Water relations of Alhagi sparsifolia Shap. at the transition zone between oases and sandy desert were studied in the southern fringe of Taklamakan Desert. Results showed that A. sparsifolia maintained the positive tu...Water relations of Alhagi sparsifolia Shap. at the transition zone between oases and sandy desert were studied in the southern fringe of Taklamakan Desert. Results showed that A. sparsifolia maintained the positive turgor during the summer. The steady high predawn water potential (psi(P)) indicated A. sparsifolia had sufficient hydration and water supply in growing season. In July, water deficit caused by drought stress had no effect on the transpiration of A. sparsifolia. Therefore, drought stress is not a main factor affecting the survival of plants. The physiological adaptation to drought of A. sparsifolia was shown mainly at the leaf level by significant difference (DeltaII) and relative water content (RWC) between the osmotic pressure at full turgor and at turgor loss, by occurring of osmotic adjustment, by high percentage of dry mass-related water content ( WCsat), by RWC at turgor loss point ( RWCp) in stable level and low RWC of the saturated symplast (RWCsym). However, the morphological features of transpiring surface reduction and deep root system seem to be the main way for the plant to adapt to the extreme drought environment. Result also suggests that one time of irregular irrigation in summer will not be helpful to recover water status of A. sparsifolia in location where the water table is very low.展开更多
[Objective] The influence of mixed silage of A.sparsifolia and M.sativa at initial flowering stage on degradation was studied to provide theoretical basis for production practice.[Method] Using A.sparsifolia and M.sat...[Objective] The influence of mixed silage of A.sparsifolia and M.sativa at initial flowering stage on degradation was studied to provide theoretical basis for production practice.[Method] Using A.sparsifolia and M.sativa at initial flowering stage as materials,the changes of in vitro degradation rate,gas production,pH value,ammoniacal nitrogen（NH3-N）and volatile fatty acid（VFA）content in degradation solution were analyzed by means of artificial rumen technique,and the effect of mixed silage of A.sparsifolia and M.sativa at initial flowering stage on degradation was studied in order to find out suitable mixed silage ratio of A.sparsifolia and M.sativa.[Result] Compared with single M.sativa,NH3-N content in degradation solution was very significantly decreased in the mixed silage of A.sparsifolia and M.sativa,and there was a reduction in gas production,while the content of acetic acid,propionic acid and butyric acid increased significantly;for the treatment of 70% A.sparsifolia and 30% M.sativa,NH3-N content（22.93 mmol/L）and gas production（40.50 ml）was lowest,while degradation rate（32.27%）,acetic acid（5.48 mmol/L）,propionic acid（2.08 mmol/L）,butyric acid（2.52 mmol/L）and their total content（10.08 mmol/L）were highest,so its degradation effect was the best.[Conclusion] The mixed silage of A.sparsifolia and M.sativa at initial flowering stage could improve the utilization efficiency of protein and carbohydrate in M.sativa and the treatment of 70% A.sparsifolia and 30% M.sativa had the best degradation effect.展开更多
The legume forage Alhagi pseudoalhagi was transformed by the Agrobacterium rhizogenes strain A4 using cotyledon and hypocotyl segments as infection materials. Regenerated plants were achieved from sterile calli derive...The legume forage Alhagi pseudoalhagi was transformed by the Agrobacterium rhizogenes strain A4 using cotyledon and hypocotyl segments as infection materials. Regenerated plants were achieved from sterile calli derived from hairy roots, which occurred at or near the infection sites. The regenerated plants from hairy root were characterized by normal leaf morphology and stem growth but a shallow and more extensive root system than normal plants. Opine synthesis, PCR and Southern blot confirmed that T- DNA had been integrated into the A. pseudoalhagi genome. Acetosyringone (AS) was found to be vital for successful transformation of A. pseudoalhagi.展开更多
