Use of homogenisation pressure to improve quality and functionality of probiotic fermented milks containing Lactobacillus rhamnosus BFE 5264

The effects of 60‐MPa milk homogenisation treatment were investigated on the viability of the probiotic strain Lactobacillus rhamnosus BFE5264, when used as yoghurt co‐starter, as well as on the aroma profile, texture and microstructure of the resulting set‐type fermented milks. The results demonstrated that the combined use of homogenisation pressure and co‐inoculation of the probiotic strain with the traditional yoghurt starters allowed the reduction in the product coagulation time, the increase of the probiotic strain viability and the improvement of the product volatile molecule profiles. The rheological indices and the microstructure results indicated the positive effects of the milk homogenisation treatment on the product viscosity index and exopolysaccharide production.     

Role of surface-inoculated Debaryomyces hansenii and Yarrowia lipolytica strains in dried fermented sausage manufacture. Part 1: Evaluation of their effects on microbial evolution, lipolytic and proteolytic patterns

The aim of this work was to study the effects of Debaryomyces hansenii and Yarrowia lipolytica strains, used with lactic acid starter cultures (Lactobacillus plantarum), on the manufacture of dried fermented sausages to understand their role on sausage microbial evolution, lipolytic and proteolytic patterns. The inoculation of the yeast strains did not markedly affect the sausage’s microbial flora. The sausages with the yeast strains showed more marked and earlier water activity (a_w) reductions. Moreover, the surface inoculation of the yeast strains resulted, at the end of ripening, in more pronounced proteolysis and lipolysis. The lipolytic patterns of the products were affected not only by the yeast strain but also by the level of mincing of the meat mixture used.     

Non-Covalent Synthesis of Metal Oxide Nanoparticle–Heparin Hybrid Systems: A New Approach to Bioactive Nanoparticles

Heparin has been conjugated to Fe₃O₄, Co₃O₄, and NiO nanoparticles (NPs) through electrostatic interactions, producing colloidal suspensions of hybrid metal oxide heparin NPs that are stable in water. Negative zeta potentials and retention of heparin’s ability to capture toluidine blue indicate that heparin’s negative charges are exposed on the surface of the coated NPs. IR results confirmed the formation of nanohybrids as did NMR experiments, which were also interpreted on the basis of toluidine blue tests. Transmission electron microscopy results revealed that the heparin coating does not modify the shape or dimension of the NPs. Dynamic light scattering and negative zeta potential measurements confirmed that heparin surface functionalisation is an effective strategy to prevent NP aggregation.     

Potential of the Stromal Matricellular Protein Periostin as a Biomarker to Improve Risk Assessment in Prostate Cancer

Prostate cancer (PCa) ranges from indolent to aggressive tumors that may rapidly progress and metastasize. The switch to aggressive PCa is fostered by reactive stroma infiltrating tumor foci. Therefore, reactive stroma-based biomarkers may potentially improve the early detection of aggressive PCa, ameliorating disease classification. Gene expression profiles of PCa reactive fibroblasts highlighted the up-regulation of genes related to stroma deposition, including periostin and sparc. Here, the potential of periostin as a stromal biomarker has been investigated on PCa prostatectomies by immunohistochemistry. Moreover, circulating levels of periostin and sparc have been assessed in a low-risk PCa patient cohort enrolled in active surveillance (AS) by ELISA. We found that periostin is mainly expressed in the peritumoral stroma of prostatectomies, and its stromal expression correlates with PCa grade and aggressive disease features, such as the cribriform growth. Moreover, stromal periostin staining is associated with a shorter biochemical recurrence-free survival of PCa patients. Interestingly, the integration of periostin and sparc circulating levels into a model based on standard clinico-pathological variables improves its performance in predicting disease reclassification of AS patients. In this study, we provide the first evidence that circulating molecular biomarkers of PCa stroma may refine risk assessment and predict the reclassification of AS patients.     

Integral Sliding‐Mode Observation and Control for Switched Uncertain Linear Time Invariant Systems: a Robustifying Strategy

A robustifying methodology for switched systems with matched and unmatched uncertainties/perturbations and autonomous location transitions is presented. We avail of such methodology to design a control strategy based on integral sliding modes, thereby ensuring theoretically exact compensation of the matched uncertainties/perturbations and the minimization of the effects of the unmatched ones. An output integral sliding‐mode control technique, based on a switched algebraic hierarchical observer is also proposed. This approach allows the theoretically exact compensation of the matched uncertainties/perturbations right after the first moment. The proposed approach is illustrated via numerical simulations.     

