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  • 1
    Electronic Resource
    Electronic Resource
    Cholinergic modulation of a decrement in social investigation following repeated contacts between mice (1995)
    Springer
    Psychopharmacology 121 (1995), S. 164-172 
    Details
    ISSN: 1432-2072
    Keywords: Social recognition ; Aggression ; Acetylcholine ; Memory ; Acetylcholinesterase inhibitors ; Olfactory perception ; Scopolamine
    Source: Springer Online Journal Archives 1860-2000
    Topics: Medicine
    Notes: Abstract Social recognition has been inferred from a decline in olfactory investigation of conspecific intruders during repeated or protracted confrontation with a resident rat. A stimulus-response relationship defined by lack of response remains somewhat ambiguous. Since it is likely that behavior continues to be emitted by the resident animal, how behavior reorganizes as the resident becomes familiar with an intruder represents an important issue in the characterization of recognition. We examined the decline in olfactory investigation of ovariectomized females by adult male mice. The duration and frequency of olfactory investigation was measured during four 1 minute confrontations with 10-min intertrial intervals (Training trials). If the same female was presented in each trial, investigation declined to less than 50% of initial levels. Aggressive behavior gradually increased with repeated trials. No decline in investigation or increased aggression was measured when females were changed in each trial. Administration of doses of scopolamine (0.16–1.0 mg/kg, IP) blocked decrements in olfactory investigation in repeated confrontations and significantly reduced aggression. Co-administration of heptylphysostigmine (0.32–5.0 mg/kg, IP) reversed scopolamine's effects on olfactory investigation but not aggression. Acetylcholinesterase inhibitors heptylphysostigmine, galanthamine (0.63–2.5 mg/kg, IP) and tacrine (0.63–10.0 mg/kg, IP) all enhanced the rate of decrement of olfactory investigation when administered alone, but had differential effects on aggression. The decline in investigation corresponds to criteria for habituation. Increased responsivity expressed as aggression indicates recognition may also be characterized as a change in behavioral strategy dependent on the sexual and social status of the stimulus animal. Pharmacological data support a role for acetylcholine release in the development of social recognition as an olfactory memory, or through modulation of olfactory perception.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF02245626
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  • 2
    Electronic Resource
    Electronic Resource
    Enzymatic hydrolysis of whey proteins: I. Kinetic models (1994)
    New York, NY [u.a.] : Wiley-Blackwell
    Biotechnology and Bioengineering 44 (1994), S. 523-528 
    Details
    ISSN: 0006-3592
    Keywords: whey proteins ; proteases ; enzymatic hydrolysis ; peptides ; Chemistry ; Biochemistry and Biotechnology
    Source: Wiley InterScience Backfile Collection 1832-2000
    Topics: Biology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: We have studied the enzymatic hydrolysis of whey proteins at pH 8 and50°C with two proteases of bacterial origin, MKC Protease 660 L, and one of animal origin, PEM 2500 S. Our results show that a greater degree of hydrolysis is achieved under the same experimental conditions with the bacterial proteases than with the animal one. In our interpretation of the results we propose a mechanism in which the hydrolytic reaction is a zero-order one for the substrate, and the enzyme denaturalizes simultaneously via a second-order kinetic process due to free enzyme attacking enzyme bound to the substrate. Our results also indicate that there is an irreversible serine-protease inhibitor in whey proteins. © 1994 John Wiley & Sons, Inc.
    Additional Material: 9 Ill.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1002/bit.260440415
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  • 3
    Electronic Resource
    Electronic Resource
    Enzymatic hydrolysis of whey proteins. II. Molecular-weight range (1994)
    New York, NY [u.a.] : Wiley-Blackwell
    Biotechnology and Bioengineering 44 (1994), S. 529-532 
    Details
    ISSN: 0006-3592
    Keywords: whey proteins ; proteases ; enzymatic hydrolysis ; peptides ; Chemistry ; Biochemistry and Biotechnology
    Source: Wiley InterScience Backfile Collection 1832-2000
    Topics: Biology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Using high-pressure liquid chromatography we studied the distribution of molecular weights in whey-protein hydrolysates using the following commercially obtained proteases: Alcalasa 0.6 L and Protease 660 L, both bacterial in origin, and PEM 2500 S, of animal origin. In each of the systems, the range of molecular weights in the hydrolysate depended solely on the degree of hydrolysis (DH) achieved. For DH ≥ 20, between 65% and 95% of the hydrolysate is made up of peptides with a molecular weight of less than 1,000 Da. © 1994 John Wiley & Sons, Inc.
    Additional Material: 3 Ill.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1002/bit.260440416
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    Paper (German National Licenses)
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