Gastrocnemius Tendon Strain in a Dog Treated With Autologous Mesenchymal Stem Cells and a Custom Orthosis     

J. Brad Case DVM  MS  DACVS  Ross Palmer DVM  MS  Diplomate ACVS  Alex Valdes‐Martinez DVM  Diplomate ACVR  Erick L. Egger DVM  Diplomate ACVS  Kevin K. Haussler DVM  DC  PhD  Diplomate ACVSMR 《Veterinary surgery : VS》2013,42(4):355-360

Objective

To report clinical findings and outcome in a dog with gastrocnemius tendon strain treated with autologous mesenchymal stem cells and a custom orthosis.

Study Design

Clinical report.

Animal

A 4‐year‐old spayed female Border Collie.

Methods

Bone‐marrow derived, autologous mesenchymal stem cells were transplanted into the tendon core lesion. A custom, progressive, dynamic orthosis was fit to the tarsus. Serial orthopedic examinations and ultrasonography as well as long‐term force‐plate gait analysis were utilized for follow up.

Results

Lameness subjectively resolved and peak vertical force increased from 43% to 92% of the contralateral pelvic limb. Serial ultrasonographic examinations revealed improved but incomplete restoration of normal linear fiber pattern of the gastrocnemius tendon.

Conclusions

Findings suggest that autologous mesenchymal stem cell transplantation with custom, progressive, dynamic orthosis may be a viable, minimally invasive technique for treatment of calcaneal tendon injuries in dogs.  相似文献   

Removal of surface lipids improves the functionality of commercial zein in viscoelastic zein-starch dough for gluten-free breadmaking     

Tilman J. Schober  Robert A. Moreau  Scott R. Bean  Daniel L. Boyle 《Journal of Cereal Science》2010,52(3):417-425

Maize prolamin (zein), together with starch, hydroxypropyl methylcellulose, sugar, salt, yeast and water can form wheat-like cohesive, extensible, viscoelastic dough when mixed above room temperature (e.g. 40 °C). This dough is capable of holding gas. However, it is excessively extensible, and when used for hearth-type rolls, it tends to become flat. Bench-scale defatting of zein with chloroform at room temperature significantly (P < 0.05) improved specific volume (4.5 ml/g vs. 3.3 ml/g) and shape of the rolls (width-to-height 2.0 vs. 3.9). The total lipid content determined by accelerated solvent extraction (100 °C, 69 bar, chloroform), however, only decreased from 8.0 to 6.6% due to this bench-scale defatting. Staining experiments with Naphthol Blue Black suggested that bench-scale defatting removed surface lipids from the zein particles, and thus facilitated their aggregation. Aggregation experiments with zein and water at 40 °C, and laser scanning confocal microscopy with zein-starch dough confirmed that zein particles aggregated more easily when surface-defatted. Dynamic oscillatory temperature sweeps demonstrated that surface-defatting lowered the temperature at which protein cross-linking occurred by 2 °C. This research can help to produce superior gluten-free bread and could also possibly contribute to the better understanding of wheat dough.  相似文献   

Phenolics in the bran of waxy wheat and triticale lines     

Ramakanth S. Jonnala  Sibel Irmak  Finlay MacRitchie  Scott R. Bean 《Journal of Cereal Science》2010,52(3):509-515

The present study was designed to determine total phenolic acid contents (TPC) and compositions of bran from newly developed near-isogenic waxy wheat and triticale translocation lines. Two waxy wheat sets, Svevo (durum) and N11 (bread wheat), consisting of partial and waxy null lines and four sets of triticales (GDS7, Trim, Rhino and Rigel) having translocations at 1A.1D and 1R.1D with high molecular weight glutenin subunits (HMW-GS) 5 + 10 and 2 + 12 were investigated. Similar to non-waxy wheat, ferulic acid was the predominant phenolic acid found in waxy wheats analyzed. Two other major phenolics include p-coumaric and vanillic acids followed by lesser quantities of syringic acid. Waxy lines had higher TPC than the parent line in the N11 set, whereas the Svevo set showed the opposite trend. TPC of waxy bread wheats were correlated with amylose fractions in which the order was complete waxy < double waxy nulls < single waxy nulls. Lines with HMW-GS 2 + 12 have lower TPC than other lines in each group of triticales, except the Trim set. TPC was negatively correlated (r = −0.41; p > 0.1) with bran yields in triticale lines studied, indicating that variation in phenolics was not only due to bran yields but also to genotypic differences.  相似文献   

Spatial and temporal distribution of the Asian fish tapeworm Bothriocephalus acheilognathi (Cestoda: Bothriocephalidea) in the Rio Grande (Río Bravo del Norte)     

