Cholestasis impaired spatial and non-spatial novelty detection in mice

Bile duct ligation [BDL] is shown to induce cholestasis-related liver function impairments as well as consequent cognitive dysfunctions [i.e. impaired learning and memory formation]. This study investigates the effects of cholestasis [14, 21 and 28 days post bile duct ligation] on spatial and non-spatial novelty detection, using a non-associative task. Male mice weighing 30-35 g were used. Cholestasis was induced by ligation of the main bile duct using two ligatures and transecting the duct at the midpoint between them. Open field paradigm was employed to assess the spatial and non-spatial memories retention. Our data showed that cholestasis [28 days after bile duct ligation] decrease and increased duration time of displace and non-displace objects respectively, indicating spatial memory deficit. Moreover, this intervention [28 days after bile duct ligation] decreased and did not alter duration time of substitute and non-substitute objects respectively, suggesting non-spatial memory deficit. Moreover, the data postulated that 14 and 21 days post bile duct ligation both spatial and non-spatial memories did not alter. Our results suggested that cholestasis [28 but not 14 and 21 days post bile duct ligation] impaired spatial and non-spatial memory in the mice

Effect of modified starch used alone or in combination with wheat flour on the sensory characteristics of beef sausage

The effects of modified waxy maize starch [MWMS] [1-3.25%] on the sensory characteristics of 60% beef sausages were investigated by replacing the varying levels of sunflower oil or both sunflower oil and wheat flour [WF]. The addition of MWMS improved the red color, the palatability, and the overall acceptability compared to the control sausages. The Color was medially and positively correlated with firmness. The correlations between color and taste and between taste with juiciness and firmness were weak and positive. The significant correlations were not observed between palatability and overall acceptability and with the other sensory characteristics. Juiciness was negatively correlated with firmness but was not significantly different. As a result, MWMS offset the effects of lowering the fat content