Beneficial Effect of H2S-Releasing Molecules in an In Vitro Model of Sarcopenia: Relevance of Glucoraphanin

Sarcopenia is a gradual and generalized skeletal muscle (SKM) syndrome, characterized by the impairment of muscle components and functionality. Hydrogen sulfide (H₂S), endogenously formed within the body from the activity of cystathionine-γ-lyase (CSE), cystathionine- β-synthase (CBS), and mercaptopyruvate sulfurtransferase, is involved in SKM function. Here, in an in vitro model of sarcopenia based on damage induced by dexamethasone (DEX, 1 μM, 48 h treatment) in C2C12-derived myotubes, we investigated the protective potential of exogenous and endogenous sources of H₂S, i.e., glucoraphanin (30 μM), L-cysteine (150 μM), and 3-mercaptopyruvate (150 μM). DEX impaired the H₂S signalling in terms of a reduction in CBS and CSE expression and H₂S biosynthesis. Glucoraphanin and 3-mercaptopyruvate but not L-cysteine prevented the apoptotic process induced by DEX. In parallel, the H₂S-releasing molecules reduced the oxidative unbalance evoked by DEX, reducing catalase activity, O₂⁻ levels, and protein carbonylation. Glucoraphanin, 3-mercaptopyruvate, and L-cysteine avoided the changes in myotubes morphology and morphometrics after DEX treatment. In conclusion, in an in vitro model of sarcopenia, an impairment in CBS/CSE/H₂S signalling occurs, whereas glucoraphanin, a natural H₂S-releasing molecule, appears more effective for preventing the SKM damage. Therefore, glucoraphanin supplementation could be an innovative therapeutic approach in the management of sarcopenia.     

CFD–DEM simulations of wet particles fluidization with a new evolution model for liquid bridge

A new model for liquid-bridge evolution with consideration of particle dynamics, is proposed to improve Computational Fluid Dynamics-Discrete Element Method (CFD–DEM) simulations of wet particles fluidization under high liquid loading and viscosity. A liquid bridge is allowed to form and remains stable only when the normal relative velocity of two particles is lower than a critical value v _nc. A large v _nc leads to an increase of liquid-bridge or cohesive force. The model can be reduced to the conventional liquid-bridge model in literature when v _nc = 0 or ∞. With the new model, the prediction of bubble properties including bubble center, aspect ratio, and volume agrees well with the experimental data in literature. In particular, under high liquid loading, bubble disintegration due to particle agglomerating is reasonably captured. The simulations demonstrate the advantage of the new model that can extend the liquid-bridge models and CFD–DEM for high liquid loading and viscosity.     

Comparative Study and Quality Evaluation of Italian Focaccias Seasoned with Extra Virgin Olive Oil

An extra virgin olive oil was used as seasoning for three different types of focaccia produced on an industrial scale. This oil and samples of the oil extracted from the focaccias after baking were submitted to routine analyses and to silica gel column chromatography to separate polar compounds. These were then subjected to high performance size-exclusion chromatographic (HPSEC) analysis and it allowed to determine oxidative and hydrolytic degradation products. The results were compared with those obtained from artisan focaccias, seasoned with the same oil and toppings, by statistical analyses. The different technologies and the toppings employed directed in different ways the oxidative and hydrolytic processes in the oil.     

Effect of long term dietary supplementation with plant extract on carcass characteristics meat quality and oxidative stability in pork

The effects of dietary supplementation in pigs with plant extract (PE) from Lippia spp., titrated in verbascoside (5 mg/kg feed), from weaning to slaughter (166 days), on carcass characteristics, meat quality, collagen characteristics, oxidative stability and sensory attributes of Longissimus dorsi (LD) muscle were examined. Ten pigs per treatment were slaughter at a live weight of 109.5 ± 1.4 kg. No influence on carcass characteristics, LD meat quality parameters and collagen characteristics were observed. Dietary PE increased (P < 0.001) α-tocopherol levels in LD muscle. Raw LD of pig fed PE showed lower (P < 0.001) lipid oxidation levels than controls. A reduction (P = 0.05) of fat odor and rancid flavor intensity in cooked LD muscle stored at 4 °C for 24 h was observed in the treated group. This study shows that PE is an effective antioxidant in pork meat, enhancing oxidative status and sensory attributes, without affecting other meat quality parameters.     

