Pre-transplant donor-specific T-cell alloreactivity is strongly associated with early acute cellular rejection in kidney transplant recipients not receiving T-cell depleting induction therapy

Preformed T-cell immune-sensitization should most likely impact allograft outcome during the initial period after kidney transplantation, since donor-specific memory T-cells may rap- idly recognize alloantigens and activate the effector immune response, which leads to allo- graft rejection. However, the precise time-frame in which acute rejection is fundamentally triggered by preformed donor-specific memory T cells rather than by denovo activated na ï ve T cells is still to be established. Here, preformed donor-specific alloreactive T-cell re- sponses were evaluated using the IFN- γ ELISPOT assay in a large consecutive cohort of kidney transplant patients (n = 90), to assess the main clinical variables associated with cel- lular sensitization and its predominant time-frame impact on allograft outcome, and was fur- ther validated in an independent new set of kidney transplant recipients (n = 67). We found that most highly T-cell sensitized patients were elderly patients with particularly poor HLA class-I matching, without any clinically recognizable sensitizing events. While one-year inci- dence of all types of biopsy-proven acute rejection did not differ between T-cell alloreactive and non-alloreactive patients, Receiver Operating Characteristic curve analysis indicated the first two months after transplantation as the highest risk time period for acute cellular re- jection associated with baseline T-cell sensitization. This effect was particularly evident in young and highly alloreactive individuals that did not receive T-cell depletion immunosup- pression. Multivariate analysis confirmed preformed T-cell sensitization as an independent predictor of early acute cellular rejection. In summary, monitoring anti-donor T-cell sensiti- zation before transplantation may help to identify patients at increased risk of acute cellular rejection, particularly in the early phases after kidney transplantation, and thus guide decision-making regarding the use of induction therapy

Decreased kidney graft survival in low immunological risk patients showing inflammation in normal protocol biopsies

Introduction The pros and cons for implementing protocol biopsies (PB) after kidney transplantation are still a matter of debate. We aimed to address the frequency of pathological findings in PB, to analyze their impact on long-term graft survival (GS) and to analyze the risk factors predicting an abnormal histology. Methods We analyzed 946 kidney PB obtained at a median time of 6.5 (±2.9) months after transplantation. Statistics included comparison between groups, Kaplan-Meier and multinomial logistic regression analysis. Results and Discussion PB diagnosis were: 53.4% normal; 46% IFTA; 12.3% borderline and 4.9% had subclinical acute rejection (SCAR). Inflammation had the strongest negative impact on GS. Therefore we split the cases into: "normal without inflammation", "normal with inflammation", "IFTA without inflammation", "IFTA with inflammation" and "rejection" (including SCAR and borderline). 15-year GS in PB diagnosed normal with inflammation was significantly decreased in a similar fashion as in rejection cases. Among normal biopsies, inflammation increased significantly the risk of 15-y graft loss (P = 0.01). Variables that predicted an abnormal biopsy were proteinuria, previous AR and DR-mismatch. Conclusion We conclude that inflammation in normal PB is associated with a significantly lower 15-y GS, comparable to rejection or IFTA with inflammation

Quality characteristics of cereal-based foods enriched with different degree of polymerization inulin: A review

Vegetables, cereals and fruit are foods rich in fibre with beneficial and nutritional effects as their consumption reduces the onset of degenerative diseases, especially cardiovascular ones. Among fibres, inulin, oligofructose or fructooligosaccharide (FOS) are the best-studied. Inulin is a generic term to cover all linear beta(2-1) fructans, with a variable degree of polymerization. In this review a better understanding of the importance of the degree of polymerization of inulin as a dietary fibre, functions, health benefits, classifications, types and its applications in the food industry was considered in different fortified foods. Inulin has been used to increase the nutritional and healthy properties of the product as a sweetener and as a substitute for fats and carbohydrates, improving the nutritional value and decreasing the glycemic index, with the advantage of not compromising taste and consistency of the product. Bifidogenic and prebiotic effects of inulin have been well established, inulin-type fructans are fermented by the colon to produce short-chain fatty acids, with important local and systemic actions. Addition of inulin with different degrees of polymerization to daily foods for the production of fortified pasta and bread was reviewed, and the impact on sensorial, technological and organoleptic characteristics even of glutenfree bread was also reported

