Computational Fluid Dynamics of Fish Gill Rakers During Crossflow Filtration

We study crossflow filtration mechanisms in suspension-feeding fishes using computational fluid dynamics to model fluid flow and food particle movement in the vicinity of the gill rakers. During industrial and biological crossflow filtration, particles are retained when they remain suspended in the mainstream flow traveling across the filter surface rather than traveling perpendicularly to the filter. Here we identify physical parameters and hydrodynamic processes that determine food particle movement and retention inside the fish oral cavity. We demonstrate how five variables affect flow patterns and particle trajectories: (1) flow speed inside the fish oral cavity, (2) incident angle of the flow approaching the filter, (3) dimensions of filter structures, (4) particle size, and (5) particle density. Our study indicates that empirical experiments are needed to quantify flow parameters inside the oral cavity, and morphological research is needed to quantify dimensions of the filter apparatus such as gill rakers, the gaps between rakers, and downstream barriers. Ecological studies on suspension-feeding fishes are also needed to quantify food particle size and density, as these variables can affect particle retention due to hydrodynamic processes during crossflow filtration.     

Patterns of extracellular norepinephrine in the paraventricular hypothalamus: relationship to circadian rhythm and deprivation-induced eating behavior

In order to clarify the physiological role of norepinephrine (NE) in the hypothalamic paraventricular nucleus (PVN), changes in extracellular levels of endogenous NE were measured in 11 freely-moving rats using microdialysis and high pressure liquid chromatography with electrochemical detection. To determine whether there was a circadian pattern of extracellular NE in freely-eating subjects, samples of dialysate from the vicinity of the PVN were collected and assayed for NE every 2 hrs for 48 hrs. The pattern of NE averaged across subjects was similar during both 24-hr periods, with a reliable peak at the beginning of the dark cycle and relatively stable levels at all other times. When these animals were subsequently deprived of food for 24 hrs, a gradual rise in extracellular NE was observed, ultimately increasing to 215% of the predeprivation level. When the animals were refed and NE measurements were continued at more frequent intervals, extracellular levels were found to decline during the first 20 min of eating, as well as over the next 3 hrs as food intake diminished. These patterns of extracellular NE, together with previous evidence, suggest that endogenous NE in the PVN plays a role in the initiation and/or maintenance of normal eating behavior at the beginning of the nocturnal feeding period, as well as after food deprivation.     

Mechanistic mathematical model for in vivo aroma release during eating of semiliquid foods

The paper describes a mechanistic mathematical model for aroma release in the oropharynx to the nasal cavity during food consumption. The model is based on the physiology of the swallowing process and is validated with atmospheric pressure chemical ionization coupled with mass spectrometry measurements of aroma concentration in the nasal cavity of subjects eating flavored yogurt. The study is conducted on 3 aroma compounds representative for strawberry flavor (ethyl acetate, ethyl butanoate, and ethyl hexanoate) and 3 panelists. The model provides reasonably accurate time predictions of the relative aroma concentration in the nasal cavity and is able to simulate successive swallowing events as well as imperfect velopharyngeal closure. The most influent parameters are found to be the amount of the residual product in the pharynx and its contact area with the air flux, the volume of the nasal cavity, the equilibrium air/product partition coefficient of the volatile compound, the breath airflow rate, as well as the mass transfer coefficient of the aroma compound in the product, and the amount of product in the mouth. This work constitutes a first step toward computer-aided product formulation by allowing calculation of retronasal aroma intensity as a function of transfer and volatility properties of aroma compounds in food matrices and anatomophysiological characteristics of consumers.     

