Do All Opioid Drugs Share the Same Immunomodulatory Properties? A Review From Animal and Human Studies

Suppression of the immune system has been constantly reported in the last years as a classical side effect of opioid drugs. Most of the studies on the immunological properties of opioids refer to morphine. Although morphine remains the "reference molecule," other semisynthetic and synthetic opioids are frequently used in the clinical practice. The primary objective of this review is to analyze the available literature on the immunomodulating properties of opioid drugs different from morphine in preclinical models and in the human. A search strategy was conducted in PubMed, Embase, and the Cochrane databases using the terms "immunosuppression," "immune system," "opioids," "Natural killer cells," "cytokines," and "lymphocytes." The results achieved concerning the effects of fentanyl, methadone, oxycodone, buprenorphine, remifentanil, tramadol, and tapentadol on immune responses in animal studies, in healthy volunteers and in patients are reported. With some limitations due to the different methods used to measure immune system parameters, the large range of opioid doses and the relatively scarce number of participants in the available studies, we conclude that it is not correct to generalize immunosuppression as a common side effect of all opioid molecules

Molecular evaluation of microbial diversity occurring in different types of Mozzarella cheese

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Could halophilic archaea improve the traditional salted anchovies (Engraulis encrasicholus L) safety and quality?

Aims: The positive influence of two selected extremely halophilic archaea strains in the production of salted anchovies (Engraulis encrasicolus, L., 1758) was highlighted. Methods and Results: Anchovies produced with salt artificially contaminated with halophiles exhibited lower loads of staphylococci, Enterobacteriaceae and lactic acid bacteria, and a reduced content of histamine as well as an improved organoleptic acceptance. Conclusions: The findings of this survey are expected to enhance the safety of salted anchovies, with regard to the histamine formation during ripening, and to improve the sensory attributes of this product. Significance and Impact of the Study: This study represents the first report on the positive influence of halophilic archaea in traditional salted anchovies production, thus suggesting new perspectives about a conscious employment of properly selected haloarchaea strains in this traditional manufactur

In situ polymerization of soil organic matter by oxidative biomimetic catalysis.

Background: Agricultural practices that enhance organic matter content in soil can play a central role in sequestering soil organic carbon (SOC) and reducing greenhouse gases emissions. Methods: We used a water-soluble iron-porphyrin to catalyze directly in situ oxidative polymerization of soil organic matter in the presence of H2O2 oxidant, with the aim to enhance OC stabilization, and, consequently, reduce CO2 emissions from soil. The occurred SOC stabilization was assessed by monitoring soil aggregate stability, OC distribution in water-soluble aggregates, soil respiration, and extraction yields of humic and fulvic acids. Results: Soil treatment with H2O2 and iron-porphyrin increased the physical stability of water-stable soil aggregates and the total OC content in small aggregates, thereby suggesting that the catalyzed oxidative polymerization increased OC in soil and induced a soil physical improvement. The significant reduction of CO2 respired by the catalyst- and H2O2-treated soil indicated an enhanced resistance of polymerized SOC to microbial mineralization. The catalyzed oxidative polymerization of SOC also significantly decreased the extraction yields of humic and fulvic acids from soil. Conclusions: The oxidative catalytic technology described here may become an efficient agricultural practice for OC sequestration in soils and contribute to mitigate global changes

An integrated technological approach to the selection of lactic acid bacteria of flour origin for sourdough production

