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To enhance the safety and integration of vulnerable road users (pedestrians and cyclists) into the transportation system, a growing number of European cities, including Vilnius, are aligning their traffic management solutions with the concept of street humanisation. The Naujamiestis district is the first city district in Vilnius to undergo these changes. To assess the impact of street humanisation strategies on road safety, this preliminary paper analyses data from the road accident history database for the period 2018–2021 and results from instantaneous vehicle speed analysis. The results of the road accident database history are presented graphically and using heat maps. The data from the instantaneous speed analysis are analysed using the Kruskal- Wallis and Mann-Whitney-Wilcoxon non-parametric statistical criteria. The findings indicate that the concept of street humanisation is effective in enforcing 30 km/h speed limit. The analysis of road accident data history shows a decrease in the number of accidents and their consequences in the study area and the entire city of Vilnius between 2018 and 2022. However, it is currently challenging to determine whether street humanisation concept directly contributes to the decline in road accidents. Therefore, it is proposed to revisit the analysis in the future.

ABSTRACT: In this study we hypothesized that the relations between the bovine colostrum (BC) microbiota, biogenic amine (BA) as well as volatile compound (VC) profiles can lead to new deeper insights concerning the BC changes during the biological preservation. To implement such an aim, BC samples were collected from 5 farms located in Lithuania and fermented with Lactiplantibacillus plantarum and Lacticaseibacillus paracasei strains. Nonfermented and fermented BC were subjected to microbiological [lactic acid bacteria (LAB), Escherichia coli, and total bacteria (TBC), total Enterobacteriaceae (TEC) and total mold and yeast (M-Y) viable counts] and physicochemical (pH, color coordinates, BA content and VC profile) parameters evaluation, and the relationship between the tested parameters were also further analyzed. In comparison pH and dry matter (DM) of nonfermented samples, significant differences were not found, and pH of BC was, on average, 6.30, and DM, on average, 27.5%. The pH of fermented samples decreased, on average, until 4.40 in Lp. plantarum fermented group, and, on average, until 4.37 in Lc. paracasei fermented group. Comparing color characteristics among nonfermented BC groups, significant differences between lightness (L*) and yellowness (b*) were not detected, however, the origin (i.e., agricultural company), LAB strain used for fermentation and the interaction between these factors were statistically significant on BC redness (a*) coordinate. The microbial contamination among all the tested BC groups was similar. However, different LAB strains used for BC fermentation showed different effects toward the microbial contamination reduction, and specifically Lc. paracasei was more effective than Lp. plantarum strain. Predominant BA in BC were putrescine and cadaverine. The main VC in nonfermented and fermented BC were decane, 2-ethyl-1-hexanol, dodecane, 1,3-di-tert-butylbenzene, 3,6-dimethyldecane and tetradecane. Moreover, this study showed worrying trends with respect to the frozen colostrum storage, because most of the dominant VC in BC were contaminants from the packaging material. Additionally, significant correlations between separate VC and microbial contamination were obtained. Finally, these experimental results showed that the separate VC in BC can be an important marker for biological as well as chemical contamination of BC. Also, it should be pointed out that despite the fermentation with LAB is usually described as a safe and natural process with many advantages, control of BA in the end product is necessary.

ABSTRACT Underlying the neuropsychological manifestations of Alzheimer’s disease (AD), hypothalamic-pituitary-adrenal (HPA) axis dysregulation and subsequent hypercortisolemia have been proposed as major mechanisms driving AD progression from mild cognitive impairment (MCI) to the onset of dementia. Nonetheless, changes in cerebrospinal fluid (CSF) levels of HPA axis hormones remain controversial despite their potential in AD diagnosis and prognosis testing. Objective: This study aimed to review the evidence of the variation in CSF levels of CRH, ACTH, and cortisol in subjects with mild cognitive impairment (MCI) and AD compared with subjects without cognitive disorders. Methods: A systematic review was conducted in MEDLINE, EMBASE, and Web of Science databases on July 5, 2022. Results: Seventeen observational studies were included. The results from the compiled investigations showed that individuals with AD exhibit a significant elevation of CSF cortisol levels which appear to correlate with the presence of the ApoE-ε4 allele, being higher in those homozygous for this allele. The variation of CSF CRH and ACTH levels in AD, on the other hand, is still inconclusive. Moreover, most studies found no significant difference in CSF cortisol levels in individuals with MCI compared to healthy subjects and patients with AD. Conclusion: The findings gathered in this review disclose a significant elevation of CSF cortisol levels in AD. Future investigations are warranted to elucidate the potential use of CSF cortisol as a biomarker in AD-associated dementia.

The aim of this study was to analyze the physical and chemical characteristics of chicken droppings (n = 73), which were collected during different age periods and classified by visual inspection into normal (N) and abnormal (A). Significant differences were found in the texture, pH, dry matter (DM), fatty acids (FAs), short-chain fatty acids (SCFAs), and volatile compounds (VCs) between the tested dropping groups (p ≤ 0.05). The age period of the chicken had a significant influence on the color coordinates, texture, pH, DM, and SCFA contents in N and A as well as on all FAs content in N (p ≤ 0.05). Droppings from the N group had a harder texture, lower values of a* and b* color coordinates, higher DM content, higher level of linoleic FA, and lower level of α-linolenic FA than the droppings from the A group in each age period (p ≤ 0.05). The predominant SCFA was acetic acid, the content of which was significantly lower in the N group compared to that of the A group. The alcohol and organic acid contents were the highest in most of the A group at different age periods, while ketones dominated in the N and A groups. In conclusion, the majority of the tested dropping characteristics were influenced by the age period. While certain characteristics demonstrate differences between N and A, a likely broader range of droppings is required to provide more distinct trends regarding the distribution of characteristics across different droppings.

The aim of this study was to evaluate and compare the characteristics of non-treated and fermented [via submerged (SMF) and solid-state (SSF) fermentation using Pediococcus acidilactici] lentils (Lens culinaris) grown either in pure stands (L) or relay intercropped with winter rye (LR). It was observed that the lentils were suitable substrate for lacto-fermentation. Most of the free amino acid concentrations increased in lentils after both fermentations. The highest concentration of γ-aminobutyric acid was found in SSF LR samples. However, fermentation led to higher biogenic amines (BA) content in lentils. The most abundant fatty acid in lentils was C18:2. SSF lentils showed more complex volatile compound (VC) profiles (with between nine and seventeen new VCs formed), whereas, in SMF samples, between two and five newly VCs were formed. When comparing lentil grown types, L contained significantly higher concentrations of Na, K, Ca, P, Mn, and Se, while LR contained significantly higher concentrations of Fe and Ni. To sum up, fermentation with lactic acid bacteria (LAB) contributed to the improved biological value of lentils; still, the quantity of BA needs to be considered. Further investigations into the P. acidilactici metabolism of certain compounds (such as phenolic and antinutritional compounds) in lentils during fermentation ought to be carried out.

Mealworms provide a viable option for transforming agricultural and food processing by-products that can be converted into a valuable source of high-quality protein and fat suitable for both animals and humans. Hence, our investigation was aimed at employing sprouted and green potatoes, wheat bran, and by-products from brewers’ production as a comprehensive substrate for rearing mealworms. The nutritional value (fat and protein content) and composition of amino acids (AAs) and fatty acids (FAs) were tested in lyophilized and milled larvae. The results showed that the highest amount of protein was detected in sample 3L (59.18 ± 007%), grown on brewers’ spent grain, whereas sample 2S (with wheat bran) comes out with the highest fat content (34.22 ± 0.491%). It was found that the amount of FAs in the larvae depended on the substrate used: the statistically highest amount of monounsaturated FAs was detected in the sample with sprouted potatoes (1L), the highest content of omega-3 FAs was found in the control sample (4CL), with agar–agar gels, and the sample with brewers spent grains (3L) showed a statistically higher amount of oleic acid. Meanwhile, the highest content of total polyunsaturated FAs (36.23%) was detected in the sample with wheat bran (2L). During the study, 16 distinct AAs have been analyzed, and sample 3L has demonstrated the highest content in 11 instances. It is noteworthy that the sample containing brewers’ spent grain exhibited the highest peroxide levels, indicating oxidation. Meanwhile, the determined number of volatile fatty acids did not exceed the regulatory limits for meat. In summary, it can be asserted that adjusting the substrate is essential for extracting specific amino acids and FAs. However, this could potentially affect the content of peroxides. This adaptation enables the desired chemical composition in larvae, making it suitable for specific purposes such as animal or human nutrition and health enhancement.

