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  • 1
    Publication Date: 2012-10-30
    Description: Mutations in mitochondrial DNA (mtDNA) are associated with severe human diseases and are maternally inherited through the egg's cytoplasm. Here we investigated the feasibility of mtDNA replacement in human oocytes by spindle transfer (ST; also called spindle-chromosomal complex transfer). Of 106 human oocytes donated for research, 65 were subjected to reciprocal ST and 33 served as controls. Fertilization rate in ST oocytes (73%) was similar to controls (75%); however, a significant portion of ST zygotes (52%) showed abnormal fertilization as determined by an irregular number of pronuclei. Among normally fertilized ST zygotes, blastocyst development (62%) and embryonic stem cell isolation (38%) rates were comparable to controls. All embryonic stem cell lines derived from ST zygotes had normal euploid karyotypes and contained exclusively donor mtDNA. The mtDNA can be efficiently replaced in human oocytes. Although some ST oocytes displayed abnormal fertilization, remaining embryos were capable of developing to blastocysts and producing embryonic stem cells similar to controls.〈br /〉〈br /〉〈a href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3561483/" target="_blank"〉〈img src="https://static.pubmed.gov/portal/portal3rc.fcgi/4089621/img/3977009" border="0"〉〈/a〉   〈a href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3561483/" target="_blank"〉This paper as free author manuscript - peer-reviewed and accepted for publication〈/a〉〈br /〉〈br /〉〈span class="detail_caption"〉Notes: 〈/span〉Tachibana, Masahito -- Amato, Paula -- Sparman, Michelle -- Woodward, Joy -- Sanchis, Dario Melguizo -- Ma, Hong -- Gutierrez, Nuria Marti -- Tippner-Hedges, Rebecca -- Kang, Eunju -- Lee, Hyo-Sang -- Ramsey, Cathy -- Masterson, Keith -- Battaglia, David -- Lee, David -- Wu, Diana -- Jensen, Jeffrey -- Patton, Phillip -- Gokhale, Sumita -- Stouffer, Richard -- Mitalipov, Shoukhrat -- 8P51OD011092/OD/NIH HHS/ -- EY021214/EY/NEI NIH HHS/ -- HD057121/HD/NICHD NIH HHS/ -- HD059946/HD/NICHD NIH HHS/ -- HD063276/HD/NICHD NIH HHS/ -- P51 OD011092/OD/NIH HHS/ -- P51 RR000163/RR/NCRR NIH HHS/ -- R01 EY021214/EY/NEI NIH HHS/ -- R01 HD057121/HD/NICHD NIH HHS/ -- R01 HD059946/HD/NICHD NIH HHS/ -- R01 HD063276/HD/NICHD NIH HHS/ -- England -- Nature. 2013 Jan 31;493(7434):627-31. doi: 10.1038/nature11647. Epub 2012 Oct 24.〈br /〉〈span class="detail_caption"〉Author address: 〈/span〉Division of Reproductive & Developmental Sciences, Oregon National Primate Research Center, Oregon Health & Science University, 505 NW 185th Avenue, Beaverton, Oregon 97006, USA.〈br /〉〈span class="detail_caption"〉Record origin:〈/span〉 〈a href="http://www.ncbi.nlm.nih.gov/pubmed/23103867" target="_blank"〉PubMed〈/a〉
    Keywords: Adult ; Animals ; Cell Nucleus/genetics ; Cryopreservation ; Cytoplasm/genetics ; DNA, Mitochondrial/analysis/genetics ; Embryo, Mammalian/embryology ; Embryonic Stem Cells/cytology ; Female ; Fertilization ; *Genetic Therapy ; Humans ; Macaca mulatta/genetics/growth & development ; Microsatellite Repeats/genetics ; Mitochondrial Diseases/*genetics/*therapy ; Nuclear Transfer Techniques/*standards ; Oocytes/cytology ; Pregnancy ; Young Adult ; Zygote/cytology/pathology
    Print ISSN: 0028-0836
    Electronic ISSN: 1476-4687
    Topics: Biology , Chemistry and Pharmacology , Medicine , Natural Sciences in General , Physics
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  • 2
    ISSN: 1573-904X
    Keywords: local anesthetics ; sciatic nerve ; controlled release
    Source: Springer Online Journal Archives 1860-2000
    Topics: Chemistry and Pharmacology
    Notes: Abstract Purpose. To assess the efficacy of lipid-protein-sugar particles (LPSPs) in providing prolonged duration local anesthesia by percutaneous injection. Methods. Bupivacaine-containing LPSPs were characterized and optimized in vitro. Male Sprague-Dawley rats were given sciatic nerve blocks with bupivacaine-containing LPSPs. Sensory and motor nerve blockade were measured in the hindpaw, as were contralateral functional deficits (a measure of systemic drug distribution). Poly(lactic-co-glycolic) acid (PLGA) microspheres were used as a reference. Results. 