Key points for maximum effectiveness and safety for cholesterol‐lowering properties of plant sterols and use in the treatment of metabolic syndrome

According to the American Diabetes Association and the Adult Treatment Panel III, the starting point for treating metabolic syndrome (MS) is a change of lifestyle. In addition, action on the main symptoms of MS by means of dietary supplements, can be helpful in view of the chronic course of the disease. The term ‘phytosterols’ refers to sterols and stanols composed of lipophilic triterpenes, a family that is widely distributed in the plant kingdom and whose cholesterol‐lowering properties have been amply demonstrated. In the light of the recent literature, the key points for maximum effectiveness and safety of sterols are the following. (A) Plant sterols should be taken with meals: clinical trials have shown that when plant sterols are consumed close to mealtimes, low‐density lipoprotein cholesterol may decrease by 9.4%, while when they are taken between meals, the reduction is about 6%. (B) The optimal dosage is 2–2.5 g day^?1 in a single dose. More than 3 g day^?1 has not been found to have any additional beneficial effect and increases the risk of side effects. (C) The food matrix used to dissolve the phytosterols should contain a certain amount of fat. A milk‐based matrix appears optimal from this point of view. © 2013 Society of Chemical Industry     

Effect of the fabrication method on the functional properties of BaTiO3: PVDF nanocomposites

This paper deals with the preparation and characterization of nanocomposite (NC) materials, comparing different technologies for sample fabrication, in view of their possible application as piezoelectric sensors. Those NCs consist on BaTiO₃ nanoparticles embedded into a polyvinylidene fluoride matrix, where both the ceramic and the polymeric phases could exhibit ferroelectricity. In particular, we compare the properties of samples prepared through three different methods, i.e., solvent casting, enabling a fast realization, spin-coating, which allows to realize thin flexible films particularly interesting for large area sensors, and hot embossing, which is exploited to modify the residual porosity in the thick films. The influence of the fabrication techniques on the physical and chemical properties is investigated. Different electrode materials have been tested and compared, ranging from sputtered Pt to an engineered thermally evaporated Ti/Au bilayer. Leakage current, polarization, displacement curves, and piezoelectric coefficient d ₃₃ are evaluated by small signal indirect measurements, comparing the properties of different materials and understanding how processing technologies influence the sensor performances by acting on the functional materials.     

Processing and properties of polypropylene‐based composites containing inertized fly ash from municipal solid waste incineration

This article reports for the first time the results about the use of inertized fly ash from municipal solid waste incineration as a filler for polypropylene (PP). An innovative process based on the stabilization with colloidal silica has been used for fly ash inertization. Polymer–filler composites containing different filler amounts up to 30 wt % have then been formulated and prepared by means of melt compounding process. Structural, morphological, mechanical, and thermal characterization of their properties has been performed and discussed in detail. Remarkable enhancements of tensile (+ 93%) and flexural (+ 107%) elastic moduli if compared to pristine PP, together with enhancements of flexural resistance (+ 36%) and deflection temperature under load (+ 50%), have been observed when adding filler 30 wt % in suitable processing conditions. Moreover the filler has been shown to interact with polymer crystalline structure and positively influence the thermal‐oxidative stability. © 2013 Wiley Periodicals, Inc. J. Appl. Polym. Sci. 130: 4157–4164, 2013     

Formulation optimisation of vegetable flour‐loaded functional bread Part I: screening of vegetable flours and structuring agents

The aim of this work was to optimise durum wheat‐based functional bread loaded with vegetable flours. In particular, the screening of vegetable flours and structuring agents was performed. The per cent sensorial attributes change with respect to the durum wheat bread was calculated. Taste and appearance were the parameters that have most influenced the overall quality of the final product. In the Step 1, yellow pepper flour was chosen because of its taste highly pleasant. In fact, the per cent sensorial attributes change for this sample was about 6%. In the Step 2, different structuring agents were tested to improve the organoleptic properties of the investigated functional bread enriched with 25% of yellow pepper flour. The highest amount of vegetable flour added to the bread results in a low loaf volume, stickiness and compact crumb. A slight improvement compared with the bread sample without structuring agents was observed with 2% of guar seed flour from the appearance and crumb firmness point of view. Therefore, a further optimisation of the functional bread investigated in this work is necessary.     

Focus on Pivotal Role of Dietary Intake (Diet and Supplement) and Blood Levels of Tocopherols and Tocotrienols in Obtaining Successful Aging

Numerous specific age-related morbidities have been correlated with low intake and serum levels of tocopherols and tocotrienols. We performed a review in order to evaluate the extant evidence regarding: (1) the association between intake and serum levels of tocopherols and tocotrienols and age-related pathologies (osteoporosis, sarcopenia and cognitive impairment); and (2) the optimum diet therapy or supplementation with tocopherols and tocotrienols for the treatment of these abnormalities. This review included 51 eligible studies. The recent literature underlines that, given the detrimental effect of low intake and serum levels of tocopherols and tocotrienols on bone, muscle mass, and cognitive function, a change in the lifestyle must be the cornerstone in the prevention of these specific age-related pathologies related to vitamin E-deficient status. The optimum diet therapy in the elderly for avoiding vitamin E deficiency and its negative correlates, such as high inflammation and oxidation, must aim at achieving specific nutritional goals. These goals must be reached through: accession of the elderly subjects to specific personalized dietary programs aimed at achieving and/or maintaining body weight (avoid malnutrition); increase their intake of food rich in vitamin E, such as derivatives of oily seeds (in particular wheat germ oil), olive oil, hazelnuts, walnuts, almonds, and cereals rich in vitamin E (such as specific rice cultivar rich in tocotrienols) or take vitamin E supplements. In this case, vitamin E can be correctly used in a personalized way either for the outcome from the pathology or to achieve healthy aging and longevity without any adverse effects.     

