Establishing In-House Cutoffs of CSF Alzheimer’s Disease Biomarkers for the AT(N) Stratification of the Alzheimer Center Barcelona Cohort

Background: Clinical diagnosis of Alzheimer’s disease (AD) increasingly incorporates CSF biomarkers. However, due to the intrinsic variability of the immunodetection techniques used to measure these biomarkers, establishing in-house cutoffs defining the positivity/negativity of CSF biomarkers is recommended. However, the cutoffs currently published are usually reported by using cross-sectional datasets, not providing evidence about its intrinsic prognostic value when applied to real-world memory clinic cases. Methods: We quantified CSF Aβ1-42, Aβ1-40, t-Tau, and p181Tau with standard INNOTEST^® ELISA and Lumipulse G^® chemiluminescence enzyme immunoassay (CLEIA) performed on the automated Lumipulse G600II. Determination of cutoffs included patients clinically diagnosed with probable Alzheimer’s disease (AD, n = 37) and subjective cognitive decline subjects (SCD, n = 45), cognitively stable for 3 years and with no evidence of brain amyloidosis in 18F-Florbetaben-labeled positron emission tomography (FBB-PET). To compare both methods, a subset of samples for Aβ1-42 (n = 519), t-Tau (n = 399), p181Tau (n = 77), and Aβ1-40 (n = 44) was analyzed. Kappa agreement of single biomarkers and Aβ1-42/Aβ1-40 was evaluated in an independent group of mild cognitive impairment (MCI) and dementia patients (n = 68). Next, established cutoffs were applied to a large real-world cohort of MCI subjects with follow-up data available (n = 647). Results: Cutoff values of Aβ1-42 and t-Tau were higher for CLEIA than for ELISA and similar for p181Tau. Spearman coefficients ranged between 0.81 for Aβ1-40 and 0.96 for p181TAU. Passing–Bablok analysis showed a systematic and proportional difference for all biomarkers but only systematic for Aβ1-40. Bland–Altman analysis showed an average difference between methods in favor of CLEIA. Kappa agreement for single biomarkers was good but lower for the Aβ1-42/Aβ1-40 ratio. Using the calculated cutoffs, we were able to stratify MCI subjects into four AT(N) categories. Kaplan–Meier analyses of AT(N) categories demonstrated gradual and differential dementia conversion rates (p = 9.815⁻²⁷). Multivariate Cox proportional hazard models corroborated these findings, demonstrating that the proposed AT(N) classifier has prognostic value. AT(N) categories are only modestly influenced by other known factors associated with disease progression. Conclusions: We established CLEIA and ELISA internal cutoffs to discriminate AD patients from amyloid-negative SCD individuals. The results obtained by both methods are not interchangeable but show good agreement. CLEIA is a good and faster alternative to manual ELISA for providing AT(N) classification of our patients. AT(N) categories have an impact on disease progression. AT(N) classifiers increase the certainty of the MCI prognosis, which can be instrumental in managing real-world MCI subjects.     

Estimation of freezing storage time and quality changes in hake (Merluccius merluccius, L.) by low field NMR

The potential of low field NMR (LF NMR) as a fast monitoring technique to estimate the quality of hake (Merluccius merluccius) frozen stored at -10°C for up to 6months was evaluated. LF NMR clearly detected three populations of water: water strongly bound to macromolecules (T(2b)), trapped water (T(21)) and free water (T(22)). As storage time increased, and concomitant with an increase in the T(22) and a decrease in the T(21) water populations, the water holding capacity (WHC) and apparent viscosity values decreased and the shear strength increased, reflecting the characteristic loss of juiciness and tougher texture developed by hake during frozen storage. Two mathematical models were constructed: a simple regression using the biexponential analysis of the relaxation times (T(21), T(22)) and amplitudes (A(21), A(22)) and a partial least square regression (PLS) of CONTIN analysis. Both models seemed suitable to estimate the quality of the product.     

Effect of gamma and electron beam irradiation on the physico-chemical and nutritional properties of mushrooms: a review

The short shelf-life of mushrooms is an obstacle to the distribution and marketing of the fresh product. Thus, prolonging postharvest storage, while preserving their quality, would benefit the mushroom industry as well as consumers. There has been extensive research on finding the most appropriate technology for mushrooms preservation. Gamma, electron-beam and UV irradiation have been shown to be potential tools in extending the postharvest shelf-life of fresh mushrooms. Studies evaluating the effects of ionizing radiation are available mainly in cultivated species such as Agaricus bisporus, Lentinus edodes and Pleurotus ostreatus. This review comprises a comprehensive study of the effects of irradiation on physico-chemical parameters (weight, colour, texture and pH), chemical compounds including nutrients (proteins, sugars and vitamins) and non-nutrients (phenolics, flavonoids and flavour compounds), and on biochemical parameters such as enzymatic activity of mushrooms for different species and from different regions of the world.     

Supercritical fluid extraction of fish oil from fish by-products: A comparison with other extraction methods

Fish and fish by-products are the main natural source of omega-3 polyunsaturated fatty acids, especially EPA (eicosapentaenoic acid) and DHA (docosahexaenoic acid), both of them with a great importance in the food and pharmaceutical industries. Comparing to conventional fish oil extraction processes such as cold extraction, wet reduction or enzymatic extraction, supercritical fluid extraction with carbon dioxide under moderate conditions (25 MPa and 313 K) may be useful for reducing fish oil oxidation, especially when fish oil is rich in omega-3 such as salmon oil, and the amount of certain impurities, such as some species of arsenic. Furthermore, taking profit of the advantages of supercritical carbon dioxide as extractive solvent, a coupled extraction-fractionation process is proposed as a way to remove free fatty acids and improve fish oil quality, alternatively to physical and chemical refining procedures.     

