Can the fatty acids profile of Tuber aestivum - T. uncinatum species complex have chemotaxonomic value?

Fatty acid (FA) profiles are considered as chemotaxonomic markers to define groups of various taxonomic ranks in bacteria, yeasts, and fungi. Tuber aestivum is one of the most common European truffles that has environmental and economic values. While genetic studies suggest that T. aestivum Vittad. and T. uncinatum Chatin are synonymous, there is still debate over whether this is a species complex. In this work, we evaluate the differences in the total and individual FAs content of T. aestivum and T. uncinatum morphotypes, and T. melanosporum n-hexane extracts. The higher amounts of total linoleic acid and total oleic acid are found in T. uncinatum and characterize it from the T. aestivum. The composition of FA profiles of T. uncinatum-T. aestivum were distinguished by the presence of free palmitoleic acid (a chemotaxonomic marker) in T. uncinatum and absent in T. aestivum. Cluster analysis indicated that there were two groups for the FA profiles of the Tuber spp. hexanic extract: T. aestivum extract and T. uncinatum and T. melanosporum extracts. Our results indicate that T. aestivum and T. uncinatum have to be considered as two different taxa within the T. aestivum species complex

INFLUENCE OF DEEP-FAT FRYING PROCESS ON PHOSPHOLlPID MOLECULAR SPECIES COMPOSITION OF SARDINA PILCHARDUS FILLET

Introduction. Fish is an excellent source of essential nutrients such as essential amino acids, bioactive latty acids, minerals, vitamins, chitin and antioxidants. The nutritional benefit of fish lies, predominantly, in its lipid Iraction which is mainly composed of phospholipids (PL) and triacylglycerols (TAG) exceptionally rich of n-3 polyunsaturated latty acids (n-3 PUFA). Recently, fish PLs have attracted a great deal of attention as they are considered more efficient carriers of n-3 PUFA than fish TAG in terms of n-3 PUFA absorption in different tissues. In addition, fish PLs have also exhibited antitumoral and anti-inllammatory effects. Unfortunately, lish PLs are highly susceptible to lipid oxidation and to thermal damage due to excessive heating. The n-3 PUFA chains in PLs are the primary targets of oxidation which can take piace during cooking processes. Since most fish are consumed cooked, the nutritional value of the final cooked product is of major importance lor human health. Especially, the determination of the effects of frying (a very popular method utilized lor fish cooking) on the n-3 PUFA rich lipid fraction of fish will provide uselul inlormation to consumers and to lood industry to establish the fish quality. Purpose. This study was, therelore, conducted to determine the inlluence of deep fat frying process on PL composition of edible muscle (fillet) of Sardina pilchardus, a fish species commonly consumed in Mediterranean countries. Design/methodology. The effects of deep-fat frying performed using different culinary lats (extra virgin olive oil, conventional sunflower oil and high-oleic sunfiower oil) and different frying temperatures (160 and 180°C) on the phosphatidylethanolamine (PE) and phosphatidylcholine (PC) molecular species composition (the preponderant fish phospholipid classes) were investigated. For each frying test, ten fish fillets were introduced into a deep fryer (capacity 2 L), in a closed environment, lor 5 min. The oil temperature prior to start frying has been set to established value (160 or 180'C) and it was controlled by a specific digital thermometer. Each cooking procedure was done in triplicate. The PL molecular species composition was determined by high pressure liquid chromatography (HPLC) coupled with a second order mass spectrometer (MS-MS) with electronebulization interface (ESI). Findings. The deep-fat frying process caused significative changes on PE and PC molecular species composition of the fish fillet. However, these changes were not related to the nature of the culinary fat and to the frying temperature. In all cases, the deep fat frying process caused a significative increase of the proportion of the PE and PC species formed by the combination of palmitic and docohexanoic acids and a significative decrease of the percentage of the PE and PC species formed by two docohexanoic acid residues. Keywords: Deep fat frying, European pilchard, phosphatidylcholine, phosphatidylethanolamin

Services trade policy and industry performance in African economies

This paper assesses the potential impacts of services trade liberalization for a sample of African countries. The focus is on the relationship between labour productivity of manufacturing sectors and two types of services trade-related policies – restrictions on foreign direct investment (FDI) in services and restrictions on international payments for invisibles. The analysis takes in account differences across manufacturing sectors in the intensity of use of different services as inputs into production as well as difference in the quality of economic governance across countries. We find that services trade liberalization may have substantial positive impacts on the performance of manufacturing sectors, and increase with services input intensity and the quality of governance

