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Toxoplasma gondii is a parasite that has been extensively studied due to its medical and veterinary importance in terminating pregnancies. Consequently, a satisfactory vaccine is required to control its adverse effects on pregnant animals. The microneme protein, MIC3, is a major adhesion protein that binds to the surface of host cells and parasites, and is therefore a potential vaccine against T. gondii. The viability of MIC3 as a vaccine is investigated in this study. Sheep were injected twice, intramuscularly, with plasmids containing DNA encoding for the mature form of MIC3 protein formulated into liposomes. Control sheep were injected with an empty vector or received no injections. The injection of sheep with DNA plasmids encoding for MIC3 elicited an immune response after the first and second injections as indicated by antibody responses and the production of IFN-gamma. The immune response, as measured by the IgG2 and IgG1 serum levels, was boosted after the injection of the MIC3 DNA vaccine together with high anti-MIC3 antibodies. The results demonstrate that the intramuscular injection of sheep with a plasmid containing DNA coding for MIC3 protein induces a significant and effective immune response against T. gondii.

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Medical practitioners practising in the field of pharmaceutical medicine, whether in industry, regulatory bodies or an academic environment, are bound by the same ethical standards which apply to all doctors. Their work, however, leads to some very specific ethical considerations which may not be fully explored in ethical codes based in clinical medicine. This document aims to establish some guiding principles which should underpin a working ethical framework for pharmaceutical physicians. It clearly places the protection of patients (and research subjects) and the doctor's duties to wider society ahead of responsibilities to an individual employer while emphasising the importance of adherence to high standards of research, including dissemination of findings. These principles form the basis of a fuller report which offers more specific practical advice on possible ethical conflicts or dilemmas.

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The practice of pharmaceutical medicine brings with it ethical challenges and dilemmas often very different from those encountered in the practice of clinical medicine. Having established a framework of guiding ethical principles, this report aims to look in some detail at specific areas of possible ethical concern to pharmaceutical physicians, offering practical advice and guidance on good practice. The report covers issues related to pharmaceutical research, including dissemination of research findings, communication with other health professionals and patients and involvement of pharmaceutical physicians and companies in the provision of patient services. The primacy of the interests of patients and the wider public is emphasised, and the possible impact of new developments in pharmaceutical technology is explored. It is hoped that the report will help those working in pharmaceutical medicine and act as a stimulus for wider discussion and debate.

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Calcium chloride (CaCl2), zinc chloride (ZnCl2), or water infusions were used to investigate the biochemical factors that affect fresh lamb color, and to examine the role of metmyoglobin-reducing activity in regulating this important quality attribute. Immediately after exsanguination, lamb carcasses (n = 6 per treatment) were infused (10% of BW) with 0.3 M CaCl2, 0.05 M ZnCl2, or water via a catheter inserted into the left carotid artery. The right LM was excised at 24-h postmortem and divided into two halves. The caudal portion was cut into 2.5-cm-thick chops and displayed for 6 d under 1,076 lx of white fluorescent lighting at 2 degrees C, whereas the cranial half was vacuum-packaged and stored at 2 degrees C for 3 wk before retail display. Objective color measurements and samples for biochemical analysis were taken at 0, 1, 3, and 6 d of display. In infused carcasses, pH decline was more rapid (P < 0.05) than in untreated controls, and it was greatest for CaCl2-infused carcasses. Calcium chloride-infused carcasses had lower (P < 0.01) NAD and higher (P < 0.001) NADPH concentrations than water- and ZnCl2-infused or untreated control carcasses. The negative effects of calcium infusion on fresh lamb color, higher (P < 0.01) metmyoglobin accumulation rate, and lower (P < 0.01) L*, a*, and b* color measurements could be explained by the lower amounts of unbound water (P < 0.01), shorter sarcomere length (P < 0.01), lower NAD concentrations (P < 0.01), and higher lipid peroxidation (P < 0.01). Zinc and water-infusions produced less (P < 0.01) lipid oxidation and improved the color and color stability of fresh lamb (P < 0.001). Rate of lipid oxidation in LM chops was greater (P < 0.01) after 3 wk of vacuum-packaged storage than 24-h postmortem. Metmyoglobin-reducing activities (sarcoplasmic and myofibrillar) were decreased in response to infusion treatments (P < 0.001), and ZnCl2 infusion resulted in the lowest metmyoglobin-reducing activities (P < 0.001). A significant association between the myofibrillar metmyoglobin-reducing activity and lipid peroxidation was observed, but metmyoglobin-reducing activities were not associated with any improvement in lamb color. Strategies to increase the antioxidant levels in lamb are very important to improve lamb quality, especially during vacuum-packaging storage.

