Effect of Type of Concentrated Sweet Cream Buttermilk on the Manufacture, Yield, and Functionality of Pizza Cheese

Sweet cream buttermilk (SCB) is a rich source of phospholipids (PL). Most SCB is sold in a concentrated form. This study was conducted to determine if different concentration processes could affect the behavior of SCB as an ingredient in cheese. Sweet cream buttermilk was concentrated by 3 methods: cold ( < 7 degrees C) UF, cold reverse osmosis (RO), and evaporation (EVAP). A washed, stirred-curd pizza cheese was manufactured using the 3 different types of concentrated SCB as an ingredient in standardized milk. Cheesemilks of casein:fat ratio of 1.0 and final casein content approximately 2.7% were obtained by blending ultrafiltered (UF)-SCB retentate (19.9% solids), RO-SCB retentate (21.9% solids), or EVAP-SCB retentate (36.6% solids) with partially skimmed milk (11.2% solids) and cream (34.6% fat). Control milk (11.0% solids) was standardized by blending partially skimmed milk with cream. Cheese functionality was assessed using dynamic low-amplitude oscillatory rheology, UW Meltprofiler (degree of flow after heating to 60 degrees C), and performance of cheese on pizza. Initial trials with SCB-fortified cheeses resulted in approximately 4 to 5% higher moisture (51 to 52%) than control cheese (approximately 47%). In subsequent trials, procedures were altered to obtain similar moisture content in all cheeses. Fat recoveries were significantly lower in RO- and EVAP-SCB cheeses than in control or UF-SCB cheeses. Nitrogen recoveries were not significantly different but tended to be slightly lower in control cheeses than the various SCB cheeses. Total PL recovered in SCB cheeses ( approximately 32 to 36%) were lower than control ( approximately 41%), even though SCB is high in PL. From the rheology test, the loss tangent curves at temperatures > 40 degrees C increased as cheese aged up to a month and were significantly lower in SCB cheeses than the control, indicating lower meltability. Degree of flow in all the cheeses was similar regardless of the treatment used, and as cheese ripened, it increased for all cheeses. Trichloroacetic acid-soluble N levels were similar in the control and SCB-fortified cheese. On baked pizza, cheese made from milk fortified with UF-SCB tended to have the lowest amount of free oil, but flavor attributes of all cheeses were similar. Addition of concentrated SCB to standardize cheesemilk for pizza cheese did not adversely affect functional properties of cheese but increased cheese moisture without changes in manufacturing procedure.

Gene expression signature predicts chemoresponse of microdissected papillary serous ovarian tumors

5064

Background: The purpose of this study was to identify a predictive gene signature for chemoresponse in patients with advanced stage papillary serous ovarian cancer. Methods: Expression profiling was performed on 50 chemonaive, microdissected advanced stage papillary serous ovarian cancers using Affymetrix Human Genome U133 Plus 2.0 microarrays. Chemoresistance was defined as disease progression while the patients remained on primary chemotherapy. Nine normal human ovarian surface epithelial (HOSE) brushings were also assessed to quantify normal gene expression levels. Validation was performed by quantitative real time PCR using the HOSE isolates and microdissected ovarian tumor samples. Results: A supervised learning algorithm applied to genes differentially expressed between chemosensitive/resistance tumors (p < 0.001) using leave-one-out cross-validation (LOOCV), identified over 2000 genes associated with tumor chemosensitivity. The chemoresponsive gene list was further refined to 576 genes by including only genes used for all LOOCV iterations. An independent gene list was generated comparing expression profiles of chemoresistant tumors to HOSE. The two lists were compared to identify common genes, generating final classifier list of 75 genes that included genes involved in apoptosis, RNA processing, protein ubiquitination, transcription regulation, and other novel genes. We hypothesized genes identified in both data sets would be predictive and biologically relevant. Of these 75 genes, 20 were validated by real-time PCR. Validated genes were ranked by a univariate t-stat value to further resolve the predictor. 4 multivariate predictor algorithms demonstrated the 10 top ranked validated genes maximixed prediction accuracy (compound covariate, 91%; diagonal linear discriminant analysis, 91%; 3-nearest neighbor, 86%; nearest centroid, 95%). The predictive value of these genes will be evaluated on an independent sample set. Conclusions: Gene expression profiling can distinguish between chemosensitive and chemoresistant ovarian cancers. This signature can predict response to therapy and has identified novel biologically and clinically relevant targets.

