Characterization of NGFFYamide Signaling in Starfish Reveals Roles in Regulation of Feeding Behavior and Locomotory Systems

Neuropeptides in deuterostomian invertebrates that have an Asn-Gly motif (NG peptides) have been identified as orthologs of vertebrate neuropeptide-S (NPS)-type peptides and protostomian crustacean cardioactive peptide (CCAP)-type neuropeptides. To obtain new insights into the physiological roles of NG peptides in deuterostomian invertebrates, here we have characterized the NG peptide signaling system in an echinoderm—the starfish Asterias rubens. The neuropeptide NGFFYamide was identified as the ligand for an A. rubens NPS/CCAP-type receptor, providing further confirmation that NG peptides are orthologs of NPS/CCAP-type neuropeptides. Using mRNA in situ hybridization, cells expressing the NGFFYamide precursor transcript were revealed in the radial nerve cords, circumoral nerve ring, coelomic epithelium, apical muscle, body wall, stomach, and tube feet of A. rubens, indicating that NGFFYamide may have a variety of physiological roles in starfish. One of the most remarkable aspects of starfish biology is their feeding behavior, where the stomach is everted out of the mouth over the soft tissue of prey. Previously, we reported that NGFFYamide triggers retraction of the everted stomach in A. rubens and here we show that in vivo injection of NGFFYamide causes a significant delay in the onset of feeding on prey. To investigate roles in regulating other aspects of starfish physiology, we examined the in vitro effects of NGFFYamide and found that it causes relaxation of acetylcholine-contracted apical muscle preparations and induction of tonic and phasic contraction of tube feet. Furthermore, analysis of the effects of in vivo injection of NGFFYamide on starfish locomotor activity revealed that it causes a significant reduction in mean velocity and distance traveled. Interestingly, experimental studies on mammals have revealed that NPS is an anxiolytic that suppresses appetite and induces hyperactivity in mammals. Our characterization of the actions of NGFFYamide in starfish indicates that NPS/NG peptide/CCAP-type signaling is an evolutionarily ancient regulator of feeding and locomotion

Ancient role of vasopressin/oxytocin-type neuropeptides as regulators of feeding revealed in an echinoderm.

BACKGROUND: Vasopressin/oxytocin (VP/OT)-type neuropeptides are well known for their roles as regulators of diuresis, reproductive physiology and social behaviour. However, our knowledge of their functions is largely based on findings from studies on vertebrates and selected protostomian invertebrates. Little is known about the roles of VP/OT-type neuropeptides in deuterostomian invertebrates, which are more closely related to vertebrates than protostomes. RESULTS: Here, we have identified and functionally characterised a VP/OT-type signalling system comprising the neuropeptide asterotocin and its cognate G-protein coupled receptor in the starfish (sea star) Asterias rubens, a deuterostomian invertebrate belonging to the phylum Echinodermata. Analysis of the distribution of asterotocin and the asterotocin receptor in A. rubens using mRNA in situ hybridisation and immunohistochemistry revealed expression in the central nervous system (radial nerve cords and circumoral nerve ring), the digestive system (including the cardiac stomach) and the body wall and associated appendages. Informed by the anatomy of asterotocin signalling, in vitro pharmacological experiments revealed that asterotocin acts as a muscle relaxant in starfish, contrasting with the myotropic actions of VP/OT-type neuropeptides in vertebrates. Furthermore, in vivo injection of asterotocin had a striking effect on starfish behaviour-triggering fictive feeding where eversion of the cardiac stomach and changes in body posture resemble the unusual extra-oral feeding behaviour of starfish. CONCLUSIONS: We provide a comprehensive characterisation of VP/OT-type signalling in an echinoderm, including a detailed anatomical analysis of the expression of both the VP/OT-type neuropeptide asterotocin and its cognate receptor. Our discovery that asterotocin triggers fictive feeding in starfish provides important new evidence of an evolutionarily ancient role of VP/OT-type neuropeptides as regulators of feeding in animals

