1,721,120 research outputs found
Ochratoxin A adsorption phenotype: an inheritable yeast trait
No full textThis study aimed to evaluate the inheritance of the trait ochratoxin A adsorption in two wine strains of Saccharomyces cerevisiae and their 46 descendants. Each strain was inoculated intriplicate in test tubes containing 10 mL of must obtained from the Calabrian Zibibbo white grape variety, artificially contaminated with ochratoxin A to reach a total content of 4.10 ng/mL. Themicrovinification trials were performed at 25°C. After 30 days, ochratoxin A values ranged from 0.74 to 3.18 ng/mL, from 0.01 to 2.69 ng/mL, and from 0.60 to 2.95 ng/mL respectively in wines,in lees after washing, and in the saline solution used to wash the lees. The analysis of OTA in wines was performed to find the residual toxin content after yeast activity, thus obtainingtechnological evidence of yeast influence on wine detoxification. The analysis of OTA in lees after washing was performed to distinguish the OTA linked to cells. The analysis of OTA in thesaline solution used to wash the lees was performed to distinguish the OTA adsorbed on yeast cell walls and removed by washing, thus focusing on the adsorption activity of wine yeastthrough electrostatic and ionic interactions between parietal mannoproteins and OTA. Ploidy of the two parental strains was controlled by flow cytometry. Results demonstrated that theochratoxin A adsorption is genetically controlled and is a polygenic inheritable trait of wine yeasts. The majority of the descendants are characterized by a great and significant diversitycompared to their parents. Both the parental strains had genome sizes consistent with their being diploid, so validating the observed results. These findings constitute an initial step to demonstrate the mechanisms of inheritance and establish breeding strategies to improve the ochratoxin A adsorption trait in wine yeasts. This will allow a decrease in the ochratoxin A content of contaminated musts during winemaking, by using genetically improved wine yeasts
Ochratoxin A adsorption phenotype: an inheritable yeast trait
No full text21st International ICFMH Symposium “Evolving Microbial Food Quality and Safety” Aberdeen 1st – 4th Septembe
Autenticazione degli alimenti
No full textIl capitolo si occupa delle problematiche legate all'assicurazione della autenticità degli alimenti descrivendo brevemente le più moderne tecniche analitiche a disposizione del chimic
Nutraceutical potential of monofloral honeys produced by the Sicilian black honeybees (Apis mellifera ssp. sicula)
No full textIn the light of the growing interest in food and food products obtained through organic and environmentally friendly techniques, the present work represents the first approach to the evaluation of the biological profile of some Sicilian honeys produced in purity by the local black honeybees. Samples exhibited up to 10 times more total phenolics and higher antioxidant capacity than what already reported for the same variety of honeys produced by other honeybee subspecies from Sicily, other Italian regions and abroad. Noteworthy, the gallic acid contents in medlar and almond honeys represented the highest level of single phenolic acid reported in honey so far. A broad antimicrobial spectrum was showed by all of the honey samples and a good correlation between their inhibition capacity and polyphenolic contents was measured. Experimental results highlighted samples among the honeys characterised by the highest nutraceutical added value and most excellent quality
Aflatoxins: Risk, Exposure and Remediation
No full textAflatoxins family includes a great number of lipophilic molecules produced by aerobic microscopic fungi belonging to the genus Aspergillus. The chapter describes their chemical structure, chemical and physical properties, and aspects related to their presence in food and commodities. Aflatoxins presence in food is considered a real and severe risk to consumers for their toxicity. Aflatoxins levels and frequency of foods natural contamination as reported in the scientific literature are briefly analyzed. Focus is given to the different foodstuffs that may be at risk of contamination by Aspergillus and the subsequent accumulation of aflatoxins in the food chain. Bioavailability and bioaccessibility of aflatoxins will be discussed considering that these unwanted molecules can be assumed by the humans with the diet. Bioaccessibility, that deals with the fraction of micro-nutrients released from the food matrix during digestion and gastro-intestinal available for absorption, will be discussed with reference to aflatoxins bioaccessibility of during the digestion process, considering the relationships between the food matrix and its influences on aflatoxins fate. Bioavailability of the aflatoxins assumed from the diet depends on their stability during digestion, since they are released from the food matrix (bioaccessibility) and on the efficiency of their passage through the gastro-intestinal mucosa. The term bioavailability includes the concepts of availability to the absorption, metabolism, distribution of nutrients to tissues and bioactivity and indicates the fraction of