The aim of this study was to evaluate the influence of lactic acid bacteria (LAB) strains (Lactiplantibacillus plantarum No.122 and Lacticaseibacillus casei No.210) and milling process on the solid-state fermented (for 24 h, at 30°C) green and red lentils (Lens culinaris L.) properties, chiefly pH, LAB viable counts, color coordinates, free amino acid (FAA) profile, γ-aminobutyric acid (GABA) and biogenic amine (BA) concentrations, fatty acid (FA) and volatile compound (VC) profiles. Results showed that both of the tested LAB strains are suitable for the fermentation of lentils: pH of fermented lentils was 8.0 log10 colony-forming units (CFU)/g. A very strong negative correlation was found (r = −0.973, p ≤ 0.0001) between LAB counts and pH of the samples. Also, fermentation and milling process were significant factors toward color coordinates of the lentils. In most of the cases, solid-state fermentation (SSF) increased essential FAA content in lentils; however, some of the non-essential FAA content was reduced. SSF significantly increased GABA concentration in lentils and milling process was a significant factor on GABA content of the samples (p ≤ 0.05). The main BA in lentils was spermidine, and SSF decreased their total BA content (34.8% on average in red lentils and 39.9% on average in green lentils). The main FA in lentils were linoleic and oleic. The main VC in lentils were hexanal, 1-hexanol, hexanoic acid, D-limonene and (E)-2-nonen-1-ol. Furthermore, most of the VC showed significant correlations with pH of lentil samples, LAB counts and FA content. Finally, the LAB strain used for fermentation and the milling process of lentils are significant factors for most of the analyzed parameters in lentil. Moreover, despite the higher GABA concentration found in green non-milled SSF lentils, application of combined milling and SSF is recommended because they showed the lowest BA content in addition to higher essential FAA and GABA concentrations.

Introduction: Demand response programs are promising approaches to balance supply and demand and reduce or shift peak hour loads. However, the impacts of residents’ behavioral patterns and social–psychological factors on these programs are poorly understood.Method: We used an extended model of the theory of planned behavior to understand how social–psychological factors, demographics, and household characteristics influence the demand response behaviors (i.e., adjusting A/C and shifting the time of use) of 826 US residents who participated in our study.Results: We found that low-income households (43.7%) reported as more likely to respond to the behavior of raising A/C thermostat settings when no one is home compared to higher-income residents. Thermal comfort needs (β = 0.34) and participants’ age (β = 0.02) increased the financial incentives requested to accept higher A/C temperatures while someone is home. Thermal comfort needs (β = 0.36) and energy-saving habits (β = −0.11) are the significant predictors of increased incentives requested for higher A/C temperatures when no one is home. Older adults request higher financial incentives for shifting washer and dryer usage than younger residents. Finally, attitudes toward energy saving are the strongest predictor of electricity curtailment behavioral intention, followed by perceived behavioral control, subjective norms, cost and environmental concerns, and energy-saving habits.Discussion: This finding suggests the potential of social–psychological variables in shaping energy consumption behaviors. This study provides insights for designing effective demand response programs and broadly analyzing energy behavioral patterns.

Changes in the characteristics of a new cultivar (DS8472-5) of blue wheat during wholemeal fermentation with Pediococcus acidilactici (LUHS29), Liquorilactobacillus uvarum (LUHS245), and Lactiplantibacillus plantarum (LUHS122), including acidity, microbiological and chromaticity parameters, free amino acid (FAA), gamma-aminobutyric acid (GABA), and biogenic amine (BA) contents, macro- and micro-element concentrations and fatty acid (FA) and volatile compounds (VC), were evaluated. In addition, a metagenomic analysis was performed. The lactic acid bacteria (LAB) strains used for fermentation was a significant factor in wholemeal fermentation sample pH, redness (a*) and LAB counts (p ≤ 0.05). In most of the samples, fermentation increased the FAA content in wheat wholemeal, and the highest concentration of GABA was found in DS8472-5 LUHS122 samples. Phenylethylamine (PHE) was found in all wheat wholemeal samples; however, spermidine was only detected in fermented samples and cadaverine only in DS8472-5 LUHS122. Fermented samples showed higher omega-3 and omega-6 contents and a higher number and variety of VC. Analysis of the microbial profile showed that LAB as part of the natural microbiota present in cereal grains also actively participates in fermentation processes induced by industrial bacterial cultures. Finally, all the tested LAB were suitable for DS8472-5 wheat wholemeal fermentation, and the DS8472-5 LUHS122 samples showed the lowest pH and the highest LAB viable counts (3.94, 5.80°N, and 8.92 log10 CFU/g, respectively).

The aim of this research was to determine the impact of pectoralis major myopathies on the physical parameters, fatty acid (FA) profile, and volatile organic compound (VOC) composition of chicken breast meat. Samples were collected from pectoralis major of broilers with varying severity scores (normal, mild, and severe) of wooden breast (WB) and white striping (WS) myopathies. Chicken breast meat affected by severe myopathies expressed higher cooking loss, drip loss (p < 0.001), and yellowness (p < 0.05) compared to those of samples that were taken from broilers without myopathies (normal). The amount of monounsaturated fatty acids (MUFAs) was significantly higher in samples affected by mild and severe myopathies than in those without myopathies (p < 0.05). There was significantly more aldehyde hexanal in muscles affected by mild and severe myopathies than in muscles without myopathies (p < 0.05). In conclusion, WB and WS myopathies of the breast muscle not only affected the physical parameters of broiler meat but also may have influenced its FA profile and VOC composition. Additionally, an elevated amount of hexanal in muscles affected by WB together with WS suggests that oxidative stress could be important in the etiopathogenesis of WB and WS myopathies. Therefore, poultry meat affected by myopathies have the potential to alter breast meat flavor and composition.

The aim of this study was to collect samples of bovine colostrum (BCOL) from different sources (agricultural companies A, B, C, D and E) in Lithuania and to ascertain the influence of lacto-fermentation with Lactiplantibacillus plantarum strain 135 and Lacticaseibacillus paracasei strain 244 on the changes in bovine colostrum amino (AA), biogenic amine (BA), and fatty acid (FA) profiles. It was established that the source of the bovine colostrum, the used LAB, and their interaction had significant effects (p < 0.05) on AA contents; lactic acid bacteria (LAB) used for fermentation was a significant factor for aspartic acid, threonine, glycine, alanine, methionine, phenylalanine, lysine, histidine, and tyrosine; and these factor’s interaction is significant on most of the detected AA concentrations. Total BA content showed significant correlations with glutamic acid, serine, aspartic acid, valine, methionine, phenylalanine, histidine, and gamma amino-butyric acid content in bovine colostrum. Despite the differences in individual FA contents in bovine colostrum, significant differences were not found in total saturated (SFA), monounsaturated (MUFA), and polyunsaturated (PUFA) fatty acids. Finally, the utilization of bovine colostrum proved to be challenging because of the variability on its composition. These results suggest that processing bovine colostrum into value-added formulations for human consumption requires the adjustment of its composition since the primary production stage. Consequently, animal rearing should be considered in the employed bovine colostrum processing technologies.

