Toxicity of halogenated oxyquinolines in dogs. A clinical study. 3. Intoxication experiments

LANNEK, BIRGITTA and PAUL LINDBERG: Toxicity of halogenated oxyquinolines in dogs. A clinical study. III. Intoxication experiments. Acta vet. scand. 1974, 15 , 398–418. — Oxyquinoline drugs, which are normally well tolerated by dogs, will cause disease when a dog’s resistance is occasionally lowered. In a series of experiments in dogs we tried to reproduce the disease pattern of spontaneous cases of poisoning. Most of these experiments, using even high single or repeated oral doses, failed. It was observed, more or less by chance, that the intestinal absorption of 125I-labelled vioform was greatly increased when the dog was not fasted. The consumption of fat, but not of protein or carbohydrates, was found to be the responsible factor. When the oxyquinoline drug was given in a fat emulsion, approx. 1/3 of the dogs fell ill. When fouled fish was also added, the dose necessary to produce disease was lowered to the range used in vioform therapy. We believe that phenolic substances, which may be produced from bacterial degradation of proteins in intestinal disorders, compete with oxyquinolines in metabolic and elimination processes.

vioform; oxyquinolines; dogs; convulsions; heart injury; liver injury; poisoning; diarrhoea; phenolic substances.

The oilseed industry of India--potential for food use of proteins

India is one of the major oilseed‐producing areas in the world with approximately 11% of its tillable land, 37 million acres, devoted to the various oilseed crops. Peanut is the principal oilseed, but enough sesame, rape and mustard, flax and castor are grown that they are classified as major oilseeds in Indian statistics. Cottonseed and rice bran are gaining in importance as vegetable oil sources and a host of native seeds such as neem, mohwa, kusum and sal are being promoted as sources of inedible fats for soap manufacture. There is a very real potential for soybeans in the Indian economy. Under AID contract, teams from the University of Illinois have been exploring the possibilities of growing soybeans at the Uttar Pradesh Agricultural University at Pantnager and the Jawaharal Nehru University at Jabalpur. Several United States varieties, particularly Bragg, grow well, and yields as high as the 60 to 70 bushels per acre range have been achieved in thekharif or rainy season (planting in late June, harvesting in October‐November), and yields of approximately 60 bushels per acre have been obtained from early soybeans such as Ford planted as a second crop on irrigated land in therabi or Spring season (planting in mid‐February, harvesting in May–June). Oilseed processing ranges from the primitive ghani, a bullock‐driven mortar and pestle, to relatively modern prepress‐solvent extraction plants. Extraction plant size is small by American standards, ranging from 50 tons to about 100 or perhaps 150 tons per day. Limited quantities of the oilseed cakes and meals are used domestically for animal feeding, the bulk being shipped to European markets. With 550 million people there is urgent need for food protein in India, and oilseed proteins offer potential for supplementing traditional dishes. Corn soya milk (CSM) has had fair to excellent acceptance in various localities, and much ingenuity has been shown in adapting CSM to native cuisine. Now, an Indian counterpart, Balahar, is being formulated using peanut flour as the major protein source. This requires costly hand picking of peanuts to reduce the level of aflatoxin in the peanut flour to 120 ppb (equivalent to the FAO guideline of 30 ppb in the resultant Balahar). There is only limited potential for oilseed protein supplementation of bread and chapaties. A number of regional foods offer local opportunities for supplementation by oilseed flours and grits; and dal, which is used by both the rice‐eating peoples of South and East India and the bread‐eating people of North India could consume from one million to four million tons of oilseed meals per year (10% to 25% supplementation) with little or no change in consistency or flavor.

A simplified assay method for galactosyl ceramide beta-galactosidase

In a previously described method for determining the activity of cerebroside galactosidase, the enzyme preparation was incubated with an emulsion of cerebroside which had been labeled in the galactose moiety. The liberated galactose was separated from the emulsion by liquid-liquid partitioning, but the presence of detergent necessitated the use of careful agitation and a backwash in order to reduce the contamination of the aqueous layer with excess emulsified substrate. This problem is eliminated by adding a large amount of lipid to reduce the emulsifying power of the detergent. It may be that other lipid hydrolase assays, based on the same principle, would benefit by this approach. Some additional improvements in the assay system are described.

Castor bean lipase. Role of the lipid cofactor

There is characteristic visual change in the enzyme–substrate particles undergoing lipolysis catalyzed by castor bean lipase. The particles swell, become irregular in shape, and accumulate granular deposits. If the cofactor is not removed from the apoenzyme, these changes can be inhibited by poisoning the enzyme with mercuric chloride without affecting emulsification of the oil substrate, enzyme, and water. It appears that the enzyme is coalesced within the lipid substrate; the composition of this coalesced particle is determined by the relative amounts of enzyme and substrate and by the degree of dispersion. The reaction does not seem to take place solely on the surface, as previously thought.

The rheology of some oil-in-water emulsions stabilized by condensed complex films

The rheology of emulsions containing oleyl, lauryl or cetostearyl alcohol as the oil-soluble component has been examined. As the concentration of fatty alcohol was increased, three main types of behaviour were found. These could not be explained by the particle size distribution, phase weight ratio or internal phase viscosity. It is suggested that migration of oil-soluble component and subsequent formation of viscous gels in the aqueous phase accounted for the observed behaviour. The effects of temperature, type of oil phase and chemical constitution of water-soluble components, have also been examined.