The follicular structures in the intermediary lobe of the bull hypophysis

As a research material we have used the hypophyses of 14 Holstein bulls aged of 3-8 years. The samples have been fixed in Orth, Carnoy, and Helly, led up to paraffin, and serially sectioned at 5 μm. We have finally obtained 420 serial sections stained through the methods Novelli, PAS, Papanicolau, MH2, Fontana, Steedman-Mowry, Bielschowsky, Bodian and Holmes. The intermediary lobe is well developed in the bull. It is always adjacent to the posterior lobe of the bull hypophysis, and separated from it by a discontinuous layer of conjunctive tissue. The follicular structures (110-360 μm), containing colloid in the lumen, were found in the intermediary lobe of 14 bull hypophysis. A thin conjunctive tissue separated these follicular structures. They formed cysts, which contained colloid. The colloid is a palestaining material, PAS-positive, and is surrounded by simple squamous or cubical epithelium. The colloid consists in a glycoprotein in the Steedman-Mowry stain. The intermediary lobe of the hypophysis makes a hormone MSH (Melanocyte Stimulating Hormone), which is responsible for the expansion of melanocytes from the animals’ skin

The nuclei of the hypothalamus in cow

As a research material we have used the hypothalamo-hypophyseal complexes of 21 cows in the phases of their sexual cycle. From the 21 samples, we have obtained only ten hypothalamico-hypophyseal complexes; in 11 females, the hypothalamus has been obtained separately from the hypophysis, because of the difficulty in getting the complex of the whole. The samples have been fixed in Orth, Carnoy and Helly, led up to paraffin and serially sectioned at 5 μm. We have finally obtained 550 serial sections, stained through the methods Novelli, PAS, Fontana, Steedman-Mowry, Mikami, Bielschowsky, Bodian, Holmes and Nissl. In the cow hypothalamus, we have found the following groups of neurons: anterior (nucleus supraopticus – NSO; nucleus paraventricularis – NPV), middle (nucleus infundibularis), lateral (nucleus hypothalamicus dorsomedialis; nucleus hypotalamicus ventromedialis) and posterior (nucleus periventricularis caudalis; nucleus premamilaris; nucleus corporis mamilaris). The name of the groups was given according to their site, compared to the hypothalamo-neurohypophyseal tract. In the walls of the third hypothalamus ventricle in cow the neurons were localized, which elaborated the releasing hormones (RH) for the gonadotrophic hormones. These neurons have structured the nucleus infundibularis of the cow hypothalamus. The neurons were multipolar, with an average size of 10-12 μm, a 5 μm large vesiculous nucleus and nucleolated. In the neuroplasm of the axon hillock, we have found the numerous PAS-positive granules. These granules were positive in Mikami staining, got stained in blue, which demonstrated that they were of polypeptidic nature. FSH-RH and LH-RH are polypeptids and stimulated the secretions of the gonadotrophic hormones in the β-FSH and the γ-LH cells from the cow adenohypophysis

The influence of different prefermentative maceration processes and tartaric stabilization treatments on the color, cation content and other physico-chemical parameters of 'Băbească neagră' rosé wines

This study enhances knowledge in the physicochemical and color parameters of rosé wines produced by the prefermentative maceration of native Romanian 'Băbească neagră' (Vitis vinifera L.) grape varieties, both before and after tartaric stabilization treatments by the contact procedure in an MK70 ultra-refrigerator. One variety was prepared without maceration as a control sample and the other was subjected to the maceration process for one of the following seven periods of time: 3.5 hours, 7 hours, 10.5 hours, 14 hours, 17.5 hours, 21 hours and 24.5 hours. The prefermentative maceration process exerts a significant influence on the amount of volatile acids, on the pH, conductivity and the K+ cation. The phenolic compound content, the chromatic parameters and the cation content of wines are significantly influenced by both prefermentative maceration and tartaric stabilization. The multifactor ANOVA tests prove that there is an interaction for all parameters except for total acidity.

Respiratory and vascular effects of some fractions isolated from red wine

We have isolated a series of fractions (T1–T6) from a sample of red wine and studied their influence on cellular respiration and behaviour of blood vessels, by in vitro analysis of striated muscle and liver of frog (Rana ridibunda, Pall), and of fragments of Wistar rat aorta artery. Different biological effects were registered, according to the type of tissues, composition of fractions (polyphenol proportion), and duration of registrations. The dominant effect on cellular respiration consisted in its stimulation, registered at fractions richer in polyphenols – T2 and T3, more pronounced than that produced by wine and more prominent at liver than at muscles. The same fractions clearly influenced the smooth muscles of aorta artery, determining an important vasodilatation effect. The other fractions had a weaker or inhibiting action on cellular respiration and did not show evident vascular effects. The results pointed out a series of useful pharmacological properties of certain studied wine fractions

Experimental aspects regarding the malolactic fermentation of some red and white wines

