A Proteoglycan-Like Molecule Offers Insights Into Ground Substance Changes During Holothurian Intestinal Regeneration.

Extracellular matrix remodeling is an essential component of regenerative processes in metazoans. Among these animals, holothurians (sea cucumbers) are distinguished by their great regenerative capacities. We have previously shown that fibrous collagen as well as other fibrous components disappear from the connective tissue (CT) early during intestinal regeneration, and later return as the organ primordia form. We now report on changes of the nonfibrous component of the CT. We have used Alcian Blue staining and an antibody, Proteoglycan Like-1 (PGL-1), that recognizes a proteoglycan-like antigen to identify the presence of proteoglycans in normal and regenerating intestines. Our results show that early in regeneration, the ground substance resembles that of the mesentery, the structure from where the new intestine originates. As regeneration proceeds, Alcian Blue staining and PGL-1 labeling reorganize, so that by 4 weeks the normal intestinal CT pattern is achieved. Together with our previous findings, the data suggest that CT components that might be detrimental to regeneration disappear early on, while those that might be beneficial to regeneration, such as proteoglycans, are present throughout the regenerative process.

Accelerated processing of dry-cured ham. Part I. Viability of the use of brine thawing/salting operation.

In a previous study, the brine thawing/salting operation using frozen hams as raw material was proposed in order to obtain accelerated processing of dry-cured hams. The time needed to reach the same NaCl concentration on a dry weight basis and the same NaCl concentration in the ham liquid phase for the deeper areas at the end of the post-salting stage were determined. The aim of this work was to study the influence of the brine thawing/salting operation on the whole dry-cured ham manufacturing process, using the traditional thawing and salting methods as control. The obtained results indicate that although a strong reduction in the thawing, salting and post-salting stages is obtained by using brine thawing/salting, the time needed in the dry-curing and maturing phases increases compared to those traditionally processed, probably due to the absence of pile salting and thus the reduction in the thickness of the ham piece as a consequence of the ham pressing. From the composition and microbiological point of view, no significant differences were observed among the hams processed by the different treatments.

Cloning and expression of the dihydroorotate dehydrogenase from Toxoplasma gondii.

A full-length dihydroorotate dehydrogenase (DHODase) sequence was cloned from a Toxoplasma gondii tachyzoite cDNA library. The sequence was most similar to family 2 DHODases, and had a calculated molecular mass of 65.1 kDa. The full-length and two N-terminally truncated T. gondii DHODase sequences were expressed as recombinant proteins. One of the truncated sequences complemented a DHODase-deficient bacterial host.