Bdellovibrio bacteriovorus to control Escherichia coli on meat matrices

Bdellovibrio bacteriovorus is a predator micro-organism towards other Gram-negative bacteria. We tested B. bacteriovorus to control Escherichia coli growth on chicken slices and canned beef. Moreover, we analysed B. bacteriovorus's lytic ability on eight toxigenic or multidrug-resistant E. coli strains. In chicken slices, the predator induced the highest prey reduction (4.3 log) respect to control at 6 h. In canned beef, the predator induced the highest prey reduction (2.1 log) respect to control at 6 h. Moreover, B. bacteriovorus showed lytic ability towards all tested E. coli strains. B. bacteriovorus could control E. coli and other pathogenic and spoilage bacteria in those meat-based foods that have a shelf life <10 days. It could integrate modified atmosphere packaging (MAP) to prolong the shelf life and improve the safety of pre-packed fresh meat, meat preparations and meat products. In future applications on meat-based foods, B. bacteriovorus could also minimise the use of additives

Contribuição para o desenvolvimento de uma metodologia de dosagem para concreto permeável baseada no desempenho

Currently, there is no consolidated methodology that allows the determination of material consumption to obtain the mechanical and hydraulic properties of pervious concrete, which limits the application of this concrete in civil construction. In addition, the most used methodologies for designing pervious concrete are based on testing and repetition of experiments. The purpose of this paper is to contribute to the development of a simple, versatile design method based on the performance (final properties) of pervious concrete. To do so, an experimental program was carried out focusing on studying the influence of the paste volume on the final properties (porosity, density, ultrasound propagation velocity, permeability and compressive strength) of pervious concrete. The results showed statistically significant differences in all final properties, except the ultrasound propagation velocity, among compositions with different paste volumes. The study confirms the possibility of using a simple experimental methodology to design pervious concrete.Na atualidade não existe uma metodologia consolidada que permita determinar os consumos de materiais para obter as propriedades mecânicas e hidráulicas do concreto permeável, isso limita a aplicação deste concreto em obras civis. Além disso, as metodologias mais utilizadas para a dosagem de concreto permeável são fundamentas no teste e repetição de experimentos. O objetivo deste artigo é contribuir no desenvolvimento de uma metodologia de dosagem simples, versátil e baseada no desempenho (propriedades finais) do concreto permeável. Para isso foi realizado um programa experimental focado em estudar a influência do volume da pasta nas propriedades finais (porosidade, densidade, velocidade de pulso ultrassônico, permeabilidade e resistência à compressão) do concreto permeável. Os resultados apresentaram diferenças estatisticamente significativas em todas as propriedades finais, exceto a velocidade de pulso ultrassônico, entre as composições com diferentes volumes de pasta. O estudo confirma a possibilidade de uso de uma metodologia experimental simples para dosar concretos permeáveis

Effect of ketogenic mediterranean diet with phytoextracts and low carbohydrates/high-protein meals on weight, cardiovascular risk factors, body composition and diet compliance in Italian council employees

<p>Abstract</p> <p>Background</p> <p>There has been increased interest in recent years in very low carbohydrate ketogenic diets (VLCKD) that, even though they are much discussed and often opposed, have undoubtedly been shown to be effective, at least in the short to medium term, as a tool to tackle obesity, hyperlipidemia and some cardiovascular risk factors. For this reason the ketogenic diet represents an interesting option but unfortunately suffers from a low compliance. The aim of this pilot study is to ascertain the safety and effects of a modified ketogenic diet that utilizes ingredients which are low in carbohydrates but are formulated to simulate its aspect and taste and also contain phytoextracts to add beneficial effects of important vegetable components.</p> <p>Methods</p> <p>The study group consisted of 106 Rome council employees with a body mass index of ≥ 25, age between 18 and 65 years (19 male and 87 female; mean age 48.49 ± 10.3). We investigated the effects of a modified ketogenic diet based on green vegetables, olive oil, fish and meat plus dishes composed of high quality protein and virtually zero carbohydrate but which mimic their taste, with the addition of some herbal extracts (KEMEPHY ketogenic Mediterranean with phytoextracts). Calories in the diet were unlimited. Measurements were taken before and after 6 weeks of diet.</p> <p>Results</p> <p>There were no significant changes in BUN, ALT, AST, GGT and blood creatinine. We detected a significant (p < 0.0001) reduction in BMI (31.45 Kg/m²to 29.01 Kg/m²), body weight (86.15 kg to 79.43 Kg), percentage of fat mass (41.24% to 34.99%), waist circumference (106.56 cm to 97.10 cm), total cholesterol (204 mg/dl to 181 mg/dl), LDLc (150 mg/dl to 136 mg/dl), triglycerides (119 mg/dl to 93 mg/dl) and blood glucose (96 mg/dl to 91 mg/dl). There was a significant (p < 0.0001) increase in HDLc (46 mg/dl to 52 mg/dl).</p> <p>Conclusions</p> <p>The KEMEPHY diet lead to weight reduction, improvements in cardiovascular risk markers, reduction in waist circumference and showed good compliance.</p

Effect of Silicon dioxide coating of acrylic resin surfaces on Candida albicans adhesion.