No significant financial relationships to disclose.

Major Technological Advances and Trends in Cheese

Over the last 25 yr, cheese production in the United States has more than doubled with most of the increase due to production in the western states. Processing large volumes of milk into cheese has necessitated changes in vat size and design, reliance on computer software, and milk standardization, including use of membrane concentration of milk either at the cheese plant or on the farm. There has been increased interest in specialty cheeses including cheese made from sheep, goat, and organic milks. In addition, membrane processing of whey into various value-added components has become routine. Changes in cheese manufacturing protocols have resulted in a reduction of the manufacturing time and the necessity for consistent and reliable starter activity. Major advances in the genetics of microorganisms have not only resulted in widespread use of fermentation-produced chymosin but also in starter bacteria with improved resistance to bacteriophage infection. Genomics and proteomics have increased the likelihood of the development of nonstarter adjuncts with specific enzymatic activity. Indeed, the use of adjunct microorganisms to produce cheese with a unique flavor profile or to produce cheese with more consistent or better quality flavor has gained almost universal acceptance.

Influence of Condensed Sweet Cream Buttermilk on the Manufacture, Yield, and Functionality of Pizza Cheese

Compositional changes in raw and pasteurized cream and unconcentrated sweet cream buttermilk (SCB) obtained from a local dairy were investigated over 1 yr. Total phospholipid (PL) composition in SCB ranged from 0.113 to 0.153%. Whey protein denaturation in pasteurized cream over 1 yr ranged from 18 to 59%. Pizza cheese was manufactured from milk standardized with condensed SCB (approximately 34.0% total solids, 9.0% casein, 17.8% lactose). Effects of using condensed SCB on composition, yield, PL recovery, and functional properties of pizza cheese were investigated. Cheesemilks were prepared by adding 0, 2, 4, and 6% (wt/wt) condensed SCB to part-skim milk, and cream was added to obtain cheesemilks with approximately 11.2 to 12.7% total solids and casein:fat ratio of approximately 1. Use of condensed SCB resulted in a significant increase in cheese moisture. Cheese-making procedures were modified to obtain similar cheese moisture contents. Fat and nitrogen recoveries in SCB cheeses were slightly lower and higher, respectively, than in control cheeses. Phospholipid recovery in cheeses was below 40%. Values of pH and 12% trichloro-acetic acid-soluble nitrogen were similar among all treatments. Cheeses made from milk standardized with SCB showed less melt and stretch than control cheese, especially at the 4 and 6% SCB levels. Addition of SCB significantly lowered free oil at wk 1 but there were no significant differences at wk 2 and 4. Use of SCB did not result in oxidized flavor in unmelted cheeses. At low levels (e.g., 2% SCB), addition of condensed SCB improved cheese yield without affecting compositional, rheological, and sensory properties of cheese.

Impact of Modifications in Acid Development on the Insoluble Calcium Content and Rheological Properties of Cheddar Cheese

Cheddar cheese was made from milk concentrated by reverse osmosis (RO) to increase the lactose content or from whole milk. Manufacturing parameters (pH at coagulant addition, whey drainage, and milling) were altered to produce cheeses with different total Ca contents and low pH values (i.e., <5.0) during ripening. The concentration of insoluble (INSOL) Ca in cheese was measured by cheese juice method, buffering by acid-base titration, rheological properties by small amplitude oscillatory rheometry, and melting properties by UW-Melt Profiler. The INSOL Ca content as a percentage of total Ca in all cheeses rapidly decreased during the first week of aging but surprisingly did not decrease below approximately 41% even in cheeses with a very low pH (e.g., approximately 4.7). Insoluble Ca content in cheese was positively correlated (r = 0.79) with cheese pH in both RO and nonRO treatments, reflecting the key role of pH and acid development in altering the extent of solubilization of INSOL Ca. The INSOL Ca content in cheese was positively correlated with the maximum loss tangent value from the rheology test and the degree of flow from the UW-Melt Profiler. When cheeses with pH <5.0 where heated in the rheometer the loss tangent values remained low (<0.5), which coincided with limited meltability of Cheddar cheeses. We believe that this lack of meltability was due to the dominant effects of reduced electrostatic repulsion between casein particles at low pH values (<5.0).

