Lactic Acid Bacteria and Yeast Inocula Modulate the Volatile Profile of Spanish-Style Green Table Olive Fermentations

In this work, Manzanilla Spanish-style green table olive fermentations were inoculated with Lactobacillus pentosus LPG1, Lactobacillus pentosus Lp13, Lactobacillus plantarum Lpl15, the yeast Wickerhanomyces anomalus Y12 and a mixed culture of all them. After fermentation (65 days), their volatile profiles in brines were determined by gas chromatography-mass spectrometry analysis. A total of 131 volatile compounds were found, but only 71 showed statistical differences between at least, two fermentation processes. The major chemical groups were alcohols (32), ketones (14), aldehydes (nine), and volatile phenols (nine). Results showed that inoculation with Lactobacillus strains, especially L. pentosus Lp13, reduced the formation of volatile compounds. On the contrary, inoculation with W. anomalus Y12 increased their concentrations with respect to the spontaneous process, mainly of 1-butanol, 2-phenylethyl acetate, ethanol, and 2-methyl-1-butanol. Furthermore, biplot and biclustering analyses segregated fermentations inoculated with Lp13 and Y12 from the rest of the processes. The use of sequential lactic acid bacteria and yeasts inocula, or their mixture, in Spanish-style green table olive fermentation could be advisable practice for producing differentiated and high-quality products with improved aromatic profile.Gobierno de España-OliFilm-AGL-2013-48300-

Estrategias de emprendimiento y emociones de mujeres empresarias: Propuestas innovadoras en el contexto económico andaluz

El presente trabajo tiene como objetivo identificar en los discursos de mujeres empresarias diferentes acciones estratégicas de emprendimiento y diversas emociones que ponen en valor el funcionamiento facilitador de propuestas innovadoras. Partimos de la idea de que existen emociones asociadas a estrategias de emprendimiento. Para investigarlo se usa una metodología de corte cualitativo, seleccionando ocho mujeres empresarias a través de la Asociación de Empresarias de Sevilla, para la realización de dos grupos de discusión. Los resultados muestran la presencia de diferentes acciones estratégicas que concretan y caracterizan a otras estrategias generales como la gestión empresarial, la innovación y el liderazgo y el impacto social. Las emociones dan sentido a las formas de hacer empresa por parte de estas mujeres, detectando tanto emociones facilitadoras como bloqueadoras. Resultando clave la formación de la mujer como empresaria y emprendedora, reconociendo las necesidades de educación emociona

RT-PCR-DGGE analysis to elucidate the dominant bacterial species of industrial Spanish-style green table olive fermentations

This paper describes the dominant bacterial species metabolically active through the industrial production of Spanish-style Manzanilla and Gordal olives. For this purpose, samples (brines and fruits) obtained at 0, 15, and 90 fermentation days were analyzed by a culture-independent approach to determine viable cells by reverse transcription of RNA and further PCR-DGGE analysis, detecting at least 7 different species. Vibrio vulnificus, Lactobacillus plantarum group, and Lactobacillus parafarraginis were present in samples from both cultivars; Lactobacillus sanfranciscensis and Halolactobacillus halophilus were detected only in Gordal samples, while Staphylococcus sp. was exclusively found at the onset of Manzanilla fermentations. Physicochemical data showed a typical fermentation profile while scanning electron microscopy confirmed the in situ biofilm formation on the olive epidermis. Different Bacillus, Staphylococcus, and Enterococcus species, not detected during the fermentation process, were also found in the solid marine salt used by the industry for preparation of brines. Elucidation of these non-lactic acid bacteria species role during fermentation is then an appealingly challenge, particularly regarding safety issues.The research has received funding from the Spanish Government (Project OliFilm AGL-2013-48300-R: www.olifilm.science.com.es). AB-C and FA-L wish to express thanks to the Spanish Government for their pre-doctoral fellowship and postdoctoral research contract (Ramón y Cajal), respectively.Peer Reviewe

Screening the ability of natural feed ingredients to interfere with the adherence of enterotoxigenic Escherichia coli (ETEC) K88 to the porcine intestinal mucus