The aim of this study was to apply raspberry (Ras), blueberry (Blu) and elderberry (Eld) industry by-products (BIB) for unripened cow milk curd cheese (U-CC) enrichment. Firstly, antimicrobial properties of the BIBs were tested, and the effects of the immobilization in agar technology on BIB properties were evaluated. Further, non-immobilized (NI) and agar-immobilized (AI) BIBs were applied for U-CC enrichment, and their influence on U-CC parameters were analyzed. It was established that the tested BIBs possess desirable antimicrobial (raspberry BIB inhibited 7 out of 10 tested pathogens) and antioxidant activities (the highest total phenolic compounds (TPC) content was displayed by NI elderberry BIB 143.6 mg GAE/100 g). The addition of BIBs to U-CC increased TPC content and DPPH− (2,2-diphenyl-1-picrylhydrazyl)-radical scavenging activity of the U-CC (the highest TPC content was found in C-RaNI 184.5 mg/100 g, and strong positive correlation between TPC and DPPH− of the U-CC was found, r = 0.658). The predominant fatty acid group in U-CC was saturated fatty acids (SFA); however, the lowest content of SFA was unfolded in C-EldAI samples (in comparison with C, on average, by 1.6 times lower). The highest biogenic amine content was attained in C-EldAI (104.1 mg/kg). In total, 43 volatile compounds (VC) were identified in U-CC, and, in all cases, a broader spectrum of VCs was observed in U-CC enriched with BIBs. After 10 days of storage, the highest enterobacteria number was in C-BluNI (1.88 log10 CFU/g). All U-CC showed similar overall acceptability (on average, 8.34 points); however, the highest intensity of the emotion “happy” was expressed by testing C-EldNI. Finally, the BIBs are prospective ingredients for U-CC enrichment in a sustainable manner and improved nutritional traits.

This study aimed to evaluate the changes in Agaricus bisporus (white and brown) characteristics (colour and acidity parameters, lactic acid bacteria (LAB) and mould/yeast counts, biogenic amine content, fatty acid (FA) and volatile compound (VC) profiles, overall acceptability, and emotions induced for consumers) during a 48 h lactic acid fermentation with Lacticaseibacillus casei No. 210, Lactiplantibacillus plantarum No. 135, Lacticaseibacillus paracasei No. 244, and Pediococcus acidilactici No. 29 strains. Fermented white and brown A. bisporus showed higher LAB count and lower pH, lightness, redness, and yellowness than non-fermented ones. Yeast and fungi counts were similar between non-fermented and fermented samples. All samples contained spermidine (on average, 191.5 mg/kg) and some of the fermented samples had tyramine (on average, 80.7 mg/kg). Saturated FA was the highest in non-fermented brown A. bisporus. The highest monounsaturated and polyunsaturated FA contents were found in Lp. plantarum No. 135 fermented white and brown A. bisporus, respectively. For the first time, the VC profile of fermented A. bisporus was analysed. 1-Octen-3-ol content significantly decreased while benzyl alcohol, acetoin, and 2,3-butanediol increased in most fermented samples. Fermented A. bisporus received good acceptability scores. The emotional evaluation showed that the LAB strain and the interaction of the LAB strain and A. bisporus variety were significant on the intensity of emotions “happy” and “sad”, while all analysed factors and their interactions were significant on the intensity of “angry” and “disgusted” (p ≤ 0.05). The findings of this study show the potential of the selected LAB strains and contribute to the increasing body of research on fermented mushrooms.

The aim of this study was to compare the influence of different compositions of creep compound feed (CCF) (C-I – control group; TG-II – a CCF containing wheat bran extruded and fermented with L. paracasei; TG-III – a creep compound feed containing sugar beet pulp) on the piglets' growth performance, blood parameters, fecal microbial profile and physicochemical characteristics. Moreover, the fecal volatile compound (VC) profile was analyzed as a possible chemical marker related to changes in the fecal microbial profile and physicochemical characteristics. A 21-day experiment was conducted using 1-day-old 300 Large White/Norwegian Landrace piglets. The highest body weight (at the 21st day) was found in piglets of the TG-III group, and both treated groups showed lower feed conversion ratios. At the end of the experiment, significantly higher lactobacillus counts in the feces of both treated groups were found, and a correlation between fecal textural hardness and the lactobacillus count was established (r = 0.475). Significant correlations of piglets' individual fecal VC with microbiological parameters and fecal pH were established [lactobacilli with 3-n-nonadecanol-1; enterobacteria with butyric acid ; pentanoic acid, 4-methyl-; eicosene(E)-, etc.]. It can be concluded that local material could be successfully incorporated into CCF preparation without impairing animal metabolism.

This study aimed at investigating the impacts of 24 h of either solid-state fermentation (SSF) or submerged fermentation (SMF) with Lactiplantibacillus plantarum strain No. 122 on the physico-chemical attributes of chia seeds (CS). Furthermore, this study examined how adding fermented chia seeds (10, 20, and 30% concentrations) affected the properties and sensory profile of wheat bread. Acidity, lactic acid bacteria (LAB) viable counts, biogenic amine (BA), and fatty acid (FA) profiles of fermented chia seeds were analysed. The main quality parameters, acrylamide concentration, FA and volatile compound (VC) profiles, sensory characteristics, and overall acceptability of the obtained breads, were analysed. A decline in the concentration of certain BA and saturated FA and an increase in polyunsaturated FA and omega-3 (ω-3) were found in fermented CS (FCS). The same tendency in the FA profile was observed in both breads, i.e., breads with non-fermented CS (NFCS) or FCS. The quality parameters, VC profile, and sensory attributes of wheat bread were significantly affected by the addition of NFCS or FCS to the main bread formula. All supplemented breads had reduced specific volume and porosity, but SSF chia seeds increased moisture and decreased mass loss after baking. The lowest acrylamide content was found in bread with a 30% concentration of SSF chia seeds (11.5 µg/kg). The overall acceptance of supplemented breads was lower than the control bread, but breads with 10 and 20% SMF chia seed concentrations were still well accepted (on average, 7.4 score). Obtained results highlight that fermentation with Lp. plantarum positively contributes to chia seed nutritional value, while incorporation of NFCS and FCS at certain levels results in an improved FA profile, certain sensory attributes, and reduced acrylamide content in wheat bread.

The main purpose of this experiment was to develop a multifunctional nutraceutical composition based on ingredients of different origins (Spirulina powder (SP), bovine colostrum (BC), Jerusalem artichoke powder (JAP), and apple cider vinegar (ACV)) which possess different health benefits through their different mechanisms of action. In order to improve the functional properties of Spirulina and bovine colostrum, fermentation with the Pediococcus acidilactici No. 29 and Lacticaseibacillus paracasei LUHS244 strains, respectively, was carried out. These LAB strains were chosen due to their good antimicrobial properties. The following parameters were analysed: for Spirulina (non-treated and fermented)—pH, colour coordinates, fatty acid profile, and contents of L-glutamic and GABA acids; for bovine colostrum (non-treated and fermented)—pH, colour coordinates, dry matter, and microbiological parameters (total LAB, total bacteria, total enterobacteria, Escherichia coli, and mould/yeast counts); for the produced nutraceuticals—hardness, colour coordinates, and overall acceptability. It was established that fermentation reduced the pH of the SP and BC and affected their colour coordinates. Fermented SP contained a greater concentration of gamma-aminobutyric and L-glutamic acids (by 5.2 times and 31.4% more, respectively), compared to the non-treated SP and BC. In addition, the presence of gamma-linolenic and omega-3 fatty acids was observed in fermented SP. Fermentation of BC reduces Escherichia coli, total bacteria, total enterobacteria, and total mould/yeast counts in samples. The obtained three-layer nutraceutical (I layer—fermented SP; II—fermented BC and JAP; III—ACV) demonstrated a high overall acceptability. Finally, our finding suggest that the selected nutraceutical combination has immense potential in the production of a multifunctional product with improved functionality and a high acceptability.

The aim of this study was to evaluate the influence of different amounts (40, 80 and 100 g) of non-fermented and fermented (with Lactiplantibacillus plantarum No. 122 and Lacticaseibacillus casei No. 210) cricket flour (Cr) on the quality characteristics and acrylamide formation in wheat biscuits (WB). The main formula for WB preparation consisted of 280 g of wheat flour, 100 g of margarine, 50 g of saccharose, 3 g of vanilla sugar, 50 g of eggs, 1.5 g of salt and 2.0 g of baking powder. It was established that the highest lactic acid bacteria (LAB) number was achieved in 48 h with No. 122 fermented Cr (11.8 log10 CFU/g) and the lowest pH (4.34) was obtained after 48 h of Cr fermentation with both the tested LAB strains. The total colour differences were in the range of 17.54 to 22.08 and, in every case, fermented samples were clearly distinguished from untreated ones. Fermentation increased tyramine content in Cr (from 13.0 to 29.2 times). The main FAs in Cr were palmitic acid, stearic acid, octadec-9-enoic acid and linoleic acid. The lowest acrylamide content (84.1 µg/kg) was found in WB with 40 g of Cr fermented with No. 210. Significant differences in WB overall acceptability were not found. However, the highest intensity of emotion “happy” was elicited by WB with 80 g of Cr fermented with No. 122. Due to the demonstrated decrease of acrylamide content, fermented Cr can be considered a beneficial ingredient for the manufacture of WB.