A study was conducted to evaluate thermal properties and degradation kinetic parameters of FD cow milk and camel milk powder. FT-IR was used to confirm the fat removal from the whole milk powder. Differential Scanning...A study was conducted to evaluate thermal properties and degradation kinetic parameters of FD cow milk and camel milk powder. FT-IR was used to confirm the fat removal from the whole milk powder. Differential Scanning Calorimetry （DSC） was used to study the thermal transitions. DSC thermograms of WMP showed a two-step endotherm, the former at lower temperatures （cow milk 16-35 ℃, camel milk 25-60 ℃） and the later at higher temperatures （cow milk 75-125 ℃, camel milk 90-160 ℃）. The main difference observed between cow and camel milk was peak maximum temperature for fat melting, AH and other decomposition temperatures. The enthalpy of fat melting was 2.314 J/g and 3.397 J/g for cow and camel milk respectively. Thermogravimetric Analysis （TGA）/derivative thermogravimetric analysis （DTG） also showed two steps degradation. The first step involves lactose degradation and second step corresponds to combined degradation of protein and fat. Hence logβ vs 1000/T was plotted separately for individual components to determine cumulative value of activation energy using Flynn-Wall-Osawa method.展开更多
This communication brings scientific evidence to explain the basis for efficacy of camel milk, especially on diseases where the immune system is compromised. Camels （Camelu sdromedarius） have very small and active a...This communication brings scientific evidence to explain the basis for efficacy of camel milk, especially on diseases where the immune system is compromised. Camels （Camelu sdromedarius） have very small and active antibodies, nanaobodies. Their special properties are being used by the USA Department of Homeland Security as bio-receptors to determine which substance could be used in a biological warfare attack. The antibodies are part of the ＂protective proteins＂ in camel milk. These include potent antibacterial, antiviral and antifungal properties. Camel milk antibodies are, in fact, ＂nanobodies＂. They are not destroyed in their passage through the stomach. These nanobodies are responsible for data concerning the use of camel milk in autoimmune diseases. Various diseases treated with camel milk are presented, as is the mode of action. The effect of pasteurization on activity of camel milk is presented as a way to overcome the need for heat. This is accomplished by presenting ＂pathogen-free＂ camel milk. The antibodies are part of the ＂protective proteins＂ in camel milk. These include potent antibacterial, antiviral and antifungal properties. The effect of pasteurization on activity of camel milk is presented as a way to overcome the need for heat. This is accomplished by presenting ＂pathogen-free＂ camel milk.展开更多
The dromedary camel （Camelus dromedarius） is a significant socioeconomic importance in several arid and semi-arid regions of North Africa and Middle East, and its milk constitutes an important component of human die...The dromedary camel （Camelus dromedarius） is a significant socioeconomic importance in several arid and semi-arid regions of North Africa and Middle East, and its milk constitutes an important component of human diets in these regions. The camel milk plays a vital role in the food of the Algerian nomads in the Sahara. During February and September, 20 samples of the raw camel＇s milk were taken starting from different livestock of camels from three different Sahariennes regions （Bechar, EI-Bayadh and Naama）. These 20 collected samples were analyzed by physico-chemical and microbiological methods. The results of physicochemical analyze obtained from two hot and cold seasons are respectively the following： T ~C （35.83 and 33.95）, pH （6.36 and 6.49）, density （1.031 and 1.032）, dornic acidity （18.6 and 18.3 ~D）, dry matter （93.4 and 144.8 g/L）, fat contents （30 and 52.1 g/L）, total protein （26.3 and 33.1 g/L） and ashes （7.46 and 8.66 g/L）. The protein profile obtained by electrophoretic analysis （SDS-PAGE） showed that camel milk contains several types of proteins and some have a molecular weight identical to major proteins of the cow＇s milk. The final results showed that camel milk has generally a comparable composition to that of bovine milk. The microbiological analysis, of these samples, detected a significant number of the total microflora, Staphylococcus aureus and total coliforms. The absence of Clostridium and fecal coliforms was observed. Several species of lactic acid bacteria were detected such as Lactococcus lactis subsp, lactis, Lactococcus lactis subsp, lactis biovar, diacetylactis, Weissella cibaria and Enteroccocusfeacalis.展开更多