Effects of Microwave Heating on Sensory Characteristics of Kiwifruit Puree

The effect of microwave processing on the characteristics of kiwifruit puree was evaluated by applying various gentle treatments. Different combinations of microwave power/processing time were applied, with power among 200-1,000 W and time among 60-340 s, and various sensory and instrumental measurements were performed with the aim of establishing correlations and determining which instrumental parameters were the most appropriate to control the quality of kiwi puree. The water and soluble solids of the product, 83 and 14/100 g sample, respectively, did not change due to treatments. For sensory assessment, an expert panel was previously trained to describe the product. Fourteen descriptors were defined, but only the descriptors 'typical kiwifruit colour', 'tone', 'lightness', 'visual consistency' and 'typical taste' were significant to distinguish between kiwifruit puree samples. The instrumental analysis of samples consisted in measuring consistency, viscosity, colour and physicochemical characteristics of the treated and fresh puree. Applying intense treatments (600 W-340 s, 900 W-300 s and 1,000 W-200 s) through high power or long treatment periods or a combination of these factors, mainly affects the consistency (flow distance decreased from 5. 9 to 3. 4 mm/g sample), viscosity (increased from 1. 6 to 2. 5 Pa/s), colour (maximun ¿E was 6 U) and taste of the product. As a result, samples were thicker and with an atypical flavour and kiwifruit colour due to increased clarity (L* increased from 38 to 43) and slight changes in the yellow-green hue (h* decreased from 95 to 94). For the instrumental determinations of colour and visual perception of consistency, the most suitable parameters for quality control are the colour coordinates L*, a*, h*, whiteness index and flow distance measured with a Bostwick consistometer. © 2011 Springer Science+Business Media, LLC.The authors thank the Ministerio de Educacion y Ciencia for the financial support given throughout the Project AGL 2010-22176. The authors are indebted to the Generalitat Valenciana (Valencia, Spain) for the Grant awarded to the author Maria Benlloch. The translation of this paper was funded by the Universidad Politecnica de Valencia, Spain.Benlloch Tinoco, M.; Varela Tomasco, PA.; Salvador Alcaraz, A.; Martínez Navarrete, N. (2012). Effects of Microwave Heating on Sensory Characteristics of Kiwifruit Puree. Food and Bioprocess Technology. 5(8):3021-3031. https://doi.org/10.1007/s11947-011-0652-1S3021303158Albert, A., Varela, P., Salvador, A., & Fiszman, S. M. (2009). Improvement of crunchiness of battered fish nuggets. European Food Research and Technology, 228, 923–930.Alegria, P., Pinheiro, J., Gonçalves, E. M., Fernandes, I., Moldao, M., & Abreu, M. (2010). Evaluation of a pre-cut heat treatment as an alternative to chlorine in minimally processed shredded carrot. Innovative Food Science and Emerging Technologies, 11, 155–161.AOAC. (2000). Official Methods of Analysis of AOAC International. Gaithersburg: AOAC.Barboni, T., Cannac, M., & Chiaramonti, N. (2010). Effect of cold storage and ozone treatment on physicochemical parameters, soluble sugars and organic acids in Actinidia deliciosa. Food Chemistry, 121, 946–951.Beirão-da-Costa, S., Steiner, A., Correia, L., Empis, J., & Moldão-Martins, M. (2006). Effects of maturity stage and mild heat treatments on quality of minimally processed kiwifruitfruit. Journal of Food Engineering, 76, 616–625.Bodart, M., de Peñaranda, R., Deneyer, A., & Flamant, G. (2008). Photometry and colorimetry characterisation of materials in daylighting evaluation tools. Building and Environment, 43, 2046–2058.Bourne, M. C. (1982). Food texture and viscosity-concept and measurement. New York: Academic.Cano, M. P., Hernández, A., & de Ancos, B. (1997). High pressure and temperature effects on enzyme inactivation in strawberry and orange products. Journal of Food Science, 62(1), 85–88.Chiralt, A., Martínez-Navarrete, N., Camacho, M. M., & González, C. (1998). Experimentos de fisicoquímica de alimentos. Valencia: Editorial Universidad Politécnica de Valencia (Chapter 3).Chiralt, A., Martínez-Navarrete, N., González, C., Talens, P., & Moraga, G. (2007). Propiedades físicas de los alimentos. Valencia: Editorial Universidad Politécnica de Valencia (Chapter 16).Contreras, C., Martín, M. E., Martínez-Navarrete, N., & Chiralt, A. (2005). Effect of vacuum impregnation and microwave application on structural changes occurred during air drying of apple. Food Science and Technology/LWT, 38(5), 471–477.Contreras, C., Martín-Esparza, M. E., Martínez-Navarrete, N., & Chiralt, A. (2007). Influence of osmotic pre-treatment and microwave application on properties of air dried strawberry related to structural changes. European Food Research and Technology, 224, 499–504.de Ancos, B., Cano, M. P., Hernández, A., & Monreal, M. (1999). Effects