Targeting of Prosurvival Pathways as Therapeutic Approaches against Primary Effusion Lymphomas: Past, Present, and Future

Constitutively activated prosurvival pathways render cancer cells addicted to their effects. Consequently they turn out to be the Achilles’ heels whose inhibition can be exploited in anticancer therapy. Primary effusion lymphomas (PELs) are very aggressive non-Hodgkin’s B cell lymphomas, whose pathogenesis is strictly linked to Kaposi’s sarcoma herpesvirus (KSHV) infection. Here we summarized previous studies from our and other laboratories exploring the cytotoxic effect of drugs inhibiting the main prosurvival pathways activated in PEL cells. Moreover, the immunogenicity of cell death, in terms of dendritic cell (DC) activation and their potential side effect on DCs, is discussed

The activation of KSHV lytic cycle blocks autophagy in PEL cells

This study confirms that autophagy is activated concomitantly with KSHV lytic cycle induction, and that autophagy inhibition by BECN1 knockdown reduces viral lytic gene expression. In addition, we extend previous observations and show that autophagy is blocked at late steps, during viral replication. This is indicated by the lack of colocalization of autophagosomes and lysosomes and by the LC3-II level that does not increase in the presence of bafilomycin A1 in primary effusion lymphoma (PEL) cells induced to enter the lytic cycle, either by TPA/sodium butyrate (BC3 and BCBL1) or by doxycycline (TRExBCBL1-Rta). The autophagic block correlates with the downregulation of RAB7, whose silencing with specific siRNA results in an autophagic block in the same cells. Finally, by electron microscopy analysis, we observed viral particles inside autophagic vesicles in the cytoplasm of PEL cells undergoing viral replication, suggesting that they may be involved in viral transpor

Chemical–physical characteristics, polyphenolic content and total antioxidant activity of three Italian-grown pomegranate cultivars

Background In Mediterranean countries, there is an increasing demand for pomegranate fruits due to their antioxidant properties and nutritional values. The large diffusion of new genotypes and cultivars requires the knowledge of all fruit characteristics in connection with the cultivation area, to satisfy the market demand. This study seeks to determine the fruit quality attributes and nutraceutical values of three pomegranate cultivars (Wonderful, Acco and Kamel) grown in the Mediterranean climate. Methods The fruits were evaluated for their main physico-chemical traits (weight, volume, height, width, thickness, total arils number, total arils weight, juiciness, fruit index, peel index and total soluble solids content/titratable acidity ratio), bioactive compounds (total phenolic content and total anthocyanin content) and antioxidant activities (radical scavenging activity and ferric reducing power). Results: The data showed that Acco fruit is bigger, juicier and sweeter when compared with the cultivars Wonderful and Kamel. Wonderful is the smallest, least juicy and least sweet but the reddest among all the studied cultivars. Regarding the phenolic compounds and antioxidant activity (radical scavenging activity and ferric reducing power), cultivar Wonderful has the highest values and cultivar Acco contains the most anthocyanin content. Conclusions This study showed that pomegranate cultivars grown in the Mediterranean area exhibit an appreciable quality, but there are significant differences in quality properties of the arils and juice

Portugal and Common Blond Oranges: are they the same Variety? Characteristics and Enhancement of the Oldest European Sweet Orange Variety

Background: Today, old citrus fruit varieties with traits suited to a market more attentive to a limited territorial distribution of certain species and the preservation of biodiversity are being promoted. One of these is the Portugal orange. The name 'Portugal' disappeared from the writings on citrus fruit growing in the first half of the last century, systematically replaced by the name 'Common Blond'. Methods: One hundred fruits of ‘Portugal’ and ‘Common Blond’ oranges come from two varietal collections found in Sicily. Physico-chemical and sensory analyses were carried out to evaluate the qualitative characteristics of both varieties and to confirm or confute the previous hypothesis. Results: These analyses confirm that from the point of view of fruit quality, there are no significant differences between 'Portugal' and 'Common Blond' oranges. The differences found can be attributed to the different growing environments, i.e. cultural practices, microclimate, fertilization, etc. Conclusion: Furthermore, the historical information provided also supports the hypothesis that the 'Portugal' orange simply changed its name to 'Common Blond', even though there were numerous bud variations that led to the selection of different clones

Effect of three different aloe vera gel-based edible coatings on the quality of fresh-cut “Hayward” kiwifruits