Development of a CTL vaccine for Her-2/neu using peptide-microspheres and adjuvants

With the ultimate goal of developing a therapeutic cancer vaccine, we encapsulated the Her-2/neu peptide p369-377 in poly(lactide-co-glycolide) microspheres. This formulation was found to effectively elicit CD8+ cytotoxic T cell (CTL) responses in an HLA-A*0201 transgenic mouse model. In contrast, immunization with either peptide alone or peptide formulated in incomplete Freund's adjuvant (IFA) failed to elicit such CTL responses. Responses induced by the peptide-microsphere formulation were found to peak at approximately 6 weeks post-immunization, and were enhanced by delivering increased doses of peptide and with repeated administrations over time. Co-administration of the peptide-microspheres with adjuvants, including granulocyte-macrophage colony stimulating factor, MPL adjuvant and select synthetic Toll-Like Receptor 4 ligands, the aminoalkyl glucosaminide-4 phosphates, significantly augmented CTL responses. These studies provide important guidance for the design of human clinical trials of microsphere vaccines in terms of optimal peptide-microsphere formulation, vaccination regimen, vaccine dose, and adjuvant selection.

Impact of Seasonal Changes in Ovine Milk on Composition and Yield of a Hard-Pressed Cheese

A hard-pressed, brined cheese was produced from frozen ovine milk collected in February, May, and August. Solids in the milk decreased as the season progressed. This was a result of high solids in early-lactation milk and low solids in August milk because of hot weather and poorer quality pastures. Casein as a percentage of true protein and the casein to fat ratio were higher in May and August milk. Fat in the cheese from February milk was higher and total protein was lower than in May and August. Milk, whey, and press whey composition were influenced by season and followed the trends of milk composition. Fat recovery in the cheeses ranged from 83.2 to 84.2%. Protein recovery in the cheeses was not affected by season. Cheese yield from February milk was higher than from May and August milk and was a result of higher casein and fat in the milk.

Survivin: a bifunctional inhibitor of apoptosis protein

Survivin is a recently discovered protein belonging to the inhibitor of apoptosis (IAP) gene family. IAP molecules are characterized by both the presence of a zinc-binding fold termed the baculoviral IAP repeat and the ability to suppress apoptosis. In addition to inhibiting apoptosis, survivin is essential for proper cell division. Survivin is expressed during embryonal development but is absent in most normal, terminally differentiated tissues. Survivin is also upregulated in a variety of human cancers, and its expression in tumors is associated with a more aggressive phenotype, shorter survival times, and a decreased response to chemotherapy. The exact mechanism behind the ability of survivin to inhibit apoptosis is still unclear. Furthermore, it is not known why this protein is upregulated in cancer. The purpose of this article is to provide an overview of the current knowledge of survivin, including its role in cell division and its expression in normal and neoplastic tissues. Although much of the current research in this field is focused on human medicine, this area also has potential significance for veterinary species.

Standardization of Milk Using Cold Ultrafiltration Retentates for the Manufacture of Parmesan Cheese

The effects of using cold ultrafiltered (UF) retentates (both whole and skim milk) on the coagulation, yield, composition, and ripening of Parmesan cheese were investigated. Milks for cheese making were made by blending cold UF retentates with partially skimmed milk to obtain blends with 14.2% solids and a casein:fat ratio of 1.1. Cutting times, as selected by the cheese-maker, were approximately 15 and approximately 20 min for experimental and control milks, respectively. Storage modulus values at cutting were similar, but yield stress values were significantly higher in UF retentate standardized milks. Cheese yields were significantly higher in UF retentate standardized milks (approximately 12%) compared with control milk (cream removed) (approximately 7 to 8%). Significantly higher protein recoveries were obtained in cheeses manufactured using cold UF retentates. There were no differences in the pH and moisture contents of the cheeses prior to brining, and there was no residual lactose or galactose left in the cheeses. Using UF retentates resulted in a significant reduction in whey volume as well as a higher proportion of protein in the solids of the whey. Proteolysis, free fatty acids, and sensory properties of the cheeses were similar. The use of milk concentrated by cold UF is a promising way of improving the yield of Parmesan cheese without compromising cheese quality. The question remaining to be answered by the cheesemaker is whether it is economical to do so.