of microwave heating on pigment composition and color of fruit purees. Journal of the Science of Food and Agriculture, 79, 663–670.Dubost, N. J., Shewfelt, R. L., & Eitenmiller, R. R. (2003). Consumer acceptability, sensory and instrumental analysis of peanut soy spreads. Journal of Food Quality, 26, 27–42.Escribano, S., Sánchez, F. J., & Lázaro, A. (2010). Establishment of a sensory characterization protocol for melon (Cucumis melo L.) and its correlation with physical-chemical attributes: indications for future genetics improvements. European Food Research and Technology, 231, 611–621.Fang, L., Jiang, B., & Zhang, T. (2008). Effect of combined high pressure and thermal treatment in kiwifruit peroxidase. Food Chemistry, 109, 802–807.Fisk, C. L., McDaniel, M. R., Strick, B. C., & Zhao, Y. (2006). Physicochemical, sensory, and nutritive qualities of hardy kiwifruit (Actinidia arguta ‘Ananasnaya’) as affected by harvest maturity and storage. Sensory and Nutritive Qualities of Food, 71(3), 204–210.Fúster, C., Préstamo, G., & Cano, M. P. (1994). Drip loss, peroxidase and sensory changes in kiwi fruit slices during frozen storage. Journal of the Science of Food and Agriculture, 64, 23–29.Guldas, M. (2003). Peeling and the physical and chemical properties of kiwi fruit. Journal of Food Processing Preservation, 27, 271–284.Igual, M., Contreras, C., & Martínez-Navarrete, N. (2010). Non-conventional techniques to obtain grapefruit jam. Innovative Food Science and Emerging Technologies, 11, 335–341.Igual, M., García-Martínez, E., Camacho, M. M., & Martínez-Navarrete, N. (2010). Effect of thermal treatment and storage on the stability of organic acids and the functional value of grapefruit juice. Food Chemistry, 118, 291–299.Jaeger, S. R., Rossiter, K. L., Wismer, W. V., & Harker, F. R. (2003). Consumer-driven product development in the kiwifruit industry. Food Quality and Preference, 14, 187–198.Lawless, H., & Heymann, H. (1998). Sensory evaluation of food: Principles and practices. New York: Chapman & Hall.MAPA (2010). Plataforma de conocimiento para el medio rural y pesquero. National Agricultural Statistics Database, Spain, Available at: www.mapa.es . Accessed 05 October 2010.Maskan, M. (2001). Kinetics of colour change of kiwifruits during hot air and microwave drying. Journal of Food Engineering, 48, 169–175.Mohammadi, A., Rafiee, S., Emam-Djomeh, Z., & Keyhani, A. (2008). Kinetic models for colour change in kiwifruit slices during Hoy Air drying. World Journal of Agricultural Sciences, 4(3), 376–383.Moretti, C. L., Mattos, L. M., Machado, C. M. M., & Kluge, R. A. (2007). Physiological and quality attributes associated with different centrifugation times of baby carrots. Horticultura Brasileira, 25, 557–561.Nielsen, S. S. (2010). Food analysis laboratory manual. New York: Springer.Oraguzie, N., Alspach, P., Volz, R., Whitworz, C., Ranatunga, C., Weskett, R., et al. (2009). Postharvest assessment of fruit quality parameters in apple using both instrument and an expert panel. Posthaverst Biology and Technology., 52, 279–287.Pagliarini, E., Laureati, M., & Lavelli, V. (2010). Sensory evaluation of gluten-free breads assessed by a trained panel of celiac assessors. European Food Research and Technology, 231, 37–46.Park, E. Y., & Luh, B. S. (1985). Polyphenol oxidase of kiwifruit. Journal of Food Science, 50, 678–684.Schubert, H., & Regier, M. (2010). The microwave processing of foods. London: Woodhead.Segnini, S., Dejmek, P., & Öste, R. (1999). Relationship between instrumental and sensory analysis of texture and colour of potato chips. Journal of Texture Studies, 30, 677–690.Sinija, V. R., & Mishra, H. N. (2011). Fuzzy analysis of sensory data for quality evaluation and ranking of instant green Tea powder and granules. Food Bioprocess Technology, 4, 408–416.Soufleros, E. H., Pissa, I., Petridis, D., Lygerakis, M., Mermelas, K., Boukouvalas, G., et al. (2001). Instrumental analysis of volatile and other compounds of Greek kiwi wine; sensory evaluation and optimization of its composition. Analytical, Nutritional and Clinical Methods Section, 75, 487–500.Vadivambal, R., & Jayas, D. S. (2007). Changes in quality of microwave-treated agricultural products-a review. Biosystems Engineering, 98, 1–16.Worch, T., Lê, S., & Punter, P. (2010). How reliable are the consumers? Comparison of sensory profiles from consumers and experts. Food Quality and Preference, 21, 309–318.Zanoni, B., Lavelli, V., Ambrosoli, R., Garavaglia, L., Minati, J., & Pagliarini, E. (2007). A model to predict shelf-life in air and darkness of cut, ready-to-use, fresh carrots under both isothermal and non-isothermal conditions. Journal of Food Engineering, 79, 586–591.Zolfaghari, M., Sahari, M. A., Barzegar, M., & Samadloiy, H. (2010). Physicochemical and enzymatic properties of five kiwifruit cultivars during cold storage. Food Bioprocess Technology, 3, 239–246