A Rapid Procedure for the Simultaneous Determination of Eugenol, Linalool and Fatty Acid Composition in Basil Leaves

Eugenol and linalool are often the most abundant volatile compounds found in basil (Ocimum basilicum L., Lamiaceae) leaves, and they are interesting for the aroma they provide and for their numerous beneficial bioactivities. Their determination is thus needed for several purposes. In the present study, to avoid the previous isolation of essential oil, the direct solvent extraction is proposed coupled with a transmethylation to convert acyl lipids into fatty acids methyl esters (FAMEs), thus assessing the possible simultaneous analysis of eugenol and linalool with FAMEs by gas chromatography coupled to flame ionization detector (GC-FID). The method has been validated and applied to ten basil leaves samples in which eugenol and linalool were found in mean concentrations of 2.80 +/- 0.15 and 1.01 +/- 0.04 g kg(-1) (dry weight), respectively. FAMEs composition was dominated by linolenic acid (52.1-56.1%) followed by palmitic acid (19.3-22.4%) and linoleic acid (9.6-11.3%). The ratio of n6-polyunsaturated fatty acids (PUFAs)/n3-PUFAs was in the range of 0.17-0.20 in the investigated samples. The proposed method exploits a rapid procedure requiring 40 min, making use of a small amount of solvent and allowing the simultaneous determination of molecules contributing to assess the quality of this worldwide appreciated herb

Changes on fecal microbiota in rats exposed to permethrin during postnatal development

Alteration of the gut microbiota through diet and environmental contaminants may disturb the mammalian digestive system, leading to various diseases. Because most exposure to environmentally pyrethroid pesticides such as permethrin (PERM) occurs through the diet, the commensal gut microbiota is likely to be exposed to PERM. The study aimed at evaluating the effect of low-dose exposure to PERM in early life on the composition of fecal microbiota in rats. Over a 4-month follow-up period, fecal microbiota and short-chain fatty acids were measured in order to identify possible differences between PERM-treated rats and controls. Further in vitro antimicrobial experiments were conducted to establish the antibacterial activity of PERM against different strains to obtain Minimal Inhibitory Concentrations. The main finding focused on the reduced abundance of Bacteroides-Prevotella-Porphyromonas species, increased Enterobacteriaceae and Lactobacillus in PERM-treated rats compared to controls. Changes of acetic and propionic acid levels were registered in PERM-treated group. From in vitro studies, PERM showed higher antibacterial activity against beneficial bacteria such as Bifidobacterium and Lactobacillus paracasei, while to inhibit potential pathogens as Staphylococcus aureus and Escherichia coli PERM concentration needed to be increased. In summary, exposure to PERM could affect the fecal microbiota and could be a crucial factor contributing to the development of diseases

Spent espresso coffee grounds as a source of anti-proliferative and antioxidant compounds

Disposal of spent espresso coffee grounds (SCG) is costly and leads to the loss of bioactive compounds that could be fractionated, in several applications. This work aimed to investigate phenolic profile, tocopherols, and antioxidant and anti-proliferative activities of SCGs ethanolic extracts from coffee powders differing in coffee provenience and composition (arabica/robusta). Tyrosol, detected for the first time in SCGs, was the most abundant phenolic measured (121-1,084 mg/kg in the extract), along with 4-hydroxybenzoic acid and vanillin (885-1813 and 340-1103 mg/kg, respectively). Extract derived from 100% robusta from Guatemala (S7-R) showed the highest α- to ß-tocopherol ratio of 1.2 and the highest antioxidant potential as evidenced by RACI and GAS values of -0.43 and 0.20, respectively. Moreover, S7-R showed a promising anti-proliferative activity toward human lung carcinoma cells (A549), with IC50 value of 61.2 ug/mL comparable to that given by the positive control vinblastine (IC50 value of 67.3 ug/mL)

Microbiota modulation counteracts Alzheimer's disease progression influencing neuronal proteolysis and gut hormones plasma levels