10% (w/w) bupivacaine LPSPs (60% dipalmitoylphosphatidylcholine) were 4.4 ± 0.39 μm in diameter, with a tap density of 0.11 ± 0.04 g/ml. These LPSPs and 50% (w/w) PLGA microspheres had comparable durations of sensory blockade (468 ± 210 min vs. 706 ± 344 min, p = 0.08), although the LPSPs produced a much lesser duration of motor blockade (508 ± 258 min vs. 1062 ± 456 min, p = 0.005). Systemic toxicity was minimal in both groups. Conclusions. LPSPs provide sensory blockade durations comparable to those from PLGA microspheres, with a smaller amount of drug loading. Motor blockade is shorter with LPSPs than with PLGA microspheres. LPSPs appear to be suitable for extended nerve blockade. Given their size and low density, they may be useful for topical anesthesia of the airway.
    Type of Medium: Electronic Resource
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  • 3
    ISSN: 1745-4557
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: To test their binding characteristics, 11 texture modifying agents/binders were added to cure formulations under industry conditions. Ham muscles were excised, butterflied, denuded of fat, tenderized, cured at 158% of raw weight, massaged, stuffed, and cooked/smoked overnight. The yield of cooked and smoked ham, shrinkage during chilling after cooking, and yield of ready-to-ship ham were not affected (P 〉 0.05) by binder. Integrated Ingredients Zyest 90 whey and yeast produced lower L * values than Protein Technology HVF 51. A. E. Staley Consista Starch and Integrated Ingredients Zyest 90 whey and yeast produced higher a* values than Hercules M8 78F and Protein Technology HVF 51. Protein Technology HVF 51 produced higher b* values than Hercules M8 78 F, DMV EM 25, and National Firmtex. AMP 80 produced a lower shear force value than DMV EM 25. The control and Hercules M8 78F produced higher moisture percentages than A. E. Staley Low Temp 452 and DMV EM 25. Protein Technology Supro 595 produced superior overall and cooked/smoked yields while A. E. Staley Consista Starch produced inferior overall and cooked/smoked yields.
    Type of Medium: Electronic Resource
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  • 4
    ISSN: 1745-4557
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Four beef or beef/pork ground meat blends were extended with textured soy protein (TSP) at 0, 10, 20 and 30% levels.Ground beef/pork/textured soy protein (TSP) patties with 30% TSP were rated lowest by consumers for raw color and appearance and overall cooked appearance. A beef (50%) and pork (30%) blend containing no TSP was rated highest by consumers for tenderness, flavor and overall desirability and higher by a trained sensory panel for flavor and overall desirability than blends containing TSP. Overall desirability ratings for visual and palatability characteristics of beef/pork meat patties were higher than for beef/pork/TSP blends. Results indicated a distinct advantage for palatability of the beef/pork blend as compared to beef/pork/TSP combinations.
    Type of Medium: Electronic Resource
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  • 5
    ISSN: 1745-4557
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Microbiological and yield characteristics were determined on bone-in pork loins and Boston butts (n = 65 each) that were selected from a commercial facility and subjected to one of three packaging treatments: (1) paper wrapped, (2) modified atmosphere packaging (66% O, 2.26% CO2 and 8% N2), and (3) vacuum packaging. Cuts were stored up to 21 days at 0 ± 2C for yield characteristics and an added 28 and 35 days for microbiological characteristics. Treatment and storage effects on the incidence of the pathogens Listeria monocytogenes, Salmonella and numbers of aerobic bacteria, lactic acid bacteria and coliforms were determined. The amount of purge was variable (100 to 500 g) among packaging treatments. The vacuum packaged and modified atmosphere packed pork loins and butts had lower aerobic plate counts (P 〈 .05) compared with the paper wrapped loins and butts. The numbers of Listeria species decreased at a greater rate for the vacuum packaged and modified atmospheric packaged pork loins compared with the paper wrapped loins. No Salmonella were found on meat from any packaging treatment or storage time. The microbial quality of pork loins and butts can be improved by using vacuum packaging compared with paper wrapping or modified atmosphere packaging.
