Merino sheep breed's genetic resistance to Scrapie: Genetic structure and comparison of five eradication strategies

Three thousand one hundred and ninety-three Merino-breeding males were genotyped for Scrapie-resistance gene. They showed a high frequency of ARQ allele while VRQ allele frequency, linked to the highest susceptibility, was close to 0. Alleles linked to Scrapie-susceptibility frequencies have been studied in different Merino flocks. Most of the variability is intraflock, not interflock. In addition, there is an excess of heterozygotes due to crossbreeding or Wahlund effect. Five control and prevention strategies were studied: first genotyping males and females and eliminating VRQ carriers and ARQ/ARQ rams; second genotyping males and females and eliminating VRQ carriers; third genotyping males and eliminating VRQ carriers and ARQ/ARQ rams; fourth genotyping males and using only as breeders ARR/ARR, ARR/AHQ, AHQ/AHQ and ARQ/ARQ rams; fifth genotyping males and using only as breeders ARR/ARR, ARR/AHQ and AHQ/AHQ rams. They were simulated from allelic and genotypic frequencies to decide which animals had to be genotyped and which animals had to be eliminated due to their genotypes and risk levels. The third option, to genotype rams and to eliminate ARQ/ARQ and VRQ carriers, would be the best strategy to improve the resistance and would cause minimal cost and loss of animals.

Triacylglycerol composition of protected designation of origin cheeses during ripening. Authenticity of milk fat

Triacylglycerol (TAG) composition by carbon number in 2 protected designation of origin cheeses, Mahón (cheese from cow milk) and Manchego (cheese from ewe milk) that were manufactured by 3 different producers was analyzed during cheese ripening using gas chromatography with a short capillary column. The TAG composition at different times during cheese ripening was also analyzed in cheeses from different batches produced at the same plant. Lipolysis levels in the Mahón and Manchego cheeses during ripening were low; free fatty acid values ranged from 2,500 to 4,000 ppm at the end of ripening. The TAG composition did not change significantly during ripening. The TAG values obtained from each cheese sample were substituted into the multiple regression equations that have been proposed to detect foreign fats in milk fat. The values obtained using the equations for bovine (proposed by the European Union) and ovine milk (proposed by our laboratory) were within the normal range. Accordingly, these equations can be considered useful for detecting foreign fat in these cheeses during the ripening period contemplated during this study.

Validation of a Rapid Milk Fat Separation Method to Determine the Fatty Acid Profile by Gas Chromatography

An improved rapid method for separating lipids from milk to determine the fatty acid composition using 2 centrifugations at room temperature (20 degrees C) was compared with the ISO-IDF reference procedure based on solvent extraction. The new method is useful for research and routine quality control and has a number of advantages over the reference procedure--mainly no solvents are required and it saves time. Applicability of the rapid separation method was confirmed in fats with different physical characteristics from ewe and goat milk samples. Minor differences were found in the proportions of some fatty acids in the reference and centrifugation methods. Milk fat separated by centrifugation at room temperature did not differ in fatty acid composition from milk centrifuged at 4 degrees C.

Current Status and Newly Discovered Natural Hosts of Tomato infectious chlorosis virus and Tomato chlorosis virus in Spain