A new insight for monitoring ungulates : density surface modelling of roe deer in a Mediterranean habitat

We would like to thank the University of Aveiro (Department of Biology) and FCT/MEC for the financial support to CESAM RU (UID/AMB/50017) through national funds and, where applicable, co-financed by the FEDER, within the PT2020 Partnership Agreement. TAM is partially funded by FCT, Fundação para a Ciência e a Tecnologia, Portugal, through the project UID/MAT/00006/2013.Ungulates are especially difficult to monitor, and population estimates are challenging to obtain; nevertheless, such information is fundamental for effective management. This is particularly important for expanding species such as roe deer (Capreolus capreolus), whose populations dramatically increased in number and geographic distribution over the last decades. In an attempt to follow population trends and assess species ecology, important methodological advances were recently achieved by combining line or point sampling with geographic information systems (GIS). In this study, we combined density surface modelling (DSM) with line transect survey to predict roe deer density in northeastern Portugal. This was based on modelling pellet group counts as a function of environmental factors while taking into account the probability of detecting pellets and conversion factors to relate pellet density to animal density. We estimated a global density of 3.01 animals/100 ha (95 % CI 0.37–3.51) with a 32.82 % CV. Roe deer densities increased with increasing distance to roads as well as with higher percentage of cover areas and decreased with increasing distance to human populations. This recently developed spatial method can be advantageous to predict density over space through the identification of key factors influencing species abundance. Furthermore, surface maps for subset areas will enable to visually depict abundance distribution of wild populations. This will enable the assessment of areas where ungulate impacts should be minimized, allowing an adaptive management through time.PostprintPeer reviewe

Hilando generaciones y moda

El proyecto Hilando Generaciones y Moda tiene como objetivo principal fomentar el intercambio y la convivencia intergeneracional entre jóvenes del ITESO y adultos mayores que acuden al Centro Tapatío de Atención al Adulto Mayor, ubicado en Guadalajara, Jalisco. La problemática que se busca resolver con este proyecto es la falta de interacción y comunicación entre estas dos generaciones, lo que puede llevar a la desconexión y aislamiento social de los adultos mayores, así como a una falta de perspectiva y comprensión por parte de los jóvenes sobre las experiencias y desafíos que enfrentan las personas mayores. El proyecto busca romper con estas barreras mediante la realización de actividades que promuevan la convivencia y el aprendizaje mutuo entre ambas generaciones, permitiendo la integración social y emocional de los adultos mayores, así como el desarrollo de habilidades sociales y empáticas en los jóvenes. A través de la interacción y el diálogo entre ambas generaciones, se espera generar un ambiente de respeto y valoración hacia la sabiduría y experiencia de los adultos mayores, así como una comprensión más profunda de las realidades sociales y culturales que enfrentan. A lo largo del semestre hicimos distintas actividades relacionadas con moda, que fueron propuestas por nosotros mismos. Estos talleres pensados en los adultos mayores nos dejarían productos que reflejaran la identidad de cada adulto y con los que después haremos una exposición final. Nuestras primeras actividades con los adultos fueron hacer un collage y un esqueleto exquisito, en el que hablarían sobre ellos y podríamos conocerlos mejor. Después tuvimos un taller de joyería en el CETAM, donde los adultos crearon dijes personalizados. La siguiente actividad fue un taller de creación y personalización de playeras. Para esta, los adultos nos visitaron en el ITESO, donde compartimos desayuno, baile y creatividad con las pinturas para personalizar cada playera. Este semestre colaboramos con Andrés Moreno, stylist y creador de Vintage Ceremony. Andrés nos asesoró en nuestro camino para nuestra siguiente actividad: una sesión de fotos que buscó resaltar la identidad de cada adulto mayor. En esta sesión de fotos contamos con patrocinio de peinado y maquillaje. Nuestra última actividad será la exposición final, donde mostraremos los resultados de todas las actividades, como prendas hechas por los alumnos de moda (con telas diseñadas por ellos, inspiradas en los adultos).ITESO, A.C

