Efeito do treinamento físico intenso e da dose única de polifenóis sobre indicadores cardiometabólicos em militares fisicamente condicionados

O exercício físico pode promover o desequilíbrio oxidativo e na secreção e ação das adipocinas, leptina e adiponectina, que desempenham papel fundamental no desenvolvimento de doenças cardiometabólicas, incluindo a síndrome metabólica, disfunção endotelial, desordens inflamatórias e vasculares. Militares são submetidos a exercícios físicos intensos e podem apresentar maior risco de doenças cardiovasculares. A identificação de parâmetros capazes de detectar o risco cardiovascular precoce em grupos muito ativos fisicamente é complexa. A razão leptina/adiponectina (L/A) e a concentração de LDL eletronegativa (LDL (-)) vem sendo considerados bons indicadores de risco cardiovascular precoce porém não há estudos que investiguem a utilidade destes marcadores em militares. Os polifenóis, presentes na uva (Vitis vinífera), apresentam efeitos cardioprotetores como inibição da oxidação das lipoproteínas e controle glicêmico. Na presente tese objetivou-se identificar o risco cardiovascular em jovens militares altamente treinados, utilizando diferentes parâmetros, incluindo a razão L/A e investigar a influência do exercício militar e do uso de dose única de Vitis vinifera sobre parâmetros cardiometabólicos de militares fisicamente treinados. O primeiro estudo contou com a participação de 54 militares d gênero masculino, condicionados fisicamente, após descanso de 24h. No segundo estudo, participaram 54 militares do gênero masculino distribuídos aleatoriamente, de forma duplo-cego, para receber única dose contendo 200 mg de extrato seco de Vitis vinifera (GS, n = 27) ou 200 mg de placebo (amido) (GP, n = 27). Considerados em conjunto, os resultados sugerem que militares treinados poderiam ser classificados como limítrofes quanto ao risco cardiovascular, quando somente o perfil lipídico é empregado como marcador. As medidas de CC e CC/E são parâmetros de fácil obtenção e podem ser empregados na identificação do potencial risco cardiovascular, enquanto outros estudos não confirmam a eficácia da razão L/A para este fim. A comparação das concentrações plasmáticas de adiponectina e leptina apresentou diferença significativa apenas intragrupo para ambos os grupos. As concentrações plasmáticas das adipocinas foram influenciadas pelo treinamento. Os indicadores de homeostase glicêmica, glicemia de jejum e insulina plasmática, foram semelhantes entre os grupos, não sendo sendo influenciada pelo treinamento ou suplementação. A suplementação de polifenóis reduziu as concentrações de LDL(-) do GS em relação ao GP em T24h e T48h (p<0,05). Estes achados sugerem que o treinamento físico afeta a secreção das adipocinas independentemente do uso da Vitis vinífera. Entretanto, a dose única de polifenóis pode reduzir o risco cardiometabólico proveniente da oxidação da LDL (-)

Genetic analysis of juvenile coho salmon (Oncorhynchus kisutch) off Oregon and Washington reveals few Columbia River wild fish

Little is known about the ocean distributions of wild juvenile coho salmon off the Oregon-Washington coast. In this study we report tag recoveries and genetic mixed-stock estimates of juvenile fish caught in coastal waters near the Columbia River plume. To support the genetic estimates, we report an allozyme-frequency baseline for 89 wild and hatchery-reared coho salmon spawning populations, extending from northern California to southern British Columbia. The products of 59 allozyme-encoding loci were examined with starch-gel electrophoresis. Of these, 56 loci were polymorphic, and 29 loci had P0.95 levels of polymorphism. Average heterozygosities within populations ranged from 0.021 to 0.046 and averaged 0.033. Multidimensional scaling of chord genetic distances between samples resolved nine regional groups that were sufficiently distinct for genetic mixed-stock analysis. About 2.9% of the total gene diversity was due to differences among populations within these regions, and 2.6% was due to differences among the nine regions. This allele-frequency data base was used to estimate the stock proportions of 730 juvenile coho salmon in offshore samples collected from central Oregon to northern Washington in June and September-October 1998−2000. Genetic mixed-stock analysis, together with recoveries of tagged or fin-clipped fish, indicates that about one half of the juveniles came from Columbia River hatcheries. Only 22% of the ocean-caught juveniles were wild fish, originating largely from coastal Oregon and Washington rivers (about 20%). Unlike previous studies of tagged juveniles, both tag recoveries and genetic estimates indicate the presence of fish from British Columbia and Puget Sound in southern waters. The most salient feature of genetic mixed stock estimates was the paucity of wild juveniles from natural populations in the Columbia River Basin. This result reflects the large decrease in the abundances of these populations in the last few decades.

