Variability of resveratrol (3, 5, 4′-trihydroxystilbene) content in relation to the fermentation processes by Saccharomyces cerevisiae strains

The variability of the four monomeric forms of resveratrol (3, 5, 4'-trihydroxystilbene) caused by 14 strains of fermentative yeasts belonging to the Saccharomyces cerevisiae species in Cannonau grape musts during three different stages of fermentation was assessed by HPLC. During the process a decrease in the glucoside forms (cis and trans-#-D-glucopyranoside) was observed in all the musts independently of the yeast strain used. As regards the activity of the free forms (cis and trans-resveratrol), the greatest differences were found in the first two stages of fermentation when some strains appeared to cause an increase in either one or both of the free forms while others produced a decrease in the two compounds.     

An experimental investigation on the laser cure of thermosetting powder: An empirical model for the local coating

We report an in-depth experimental study to evaluate a process for achieving a local coating of thermosetting powder on metallic substrate. Laser cure is a fast and smart process for achieving local, bound, and fixed coating.     

Nutritional composition, phenolic compounds, nitrate content in eatable vegetables obtained by conventional and certified organic grown culture subject to thermal treatment

The aim of this work was to analyse some nutritional characteristics in eatable vegetables obtained by conventional and organic grown culture, focusing on vegetable parts that are generally rejected by consumers. Samples of Chinese cabbage ( Brassica rapa (syn. B. campestris ) spp. pekinensis )) and maize ( Zea mays L.) had been analysed under raw conditions and after thermal treatment in order to test modifications in protein, lipids, carbohydrate, phenol, nitrate content and dry weight. According to our results, thermal treatment modified some characteristics. Even if for most parameters significant differences between foods obtained by the two cultivation procedures had not been observed, in organic samples a higher concentration of nitrate was found. Furthermore, domestic processing, such as cooking in boiling water, seems to have a dramatic effect on phenolic content on both kinds of food, and, as a consequence, on antioxidant activity.     

Comparison of polyamine,phenol and flavonoid contents in plants grown under conventional and organic methods

The objective of this work was to compare the contents of polyamines (putrescine, spermidine and spermine), and total soluble phenols and flavonoids in parts of plants grown under either organic or conventional cropping, commonly discarded during food preparation. The contents of free polyamines, total phenols and total soluble flavonoids in peels (zucchini squash, banana, potato, eggplant, orange, lime, mango, passion fruit and radish), leaves (zucchini squash, broccoli, carrot, collard, cassava, radish and grape), stalks (broccoli, collard and spinach) and zucchini seeds were analysed. Most analysed vegetables presented higher contents of polyamines and total phenols under organic cropping, contrary to the results obtained for total flavonoids, possibly because of the cultural practices adopted.     

Quasinatural language in consultation systems

Following the development of question-answering systems, consultation systems have emerged as a useful integration between data-base management, knowledge representation, and natural-language interaction with the computer. The idea developed in this paper is to insert in a consultation system an input language which is formal but natural-oriented. That is a feasible input, which allows a natural communication with the computer without involving too many theoretical difficulties and practical disadvantages in terms of cost and execution time. The paper illustrates an implementation based on the classical facilities of the goal-oriented languages. Using microplanner as implementation language, we directly obtain the deep structure of the input quasinatural language expressed in microplanner, and this makes the deduction activity more reliable and direct. The problems related to knowledge representation and basic functions of the system are discussed; examples of its use are illustrated.     

Block of the Mevalonate Pathway Triggers Oxidative and Inflammatory Molecular Mechanisms Modulated by Exogenous Isoprenoid Compounds

Deregulation of the mevalonate pathway is known to be involved in a number of diseases that exhibit a systemic inflammatory phenotype and often neurological involvements, as seen in patients suffering from a rare disease called mevalonate kinase deficiency (MKD). One of the molecular mechanisms underlying this pathology could depend on the shortage of isoprenoid compounds and the subsequent mitochondrial damage, leading to oxidative stress and pro-inflammatory cytokines’ release. Moreover, it has been demonstrated that cellular death results from the balance between apoptosis and pyroptosis, both driven by mitochondrial damage and the molecular platform inflammasome. In order to rescue the deregulated pathway and decrease inflammatory markers, exogenous isoprenoid compounds were administered to a biochemical model of MKD obtained treating a murine monocytic cell line with a compound able to block the mevalonate pathway, plus an inflammatory stimulus. Our results show that isoprenoids acted in different ways, mainly increasing the expression of the evaluated markers [apoptosis, mitochondrial dysfunction, nucleotide-binding oligomerization-domain protein-like receptors 3 (NALP3), cytokines and nitric oxide (NO)]. Our findings confirm the hypothesis that inflammation is triggered, at least partially, by the shortage of isoprenoids. Moreover, although further studies are necessary, the achieved results suggest a possible role for exogenous isoprenoids in the treatment of MKD.     

Effects of pasteurisation and storage on quality characteristics of table olives preserved in olive oil

Two types of products obtained from the processing of Olea europaea cv ‘Taggiasca’ were monitored: pitted olives and olive paste preserved in monovarietal extra‐virgin olive oil of the same variety. The aim of this study was to follow the trends in the main physico‐chemical and sensory parameters related to the quality of these table olives and their covering oils, for simulation of the shelf‐life conditions. From all of the analyses carried out, it can be concluded that the optimum time of storage of these two products packaged in glass jars at room temperature (between 18 and 25 °C) and under artificial light and away from heat sources is approximately 9 months. After 9 months of storage, the covering oils were greatly affected by the contact with the broken fruit, which was accompanied by reductions in their antioxidant content due to the thermal treatment. The oxidative effects seen through physico‐chemical analyses are in agreement with the organoleptic analysis.