Impact of COVID-19 on cardiovascular testing in the United States versus the rest of the world

Objectives: This study sought to quantify and compare the decline in volumes of cardiovascular procedures between the United States and non-US institutions during the early phase of the coronavirus disease-2019 (COVID-19) pandemic. Background: The COVID-19 pandemic has disrupted the care of many non-COVID-19 illnesses. Reductions in diagnostic cardiovascular testing around the world have led to concerns over the implications of reduced testing for cardiovascular disease (CVD) morbidity and mortality. Methods: Data were submitted to the INCAPS-COVID (International Atomic Energy Agency Non-Invasive Cardiology Protocols Study of COVID-19), a multinational registry comprising 909 institutions in 108 countries (including 155 facilities in 40 U.S. states), assessing the impact of the COVID-19 pandemic on volumes of diagnostic cardiovascular procedures. Data were obtained for April 2020 and compared with volumes of baseline procedures from March 2019. We compared laboratory characteristics, practices, and procedure volumes between U.S. and non-U.S. facilities and between U.S. geographic regions and identified factors associated with volume reduction in the United States. Results: Reductions in the volumes of procedures in the United States were similar to those in non-U.S. facilities (68% vs. 63%, respectively; p = 0.237), although U.S. facilities reported greater reductions in invasive coronary angiography (69% vs. 53%, respectively; p < 0.001). Significantly more U.S. facilities reported increased use of telehealth and patient screening measures than non-U.S. facilities, such as temperature checks, symptom screenings, and COVID-19 testing. Reductions in volumes of procedures differed between U.S. regions, with larger declines observed in the Northeast (76%) and Midwest (74%) than in the South (62%) and West (44%). Prevalence of COVID-19, staff redeployments, outpatient centers, and urban centers were associated with greater reductions in volume in U.S. facilities in a multivariable analysis. Conclusions: We observed marked reductions in U.S. cardiovascular testing in the early phase of the pandemic and significant variability between U.S. regions. The association between reductions of volumes and COVID-19 prevalence in the United States highlighted the need for proactive efforts to maintain access to cardiovascular testing in areas most affected by outbreaks of COVID-19 infection

Differential cross section measurements for the production of a W boson in association with jets in proton–proton collisions at √s = 7 TeV

Measurements are reported of differential cross sections for the production of a W boson, which decays into a muon and a neutrino, in association with jets, as a function of several variables, including the transverse momenta (pT) and pseudorapidities of the four leading jets, the scalar sum of jet transverse momenta (HT), and the difference in azimuthal angle between the directions of each jet and the muon. The data sample of pp collisions at a centre-of-mass energy of 7 TeV was collected with the CMS detector at the LHC and corresponds to an integrated luminosity of 5.0 fb[superscript −1]. The measured cross sections are compared to predictions from Monte Carlo generators, MadGraph + pythia and sherpa, and to next-to-leading-order calculations from BlackHat + sherpa. The differential cross sections are found to be in agreement with the predictions, apart from the pT distributions of the leading jets at high pT values, the distributions of the HT at high-HT and low jet multiplicity, and the distribution of the difference in azimuthal angle between the leading jet and the muon at low values.United States. Dept. of EnergyNational Science Foundation (U.S.)Alfred P. Sloan Foundatio