Study of freshness indicators of Buffalo Mozzarella Campana PDO, through a microbiological and proteomic approach.

The objective of this Ph.D. project has been to first and foremost assess the quality of milk and of the different specimens of the cheese making process of Buffalo Mozzarella of Campania PDO, with a microbiological approach and, successively, to research – with a proteomic approach, a possible marker able to detect the illegal use of frozen milk or curd in making Buffalo Mozzarella

On the possibility to trace frozen curd in buffalo mozzarella cheese

The manufacturing of Buffalo Mozzarella PDO (Protected Designation of Origin) cheese requires the exclusive use of fresh buffalo milk, which must be transformed into cheese within 60 hours after milking. The limited availability of buffalo milk and simultaneous increase in Mozzarella demand during the summer cause producers to use frozen intermediates (milk and/or curd) in the cheese-making process. These practices are not allowed. Few data are available in the literature about the effects of freezing on buffalo milk and curd. Recent studies demonstrated that the use of frozen buffalo milk can be detected in mozzarella cheese based on the increase in casein fragment γ4-CN. This work aims to verify the possibility of tracing the presence of frozen curd in Buffalo Mozzarella PDO cheese. The electrophoresis technique was used to reveal the presence of γ4-CN. Equivalent concentrations of this fragment were found in fresh and frozen curd that were stored for 9 months. Our results suggest that γ4-CN cannot be used to discriminate fresh PDO Mozzarella and Mozzarella cheese produced from frozen curd. A second objective of the work was to evaluate the effects of freezing on curd lipids. In particular, the fatty acid and mono-diglyceride profiles were evaluated. Significant differences were found in the amounts of 1,2-Dipalmitin and 1,3-Diolein between fresh curd and curd that was stored for 9 months at freezing temperatures. Although some significant differences were found in the mono-diglyceride profiles, no objective marker that can distinguish between fresh and frozen products is currently availabl

Regional monitoring plan for the detection of allergens in food from Campania Region. First year monitoring results

Food allergens are substances able to induce an abnormal immunological response in sensitive individuals. The presence of allergens in food must be reported in tables (Directive 2003/89/EC). In this study we report the data of a monitoring plan carried out in the Campania Region during the 2012 for the detection of allergens (ovoalbumin and β-lattoglobulin) in food of different origin. The analisys were performed by means of ELISA assays. The percentage of analyzes with the presence of allegens not declared on the label is 4.3%, out of a total of 208 analyzes. It is therefore important to continue monitoring activities by the competent Authorities

Hyperoxemia and excess oxygen use in early acute respiratory distress syndrome : Insights from the LUNG SAFE study

Publisher Copyright: © 2020 The Author(s). Copyright: Copyright 2020 Elsevier B.V., All rights reserved.Background: Concerns exist regarding the prevalence and impact of unnecessary oxygen use in patients with acute respiratory distress syndrome (ARDS). We examined this issue in patients with ARDS enrolled in the Large observational study to UNderstand the Global impact of Severe Acute respiratory FailurE (LUNG SAFE) study. Methods: In this secondary analysis of the LUNG SAFE study, we wished to determine the prevalence and the outcomes associated with hyperoxemia on day 1, sustained hyperoxemia, and excessive oxygen use in patients with early ARDS. Patients who fulfilled criteria of ARDS on day 1 and day 2 of acute hypoxemic respiratory failure were categorized based on the presence of hyperoxemia (PaO2 > 100 mmHg) on day 1, sustained (i.e., present on day 1 and day 2) hyperoxemia, or excessive oxygen use (FIO2 ≥ 0.60 during hyperoxemia). Results: Of 2005 patients that met the inclusion criteria, 131 (6.5%) were hypoxemic (PaO2 < 55 mmHg), 607 (30%) had hyperoxemia on day 1, and 250 (12%) had sustained hyperoxemia. Excess FIO2 use occurred in 400 (66%) out of 607 patients with hyperoxemia. Excess FIO2 use decreased from day 1 to day 2 of ARDS, with most hyperoxemic patients on day 2 receiving relatively low FIO2. Multivariate analyses found no independent relationship between day 1 hyperoxemia, sustained hyperoxemia, or excess FIO2 use and adverse clinical outcomes. Mortality was 42% in patients with excess FIO2 use, compared to 39% in a propensity-matched sample of normoxemic (PaO2 55-100 mmHg) patients (P = 0.47). Conclusions: Hyperoxemia and excess oxygen use are both prevalent in early ARDS but are most often non-sustained. No relationship was found between hyperoxemia or excessive oxygen use and patient outcome in this cohort. Trial registration: LUNG-SAFE is registered with ClinicalTrials.gov, NCT02010073publishersversionPeer reviewe

