Evaluation of Trypsin Treatment on the Inactivation of Bovine Herpesvirus Type 1 on In Vitro Produced Pre-implantation Embryos     

M D'Angelo  JA Visintin  LJ Richtzenhain  RF Gonçalves 《Reproduction in domestic animals》2009,44(3):536-539

The aim of this study was to evaluate the efficiency of trypsin treatment on the inactivation of bovine herpesvirus type 1 (BoHV-1) on in vitro produced by fertilization and artificially infected bovine embryos. Bovine embryos on day 7 were exposed with 10 μl of BoHV-1, Los Angeles strain 10^7.5 TCID. These embryos and control embryos were divided in two groups: submitted to the sequential washes or to the trypsin treatment according to the International Embryo Transfer Society (IETS) guidelines. The embryos and the last washing drop of each group were used as inoculum to infect Madin Darby bovine kidney (MDBK) cells and submitted to nested PCR reaction using the primer that encodes the gene conserved region of virus glycoprotein gB. The data have shown that the control embryos and their last washing drop were negative. The exposed embryos that were treated with trypsin have shown positive results on the n-PCR and MDBK culture, and their last washing drop were negative. Our data have demonstrated that the trypsin treatment was not able to eliminate the BHV-1 of the embryos, suggesting an interaction between virus and embryo.  相似文献   

Aquaporin 9 is expressed in the epididymis of immature and mature pigs          下载免费PDF全文

BC Schimming  CAE Baumam  PFF Pinheiro  R de Matteis  RF Domeniconi 《Reproduction in domestic animals》2017,52(4):617-624

Aquaporins (AQPs) are channel proteins that facilitate the transepithelial and bidirectional movement of water. AQP9 is an aquaporin that is expressed in the mammalian epididymis. This water transport contributes to epididymal sperm concentration. This study aimed to examine the morphology of epididymal epithelium in piglets and boars, as well as the expression and immunolocalization of AQP9. The piglets presented an epididymal epithelium in differentiation with principal, basal and apical cells. The cellular population of the epididymal epithelium in boars consisted of principal, basal, apical, clear and narrow cells. The migratory cells known as halo cells were observed in the epididymis of both piglets and boars. AQP9 expression presented differences between piglets and boars. Moderate intensity of AQP9 immunoreaction was observed in the apical border of the epididymal epithelium of the caput and cauda regions in the piglet epididymis. A moderate‐to‐intense reaction for AQP9 was observed in the nuclei of epithelial cells of the three epididymal regions in the boar epididymis. The region of the cauda epididymis showed reactivity for AQP9 also in the apical border of the epithelium. It is believed that the AQP9 is already functional in piglets at only 1 week of age and is more active, playing a pivotal role in the caput and cauda regions of the epididymis. Moreover, the intense AQP9 expression in the apical border of epithelial cells in the cauda region of the boar epididymis suggests a higher performance of AQP9 in this region, where sperm complete their maturation process, stored and concentrated.  相似文献   

Use of Extensibility to Measure Corn Tortilla Texture     

E. L. Suhendro  H. D. Almeida-Dominguez  L. W. Rooney  R. D. Waniska  R. G. Moreira 《Cereal Chemistry》1999,76(4):536-540

An objective extensibility test was evaluated to measure texture of corn tortillas. A tortilla strip is pulled apart by a tensile force during the test. Force at 1 mm deformation, force required to rupture the tortilla strip, modulus of deformation, and extensibility distance were correlated to subjective rollability and flexibility scores. Hard, firm tortillas required more force to deform and to rupture and had greater moduli of deformation than soft, flexible tortillas. Tortilla texture was affected by manufacturer of commercial tortillas and by aging. The coefficient of variation ranged from 6.0 to 16.7% for force at 1 mm deformation and work required to rupture, respectively. The extensibility technique is sensitive, fast, simple, and repeatable.  相似文献   

Effects of Different Drying Processes on Oil Absorption and Microstructure of Tortilla Chips     

Javier Lujan-Acosta  Rosana G. Moreira 《Cereal Chemistry》1997,74(3):216-223

Tortilla chips were slow dried after baking and then fried in fresh soybean oil. Control chips were not dried before frying. Final oil content of sun-dried tortilla chips was significantly (P < 0.05) lower than those receiving the control treatment. As a result of drying, the structure of the tortilla chips was tighter before frying but expanded significantly during frying. An attempt was made to produce tortilla chips with the same characteristics of the sun-dried chips using impinging hot-air drying techniques. Results indicated that tortilla chips drying rate was mostly affected by air temperature; texture was crispier at higher air temperatures; shrinkage of the piece was higher at lower convective heat transfer coefficient; and microstructure looked smoother at higher air temperature.  相似文献