A Comprehensive Review on the Main Honey Authentication Issues: Production and Origin

Honey is a highly consumed natural product, not only for its taste and nutritional value, but also for its health benefits. Owing to characteristics that are essentially or exclusively related to the specific region or particular local environment and flora, honey can be classified as a premium product generally perceived as a high‐quality and valued product because of its desirable flavor and taste. Consequently, honey has been a target of adulteration through inappropriate/fraudulent production practices and mislabeling origin. Globally, authentication of honey covers 2 main aspects: the production, with main issues related to sugar syrup addition, filtration, thermal treatment, and water content; and the labeled origin (geographical and/or botanical) and “organic” provenance. This review addresses all those issues, focusing on the approaches to detect the different types of honey adulteration. Due to the complex nature of honey and to the different types of adulteration, its authentication has been challenging and prompted the development of several advanced analytical approaches. Therefore, an updated, critical, and extensive overview on the current and advanced analytical methods targeting markers of adulteration/authenticity, including nontarget fingerprint approaches will be provided. The most recent advances on molecular, chromatographic, and spectroscopic methodologies will be described, emphasizing their pros and cons for the identification of botanical and geographical origins.     

Effectiveness of combined preservation methods to extend the shelf life of Morcilla de Burgos

Morcilla de Burgos is the most famous blood sausage in Spain. However, while producers are interested in extending its shelf life, the consumer is increasingly demanding more natural food. This situation has led to the current search for new and mild preservation technologies. Two batches of four different products: control without any treatment, control with organic acid salts (CnOAS; a 3% mixture of potassium/sodium l-lactate), control with high hydrostatic pressure processing (CnHPP; 600MPa-10min), and a combination of both treatments (OAS+HPP), were carried out to evaluate any synergistic effect that occurs when combining OAS and HPP, and the influence of different preservative treatments on the spoilage bacterial population and their evolution. HPP (with or without addition of OAS) can be considered the most suitable method for preserving morcilla de Burgos as it does not produce negative changes in sensory attributes. No clear selective effect of different treatments on the composition of the spoilage bacteria was seen and similar spoilage patterns were observed independently of the preservation treatment used.     

Influence of pectin properties and processing conditions on thermal pectin degradation

Texture degradation of fruits and vegetables during thermal processing is partly due to pectin depolymerization. In this contribution we investigate the influence of pectin properties (degree and pattern of methoxylation) and processing conditions (pH 2.0, 3.0, 5.0 and 7.0; temperatures of 80 up to 110 °C) on pectin degradation rate constants. Pectins with different degrees and patterns of methoxylation were prepared and heated, the extent of acid hydrolysis, β-elimination and demethoxylation was assayed as a function of treatment time. As the degree of methoxylation and pH decreased, β-elimination rate constants decreased while acid hydrolysis rate constants increased. Demethoxylation rate constants were minimal at pH 3.0 and increased both at lower and higher pH. Reaction rate constants were not considerably influenced by the pattern of methoxylation. All reaction rate constants increased with increasing temperature. As β-elimination rates are reduced by competing demethoxylation, both rate constants were compared. The ratio of these reaction rate constants showed no trend with pH. However, an increase in degree of methoxylation or temperature resulted in a more pronounced increase in β-elimination rate constants than in demethoxylation rate constants.     

Definition of the Mediterranean diet based on bioactive compounds

Antioxidant (polyphenols and carotenoids) and nonantioxidant (phytosterols) bioactive compounds and dietary fiber may have a significant role in health. The intake of these compounds is strongly linked with the high consumption of fruits, vegetables, and unrefined cereals. A whole-diet approach to these food constituents is intended to render the current definition of Mediterranean diet based on food consumption more comprehensive. The Mediterranean dietary pattern can be characterized by the following four essential dietary indicators: 1) Monounsaturated to saturated fatty acid ratio (range: 1.6 to 2.0); 2) Intake of dietary fiber (41 to 62 g/person/day); 3) Antioxidant capacity of the whole diet (3500 to 5300 trolox equivalent/person/day); 4) Phytosterols intake (370 to 555 mg/person/day). The contribution of foods and beverages to these parameters is described. Spanish National Food Consumption Data for the years 2000 and 1964 were used to quantify the lowest and highest range values. The occurrence of these indicators in the Mediterranean diet has specific characteristics and there is sufficient scientific evidence to support the beneficial health effects.     

采用水基前驱溶液喷墨印刷制备光催化活性TiO2薄膜

摘译 近年来,作为一种高能量带隙半导体,二氧化钛(TiO2)由于在紫外光照射下具有良好的光催化活性,已引起科研人员的广泛关注.由于TiO2无色透明,具有广泛的应用前景,如薄的TiO2涂层可用于创建自清洁、防雾、超亲水表面.同时,也能用于太阳能电池等光电子行业. 化学溶液沉积法因具有相对简单的大面积生产工艺,且较低的制膜成本和高可用性,成为TiO2薄膜制备常用的方法之一.针对另一种TiO2制备方法,即溶胶凝胶法,大量研究文献主要关注乙醇的水解控制.然而,工业需求鼓励开发水基前驱设计.其难度在于钛醇盐与水的高反应性.在有机介质中,加入少量的水往往导致水解.因此,需要采用络合剂作为稳定剂,阻止纯水中的水解反应和避免由此产生的产物沉淀.