Effects of TNF-related apoptosis-inducing ligand on an animal model of type 2 diabetes

Background and aim of the study: Tumor necrosis factor (TNF)-related apoptosis inducing ligand (TRAIL) has recently been shown to ameliorate the natural history of diabetes mellitus (DM). It has not been determined yet whether systemic TRAIL delivery would prevent the metabolic abnormalities due to a high fat diet (HFD). Methods: To test this hypothesis, 27 male mice C57bl6 aged 8 weeks were randomly allocated to standard diet, HFD, or HFD + TRAIL for 12 weeks. TRAIL was delivered weekly by intraperitoneal injection. Body composition was evaluated; indirect calorimetry studies, glucose tolerance test (GTT) and insulin tolerance tests (ITT) were performed. Pro-inflammatory cytokines together with adipose tissue gene expression and apoptosis were measured. Results: TRAIL treatment reduced significantly the increased adiposity associated with a HFD. In addition, it reduced significantly hyperglycaemia and hyperisulinemia during a GTT and it improved significantly the peripheral response to insulin. TRAIL reversed the changes in substrate utilization induced by HFD and ameliorated skeletal muscle free fatty acids oxidation rate. This was associated with a significant reduction of pro-inflammatory cytokines together with a modulation of adipose tissue gene expression and apoptosis. Conclusions: This data shed light on the possible anti-adipogenic and anti-inflammatory effects of TRAIL and open new therapeutic possibilities against obesity, systemic inflammation and type 2 DM

Roles and Clinical Applications of OPG and TRAIL as Biomarkers in Cardiovascular Disease

Cardiovascular diseases (CVD) remain the major cause of death and premature disability in Western societies. Assessing the risk of CVD is an important aspect in clinical decision-making. Among the growing number of molecules that are studied for their potential utility as CVD biomarkers, a lot of attention has been focused on osteoprotegerin (OPG) and its ligands, which are receptor activator of nuclear factor \u3baB ligand (RANKL) and TNF-related apoptosis-inducing ligand. Based on the existing literature and on our experience in this field, here we review what the possible roles of OPG and TRAIL in CVD are and their potential utility as CVD biomarkers

Potential growth of Listeria monocytogenes in Italian mozzarella cheese as affected by microbiological and chemical-physical environment.

In the present study, 33 brands of mozzarella cheese (pasteurized cow milk mozzarella obtained by direct acidification through the addition of food-grade citric acid or obtained by natural acidification through the addition of thermophilic starter cultures, mozzarella for pizza mainly obtained by addition of citric acid, and pasteurized buffalo milk mozzarella obtained by adding microbial rennet) were characterized for the factors potentially influencing the growth of Listeria monocytogenes (microbial populations, moisture, pH, and organic acids). Then, the growth potential of L. monocytogenes in mozzarella was investigated by challenge tests performed at different temperatures. The presence of heterogeneous microflora (lactobacilli, streptococci, Pseudomonas spp., and, for buffalo mozzarella, yeasts) was evidenced. Almost all the product typologies were classified as high-moisture mozzarella cheese because moisture was >52%. Moreover, pH varied from 5.32 to 6.43 depending on the manufacturing methodology applied. Organic acid concentrations too showed great variability depending on the mozzarella production method, with values ranging from less than limit of detection (LOD; 16 mg/kg) to 14,709 mg/kg, less than LOD (216 mg/kg) to 29,195 mg/kg, and less than LOD (47 mg/kg) to 1,725 mg/kg in the water phase of lactic, citric, and acetic acids, respectively. Despite this presence, the concentration of undissociated acids was lower compared with the minimum inhibitory concentrations estimated for L. monocytogenes by other authors. This was confirmed by the results of the challenge tests conducted inoculating the pathogen in mozzarella produced with the addition of citric acid, as the microorganism grew fast at each temperature considered (4, 9, 15, and 20°C). Good hygiene practices should be strictly applied, especially with the aim of avoiding postproduction contamination of mozzarella, as the presence of organic acids and microflora is insufficient to prevent L. monocytogenes growth

Cell-Based Therapies for Diabetic Complications

In recent years, accumulating experimental evidence supports the notion that diabetic patients may greatly benefit from cell-based therapies, which include the use of adult stem and/or progenitor cells. In particular, mesenchymal stem cells and the circulating pool of endothelial progenitor cells have so far been the most studied populations of cells proposed for the treatment of vascular complications affecting diabetic patients. We review the evidence supporting their use in this setting, the therapeutic benefits that these cells have shown so far as well as the challenges that cell-based therapies in diabetic complications put out

Microbiological Evaluation of Carcasses of Wild Boar Hunted in a Hill Area of Northern Italy