Tomato chlorosis virus (ToCV) and Tomato infectious chlorosis virus (TICV) are emergent whitefly-transmitted criniviruses. ToCV and TICV were detected in Spain in 2000 (2) and 2001 (1), respectively. Both viruses infect tomato (Lycopersicon esculentum Mill) crops and cause symptoms of foliar chlorosis. ToCV is prevalent along the southern and eastern regions of Spain (provinces of Sevilla, Málaga, Almería, Murcia, Alicante, and Castellón), Balearic (Mallorca), and the Canary Islands (Tenerife and Gran Canaria). However, TICV only has been detected in the provinces of Murcia, Alicante, and Castellón in Spain. During the summer and autumn of 2002, abnormal interveinal reddening, yellowing symptoms, or both, were observed in plants of Chenopodium album L., C. murale L., and Solanum nigrum L. growing in or around tomato fields in Murcia and Almería provinces. To study the alternative hosts that may serve as virus reservoirs in areas where these viruses are prevalent, 62 samples of 42 common weed species were analyzed by reverse transcription-polymerase chain reaction using specific primers for ToCV and TICV (1). The 439-bp ToCV-specific DNA fragment was amplified in two S. nigrum samples from Alicante and Murcia provinces, and the 501-bp TICV-specific DNA fragment was amplified in one C. murale sample from Murcia, as well as in three C. album samples from Murcia and Alicante provinces. The DNA fragment amplified from the ToCV isolate was sequenced and showed 99 to 98% identity with the ToCV isolates (GenBank Accession Nos. AY048854 and AF234029) from Italy and Portugal, respectively. The DNA fragment amplified from TICV isolates were sequenced and showed 98% identity with the TICV isolate from Spain (GenBank Accession No. AF479662), confirming the diagnosis. Although the number of samples is not sufficient to conclude that we know, in a precise way, the role of weed reservoirs in TICV and ToCV epidemics in Spain, this study might contribute to a better understanding of the epidemiology of these viruses. To our knowledge this is the first report of these weeds as natural hosts of ToCV and TICV in Spain. References: (1) M. I. Font et al. Plant Dis. 86:696, 2002. (2) J. Navas-Castillo et al. Plant Dis. 84:835, 2000.

Composition of the sterol fraction of caprine milk fat by gas chromatography and mass spectrometry

The sterol fraction of milk is of nutritional interest because high levels of cholesterol in plasma (modulated by the cholesterol ingested) are associated with an increasing risk of cardiovascular disease. In addition, some sterols (ergosterol and 7-dehydrocholesterol) are provitamins (D2 and D3 respectively). At the same time, through the study of the sterol fraction, vegetable fats can be detected in milk and dairy products. Sterols are a minor fraction of total milk fat, the main sterol being cholesterol (3 mg/g fat, equivalent to 100 mg/l cows' milk). Small quantities of other sterols (7-dehydrocholesterol, 22-dehydrocholesterol, ergosterol, fucosterol, lanosterol, lathosterol, 24-methylenecholesterol) and several phytosterols have been reported in cows' milk (Walstra & Jennes, 1984). International Dairy Federation (1992) states that in the sterol profile of genuine milk fat there may appear, in addition to the peak of 7-dehydrocholesterol which ranges from 0·7 to 4% of total sterols, < 1% of minor sterols with retention times corresponding to phytosterols.

Values for the cholesterol content of goats' milk vary considerably, from 211 mg/l (Pantulu et al. 1975) to 125 mg/l (Lu, 1993), partly owing to the use of different analysis techniques. Some of these values were obtained using non-specific colorimetric methods, which are inaccurate in the presence of cholesterol precursors or phytosterols (Clark et al. 1983; Haugh & Harzer, 1984). Some minor peaks have been assumed to be sterols but have not been identified (García-Olmedo & Barrera, 1985).

Conventional methods of sample preparation for sterol analysis prior to gas chromatography (GC), which involve saponification of fat with or without isolation of the sterol fraction by thin layer chromatography, are tedious and time-consuming. Transesterification with KOH–methanol has been successfully used as a rapid alternative for obtaining the unsaponifiable fraction.

This paper describes the identification of sterols (cholesterol and other minor sterols) in goats' milk fat using an alkali-catalysed transesterification procedure prior to GC and GC–mass spectrometry (GC–MS) analysis.

Distribution of nitrogen in goats' milk and use of capillary electrophoresis to determine casein fractions

The last few years have seen a number of advances in the understanding of genetic polymorphisms of caprine caseins, and especially in molecular characterization of the allelic variants and analysis of their frequencies in Spanish and other breeds (Grosclaude et al. 1994; Jordana et al. 1996). Although more is being discovered about the influence of these polymorphisms on the yield and characteristics of cheeses (Remeuf, 1993; Pirisi et al. 1994), little work has been done on the quantitation of different casein fractions of goats' milk throughout lactation. Measurements have been made using SDS-PAGE (Quiles et al. 1990) and cation- exchange FPLC (Brown et al. 1995), and Recio et al. (1997a) have demonstrated the potential of capillary electrophoresis (CE) for the analysis and quantitation of milk proteins. Use of CE has resulted in the development of rapid automated analysis with very high resolution, requiring very small sample and buffer volumes and with a significantly reduced amount of solvent waste.