Gastroprotective and blood pressure lowering effects of dietary nitrate are abolished by an antiseptic mouthwash

Recently, it has been suggested that the supposedly inert nitrite anion is reduced in vivo to form bioactive nitric oxide with physiological and therapeutic implications in the gastrointestinal and cardiovascular systems. Intake of nitrate-rich food such as vegetables results in increased levels of circulating nitrite in a process suggested to involve nitrate-reducing bacteria in the oral cavity. Here we investigated the importance of the oral microflora and dietary nitrate in regulation of gastric mucosal defense and blood pressure. Rats were treated twice daily with a commercial antiseptic mouthwash while they were given nitrate-supplemented drinking water. The mouthwash greatly reduced the number of nitrate-reducing oral bacteria and as a consequence, nitrate-induced increases in gastric NO and circulating nitrite levels were markedly reduced. With the mouthwash the observed nitrate-induced increase in gastric mucus thickness was attenuated and the gastroprotective effect against an ulcerogenic compound was lost. Furthermore, the decrease in systemic blood pressure seen during nitrate supplementation was now absent. These results suggest that oral symbiotic bacteria modulate gastrointestinal and cardiovascular function via bioactivation of salivary nitrate. Excessive use of antiseptic mouthwashes may attenuate the bioactivity of dietary nitrate.     

Modulation of appetite by gonadal steroid hormones

Several sex differences in eating, their control by gonadal steroid hormones and their peripheral and central mediating mechanisms are reviewed. Adult female rats and mice as well as women eat less during the peri-ovulatory phase of the ovarian cycle (estrus in rats and mice) than other phases, an effect under the control of cyclic changes in estradiol secretion. Women also appear to eat more sweets during the luteal phase of the cycle than other phases, possibly due to simultaneous increases in estradiol and progesterone. In rats and mice, gonadectomy reveals further sex differences: orchiectomy decreases food intake by decreasing meal frequency and ovariectomy increases food intake by increasing meal size. These changes are reversed by testosterone and estradiol treatment, respectively. A variety of peripheral feedback controls of eating, including ghrelin, cholecystokinin (CCK), glucagon, hepatic fatty acid oxidation, insulin and leptin, has been shown to be estradiol-sensitive under at least some conditions and may mediate the estrogenic inhibition of eating. Of these, most progress has been made in the case of CCK. Neurons expressing estrogen receptor-alpha in the nucleus tractus solitarius of the brainstem appear to increase their sensitivity to CCK-induced vagal afferent input so as to lead to an increase in the satiating potency of CCK, and consequently decreased food intake, during the peri-ovulatory period in rats. Central serotonergic mechanisms also appear to be part of the effect of estradiol on eating. The physiological roles of other peripheral feedback controls of eating and their central mediators remain to be established.     

Morphology and function of the feeding apparatus of the lungfish, Lepidosiren paradoxa (Dipnoi)

The feeding mechanism of the South American lungfish, Lepidosiren paradoxa retains many primitive teleostome characteristics. In particular, the process of initial prey capture shares four salient functional features with other primitive vertebrates: 1) prey capture by suction feeding, 2) cranial elevation at the cranio-vertebral joint during the mouth opening phase of the strike, 3) the hyoid apparatus plays a major role in mediating expansion of the oral cavity and is one biomechanical pathway involved in depressing the mandible, and 4) peak hyoid excursion occurs after maximum gape is achieved. Lepidosiren also possesses four key morphological and functional specializations of the feeding mechanism: 1) tooth plates, 2) an enlarged cranial rib serving as a site for the origin of muscles depressing the hyoid apparatus, 3) a depressor mandibulae muscle, apparently not homologous to that of amphibians, and 4) a complex sequence of manipulation and chewing of prey in the oral cavity prior to swallowing. The depressor mandibulae is always active during mouth opening, in contrast to some previous suggestions. Chewing cycles include alternating adduction and transport phases. Between each adduction, food may be transported in or out of the buccal cavity to position it between the tooth plates. The depressor mandibulae muscle is active in a double-burst pattern during chewing, with the larger second burst serving to open the mouth during prey transport. Swallowing is characterized by prolonged activity in the hyoid constrictor musculature and the geniothoracicus. Lepidosiren uses hydraulic transport achieved by movements of the hyoid apparatus to position prey within the oral cavity. This function is analogous to that of the tongue in many tetrapods.     