Changes in the proportions of soluble and insoluble calcium during the ripening of cheddar cheese

In cheese, the concentration and form of residual Ca greatly influences texture. Two methods were used to determine the proportions of soluble (SOL) and insoluble (INSOL) Ca in Cheddar cheese during 4 mo of ripening. The first method was based on the acid-base buffering curves of cheese and the second was based on the extraction of the aqueous phase ("juice") of cheese under high pressure and determining the concentration of SOL Ca in the juice using atomic absorption spectroscopy. When cheese was acidified there was a strong buffering peak at pH approximately 4.8, which was due to the solubilization of residual colloidal calcium phosphate (CCP) of milk that remained in cheese as INSOL Ca phosphate. The area of this buffering peak in cheese was expressed as a percentage of the original area of this peak in milk and was used to estimate the concentration of residual INSOL Ca phosphate in cheese. There were no significant differences between the 2 methods. The proportions of INSOL Ca in cheese decreased from approximately 73 to approximately 58% between d 1 and 4 mo. These methods will be useful techniques to study the role of Ca in cheese texture and functionality.

Hard ewe's milk cheese manufactured from milk of three different groups of somatic cell counts

As ovine milk production increases in the United States, somatic cell count (SCC) is increasingly used in routine ovine milk testing procedures as an indicator of flock health. Ovine milk was collected from 72 East Friesian-crossbred ewes that were machine milked twice daily. The milk was segregated and categorized into three different SCC groups: < 100,000 (group I); 100,000 to 1,000,000 (group II); and > 1,000,000 cells/ ml (group III). Milk was stored frozen at -19 degrees C for 4 mo. Milk was then thawed at 7 degrees C over a 3-d period before pasteurization and cheese making. Casein (CN) content and CN-to-true protein ratio decreased with increasing SCC group 3.99, 3.97, to 3.72% CN, and 81.43, 79.72, and 79.32% CN to true protein ratio, respectively. Milk fat varied from 5.49, 5.67, and 4.86% in groups I, II, and III, respectively. Hard ewe's milk cheese was made from each of the three different SCC groups using a Manchego cheese manufacturing protocol. As the level of SCC increased, the time required for visual flocculation increased, and it took longer to reach the desired firmness for cutting the coagulum. The fat and moisture contents were lower in the highest SCC cheeses. After 3 mo, total free fatty acids (FFA) contents were significantly higher in the highest SCC cheeses. Butyric and caprylic acids levels were significantly higher in group III cheeses at all stages of ripening. Cheese graders noted rancid or lipase flavor in the highest SCC level cheeses at each of the sampling points, and they also deducted points for more body and textural defects in these cheeses at 6 and 9 mo.

Invited Review: Perspectives on the Basis of the Rheology and Texture Properties of Cheese

Physical and chemical properties of cheese, such as texture, color, melt, and stretch, are primarily determined by the interaction of casein (CN) molecules. This review will discuss CN chemistry, how it is influenced by the cheese-making process, and how it impinges on the final product, cheese. We attempt to demonstrate that the application of principles governing the molecular interactions of CN can be useful in understanding the many physical and chemical properties of cheese and, in turn, how this can be used by the cheesemaker to produce the desired cheese. The physical properties of cheese (as well as flavor) are influenced by a number of factors including: milk composition; milk quality; temperature; the rate and extent of acidification by the starter bacteria; the pH history of cheese; the concentration of Ca salts (proportions of soluble and insoluble forms); extent and type of proteolysis, and other ripening reactions. Our hypothesis is that these factors also control and modify the nature and strength of CN interactions. The approach behind the recently proposed dual-binding model for the structure and stability of CN micelles is used as a framework to understand the physical and chemical properties of cheese.

Influence of Adjunct Use and Cheese Microenvironment on Nonstarter Bacteria in Reduced-Fat Cheddar-Type Cheese

This study investigated population dynamics of starter, adjunct, and nonstarter lactic acid bacteria (NSLAB) in reduced-fat Cheddar and Colby cheese made with or without a Lactobacillus casei adjunct. Duplicate vats of cheese were manufactured and ripened at 7 degrees C. Bacterial populations were monitored periodically by plate counts and by DNA fingerprinting of cheese isolates with the random amplified polymorphic DNA technique. Isolates that displayed a unique DNA fingerprint were identified to the species level by partial nucleotide sequence analysis of the 16S rRNA gene. Nonstarter biota in both cheese types changed over time, but populations in the Colby cheese showed a greater degree of species heterogeneity. The addition of the L. casei adjunct to cheese milk at 10(4) cfu/ml did not completely suppress "wild" NSLAB populations, but it did appear to reduce nonstarter species and strain diversity in Colby and young Cheddar cheese. Nonetheless, nonstarter populations in all 6-mo-old cheeses were dominated by wild L. casei. Interestingly, the dominant strains of L. casei in each 6-mo-old cheese appeared to be affected more by adjunct treatment and not cheese variety.

