Neonatal exposure to monosodium glutamate results in dysmorphology of orofacial lower motor neurons.

Glutamate is the most abundant excitatory neurotransmitter in the central nervous system, and is stored and released by both neurons and astrocytes. Despite the important role of glutamate as a neurotransmitter, high levels of extracellular glutamate can result in excitotoxicity and apoptosis. Monosodium glutamate (MSG) is a naturally occurring sodium salt of glutamic acid that is used as a flavour enhancer in many processed foods. Neonatal exposure to MSG has been shown to result in neurodegeneration in several forebrain regions, characterised by neuronal loss and neuroendocrine abnormalities. However, the brainstem effects of neonatal MSG exposure have not been investigated. It is therefore hypothesized that MSG exposure during the early postnatal period would impact brainstem lower motor neurons involved in feeding behaviour. The effect of neonatal MSG exposure on brainstem lower motor neurons was investigated by exposing rat pups to either 4 mg/g MSG or saline from postnatal day (P) 4 through 10. On P28, brains were preserved by vascular perfusion with fixative, frozen sectioned and stained for Nïssl substance. The number, size and shape of brainstem motor neurons were compared between MSG and saline-exposed animals. MSG exposure had no impact on the total number of neurons in the nuclei examined. However, MSG exposure was associated with a significant increase in the number of round somata in both the trigeminal and facial nuclei. Furthermore, MSG exposure resulted in significantly smaller neurons in all motor nuclei examined. These results suggest that neonatal exposure to MSG impacts the development of brainstem lower motor neurons which may impact feeding and swallowing behaviours in young animals.

Role of dual energy spectral computed tomography in characterization of hepatocellular carcinoma: Initial experience from a tertiary liver care institute.

OBJECTIVE: To investigate dual-energy spectral CT in characterization of hepatocellular Carcinoma (HCC) in patients with chronic liver disease. METHODS: Dynamic computed tomography (CT) was performed in 3600 patients (2879 males; 721 females, mean age 50.9 ± 11.9 years) with working clinical diagnosis of liver cirrhosis for hepatocellular carcinoma screening and other clinical indications. The study was conducted over a period of 3 years. During dynamic CT scanning, spectral (monochromatic) and routine (polychromatic) CT acquisitions were obtained on a single tube, dual energy, 64 slice multi-detector CT scanner. Imaging findings were studied on routine CT. On the basis of routine CT findings, indeterminate lesions (lesions not showing characteristic hypervascularity followed by washout on dynamic routine CT scan) that were referred for biopsy or surgery were segregated. A retrospective blinded review of the lesions, acquired by the spectral CT acquisitions was done with the help of gem stone imaging (GSI) software to characterize these lesions. All the above lesions were analyzed qualitatively in the arterial phase for lesion conspicuity as well as quantitatively using the monochromatic data sets and nodule Iodine concentration on material density maps, respectively. This data was studied with respect to predictability of HCC using the spectral CT technique. Iodine density of the lesion, surrounding liver parenchyma, and lesion to liver parenchyma ratio (LLR) were derived and statistically analyzed. Histopathology of the lesion in question was treated as gold standard for analysis. RESULTS: It was observed via statistical analysis that the value of iodine density of the lesion on material density sets of ≥29.5 mg/dl, enabled a discriminatory power of 86.5%, sensitivity of 90.5% with 95% confidence Interval (CI) (69.2-98.8%) and specificity of 81.2% with 95% Confidence Interval (54.4-95.9%) in predicting HCC. Qualitative assessment also showed higher lesion conspicuity with spectral CT image sets as compared to routine CT data. CONCLUSION: This study reveals that spectral imaging is an excellent qualitative as well as a quantitative tool for assessing and predicting hepatocellular carcinoma in cirrhotic patients.

Flavor and texture characteristics of low fat ground beef patties formulated with whey protein concentrate.

Low fat ground beef patties (10-11% fat), formulated with 10% water, 0.5% salt and 1-4% whey protein concentrate (WPC), were evaluated for cooking characteristics and compared with controls of higher fat content. A reduction in the fat level from 22 to 11% improved all cooking parameters with respect to better cooking yield (p < 0.01) and fat retention (p < 0.05), increased cooked moisture content (p < 0.05) as well as reduced shrinkage (p < 0.05). Texture profile analysis (TPA) showed an increase in chewiness for low fat samples over the high fat control, while hardness and springiness remained unaffected. Adding 10% water to the low fat meat did not change the cooking characteristics, except for a further increase in cooked moisture content (p < 0.05) and an increase in the value for springiness (p < 0.05). Addition of increasing levels of WPC with 10% water to low fat meat resulted in a linear increase (p < 0.05) in cooked yield with a linear decrease (p < 0.05) in shrinkage. The 4% WPC level produced the highest cooking yield (125% of the high fat control) and the least shrinkage (49% of the high fat control). Sensory analysis showed the 4% WPC level to be preferred over lower levels with respect to juiciness and overall acceptability. Addition of 0.3% of texture-modifying additives showed that calcium chloride and hydroxypropylmethylcellulose had a detrimental effect on yield and shrinkage, whereas the effect of tripolyphosphate (TPP) was positive (p < 0.05). Perception of juiciness and overall acceptability of formulated low fat products was significantly better (p < 0.05) with the addition of TPP (0.3%) and lactose (1.2%) to the WPC formulations. Fat levels (11, 18 and 22%) and lactose levels (0.24 and 1.2%) affected volatile components of the beef patties as measured by dynamic head space analysis. Ketones, i.e. 2-butanone, 2-pentanone and 3-hydroxy-2-butanone increased with an increase in fat content from 11 to 22% fat. Addition of WPC and lactose decreased the relative concentrations of pentane, hexane and heptane. The increase of lactose level in meat was accompanied by an increase in 4,4 diethyl-2-oxetanone and 2-methyl-butanal, two compounds that may originate from non-enzymatic browning of lactose.