Tin Dioxide Sensing Layer Grown on Tubular Nanostructures by a Non‐Aqueous Atomic Layer Deposition Process

A new atomic layer deposition (ALD) process for nanocrystalline tin dioxide films is developed and applied for the coating of nanostructured materials. This approach, which is adapted from non‐hydrolytic sol‐gel chemistry, permits the deposition of SnO₂ at temperatures as low as 75 °C. It allows the coating of the inner and outer surface of multiwalled carbon nanotubes with a highly conformal film of controllable thickness. The ALD‐coated tubes are investigated as active components in gas‐sensor devices. Due to the formation of a p‐n heterojunction between the highly conductive support and the SnO₂ thin film an enhancement of the gas sensing response is observed.     

Contribution of macrophages to proteolysis and plasmin activity in ewe bulk milk

A total of 225 bulk sheep milk samples were collected from 5 intensively managed flocks during early, mid, and late lactation to assess the contribution of macrophages to the regulation of the plasmin-plasminogen system. Samples were analyzed for composition, somatic cell counts, milk renneting characteristics, and for plasmin (PL), plasminogen (PG), and plasminogen activators (PA) activities. Isolation of macrophages from milk was performed using a magnetic positive separation and mouse antiovine macrophage antibody; separated cells were lysed by several freeze-thaw cycles, and activity of urokinase PA (u-PA) was determined. Plasmin activity decreased during lactation (42.06 ± 0.66, early; 31.29 ± 0.66, mid; 28.19 ± 0.66 U/mL, late). The reduction in PL activity recorded in the mid and late lactation milk matched the increase in PG:PL ratio. The activity of PA increased throughout lactation; the highest value being recorded in the late lactation milk (260.20 ± 8.66 U/mL). Counts of isolated and concentrated macrophages were higher in early and mid lactation milk (3.89 ± 0.08 and 3.98 ± 0.08 log₁₀ cells/mL, respectively) than in late lactation milk (3.42 ± 0.08 log₁₀ cells/mL). Stage of lactation did not influence the activity of u-PA detected in isolated macrophages. The activity of u-PA associated with isolated milk macrophages only minimally contributed to total PA activity detected in milk. Proteolytic enzymes, associated with isolated macrophages, act on α-casein hydrolysis, as shown by urea-PAGE electrophoresis analysis. Somatic cell counts did not exceed 600,000 cells/mL, and this threshold can be considered a good index of health status of the flock and of the ability of milk to being processed. Our results lend support to the hypothesis that macrophages in ewe bulk milk from healthy flocks only slightly contribute to the activation of the PL-PG system.     

Effects of ventilation rate and of dietary protein level in an intensive dairy sheep system on the features of Canestrato Pugliese cheese

Effects of ventilation rate and of dietary protein level in an intensive dairy sheep system on the features of Canestrato Pugliese cheese were studied. Cheeses were manufactured from the bulk milk obtained from ewes subjected to four different experimental treatments: (1) low dietary crude protein (CP) of 13% in dry matter (DM) at a low ventilation rate (23.5 m3/h per ewe) (LPLV); (2) low dietary CP at a moderate ventilation rate (47 m3/h per ewe) (LPMV), (3) moderate dietary CP of 16% DM at a low ventilation rate (MPLV); and (4) moderate dietary CP dietary at a moderate ventilation rate (MPMV). Bulk milk and cheeses (at 1, 15, 45 and 90 d of ripening) were analysed for chemical composition, N fractions and plasmin-plasminogen activities. The pH 4.6-soluble and insoluble N fractions were analysed by urea-PAGE. Bulk milk from ewes receiving the low CP diet displayed higher casein and lower urea contents. Ewes subjected to the low ventilation rate displayed a higher plasminogen activity in milk, whereas no differences emerged among treatments in the conversion of zymogen to plasmin. During ripening the plasmin-plasminogen system in cheese did not display significant changes across treatments. At 90 d of ripening, the cheese produced with milk from ewes receiving the low CP diet and exposed to the low ventilation rate displayed more markedly stained bands in the area of gamma-caseins in pH 4.6-insoluble N fraction. As from 15 d of ripening, the pH 4.6-soluble fraction showed a greater number of bands in the LPMV and MPMV than in the LPLV and MPLV cheeses. The results showed that Canestrato Pugliese cheese manufactured with milk from ewes fed the low CP diet and exposed to the moderate ventilation rate was characterized by higher protein and casein content in the fresh cheese and by a greater proteolysis after 90 d of ripening.