The control of transitions along the main body axis.

Although vertebrates display a large variety of forms and sizes, the mechanisms controlling the layout of the basic body plan are substantially conserved throughout the clade. Following gastrulation, head, trunk, and tail are sequentially generated through the continuous addition of tissue at the caudal embryonic end. Development of each of these major embryonic regions is regulated by a distinct genetic network. The transitions from head-to-trunk and from trunk-to-tail development thus involve major changes in regulatory mechanisms, requiring proper coordination to guarantee smooth progression of embryonic development. In this review, we will discuss the key cellular and embryological events associated with those transitions giving particular attention to their regulation, aiming to provide a cohesive outlook of this important component of vertebrate development.

Effects of two different topographic approaches for combined sciatic and femoral nerve block in calves, guided by ultrasound and neurostimulation.

To evaluate the sensory and motor effects promoted by a combined sciatic and femoral nerve block in calves using two approaches. Six calves were used, in a crossover study. Ultrasound combined with neurostimulation, was used to perform the following block combinations: the proximal approach (PA), which consisted of the association of the parasacral approach (sciatic nerve block) and ventral to the ilium approach (femoral nerve block); distal approach (DA) consisted of the association of a lateral approach to the pelvic limb approach (sciatic nerve block), and an inguinal approach, underneath the femoral trigone (femoral nerve block). Pressure algometry and motor function of the limb where evaluated. Mechanical nociceptive threshold (MNT) increase, and ataxia duration means were 9.5 ± 0.7 kg and 10.4 ± 3.9 hr for PA and 10.4 ± 3.9 kg and 12.7 ± 1.9 hr for DA, respectively with no significant difference. There was no significant difference between MNT elevation time and the duration of ataxia using the same approach. The DA treatment showed significant MNT elevation in 72% of the tested regions, while the PA treatment showed an elevation in 100% regions tested. Topographic approaches closer to where the spinal nerves emerge produced a larger desensitised area.

Modeling the Influence of Okara Flour Supplementation from Time-Temperature Drying Treatment on the Quality of Gluten-Free Roll Produced from Rice Flour.

Okara, an unassuming residue, is emerging as a notable reservoir of essential nutrients, encompassing an abundant supply of protein, dietary fiber, and potent antioxidant components. Hence, the incorporation of okara as an ingredient in the production of rice flour-based rolls held a considerable interest in nutritional and functional aspects. Okara flour supplement was prepared by drying at 100 °C for 2 h and selected based on the highest antioxidant level. Gluten-free rolls were prepared containing 0, 5, and 10% okara flour dried at 100 °C for 2 h, and their physicochemical properties were analyzed. Okara flour addition reduced the deformation of gluten-free batter roll by improving solid and liquid-like behavior, as evaluated with rheological measurements. Rolls containing okara flour processed at 100 °C for 2 h had increased firmness and decreased specific volume compared to the control. However, there were no significant differences in the sensory evaluation scores, suggesting that the consumers' acceptance of the control and the Okara rolls was similar. Okara flour supplement at 10% addition led to the nutritional improvement of the gluten-free rolls (increase of 2.4% protein and 1.32 times dietary fiber, dry basis). In contrast, there were no significant differences in the antioxidant level compared to the control. Okara flour is a functional ingredient with potential use in gluten-free products and a variety of novel products where enrichment is desirable.

Differential blockade, comparative study of different ropivacaine concentrations (0.75%; 0.2%; 0.12%) for ultrasound guided sciatic and femoral nerve blocks in calves: Prospective cross-over study.

