Adsorption Capabilities of Fungoid Chitosan Toward Organic Acids in Model Solutions and White Wine

In oenology, fungoid chitosan (CH) can be used as an adjuvant for microbial control, haziness prevention, metal chelation, and ochratoxin removal. In acidic media (such as wine), CH can ionise and interact with charged compounds, giving rise to a series of adsorption and/or removal phenomena, some of which potentially impairing the overall quality of wines. In this context, it is worth noting that the interaction between CH and acidic components of wines has been poorly studied so far, and detailed information on this subject is still lacking. To study those interactions, different doses of chitosan (0.5; 1.0; 2.0 g/L) were dispersed in hydro-alcoholic solution (HS), synthetic wine solution (SW), and white wine (W). Results demonstrated that the remotion of tartaric acid and the change of pH were strongly affected by the matrix and dosage. In W and SW, chitosan was found to adsorb tartaric acid up to about 200 mg/g and 350 mg/g CH, respectively. Accordingly, pH values increased; however, the magnitude depended on the matrix as a consequence of different buffer capacities. Interestingly, even in the absence of tartaric acid (e.g. in HS samples) CH addition caused a pH increase (up to 1.2 units for 2 g/L CH addition) which demonstrated that pH variations may not only depend on the amount of organic acids adsorbed. The chitosan dispersed in W showed the highest average diameter D [3,2] (127.96 μm) compared to the ones dispersed in SW (120.81 μm) and in HS (116.26 μm), probably due to the presence of organic acids on the polymer surface. The minor removal of tartaric acid in W compared to SW could probably depend on the competitive adsorption onto chitosan of other families of compounds present in wine such as polyphenols. The data suggested that chitosan addition could affect the pH and organic acid concentration of all matrices, depending on the doses and composition of the solutions

Physico-chemical and sensory characterization of a fruit beer obtained with the addition of cv. Lambrusco grapes must

In 2015, Italian Grape Ale (IGA) beers have been included as a new provisional sub-category of special-type fruit beers by the Beer Judge Certification Program, including those products whose brewing process is carried out in presence of determined quantities of grape must. However, information on the effects of these additions on the composition of final beers are still scarce. This work is hence focused on the chromatic, volatile, phenolic and sensory characterization of IGA beers obtained with the addition of grape musts during brewing process. To this aim, different amounts of must (5, 10 and 20%) from cv. Lambrusco red grapes were added to a lager wort before primary fermentation. Beers were then characterized by HPLC-MS, GC-MS and sensory analysis in order to determine phenolic and aroma compounds along with their sensory attributes. Results confirmed the addition of must from cv. Lambrusco grapes capable to enrich beers in color, acids, phenolic (up to 7-folded increased) and volatile compounds, while giving complexity to beers. These results, which were confirmed by a trained sensory panel, are among the very first insights on the impact of red grape must in brewing, both from a compositional and sensory point of view

Higher levels of CO2 during late incubation alter the hatch time of chicken embryos

status: publishe

Epidermal growth factor, oestrogen and progesterone receptor expression in primary ovarian cancer: correlation with clinical outcome and response to chemotherapy.

The expression of epidermal growth factor receptor (EGFR), oestrogen receptor (ER) and progesterone receptor (PR) was assayed by a radioreceptor method in 117 primary ovarian cancers. EGFR was not significantly related to any of the clinicopathological parameters examined. In patients with stage II-IV disease who underwent second-look surgery after primary chemotherapy, a significant correlation between high EGFR levels and poor response to chemotherapy was demonstrated (P = 0.031). Moreover, post-operative residual tumour showed an independent role in predicting chemotherapy response (P = 0.0007) and EGFR status showed a borderline significance (P = 0.052) in the multivariate analysis. No correlation between steroid hormone receptors and clinicopathological parameters was observed. Whereas a significant relationship was shown between EGFR positivity and a shorter overall survival (OS) (P = 0.0022) and progression-free survival (PFS) (P = 0.0033), patient survival was not related to steroid hormone receptor status. Among the parameters tested only stage, ascites and EGFR status retained an independent prognostic value in the multivariate analysis

Prognostic significance of epidermal growth factor receptor in laryngeal squamous cell carcinoma.

Epidermal growth factor receptor (EGFR) content was determined by a radioligand receptor assay in 140 primary laryngeal squamous cell carcinomas (median value of 8.4 fmol mg-1 protein, range 0-169.9 fmol mg-1 protein). Cox univariate regression analysis using EGFR as a continuous variable showed that EGFR levels are directly associated with the risk of death (chi 2 = 14.56, P-value = 0.0001) and relapse (chi 2 = 7.77, P-value = 0.0053). A significant relationship between EGFR status and survival was observed at the different arbitrary cut-off values chosen (8, 16 and 20 fmol mg-1 protein). The cut-off value of 20 fmol mg-1 protein was the best prognostic discriminator. In fact, the 5 year survival was 81% for patients with EGFR- tumours compared with 25% for patients with EGFR+ tumours (P < 0.0001). The 5 year relapse-free survival was 77% for patients with EGFR- tumours compared with 24% for patients with EGFR+ tumours (P < 0.010). When clinicopathological parameters and EGFR status were examined in the multivariate analysis, T classification and EGFR status retained an independent prognostic value. In this study we demonstrated that high EGFR levels single out patients with poor prognosis in laryngeal cancer

Physico-chemical and sensory characterization of a fruit beer obtained with the addition of cv. Lambrusco grapes must

In 2015, Italian Grape Ale (IGA) beers have been included as a new provisional sub-category of special-type fruit beers by the Beer Judge Certification Program, including those products whose brewing process is carried out in presence of determined quantities of grape must. However, information on the effects of these additions on the composition of final beers are still scarce. This work is hence focused on the chromatic, volatile, phenolic and sensory characterization of IGA beers obtained with the addition of grape musts during brewing process. To this aim, different amounts of must (5, 10 and 20%) from cv. Lambrusco red grapes were added to a lager wort before primary fermentation. Beers were then characterized by HPLC-MS, GC-MS and sensory analysis in order to determine phenolic and aroma compounds along with their sensory attributes. Results confirmed the addition of must from cv. Lambrusco grapes capable to enrich beers in color, acids, phenolic (up to 7-folded increased) and volatile compounds, while giving complexity to beers. These results, which were confirmed by a trained sensory panel, are among the very first insights on the impact of red grape must in brewing, both from a compositional and sensory point of view

P206: Fetal growth restriction: an intrauterine self-destructive syndrome

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