The inhibition of the attachment of bacteria to the intestine by receptor analogues could be a novel approach to prevent enterotoxigenic Escherichia coli (ETEC) K88-induced diarrhoea in piglets. The objective of the present study was to screen the ability of different feed ingredients (FI) to bind to ETEC K88 (adhesion test, AT) and to block its attachment to the porcine intestinal mucus (blocking test, BT) using in vitro microtitration-based models. In the AT, wheat bran (WB), casein glycomacropeptide (CGMP) and exopolysaccharides exhibited the highest adhesion to ETEC K88 (P,0·001). In the BT, WB, CGMP and locust bean (LB) reduced the number of ETEC K88 attached to the intestinal mucus (P,0·001). For WB and LB, fractionation based on their carbohydrate components was subsequently carried out, and each fraction was evaluated individually. None of the WB fractions reduced the adhesion of ETEC K88 to the mucus as did the original extract, suggesting that a protein or glycoprotein could be involved in the recognition process. With regard to the LB fractions, the water-extractable material reduced the adhesion of ETEC K88 (P,0·001) to the mucus similar to the original extract (P,0·001), indicating, in this case, that galactomannans or phenolic compounds could be responsible for the recognition process. In conclusion, among the FI screened, the soluble extracts obtained from WB, LB and CGMP exhibited the highest anti-adhesive properties against ETEC K88 in the BT. These results suggest that they may be good candidates to be included in diets of weaned piglets for the prevention of ETEC K88-induced diarrhoea

Biodiversity and Multifunctional Features of Lactic Acid Bacteria Isolated From Table Olive Biofilms

In the present study, a total of 554 lactic acid bacteria (LAB) isolates were obtained from the olive surface of Manzanilla, Gordal, and Aloreña cultivars processed as green Spanish-style or directly brined (natural) olives. The isolates obtained from industrial processes were genotyped by rep-PCR with primer GTG5, collecting a total of 79 different genotypes. The α-biodiversity indexes showed that the LAB diversity was higher in the biofilms on the fruits which followed the Spanish-style process than in those just brined. Sixteen genotypes had a frequency higher >1% and were identified, by multiplex PCR recA gene and 16S gene sequencing, as belonging to Lactobacillus pentosus (n = 13) and Lactobacillus plantarum (n = 3) species. A multivariate analysis based on a dataset with 89,744 cells, including technological (resistance to salt and pH, production of lactic acid, auto and co-aggregation with yeast species, β-glucosidase and esterase activities), and potential probiotic characteristics (survival to gastric and pancreatic digestions, resistance to antibiotics, inhibition of pathogens, presence of bsh genes, cholesterol removal, hemolytic, α-glucosidase, β-galactosidase, and phytase activities) showed that the 16 genotypes could be grouped into 3 great phenotypes. Thus, the genotype biodiversity in table olive biofilms was limited but, at phenotype level, it was even lower since L. pentosus predominated clearly (80.15% isolates). L. pentosus Lp13 was the genotype with the most promising characteristics for its use as a multifunctional starter, with this strain being and ubiquitous microorganism present in both natural and lye-treated olive fermentations

Involvement of the PI3K/AKT Intracellular Signaling Pathway in the AntiCancer Activity of Hydroxytyrosol, a Polyphenol from Olea europaea, in Hematological Cells and Implication of HSP60 Levels in Its Anti-Inflammatory Activity

Hydroxytyrosol (HT), the main representative of polyphenols of olive oil, has been described as one of the most powerful natural antioxidants, also showing anti-inflammatory, antimicrobial, cardioprotective and anticancer activity in different type of cancers, but has been little studied in hematological neoplasms. The objective of this work was to evaluate the anticancer potential of HT in acute human leukemia T cells (Jurkat and HL60) and the anti-inflammatory potential in murine macrophages (Raw264.7). For this, cytotoxicity tests were performed for HT, showing IC50 values, at 24 h, for Jurkat, HL60 and Raw264.7 cells, of 27.3 mu g center dot mL(-1), 109.8 mu g center dot mL(-1) and 45.7 mu g center dot mL(-1), respectively. At the same time, HT caused cell arrest in G(0)/G(1) phase in both Jurkat and HL60 cells by increasing G(0)/G(1) phase and significantly decreasing S phase. Apoptosis and cell cycle assays revealed an antiproliferative effect of HT, decreasing the percentage of dividing cells and increasing apoptosis. Furthermore, HT inhibited the PI3K signaling pathway and, consequently, the MAPK pathway was activated. Inflammation tests revealed that HT acts as an anti-inflammatory agent, reducing NO levels in Raw264.7 cells previously stimulated by lipopolysaccharide (LPS). These processes were confirmed by the changes in the expression of the main markers of inflammation and cancer. In conclusion, HT has an anticancer and anti-inflammatory effect in the cell lines studied, which were Raw264.7, Jurkat, and HL60, and could be used as a natural drug in the treatment of liquid cancers, leukemias, myelomas and lymphomas.General Secretariat of Universities, Research and Technology of the Ministry of Economy, Innovation, Science and Employment of the Government of the Junta de Andalucia, Spain BIO-15

Evaluation of appendicitis risk prediction models in adults with suspected appendicitis