    Type of Medium: Electronic Resource
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  • 6
    ISSN: 1745-4573
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Regular or total trim roasted pork loin was served to 175 diners to determine the effects of trim level and serving size on consumption and plate waste. Diners ate more total trim pork because they selected similar serving sizes of the two fat trim levels, yet trimmed excess fat from regular trim pork. Therefore, close trimming of pork may increase consumption. Caloric intakes were similar for diners served regular and total trimmed pork because diners trimmed separable fat from fatter pork. Shifting from a fatter to a closely trimmed product may not reduce cholesterol consumption because of similar cholesterol contents of cooked separable lean and fat. To reduce the fat content of cooked muscle, trim subcutaneous and intermuscular fat before cooking.
    Type of Medium: Electronic Resource
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  • 7
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Restructured steaks made with 0.5 or 1.0% KCl, 0.5% MgCl2 and 0.5% CaCl2 were more desirable and darker red in raw color than blends formulated with 0.5 or 1.0% NaCl. Visual properties of raw steaks containing 0.5 or 1.0% chloride salt were scored higher than the control (no salt added) in 14 of 16 orthogonal contrast mean comparisons. Steaks made with 1.0% CaCl2 or MgCl2 were rated lower than the control in flavor desirability and overall satisfaction ratings. Control, 0.5 or 1.0% NaCl or 0.5 and 1.0% KCl steaks were not different in juiciness, tenderness, flavor desirability or overall satisfaction ratings. Steaks made with chloride salts were rancid after 70 days frozen storage. Results showed steaks made with KCl were superior to steaks formulated with CaCl2 or MgCl2.
    Type of Medium: Electronic Resource
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  • 8
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Twelve beef/pork meat blends were made from lean of mature beef and dark or mature pork carcasses. Meat blends containing about 20% beef fat were rated higher for appearance scores by a consumer panel than blends made with 20% pork fat. Visual acceptance of beef/pork patties was accomplished via use of all-beef fat and additionally by extending mature beef (MB) with mature pork (MP) or dark pork lean (DP). Agtron calorimetry scores indicate a minimum of 20% MB lean extended with 60% MP was needed to create the appropriate red color attractive to consumers. Use of 60% MP lean with about 20% beef fat resulted in patties acceptable to consumers for visual appearance and eating satisfaction.
    Type of Medium: Electronic Resource
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  • 9
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 45 (1980), S. 0 
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The effects of oven temperature (93, 121, 149, or 163°C) and state (thawed or frozen) on 64 loin roasts from 8 pigs were studied. Frozen roasts required 1.3 times longer to cook, were more juicy and acceptable, and contained more moisture than thawed roasts. Roasting at 121°C produced the least losses and no difference in meat palatability from the higher oven temperatures. The 93°C oven temperature produced the least juicy but the most tender muscle with the longest cooking times and highest losses. Animals were the largest source of variance in 14 of the 19 cooking and palatability traits studied.
    Type of Medium: Electronic Resource
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  • 10
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 42 (1977), S. 0 
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: 20 barrows were used to study the effects of hot and cold processing of pork loin chops and roasts precooked by conventional or microwave methods. Cooking time, losses, palatability and histological characteristics were determined. Precooking of hot processed chops appeared unfeasible due to decreased tenderness related to muscle contraction. Precooking of hot processed roasts by conventional roasting appeared feasible because of lower cooking losses and acceptable tenderness as compared to that of cold processed roasts. Microwave precooking of chops and roasts was less desirable than conventional precooking because of increased cooking losses and decreased tenderness. Sarcomere length and fiber diameter were related to muscle tenderness.
    Type of Medium: Electronic Resource
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