scholarly journals Sensory evolution in blind cavefish is driven by early embryonic events during gastrulation and neurulation

Development ◽  
2016 ◽  
Vol 143 (23) ◽  
pp. 4521-4532 ◽  
Author(s):  
Hélène Hinaux ◽  
Lucie Devos ◽  
Maryline Blin ◽  
Yannick Elipot ◽  
Jonathan Bibliowicz ◽  
...  
Keyword(s):  
Sensory Evolution ◽  
Blind Cavefish

Author response for "Evolutionary and homeostatic changes in morphology of visual dendrites of Mauthner cells in Astyanax blind cavefish"

2020 ◽  
Author(s):  
Zainab Tanvir ◽  
Daihana Rivera ◽  
Kristen E. Severi ◽  
Gal Haspel ◽  
Daphne Soares
Keyword(s):  
Author Response ◽  
Blind Cavefish

Selection of potential probiotics with cholesterol-lowering properties for probiotic yoghurt production

2021 ◽  
pp. 108201322110122
Author(s):  
Saranya Wongrattanapipat ◽  
Anchukorn Chiracharoenchitta ◽  
Budsarin Choowongwitthaya ◽  
Prapatson Komsathorn ◽  
Orawan La-ongkham ◽  
...  
Keyword(s):  
Antibiotic Resistance Genes ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Bile Salt Hydrolase ◽  
Cholesterol Lowering ◽  
Sensory Evolution ◽  
Probiotic Strains ◽  
Total Bacteria ◽  
Selection Of ◽  
Bsh Activity

From 61 lactic acid bacteria (LAB) isolates, three had good cholesterol-lowering properties, with Limosilactobacillus fermentum KUB-D18 having the highest cholesterol assimilation (68.75%) (51 µg/109 CFU). In addition, Lactiplantibacillus pentosus HM04-25 and L. pentosus HM04-3 had the two highest levels of bile salt hydrolase (BSH) activity (22.60 and 21.45 U/mL, respectively). These three strains could resist four antibiotics (aztreonam, vancomycin, teicoplanin, and nalidixic). However, fortunately, they contained no mobile antibiotic resistance genes. To evaluate the influence of probiotic strains in yoghurt production, L. fermentum KUB-D18, L. pentosus HM04-25, or L. pentosus HM04-3 were simultaneously cultured with commercial yoghurt starter (YF-L812) and incubated at 43 °C for 6 h. During yoghurt fermentation, the total bacteria in the yoghurt tended to increase from 7.39 to 8.90 log CFU/mL. The growth rates of two probiotic strains ( L. pentosus HM04-25 and L. pentosus HM04-3) were stable at 6.06 to 6.62 log CFU/mL. Only the rate for L. fermentum KUB-D18 increased (to 7.5 log CFU/mL). These three probiotics did not affect the physical characteristics of yoghurt. The total soluble solids, pH, and titratable acidity values of the probiotic yoghurts were similar to the control yoghurt at 30[Formula: see text]Brix, 4.91, and 0.90%, respectively. The firmness values of the probiotic yoghurts and the control were not significantly different (p > 0.05). Differentiation of the appearance of color, odor, flavor, and texture between the control yoghurt and the probiotic yoghurts was investigated using 56 volunteers and no significant differences were identified. Additionally, sensory evolution revealed that the acceptability of the probiotic yoghurts was higher than for the control (p ≤ 0.05). Therefore, the three probiotic strains with cholesterol-lowering properties had potential in future yoghurt production.

scholarly journals Evolution of an adaptive behavior and its sensory receptors promotes eye regression in blind cavefish: response to Borowsky (2013)

BMC Biology ◽  
2013 ◽  
Vol 11 (1) ◽  
Author(s):  
Masato Yoshizawa ◽  
Kelly E O’Quin ◽  
William R Jeffery
Keyword(s):  
Adaptive Behavior ◽  
Sensory Receptors ◽  
Blind Cavefish

scholarly journals Shadow response in the blind cavefish Astyanax reveals conservation of a functional pineal eye

2008 ◽  
Vol 211 (3) ◽  
pp. 292-299 ◽  
Author(s):  
M. Yoshizawa ◽  
W. R. Jeffery
Keyword(s):  
Blind Cavefish
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