In recent years, the market for minimally processed fruit has increased. Fresh-cut fruits are characterized by a short shelf life due to the processing phases that accelerate the ripening courses. The aim of this work is to analyze the effect on the quality of fresh-cut Hayward kiwis of three different edible coatings based on (1) Aloe vera gel, (2) Aloe vera gel + hydroxypropyl methylcellulose and (3) Aloe vera gel + lemon essential oil. Fruit firmness, weight loss, color, soluble solids content, titratable acidity, microbial load and sensory analysis were evaluated as fresh after 2, 4, 7 and 10 days. Aloe vera gel and Aloe vera gel + lemon essential oil maintained the best values, as they acted as a barrier to gas exchange and further reduced the microbial load. These results were confirmed by sensory analysis: Aloe vera gel + hydroxypropyl methylcellulose does not alter the natural taste of kiwi slices, Aloe vera gel + lemon essential oil gives the characteristic taste of lemon essential oil and Aloe vera gel gives an herbaceous taste. The Aloe vera gel, in combination with these additives, maintains the ability to preserve the quality of fresh-cut kiwifruit

Effects of Tray-Drying on the Physicochemical, Microbiological, Proximate, and Sensory Properties of White- and Red-Fleshed Loquat (Eriobotrya Japonica Lindl.) Fruit

Loquat fruits, highly valued by consumers for their characteristic aroma and pleasant taste, have a short post-harvest life and are susceptible to mechanical damage, loss of firmness, and initial organoleptic characteristics. The aim of this work was to develop a drying method suitable for storing loquat fruits in polyamide/polyethylene (PA/PE) bags containing two gaseous mixtures (treatments): MAPN2 (100% N2) and MAPP (21% O2 and 0.04% CO2), at room temperature for at least 2 months. The effects of these conditions on the physico-chemical, microbiological, proximate, and sensory properties of fruit stored over a 50-day time interval were studied. The results showed that convective tray dehydration treatment at 70 for 12 h had good drying efficiency for loquat slices. In addition, the MAPN2 packaging limited the browning of the slices, keeping the microbial groups below the detection limits, with a clear positive effect on some minerals and vitamins, which were higher in concentration compared to the MAPP-packed samples. From an applicative point of view, the tray drying method for loquat fruits is useful on a small scale but could also be easily industrialized

Tray-drying is a new way to valorise white-fleshed peach fruit

Pescabivona is a highly appreciated fruit by consumers for its sweet flavour and juicy flesh; however, it has a short shelf life and is susceptible to postharvest damage, such as mechanical injury, loss of texture and alteration of organoleptic properties. Therefore, it's necessary to develop new methods of processing and conservation for this fruit. The aim of this study was to analyse the effects of tray-drying in white peach slices and cubes at 70 ℃ for 12 hours in order to extend their shelf-life and increase its commercial availability over a long period and to obtain a new food product. The physicochemical and sensory properties of dried fruits were assessed during 30 days of storage in polyamide/polyethene (PA/PE) bags containing two gas mixtures (treatments): MAP-N2 (100% N2) and MAP-P (78% N2, 21% O2 and 0.04% CO2), at room temperature (20 ± 1 ℃). Both MAP treatments kept the fruit firmness, with MAP-P slightly more effective. Slicing produced fruit with a good appearance and firmness, while cubing produced sweet fruit with a caramel flavour and a chewier firmness. In addition, packing with MAP-N2 reduced the phenomenon of fruit browning. Overall, this study provides significant information on the drying process (time-temperature treatments) and packaging techniques (MAP) of white-fleshed peach to obtain a novel food product

Un Archivio dati di Indici specifici per la valutazione integrata del valore pastorale

This paper reports an analysis of the possibility of integration of different methodologies for the assessment of the agronomic value of rangelands, aimed at supporting decisions for their sustainable management, that is the long term preservation of their productive potential. The attribution of an agronomie value (Specific index) to each vegetal entity of a given rangeland (i.e. genus, species and subspecies), can be relevant far studies aimed at a preliminary evaluation of their productive potential. It can be also considered a first step for the exploitation of data already available from studies made with different approaches (e.g. phytosociological tables). The Specific indices of each species are classified by geographic area and take into account of synonyms and of the correct name of the most widespread entities of the Mediterranean area. The article is completed by a data base file containing a collection of the Specific indices of 1796 entities attributed by different authors that used the Grazing Value method in a range of environments in the Mediterranean area

