Design and baseline characteristics of the finerenone in reducing cardiovascular mortality and morbidity in diabetic kidney disease trial

Background: Among people with diabetes, those with kidney disease have exceptionally high rates of cardiovascular (CV) morbidity and mortality and progression of their underlying kidney disease. Finerenone is a novel, nonsteroidal, selective mineralocorticoid receptor antagonist that has shown to reduce albuminuria in type 2 diabetes (T2D) patients with chronic kidney disease (CKD) while revealing only a low risk of hyperkalemia. However, the effect of finerenone on CV and renal outcomes has not yet been investigated in long-term trials. Patients and Methods: The Finerenone in Reducing CV Mortality and Morbidity in Diabetic Kidney Disease (FIGARO-DKD) trial aims to assess the efficacy and safety of finerenone compared to placebo at reducing clinically important CV and renal outcomes in T2D patients with CKD. FIGARO-DKD is a randomized, double-blind, placebo-controlled, parallel-group, event-driven trial running in 47 countries with an expected duration of approximately 6 years. FIGARO-DKD randomized 7,437 patients with an estimated glomerular filtration rate >= 25 mL/min/1.73 m(2) and albuminuria (urinary albumin-to-creatinine ratio >= 30 to <= 5,000 mg/g). The study has at least 90% power to detect a 20% reduction in the risk of the primary outcome (overall two-sided significance level alpha = 0.05), the composite of time to first occurrence of CV death, nonfatal myocardial infarction, nonfatal stroke, or hospitalization for heart failure. Conclusions: FIGARO-DKD will determine whether an optimally treated cohort of T2D patients with CKD at high risk of CV and renal events will experience cardiorenal benefits with the addition of finerenone to their treatment regimen. Trial Registration: EudraCT number: 2015-000950-39; ClinicalTrials.gov identifier: NCT02545049

The metallogenic potential of an old European mining region: the case of Sardinia (Italy)

The current needs of supplying critical raw materials (CRM’s) for the European Union lead to reconsidering the residual potential of many old districts in Western Europe. Sardinia was the most important Italian mining region, with some district (Iglesiente, Montevecchio) relevant at continental scale. Despite the intensive exploitation of last centuries, Sardinian districts still retains a metallogenic potential, involving: (1) large amounts of mine wastes; (2) marginal or poorly explored deposits; (3) new deposits, principally of precious metals and CRM’s, emerging from new geological and metallogenic studies

The Metallogenic Vocation of the Second Phase of the Hercynian Magmatism: Recent Insights into the Petrology of the Mo-Bearing Leucogranitic suite of SW Sardinia, Italy

In the southern end of the Iglesiente-Sulcis district where several Mo-prospects occur in close association with leucogranite bodies, molybdenite has been sporadically exploited in the past throughout the mineralized areas. The low grade mineralizations occur mainly as MoS2 bearing quartz veins, in high silica intrusives throughout a granitic batholith of Hercynian age. Ores and alterations are usually centered on stocks of leucogranite-porphyry or fine grained varieties of leucogranites so that these metal showings can be considered porphyry-style mineralizations. Petrographic and geochemical investigations provided interesting relationships between the magma and the nature of mineralizations

Lactic acid bacteria in meat fermentations: role of autochthonous starter cultures on quality, safety and health

Acid production by lactic acid bacteria (LAB) results in a drop of the pH, contributing to the formation of a gel-like texture and acid taste. Proteolysis of meat proteins has been widely studied, and the contribution of LAB to peptides and amino acids generation as well as the final sensory features of fermented products is generally accepted. Meat proteins are known to undergo hydrolysis, first to polypeptides by endogenous muscle enzymes, and the release of smaller peptides and amino acids by the action of peptidases and aminopeptidases from both muscle and LAB is produced. Fermented meats are unique products, often represented as elements of culinary heritage and identity. Producers of fermented meat products face important challenges, both at the level of small producers and at the large industrial-scale level. Meat also acts as a buffer and as such may protect LAB from low pH environment as well as against the lethal action of bile.Fil: Vignolo, Graciela Margarita. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; ArgentinaFil: Castellano, Patricia Haydee. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; ArgentinaFil: Fontana, Cecilia Alejandra. Università Cattolica del Sacro Cuore; Italia. Instituto Nacional de Tecnología Agropecuaria; ArgentinaFil: Cocconcelli, Pier Sandro. Università Cattolica del Sacro Cuore; ItaliaFil: Fadda, Silvina G.. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentin

