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At least 811 records · Page 45Linked to original sources
PubMed2002

Reduction of food intake following X-ray irradiation of rats--involvement of visceral afferent nerves.

Radiotherapy for malignant tumours often elicits anorexia or loss of appetite as an adverse effect. However, the mechanism for this is poorly understood. The present study was undertaken to investigate if visceral afferents are responsible for reduction of food intake following X-ray irradiation. Rats were exposed bilaterally to X-ray (10 MV) irradiation with total doses of 1.5, 3 and 6 Gy, using a high-energy electron linear accelerator at a dose rate of 4.9 Gy min(-1) X-ray irradiation of the whole body, abdomen or head with doses of 1.5, 3 and 6 Gy reduced food intake in a dose-dependent manner. The reduction of food intake after X-ray irradiation of the whole body or abdomen was significantly greater than when only the head was irradiated. Reduction of food intake was observed for the first 4 days after 6 Gy X-ray irradiation of the abdomen, while it was observed only on the first day after the same 6-Gy irradiation of the abdomen in animals whose small-diameter afferents were ablated by capsaicin pre-treatment. These results suggested that the abdominal afferent nerves at least contribute to the reduction of food intake observed on second to fourth days after 6-Gy abdominal irradiation. Taken together, the present evidence suggests that the reduction of food intake following X-ray irradiation of the whole body or the abdomen is partly mediated via abdominal afferent nerves. Moreover, the results of X-ray irradiation to the head suggest that X-ray irradiation directly influences the central nervous system to reduce food intake.

Abdomen↗
PubMed2001

Irradiation of diets fed to captive exotic felids: microbial destruction, consumption, and fecal consistency.

Two frozen, raw horse meat-based diets fed to captive exotic felids at Brookfield Zoo were irradiated to determine the extent of microbial destruction and whether radiation treatment would affect consumption and/or fecal consistency in exotic cats. Fifteen cats, two African lions (Panthera leo), two Amur tigers (Panthera tigris altaica), one Amur leopard (Panthera pardus orientalis), two clouded leopards (Neofelis nebulosa), two caracals (Felis caracal), one bobcat (Felis rufus), and five fishing cats (Felis viverrinus), housed at Brookfield Zoo were fed nonirradiated and irradiated raw diets containing horse meat with cereal products and fortified with nutrients: Nebraska Brand Feline and/or Canine Diet (Animal Spectrum, North Platte, Nebraska 69103, USA). Baseline data were obtained during a 2-wk control period (nonirradiated diets), which was followed by a 4-wk period of feeding comparable irradiated diets. Feed intake and fecal consistency data were collected. An estimated radiation dose range of 0.5-3.9 kilograys reduced most microbial populations, depending on specific diet and microbe type. Irradiation had no overall effect on either feed consumption or fecal consistency in captive exotic cats, regardless of species, age, sex, or body mass. Data indicate that irradiation of frozen horse meat-based diets (packaged in 2.2-kg portions) result in microbial destruction in these products but that product storage time between irradiation and sampling may also affect microbial reduction. However, irradiation would be an appropriate method for reducing potentially pathologic bacteria in raw meat fed to exotic cats.

Animal Feed↗
PubMed1977

Radiation induced lipid oxidation in fish.

Oxidative rancidity in herring and redfish was studied as a function of the applied irradiation dose, the storage time and storage temperature and the packaging conditions.--Measurements of the TBA (thiobarbituric acid) value and the peroxide value were used to evaluate the degree of oxidation of lipids, and were related with sensory scores.--Especially for the fatty fish species (herring) irradiation accelerated lipid oxidation and induced oxidative rancidity. Irradiation of vacuum-packed herring fillets and subsequent storage at +2 degrees C seems to be an interesting process. For the experiments conducted on a semi-fatty fish (redfish), oxidative rancidity was never the limiting factor for organoleptic acceptability.

Animals↗
PubMed1981

[Pathomorphologic changes in the testes of rats fed gamma ray irradiated products].

A study was made of morphological changes in the testes of 120 rats fed for 20 months only food exposed to gamma-rays. Pronounced alterative-dystrophic disorders up to foci of coagulation necrosis and aspermatogenesis as well as compensatory-adaptation processes such as proliferation of Leydig cells were found. A direct correlation was disclosed between the severity of structural alterations in the testes and the dose of gamma-rays to which the products used for animals' feeding had been exposed. A suggestion is made about the autoimmune mechanism of structural alterations discovered.

Animals↗
PubMed1999

Effects of antioxidants and gamma irradiation on the shelf life of beef patties.

To improve the storage safety of two types of ground beef patty popular in Korea (general beef patties and bulgogi patties), we added various antioxidants (200 ppm; including butylated hydroxyanisole, ascorbyl palmitate, alpha-tocopherol, and beta-carotene) to typical formulations of patties, cooked the patties to 70 degrees C, and irradiated them at a dose of 1.5 or 3 kGy. During 30 d of storage at 5 degrees C, the number of aerobic bacteria and lactic acid bacteria were determined using total aerobic plate count and phenyl ethyl alcohol-sucrose agar, respectively. The concentration of thiobarbituric acid was also determined in each type of patty. No colonies were observed in patties irradiated at 3 kGy regardless of which antioxidant was added. In control patties and patties with butylated hydroxyanisole that were irradiated at a dose of 1.5 kGy, growth of microorganisms appeared to be more rapid than in patties with natural antioxidants. The microbiological safety of nonirradiated patties could not be ensured for a period of 20 d. Lipid oxidation was retarded in both types of patty when an antioxidant was added. Ascorbyl palmitate had the strongest antioxidant effect among the natural antioxidants. However, butylated hydroxyanisole was more effective than ascorbyl palmitate when used in an equal amount.

Animals↗
PubMed1996

Detection of irradiated fruits by gas-chromatographic methods.

To detect those fruits which have been subjected to low-dose irradiation (0.5-3 kGy), two methods of chromatography (GC-MS and LC-LC-GC-FID) were used to determine the radiolytic compounds of lipids formed after irradiation, such as alkanes and alkenes. Extraction of volatile hydrocarbon compounds from some parts of irradiated fruits, e.g. the flesh (avocado), seeds (papaya) and kernels (mango and apricot) was carried out. The analysis of hydrocarbons by GC-MS proved the suitability of using C17:1, C16:2, C15:0 and C14:1 as markers for avocados irradiated with a low dose (0.75 kGy). The same indicators appeared following the analysis of papayas and mangoes irradiated with 1.5, and 3.0 kGy. Also, C15:0, C14:1 and C16:3 can be used to identify apricots irradiated with a low dose (0.5 kGy). The detection of alkenes was only improved by a more selective isolation, e.g. of dienes or trienes by LC-LC-GC-FID. Within a few minutes, apricots and avocados irradiated at low doses (0.5 and 0.75 kGy) can be recognized by the indicators C16:2, C17:2 and C16:3, without interfering peaks. In all cases, C16:1, C16:2, C16:3 as well as significant amounts of C17:2 can be used as markers for fruit irradiation.

Alkenes↗