate in the high-Arctic, and the need to prevent migration in years when the ice break occurs very late.     

La fertilité chez le blessé médullaire. Effet du niveau de la lésion médullaire

The majority of spinal cord injured males cannot procreate naturally due to anejaculation as well as abnormal sperm characteristics. Treatment of this impaired fertility must be associated with treatment of neurogenic urinary tract disorders, bowel dysfunction and spasticity. The level of the spinal lesion and the spinal cord injury syndrome influence the possibility of inducing reflex ejaculation by penile vibratory stimulation and sperm quality.     

Elevated spring temperature stimulates growth, but not smolt development, in anadromous Arctic charr

Parr–smolt transformation and growth were studied in captive offspring of anadromous Arctic charr (Salvelinus alpinus) from the Hals watercourse in northern Norway (70°N), held either at a natural temperature (< 1 °C until May) or at a temperature elevated to 6 °C in late March. In mid-May, 5 weeks after the increase in photoperiod from 8:16 h light:dark to continuous light, gill Na⁺, K⁺-ATPase activity started to increase in both temperature groups, concurrent with the final development of full seawater tolerance. Temperature had no effect on the development of gill Na⁺, K⁺-ATPase activity, or on hypoosmoregulatory ability. The fish in both treatments resumed growth in mid-May, but from then on growth was faster in the elevated than in the ambient temperature group. In the former group, fish mass doubled in 6 weeks (from 65 to 137 g), and growth ceased at the time when the fish were about to complete their parr–smolt transformation. These findings show that an early vernal temperature increase advances the seasonal growth cycle, but not the parr–smolt transformation, in anadromous Arctic charr.     

Bacterial disinfectant resistance—a challenge for the food industry

The focus on hygiene in the food industry has resulted in an increasing use of chemical disinfection and it has been speculated that this will impose a selective pressure and contribute to the emergence of disinfectant-resistant microorganisms. The frequency of strains with a low-level resistance to quaternary ammonium compounds (QAC) is relatively high for Listeria monocytogenes (10%), Staphylococcus spp. (13%) and Pseudomonas spp. (30%) and lower for lactic acid bacteria (1.5%) and coliforms (1%) isolated from food and food processing industry. In general, bacteria isolated after disinfection are more resistant and represent a potential food safety or food spoilage problem. Adaptation to disinfectants may be accompanied by cross-resistance to related disinfectants. We have recently found a genetic linkage between resistance to QAC and antibiotics in food associated staphylococci, and there is a growing concern about cross-resistance between antibiotics and disinfectants.Disinfectant resistance can in most cases be prevented by effective cleaning and disinfection procedures. More effort should be made to avoid build-up of resistance in food production environments.     

Contribution of Lactococcus lactis Reducing Properties to the Downregulation of a Major Virulence Regulator in Staphylococcus aureus,the agr System

Staphylococcus aureus is a major cause of food poisoning outbreaks associated with dairy products, because of the ingestion of preformed enterotoxins. The biocontrol of S. aureus using lactic acid bacteria (LAB) offers a promising opportunity to fight this pathogen while respecting the product ecosystem. We had previously established the ability of Lactococcus lactis, a lactic acid bacterium widely used in the dairy industry, to downregulate a major staphylococcal virulence regulator, the accessory gene regulator (agr) system, and, as a consequence, agr-controlled enterotoxins. In the present paper, we have shown that the oxygen-independent reducing properties of L. lactis contribute to agr downregulation. Neutralizing lactococcal reduction by adding potassium ferricyanide or maintaining the oxygen pressure constant at 50% released agr downregulation in the presence of L. lactis. This downregulation still occurred in an S. aureus srrA mutant, indicating that the staphylococcal respiratory response regulator SrrAB was not the only component in the signaling pathway. Therefore, this study clearly demonstrates the ability of L. lactis reducing properties to interfere with the expression of S. aureus virulence, thus highlighting this general property of LAB as a lever to control the virulence expression of this major pathogen in a food context and beyond.