The pattern of TSH and fT4 levels across different BMI ranges in a large cohort of euthyroid patients with obesity

PurposeA multifold association relates the hypothalamo-pituitary-thyroid axis to body weight. The potential underlying mechanisms are incompletely understood. Further, the mild severity of obesity and the small proportion of individuals with obesity in so far published cohort studies provide little insights on metabolic correlates of thyroid function in obesity. MethodsWe retrospectively enrolled 5009 adults with obesity (F/M, 3448/1561; age range, 18-87 years; BMI range, 30.0-82.7 kg/m(2)), without known thyroid disease in a study on TSH and fT4 levels, lipid profile, glucose homeostasis and insulin resistance, anthropometric parameters including BIA-derived fat mass (%FM) and fat-free mass (FFM). ResultsThe overall reference interval for TSH in our obese cohort was 0.58-5.07 mIU/L. As subgroups, females and non-smokers showed higher TSH levels as compared to their counterparts (p<0.0001 for both), while fT4 values were comparable between groups. There was a significant upward trend for TSH levels across incremental BMI classes in females, while the opposite trend was seen for fT4 levels in males (p<0.0001 for both). Expectedly, TSH was associated with %FM and FFM (p<0,0001 for both). TSH and fT4 showed correlations with several metabolic variables, and both declined with aging (TSH, p<0.0001; fT4, p<0.01). In a subgroup undergoing leptin measurement, leptin levels were positively associated with TSH levels (p<0.01). At the multivariable regression analysis, in the group as a whole, smoking habit emerged as the main independent predictor of TSH (beta=-0.24, p<0.0001) and fT4 (beta=-0.25, p<0.0001) levels. In non-smokers, %FM (beta=0.08, p<0.0001) and age (beta=-0.05, p<0.001) were the main significant predictors of TSH levels. In the subset of nonsmokers having leptin measured, leptin emerged as the strongest predictor of TSH levels (beta=0.17, p<0.01). ConclusionsOur study provides evidence of a gender- and smoking-dependent regulation of TSH levels in obesity

Effect of packing media on the oxidation of canned tuna lipids. Antioxidant effectiveness of extra virgin olive oil

8 páginas, 4 tablas, 2 figurasThe effectiveness of packing media differing in the content of natural antioxidants has been tested on lipid oxidation occurring during tuna canning. Extra virgin olive oil, having a high content in natural polyphenols, and other filling media lacking phenols (refined olive oil, refined soybean oil, and brine) were selected. The three oils also showed different quantities of tocopherols, the highest amount being detected in refined soybean oil. Different rates of oxidation were observed among the four media after thermal processing and storage of tuna cans; extra virgin olive oil showed a potential antioxidant activity on fish lipids. The verified antioxidant ability may be attributed to the solubilization of hydrophilic phenols into the water−muscle interface. The phenolic composition from extra virgin olive oil studied by reversed-phase HPLC showed a marked change after fish processing, thus suggesting phenol decompositions and strong interactions between oil phenols and fish muscle components. The aqueous environment built by brine made fish lipids more prone to oxidation, presumably due to the accumulation of unsaturated fatty acids at the oil−water interface.We acknowledge financial support for Research Project XUGA 402 01B93 provided by Xunta de Galicia and Integrated Action HI94-074 provided by the Ministerio de Educacion y Ciencia (Spain) and Ministero dell’Universita e della Ricerca Scientifica (Italy).Peer reviewe

Impact of Freezing on the Microbiological Quality and Physical Characteristics of Buffalo Mozzarella Cheese

Buffalo Mozzarella cheese from Campania is one of the most worldwide appreciated Italian dairy products. The increased demand for buffalo dairy products and the limited availability of the finest buffalo milk has prompted the diffusion of illicit practices, such as the use of milk, curd, or other products that are frozen or bought at low cost. The aim of this research was to provide preliminary results about the trend of the microbial communities of buffalo milk, curd and Buffalo Mozzarella cheese, during freezing storage of eleven months. At the same time, the alterations of physical properties and the presence of the molecular marker &ldquo;&gamma;4-casein&rdquo;, have been investigated. The results showed that freezing reduced the concentrations of the total bacterial count, Enterobacteriaceae, coliforms, Escherichia coli and yeasts in fresh milk and, the concentrations of the total bacterial count, coliforms, lactic acid bacteria and yeasts in mature curd. In the finished product, no notable decreases were observed, except for lactic acid bacteria. About the &gamma;4-casein, no increase was observed in all matrices. These preliminary results allow us to conclude that the freezing process if properly carried out, does not compromise the microbiological quality and the physical properties of the Buffalo Mozzarella cheese