Thresholds for inducing protective stepping responses to external perturbations of human standing

Standing subjects were unexpectedly pulled forward to identify a threshold boundary that evokes stepping in terms of the size of the pull relative to the base of support (BoS). Performances in a range of sensorimotor tests were correlated with the threshold boundary parameters. Younger and older subjects were studied to identify age-related changes in stepping and the threshold boundaries. The threshold boundary had a forward limit (T(L)) that, when crossed, always made subjects step no matter how slowly they were pulled. As velocity increased, the threshold position that produced a step shifted nearer to the ankles. Eventually a pull velocity was reached above which velocity had no further effect and a position threshold (T(H)) was identified behind which subjects never stepped. Thus the position threshold boundary for stepping is a posterior-going sigmoidal function of perturbation velocity. Older subjects stepped more than the young (69% vs. 40% of trials). For the older subjects, T(L) (91% vs. 107% BoS) and T(H) (59% vs. 72% BoS) were closer to the ankles, and the transition between T(L) and T(H) occurred at lower velocities (96% vs. 121% BoS.s(-1)). Across the entire study population many sensorimotor factors were associated with T(L) and T(H). However, these associations were not present when age was removed as a factor. Thus, although the older subjects use protective stepping more often, this cannot be attributed directly to the sensorimotor factors tested here. It can be explained by stepping as a triggered response to the perturbation event rather than later sensory input about body movement.

Depressed patients have higher body temperature: 5-HT transporter long promoter region effects

BACKGROUND

Depression has been associated with a decrease in intracellular serotonin (5-HT) reuptake through its transporter, SERT. The 5-HT transporter long promoter region (5-HTTLPR) deletion in the SERT gene has also been associated with a decrease in 5-HT reuptake. Conversely, increases in extracellular 5-HT have been associated with increased temperature. It has not been established, however, whether body temperature in depressed patients is different from controls. Here, we hypothesized that temperature would be increased in depressed patients as well as in those with the 5-HTTLPR deletion.

METHODS

A strict oral temperature protocol employed single, cross-sectional, naturalistic time-of-day temperature measures in 125 subjects (46 normal controls, 79 outpatients with major depression). Controls and depressed patients were free of psychotropic medication and classified by the Structured Clinical Interview for Psychiatric Diagnoses. Eighty-one of the subjects (68 depressed, 13 normal) were additionally genotyped for 5-HTTLPR polymorphisms.

RESULTS

Depressed patients had a significantly higher uncorrected body temperature (mean +/- SD 98.38 +/- 0.61 degrees F) than controls (mean +/- SD 98.13 +/- 0.59 degrees F; F = 4.8, p = 0.03). An age (F = 14.09, p < 0.001) and time-of-day (11.4, p = 0.001) correction revealed a more robust (F = 14.02, p < 0.001) difference between depressed patients (mean +/- SD 98.44 +/- 0.55 degrees F) and controls (mean +/- SD 98.02 +/- 0.56 degrees F). When normalized for age and circadian differences between subjects, random, outpatient oral temperatures had a sensitivity of 63% and a specificity of 76% in identifying the depressed subjects from the controls. Independent of depression, subjects with the 5-HTTLPR deletion (short SERT allele) were warmer (mean +/- SD 98.33 +/- 0.65 degrees F) than those lacking the short allele on either chromosome (mean +/- SD 97.91 +/- 0.69 degrees F; F = 7.0, p = 0.01). However, the genotype did not explain the temperature differences between controls and depressed patients.

CONCLUSION

This is the first demonstration of an increased daytime body temperature in cases with major depression. Subjects with a corrected temperature above 98.3 degrees F were 2.6-fold more likely to be depressed. The results may strengthen the hypothesis of an inflammatory component of depression. In addition, the findings suggest a potential link between genetic differences in 5-HT transport and body temperature.