Pharmacodynamic understanding of the different local anesthetic concentrations allows adapting their use to diverse clinical/surgical procedures, such as intraoperative and/or postoperative analgesia. A crossover study was performed, where 6 calves (5 male and 1 female), weighing 120 ± 28 Kg, were subjected to combined sciatic and femoral nerve block using three ropivacaine concentrations. The treatments were: R0.75, using 0.75% ropivacaine; R0.2, 0.2% ropivacaine; and R0.12%, 0.12% ropivacaine. All treatments were performed with ultrasound and neurostimulation assistance, and a volume of 0.1 mL/kg of the respective local anesthetic solution was administered in each block point. The sites of mechanical nociceptive threshold (MNT) evaluation were based on the calf pelvic limb dermatomes. The proportion between desensitized areas, MNT elevation time and level of ataxia were registered. Elevation of MNT occurred in 100% of the tested areas in the R0.75 and R0.2 treatments, and in 82% of the R0.12 treatment. Mean MNT elevation times were 9.5 ± 0.7 h for R0.75, 6 ± 0.8 for R.02, and 2.4 ± 2.3 for R0.12, differing significantly between all treatments. No difference was observed between MNT elevation time and ataxia duration time, in each treatment. It is concluded that the duration of sensory-motor effects is dose-dependent, but there was not possible to detect block selectivity as the concentrations was reduced. More desensitized areas and extension were obtained with the use of higher concentrations.

Regulatory changes associated with the head to trunk developmental transition.

BACKGROUND: Development of vertebrate embryos is characterized by early formation of the anterior tissues followed by the sequential extension of the axis at their posterior end to build the trunk and tail structures, first by the activity of the primitive streak and then of the tail bud. Embryological, molecular and genetic data indicate that head and trunk development are significantly different, suggesting that the transition into the trunk formation stage involves major changes in regulatory gene networks. RESULTS: We explored those regulatory changes by generating differential interaction networks and chromatin accessibility profiles from the posterior epiblast region of mouse embryos at embryonic day (E)7.5 and E8.5. We observed changes in various cell processes, including several signaling pathways, ubiquitination machinery, ion dynamics and metabolic processes involving lipids that could contribute to the functional switch in the progenitor region of the embryo. We further explored the functional impact of changes observed in Wnt signaling associated processes, revealing a switch in the functional relevance of Wnt molecule palmitoleoylation, essential during gastrulation but becoming differentially required for the control of axial extension and progenitor differentiation processes during trunk formation. We also found substantial changes in chromatin accessibility at the two developmental stages, mostly mapping to intergenic regions and presenting differential footprinting profiles to several key transcription factors, indicating a significant switch in the regulatory elements controlling head or trunk development. Those chromatin changes are largely independent of retinoic acid, despite the key role of this factor in the transition to trunk development. We also tested the functional relevance of potential enhancers identified in the accessibility assays that reproduced the expression profiles of genes involved in the transition. Deletion of these regions by genome editing had limited effect on the expression of those genes, suggesting the existence of redundant enhancers that guarantee robust expression patterns. CONCLUSIONS: This work provides a global view of the regulatory changes controlling the switch into the axial extension phase of vertebrate embryonic development. It also revealed mechanisms by which the cellular context influences the activity of regulatory factors, channeling them to implement one of several possible biological outputs.

The current role of cannabis and cannabinoids in health: A comprehensive review of their therapeutic potential.

There has been an increased interest of the scientific community in cannabis and its constituents for therapeutic purposes. Although it is believed that cannabinoids can be effective for a few different conditions and syndromes, there are little objective data that clearly support the use of cannabis, cannabis extracts or even cannabidiol (CBD) oil. This review aims to explore the therapeutic potential of phytocannabinoids and synthetic cannabinoids for the treatment of several diseases. A broad search covering the past five years, was performed in PubMed and ClinicalTrial.gov databases, to identify papers focusing on the use of medical phytocannabinoids in terms of tolerability, efficacy and safety. Accordingly, there are preclinical data supporting the use of phytocannabinoids and synthetic cannabinoids for the management of neurological pathologies, acute and chronical pain, cancer, psychiatric disorders and chemotherapy-induced emetic symptoms. However, regarding the clinical trials, most of the collected data do not fully support the use of cannabinoids in the treatment of such conditions. Consequently, more studies are still needed to clarify ascertain if the use of these compounds is useful in the management of different pathologies.

Effect of Extraction Time on the Yield, Chemical Composition, and Antibacterial Activity of Hop Essential Oil Against Lactic Acid Bacteria (Lactobacillus brevis and Lactobacillus casei) Beer Spoilage.

