No abstract

No abstract

The effect of the removal of one testis from cross-bred lambs at 1, 4, 8 or 12 weeks of age on plasma FSH, LH and testosterone was studied until 16 weeks of age. Hemicastration at all ages elicited a significant increase in plasma FSH compared to controls without a corresponding change in plasma LH or testosterone. The raised FSH after hemicastration at 1 or 4 weeks of age was suppressed to control levels between weeks 7 and 8; such a suppression was not observed in the 4 weeks following hemicastration at 8 or 12 weeks of age. The weight of the remaining testis had increased compared with the control by 12 weeks of age after hemicastration at 1 week (+ 69%), 4 weeks (+ 13%) and 8 weeks (+ 40%); hemicastration at 12 weeks of age also resulted in growth of the remaining testis at 16 weeks (+ 82%). The total androgen production of interstitial cells in response to ovine LH stimulation in vitro did not differ significantly between lambs of 1 and 12 weeks of age, or in animals of 4, 8 and 12 weeks of age after hemicastration at 1 week of age. Subdermal implantation of oestradiol-17 beta into 1-week hemicastrated lambs at the time of operation or at 6 weeks of age increased plasma oestradiol concentrations by approximately 2-4-fold, prevented the FSH and testicular growth responses to hemicastration and suppressed plasma LH and testosterone to levels lower than those in control lambs. The total androgen response of interstitial cells from the remaining testis of oestradiol-implanted lambs at 12 weeks of age was significantly reduced. We suggest that the pituitary-testis axis varies in sensitivity during the prepubertal period although the interstitial cellular response of the testis to LH stimulation remains constant.

An extracellular preparation from Pseudomonas fragi with proteolytic enzyme activity was isolated, and its action on meat proteins and meat protein ultrastructure was studied. First, a suitable growth medium for proteolytic enzyme production was determined, and a method for partial purification of the proteolytically active fraction was developed. The enzyme preparation displayed optimal proteolytic activity at neutral pH and 35 C. Proteolytic activity was irreversibly lost by mild heat treatment. The enzyme preparation was tested for its ability to hydrolyze isolated pig muscle proteins. Myofibrillar protein was rapidly degraded, G-actin and myosin were broken down at a slower rate, and the sarcoplasmic proteins were least susceptible to hydrolysis. Electron micrographs of pork muscle showed that the proteolytic enzyme preparation caused a complete loss of dense material from the Z line. Similarities are discussed between the action of P. fragi extracellular proteolytic enzyme(s) on meat and normal bacterial spoilage of meat. culture fluid were centrifuged (9,750 x g, 10 min, 0 C) 996 on July 5, 2020 by guest http://aem.asm.org/ Downloaded from 1004 APPL. MICROBIOL. on July 5, 2020 by guest

No abstract