IL-22BP controls the progression of liver metastasis in colorectal cancer

BackgroundThe immune system plays a pivotal role in cancer progression. Interleukin 22 binding protein (IL-22BP), a natural antagonist of the cytokine interleukin 22 (IL-22) has been shown to control the progression of colorectal cancer (CRC). However, the role of IL-22BP in the process of metastasis formation remains unknown.MethodsWe used two different murine in vivo metastasis models using the MC38 and LLC cancer cell lines and studied lung and liver metastasis formation after intracaecal or intrasplenic injection of cancer cells. Furthermore, IL22BP expression was measured in a clinical cohort of CRC patients and correlated with metastatic tumor stages.ResultsOur data indicate that low levels of IL-22BP are associated with advanced (metastatic) tumor stages in colorectal cancer. Using two different murine in vivo models we show that IL-22BP indeed controls the progression of liver but not lung metastasis in mice.ConclusionsWe here demonstrate a crucial role of IL-22BP in controlling metastasis progression. Thus, IL-22 might represent a future therapeutic target against the progression of metastatic CRC

Bakery products made from frozen dough

Aim of the thesis was to study the characteristics of bakery products from frozen dough and to use certain additives in order to preserve their quality characteristics over an extended time period. Texture and weight loss were measured in dough samples while specific volume, color and texture were examined in the occurring bread samples which were subjected to sensory evaluation. Alterations in dough quality characteristics during extended storage under freezing conditions were examined. Experiments showed that dough freezing caused the reduction of bread’s quality/sensory characteristics, which was more intense during the first days of storage. However, frozen bakery products, remained in acceptable levels for several months, while the first degradation signs were observed after 9 months. The use of different additives, such as commercial improver (DATEM, a-amylase, ascorbic acid, etc.), rice flour, enzymes (glucoamylase, amylase/hemicellulase or lipase), monoglyceride, gluten and trehalose, in the dough formula was also examined. Commercial improver was used for comparison with the other additives, rice flour for nutritional improvement in bakery products, enzymes to enhance dough texture and increase homogeneity of the protein matrice, monoglycerides to increase dough resistance and ability to retain gas, gluten to increase dough strength, while trehalose, due to its cryoprotective ability, to increase yeast’s viability. Gluten samples presented the biggest weight loss during dough freezing, while those with trehalose the smallest. Trehalose or gluten samples had the smallest weight loss during baking. Trehalose or monoglyceride addition provided the highest inflation ability, while the greater differences compared to blind samples were observed during gluten or trehalose addition. Finally, the addition of gluten or rice flour increased dough firmness, while trehalose or monoglyceride made dough softer. In samples with optimal behavior (gluten and trehalose) low weight sugar content, dough’s thermophysical properties and bread’s microstructure were examined. The addition of trehalose or gluten increased sugars’ consumption from yeast cells. It also caused the increase of dough’s freezing point. The highest shift occurred in the case of trehalose, which sustains its cryoprotective role. Finally, trehalose samples presented a better developed gluten network with more homogeneous distribution of starch molecules and less damage due to freezing-thawing.Σκοπός της διατριβής ήταν η μελέτη των μεταβολών των χαρακτηριστικών αρτοσκευασμάτων κατεψυγμένου ζυμαριού και η χρήση πρόσθετων υλικών ώστε να διατηρούν τα ποιοτικά τους χαρακτηριστικά για παρατεταμένο χρονικό διάστημα. Εξετάζονταν τα χαρακτηριστικά υφής και η μεταβολή βάρους του ζυμαριού, η διόγκωση, το χρώμα και η υφή του παραγόμενου άρτου και γινόταν οργανοληπτική αξιολόγηση. Μελετήθηκαν οι μεταβολές των ποιοτικών χαρακτηριστικών του ζυμαριού κατά την παρατεταμένη αποθήκευση υπό κατάψυξη. Προέκυψε ότι η κατάψυξη προκάλεσε υποβάθμιση των ποιοτικών/οργανοληπτικών ιδιοτήτων των αρτοσκευασμάτων που ήταν εντονότερη τις πρώτες ημέρες αποθήκευσης. Οι πρώτες σημαντικές ενδείξεις υποβάθμισης παρατηρήθηκαν μετά από 9 μήνες. Επιπλέον, εξετάστηκε η χρήση πρόσθετων συστατικών και συγκεκριμένα βελτιωτικού εμπορικής προέλευσης, αλεύρου ρυζιού, μίγματος ενζύμων (γλυκοαμυλάσες, αμυλάσες/ημικυτταρινάσες ή λιπάσες), μονογλυκεριδίου, γλουτένης και τρεχαλόζης. Το εμπορικό βελτιωτικό χρησιμοποιήθηκε για σύγκριση με τις υπόλοιπες ουσίες, το άλευρο ρυζιού για βελτίωση των διατροφικών χαρακτηριστικών των αρτοσκευασμάτων, τα ένζυμα για αύξηση της ομοιογένειας του πρωτεϊνικού πλέγματος, τα μονογλυκερίδια για αύξηση της αντοχής του ζυμαριού, η γλουτένη για ενίσχυση της δύναμης του ζυμαριού, ενώ η τρεχαλόζη για αύξηση της ζωτικότητας των κυττάρων της μαγιάς. Τα δείγματα γλουτένης παρουσίασαν τη μεγαλύτερη απώλεια βάρους κατά την κατάψυξη του ζυμαριού, ενώ εκείνα με τρεχαλόζη τη μικρότερη. Τα δείγματα τρεχαλόζης και γλουτένης είχαν τη μικρότερη απώλεια βάρους κατά τον κλιβανισμό. Μεγαλύτερη διόγκωση σημειώθηκε κατά την προσθήκη τρεχαλόζης ή μονογλυκεριδίου, ενώ μεγαλύτερες διαφορές ως προς τα αντίστοιχα τυφλά δείγματα παρατηρήθηκαν κατά την προσθήκη γλουτένης ή τρεχαλόζης. Η γλουτένη ή το άλευρο ρυζιού αύξησαν τη σκληρότητα του ζυμαριού, ενώ αντίστοιχα η τρεχαλόζη ή το μονογλυκερίδιο έδωσαν πιο απαλό ζυμάρι. Στα δείγματα με τη βέλτιστη συμπεριφορά ελέγχθηκαν η περιεκτικότητα σε απλά σάκχαρα, οι θερμοφυσικές ιδιότητες του ζυμαριού και η μικροδομή του παραγόμενου άρτου. Η προσθήκη τρεχαλόζης ή γλουτένης ενίσχυσε την κατανάλωση σακχάρων από τα κύτταρα της μαγιάς και προκάλεσε αύξηση του σημείου κατάψυξης του ζυμαριού. Η μεγαλύτερη μεταβολή παρατηρήθηκε από την προσθήκη τρεχαλόζης, γεγονός που πιστοποιεί την κρυοπροστατευτική της δράση. Τα δείγματα με τρεχαλόζη εμφάνισαν καλύτερη ανάπτυξη πλέγματος γλουτένης, πιο ομοιογενή κατανομή κόκκων αμύλου και λιγότερες βλάβες