Hop essential oil (EO) generates interest for its antioxidant and antimicrobial properties, in addition to the volatile compounds that are responsible for the hop aroma in beer. Thus, the objective of this study was to evaluate the chemical composition, EO yield, and antibacterial activity of hop essential oil from hops of the Chinook variety against lactic acid bacteria (Lactobacillus brevis and Lactobacillus casei) at different times of extraction. EO extraction was performed by hydrodistillation at different times. By analyzing the chemical composition by gas chromatography and mass spectrometry, the minimum inhibitory concentration (MIC) and the minimum bactericidal concentration (MBC) were determined. The major compounds of hop EO were α-humulene, ß-myrcene, and ß-caryophyllene, and the extraction yields were 0.67, 0.78, and 0.85% mass of EO per mass of hops pelletized hops (m/m), for extractions of 90, 180, and 300 min, respectively. The EO obtained in 90 min was efficient against L. casei at 2.5 mg/mL (MIC) and 5.0 mg/mL (MBC), and the 300 min one against L. brevis at 2.5 mg/mL (MIC) and 25 mg/mL (MBC). The antibacterial activity was affected by the chemical makeup of the oil, revealing that the hop EO extracted in 300 min was the most efficient among the other extraction times.

Extraction of hops pelletized (Humulus lupulus) with subcritical CO2 and hydrodistillation: Chemical composition identification, kinetic model, and evaluation of antioxidant and antimicrobial activity.

Hop essential oil and hop extract using carbon dioxide (CO2) are products with high added value because they have bioactive and sensory properties. In this context, the objective of this study was to obtain and characterize essential oil and extracts from pelleted hops of El Dorado, Polaris, Hallertau Blanc and Callista varieties using hydrodistillation and subcritical CO2 extraction methods. Extraction yield ranged from 0.38 % to 1.97 % (m/m) for essential oils and from 8.76 % to 15.35 % (m/m) for extracts using subcritical CO2. The chemical compositions of the essential oils were mainly monoterpene (18.14 % to 29.91 %) and sesquiterpene (46.01 % to 59.03 %) hydrocarbons and for the extracts were sesquiterpene hydrocarbons (33.05 % to 71.90 %) and oxygenated sesquiterpenes (14.80 % to 34.89 %). The extracts showed better antioxidant activity than essential oils due to the presence of phenolic compounds and flavonoids. Hop extracts showed some antimicrobial activity, but essential oils did not demonstrate antimicrobial potential. Hop extracts obtained with subCO2 have the potential to be used in the brewing industry as a flavoring and as natural antioxidants.

Oral supplementation with Lithothamnion extract in horses subjected to oligofructose overload intake: effects on systemic inflammation and multiple organ function.

Systemic inflammatory response syndrome (SIRS) is a common condition in horses with gastrointestinal disorders. If not prevented or controlled, SIRS promotes multiple organ dysfunctions that may culminate in serious disabilities or even death. The objective of this study was to evaluate the effects of Lithothamnion supplementation on systemic inflammatory response and organ function variables in horses undergoing oligofructose overload (OFO) intake. Twelve healthy horses were randomly divided into control and treated groups. The treated group received Lithothamnion (100 mg/kg bw PO BID) for 7 days before oligofructose intake (10 g/kg PO). Horses underwent clinical and laboratory evaluation immediately before and 6, 12, 18, and 24 h following administration of oligofructose. Parametric data were subjected to ANOVA in randomized blocks, followed by Tukey, and Student's t-tests for mean comparsions. Non-parametric data were analyzed by the Friedman, Dunn's, and Mann-Whitney tests (P < .05). Systemic inflammation and organ dysfunction was evident in both groups; however, these changes were milder and delayed in the treated group. Supplementation attenuated and delayed the tachycardia, tachypnea, leukocytosis, hyperproteinemia, hyperbilirubinemia, hyperalbuminemia and hyperglycemia in treated horses undergoing OFO. Furthermore, increases in packed cell volume, red blood cells, hemoglobin, globulin, aspartate aminotransferase, alanine aminotransferase, gamma-glutamyl transferase, indirect and direct bilirubin and creatinine were observed only in the control group, remaining unchanged in the treated group. These findings demonstrate the potential of oral supplementation with Lithothamnion to ameliorate systemic inflammation and organ dysfunction in horses at risk of acquiring gastrointestinal disorders.

Coffee Chlorogenic Acids Incorporation for Bioactivity Enhancement of Foods: A Review.

