No evidence of association between prothrombotic gene polymorphisms and the development of acute myocardial infarction at a young age

Background : we investigated the association between 9 polymorphisms of genes encoding hemostasis factors and myocardial infarction in a large sample of young patients chosen because they have less coronary atherosclerosis than older patients, and thus their disease is more likely to be related to a genetic predisposition to a prothrombotic state Methods and Results : this nationwide case-control study involved 1210 patients who had survived a first myocardial infarction at an age of 45 years who underwent coronary arteriography in 125 coronary care units and 1210 healthy subjects matched for age, sex, and geographical origin. None of the 9 polymorphisms of genes encoding proteins involved in coagulation (G-455A -fibrinogen: OR, 1.0; CI, 0.8 to 1.2; G1691A factor V: OR, 1.1; CI, 0.6 to 2.1; G20210A factor II: OR, 1.0; CI, 0.5 to 1.9; and G10976A factor VII: OR, 1.0; CI, 0.8 to 1.3), platelet function (C807T glycoprotein Ia: OR, 1.1; CI, 0.9 to 1.3; and C1565T glycoprotein IIIa: OR, 0.9; CI, 0.8 to 1.2), fibrinolysis (G185T factor XIII: OR, 1.2; CI, 0.9 to 1.6; and 4G/5G plasminogen activator inhibitor type 1: OR, 0.9; CI, 0.7 to 1.2), or homocysteine metabolism (C677T methylenetetrahydrofolate reductase: OR, 0.9; CI, 0.8 to 1.1) were associated with an increased or decreased risk of myocardial infarction Conclusions : this study provides no evidence supporting an association between 9 polymorphisms of genes encoding proteins involved in hemostasis and the occurrence of premature myocardial infarction or protection against it

Biogenic amines content as a measure of the quality of wines of Abruzzo (Italy)

Aim of this researchwas to study the effect of some agronomic and oenological factors on the content of biogenic amines as quality index of sixty-five Abruzzo wines. Sum of amines was found to be decreasing in the order: red (19.3 ± 12.8 mg L-1), rosé (9.20 ± 6.34 mg L-1), white (7.67 ± 3.84 mg L-1) wine. Significant differences in relationship among amines levels and chemical and chemico-physical characteristics of red, white and roséwine are due to their different biotechnological process and winemaking. Besides the aging treatment, influential seems to be the effect of the winery, regardless of the area in which it is situated. The single amines significantly correlated with their sum were putrescine, histamine and tyramine, even if reached levelswere below toxicity threshold, demonstrating a good quality of the wines of Abruzzo whose consumption is no risk to the health of the consumer following the rules of proper nutrition.[...

Le concentrazioni degli acidi organici quali indicatori per la valutazione qualitativa degli insilati di mais

Thirty nine corn silage samples, produced in 2007 in Teramo Province (Italy) were analysed for chemical composition, fibre fractions, soluble protein (Cornell), pH and organic acids content (citric, D-(+)-malic, trans-aconitic, D,L-lactic, acetic, fumaric, propionic, and n- butyric. None sample showed detectable amount of citric, fumaric and n-butyric acids while only 26% of samples showed detectable amount of propionic, 62% of D-(+)-malic acid and 82% of trans-aconitic. pH do not seems to be an helpful parameter to evaluate fermentation characteristics of corn silage indeed the greater correlation regarding pH were thats with NDF (r=0.576; P<0,001) and soluble protein (r=0.565; P<0,001) due probably to their buffer capacity. Dry matter (DM) of corn silage was strongly and negatively related to crude protein (-0,718; P<0,001), total organic acids content (TOAC; r=-0,826; P<0,001) and NDF (r=-0,61; P<0,001). Furthermore acetic acid was more related to TOAC than lactic acid (r=-0,827 vs r=-0,656; P<0,001) indeed total organic acids content was negatively related to lactic/acetic ratio (r=-0,619; P<0,01). Data of this paper suggest that wet corn silages is often better preserved than others because more rich in organic acids

Effect of intensity of smoking treatment on the free amino acids and biogenic amines occurrence in dry cured ham

The aim of this study was to investigate the effect of the intensity of smoking treatment on the evolution of free amino acids (FAAs) of dry cured ham during processing. The correlation between FAAs and biogenic amines (BAs) content was also investigated as well as its effect on the perception of some sensory characteristics of ripened hams. Larger increases of FAAs occurred in the drying and ripening step and a higher content was determined in non-smoked hams than the ones have undergone the mild (two days) and intense (three days) smoking process. However, the FAAs composition detected in smoked products influenced to a limited extent the sensory properties of the ripened dry cured hams. Total FAAs content was highly correlated with total BAs amount; maximum concentration of BAs was reached in non-smoked hams, even if the sum of vasoactive amines for all samples was lower than those considered to generate toxic effects

Valutazione qualitativa degli insilati di mais in diverse aree italiane

sono analizzate le caratteristiche qualitative degli insilati di mais di diverse regioni italian

Indagine preliminare sul trasferimento dell\u2019aflatossina M1 dal latte al Grana Padano.

Il presente lavoro descrive i risultati di uno studio teso a valutare l'evoluzione della presenza di aflatossina M1, metabolita idrossilato dell'aflatossina B1, in campioni di latte in caldaia, siero, cagliate e corrispondenti forme di Grana Padano a 12 mesi di stagionatura, prodotti nel periodo novembre-dicembre 2003. Il metodo utilizzato per l'analisi dell'aflatossina M1 prevede una fase di preparazione del campione mediante SPE C18 e successiva identificazione in HPLC in fase inversa con rilevatore fluorimentrico e derivatizzazione post-colonna. Dalle analisi effettuate (15 campioni di ciascuna matrice) \ue8 emerso che il fattore di concentrazione dell'aflatossina M1 nella cagliata \ue8 di circa 3 rispetto al latte corrispondente e nel formaggio a 12 mesi di stagionatura \ue8 di 4,5 circa. Nel siero la presenza di aflatossina M1\ue8 pari a 1/3 di quella rilevata nel latte parzialmente scremato

Applicazione della derivatizzazione post colonna all\u2019analisi fluorimetrica in HPLC dell\u2019aflatossina M1 nel latte.

Aim of this trial was to evaluate a liquid chromatographic determination of Aflatoxin M1 in milk by post-column chemical derivatization with fluorescence detection. Pyridinium hydrobromide perbromide was used as a derivatizing agent for this mycotoxin. The method presented proved to be a specific, sensitive, accurate, simple and rapid tecnique. This automated post-column derivatization method showed acceptable within-laboratory precision. Detection limit of 0,003 mg/kg was achieved for Aflatoxin M1 in milk