This study investigates the properties of cheeses made from camel milk, sheep milk and their mixtures. Cheeses were made using Camifloc enzyme as a coagulant after addition of calcium chloride. Camel＇s milk was mixed...This study investigates the properties of cheeses made from camel milk, sheep milk and their mixtures. Cheeses were made using Camifloc enzyme as a coagulant after addition of calcium chloride. Camel＇s milk was mixed with sheep＇s milk at the levels of 25%, 50% and 75%. Then, the cheeses were stored for 21 days in the whey at room temperature （37-40 ~C）. The study revealed that fortifying camel＇s milk with sheep＇s milk improved the processing properties of camel milk for cheese making. The addition of 50% sheep＇s milk to camel＇s milk reduced the coagulation time to about 46.15%. The addition of 25%, 50% and 75% sheep＇s milk to camel＇s milk revealed yield of 13.76%, 21.33% and 26.2%, respectively. However, the cheese made from pure camel＇s milk and sheep＇s milk revealed yield of 10.66% and 23.53%, respectively. There were significant （P 〈 0.001） differences in total solids, protein, fat, ash, acidity and overall acceptability among the cheeses made from different types of milk. The cheeses made from camel＇s milk after addition of 75% and 50% sheep＇s milk were the most acceptable compared to other cheeses. Hence sheep＇s milk could be added to camel＇s milk for improvement of cheese properties.展开更多
Asthma is a chronic inflammatory disease with excessive irritability and airway narrowing and inflammation plays an important role in it.There are 300 million asthmatic people in the world currently.Main treatments fo...Asthma is a chronic inflammatory disease with excessive irritability and airway narrowing and inflammation plays an important role in it.There are 300 million asthmatic people in the world currently.Main treatments for asthma include two groups of bronchodilators and inflammation controllers.Researches was continued in order to reach new treatments to reduce drug side effects and treatment-resistant cases or the types associated with weak treatment response.Today,World Health Organization recommends the application of traditional medicine especially in underdeveloped countries because of insufficient health resources and spread of diseases.Iranian traditional medicine(ITM)or Persian medicine is one of the oldest comprehensive traditional medicines with thousands years history which could help us to manage different diseases.The aim of this hypothesis is to investigate the camel milk as a complementary treatment of asthma because this chronic disease is sometimes resistant or response weakly to the treatment.In this article,the administration of camel milk in lung inflammatory diseases was studied by searching the PubMed and Scopus scientific databases.The results of this study indicated that camel milk due to having anti-inflammatory,immunomodulatory and anti-oxidant effects could decrease the levels of inflammatory factors such as tumor necrosis factorα,interleukin-17(IL-17),IL-6,IL-1B and transforming growth factor-β1 in a human and animal samples with inflammatory diseases.Besides,based on ITM,camel milk was used in treatment patients with asthma.But,clinical studies are needed to validate the effectiveness of camel milk in asthma and its mechanisms.展开更多
文摘Water relations of Alhagi sparsifolia Shap. at the transition zone between oases and sandy desert were studied in the southern fringe of Taklamakan Desert. Results showed that A. sparsifolia maintained the positive turgor during the summer. The steady high predawn water potential (psi(P)) indicated A. sparsifolia had sufficient hydration and water supply in growing season. In July, water deficit caused by drought stress had no effect on the transpiration of A. sparsifolia. Therefore, drought stress is not a main factor affecting the survival of plants. The physiological adaptation to drought of A. sparsifolia was shown mainly at the leaf level by significant difference (DeltaII) and relative water content (RWC) between the osmotic pressure at full turgor and at turgor loss, by occurring of osmotic adjustment, by high percentage of dry mass-related water content ( WCsat), by RWC at turgor loss point ( RWCp) in stable level and low RWC of the saturated symplast (RWCsym). However, the morphological features of transpiring surface reduction and deep root system seem to be the main way for the plant to adapt to the extreme drought environment. Result also suggests that one time of irregular irrigation in summer will not be helpful to recover water status of A. sparsifolia in location where the water table is very low.