Bean MG  Bonner TH 《Journal of aquatic animal health》2010,22(3):182-189

Recent collections of the Asian fish tapeworm Bothriocephalus acheilognathi in the Rio Grande have raised concern about the potential impacts on Rio Grande endemic and imperiled fishes. The objectives of this study were to determine distribution and definitive hosts of the Asian fish tapeworm within the Rio Grande drainage and to quantify occurrences and abundances. In total, 1,992 fish spanning 11 families were collected and examined for Asian fish tapeworms in the Rio Grande and the Pecos and Devils rivers. The parasite was collected from red shiners Cyprinella lutrensis, Tamaulipas shiners Notropis braytoni, sand shiners N. stramineus, river carpsuckers Carpiodes carpio, plains killifish Fundulus zebrinus, western mosquitofish Gambusia affinis, blue suckers Cycleptus elongatus, blacktail shiners Cyprinella venusta, proserpine shiners Cyprinella proserpina, and Manantial roundnose minnow Dionda argentosa, with the latter four species being new host records. Monthly collections of red shiners from Big Bend National Park exhibited prevalence levels above 15% in January-March and December and below 10% during April-June and October. With over 50% of the Rio Grande icthyofauna in Texas considered imperiled, the occurrence and pathological effects of the Asian fish tapeworm in combination with reduced water quantity and quality and increased habitat fragmentation are of concern for these taxa.  相似文献   

BID, BIM, and PUMA are essential for activation of the BAX- and BAK-dependent cell death program     

Ren D  Tu HC  Kim H  Wang GX  Bean GR  Takeuchi O  Jeffers JR  Zambetti GP  Hsieh JJ  Cheng EH 《Science (New York, N.Y.)》2010,330(6009):1390-1393

Although the proteins BAX and BAK are required for initiation of apoptosis at the mitochondria, how BAX and BAK are activated remains unsettled. We provide in vivo evidence demonstrating an essential role of the proteins BID, BIM, and PUMA in activating BAX and BAK. Bid, Bim, and Puma triple-knockout mice showed the same developmental defects that are associated with deficiency of Bax and Bak, including persistent interdigital webs and imperforate vaginas. Genetic deletion of Bid, Bim, and Puma prevented the homo-oligomerization of BAX and BAK, and thereby cytochrome c-mediated activation of caspases in response to diverse death signals in neurons and T lymphocytes, despite the presence of other BH3-only molecules. Thus, many forms of apoptosis require direct activation of BAX and BAK at the mitochondria by a member of the BID, BIM, or PUMA family of proteins.  相似文献   

Impact of different isolation procedures on the functionality of zein and kafirin     

Tilman J. Schober  Scott R. Bean  Michael Tilley  Brennan M. Smith  Brian P. Ioerger 《Journal of Cereal Science》2011,54(2):241-249

Commercial corn prolamin (zein) aggregates in water at elevated temperatures into an extensible, viscoelastic gluten-like substance. This specific functionality of zein can be used in the production of gluten-free bread from true dough systems and not from batters. The present study examined laboratory-scale isolation of such functional zein from dry milled corn. RP-HPLC indicated that successful isolation procedures resulted in relatively pure α-zeins, with a maximum ratio of (β + γ)/α-zeins of about 10%. In the present study, such functional zeins were obtained by using 70% ethanol as the extractant, without added alkali or reducing agent in the main extraction step. In contrast, films could be cast from a wider range of zein isolates, also with higher ratios of (β + γ)/α-zeins. Isolation of the analogous prolamin (kafirin) from dry milled sorghum required a more hydrophobic extractant such as 83% isopropanol to achieve partial functionality. Such kafirin was able to aggregate in warm water, preferably when a reducing agent was added; however, it quickly became firm and lost its extensibility. The present study suggests that hydrophobic interactions rather than disulfide bonds are the key to gluten-like functionality of zein and kafirin.  相似文献   

Sorghum Protein Extraction by Sonication and Its Relationship to Ethanol Fermentation     

