1,721,013 research outputs found
Human nuclear mitochondrial sequences (NumtS)
No full textThe Human Mitochondrial Genome: From Basic Biology to Disease offers a comprehensive, up-to-date examination of human mitochondrial genomics, connecting basic research to translational medicine across a range of disease types. Here, international experts discuss the essential biology of human mitochondrial DNA (mtDNA), including its maintenance, repair, segregation, and heredity. Furthermore, mtDNA evolution and exploitation, mutations, methods, and models for functional studies of mtDNA are dealt with. Disease discussion is accompanied by approaches for treatment strategies, with disease areas discussed including cancer, neurodegenerative, age-related, mtDNA depletion, deletion, and point mutation diseases. Nucleosides supplementation, mitoTALENs, and mitoZNF nucleases are among the therapeutic approaches examined in-depth.
With increasing funding for mtDNA studies, many clinicians and clinician scientists are turning their attention to mtDNA disease association. This book provides the tools and background knowledge required to perform new, impactful research in this exciting space, from distinguishing a haplogroup-defining variant or disease-related mutation to exploring emerging therapeutic pathways
NAFLD: Behind a statistical approach used for the inspection and association of omics and clinical data
No full textNon-alcoholic fatty liver disease (NAFLD) prevalence and its related
comorbidities are rapidly increasing and, if maintaining the current growth
rate, they will reach epidemic proportions in the next coming few years. On
the clinical point of view, several pathologic traits of NAFLD are shared with
obesity, but others are closely linked to specific altered functions, proper
of the symptomatic framework featuring the microbiota gut-brain axis of
NAFLD. The altered homeostasis status revealed a burden of variables that we need to study to obtain a more complete clinical picture. In our advanced
analysis workflow, the knowledge of gut microbiota members nearly
inhabiting the gut niche, is granted by an approach that merges two distinct
but converging omics i.e., faecal metabolomics coupled with metabarcoding
taxa annotation. As a result, volatile organic compounds and 16S rRNA taxa
signatures were used to ascertain the impact of dietary lifestyle and physical
activity on a cohort of 109 NAFLD patients, randomly allocated to six life
style intervention groups, where Mediterranean diet, aerobic and anaerobic
activity were combined. Moreover, being us interested in inspecting other
stratifications, the synergistic effect of diet and physical activity were also
tested against a cohort subgroup that followed a treatment based on
physical activity alone. The positive combined treatment evidently agrees
with the decreased ‘controlled attenuation parameter’ (CAP) value, indicative
of hepatic steatosis level. Additionally, a stringent statistical approach allowed
the selection of those biochemical clinical parameters that we gathered into
four factors, based on rotating factor analysis and namely: i) inflammatory/
sub-inflammatory, ii) a metabolic factor based on glucose, HbA1c, C peptide,
insulin, (iii) a parenchymatous/hepatic factor and iv) a factor in common
with cardiovascular pathologies (total and direct bilirubin and haemoglobin).
Downstream, statistical correlation of VOC, taxa and clinical variables,
allowed us to statistically weight each detected variables with a biological
rational
Dynamic microbial and metabolic changes during Apulian Caciocavallo cheese-making and ripening produced according to a standardized protocol
Full text linkThe cheese microbiota plays a critical role in influencing its sensory and physicochemical properties. In this study, traditional Apulian Caciocavallo cheese coming from 4 different dairies in the same area and produced following standardized procedures have been examined, as well as the different bulk milks and natural whey starter cultures used. Moreover, considering the cheese wheels as the blocks of Caciocavallo cheeses as whole, these were characterized at different layers (i.e., core, under-rind, and rind) of the block using a multi-omics approach. In addition to physical-chemical characterization, culturomics, quantitative PCR, metagenomics, and metabolomics analysis, have been carried out post-salting and throughout ripening time (2 mo) to investigate the major shifts in the succession of the microbiota and flavor development. Culture-dependent and 16S rRNA metataxonomics results clearly clustered samples based on the microbiota biodiversity related to the production dairy plant as the result of the use of different NWS or intrinsic conditions of each production site. At the beginning of the ripening, cheeses were dominated by the Lactobacillus and, in 2 dairies (Art and SdC), Streptococcus genera associated with the NWS. The analysis allowed us to show that, although the diversity of identified genera did not change significantly between the rind, under-rind and core fractions of the same samples, there was an evolution in the relative abundance and absolute quantification, modifying and differentiating profiles during ripening. The qPCR mainly differentiated the temporal adaptation of those species originating from bulk milks and those provided by NWSs. The primary starter detected in NWS and cheese reassured the high relative concentration of 1-butanol, 2-butanol, 2-heptanol, 2-butanone, acetoin, delta-dodecalactone, hexanoic acid ethyl ester, octanoic acid ethyl ester, and VFFA during ripening, while cheeses displaying low abundances of Streptococcus and Lactococcus (dairy Del) have a lower total concentration of acetoin compared with Art and SdC. However, the sub-dominant strains and NSLAB present in cheeses are responsible for the production of secondary metabolites belonging to the chemical classes of ketones, alcohols, and organic acids, reaffirming the importance and relevance of autochthonous strains of each dairy plant although considering a delimited production area
Metabolic characterization of selected probiotic consortia during gluten and wheat bread simulated digestion