The aim of the present study was to determine the influence of herd and milking period on the contents of the various nitrogen and casein fractions, the latter being determined by CE, in milk from goats of the Murciana-Granadina breed.

[Clinico-microbiological characteristics of meningitis caused by penicillin-resistant Streptococcus pneumoniae]]

OBJECTIVE

To evaluate the susceptibility to antibiotics of Streptococcus pneumoniae isolated from cerebrospinal fluid of children with meningitis. To describe and compare the clinical and microbiological characteristics, treatment and outcome among children infected with strains either susceptible or resistant to penicillin and cephalosporin.

MATERIAL AND METHODS

A total of 38 children with pneumococcal meningitis were prospectively enrolled in the Institutional Surveillance Program for Pneumococcal Infections during 1994-1998. Clinical and laboratory data were collected by chart review.

RESULTS

Of the 38 children, 24 (63%) were less than 2 years of age, 11 (28.9%) had drug-resistant S. pneumoniae, 18.4% had intermediate resistance, 10.5% high level resistance and 2.6% also showed high level resistance to cefotaxime. The only associated factors (by Fisher's exact test) associated to resistance were: previous use of antibiotics (p = 0.2), underlying disease (p < 0.001). Course of illness and clinical course were similar for children infected with penicillin or cefotaxime susceptible, vs. non-susceptible strains.

CONCLUSIONS

Current levels of S. pneumoniae resistance to penicillin and cephalosporin are not associated to an increase in mortality in children with meningitis.

Fatty acid composition of caprine milk: major, branched-chain, and trans fatty acids

The fatty acid composition of caprine milk fat was studied using capillary gas chromatography. Milk was obtained from five goat herds belonging to different breeders in the Murcia region (Spain) and collected monthly (from November to May). The results showed significant differences among herds mainly in long-chain fatty acids (C16:0, C18:0, and C18:2). There were five branched-chain fatty acids (iso- and anteiso-C15:0, iso- and anteiso-C17:0, and iso-C16:0) with > 0.1% of the total fatty acid methyl esters and another 31 (the most monomethylated) with < 0.1%, including 4-ethyloctanoate, which is implicated in goat-like flavors. To study the content of trans unsaturated fatty acids, the fatty acid methyl esters were previously fractionated by AgNO3-thin layer chromatography. The mean contents of trans-C16:1 and trans-C18:1 were 0.16 and 2.12%, respectively. The distribution profile of trans-C18:1 was also studied.

Effect of different membrane separation technologies (Ultrafiltration and microfiltration) on the texture and microstructure of semihard low-fat cheeses

Semihard low-fat cheeses made from ultrafiltered (UF) or microfiltered (MF) milk were compared. The use of MF membranes and milder pasteurization of the milk reduced the retention of whey proteins in the retentate to 35%, compared with approximately 100% retained in the UF process. Microbiological development, physicochemical composition, and cheese ripening were not altered by the concentration processes. The lower retention of whey protein in MF cheeses accounted for their higher hardness, which correlated with higher firmness values in the textural analysis. Microstructure showed a protein matrix with open spaces through the protein network, although micrographs of UF cheeses showed the presence of spongy structures linked to the casein, which did not appear in MF cheeses and which correspond to the denatured whey protein bound to the casein. Firmness was scored better in MF cheeses, although when MF membranes were used, the optimum yields achieved using UF membranes were not attained.

Effects of high pressure and heat treatment on the mineral balance of goats' milk

Changes in the distribution of minerals in skim goats' milk by high pressure (400 MPa) and/or heat (85 degrees C for 30 min) treatment have been studied. Heat treatment caused reduced solubility of the calcium, magnesium and phosphorus, and this increased with the severity of heating. In contrast, high pressure released different levels of micellar elements into the soluble phase without causing appreciable changes in pH or ionic calcium concentration. The levels of soluble salts returned to their original values when the heated samples were subjected to high pressure. However, heating pressurized milk resulted in concentrations of soluble minerals that were lower than in control milks, and close to values found in heated milks. The salt balance in goats' milk was less affected by high pressure treatment at 75 degrees C than was that of cows' milk. These results are discussed in relation to the effects of high pressure and heat treatment on mineral equilibrium and micellar structure.