Several lactic acid bacteria (LAB) were evaluated in situ for their potential in sourdough fermentation. The strains belonged to Lactobacillus plantarum, Lactobacillus sakei, Lactobacillus sanfranciscensis, Leuconostoc citreum, Leuconostoc mesenteroides, Leuconostoc pseudomesenteroides and Weissella cibaria. LAB were used, in individual inocula, to carry out the fermentation of \u3b3-ray treated (sterile) flour and untreated commercial flour, in order to evaluate their performances both in the absence and presence of the native microbiota of flour. The pH and total titratable acidity (TTA) showed a strong and fast acidification of the experimental sourdough determined by W. cibaria and Ln. citreum strains. All strains were followed during fermentation by plate count. Randomly amplified polymorphic DNA (RAPD)-PCR analysis applied on the colonies isolated from the highest dilution of samples confirmed the dominance of the added strains in all sourdoughs prepared with sterile and non-sterile flour. The analysis of organic acids, performed by high-performance liquid chromatography (HPLC), confirmed that some W. cibaria and Ln. citreum strains showed an optimal fermentation quotient. The volatile organic compound (VOC) composition resulting from the gas chromatography coupled with mass spectrometry (GC/MS) analysis of sourdough headspace recognised 51 chemical compounds including acids, alcohols, aldehydes, esters, ketones, lactones, acetate, alkane, and phenol, most of which are of LAB origin and are relevant for the final bread. After baking, the breads were evaluated for the height of the central slices, colour of crust and crumb, hardness and number and distribution of alveolus. The combination of these results indicated that strains Ln. citreum PON10079 and PON10080 and W. cibaria PON10030 and PON10032 are suitable cultures to use in industrial production

Microbiological investigation of Raphanus sativus L. grown hydroponically in nutrient solutions contaminated with spoilage and pathogenic bacteria

The survival of eight undesired (spoilage/pathogenic) food related bacteria (Citrobacter freundii PSS60, Enterobacter spp. PSS11, Escherichia coli PSS2, Klebsiella oxytoca PSS82, Serratia grimesii PSS72, Pseudomonas putida PSS21, Stenotrophomonas maltophilia PSS52 and Listeria monocytogenes ATCC 19114T) was investigated in mineral nutrient solution (MNS) during the crop cycle of radishes (Raphanus sativus L.) cultivated in hydroponics in a greenhouse. MNSs were microbiologically analyzed weekly by plate count. The evolution of the pure cultures was also evaluated in sterile MNS in test tubes. The inoculated trials contained an initial total mesophilic count (TMC) ranging between 6.69 and 7.78 Log CFU/mL, while non-sterile and sterile control trials showed levels of 4.39 and 0.97 Log CFU/mL, respectively. In general, all inoculated trials showed similar levels of TMC in MNS during the experimentation, even though the levels of the inoculated bacteria decreased. The presence of the inoculums was ascertained by randomly amplified polymorphic DNA (RAPD) analysis applied on the isolates collected at 7-day intervals. At harvest, MNSs were also analyzed by denaturing gradient gel electrophoresis (DGGE). The last analysis, except P. putida PSS21 in the corresponding trial, did not detect the other bacteria, but confirmed that pseudomonads were present in un-inoculated MNSs. Despite the high counts detected (6.44 and 7.24 CFU/g), only C. freundii PSS60, Enterobacter spp. PSS11 and K. oxytoca PSS82 were detected in radishes in a living form, suggesting their internalization

Microbial ecology of retail ready-to-eat escarole and red chicory sold in Palermo City, Italy

Background: Ready-To-Eat (RTE) foods include any edible food that is commonly consumed raw. This study aimed at evaluation of microbial ecology of retail RTE escarole and red chicory sold in Palermo city, Italy. Methods: A total of 32 mono-varietal RTE samples, including escarole (n=16) and red chicory (n=16) samples were obtained from Palermo, Italy. Both RTE vegetables at expiry date were analyzed to quantify spoilage bacteria, pathogenic bacteria, and yeast. All different colonies were isolated and identified on the basis of phenotypic characteristics and genetic polymorphisms by random amplification of polymorphic DNA-Polymerase Chain Reaction (PCR) and further genotype by sequencing the 16S rRNA gene. The statistical analysis was conducted with SAS 9.2 software (Statistical Analysis System Institute Inc., Cary, NC, USA). Results: The level of Listeria monocytogenes and coagulase-positive staphylococci were below the detection. Total microbial counts were above 8 log10 colony forming unit/g in RTE red chicory, while they were about 1 log cycle lower in escarole. In general, escarole showed lower levels for all microbial groups than red chicory with the exception of the total yeast. A total of 13 strains were identified into ten species belonging to six genera as Bacillus, Erwinia, Pantoea, Pseudomonas, Microbacterium, and Rahnella. The most numerous identified genera were Pseudomonas and Pantoea. Conclusion: This work pointed out the relevance of implementing good hygiene practices during processing in order to prolong quality parameters and acceptability of mono-varietal salads

