An original genetic approach to the fully automatic gridding of microarray images

Gridding microarray images remains, at present, a major bottleneck. It requires human intervention which causes variations of the gene expression results. In this paper, an original and fully automatic approach for accurately locating a distorted grid structure in a microarray image is presented. The gridding process is expressed as an optimization problem which is solved by using a genetic algorithm (GA). The GA determines the line-segments constituting the grid structure. The proposed method has been compared with existing software tools as well as with a recently published technique. For this purpose, several real and artificial microarray images containing more than one million spots have been used. The outcome has shown that the accuracy of the proposed method achieves the high value of 94% and it outperforms the existing approaches. It is also noise-resistant and yields excellent results even under adverse conditions such as arbitrary grid rotations, and the appearance of various spot sizes.     

The effect of dietary inclusion of olive tree leaves and grape marc on the content of conjugated linoleic acid and vaccenic acid in the milk of dairy sheep and goats

Olive tree leaves (OTL) and grape marc (GM) are by-products with high linolenic (LNA) and linoleic (LA) acid content, respectively, which can be used as dietary ingredients to increase the cis-9 trans-11 conjugated linoleic acid (CLA) content of milk fat in sheep and goats. An experiment was conducted with 16 Friesian ewes and 16 Alpine goats to study the effect of OTL and GM inclusion in sheep and goat diets on their milk fatty acid profile, with emphasis on cis-9, trans-11 CLA and vaccenic acid (VA). Ewes and the goats were fed the control (C) diets from parturition to the 90 days in milk (DIM) and then both groups were divided into two sub-groups (treatments). The control groups of both species continued to be fed the C diets, whereas the treated groups were gradually switched over a 2-week period (DIM=91-105) from the C diets to that of treatment 1, which contained air-dried OTL. These OTL diets were fed ad libitum for 1 month (DIM=106-135). After that period, the same treated groups, after 2 weeks of gradual adaptation (DIM=136-150), were switched to treatment 2, which contained air-dried GM. The GM diets were fed ad libitum for 1 month (151-180 DIM). Concentrations of polyunsaturated fatty acids (PUFA) and mono-unsaturated fatty acids increased significantly in milk fat of sheep fed OTL v. C. For goats, only the PUFA in milk fat was increased by feeding OTL compared with C. Relative to C, GM increased significantly the concentration of PUFA only in milk fat of sheep. OTL and GM diets increased the cis-9, trans-11 CLA and VA content in milk fat, compared with C, only in sheep. GM caused a sharp increase in 18:0 only in sheep milk fat, while the OTL diet increased significantly the 18:0 in milk fat of goats. GM and OTL diets also had opposite effects on the 18:1/18:0 ratio of sheep milk fat. In conclusion, OTL and GM, when included in sheep diets altered the milk fatty acid profile with a pronounced increase in cis-9, trans-11 CLA and VA contents. The results show that the response of sheep and goats to OTL and GM diets was different, suggesting a species difference that needs further investigation.     

Effects of curd heating with or without previous milk pasteurisation on the microbiological quality and safety of craft‐made ‘Pasta Filata’ Kashkaval cheese curds

An empirical ‘Pasta Filata’ process used for traditional Kashkaval cheese manufacture from raw ewes’ milk improved the hygiene of fresh curd. Coagulase‐positive (RPF+) staphylococci and coliforms declined by 2.4 and 4.5 log units, respectively, and Listeria contamination was minimised. Before Pasta Filata, RPF+ staphylococci exceeded the 5‐log threshold level specified in EC Regulation 1441/2007 in raw milk curds despite the prevalence of indigenous mesophilic lactic acid bacteria. Pasta Filata favoured enterococci in raw milk curds. Pasteurisation enhanced prevalence of Streptococcus thermophilus and Lactococcus lactis starters and microbial quality and safety of pasteurised milk curds before and particularly after Pasta Filata.     

Side Chain Redistribution as a Strategy to Boost Organic Electrochemical Transistor Performance and Stability

A series of glycolated polythiophenes for use in organic electrochemical transistors (OECTs) is designed and synthesized, differing in the distribution of their ethylene glycol chains that are tethered to the conjugated backbone. While side chain redistribution does not have a significant impact on the optoelectronic properties of the polymers, this molecular engineering strategy strongly impacts the water uptake achieved in the polymers. By careful optimization of the water uptake in the polymer films, OECTs with unprecedented steady-state performances in terms of [μC^*] and current retentions up to 98% over 700 electrochemical switching cycles are developed.     

Enhancement of Bioactive Phenols and Quality Values of Olive Oil by Recycling Olive Mill Waste Water

Mature ‘Chondrolia Chalkidikis’ olives were processed in an industrial olive oil mill equipped with a three‐phase decanter. Water was added to the decanter at a 1:2 water‐to‐paste ratio. Olive mill waste water (ΟΜWW) was used to replace the added water at a rate of 50 or 100%. Following the final separation, the obtained oil was used for chemical analysis and sensory evaluation. All oils had similar acidity, peroxide and Κ values. OMWW‐treated olive oils presented higher total phenolic content and higher antioxidant activity based on DPPH and oven tests, but lower chlorophyll and carotenoids content. However, there was no significant difference between the 50 and 100% replacement. The phenolic profile of the treated olive oils analyzed by quantitative ¹Η NMR revealed more than twofold oleocanthal and oleacein as well as oleuropein and ligstroside aglycone contents than in the control. Sensory evaluation of treated oils also showed an enhancement of fruity, bitter and pungent attributes compared to the control.     

Functional stability of goats' milk yoghurt supplemented with Pistacia atlantica resin extracts and Saccharomyces boulardii

The present study describes the development of a functional goats' milk yoghurt, using Pistacia atlantica resin extracts and Saccharomyces boulardii, in an attempt to combine the beneficial effects of the milk, extract and probiotic microorganisms. Results demonstrated that Pistacia extracts promoted the survival of lactic acid bacteria and NMR spectra additionally revealed that the functional fatty acids can be retained during the shelf life of yoghurts, alongside with the other bioactive compounds. The organoleptic assessment revealed that there were no significant differences in flavour, body, texture and appearance between the different yoghurts.     

Non-Coding RNA-Driven Regulation of rRNA Biogenesis

Ribosomal RNA (rRNA) biogenesis takes place in the nucleolus, the most prominent condensate of the eukaryotic nucleus. The proper assembly and integrity of the nucleolus reflects the accurate synthesis and processing of rRNAs which in turn, as major components of ribosomes, ensure the uninterrupted flow of the genetic information during translation. Therefore, the abundant production of rRNAs in a precisely functional nucleolus is of outmost importance for the cell viability and requires the concerted action of essential enzymes, associated factors and epigenetic marks. The coordination and regulation of such an elaborate process depends on not only protein factors, but also on numerous regulatory non-coding RNAs (ncRNAs). Herein, we focus on RNA-mediated mechanisms that control the synthesis, processing and modification of rRNAs in mammals. We highlight the significance of regulatory ncRNAs in rRNA biogenesis and the maintenance of the nucleolar morphology, as well as their role in human diseases and as novel druggable molecular targets.