Maternal Fluoride Exposure Exerts Different Toxicity Patterns in Parotid and Submandibular Glands of Offspring Rats

There is currently a controversial and heated debate about the safety and ethical aspects of fluoride (F) used for human consumption. Thus, this study assessed the effects of prenatal and postnatal F exposure of rats on the salivary glands of their offspring. Pregnant rats were exposed to 0, 10, or 50 mg F/L from the drinking water, from the first day of gestation until offspring weaning (42 days). The offspring rats were euthanized for the collection of the parotid (PA) and submandibular (SM) glands, to assess the oxidative biochemistry and to perform morphometric and immunohistochemical analyses. F exposure was associated with a decrease in the antioxidant competence of PA in the 10 mg F/L group, contrasting with the increase observed in the 50 mg F/L group. On the other hand, the antioxidant competence of the SM glands was decreased at both concentrations. Moreover, both 10 and 50 mg F/L groups showed lower anti-α-smooth muscle actin immunostaining area in SM, while exposure to 50 mg F/L was associated with changes in gland morphometry by increasing the duct area in both glands. These findings demonstrate a greater susceptibility of the SM glands of the offspring to F at high concentration in comparison to PA, reinforcing the need to adhere to the optimum F levels recommended by the regulatory agencies. Such findings must be interpreted with caution, especially considering their translational meaning.     

Dipotassium Glycyrrhizinate on Melanoma Cell Line: Inhibition of Cerebral Metastases Formation by Targeting NF-kB Genes-Mediating MicroRNA-4443 and MicroRNA-3620—Dipotassium Glycyrrhizinate Effect on Melanoma

Glycyrrhizic acid (GA), a natural compound isolated from licorice (Glycyrrhiza glabra), has exhibited anti-inflammatory and anti-tumor effects in vitro. Dipotassium glycyrrhizinate (DPG), a dipotassium salt of GA, also has shown an anti-tumor effect on glioblastoma cell lines, U87MG and T98G. The study investigated the DPG effects in the melanoma cell line (SK-MEL-28). MTT assay demonstrated that the viability of the cells was significantly decreased in a time- and dose-dependent manner after DPG (IC₅₀ = 36 mM; 24 h). DNA fragmentation suggested that DPG (IC₅₀) induced cellular apoptosis, which was confirmed by a significant number of TUNEL-positive cells (p-value = 0.048) and by PARP-1 [0.55 vs. 1.02 arbitrary units (AUs), p-value = 0.001], BAX (1.91 vs. 1.05 AUs, p-value = 0.09), and BCL-2 (0.51 vs. 1.07 AUs, p-value = 0.0018) mRNA compared to control cells. The proliferation and wound-healing assays showed an anti-proliferative effect on DPG-IC₅₀-treated cells, also indicating an inhibitory effect on cell migration (p-values < 0.001). Moreover, it was observed that DPG promoted a 100% reduction in melanospheres formation (p-value = 0.008). Our previous microRNAs (miRs) global analysis has revealed that DPG might increase miR-4443 and miR-3620 expression levels. Thus, qPCR showed that after DPG treatment, SK-MEL-28 cells presented significantly high miR-4443 (1.77 vs. 1.04 AUs, p-value = 0.02) and miR-3620 (2.30 vs. 1.00 AUs, p-value = 0.01) expression compared to control cells, which are predicted to target the NF-kB, CD209 and TNC genes, respectively. Both genes are responsible for cell attachment and migration, and qPCR revealed significantly decreased CD209 (1.01 vs. 0.54 AUs, p-value = 0.018) and TNC (1.00 vs. 0.31 AUs, p-value = 2.38 × 10⁻⁶) mRNA expression levels after DPG compared to untreated cells. Furthermore, the migration of SK-MEL-28 cells stimulated by 12-O-tetradecanoylphorbol-13-acetate (TPA) was attenuated by adding DPG by wound-healing assay (48 h: p-value = 0.004; 72 h: p-value = 7.0 × 10⁻⁴). In addition, the MMP-9 expression level was inhibited by DPG in melanoma cells stimulated by TPA and compared to TPA-treated cells (3.56 vs. 0.99 AUs, p-value = 0.0016) after 24 h of treatment. Our results suggested that DPG has an apoptotic, anti-proliferative, and anti-migratory effect on SK-MEL-28 cells. DPG was also able to inhibit cancer stem-like cells that may cause cerebral tumor formation.     

用于平板显示器的RGB LED

LED背光变得比CCFL还常用。带有RGB LED背光的LCD显示器而板可以实现出色的色彩还原,加强了观看体验。跟一般的CCFL不同,RGB LED扩展了可视色彩的范围。CCFL背光显示器的色域(频谱)有限,并且色彩鲜艳度不足,见图1。CCFL覆盖NTSC色域约为80％,而RGB可     

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.     

