Parasympathetic neural activity accounts for the lowering of exercise heart rate at high altitude

[EN] BACKGROUND: In chronic hypoxia, both heart rate (HR) and cardiac output (Q) are reduced during exercise. The role of parasympathetic neural activity in lowering HR is unresolved, and its influence on Q and oxygen transport at high altitude has never been studied. METHODS AND RESULTS: HR, Q, oxygen uptake, mean arterial pressure, and leg blood flow were determined at rest and during cycle exercise with and without vagal blockade with glycopyrrolate in 7 healthy lowlanders after 9 weeks' residence at >/=5260 m (ALT). At ALT, glycopyrrolate increased resting HR by 80 bpm (73+/-4 to 153+/-4 bpm) compared with 53 bpm (61+/-3 to 114+/-6 bpm) at sea level (SL). During exercise at ALT, glycopyrrolate increased HR by approximately 40 bpm both at submaximal (127+/-4 to 170+/-3 bpm; 118 W) and maximal (141+/-6 to 180+/-2 bpm) exercise, whereas at SL, the increase was only by 16 bpm (137+/-6 to 153+/-4 bpm) at 118 W, with no effect at maximal exercise (181+/-2 bpm). Despite restoration of maximal HR to SL values, glycopyrrolate had no influence on Q, which was reduced at ALT. Breathing FIO(2)=0.55 at peak exercise restored Q and power output to SL values. CONCLUSIONS: Enhanced parasympathetic neural activity accounts for the lowering of HR during exercise at ALT without influencing Q. The abrupt restoration of peak exercise Q in chronic hypoxia to maximal SL values when arterial PO(2) and SO(2) are similarly increased suggests hypoxia-mediated attenuation of Q.

Effect of feeding gilthead seabream ("Sparus aurata") with vegetable lipid sources on two potential inmunomodulator products : prostanoids and leptins

Máster Universitario International en Acuicultura. Trabajo presentado como requisito parcial para la obtención del Título de Máster Universitario Internacional en Acuicultura, otorgado por la Universidad de Las Palmas de Gran Canaria (ULPGC), el Instituto Canario de Ciencias Marinas (ICCM), y el Centro Internacional de Altos Estudios Agronómicos Mediterráneos de Zaragoza (CIHEAM)

Application of chromatographic and spectroscopic techniques in the evaluation of the lipid fraction of animal products

Lipolysis and oxidation of lipids in foods are the major biochemical and chemical processes that cause food quality deterioration, leading to the characteristic, unpalatable odour and flavour called rancidity. In addition to unpalatability, rancidity may give rise to toxic levels of certain compounds like aldehydes, hydroperoxides, epoxides and cholesterol oxidation products. In this PhD study chromatographic and spectroscopic techniques were employed to determine the degree of rancidity in different animal products and its relationship with technological parameters like feeding fat sources, packaging, processing and storage conditions. To achieve this goal capillary gas chromatography (CGC) was employed not only to determine the fatty acids profile but also, after solid phase extraction, the amount of free fatty acids (FFA), diglycerides (DG), sterols (cholesterol and phytosterols) and cholesterol oxidation products (COPs). To determine hydroperoxides, primary products of oxidation and quantify secondary products UV/VIS absorbance spectroscopy was applied. Most of the foods analysed in this study were meat products. In actual fact, lipid oxidation is a major deterioration reaction in meat and meat products and results in adverse changes in the colour, flavour and texture of meat. The development of rancidity has long recognized as a serious problem during meat handling, storage and processing. On a dairy product, a vegetal cream, a study of lipid fraction and development of rancidity during storage was carried out to evaluate its shelf-life and some nutritional features life saturated/unsaturated fatty acids ratio and phytosterols content. Then, according to the interest that has been growing around functional food in the last years, a new electrophoretic method was optimized and compared with HPLC to check the quality of a beehive product like royal jelly. This manuscript reports the main results obtained in the five activities briefly summarized as follows: 1) comparison between HPLC and a new electrophoretic method in the evaluation of authenticity of royal jelly; 2) study of the lipid fraction of a vegetal cream under different storage conditions; 3) study of lipid oxidation in minced beef during storage under a modified atmosphere packaging, before and after cooking; 4) evaluation of the influence of dietary fat and processing on the lipid fraction of chicken patties; 5) study of the lipid fraction of typical Italian and Spanish pork dry sausages and cured hams.

Festkörperunterstützte Lipid-Modellmembranen auf Gold zur Rekonstitution von Membranproteinen

Festkörperunterstützte Lipid-Modellmembranen auf Goldzur Rekonstitution von Membranproteinen Ziel der Arbeit war der Aufbau von Lipid-Modellmembranen auf Goldelektroden in welchen die funktionelle Aktivität von rekonstituierten Membranproteinen über elektrochemische Methoden nachgewiesen werden kann.Im Rahmen der Arbeit wurden Lipidbilayer mit und ohne hydrophile Ethylenglykol-Spacer durch Kombination von Selbstorganisation, Langmuir-Blodgett-Kuhn-Techniken und Vesikelfusion aufgebaut. Dabei dienten Thiolipide zur Verankerung der Membranen auf der Goldelektrode und es wurden diverse Wege verfolgt, deren Ankerdichte auf dem Substrat einzustellen.Eine Studie zum Aufbau von festkörperunterstützten Lipidbilayern durch Fusion von Vesikeln auf binäre Alkanthiol-/Hydroxythiol-Monolagen mit definierter Oberflächenenergie zeigte, daß eine minimale Grenzflächenenergie (Monolayer/Wasser) existiert, unterhalb welcher die Fusion nicht mehr zu einer zusätzlichen Monolage, sondern lediglich zur Ausbildung von adsorbierten oder teilgespreiteten Vesikeln führt.Zur Charakterisierung der Membranen wurden Oberflächenplasmonenresonanz, Impedanzspektroskopie, zyklische Voltammetrie, elektrochemische reduktive Desorption, Rasterkraftmikroskopie und Kontaktwinkelmessungen herangezogen.In die Modellmembranen wurden Membranproteine (Porin, Annexin V, H+-ATPase) sowie ganze Membranfragmente (Bande 3 aus roten Blutzellen) rekonstituiert und mittels elektrochemischer Methoden auf ihre funktionelle Aktivität überprüft.