micro-nutrients absorbed by the body and the speed with which these molecules are absorbed and made available at their site of action. Despite of the practical difficulties in measuring the distribution and bioactivity of aflatoxins on a specific human body organ, the bioavailability is the fraction of an oral dose of a compound or precursor of an active metabolite that reaches the bloodstream. Bioaccessibility includes the entire sequence of events that take place during the digestion of food material that can be assimilated by the body through the epithelial cells of the gastro-intestinal mucosa. Aflatoxins are often present in very small amounts or in traces and, for this reason, a part of the chapter addresses the advanced new chromatographic and spectrometric methods described in the literature and applied to research, that can reveal, even in trace amounts, aflatoxins in biological fluids as free form or as by-products, e.g. non-covalent adducts
Recent Trends and Advances in Food Chemistry and Analysis: Research Highlights from the IX Italian Congress of Food Chemistry
Full text linkThe IX Italian Congress of Food Chemistry (ChimAlSi_2012) contributed 12 lectures, 66 conferences, and 290 posters to the wealth of food knowledge; these were presented in four sessions: food safety, analytical techniques, bioactive compounds, and nutraceuticals. Emerging topics were discussed in two workshops dealing with food contaminants, and food and health. It has been an excellent forum for passionate exchange of recent results obtained in traditional and emerging fields of food chemistry. The symposium allowed coverage of the broad diversity of food-related topics, comprising food contaminants and food quality and the application of analytical approaches, such as sensorial, physical, chemical, spectroscopic, hyphenated mass spectrometric, biological and chemometric techniques, as well as nutrition and health aspects
Going Beyond Counting First Authors in Author Co-citation Analysis
Full text linkThe present study examines one of the fundamental aspects of author co-citation analysis (ACA) - the way co-citation
counts are defined. Co-citation counting provides the data on which all subsequent statistical analyses and mappings
are based, and we compare ACA results based on two different types of co-citation counting - the traditional type that
only counts the first one among a cited work's authors on the one hand and a non-traditional type that takes into
account the first 5 authors of a cited work on the other hand. Results indicate that the picture produced through this non-traditional author co-citation counting contains more coherent author groups and is therefore considerably clearer. However, this picture represents fewer specialties in the research field being studied than that produced through the traditional first-author co-citation counting when the same number of top-ranked authors is selected and analyzed. Reasons for these effects are discussed
Polyphenolic pattern and in vitro cardioprotective properties of typical red wines from vineyards cultivated in Scafati (Salerno, Italy)
No full textWines are the subject of increasing numbers of investigations owing to the pharmaceutical usefulness of
grape phytochemicals. The aim of the present work was to hypothesize the use of lyophilised red wines
for the formulation of food supplements potentially useful against both physiological and induced cardiac
oxidative stress. Cardiac derived H9C2 myocytes were incubated with increasing doses (0.01–1 lg) of
lyophilised Aglianico wine (lioAW). Experiments showed an appreciable direct radical scavenging activity
at a maximum lioAW dose of 0.03 lg that made the caspase-3 activity decrease by about 41%. Cardiac
cells were exposed to 1 lM doxorubicin and its combination with different doses of lioAW. Maximum
lioAW aliquot of 0.03 lg seemed to effectively contrast the induced oxidant injury decreasing the reactive
oxygen species (ROSs) levels by about 38%and depressing the caspase-3 activity by about 63%. In both
assays, pro-oxidant effects at higher lioAW concentrations were detected
Variations on the Author
Full text link“Variations on the Author” discusses two of Eduardo Coutinho’s recent films (Um Dia na Vida, from 2010, and Últimas Conversas, posthumously released in 2015) and their contribution to the general question of documentary authorship. The director’s filmography is characterized by a consistent yet self-effacing form of authorial self-inscription: Coutinho often features as an interviewer that rather than express opinions propels discourses; an interviewer that is good at listening. This mode of self-inscription characterizes him as an author who is not expressive but who is nonetheless markedly present on the screen. In Um Dia na Vida, however, Coutinho is completely absent form the image, while Últimas Conversas, on the contrary, includes a confessional prologue that moves the director from the margins to the center of his films. This article examines the ways in which these works stand out in the filmography of a director who offers new insights into the notion of cinematic authorship
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