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Modern processing techniques for turkey involve rapid chilling to slow microbial growth and early deboning of the economically important breast meat. This paper shows that these 2 processes lead to significantly tougher meat with higher cooking losses. The toughening appears to be due to less extensive proteolysis and shortening of the sarcomeres. Calpains I and II and their inhibitor, calpastatin, were quantified in turkey breast. Calpain II was the more common isoform but showed no evidence of activation during aging. In contrast, calpain I and calpastatin activities declined rapidly and were no longer detected 24 h postslaughter. There was no evidence of an association between calpain activity and processing conditions.

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Human cathepsin B (CTSB) is a proteolytic enzyme implicated in tumor invasion and metastasis. We describe a PCR-based polymorphic marker for this gene comprising two amplimers differing in length by 19 consecutive nucleotides in intron 7, near the exon 8 splice acceptor site, identifying two gene alleles (A and B). Allele frequencies were 0.614 for A and 0.386 for the B allele, with an observed heterozygosity of 0.457 in a cohort of 70 non-related Australian blood donors. One additional nucleotide difference was also revealed through sequencing. The human CTSB gene is located on chromosome 8 and the alleles described here can potentially be used as markers in linkage and association studies of cancers and other diseases.

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The objective was to study the role of calpains in meat tenderness. Lambs were fasted for various periods of time to generate differences in meat tenderness and to determine in tandem the expression of calpain 1, calpain 2, calpain 3, and calpastatin. The assumption has been that increased calpain expression associated with an increase in tenderness indicates a role for calpain in the tenderization process and vice versa. Fasting lambs for 1 day caused a significant improvement in longissimus (LD) tenderness compared to the control. Correlations between the tenderness of the LD and the expression of the calpains and calpastatin were significant for calpains 1 and 3 but not for calpain 2 or calpastatin. Consequently, this study supports a role for calpains 1 and 3, but not for calpain 2, in the tenderization of the LD from fasted lambs during post-mortem aging.

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The biochemistry of intermuscular variation in tenderness is not fully understood. To investigate the role of the calpains in this process we performed two experiments using bovine and ovine species. In the bovine experiment, two distinct muscles, longissimus thoracis et lumborum (LT) and psoas major (PM), were used. In the ovine experiment, four muscles, LT, PM, semimembranosus (SM), and semitendinosus (ST), were used. Muscles were sampled at death for the determination of the steady-state mRNA level of calpains and calpastatin and the activities of calpain 1, 2, and calpastatin. Muscles were also sampled to determine the temporal changes in pH, tenderness, and the activity of the ubiquitous calpain system during postmortem aging. The results of the relative rate of tenderization in both species was found to be related to muscle type; LT had the highest value in both species. Within species, the mRNA steady-state levels of calpain 1 and calpastatin were similar in various bovine and ovine muscles. Bovine calpain 2 mRNA level was significantly lower in the LT than in the PM. Ovine calpain 2 mRNA level was lower, but not significantly different, in the LT compared to the other muscles. The mRNA level of bovine calpain 3 was significantly higher in the LT muscle than in the PM. In the ovine, the mRNA level of calpain 3 was highest in the LT, followed by SM, PM, and ST. Results on the activity of the ubiquitous calpain system in various muscles at death were dependent on muscle type and species. Temporal changes in the activity of calpains and calpastatin during the first 24 h of postmortem aging were similar in the muscles studied: calpain 1 and calpastatin declined significantly and calpain 2 remained relatively unchanged. The temporal changes in muscle pH in both experiments indicated that the extent and rate of pH decline during aging was related to muscle type. Correlation analysis between the relative rate of tenderization and mRNA expression of calpains revealed a strong relationship with calpain 3 in both species.