水稻灌浆期籽粒与 胚乳发育的蛋白质组学分析

籽粒的灌浆是将光合器官合成的有机物贮存在籽粒中的过程。这一过程直接决定了籽粒的产量及品质。先前研究表明灌浆籽粒中贮存物质的累积是各种代谢活动和细胞学过程协同作用的结果，但灌浆的分子机制目前还不是非常清楚。水稻是研究籽粒灌浆的优良模式材料，不仅因为它是世界上最重要的淀粉食物来源，更重要的是其全基因组的测序完成为分子机制的研究带来极大的便利。我们对发育水稻籽粒的观察表明在开花后6 天，籽粒就已完成了胚的分化和胚乳的细胞化；此后籽粒经历了一个显著的细胞增大过程，并在开花后12 天左右达到成熟籽粒的大小；而籽粒的灌浆过程起始于开花后6 天，这个过程一直持续到开花后20 天。因此，我们将开花后6 天到20 天的籽粒分为8 个连续的发育阶段进行动态的蛋白质组分析，396个蛋白点的表达在灌浆过程中发生了两倍以上变化。质谱鉴定得到的345 个差异表达的蛋白划分为10 个不同的功能类别。其中新陈代谢类（45%）和蛋白合成/终点（destination）类（20%）两个功能类别中就包括了大多数的差异表达蛋白，预示着这两类蛋白在籽粒发育中的重要性。蛋白功能群的表达分析显示与淀粉合成和乙醇发酵相关的蛋白在发育过程中大幅度的上调，而与碳代谢中心过程（糖酵解和三羧酸循环）相关蛋白呈现明显的下调趋势。大多数的功能类或（亚类）也呈现出下调的表达趋势，如细胞生长/分裂类，蛋白合成类，水解类，信号传导类和转录类。蛋白表达分析的结果表明蛋白的表达随籽粒的发育发生了显著的变化，这些变化与籽粒在不同阶段的发育和代谢过程密切相关并协调一致，是细胞从生长分裂过渡到以淀粉合成为中心的物质基础。同时也说明代谢重点由中心碳代谢向乙醇发酵的转变对于籽粒的发育和淀粉的合成与累积具有重要意义。 籽粒发育的研究表明在长到成熟籽粒大小后（开花后12 天），籽粒的代谢集中到淀粉累积途径上，一直持续到进入脱水期（18 天），绝大多数淀粉合成相关蛋白在这期间到达表达的顶点。为了解淀粉累积关键时期淀粉合成关键部位（胚乳）的发育规律，我们进一步应用DIGE 技术对这一淀粉累积关键时期（灌浆中后期，开花后12 到18 天）的蛋白表达特性进行分析。细胞学的观察发现胚乳在灌浆后期先后经历了过氧化氢的爆发、半透明胚乳的形成以及胚乳细胞死亡事件。相应的DIGE 分析显示有321 个蛋白点在胚乳的后期发育中发生了显著的表达变化。细胞学的观察结合DIGE 分析显示胚乳的后期发育是一个典型的衰老过程：细胞结构的崩溃；氧化自由基的爆发；脱水干燥；蛋白、脂类和DNA 由同化作用向异化作用的代谢转化。与代谢转化相伴随的细胞营养的重新分配是胚乳后期发育的一个显著过程。DIGE分析全面展示了参与营养重新分配相关蛋白在后期发育中的表达变化，为细胞学中观察到的有机物向淀粉的转化提供了清晰的蛋白水平的证据支持。在鉴定的差异表达蛋白中有2/3 的蛋白是已知的对氧化电位变化敏感的蛋白，表明由H2O2 爆发形成的氧化压力将引起氧化还原调控从而对胚乳的后期发育进行全面的影响。而其中与碳元素代谢相关的代谢途径中尤其富含氧化还原电位敏感的蛋白，表明后期的营养重新分配以及淀粉的累积受到氧化还原电位的紧密调控。另一方面，H2O2 的爆发激发了胚乳中的抗氧化体系。由抗氧化蛋白（如thioredoxin、抗坏血酸和超氧化物歧化酶等）、氧化还原敏感蛋白、代谢中间产物以及glyoxalase 构成的抗氧化体系在胚乳后期发育中协同作用调节氧化还原电位的变化，从而控制胚乳细胞衰老的节奏。另外，我们发现与RraA 相关的转录本的调控在胚乳发育末期急剧上调，在调控的代谢途径、调控时间以及调控的部位与氧化还原调控相重叠，并且支持RraA 活动有利于胚乳细胞对氧化压力的适应。所有这些结果表明内生的过氧化氢（或氧化自由基）在胚乳的后期发育和淀粉累积中起到核心的调控作用。

Utilisation of trash fish. Pt. 1. Preparation of fish flake

The paper deals with the investigations carried out on the preparation of odorless fish-starch flakes using partially deodorized trash fish meat and different sources of starch like corn, tapioca, maida and black gram. It has been found that the products using corn and tapioca are better compared to those prepared using other two starches, the product from corn being the best. The product has a protein content of about 20% and has been found to have a storage life of 4 months at 37°c.

