Enzymatic digestion of calf fleshing meat by-products: Antioxidant and anti-tyrosinase activity of protein hydrolysates, and identification of fatty acids

open7noThis research was funded by Italian Ministry of Education, University and Research, National Project Cluster Agrifood SO.FI.A. (SOstenibilità della FIliera Agroalimentare) (2013–2017, Grant Number CTN01_00230_450760).The food waste reduction through an efficient recovery of its valuable building molecules has become an important topic with a positive effect on the economy and the environment. In this work, the revalorization of slaughterhouse calf fleshing meat through its enzymatic hydrolysis is proposed. The proteolytic activity of 11 enzymes was initially screened and the four most efficient enzymes (papain, trypsin, pancreatin, and bromelain) were selected. The molecular profiling of the different protein/peptide fractions by the Linear Trap Quadrupole-OrbiTrap technique showed compositional differences due to the specificity of the enzymes’ cleavage sites. In order to find a potential reuse of these hydrolysates, the analysis of antioxidant and, for the first time on fleshing meat hydrolysates, of anti-tyrosinase activities, was performed. Papain-digested samples were those showing the highest inhibition activity of tyrosinase enzyme (55.6%) as well as the highest antioxidant activity (3.52 g TEAC/L). In addition, the composition analysis of the lipid fraction was performed. The mono-unsaturated fatty acids resulted to be the most abundant lipid in all the samples with the exception of pancreatin-treated hydrolysates in which poly-unsaturated fatty acids were predominant. The present results seemed to support a possible valorization of isolated fractions from calf fleshing by-products, as food or feed ingredients, by the implementation of fraction isolation within the meat-processing pipeline.openTedeschi T.; Anzani C.; Ferri M.; Marzocchi S.; Caboni M.F.; Monari S.; Tassoni A.Tedeschi T.; Anzani C.; Ferri M.; Marzocchi S.; Caboni M.F.; Monari S.; Tassoni A

New Dihydrothiazole Benzensulfonamides: Looking for Selectivity toward Carbonic Anhydrase Isoforms I, II, IX, and XII

In the present study we investigated the structure-activity relationships of a new series of 4-[(3-ethyl-4-aryl-2,3-dihydro-1,3-thiazol-2-ylidene)amino]benzene-1-sulfonamides (EMAC10101a-m). All synthesized compounds, with the exception of compound EMAC10101k, preferentially inhibit off-target hCA II isoform. Within the series, compound EMAC10101d, bearing a 2,4-dichorophenyl substituent in position 4 of the dihydrothiazole ring, was the most potent and selective toward hCA II with an inhibitory activity in the low nanomolar range

ITALY on the spotlight: EXPO MILAN 2015 and Italian Journal of Food Science

The year 2015 will certainly be remembered as the Year of the Universal Exposition (EXPO) hosted in Milan, Italy, focusing on a hot theme in the current scenario: \u201cFeeding the Planet, Energy for Life\u201d. This event has drawn a wide international attention towards Italy as a country with peculiar and valuable food traditions, thus strengthening its reputation as \u201cgastronomic capital of the world\u201d rich in protected designation of origin products (PDOs) and characterised by a longstanding food culture

Higher Education Funding Issues: U.S. / UK Comparison

The paper compares and contrasts higher education funding sources and systems in the U.S. and the UK. The issues raised in the paper pertain to the major challenge of academia: finding financial support in times of limited resources and enhanced competition. The issues discussed throughout the paper are: funding and quality assessment of universities; funding and equity of access to post-secondary education; marketization and privatization of universities; funding, autonomy and accountability of higher education institutions

Impact of volatile phenols and their precursors on wine quality and control measures of Brettanomyces/Dekkera yeasts

Volatile phenols are aromatic compounds and one of the key molecules responsible for olfactory defects in wine. The yeast genus Brettanomyces is the only major microorganism that has the ability to covert hydroxycinnamic acids into important levels of these compounds, especially 4-ethylphenol and 4-ethylguaiacol, in red wine. When 4-ethylphenols reach concentrations greater than the sensory threshold, all wine’s organoleptic characteristics might be influenced or damaged. The aim of this literature review is to provide a better understanding of the physicochemical, biochemical, and metabolic factors that are related to the levels of p-coumaric acid and volatile phenols in wine. Then, this work summarizes the different methods used for controlling the presence of Brettanomyces in wine and the production of ethylphenols