This study evaluated the prevalence of potential pathogenic bacteria (mainly Campylobacter spp., but also Listeria monocytogenes and Salmonella) in wild boar (S us scrofa) and the hygiene of carcasses of wild boar hunted in a hill area of northern Italy during a hunting season (October to December). In total, 62 animals were submitted to microbiological analyses of the tonsils (detection of Listeria spp. and Listeria monocytogenes), caecal content (detection of Salmonella and Campylobacter spp.), mesenteric lymph glands (detection of Salmonella), and carcasses. In addition to analyzing pathogen prevalence and carcass hygiene of these animals, we performed an enumeration of total viable count (TVC), Enterobacteriaceae, Escherichia coli, coagulase-positive staphylococci, and spores of sulfite-reducing clostridia. Influencing factors considered were sex, weight, and age of the animals and environmental temperature on the day of hunting. A high prevalence was observed for L. monocytogenes in tonsils (35.3%) and for Campylobacter spp. in caecal content (51.8%), whereas Salmonella enterica strains (mainly serovar Thompson) were only occasionally isolated (7% in caecal content and 3.5% in lymph glands). The prevalence of L. monocytogenes was influenced by animal age and environmental temperature. Campylobacter spp. were the only pathogens detected on the carcasses (16.7%). Carcasses were characterized by low levels of contamination: TVC, 3.21 ± 0.80 log CFU/cm2, Enterobacteriaceae, 1.32 ± 0.89 log CFU/cm2; E. coli, 1.31 ± 0.93 log CFU/cm2; and occasional detection of low counts of staphylococci and clostridia. TVC was positively influenced only by high environmental temperature, and higher Enterobacteriaceae counts were detected on heavy male carcasses than on females. The results confirmed the potential role of wild boars as reservoirs for the most important foodborne pathogens. But a low carcass contamination level is achievable if hunters are properly trained about hygienic carcass management and slaughtering procedures

Effectiveness of lactic and acetic acids on the growth of Listeria monocytogenes and Bacillus cereus in primo sale fresh cheese

In this study Brain Heart Infusion broth inoculated with Listeria monocytogenes with a concentration of acetic acid of 24.98 mM or a concentration of 44.40 mM of lactic acid did not determine the increase in absorbance in 7 days. A concentration of acetic acid of 24.98 mM and a concentration of 22.20 mM of lactic acid were effective against Bacillus cereus growth. Then, challenge tests on primo sale cheese were conducted to establish if these concentrations were efficient when applied to cheese. After inoculum with the pathogens (2 log CFU g−1), cheese was dipped with acetic and lactic acid solutions. In a first trial, L. monocytogenes inoculated, showed the absence of significant differences in growth at 4 °C among the treated series (Ac1: acetic acid - 49.96 mM; Ac2: 24.98 mM; Lac1: lactic acid – 88.80 mM; Lac2: 44.40 mM) if compared to Control (CTRL) series (dipped with sterile water). At 8 °C, a significantly lower growth in Ac1 samples if compared to control ones and to all the treated series was observed (P < 0.05). The trial conducted inoculating B. cereus did not show any difference at 15 °C among samples treated with organic acids if compared to control series

Quality of Imported Argentine Beef

A total of 8 lots of vacuum-packed bovine rump hearts (Gluteus medius muscle) imported in Italy from Argentina were submitted to microbiological (total bacterial count, Enterobacteriaceae, Pseudomonas spp., Lactobacilli, sulfite-reducing Clostridia, Listeria monocytogenes) and physicochemical analyses (pH, total volatile basic nitrogen, color measurement and shear force) after different storage times (35, 75 and 100 days). Lactobacilli were the predominant microbial population (about 6 log cfu/cm2), causing a microbial stabilization and acidification of meat. Seventy-three Lactobacilli isolates were submitted to random amplified polymorphic DNA-polymerase chain reaction and identified, showing a high prevalence of Lactobacillus sakei (in all the samples) and Lactobacillus curvatus (in samples stored for 75 or 100 days). We observed high total volatile basic nitrogen levels (>27 mgN/100 g) in all the samples and a discoloration of beef after the opening of the packs. Our results suggest the need for a higher standardization of production conditions. Practical Applications Vacuum-packed raw beef from Argentina is globally commercialized, and it is frequently shipped to European markets. Considering the perishability of this product and the very long shelf life assigned, the availability of microbiological and physicochemical data could be useful for quality evaluations purposes. Our data indicate that a long shelf life (3–4 months) is potentially achievable, but the application of the best hygienic practices during meat production and an optimal stabilization of microflora by the selection (or addition) of lactic acid bacteria must be assured. As protein degradation and microbial population showed to be stable during the shelf life, quality characteristics that are perceived by the consumer (such as color indexes) become important parameters for a proper evaluation of meat quality

