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Proprietà biologiche e nutrizionali del fungo Pleurotus eryngii coltivato in condizioni controllate
No full textIl fungo Pleurotus eryngii, comunemente noto come Cardoncello, oltre che per le sue qualità organolettiche, è sempre più apprezzato
per il suo valore nutrizionale e per le sue potenziali applicazioni in ambito biotecnologico e nutraceutico. In questo studio, P.
eryngii è stato coltivato in condizioni axeniche in ambiente controllato. Il sistema colturale sperimentale ha garantito un’ottima
efficienza biologica, pari all’85.5%. I risultati delle analisi chimiche hanno evidenziato un ottimo valore nutrizionale dei funghi coltivati,
caratterizzato da un elevato tenore in glucani.
L’estratto alcolico ottenuto dai corpi fruttiferi di P. eryngii ha mostrato la presenza di un alto contenuto in sostanze fenoliche,
dotate di attività antiossidante. La frazione purificata dei glucani, polisaccaridi noti per le loro attività immunomodulanti, ipoglicemizzanti
e ipocolesterolemizzanti, ha evidenziato una significativa attività di scavenging nei confronti di diversi radicali liberi
(DPPH⸱, superossido, NO⸱). Inoltre, tale frazione si è dimostrata efficace nel contrastare la produzione di specie reattive dell’ossigeno
(ROS) in un modello cellulare di astrociti (linea DI-TNC1), senza indurre citotossicità.
Infine, test enzimatici condotti sull’estratto acquoso del fungo hanno messo in luce la presenza di interessanti attività enzimatiche
e in modo particolare di attività fibrino(geno)litica. In conclusione, i risultati ottenuti non solo confermano le preziose
proprietà nutrizionali dei campioni di Pleurotus eryngii coltivati, ma mettono anche in luce interessanti attività biologiche. Queste
caratteristiche rendono il fungo un candidato promettente per l’impiego nella realizzazione di alimenti funzionali, integratori
nutrizionali e formulazioni con potenziale applicazione in ambito biomedico
Optimizing root exudate collection to enhance metabolomic analysis of neighboring plant interactions.
No full textConstruction ingenuity and aeronautical experimentation: the D.S.S.E. construction site in Guidonia as a laboratory of innovation
No full textThe site has always been a place where technological innovation meets new materials and construction techniques, and can be a real research laboratory, where experience and technique are combined to meet the needs of the reference context. In this perspective, the present contribution aims to decode the innovative approach adopted in the implementation of the Higher Direction Studies and Experiences of Guidonia and to understand the construction processes through the distinct phases of the construction site. The investigation, conducted by reading photographic documentation, has allowed to reconstruct the organization of the site and the strategies adopted to build buildings with advanced technological characteristics. Particular attention is paid to the construction of the site and its functions that have allowed the realization of complex futuristic, such as wind tunnels, hydrodynamic tanks and laboratories for aeronautical tests. This perspective highlights how the management of the construction site and the building process fits into an integrated knowledge system, where different skills are interwoven to give life to new architectural and engineering solutions. In a period marked by economic and political constraints, the site is not limited to being a simple place of "do" but becomes the place for new opportunities for research on materials and modern construction techniques, creating a significant model of synthesis between architecture and industry
Exploring deep eutectic solvents and enzyme-based hydrolysis for hemp seed flour valorization
No full textThis study explores the valorization of hemp seed cake flour (HSCF) through a combined delignification and enzymatic hydrolysis approach aimed at improving its nutritional and technological properties for food applications. HSCF was pretreated with a choline chloride–glycerol deep eutectic solvent (DES) under different temperatures and biomass-to-solvent ratios. The optimal pretreatment conditions (120 ◦ C, 1:8 biomass/DES) achieved a 32.6 % reduction in lignin while maintaining high biomass recovery (>85 %). Subsequent enzymatic hydrolysis reduced by 11,9 % the total insoluble fibre and led to the release of xylooligosaccharides (XOS) with potential prebiotic activity. Structural analyses (FTIR, XRD) confirmed the selective disruption of the lignin–hemicellulose–cellulose complex and improved crystallinity of cellulose. These results demonstrate that DES- assisted enzymatic hydrolysis provides an effective and sustainable route for upgrading hemp seed cake flour, generating functional flours with improved compositional and structural attributes suitable for the development of plant-based food products
FROM “INNER PERIPHERIES” TOWARDS “INNER AREAS”: METHODS AND TOOLS FOR A SUSTAINABLE "PLACE BASED” STRATEGIC DESIGN
No full textThe desire to address the issue of inner peripheries stems from the awareness of these
realities' importance for sustainable territorial development. In the context of the current
environmental crisis, these realities are in most cases still capable of providing ecosystem
services. There is an increasingly urgent need to develop valorisation strategies with a broad and multidisciplinary approach to protect and enhance the remaining natural capital and to address social, cultural, environmental and economic issues. In this context, it may be useful to develop operational tools to support local administrations and stakeholders in choosing the most effective actions to be implemented in these areas. The PhD thesis illustrates an experiment on current territorial planning in line with the National Strategy for Inner Areas.