Bioactivity of Different Chemotypes of Oregano Essential Oil against the Blowfly Calliphora vomitoria Vector of Foodborne Pathogens

Blowflies play a substantial role as vectors of microorganisms, including human pathogens. The control of these insect pests is an important aspect of the prevention of foodborne diseases, which represent a significant public health threat worldwide. Among aromatic plants, spices essential oils (EOs) are the most suitable to protect food from insect pests. In this study, we determined the chemical composition of three oregano EOs and assessed their toxicity and deterrence to oviposition against the blowfly Calliphora vomitoria L. The chemical analyses showed that the EOs belonged to three chemotypes: one with a prevalence of carvacrol, the carvacrol chemotype (CC; carvacrol, 81.5%), and two with a prevalence of thymol, the thymol/p-cymene and thymol/-terpinene chemotypes(TCC and TTC; thymol, 43.8, and 36.7%, respectively). The bioassays showed that although all the three EOs chemotypes are able to exert a toxic activity against C. vomitoria adults (LD50 from 0.14 to 0.31 L insect1) and eggs (LC50 from 0.008 to 0.038 L cm2) as well as deter the oviposition (Oviposition Activity Index, OAI, from 0.40 0.04 to 0.87 0.02), the bioactivity of oregano EOs significantly varies among the chemotypes, with the thymol-rich EOs (TCC and TTC) overall demonstrating more effectiveness than the carvacrol-rich (CC) EO

Quemaduras en ambiente doméstico: características y circunstancias del accidente

This study characterizes burn accidents in the domestic environment and identifies the circumstances of accidents affecting children, adults or elderly people who need supervision or care. Demographic data and burn characteristics of 61 domestic environment burn victims were collected. The family members of 13 children and one aged adult, who needed supervision or special care, were selected to answer a semi-structured interview. Two thematic groups were identified: social and environmental factors that might have contributed to the burn accidents and circumstances involving the accidents. Risk factors were: low socioeconomic and educational levels of mothers and those responsible for the children at the moment of the accident, small houses considering the number of occupants and unsafe kitchen equipment. Although cases of domestic violence were not identified there was neglect from caregivers. Health professionals should be attentive and investigate the circumstances of accidents involving vulnerable individuals.Este estudo teve como objetivos caracterizar os acidentes por queimaduras, ocorridos em ambiente doméstico e identificar as circunstâncias desses acidentes quando atingiram crianças, adultos ou idosos que necessitavam de supervisão. Foram coletados dados demográficos e sobre o trauma de 61 vítimas de queimaduras em ambiente doméstico. Dessas, 13 crianças e um idoso, com necessidade de supervisão ou cuidado especial, tiveram os familiares selecionados para entrevista semiestruturada. Foram identificados dois núcleos temáticos: fatores que podem ter contribuído para a ocorrência de acidentes por queimaduras: sociais e ambientais e circunstâncias que envolveram o acidente. Os fatores de risco foram: baixo nível socioeconômico e de instrução das mães e responsáveis pela criança, no momento do acidente, moradias pequenas para o número de residentes e equipamentos de cozinha precários. Não foram identificados casos de violência doméstica, mas de desatenção dos responsáveis. Os profissionais da saúde devem estar atentos para investigar as circunstâncias dos acidentes em indivíduos vulneráveis.Este estudio tuvo como objetivos caracterizar los accidentes por quemaduras, ocurridos en ambiente doméstico, e identificar las circunstancias de esos accidentes cuando afectaron niños, adultos o ancianos que necesitaban de supervisión. Fueron recolectados datos demográficos y sobre el trauma de 61 víctimas de quemaduras en ambiente doméstico. De esas, 13 niños y un anciano, con necesidad de supervisión o cuidado especial, tuvieron los familiares seleccionados para entrevista semiestructurada. Fueron identificados dos núcleos temáticos: factores que pueden haber contribuido para la ocurrencia de accidentes por quemaduras: sociales y ambientales y, circunstancias que envolvieron el accidente. Los factores de riesgo fueron: bajo nivel socioeconómico y de instrucción de las madres responsables por el niño en el momento del accidente, habitaciones pequeñas para el número de residentes, y, equipamientos de cocina precarios. No fueron identificados casos de violencia doméstica, pero de si de falta de atención de los responsables. Los profesionales de la salud deben estar atentos para investigar las circunstancias de los accidentes en individuos vulnerables