This study aimed at evaluating changes of microalgae Spirulina during its fermentation with Lactiplantibacillus plantarum No. 122 strain, and further at incorporating Spirulina bio-converted for nutraceuticals rich in L-glutamic (L-Glu) and gamma-aminobutyric acids (GABA) into sucrose-free chewing candy (gummy) preparations. Fermented Spirulina had higher b* (yellowness) coordinates than untreated (non-fermented), and fermentation duration (24 and 48 h) had a statistically significant effect on colour coordinates. The highest contents of L-glutamic and gamma-aminobutyric acids (4062 and 228.6 mg/kg, respectively) were found in 24 and 48 h-fermented Spirulina, respectively. Fermentation increased the content of saturated fatty acids and omega-3 in Spirulina, while monounsaturated fatty acids and omega-6 were reduced. The addition of fermented Spirulina (FSp) significantly affected hardness, decreased lightness and yellowness, and increased the greenness of chewing candies. All chewing candy samples (with xylitol) prepared with 3 and 5 g of FSp and 0.2 µL of Citrus paradise essential oil received the highest scores for overall acceptability, and the highest intensity (0.052) of emotion “happy” was elicited by the sample group containing xylitol, agar, ascorbic acid, 3 g of FSp, and 0.1 µL of Mentha spicata essential oil. As an outcome of this research, one may conclude that fermented Spirulina has significant potential as an innovative ingredient in the production of healthier sucrose-free nutraceutical chewing candies.

The aim of this study was to evaluate the influence of scalded (Sc) and scalded-fermented (FSc) (with Lactiplantibacillus paracasei No. 244 strain) rye wholemeal flour on the quality parameters and acrylamide formation in semi-wheat-rye bread. To that purpose, 5, 10 and 15% of Sc and FSc were used for bread production. Results showed that scalding increased fructose, glucose and maltose content in rye wholemeal. Lower concentrations of free amino acids were found in Sc when compared with rye wholemeal, but fermentation of Sc increased the concentrations of some amino acids (on average by 1.51 times), including gamma aminobutyric acid (GABA, by 1.47 times). Addition of Sc and FSc had a significant influence (p ≤ 0.05) on bread shape coefficient, mass loss after baking and most bread colour coordinates. Most of the breads with Sc or FSc showed lower hardness after 72 h of storage compared with the control (i.e., without Sc or FSc). FSc improved bread colour and flavour, as well as overall acceptability. Breads with 5 and 10% of Sc had a similar level of acrylamide to the control, while its level in breads with FSc was higher (on average, 236.3 µg/kg). Finally, different types and amounts of scald had varying effects on the quality of the semi-wheat-rye bread. FSc delayed staling and improved sensory properties and acceptability, as well as the GABA level of wheat-rye bread, while the same level of acrylamide as was seen in control bread could be reached when using between 5 and 10% of scalded rye wholemeal flour.

The aim of this study was to assess respondents’ opinions on the choice of edible insects as a food, and to evaluate the influence of cricket flour (ECF) (10, 20, 30%) on the quality of wheat bread (WB). Whereas ECF is an additional source of acrylamide precursors, in order to reduce acrylamide formation in WB, fermentation of ECF with Lactiplantibacillus plantarum-No.122 was applied. It was established that 70.7% of the respondents had never eaten insects and more than 30% would not choose them. However, ECF was suitable substrate for fermentation (lactobacilli count 8.24 log10CFU/g, pH-4.26). In addition, fermentation reduced the total biogenic amines content in ECF (by 13.1%). The highest specific volume showed WB, prepared with fermented ECF (10, 20, 30%). All the tested WB showed similar overall acceptability (on average, 7.9 points). However, the highest intensity of emotion “happy” was induced by the WB, prepared with fermented ECF. Most of the WB with non-treated and fermented ECF showed higher acrylamide concentration (except WB with 10% of fermented ECF), in comparison with the control. Finally, fermentation is recommended for ECF inclusion in the main WB formula because fermentation improves not only quality but also reduces acrylamide concentration in WB.

The aim of this study was to select a lactic acid bacteria (LAB) strain for bio-conversion of Spirulina, a cyanobacteria (“blue-green algae”), into an ingredient with a high concentration of gamma-aminobutyric acid (GABA) for human and animal nutrition. For this purpose, ten different LAB strains and two different fermentation conditions (SMF (submerged) and SSF (solid state fermentation)) were tested. In addition, the concentrations of fatty acids (FA) and biogenic amines (BA) in Spirulina samples were evaluated. It was established that Spirulina is a suitable substrate for fermentation, and the lowest pH value (4.10) was obtained in the 48 h SSF with Levilactobacillus brevis. The main FA in Spirulina were methyl palmitate, methyl linoleate and gamma-linolenic acid methyl ester. Fermentation conditions were a key factor toward glutamic acid concentration in Spirulina, and the highest concentration of GABA (2395.9 mg/kg) was found in 48 h SSF with Lacticaseibacillus paracasei samples. However, a significant correlation was found between BA and GABA concentrations, and the main BA in fermented Spirulina samples were putrescine and spermidine. Finally, the samples in which the highest GABA concentrations were found also displayed the highest content of BA. For this reason, not only the concentration of functional compounds in the end-product must be controlled, but also non-desirable substances, because both of these compounds are produced through similar metabolic pathways of the decarboxylation of amino acids.

The aim of this study was to evaluate the influence of purple wheat (varieties 8526-2 and 8529-1) wholemeal flour (PWWF) left untreated or fermented with Lactiplantibacillus plantarum No. 135 on the quality parameters of and acrylamide formation in wheat bread. Different quantities (5, 10, 15, and 20%) of PWWF were tested for bread preparation. Acidity, colour characteristics, hardness, enzyme activities, and antioxidant activity of PWWF, as well as bread quality and acrylamide concentration, were analysed. Differences in LAB count and amylolytic and proteolytic enzyme activities between two varieties of non-treated and fermented PWWF were not found. Fermentation increased DPPH-scavenging activity and reduced hardness of both PWWF varieties. A very strong positive correlation was found between total phenolic compound content and antioxidant activity in PWWF (r = 0.816, p = 0.001). In most cases, PWWF addition lowered bread specific volume and mass loss after baking. After 72 h of storage, bread with 5% PWWF showed the lowest hardness. Addition of 15% PWWF to bread increased overall acceptability. Fermentation and wheat variety significantly affected bread crumb a* colour coordinates. Addition of fermented PWWF significantly decreased acrylamide formation in bread (p ≤ 0.0001), and bread with 5% PWWF variety 8526-1 had the lowest acrylamide content. In conclusion, the addition of new-breed PWWF to wheat bread improved certain quality parameters, while PWWF fermented with L. plantarum possessed DPPH-scavenging activity and can be recommended for acrylamide reduction in wheat bread.

Abstract Background Understanding mechanisms underlying specific chemotherapeutic responses in subtypes of cancer may improve identification of treatment strategies most likely to benefit particular patients. For example, triple-negative breast cancer (TNBC) patients have variable response to the chemotherapeutic agent cisplatin. Understanding the basis of treatment response in cancer subtypes will lead to more informed decisions about selection of treatment strategies. Methods In this study we used an integrative functional genomics approach to investigate the molecular mechanisms underlying known cisplatin-response differences among subtypes of TNBC. To identify changes in gene expression that could explain mechanisms of resistance, we examined 102 evolutionarily conserved cisplatin-associated genes, evaluating their differential expression in the cisplatin-sensitive, basal-like 1 (BL1) and basal-like 2 (BL2) subtypes, and the two cisplatin-resistant, luminal androgen receptor (LAR) and mesenchymal (M) subtypes of TNBC. Results We found 20 genes that were differentially expressed in at least one subtype. Fifteen of the 20 genes are associated with cell death and are distributed among all TNBC subtypes. The less cisplatin-responsive LAR and M TNBC subtypes show different regulation of 13 genes compared to the more sensitive BL1 and BL2 subtypes. These 13 genes identify a variety of cisplatin-resistance mechanisms including increased transport and detoxification of cisplatin, and mis-regulation of the epithelial to mesenchymal transition. Conclusions We identified gene signatures in resistant TNBC subtypes indicative of mechanisms of cisplatin. Our results indicate that response to cisplatin in TNBC has a complex foundation based on impact of treatment on distinct cellular pathways. We find that examination of expression data in the context of heterogeneous data such as drug-gene interactions leads to a better understanding of mechanisms at work in cancer therapy response.

