Nutritional adequacy of a novel human milk fortifier from donkey milk in feeding preterm infants: Study protocol of a randomized controlled clinical trial

Abstract Background Fortification of human milk is a standard practice for feeding very low birth weight infants. However, preterm infants often still experience suboptimal growth and feeding intolerance. New fortification strategies and different commercially available fortifiers have been developed. Commercially available fortifiers are constituted by a blend of ingredients from different sources, including plant oils and bovine milk proteins, thus presenting remarkable differences in the quality of macronutrients with respect to human milk. Based on the consideration that donkey milk has been suggested as a valid alternative for children allergic to cow’s milk proteins, due to its biochemical similarity to human milk, we hypothesized that donkey milk could be a suitable ingredient for developing an innovative human milk fortifier. The aim of the study is to evaluate feeding tolerance, growth and clinical short and long-term outcomes in a population of preterm infants fed with a novel multi-component fortifier and a protein concentrate derived from donkey milk, in comparison to an analogous population fed with traditional fortifier and protein supplement containing bovine milk proteins. Methods The study has been designed as a randomized, controlled, single-blind clinical trial. Infants born <1500 g and <32 weeks of gestational age were randomized to receive for 21 days either a combination of control bovine milk-based multicomponent fortifier and protein supplement, or a combination of a novel multicomponent fortifier and protein supplement derived from donkey milk. The fortification protocol followed is the same for the two groups, and the two diets were designed to be isoproteic and isocaloric. Weight, length and head circumference are measured; feeding tolerance is assessed by a standardized protocol. The occurrence of sepsis, necrotizing enterocolitis and adverse effects are monitored. Discussion This is the first clinical study investigating the use of a human milk fortifier derived from donkey milk for the nutrition of preterm infants. If donkey milk derived products will be shown to improve the feeding tolerance or either of the clinical, metabolic, neurological or auxological outcomes of preterm infants, it would be an absolute innovation in the field of feeding practices for preterm infants. Trial registration ISRCTN - ISRCTN70022881

Effects of Dietary Supplementation of Lactobacillus acidophilus on Blood Parameters and Gut Health of Rabbits

SIMPLE SUMMARY: Gastrointestinal diseases are one of the most common causes of death in rabbits. Thus, maintaining a proper gut health is fundamental to guarantee adequate growth performance and welfare of the animals. Probiotics (e.g., Lactobacillus acidophilus) have been proposed as valuable alternatives to positively modulate gut health. The aim of this study was to evaluate the effects of Lactobacillus acidophilus D2/CSL on biochemical parameters, faecal score, cecal pH, gut histomorphometry, microbiota composition and faecal short-chain fatty acids in rabbits. Overall, the dietary inclusion of 1 × 10(9) cfu/kg feed once a day of Lactobacillus acidophilus D2/CSL did not impair rabbit productive performance, blood biochemical parameters, faecal score, gut morphometry, cecal pH, microbiota and short-chain fatty acids concentration. However, it reduced disease incidence and animal death, suggesting that it could improve disease resistance in rabbits. ABSTRACT: This study aimed to evaluate the effects of Lactobacillus acidophilus D2/CSL (L-1 × 10(9) cfu/kg feed/day) on biochemical parameters, faecal score (FS), cecal pH, gut morphometry, microbiota and cecal short-chain fatty acid (SCFAs) in rabbits. Three zootechnical trials were performed and in each trial 30 rabbits were allotted to two groups; a probiotic group (L) and a control group (C). At slaughter (day 45), samples of blood, duodenum, jejunum, ileum, liver and spleen were collected and submitted to histomorphometric analyses. Blood biochemical analyses, cecal microbiota and SCFAs determination were also performed. In trial 1 and 3, L. acidophilus D2/CSL did not affect productive parameters (p > 0.05). However, L group of trial 1 showed a lower morbidity and mortality compared to the control. In trial 2, C group showed a higher daily feed intake (p = 0.018) and a positive statistical tendency for live weight and average daily gain (p = 0.068). On the contrary, albumin was higher and ALFA-1 globulin was lower in the C group compared to L (p < 0.05). In all the trials, FS, cecal pH, histomorphometry, microbiota and SCFAs were unaffected. In conclusion, L. acidophilus D2/CSL did not impair growth performances, gut and rabbit’s health, reducing morbidity and mortality

