Clinical Features, Cardiovascular Risk Profile, and Therapeutic Trajectories of Patients with Type 2 Diabetes Candidate for Oral Semaglutide Therapy in the Italian Specialist Care

Introduction: This study aimed to address therapeutic inertia in the management of type 2 diabetes (T2D) by investigating the potential of early treatment with oral semaglutide. Methods: A cross-sectional survey was conducted between October 2021 and April 2022 among specialists treating individuals with T2D. A scientific committee designed a data collection form covering demographics, cardiovascular risk, glucose control metrics, ongoing therapies, and physician judgments on treatment appropriateness. Participants completed anonymous patient questionnaires reflecting routine clinical encounters. The preferred therapeutic regimen for each patient was also identified. Results: The analysis was conducted on 4449 patients initiating oral semaglutide. The population had a relatively short disease duration (42%  60% of patients, and more often than sitagliptin or empagliflozin. Conclusion: The study supports the potential of early implementation of oral semaglutide as a strategy to overcome therapeutic inertia and enhance T2D management

Host genetics and COVID-19 severity: increasing the accuracy of latest severity scores by Boolean quantum features

The impact of common and rare variants in COVID-19 host genetics has been widely studied. In particular, in Fallerini et al. (Human genetics, 2022, 141, 147–173), common and rare variants were used to define an interpretable machine learning model for predicting COVID-19 severity. First, variants were converted into sets of Boolean features, depending on the absence or the presence of variants in each gene. An ensemble of LASSO logistic regression models was used to identify the most informative Boolean features with respect to the genetic bases of severity. After that, the Boolean features, selected by these logistic models, were combined into an Integrated PolyGenic Score (IPGS), which offers a very simple description of the contribution of host genetics in COVID-19 severity.. IPGS leads to an accuracy of 55%–60% on different cohorts, and, after a logistic regression with both IPGS and age as inputs, it leads to an accuracy of 75%. The goal of this paper is to improve the previous results, using not only the most informative Boolean features with respect to the genetic bases of severity but also the information on host organs involved in the disease. In this study, we generalize the IPGS adding a statistical weight for each organ, through the transformation of Boolean features into “Boolean quantum features,” inspired by quantum mechanics. The organ coefficients were set via the application of the genetic algorithm PyGAD, and, after that, we defined two new integrated polygenic scores (IPGSph1 and IPGSph2). By applying a logistic regression with both IPGS, (IPGSph2 (or indifferently IPGSph1) and age as inputs, we reached an accuracy of 84%–86%, thus improving the results previously shown in Fallerini et al. (Human genetics, 2022, 141, 147–173) by a factor of 10%

La ricerca sulla drammaturgia classica presso l'Università di Ferrara. Uno studio a proposito dell'”Agamennone” di Eschilo: “Atridi” di “fragmateatro”

Il contributo illustra la ricerca nell'ambito della drammaturgia classica e della filologia dei testi teatrali condotta presso l'Università di Ferrara da A.M.Andrisano e collaboratori. Viene inoltre dato un puntuale resoconto di uno studio laboratoriale sull'Agamennone di Eschilo che ne discende dal punto di vista metodologico

Sensory and physicochemical characteristics of salamis added with vegetable-based curing ingredients

ABSTRACT: The aim of this study was to evaluate the sensory and physicochemical quality of colonial salamis added with vegetable-based curing ingredients as potential enhancers of quality products. Salamis were produced according to three treatments: (A) Control: 0.1% curing salt; (B) rosemary: 0.05% curing salt + 0.5% rosemary extract (RE); and (C) RE+celery: 0.14% Veg 503 + 0.27% Veg 504 (sea salt plus celery, nitrate and nitrite supplies, respectively) + 0.5% of RE. No significant differences were observed (P>0.05) among the three treatments for dry matter (DM), crude protein (CP), ash, ether extract (EE) and gross energy (GE). Sensory analysis was performed by applying the preference test and multiple comparison between the three treatments. Salamis added with vegetable-based curing ingredients were sensory equivalent to conventional level of curing salts. Vegetable extracts allowed the development of the sensory features of salami and did not interfere in the fermentation process. Results suggested that the extracts can serve as effective natural curing ingredients for the ripening process and cured meat color as well as adequate shelf-life replacing the commercial curing salts in meat and meat products. After 30 days of ripening, salami from the control treatment (conventional levels of nitrite and nitrate) and the treatments with added vegetable-based curing ingredients and low nitrite and nitrate content (RE and RE + celery) were equivalent in sensory quality

Cnf1 Variants Endowed with the Ability to Cross the Blood–Brain Barrier: A New Potential Therapeutic Strategy for Glioblastoma

Among gliomas, primary tumors originating from glial cells, glioblastoma (GBM) identified as WHO grade IV glioma, is the most common and aggressive malignant brain tumor. We have previously shown that the Escherichia coli protein toxin cytotoxic necrotizing factor 1 (CNF1) is remarkably effective as an anti-neoplastic agent in a mouse model of glioma, reducing the tumor volume, increasing survival, and maintaining the functional properties of peritumoral neurons. However, being unable to cross the blood–brain barrier (BBB), CNF1 requires injection directly into the brain, which is a very invasive administration route. Thus, to overcome this pitfall, we designed a CNF1 variant characterized by the presence of an N-terminal BBB-crossing tag. The variant was produced and we verified whether its activity was comparable to that of wild-type CNF1 in GBM cells. We investigated the signaling pathways engaged in the cell response to CNF1 variants to provide preliminary data to the subsequent studies in experimental animals. CNF1 may represent a novel avenue for GBM therapy, particularly because, besides blocking tumor growth, it also preserves the healthy surrounding tissue, maintaining its architecture and functionality. This renders CNF1 the most interesting candidate for the treatment of brain tumors, among other potentially effective bacterial toxins

