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Biomedical subjects

P W Lucas

Publications and source records attributed to P W Lucas.

At least 19 recordsLinked to original sources
PubMed1999

Human pluripotent and progenitor cells display cell surface cluster differentiation markers CD10, CD13, CD56, and MHC class-I.

Each year millions of people suffer tissue loss or end-stage organ failure. While allogeneic therapies have saved and improved countless lives, they remain imperfect solutions. These therapies are limited by critical donor shortages, long-term morbidity, and mortality. A wide variety of transplants, congenital malformations, elective surgeries, and genetic disorders have the potential for treatment with autologous stem cells as a source of HLA-matched donor tissue. Our current research is aimed at characterizing cell surface cluster differentiation (CD) markers on human progenitor and pluripotent cells to aid in isolating comparatively purified populations of these cells. This study examined human pluripotent and progenitor cells isolated from fetal, mature, and geriatric individuals for the possible presence of 15 CD markers. The response to insulin and dexamethasone revealed that the cell isolates were composed of lineage-committed progenitor cells and lineage-uncommitted pluripotent cells. Flow cytometry showed cell populations positive for CD10, CD13, CD56, and MHC Class-I markers and negative for CD3, CD5, CD7, CD11b, CD14, CD15, CD16, CD19, CD25, CD45, and CD65 markers. Northern analysis revealed that CD13 and CD56 were actively transcribed at time of cell harvest. We report the first identification of CD10, CD13, CD56, and MHC Class-I cell surface antigens on these human cells.

Adult↗
PubMed1998

Seed dispersal by long-tailed macaques.

We review here the methods by which long-tailed macaques (Macaca fascicularis fascicularis) process seeds in Bukit Timah Nature Reserve, Singapore, and the factors that influence this. Feeding observations have revealed that these macaques either destroy seeds in their mouth with their teeth, spit them out whole from the mouth after removing much of the flesh, or else clean the flesh off them at the front of the mouth and then drop them. Absence of these observed behaviors is associated with the presence of intact seeds in the feces, indicating that macaques swallow some seeds whole. All these options were exhibited by one group of macaques and were not random alternatives; evidence links their frequency to the type of fruit (fleshy vs. dry) and the size of the seed(s). Adaptations of the mouth of long-tailed macaques, such as gape and the presence of well-innervated cheek pouches and relatively large incisor and postcanine teeth, are predicted to influence these thresholds strongly. In a faunally depleted reserve like Bukit Timah, this dispersal is effective, but we see no evidence in this of coevolution between macaques and fruits. Many seeds in the macaque diet are probably dispersed more effectively by other vertebrates, such as birds, bats, gibbons, and civets, when these are present. However, in sites where large vertebrates have been eliminated, macaques may become important for dispersing large, large-seeded fruits.

Animals↗
PubMed1998

Techniques for rapid quantitative assessment of activity levels in small-group tutorials.

Two techniques for the rapid quantitative analysis of student participation in small-group teaching were investigated. In the first approach an observer, who also acted as a 'critical friend', recorded the length of individual contributions using a computer keyboard as a simple timing device. In the second approach, small-group sessions were recorded with a portable stereophonic audiotape recorder. The teacher was recorded on one channel, all students on the other. A computer program produced automated analysis of these small group interactions by computing relative amount of speech on each channel. Simple analysis produced automatically by the programs revealed the overall style of the tutorial--variably 'mini-lectures' by teachers with very little participation by the student body, rapid 'question and answer' sessions with about equal teacher/student body involvement or 'mini-presentations' by students with the teacher offering sparse comments in the manner of a facilitator. By presenting results in a graphic format, teachers can be given rapid objective feedback on their teaching style. Coupled with short verbal/non-verbal quizzes at the end of tutorials and information from other assessments, the value of using levels of participation as a measure of the efficiency of such small-group sessions can itself be assessed.

Computer-Assisted Instruction↗
PubMed1998

Colour cues for leaf food selection by long-tailed macaques (Macaca fascicularis) with a new suggestion for the evolution of trichromatic colour vision.

