1,721,004 research outputs found
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
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
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
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
Appropriate Similarity Measures for Author Cocitation Analysis
Full text linkWe provide a number of new insights into the methodological discussion about author cocitation analysis. We first argue that the use of the Pearson correlation for measuring the similarity between authors’ cocitation profiles is not very satisfactory. We then discuss what kind of similarity measures may be used as an alternative to the Pearson correlation. We consider three similarity measures in particular. One is the well-known cosine. The other two similarity measures have not been used before in the bibliometric literature. Finally, we show by means of an example that our findings have a high practical relevance.information science;Pearson correlation;cosine;similarity measure;author cocitation analysis
Multistimuli responsive microcapsules produced by the prilling/vibration technique for targeted colonic delivery of probiotics
Full text linkThis study aimed to microencapsulate the probiotic strain Lactiplantibacillus plantarum 4S6R (basonym Lactobacillus plantarum) in both microcapsules and microspheres by prilling/vibration technique. A specific polymeric mixture, selected for its responsiveness to parallel colonic stimuli, was individuated as a carrier of microparticles. Although the microspheres were consistent with some critical quality parameters, they showed a low encapsulation efficiency and were discarded. The microcapsules produced demonstrated high yields (97.52%) and encapsulation efficiencies (90.06%), with dimensional analysis and SEM studies confirming the desired size morphology and structure. The results of thermal stress tests indicate the ability of the microcapsules to protect the probiotic. Stability studies showed a significant advantage of the microcapsules over non-encapsulated probiotics, with greater stability over time. The release study under simulated gastrointestinal conditions demonstrated the ability of the microcapsules to protect the probiotics from gastric acid and bile salts, ensuring their viability. Examination in a simulated faecal medium revealed the ability of the microcapsules to release the bacteria into the colon, enhancing their beneficial impact on gut health. This research suggests that the selected mixture of reactive polymers holds promise for improving the survival and efficacy of probiotics in the gastrointestinal tract, paving the way for the development of advanced probiotic products
Nutritional, rheological, and sensory effect of oat okara enrichment in plant-based ice cream
No full textThe use of agri-food by-products as novel ingredients has gained attention for developing functional foods. This study investigated the effect of non-dairy ice creams fortified with oat okara (OK) at different concentrations (6 %, 12 %, and 15 %), compared to a control (CTR), through proximate composition, rheological measurements (flow behavior and viscosity), in vitro glycemic index, simulated fecal microbiota, sensory analysis. OK6, OK12, and OK15 showed significantly higher dietary fiber (up to 6 g/100 g already in OK6) and protein content (up to 7.70 g/100 g in OK15), meeting the claims for “high fiber” and “source of protein”, respectively (Regulation (EC) No. 1924/2006). Rheological analysis revealed enhanced viscosity, consistency, and thixotropy in enriched OK samples, due to the water-holding capacity of fibers and the structuring effect of residual oat proteins. Specifically, OK12 reached a significant increase of viscosity (0.88) and thixotropy (30.46) compared to CTR (0.21 and 17.77, respectively). Furthermore, OK12 and OK15 displayed a significant reduction (67.36 % and 64.49 %, respectively) of predicted glycemic index (pGI) compared to CTR (76.43 %). Although no significant differences in prebiotic activity were shown between CTR and OK-enriched samples, all ice creams promoted the growth of beneficial bacteria compared to the baseline (T0), suggesting a prebiotic potential
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