Current and emerging treatments for the management of osteogenesis imperfecta

Osteogenesis imperfecta (OI) is the most common bone genetic disorder and it ischaracterized by bone brittleness and various degrees of growth disorder. Clinical severityvaries widely; nowadays eight types are distinguished and two new forms have been recentlydescribed although not yet classified. The approach to such a variable and heterogeneousdisease should be global and therefore multidisciplinary. For simplicity, the objectives oftreatment can be reduced to three typical situations: the lethal perinatal form (type II), inwhich the problem is survival at birth; the severe and moderate forms (types III–IX), in whichthe objective is ‘autonomy’; and the mild form (type I), in which the aim is to reach ‘normallife’. Three types of treatment are available: non-surgical management (physical therapy,rehabilitation, bracing and splinting), surgical management (intramedullary rod positioning,spinal and basilar impression surgery) and medical-pharmacological management (drugs toincrease the strength of bone and decrease the number of fractures as bisphosphonates or growthhormone, depending on the type of OI). Suggestions and guidelines for a therapeutic approachare indicated and updated with the most recent findings in OI diagnosis and treatment

HABITAT: An IoT Solution for Independent Elderly

In this work, a flexible and extensive digital platform for Smart Homes is presented, exploiting the most advanced technologies of the Internet of Things, such as Radio Frequency Identification, wearable electronics, Wireless Sensor Networks, and Artificial Intelligence. Thus, the main novelty of the paper is the system-level description of the platform flexibility allowing the interoperability of different smart devices. This research was developed within the framework of the operative project HABITAT (Home Assistance Based on the Internet of Things for the Autonomy of Everybody), aiming at developing smart devices to support elderly people both in their own houses and in retirement homes, and embedding them in everyday life objects, thus reducing the expenses for healthcare due to the lower need for personal assistance, and providing a better life quality to the elderly users

Effects of different shaping modes on physico-chemical properties and water status of fresh pasta

Fresh pasta is a very common food in Italy and it can be produced by subjecting a semolina-water dough to either to extrusion or lamination (recently under vacuum) to obtain the desired shape. Very little information is available on the effect of shaping on properties of fresh pasta. The objective of this work was to evaluate the effect of the extrusion, lamination and lamination under vacuum on selected fresh pasta physico-chemical properties. Different shaping modes significantly (p < 0.05) affected macroscopic properties. laminated products were more yellow and exhibited lower solids loss during cooking than the extruded products. Laminated fresh pasta was less tenacious and less extensible than extruded fresh pasta. Application of vacuum during lamination improved "fresh pasta quality" indicators: it was more yellow, tenacious and extensible than fresh pasta that underwent traditional lamination. The water status (macroscopic and molecular) of fresh pasta was only slightly affected by the shaping process

Effect of different mixers on physicochemical properties and water status of extruded and laminated fresh pasta

Physicochemical properties and water status of fresh pasta (both extruded and laminated) produced with recently designed mixers (Premix® and Bakmix®) that induce a uniform hydration of the solids and allow the formation of a dough in 1–2 s were evaluated. Different mixers affected the physicochemical properties considered more markedly in the extruded than laminated products. Fresh pasta produced with Premix® and Bakmix® was less extensible and harder (extruded samples) and exhibited higher solids loss during cooking than the control. The water status of fresh pasta was not affected by mixing in laminated products, whilst a stronger water–solids interaction (both at macromolecular (FW) and molecular (faster FID decay, larger% Pop A, bimodal T1 distribution) levels) was induced by the new mixers in the extruded products. Premix® and Bakmix® did not allow the development of a plastic and extensible continuous phase due to the shorter mixing time and/or different (lacking) kneading action and/or lower water available for proper gluten development

Effects of different shaping modes on physico-chemical properties and water status of fresh pasta

Fresh pasta is a very common food in Italy and it can be produced by subjecting a semolina-water dough to either to extrusion or lamination (recently under vacuum) to obtain the desired shape. Very little information is available on the effect of shaping on properties of fresh pasta. The objective of this work was to evaluate the effect of the extrusion, lamination and lamination under vacuum on selected fresh pasta physicochemical properties. Different shaping modes significantly (p < 0.05) affected macroscopic properties: laminated products were more yellow and exhibited lower solids loss during cooking than the extruded products. Laminated fresh pasta was less tenacious and less extensible than extruded fresh pasta. Application of vacuum during lamination improved ‘‘fresh pasta quality” indicators: it was more yellow, tenacious and extensible than fresh pasta that underwent traditional lamination. The water status (macroscopic and molecular) of fresh pasta was only slightly affected by the shaping process