Nutritional value and influence of the thermal processing on a traditional Portuguese fermented sausage (alheira)

Alheiras are a traditional, smoked, fermented meat sausage, produced in Portugal, with an undeniable cultural and gastronomic legacy. In this study, we assessed the nutritional value of this product, as well as the influence of different types of thermal processing. Alheiras from Mirandela were submitted to six different procedures: microwave, skillet, oven, charcoal grill, electric fryer and electric grill. Protein, fat, carbohydrate, minerals, NaCl, and cholesterol contents, as well as fatty acid profile were evaluated.     

Effects of Gamma Irradiation on the Chemical Composition and Antioxidant Activity of Lactarius deliciosus L. Wild Edible Mushroom

The short shelf-life of mushrooms is an obstacle to the distribution and marketing of the fresh product. There has been extensive research on finding the most appropriate technology for mushrooms preservation and a particular interest arises for wild species. Treatment by irradiation emerges as a possible conservation technique that has been tested successfully in several food products. Herein, the effects of gamma irradiation on Lactarius deliciosus (L. ex Fr.) S. F. Gray chemical composition and antioxidant activity were evaluated in samples submitted to different storage periods (0, 4 and 8 days) at 4 °C. The irradiation treatments were performed in a Co-60 experimental equipment. Nutritional value was accessed by macronutrients analysis and determination of energetic value; fatty acid, sugar and tocopherol profiles were determined by gas chromatography–flame ionization detector, high-performance liquid chromatography (HPLC) refractive index and HPLC fluorescence, respectively. The antioxidant activity was evaluated through radical scavenging activity, reducing power, lipid peroxidation inhibition and phenolics content. The obtained data show that, until 1 kGy, gamma irradiation might provide a useful alternative to ensure the quality and extend the life of mushrooms, since its effects on macronutrients, energetic value, tocopherols and antioxidant activity EC₅₀ values were less significant than the changes caused by storage time. Moreover, the chemical and nutritional composition was similar in irradiated and non-irradiated L. deliciosus samples.     

Clitocybe alexandri extract induces cell cycle arrest and apoptosis in a lung cancer cell line: Identification of phenolic acids with cytotoxic potential

Mushrooms are a possible rich source of biologically active compounds with the potential for drug discovery. The aim of this work was to gain further insight into the cytotoxicity mechanism of action of Clitocybe alexandri ethanolic extract against a lung cancer cell line (NCI-H460 cells). The effects on cell cycle profile and levels of apoptosis were evaluated by flow cytometry, and the effect on the expression levels of proteins related to cellular apoptosis was also investigated by Western blot. The extract was characterised regarding its phenolic composition by HPLC-DAD, and the identified compounds were studied regarding their growth inhibitory activity, by sulforhodamine B (SRB) assay. The effect of individual or combined compounds on viable cell number was also evaluated using the Trypan blue exclusion assay. It was observed that the C. alexandri extract induced an S-phase cell cycle arrest and increased the percentage of apoptotic cells. In addition, treatment with the GI₅₀ concentration (concentration that was able to cause 50% of cell growth inhibition; 24.8 μg/ml) for 48 h caused an increase in the levels of wt. p53, cleaved caspase-3 and cleaved poly (ADP-ribose) polymerase (PARP). The main components identified in this extract were protocatechuic, p-hydroxybenzoic and cinnamic acids. Cinnamic acid was found to be the most potent compound regarding cell growth inhibition. Nevertheless, it was verified that the concomitant use of the individual compounds provided the strongest decrease in viable cell number. Overall, evidence was found for alterations in cell cycle and apoptosis, involving p53 and caspase-3. Furthermore, our data suggests that the phenolic acids identified in the extract are at least partially responsible for the cytotoxicity induced by this mushroom extract.     

From egg yolk/κ-Carrageenan dispersions to gel systems: Linear viscoelasticity and texture analysis

The effect of pH (3.5–6) and polysaccharide concentration (0–0.5 wt%) on the linear viscoelastic behaviour of egg yolk/κ-Carrageenan (EY/κC) mixtures in aqueous solution was studied by using Small Amplitude Oscillatory Shear (SAOS). Native egg yolk containing 45 wt% solids was used for all the samples. Thermally set EY/κC gels were also studied by SAOS and texture analysis. A variety of linear viscoelastic behaviours depending on κC concentration and pH were exhibited by EY/κC dispersions that may be explained in terms of the contributions of electrostatic attractive interactions and an exclusion volume effect between protein and polysaccharide macromolecules. This last effect seems to be dominant as pH shifts towards the isoelectric point (IEP) of egg yolk proteins, whereas, at pH far from the IEP a certain enhancement in the degree of compatibility, and even some κC autohydrolysis, seems to take place. The results obtained either from rheological or textural characterization of gels were consistent with that balance. In any case, the results obtained suggest that the microstructure of gels is governed by the protein ability to form gels, where hydrophobically driven interactions and subsequent cross linking among protein segments play a dominant role.     

Assays of CFTR Function In Vitro,Ex Vivo and In Vivo

Cystic fibrosis, a multi-organ genetic disease, is characterized by abnormal function of the cystic fibrosis transmembrane conductance regulator (CFTR) protein, a chloride channel at the apical membrane of several epithelia. In recent years, therapeutic strategies have been developed to correct the CFTR defect. To evaluate CFTR function at baseline for diagnosis, or the efficacy of CFTR-restoring therapy, reliable tests are needed to measure CFTR function, in vitro, ex vivo and in vivo. In vitro techniques either directly or indirectly measure ion fluxes; direct measurement of ion fluxes and quenching of fluorescence in cell-based assays, change in transmembrane voltage or current in patch clamp or Ussing chamber, swelling of CFTR-containing organoids by secondary water influx upon CFTR activation. Several cell or tissue types can be used. Ex vivo and in vivo assays similarly evaluate current (intestinal current measurement) and membrane potential differences (nasal potential difference), on tissues from individual patients. In the sweat test, the most frequently used in vivo evaluation of CFTR function, chloride concentration or stimulated sweat rate can be directly measured. Here, we will describe the currently available bio-assays for quantitative evaluation of CFTR function, their indications, advantages and disadvantages, and correlation with clinical outcome measures.     

Leader Self‐Reported Emotional Intelligence and Perceived Employee Creativity: An Exploratory Study

This research studies the relationship between six dimensions of leaders' emotional intelligence and two dimensions of employee creativity. A sample of 138 managers from 66 organizations reported on their own emotional intelligence and the creativity of their teams. Our results point out two main findings: (a) leaders' emotional intelligence explains significant variance of both creativity dimensions; (b) emotional intelligence dimensions with higher predictive power are self‐control against criticism and empathy. The findings suggest that emotionally intelligent leaders behave in ways that stimulate the creativity of their teams.