Willingness to Pay for Traceable Meat Attributes: A Meta-analysis

Several researches evaluated consumers’ Willingness To Pay (WTP) for each meat traceable attribute, generating a great deal of information in this regard, although specific to the conditions of each study. In light of this, WTP estimates for traceability characteristics differ across the literature, leading sometimes to contrasting interpretations. Seeking a full, meaningful statistical description of the findings of a collection of studies, the meta-analysis allows us to analyze consistency across studies and control for factors thought to drive variations in WTP estimates. The meta-analysis has been conducted using 23 studies that, in aggregate, report 88 valuations for WTP. Our results, aside from releasing unconditional information on the WTP for single meat traceable attributes, show how certain study-specific characteristics, like the base price and the country where the study has been conducted, have a significant impact on WTP estimatesMeta-analysis, food traceability, Willingness to Pay, Agribusiness, Agricultural and Food Policy, Food Consumption/Nutrition/Food Safety, Food Security and Poverty, Institutional and Behavioral Economics, Production Economics, Research Methods/ Statistical Methods, Risk and Uncertainty,

The kinetics of folding of the NSH2 domain from p85

SH2 domains are protein domains that mediate protein-protein interaction through the recognition and binding of specific sequences containing phosphorylated tyrosines. The p85 protein is the regulatory subunit of the heterodimeric enzyme PI3K, an important enzyme involved in several molecular pathways. In this work we characterize the folding kinetics of the NSH2 domain of p85. Our data clearly reveal peculiar folding kinetics, characterized by an apparent mismatch between the observed folding and unfolding kinetics. Taking advantage of double mixing stopped flow experiments and site directed mutagenesis we demonstrate that such behavior is due to the cis/trans isomerization of the peptide bond between D73 and P74, being in a cis conformation in the native protein. Our data are discussed in comparison with previous works on the folding of other SH2 domains

WTP for Traceable Meat Attributes: A Meta‐analysis

Several researches evaluated consumers’ Willingness To Pay (WTP) for each meat traceable attribute, generating a lot of information in this regard, although related to the conditions of each study. In light of this, WTP estimates for traceability characteristics largely differ across the literature, leading sometimes to contrasting interpretations. Seeking a full, meaningful statistical description of the findings of a collection of studies, the meta ‐analysis allows us analyzing the consistency across studies and controlling for factors thought to drive variations in WTP estimates. The meta‐analysis has been conducted of 23 studies that, in aggregate, report 92 valuations for WTP

Production and Characterization of Astaxanthin Nanoparticles

There is increasing interest on behalf of consumers and the food industry for the enrichment of common food with health-promoting bioactive molecules. Clinical studies have demonstrated that tangible health benefits may derive from the intake of bioactive compounds, in the prevention of dietary related pathologies such as diabetes, cancer, obesity and cardiovascular diseases. The beneficial effect is usually given by the presence in food of peculiar molecules such us carotenoids, polyphenols, polyunsaturated fatty acids and bioactive peptides, to cite a few. Unfortunately, these compounds display high susceptibility to environmental conditions such as light, extreme pH and temperature, and to standard food manufacturing processes. They can also account for undesirable flavors, colors or affect final product stability and appearance, thus rendering their presence in the product an issue rather than a useful addition. The addition of nutrients in small quantities into a food system may not significantly affect its proprieties, but the high amounts, often required to meet certain health claims and benefits, might bring to a product with a poorly acceptable sensory profile and a scarce stability. In particular, lipophilic bioactive ingredients display a major challenge. Besides their limited solubility in most of the foods and beverages, they are characterized by high susceptibility to oxidation and by a lower adsorption through the gastrointestinal tract in comparison to more hydrophilic substances, meaning a scanty bioavailability. Hence, there is a pressing need for the production of edible delivery systems or carriers that could efficiently encapsulate, protect and improve the handling of lipophilic molecules. The objective of this thesis was to develop a system suitable for the encapsulation of lipophilic molecules, capable of: a) protecting the ingredient from the surrounding environment (extreme pH, heat, UV light, oxygen); b) preserving its functionality (e.g. antioxidant activity); c) reducing the impact on the organoleptic level; d) improving the bioavailability of the encapsulated molecules. This last point in particular could be achieved by using sub-cellular delivery systems referred to as nanoparticles or nanocarriers, which may potentially enhance the transport across the intestinal wall. To this purpose, astaxanthin was chosen as a model bioactive compound. Astaxanthin is a keto-carotenoid that displays several biological activities, such as high antioxidant capacity, that may contribute to the prevention of degenerative pathologies like diabetes, cancer, cardiovascular diseases and chronic bowel disease. However, like all carotenoids it is characterized by a strong lipophilic character that makes its inclusion in many types of aqueous-based foods and beverages rather a challenge. This aspect is the main cause of its poor absorption through the human intestinal mucosae. Moreover, astaxanthin is labile to common processing conditions such as the presence of light and oxygen, extreme pH and high temperatures. For these reasons a lot of efforts have been put in these past years to find suitable solutions for its protection and manipulation. In order to develop the suitable encapsulate, in chapter 2 an emulsification and solvent-evaporation technique was used as encapsulation approach; whey proteins were selected as the matrix to envelope the core constituted by an astaxanthin-enriched oleoresin derived from Haematococcus pluvialis, a microalgae representing the main natural source of the carotenoid. The process was optimized by varying crucial parameters and the stability of the nanoparticles was tested in different conditions. This analysis highlighted a better performance of the encapsulated molecule in comparison to the starting oleoresin. Good release properties during in-vitro simulated digestion and the increase of the solubility in water were observed. In chapter 3, the study was focused on the research for plant alternative proteins as encapsulating matrices in order to satisfy the increasing interest of the consumers for substitutes of animal-deriving ingredients. This allowed to identify pea protein isolate as a valid candidate for the development of a vegetarian/vegan-allergen free nanocarrier. Finally, Chapter 4 dealt in depth with the antioxidant properties displayed by the astaxanthin nanoparticles through in vitro colorimetric assay and by the development of a cell-based assay. The encapsulates showed higher antioxidant capacity in comparison to the oleoresin. The uptake of the nanoparticles was studied in cell model systems through confocal laser microscopy and flow cytometry that indicated a probable energy-dependent mechanism

