Functionalized Hydrogels for Cartilage Repair: The Value of Secretome-Instructive Signaling

Cartilage repair has been a challenge in the medical field for many years. Although treatments that alleviate pain and injury are available, none can effectively regenerate the cartilage. Currently, regenerative medicine and tissue engineering are among the developed strategies to treat cartilage injury. The use of stem cells, associated or not with scaffolds, has shown potential in cartilage regeneration. However, it is currently known that the effect of stem cells occurs mainly through the secretion of paracrine factors that act on local cells. In this review, we will address the use of the secretome—a set of bioactive factors (soluble factors and extracellular vesicles) secreted by the cells—of mesenchymal stem cells as a treatment for cartilage regeneration. We will also discuss methodologies for priming the secretome to enhance the chondroregenerative potential. In addition, considering the difficulty of delivering therapies to the injured cartilage site, we will address works that use hydrogels functionalized with growth factors and secretome components. We aim to show that secretome-functionalized hydrogels can be an exciting approach to cell-free cartilage repair therapy.     

Burial grounds’ impact on groundwater and public health: an overview

The most common practice for disposal of dead bodies is inhumation in soil, which favours interactions with the surrounding environment and returns nutrients to the life cycle. However, when the burial ground is located where hydrogeological, geological and climatic conditions are not favourable to the process, contamination of soils and groundwater may occur, and decomposition may be inhibited, leading to social, economic and political problems. The most critical parameters when assessing the pollution potential of a burial ground are inhumation depth, geological formation, depth of the water table, density of inhumations, soil type and climate. Considering that, this paper presents an overview of the potential threat that cemeteries can pose, analysing and discussing the influence of the main variables causing environmental impacts and public health risks.     

Parameters effect on proton conductivity to obtain chitosan membranes for use as electrolytes in PEMFC

The chitosan biopolymer can be used as a proton‐conducting membrane in proton‐exchange membrane fuel cell. In the forms that they have normally obtained and tested, chitosan membranes typically show poor performance in conduction of protons, requiring modifications in the structure of the biopolymer or blending with other polymers to increase its proton conductivity. The present work investigates the individual properties of chitosan and relates them to the proton conductivity performance of membranes composed of this polymer. Evaluation was made of the effects of variables such as the degree of deacetylation (DD) and the molar mass (Mv) of chitosan membranes without addition of any other polymer. The DD and Mv values of the chitosan used to produce membranes determined the proton conduction, with lower DD and higher Mv resulting in higher conductivity. The thicker membranes presented greater crystallinity, with conductivity between 2.0 × 10^?4 and 1.8 × 10^?3 S cm^?1. The characteristic stages of degradation of the chitosan membranes were in the ranges 200 to 300°C and 500 to 600°C, indicating good thermal stability of the material.     

Effects of gastrointestinal digestion models in vitro on phenolic compounds and antioxidant activity of juçara (Euterpe edulis)

This study evaluated the effects of different gastrointestinal digestion models in vitro on the bioaccessibility of phenolics and antioxidant activity in juçara frozen pulp. In the sequence, method 3 was applied to juçara fruit in three different stages of maturation (vitrin – reddish fruits, mature – purple fruits, tuíra – deep purple fruits). In the method applied, the final pH adopted was 5.0, in order to avoid interference in the assay used to determine the antioxidant activity, and BHT was used to prevent excessive oxidation in the system. In this method, higher values for antioxidant activity were obtained (3574.95–3719.10 μmol L^?1 Trolox 100 g^?1 pulp) compared with the other two methods tested (1969.14–3034.74 μmol L^?1 Trolox 100 g^?1 pulp). In relation to juçara fruit, the mature stage was found to be ideal for processing, showing generally higher values of the bioaccessibility for phenolics and antioxidant activity compared to other maturation stages.     

The Influence of the Rebaudioside A Content of Stevia (Stevia rebaudiana Bertoni) on the Determination of Sweetness Equivalence in Bittersweet Chocolates,Using the Time‐Intensity Analysis

The consumption of diet products has increased greatly in recent years. The objectives of the study were to develop a bittersweet chocolate added inulin and stevias with different rebaudioside A contents (60%, 80%, and 97%). Five chocolate samples were formulated with different sucrose concentrations to determine the ideal sucrose concentration for bittersweet chocolate. The use of just‐about‐right scale identified an ideal sucrose concentration of 47.5% (w/w). The sweetness equivalence in sugar‐free bittersweet chocolates was determined by the time–intensity method by 14 selected and trained judges. The data collected during each session of sensory evaluation furnished the following parameters in relation to the sweet stimulus: Imax (maximum intensity recorded), Timax (time at which the maximum intensity was recorded), Area (area of time × intensity curve), and Ttot (total duration time of the stimulus). The time–intensity analysis indicated that the percentages of rebaudioside A did not interfere with the sweetness intensity of the sweetener stevia in bittersweet chocolate and there was no significant difference in the concentrations tested (0.16%, 0.22%, 0.27%) of each stevia, in relation to the parameters evaluated. In addition, the reduction in fat content did not alter the perception of the sweetness intensity of the samples. These results showed important information to research and development of chocolate products. Therefore, the use of the lowest stevia concentration tested (0.16%) is the most indicated for use, since this quantity was sufficient to reach the ideal sweetness of the product, so there was no point in adding more.     

Improvement of the Sensory Properties of Dry Fermented Sausages by the Superficial Inoculation and/or the Addition of Intracellular Extracts of Mucor racemosus

ABSTRACT: The effect of inoculation of the "salchichón" (dry fermented sausage) surface with an atoxigenic, proteolytic, and lipolytic strain of Mucor racemosus and/or the addition of a intracellular extract of the same mold on the ripening process was studied. Four batches of salchichón were manufactured: control, superficially inoculated, added with intracellular extract, and a combination of both treatments. Superficial mold modified the amino and free fatty acid contents, volatile compounds, and sensory properties. Intracellular extract degraded free amino acids, producing a rise in ammonia and volatile compounds. Both treatments combined improved significantly the sensory properties, which were given scores higher than control sausages at the end of ripening.