Interplay between Autophagy and Herpes Simplex Virus Type 1: ICP34.5, One of the Main Actors

Herpes simplex virus type 1 (HSV-1) is a neurotropic virus that occasionally may spread to the central nervous system (CNS), being the most common cause of sporadic encephalitis. One of the main neurovirulence factors of HSV-1 is the protein ICP34.5, which although it initially seems to be relevant only in neuronal infections, it can also promote viral replication in non-neuronal cells. New ICP34.5 functions have been discovered during recent years, and some of them have been questioned. This review describes the mechanisms of ICP34.5 to control cellular antiviral responses and debates its most controversial functions. One of the most discussed roles of ICP34.5 is autophagy inhibition. Although autophagy is considered a defense mechanism against viral infections, current evidence suggests that this antiviral function is only one side of the coin. Different types of autophagic pathways interact with HSV-1 impairing or enhancing the infection, and both the virus and the host cell modulate these pathways to tip the scales in its favor. In this review, we summarize the recent progress on the interplay between autophagy and HSV-1, focusing on the intricate role of ICP34.5 in the modulation of this pathway to fight the battle against cellular defenses.     

R&D and eco-innovation: opportunities for closer collaboration between universities and companies through technology centers

It is widely accepted that eco-innovation is the direction to make progress towards a sustainable innovation. Public and private actors seem to share a common point of view and agreement on the benefits of implementing eco-innovation. If this is the case, why eco-innovative activities are still exceptional and exemplary instead of being the usual reasoning and inspiring driver for all kind of actions? Going in depth into the reasons why eco-innovation techniques are not broadly spread, the main one is the lack of internalization of this attitude in all the everyday actions taken by companies and employees in the form of social responsibility. Definitively, society as a whole is responsible for the eco-innovation promotion. Large companies have long ago incorporated Social Responsibility into their strategic planning and invest on innovation as a competitive advantage. However, they are reluctant to contribute to the eco-innovation. Therefore, universities and technology centers (TCs) have to play this role and link the private sector, specially medium, and small size companies, with the society needs. However, Universities are not often leading the eco-innovation initiative. Currently, in the case of Spain, it is observed a huge gap between the scientific research efforts made by the Public University and the academic offering and the real needs of the private companies. In fact, mixed structures as TCs are needed in order to overcome this disconnection, increasing opportunities for subsequent cooperation in eco-innovation projects. This paper points out the causes of the Spanish R&D and innovation lag, and highlights the reasons of the disconnection between public and private research for innovation, while giving hints on what is working fine and what needs to be reviewed to catch up with the R&D reference countries in Europe.     

Effectiveness of electrolyzed acidic water in killing Escherichia coli O157:H7, Salmonella enteritidis,and Listeria monocytogenes on the surfaces of tomatoes

A study was conducted to evaluate the efficacy of electrolyzed acidic water, 200-ppm chlorine water, and sterile distilled water in killing Escherichia coli O157:H7, Salmonella, and Listeria monocytogenes on the surfaces of spot-inoculated tomatoes. Inoculated tomatoes were sprayed with electrolyzed acidic water, 200-ppm chlorine water, and sterile distilled water (control) and rubbed by hand for 40 s. Populations of E. coli O157:H7, Salmonella, and L. monocytogenes in the rinse water and in the peptone wash solution were determined. Treatment with 200-ppm chlorine water and electrolyzed acidic water resulted in 4.87- and 7.85-log10 reductions, respectively, in Escherichia coli O157:H7 counts and 4.69- and 7.46-log10 reductions, respectively, in Salmonella counts. Treatment with 200-ppm chlorine water and electrolyzed acidic water reduced the number of L. monocytogenes by 4.76 and 7.54 log10 CFU per tomato, respectively. This study's findings suggest that electrolyzed acidic water could be useful in controlling pathogenic microorganisms on fresh produce.     

Polyphenolic and phytochemical content of Cucumis sativus seeds and study on mechanism of preservation of nutritional and quality outcomes in enriched mayonnaise

Oxidative rancidity in food emulsions leads to a reduction in shelf life. Synthetic antioxidants are widely used in food industry to prevent the development of rancidity. The present study was focussed on investigating the antioxidant potential of Cucumis sativus seeds (CSS) and correlates these findings with mayonnaise enrichment and extends its shelf life. CSS exhibited the highest abundance in phenolic compounds (93.5 ± 0.1 mgGAE g^?1), flavonoids (57.4 ± 0.1 mgQE g^?1), β‐carotene (19.46 ± 0.4 mg carotenoids per 100 g) and high free radical scavenging activity. CSS (200 ppm) and butylated hydroxyanisole (200 ppm) were incorporated in mayonnaise and the oxidative stability was evaluated by peroxide, p‐anisidine and TBARS values during storage at different temperatures. Organoleptic evaluations indicated that CSS enriched sample was recorded the highest overall acceptability. The results from our study will provide scientific basis for CSS as natural preservative against lipid oxidation or food enrichment while developing functional foods.     

Combined use of cocoa dietary fibre and steviol glycosides in low‐calorie muffins production

Today, consumers are more conscious about nutrition and food products with health benefits. In this study, partial sucrose replacement (20%) with steviol glycosides derived from Stevia Rebaudiana and total replacement of cocoa powder with cocoa fibre preparation in muffins were conducted. There were three levels of dietary fibre addition – 3%, 6% and 12%. Physical analysis of texture, colour, cooking yield and porosity was conducted. Moreover, chemical analysis of total dietary fibre and total phenol content was made as well. Sensory evaluation in two parts was also carried out. The experiment revealed the increase in firmness, porosity, TDF and TCP and the decrease in springiness, cohesiveness and lightness. The best‐ranked sample in sensory evaluation was muffin with 6% of TDF sweetened with mixture of sugar and stevia. Stevia addition enhanced cocoa and sweet taste in tested muffins.     

Characterisation of composite edible films based on wheat starch and whey‐protein isolate

Composite films prepared by casting wheat starch and whey‐protein isolate at proportions of 100–0%, 75–25%, 50–50%, 25–75% and 0–100% were characterised. Combination of both substances gave continuous and homogeneous films. The more the starch is in a film, the more dull is the appearance. The highest water adsorption was observed for pure whey‐protein films and the lowest for pure wheat starch films with the final water content of 0.264 and 0.324 g water g d.m.^?1, respectively. An exponential equation well fitted the experimental data of water vapour kinetics (R² ≥ 0.99). The highest values of thickness and elongation at break were observed for films obtained by blending of wheat starch and whey protein. With the increasing content of whey‐protein isolate, the values of the swelling index and tensile strength increased from 34.31% to 71.01% and from 2.29 to 8.90 MPa, respectively. The values of water vapour permeability depended on humidity conditions and decreased slightly with the increasing content of whey‐protein isolate.     

IntelligentPooling: practical Thompson sampling for mHealth

Machine Learning - In mobile health (mHealth) smart devices deliver behavioral treatments repeatedly over time to a user with the goal of helping the user adopt and maintain healthy behaviors....