Selected Indigenous Saccharomyces cerevisiae Strains as Profitable Strategy to Preserve Typical Traits of Primitivo Wine

Wine production by inoculated fermentation with commercial Saccharomyces cerevisiae strains is an ordinary practice in modern winemaking in order to assure the final quality of wine, although this procedure results in the production of highly homogeneous wines. The use of indigenous selected starters represents a useful tool to control alcoholic grape must fermentation, safeguarding the typical sensory characteristics of wine produced from specific regions. In this study, we selected three indigenous S. cerevisiae strains among 16 indigenous strains previously isolated from the spontaneous fermentation of Primitivo grapes, which were collected from the vineyards of three different cellars. The three selected starters (one for each cellar) were tested during fermentations at pilot scale by performing in each cellar two trials: one with an indigenous starter (specific for the winery), and one with the commercial starter AWRI796 (common to all the cellars). Starter dominance ability and influence on aromatic quality of the wine were used as criteria to test the suitability of these indigenous starters to be used at the cellar scale. The results obtained in this study showed that the indigenous strains were characterized by very high dominance ability, and the aromatic quality of wine was strongly influenced both by the inoculated strain and the interaction strain/grape must

Extra virgin olive oil bitterness evaluation by sensory and chemical analysis

An experimental investigation was performed on blend extra virgin olive oils (EVOO) from different cultivars and EVOO from different olive monovarieties (Coratina, Leccino, Maiatica, Ogliarola) with the aim to evaluate the possibility of estimating the perceived bitterness intensity by using chemical indexes, such as the total phenol content and the compounds responsible of oil bitterness measured spectrophotometrically at 225 nm (K225 value) as bitterness predictors in different EVOO. Therefore, a bitterness predictive model, based on the relationship between the perceived bitterness intensity of the selected stimuli and the chosen chemicals parameters has been built and validated. The results indicated that the oil bitterness intensity could be satisfactorily predicted by using the K225 values of oil samples

Cyclin-dependent kinase 1 targeting improves sensitivity to radiation in BRAF V600E colorectal carcinoma cells.

Preoperative chemoradiation is currently the standard of care in locally advanced rectal carcinoma, even though a subset of rectal tumors does not achieve major clinically meaningful responses upon neoadjuvant chemoradiation. At present, no molecular biomarkers are available to predict response to neoadjuvant chemoradiation and select resistant tumors willing more intense therapeutic strategies. Thus, BRAF mutational status was investigated for its role in favoring resistance to radiation in colorectal carcinoma cell lines and cyclin-dependent kinase 1 as a target to improve radiosensitivity in BRAF V600E colorectal tumor cells.Colony-forming assay and apoptotic rates were evaluated to compare the sensitivity of different colon carcinoma cell lines to ionizing radiation and their radiosensitivity upon exposure to BRAF and/or cyclin-dependent kinase 1 inhibitory/silencing strategies. Cyclin-dependent kinase 1 expression/subcellular distribution was studied by immunoblot analysis.Colon carcinoma BRAF V600E HT29 cells exhibited poor response to radiation compared to BRAF wild-type COLO320 and HCT116 cells. Interestingly, neither radiosensitizing doses of 5-fluoruracil nor BRAF inhibition/silencing significantly improved radiosensitivity in HT29 cells. Of note, poor response to radiation correlated with upregulation/relocation of cyclin-dependent kinase 1 in mitochondria. Consistently, cyclin-dependent kinase 1 inhibition/silencing as well as its targeting, through inhibition of HSP90 quality control pathway, significantly inhibited the clonogenic ability and increased apoptotic rates in HT29 cells upon exposure to radiation.These data suggest that BRAF V600E colorectal carcinoma cells are poorly responsive to radiation, and cyclin-dependent kinase 1 represents a target to improve radiosensitivity in BRAF V600E colorectal tumor cells

Application of ozone in fresh-cut iceberg lettuce refrigeration

Recently, technological innovations have been geared to supporting environmental sustainability, also in the fruit and vegetable industry. The application of ozone in the cold storage of fruits and vegetables is a sustainable technology used to improve product quality and its antimicrobial effect, simple use, and characteristic of not leaving any residue, makes this treatment suitable for many applications in this field. The aim of this work was to evaluate the effect of refrigeration at 4°C, associated with ozonization treatment at a concentration of 0.2 ppm on the shelf life of fresh-cut lettuce, compared to a lettuce control stored only at 4°C. Lettuce quality throughout the storage period (7 days) was determined by means of color and microbiological indexes, such as total bacterial count, total coliforms, Escherichia coli, Pseudomonadaceae, yeasts and molds. The lettuce used in the experiment was found to have a low microbiological load. Microbiological results obtained at different storage times have shown that the use of ozone is effective in containing microbial growth during chilling storage of the raw material compared to the refrigerated control. In particular, the positive effects of ozonation were appreciable after the third day of storage. Furthermore, the ozone treatment did not affect the color of the product

Heating Performances of Tomato-based Dressing Sauces Undergoing Moderate Electric Fields