Surimi based dried fish cake

Minced fish prepared from the fillets of the sciaenid fish (Lutjanus sp.) was washed with cold water (<10 °C) three times. The washed muscle was pressed through a piece of fine cloth to a moisture content around 80%. The pressed cake (Surimi) was ground with 2.5% sodium chloride and 3% tapioca starch. The mixed material was shaped in the form of a cake and left for one hour for the gel to set. The cakes were then steamed. The cooled cakes were cut into pieces of 1 cm length x 1 cm width x 0.5 cm thick. The pieces were either dried in an electrical oven at 50°C or dried in sun to a moisture content of 11-12%. Biochemical, bacteriological and organoleptic evaluation revealed that the cakes were in very good acceptable form for 8 months. The cakes could be rehydrated by soaking in water at ambient temperature for half an hour and boiling in water for 10 minutes.

Dried fish cakes with improved texture

To overcome the problem of underutilization of marine by-catches, Basu et al. (1985) developed fish cube from minced fish meat. Although the product was acceptable, it had little rubbery texture. An attempt was made to improve the texture of the cake by several methods. It was found that 5% tapioca starch along with 3% texturised soybean protein improved the texture and juiciness of the rehydrated product. Preheating of the minced meat at 70°C for 30 minutes also improved the texture appreciably. It was also found that mixing of the ingredients at low speed (less than 100 rpm) in a dough mixer gave the best texture, higher speed and sharp blades leading to rubbery texture. The dehydrated product (moisture 19-20%) thus prepared had a shelf life of six months at ambient temperature.

不同葡萄糖/果糖类型桃果实发育期间可溶性糖的变化规律和代谢

以成熟果实中不同葡萄糖/果糖（G/F）类型的6个桃品种（G/F≈1品种：‘冈山白’、‘山一白桃’和‘燕红’;高G/F品种：‘张黄7号’、‘龙246’和‘临白7号’）为试材，采用高效液相色谱法测定果实发育期果实和叶片中可溶性糖含量，并在盛花后74 d或101 d测定了‘冈山白’、‘山一白桃’、‘张黄 7号’和‘龙 246’新梢韧皮部中可溶性糖的含量;测定了果实发育过程中‘山一白桃’和‘临白7号’果实中的可溶性糖和淀粉代谢相关酶的活性。研究成熟果实中不同G/F类型桃果实内G/F差异的部位和时期;分析桃果实内G/F差异的可溶性糖代谢调控机理。 成熟果实中不同G/F类型桃果实中均以蔗糖作为主要碳水化合物积累形式，花后43–85 d蔗糖含量很低，随后持续快速积累直至果实成熟;花后43–85 d山梨醇有升高趋势，在果实成熟前40 d左右迅速降低;葡萄糖和果糖含量在果实发育早期较高，之后逐渐降低;但两类不同G/F桃在整个果实发育过程中G/F值与果实成熟时相似。叶片中贮藏的可溶性糖主要是蔗糖和山梨醇，在果实整个发育期间，G/F≈1品种叶片中G/F约1-3，而高G/F品种叶片中G/F约为2-7。G/F≈1品种‘冈山白’和‘山一白桃’与高G/F品种‘张黄 7号’和‘龙 246’韧皮部中山梨醇占总可溶性糖47-63％，显著高于蔗糖、葡萄糖和果糖的含量，G/F为0.8-0.91，且两类不同G/F桃品种间G/F值不存在显著差异。 成熟果实中G/F≈1类型的‘山一白桃’和高G/F值类型的‘临白7号’整个果实发育过程中，葡萄糖、山梨醇和淀粉的含量在这两个品种间一般没有明显差异;‘山一白桃’果实中的果糖含量显著高于‘临白7号’果实中的果糖;果实最后迅速生长期，‘山一白桃’果实中的蔗糖明显高于‘临白7号’。‘山一白桃’和‘临白7号’果实中的NAD+依赖型山梨醇脱氢酶（NAD+-SDH）活性低，两者有相似的变化趋势，一般无显著差异。‘临白7号’果实中的NADP+依赖型山梨醇脱氢酶（NADP+-SDH）和山梨醇氧化酶（SOX）活性一直高于‘山一白桃’，两者NADP+-SDH和SOX的活性分别在花后93-123 d和花后43-93 d有显著差异。‘临白7号’果实中的果糖激酶（FK）活性一般高于‘山一白桃’。花后43-93 d，‘临白7号’果实中的磷酸蔗糖合成酶（SPS）和蔗糖合成酶（SS）活性一般显著‘山一白桃’。果实最后迅速生长期，蔗糖快速积累，葡萄糖、果糖、山梨醇和淀粉含量迅速降低，同时伴随有SPS和SS活性的迅速升高。在整个果实发育过程中，两个品种果实中的淀粉酶活性较高，其果实中的淀粉含量和淀粉酶活性都有明显的下降趋势。 研究结果表明，整个果实发育过程中桃果实中均存在G/F≈1和高G/F现象，光合产物在韧皮部的运输对桃果实的G/F没有显著的影响，果实中G/F的差异主要由于果实内糖代谢差异所导致。‘临白7号’果实中山梨醇向果糖方向的转化能力与‘山一白桃’一般没有显著差异，由于不同时期较高的NADP+-SDH和SOX活性，使得山梨醇向葡萄糖方向的转化能力明显高于‘山一白桃’，同时，‘临白7号’果实中的FK活性一般高于‘山一白桃’，因此导致‘临白7号’果实中G/F高于‘山一白桃’。