Proton NMR relaxation study of swelling and gelatinisation process in rice starch–water samples

Proton transverse magnetization decay curves of rice flour starch–water samples were measured and analysed for the presence of four components in the relaxation curve. T₂ values were interpreted on the basis of the diffusive and chemical exchange model that provided evidence for extra granular bulk water and three more water populations whose relaxation rate is governed by diffusive and chemical exchange with starch components. The analysis of relaxation data provided information on dynamics of water molecules as well as on the size and dispersion of diffusive domains. Furthermore, by measuring solid to liquid ratio, transverse and longitudinal relaxation curves of starch–water mixtures at increasing temperatures – from 20 to 77 °C – swelling and gelatinisation processes were monitored.     

Green procedure for the preparation of scented alcohols from carbonyl compounds

Several alcohols--interesting as cosmetic fragrances whose main preparative route on an industrial scale or in the research laboratory is the reduction of the corresponding carbonyl compound--were obtained by a solvent-free methodology in a green chemistry context. The process involves the simple mixing of the carbonyl compound with sodium borohydride dispersed in wet alumina in the solid state; the conversions of the carbonyl compounds were obtained in good yields within short reaction times, without energy consumption. The following carbinols were studied: octan-3-ol, 2-cineolylols (endo-exo mixture), alpha-ionol, 4-methylbenzyl alcohol, 1-phenylethanol, trans-cinnamyl alcohol, p-anisyl alcohol, 4-phenyl-3-buten-2-ol.     

Effects of free fatty acids on the oxidative processes in purified olive oil

Several studies have investigated the interaction of free fatty acids with the oxidative phenomena involving oils during processing and storage. Nevertheless, the available information is insufficient and, in some cases, contradictory.The aim of this work was to throw light upon this matter, by evaluating – by means of different analytical approaches – the effect of adding increasing amounts of free fatty acids (0.25%, 0.5%, 1%, 3%) on the oxidative processes occurring in purified olive oil during oxidation at 60 °C.The results obtained showed that oxidized forms of triglycerides and polar oligopolymers of triglycerides increased during oxidation. Low amounts of added FFA caused a further increase of the levels of oxidized triglycerides and triglyceride oligopolymers – pointing out a pro-oxidant activity – while higher doses of added free fatty acids lead to lower amounts of oxidized forms of triglycerides respect to the purified oil. This could be due to an increase in peroxide decomposition exerted by free fatty acids when present in higher amounts.     

Effect of atmosphere composition on the quality of ready‐to‐use broccoli raab (Brassica rapa L.)

BACKGROUND: Many leafy brassicas are widely used for ready‐to‐use salads. Broccoli raab (Brassica rapa L.), also called turnip top, or rapini, is extensively cultivated in southern Italy. The edible portion is made up of the green, immature inflorescences and the stem with its most tender leaves. Recently, interest in this crop has increased among European consumers; moreover, a substantial increase in consumption could come from the ready‐to‐use product. RESULTS: The effects of four different atmosphere compositions (air, 3% O₂ in nitrogen, 3% O₂ + 10% CO₂ in air, and 10% CO₂ in air) on quality attributes of ready‐to‐use broccoli raab were studied. Controlled atmosphere affected appearance, composition, respiration rate, weight loss, and presence of off‐odours. Storage of broccoli raab florets under low oxygen conditions delayed post‐cutting deterioration during storage at 5 °C and preserved appearance and typical odour, up to 17 days. Moreover, respiration rate as well as loss of green colour, chlorophyll and vitamin C were also slowed down in this condition. Finally, in this study no effect of controlled atmosphere storage was found on total phenols content and antioxidant activity. CONCLUSION: Results showed that cold storage in 3% O₂ can be beneficial in order to maintain quality of ready‐to‐use, broccoli raab for up to 17 days. Copyright © 2010 Society of Chemical Industry