1,721,065 research outputs found
Identification of Lactic Acid Bacteria Isolated from Oat Sourdoughs and Investigation of their Potential for the Improvement of Oat Bread Quality
No full textImpact of sourdough on buckwheat flour, batter and bread: Biochemical, rheological and textural insights
No full textCharacterization of alkaloids in bark extracts of Geissospermum vellosii by HPLC-UV-diode array-multistage high-resolution mass spectrometry
No full textA number of analytical studies, started in the sixties of the last century, concerning the stem bark of Geissospermum vellosii, have documented the presence of a number of indole alkaloids whose molecular identity was defined by NMR technique. The potential bioactivity of these compounds has inspired more recent analogous studies either devoted to structural elucidation of new alkaloid molecules or to the investigation of the role of some of them in cancer therapy. Anyway, a complete fingerprinting of the bark content is still lacking. In this paper, after a suitable extraction step, we obtain a chromatographic separation showing a number of components higher than the number of alkaloids so far described. Considering the great number of substances present in the stem bark, their identification is practically impossible to reveal by NMR techniques. As we presume that there are other stem bark unidentified alkaloids with important bioactivity, we propose to characterize their molecular structures by UV–Vis Diode Array spectrophotometry and High-Resolution Multistage Mass Spectrometry. The two adopted detection techniques were first tested on the already known Geissospermum vellosii molecules, and, after an inspection of their efficacy, were applied to the substances that have not yet been described. Herewith we propose the molecular structures of 10 substances that were never previously described, and in addition we provide experimental evidence of the presence of 6 already known substances which were never reported in the Geissospermum genus. A far more detailed description of the bark constituents is therefore provided
Measles virus infection and immunity in a suboptimal vaccination coverage setting
Full text linkDespite efforts to improve surveillance and vaccination coverage, measles virus (MeV) continues to cause outbreaks also in high-income countries. As the reference laboratory of the Veneto Region, Italy, we analyzed changes in population immunity, described measles outbreaks, investigated MeV genetic diversity, and evaluated cross-protection of measles vaccination against MeV epidemic strains. Like most European areas, the Veneto Region has suboptimal measles vaccination coverage and is facing a growing public mistrust of vaccination. A progressive decline of measles vaccine uptake was observed during the last decade in the Veneto Region, leading to immunity gaps in children and young adults. Measles outbreaks were caused by the same MeV genotype B3, D4, and D8 strains that were circulating in other European countries. Eleven cases of measles were observed in immunized subjects. These cases were not associated with particular MeV genotypes nor with mutations in epitopes recognized by neutralizing antibodies. Accordingly, sera from fully vaccinated subjects cross-neutralized epidemic MeV strains, including the genotypes B3, D4, and D8, with the same high efficiency demonstrated against the vaccine strain. In fully vaccinated subjects, high MeV IgG antibody titers persisted up to 30 years following vaccination. These results support the use of the current measles-containing vaccines and strategies to strengthen vaccination
Manufacture of Fior di Latte cheese by incorporation of probiotic lactobacilli
No full textThis work aimed to select heat-resistant probiotic
lactobacilli to be added to Fior di Latte (high-moisture
cow milk Mozzarella) cheese. First, 18 probiotic
strains belonging to Lactobacillus casei, Lactobacillus
delbrueckii ssp. bulgaricus, Lactobacillus paracasei,
Lactobacillus plantarum, Lactobacillus rhamnosus, and
Lactobacillus reuteri were screened. Resistance to heating
(65 or 55°C for 10 min) varied markedly between
strains. Adaptation at 42°C for 10 min increased the
heat resistance at 55°C for 10 min of all probiotic lactobacilli.
Heat-adapted L. delbrueckii ssp. bulgaricus SP5
(decimal reduction time at 55°C of 227.4 min) and L.
paracasei BGP1 (decimal reduction time at 55°C of 40.8
min) showed the highest survival under heat conditions
that mimicked the stretching of the curd and were used
for the manufacture of Fior di Latte cheese. Two technology
options were chosen: chemical (addition of lactic
acid to milk) or biological (Streptococcus thermophilus
as starter culture) acidification with or without addition
of probiotics. As determined by random amplified
polymorphic DNA-PCR and 16S rRNA gene analyses,
the cell density of L. delbrueckii ssp. bulgaricus SP5 and
L. paracasei BGP1 in chemically or biologically acidified
Fior di Latte cheese was approximately 8.0 log10
cfu/g. Microbiological, compositional, biochemical, and
sensory analyses (panel test by 30 untrained judges)
showed that the use of L. delbrueckii ssp. bulgaricus
SP5 and L. paracasei BGP1 enhanced flavor formation
and shelf-life of Fior di Latte cheeses
Bioprotective effects of Lactic acid bacteria versus Listeria monocytogenes intentionally inoculated in cooked ham cubes packaged in MAP and stored at different temperatures
No full textThe aim of the work was to study the potential activity of two protective Starter (Lyocarni BOX-74 e Lyocarni BOX-57 - Sacco srl, Via Alessandro Manzoni 29/A, 22071 Cadorago, CO, Italia) versus a mix of three strains of Listeria monocytogenes intentionally inoculated in cubes of cooked ham packaged in MAP and storaged at different temperatures (4°C and 4°C for 20 days and then at 8°C till the end of the shelf-life- 60 days). Both the starters did not permit the L. monocytogenes growth in the cooked ham cubes independently on the storaged temperatures at any times of sampling
Lactobacillus amylovorus DSM 19280 as a novel food-grade antifungal agent for bakery products
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