Thermal sensitivity of Bullfrog's immune response kept at different temperatures

2020 ◽  
Author(s):  
Alan S. Lima ◽  
Letícia de F. Ferreira ◽  
Diego P. Silva ◽  
Fernando R. Gomes ◽  
Stefanny C. M. Titon
Keyword(s):  
Immune Response ◽  
Thermal Sensitivity ◽  
Different Temperatures

scholarly journals Thermal sensitivity of innate immune response in three species of Rhinella toads

2019 ◽  
Vol 237 ◽  
pp. 110542 ◽  
Author(s):  
Eduardo Hermógenes Moretti ◽  
Stefanny Christie Monteiro Titon ◽  
Braz Titon ◽  
Fernando Silveira Marques ◽  
Fernando Ribeiro Gomes
Keyword(s):  
Immune Response ◽  
Innate Immune Response ◽  
Thermal Sensitivity ◽  
Innate Immune

scholarly journals Analysis of Thermal Sensitivity of Human Cytomegalovirus Assayed in the Conventional Conditions of a Human Milk Bank

2021 ◽  
Vol 9 ◽  
Author(s):  
Antoni Gayà ◽  
Massimo Rittà ◽  
David Lembo ◽  
Paola Tonetto ◽  
Francesco Cresi ◽  
...  
Keyword(s):  
Human Milk ◽  
Cell Cultures ◽  
Human Cytomegalovirus ◽  
Thermal Sensitivity ◽  
Raw Milk ◽  
Viral Infectivity ◽  
Current Recommendation ◽  
Heating Treatment ◽  
Different Temperatures ◽  
Human Milk Bank

One of the main concerns in human milk banks (HMB) is the transmission of human cytomegalovirus (HCMV) that could be present in the milk of infected women. There are consistent data showing that this virus is destroyed by Holder pasteurization (62.5°C for 30 min), but there is a lack of information about the response of the virus to the treatment at lower temperatures in strict HMB conditions. In order to analyze the effectiveness of different temperatures of pasteurization to eliminate HCMV in human milk, a preliminary assay was performed incubating HCMV-spiked raw milk samples from donor mothers at tested temperatures in a PCR thermocycler and the viral infectivity was assayed on cell cultures. No signs of viral replication were observed after treatments at temperatures equal or >53°C for 30, 20, and 10 min, 58°C for 5 min, 59°C for 2 min, and 60°C for 1 min. These data were confirmed in a pasteurizer-like model introducing HCMV-spiked milk in disposable baby bottles. No viral infectivity was detected on cell cultures after heating treatment of milk for 30 min at temperatures from 56 to 60°C. Thus, our results show that by using conventional pasteurization conditions, temperatures in the range of 56–60°C are enough to inactivate HCMV. Consequently, we consider that, in order to provide a higher quality product, the current recommendation to pasteurize both mother's own milk and donated milk at 62.5°C must be re-evaluated.

scholarly journals Use of gum blend in the optimization of grape molasses halva Gazi formulation with an emphasis on texture properties

2020 ◽  
Vol 116 (2) ◽  
pp. 245
Author(s):  
Hassan ABHARI ◽  
Amir Hossein ELHAMI RAD ◽  
Hojjat KARAZHIYAN ◽  
Abbas ABHARI
Keyword(s):  
Ambient Temperature ◽  
Texture Analysis ◽  
Xanthan Gum ◽  
Nutritional Value ◽  
Thermal Sensitivity ◽  
Texture Properties ◽  
Different Temperatures ◽  
And Storage ◽  
Different Levels

<p>Grape molasses is a traditional sweet with high nutritional value. One factor limiting the production and storage of grape molasse halva Gazi is related to the thermal sensitivity of its texture properties and decreasing its quality during storage at ambient temperature. Therefore, this study aimed to improve the texture properties of the newly formulated halva during storage at different temperatures. Different levels of gums (0.5 %, 1 % &amp; 1.5 %) including alginate, carrageenan, xanthan, and their blends (0.5 %-0.5 %) were used as additives in the formulation of halva to improve its texture during 48 h storage at 25 °C and 40 °C. The texture analysis tests were then performed to evaluate the firmness and fracturability of the halva. The results showed that the combination of gums, as well as using xanthan gum alone, produced an appropriate and soft texture in comparison to the control halva (0 % gum). However, the halva containing carrageenan-alginate blends showed the softest texture. The samples containing 0.5 and 1 % of alginate and xanthan as well as xanthan-alginate blend and xanthan-carrageenan blend had the best texture properties during storage at 40 °C.</p>

scholarly journals Humoral immune response of broilers fed diets containing yeast extract and prebiotics in the prestarter phase and raised at different temperatures

2009 ◽  
Vol 18 (3) ◽  
pp. 530-540 ◽  
Author(s):  
V.K. Silva ◽  
J. Della Torre da Silva ◽  
K.A.A. Torres ◽  
D.E. de Faria Filho ◽  
F. Hirota Hada ◽  
...  
Keyword(s):  
Immune Response ◽  
Yeast Extract ◽  
Humoral Immune Response ◽  
Humoral Immune ◽  
Different Temperatures

scholarly journals Thermal sensitivity ofClostridium botulinumtype C toxin

1988 ◽  
Vol 101 (2) ◽  
pp. 321-325 ◽  
Author(s):  
Z. Hubálek ◽  
J. Halouzka
Keyword(s):  
Botulinum Toxin ◽  
Clostridium Botulinum ◽  
Thermal Sensitivity ◽  
Winter Season ◽  
Climatic Zone ◽  
Fold Reduction ◽  
Different Temperatures ◽  
Type C ◽  
Time Required