Studies on the suitability of producing value-added products from silver carp, Hypophthalmichthys molitrix

Silver carp, Hypophthalmichthys molitrix is contributing significantly to the total production of fish through aquaculture in Bangladesh. However, its low market price has become a serious concern to the fish farmers. The suitability of silver carp mince for the production of various value-added products (VAPs) - surimi, fish sausage, fish burger and fish stick was studied during April-September 2000 to ensure more appropriate and profitable utilization of silver carp. Surimi/frozen mince block was produced by washing the silver carp mince with 0.1% NaCl for 7-8 min (4-5 min agitation and 3-4 min settling). A two-step heating schedule for incubation at 50°C for 2 h and cooking at 95°C for 30 min gave high textured good quality consumer product. With the addition of cryoprotectants, surimi could be kept frozen for 5 months without loosing [sic] much of its textural and sensory qualities. Mince-mix and a batter with different ingredients and spices were formulated to produce fish burger using potato smash as the binding agent. Fish flake-mix and a batter with different ingredients and spices were formulated to prepare fish stick using both potato starch and potato smash as filler ingredients. Unwashed and washed frozen mince block or fresh flesh of silver carp was used to prepare fish sausage by heating at 100°C for 1 h after incubating at 50°C for 2 h. A spice-mix formulated with various local spices at the rate of 1.0-1.2% gave good texture and flavor to the sausage. A good-appeared sausage-pink color was developed by combining three food-grade colors of asthaxanthin. Products prepared with potato starch, potato smash and rice smash had an acceptable bacterial load in refrigeration (5°C) for up to 8 days and in room temperature (28°C) for up to 3 days. No coliform bacteria were found in the products prepared.

Sequential analysis for testing quality standard of fish ham and sausage

Fish sausages are finely ground fish flesh, either of a single species or mixed, homogenised with starch, sugar, fat, spices and preservatives, generally filled in cylindrical synthetic or natural casings and pasteurised. Similar products containing small pieces of quality fish and lard are termed "fish ham". They are highly relished products in Japan, annual consumption exceeding 2 lakh tones. Preliminary studies have shown that they can catch a lucrative market in our country. However, being a pasteurised product which is often consumed as such without any further cooking, strict quality control measures have to be enforced so as to avoid food poisoning hazards. Besides physical characteristics like absence of damages, pin-holes, curliness and air pockets as well as jelly strength, texture and flavour, chemical characteristics like pH and acid values, moisture, carbohydrate and fat contents and volatile bases have to be assessed. A very important test that has to be carried out along with the above, before passing a lot for free distribution is the bacteriological examination to avoid the presence of pathogenic organisms.

Genetic diversity and divergence in Chinese yak (Bos grunniens) populations inferred from blood protein electrophoresis

In 6 Chinese yak (Bos. grunniens) populations including 177 yaks, 34 blood protein loci were studied by horizontal starch gel electrophoresis, four of these loci (AKP: ALB, LDH-1, TF) were found to be polymorphic. The percentage of polymorphic loci(P) is 0.118, the mean individual heterozygosity(H) is 0.015, which means a low level of genetic diversity in the whole Chinese yak population. The coefficient of gene differentiation (G(ST)) is 0.0625, which indicated an almost-indistinguishable divergence among different populations at the level of blood protein electrophoresis.