Rosemary extract and celery-based products used as natural quality enhancers for colonial type salami with different ripening times

This study aimed to evaluate the use of rosemary (Rosmarinus officinalis) extract (RE), celery (Apium graveolis), and low levels of NO3 and NO2 as natural agents to enhance the quality of colonial salami. Salami was produced according to three treatments: (A) Control: 0.1% curing salt; (B) Rosemary: 0.05% curing salt + 0.5% RE (rosemary extract); and (C) Rosemary+celery: 0.14% Veg 503 + 0.27% Veg 504 (sea salt plus celery) + 0.5% of RE (rosemary extract). There was no effect (P &gt; 0.05) of the treatments on water activity, Na content, and residual NO3 and NO2. Fatty acids C18:2 and C20:4 were reduced (P < 0.05) during the ripening period in the Control treatment indicating possible oxidation. The use of celery resulted in lower pH values (P < 0.05) in the salami. Reduced addition of NO3 and NO2 resulted in salami lighter in color (higher L* values, P < 0.05) at the 12th day of ripening. In conclusion, celery-based products proved to be an effective source of NO2 and NO3 for color development, but the low pH of the product indicates the need for better evaluation of its use in fermented salami. The RE (rosemary extract) reduced fat oxidation in salami, but this needs further evaluation

Rosemary extract and celery-based products used as natural quality enhancers for colonial type salami with different ripening times Extrato de alecrim e produtos derivados do aipo como agentes naturais potencializadores da qualidade de salames coloniais com diferentes tempos de maturação

This study aimed to evaluate the use of rosemary (Rosmarinus officinalis) extract (RE), celery (Apium graveolis), and low levels of NO3 and NO2 as natural agents to enhance the quality of colonial salami. Salami was produced according to three treatments: (A) Control: 0.1% curing salt; (B) Rosemary: 0.05% curing salt + 0.5% RE (rosemary extract); and (C) Rosemary+celery: 0.14% Veg 503 + 0.27% Veg 504 (sea salt plus celery) + 0.5% of RE (rosemary extract). There was no effect (P > 0.05) of the treatments on water activity, Na content, and residual NO3 and NO2. Fatty acids C18:2 and C20:4 were reduced (P < 0.05) during the ripening period in the Control treatment indicating possible oxidation. The use of celery resulted in lower pH values (P < 0.05) in the salami. Reduced addition of NO3 and NO2 resulted in salami lighter in color (higher L* values, P < 0.05) at the 12th day of ripening. In conclusion, celery-based products proved to be an effective source of NO2 and NO3 for color development, but the low pH of the product indicates the need for better evaluation of its use in fermented salami. The RE (rosemary extract) reduced fat oxidation in salami, but this needs further evaluation.<br>Objetivou-se avaliar o efeito do extrato de alecrim (EA; Rosmarinus officinalis) e do aipo (Apium graveolis) e de baixos níveis de adição de NO3 e NO2, como agentes naturais potencializadores da qualidade dos salames coloniais. Foram produzidos salames de acordo com três tratamentos: (A) Controle: 0,1% de sal de cura; (B) Alecrim: 0,05% de sal de cura + 0,5% de EA; (C) Alecrim+aipo: 0,14% de Veg 503 + 0,27% de Veg 504 (sal marinho e aipo) + 0,5% de EA. Não houve efeito (p > 0,05) dos tratamentos sobre o conteúdo de Na, atividade de água e NO3 e NO2 residuais. Houve redução (p < 0,05) dos ácidos graxos C18:2 e C20:4 durante o período de maturação no tratamento Controle, indicando sua possível oxidação. O uso do aipo resultou em baixo (p < 0,05) pH no salame. A redução da adição de NO3 e NO2 resultou em salames com coloração mais clara (valores de L* mais elevados, p < 0,05) aos 12 dias de maturação. Conclui-se que o aipo foi efetivo como fonte de NO3 e NO2 para desenvolvimento da cor, mas o baixo pH do produto indica a necessidade de melhor avaliar sua utilização em salames fermentados. Os salames produzidos com EA poderão apresentar diferencial de qualidade pela menor oxidação das gorduras, mas isto necessita ser confirmado em estudo futuros

La empresa pública en México y en América Latina : entre el mercado y el Estado

La empresa pública en México y en América Latina: entre el mercado y el Estado es un acercamiento a la importancia, desempeño y trayectoria de las Empresas Públicas en México y América Latina, las cuales después de casi tres décadas de privatizaciones continúan en sectores clave de la economía, tales como energía, transporte, banca, servicios humanos y defensa. Pero también se mantienen las tensiones y los debates históricos generados por la actividad empresarial del Estado debido al doble carácter que posee: tanto de intervención económica como de competencia con el sector privado. La vitalidad de este fenómeno de larga data sigue presente tanto en el ámbito internacional como en México con las siguientes reformas en el petróleo y la electricidad, las cuales se fincan en crear un nuevo tipo empresarial: la Empresa Productiva del Estado