Development and validation of a method for the analysis of halophenols and haloanisoles in cork bark macerates by stir bar sorptive extraction heart-cutting two-dimensional gas chromatography negative chemical ionization mass spectrometry

A method has been developed for the quantitative determination in cork bark macerates of 7halophenols and 5haloanisoles with demonstrated or suspected contribution to the cork taint off-flavour. Macerates were extracted with stirbar (20 mm polydimethylsiloxane-coated) sorptive extraction under optimized conditions (pH 3.5, 20% NaCl and 60 min). The bars were analysed byautomated thermal desorption, heart-cutting two-dimensional gas chromatography and negative chemical ionization-mass spectrometry. Matrix effects were compensated for by a “matrix matched” calibration curve. Limits of detection were in the range 0.03-0.24 ng L-1, below the corresponding odor thresholds. Linearity (0.983 = R2 = 0.998), intra- and inter-day precision (5.4-14.3%) and accuracy (89–126%) were satisfactory. The analysis of 48 natural cork bark samples affected/not-affected bya cryptogamic disease (yellow spot) revealed compositional differences in 2, 4, 6-trichloroanisole (2, 4, 6-TCA), 2, 4, 6-trichlorophenol (2, 4, 6-TCP) and also in 2, 6-dibromophenol, 2, 3, 4- and 2, 4, 5-TCP, 2, 3, 4-TCA and 2, 3, 4, 6-tetrachlorophenol (2, 3, 4, 6-TeCP). In addition, the contents of 2, 4, 6-TCP and 2, 4, 6-TCA, and 2, 3, 4, 6-TeCP and some TCPs presented strong linear correlations

Enriched fresh pasta with a sea bass by-product, a novel food: fatty acid stability and sensory properties throughout shelf life

A by-product from the filleting of sea bass (Dicentrachus labrax) was used to manufacture enriched pasta. The research aimed at achieving an increase of protein and unsaturated fatty acid contents, making innovative and healthy pasta products that are able to step up fish consumption. Two different kind of cereals were used to make fresh pasta, which were subjected to frozen storage with the addition or not of a rosemary antioxidant. The developed pastas were analyzed by physicochemical methods. Proximal analysis demonstrated an improvement of nutritional values on those of a common pasta. Fatty acid profiles, acidity indices, and TBARS (Thiobarbituric acid reactive substances) index confirmed the stability of fat and effective protection against oxidation, especially in pasta with added antioxidant. The cooking time for pasta was set at 90 s, and color parameters were modified due to the incorporation of fish in the pasta-making process. An enrichment in fatty acids ¿-3 and ¿-6 was also confirmed. The conversion of a-linolenic acid (ALA) in eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) in frozen storage was detected, which remained stable during 90 days. Finally, sensory profiles of enriched pasta were found to be adequate and improved following the addition of an antioxidant due to a decrease of negative attributes associated with oxidation

Influence of Seaweeds on the Quality of Pasta as a Plant-Based Innovative Food

This study evaluated the effect of the incorporation of seaweed on the physicochemical and technological quality of pasta. For this purpose, enriched wheat pastas from different seaweeds (sea lettuce—Ulva lactuca, nori—Porphyra tenera, and wakame—Undaria pinnatifida) were made and compared with durum wheat pasta as a control treatment. Firstly, optimal cooking times were established by visual and instrumental methods. Then, the technological properties of weight gain (WG), swelling index (SI), cooking losses (CL), and moisture (H%) were determined. Protein and fiber analyses, texture profile analysis (TPA), and color measurements were also performed to evaluate the physicochemical properties. Overall, enriched pasta with seaweed revealed slightly shorter optimal cooking times than control pasta. Texture properties were also modified, with a lower value of hardness, and higher values of adhesiveness and resilience. However, due to the low percentages of seaweed (3%), noticeable effects were not appreciated. Moreover, color variations of enriched pasta were relevant due to the difference among seaweeds. Nonetheless, these additions increased the protein content and soluble fiber in these foods. In conclusion, pasta enriched with marine ingredients improved this nutritional profile, and the changes in technological properties did not have a major impact on the product quality

Innovative development of pasta with the addition of fish by-products from two species