Willingness to Pay for Traceable Meat Attributes: A Meta-analysis

 Several researches evaluated consumers’ Willingness To Pay (WTP) for each meat traceable attribute, generating a great deal of information in this regard, although specific to the conditions of each study. In light of this, WTP estimates for traceability characteristics differ across the literature, leading sometimes to contrasting interpretations. Seeking a full, meaningful statistical description of the findings of a collection of studies, the meta-analysis allows us to analyze consistency across studies and control for factors thought to drive variations in WTP estimates. The meta-analysis has been conducted using 23 studies that, in aggregate, report 88 valuations for WTP. Our results, aside from releasing unconditional information on the WTP for single meat traceable attributes, show how certain study-specific characteristics, like the base price and the country where the study has been conducted, have a significant impact on WTP estimates

Acute demyelinating neuropathy associated with rituximab treatment in a patient with relapsing nephrotic syndrome

We encountered a 63-year-old woman who experienced acute onset of demyelinating polyneuropathy (AIDP) after rituximab infusions to treat her nephrotic syndrome (NS

Il discorso goloso La gastronomia italiana in Russia

Il presente elaborato si propone di esaminare il discorso goloso e i generi che ne fanno parte: i menù, le ricette, le schede di prodotti, le pubblicità e i frammenti gastronomici in testi narrativi. Per ogni genere verrà spiegato il suo ruolo nella società italiana e russa, le somiglianze e differenze e le loro principali caratteristiche. Verranno, inoltre, proposte delle traduzioni dall’italiano al russo, ognuna diversa e contenente svariati spunti di riflessione. Per due dei cinque generi affrontati (i menù e le schede del prodotto), la candidata ha anche eseguito dei test statistici per provare delle sue ipotesi riguardanti i suddetti generi, la loro traduzione verso il russo o caratteristiche della lingua in generale

The kinetics of folding of the NSH2 domain from p85

SH2 domains are protein domains that mediate protein-protein interaction through the recognition and binding of specific sequences containing phosphorylated tyrosines. The p85 protein is the regulatory subunit of the heterodimeric enzyme PI3K, an important enzyme involved in several molecular pathways. In this work we characterize the folding kinetics of the NSH2 domain of p85. Our data clearly reveal peculiar folding kinetics, characterized by an apparent mismatch between the observed folding and unfolding kinetics. Taking advantage of double mixing stopped flow experiments and site directed mutagenesis we demonstrate that such behavior is due to the cis/trans isomerization of the peptide bond between D73 and P74, being in a cis conformation in the native protein. Our data are discussed in comparison with previous works on the folding of other SH2 domains