Lymphocyte migration in internally irradiated animals. Effect of internal gamma radiation on the migration properties of spleen lymphocytes labeled with 51Cr

In experiments on CBA mice it was shown that migration of 51Cr-labeled spleen lymphocytes, injected intravenously, to lymph nodes of intact recipients was suppressed 6-24 months after the administration of a radiopharmaceutic preparation of selenium-75-selenomethionine in a quantity forming the doses of 1 Gy and 1.5 Gy absorbed within the whole body and lymphoid organs, respectively. Migration of labeled lymphocytes to the liver, kidneys and lungs, as well as their retention in the circulating blood, were increased. As the result of the migration disorders the specific affinity of lymphocytes for peripheral lymphoid tissue decreased.     

Construction and characterization of Escherichia coli disruptants defective in the yaeM gene.

Escherichia coli disruptants defective in the yaeM gene, which is located at 4.2 min on the chromosome map, were constructed and characterized. The disruptants showed auxotrophy for 2-C-methylerythritol, a free alcohol of 2-C-methyl-D-erythritol 4-phosphate that is a biosynthetic precursor in the nonmevalonate pathway. This result clearly shows that the yaeM gene is indeed involved in this pathway in E. coli.     

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.