SummaryThe efficiency of utilization of the energy of food by weaned pigs of the Large White breed was measured. Three diets based on maize (40–60%) had a metabolizable energy of 75·8±1·2% of the gross energy, and 78·2 ±3·4% of the metabolizable energy was present as net energy.The maintenance requirement of metabolizable energy of pigs weighing 14·3 ± 2·1 kg was 143·6 kcal/kg°0·75/24 h (601 kJ/kg0·75/24 h).The energy cost per g protein and fat synthesized by piglets was estimated to be 7·43 and 12·05 kcal (31·1 and 50·4 kJ) metabolizable energy, respectively.Equations for calculation of metabolizable energy (Yl, kcal) and of the net energy (Y2, kcal), based on digested nutrients, were:Y1 = 4·64×1 + 9·12×2 + 4·25×3'CV = ± 1·2%,Y2 = 3·84×1 + 7·09×2 + 3·28×3'CV = ± 1·4%,where X1 = g protein digested, X2 = g fat digested, X3= g carbohydrate digested (crude fibre × N-free extracts).
Angiogenesis is a multi-stage process of new blood vessel development from pre-existing vessels toward an angiogenic stimulus. The process is essential for tissue maintenance and homeostasis during embryonic development and adult life as well as tumor growth. Under normal conditions, angiogenesis is involved in physiological processes, such as wound healing, cyclic regeneration of the endometrium, placental development and repairing certain cardiac damage, in pathological conditions, it is frequently associated with cancer development and metastasis. The control mechanisms of angiogenesis in carcinogenesis are tightly regulated at the genetic and epigenetic level. While genetic alterations are the critical part of gene silencing in cancer cells, epigenetic dysregulation can lead to repression of tumor suppressor genes or oncogene activation, becoming an important event in early development and the late stages of tumor development, as well. The global alteration of the epigenetic spectrum, which includes DNA methylation, histone modification, chromatin remodeling, microRNAs, and other chromatin components, is considered one of the hallmarks of cancer, and the efforts are concentrated on the discovery of molecular epigenetic markers that identify cancerous precursor lesions or early stage cancer. This review aims to highlight recent findings on the genetic and epigenetic changes that can occur in physiological and pathological angiogenesis and analyze current knowledge on how deregulation of epigenetic modifiers contributes to tumorigenesis and tumor maintenance. Also, we will evaluate the clinical relevance of epigenetic markers of angiogenesis and the potential use of “epi-drugs” in modulating the responsiveness of cancer cells to anticancer therapy through chemotherapy, radiotherapy, immunotherapy and hormone therapy as anti-angiogenic strategies in cancer.
In this study a natural culture medium that mimics the synthetic yeast peptone glucose medium used for yeast fermentations was designed to screen and select yeasts capable of producing high levels of diacetyl and acetaldehyde. The presence of whey powder and sodium citrate in the medium along with manganese and magnesium sulfate enhanced both biomass and aroma development. A total of 52 yeasts strains were cultivated in two different culture media, namely, yeast peptone glucose medium and yeast acetaldehyde-diacetyl medium. The initial screening of the strains was based on the qualitative reaction of the acetaldehyde with Schiff's reagent (violet color) and diacetyl with Brady's reagent (yellow precipitate). The fermented culture media of 10 yeast strains were subsequently analyzed by gas chromatography to quantify the concentration of acetaldehyde and diacetyl synthesized. Total titratable acidity values indicated that a total titratable acidity of 5.5 °SH, implying culture medium at basic pH, was more favorable for the acetaldehyde biosynthesis using strain D15 (Candida lipolytica; 96.05 mg L−1 acetaldehyde) while a total titratable acidity value of 7 °SH facilitated diacetyl flavor synthesis by strain D38 (Candida globosa; 3.58 mg L−1 diacetyl). Importantly, the results presented here suggest that this can be potentially used in the baking industry.
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