206 research outputs found
Complete subcutaneous rupture of the patellar tendon: Epidemiological and treatment problems in athletes
No full textE. Verni, F. Catani, R. Beluzzi, G. Del Prete, L. Prosperi, and R. Buda: Complete subcutaneous rupture of the patellar tendon: epidemiological and treatment problems in athletes. J. Sports Traumatol. rel. res. 19: 38, 1997. An account is given of 14 cases of patellar tendon rupture observed in 10 years with a minimum follow-up of 18 months. All athletes were treated with the same surgical technique. In addition to providing temporary protection for the tendon suture, cerclage is a sound means of securing the correct position of the patella. The results show that resumption of sport is a more selective criterion than modem clinical and instrumental investigations. The common epidemiological denominator was eccentric pliometric power training. In the absence of controlled scientific data concerning this form of functional overuse, careful selection and periodic monitoring is required of athletes whose explosive force is to be increased through previous stretching of a muscle
Phylogeny, karyotype evolution and taxonomy of Crocus ser. Verni (Iridaceae)
No full textThe taxonomically complicated Crocus series Verni is characterized by high intra-and interspecific variability of karyotypes (2n = 8-23). With the aim to get more insights into complex karyotype evolution and to clarify the taxonomy of this group, we combined morphological (twelve characters), molecular (chloroplast DNA: trnL-trnF, ndhF; nuclear DNA: ITS, pCOSAt103) and karyological analyses. Samples of different populations of C. etruscus, C. ilvensis, C. kosaninii, C. tommasinianus, C. vernus sensu lato and C. longiflorus (series Longiflori) were analyzed. Quantitative karyotype parameters were calculated for all taxa involved based on the available literature. For the taxon traditionally known as C. vernus, the analyses suggest that it should be split in five species: C. heuffelianus, C. neapolitanus, C. neglectus sp. nov., C. siculus and C. vernus. The comparison of genome total haploid lengths suggests that in the evolution of the group polyploidization only played a role within the C. vernus species complex, where we also detected two hybridization events. In all other taxa, chromosome evolution is probably characterized by chromosome fusions and fissions, sometimes affecting the entire haploid chromosome set. Comparative cytogenetics of the group indicates that series Verni is subject to a peculiar type of unequal change in chromosome size, i.e., that not both chromosome arms gain or lose equally in DNA content. As a taxonomic consequence of our study, series Verni is newly circumscribed, now including the autumn-flowering C. longiflorus and excluding C. baytopiorum
Design of a plant-based yogurt-like product fortified with hemp flour. Formulation and characterization
Get PDFPlant-based milk alternatives have gained massive popularity among consumers because of their sustainable production compared to bovine milk and because of meeting the nutritional requests of consumers affected by cow milk allergies and lactose intolerance. In this work, hemp flour, in a blend with rice flour, was used to design a novel lactose- and gluten-free yogurt-like (YL) product with suitable nutritional, functional, and sensory features. The growth and the acidification of three different lactic acid bacteria strains were monitored to better set up the biotechnological protocol for making the YL product. Hemp flour conferred the high fiber (circa 2.6 g/100 g), protein (circa 4 g/100 g), and mineral contents of the YL product, while fermentation by selected lactic acid bacteria increased the antioxidant properties (+8%) and the soluble fiber (+0.3 g/100 g), decreasing the predicted glycemic index (−10%). As demonstrated by the sensory analysis, the biotechnological process decreased the earthy flavor (typical of raw hemp flour) and increased the acidic and creamy sensory perceptions. Supplementation with natural clean-label vanilla powder and agave syrup was proposed to further decrease the astringent and bitter flavors. The evaluation of the starter survival and biochemical properties of the product under refrigerated conditions suggests an estimated shelf-life of 30 days. This work demonstrated that hemp flour might be used as a nutritional improver, while fermentation with a selected starter represents a sustainable and effective option for exploiting its potential
Mycobacterium scrofulaceum infection
No full textMycobacterium scrofulaceum is a member of the Runyon class II scotochromogen
acid-fast bacilli. It is widely present in nature, but is now an infrequent human
pathogen. It was first described in the 1950s and the name likely derives from
its isolation from cervical lymph nodes
Ruolo ecologico dei protisti in ambienti d’acqua dolce e marini e loro possibile utilizzo come bioindicatori.
No full textChanges in shoulder kinematics of transradial amputees following the use of multi-grip prosthetic hands: a case study
No full text
How Fermentation Affects the Antioxidant Properties of Cereals and Legumes
Get PDFThe major role of antioxidant compounds in preserving food shelf life, as well as providing
health promoting benefits, combined with the increasing concern towards synthetic antioxidants, has
led the scientific community to focus on natural antioxidants present in food matrices or resulting
from microbial metabolism during fermentation. This review aims at providing a comprehensive
overview of the effect of fermentation on the antioxidant compounds of vegetables, with emphasis
on cereals- and legumes- derived foods. Polyphenols are the main natural antioxidants in food.
However, they are often bound to cell wall, glycosylated, or in polymeric forms, which affect their
bioaccessibility, yet several metabolic activities are involved in their release or conversion in more
active forms. In some cases, the antioxidant properties in vitro, were also confirmed during in vivo
studies. Similarly, bioactive peptides resulted from bacterial and fungal proteolysis, were also found
to have ex vivo protective effect against oxidation. Fermentation also influenced the bioaccessibility
of other compounds, such as vitamins and exopolysaccharides, enabling a further improvement of
antioxidant activity in vitro and in vivo. The ability of fermentation to improve food antioxidant
properties strictly relies on the metabolic activities of the starter used, and to further demonstrate its
potential, more in vivo studies should be carried out.The research was supported by the Spanish Ministry of Science, Innovation and Universities (project
RTI2018-099835-A-I00)
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