Mechanism of intraoral transport in macaques

All mammals have the same divisions of cyclic movement of tongue and hyoid during mastication: a protraction or forward phase that begins at minimum gape, and a retraction or return phase. Nonanthropoid mammals transport food from the oral cavity to the oropharynx during the return phase; food on the dorsal surface of the tongue moves distally while the tongue is retracted. Macaques, however, transport food during the protraction phase of tongue/hyoid movement. Food is squeezed posteriorly by contact between the tongue surface and the palate anterior to the food. This mechanism of transport is occasionally seen in nonanthropoid mammals when they are transporting liquids from the oral cavity to the oropharynx. It has, however, not been seen when these mammals transport solid food. One morphological basis for this difference is the reduction in height of the rugae of the palate of macaques. In most mammals these rugae are pronounced ridges that are able to hold food in place during protraction as the tongue slides forward beneath the food. Anthropoids and other mammals differ in the way they store food prior to swallowing. When macaques transport food to the oropharynx, usually they swallow in the next cycle, but always in the next 2 or 3 cycles. Most mammals transport and store food in the oropharynx for several cycles before a swallow clears that region of food. This behavior is correlated with differences in morphology of the oropharynx; anthropoids have reduced valleculae, the area in which other mammals store food prior to swallowing.     

Computational fluid dynamics in the oral cavity of ram suspension-feeding fishes

We have modeled steady, three-dimensional flow with a no-slip boundary condition in cylindrical and conical oral cavities possessing vertical or slanted branchial slits. These numerical simulations illustrate the transport of food particles toward the esophagus, as well as the velocity profiles of water exiting the oral cavity via the branchial slits. The maximum and average velocities are highest for flow exiting the most posterior branchial slit. The highest volume flow rates also occur in the most posterior slit for the cylindrical simulations, but occur in the most anterior slit for the conical simulations. Along the midline, there is a pronounced bilaterally symmetrical vortex in the posterodorsal region of the cylindrical and conical oral cavities and a second bilaterally symmetrical vortex in the posteroventral region of the cylinder. Particles entrained in the vortices will recirculate in the posterior oral cavity, increasing the probability of encounter with sticky, mucus-covered surfaces such as the oral roof, gill arches, or gill rakers. The posterodorsal vortex could serve to concentrate particles near the entrances of the epibranchial organs. The ventral vortex could be involved in sequestering dense inorganic particles that sink toward the floor of the oral cavity. All vortices are absent in the conical simulation with vertical branchial slits, indicating that the slanted branchial slits between the gill arches are responsible for the formation of the vortex in the conical oral cavity. Experiments using in vivo flow visualization techniques are needed to determine whether ram suspension feeders, pump suspension feeders, and non-suspension-feeding fishes possess vortices in the posterior oral cavity that contribute to particle transport, food particle encounter with sticky surfaces, and inorganic particle rejection.     

Intranasal concentrations of orally administered flavors

The odorants emanating from the oral cavity during eating and drinking reach the olfactory mucosa via the pharynx (retronasal olfaction). It is unclear which variables influence the perception of intraorally applied substances. The aim of the present study was to determine the temporal profiles of volatile odor concentrations at different locations in the nasal cavity during consumption of liquid and solid custard samples using proton transfer reaction mass spectrometry. Intranasal odor concentrations were measured at least twice in nine subjects (six female, three male) at four nasal positions during the consumption of liquid and solid custards. The low-viscosity custard was swallowed earlier than the more solid one. The compounds were found to reach the nose in different concentrations. Largest maximal amplitudes were measured in the nasopharynx, whereas lowest concentrations were found in the region of the olfactory cleft. In addition, different odorants reached the different regions in the nasal cavity in varying concentrations, indicated by a significant interaction between factors "position" and "compound". Furthermore, the compounds were found to reach the positions within the nasal cavity with different latencies. These results indicate that different volatile flavor compounds exhibit different temporal and spatial profiles in terms of their intranasal distribution.     

自体吞噬———Ⅱ型程序性死亡

自噬 (autophagy) 是广泛存在于真核细胞内的一种溶酶体依赖性的降解途径,在饥饿的条件下,它可以调节细胞内长寿命蛋白和细胞器的降解,降解产物再被细胞重新利用 . 因此自噬在细胞发育、细胞免疫、组织重塑及对环境适应等方面有着十分重要的作用 . 近来发现,自噬还参与降解病原微生物、抵御感染的过程,称之为异噬 . 对自噬的分子机制和调节以及其在生理病理过程中的作用进行相应讨论 .     

