The dynamics of hippocampal sensory gating during the development of morphine dependence and withdrawal in rats

The effects of morphine on hippocampal sensory gating (N40) during the development of morphine dependence and withdrawal were investigated in the double click auditory evoked potential (EP) suppression paradigm. Rats were made dependent upon morphine hydrochloride by a series of injections (every 12h) over 6 days, followed by withdrawal after stopping morphine administration. Hippocampal gating was examined during the development of dependence and withdrawal. Moreover, the DA antagonist haloperidol was used to assess the contribution of dopamine to hippocampal gating induced by morphine. Our results showed that the morphine-treated rats exhibited significantly disrupted hippocampal gating during the development of morphine dependence and this disrupted gating was partially reversed by haloperidol pretreatment. In contrast, there was significantly enhanced hippocampal gating at the fifth and sixth days of withdrawal. The dynamics of hippocampal gating during the development of morphine dependence and withdrawal suggests the interaction between the hippocampus and opioids. (c) 2005 Elsevier Ireland Ltd. All rights reserved.

Study of physicochemical, microbial and sensory properties of surimi produced from black mouth croaker (Atrobucca nibe) at freezing condition (-18ºC)

Black mouth croaker (Atrobucca nibe) is considered as a new valuable fish stock in the Oman Sea. In this study, surimi was manufactured from nonmarket size of the fish, manually and different cryoprotectant agents were added to the surimi. Finally changes in physiochemical, microbiological and sensory quality, characteristics of the surimi and kamaboko gel samples were assessed during 6 months at freezing storage (-18ºC). Surimi samples with the addition of Iranian tragacanth gum (TG), xanthan gum (XG), chitosan (CS) and whey protein concentrate (WPC) at 1% (w/w) were prepared to evaluate their impacts as a cryoprotectant on the surimi, individually. The results showed that the whiteness and lightness indexes in all surimi samples were gradually decreased during frozen storage. This trend of decreasing was more intensity in the control sample from 61.08±0.131 to 54.21±0.067 was recorded (p<0.05). Water holding capacity (WHC) in all treatments was decreased during 6 months. The lowest WHC (g/g) was obtained in the surimi without cryoprotectants and maximum WHC was measured in Tcs and Twpc samples, respectively (p<0.05). The lowest breaking force was calculated in Txg (166.00±22.627 g) and Tc (271.50±263.16 g) during 6 months at frozen storage, respectively (p<0.05), while Twpc treatment with slight variations showed the highest breaking force (p<0.05). Also, the lowest gel strength was obtained in Txg (68.22±6.740 g.cm) after 6 month of frozen storage (p<0.05). All Kamaboko surimi gels texture profile analysis parameters decreaced with increasing shelf life. This decreasing trend in the control sample was more severe. Floding results were reduced in all samples during storage (p<0.05). The best protective results probably were obtained in WPC, chitosan and commercial cryoprotectant agents, respectively due to protein stabilization of myofibrillar proteins and the protein-protein network structure, leading to the formation of surimi gel with strong textural properties during frozen conditions. The average number of surimi polygonal structures were significantly decreased (number per mm2) and their area were significantly increased (μm2) in all treatments (p<0.05). With increasing storage time, moisture, protein contents and pH were decreaced. Maximun TVB-N index was calculated in Tc (7.93±0.400 mg/100g) and Txg (7.88±0.477), respectively (p<0.05). TBRAs index was increased in all treatments during frozen storage, while this trend was reached in maximum value in Tc (p<0.05). Sensory evaluation of the fish finger quality characteristics (color, odor, texture and overall acceptability) preapare from frozen black mouth croaker surimi was decreaced during 6 month frozen storage. After the period of frozen storage the highest quality scores were measured in Twpc, Tcs and Tcc samples, respectively (p<0.05). In this study, coliform bacteria were not found in all treatments during frozen storage. The surimi sample containing chitosan showed lower mesophilic and psychrotropic bacteria (log cfu/g) than other treatments during frozen storage (p<0.05). Salt-soluble proteins extractions of all treatments were decreased during frozen storage. This decreacing trend was highest in Tcs (45.74±0.176%) and lowest in Tc treatments after 6 month of frozen storage (29.92±0.224%) (p<0.05). Although commercial cryoprotectant agents were successful in limiting the denaturation of proteins but sugar contents were not accepted for diabetics or those who disagree with the sweet taste and high calorie food. Hence, commercial cryoprotectant agents can be replaced with whey protein concentrate and chitosan at 1% level (w/w) consider that they were showed proper protection of the surimi myofibrillar proteins during storage.

