Changes in mercury distribution and its body burden in delphinids affected by a morbillivirus infection: Evidences of methylmercury intoxication in Guiana dolphin.

An unusual mortality event (UME) attributed to morbillivirus infection was identified in two Guiana dolphin populations from the Southeastern Brazilian coast. The aim of this study was to characterize total mercury (THg), methylmercury (MeHg) and selenium (Se) bioaccumulation and body burden in Guiana dolphins from Sepetiba Bay (RJ) collected before (n = 61) and during the UME (n = 20). Significantly lower Se concentrations were found in the livers of individuals collected during the UME (Mann-Whitney test; p = 0.03), probably due to impairment of the detoxification process in the liver. There were differences in THg and Se concentrations in the organs and tissues of individuals (Kruskal-Wallis test, p < 0.05), but not MeHg (Kruskal-Wallis test, p = 0.07). For THg, the liver showed the higher concentrations and differed among organs and tissues analyzed such as blubber (Tukey's test for unequal N; p = 0.003). For Se concentrations, the skin and kidney presented the higher concentrations and varied among other tissues/organs, like muscle (Tukey's test for unequal N; p = 0.02). Differences in body burdens were observed among specimens collected previously and during the UME probably due to the remobilization and transport of the muscle-stored MeHg to other tissues/organs. This abrupt input of MeHg into the bloodstream may cause serious health damage. Indeed, evidences of methylmercury intoxication was observed in Guiana dolphins in Sepetiba Bay. In conclusion, bioaccumulation patterns, the detoxification process and body burden were affected by morbillivirus.

Dry heat popping of amaranth seed might damage some of its essential amino acids.

Amaranth was a major crop among the Aztecs. In Mexico the seed is popped and eaten with brown sugar. The crude protein content of the seed is 14 +/- 2% but its contents of lysine and tryptophan are 6.2 and 1.6 g/16 g N respectively. We developed a popping method based on a fluid bed system (FBS) whereas the traditional method (TM) is just to pop the seeds manually in a hot plate. Assays carried out were evaluation of racemization of the amaranth protein due to heat treatment, amino acid composition of the raw and heat treated seeds and a biological experiment testing whether leucine was the most limiting amino acid of amaranth protein. Male rats were fed both popped amaranths and roasted amaranth. Parboiled amaranth and casein were controls. The results were: (a) Lys, Arg and Cys were damaged in the heat treated seeds; (b) Asp, Met, Glu, Ala and Phe were racemized in that decreasing order in the seeds popped and roasted by the TM; (c) the estimated net protein retention (NPR) and estimated net protein utilization (NPU) of popped amaranths by either method were not different, but were lower than for the parboiled amaranth. The parboiled amaranth was not different from casein; (d) Leu was not the most limiting amino acid in any of the amaranth seeds tested. After Lys, sulfur amino acids appear to be the next most limiting in severely heat treated amaranth. The FBS seems to be a promising method for popping amaranth at industrial level.

The effects of alkali-cooking of corn and supplementation with amaranth seed on its deficiencies in lysine and tryptophan.

Corn, made into tortillas (flat cakes baked from lime-treated corn) is the staple food of Mexico. The amino acid deficiencies of tortillas (TT) and boiled corn (BC), and the supplementary value of amaranth seed (PA), another traditional Mexican food, roasted to the point of "popping", were studied. The feeding tests were 14-day PER trials using weanling rats; each diet contained 8.95% crude protein, all from corn, or with PA providing 3.6% protein and corn the remainder, with vitamin and mineral supplements. In addition each diet was supplemented with lysine (lys) so that tryptophan (trp) would be the first limiting amino acid or vice versa. In no comparison did TT give a significantly different value from BC. With trp limiting, the mean PER for the two corn preparations alone was 1.55, and with PA, 2.22. The amaranth had shown a high trp value (1.55 g/16g N). g N). With lys limiting, the mean PER for corn was 1.15; adding PA failed to improve this. Popping amaranth also reduced its reactive lysine value (by dye-binding) from 5.9 to 4.0 g/16g N. It appears that making tortillas has no adverse effect on protein value, but that 'popping' can reduce the value of amaranth seeds. The higher PER for corn with trp as the limiting amino acid (rather than lys) was due to lower ad libitum food intake with the same weight gain.