Gut microbiota has a proven role in regulating multiple neuro-chemical pathways through the highly interconnected gut-brain axis. Oral bacteriotherapy thus has potential in the treatment of central nervous system-related pathologies, such as Alzheimer's disease (AD). Current AD treatments aim to prevent onset, delay progression and ameliorate symptoms. In this work, 3xTg-AD mice in the early stage of AD were treated with SLAB51 probiotic formulation, thereby affecting the composition of gut microbiota and its metabolites. This influenced plasma concentration of inflammatory cytokines and key metabolic hormones considered therapeutic targets in neurodegeneration. Treated mice showed partial restoration of two impaired neuronal proteolytic pathways (the ubiquitin proteasome system and autophagy). Their cognitive decline was decreased compared with controls, due to a reduction in brain damage and reduced accumulation of amyloid beta aggregates. Collectively, our results clearly prove that modulation of the microbiota induces positive effects on neuronal pathways that are able to slow down the progression of Alzheimer's disease

Glucosinolates and polyphenols of colored Cauliflower as chemical discriminants based on cooking procedures

The impact of mild oven treatments (steaming or sous vide) and boiling at 10 min, 25 min, or 40 min on health-promoting phytochemicals of orange and violet cauliflower (Brassica oleracea L. var. botrytis) was investigated. For this purpose, targeted ultra-high performance liquid chro-matography-high resolution mass spectrometry analysis of phenolics and glycosylates com-bined with chemometrics was employed. Regardless of cooking time, clear differentiation of cooked samples obtained using different procedures was achieved, thus demonstrating the dis-tinct impact of cooking approaches on sample phytochemical profile (both, compound distribu-tion and content). The main responsible components for the observed discrimination were de-rivatives of hydroxycinnamic acid and kaempferol, organic acids, indolic and aromatic glucos-inolates, with glucosativin that was found, for the first time, as discriminant chemical descriptor in colored cauliflower submitted to steaming and sous-vide. The obtained findings also high-lighted a strict relationship between the impact of the cooking technique used and the type of cauliflower. The boiling process significantly affected phytochemicals in violet cauliflowers whereas orange cauliflower boiled samples were grouped between raw and either steamed or sous-vide cooked samples. Finally, the results confirm that the proposed methodology is capa-ble of discriminating cauliflower samples based on their phytochemical profiles and of identi-fying the cooking procedure able to preserve bioactive constituents

Chemical Constituents from the Roots of <i>Furcraea bedinghausii</i> Koch

Phytochemical investigation of the roots of Furcraea bedinghausii Koch. Led to the isolation of a mixture of two new homoisoflavones, 5,7-dihydroxy-3-(3,4-methylenedioxybenzyl)-chromone (4a) and 5,7-dihydroxy-3-(4-methoxybenzyl)-chromone (4b), together with the known β-sitosterol (1), 7,4'-dihydroxyhomoisoflavane (2), dihydrobonducellin (3), kaempferol (5), 5,7-dihydroxy-3-(4-hydroxybenzyl)-chromone (6), 1-linoleylglycerol (7), 6'-linoleyl-3-O-β-D-glucopyranosyl-β-sitosterol (8), trans-3,3',5,5'-tetrahydroxy-4'-methoxystilbene (9), yuccaol C (10), yuccaol D (11), 3-O-b-D-glucopyranosyl-b-sitosterol (12), 4-[6-O-(4-hydroxy-3,5-dimethoxybenzoyl)-β-D-glucopyranosyloxy]-3-methoxybenzoic acid (13) and two pairs of steroidal saponins: (25R)-2α-3β–dihydroxy-5α-spirostan-12-one 3-O-β-D-glucopyranosyl-(1→2)-O-[β-D-xylopyranosyl-(1→3)]-O-β-D-glucopyranosyl-(1→4)-β-D-galactopyranoside (14a) and (25R)-2α-3β–dihydroxy-5α-spirost-9-en-12-one 3-O-β-D-glucopyranosyl-(1→2)-O-[β-D-xylopyranosyl-(1→3)]-O-β-D-glucopyranosyl-(1→4)-β-D-galactopyranoside (14b), (25R)-3β–hydroxy-5α-spirostan-12-one 3-O-β-D-glucopyranosyl-(1→2)-O-[β-D-xylopyranosyl-(1→3)]-O-β-D-glucopyranosyl-(1→4)-β-D-galactopyranoside (15a) and (25R)-3β–hydroxy-5α-spirost-9-en-12-one 3-O-β-D-glucopyranosyl-(1→2)-O-[β-D-xylopyranosyl-(1→3)]-O-β-D-glucopyranosyl-(1→4)-β-D-galactopyranoside (15b). Their structures were elucidated by interpretation of spectral data and by comparison with literature