Influence of physical parameters of sound on the sensory gating effects of N40 in rats

Sensory gating is the ability of the brain to modulate its sensitivity to incoming stimuli. The N40 component of the auditory evoked potential, evaluated with the paired click paradigm, was used to probe the gating effect in rats. The physical characteris

Effect of thawing methods on the chemical, biochemical, microbiological and sensory indices of Caspian Sea kutum (Rutilus frisii kutum) and rainbow trout (Oncorhynchus mykiss)

Effects of different thawing method i.e. in a refrigerator, in water, at air ambient temperature and in a microwave oven on proximate, chemical (PV, TBA, FFA, TVB-N, SSP, FA), biochemical (pH, WHC,ThL), microbial (total viable, psychrotrophic, coliform, Shewanella and yeast-mould count) and sensory analysis were carried out on frozen whole Caspian sea Kutum (Rutilus frisii kutum) and Rainbow trout (Oncorhynchus mykiss) carcasses. The values of ash, protein, SSP, WHC, PUFA, PUFA/SFA. EPA+DHA/C16:0, pH, and microbial count of thawed samples decreased significantly while fat, PV, TBA, FFA, TVB-N, SFA and MUFA increased compared to the fresh fish (unfrozen) as control samples. Also, sensory evaluation all of thawed samples showed a significant (p<0.05) quality loss compared to the fresh fish as control samples. The lowest chemical and biochemical values as well as microbial growth were determined in water thawed samples. Therefore, based on this study thawing in water is most suitable for frozen whole rainbow trout.

Histoarchitecture, seasonal variation and reproductive function of the neuroendocrine organ, brain of freshwater prawn, Macrobrachium gangeticum

Histoarchitecture, seasonal variation and reproductive function of the neuroendocrine structure, brain of freshwater prawn Macrobrachium gangeticum were studied. Three types of NSCs - 'B', 'C' and 'D' were found to be concentrated in four groups in brain. These cells showed larger diameters and higher activity during breeding season. In case of females, the 'C' cells were more active during vitellogenic period. Brain extracts were found to induce gonadal maturation of both males and females.

Effects of toxins induced by phytoplankton bloom on physiological function of indicator animals in Anzali Lagoon

The present overview summarizes data from one year's study during the period of 1379 to 1380 in the regions by "Anzali" lagoon called "Abkenar" and "Hendkhale". Specimens from this lagoon obtained weekly during mordad and shahrivar mounths (July 21 to september 21). The study included 67 types of 5 phytoplanktonal phylum. In "Abkenar" region Cyanobacters with maximum of 97% and minimum of 64.5% of total combination of phytoplanktones made the dominating combination during the period of study , while in "hendkhale" chyrsophyta with maximum of 89% and minimum of 38.7% of total phytoplanktonal was the dominating figure at the same period of time. Researches on ecological parameteres showed that the avarage dissolved oxygen in -Abkenar" and "hendlchale" regions was 10.7 and 8.0 mg/lit respectivly, also total rate of Phosphat in these regions was 0.085 and 0.15 mg/lit respectivly. This study showed that the rates of Nitrat and Amonium in "Abkenar" region was 0.043 and 0.79 mg / lit while for the same substances in "Ilendkhale" measured 0.08 and 0.7 mg I lit respective. Also the avarage rate of chlorophyll a in these two areas measured 58,38 and 40.45 j.un /ht respectivly. Depending on results of correlation cofficient in "Abkenar" region we had Cyanobacters , water and air temperature , Chlorophyll a and total amount of Phosphat as a poitive correlation with transparency while Amonium and Nitrat showed , a negative correlation , EC and finally dissolved oxygen showed a very low rate of correlation coffiocient. To perform this research 5 genus of Cyanobacteres horn "Anzali" lagoon have been isolated and cultured in a laboratorial conditions Later by using Mouse Bioassay method one of these genus identified as a toxic algae. Levels of LD50 with intra peritoneal injection of toxin on mouse in 24 hours was 660 mg/kg and Levels of LC50 by using Bioassay method on Artemia and Daphnia has been shown 618 and 1000 mg kg respectively. Also the physiological effects of were investigated. algae on two types of Cypronides family called Cyprinus carpi° and Hypophrthabnichthys Resultes of blood analyses of Cypronides who were feeded by toxic algae showed a significant decline (P < 0.05) in white and red blood cells and their hematocrites. Levels of LDH , SGOT and SGPT in their blood serum had a significant increase in porportion to control group (P < 0.05) but there was no evidance a differences in Total Protein levels. Pathological studies show damage and destruction of hepato pancreas and kidney of these fishes. Signs and symptoms of intoxication caused by Cyanobacter called Planktohrix agardlltii in mouse and fish show heptotoxic character. This toxin belongs to cyclicpeptides of microcystines group.