Methicillin‐Resistant Staphylococcus aureus in Raw Meats and Prepared Foods in Public Hospitals in Salvador,Bahia, Brazil

This study investigated the presence of methicillin‐resistant Staphylococcus aureus (MRSA) in raw meat and fish and foods prepared from them for patient consumption in public hospitals in Salvador, Bahia, in northeastern Brazil. A total of 114 samples of raw meat and fish (chicken, n = 30; beef, n = 30; pork, n = 24; and fish, n = 30) and 63 samples of prepared foods (made with chicken, n = 15; beef, n = 15; pork, n = 15; and fish, n = 18) were collected from the kitchens of 10 different hospitals. Of the 114 investigated raw meat and fish samples, 28.1% were positive for MRSA, which comprised 23.3% beef, 23.3% chicken, 37.5% pork, and 30% fish samples. Of the prepared foods, 9.5% were positive for MRSA, which comprised 5.6% chicken products, 6.7% pork products, and 22.2% fish products. MRSA contamination was not detected in prepared beef dishes. A statistical analysis showed no association between the presence of MRSA and the type of raw food (P > 0.05). The high prevalence of MRSA among the raw foods tested and the presence of the microorganism in prepared foods emphasizes the necessity of enforcing hygienic practices within hospital kitchens.     

Anti-inflammatory effect of aqueous extracts of roasted and green Coffea arabica L.

Green coffee contains a large quantity and variety of polyphenols and flavonoids. The roasting affects the composition of the polyphenols in coffee, due to the formation of compounds generated by Maillard reaction, which can have anti-inflammatory or antioxidant potential. The anti-inflammatory and antioxidant effects of aqueous extracts of green (AGCa) and roasted (ARCa) coffee beans were investigated in animal models and using a DPPH radical scavenging test. In the formalin test the extracts reduced licking activity only in the late phase. The inhibitory values of oedema at 3 h post-carrageenan were 53% and 74% for 100 and 300 mg/kg of the AGCa extract and 36% for ARCa (300 mg/kg). Leukocyte recruitment into the peritoneal cavity was inhibited by the extracts. The antioxidant activities of the extracts were higher than the reference antioxidants, ascorbic acid and butylated hydroxytoluene. These results indicate that coffee extracts exhibit anti-inflammatory and antioxidant properties.     

Seasonal variations in total fatty acid composition of muscles and eye sockets of tucunaré (Cichla sp.) from the Brazilian Amazon area

Seasonal variations in total fatty acid compositions of tucunaré, Cichla sp. in the Janauacá Lake of the Amazon basin were determined by GC. Saturated fatty acids (SFAs) were found to be at higher concentrations than monounsaturated fatty acids (MUFAs) and polyunsaturated fatty acids (PUFAs) in two seasonal periods. Major fatty acids were palmitic (16:0, 48.5–51.6% of total SFA), oleic (18:1ω9, 43.9–50.2% of total MUFA), docosahexaenoic (DHA, 22:6ω3, 13.5–27.9% of total PUFA) and arachidonic acid (AA, 20:4ω6, 16.0–19.6% of total PUFA). Polyunsaturated fatty acids were the most abundant in muscle during the flood period, and more especially fatty acids 22:6ω3 (10%) and 20:4ω6 (7%). There were no significant variations amongst total lipid SFA, MUFA, and PUFA from eye sockets. The ω6 fatty acid percentages were always higher than the ω3 fatty acid percentages in tucunaré, with ω6/ω3 ratios varying between 1.02 and 1.6 in the flood and drought periods.     

Effects of ripening on microstructure and texture of “Ameixa d’Elvas” candied plums

The plums used to produce a traditional candied product, “Ameixa d’Elvas”, were obtained from two orchards, Vila Viçosa (VV) and Cano (CA). These orchards were selected because the fruits were behaving differently: (1) The day of harvesting for candying, established by the total soluble solids and titratable acidity, was one week earlier in VV; (2) VV yielded candied plums with good texture properties whereas CA gave poor processed fruits. In order to understand the origin of these differences, fruits from both orchards were harvested on the day established as the harvesting day for VV (day 1) and for CA (day 8). Comparable texture properties were obtained in firmness, rigidity and deformation work between the VV fresh plums harvested on day 1 and the CA plums harvested on day 8 but these were lower in CA when the flesh was analysed separately, in accordance with the activities of pectin methyl esterase (PME), polygalacturonase (PG) and cellulase (Cel). The increase of the intercellular area of parenchyma cells and the decrease in cell area caused by boiling, which resulted in a pronounced loss of textural properties, were partially recovered after the immersion of the fruits in sucrose syrup. The CA plums harvested on day 8 had a more pronounced degradation with boiling and lower recovery of cell shape, size and textural characteristics than had those of VV harvested on day 1. Upon candying, similar properties were observed for the fruits harvested on the same day: good candied products were observed for VV and CA fruits harvested on day 1 and poor candied products were observed for VV and CA fruits harvested on day 8. This work shows that the characteristics of the flesh of the fresh fruits are key parameters in defining the textural properties of the candied plum. The establishment of the harvesting moment for candying should take into account the changes that occur in the flesh of the plums during ripening.