Investigación sobre un pasteurizador de túnel para las aceitunas de mesa “Nocellara del Belice” procesadas mediante el “Método Castelvetrano”

The influence of pasteurization temperature and time of treatment on the flesh firmness and the evolution of microbial communities was studied for table olives Cv. Nocellara del Belice, packed in glass jars and processed with a tunnel pasteurizer. The experiment was first carried out on the laboratory level in order to select the optimal combination of pasteurization time/temperature so as to obtain the proper balance between the consistency of the pulp and the microbiological quality of the final product. Pasteurization at industrial scale was then carried out in a tunnel pasteurizer applying the treatment at 75 °C for 8 min in the thermal center of the jars. Besides flesh firmness and microbial evolutions, the pH, total titratable acidity (TTA) and color were evaluated for the table olives during storage at 6, 12 and 15 months from packing. The table olives showed a high stability and acceptable flesh firmness for the entire period under observation. Specifically, olive pulp texture decreased during the storage period, but the softening was most evident in the deeper layers of the pulp. The results indicated that the storage period should not exceed 6 months. Although the hygiene is preserved, after this period the firmness might not be acceptable to consumers.En el presente trabajo se estudió la influencia de la temperatura y del tiempo de pasteurización en la firmeza de la pulpa y la evolución de las comunidades microbianas para la aceituna de mesa “Nocellara del Belice” procesadas con un pasteurizador de túnel. El experimento se llevó a cabo preliminarmente a nivel de laboratorio con el fin de seleccionar la combinación óptima de tiempo/temperatura de pasteurización para obtener el compromiso adecuado entre la consistencia de la pulpa y la calidad microbiológica del producto final. A continuación se llevó a cabo la pasteurización en escala industrial dentro de un pasteurizador de túnel aplicando el tratamiento a 75 ° C durante 8 minutos. Fueron evaluados pH, acidez total titulable (ATT) y el color para las aceitunas de mesa durante el almacenamiento a los 6, 12 y 15 meses de envasado. Las aceitunas de mesa mostraron una alta estabilidad y una firmeza de pulpa aceptable para todo el período de observación; en particular, la textura de pulpa disminuyó durante el período de almacenamiento, pero el ablandamiento fue más evidente en las capas más profundas de la pulpa. Los resultados indicaron que el período de almacenamiento no debe ser superior a 6 meses

Evaluation of the fermentation dynamics of commercial baker’s yeast in presence of pistachio powder to produce lysine-enriched breads

The present work was carried out to evaluate the microbiological, physicochemical, and sensory characteristics of fortified pistachio breads. Pistachio powder (5% w/w) was added to flour or semolina and fermented by a commercial baker’s yeast (Saccharomyces cerevisiae). Pistachio powder did not influence the biological leavening of the doughs. The kinetics of pH and total titratable acidity (TTA) during dough fermentation showed that the leavening process occurred similarly for all trials. The concentration of yeasts increased during fermentation and reached levels of 108 CFU/g after 2 h. Pistachio powder decreased the height and softness of the final breads and increased cell density of the central slices. The amount of lysine after baking increased in pistachio breads and this effect was stronger for semolina rather than flour trials. Sensory evaluation indicated that fortified breads processed from semolina were those more appreciated by the judges. This work clearly indicated that the addition of pistachio powder in bread production represents a promising strategy to increase the availability of lysine in cereal-based fermented products