Short-term changes in prostacyclin secretory profile of irradiated rat cervical spinal cord

Prostaglandins changes in radiation myelopathy (RM) have been previously reported. In the present study, we decided to determine the profile of Prostacyclin (PGI2) content in irradiated rat cervical cord. Wistar rats were irradiated with doses of 2,4,6,15,25 and 30 Gy of X-rays. After 24 h, 2 and 13 weeks post-irradiation, samples of spinal cord were prepared for evaluation of PGI2 and histopathologic changes. Prostacyclin content was determined by quantification of 6-keto-prostaglandin-F1α (prostacyclin major metabolite). Irradiated segments of spinal cord were stained routinely for histological studies. Results of irradiated were compared to control groups. Average ratio values of 6-keto-PG-F1α for doses of 2-30 Gy were between 67.5 and 107, 65.41 and 100.54, and 62.20 and 98.89 for 24 h, 2 and 13 weeks post-irradiation, respectively. Histopathological studies showed marked gliosis and vascularities in irradiated specimens. PGI2 bimodal secretory profile was observed along with histopathological changes in this study. Our results can further emphasize on the role of PGI2 in RM. © 2005 Elsevier Ltd. All rights reserved

Jujube mucilage as a potential stabilizer in stirred yogurt: Improvements in the physiochemical, rheological, and sensorial properties

Here, the mucilage of jujube was extracted and used as a natural stabilizer in the production of stirred yogurt. Yogurts were enriched with different concentrations of jujube mucilage (i.e., 0, 0.1, 0.15, and 0.2%), and their physical, chemical and sensory attributes were analyzed during 21 days of storage at 4°C. The results showed that the protein and fat contents of the yogurts were not significantly different compared with each other, while higher ash contents were obtained in yogurts which contained higher concentrations of the mucilage. The acidity and proteolysis of the stirred yogurts were enhanced in the presence of mucilage, and they exhibited lower concentrations of diacetyl and acetaldehyde, although the differences were not significant among the samples of different treatments. The storage time had adverse and direct effects on the amounts of acetaldehyde and diacetyl, respectively. The effects of storage time and the presence of jujube mucilage in yogurts caused a significant decrease in the percentage of syneresis, while their viscosity and WHC values increased. The magnitudes of dynamic moduli (G, G''), complex viscosity (η*), and loss tangent (tan δ) of stirred yogurts increased by increasing the concentration of jujube mucilage. The yogurts which had been enriched with mucilage were preferred slightly less by tasters during the storage period, but these differences did not amount to a statistical significance. Generally, the results of the present study showed that the jujube mucilage can be potentially used as a natural stabilizer in stirred yogurt