In order to manage the risks posed to domestic crop production by quarantine pests such as Thrips palmi, their potential to establish in a new environment must be assessed. The thermal requirements for development of T. palmi were determined and compared with UK temperatures, to estimate its potential for development under UK conditions. Temperature and rate of development of T. palmi from egg to adult were linearly related between 15 and 30°C, allowing calculation of an overall threshold of 10.1°C, and a sum of effective temperatures of 194 degree-days. In the UK, development of T. palmi would be possible outdoors during the summer when a maximum of up to four or five generations could occur. Comparison of these data with those of the recently established and biologically similar pest, Frankliniella occidentalis, shows that establishment of T. palmi in the UK is unlikely to be limited by an inability to complete the life cycle during the favourable season., Jamie R. McDonald, Jeffrey S. Bale, Keith F.A. Walters, and Lit
The oribatid mite Galumna elimata was reared under laboratory conditions on algae (Protacoccus spp.) at different temperatures (5, 15 and 20°C). Higher weight-specific amylolytic activity was found in the whole body homogenates of mites exposed to cold acclimation (5°C, 21 days) in comparison with individuals acclimated to 15 and 20°C. Accompanying parameters (live body weight, content of total soluble proteins in the body, protein-specific amylolytic activity, presence and composition of food boluses, activity of mesenteric and caecal wall cells, gregarinid parasitisation, number of glycogen granulae and guanine deposits in mesenchymal tissue, presence of proventricular glands) were investigated at all three acclimation temperatures to explain mechanisms of this change. The acclimation response of weight-specific amylolytic activity was accompanied by elevation of protein-specific amy lolytic activity. Microanatomical features did not confirm any increased secretion activity of mesenteric and caecal cells in cold acclimated animals. Granulation and apocrine secretion of these cells increased with increasing temperature as with food ingestion. The food boluses contained algae or algae mixed with unknown fungal hyphae in individuals acclimated to 15 and 20°C. The concentrated mucoid substances prevailed in animals exposed to cold, indicating lower feeding activity at 5°C. Based on these findigs, Lye hypothesised that specific amylolytic activity reflected passively the different changes in protein composition of the body at different temperatures and its elevation is without direct adaptive importance., Vladimír Šustr, Jan Hubert, and Lit
Současné poznatky moderně chápané nutriční imunologie mají zásadní význam z hlediska aktivit v oblasti ochrany a podpory zdraví. Existuje nespočet dokladů, že neadekvátní nebo snížený nutriční příjem se neodráží jen klasickými příznaky proteinové a energetické malnutrice, ale také nepříznivým ovlivněním až selháváním imunitních funkcí. Stále rostoucí počet in vitro a in vivo experimentálních a klinických studií dokládá, že produkty neenzymatických reakcí, které vznikají při technologickém a kulinárním zpracování potravin mohou hrát významnou roli při vzniku a globálním šíření chronických nesdělných onemocnění. Prokazuje se, že hlavní patogenetický význam mají tzv. konečné produkty pokročilé glykace (AGE, Advanced Glycation End products), lipoxidace (ALE, Advanced Lipoxidation End products), a oxidace proteinů (AOPP, Advanced Oxidation Protein Products), které představují nejdůležitější nutriční složky kumulující se ve vnitřním prostředí organismu v průběhu jeho celého života. V současnosti jsou považovány za nejčastější složky poškozující zdraví a zároveň představující jednu z významných příčinu růstu incidence chronických nesdělných nemocí ve všech zemích, které přijaly "západní" životní styl., The recent results of research in the field of nutritional immunology have a wide impact on health protection and promotion-related activities. There is a great deal of evidence showing that the inadequate or lowered nutritional intake is reflected in both protein-energetic malnutrition and immune system disorders. A growing number of in vitro/in vivo experimental and clinical studies documents that the products of non-enzymatic reactions formed during technological and culinary processing of food may play a major role in the emergence and global spread of chronic non-communicable diseases. Evidence mainly points to the pathogenic role of advanced glycation end products (AGE), advanced lipoxidation end products (ALE), and advanced oxidation protein products (AOPP), which represent the most important dietary compounds that accumulate within the internal milieu of an organism over a whole life span. Currently, these factors are regarded as one of a row of causations with strong negative influence on health and the most frequent causative agents of increasing chronic disease burden in all countries which adopt a "westernized lifestyle"., Bohumil Turek, Petr Šíma, Vladimír Bencko, and Literatura