Effect of the partial NaCl substitution by other chloride salts on the volatile profile during the ripening of dry-cured lacón

The influence of three salting treatments (treatment II: 50% NaCl-50% KCl; III: 45% NaCl-25% KCl-20% CaCl2-10% MgCl2; IV: 30% NaCl-50% KCl-15% CaCl2-5% MgCl2) on the formation of volatile compounds throughout the process was studied and compared to those of a control "lacón" (treatment I: 100% NaCl). There was an intense formation of volatile compounds throughout the processing, particularly during the dry-ripening stage. The most abundant chemical family in all the formulations, in the final product was hydrocarbons followed by aldehydes. The total volatile compound release was more intense in the control "lacóns" (1164 AU_106·g-1dry matter) than in "lacóns" from formulations II, III and IV (817-891 AUx106·g-1dry matter). The "lacóns" from formulation I showed the highest amounts of aldehydes. The "lacóns" from formulations I and II presented the highest amounts of hydrocarbons. The main conclusion is that the replacement of NaCl produces changes in the volatile profile and could be affect the aroma of "lacón".Se estudió la influencia de tres tratamientos de salado (tratamiento II: 50 % NaCl-50 % KCl; III: 45 % NaCl-25 % KCl-20 % CaCl2-10 % MgCl2; IV: 30 % NaCl-50 % KCl-15 % CaCl2-5 % MgCl2) en la formación de compuestos volátiles durante la elaboración de lacón, en comparación con un control (tratamiento I: 100 % NaCl). Hubo una intensa formación de compuestos volátiles durante el procesado, principalmente durante la fase de secado-maduración. La familia química más abundante en el producto final fueron los hidrocarbonos, seguidos por los aldehídos. La liberación de volátiles fue más intensa en los lacones control (1164 AU_106·g-1 materia seca) que en los otros lacones (817-891 AUx106· g-1 materia seca). Los lacones de la formulación I mostraron las mayores cantidades de aldehídos, y los lacones de las formulaciones I y II presentaron los mayores contenidos de hidrocarburos. La principal conclusión es que el reemplazo de NaCl produce cambios en los compuestos volátiles y por lo tanto podrían afectar al aroma del lacón

Lower sperm DNA fragmentation after r-FSH administration in functional hypogonadotropic hypogonadism

Abstract PURPOSE: An observational clinical and molecular study was designed to evaluate the effects of the administration of recombinant human FSH on sperm DNA fragmentation in men with a non-classical form of hypogonadotropic hypogonadism and idiopathic oligoasthenoteratozoospermia. METHODS: In the study were included 53 men with a non-classical form of hypogonadotropic hypogonadism and idiopathic oligoasthenoteratozoospermia. In all patients, sperm DNA fragmentation index (DFI), assessed by terminal deoxynucleotidyl transferase-mediated deoxyuridine triphosphate (dUTP) in situ DNA nick end-labelling (TUNEL) assay, was evaluated before starting the treatment with 150 IU of recombinant human FSH, given three times a week for at least 3 months. Patients' semen analysis and DNA fragmentation index were re-evaluated after the 3-month treatment period. RESULTS: After recombinant human FSH therapy, we did not find any differences in terms of sperm count, motility and morphology. The average DNA fragmentation index was significantly reduced (21.15 vs 15.2, p 15 %), while no significant variation occurred in the patients with DFI values ≤15 %. CONCLUSIONS: Recombinant human FSH administration improves sperm DNA integrity in hypogonadotropic hypogonadism and idiopathic oligoasthenoteratozoospermia men with DNA fragmentation index value >15 %

Development and testing of a new instrument to measure self-care in patients with osteoporosis: the self-care of osteoporosis scale

Purpose: The aim of this study was to develop and test the Self-Care of Osteoporosis Scale (SCOS), a new instrument to measure self-care in postmenopausal women with osteoporosis. Methods: A cross-sectional study was conducted. The SCOS was developed by a panel of experts and it was theory-driven. Confirmatory factor analysis (N = 544) was used to test the instrument’s factorial validity; Cronbach’s alpha and McDonald’s omega were used to derive the measure’s internal consistency reliability; an intraclass correlation coefficient was used to evaluate test-retest reliability. Results: Confirmatory factor analysis resulted in supportive fit indices for the hypothesized three-factor structure of the SCOS (RMSEA = 0.065; CFI = 0.99). The SCOS was demonstrated to have content validity, internal consistency and test-retest reliability. Conclusions: The SCOS demonstrated excellent psychometric characteristics in terms of validity and reliability. It may be used by healthcare providers to identify if patients show lower self-care and require educational interventions