The demand of foods with high antioxidant capacity have increased and research on these foods continues to grow. This review is focused on chlorogenic acids (CGAs) from green coffee, which is the most abundant source. The main CGA in coffee is 5-O-caffeoylquinic acid (5-CQA). Coffee extracts are currently the most widely used source to enhance the antioxidant activity of foods. Due to the solubility of CGAs, their extraction is mainly performed with organic solvents. CGAs have been associated with health benefits, such as antioxidant, antiviral, antibacterial, anticancer, and anti-inflammatory activity, and others that reduce the risk of cardiovascular diseases, type 2 diabetes, and Alzheimer's disease. However, the biological activities depend on the stability of CGAs, which are sensitive to pH, temperature, and light. The anti-inflammatory activity of 5-CQA is attributed to reducing the proinflammatory activity of cytokines. 5-CQA can negatively affect colon microbiota. An increase in anthocyanins and antioxidant activity was observed when CGAs extracts were added to different food matrices such as dairy products, coffee drinks, chocolate, and bakery products. The fortification of foods with coffee CGAs has the potential to improve the functionality of foods.

TARGETing Transcriptional Regulation in the Medicinal Plant Catharanthus roseus.

Transcriptional regulation is a central piece of the highly valuable monoterpenoid indole alkaloid pathway of C. roseus , and the ultimate tool for its understanding and manipulation. Here, we describe the adaptation of the TARGET methodology to identify specific and genome-wide leaf targets of C. roseus candidate transcription factors (TFs).

Effects of germination and lactic acid fermentation on nutritional and rheological properties of sorghum: A graphical review.

Sorghum (Sorghum bicolor) is a nutritional grain considered an important source of micro- and macro-nutrients. Also, the flour obtained from sorghum is considered a suitable substitute for wheat flour for celiac disease patients due it is gluten-free. However, its use has some limitations due to anti-nutritional factors such as tannins, phytates, trypsin inhibitors, and protein crosslinkers. To prevent those effects, new strategies for sorghum processing have been explored. Germination of this grain has been shown to increase nutrient content further and reduce anti-nutrients. In addition, fermentation with lactic acid bacteria could modify starch and protein digestion in sorghum flour and increase their nutrient availability. Although there are many benefits to germination and fermentation, more research must be done to improve the products' texture and sensory properties to gain wider consumer acceptance. In this review, the mechanism behind changes in the nutritional and anti-nutritional profile of sorghum grain due to germination and fermentation treatments is shown, and the impact of these changes on dough rheological properties and bread quality.

Gluten Conformation at Different Temperatures and Additive Treatments.

The effect of temperature (25, 45, and 65 °C) on the gluten secondary structure was investigated by using Fourier transform infrared (FTIR) spectroscopy and modulation of disulfide and hydrogen bonds contributions (100 ppm ascorbic acid (AA), 0.6% diacetyl tartaric acid ester of monoglycerides (DATEM), and 0.25 mM dithiothreitol (DTT)). The results showed that additives heated at 65 °C altered most of the gluten matrix formation by changing structural secondary structures compared to the secondary structures of native gluten (control). The content of random coils, α-helices, and ß-sheet of gluten increased, while the extent of ß-turns and antiparallel ß-sheets decreased, which led to the transformation to a more stable secondary conformation. In addition, the rheological properties (%creep strain) revealed that gluten deformation increased during the heating process with all of the additives. The chemometric method could quantitate an overall alteration of gluten polymerization and gluten matrix formation during heating with additive treatments.

Exploiting the Native Microorganisms from Different Food Matrices to Formulate Starter Cultures for Sourdough Bread Production.

The use of sourdough for bread production involves fermentation, which is dominated by lactic acid bacteria (LAB) and yeast. Sourdough can be inoculated with a starter culture or through a food matrix containing microorganisms to initiate sourdough fermentation. Sourdough is used as leavening agent for bread making, and metabolites produced by LAB and yeast confer a specific aroma and flavor profile to bread, thus improving its sensory attributes. However, few publications report the effect of microorganisms from different food products and by-products on sourdough fermentation. This review focuses on using different starter cultures from various food sources, from wheat flour to starter cultures. Additionally, included are the types of sourdough, the sourdough fermentation process, and the biochemical transformations that take place during the sourdough fermentation process.