The aim of this study was to analyse and compare the acidity, microbiological and colour characteristics, fatty (FA) and amino (AA) acid profiles, biogenic amine (BA) and gamma-aminobutyric acid (GABA) concentrations, and macro- and microelement contents in non-treated (non-fermented) and fermented wholemeal cereal flours of ‘Gaja’ (traditional wheat) and new breed lines DS8888-3-6 (waxy wheat), DS8548-7 (blue wheat) and DS8535-2 (purple wheat). Independent fermentations were undertaken with selected strains of Pediococcus acidilactici, Liquorilactobacillus uvarum and Lactiplantibacillus plantarum. The results revealed that all the wholemeal cereal flours of the analysed wheat varieties are suitable for fermentation with the selected strains because all the fermented samples showed lactic acid bacteria (LAB) viable counts higher than 8.00 log10 CFU/g and desirable low pH values. In most of the cases, fermentation increased the concentration of essential amino acids in the wholemeal cereal samples, and the LAB strain used for fermentation proved to be a significant factor in all the essential amino acid content of wholemeal wheat (p ≤ 0.0001). When comparing the non-fermented samples, the highest GABA content was found in ‘Gaja’ and waxy wheat samples (2.47 µmol/g, on average), and, in all the cases, fermentation significantly increased GABA concentration in the wholemeal cereals. On the other hand, total levels of biogenic amines in wholemeal samples ranged from 22.7 to 416 mg/kg. The wheat variety was a significant factor in all the analysed macro- and microelement contents (p ≤ 0.0001) in the wholemeal cereals. Furthermore, fermentation showed to be a significant factor in most of the FA content of the wholemeal cereal samples. Finally, fermentation can also contribute to improving the biological and functional value of wholemeal wheat flours (by increasing essential amino acids and GABA concentrations); however, safety parameters (e.g., biogenic amines) also should be taken into consideration when optimizing the most appropriate technological parameters.

Nowadays, there are many sorts of beer, however, some of them, despite the good sensory and other quality indicators, could contain high concentrations of undesirable compounds, such biogenic amines (BA). The yeast strain (YS), used for fermentation, can cause desirable as well as undesirable changes in beer. The aim of this study was to evaluate the contribution of different YS (A-Saccharomyces cerevisiae var. diastaticus, B-Saccharomyces cerevisiae var. bayanus, C-Brettanomyces claussenii) on the main quality parameters of beer. In addition, the BA concentration and the volatile compounds (VC, measured by gas chromatography–mass spectrometry) and their relation with beer overall acceptability (OA, evaluated by 20 trained judges) and emotions induced for consumers were analysed. The YS was a significant factor on alcohol formation in beer (p = 0.0001). The highest colour intensity was shown by C beer (10.2 EBC), and the latter beer showed the lowest OA. All of the beer samples induced the highest intensity of the emotion “neutral”, and the main VC of the beer were 3-methyl-1-butanol; L-α-terpineol; hexanoic acid 3-methylbutyl ester; and n-capric acid isobutyl ester. The highest total BAs content was found in beer fermented with C. Finally, all of the tested YS are suitable for beer production, however, taking into consideration the safety aspect of the beer, it should be mentioned that the highest concentration of BAs was found in beer fermented with C strain.

Fibrous feedstuffs can have a variable effect on pig growth, health and meat quality. The effect of sugar beet pulp (SBP) supplementation in the diet on pork quality has not been widely reported. This study examines the effect of an SBP-supplemented (3%) diet (TG-I group) on 300 Large White/Norwegian Landrace pigs in terms of growth performance, blood parameters, microbial profiling of faeces, carcass parameters and meat quality, including the profiles of biogenic amines (BAs), fatty acids (FAs) and volatile compounds (VCs). After 163 days of the experiment, TG-I pigs had a significantly lower average daily gain and feed conversion ratio than pigs in the control group, as well as a significantly higher percentage of carcasses in the S and KN classes and a lower percentage in the E and U classes (p ≤ 0.05). Faeces of TG-I contained significantly more bacteria that are considered probiotic. Significant differences (p ≤ 0.05) were found in most of the blood parameters, FA, VC profile and emotional responses between the two groups. Higher drip loss, protein content and redness, as well as lower cooking loss, intramuscular fat content and lightness were observed in the meat of TG-I. Most of the sensory properties, as well as overall acceptability, were rated higher for the meat of TG-I. Based on the results, a diet containing 3% of SBP could be beneficial for the improvement of pigs’ gut health and pork quality. However, further studies are needed to indicate which compounds of the SBP dietary fiber are responsible for these desirable changes.

There is scarce data on the influence of fermentation with lactic acid bacteria (LAB) on the quality and safety of edible mushrooms. The aim of this study was to ferment Suillus luteus, Boletus edulis, Cantharellus cibarius, and Rozites caperata with LAB strains (Lacticaseibacillus casei LUHS210 and Liquorilactobacillus uvarum LUHS245) and to evaluate the influence of this technology on colour characteristics, pH, mould/yeast count, liking, emotional response, volatile compound (VC) profile, and the formation of biogenic amines (BA). Additionally, ultrasonication or prolonged thermal treatment were applied before fermentation. The LUHS245 strain showed better preservation properties in the case of fungal inhibition; however, prolonged thermal treatment and/or ultrasound pre-treatment ensure safer fermentation. Mushroom species and type of pre-treatment had a significant effect on colour coordinates and pH (p ≤ 0.0001). A greater variety of VC was identified in pre-treated and fermented samples. Significant differences were found between the emotions induced in consumers. The lowest sum of BA was found in thermally pre-treated and fermented R. caperata, while the highest was in ultrasonicated and fermented B. edulis. Finally, despite good overall acceptability, it is important to select appropriate LAB strains for the fermentation of edible mushrooms to ensure their safety in the case of BA formation.

The aim of this study was to analyze and compare the acidity, microbiological, and chromaticity parameters; fatty acid (FA) and volatile compound (VC) profiles; and biogenic amine (BA), macro- and microelement, and mycotoxin concentrations in nontreated ‘Ada’, ‘Sarta’, and new breed blue (DS8472-5) and purple (DS8526-2) wheat lines wholemeal (WW) with those fermented with lactic acid bacteria (LAB) possessing antimicrobial/antifungal properties, isolated from spontaneous sourdough: Pediococcus acidilactici-LUHS29, Liquorilactobacillus uvarum-LUHS245, Lactiplantibacillus plantarum-LUHS122). All the fermented WW showed >8.0 log10 CFU/g of LAB count, and the type of LAB was a significant factor in the WW acidity parameters. Phenylethylamine was the predominant BA in WW, and the wheat variety (WV), the type of LAB, and their interaction were significant factors on the BA formation. Despite the fact that some differences in trace element concentrations in WW were obtained, in most of the cases fermentation was not a significant factor in their content. The main FAs in WW were palmitic acid, all-cis,trans-octadecenoic acid, and linoleic acid. Fermented WW showed a more diverse VC profile; however, the influence of fermentation on deoxynivalenol in WW was varied. Finally, further studies are needed to indicate the technological parameters that would be the most effective for each WV, including the lowest BA formation and mycotoxin degradation.