The fish industry generates by-products that are still nutrient-rich. Its incorporation in pasta production could be an interesting option to get functional food. Therefore, the aim of this study was to compare the nutritional composition, technological properties and sensory quality of two pastas containing tuna and sea bass by-products, separately. Durum wheat semolina and fish by-product concentrates were used in pasta manufacturing. Fatty acids profile, optimal cooking time, texture profile analysis, color, weight gain, swelling index, cooking losses and moisture were determined and compared with a non-containing fish reference. A sensory analysis was also carried out. In general, results showed a higher content of fatty acids in tuna pasta than in sea bass pasta. The texture profile analysis (TPA) showed lower hardness and fracturability in the fish pasta. Cohesiveness was higher in the tuna pasta while sea bass pasta was brighter. Fish incorporation caused a decrease in weight gain and swelling index and an increase in cooking losses. Sensory analysis established differences in homogeneity, typical aroma, fish flavor, fish odor and elasticity. It was concluded that the use of these by-products results in a more nutritious pasta although tuna content should be reduced (<3%) to improve its sensory profile

Blood-cell-based inflammatory markers as a useful tool for early diagnosis in colorectal cancer

Background: Systemic inflammation seems to be involved in the pathogenetic pathways of colorectal cancer (CRC). Analytical markers that reflect the inflammatory status, such as neutrophil/lymphocyte ratio (NLR), platelet/lymphocyte ratio (PLR) or systemic immune-inflammation index (SII), have been proposed as tools for the prognosis of CRC. Nevertheless, their use for diagnosis has been scarcely investigated. Aims: To analyze the ability of these markers and of a new marker combining SII and hemoglobin concentration, named NP/LHb = neutrophils x platelets]/lymphocytes x hemoglobin], as tools for CRC diagnosis. Furthermore, we studied their association with CRC-related variables. Methods: Case-control study including 214 CRC patients and 214 controls without CRC, matched by age (±5 years) and sex. We collected demographic, CRC-related and laboratory variables to calculate NLR, PLR, SII, and NP/LHb. In the case group, the laboratory variables were collected at two different period times, 6 months (IQR 4–8) before the CRC diagnosis and at the time of the diagnosis. ROC analysis was performed to evaluate the discriminatory accuracy of each index and we calculated Se, Sp, PPV, NPV, and OR to identify the diagnostic performance of each positive marker. Results: NP/LHb showed high Sp (92.06%) and PPV (87.50%) to diagnose patients with CRC. This index exhibited an OR of 14.52 (8.26–25.52) and the best area under the curve (AUC: 0.78) for a positive CRC diagnosis. We found significant differences in all indices according to the presence of CRC, observing the highest values in CRC patients at time of diagnosis, in comparison with the analysis performed in the previous months to diagnosis or with control patients. There were significant differences in all ratios according to TNM stages (p < 0.05). PLR, SII and NP/LHb (but not NLR) showed significant differences according to tumor location (p < 0.05). Right-sided colon cancers presented the highest values, in comparison with left-sided and rectal cancers. Conclusions: Systemic inflammatory cell ratios (especially NP/LHb) change over time with the development of CRC, so they could be useful in its early diagnosis. We suggest that they could be routinely measured in patients with suspicion of CRC, to identify those ones with a higher risk of cancer, considering the high positive predictive value they have shown in our study. Copyright © 2022 Hernandez-Ainsa, Velamazan, Lanas, Carrera-Lasfuentes and Piazuelo

Effects of cooking over the stability of fatty acids as bioactive compounds in enriched pasta with a fish by-product

Background and objectives: Fusilli pasta enriched with sea bass concentrate (Dicentrarchus labrax) was developed with the aim of increasing its content in proteins and especially in polyunsaturated fatty acids (PUFA) like Omega-3. Pasta made from two types of cereals (wheat and spelt) and fish by-product with or without a natural antioxidant were cooking prior to consumption, and nutritional and physicochemical characteristics were evaluated. Findings: Enriched developed pasta showed high levels of protein, fat, and fiber, and the fatty acid profiles confirmed a substantial enrichment in bioactive compounds (omega-3 fatty acids). The cooking of pasta before consumption was able to reduce bacterial loads guaranteeing food safety and improving nutritional availability. Furthermore, an increase in the MUFA and PUFA content was revealed, which could represent an advantage to offer a better source of functional ingredients (EPA & DHA). Conclusions: The combination of heat from cooking with formulations containing antioxidants seems to offer a remarkable synergistic effect to preserve unsaturated fatty acids with desirable nutritional properties. Significance and novelty: Pasta enriched with bioactive compounds from fish by-product after cooking treatment before consumption appears to be an effectiveness option to improve healthy human nutrition

Quality parameters and technological properties of pasta enriched with a fish by-product: A healthy novel food