Acrylic resin has been used in the manufacture of prostheses, however, in the oral cavity, this material starts to retain microorganisms capable of causing gingival inflammation due its porosities. The aim of this study was to evaluate the influence of the use of silicon dioxide as a coating layer applied onto acrylic resin, on the adhesion of Candida albicans (Ca). After the incubation period in Sabouraud Dextrose Broth, a total of 1 ml of the Ca suspension was added to plate wells, each well containing a specimen of acrylic resin. The adhesion ability of Ca on acrylic resin was determined by counting colonies. Three groups (n = 6) of acrylic resin were assessed: with polishing (RP); without polishing (RW); with polishing and coating layer of silicon dioxide (RPC). Ca deposited on the surface of the acrylic resin was also observed using Scanning Electron Microscopy (SEM). Statistical assessment by Kruskal-Wallis and Student-Newman-Keuls Method were done (α = 2%). There was significant difference among the groups. The RPC group showed the lowest growth, with an average of 5.59 Log CFU/cm 2 ; there was a statistically significant difference in relation to group RW, which presented a growth of 6.07 Log CFU/cm 2 and to group RP with 5.91 Log CFU/cm 2 (p < 000.1). SEM images demonstrated that in the RP and RPC group, the surface of the resin had greater regularity, and smaller number of microorganisms. The application of silicon dioxide coating on acrylic resin appears to be a promising alternative, and its use can help in reducing the adhesion of Ca in prostheses

The role of reactive oxygen species in adipogenic differentiation

Interest in reactive oxygen species and adipocyte differentiation/adipose tissue function is steadily increasing. This is due in part to a search for alternative avenues for combating obesity, which results from the excess accumulation of adipose tissue. Obesity is a major risk factor for complex disorders such as cancer, type 2 diabetes, and cardiovascular diseases. The ability of mesenchymal stromal/stem cells (MSCs) to differentiate into adipocytes is often used as a model for studying adipogenesis in vitro. A key focus is the effect of both intra- and extracellular reactive oxygen species (ROS) on adipogenesis. The consensus from the majority of studies is that ROS, irrespective of the source, promote adipogenesis. The effect of ROS on adipogenesis is suppressed by antioxidants or ROS scavengers. Reactive oxygen species are generated during the process of adipocyte differentiation as well as by other cell metabolic processes. Despite many studies in this field, it is still not possible to state with certainty whether ROS measured during adipocyte differentiation are a cause or consequence of this process. In addition, it is still unclear what the exact sources are of the ROS that initiate and/or drive adipogenic differentiation in MSCs in vivo. This review provides an overview of our understanding of the role of ROS in adipocyte differentiation as well as how certain ROS scavengers and antioxidants might affect this process.The South African Medical Research Council in terms of the SAMRC's Flagship Award Project SAMRC-RFA-UFSP-01-2013/STEM CELLS, the SAMRC Extramural Unit for Stem Cell Research and Therapy and the Institute for Cellular and Molecular Medicine of the University of Pretoria.http://www.springer.comseries/5584hj2019GeneticsImmunologyOral Pathology and Oral Biolog

Effects of olive paste fast preheating on the quality of extra virgin olive oil during storage

The olive paste obtained after crushing was fast preheated under different time/temperature conditions and then malaxed in an industrial oil 12 mill (600 kg Frantoio/Leccino olive blend). Legal parameters (peroxides, free acidity and sensory panel), oil yield, total phenolic content, 13 oxidative stability and phenolic profile were monitored during 12 months of storage of the virgin olive oil (VOO) kept in closed bottles in the 14 dark. A fast preheating not longer than 72 sec at 38 °C without malaxation lead to an extra VOO with a shelf-life of at least 12-months, 15 similarly to the traditional EVOO obtained with malaxation. A fast preheating not longer than 72 sec at 38 °C followed by 10 min malaxation 16 lead to an EVOO with a „mild‟ sensory profile and a shelf life of at least 12-months. Thus, the use of a specific designed fast preheater 17 instead or before (a shortened) malaxation allows to obtain an EVOO with a low bitter/pungent attribute from olives which are rich of 18 (sometimes unpleasant) phenolic compounds with the aim to meet the preference of targeted groups of consumers. Time and temperature 19 of fast preheating are the critical parameters of the process

Misure di temperatura mediante metodi senza contatto su giunti in leghe leggere ottenuti attraverso FSW

Il presente lavoro si propone di monitorare la distribuzione di temperatura che si verifica al di sotto dell???utensile durante i processi di FSW, sia attraverso misure locali con l???uso di termocoppie, sia attraverso metodi senza contatto quali quello della termografia ad infrarossi. A tal proposito, sono state condotte prove sperimentali di FSW su lamiere in lega di alluminio AA6082 e di magnesio AZ31, al fine di ottenere giunti assemblando sia leghe uguali che dissimili. Nel caso di giunti in materiale dissimile, è stato anche analizzato l???effetto della posizione delle diverse leghe rispetto all???utensile di saldatura. E??? stato possibile correlare le proprietà meccaniche dei giunti alla diversa distribuzione del calore. Inoltre è stato messo a punto un sistema di diagnostica in tempo reale, in grado di dare un supporto sia in fase di studio del fenomeno, sia in fase di controllo di processo, dando indicazioni sulla qualità del giunto ancor prima di effettuare analisi delle proprietà micro- e macro-meccaniche