Addition of Vital Wheat Gluten to Enhance the Quality Characteristics of Frozen Dough Products

The aim of this study was to enhance the quality and sensory characteristics of bread made from frozen dough. Both white and whole-wheat flour were used. In order to improve dough strength and stability during frozen storage, samples were supplemented with vital wheat gluten at the levels of 2%, 4%, 5%, and 6% of flour weight. The characteristics of baked samples were determined through weight loss, specific volume, crust, and crumb color, texture, and sensory evaluation. Dough behavior at sub-zero temperatures was further examined for control samples and samples with 6% gluten using Differential Scanning Calorimetry (DSC), while their low molecular sugar content (fructose, glucose, sucrose) was measured using High Pressure Liquid Chromatography (HPLC), as it can be associated with yeast viability and dough freezing point depression. The most stable samples were those with 4% and 6% gluten (for white flour) and those with 4% and 5% gluten (for whole-wheat flour). Gluten addition raised the freezing point of dough samples and preserved low molecular sugar generation after prolonged storage

Improved Properties of Composite Edible Films Based on Chitosan by Using Cellulose Nanocrystals and Beta-Cyclodextrin

The aim of this study was to produce innovative edible films and coatings with various combinations of materials, in order to achieve the best possible resulting properties. More specifically, the effect of cellulose nanocrystals (CNC) or beta-cyclodextrin (CD) addition to chitosan (CH) films and the development of composite CH–CNC–CD films were investigated. According to the results, most properties of both CH–CNC and CH–CD edible films were improved. The viscosity of the solutions was decreased up to 50% while the surface tension was minimally changed even at high levels of CNC or CD addition. Furthermore, oxygen and water vapor permeability of the CH–CNC and the CH–CD edible films was decreased, whereas transparency and heterogeneity were increased. On the other hand, the study of the composite CH–CNC–CD films, showed that CNC improved viscosity, supporting thus the coating procedure. Moreover, CNC led to more stable structures with enhanced mechanical properties. Finally, CD mostly contributed to the improvement of the optical properties (lighter color and increased transparency)