Renyong Zhao  Scott R. Bean  Donghai Wang 《Cereal Chemistry》2008,85(6):837-842

The objectives of this research were to develop a rapid method for extracting proteins from mashed and nonmashed sorghum meal using sonication (ultrasound), and to determine the relationships between the levels of extractable proteins and ethanol fermentation properties. Nine grain sorghum hybrids with a broad range of ethanol fermentation efficiencies were used. Proteins were extracted in an alkaline borate buffer using sonication and characterized and quantified by size‐exclusion HPLC. A 30‐sec sonication treatment extracted a lower level of proteins from nonmashed sorghum meal than extracting the proteins for 24 hr with buffer only (no sonication). However, more protein was extracted by sonication from the mashed samples than from the buffer‐only 24‐hr extraction. In addition, sonication extracted more polymeric proteins from both the mashed and nonmashed samples compared with the buffer‐only extraction method. Confocal laser‐scanning microscopy images showed that the web‐like protein microstructures were disrupted during sonication. The results showed that there were strong relationships between extractable proteins and fermentation parameters. Ethanol yield increased and conversion efficiency improved significantly as the amount of extractable proteins from sonication of mashed samples increased. The absolute amount of polymeric proteins extracted through sonication were also highly related to ethanol fermentation. Thus, the SE‐HPLC area of proteins extracted from mashed sorghum using sonication could be used as an indicator for predicting fermentation quality of sorghum.  相似文献   

Assessing Fermentation Quality of Grain Sorghum for Fuel Ethanol Production Using Rapid Visco‐Analyzer     

Renyong Zhao  Scott Bean  Xiaorong Wu  Donghai Wang 《Cereal Chemistry》2008,85(6):830-836

The Rapid Visco‐Analyzer (RVA) was used to characterize the pasting properties of 68 sorghum grains with a standard 23‐min temperature profile. The results showed a strong linear relationship between ethanol yield and final viscosity as well as setback. Ethanol yield increased as final viscosity decreased. A modified RVA procedure (10 min) with an application of α‐amylase was developed to simulate the liquefaction step in dry‐grind ethanol production. There was a remarkable difference in mashing properties among the sorghum samples with the normal dosage of α‐amylase. The sorghum samples which were difficult to liquefy in the mashing step had much higher peak viscosities than the samples that were easily liquefied. The results also showed that the relationship between conversion efficiency and mashing property was significant. Tannins cause high mash viscosities. There was a strong linear relationship between tannin content and final viscosity as well as peak viscosity. The modified RVA procedure is applicable not only for characterization of mashing properties but also for optimization of α‐amylase doses for starch liquefaction.  相似文献   

Environmental influences on daily commercial catch rates of South Australia's southern rock lobster (Jasus edwardsii)     

John Feenstra  Richard McGarvey  Adrian Linnane  André E. Punt  Nigel Bean 《Fisheries Oceanography》2014,23(4):362-374

The extent to which catchability of southern rock lobster (Jasus edwardsii) due to short‐term environmental factors, rather than abundance, may be affecting legal‐size catch rates from the South Australian Southern Zone rock lobster fishery was examined. Multivariate weighted linear regression was applied to daily aggregated commercial catch rates using several environmental covariates in addition to year and month. Model pruning via backward selection identified the following variables as being significantly related to catch rate: wave height and period, lagged wave height, bottom temperature, moon phase, and a spatial block index. These variables explained 7% of the total variance in log‐transformed daily catch rates and another 84% was explained by month and year. A negative relationship was found between catch rate and each of bottom temperature and same‐day wave height, while the relationships between catch rate and days prior to full moon, and average wave height over the past 3 days were positive.  相似文献   

Cooperative extension and food system change: goals,strategies and resources     

Jill K. Clark  Molly Bean  Samina Raja  Scott Loveridge  Julia Freedgood  Kimberley Hodgson 《Agriculture and Human Values》2017,34(2):301-316

Recent attention to communities “localizing” food systems has increased the need to understand the perspectives of people working to foster collaboration and the eventual transformation of the food system. University Cooperative Extension Educators (EEs) increasingly play a critical role in communities’ food systems across the United States, providing various resources to address local needs. A better understanding of EEs’ perspectives on food systems is therefore important. Inspired by the work of Stevenson, Ruhf, Lezberg, and Clancy on the social food movement, we conducted national virtual focus groups to examine EEs’ attitudes about how food system change should happen, for what reasons, and who has the resources, power, and influence to effect change. The institutions within which EEs are embedded shape their perceptions of available resources in the community, including authority and power (and who holds them). These resources, in turn, structure EEs’ goals and strategies for food system change. We find that EEs envision working within the current food system: building market-centric alternatives that address inequity for vulnerable consumers and producers. EEs bring many resources to the table but do not believe they can influence those who have the authority to change policy. While these findings could suggest EEs’ limited ability to be transformative change agents, EEs can potentially connect their efforts with new partners that share perceptions of food system problems and solutions. As EEs increasingly engage in food system work and with increasingly diverse stakeholders, they can access alternative, transformational frames within which to set goals and organize their work.  相似文献