Contact and channel modelling using part and function libraries in a function-based design approach

To support the development and analysis of engineering designs at the embodiment stage, designers work iteratively with representations of those designs as they consider the function and form of their constituent parts. Detailed descriptions of "what a machine does" usually include flows of forces and active principles within the technical system, and their localization within parts and across the interfaces between them. This means that a representation should assist a designer in considering form and function at the same time and at different levels of abstraction. This paper describes a design modelling approach that enables designers to break down a system architecture into its subsystems and parts, while assigning functions and flows to parts and the interfaces between them. In turn, this may reveal further requirements to fulfil functions in order to complete the design. The approach is implemented in a software tool which provides a uniform, computable language allowing the user to describe functions and flows as they are iteratively discovered, created and embodied. A database of parts allows the user to search for existing design solutions. The approach is illustrated through an example: modelling the complex mechanisms within a humanoid robot. Copyright © 2010 by ASME.

Chemical, microbiological and sensory examinations of dried Lake Tanganyika sardine presently marketed in Zambia

Proximate composition, PH, total aerabic counts, coliform counts, appearance and taste of dried Lake Tanganyika sardine (Limnothrissa miodon and Stolothrissa tanganicae) sampled at Lusaka markets were analysed for the period July 1969 to February 1970. Water content for the dried sardine varied between 7 and l4% and oil content between 8 and 14% according to season. Flavour of the cooked sardine was scored as good to fair, which discredits the common belief that is poor in quality. Cooked fish scores correlated poorly to the oil content and bacterial counts of the dried fish.

Chemical, bacteriological and sensory examination of split, dried, smoked bream on the market in Zambia

A critical examination of the market quality of split, dried and smoked bream (Tilapia spp.) was chemically, bacteriologically and organoleptically conducted for the period of August 1968 to January 1969. The aim of this survey was to obtain basic information for the development of national quality standards for the commodity. Relationships of cooked meat score to pH, fish size, appearance and smell score, and water content wcre significantly correlated and responsive. Therefore, these parameters were proposed to be used as indices for the quality standards of the products.

CRANIODENTAL VARIATION OF MACAQUES ( Macaca ): SIZE,FUNCTION AND PHYLOGENY

为了研究猕猴属的颅骨差异性, 从而探 讨种间在形态、功能和系统分化方面的相互联系, 测定了11 个猕猴种类的77 个颅骨变量, 用于主成 分分析和判别分析。应用巢式分析方法, 分析过程 包括3 个步骤。所有变量根据功能和部位的不同首 先分为7 个单位: 下颌、下颌齿、上颌齿、上面 颅、下面颅、面颅后部和颅腔。第2 步根据它们所 揭示的相似性(具有相同的种间及种内差异性类 型) 合并为3 个解剖区域: 咀嚼器官(下颌、下颌 齿、上颌齿) , 面颅(上面颅和下面颅) 和整个面 颅后(面颅后和颅腔) 。第3 步从3 个解剖区域筛 选出27 个变量代表整个颅骨的形态结构。除了寻 找不同的功能单位, 解剖区域及总的颅骨具有不同 的种间和种内差异类型外, 此过程对筛出研究意义 不大的变量起很重要的作用。上述分析过程分别用 于对雌、雄性和两性的研究。所研究的11 个猕猴 种类间形成了3 聚类。第1 类包括食蟹猴(Macaca f ascicularis) 、戴帽猴( M1 sinica) 和头巾猴( M1 radiata) ; 第2 类包括猕猴( M1 mulatta ) 、熊猴 (M1 assensis ) 、平顶猴( M1 nemestrina ) 和黑猿 (M1 nigra) ; 第3 类包括蛮猴( M1 sylvanus ) 、日 本猴( M1 f uscata) 、短尾猴( M1 arctoides ) 和藏 酋猴(M1 thibetana) 。分别从两性差异、食物、生态、分类和系统分化方面进行了差异性讨论, 结果 认为猕猴种间颅骨的差异性主要是由于系统分化不 同而引起个体差异所致, 即种间和种内存在的个体 差异。在主成分分析中, 这些差异在不同的区域表 现在不同的成分上。在咀嚼器官上种间的差异在第 1 主成分上, 种内的差异则在第2 主成分上。面颅 的情况则刚好相反。这两种差异在面颅后及颅腔上 则被第1 和第2 主成分所平分。这样, 种间的差异 在咀嚼器官上大于种内的差异。种内的差异在面颅 上则大于种间的差异。这两种差异在面颅后和颅腔 上则几乎大小相等。这一研究结果表明, 与传统的 概念不同, 第2 主成分不仅仅表现形态、形状的差 异, 而如同第1 主成分一样, 也表现形态的大小成 分。此研究所揭示的猕猴种间关系部分与Foden (1976 , 1980) 和Delson (1980) 相同。如平顶猴 与黑猿、短尾猴、藏酋猴和熊猴的关系。食蟹猴、 头巾猴和戴帽猴的关系则不同, 并已得到有关分子 生物学的支持, 此3 种可能来自同一祖先并经历相 同的扩散过程。此研究所设计的巢式分析过程提供 了一种很好的差异性研究手段。最终结果暗示在形 态学研究中仅仅考虑某一区域的形态结构是很不够 的, 因为不同的部分具有不同的种间及种内差异类 型。这在化石研究中尤其要注意。