René Girard and the Mimetic Nature of Eating Disorders

French historian and literary critic René Girard (1923–2015), most widely known for the concepts of mimetic desire and scapegoating, also engaged in the discussion of the surge of eating disorders in his 1996 essay Eating Disorders and Mimetic Desire. This article explores Girard’s ideas on the mimetic nature and origin of eating disorders from a clinical psychiatric perspective and contextualizes them within the field of eating disorders research as well as in relation to broader psychological, sociological and anthropological models of social comparison and non-consumption. Three main themes in Girard’s thinking on the topic of eating disorders are identified and explored: the ‘end of prohibitions’ as a driving force in the emergence of eating disorders, eating disorders as a phenomenon specific to modernity, and the significance of ‘conspicuous non-consumption’ in the emergence of eating disorders.     

René Couteaux (1909-1999) and the morphological identification of synapses

During a historical research, we realized that René Couteaux (1909-1999) was the first histologist who stained the postsynaptic structure of the neuromuscular junction. By means of Janus Green B dye, he revealed the membranous 'subneural apparatus' related to the 'synaptic gutter'. Hence, he justified the use of the physiological term 'synapse' in histology. A few years later, Couteaux localized acetylcholinesterase activity on this subneural apparatus with a histo-enzymatic method. The histochemical staining confirmed his histological observations that the subneural apparatus of the muscle cells was distinct from the nerve terminal. Thus Couteaux not only supported Cajal's neuron theory, but also gave decisive morphological basis to the concept of the synapse, thought to be up to that time a physiological entity. These observations were performed several years before the first electron microscopic data obtained in the U.S.A. When the electron microscopy became available in Europe, Couteaux studied the ultrastructural details of the myoneural synapse. He found evidence for the presynaptic 'active zone' as a restricted zone of the thickened presynaptic membrane flanked on both sides with synaptic vesicles, some of which were observed to be opening into the synaptic cleft by exocytosis. Furthermore, the synaptic vesicles were shown to be displayed in two rows along the linearly prolonged active zone which is situated just above the 'trench-like' junctional folds of the muscle membrane. The discontinuity of the synaptic structure was confirmed by the three-dimensional observation of the intraneuronal network of neurofibrils with the first prototype of high-voltage electron microscope.     

René Stet’s impact on the study of teleost major histocompatibility genes: evolution from loci to populations

René Josephus Maria Stet pursued a 35-year-long scientific career contributing to human immunology, shrimp immunity and teleost immunity. His most significant contributions, however, were to the field of teleost major histocompatibility (MH) gene research from 1988 to 2007, a field in which he was a leader and an innovator. This review will discuss his work on these genes, highlighting the impact he had in three temporally overlapping phases of his career that can be characterized as MH gene discovery, MH gene function and evolution and population dynamics of teleost MH genes.     

美丽花网翅虻Florinemestrius pulcherrimus Ren

本期封面化石照片为美丽花网翅虻Florinemestrius pulcherrimusRen,1998,隶属于双翅目短角亚目网翅虻科,采自中国辽宁省北票市晚侏罗世义县组地层。虫体保存十分完整,不仅翅脉、足、腹部清晰可见,口器以及虫体的细毛均保存良好。在辽西义县地层中还有大量该科的化石,分别归于2属3种。照片中的F.pulcherrimus拥有较短的长喙,另一种Protonemestrius jurassicus的喙近体长一半。现生的网翅虻是主要的访花昆虫,一些种类以花蜜和花汁为食。综合分析这批化石虻类的长喙、体毛以及与现生类群的比较,作者认为这些生活在晚侏罗纪的喜花虻类很可能利…     

Tapé Fermentation

Microorganisms isolated from ragi, originally obtained from Indonesia, were selected for their ability to convert steamed glutinous rice into tapé, an Indonesian fermented food. A mixture of Chlamydomucor oryzae and Endomycopsis fibuliger had good fermentation characteristics. Prepared starters, produced by growing pure cultures on rice and drying them, were as active as pure cultures grown for 4 days on Difco mycological agar slants at 30 C.     

