RNA delivery by extracellular vesicles in mammalian cells and its applications.

The term 'extracellular vesicles' refers to a heterogeneous population of vesicular bodies of cellular origin that derive either from the endosomal compartment (exosomes) or as a result of shedding from the plasma membrane (microvesicles, oncosomes and apoptotic bodies). Extracellular vesicles carry a variety of cargo, including RNAs, proteins, lipids and DNA, which can be taken up by other cells, both in the direct vicinity of the source cell and at distant sites in the body via biofluids, and elicit a variety of phenotypic responses. Owing to their unique biology and roles in cell-cell communication, extracellular vesicles have attracted strong interest, which is further enhanced by their potential clinical utility. Because extracellular vesicles derive their cargo from the contents of the cells that produce them, they are attractive sources of biomarkers for a variety of diseases. Furthermore, studies demonstrating phenotypic effects of specific extracellular vesicle-associated cargo on target cells have stoked interest in extracellular vesicles as therapeutic vehicles. There is particularly strong evidence that the RNA cargo of extracellular vesicles can alter recipient cell gene expression and function. During the past decade, extracellular vesicles and their RNA cargo have become better defined, but many aspects of extracellular vesicle biology remain to be elucidated. These include selective cargo loading resulting in substantial differences between the composition of extracellular vesicles and source cells; heterogeneity in extracellular vesicle size and composition; and undefined mechanisms for the uptake of extracellular vesicles into recipient cells and the fates of their cargo. Further progress in unravelling the basic mechanisms of extracellular vesicle biogenesis, transport, and cargo delivery and function is needed for successful clinical implementation. This Review focuses on the current state of knowledge pertaining to packaging, transport and function of RNAs in extracellular vesicles and outlines the progress made thus far towards their clinical applications

Textural quality of white pan bread by sensory and instrumental measurements

Commercial samples of white pan bread were evaluated by instrumental and sensory methods to determine the relationship between sensory and instrumental assessments, and relate them to product quality. Samples were evaluated on days 4 and 12 after baking. Sensory analysis was carried out by a panel of ten assessors trained in descriptive analysis of bread texture. A Texture Profile Analysis (TPA) was carried out using a TA.-XT2 Texture Analyzer. Collected data was statistically analyzed by Three-Factor Analysis of Variance, Principal Component Analysis, and Linear Partial Least Squares Regression Analysis (PLS). PLS revealed that sensory texture could be well predicted by instrumental texture measurements. It can be concluded that the evaluation of a few sensory manual texture parameters can be used as a tool to establish specifications for quality control programs

Virgin olive oil color and perceived quality among consumers in emerging olive-growing countries

Five virgin olive oil samples were evaluated by 122 consumers for their color acceptability and expected quality on 9-point structured scales. A description of the attributes expected in the different oils was obtained from the responding consumers by means of a check-all-that-apply questionnaire consisting of a list of 17 possible virgin olive oil attributes. Hierarchical cluster analysis led to the identification of two consumer clusters with distinct behavior. Whereas one consumer cluster attributed higher quality to those oils that were greener in color, which they described as tasty, rich-flavored, strong-tasting, herb-flavored and expensive, consumers in the other cluster assumed that greener olive oils were of a poorer quality, as they described them as strange-tasting, strong-tasting, herb-tasting and defective. Despite the contrasting perception of a virgin olive oil’s green color, the respondents, irrespective of cluster, presumed that the virgin olive oil that was the yellowest in color was of poor quality and cheap, also assuming that it had a milder taste than the other oils.<br><br>122 consumidores evaluaron el color de 5 muestras de aceite de oliva virgen, midiendo su aceptabilidad y la calidad esperada por medio de una escala estructurada de 9 puntos y describiéndolas por medio de preguntas “marque todo lo que corresponde” que consiste en una lista de 17 términos posibles para atributos de aceites de oliva extra vírgenes. Mediante un análisis de conglomerados jerárquico se identificó a dos grupos de consumidores Los consumidores de ambos grupos consideraron que los aceites más amarillos eran de baja calidad, describiéndolos como baratos y de gusto suave. Un grupo de consumidores asignó puntuaciones de calidad alta a todos los aceites con colores verdes, describiéndolos como sabrosos, aromáticos, con gusto fuerte, con sabor a hierba y caros. El otro grupo de consumidores consideró que los aceites de color verde más intenso eran también de baja calidad, describiéndolos como con sabor extraño, con gusto fuerte, con sabor a hierba y defectuosos. Este estudio demuestra que en los países con olivicultura emergente pero con poca tradición de consumo de aceite de oliva, los consumidores aún no tienen preferencias comerciales claras sobre el color de este producto, aunque coinciden en rechazar y considerar como de baja calidad a los aceites de oliva amarillos posiblemente por asociarlos con los aceites de semillas que habitualmente se encuentran en el mercado

Use of enzymes in brown bread production and their influence on the shelf life of the sliced and wrapped products: A collaborative transcultural sensory evaluation

Three independent studies were conducted in Chile, Spain and Uruguay to assess the effects of the addition of enzymes on the shelf life of brown pan bread.Four batches of brown bread were prepared in each country: a control batch with no added enzymes, a second batch with amylase, a third batch with xylanase and a fourth batch with a 1:1 mixture of amylase and xylanase. Three sensory texture parameters were evaluated (softness, size of the soft area and cohesiveness) and a consumer study was conducted to determine the acceptability of the samples. In each country, the doses of each enzyme and enzyme mixtures (1:1) added to doughs have to be adapted to obtain good dough handling characteristics and minimise adhesiveness and stickiness of the corresponding flour in the traditional formulation.In all three countries the addition of the enzyme mixture gave the best results, achieving a longer shelf life, while the addition of xylanase accelerated bread staling