Moderate electric fields (MEF) heating belongs to electro-assisted heating technologies. MEF involves the use of electrical alternate current, which is forced to pass through a food material, applying an electrical potential gradient up to 1000 V/cm with frequency going from 1 Hz to 1e4 Hz. In MEF assisted heating, the electrical current dissipates heat inside the food product, thus overcoming the heat transfer resistances due to convection or conduction. Tomato based dressing sauces represent a worldwide appreciated food product. Industrially heat transfer operations related to the production of such dressing sauces are based on the use of hot water or steam as heat carriers. Exploring new heating technologies able to shorten production times, can contribute the shift of food industry towards more efficient and less environmentally impacting processes. In order to assess the applicability of MEF heating to tomato-based dressing sauces, three different products were analysed. Namely, tomato sauce, tomato sauce with eggplant, tomato sauce with minced meat were considered. Tests were performed in a custom MEF system imposing an electrical potential difference from 50 V to 80 V. Given the fair even temperature distribution, a macroscopic transient energy balance was used to estimate the electrical conductivity of the considered products and, furthermore, the model of the electrical conductivity as a function of the temperature. Results showed that the investigated products are characterized by electrical conductivity in the range of 1 to 5 S/m, making these sauces keen to MEF heating treatment and opening new opportunity to exploit such heating technology in the preparation and processing of tomato-based dressing sauces

electrolysed water in the food industry as supporting of environmental sustainability

Food safety is a priority for the food industry and to achieve this result a correct plant sanitation programme is of the utmost importance. Among various disinfection techniques, an emerging one is represented by the use of electrolysed water (EW) as the disinfecting agent. The use of EW is compliant with the desire to find alternatives to chlorination and heat treatments, representing a green cleaning alternative to toxic disinfectants. EW is an activated liquid, obtained by passing a diluted saline solution (NaCl, KCl or MgCl2) through an electrolytic cell, thus causing the production from the anode side of electrolysed oxidising water, containing high dissolved oxygen, free chlorine and characterised by a low pH (2.3–2.7) and a high oxidation–reduction potential (ORP > 1,000 mV). At the same time from the cathode side electrolysed reduced water is produced, with high pH (10.0–11.5), high dissolved hydrogen and low ORP (−800 to −900 mV). Unlike other chemical disinfectants, EW is not harmful for skin and mucous membranes and is quite easy to handle. Furthermore, the use of EW is relatively inexpensive and, above all, is a sustainable technique. Currently used sanitisers (e.g. glutaraldehyde, formaldehyde, etc.) are effective, but their adverse effects on the environment are well known. Differently from these chemicals, the use of EW has a reduced impact on the environment and because of its properties, it may find several applications in the food industry. In this work, the characteristics and some EW applications as sustainable sanitation technique applied in the food industry are reported and discussed

TRAP1 regulates stemness through Wnt/β-catenin pathway in human colorectal carcinoma

Colorectal carcinoma (CRC) is a common cause of cancer-related death worldwide. Indeed, treatment failures are triggered by cancer stem cells (CSCs) that give rise to tumor repopulation upon initial remission. Thus, the role of the heat shock protein TRAP1 in stemness was investigated in CRC cell lines and human specimens, based on its involvement in colorectal carcinogenesis, through regulation of apoptosis, protein homeostasis and bioenergetics. Strikingly, co-expression between TRAP1 and stem cell markers was observed in stem cells located at the bottom of intestinal crypts and in CSCs sorted from CRC cell lines. Noteworthy, TRAP1 knockdown reduced the expression of stem cell markers and impaired colony formation, being the CSC phenotype and the anchorage-independent growth conserved in TRAP1-rich cancer cells. Consistently, the gene expression profiling of HCT116 cells showed that TRAP1 silencing results in the loss of the stem-like signature with acquisition of a more-differentiated phenotype and the downregulation of genes encoding for activating ligands and target proteins of Wnt/β-catenin pathway. Mechanistically, TRAP1 maintenance of stemness is mediated by the regulation of Wnt/β-catenin signaling, through the modulation of the expression of frizzled receptor ligands and the control of β-catenin ubiquitination/phosphorylation. Remarkably, TRAP1 is associated with higher expression of β-catenin and several Wnt/β-catenin target genes in human CRCs, thus supporting the relevance of TRAP1 regulation of β-catenin in human pathology. This study is the first demonstration that TRAP1 regulates stemness and Wnt/β-catenin pathway in CRC and provides novel landmarks in cancer biology and therapeutics

Glycaemic index of gluten-free biscuits with resistant starch and sucrose replacers: An in vivo and in vitro comparative study

© 2022 The Authors. Published by MDPI. This is an open access article available under a Creative Commons licence. The published version can be accessed at the following link on the publisher’s website: https://doi.org/10.3390/foods11203253The glycaemic index (GI) is used to demonstrate the tendency of foods to increase blood glucose and is thus an important characteristic of newly formulated foods to tackle the rising prevalence of diabetics and associated diseases. The GI of gluten-free biscuits formulated with alternate flours, resistant starch and sucrose replacers was determined using in vivo methods with human subjects. The relationship between in vivo GI values and the predicted glycaemic index (pGI) from the in vitro digestibility-based protocols, generally used by researchers, was established. The in vivo data showed a gradual reduction in GI with increased levels of sucrose substitution by maltitol and inulin with biscuits where sucrose was fully replaced, showing the lowest GI of 33. The correlation between the GI and pGI was food formulation-dependent, even though GI values were lower than the reported pGI. Applying a correction factor to pGI tend to close the gap between the GI and pGI for some formulations but also causes an underestimation of GI for other samples. The results thus suggest that it may not be appropriate to use pGI data to classify food products according to their GI.Published onlin