Leaf colour, size and toughness were investigated in five plant species important in the diet of Macaca fascicularis in Singapore. Leaf colour and size were examined as potential visual cues for food selection, whereas toughness mirrored fibre content, the inverse of food quality. As leaves matured, they changed colour and toughened. Leaf lightness and yellowness were strongly negatively correlated with toughness, but variation in both the red-green axis of the CIE Lab colour space and leaf size were not. Leaves selected as food by the macaques were distinguished by being very light, yellow to slightly green. Some leaves were dappled with red. The literature suggests that these leaves are relatively rich in protein without being tough and therefore would be sought after by primates. We argue that leaf colour is an important indicator of the nutritive value of leaves. Trichromatic vision is an important advantage in finding those palatable leaves that are dappled red. These would appear dark to dichromatic primates and be deceptive by making leaves look older (lower in quality) than they actually are. This would decrease the perceived window of feeding opportunity for such primates who would be at a disadvantage in trying to find these leaves. It is possible that trichromatic vision in catarrhine primates may have originally evolved for the detection of red coloration in the leaves of shade-tolerant tropical plants, enabling the better exploitation of a food resource.

Animals↗
PubMed1998

Food properties that influence neuromuscular activity during human mastication.

The rate of breakdown of food in mastication depends on the ratio of two mechanical properties of the food--the toughness and modulus of elasticity (Agrawal et al., 1997)--a result which can be predicted by an analysis of the energetics of fracture. The work input to produce food fragmentation is provided by the masticatory muscles, the activity levels of which depend on sensory feedback from the mouth. Here, we test the hypothesis that the activity of a representative of this musculature is modulated by the above combination of food properties. The surface electrical activity (EMG) of the anterior temporalis muscles of ten human subjects was recorded while subjects chewed standardized volumes of 15 food types. The integrated EMG in these muscles was highly significantly related to the square root of the ratio of the above two food properties. Significant correlations were found between this food property index and integrated EMG, both when data for all chews and all subjects were lumped together (r = -0.86; p < 0.0001) and when correlation coefficients between the index and EMG were plotted for each chew made by each subject. Except for two subjects in the first chew, these coefficients reached and maintained highly significant levels throughout the masticatory sequence. Thus, a clear relationship between the electrical activity of a jaw-closing muscle and the mechanical properties of food has been found for the first time.

Adult↗
PubMed1997

An optimization model for mastication and swallowing in mammals.

Mammalian mastication is a process combining simultaneous food comminution and lubrication. The initiation of swallowing, which is voluntary, has been thought to depend on separate thresholds for food particle size and for particle lubrication. Instead of this duality, we suggest that swallowing is initiated when it is sensed that a batch of food particles is binding together under viscous forces so as to form a bolus. Bolus formation ensures that when the food mass is swallowed, it will pass the pharyngeal region safely without risk of inhaling small particles into the lower respiratory tract. Crucial for bolus formation is food particle size reduction by mastication. This allows the tongue to pack particles together tightly by pressure against the hard palate. A major function of salivation is to fill the gradually reducing spaces between particles, so increasing viscous cohesion and promoting bolus formation. If swallowing is delayed, excessive saliva floods the bolus, separating particles and reducing cohesion. Swallowing then becomes more precarious. Our model suggests that there is an optimum moment for a mammal to swallow, defined in terms of a peak cohesive force between food particles. The model is tested on human mastication with two foods, brazil nut and raw carrot, which have very different particle size breakdown rates. The peak cohesive force is much greater with brazil nuts but both foods are predicted to be swallowed after similar numbers of chews despite the very different food particle size reductions achieved at that stage. The predicted number of chews to swallow is in broad agreement with published data.

Animals↗
PubMed1997

Mechanical properties of foods responsible for resisting food breakdown in the human mouth.