Lactic Acid Bacteria in Meat Fermentations

Traditionally, fermentation of meat was considered a method to extend the shelf lifer of this highly perishable commodity; however, its significance has recently increased as a way of transformation and diversification of meat products

Molecular microbial characterization of naturally fermented llama meat sausages produced in Northwestern Argentina

Argentinean Andean region from the Northwestern side of the country exhibits singular environmental conditions limiting agricultural activities as well as the variety of the local diet. Recently, the importance of llama (Lama glama) meat has increased due to its high protein nutritional value and reduced fat and cholesterol contents. Also, the production of fermented llama meat sausages may contribute to the regional economy development. To increase the knowledge on the safety and quality of these fermented sausages the microbial [lactic acid bacteria (LAB) and pathogenic] communities from fermented llama sausages were analyzed by microbiological (specific culture media) and molecular approaches (RAPD-PCR, species-specific PCR and 16s rDNA sequencing). Sausages (meat 72.4%, pork fat 25%, salt 2%, sucrose 1.5%, nitrite 0.025% and seasonings) were produced in a pilot-plant scale in Jujuy (Northwestern Argentina); samples at days 0, 2, 4, 7, 14, 21, 28 and 35 were collected for microbial identification and population dynamics (DGGE) analyses. A pH decrease from 5.6 to 5.0 while the LAB counts varied from 6.5 to 5.0 log CFU/g were determined throughout the whole fermentation-ripening period. Regarding safety, no Staphylococcus aureus, Salmonella and Listeria monocytogenes strains were found while Escherichia coli counts were within the acceptable EFSA standards. Concerning the LAB microbiota, 444 isolates belonging to Lactobacillus, Enterococcus and Staphylococcus species were isolated. Lactobacillus sakei was the dominant LAB species; interestingly significant genotypic intra-species diversity was observed. Among the Enterococcus species, strains of E. faecium and E. hirae were identified while no E. faecalis were found. S. saprophyticus represented the dominant species of Gram positive, catalase positive cocci although S. xilosus and S. equorum were also identified. The dynamics of the microbial population revealed that no differences in the fermentation and ripening profiles were detected probably due to the high predominance of L. sakei during the entire process. In conclusion, fermented llama sausages displayed good hygienic quality and as expected, L. sakei was the dominating species. The isolated LAB strains will be further analyzed to design a starter culture to shorten the ripening period and improve the quality of the fermented llama sausages. Argentinean Andean region from the Northwestern side of the country exhibits singular environmental conditions limiting agricultural activities as well as the variety of the local diet. Recently, the importance of llama (Lama glama) meat has increased due to its high protein nutritional value and reduced fat and cholesterol contents. Also, the production of fermented llama meat sausages may contribute to the regional economy development. To increase the knowledge on the safety and quality of these fermented sausages the microbial [lactic acid bacteria (LAB) and pathogenic] communities from fermented llama sausages were analyzed by microbiological (specific culture media) and molecular approaches (RAPD-PCR, species-specific PCR and 16s rDNA sequencing). Sausages (meat 72.4%, pork fat 25%, salt 2%, sucrose 1.5%, nitrite 0.025% and seasonings) were produced in a pilot-plant scale in Jujuy (Northwestern Argentina); samples at days 0, 2, 4, 7, 14, 21, 28 and 35 were collected for microbial identification and population dynamics (DGGE) analyses. A pH decrease from 5.6 to 5.0 while the LAB counts varied from 6.5 to 5.0 log CFU/g were determined throughout the whole fermentation-ripening period. Regarding safety, no Staphylococcus aureus, Salmonella and Listeria monocytogenes strains were found while Escherichia coli counts were within the acceptable EFSA standards. Concerning the LAB microbiota, 444 isolates belonging to Lactobacillus, Enterococcus and Staphylococcus species were isolated. Lactobacillus sakei was the dominant LAB species; interestingly significant genotypic intra-species diversity was observed. Among the Enterococcus species, strains of E. faecium and E. hirae were identified while no E. faecalis were found. S. saprophyticus represented the dominant species of Gram positive, catalase positive cocci although S. xilosus and S. equorum were also identified. The dynamics of the microbial population revealed that no differences in the fermentation and ripening profiles were detected probably due to the high predominance of L. sakei during the entire process. In conclusion, fermented llama sausages displayed good hygienic quality and as expected, L. sakei was the dominating species. The isolated LAB strains will be further analyzed to design a starter culture to shorten the ripening period and improve the quality of the fermented llama sausages