The effect of incorporating a fish (D. labrax) by-product on pasta quality was evaluated to assess its technological viability in comparison with a common pasta. Two enriched pastas, both dried and fresh and including or not a natural antioxidant (R. officinalis) were analyzed and compared to traditional pasta (durum and spelt). Findings indicated that enriched pasta showed a decrease in their texture properties, except for adhesiveness which was higher compared to traditional pasta. The addition of fish caused slight changes in color. Regarding the technological quality, it was moderately affected by fish inclusion, presenting lower gains in weight respect to control pasta (>15% of difference). Therefore, enriched pasta appears to be a good alternative to offer food with an improved nutritional profile with a low impact on the quality of the product from a technological point of view since the introduction of fish does not extensively affect pasta quality. Novelty impact statement: The enrichment of pasta from fish by-product is a good alternative to improve its nutritional value. The cooking had a beneficial effect on the bioavailability of nutrients in enriched pasta with fish. Technological properties of enriched pasta with fish after cooking was similar to traditional pasta made with durum wheat. © 2021 The Authors. Journal of Food Processing and Preservation published by Wiley Periodicals LLC

Ionic conductivity, structural deformation, and programmable anisotropy of DNA origami in electric field.

The DNA origami technique can enable functionalization of inorganic structures for single-molecule electric current recordings. Experiments have shown that several layers of DNA molecules, a DNA origami plate, placed on top of a solid-state nanopore is permeable to ions. Here, we report a comprehensive characterization of the ionic conductivity of DNA origami plates by means of all-atom molecular dynamics (MD) simulations and nanocapillary electric current recordings. Using the MD method, we characterize the ionic conductivity of several origami constructs, revealing the local distribution of ions, the distribution of the electrostatic potential and contribution of different molecular species to the current. The simulations determine the dependence of the ionic conductivity on the applied voltage, the number of DNA layers, the nucleotide content and the lattice type of the plates. We demonstrate that increasing the concentration of Mg(2+) ions makes the origami plates more compact, reducing their conductivity. The conductance of a DNA origami plate on top of a solid-state nanopore is determined by the two competing effects: bending of the DNA origami plate that reduces the current and separation of the DNA origami layers that increases the current. The latter is produced by the electro-osmotic flow and is reversible at the time scale of a hundred nanoseconds. The conductance of a DNA origami object is found to depend on its orientation, reaching maximum when the electric field aligns with the direction of the DNA helices. Our work demonstrates feasibility of programming the electrical properties of a self-assembled nanoscale object using DNA.C.Y.L., J.Y. and A.A. were supported in part by the grants from the National Science Foundation (DMR-0955959, PHY-1430124 and ECC-1227034), and the National Institutes of Health (R01- HG007406). E.A.H. acknowledges support from Schweizerische Studienstiftung (Swiss Study Foundation) and Gonville & Caius College. S.H.A. acknowledges support from a Herchel Smith postdoctoral fellowship. J.K. acknowledges support from Chinese Scholarship Council and Cambridge Overseas Trust. UFK was supported by an ERC starting grant (PassMembrane, 261101). The authors gladly acknowledge supercomputer time provided through XSEDE Allocation Grant MCA05S028 and the Blue Waters Sustained Petascale Computer System (UIUC).This is the accepted manuscript. The final version is available from ACS at pubs.acs.org/doi/abs/10.1021/nn505825z

Nanotechnology-Based Targeted Drug Delivery: An Emerging Tool to Overcome Tuberculosis

The appearance and rapid spread of drug resistant strains of tuberculosis (TB), one of the deadliest infectious diseases, pose a serious threat to public health and increase the need for shorter, less toxic, and more effective therapies. Developing new drugs is difficult and often associated with side effects, so nanotechnology has emerged as a tool to improve current treatments and to rescue drugs having elevated toxicity or poor solubility. Due to their size and surface chemistry, antimicrobial-loaded nanocarriers are avidly taken up by macrophages, the main cells hostingMycobacterium tuberculosis. Macrophages are continuously recruited to infected areas, they can transport drugs with them, making passive targeting a good strategy for TB treatment. Active targeting (decorating surface of nanocarriers with ligands specific to receptors displayed by macrophages) further increases local drug concentration, and thus treatment efficacy. Although in in vivo studies, nanocarriers are often administered intravenously in order to avoid inaccurate dosage in animals, translation to humans requires more convenient routes like pulmonary or oral administration. This report highlights the importance and progress of pulmonary administration, passive and active targeting strategies toward bacteria reservoirs to overcome the challenges in TB treatment