Cytokine expression in porcine lungs experimentally infected with Mycoplasma hyopneumoniae.

To gain further insight into the pathogenesis of porcine enzootic pneumonia (PEP), cytokine expression in different pulmonary compartments was examined. Mycoplasma hyopneumoniae (Mh) and proinflammatory and immunoregulatory cytokines (IL-1alpha, IL-1beta, IL-2, IL-4, IL-6, IL-8, IL-10 and TNF-alpha) were detected by immunohistochemical methods in porcine lungs experimentally infected with Mh. Ten pigs were inoculated intranasally with Mh and killed in pairs weekly from 1- to 5-week post-inoculation (wpi). Three Mh-free pigs were taken as controls. Mh-antigen was shown in paraffin-wax-embedded tissues by immunohistochemistry in the luminal surface of bronchial and bronchiolar epithelial cells of all Mh-infected pigs. Significant increase in cytokine expression was detected on snap-frozen tissues from the bronchoalveolar exudate of the airways, mononuclear cells of the alveolar septa and macrophages and lymphocytes of the peribronchial and peribronchiolar lymphoid tissue, from 1 wpi onwards, compared to expression in non-pneumonic lungs. The main cytokines in the BALT of Mh-infected animals that showed an increase were IL-2, IL-4, IL-8, IL-10 and TNF-alpha. In the alveolar septa and bronchoalveolar exudate IL-1 (alpha and beta), IL-2, IL-4, IL-8 and IL-10 expression also increased in infected animals.

Anatomical Mapping and Density of Merkel Cells in Skin and Mucosae of the Dog.

Merkel cells (MCs) are specialized cutaneous receptor cells involved with tactile sense. Although the distribution of MCs has been extensively studied in humans and rodents, their precise distribution and density throughout skin in the dog has not previously been determined. Knowledge of their distribution could facilitate understanding of their functions. By using of immunohistochemistry, density, and anatomical mapping of the MCs population in the dog skin was determined. Assessment of the MCs innervation was also achieved. Different patterns were noted in epidermis, hair follicles, or mucosa, including variable-sized clusters, linear or horse-shaped arrangements, and scattered and individualized cells. MCs revealed great variations in density and distribution over the body surface, with the highest numbers in oral mucosa and facial skin. There was no correlation of MCs density with age, sex, type of breed, coat type or pigmentation. Between 41 and 65% of MCs in hairy and glabrous skin and 8-18% of MCs in oral mucosa were in intimate contact with intraepithelial axon terminals. These findings indicate that canine MCs are numerous in sensory receptive areas and may be associated with the tactile sense in the dog. The present article enhances the knowledge of the skin structure in this species. Anat Rec, 299:1157-1164, 2016. © 2016 Wiley Periodicals, Inc.

[Effect of microwave oven over the growth and survival of Escherichia coli O157:H7 inoculated in bovine minced meat samples]. / Efecto del horno de microondas sobre el crecimiento y sobrevivencia de Escherichia coli O157:H7 inoculada en tortas de carne de res.

The use of microwave ovens in food industry is a growing trend. It is used for thawing, drying and cooking food, but the microorganism's inactivation that this treatment may exert or not is still a subject of worldwide discussion. At the same time. Escherichia coli O157:H7 now presents itself as an emerging pathogen, distributed worldwide and associated with food. Its resistance to adverse environments has been widely discussed. The purpose of this work was to determine the effect of different times of exposure and cooking intensities of microwave oven on the survival of this bacterium inoculated into minced meat samples. These were inoculated with a high (10(7)-10(9) CFU/mL) or low (10(7)-10(7) CFU/mL) population of E. coli O157:H7, frozen for 3 days at-4 degrees C and thawed in a Whirlpool microwave oven according to their weight. They were radiated at levels of 70%, 80%, 90% and 100% for periods of 30, 60, 90 and 120 seconds. In each sample the rate of survival of the bacteria was determined according to the methodology described by Vanderzant & Splittstoesser. The results obtained showed that the rate of destruction of the bacteria analyzed was significant (p < 0.005). The number of bacteria present in the meat samples diminished dramatically as the exposure time and temperature increased, even though, for the complete elimination of this microorganism, a prolonged exposure was necessary, even though it did cause undesirable organoleptic characteristics in the food samples.