Release of antioxidants from co-extruded active packaging developed for whole milk powder

Control of oxidation is a basic criterion to maintain the quality of milk and dairy products. Multilayer co-extruded films are often used to limit the diffusion of oxygen from the environment into the package. In this study, multilayer co-extruded films made of high density polyethylene (added with titanium dioxide), ethylene vinyl alcohol and a layer of low density polyethylene containing the antioxidants butylated hydroxyanisole (1.5%), butylated hydroxytoluene (1.5%) and α-tocopherol (4%) were manufactured. The release of the antioxidants from the films to whole milk powder was determined during 30 days at 30 °C. Whole milk powder stability was measured by monitoring vitamin A, hexanal, pentanal and heptanal content. Butylated hydroxytoluene and butylated hydroxyanisole migrated quickly from the films to the milk powder, while α-tocopherol migrated gradually. Multilayer co-extruded films provided an adequate light-barrier for whole milk powder and the film added with α-tocopherol contributed to the protection of vitamin A degradation compared with the other films.     

Potential of high pressure homogenization in the control and enhancement of proteolytic and fermentative activities of some Lactobacillus species

Different species of Lactobacillus involved in dairy product fermentation and ripening were considered in order to study the effect of high pressure homogenization (HPH) on: (i) fermentation kinetics of HPH treated cells inoculated in milk; (ii) metabolic profiles; (iii) release of intracellular proteolytic enzymes; and (iv) enhance of the activity of extracellular or cellular wall located proteolytic enzymes. The HPH treatments applied were 50, 100, 150 MPa, 2 cycles at 50 and at 100 MPa. The viability loss did not exceed 1.3 log cfu/ml after the higher treatments applied. The electrophoretic profiles of α- or β-casein incubated with the different cell free filtrates shown that HPH positively affected the proteolytic activity of some strains. Moreover, HPH affected the acidification rates of the milk inoculated with the processed cells and the primary metabolism of some strains. Regarding volatile compounds, ethanol, acetoin and 2-methyl butyric acid were subjected to the major changes when the inoculum had been processed.     

Effect of high pressure homogenisation of milk on cheese yield and microbiology, lipolysis and proteolysis during ripening of Caciotta cheese

The principal aim of this work was to compare Caciotta cheeses obtained from cow milk previously subjected to high pressure homogenisation (HPH) at 100 MPa with those produced from raw (R) or heat-treated (P) cow milk. HPH had both direct and indirect effects on cheese characteristics and their evolution during ripening. In particular, HPH treatment of milk induced a significant increase of the cheese yield; moreover, it affected the microbial ecology of both curd and cheese. Compared with the thermal treatment, the HPH treatment resulted in a decrease of about one log cfu/g of yeast and lactobacilli cell loads of the curd. The initial milk treatment also affected the evolution over time and the levels attained at the end of ripening of all the microbial groups studied. In fact, lactobacilli, microstaphylococci and yeast cell loads remained at lower levels in the cheeses obtained from HPH milk with respect to the other cheese types over the whole ripening period. Moreover, HPH of milk induced marked and extensive lipolysis. Cheeses from HPH milk showed the presence of high amounts of free fatty acids immediately after brining. The electrophoretic patterns of the different cheese types showed that Caciotta made from HPH-treated milk was characterized by a more extensive and faster proteolysis as well as a significant modification of its volatile molecule profile. The results obtained and the sensory analysis indicated that HPH treatment of milk was able to differentiate Caciotta cheese or to modify its ripening patterns.     

Characterization of yeasts involved in the ripening of Pecorino Crotonese cheese

The aims of this work were to identify and characterize for some important technological properties the yeast species present throughout the ripening process of Pecorino Crotonese, a traditional cheese produced in a well defined area of Southern Italy. In particular, the strain technological properties considered include fermentation/assimilation of galactose and lactose, assimilation of lactate and citrate in the presence of different NaCl concentrations, hydrolysis of butter fat, skim milk, gelatine and casein, production of brown pigments in cheese agar and ability to produce biogenic amines. High yeast levels were recorded in cheese samples already after 5 h of brining (about 5 log cfu/g) and these concentration remained constant during ripening. The yeast isolates belonged to restrict number of yeast species. While Kluyveromyces lactis and Saccharomyces cerevisiae were isolated prevalently in the first stages of Pecorino Crotonese production, Yarrowia lipolytica and Debaryomyces hansenii dominated during the later stages of maturation. Otherwise, the latter two were very NaCl resistant species. In fact, D. hansenii strains conserved the ability to assimilate lactose and galactose in the presence of 10% NaCl, while almost all the strains of Y. lipolytica isolated assimilated citrate and lactate up to 7.5% NaCl. Y. lipolytica isolates evidenced also the highest proteolytic and lipolytic activities and the capability to catabolize tyrosine producing brown pigment. In addition they resulted in the highest aminobiogenic potential decarboxylating ornithine, phenylalanine, tyrosine and lysine. However, they were not able to produce histamine, biogenic amine produced by three strains of D. hansenii.