Jaw muscle (EMG) activity and amplitude scaling of jaw movements during eating in pigeon (Columba livia)

During each phase of the pigeon's eating sequence, jaw opening amplitude (gape) is adjusted to the size of the food object; first prior to contact (Grasping), again in positioning the food (Stationing), and finally, during its movement through the oral cavity (Intraoral Transport). Part I of this study examined jaw movement kinematics during ingestion of different size food pellets to determine the relative contribution of velocity and rise time variables. Part II specified the muscle activity patterns mediating each phase of the eating sequence, and determined how these patterns are modulated to produce adjustments of gape size.The relative contribution of velocity and rise time variables to the control of gape differs in each phase of the eating sequence. However, for any pellet size, variations in opening rise time may function in a compensatory manner to minimize gape undershooting. Each phase of the eating sequence is mediated by a characteristic muscle activity pattern. The adjustment of gape size to pellet size involves systematic modulation of this pattern, and the parameters modulated differ in the different phases in a manner which may reflect the functional requirements of each phase.Abbreviations AMEM adductor mandibulae externus muscle - DM depressor mandibulae muscle - EMG electromyographic - PDC/PDR pterygoideus muscle, pars dorsalis caudalis and rostralis - PQP protractor quadrati et pterygoidei muscle - PTP pseudotemporalis profundus muscle - PVL/PVM pterygoideus ventralis muscle, pars lateralis and medialis     

Sources of variance in temporal and spatial aspects of jaw kinematics in two species of primates feeding on foods of different properties

Chewing kinematics reflects interactions between centrally generated motor signals and peripheral sensory feedback from the constantly changing oral environment. Chewing is a strongly modulated behavior that responds to differences in material properties among different type of foods and to changes in the external physical properties of the food as the bolus gets processed. Feeding, as any complex biological behavior, presents variation at multiple hierarchical levels, from among species or higher-order levels to variation among chewing cycles within a single feeding sequence. Thus, to understand the mechanics and evolution of feeding systems requires estimation of how this variation is distributed across each of these hierarchical levels, which in turn requires large sample sizes. The development of affordable, high-resolution, three-dimensional kinematic recording systems has increased our ability to collect large amounts of data on complete or near-complete feeding sequences that can be used to shed light on the mechanisms of control in vertebrate feeding. In this study, we present data on the nature and sources of variation (from species to chewing cycle levels) in kinematics of chewing in two species of primates, Cebus and Macaca, while they feed on foods of known material properties. Variation in chewing kinematics was not evenly distributed among hierarchical levels. Most of the variation was observed among chewing cycles, most likely in response to changes in the external properties of the food bolus throughout the feeding sequence. Species differences were found in duration and vertical displacement during slow-close phase suggesting that each species exhibits different power stroke dynamics. Cebus exhibited more variable gape cycles than did Macaca, in particular when eating low-toughness foods. This increased ability to temporally and spatially modulate the gape cycle may reflect increased efficiency in processing food because Cebus monkeys use fewer, but longer cycles, than does Macaca when feeding on low-toughness foods. This is due to an increase in duration of the jaw-opening phases of the gape cycle, when the tongue repositions the food bolus in the oral cavity.     

Reconstruction of oral cavity of Tetrahymena pyriformis utilizing high voltage electron microscopy

Reconstruction of the oral cavity from 17 0.5 μm thick serial sections observed with a high voltage electron microscope (JEM-1000, operated at 1000 kV) has enabled us to describe the in situ shape of the cavity, the orientation of the membranelles, oral ribs, cytostomal lip and forming food vacuole of Tetrahymena pyriformis. The study also showed that many different sets of microtubules encircle the oral cavity forming an interwoven, basket-like structure around the cavity thus providing it with considerable structural rigidity. By correlating results obtained from the reconstruction with results obtained from scanning electron microscopy and freeze-fracturing we have been able to elucidate the probable mechanism of how food particles are propelled into and through the oral cavity.     