The effects of claw ligatures in American lobster (Homarus americanus) storage: a preliminary study of haemolymph parameters

American lobsters are crustaceans that are offered for sale live and are stored in controlled temperature recirculating aquaria. During their marketing they are subjected to stressors that can affect their welfare, such as air exposure, confinement and handling. European legislation does not provide specific criteria or retention requirements, and so their management depends largely on the common sense of food business operators. Claw ligatures before and during storage are not legally required but are recommended because they prevent lobsters from damaging each other and ensure workers\u2019 safety. The aim of the present study is to evaluate the effect of claw ligatures on lobsters\u2019 welfare by analysing eight different haemolymph stress parameters, vitality and weight. The calcium level showed statistical differences in the two experimental groups (P < 0.05). Our results suggested that the absence of rubber bands did not offer any significant contribution to the lobsters\u2019 welfare

Bacillus cereus in Dairy Products and Production Plants

Spore-forming Bacillus cereus is a common contaminant of dairy products. As the microorganism is widespread in the environment, it can contaminate milk at the time of milking, but it can also reach the dairy products in each phase of production, storage and ripening. Milk pasteurization treatment is not effective in reducing contamination and can instead act as an activator of spore germination, and a potential associated risk still exists with the consumption of some processed foods. Prevalences and concentrations of B. cereus in milk and dairy products are extremely variable worldwide: in pasteurized milk, prevalences from 2% to 65.3% were reported, with concentrations of up to 3 × 105 cfu/g, whereas prevalences in cheeses ranged from 0 to 95%, with concentrations of up to 4.2 × 106 cfu/g. Bacillus cereus is also well known to produce biofilms, a serious concern for the dairy industry, with up to 90% of spores that are resistant to cleaning and are easily transferred. As the contamination of raw materials is not completely avoidable, and the application of decontamination treatments is only possible for some ingredients and is limited by both commercial and regulatory reasons, it is clear that the correct application of hygienic procedures is extremely important in order to avoid and manage the circulation of B. cereus along the dairy supply chain. Future developments in interventions must consider the synergic application of different mild technologies to prevent biofilm formation and to remove or inactivate the microorganism on the equipment

Evaluation of the weight loss of raw beef cuts vacuum-packaged with two different techniques

In the present study, 25 cuts of shank form adult cattle coming from the same slaughtering batch, were withdrawn just after manual sectioning/deboning, and each divided into two pieces (Prox and Dist) of approximately the same weight, that were vacuum packaged by using two different packaging systems: vacuum chamber machine with a bag material and a thermo-forming packaging machine with top and bottom webs named BAG and THF respectively. The packed cuts were stored at 2-3\ub0C for 20 days. The drip loss was calculated at the end of the storage as the difference between drained weight and net. Internal muscle pH and pH of the exudate present in the package and microbiological analyses (by pooling the samples) were performed at T0 and at the end of the storage. The drip loss, was significantly lower with BAG packaging: this difference was evident after 20 days of storage (average \ub1 STD BAG vs THF = 1.04\ub10.36% vs 1.71\ub10.42%; P<0.01). The values were, in general, low for both the packaging systems, never above 2%. Moreover, shrink bag packages are characterized by better overall pack appearance and less plastic weight per pack. Forming step reduce the thickness of ther-moforming material lowering the mechanical resistance and the barrier to oxygen, on the contrary after shrinking bag materials are thickened. The pH of muscles was stable, although a slight increase was evidenced after 20 (average \ub1 STD BAG vs THF= 5.73\ub10.05 vs 5.78\ub10.09; P<0.01), due to the ageing of meat. The pH of the exudate was equal at T20 (average \ub1 STD BAG vs THF = 5.34\ub10.20 vs 5.33\ub10.17). The drip loss didn\u2019t influence the development of all the microflora; in particular LAB, that represented the main microbial population, showed a gradual increase from T0 (2.20\ub10.41 Log CFU/g) to T20 (average \ub1 STD BAG vs THF= 4.76\ub10.29 Log CFU/g vs 4.75\ub10.0.15 Log CFU/g). No Enterobacteriaceae showed an increase, if compared to the initial counts, due to the prolonged storage and the gradual growth of ephemeral microorganisms, without differences among the two series (Enterobacteriaceae: T0=<1.7 Log CFU/g to T20 average \ub1 STD BAG vs THF = 2.83\ub10.77 Log CFU/g vs 3.09\ub10.0.70 Log CFU/g). In conclusion, the use of the BAG system demonstrated to have an effect in reducing the drip loss of beef cuts during the refrigerated storage, with only slight influence on the other characteristics of raw meat