The human microbiomes in pancreatic cancer: Towards evidence-based manipulation strategies?

Recent pieces of evidence have emerged on the relevance of microorganisms in modulating responses to anticancer treatments and reshaping the tumor-immune microenvironment. On the one hand, many studies have addressed the role of the gut microbiota, providing interesting correlative findings with respect to etiopathogenesis and treatment responses. On the other hand, intra-tumoral bacteria are being recognized as intrinsic and essential components of the cancer microenvironment, able to promote a plethora of tumor-related aspects from cancer growth to resistance to chemotherapy. These elements will be probably more and more valuable in the coming years in early diagnosis and risk stratification. Furthermore, microbial-targeted intervention strategies may be used as adjuvants to current therapies to improve therapeutic responses and overall survival. This review focuses on new insights and therapeutic approaches that are dawning against pancreatic cancer: a neoplasm that arises in a central metabolic “hub” interfaced between the gut and the host

Current Trends in Sample Treatment Techniques for Environmental and Food Analysis

Nowadays, there is a growing need for applications in food and environmental areas able to cope with the analysis of a large number of analytes in very complex matrices [1]. The new analytical procedures demand sensitivity, robustness, effectiveness and high resolution with reduced analysis time. Many of these requirements may be met to a certain extent by the total or partial automation of the conventional analytical methods, including sample preparation or sample pre-treatment coupled on-line to the analytical system. Furthermore, the recent use of ultra-high-performance liquid chromatography (UHPLC) for environmental and food chemical analysis has increased the overall sample throughput and laboratory efficiency without loss (and even with an improvement) of resolution obtained by conventional HPLC systems..

Milk and butter. From the Neolithic to the current nutritional aspects

The evolution in the history of nutrition knowledge towards dairy products, is strictly related to the socio-cultural development of humans. In fact, milk and butter have accompanied humans since ancient times, which traces of the consumption of such products are dated back about the earliest times after the last (glaciation) ice age, while the application for extra nutritional uses, such as cosmetics and ceremonial rites, are reported in the writings of the Old Testament. Even in Italy, before the Roman Empire, were known rudimentary techniques of production and storage of dairy products. But only with the advent of the Etruscans, and the Romans later, that the use of milk and dairy products reach a wide diffusion in several applications. Since the advent of Christ until today, milk and its derivatives have maintained a privileged place in the human diet, but it is only with the advent of modern medicine and new findings in lipidic chemistry that emerged multiple biological and nutritional properties, very important for human health. After a short summary of the ancient history of the milk and butter, the role of dairy products in cancer, in hypercholesterolemia, and cardiovascular disease are reported. Moreover, the current opinions on saturated fatty acids, the role of polyunsaturated fatty acids and their lipid mediators obtained by the action of cyclooxygenase, lipoxygenase and the cytochrome P450 enzymes, are treated. Even if sometimes mistreated, the milk, but most of all its high fat content derivatives such as butter, is a rich source of biologically active compounds that foster a controversial action against neolplastic and cardiovascular disease. These compounds, mainly contained in the lipid fraction, for the more obvious relationships that exist between nutrition and health status, have been the subject in the last decades of intense scientific investigation in which there were expressed lights and shadows, but recognizing that not all fats are harmful and further thorough studies are necessary, in particular, on the derived lipid mediators. This will allow a significant progress based on new scientific evidences, further orienting researchers and clinicians on evidencebased nutritional science

Cervical carcinogenesis, bacterial vaginosis, HPV-mRNA test and relapse of CIN2+ after loop electrosurgical excision procedure (LEEP)

OBJECTIVE: The aim of the study was to evaluate the relationship between bacterial vaginosis (BV) and relapse of cervical intraepithelial neoplasia grade 2 or more (CIN2+) after Loop electrosurgical excision procedure (LEEP). PATIENTS AND METHODS: One hundred four patients who underwent LEEP for CIN2+ were followed up every six months for three years. Fifty-three were negative for BV and fifty-one were positive. Each clinical control included Pap test, colposcopy, Amsel criteria test, HPV-DNA, and HPV-mRNA test. RESULTS: Patients’ age, presence of BV, positivity to HPV-DNA and HPV-mRNA tests were analyzed. The average age of patients was 42.5 ± 8.92 years (median: 42.5; range from 27 to 58 years). The minimum follow-up was 6 months and maximum 36 months (average: 22.8 ± 4.53; median: 24). The 10% of the patients with HPV-mRNA test negative had relapsed, compared to 45% of patients with HPV-mRNA test positive. Among the 53 patients without BV the 20% had relapsed compared with 23% of 51 patients with diagnosis of BV. CONCLUSIONS: There is no evidence for higher percentage of relapse in patients with BV, submitted to excisional procedure for CIN2+ associated to HPV-m-RNA test positivity. There is only a correlation among BV and relapse of CIN2+ lesions after LEEP

Trial Watch: experimental TLR7/TLR8 agonists for oncological indications

Resiquimod (R848) and motolimod (VTX-2337) are second-generation experimental derivatives of imiquimod, an imidazoquinoline with immunostimulatory properties originally approved by the US Food and Drug Administration for the topical treatment of actinic keratosis and genital warts more than 20 years ago. Both resiquimod and motolimod operate as agonists of Toll-like receptor 7 (TLR7) and/or TLR8, in thus far delivering adjuvant-like signals to antigen-presenting cells (APCs). In line with such an activity, these compounds are currently investigated as immunostimulatory agents for the treatment of various malignancies, especially in combination with peptide-based, dendritic cell-based, cancer cell lysate-based, or DNA-based vaccines. Here, we summarize preclinical and clinical evidence recently collected to support the development of resiquimod and motolimod and other TLR7/TLR8 agonists as anticancer agents