Perspective on the central control of appetite

Within the last 10 to 15 years, a number of discoveries have revised the way in which scientists view the role of the brain in the control of food intake (1). One aspect of the brain's influence is often characterized as the control of energy homeostasis. This term accounts for a number of factors arising from experimental studies on molecules and food consumption but seems to stop well short of explaining how brain processes articulate the variety of patterns of human feeding. It should be kept in mind that eating is 100% behavior, and this activity links the internal world of molecules and physiological processes with the external world of physical and cultural systems. It is not always clear the extent to which human eating patterns are a function of physiological or environmental pressure; this is, of course,the subject of extensive experimental study and debate. Because much of the current scientific activity on neural control of feeding is driven by the need to understand (and deal with) the causes of obesity, it will be necessary, at some stage, to reconcile the effects of the physiological mechanism believed to be responsible for eating control in the obese with the actual patterns of eating displayed (eating phenotypes) by obese people. Ultimately, the mechanisms and the behavioral phenotypes must match up. Initially, it is useful to consider which components of energy homeostasis are codified in specific molecular processes and neural pathways and to describe how the integration of diverse signaling systems (the codification) is translated into the expression of behavior and the accompanying subjective sensations.     

Appetite at "high altitude" [Operation Everest III (Comex-'97)]: a simulated ascent of Mount Everest.

We hypothesized that progressive loss of body mass during high-altitude sojourns is largely caused by decreased food intake, possibly due to hypobaric hypoxia. Therefore we assessed the effect of long-term hypobaric hypoxia per se on appetite in eight men who were exposed to a 31-day simulated stay at several altitudes up to the peak of Mt. Everest (8,848 m). Palatable food was provided ad libitum, and stresses such as cold exposure and exercise were avoided. At each altitude, body mass, energy, and macronutrient intake were measured; attitude toward eating and appetite profiles during and between meals were assessed by using questionnaires. Body mass reduction of an average of 5 +/- 2 kg was mainly due to a reduction in energy intake of 4.2 +/- 2 MJ/day (P < 0.01). At 5,000- and 6,000-m altitudes, subjects had hardly any acute mountain sickness symptoms and meal size reductions (P < 0.01) were related to a more rapid increase in satiety (P < 0.01). Meal frequency was increased from 4 +/- 1 to 7 +/- 1 eating occasions per day (P < 0. 01). At 7,000 m, when acute mountain sickness symptoms were present, uncoupling between hunger and desire to eat occurred and prevented a food intake necessary to meet energy balance requirements. On recovery, body mass was restored up to 63% after 4 days; this suggests physiological fluid retention with the return to sea level. We conclude that exposure to hypobaric hypoxia per se appears to be associated with a change in the attitude toward eating and with a decreased appetite and food intake.     

中国林蛙蝌蚪的口器发育

采用扫描电镜和组织学技术观察了中国林蛙(Rana chensinensis)蝌蚪发育过程中口器外部形态结构的变化,以及中国林蛙蝌蚪口器内部结构特征.结果表明,在口器发育的初期,角质颌最先出现,接着出现唇乳突以及唇齿;在变态高峰期(G4l～G42),口器结构如唇齿、角质颌和唇乳突则是按以下顺序消失的,即唇齿最先消失,其次...     

Consumption Simulations Induce Salivation to Food Cues

Salivation to food cues is typically explained in terms of mere stimulus-response links. However, food cues seem to especially increase salivation when food is attractive, suggesting a more complex psychological process. Adopting a grounded cognition perspective, we suggest that perceiving a food triggers simulations of consuming it, especially when attractive. These simulations then induce salivation, which effectively prepares the body for eating the food. In two experiments, we systematically examined the role of simulations on salivation to food cues. As stimuli, both experiments used an attractive, a neutral, and a sour food, as well as a non-food control object. In Experiment 1, participants were instructed to simulate eating every object they would be exposed to. We then exposed them to each object separately. Salivation was assessed by having participants spit their saliva into a cup after one minute of exposure. In Experiment 2, we instructed half of participants to simulate eating each object, and half to merely look at them, while measuring salivation as in Experiment 1. Afterwards, participants rated their simulations and desire to eat for each object separately. As predicted, foods increased salivation compared to the non-food control object, especially when they were attractive or sour (Exp. 1 and 2). Importantly, attractive and sour foods especially increased salivation when instructed to simulate (Exp. 2). These findings suggest that consumption simulations play an important role in inducing salivary responses to food cues. We discuss directions for future research as well as the role of simulations for other appetitive processes.     