Background. Constantly accelerating pace of life, heavy workloads, and new technologies coming into our lives lead to mental health problems - stress, anxiety, and depression, which causes uncontrollable physical health problems. The relationship between individual PA domains and physical activity intensity in middle-aged individuals as well as their psycho-emotional status have not been sufficiently explored. The aim of the study was to determine the relationship between psycho-emotional state and physical activity levels in middle-aged people. Methods. The epidemiological method was chosen for the study. The chosen method of data collection was an anonymous questionnaire survey. Results. Assessing the psycho-emotional state of the subjects, we found that 17.8% of women and men studied were experiencing stress. More women (45%) than men (27.5%) experienced nervous tension, and more men (25.5%) than women (13.7%) experienced stress. High levels of physical activity were found in more than 2/3 of the subjects (73.5%). The distributions of women and men did not differ much according to the level of physical activity (74.3, 72.0%). Conclusion. A higher level of physical activity was associated with a better assessment of nervous tension and stress – more physically active individuals experience less nervous tension and stress. People who spent more time sitting on weekdays and at weekends experienced more nervous tension and stress. Keywords: physical activity levels, psychoemotional state, sedentary lifestyle, physically active lifestyle, nervous tension and stress.

Introducción. Las tasas de homicidio, suicidio y agresión son mayores en el sexo masculino; la testosterona podría desempeñar un papel importante en el desarrollo de estos comportamientos. Objetivo. Realizar una revisión de los aspectos endocrinos y neurobiológicos de la testosterona y su relación con comportamientos agresivos, homicidas y suicidas. Materiales y métodos. Se realizó una revisión narrativa con diferentes estrategias de búsqueda en PubMed, SpringerLink, ScienceDirect y SciELO. Se incluyeron artículos de investigación, revisiones y reportes de caso publicados en español y en inglés entre 2002 y 2018. Resultados. De los 66 estudios incluidos en la revisión, más del 50% asociaron el comportamiento agresivo u homicida con niveles elevados de testosterona, hormona que podría modular la actividad de las vías cerebrales serotoninérgicas y dopaminérgicas involucradas en el comportamiento agresivo por medio de receptores androgénicos y estrogénicos. Se encontraron relaciones entre uso de esteroides anabólicos y homicidio, y entre testosterona circulante en mujeres y rasgos de personalidad antisocial. Asimismo, se observaron cambios de concentraciones séricas de testosterona en sujetos con tendencias suicidas. Conclusión. La información encontrada en la revisión sugiere que sí existe una asociación entre los niveles de testosterona y el desarrollo de comportamientos agresivos, homicidas y suicidas.

In this study, a 41-day experiment was conducted using 300 (21-day-old) Large White/Norwegian Landrace piglets (100 piglets in each group). Three dietary treatments were compared: (i) a basal diet (C-I), (ii) a basal diet with the addition of extruded–fermented wheat bran (Wex130/screwspeed25Lpa) (TG-II), and (iii) a basal diet with the addition of dried sugar beet pulp (TG-III). Analyses of piglets’ blood parameters, faecal microbial and physico-chemical characteristics, and piglets’ growth performance were performed. It was found that the extrusion and fermentation combination led to an additional functional value of Wex130/screwspeed25Lpa, which showed desirable antimicrobial and antifungal properties in vitro (inhibited 5 out of 10 tested pathogenic strains and 3 out of 11 tested fungi). Both treatments reduced total enterobacteria and increased lactic acid bacteria counts in piglets’ faeces. The consistency of the piglets’ faeces (in all three groups) was within a physiological range throughout the whole experiment. Strong positive correlations were found between the LAB count in piglets’ faeces and butanoic acid; butanoic acid, 3-methyl-; butyric acid (2-methyl-); pentanoic acid. The treatment groups obtained a significantly higher body weight gain and average daily gain. Finally, substituting the piglets’ diet with Wex130/screwspeed25Lpa and sugar beet pulp led to favourable changes in micro-organism populations in the piglets’ faeces as well as better growth performance.

Introduction: The approach to the physiology of pregnancy based on adipokine behavior and the homeostasis-insulin resistance (HOMA-IR) model, along with their relationship to neonatal weight, has been poorly studied in adolescent pregnant women. Objective: To determine possible correlations between adipokines –leptin and adiponectin– and HOMA-IR in pregnant women aged 14 to 17 years, and first-trimester body mass index (BMI) and neonatal weight. Materials and methods: In the weeks 11 to 14 of gestation, the biochemical variables leptin, adiponectin, glycemia and insulin were measured and HOMA-IR was calculated. Maternal and neonatal anthropometric variables were obtained. Statistical analysis was performed with Pearson correlation and the p value. Results: We noticed a positive correlation of serum leptin levels with HOMA-IR in the first trimester of gestation (r=0.5, p≤0.000) and a negative correlation between adiponectin and HOMA-IR (r=-0.4; p=0.017), along with positive correlations between BMI and leptin, insulin and HOMA-IR (r=0.83 and p

Introducción. Durante el embarazo, los niveles séricos de triglicéridos maternos aumentan como un mecanismo de adaptación fisiológica para suplir las necesidades del feto en desarrollo. Pese a que el incremento excesivo se ha asociado a preeclampsia, macrosomía y parto pretérmino, no se han establecido de manera contundente los niveles a partir de los cuales se deben tomar medidas en cada trimestre para prevenir complicaciones. Objetivo. Hacer una revisión sobre fisiopatología, efectos en madre e hijo, valores esperados en cada trimestre e intervenciones terapéuticas en hipertrigliceridemia gestacional. Materiales y métodos. Se realizó una revisión con la búsqueda de artículos en las bases de datos ScienceDirect, PubMed, Scopus, LILACS, Cochrane y SciELO con los términos: Pregnancy; Hypertriglyceridemia; Maternal-Fetal Exchange; Fetal Development; Pregnancy Complications y sus equivalentes en español. Resultados. Se encontraron 59 artículos que cumplieron los criterios de búsqueda y daban respuesta a los objetivos. Conclusiones. El número limitado y la gran variabilidad de los datos indican la necesidad de realizar más investigaciones que establezcan los rangos de normalidad de los triglicéridos durante los tres trimestres del embarazo y así determinar riesgos e intervenciones eficaces antes de la gestación y reducir la morbimortalidad materno-infantil.

The aim of this study was to evaluate the contribution of extruded and fermented wheat bran (WBex-f) to the quality of wheat bread (BR), including the volatile compounds (VC) profile and VC relationship with emotions induced for consumers. A comparison study of BR (prepared with 5%, 10%, and 15% untreated wheat bran (nWB) and WBex-f) quality parameters was performed. It was established that nWB increases dough hardness and reduces BR specific volume. The addition of 5% and 10% of WBex-f was not significant on BR porosity and led to the formation of a high number of large pores. nWB and WBex-f increases the mass loss of BR after baking (by 13.38%), and the control breads showed the highest crust darkness, yellowness, and redness. nWB and WBex-f reduces BR firmness during storage, and WBex-f increases the overall acceptability (OA) of BR (by 26.2%). A strong positive correlation was found between OA and the emotion ‘happy’ (r = 0.8696). In BR prepared with WBex-f, a higher content of pyrazine, methyl-; pyrazine, 2-ethyl-; pyrazine, 2-ethyl-6-methyl-; furfural; ethanone, 1-(2-furanyl)-; benzaldehyde; and 3-furanmethanol was found. Finally, it can be stated that WBex-f could prolong the shelf life of BR and leads to the formation of a specific VC profile, which is associated with a higher OA of the product.

The aim of this study was to develop nutraceutical chewing candy (NCC) formulations based on acetic, alcoholic, and lactofermented apple juice (AJ) products. In addition, different texture-forming (gelatin, pectin) and sweetening (stevia, xylitol) agents were tested. To implement the aim of this study, combinations based on AJ, prepared from fresh and frozen apples, apple cider (C) samples (No.1, No.2, No.3, and No.4), and apple vinegar (V) were used. First, the most appropriate combination was selected by evaluating overall acceptability (OA) and emotions induced for consumers (EIC). In addition, the volatile compound (VC) profile, and physicochemical and antimicrobial characteristics of the developed combinations were analyzed. For AJ fermentation, lactic acid bacteria (LAB) strains possessing antimicrobial properties (LUHS122—L. plantarum and LUHS210—L. casei) were used. AJ prepared from frozen apples had 11.1% higher OA and 45.9%, 50.4%, and 33.3% higher fructose, glucose, and saccharose concentrations, respectively. All the tested C samples inhibited Bacillus subtilis and had an average OA of 6.6 points. Very strong positive correlations were found between AJ and C OA and the emotion ‘happy’; comparing lactofermented AJ, the highest OA was obtained for AJ fermented for 48 h with LUHS122, and a moderate positive correlation was found between AJ OA and the emotion ‘happy’ (r = 0.7617). This sample also showed the highest viable LAB count (7.59 log10 CFU mL−1) and the broadest spectrum of pathogen inhibition (inhibited 6 out of 10 tested pathogens). Further, acetic, alcoholic, and lactofermented AJ product combinations were tested. For the preparation of NCC, the combination consisting of 50 mL of AJ fermented with LUHS122 for 48 h + 50 mL C-No.3 + 2 mL V was selected because it showed the highest OA, induced a high intensity of the emotion ‘happy’ for the judges, and inhibited 8 out of 10 tested pathogens. Finally, the OA of the prepared NCC was, on average, 9.03 points. The combination of acetic, alcoholic, and lactofermented AJ products leads to the formation of a specific VC profile and increases the OA and antimicrobial activity of the products which could be successfully applied in the food and nutraceutical industries.