This scientific paper presents some aspects typical of the process of malolactic fermentation in some wines, respectively, the variation of total, volatile and real acidity (pH), malic acid metabolization and formation of lactic acid, as well as the changes of some composition characteristics (tartaric and citric acids, potassium, calcium, reducing sugars and phenolic compounds). Trials were conducted on seven different wines from the harvest of year 2007: two white wines obtained from Rkaţiteli and Zghihară varieties and five red varieties (Burgund mare, Băbească neagră, Cabernet Sauvignon, Merlot and Fetească neagră). We have studied some wines according to their pH values (3.085, 3.135, 3.264, 3.352, 3.422, 3.470 and 3.505) and total acidity (9.96, 8.84, 7.88, 7.56, 7.25, 6.94, 6.63 g/L C4H6O6), which are significant in the development of the malolactic fermentation. The investigations were carried out under laboratory conditions, for 40 days. For starting the malolactic fermentation, at the end of wine alcoholic fermentation (after 7- 15 days), selected malolactic bacteria (SMB) from the Biolact assortment (Oenococcus oeni class) were added in wines as leaven. By the action of malolactic bacteria, we found in all the studied wines a differentiated diminution (according to the initial values of total acidity and of pH) in the concentration of malic acid, correlated to an increase in the lactic acid content. The modifications of the other composition characteristics sustained the evolution of malolactic fermentation, realised by the great diminution of total acidity and the pH increase, after a certain period (about 16-24 days)

Influence of some fractions isolated from red wine on oxygen cellular consumption

In this study, we carried out the analyse of some polyphenolic fractions obtained from a sample of red wine by solid-liquid repartition. The wine selected sample was obtained by mixing noble wine varieties, with the purpose of realising a great concentration of phenolic compounds. The fractions obtained from this special sample were firstly chemically analysed (total quantity of polyphenols, total quantity of anthocyans, Folin-Ciocâlteu index and permanganate index), and then were correlated with their specific effects on the intensity of oxygen respiratory consumption of the batracian muscle and hepatic cells, carried out by the Warburg micromanometrical method. Different biological effects (values of oxygen cellular consumption) were recorded, according to the type of cells, composition of fractions (polyphenol quantity) and duration of records. The obtained results evidenced a specific influence of the studied fractions on the respiratory and energetic cellular processes, indicating a series of useful pharmacological properties of some wine fractions

Aspecte experimentale privind folosirea unui preparat de Oenococcus oenila fermentaţia malolactică a unor vinuri roşii

This paper presents some typical aspects of the malolactic fermentation process, respectively, the variation of total acidity, real acidity (pH) and volatile acidity, malic acid metabolization and formation of lactic acid. Also, other composition characteristics like tartaric and citric acids, potassium, calcium, reducing sugars and phenolic compounds were studied. The experiment was conducted both in laboratory conditions as well as in industrial conditions, on Feteasca neagra and Cabernet sauvignon wines. In order to start the malolactic fermentation, after 7-15 from the end of alcoholic fermentation, a freeze-dried culture of Oenococcus oeni (commercialized under the name of FD-DVS Viniflora CH11) were inoculated directly into wine. In all samples except the control sample we found a decrease of total acidity and malic acid content, correlated to an increase of the pH and lactic acid content. Regarding thepotassium and calcium cations, there was a decrease. Also, the content of phenolic compounds, showed differences from the control sample

Influence of natural polyphenolic fractions on cellular respiration

We have studied the influence of two polyphenolic fractions – methanolic (PMF) and ethanolic (PEF) – extracted from the leaves of the medicinal plant Asclepias syriaca upon cellular respiration. Experiments were performed in vitro on the cells from liver, sartorius striated muscle and stomach smooth muscle of frog (Rana ridibunda, Pall.), determining the cellular oxygen consumption by the Warburg micromanometric method. Polyphenol effects were different, depending on the nature of used fraction and cellular type. Therefore, after 90 minutes of experiencing on liver, the both polyphenolic fractions stimulated cellular respiration, compared to the untreated control. The striated muscle PMF has inhibited and PEF has stimulated respiratory processes. In stomach muscle, reverse effects were noticed: PMF has stimulated and PEF has slightly inhibited cellular respiration. The results pointed out the specific action of these polyphenolic agents on cellular respiration and energetic metabolism processes, also allowing the estimate of their useful pharmacological properties

Influenţa negativă a temperaturii asupra compuşilor de aromă din vin

The aromatic profile of wine is offered by the variety of volatile chemical compounds, especially esters, alcohols, carboxylic acids and nitrogen compounds.These substancescan determine different aromas depending on concentration. One of the very important factors in forming aromasis the fermentation temperature whose which has anoptimal value between 15-17 °C. This study evaluated winessamples which were fermented without temperature control, reaching an average temperature inbetween 21-24°C. Following this experiment it was observed how the compounds that give floral and fruity aromas can give unwanted sensations in high concentrations. At the same time, several esters of the fatty acids were observe which give a heavy smell and cause the sensation of fats. The aromatic profile of the sample which was fermented at higher temperature is more affected, even becoming repulsive once the temperature is rising