Permeability of Oral Tissues to Blood-borne Coxsackievirus B-1

The ability of coxsackievirus B-1 to pass the barriers of the circulatory system into whole saliva has been shown previously. In this investigation, the major salivary glands and the oral mucosa were studied, and their role as participants in the excretion of coxsackievirus B-1 during viremia was evaluated. The effect of the salivary-gland stimulant pilocarpine nitrate on both the salivary flow rate and the recovery of virus during viremia was determined. A comparison was made between the amount of virus recovered from whole saliva during viremia in animals deficient in one or both of the major salivary-gland pairs and animals with a complete complement of salivary glands. The salivary glands in other animals were cannulated, and pure glandular secretions were collected during viremia and assayed for the presence of virus The amount of virus passing from the capillaries of the oral mucosa to the surface was also determined to evaluate this route as a possible site for the excretion of virus into saliva during viremia. The major salivary glands did not excrete appreciable quantities of virus during viremia. The submaxillary-gland secretions did not contain virus, and the parotid-gland secretions showed virus only at extremely high blood virus levels. Either removal of the major salivary glands or decreased salivary flow rates increased the concentration of virus in whole saliva. This observation suggested that the production of saliva by the major salivary glands tends to dilute the virus in the oral cavity. A 0.88-cm² sample of the oral mucosa excreted significantly large amounts of virus during viremia and suggested that the passage of virus through the oral mucosa was the major route for the excretion of virus into saliva during viremia.     

Characterization of the differentiated antioxidant profile of human saliva

Saliva is armed with various defense mechanisms, such as the immunological and enzymatic defense systems. In addition, saliva has the ability to protect the mucosa against mechanical insults and to promote its healing via the activity of epidermal growth factor. However, another defense mechanism, the antioxidant system, exists in saliva and seems to be of paramount importance. The most interesting finding of the present study was the demonstration of the existence of much higher concentrations of the various salivary molecular and enzymatic antioxidant parameters in the parotid saliva compared with the submandibular/sublingual saliva. For example, peroxidase, superoxide dismutase, uric acid, and total antioxidant status were higher in resting parotid saliva compared with resting submandibular/sublingual saliva by 2405, 235, 245, and 147%, respectively. Another important finding was the distinction between the salivary antioxidant system and the immunological and enzymatic protective systems, as represented by the salivary concentrations of secretory IgA and lysozyme, respectively. These findings suggest that the profound antioxidant capacity of saliva secreted from parotid glands is related either to the different physiological demands related to eating (parotid predominance), to oral integrity maintenance (submandibular/sublingual predominance), or to the high content of deleterious redox-active transitional metal ions present in parotid saliva. This also may signify that our oral cavity environment is only partially protected against oxidative stress during most of the day and night.     

Influence of the subfornical organ on meal-associated drinking in rats

A lesion of the subfornical organ (SFO) may disrupt drinking after a meal of dry chow as it does drinking after intragastric administration of hypertonic saline. Food and water intakes of SFO-lesioned (SFOX) and sham-lesioned rats were measured during 90-min tests following various lengths of food deprivation. During the tests, all rats began eating before they began drinking. After 20-24 h of food deprivation, latency to begin drinking after eating had started was longer for SFOX than for sham-lesioned rats. Plasma osmolality was elevated by 2-3% in both lesion groups at 12 min, the latency for sham-lesioned rats to drink, but SFOX rats nevertheless continued eating and delayed drinking. Eating after shorter 4-h food deprivations and ad libitum feeding produced more variable drinking latencies and less consistent effects of SFO lesion. During 24 h of water deprivation, SFO lesion had no effect on the suppression of food intake and did not affect food or water intakes during the first 2 h of subsequent rehydration. These findings indicate that the SFO is involved in initiating water intake during eating and in determining drinking patterns and the amount of water ingested during a meal.