Effects of Cu/Zn Superoxide Dismutase (sod1) Genotype and Genetic Background on Growth, Reproduction and Defense in Biomphalaria glabrata

Resistance of the snail Biomphalaria glabrata to the trematode Schistosoma mansoni is correlated with allelic variation at copper-zinc superoxide dismutase (sod1). We tested whether there is a fitness cost associated with carrying the most resistant allele in three outbred laboratory populations of snails. These three populations were derived from the same base population, but differed in average resistance. Under controlled laboratory conditions we found no cost of carrying the most resistant allele in terms of fecundity, and a possible advantage in terms of growth and mortality. These results suggest that it might be possible to drive resistant alleles of sod1 into natural populations of the snail vector for the purpose of controlling transmission of S. mansoni. However, we did observe a strong effect of genetic background on the association between sod1 genotype and resistance. sod1 genotype explained substantial variance in resistance among individuals in the most resistant genetic background, but had little effect in the least resistant genetic background. Thus, epistatic interactions with other loci may be as important a consideration as costs of resistance in the use of sod1 for vector manipulation

Can mHealth Technology Help Mitigate the Effects of the COVID-19 Pandemic?

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Nutritional characteristics of Linseed/Flaxseed (Linum Usitatissimum) and its application in Muffin making

Flaxseed, one of the underutilized oilseeds, is a rich source of dietary fiber,ω-3 fatty acid and protein. Flaxseed powder contained 21.8% protein and 42.7% total dietary fiber, which upon roasting reduced to 20.3 and 40.50%, respectively. Addition of flaxseed powder weakened the dough. Peak viscosity and cold paste viscosity also decreased. The volume of the muffins gradually decreased from 150 to 145 and 120 cc. Muffins prepared from 20% of raw and roasted flaxseed powder had 10.2 and 9.9% of protein and 12.8 and 11.7% of dietary fiber, respectively.ω-3 fatty acid contents in raw and roasted flaxseed powder were 55.41 and 50.76%, and the muffins prepared with 20% raw and roasted flaxseed powder had 12.85 and 11.14%, respectively. Sodium dodecyl sulfate-polyacrylamide gel electrophoretic pattern and gel filtration studies showed that high- and low-molecular weight protein bands were identified in raw and roasted flaxseed powder and in the product. PRACTICAL APPLICATIONS Flaxseed is rich in ω-3 fatty acid and also in fiber and protein. Also, bakery products are ready-to-eat products available to all people. Among the bakery products, muffins usually attract children. Hence, incorporation of flaxseed in muffins would enable to enrich the muffin with nutrients and reach the required segment of people