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The development of mouse hair follicles depends on the proliferation, differentiation and migration of epithelial matrix cells in the follicle bulb. In particular, induction of the proliferation of epithelial cells is thought to be signalled by the dermal papilla at the base of the bulb. Neonatal mouse skin is useful for studying changes in gene expression during development of the follicles, as the mitotic activity of skin cells changes shortly after birth. Using RNA differential display, a 248-bp message has been identified, which is expressed in the skin, specifically on day 2 and day 3 but not on day 4 after birth. Confirmation of expression of this gene by ribonuclease protection assay showed that strong expression is seen on day 2 and day 3, but weak expression is also shown on day 1, day 4 and day 5. In situ hybridization data revealed that it is mainly localized in the dermal papilla. Analysis of its nucleotide sequence showed 99% identity between nucleotide 2 and 232 of the mouse uncoupled S49 cell mRNA for stimulatory GTP-binding protein (G(S)) alpha subunit, suggesting it is a segment of G(S)alpha. As the G(S)alpha subunit is involved in transducing extracellular signals across the cell, the finding of its expression in the papilla suggests it may be a molecular signal to the induction of epithelial proliferation in the follicle bulb. Evidence of strong expression on day 2, at the time when the mitotic activity of epithelial matrix cells starts to increase, also suggests that the G(S)alpha is a potential candidate for involvement in the initiation of follicle growth.

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This study was conducted to determine whether electrical stimulation per se can be omitted when other electrical inputs to beef carcasses (stunning and immobilisation) are used. In addition, we investigated which sample preparation method at 1 day post mortem (p.m.), cooked fresh, frozen, or after thawing, had the best predictive value for shear force after ageing of the muscle. Beef carcasses were electrically immobilized (75 V, 15 Hz) before and during exsanguination for 20 or 80 s and meat quality characteristics of the longissimus were determined at 1 and 7 days post mortem. Muscles from carcasses receiving the higher electrical input were similar in tenderness at 1 day p.m., but tougher at 7 days p.m. This result could be explained by the effect of muscle shortening and post mortem proteolysis on tenderness. These results indicate that even low electrical input during immobilization can adequately stimulate carcasses and avoid cold shortening. Freezing samples resulted in a considerable improvement in tenderness and cooking samples from the frozen state had the highest predictive value for tenderness after ageing. In a second experiment it was determined that freezing and thawing did not result in appreciable differences in cooking loss or proteolysis. The tenderising effect of freezing may be explained by tissue damage due to ice formation.

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This study was conducted to investigate the reported effect of pre-slaughter stress on meat tenderness independent from its effect on ultimate pH, and its interaction with electrical stimulation. From a group of 80 Coopworth lamb, 40 were stressed by subjecting the animals to a swim wash 3 h before slaughter and the use of dogs to assemble the animals to the access ramp of the abbatoir. Half of the carcasses of each group was electrically stimulated within 30 min post mortem. Temperature and pH decline of the longissimus was monitored and shear force of the cooked muscle was determined at 2 days post mortem and after 6 weeks vacuum storage at 1°C. To investigate an effect of stress independent of ultimate pH, 10 muscles with an ultimate pH below 5.8 were selected from each group for detailed analysis. This analysis consisted of determination of calpastatin activity and sarcomere length, and immunoblotting of µ-calpain and calpain substrates. The stress treatment led to an increase in the number of muscles with an ultimate pH above 5.8 (32.5 vs 15%), and muscles with an ultimate pH above 5.8 were significantly tougher than muscles with an ultimate pH below 5.8 at 2 days post mortem. Electrical stimulation improved tenderness at two days post mortem. This effect could be attributed to an effect on muscle contraction, but not on post mortem proteolysis of calpain substrates. A large variation in tenderness at 2 days post mortem was observed and this was not reduced by electrical stimulation. Six weeks of vacuum storage resulted in a 6 kgF drop in mean shear force and a uniformly tender product. Despite the fact that the stress treatment was similar to those in earlier studies, we failed to observe an effect of stress independent of ultimate pH on tenderness. The reason for this is unclear, but differences in the response to stress between breeds may be responsible. The results of the present study underscore the importance of minimizing pre-slaughter stress and adequate post mortem storage for meat quality.

