NPY- and CGRP-like immunoreactive nerve fibers in the testis and mesorchium of the toad (Bufo arenarum)

The presence and distribution of peptidergic nerve fibers were studied in the testis and mesorchium of the toad by means of immunohistochemistry. Cryostat sections of the testis and whole-mount preparations of mesorchia were immunostained with antisera to calcitonin gene-related peptide (CGRP) and neuropeptide tyrosine (NPY). After leaving the mesorchium CGRP-immunoreactive (IR) fibers were seen predominantly running in between the seminiferous tubules. In addition, a small population of CGRP-IR nerve fibers formed thin plexuses around blood vessels. Conversely, NPY-like immunoreactivity predominated in nerve fibers that formed dense plexuses around vessels both in the mesorchium and testis. Additionally, some single NPY-IR nerve fibers could be seen in both structures studied. The functional significance of these peptidergic systems in the testis of the toad remains to be analyzed.     

The association between cardiovascular disease gene mutations and recurrent pregnancy loss in the Lebanese population

Molecular Biology Reports - Recurrent pregnancy loss (RPL) is a problem affecting up to 5% of women of childbearing age due to many factors. Studies have shown that RPL and cardiovascular disease...     

Effect of Encapsulation on Viability of <Emphasis Type="Italic">Bifidobacterium longum</Emphasis> CFR815j and Physiochemical Properties of Ice Cream

The health beneficial attributes of bifidobacteria and its safe association with the host gut has increased its significance as a probiotic. However delivering probiotic bifidobacteria with Minimum Biological Value (MBV) through product has always been a challenge. In the present study, an attempt was made to maintain the viability of native isolate of Bifidobacterium longum CFR 815j and deliver through ice-cream. B. longum CFR815j was microencapsulated in alginate starch capsules by emulsification followed by evaluation of bead stability in simulated gastrointestinal conditions. After incorporation in ice-cream, the effect on chemical properties, sensory parameters and meltdown characteristics of the product were also evaluated. Survival studies of B. longum revealed higher counts than 10⁷ in the product which is essential for probiotic bacteria to exhibit beneficial effect. Further, all the properties of this ice-cream were comparable to the regular ice-cream. Our studies conclude that encapsulation was able to maintain the requisite MBV of bifidobacteria in ice-cream without affecting the sensory characteristics.     

Comparative digestive and metabolic utilization of beans, lentils and chick peas in the rat]

Faba bean, lentil or chick-pea raw seeds were used as the only protein food in the rat. The balanced diet was designed to suit growth requirements. Nitrogen apparent digestibility coefficient (CUDa) was 72% in the faba bean, 75% in the lentil, 76% in the chick-pea groups respectively, but the CUDa of some essential amino acids were much lower: 52-51-71% for methionine, 60-39-78% for cystine, 73-71-75% for valine, while arginine CUDa values (87-87-82) were higher than all other AA CUDa values. Growth rate (8.9-6.7-9.1 g/d) and food intake index (2.1-2.5-2.2) were satisfactory. Blood and muscle free amino acid concentrations related to digestible intake showed that methionine from the 3 legumes, threonine from chick-pea, arginine and lysine from faba bean were not fully available.     

Microbiological characterization of yam fermentation for ‘Elubo’ (yam flour) production

Yams (Dioscorea rotundata) were processed and fermented to the traditional West African dried yam flour Elubo. Yam slices were blanched at 60°C for 10min and then fermented at 30°C for 24h. The microbial population increased with fermentation time during the first 24h of natural fermentation with a fall in the pH from 6.2 to 5.4. The dominant aerobic mesophilic bacteria consisted of Lactobacillus plantarum, Lactobacillus brevis, Lactobacillus delbrueckii and Bacillus subtilis. Significant contributions were also made by Lactococcus lactis, Klebsiella pneumoniae, Citrobacter freundii and the yeasts Pichia burtonii and Candida krusei. Accelerated natural lactic fermentation was achieved by repetitive use of the previous fermentation batch as an inoculum through back-slopping at a rate of 10% (w/v). After three consecutive fermentation cycles, the microflora was dominated by L. plantarum and L. brevis. Fermentation of blanched samples with pure cultures of the isolates showed L. plantarum L. brevis and B. subtilis to be the main species responsible for pH reduction and in changes in the browning levels of the reconstituted flour paste (amala). The typical colour of amala is disliked by many individuals and it seems possible that amala with a lighter colour which will be more acceptable can be produced by fermentation.     

<Emphasis Type="Italic">Rhipicephalus</Emphasis> (<Emphasis Type="Italic">Boophilus</Emphasis>) <Emphasis Type="Italic">microplus</Emphasis>: a most successful invasive tick species in West-Africa

The cattle tick Rhipicephalus (Boophilus) microplus is known to be a highly reproductive and efficient vector of Babesia bovis, two characters which make this tick a threat to livestock keeping in many continents. The authors identified this tick in Ivory Coast, West Africa, in 2007, and hypothesized the spread to be minimal, as this tick was not observed in previous years. To determine the extent of its distribution and to a lesser extent the possible impact of the tick on the livelihoods of Ivorian smallholders, a cross-sectional survey was carried out in the Abidjan and Agboville Departments of Ivory Coast, in April 2008. The results of the study reveal that the newly introduced tick has almost completely displaced all indigenous Rhipicephalus (Boophilus) species in the study area and gave rise to unsuccessful tick control, inappropriate pesticide use, loss of milk production and even increased mortality in dairy cattle.     

Production of a raw starch saccharifying amylase byBacillus alvei grown on different agricultural substrates

Maximum activity of the amylase ofBacillus alvei was attained after growth of the organism on sorghum starch. Rice, corn, yam, cassava and potato starch gave high enzyme activities as did soluble starch. Glucose, maltose and glycerol were less effective. Optimum conditions for both growth and enzyme production were pH 6.8 at 40°C.     

Multiple Pathogens Including Potential New Species in Tick Vectors in C?te d’Ivoire

BackgroundOur study aimed to assess the presence of different pathogens in ticks collected in two regions in Côte d’Ivoire.Conclusions/SignificanceFor the first time, we demonstrate the presence of different pathogens such as R. aeschlimannii, C. burnetii, Borrelia sp., A. centrale, A. marginale, and E. ruminantium in ticks in Côte d’Ivoire as well as potential new species of unknown pathogenicity.     

Microbiology of 'obiolor': a Nigerian fermented non-alcoholic beverage

Obiolor is an acidic non-alcoholic beverage prepared by fermenting sorghum and millet malts. The traditional process for the production and microbiological characteristics of the beverage were investigated. Bacillus spp., Lactobacillus plantarum and Streptococcus lactis were the associated micro-organisms most actively involved. Yeasts were present in low numbers towards the end of the fermentation. Other micro-organisms isolated did not appear to play a role in the fermentation process. Variations in the important microbial groups involved and their metabolic products were studied. Titratable acidity increased gradually until the end of the fermentation while the total soluble solids and pH declined. Acetobacter spp. were probably responsible for the unacceptability of the product after 24 h.