Effects of chestnut tannins on carcass characteristics, meat quality, lipid oxidation and fatty acid composition of rabbits

Seventy two male Bianca Italiana rabbits were used to study the effects of the inclusion (0%, 0.5%, and 1.0%) of a natural extract of chestnut wood (Silvafeed ENC) in the diet on productive traits, carcass characteristics, meat quality, lipid oxidation and fatty acid composition of rabbit meat. Results showed ENC had no significant effect on live weight, productive traits, hot carcass weight, dressing percentage, skin weight, pH, cooking losses, shear force and colour. The iron content was higher in Longissimus thoracis et lumborum (LTL) muscle of rabbit fed the ENC 1.0% diet than the control group. TBARS average values in the group ENC 0.5% were significantly lower (P < 0.05) than in the control and ENC 1.0% groups. Myristic acid (C14:0; P < 0.01), palmitoleic acid (C16:1 cis-9; P < 0.05) and pentadecanoic acid (C15:0; P < 0.01) contents were lower in LTL muscle of rabbits fed the ENC 1.0% diet, whereas the palmitic acid (C16:0) content was higher (P < 0.05) in the rabbits of this group. Moreover, the rabbits fed with the ENC 0.5% diet had lower (P < 0.01) levels of trans-vaccenic acid (C18:1 trans-11) compared to rabbits fed with the control diet. No significant differences were observed in saturated (SFA), monounsaturated (MUFA), polyunsaturated (PUFA) fatty acids, as well as in PUFA/SFA and n − 6/n − 3 ratios among the groups.     

Pentathiepins: A Novel Class of Glutathione Peroxidase 1 Inhibitors that Induce Oxidative Stress,Loss of Mitochondrial Membrane Potential and Apoptosis in Human Cancer Cells

A novel class of glutathione peroxidase 1 (GPx1) inhibitors, namely tri- and tetracyclic pentathiepins, has been identified that is approximately 15 times more potent than the most active known GPx1 inhibitor, mercaptosuccinic acid. Enzyme kinetic studies with bovine erythrocyte GPx1 indicate that pentathiepins reversibly inhibit oxidation of the substrate glutathione (GSH). Moreover, no inhibition of superoxide dismutase, catalase, thioredoxin reductase or glutathione reductase was observed at concentrations that effectively inhibit GPx1. As well as potent enzyme inhibitory activity, the pentathiepins show strong anticancer activity in various human cancer cell lines, with IC₅₀ values in a low-micromolar range. A representative tetracyclic pentathiepin causes the formation of reactive oxygen species in these cells, the fragmentation of nuclear DNA and induces apoptosis via the intrinsic pathway. Moreover, this pentathiepin leads to a rapid and strong loss of mitochondrial membrane potential in treated cancer cells. On the other hand, evidence for the induction of ferroptosis as a form of cell death was negative. These new findings show that pentathiepins possess interesting biological activities beyond those originally ascribed to these compounds.     

Chemistry and antioxidant activity of essential oil and oleoresins of black caraway (Carum bulbocastanum) fruits: Part 69

BACKGROUND: The present study describes the chemical analysis of the essential oil and oleoresins from caraway, which have been studied by using GC–MS. The paper also explains the importance of the extracted oil and oleoresins in the antioxidant activities of target plant species. RESULTS: GC–MS analysis of caraway essential oil showed 51 compounds representing about 96.6% of the total weight. The major components were dillapiole (44.6%), germacrene‐β (14.1%), nothoapiole (8.3%), and β‐selinene (6.8%), along with many other components in minor amounts. Major components in ethyl acetate and iso‐octane oleoresins are dillapiole, nothoapiole and germacrene‐β, whereas in ethanol oleoresin contains dillapiole (25%), sitosterol (21.3%) stigmasterol (9.5%) and nothoapiole (8.1%). The antioxidant activity was evaluated by various antioxidant assays such as peroxide, thiobarbituric acid and p‐anisidine values. These experiments were further supported by other complementary antioxidant assays such as ferric thiocyanate method in linoleic acid system, reducing power, and scavenging effects on 1,1′‐diphenyl‐2‐picrylhydrazyl (DPPH). Both the caraway volatile oil and its oleoresins showed strong antioxidant activity in comparison with butylated hydroxyanisole (BHA) and butylated hydroxytoluene (BHT). CONCLUSION: This study provides additional information about the chemistry and antioxidant activity of caraway. Hence, caraway may be used as natural food preservatives. Copyright © 2009 Society of Chemical Industry     

Optimization of experimental and modelling parameters for the differentiation of beverage spoiling yeasts by Matrix-Assisted-Laser-Desorption/Ionization–Time-of-Flight Mass Spectrometry (MALDI–TOF MS) in response to varying growth conditions

The growth of spoiling yeasts in beverages results in reduced quality, economic and image losses. Therefore, biochemical and DNA-based identification methods have been developed but are mostly time-consuming and laborious. Matrix-Assisted-Laser-Desorption/Ionization–Time-Of-Flight Mass Spectrometry (MALDI–TOF MS) could deliver discriminative peptide mass fingerprints within minutes and could thus be a rapid and reliable tool for identification and differentiation. However, routine analysis of yeasts by MALDI–TOF MS is yet impaired by low reproducibility and effects of different physiological states of organisms on the reliability of the identification method are still controversial.     