Tapé fermentation

Microorganisms isolated from ragi, originally obtained from Indonesia, were selected for their ability to convert steamed glutinous rice into tapé, an Indonesian fermented food. A mixture of Chlamydomucor oryzae and Endomycopsis fibuliger had good fermentation characteristics. Prepared starters, produced by growing pure cultures on rice and drying them, were as active as pure cultures grown for 4 days on Difco mycological agar slants at 30 C.     

Efficacité et innocuité du prélèvement percutané de sperme testiculaire dans la prise en charge de l’infertilité masculine

Objective

To assess the efficacy and safety of percutaneous testicular biopsy to provide sperm cells for ICSI in male patients with azoospermia not amenable to surgical treatment.

Materials and methods

From October 1995 to December 2001, 175 biopsies were performed in men with azoospermia to provide material for intracytoplasmic sperm injection. Azoospermia was obstructive (OA) in 41 cases and non-obstructive (NOA) in 134 cases. Open biopsy was performed in the first 15 patients in the series and percutaneous biopsy was performed on an outpatient basis, under local anesthesia, with a Biopty Gun® (14G needle), in the subsequent patients as the first step in management. Open surgical biopsies were performed in another 15 patients following a sperm cell-negative percutaneous biopsy.

Results

All biopsies performed for OA were positive, but only 51/134 biopsies (38%) were positive in the NOA group. The material provided by percutaneous biopsy, when positive for sperm cells, was always sufficient to perform ICSI. When percutaneous biopsy was negative, open surgical biopsy failed to give better results. Five men developed minor complications (acute hematocele) following percutaneous biopsies requiring reoperation for hemostasis (3.12%). No major complications were observed. Results were comparable in terms of fertilization and pregnancy rates whether fresh or frozen-thawed sperm was used.

Conclusion

Percutaneous testicular sperm extraction is a safe, well-tolerated and cost-effective procedure in the management of male-factor infertility related to azoospermia.     

Indonesian tapé ketan fermentation

Indonesian tapé ketan is a fermentation in which a mold, Amylomyces rouxii Calmette (Chlamydomucor oryzae Went and Prinsen Geerligs), in combination with one or more yeasts such as Endomycopsis burtonii converts steamed rice to a sweet-sour, slightly alcoholic paste. A study was made to determine the biochemical changes that occur in the substrate during fermentation. It was found that the product was ready for consumption after fermentation at 30 degrees C for 36 to 48 h. A. rouxii used about 30% of the total rice solids, resulting in a crude protein of 12% in 96 h, whereas the combination of the mold with E. burtonii reduced total solids by 50% in 192 h, causing crude protein to increase to 16.5%. Soluble solids increased from 5 to about 67% in 36 h and decreased to 12% at 192 h with A. rouxii alone, whereas soluble solids fell to about 8% at 192 h in the fermentation with both the mold and the yeast. The mold, by itself, reduced the starch content of the rice from 78 to 10% in 48 h and to less than 2% in 144 h. The mold plus yeast reduced the starch content to about 18% in 48 h; however the "starch" content did not fall below 6% even at 192 h, presumably because the yeast was producing glycogen, which was determined along with the residual starch. With both the mold and the mold plus yeast fermentations, reducing sugars increased from less than 1% to approximately 5% in 24 h and reached maximum concentration, 16 to 17%, between 36 and 48 h. A. rouxii by itself produced a maximum of about 5.6% (vol/vol) ethanol at 96 h. The highest concentration of ethanol (8%, vol/vol) was produced by the mold plus E. burtonii at 144 h. The mold by itself reduced the starting pH from 6.3 to about 4.0 in 48 h. The combination of the mold and yeast reduced the pH to 4.1 in 144 h. The mold increased total acidity to approximately 6.2 meq of H per 100 ml, and the combination of the mold and yeast increased the total acidity to 7.8 meq of H per 100 ml in 192 h. At 48 h there was practically no difference in the volatile acidity (0.20) for the combined fermentation compared with 0.26 meq of H per 100 ml for the mold fermentation. The mold and at least one species of yeast were required to develop the rich aroma and flavor of typical Indonesian tapé.