Lentil fortified spaghetti: Technological properties and nutritional characterization

Lentil (Lens culinaris), consumed as a part of the diet worldwide, is a functional dietary ingredient that plays a function in human nutrition as a rich source of bioactive nutrients (low quantities of fat, sodium, and vitamin K; high content of potassium, essential amino acids, insoluble dietary fiber, and polyphenols). In this study spaghetti fortified with lentil flours (40% w/w) were developed and characterized. The addition of two different lentil flours significantly affected the sensory attributes and cooking properties of dry spaghetti. Therefore, the addition of carboxymethyl cellulose was adopted as technological option to improve the quality of fortified pasta; specifically, sensory acceptability, cooking loss, swelling index, and water absorption were studied. Chemical results highlighted that the addition of lentil to semolina significantly increased the content of lysine and threonine. It was observed an increase in essential and branched-chain amino acids. Contrary to what was expected, no increase in mono and polyunsaturated fatty acids was observed in fortified spaghetti, due to their loss during cooking, even after the addition of carboxymethyl cellulose

Effect of sunlight exposure on anthocyanin and non-anthocyanin phenolic levels in pomegranate juices by high resolution mass spectrometry approach

Quali-quantitative analyses of anthocyanins and non-anthocyanin phenolic compounds performed with the use of liquid chromatography coupled with high resolution mass spectrometry, were evaluated in juice of pomegranate fruits (‘Dente di Cavallo’), in relation to different light exposures (North, South, West and East). A total of 16 compounds were identified, including phenolic acids, flavonoids, hydrolysable tannins, and anthocyanins, known for their health-promoting effects. Striking differences were observed about the total phenolic content, which was high in juices from fruits with east- and north-facing position, while it was lower in juices facing south. The greatest contents of total flavonoids and anthocyanins were recorded in fruit juices with southern exposure; however, there are no great differences in the content in phenolic acids. Tannins were mainly synthesized in fruit juices with West exposure. The results showed that the position within the tree had no significant effects on color juice, however, it significantly (p < 0.05) affected data on fruit weight, soluble sugars and juice yield. Remarkable synergies existed among polyphenols and phytochemicals in pomegranate juice, but collecting fruits with different solar exposure could enhance different health benefits, i.e., the juices with higher polyphenols content could have more anticancer effect or those with higher tannins content could have more antimicrobial effect

Opuntia cladodes as functional ingredient in durum wheat bread: rheological, sensory, and chemical characterization

Cladodes are considered by-products of Opuntia ficus-indica cultivation. Their addition as source of antioxidants to durum wheat breads could have effects on preventing cardiovascular diseases, cancers, and inflammation. The inclusion of 0-5-10-15% cladodes, harvested in three different locations, on quality and antioxidant properties of fortified durum wheat breads has been evaluated. The enrichment with 10% of cladodes resulted in an increase in the content of total phenolics (14.8 vs 2.7 mg GAE/100 g of control bread), a decrease of IC50 (3.28 vs 49.7 mg/ml of control bread), good rheological characteristics of loaves and largely positive evaluation by panel test. Fortification with 15% of cladodes caused an increase in the resistance to the mixture with a reduction of dough extensibility. In addition, the evaluation of different populations of Opuntia gave information about the valorization of the crop and could be a strategy to increase bioactive compounds in durum wheat breads

DLP 3D printing meets lignocellulosic biopolymers: Carboxymethyl cellulose inks for 3D biocompatible hydrogels

The development of new bio-based inks is a stringent request for the expansion of additive manufacturing towards the development of 3D-printed biocompatible hydrogels. Herein, methacrylated carboxymethyl cellulose (M-CMC) is investigated as a bio-based photocurable ink for digital light processing (DLP) 3D printing. CMC is chemically modified using methacrylic anhydride. Successful methacrylation is confirmed by 1H NMR and FTIR spectroscopy. Aqueous formulations based on M-CMC/lithium phenyl-2,4,6-trimethylbenzoylphosphinate (LAP) photoinitiator and M-CMC/Dulbecco's Modified Eagle Medium (DMEM)/LAP show high photoreactivity upon UV irradiation as confirmed by photorheology and FTIR. The same formulations can be easily 3D-printed through a DLP apparatus to produce 3D shaped hydrogels with excellent swelling ability and mechanical properties. Envisaging the application of the hydrogels in the biomedical field, cytotoxicity is also evaluated. The light-induced printing of cellulose-based hydrogels represents a significant step forward in the production of new DLP inks suitable for biomedical applications