Microencapsulated healthy oil mixtures to enhance the quality of foal pâtés

This study aimed to evaluate the use of microencapsulated oil mixtures as partial animal fat replacers and their effects on the physicochemical, nutritional and sensory qualities of foal pâtés. Three different batches were manufactured: a control (CON) formulation, with foal dorsal subcutaneous fat (30 g/100 g), and treatments 1 and 2 (T1 and T2), with 50% of the animal fat replaced by microcapsules containing algal oil mixed with walnut oil (T1) or pistachio oil (T2). The reformulated samples presented significant (p < 0.001) diminutions of fat contents, which achieved reductions of 34.22% (“reduced fat content”) and 28.17% in the T1 and T2 samples, respectively, and the lipid reformulation did not affect (p > 0.05) the texture or lipid oxidation of the samples. Furthermore, both microencapsulated oil mixtures significantly (p < 0.001) reduced (11–15%) saturated fatty acid (SFA) concentrations and increased (p < 0.001) mono- (T2) and polyunsaturated (T1) fatty acid contents (8% and 68%, respectively), contributing to the obtainment of nutritional indices in line with health recommendations. Additionally, consumer acceptability did not display significant (p > 0.05) differences among samples. Hence, the outcomes indicated that the incorporation of these microencapsulated oil mixtures as partial animal fat replacers, especially the T1 mixture, represents a promising strategy to obtain healthier foal pâtés, without compromising consumer approval.This research was funded by Interreg V SUDOE, through the OPEN2PRESERVE project, grant no. SOE2/P5/E0804.Acknowledgements to the Universidad Pública de Navarra for granting Aurora Cittadini with a predoctoral scholarship (Resolution 787/2019). Thanks to GAIN (Axencia Galega de Innovación) for supporting this study (grant no. IN607A2019/01). P.E.S., M.P., R.D. and J.M.L. are members of the HealthyMeat network, funded by CYTED (ref. 119RT0568). The authors wish to thank to the technical staff of the Institute for Agri-food and Technology and Infrastructures of Navarre (INTIASA) for the management of the animals and for the foal samples supplied for this research. Paulo E.S. Munekata acknowledges postdoctoral fellowship support from the Ministry of Science and Innovation (MCIN, Spain) “Juan de la Cierva” program (IJC2020-043358-I)

Sweet cherry production in South Patagonia

In South Patagonia, the total sweet cherry (Prunus avium L.) area has increased from 176 ha in 1997 to 507 ha in 2004, of which 232 ha are located in Los Antiguos (46°19¿ SL; 220 m elevation), 158 ha in the Lower Valley of Chubut River (LVCHR) (43°16¿ SL; 30 m elevation), 52 ha in Sarmiento (45°35¿ SL; 270 m elevation), 35 ha in Esquel (42°55¿ SL; 570 m elevation) and 30 ha in Comodoro Rivadavia (45°52¿ SL; 50 m elevation). The most common varieties are `Lapins¿, `Bing¿, `Newstar¿, `Sweetheart¿, `Stella¿, `Sunburst¿ and `Van¿ grafted on `Mahaleb¿, `Pontaleb¿, `SL 64¿, `Colt¿ or `Mazzard¿ rootstocks. Trees generally are drip-irrigated and planted at high densities, using training systems such as Tatura, central leader and modified vase (2700, 1100 and 1000 trees ha-1, respectively). Growers in Los Antiguos are more traditional, planting mainly as vase (400 to 1000 trees ha-1) or freestanding trees (280 trees ha-1) and irrigating by gravity (74% of the area). Only 4.4% of the area of Los Antiguos is frost protected, as growers rely strongly on the moderating effect of Lake Buenos Aires. Frost control systems are absent in Comodoro Rivadavia because the established orchards are located next to the sea, in an area with low risk of frost. The frost-protected area is 49% in Sarmiento, 35% in Esquel and 57% in LVCHR. Fruit are harvested from November (LVCHR) to the end of January (Los Antiguos and Esquel), and the harvest-only labour demand during the 2004/2005 season was 100,000 h. In that season, seven packinghouses exported 390 t (45% of the total production) to Europe. Most orchards have not yet reached their mature stage and new ones are being established. Therefore, fruit volumes will continue to increase and shortages of labour and packing facilities may become a constraint

Exploring Response to Immunotherapy in Non-Small Cell Lung Cancer Using Delta-Radiomics

Delta-radiomics is a branch of radiomics in which features are confronted after time or after introducing an external factor (such as treatment with chemotherapy or radiotherapy) to extrapolate prognostic data or to monitor a certain condition. Immune checkpoint inhibitors (ICIs) are currently revolutionizing the treatment of non-small cell lung cancer (NSCLC); however, there are still many issues in defining the response to therapy. Contrast-enhanced CT scans of 33 NSCLC patients treated with ICIs were analyzed; altogether, 43 lung lesions were considered. The radiomic features of the lung lesions were extracted from CT scans at baseline and at first reassessment, and their variation (delta, 06) was calculated by means of the absolute difference and relative reduction. This variation was related to the final response of each lesion to evaluate the predictive ability of the variation itself. Twenty-seven delta features have been identified that are able to discriminate radiologic response to ICIs with statistically significant accuracy. Furthermore, the variation of nine features significantly correlates with pseudo-progression