Identification of extrinsic proteins in boneless cooked ham by SDS-PAGE: detection level in model systems

Protein extraction and separation in polyacrylamide slab gel electrophoresis with Laemmli system (SDS-PAGE) were used to establish the detection level of protein raw materials in mixtures with porcine meat in boneless cooked ham. Model systems of boneless cooked ham with soy protein isolates, caseinate, skim powdered milk, bovine plasma, porcine plasma and whey proteins were studied. The quantification level of this method was 0.5% for soy protein isolates, caseinate and bovine plasma and 1.0% for porcine plasma, milk powder and whey proteins in boneless cooked ham. The electrophoretic method proved to be useful to identify some proteinic raw materials in porcine meat products and verify compliance with Argentine legislation. It may be used as a control methodology.     

Chemical constituents and antimicrobial and antioxidant potentials of essential oil and acetone extract of Nigella sativa seeds

The antifungal, antibacterial and antioxidant potentials of essential oil and acetone extract of black cumin were investigated by different techniques. In the inverted petriplate method, the essential oil showed complete zones of inhibition against Penicillium citrinum at a 6 µl dose. Essential oil showed complete growth inhibition against Bacillus cereus, Bacillus subtilis and Staphylococcus aureus, Pseudomonas aeruginosa at 2000 and 3000 ppm, respectively, by the agar well diffusion method. The antioxidant activity was evaluated by measuring peroxide, TBA and total carbonyl values of rapeseed oil at fixed time intervals. Both the extract and essential oil showed strong antioxidant activity in comparison with butylated hydroxyanisole (BHA) and butylated hydroxytoluene (BHT). In addition, their inhibitory action in the linoleic acid system was studied by monitoring the accumulation of peroxide concentration. Their radical scavenging capacity was carried out on 2,2′‐diphenyl‐1‐picrylhydrazyl (DPPH) radical and they showed excellent scavenging activity in comparison with synthetic antioxidants. Their reducing power was also determined, demonstrating strong antioxidant capacity of both the essential oil and extract. Gas chromatographic and gas chromatographic–mass spectrometric studies on the essential oil resulted in the identification of 38 components representing 84.65% of the total amount. The major component was p‐cymene (36.2%) followed by thymoquinone (11.27%), α‐thujene (10.03%), longifolene (6.32%), β‐pinene (3.78%), α‐pinene (3.33%) and carvacrol (2.12%), whereas extract showed the presence of 16 components representing 97.9% of the total amount. The major components were linoleic acid (53.6%), thymoquinone (11.8%), palmitic acid (10%), p‐cymene (8.6%), longifolene (5.8%) and carvacrol (3.7%). Copyright © 2005 Society of Chemical Industry     

Novel targeted approach to better understand how natural structural barriers govern carotenoid in vitro bioaccessibility in vegetable-based systems

An experimental approach, allowing us to understand the effect of natural structural barriers (cell walls, chromoplast substructures) on carotenoid bioaccessibility, was developed. Different fractions with different levels of carotenoid bio-encapsulation (carotenoid-enriched oil, chromoplasts, small cell clusters, and large cell clusters) were isolated from different types of carrots and tomatoes. An in vitro method was used to determine carotenoid bioaccessibility.     

Piedmont olive oils: Compositional characterization and discrimination from oils from other regions

Piedmont olive oils collected in 2010 were characterized, for the first time, in terms of their fatty acid profile using GC and ¹H NMR and compared to other oils from five Italian regions. Applying NMR spectroscopy on the olive oil samples, without manipulation, it is possible to calculate the proportion of the different acyl groups in the oil samples. As the area of the signals is proportional to the number of each type of proton in the sample, saturated, monounsaturated (oleic acid) and polyunsaturated (linoleic and linolenic acids) fatty acids were determined. All analyzed samples can be categorized as virgin olive oil extra quality according to the oleic/linoleic ratio. Based on a preliminary geographical investigation, olive oils produced in the North of Italy show a good separation from those from Central and Southern regions. Practical applications : Oil characterization of new products is the basis for further nutritional and food technological investigations and the quality of edible oils is of great concern especially for products available on the market. The two adopted techniques show a remarkable agreement in the evaluation of fatty acid composition of oil samples. Also, this research, by means of ¹H NMR, provides information on geographical origin of the olive oils of Northern Italian regions with respect to Central and Southern regions.     

The Patient Visits Program: a strategy to highlight patient satisfaction and refocus organizational culture

BACKGROUND: Seeking patient input may improve patients' perceptions of the quality of care and provide managers with helpful information for strategic decision making. In addition, the involvement of senior hospital leadership is critical to successful implementation of quality improvement initiatives and illustrates an organization's commitment to enhancing quality from the top down. IMPLEMENTING THE PVP: Senior management's Patient Visits Program (PVP) at Tufts-New England Medical Center is a structured, ongoing initiative in which senior clinicians are paired with nonclinician administrators. During an initial evaluation period (Aug 1999-Feb 2001), PVP teams visited with patients and their families on a monthly basis to talk to them about their experiences. Patient suggestions were then evaluated and acted on. DISCUSSION: The PVP has been beneficial for patients and for the hospital team members--clinicians and nonclinicians alike--who participated in the patient interviews. The PVP may serve as a mechanism to enhance organizational awareness of the importance of patient satisfaction. The program provides opportunities for immediate service recovery, and faster, broader-reaching responses to quality complaints due to the multispecialty nature of the PVP teams. In addition, based on early available data, the PVP shows promise as an interventional strategy to improve patient satisfaction scores. CONCLUSIONS: A structured, ongoing program such as the PVP is an effective strategy to highlight the value of patient satisfaction, refocus organizational culture, and generate specific suggestions for improving the quality of patient care.     

Usability,user experience and mental workload in a mobile Augmented Reality application for digital storytelling in cultural heritage

Virtual Reality - Augmented Reality&nbsp;(AR) has become an increasingly used technology to support and enhance the enjoyment of cultural heritage. Particularly relevant is its importance for...