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Characteristics of metmyoglobin reducing activity in ovine longissimus were determined, and its effect on colour and colour stability of muscle was investigated in two experiments. In the first experiment vacuum packed ovine longissimus samples were incubated at 5-35°C during the first 16 h post mortem (n=8 per treatment). Metmyoglobin reducing activity was negatively affected by incubation temperatures above 30°C, but colour and colour stability were little affected at 24 h post mortem and after 2 weeks of vacuum storage at 2°C. In the second experiment the effects of pre-slaughter stress and electrical stimulation on metmyoglobin reducing activity, colour and colour stability of ovine longissimus (n=40) with an ultimate pH below 5.8 were investigated. Neither of the treatments had an effect on metmyoglobin reducing activity or colour parameters. The relatively large variation in metmyoglobin activity and colour parameters allowed correlation analysis. Metmyoglobin reducing activity was not correlated to colour or the colour stability parameters. The results of the present study indicate that metmyoglobin reducing activity is not the primary determinant of colour or colour stability of ovine longissimus muscle.

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Over a 3-year period (1997-1999), the shear force of 4371 retail beef, lamb and pork midloin samples collected from 363 retail outlets were tested using a MIRINZ tenderometer. Information about aging time, processor and retail chain was recorded. Consumers (n=2313) were also surveyed on their perception of the tenderness of beef and lamb midloin samples with known shear force. The results validated that shear force, as measured by the MIRINZ tenderometer, could be used to create instrumental tenderness categories which reflected consumer perceptions of tenderness. Over the 3-year sampling period, the shear force of beef and lamb decreased by 21.9 and 17.2%, respectively, and there was a consistent decrease in the number of 'tough' samples. The improvement in tenderness coincided with the introduction of a Quality Mark program in 1997 for beef and lamb and 3 years of implementation by auditing. The Quality Mark program sets specifications for the quality of retail meat in New Zealand and guidelines to achieve these specifications. In comparison to retail beef and lamb, the shear force of retail pork decreased marginally by 7.9%. Furthermore, the decrease in the number of 'tough' pork samples was not consistent over the testing period. Analysis of these data showed that for all three meats a considerable improvement in tenderness can be achieved by adopting a minimum post-slaughter aging time and optimizing the processing conditions.

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The objective of the present study was to determine whether variation in the tenderization of lamb longissimus could be attributed to variations in the rise in free calcium postmortem and sarcomere lengthening post rigor. The longissimus muscle of 10 crossbred lambs (Romney×Coopworth) was sampled at 1 and 7 days postmortem for determination of MIRINZ shear force, myofibrillar fragmentation index (MFI), sarcomere length, free calcium, and proteolysis of troponin-T. Despite considerable variation in tenderness and tenderization of the muscles, sarcomere lengthening was not observed. The concentration of free calcium at 7 days postmortem correlated significantly with the MFI (r=0.640; P<0.05) and tended to correlate with the shear force (r=-0.596; P<0.1) and degradation of troponin-T (r=0.625; P<0.1). Degradation of troponin-T was significantly correlated with tenderization (r=0.664; P<0.05). Troponin-T is a calpain substrate, but reportedly is not degraded through a direct effect from calcium. The present results, therefore, suggest that the variation in free calcium in postmortem muscle affects tenderization through an effect on the calpain system and not through a direct effect of calcium on myofibrillar proteins. Consequently, the results of this study do not support the (calcium) theory that calcium directly affects tenderization.