基金Supported by National Natural Science Foundation of China(30960256)Scientific Research Special Fund for Public WelfareIndustry(nyhyzx07-022)Project of Key Laboratory of Tarim Animal Husbandry Science and Technology,Xinjiang Production and Construction Group(HS20802)~~
文摘[Objective] The influence of mixed silage of A.sparsifolia and M.sativa at initial flowering stage on degradation was studied to provide theoretical basis for production practice.[Method] Using A.sparsifolia and M.sativa at initial flowering stage as materials,the changes of in vitro degradation rate,gas production,pH value,ammoniacal nitrogen（NH3-N）and volatile fatty acid（VFA）content in degradation solution were analyzed by means of artificial rumen technique,and the effect of mixed silage of A.sparsifolia and M.sativa at initial flowering stage on degradation was studied in order to find out suitable mixed silage ratio of A.sparsifolia and M.sativa.[Result] Compared with single M.sativa,NH3-N content in degradation solution was very significantly decreased in the mixed silage of A.sparsifolia and M.sativa,and there was a reduction in gas production,while the content of acetic acid,propionic acid and butyric acid increased significantly;for the treatment of 70% A.sparsifolia and 30% M.sativa,NH3-N content（22.93 mmol/L）and gas production（40.50 ml）was lowest,while degradation rate（32.27%）,acetic acid（5.48 mmol/L）,propionic acid（2.08 mmol/L）,butyric acid（2.52 mmol/L）and their total content（10.08 mmol/L）were highest,so its degradation effect was the best.[Conclusion] The mixed silage of A.sparsifolia and M.sativa at initial flowering stage could improve the utilization efficiency of protein and carbohydrate in M.sativa and the treatment of 70% A.sparsifolia and 30% M.sativa had the best degradation effect.
文摘The legume forage Alhagi pseudoalhagi was transformed by the Agrobacterium rhizogenes strain A4 using cotyledon and hypocotyl segments as infection materials. Regenerated plants were achieved from sterile calli derived from hairy roots, which occurred at or near the infection sites. The regenerated plants from hairy root were characterized by normal leaf morphology and stem growth but a shallow and more extensive root system than normal plants. Opine synthesis, PCR and Southern blot confirmed that T- DNA had been integrated into the A. pseudoalhagi genome. Acetosyringone (AS) was found to be vital for successful transformation of A. pseudoalhagi.
文摘A study was conducted to evaluate thermal properties and degradation kinetic parameters of FD cow milk and camel milk powder. FT-IR was used to confirm the fat removal from the whole milk powder. Differential Scanning Calorimetry （DSC） was used to study the thermal transitions. DSC thermograms of WMP showed a two-step endotherm, the former at lower temperatures （cow milk 16-35 ℃, camel milk 25-60 ℃） and the later at higher temperatures （cow milk 75-125 ℃, camel milk 90-160 ℃）. The main difference observed between cow and camel milk was peak maximum temperature for fat melting, AH and other decomposition temperatures. The enthalpy of fat melting was 2.314 J/g and 3.397 J/g for cow and camel milk respectively. Thermogravimetric Analysis （TGA）/derivative thermogravimetric analysis （DTG） also showed two steps degradation. The first step involves lactose degradation and second step corresponds to combined degradation of protein and fat. Hence logβ vs 1000/T was plotted separately for individual components to determine cumulative value of activation energy using Flynn-Wall-Osawa method.
文摘This communication brings scientific evidence to explain the basis for efficacy of camel milk, especially on diseases where the immune system is compromised. Camels （Camelu sdromedarius） have very small and active antibodies, nanaobodies. Their special properties are being used by the USA Department of Homeland Security as bio-receptors to determine which substance could be used in a biological warfare attack. The antibodies are part of the ＂protective proteins＂ in camel milk. These include potent antibacterial, antiviral and antifungal properties. Camel milk antibodies are, in fact, ＂nanobodies＂. They are not destroyed in their passage through the stomach. These nanobodies are responsible for data concerning the use of camel milk in autoimmune diseases. Various diseases treated with camel milk are presented, as is the mode of action. The effect of pasteurization on activity of camel milk is presented as a way to overcome the need for heat. This is accomplished by presenting ＂pathogen-free＂ camel milk. The antibodies are part of the ＂protective proteins＂ in camel milk. These include potent antibacterial, antiviral and antifungal properties. The effect of pasteurization on activity of camel milk is presented as a way to overcome the need for heat. This is accomplished by presenting ＂pathogen-free＂ camel milk.