In the Drosophila embryo, increased cortical contractility in ventral cells causes furrow formation and gastrulation. Here, the authors show that contractility is regulated by Neuralized (an E3 ubiquitin ligase) in ventral cells, and that inhibiting this process with Bearded in the ectoderm causes furrow invagination.

ABSTRACT Objective This cross sectional study intended to evaluate two bedside tests (Neuropad and VibraTip) as screening tools for distal symmetrical polyneuropathy (DSPN) in Latin American patients with type 2 diabetes mellitus (T2D). Subjects and methods Ninety-three Colombian patients diagnosed with T2D were recruited. Anthropometric variables, glycemic control parameters, lipid profile and renal function were assessed for each patient. DSPN was defined by a Michigan Neuropathy Screening Instrument (MNSI) clinical score greater than 2. Both Neuropad and Vibratip tests were applied to each patient. Contingency analyses were performed to evaluate the diagnostic power of both tools. Results The prevalence of DSPN determined clinically by MNSI was 25.8%. DSPN in these patients was associated with age, worsening renal function, and insulin treatment. The sensitivity and specificity of the Neuropad test for DSPN was 66.6% and 63% respectively. Its negative predictive value (NPV) was 84.6%. The VibraTip test exhibited a sensitivity of 54.1% and specificity of 91.3%, with a NPV of 85.1%. Conclusion Neuropad and VibraTip are reliable screening tools for DSPN in Latin American population. VibraTip presents a considerable diagnostic power for DSPN in this population. Further studies regarding the cost-effectiveness of these tools in clinical practice are needed.

Introduction: Any type of nutritional imbalance experienced during childhood will affect the health of an individual, both in their childhood and their adulthood. Several studies have proved that there is an association between cardiovascular disease (CVD) risk and endocrine and lipid markers at early stages of life. Objective: To establish the relationship between nutritional status (IGF-1 and serum levels of its binding proteins IGFBP-1, IGFBP-2 and IGFBP-3), and CVD risk markers in students aged 7 to 9 years. Materials and methods: Cross-sectional observational study conducted in 84 children attending two schools from Bogotá D.C. and Soacha, Colombia, to identify the relationship between possible variations in CVD risk markers and nutritional status. Sexual development stage, lipid profile, anthropometric data, blood sugar levels and IGF-1 and IGFBP serum levels of all participants were measured. Statistical analysis was conducted using the Pearson’s correlation coefficient, the analysis of variance (ANOVA), and the Kruskall-Wallis, Games-Howell and Dunnett’s tests. The confidence interval and statistical significance were 95% and p

This contribution investigates the impact of model uncertainty quantification techniques in different areas of process systems engineering (PSE), namely dynamic optimization, predictive maintenance, soft-sensor systems and risk assessment, using three case studies inspired by typical chemical and pharmaceutical engineering problems. Our analyses confirm that the systematic use of model uncertainty quantification in the solution of PSE problems may often increase the effectiveness of models and extend their application domain. Therefore, model uncertainty quantification is expected to become one of the backbones of process systems engineering in the near future.

Programmed cell death-1 (PD-1) receptor signaling dampens the functionality of T cells faced with repetitive antigenic stimulation from chronic infections or tumors. Using intracerebral (i.c.) inoculation with mouse polyomavirus (MuPyV), we have shown that CD8 T cells establish a PD-1hi, tissue-resident memory population in the brains (bTRM) of mice with a low-level persistent infection. In MuPyV encephalitis, PD-L1 was expressed on infiltrating myeloid cells, microglia and astrocytes, but not on oligodendrocytes. Engagement of PD-1 on anti-MuPyV CD8 T cells limited their effector activity. NanoString gene expression analysis showed that neuroinflammation was higher in PD-L1−/− than wild type mice at day 8 post-infection, the peak of the MuPyV-specific CD8 response. During the persistent phase of infection, however, the absence of PD-1 signaling was found to be associated with a lower inflammatory response than in wild type mice. Genetic disruption and intracerebroventricular blockade of PD-1 signaling resulted in an increase in number of MuPyV-specific CD8 bTRM and the fraction of these cells expressing CD103, the αE integrin commonly used to define tissue-resident T cells. However, PD-L1−/− mice persistently infected with MuPyV showed impaired virus control upon i.c. re-infection with MuPyV. Collectively, these data reveal a temporal duality in PD-1-mediated regulation of MuPyV-associated neuroinflammation. PD-1 signaling limited the severity of neuroinflammation during acute infection but sustained a level of inflammation during persistent infection for maintaining control of virus re-infection.

The aim of this study was to assess the effect of a feed supplement, namely milk permeate (MP) fermented with Lactobacillus uvarum LUHS245, on the newborn calves’ growth performance and blood and faecal parameters, including microbiota and volatile compound and fatty acid profiles. Ten female Holstein calves in the control group (CON group) were fed with a standard milk replacer diet and colostrum only, from day 2 to 14 of life, while 10 calves of the treated group (MP group) were fed with the same diet supplemented with 50 mL of the fermented MP. After 14 days, there were no significant differences between the groups in blood parameters, growth performance, or faecal pH. There was a significantly higher percentage of live lactic acid bacteria (by 17.02%), a lower percentage of enterobacteria (by 10.38%), a higher overall number of probiotic bacteria, a 1.7-fold higher species variety, and a higher content of dry matter in the faeces of the MP group (p < 0.05). The fatty acid and volatile compound profiles differed significantly between the groups. The results suggest that supplementing calves’ feed with fermented milk permeate has a positive effect on certain health parameters but not on blood parameters or growth performance.

The aim of this study was to evaluate the effect of different origin (Venezuela, Ghana, Peru) dark chocolates on emotions induced for consumers, and to analyse the relationships among overall acceptability (OA), emotions, and physicochemical attributes of the chocolate (fatty acids (FAs) and volatile compounds (VC)). Chocolate-elicited emotions were measured with FaceReader 8 software, scaling 10 emotion patterns (neutral, happy, sad, angry, surprised, scared, disgusted, contempt, valence, arousal). The OA was carried out by using a 10-point hedonic scale, ranging from 1 (extremely dislike) to 10 (extremely like). The obtained results showed that, among all chocolate-elicited emotions, the intensity of “happy” was the highest. In most cases, the influence of the different origin chocolate on the emotions induced for consumers was significant (except on emotions “neutral”, “scared”, and “disgusted”). Significant differences between the tested chocolates OA were not found. The origin of chocolate had a significant effect on most of the identified VC and the content of the main FAs (methyl palmitate, methyl stearate, cis,trans-9- oleic acid methyl ester, and methyl linoleate). Significant correlations between chocolate-elicited emotions and separate FAs and VC were found. Finally, this study showed that the origin of dark chocolate significantly influenced most of chocolate-elicited emotions and physicochemical attributes of chocolate, while separate FAs or VC can be used as chocolate quality indicators related to the chocolate OA, as well as chocolate-elicited emotions.