Synthesis of a Novel Adsorbing Agent by Coupling Chitosan, β-Cyclodextrin, and Cerium Dioxide: Evaluation of Hexavalent Chromium Removal Efficacy from Aqueous Solutions

The present study aimed at synthesizing a novel adsorbing agent by coupling chitosan, β-cyclodextrin, and cerium dioxide (Chit/β-CyD/Ce). Its efficiency towards the removal of hexavalent chromium from aqueous solutions was studied and compared to an adsorbent comprising of only chitosan and cerium dioxide. Batch water purification experiments in varying experimental conditions (initial adsorbent concentration 5–100 mg/L, adsorbate concentration 0.1–2 g/L, pH 2–11, and temperature 15–50 °C) were carried out to evaluate the effectiveness of both adsorbents. In all the experimental cases, the Chit/β-CyD/Ce adsorbent exhibited the higher efficacy. The optimum operating conditions were found to be at an initial adsorbent concentration of 2 g/L, pH = 3, and temperature of 50 °C, with the Chit/β-CyD/Ce adsorbent being able to fully remove Cr(VI) from solutions with up to 50 mg/L Cr(VI) at these conditions. The adsorption of hexavalent chromium onto both adsorbents occurs in a multilayer pattern of a heterogeneous surface following the Freundlich isotherm model. Furthermore, the adsorption process was exothermic and obeyed the pseudo-second-order kinetic model, thus indicating the occurrence of chemisorption. Finally, FTIR, XRD, and SEM analyses were performed to characterize the synthesized adsorbents and verify the adsorption process

Career path of food science and technology professionals: entry to the world of work

The entrance in the job market of Food Science and Technology (FST) professionals was examined by a web-based survey conducted in Europe. The results highlight aspects that involve both the higher education and extracurricular qualifications and underline the different needs that education and training must fulfil. The field of higher education degree and gender affected the level of responsibility and the type of activity. FST professionals cover a wide range of tasks which require expertise that cannot be covered entirely by a single degree but these professionals show that are eager to expand their knowledge and skills.info:eu-repo/semantics/publishedVersio

Detection of Sesame Allergen Traces with Two PCR Assays - The Challenge to Protect Food-Allergic Consumers

The purpose of this study was to investigate the possible presence of sesame in commercial foods normally carrying no warning for the allergen, but which may have been subjected to contamination during processing. One hundred units of widely consumed goods with high potential to contain allergenic substances deriving from nuts were analyzed, using sensitive and capable PCR (C-PCR) and Real Time PCR (RT-PCR) methodologies. Of the products examined, 15 (15.0%) declared the presence of sesame, 36 (36.0%) carried no food allergy label, 44 (44.0%) were marked by the phrase “may contain traces of nuts” and 5 (5.0%) carried the indication “may contain sesame traces”. The sesame-positive products detected using the C-PCR method were 15 (100%), 12 (33.3%), 14 (31.8%) and 3 (60%), respectively. Using the RT-PCR technique, positive results were obtained for 15 (100%), 18 (50.0%), 18 (20.5%) and 5 (100%) samples, respectively. The results indicate that the PCR methods applied are highly sensitive and selective, which makes them suitable for the detection of sesame traces in food samples. In addition, they can be useful for monitoring the effectiveness of cleaning processes in the production units of the food industry

<i>Pleurotus eryngii</i> Chips—Chemical Characterization and Nutritional Value of an Innovative Healthy Snack

Nowadays, as the pandemic has reshaped snacking behaviors, and consumers have become more health-conscious, the need for the incorporation of “healthy snacking” in our diets has emerged. Although there is no agreed-upon definition of “healthy snacking”, dietary guidelines refer to snack foods with high nutritional and biological value. The aim of this study was to chemically characterize and determine the nutritional value of an innovative UVB-irradiated and baked snack from Pleurotus eryngii mushrooms. P. eryngii is an edible mushroom native to the Mediterranean basin. We applied proximate composition, amino acids, fatty acids, vitamins, and macro and trace elements analyses. Also, we computed indices to assess the nutritional quality of food, and we evaluated the sensory characteristics of the mushroom snack. We found high nutritional, consumer, and biological values for the snack. More specifically it was low in calories, high in fibre and protein, low in lipids, without added sugars, and high in ergosterol and beta-glucans. Additionally, it had some vitamins and trace elements in significant quantities. Its NRF9.3 score was considerably high compared to most popular snacks, and the snack exhibited high hypocholesterolemic and low atherogenic and thrombogenic potentials. In conclusion, as a result of UVB-irradiation and baking of P. eryngii mushrooms, the snack’s nutritional and biological value were not affected; instead, it provided a “healthy snacking” option