Audiologists' knowledge of and adherence to biosafety measures / Conhecimento e adesão às práticas de biossegurança por profissionais que atuam em audiologia

ABSTRACT Purpose: to identify biosafety measures taken by audiologists and their perception of the risks to which they are exposed. Methods: the sample comprised 63 speech-language-hearing therapists who work with clinical and occupational audiology in the state of Rio Grande do Sul, Brazil. The research was conducted online between April and May 2022 via Google Forms®, collecting data with the Audiology Biosafety Questionnaire proposed by Rocha et al. (2015). Results: most professionals reported taking the following measures: washing hands before patient visits (86%), washing hands in-between patient visits (81%), using hand sanitizers (87.5%), wearing white coats that covered their clothes (87%) and keeping them buttoned up (79%), keeping nails clean and trimmed (97%), disinfecting and separating used equipment (94%), and organizing the environment (97%). However, 41% of interviewees left the workplace wearing personal protective equipment, and only 22% and 14%, respectively, wore gloves when performing otoscopy and auditory examinations. Conclusion: research results show that most of the interviewed speech-language-hearing therapists who work in audiology know and practice the biosafety measures indicated in the existing norms.

RESUMO Objetivo: identificar as práticas de biossegurança adotadas por audiologistas, bem como sua percepção a respeito dos riscos aos quais estão expostos. Métodos: participaram deste estudo 63 fonoaudiólogos audiologistas clínicos e ocupacionais atuantes no Estado do Rio Grande do Sul - RS. A pesquisa foi realizada de forma on-line, no período de abril a maio de 2022, por meio de um questionário eletrônico do Google Forms® e utilizou-se para a coleta de dados o Questionário de Biossegurança em Audiologia proposto por Rocha et al. (2015). Resultados: a maioria dos profissionais relatou adotar as seguintes práticas: higienização das mãos antes dos atendimentos (86%), higienização das mãos entre os atendimentos (81%), realização de antissepsia com álcool (87,5%), jaleco com barreira de proteção (87%) e abotoado (79%), unhas limpas e cortadas (97%), desinfecção e separação dos artigos utilizados (94%) e organização do ambiente (97%). Entretanto 41% dos entrevistados referiram deixar o local de trabalho com equipamentos de proteção individual (EPI), apenas 22% e 14%, respectivamente, relataram utilizar luvas na realização de meatoscopia e nos exames auditivos. Conclusão: os resultados desta pesquisa indicaram que a maioria dos fonoaudiólogos entrevistados, atuantes na área de audiologia, conhecem e praticam as medidas de biossegurança indicadas nas normativas vigentes.

Metabolic Profile Changes in Mangalarga Marchador Horses Subjected to A Hypercaloric Diet Evaluated by Proton NMR Spectroscopy.

The incidence of equine metabolic syndrome, a condition that results in endocrinopathic laminitis, is increasing worldwide. Although it is well known that the development of this syndrome depends on imbalances in energy metabolism and genetic traits, its pathophysiology remains unclear. Hydrogen nuclear magnetic resonance (1H NMR) is a powerful tool used to compare metabolic profiles and to discriminate metabolites in living beings. The aim was to apply this technology to detect blood biomarkers candidates in horses that were previously demonstrated to developed metabolic changes when subjected to induced obesity. Nine Mangalarga Marchador horses received a hypercaloric diet for 5 months and serum metabolomic analysis was performed before, during, and after the diet period. The 1H NMR results were subjected to multivariate analysis and NMR analysis allowed to identify six compounds (alanine, threonine, choline, α-glucose, ß-glucose, and creatinine), and observe the increasing choline level over the assessment period in four animals. A hypercaloric diet altered the metabolic profile of horses, with an individual bias in the time at which these changes occurred. This study is the first to describe metabolomic compounds in Mangalarga Marchador horses subjected to a hypercaloric diet rich in non-structural carbohydrates.

Coffee Cherry Pulp by-Product as a Potential Fiber Source for Bread Production: A Fundamental and Empirical Rheological Approach.