Background Appendicitis is the most common general surgical emergency worldwide, but its diagnosis remains challenging. The aim of this study was to determine whether existing risk prediction models can reliably identify patients presenting to hospital in the UK with acute right iliac fossa (RIF) pain who are at low risk of appendicitis. Methods A systematic search was completed to identify all existing appendicitis risk prediction models. Models were validated using UK data from an international prospective cohort study that captured consecutive patients aged 16–45 years presenting to hospital with acute RIF in March to June 2017. The main outcome was best achievable model specificity (proportion of patients who did not have appendicitis correctly classified as low risk) whilst maintaining a failure rate below 5 per cent (proportion of patients identified as low risk who actually had appendicitis). Results Some 5345 patients across 154 UK hospitals were identified, of which two‐thirds (3613 of 5345, 67·6 per cent) were women. Women were more than twice as likely to undergo surgery with removal of a histologically normal appendix (272 of 964, 28·2 per cent) than men (120 of 993, 12·1 per cent) (relative risk 2·33, 95 per cent c.i. 1·92 to 2·84; P < 0·001). Of 15 validated risk prediction models, the Adult Appendicitis Score performed best (cut‐off score 8 or less, specificity 63·1 per cent, failure rate 3·7 per cent). The Appendicitis Inflammatory Response Score performed best for men (cut‐off score 2 or less, specificity 24·7 per cent, failure rate 2·4 per cent). Conclusion Women in the UK had a disproportionate risk of admission without surgical intervention and had high rates of normal appendicectomy. Risk prediction models to support shared decision‐making by identifying adults in the UK at low risk of appendicitis were identified

Plasmidos R en especies de "bacteroides"

Se han aislado 60 estirpes de bacteroides del grupo fragilis de muestras clínicas procedentes del hospital Universitario de Sevilla que se clasificaron mediante pruebas bioquímicas y cromatografía liquido gas. Se ha estudiado su patr&oac ute;n de resistencia a antibióticos fundamentalmente del grupo b-lactámicos y su correlación con la producción de b-cactamasa. Se estudia la localización de los genes implicados en ambos caracteres; de los experimentos realizados puede deducirse que dichos genes tienen una localización cromosómica si bien la presencia de plásmidos pudiera influir en su regulación

A novel Lactobacillus pentosus-paired starter culture for Spanish-style green olivefermentation

A new starter culture consisting of two Lactobacillus pentosus strains was developed and successfully used for Spanish-style green olive fermentations in an industrial study. The inoculum, consisting of L.pentosus LP RJL2 and LP RJL3 strains, was inoculated in 10,000kg glass fiber containers at 10 6CFU/ml and 10 5CFU/ml, final concentration respectively, in five different olive processing plants in the south of Spain. As a control, uninoculated fermentors were also used. In all inoculated fermentors, the paired starter rapidly colonized the brines to dominate the natural microbiota and persisted throughout fermentation. A decline in pH to reach about 5.0 was achieved in the first 15-20 days, reaching about 4.0 at the end of the process. The lactic acid concentration in brines increased rapidly in the first 20 days of fermentation (0.3-0.4g/100ml) to give values higher than 0.8g/100ml at the end of the process. In contrast, increasing lactic acid concentration was slower in uninoculated than in the inoculated brines, and the final concentrations were lower. Although reaching similar values at the end of the process, the decline in pH in uninoculated fermentors was slower than in the inoculated ones. These results show the efficacy of the new starter culture to control the lactic acid fermentation of Spanish-style green olives. © 2011 Elsevier Ltd.This study was carried out under the projects AGL2000-1611-C03-01, AGL2003-00642, AGL2006-00763, and AGL2009-08016. The excellent technical assistance of Belen Caballero Guerrero was greatly appreciated.Peer Reviewe

Mejoras introducidas en la patente principal Nº 9900740 por procedimiento de obtención de productos vegetales mediante la adición de cultivos iniciadores mixtos de bacterias lácticas

Referencia OEPM: P200100127.-- Fecha de solicitud: 19/01/2001.-- Titular: Consejo Superior de Investigaciones Científicas (CSIC).Mejoras introducidas en la patente principal Nº 9900740 por procedimiento de obtención de productos vegetales mediante la adición de cultivos iniciadores mixtos de bacterias lácticas. La presente invención se refiere a un procedimiento de fermentación de productos vegetales aplicable, entre otros, a aceitunas de todas las variedades posibles, pepinillos y zanahorias. El procedimiento incluye como paso adicional al proceso tradicional, la inoculación de la salmuera en la que se colocan los productos vegetales, con un cultivo mixto compuesto por dos microorganismos: Lactobacillus plantarum LP RJL2 (productor de plantaricina S con una alta eficiencia de excreción de la bacteriocina al medio) y Lactobacillus plantarum LP RJL3 (productor de polisacárido extracelular). Con el procedimiento de la invención se consigue una mayor homogeneidad en el sabor, aroma y calidad del producto fermentado y una importante reducción del deterioro, con lo cual se aumenta el rendimiento del proceso.Peer reviewe