Studies of the erythrocyte spectrin tetramerization region

Human erythrocyte spectrin dimers associate at the N-terminal region of alpha spectrin (alpha N) and the C-terminal region of beta-spectrin (beta C) to form tetramers. We have prepared model peptides to study the tetramerization region. Based on phasing information obtained from enzyme digests, we prepared spectrin fragments consisting of the first 156 amino-acid residues and the first 368 amino-acid residues of alpha-spectrin (Sp alpha 1-156 and Sp alpha 1-368, respectively), and found that both peptides associate with a beta-spectrin model peptide, with an affinity similar to that found in alpha beta dimer tetramerization. Spin label EPR studies show that the region consisting of residues 21-46 in alpha-spectrin is helical even in the absence of its beta-partner. Multi-dimensional nuclear magnetic resonance studies of samples with and without a spin label attached to residue 154 show that Sp alpha 1-156 consists of four helices, with the first helix unassociated with the remaining three helices, which bundle to form a triple helical coiled coil bundle. A comparison of the structures of erythrocyte spectrin with other published structures of Drosophila and chicken brain spectrin is discussed. Circular dichroism studies show that the lone helix in Sp alpha-156 associates with helices in the beta peptide to form a coiled coil bundle. Based on NMR and CD results, we suggest that the helices in Sp alpha 1-156 exhibit a looser (frayed) conformation, and that the helices convert to a tighter conformation upon association with its beta-partner. This suggestion does not rule out possible conversion of a non-structured conformation to a structured conformation in various parts of the molecule upon association. Spectrin mutations at residues 28 and 45 of alpha-spectrin have been found in patients with hereditary elliptocytosis. NMR studies were also carried out on Sp alpha 1-156R28S, Sp alpha 1-156R45S and Sp alpha 1-156R45T. A comparison of the structures of Sp alpha 1-156 and Sp alpha 1-156R28S, Sp alpha 1-156R45S and Sp alpha 1-156R45T is discussed.

Divergent origins and concerted expansion of two segmental duplications on chromosome 16

An unexpected finding of the human genome was the large fraction of the genome organized as blocks of interspersed duplicated sequence. We provide a comparative and phylogenetic analysis of a highly duplicated region of 16p12.2, which is composed of at least four different segmental duplications spanning in excess of 160 kb. We contrast the dispersal of two different segmental duplications (LCR16a and LCR16u). LCR16a, a 20 kb low-copy repeat sequence A from chromosome 16, was shown previously to contain a rapidly evolving novel hominoid gene family (morpheus) that had expanded within the last 10 million years of great ape/human evolution. We compare the dispersal of this genomic segment with a second adjacent duplication called LCR16u. The duplication contains a second putative gene family (KIAA0220/SMG1) that is represented approximately eight times within the human genome. A high degree of sequence identity (approximately 98%) was observed among the various copies of LCR16u. Comparative analyses with Old World monkey species show that LCR16a and LCR16u originated from two distinct ancestral loci. Within the human genome, at least 70% of the LCR16u copies were duplicated in concert with the LCR16a duplication. In contrast, only 30% of the chimpanzee loci show an association between LCR16a and LCR16u duplications. The data suggest that the two copies of genomic sequence were brought together during the chimpanzee/human divergence and were subsequently duplicated as a larger cassette specifically within the human lineage. The evolutionary history of these two chromosome-specific duplications supports a model of rapid expansion and evolutionary turnover among the genomes of man and the great apes.

Positive selection of a gene family during the emergence of humans and African apes

Gene duplication followed by adaptive evolution is one of the primary forces for the emergence of new gene function. Here we describe the recent proliferation, transposition and selection of a 20-kilobase (kb) duplicated segment throughout 15 Mb of the short arm of human chromosome 16. The dispersal of this segment was accompanied by considerable variation in chromosomal-map location and copy number among hominoid species. In humans, we identified a gene family (morpheus) within the duplicated segment. Comparison of putative protein-encoding exons revealed the most extreme case of positive selection among hominoids. The major episode of enhanced amino-acid replacement occurred after the separation of human and great-ape lineages from the orangutan. Positive selection continued to alter amino-acid composition after the divergence of human and chimpanzee lineages. The rapidity and bias for amino-acid-altering nucleotide changes suggest adaptive evolution of the morpheus gene family during the emergence of humans and African apes. Moreover, some genes emerge and evolve very rapidly, generating copies that bear little similarity to their ancestral precursors. Consequently, a small fraction of human genes may not possess discernible orthologues within the genomes of model organisms.