Effects of substituting of wheat flour with coffee cherry pulp powder (CCPP) (coffee by-product as fiber source) at 0, 1.2, 2.3, and 4.7% dry basis (0, 1.25, 2.5, and 5% wet basis) on dough and gluten rheological properties and baking quality were investigated. Rheological properties were analyzed during mixing, compression recovery, and creep-recovery. A rheological approach was adopted to study the viscoelasticity of dough enriched with fiber. The data obtained were analyzed with the Kelvin-Voigt model and the parameters were correlated to bread volume and crumb firmness to assess the effect of incorporating CCPP. A decrease in gluten's elastic properties was attributed to the water-binding and gelling properties of CCPP. Stiffness of dough and crumb firmness increased as the level of CCPP increased and bread volume decreased. Stiffer dough corresponded with lower compliance values and higher steady state viscosity compared to the control. A follow-up study with 5% CCPP and additives is recommended to overcome the reduction in elastic recovery and bread volume.

Molecular similarity between the mechanisms of epithelial fusion and fetal wound healing during the closure of the caudal neural tube in mouse embryos.

BACKGROUND: Neural tube (NT) closure is a complex developmental process that takes place in the early stages of embryogenesis and that is a key step in neurulation. In mammals, the process by which the neural plate generates the NT requires organized cell movements and tissue folding, and it terminates with the fusion of the apposed ends of the neural folds. RESULTS: Here we describe how almost identical cellular and molecular machinery is used to fuse the spinal neural folds as that involved in the repair of epithelial injury in the same area of the embryo. For both natural and wound activated closure of caudal neural tissue, hyaluronic acid and platelet-derived growth factor signaling appear to be crucial for the final fusion step. CONCLUSIONS: There seems to be no general wound healing machinery for all tissues but rather, a tissue-specific epithelial fusion machinery that embryos activate when necessary after abnormal epithelial opening.

Biological properties of functional flavoring produced by enzymatic esterification of citronellol and geraniol present in Cymbopogon winterianus essential oil.

The chemical composition and biological properties of citronella essential oil were modified by enzymatic esterification reaction of the major monoterpenic alcohols with cinnamic acid. The almost complete conversion of geraniol and citronellol present in the citronella (Cymbopogon winterianus) essential oil, into geranyl (99%) and citronellyl (98%) cinnamates was obtained after 48 hours of reaction using a molar ratio of 3:1 (cinnamic acid/alcohol), lipase concentration (Novozym 435) of 15% (w/w) and 70 °C. The esterified oil showed higher antimicrobial activity against Staphylococcus aureus bacteria resistant to oxacillin and penicillin and also greater larvicidal activity against Aedes aegypti larvae compared to unesterified oil. The results concerning the evaluation of toxicity against Artemia salina and cytotoxicity against monkey kidney epithelial cells also showed the superiority of the esterified oil.

Physical and Dynamic Oscillatory Shear Properties of Gluten-Free Red Kidney Bean Batter and Cupcakes Affected by Rice Flour Addition.

Red kidney bean (RKB) flour is a nutrient-rich ingredient with potential use in bakery products. The objective of this study was to investigate the viscoelastic properties and key quality parameters of a functional RKB flour in gluten-free cupcakes with different rice flour levels. A 10 g model batter was developed for analyzing the viscoelastic properties of RKB with rice incorporation, in a formula containing oil, liquid eggs, and water. Rice flour was added at five levels 0%, 5%, 10%, 15%, and 25% (w/w, g rice flour/100 g RKB flour). Rice flour increased RKB batter consistency, solid- and liquid-like viscoelastic behavior and revealed a heterogeneous structure, based on the sweep frequency test. Rice flour at the 25% level increased the shear modulus and activation energy of gelatinization, compared to 0% rice flour addition. Rice flour levels in the RKB batter decreased the inflection gelation temperature from 63 to 56 °C. In addition, the texture of RKB cupcakes with 25% rice flour were 46% softer, compared to the control. The scores from all sensory attributes of cupcakes increased with the addition of rice flour. Rice flour addition improved solid- and liquid-like behavior of the RKB batter and improved the cupcake's macro-structural characteristics. Overall, 25% rice flour addition performed better than the lower levels. This study confirmed the potential of RKB as a functional ingredient and its improvement in cupcake application with the addition of rice flour.