The project is funded by a coalition of livestock and practitioner groups, including the National Cattlemen's Beef Association, American Association of Swine Practitioners, American Association of Bovine Practitioners, the American Veterinary Medical Association and others. This is the first time USP has included a veterinary research project in its research fellowships. USP is a nonprofit organization that promotes public health by establishing and disseminating standards and information on the use of medicine and health-care technologies. Fajt will use the funds to develop database prototypes and test systems with food-animal practitioners. With the high number of compounds involved in producing recombinant vaccines, the pharmaceutical industry is interested in systems that can quickly assess vaccine efficacy.
Antigens are substances that stimulate the immune system to produce antibodies for fighting disease.
The researchers are working with two swine disease models. Using less salt can result in firmer, healthier veggies, said Mark Love, an ISU associate professor of food science and human nutrition. Love has studied how salt affects green beans that are cooked or canned at home, or commercially processed. Salt molecules attract water molecules, softening cell walls and producing a softer texture in the beans. Besides producing a firmer bean, Love said cooking with less salt is healthier because it lowers sodium intake.