AIM: To evaluate the viability and energy metabolism of long warm ischemically damaged pancreas during preservation by the UW solution cold storage method. METHODS: The pancreas grafts subjected to 30-120 min warm isc...AIM: To evaluate the viability and energy metabolism of long warm ischemically damaged pancreas during preservation by the UW solution cold storage method. METHODS: The pancreas grafts subjected to 30-120 min warm ischemia were preserved by the UW solution cold storage method for 24 h. The tissue concentrations of adenine nudeotides (AN) and adenosine triphosphate (ATP) and total adenine nucleotides (TAN) were determined by using high performance liquid chromatography (HPLC) and the viability of the pancreas gra~ was tested in the canine model of segmental pancreas autotransplantation. RESULTS: The functional success rates of pancreas grafts of groups after 30 min, 60 min, 90 min, 120 min of warm ischemia were 100%, 100%, 67.7%, 0%, respectively. There was an excellent correlation between the posttransplant viability and tissue concentration of ATP and TAN at the end of preservation. CONCLUSION: The UW solution cold storage method was effective for functional recovery of the pancreas suffering 60-min warm ischemia. The tissue concentration of ATP and TAN at the end of 24 h preservation by the UW solution cold storage method would predict the posttransplant outcome of pancreas gra~ subjected to significant warm ischemia.展开更多
The effects of frozen storage at -18 ℃ up to 6 months, on the antioxidant properties, chemical composition and other physicochemical properties of myrtle berries （Myrtus comrnunis L.） has been evaluated. Berries sh...The effects of frozen storage at -18 ℃ up to 6 months, on the antioxidant properties, chemical composition and other physicochemical properties of myrtle berries （Myrtus comrnunis L.） has been evaluated. Berries showed a good resistance to storage decay, and weight loss remained after six months in the 15% range. Results showed that frozen storage up to 6 months affect individual antocyanins content in different ways. Nevertheless the total anthocyanins content was at the end of storage higher than in fresh fruits. The antioxidant capacity calculated with 2,2-diphenyl-l-picrylhidrazyl （DPPH） and 2,2＇-Azino-bis （3-ethylbenzothiazoline-6-sulfonic acid） （ABTS） increased during storage and the calculated r2 showed a positive correlation with the total anthocyanins content. Gluconic and fumaric acid did not changed, quinic acid decreased while malic and shikimic acid increased. The total organic acid content during storage was higher than in fresh fruits causing a slight decrease in pH. Fructose and glucose increased with the same rate and the ratio fructose/glucose remained unchanged （1.06 ± 0.01）, CIE L^＊a^＊b^＊ coordinates showed a shift of the colour to tawny brown after six months storage.展开更多
Due to the small volume of goat semen ejaculate, just a few doses of goat semen were produced when the sperm concentration is 100 × 10^/mL. The study was aimed to determine the viability of extended goat semen at...Due to the small volume of goat semen ejaculate, just a few doses of goat semen were produced when the sperm concentration is 100 × 10^/mL. The study was aimed to determine the viability of extended goat semen at refrigerated condition at 5 ℃ using varying sperm concentrations and evaluated if sperm concentration lower than 100 × 10^6/mL would affect the motility, viability and sperm morphology at refrigerated condition. Using an artificial vagina, ejaculated goat semen was collected from goat semen donor aged 1.5 year. Physical evaluation of the collected semen showed an average volume of 0.54 mL, mean pH of 6.8 and a milky white color with thick consistency indicative of high concentration. Fresh goat semen had an initial average of 76% with an average initial sperm concentration of 128 × 10^/mL. The semen was divided into four treatments： sperm concentration of 100× 10^/mL, 75 × 10^/mL, 50 × 10^/mL and 25 × 10^/mL, and were stored at 5 ℃ for a period of 10 d. The semen evaluation was performed for each of the four treatments every other day. Results showed that the sperm concentration of spermatozoa affected the duration of storage based on the sperm motility percentage, viability and morphology of spermatozoa. The extended goat semen with sperm concentration of 25 and 50 million sperm/mL is optimal for storage within 6 d that gave satisfactory percentage motile, viable and morphologically normal spermatozoa.展开更多
This study evaluated the effect of carbon dioxide addition on microbiological quality during refrigerated storage of raw milk collected in Curitiba city, Brazil. A three factor-two level full factorial design was used...This study evaluated the effect of carbon dioxide addition on microbiological quality during refrigerated storage of raw milk collected in Curitiba city, Brazil. A three factor-two level full factorial design was used to investigate the effect of the pH （5.8-6.4）, storage time （0-10 days） and storage temperature （5-10 ℃）, on the responses, namely, mesophiles, psychrotrophs, lipolytic psychrotrophs and proteolytic psychrotrophs counts. Results showed that increase in pH and storage time had significant effect on the microbial count. No significant effect of storage temperature was observed for all the microorganisms studied. All responses were well predicted by selected mathematical models, as denoted by coefficient of determination above 0.95.展开更多
Freezing is the most common method used to preserve and minimize loss in quality of catfish during storage. Since freezing is a heat transfer process, the design and selection of freezing equipment require knowledge o...Freezing is the most common method used to preserve and minimize loss in quality of catfish during storage. Since freezing is a heat transfer process, the design and selection of freezing equipment require knowledge of thermophysical properties such as freezing temperature, enthalpy of freezing, unfreezable water and specific heat. Channel catfish thermophysical properties at freezing temperature were determined using differential scanning calorimetry. Using the combination of Raoult＇s law and Classius-Clapeyron equations, the amount of unfreezable （bound water） was estimated to be 0.129 g H20 g^-1 During freezing （or melting）, the specific heat increased from about 1.5 J g^-1 ℃^-1 to about 30.6 J g^-1 ℃^-1 It was found that freezing of catfish occur over a wide temperature range with the peak and incident freezing temperatures occurring at temperatures of-1.88 ℃ and -6.10 ℃, respectively. About 250 J g^-1 of heat have to be removed from catfish when it is to be frozen to -40 ℃. The implication is that any system that will be designed to freeze catfish must be able to remove 250 J g^-1 of heat.展开更多
基金Supported by a fund of Liaoning Province key Project,No.0025001
文摘AIM: To evaluate the viability and energy metabolism of long warm ischemically damaged pancreas during preservation by the UW solution cold storage method. METHODS: The pancreas grafts subjected to 30-120 min warm ischemia were preserved by the UW solution cold storage method for 24 h. The tissue concentrations of adenine nudeotides (AN) and adenosine triphosphate (ATP) and total adenine nucleotides (TAN) were determined by using high performance liquid chromatography (HPLC) and the viability of the pancreas gra~ was tested in the canine model of segmental pancreas autotransplantation. RESULTS: The functional success rates of pancreas grafts of groups after 30 min, 60 min, 90 min, 120 min of warm ischemia were 100%, 100%, 67.7%, 0%, respectively. There was an excellent correlation between the posttransplant viability and tissue concentration of ATP and TAN at the end of preservation. CONCLUSION: The UW solution cold storage method was effective for functional recovery of the pancreas suffering 60-min warm ischemia. The tissue concentration of ATP and TAN at the end of 24 h preservation by the UW solution cold storage method would predict the posttransplant outcome of pancreas gra~ subjected to significant warm ischemia.