Idiopathic pulmonary fibrosis telemedicine management during COVID-19 outbreak

The present report investigates the impact of a Telemedicine Service (TMS) on the management of Idiopathic Pulmonary Fibrosis (IPF) during coronavirus disease of 2019 (COVID-19) outbreak in Italy. The TMS comprised 3 phone numbers, active 12 h per day, and an email address, monitored every 4 h by trained physicians; chat-and videoconference-services were also offered. At the end of the study period, our staff contacted all patients, to get information about the final outcome (i.e. composite hospitalisations/all causes of death). Outcomes were compared with a cohort of patients who attended our unit in the same period of the previous year (when no TMS was available). 189 patients participated in the present study. From 11th March to 4th May 2020, 61% of patients made at least one TMS access, mostly by emails (53%), followed by phone calls (33%). With regard to the primary outcome, TMS patients experienced a significant lower rate of events of the 182 patients of the no-TMS cohort (p &lt; 0.001). Specifically, a significant difference was observed for IPF hospitalisation (p &lt; 0.001) whereas no differences were observed with regard to deaths (p = 0.64). TMS permits patients to be followed up even during COVID-19 lockdown, with an encouraging impact on outcomes

Use of healthy emulsion hydrogels to improve the quality of pork burgers

The present research evaluated the use of oil mixture emulsion hydrogels as animal fat replacers and their effect on the physicochemical, nutritional and sensory characteristics of pork burgers. Three different types of burgers were manufactured: control (samples elaborated with 100% pork fat), T1 and T2 (pork fat totally replaced by emulsion hydrogels of walnut or pistachio oil and algal oil, respectively). Fat replacement increased the moisture and ash contents and colour parameters (L* and b*) of pork burgers. Modified samples turned out to be firmer and chewier than those in the control group. The addition of oil emulsion hydrogels caused a significant decrease in fat and energy contents and the products obtained can be considered “reduced fat content”. Moreover, the content of saturated fatty acids decreased, while mono- and polyunsaturated fatty acids increased, constituting an improvement in health indices. Sensory differences were found between the samples and T2 was the most preferred for flavour and overall. However, both modified burgers had good levels of acceptability. To conclude, the use of the proposed oil mixture emulsion hydrogels as pork backfat substitutes represents a promising strategy to obtain healthier pork burgers without negatively affecting technological or sensory properties.The authors thank GAIN (Axencia Galega de Innovación) for supporting this research (grant number IN607A2019/01)

Effect of the partial NaCl substitution by other chloride salts on the volatile profile during the ripening of dry-cured lacón

The influence of three salting treatments (treatment II: 50% NaCl-50% KCl; III: 45% NaCl-25% KCl-20% CaCl₂-10% MgCl₂; IV: 30% NaCl-50% KCl-15% CaCl₂-5% MgCl₂) on the formation of volatile compounds throughout the process was studied and compared to those of a control “lacón” (treatment I: 100% NaCl). There was an intense formation of volatile compounds throughout the processing, particularly during the dry-ripening stage. The most abundant chemical family in all the formulations, in the final product was hydrocarbons followed by aldehydes. The total volatile compound release was more intense in the control “lacóns” (1164 AU_10⁶·g-1dry matter) than in “lacóns” from formulations II, III and IV (817-891 AUx10⁶·g^-1dry matter). The “lacóns” from formulation I showed the highest amounts of aldehydes. The “lacóns” from formulations I and II presented the highest amounts of hydrocarbons. The main conclusion is that the replacement of NaCl produces changes in the volatile profile and could be affect the aroma of “lacón”.<br><br>Se estudió la influencia de tres tratamientos de salado (tratamiento II: 50 % NaCl-50 % KCl; III: 45 % NaCl-25 % KCl-20 % CaCl₂-10 % MgCl₂; IV: 30 % NaCl-50 % KCl-15 % CaCl₂-5 % MgCl₂) en la formación de compuestos volátiles durante la elaboración de lacón, en comparación con un control (tratamiento I: 100 % NaCl). Hubo una intensa formación de compuestos volátiles durante el procesado, principalmente durante la fase de secado-maduración. La familia química más abundante en el producto final fueron los hidrocarbonos, seguidos por los aldehídos. La liberación de volátiles fue más intensa en los lacones control (1164 AU_10⁶·g^-1 materia seca) que en los otros lacones (817-891 AUx10⁶· g^-1 materia seca). Los lacones de la formulación I mostraron las mayores cantidades de aldehídos, y los lacones de las formulaciones I y II presentaron los mayores contenidos de hidrocarburos. La principal conclusión es que el reemplazo de NaCl produce cambios en los compuestos volátiles y por lo tanto podrían afectar al aroma del lacón