The aim is to activate a territory made up of ultra-peripheral municipalities to embark on a sustainable and resilient development path
Low impact methods for microbial lipids production for third generation biofuels and biobased polyurethanes
No full textSingle cell oils (SCOs) have recently attracted attention as possible candidates to replace vegetable oils in several industrial applications. Efficient and sustainable recovery of SCOs is required for their widespread application in oil-based sectors. In this work, SCOs were produced by the oleaginous yeast Lipomyces tetrasporus grown in a 50 L bioreactor, fed with the enzymatic hydrolysates of steam pretreated wheat straw. The process was carried out in fed-batch mode and yielded 28.0 g/L of cell biomass and 18.4 g/L microbial lipids. An innovative solvents mixture, made of methyl ethyl ketone (MeK) and ethanol (EtOH) was tested for the extraction of SCOs. The optimal extraction mixture contained 5:1 MeK/EtOH which corresponded to a SCOs yield of 68.8 %, comparable to that obtained with the reference procedure based on the Blight and Dyer method. The extracted oil displayed a high content of oleic (56 %) and palmitic (26 %) acids and was successfully tested in the production of some biobased products, namely diesel-like hydrocarbons and polyurethanes. Diesel-like hydrocarbons were produced with a conversion yield of 79 %. Polyurethanes were synthetized through the preliminary conversion of the microbial oils in epoxide and bio-polyols that were reacted with diisocyanate to produce bio-polyurethanes. Process intermediates and final products were extensively characterized by FTIR, TGA, HPIC and GC-MS. Synopsis Single-cell oils are the future resource for green and sustainable oleochemical applications to replace fossil-based products. Therefore, it is very significant to develop innovative and green extraction methodologies
Distinguishing drought and salt stress in grapevine through functional and image-based phenotyping
No full textChitosan-based strategies as eco-friendly solutions for controlling Brettanomyces bruxellensis contamination in wine production
No full textIntroduction: This study investigates the antimicrobial activity of chitosan against Brettanomyces bruxellensis, a wine spoilage yeast responsible for producing volatile phenols that lead to undesirable sensory defects commonly referred to as “Brett” character. The most widely used antimicrobial compound in oenology is sulphur dioxide (SO2), due to its broad spectrum of action, but growing consumer demand for reduced chemical additives and evidence of Brettanomyces spp. resistance to it, have encouraged different alternative strategies. Among these, chitosan has been accepted for the control of Brettanomyces yeasts. Methods: In this study, some B. bruxellensis strains were treated with different types of chitosan: a commercial product (chitosan extracted from shrimp shells), a fungal origin chitosan approved for oenological use and an insect-derived chitosan, which is used for the first time in oenology as Brettanomyces control strategy. The effects on yeast cells were assessed through analysis of cell wall composition, flow cytometry to evaluate cell viability and membrane integrity, and optical and electronic microscopic observation. Results and discussion: Our results indicated that all chitosan types effectively reduced the yeast population, with commercial and insect-derived chitosan demonstrating higher efficacy than oenological one. These findings highlight insect-based chitosan as a promising, sustainable alternative for microbial control in wine production. Furthermore, its use supports circular economy principles, offering an eco-friendly solution reducing reliance on conventional chemical preservatives like SO2, contributing to support the development of new preservation methods with reduced environmental impact in the food industry