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Liberazione di istamina dalle cellule della mucosa gastrica e secrezione acida nel cane.
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Farmacocinetica della teofillina nel cane dopo somministrazione protratta con una preparazione a lento rilascio: interferenze con un trattamento con enrofloxacina.
No full textEffects of b3-adrenoceptors agonist SR 58611A on gastric acid secretion and histamine release in the dog: comparison with ritodrine.
No full text1. The involvement of beta(3) adrenoceptors in the control of gastric acid secretion and histamine release was investigated in the dog.
2. In conscious dogs, SR 58611A (0.0625-1.0 mg/kg/hr IV) dose dependently inhibited gastric acid secretion induced by pentagastrin. Maximal inhibition (40%) was obtained with the dose of 1 mg/kg. Ritodrine (1 mg/kg/hr IV) also induced a marked inhibition (85%) of gastric acid secretion stimulated by pentagastrin.
3. On 2 deoxy-D-glucose-stimulated acid secretion, both SR 58611A and ritodrine at 1 mg/kg/hr IV showed inhibitory effects. On these experiments, ritodrine, but not SR 58611A, significantly reduced plasma gastrin concentrations.
4. In anaesthetized dogs, histamine concentrations from gastrosplenic vein increased fivefold after the infusion of pentagastrin. SR 58611A(1 mg/kg/hr IV) did not significantly modify the stimulant effect of pentagastrin on histamine release. Tn contrast, ritodrine (1 mg/kg/hr IV) significantly inhibited histamine release induced by pentagastrin.
5. These data suggest that beta(3) adrenoceptors may participate in the negative control of gastric acid secretion in the dog, probably through a histamine-independent mechanism
Natural occurrence of ochratoxin a in confined reared and grazing pigs derived products
Full text linkOchratoxin A (OTA) is a well-known nephrotoxic and immunotoxic mycotoxin occurring in several foods and feeds. OTA residues have been detected as a carryover in pigs and poultry meats. In this study samples of pigs fresh tissues (muscle, back-fat) and processed meat products (seasoned muscle-coppa, seasoned backfat-lard, mortadella and salami) were obtained from pigs raised following two breeding systems: conventional production systems (indoor) and alternative pig rearing systems (free outdoor access). Pigs tissues and meat products samples were analysed for OTA content by means of an HPLC-FLD method. OTA was found in all pigs tissues and meat products at concentration lower than the Italian recommended maximum level of 1 μg/kg, only a sample of mortadella of indoor group showed a concentration very close to this limit. This study suggests that the contribution from pig fresh tissues to the total intake of the toxin is small if compared to other sources. However, the OTA occurrence in some derived products, such as mortadella, seems to be of some concern
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