Salt balance and rennet clotting properties of cow's, ewe's, and goat's milks preserved with carbon dioxide

Cow's, ewe's, and goat's milk samples were treated with carbon dioxide gas until a pH of 6.1 was reached and stored at 4 degrees C to determine the resulting modifications in the mineral balance. The amounts of calcium and phosphorus dissolved during the acidification were similar in the three species. The acidification with CO2 produced the dissolution of phosphorus and magnesium in concentrations similar to those attained by acidification with lactic acid or hydrochloric acid. Still, the contents of soluble calcium and ionic calcium were higher with the CO2 treatment. The increase of ionic calcium due to the addition of CO2 could explain why milk subjected to such treatment is better suited for coagulation. Removal of added CO2 by shaking the milk for several hours at atmospheric pressure resulted in a higher concentration of ionic-calcium than was found in control milks to which no CO2 had been added. Thus the addition of CO2 improved milk's technological suitability for cheesemaking.

Autolysis of Lactococcus lactis ssp. lactis and Lactobacillus casei ssp. casei. Cell lysis induced by a crude bacteriocin

Autolytic properties of Lactococcus lactis subsp. lactis IFPL359, its Lac Prt derivative Lc. lactis Tl and Lactobacillus casei subsp. casei IFPL731, used as starter and adjunct starter in goat's milk cheese making, have been studied. The lytic effect of a bacteriocin produced by a lactic acid bacterium isolated from raw goat's milk has also been analyzed. Lactococcal cells resuspended in phosphate buffer showed a peak of autolysis when they were harvested in the early growth phase. A more stable autolytic pattern through the exponential growth was obtained for Lb. casei IFPL731. Optimal autolysis was found in 0.1 M sodium phosphate buffer during incubation at 40 degrees C for Lb. casei IFPL731 and at 35 degrees C for the lactococci. Thermoinduction of cell lysis was not obtained in any of the cases under the conditions studied. Lytic effect of the crude bacteriocin assayed was strongest against Lc. lactis Tl. Lysis response to the bacteriocin seemed to be strain-dependent and related to growth conditions.

Two dimensional electrophoresis and immunoblotting for the study of ovine whey protein polymorphism

Different electrophoretic techniques have been applied to the study of ovine whey protein polymorphism. Isoelectric focusing (IEF) over the pH gradient 3.5-9.5 was a suitable method for resolving both genetic variants of ovine beta-lactoglobulin (beta-lg); using this type of IEF, ovine beta-lg A seemed to be defined by a major and a minor 'satellite' band. Approximate isoelectric point, relative molecular mass, amino acid composition and N-terminal sequence of this minor band were determined. A good separation of ovine beta-lg was achieved using ultrathin layer isoelectric focusing (UTLIEF) over the pH gradient 2.5-7.0. However, addition of urea in UTLIEF gels led to some differences in the patterns of the ovine whey proteins when compared with those obtained by IEF on gels not containing urea. Two dimensional electrophoretic techniques provided a considerable separation of ovine whey proteins. Immunoblotting applied to a two dimensional separation permitted the identification of the bands belonging to beta-lg and alpha-lactalbumin fractions.

[Factors related to community participation in primary care in the province of Toledo]

OBJECTIVE

To identify how many professionals have, in their view, some experience of community participation (CP); how many have a positive attitude to CP; and other associated factors.

DESIGN

Observational, analytic, crossover study.

PARTICIPANTS

Professionals from 22 Health Centres (HC).

INTERVENTION

A questionnaire on attitudes, knowledge and behaviour.

MEASUREMENTS AND MAIN RESULTS

220 (67%) of the 330 professionals who received the survey replied. More than half of these considered that CP in the HC was important. 49% had some experience of this question: of these 59% evaluated their experience was successful, a variable which was linked to work satisfaction, attachment to the HC for less than one year or more than five and being a nursing professional. The main problem was considered to be lack of preparation; and the main cause of failure of experiments was defective planning. 95% of professionals were willing to work on health projects involving community participation.

CONCLUSIONS

Even accepting the difficulty of measuring attitudes, knowledge and behaviour, the idea and that the positive attitudes and/or experiences of Primary Care health professionals to CP are a chance phenomenon is rejected. An intervention study to check the hypotheses suggested in this study concerning the variable factors which favour success in community health participation is proposed.