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Serotonin 1A receptor (5-HT 1A R) agonists reduce both L-DOPA-and D1 receptor (D1R) agonistmediated dyskinesia, but their anti-dyskinetic mechanism of action is not fully understood. Given that 5-HT 1A R stimulation reduces glutamatergic neurotransmission in the dopamine-depleted striatum, 5-HT 1A R agonists may diminish dyskinesia in part through modulation of pro-dyskinetic striatal glutamate levels. To test this, rats with unilateral medial forebrain bundle dopamine or sham lesions were primed with L-DOPA (12 mg/kg + benserazide, 15 mg/kg, sc) or the D1R agonist SKF81297 (0.8 mg/kg, sc) until abnormal involuntary movements (AIMs) stabilized. On subsequent test days, rats were treated with vehicle or the 5-HT 1A R agonist ±8-OH-DPAT (1.0 mg/kg, sc), followed by L-DOPA or SKF81297, or intrastriatal ±8-OH-DPAT (7.5 or 15 mM), followed by L-DOPA. In some cases, the 5-HT 1A R antagonist WAY100635 was employed to determine receptor-specific effects. In vivo microdialysis was used to collect striatal samples for analysis of extracellular glutamate levels during AIMs assessment. Systemic and striatal ±8-OH-DPAT attenuated L-DOPA-induced dyskinesia and striatal glutamate efflux while WAY100635 reversed ±8-OH-DPAT's effects. Interestingly, systemic ±8-OH-DPAT diminished D1R-mediated AIMs without affecting glutamate. These findings indicate a novel anti-dyskinetic mechanism of action for 5-HT 1A R agonists with implications for the improved treatment of Parkinson's disease.

Three vegetables, spinach, carrot, and bell peppers were blanched conventionally in water and using pulsed microwave at 95 Ϯ Ϯ Ϯ Ϯ Ϯ 2 C. The effect of various parameters like mass of the product, mobility of the product in the microwave field, and physical geometry on the temperature attained was evaluated. The study also included the kinetics of peroxidase inactivation, temperature, and power distribution during microwave blanching. The study highlights the potential application of microwave blanching in reducing the loss of valuable nutrients. The kinetics of peroxidase inactivation indicated that microwave blanching was comparable to water blanching with higher reaction rate in the case of water blanching. The temperature and absorbed power levels during microwave blanching was influenced by the vegetable itself, its quantity, shape, location in the oven, and the microwave power applied.

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