Clodronate treatment significantly depletes macrophages in chickens     

Amber M. Kameka  Siamak Haddadi  Fathima Jesreen Jamaldeen  Prima Moinul  Xiao T. He  Fathima Hafsa P. Nawazdeen  Stephan Bonfield  Shayan Sharif  Nico van Rooijen  Mohamed Faizal Abdul-Careem 《Canadian journal of veterinary research》2014,78(4):274-282

Macrophages function as phagocytes and antigen-presenting cells in the body. As has been demonstrated in mammals, administration of clodronate [dichloromethylene bisphosphonate (Cl₂MBP)] encapsulated liposomes results in depletion of macrophages. Although this compound has been used in chickens, its effectiveness in depleting macrophages has yet to be fully determined. Here, we show that a single administration of clodronate liposomes to chickens results in a significant depletion of macrophages within the spleen and lungs of chickens up to 4 d post-treatment. This finding suggests that, in order to obtain depletion of macrophages in chickens for greater than 5 d, it is necessary to administer clodronate liposomes 4 d apart. The study also showed that 2 treatments of clodronate liposomes at 4-day intervals resulted in the depletion of macrophages for up to 10 d. The findings of the present study will encourage more precise studies to be done on the potential roles of macrophages in immune responses and in the pathogenesis of microbial infections in chickens.  相似文献   

Microwave drying of selected greens and their sensory characteristics   总被引：2，自引：0，他引：2  

Fathima  A.  Begum  K.  Rajalakshmi  D. 《Plant foods for human nutrition (Dordrecht, Netherlands)》2001,56(4):303-311

Green leafy vegetables which supply minerals and vitamins to the diet, are highly perishable. Therefore, post harvest losses are extremely high. Limited studies are available in the literature with regard to preservation of greens.The effect of microwave drying and storage on physical and sensory properties of selected greens (coriander, mint, fenugreek, amaranth and shepu) were therefore studied. Microwave drying was carried out at 100% power and a frequency of 2450 mHz. The drying time varied from 10 to 16 min for different greens. Microwave drying affected color, appearance and odor of all the greens. The relative reconstitution capacity (RRC) for different greens was coriander-10.3, mint-10.3, amaranth-38.3, fenugreek-31.7 and shepu-32.8. The RRC appeared to influence acceptability. Coriander and mint, which exhibited the lowest RRC (10.3%), had the lowest scores for flavor and color while amaranth, with the highest RRC (38.3%), had scores similar to those of fresh amaranth. Scores for the products prepared with dried fenugreek and shepu,although low, were not statistically significant. Microwave drying was highly suitable for greens such as amaranth; moderately suitable for shepu and fenugreek and less suitable for coriander and mint.  相似文献