文摘The dromedary camel （Camelus dromedarius） is a significant socioeconomic importance in several arid and semi-arid regions of North Africa and Middle East, and its milk constitutes an important component of human diets in these regions. The camel milk plays a vital role in the food of the Algerian nomads in the Sahara. During February and September, 20 samples of the raw camel＇s milk were taken starting from different livestock of camels from three different Sahariennes regions （Bechar, EI-Bayadh and Naama）. These 20 collected samples were analyzed by physico-chemical and microbiological methods. The results of physicochemical analyze obtained from two hot and cold seasons are respectively the following： T ~C （35.83 and 33.95）, pH （6.36 and 6.49）, density （1.031 and 1.032）, dornic acidity （18.6 and 18.3 ~D）, dry matter （93.4 and 144.8 g/L）, fat contents （30 and 52.1 g/L）, total protein （26.3 and 33.1 g/L） and ashes （7.46 and 8.66 g/L）. The protein profile obtained by electrophoretic analysis （SDS-PAGE） showed that camel milk contains several types of proteins and some have a molecular weight identical to major proteins of the cow＇s milk. The final results showed that camel milk has generally a comparable composition to that of bovine milk. The microbiological analysis, of these samples, detected a significant number of the total microflora, Staphylococcus aureus and total coliforms. The absence of Clostridium and fecal coliforms was observed. Several species of lactic acid bacteria were detected such as Lactococcus lactis subsp, lactis, Lactococcus lactis subsp, lactis biovar, diacetylactis, Weissella cibaria and Enteroccocusfeacalis.
文摘This study investigates the properties of cheeses made from camel milk, sheep milk and their mixtures. Cheeses were made using Camifloc enzyme as a coagulant after addition of calcium chloride. Camel＇s milk was mixed with sheep＇s milk at the levels of 25%, 50% and 75%. Then, the cheeses were stored for 21 days in the whey at room temperature （37-40 ~C）. The study revealed that fortifying camel＇s milk with sheep＇s milk improved the processing properties of camel milk for cheese making. The addition of 50% sheep＇s milk to camel＇s milk reduced the coagulation time to about 46.15%. The addition of 25%, 50% and 75% sheep＇s milk to camel＇s milk revealed yield of 13.76%, 21.33% and 26.2%, respectively. However, the cheese made from pure camel＇s milk and sheep＇s milk revealed yield of 10.66% and 23.53%, respectively. There were significant （P 〈 0.001） differences in total solids, protein, fat, ash, acidity and overall acceptability among the cheeses made from different types of milk. The cheeses made from camel＇s milk after addition of 75% and 50% sheep＇s milk were the most acceptable compared to other cheeses. Hence sheep＇s milk could be added to camel＇s milk for improvement of cheese properties.
文摘Asthma is a chronic inflammatory disease with excessive irritability and airway narrowing and inflammation plays an important role in it.There are 300 million asthmatic people in the world currently.Main treatments for asthma include two groups of bronchodilators and inflammation controllers.Researches was continued in order to reach new treatments to reduce drug side effects and treatment-resistant cases or the types associated with weak treatment response.Today,World Health Organization recommends the application of traditional medicine especially in underdeveloped countries because of insufficient health resources and spread of diseases.Iranian traditional medicine(ITM)or Persian medicine is one of the oldest comprehensive traditional medicines with thousands years history which could help us to manage different diseases.The aim of this hypothesis is to investigate the camel milk as a complementary treatment of asthma because this chronic disease is sometimes resistant or response weakly to the treatment.In this article,the administration of camel milk in lung inflammatory diseases was studied by searching the PubMed and Scopus scientific databases.The results of this study indicated that camel milk due to having anti-inflammatory,immunomodulatory and anti-oxidant effects could decrease the levels of inflammatory factors such as tumor necrosis factorα,interleukin-17(IL-17),IL-6,IL-1B and transforming growth factor-β1 in a human and animal samples with inflammatory diseases.Besides,based on ITM,camel milk was used in treatment patients with asthma.But,clinical studies are needed to validate the effectiveness of camel milk in asthma and its mechanisms.