The fragmentation of foods (breakage function) was measured in five humans on "bagged' single particles of 28 foods from three food groups. The change in the square root of the specific surface of the particles (the specific surface being the area of particle silhouettes, measured by image analysis, divided by original particle volume) produced by one bite, averaged for all participants, was inversely linearly related to the square root of the toughness of the foods divided by the square root of their Young's moduli(r = -0.86; p < 0.00001). This relation is predicted by an analysis based on food fragmentation within a limited jaw displacement. Thus, resistance to jaw movement appears to provide sensory information on the deformation fracture and fragmentation of foods. It is believed that this is the first time that a relation between the breakage of food particles by the teeth and their material properties has been found, and the finding has considerable implications for human masticatory studies, for the analysis of dentition and diet in mammals and for texture studies in food science.

Adult↗
PubMed1995

Swallow thresholds in human mastication.

Brazil-nut particles were broken down and classified by sieves into four classes of particle size. Samples of these classes were suspended in plain yoghurt in varying concentrations and presented to nine humans for chewing. Both the number of chews made before swallowing and the time needed to swallow increased significantly with particle size and concentration but the chewing frequency (number of chews/time) decreased. The rate of change of the chewing frequency, averaged over the chewing sequence (chewing frequency/time), was calculated for each food input and termed the swallowing index. This index did not differ significantly for concentrations above 20%, but increased sharply at lower concentrations. These results were interpreted in terms of a model in which food is swallowed only when particles are both small enough and sufficiently lubricated. For our food mixture, the lubrication threshold was satisfied by a 20% concentration and the particle-size threshold was 1.4 mm. Chews made with concentrations lower than this and containing smaller particle sizes were few in number and slow, reflecting the need to detect particle size with the oral mucosa.

Adult↗
PubMed1995

Significance of silica in leaves to long-tailed macaques (Macaca fascicularis).

Leaves of two plant species eaten by Macaca fascicularis in Bukit Timah Nature Reserve, Singapore, were collected and colour-tested. Leaves matching those eaten by M. fascicularis were examined by energy-dispersive X-ray micro-analysis. The leaves of Streblus elongatus (Moraceae) and Gluta wallichii (Anacardiaceae), together forming 19.6% of the leaf diet of the macaques, contained silica. In G. wallichii, this in the base of hairs that project from the underside of the leaf, whereas S. elongatus leaves have short sharp siliceous trichomes which are densely packed on the undersurface of leaf veins. We predict from an indentation analysis that chewing on the latter species could cause dental microwear at low occlusal forces. The leaves are reportedly common in the diet of three other primate species in peninsular Malaysia and the finding could have general significance for studies of dental wear.

Animal Feed↗
PubMed1994

Seed-breaking forces exerted by orang-utans with their teeth in captivity and a new technique for estimating forces produced in the wild.

Orang-utans (Pongo pygmaeus) at the Singapore Zoological Gardens were presented with two thick-shelled edible seeds, Mezzettia parviflora (Annonaceae) and Macadamia ternifolia (Proteaceae) in order to estimate their maximum bite forces. The orang-utans could break the Macadamia seeds in one bite, while those of Mezzettia required repeated attempts. Examination of shell fragments showed that many had scratches and some had clear, but small (ca. 1-2 mm diameter), impressions on them. Building upon this information, semi-imitative tests were performed on the seeds in a universal testing machine by loading them in compression with either flat plates or metal casts of orang-utan cheek teeth. The maximum forces required to break the seeds were similar with both the flat plates and the metal teeth; the average for the Macadamia seeds being about 2,000 N (which forms a minimum estimate for the maximum bite forces in orang-utans) and for the Mezzettia seeds, 6,000 N. The work done with the metal teeth was much greater than with the plates. A mechanical analysis showed that this extra work went into producing permanent impressions ("bite marks") in the shell with the tooth cusps. These impressions were larger than those found on the shells of seeds bitten by the orang-utans. Nevertheless, it is shown theoretically that the size of these indentations can given an estimate of the bite forces used. The maximum force developed in the machine tests with the metal teeth was correlated with the force calculated from analysis of the bite marks. The method is suitable for use in field studies where the marks left on remnants of hard foods eaten by primates may be used to estimate, very roughly, the forces used to produce them.