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The present experiment was conducted to determine the effect of muscle temperature during the prerigor and early postrigor period on meat tenderness, postmortem proteolysis, calpain system activity, water-holding capacity, and color. Lamb longissimus muscle (n = 14) from the right and left carcass sides was excised immediately after dressing, divided into an anterior and posterior sample, vacuum-packaged, and stored overnight at 5 to 35 degrees C. Further storage, up to 14 d postmortem, was at 2 degrees C. Tenderness at 1 d postmortem, tenderization during further storage, and postmortem proteolysis were negatively affected by overnight incubation above 25 degrees C. This effect could be explained by an effect of temperature on muscle contraction and activity of the calpain system. Muscle contraction was at a minimum after incubation at 15 degrees C. Water-holding capacity was negatively affected by incubation above 25 degrees C. Color scores improved with increasing incubation temperature at 1 d postmortem. However, after 14 d of postmortem storage, no differences in color scores were observed. Based on the present results and results of other groups, a temperature around 15 degrees C at the onset of rigor seems optimal to maximize tenderness without having detrimental effects on water-holding capacity or color.

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Calpastatin is the specific inhibitor of the ubiquitous calcium-dependent proteases mu-calpain and m-calpain. Enzyme assay data from sheep and cattle inversely correlates post-mortem muscle calpastatin levels with ultimate meat tenderness. Genetic markers of meat quality may therefore be found linked to the calpastatin gene (CAST). A three-allele system detected by polymerase chain reaction-single strand conformational polymorphism (PCR-SSCP) has been observed in the ovine CAST. The three allele amplimers have been fully nucleotide sequenced and their differences in terms of single nucleotide polymorphism (SNPs) in the intron region of the amplimer are reported and compared to a consensus sequence of the orthologous region of the cattle CAST. A PCR-RFLP for more rapid CAST genotyping of all three ovine alleles was also developed.

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We developed a ribonuclease protection assay (RPA) to quantify the mRNA mass of calpastatin and the catalytic subunits of calpains I and II in ovine and bovine tissues. The method is based on constructing standard curves using predetermined amounts of in vitro synthesized sense cRNA of the calpain system, hybridized with excess radiolabeled antisense counterprobes. This is possible because the vectors used for riboprobe preparation can be used to transcribe the sense cRNA required to generate the standard curves to quantify absolute calpain I, calpain II, and calpastatin mRNA levels. We used the RPA to study calpain I, calpain II, and calpastatin gene expression in ovine liver, heart, and skeletal muscle. The results revealed that calpain II gene expression was similar in the three tissues. However, the expression of calpain I and calpastatin genes indicates that each tissue has its unique pattern. We also analyzed the activity of calpain I, calpain II, and calpastatin by the conventional DEAE chromatographic method for comparison. The results indicated that the RPA is more repeatable than the DEAE method. Special features of the RPA as compared with DEAE chromatography are as follows; 1) the RPA is a reliable method for quantifying the expression of calpains in all tissues because it is not affected by the presence of inhibitors or activators, 2) the RPA method can be expanded to analyze the expression of the tissue-specific calpains simply by designing specific probes for them, and 3) the RPA requires a small amount of tissue. The described method will facilitate future studies on the gene expression of calpains and will contribute to determining their physiological functions.

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Insulin-like growth factor 1 (IGF-1) mediates many of the actions of growth hormone. Overexpression of IGF-1 has been reported to have endocrine and paracrine/autocrine effects on somatic growth in transgenic mice. To study the paracrine/autocrine effects of IGF-1 in hair follicles, transgenic mice were produced by pronuclear microinjection of a construct containing a mouse ultra-high sulfur keratin (UHS-KER) promoter linked to an ovine IGF-1 cDNA. This UHS-KER promoter has previously been shown to direct expression of a reporter gene to the hair follicles of transgenic mice. Four transgenic mouse lines were established as a result of microinjection of 435 embryos. Transgene expression was found in skin at day 8 and day 15 of age in three of the lines. Progeny tests were carried out by mating two of the transgenic expressing males to nontransgenic females. Mice from one line were all nonexpressors while four of the 12 mice from the other showed integration of the transgene and three expressed transgene IGF-1 mRNA in the skin. Vibrissa growth at 11-21 d of age was significantly greater in transgenic expressors than in their nontransgenic littermates. Specifically, the increase in vibrissa length for transgenics at days 11-16 (20.5%) is approximately 2-fold compared with days 16-21 (11.9%). These results demonstrate that local overexpression of IGF-1 in transgenic mice is capable of stimulating vibrissa growth during the first neonatal hair cycle.

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