Impact of mild oven cooking treatments on carotenoids and tocopherols of cheddar and depurple cauliflower (Brassica oleracea L. var. Botrytis)

The effect of steam and sous-vide oven procedures on liposoluble antioxidants of colored cauliflower (orange and purple) was assessed for the first time and compared with domestic practice (boiling). In raw samples, the total carotenoid content was 10-fold higher in Cheddar than in Depurple (20.9 \ub1 2.1 vs. 2.3 \ub1 0.5 mg/kg dry weight), whereas the level of tocopherols was similar (28.5 \ub1 4.4 vs. 33 \ub1 5.2 mg/kg dry weight). The Cheddar liposoluble antioxidant matter contained violaxanthin, neoxanthin, \u3b1-carotene and \u3b4-tocopherol, not detected in Depurple. All tests increased the bioactive compounds extractability with steam oven and sous-vide displaying similar effects, lower than boiling. In boiled Cheddar cauliflower, the total carotenoids and tocopherols contents increased with cooking time until they were 13-fold and 6-fold more than in raw cauliflower, respectively. Conversely, in the Depurple variety, contents increased by half with respect to the orange variety. However, from a nutritional point of view, no differences were revealed among the three different cooking treatments in terms of vitamin A and E levels expressed in \u3bcg/100 g of fresh vegetable because of the higher water content of boiled samples that must be considered when evaluating the effect of thermal treatment on cauliflower nutritional traits

Prunus persica var. platycarpa (Tabacchiera Peach): bioactive compounds and antioxidant activity of pulp, peel and seed ethanolic extracts

A comparative analysis of ethanol extracts from peel, pulp and seed of Prunus persica var. platycarpa (Tabacchiera peach) was done. The total phenols, flavonoids and carotenoids content as well as the antioxidant properties were evaluated. Peach pulp extract was characterized by the highest total phytonutrients content and exhibited the highest antioxidant activity in all in vitro assays. Interestingly, pulp extract showed IC50 values of 2.7 and 2.2 g/mL at 30 and 60 minutes of incubation, respectively using -carotene bleaching test. A remarkable result was also obtained by using Fe-chelating assay (IC50 of 2.9 g/mL vs 1.3 g/mL for positive control BHT). Pulp extract was subjected to liquid chromatography-electrospray-tandem mass spectrometry (HPLC-ESI-MS/MS). Six main compounds, namely gallic acid, protocatechuic acid, protocatechualdehyde, chlorogenic acid, p-coumaric acid, and ferulic acid, were identified. Overall, the results suggest that Prunus persica var. platycarpa displays a good antioxidant activity and its consumption could be promote

Constituyentes volátiles y estabilidad oxidativa de aceites vírgenes de oliva: influencia del batido de la pasta de aceitunas.

Olive crushing, olive-paste kneading and separation of the oil the most important technological steps in olive oil production since they directly influence the future quality of the product. The contact between the oil and the olive-paste increases lipolysis and lipid oxidation, which are mainly due to the highly-active lipases present in the paste and the lipoxygenase action, respectively. The choice of the technological parameters is directly related to the oil future stability and its organoleptic characteristics. This study confirms and emphasizes the fact that the oxidative degradation, simultaneously with the well-known formation of the flavor compounds, is related to the time required for the separation of the oil-water emulsion. Loss of the natural antioxidants (minor polar components) by an oxidative effect was demonstrated to be also influenced by the time required for oil separation.La molienda de aceitunas, el batido de la pasta y la separación del aceite de oliva producen una serie de transformaciones en las características del aceite que posteriormente será extraído. Es sabido que la formación de distintos componentes del aroma del aceite derivan de reacciones oxidativas enzimáticas. El contacto entre el aceite y la pasta de aceitunas incrementa la lipolisis y la oxidación lipídica, debido a un incremento de la actividad de las lipasas presentes en la pasta y a una acción lipoxigenásica respectivamente. La elección de los parámetros tecnológicos está en relación directa con la futura estabilidad y las características organolépticas del aceite. En este trabajo se confirma la formación de tales compuestos evidenciándose la degradación oxidativa del aceite en relación al tiempo de batido empleado. Se demuestra también una pérdida de antioxidantes (componentes polares menores) por efectos oxidativos en modo proporcional al tiempo de batido

Volatile constituents and oxidative stability of virgin olive oils: influence of the kneading of olive-paste.

La molienda de aceitunas, el batido de la pasta y la separacion del aceite de oliva producen una serie de transformaciones en las caracteristicas del aceite que posteriormente sera extraido. Es sabido que la formacion de distintos componentes del aroma del aceite derivan de reacciones oxidativas enzimaticas. El contacto entre el aceite y la pasta de aceitunas incrementa la lipolisis y la oxidacion lipidica, debido a un incremento de la actividad de las lipasas presentes en la pasta y a una accion lipoxigenasica respectivamente. La eleccion de los parametros tecnologicos esta en relacion directa con la futura estabilidad y las caracteristicas organolepticas del aceite. En este trabajo se confirma la formacion de tales compuestos evidenciandose la degradacion oxidativa del aceite en relacion al tiempo de batido empleado. Se demuestra tambien una perdida de antioxidantes (componentes polares menores) por efectos oxidatives en modo proporcional al tiempo de batido