文摘The effects of frozen storage at -18 ℃ up to 6 months, on the antioxidant properties, chemical composition and other physicochemical properties of myrtle berries （Myrtus comrnunis L.） has been evaluated. Berries showed a good resistance to storage decay, and weight loss remained after six months in the 15% range. Results showed that frozen storage up to 6 months affect individual antocyanins content in different ways. Nevertheless the total anthocyanins content was at the end of storage higher than in fresh fruits. The antioxidant capacity calculated with 2,2-diphenyl-l-picrylhidrazyl （DPPH） and 2,2＇-Azino-bis （3-ethylbenzothiazoline-6-sulfonic acid） （ABTS） increased during storage and the calculated r2 showed a positive correlation with the total anthocyanins content. Gluconic and fumaric acid did not changed, quinic acid decreased while malic and shikimic acid increased. The total organic acid content during storage was higher than in fresh fruits causing a slight decrease in pH. Fructose and glucose increased with the same rate and the ratio fructose/glucose remained unchanged （1.06 ± 0.01）, CIE L^＊a^＊b^＊ coordinates showed a shift of the colour to tawny brown after six months storage.
文摘Due to the small volume of goat semen ejaculate, just a few doses of goat semen were produced when the sperm concentration is 100 × 10^/mL. The study was aimed to determine the viability of extended goat semen at refrigerated condition at 5 ℃ using varying sperm concentrations and evaluated if sperm concentration lower than 100 × 10^6/mL would affect the motility, viability and sperm morphology at refrigerated condition. Using an artificial vagina, ejaculated goat semen was collected from goat semen donor aged 1.5 year. Physical evaluation of the collected semen showed an average volume of 0.54 mL, mean pH of 6.8 and a milky white color with thick consistency indicative of high concentration. Fresh goat semen had an initial average of 76% with an average initial sperm concentration of 128 × 10^/mL. The semen was divided into four treatments： sperm concentration of 100× 10^/mL, 75 × 10^/mL, 50 × 10^/mL and 25 × 10^/mL, and were stored at 5 ℃ for a period of 10 d. The semen evaluation was performed for each of the four treatments every other day. Results showed that the sperm concentration of spermatozoa affected the duration of storage based on the sperm motility percentage, viability and morphology of spermatozoa. The extended goat semen with sperm concentration of 25 and 50 million sperm/mL is optimal for storage within 6 d that gave satisfactory percentage motile, viable and morphologically normal spermatozoa.
文摘This study evaluated the effect of carbon dioxide addition on microbiological quality during refrigerated storage of raw milk collected in Curitiba city, Brazil. A three factor-two level full factorial design was used to investigate the effect of the pH （5.8-6.4）, storage time （0-10 days） and storage temperature （5-10 ℃）, on the responses, namely, mesophiles, psychrotrophs, lipolytic psychrotrophs and proteolytic psychrotrophs counts. Results showed that increase in pH and storage time had significant effect on the microbial count. No significant effect of storage temperature was observed for all the microorganisms studied. All responses were well predicted by selected mathematical models, as denoted by coefficient of determination above 0.95.
文摘Freezing is the most common method used to preserve and minimize loss in quality of catfish during storage. Since freezing is a heat transfer process, the design and selection of freezing equipment require knowledge of thermophysical properties such as freezing temperature, enthalpy of freezing, unfreezable water and specific heat. Channel catfish thermophysical properties at freezing temperature were determined using differential scanning calorimetry. Using the combination of Raoult＇s law and Classius-Clapeyron equations, the amount of unfreezable （bound water） was estimated to be 0.129 g H20 g^-1 During freezing （or melting）, the specific heat increased from about 1.5 J g^-1 ℃^-1 to about 30.6 J g^-1 ℃^-1 It was found that freezing of catfish occur over a wide temperature range with the peak and incident freezing temperatures occurring at temperatures of-1.88 ℃ and -6.10 ℃, respectively. About 250 J g^-1 of heat have to be removed from catfish when it is to be frozen to -40 ℃. The implication is that any system that will be designed to freeze catfish must be able to remove 250 J g^-1 of heat.