Purification and characterisation of phosphorylase from muscle of Tilapia (Tilapia mosambica)

Phosphorylase from muscle of tilapia (Tilapia mosambica) was extracted by water and purified by ammonium sulphate precipitation, centrifugation and repeated recrystallisation. Electro-phorogram of the enzyme preparation showed a single band near origin. The enzyme showed optimum pH and temperature at 6.1 and 37°C respectively. Glucose and glucose-6-phosphate were found to be competitive inhibitors of the enzyme. Maltose and starch acted as primers for the phosphorylase reaction like glycogen.

Genetic diversity of cattle in South China as revealed by blood protein electrophoresis

Genetic variation of 31 blood protein loci in 236 cattle from eight South China populations (including mithan, Bos frontalis) and a Holstein population was investigated by means of horizontal starch gel electrophoresis. Thirteen loci (ALB, CAR, Hb-b, Np, PGM, Amy-I, PEP-B, AKP, 6PGD, Cp, Pa, EsD, and TF) were found to be polymorphic. The comparison of average heterozygosities (H) shows that all the native cattle embrace a rich genetic diversity Our results on protein polymorphism suggest that cattle in China originated mainly from Bos indicus and Bos taurus; Xuwen, Hainan, Wenshan, and Dehong cattle and the Dehong zebu are close to zebu-type cattle, and Diqing and Zhaotong cattle are close to the taurine. The mithan was very different from other native cattle, and we suggest that its origin was complicated and may be influenced by other cattle species.

Preliminary chemical and physical evaluation of some formulated feeds for P. monodon

The culture of Penaeus monodon has explicitly defined the need for diet formulations or supplementary feeds that would promote optimum growth and survival of the animal. A total of 28 feed combinations were developed for P. monodon. Fish meal, shrimp head meal, squid head meal, Ascetes spp. rice bran, and soybean cake were used as primary ingredients in these feeds. The commercial vitamin mix No. 22 was added to the dry ingredients. Gelatinized corn starch and wheat flour were used as binders. The pellets were extruded using a portable kitchen grinder with a diameter of 4 mm. The products were either sun-dried for 8 hours or oven-dried overnight at 50 degree C to stabilize moisture at 8-10%. The pellets were then kept in covered glass bottles and stored in the laboratory at room temperature. The cost of the feeds excluding labour were also computed. The pellets were analyzed for protein, fat, carbohydrate, crude fiber, ash, and moisture contents using standard procedures. They were also analyzed for water stability. To test the stability of pellets in water, 2-g samples were placed in plankton nets (mesh #40) and suspended in water for two, and six hours. The undissolved samples were then vacuum-dried and the moisture determined. Cost of the feeds ranged from P1.10 to P2.60 per kg depending on the feed ingredient. Squid and Ascetes spp. were rather expensive for use as basic ingredients. Proximate analysis of dry weight showed percentage protein content ranged from 20-63 g; fat, 8-20 g; carbohydrate (by difference), 11-36 g; ash, 8-28 g; moisture, 6-11 g; and crude fiber, 5 . 13 g. Stability tests showed that after two hours, 35-88% of solids remained intact and after 6 hours, 20-55% of the pellets remained undissolved. When a pellet disintegrates easily, pollution of the water occurs. Chances for the shrimp to feed on the pellet is minimized when the pellet is unstable. Thus, the search for a more compact feed pellet has to be continued.

The effect of different binders on the water stability of feeds for prawn

Corn starch, gelatin, sago palm starch, agar, and bread flour were tested for their binding capacity in pelleted diets for Penaeus monodon . Agar was found to be good binder, but it costs too much, while bread flour was also good but as it's commonly used for human comsumption its use for animal feed should be minimized. The use of 20% bread flour, or a combination of 5% sago palm starch or corn starch with 15% bread flour is recommended, depending on the cost and availability. Basic composition of the formulated diet is tabulated, as is water stability of 2 and 4 mm diameter steamed pellets after 2, 6 and 18 h.

The water stability of shrimp diets with various polysaccharides as a binding agent

The water stability of shrimp (Penaeus monodon) diets with various polysaccharides as binding agents were tested without steaming. The diet with alginate showed the best water stability and did not completely disintegrate in 24 hours. However, the use of alginate is dependent on cost and availability, so alternate choices may be a combination of sago palm starch and wheat flour or glutinous rice flour.