Development and characterization of a coloured sweet corn line as a new functional food

The standard sugary sweet corn (Zea mays saccharata Sturt.) is a maize variety grown for the fresh, frozen and canned markets, traditionally appreciated. Its kernels are characterized by the presence of some antioxidant substances suggested to be beneficial for cancer prevention. For this reason an interesting challenge for breeders is the development of sweet corn genotypes with naturally high antioxidant levels, starting from flavonoids. In fact important sources of antioxidants in maize are anthocyanins, considered as nutraceuticals because they have been proven to lower the risk of many chronic diseases. In this paper we report the development of a new coloured sugary line and the results of some analyses concerning flavonoid content before and after two different cooking treatments are discussed. Attention was mainly focused on the anthocyanins, the molecules suggested as being responsible for the nutraceutical properties of the new coloured sugary line. The results show that the presence of the anthocyanins also pushes up the flavonol and the phenolic acid amounts and gives the new coloured sugary line a higher scavenging power compared to the uncoloured control. The mild cooking seems not to significantly change the metabolites analyzed in the coloured kernels, while the stronger treatment seems to drastically decrease the amounts of pigments, without changing the structure of the leftover molecules. All these findings suggest that the new colored sugary line can be considered a new functional food, able to introduce healthy compounds into the diet of many people

Traditional farmers’ varieties: a valuable source of genetic variability for biofortification programs

Several studies underlined the superiority from a nutritional point of view of ancient varieties. In the last years the interest for landraces has been growing, for this reason preservation and valorisation of these genetic sources is very important. In particular these varieties are source of precious genetic variability interesting from a scientific point of view to preserve biodiversity but also for biofortification programs aimed to support small rural communities, where the particular maize germplasm has been developed. In this work we characterized from the nutritional point of view 13 ancient Italian varieties and one coming from Spain (Millo Corvo). In this pre-breeding work we demonstrate the nutritional superiority of ancient varieties if compared with modern hybrids. In particular Spinato di Gandino is the best variety for milling properties and for oil, protein, and total phosphorus content; Storo is the best variety for calorific value and for carotenoids and free phosphorus content. Using these varieties in the next future we will start a bio-fortification program aimed to obtain new populations with improved yields and high nutritional value

The Ancient Varieties of Mountain Maize: The Inheritance of the Pointed Character and Its Effect on the Natural Drying Process

The introduction of mechanized agricultural practices after the Second World War and the use of productive hybrids led to a gradual disappearance of local maize varieties. However, 13 landraces are still cultivated in North-Western Italy, in the Lombardy region; those that are cultivated in mountainous areas (roughly up to 1200 m in altitude) are often characterized by the pointed shape of their seeds (i.e., “Nero Spinoso”, “Rostrato Rosso di Rovetta”, “Spinato di Gandino” and “Scagliolo di Carenno”) and the presence of pigments (i.e., “Nero Spinoso”, “Rostrato Rosso di Rovetta”). The pointed shape of the seeds is an ancient characteristic of maize-ancestors, which negatively affects the yield by not allowing optimal “filling” of the ear. This study reports work on four different Italian varieties of pointed maize in order to assess the genetic bases of the “pointed character” and to try to explain the reasons for this adaptation to the mountain environment. The data obtained by genetic analysis, seed air-drying modeling and thermographic camera observations demonstrated that the “pointed trait” is controlled by the same genes across the different varieties studied and suggested that this peculiar shape has been selected in mountainous areas because it promotes faster drying of the seed, with the presence of pigments implementing this effect

Nutritional and phenotypical characterization of two South African maize (Zea mays L) varieties sampled in the Qwa-Qwa region

Zea mays L represents one of the main source of energy in the diet in many African countries, especially in the sub-Saharan regions. White maize varieties, characterized by the lack of carotenoids, are usually widely preferred in Africa for human consumption, and this contributes to the occurrence of Vitamin A deficiency; yellow varieties, often derived from commercial hybrids, are usually destined for animal feeding. In this study we characterized from the phenotypical and nutritional points of view one white and one yellow South African landrace maize cultivar obtained directly from the farmers in the rural region of Qwa-Qwa (Free State Province). Calorific value, oil, protein, starch, minerals, flavonoids and carotenoids content were determined, together with free and phytic phosphorus (P). Both of the varieties showed lower protein and Fe content in comparison to the ones used as control, and the yellow one also had a low content of Zn. The white variety was characterized by a higher free P content but also by a very low level of carotenoids. Our data show that there are no nutritional reasons to prefer the white variety for human consumption, with the exception of the large size of the seeds, which make them particularly adapted for milling; hence the nutritional value of these varieties, and in particular of the white one, should be improved (protein, Fe and carotenoids), contributing in this way to tackle the problem of malnutrition in South African rural areas

Competence Centre ICDI per Open Science, FAIR, ed EOSC - Mission, Strategia e piano d'azione

This document presents the mission and strategy of the Italian Competence Centre on Open Science, FAIR, and EOSC. The Competence Centre is an initiative born within the Italian Computing and Data Infrastructure (ICDI), a forum created by representatives of major Italian Research Infrastructures and e-Infrastructures, with the aim of promoting sinergies at the national level, and optimising the Italian participation to European and global challenges in this field, including the European Open Science Cloud (EOSC), the European Data Infrastructure (EDI) and HPC. This working paper depicts the mission and objectives of the ICDI Competence Centre, a network of experts with various skills and competences that are supporting the national stakeholders on topics related to Open Science, FAIR principles application and participation to the EOSC. The different actors and roles are described in the document as well as the activities and services offered, and the added value each stakeholder can find the in Competence Centre. The tools and services provided, in particular the concept for the portal, though which the Centre will connect to the national landscape and users, are also presented

ECMO for COVID-19 patients in Europe and Israel

Since March 15th, 2020, 177 centres from Europe and Israel have joined the study, routinely reporting on the ECMO support they provide to COVID-19 patients. The mean annual number of cases treated with ECMO in the participating centres before the pandemic (2019) was 55. The number of COVID-19 patients has increased rapidly each week reaching 1531 treated patients as of September 14th. The greatest number of cases has been reported from France (n = 385), UK (n = 193), Germany (n = 176), Spain (n = 166), and Italy (n = 136) .The mean age of treated patients was 52.6 years (range 16–80), 79% were male. The ECMO configuration used was VV in 91% of cases, VA in 5% and other in 4%. The mean PaO2 before ECMO implantation was 65 mmHg. The mean duration of ECMO support thus far has been 18 days and the mean ICU length of stay of these patients was 33 days. As of the 14th September, overall 841 patients have been weaned from ECMO support, 601 died during ECMO support, 71 died after withdrawal of ECMO, 79 are still receiving ECMO support and for 10 patients status n.a. . Our preliminary data suggest that patients placed on ECMO with severe refractory respiratory or cardiac failure secondary to COVID-19 have a reasonable (55%) chance of survival. Further extensive data analysis is expected to provide invaluable information on the demographics, severity of illness, indications and different ECMO management strategies in these patients