SUMMARYA sterile suspension containing 950 mouse LD50 per ml of type C botulinum toxin was exposed for various periods to different temperatures. The time required for the 99% (hundred-fold) reduction of toxicity was more than 5 years at -70°C or -20°C, 6 montha at +5 °C, 3 weeks at +20 °C, 2 weeks at +28 °C, 2 days at +37 °C, 9h at +42°C, less than 30 min at 56 °C, less than 20 min at +60 °C, and below 5 min at +80 °C. The results suggest thatClostridium botulinumtype C toxin, if produced in an ecosystem of the mild climatic zone, might persist there over the winter season and cause the intoxication of vertebrates next carly spring in the absence of further microbial toxigenesis.

scholarly journals Temperature Dramatically Shapes Mosquito Gene Expression with Consequences for Mosquito-Zika Virus Interactions

2019 ◽  
Author(s):  
Priscila Gonçalves Ferreira ◽  
Blanka Tesla ◽  
Elvira Cynthia Alves Horácio ◽  
Laila Alves Nahum ◽  
Melinda Ann Brindley ◽  
...  
Keyword(s):  
Immune Response ◽  
Temperature Variation ◽  
Blood Meal ◽  
Zika Virus ◽  
Effect Of Temperature ◽  
Transcriptome Profile ◽  
Post Exposure ◽  
Different Temperatures ◽  
Transcriptional Changes ◽  
Blood Meal Digestion

AbstractVector-borne flaviviruses are emerging threats to human health. For successful transmission, the virus needs to efficiently enter mosquito cells, replicate within, and escape several tissue barriers while mosquitoes elicit major transcriptional responses to flavivirus infection. This process will not only be affected by the specific mosquito-pathogen pairing, but also variation in key environmental variables such as temperature. Thus far, few studies have examined the molecular responses triggered by temperature and how these responses modify infection outcomes despite substantial evidence showing strong relationships between temperature and transmission in a diversity of systems. To define the host transcriptional changes associated with temperature variation during the early infection process, we compared the transcriptome of mosquito midgut samples from mosquitoes exposed to Zika virus (ZIKV) and non-exposed mosquitoes housed at three different temperatures (20, 28, and 36°C). While the high temperature samples did not have significant changes from standard rearing conditions (28°C) 48 hr post-exposure, the transcriptome profile of mosquitoes housed at 20°C was dramatically different. The expression of genes most altered by the cooler temperature involved aspects of blood-meal digestion, ROS metabolism, and mosquito innate immunity. Further, we did not find significant differences in the viral RNA copy number between 24 and 48 hr post-exposure at 20°C, suggesting ZIKV replication is limited by cold-induced changes to the mosquito midgut environment. In ZIKV-exposed mosquitoes, vitellogenin, a lipid carrier protein, was the most up-regulated at 20°C. Our results provide a deeper understanding of the temperature-triggered transcriptional changes in Aedes aegypti and can be used to further define the molecular mechanisms driven by environmental temperature variation.Contribution to the Field StatementA variety of methods for engineering refractory mosquitoes are currently being studied and show promise for disease control. Although considerable effort has been put into understanding the immune system of mosquitoes in response to infections, almost nothing is understood about environmental influences in regulating these responses. Here, we used RNA sequencing to study the effect of temperature on the mosquito transcriptome profile, as well as assess the changes in the immune response to ZIKV infection at three different temperatures. We found a remarkable effect of temperature on the transcriptome profile of mosquitoes exposed to cool conditions (20°C) after imbibing a blood meal, as well as accumulation of transcripts involved with different mechanisms associated with blood meal digestion, metabolism, and some components of the immune response in mosquitoes. Our results provide new insights in potential mechanisms that limit temperature-driven pathogen establishment and replication within the mosquito vector.

Electrophoretic analysis of effects of in vitro heating on proteins and enzymes from dormant peanuts (Arachis hypogaea)

1973 ◽  
Vol 51 (6) ◽  
pp. 1191-1196 ◽  
Author(s):  
Dempsey L. Thomas ◽  
James E. Bright
Keyword(s):  
Thermal Sensitivity ◽  
Distribution Patterns ◽  
Electrophoretic Analysis ◽  
Staining Intensity ◽  
Soluble Proteins ◽  
Starch Gel Electrophoresis ◽  
Complete Inactivation ◽  
Reserve Protein ◽  
Different Temperatures

Protein extracts from dormant peanut cotyledons were heated to determine the influence of different temperatures on banding characteristics of soluble proteins and enzymes by use of horizontal starch gel electrophoresis. Soluble proteins showed no significant change between 25° and 85 °C. At 95 °C, however, major bands of reserve protein decreased in staining intensity and new bands with greater migration velocity appeared; banding still occurred at 100 °C. Distribution patterns of glutamate dehydrogenase (GDH), malate dehydrogenase (MDH), nonspecific α-esterases (α-EST), and leucine aminopeptidase (LAP) reflected no change in banding or apparent enzyme activity at temperatures less than 45 °C. Complete inactivation was estimated for GDH at 80 to 85 °C, MDH at 65 °C, α-EST at 60 to 65 °C, and LAP at 60 to 65 °C. Isoenzymes of GDH, MDH, and LAP, and bands of α-EST exhibited differential thermal sensitivity. Peroxidase activity (using pyrogallol as the hydrogen donor) was not influenced through 65 °C; minimal reaction with benzidine occurred. No alkaline phosphatase activity was observed. Banding patterns of proteins or enzymes heated for 15 min were identical with those heated for 30 min. The results are compared with those of other studies regarding the influence of heat on proteins and enzymes in extracts of heated cotyledons from 5-day peanut seedlings and in extracts from wet- and dry-roasted seed.

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