No full textWhile exerting their metabolic activities in the gastrointestinal milieu, probiotics impact the host well-being by boosting immunity, treating metabolic disorders, and modulating microbiota and metabolome. Due to the high incidence of gluten-based disorders, the present work aims to deeply explore the metabolism of two selected microbial consortia (MCs) during gluten digestion under simulated gastrointestinal conditions. Featured by high protease and peptidase activity, both MCs accounted for different lactic acid bacteria and Bacillus strains that were combined with two commercial protease enzymes. Gluten substrates were used as purified extracts, white and whole wheat breads. Control samples, instead, relied onto the microbial enzyme lack. Twenty-four hours of simulated digestion were sufficient to completely hydrolyze gluten in one of the two MC-containing experimental sets, and the relative 48 h-digested extract did not alter the cytokine expression in duodenal biopsies from celiac disease (CeD) patients. When digested samples were assayed for antioxidant and phytase activities, microbial enzymes demonstrated to significantly improve both ABTS and DPPH values and to decrease the phytic acid concentration. The inspection of the free amino acid profiles allowed for distinguishing the two MCs, whereas the detection of a heterogeneous panel of volatile organic compounds supported the presence/activity of microbial enzymes without statistically significant differences between MCs. As functional contribution, digested extracts with MCs also proved to reduce the inflammatory cytokine concentrations in cell lines exposed to lipopolysaccharide trigger. Therefore, in line with studies exploring novel adjuvant therapies, the present innovative probiotic consortium featured by high gluten-hydrolyzing metabolism also showed the capability to improve various parameters usually found to be altered in patients affected by gluten-based disorders or CeD
Exploring the Multifaced Potential of Dealcoholized Wine: A Focus on Techniques, Legislation Compliances, and Microbiological Aspects
No full textDealcoholized wine has an increased trend worldwide, albeit a heterogeneity of legislative regulations and technological processes limit its boost on the market. The here resumed literature evidence focused on those technologies employed in an ever-evolving step by step dedicated workflow. The techniques here presented are categorized into pre-fermentation, fermentation, and post-fermentation steps, each one with a distinct effectiveness and related challenges useful in maintaining wine’s sensory properties. Engineered yeasts both Saccharomyces and non-Saccharomyces can impact the final product yield, reducing the alcohol content. Noteworthy, the manuscript explores health benefits linked to cardiovascular and other diseases whose spectrum can be improved by adopting a reduced alcohol intake. Among future perspectives, membrane and thermal technologies and specific yeast strains will allow for improving winemaking practices to enhance the quality of dealcoholized wines, and at the same maintaining a good quality/price ratio
Lactobacillus spp. and Related Genera: General Characteristics
No full textLactobacilli, including 25 genera, are the largest group of lactic acid bacteria. The two most obvious beneficial roles of lactobacilli are as starter cultures (to produce acid rapidly) and as probiotic cultures. Lactobacilli are one of the few contaminant bacteria that are able to grow in the cheese (non starter lactic acid bacteria, NSLAB). Lactobacilli starters and NSLAB may play a different role in the lactose, lactate and citrate metabolisms proteolysis and lipolysis, which are considered the primary events during cheese ripening
Almond skin spontaneous fermentation promotes the selection of lactic acid bacteria starters with exopolysaccharide-producing activities to be used as by-product industry applications
No full textAlmond skin, a by-product of almond processing, is rich in polyphenols—plant-derived compounds with significant potential benefits for human health. However, it is primarily used in animal feeding or fuel production. The first aim was selection of starter cultures to be used in innovative food set-up, based on the addition of fermented almond skin as ingredient. The methodology involved spontaneous fermentation of almond skin, based on Type I sourdough daily propagation technology, to obtain a LAB-dominated ecosystem. LAB strains were isolated, and evaluated for their exopolysaccharide-producing activity, exploitable due to both their impact on human health and their technological properties. A selected pool of LAB strains was employed in a 24-hour fermentation of almond skin, to assess its efficacy at industrial by-product chain level. Results demonstrated that almond skin fermentation led and supports the establishment of a robust LAB ecosystem featured by an increase in antioxidant and prebiotic compounds. In evaluating resilience to almond skin niche, we identified 12 LAB strains and selected two of them (Leuconostoc mesenteroides UNLB14 and Lactiplantibacillus plantarum UNLB7), as the ones harbouring a stronger acidification power. At the same, these LAB enhanced the nutritional profile and contributed to the bioactive potential of the fermented almond skin. Furthermore, these strains showed an important rheological power supported by metabolomics profiles that highlighted metabolites conferring almond and floral notes. This research underscores the viability of almond skin as a functional ingredient, prompting its sustainable reuse and its future employment in innovative food production
Pasta Filata Cheeses: Traditional Varieties
No full textThis chapter describes traditional pasta filata varieties of cheese. In addition to the Italian tradition, other varieties of pasta filata cheese have originated in European, middle eastern and Balkan countries as well as in South America. These soft-to-hard cheeses have specific biotechnological features and microbiota depending on the geographic region of origin, environmental features, autochthonous genetic variations, and anthropic factors. Where described in the scientific literature, we report specific bacterial and fungal taxa and their contribution to the final texture and taste of the cheeses. Some of these varieties have protected designation of origin (PDO) status that ensures that production steps are carried out in the region of origin and following a defined technology. This strategy assures the protection of the associated quality and prevents possible imitations or misuse of the product name. Further pasta filata cheeses without PDO status – or not having a PDO yet – are traditionally produced following similar protocols and are discussed since they may acquire the designation in the future
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
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