Animal Feed↗
PubMed1991

Association between surface electromyography of human jaw-closing muscle and quantified food breakdown.

Simultaneous recordings of the activity of the masseter and anterior temporalis and of jaw movement were made on 10 healthy dentate volunteers while they chewed roasted peanuts in their habitual manner. The quantity of food taken was altered by varying (a) its total weight (mouthful) between 8 and 1 g, but with a fixed initial particle size and (b) by varying its initial particle size between median sizes of 9.2 and 2.4 mm, but keeping the mouthful constant. Significant differences were found in the peak and mean (r.m.s.) estimates of muscle activity (particularly in the masseter), and the dimensions of jaw movements. These differences were associated with the variation in both the size of the mouthful and of the initial particles but were much greater with changes in the mouthful. A dimensional argument treating both the weight of food in the mouth and initial particle size as volumes showed that initial particle volume had been varied by approximately 50 times as much as mouthful volume and therefore that the mouthful was a far more critical factor in masticatory physiology than was the particle size of the food. The reasons for this probably lie in an understanding of mechanisms of food comminution.

Adult↗
PubMed1987

Induction of ascorbate peroxidase and glutathione reductase activities by interactions of mixtures of air pollutants.

The response of ascorbate peroxidase and glutathione reductase activities in peas (Pisum sativum var. Waverex) was investigated after three weeks of exposure to mixed fumigations with SO2, NO2 and O3 (0.050 parts per million each) and increasing concentrations of O3 (0-0.150 parts per million). The results show that plants respond similarly to a high concentration (0.150 parts per million) of a single air pollutant (ozone) and to mixtures of air pollutants (SO2, NO2 and O3) when individual concentrations are low (0.050 parts per million each). In both cases, levels of ascorbate peroxidase and glutathione reductase activities were approximately twice those to be found in plants grown in charcoal-filtered air (p less than 0.01).

Air Pollutants↗
PubMed1986

A simulation approach to understanding the masticatory process.

An analysis of the reduction of food particle sizes during human mastication is presented in terms of the probability of a particle being broken (selection function) and the distribution of fragment sizes produced when it fails (breakage function). Both selection and breakage functions are defined and a general equation produced. Several feasible behaviours for these two variables that have been suggested in the literature are modelled by computer simulation and the results are compared to published breakdown patterns. The conclusions are that selection and breakage functions probably behave very simply with respect to particle size, and that these behaviours could be deduced from an analysis of food particle size distributions and the rate at which particle sizes are reduced per chew.

Computers↗
PubMed1986

Is food particle size a criterion for the initiation of swallowing?

A small study on fifteen subjects found that brazil nut particles always broke down much more rapidly per chew than raw carrot particles. Both foods were swallowed, on average, after similar numbers of chews. However, a relationship was found which suggested that subjects that swallowed after few chews took less for carrots than brazils and vice versa for those that took more chews. An extended study with carrot showed a significant correlation between the rate of size breakdown and the number of chews required for swallowing in dentate subjects (r = 0.69) but not in full denture wearers. The whole sample (n = 79 including six wearers of partial dentures) gave a significant correlation of r = 0.65. It is concluded that some consideration of the physical properties (texture) of foods is necessary before results from this type of study can be interpreted as relevant or not for dentistry.

Adolescent↗
PubMed1986

Food breakdown patterns produced by human subjects possessing artificial and natural teeth.

The abilities of thirty-two complete denture wearers and thirty-two dentate subjects to break down raw carrot particles were compared. The particle size distributions produced were broader in those subjects that broke down food rapidly per chew and, conversely, narrower in those that were slower. This did not appear to depend on dental status. An analysis of mastication as composed of two separable processes, one describing the means by which particles come to be broken (selection) and the other, the size distributions of a particle upon fracturing (breakage), indicated that both processes were variable. It is concluded that no qualitative differences in the manner by which the two groups reduce food is apparent. To support this, a small study on dentate subjects suggests the covering of the palatal mucosa with an acrylic plate does not affect masticatory performance.

Adult↗