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192 results on '"Myklebust, Reidar"'

13. Endothelin-1 causes sequential trapping of platelets and neutrophils in pulmonary microcirculation in rats

Author

Helset, Elin, Lindal, Sigurd, Olsen, Randi, Myklebust, Reidar, and Jorgensen, Leif

Subjects
Endothelin -- Physiological aspects, Pulmonary circulation -- Physiological aspects, Neutrophils -- Physiological aspects, Biological sciences
Abstract

Pulmonary microcirculation was analyzed by transmission electron microscope to determine the morphological changes that are induced by endothelin-1 (ET-1) based on lung morphometry. Administration of ET-1 in the jugular vein causes vascular congestion and proliferation of type II epithelial cells in rat lung. Furthermore, ET-1 also increases pulmonary vascular permeability and neutrophil accumulation which leads to intravascular thrombus formation or endothelial cell injury.

Published
1996

31. Pathophysiological effect of chronic and acute stress in Atlantic salmon, Salmo salar (Actinopterygii: Salmoniformes: Salmonidae)

Author

Kousha, Armin, Myklebust, Reidar, and Olsen, Rolf Erik

Subjects
Atlantic salmon, chronic and acute stress, haematological parameters, transmission electron microscopy, VDP::Agriculture and fishery disciplines: 900::Fisheries science: 920::Fish health: 923, gut, light microscopy
Abstract

The knowledge on the effect of different stress factors on Atlantic salmon, Salmo salar Linnaeus, 1758, is far from complete and therefore we decided to find out how the low water level stress could effect pathophysiological parameters such as: plasma cortisol level, haemoglobin, haematocrit, chloride (Cl–), sodium (Na+), osmolality, lactate, and glucose in this fish; and how this stressor affects the gut morphology. Two hundred and four juvenile Atlantic salmon were randomly distributed into six fibreglass tanks and divided into two groups: group 1 (control) and group 2 (low water level stress). The low water level stress did not affect growth performance and the pathophysiological parameters. Light- and transmission electron microscopy evaluations of the pyloric caeca and the distal intestine revealed that chronic stress had no effect on gut morphology. Low water level stress had no clear effects on pathophysiological parameters and gut morphology of Atlantic salmon.

Published
2013

32. Colorectal cancer derived organotypic spheroids maintain essential tissue characteristics but adapt their metabolism in culture

Author

Rajcevic, Uros, primary, Knol, Jaco C, additional, Piersma, Sander, additional, Bougnaud, Sébastien, additional, Fack, Fred, additional, Sundlisaeter, Eirik, additional, Søndenaa, Karl, additional, Myklebust, Reidar, additional, Pham, Thang V, additional, Niclou, Simone P, additional, and Jiménez, Connie R, additional

Published
2014
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37. Liquid Holding Capacity and Structural Changes During Heating of Fish Muscle: Cod (Gadus morhua L.) and Salmon (Salmo salar)

Author

Ofstad, Ragni, Kidman, Siw, Myklebust, Reidar, and Hermansson, Anne-Marie

Subjects
heat-induced changes, liquid loss, microstructure, salmon, Cod, fish muscle, light microscopy, Food Science
Abstract

The loss of water and fat in cod and salmon muscle was studied as a function of heating temperature from 5-70 C. The liquid-holding capacity was measured by a low speed centrifugation net test leading to the separation of released liquid. To obtain a better understanding of the liquid-holding properties, the microscopic changes of the samples were evaluated by light microscopy. Two different preparation techniques were used . Cod lost twice as much water as salmon upon beating. After an initial delay , the water loss increased at 20-35°C, attained a maximum at 45-50°C, and thereafter decreased in both fish species. Salmon muscle was more heat-stable than cod muscle. Since the main structural changes appeared in the connective tissue at low temperatures (5-40°C), the water loss at these temperatures is probably mainly due to denaturation and melting of collagen. The maximum water loss was attained when the muscle cell shrank due to denaturation of myosin. The reduced water loss at higher temperatures (50-70°C) is probably caused by aggregates of sarcoplasmic proteins stabilizing the aqueous phase.

Published
1993

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