Thermally Enhanced Radiosensitivity of Cultured Chinese Hamster Cells

X-IRRADIATION of mammalian cells in culture yields a survival curve of the threshold type (for review see ref. 1). It isjnter-esting to ask how one can enhance the radiation response by small changes of the physical environment of the cells, as can be done chemically, for example, by incorporation of 5-bromo-deoxyuridine into DNA^1,2. Elevation of the temperature is a likely prospect for enhancement of radiosensitivity for the following reasons. It is known that proteins are heat labile and that temperature sensitive mutants of bacteria and phage can be obtained for many different enzymes³ which are operative at 37° C but not at 42° or 43°C. For example⁴, DNA polymerase is reversibly temperature sensitive; it is rendered inoperative above 42°C, but will be functional again when the temperature is lowered. It is not unreasonable to expect that temperature sensitive mutations for many enzymes occur frequently and that the use of temperatures somewhat higher than the normal range at which the cells grow might disclose sensitivities for specific enzymes in normal cells of higher organisms.     

Anti-coccidial activity of 2-picoline, 6-amino-4-nitro-, 1-oxide

An investigational drug (2-picoline, 6-amino-4-nitro-, 1-oxide) was evaluated to characterize the anti-coccidial spectrum of the compound. Two concentrations of the drug (125 and 250 ppm) were evaluated for bioactivity; weight gain, survival, dropping, and lesion scores were the response variables utilized to ascertain activity. The activities of the picoline derivative were compared with monensin, maduramicin, and a narasin/nicarbazin (1:1) combination. The investigational drug had significant activity against Eimeria tenella and Eimeria necatrix, and the 250-ppm level was significantly more active than 125 ppm. At 250 ppm, the E. tenella activity of the picoline derivative was comparable to both monensin (120 ppm) and the 50-ppm narasin/nicarbazin combination, significantly less effective than maduramicin (6 ppm), and significantly more efficacious than 30 ppm narasin/nicarbazin. At the same level (250 ppm), the picoline derivative had significantly less E. necatrix activity than monensin (120 ppm), maduramicin (6 ppm), and narasin/nicarbazin (50 ppm), and significantly greater activity than 30 ppm narasin/nicarbazin. At best, only extremely weak Eimeria acervulina, Eimeria brunetti, and Eimeria maxima activities were noted with the investigational drug; higher concentrations of the picoline derivative may achieve greater anti-coccidial activity against these species. The efficacy of narasin/nicarbazin compared favorably with monensin and maduramicin; the 50-ppm level of the combination appeared significantly more efficacious than 30-ppm.     

Thermal inhibition of repair of methylmethane sulfonate-damaged DNA in chick embryo fibroblasts

Chick embryo fibroblasts were treated with the monofunctional alkylating agent methylmethane sulfonate at various concentrations for 1 h at 42°C, rinsed and then incubated post-treatment at various temperatures at which the kinetics of alkali-labile bond disappearance was followed. Growth experiments showed that these cells grew similarly at temperatures of either 37°C or 42°C. Repair as assessed by removal of alkali-labile bond was also similar for postincubation in the temperature range 37–42°C for damage due to methylmethane sulfonate treatment at concentrations less than 1.5 mM. When the postincubation temperature was raised higher than 42.5–43°C, this type of repair was stopped. The normal internal body temperature of adult chickens is about 41.6°C. Hence the present finding indicates that chick cells are much more severely restricted in DNA repair at temperatures above normal than are mammalian cells, which can function in this respect for several deg. C above 37°C.     

The influence of starter cultures on the formation of volatile compounds in dry smoked sausages

The differences between the composition of volatile substances in two specimens of dry smoked sausages produced using a standard and experimental (a mixture of propionic acid bacteria and bifidobacteria) cultures were studied by capillary gas chromatography. It was found that the experimental starter culture intensified the flavor-formation processes as compared with the standard culture. The experimental specimen had richer qualitative and quantitative compositions and displayed more intensive aroma and flavor. The contents of lactones and volatile terpenoids in the experimental specimen were much higher than in the control. The organoleptic characteristics of experimental dry smoked sausage specimen were considerably better.