Functional End-Use of Hemp Seed Waste: Technological, Qualitative, Nutritional, and Sensorial Characterization of Fortified Bread

Due to its multipurpose usability, short production cycle, and low capital requirement in cultivation, hemp represents an excellent material applicable to the Sustainable Development Goals (SDGs) defined by the United Nations Organization as a strategy “to achieve a future better and more sustainable for all”. Hemp seeds represent the only edible part of Cannabis sativa and have a distinctly different nutritional composition from other representative foods such as rice and wheat (high protein content, low carbohydrate content, polyunsaturated fatty acids, dietary fiber, and gluten-free). Hemp seeds are mainly used for the production of oil; the waste obtained after extraction, reduced to a fine powder and rich in bioactive components, is added to durum wheat flour and used for the preparation of fortified bread. The aim of this study was to use varying percentages of hemp seed flour for bread production and determine the impact of fortification on texture, organoleptic characteristics, crumb color, changes in crumb texture, total polyphenols, the scavenging activity of free radicals, and amino acid content. The solid residue remaining after oil extraction from hemp seeds (generally discarded as waste or added to feed) was triturated and sieved to 0.530 mm (Hemp 1) or 0.236 mm (Hemp 2). Samples of fortified bread were obtained by replacing variable percentages of durum wheat semolina with the two hemp flours (5%, 7.5%, and 10%). The total phenolic content of the fortified bread was between 0.73 and 1.73 mg GAE/g, and the antiradical activity was between 1.17 and 3.18 mmol TEAC/100 g on the basis of the growing fortification. A comparison of Ciclope semolina bread with hemp flour-enriched bread showed a large increase in amino acid content in the fortified samples. In particular, bread enriched with 10% hemp flour 2 showed a higher content of glutamic acid, tyrosine, proline, and essential amino acids such as leucine and isoleucine compared to other samples with the same percentage of substitution. The amount of hemp seed flour influenced the color of the crumb by increasing the yellow index from 18.24 (100% Ciclope) to 21.33 (bread with 5% hemp flour 2). The results of the sensory analysis were very good, demonstrating the high acceptability of fortified breads at higher percentages

Hemp Flour Particle Size Affects the Quality and Nutritional Profile of the Enriched Functional Pasta

The rheological and chemical quality of pasta samples, which were obtained using the durum wheat semolina fortified with the hemp seed solid residue, after oil extraction, sieved at 530 mu m (Hemp 1) or 236 mu m (Hemp 2) at different percentages of substitution (5%, 7.5%, and 10%, were evaluated. The total polyphenolic content in hemp flour was quantified in the range of 6.38-6.35 mg GAE/g, and free radical scavenging was included in the range from 3.94-3.75 mmol TEAC/100 g in Hemp 1 and Hemp 2, respectively. The phenolic profiles determined by UHPLC-ESI/QTOF-MS showed that cannabisin C, hydroxycinnamic and protocatechuic acids were the most abundant phenolic compounds in both hemp flours. Among the amino acids, isoleucine, glutamine, tyrosine, proline, and lysine were the most abundant in raw materials and pasta samples. Although the hemp seeds were previously subjected to oil extraction, hemp flours retain about 8% of oil, and the fatty acids present in the largest amount were linoleic acid and alpha-linolenic acid. Characterization of the minerals showed that the concentration of macro and trace elements increased according to fortification percentage. Sensory evaluation and cooking quality indicated that the best performance in terms of process production and consumer acceptance was obtained using Hemp 2 at 7.5%. Hemp supplementation could be a potential option for producing high-quality, nutritionally rich, low-cost pasta with good color and functionality