Introduction: Nutritional vulnerability is more evident during childhood, since malnutrition has an impact on academic performance and is linked to different diseases during this period. Likewise, an increase in the incidence and prevalence of obesity in children has been observed, therefore, researches that assess nutritional conditions of children attending schools may have high-impact results in terms of public health. Objective: To relate children’s nutritional condition by using anthropometry, with serum concentrations of insulin-like growth factor 1 (IGF-1) and its binding protein 2 (IGFBP-2). Materials and methods: A cross-sectional observational and comparative study was performed in children aged 7 to 9 attending two schools, one from the public sector and the other from the private sector. An anthropometric assessment was performed in 157 children, while IGF-1 and IGFBP (enzyme immunoassay) serum concentrations were measured in 81 children. Pearson’s coefficient, analysis of variance (ANOVA), Dunnet’s test and Games Howell’s test, with a 95% confidence interval and a p

Tyrimo tikslas ― įvertinti amžiaus ir fi zinio aktyvumo poveikį kojų raumenų funkcinei būklei ir pusiausvyrai. Ti- riamosios ― skirtingo amžiaus moterys. I grupė — amžiaus vidurkis 24,5 ± 5,5 m. (n = 15), kūno masės indeksas (KMI) — 20,4 ± 2,4; II grupė — amžiaus vidurkis 44,5 ± 3,5 m. (n = 15); KMI — 25,4 ± 3,9; III grupė — amžiaus vidurkis 72,5 ± 7,5 m. (n = 15); KMI — 25,5 ± 2,9. Buvo atlikti trys funkcinės būklės vertinimo testai: atsistojimų nuo kėdės testas (Rikli, Jones, 1999), „Stotis ir eiti“ testas (Rikli, Jones, 1999), blauzdos raumenų ištvermės testas (Markon et al., 1992; Gaigalienė, 1999). Pusiausvyros tyrimo metu buvo taikyta statinė posturografi ja. Naudota se- rijinės gamybos jėgos platforma ir kompiuterinė įranga signalams registruoti (KISTLER, Šveicarija, Slimline System 9286). III grupės tiriamųjų pasirengimas atlikti fi zinį krūvį vertintas pagal PAR-Q klausimyną, o jų fi zinis aktyvumas nustatytas pagal RAPA anketą (Topolski et al., 2006). Tyrimo rezultatų analizei atlikti taikyta dispersinė analizė. Tiriamųjų požymių vidurkio reikšmingumas tarp grupių buvo tikrinamas Tukey Post Hoc testu. Ištyrus III grupės tiriamųjų funkcinę būklę paaiškėjo, kad fi zinis aktyvumas nepaveikė vyresnio amžiaus moterų „Stotis ir eiti“ testo atlikimo greičio ir kojų raumenų jėgos. Fiziškai aktyvių tirtųjų moterų blauzdų raumenų ištvermė buvo statistiškai patikimai (p < 0,01) didesnė nei fi ziškai neaktyvių tiriamųjų. Skirtingo amžiaus tiriamųjų funkcinės būklės testų rezultatai skyrėsi statistiškai patikimai. Vyresnio amžiaus tiriamųjų „Stotis ir eiti“ testo atlikimo greitis buvo statistiškai patikimai didesnis (p < 0,01) nei jaunesnio amžiaus ir viduti- nio amžiaus tiriamųjų. Jaunesnio amžiaus tiriamųjų kojų raumenų jėga statistiškai patikimai didesnė už vidutinio (p < 0,05) ir vyresnio amžiaus (p < 0,01) tiriamųjų kojų raumenų jėgą. Jaunesnio amžiaus tiriamųjų blauzdos rau- menų ištvermė statistiškai patikimai didesnė už vidutinio (p < 0,05) ir vyresnio amžiaus (p < 0,01) tiriamųjų. Atlikus statinės posturografi jos rezultatų analizę nustatytas neigiamas amžiaus poveikis tiriamųjų pusiausvyrai. Tre- čios grupės tiriamųjų kūno slėgio centro (SC) svyravimai į šonus (dx) statistiškai reikšmingai didesni (p < 0,05) nei pirmos grupės tiriamųjų. Pirmos grupės tiriamųjų SC svyravimai pirmyn — atgal (dy) statistiškai patikimai mažesni nei trečios (p < 0,01) ir antros grupės tiriamųjų (p < 0,05). Tyrimo rezultatai parodė aiškias amžiaus, tiriamųjų kojų raumenų funkcinės būklės ir pusiausvyros sąsajas. Fiziškai aktyvių vyresnio amžiaus tiriamųjų blauzdų raumenų ištvermė buvo didesnė nei fi ziškai neaktyvių tiriamųjų, tačiau pusiausvyros ir kojų raumenų jėgos fi zinis aktyvumas nepaveikė. Didėjant amžiui, tiriamųjų kojų raumenų funkcinė būklė ir pusiausvyra blogėjo. Raktažodžiai: raumenų funkcinė būklė, pusiausvyra, fizinis aktyvumas.

The goal of this study was to analyze the alteration of young boxers’ athletic and special physical fitness during the annual cycle of their initial training. Research methods: literature review, experiment, testing, comparative analysis, and mathematical statistics. The sample consisted of 14 persons, who were training boxing for one year. The average age of the boxers was 14.9 ± 0.6 years. The duration of the experiment was 10 months (from September till June). The young boxers were training 1—1.5 hours 5 times per week according to the program which was made for them. The training program of one alternative was applied in the experiment. The initial training program contained 24.6% of athletic training, 27.6% of specialphysical training, 28.5% of technical training, and 19.3% of tactical training. The testing of the boxers was performed three times: the first testing was in October, the second one — in February, and the third one — in June. The following training means were used for the young boxers’ athletic training program: physical exercises on the special equipment, exercises with partner, exercises with weights (dumbbells), short distance running, point-to-point running, various jumps, throwing of the stuffed ball, various games. The main means for the young boxers’ special training were imitation exercises, exercises with a rope and lawn tennis balls, exercises at the boxing bags, straight and side thrusts to the boxing bag, defense exercises, thrust imitation using the dumbbells and the stuffed balls. During the annual cycle of the initial training there was a minor alteration in the indexes of the young boxers’ body composition: their height, body weight and Ketle index increased (p < 0.05), while the amount of the fat (%) within the body and the body weight index changed very little (p > 0.05). The strength of the sportsmen’s right hand palm was always bigger than the strength of the left hand palm. The boxers’ athletic and special physical fitness improved (p < 0.05) during one year of their initial training. The boxers’ speed, explosive strength, anaerobic glicolitic endurance, hand strength endurance and flexibility indexes increased significantly (p < 0.05). The strength of the single side thrusts with the front hand to the boxing bag increased from 106.3 ± 7.5 kg to 127.6 ± 8.15 kg (p < 0,05). The strength of the single thrusts with the straight hand increased from 135.2 ± 7.43 kg to 158.5 ± 6.74 kg (p < 0.05). The amount of the thrusts of the examined boxers during the period of 8 sec increased (p < 0.05) in each testing period and at the end of the experiment, the average amount of the boxers’ thrusts in 8 s was 43.5 ± 2.9. The training program, determined for one alternative experiment significantly improved the preparation of young boxers and did not harm their health. During the annual preparation cycle the athletic and special physical fitness of the boxers improved. The implementation of this experimental program made a positive influence on the alteration of the body composition indices of the young boxers. Keywords: athletic training, special physical training, boxing bag, energy input, total energy, total strength

Tyrimo tikslas — nustatyti ir išanalizuoti skirtingų svorio kategorijų boksininkų reakcijos laiko, judesių greičio ir judesių tikslumo rodiklius atliekant užduotis dešine ir kaire ranka. Ištirta 14 skirtingų svorio kategorijų boksininkų, kurie buvo suskirstyti į dvi grupes. Pirmoje grupėje buvo lengvojo (48—60 kg) svorio kategorijų boksininkai (n = 6), antroje — sunkiojo (75—100 kg). Tiriamieji — Lietuvos naciona- linės ir jaunimo bokso rinktinių kandidatai. Boksininkų reakcijos laiko, judesių greičio ir judesių tikslumo rodikliai buvo registruojami žmogaus rankų ir kojų judesių analizatoriumi DPA-1 (patento Nr. 5251, 2005-08-25) pagal Lietuvos kūno kultūros akademijos Žmogaus motorikos laboratorijos aprobuotą tyrimo metodiką (Zuozienė ir kt., 2005). Buvo registruojamas reakcijos laikas, rankų judesių greitis, tikslumas. Užduotys atliktos dešine ir kaire ranka. Lengvojo svorio kategorijų (I gr.) boksininkų reakcijos į dirgiklį laiko rodikliai atliekant užduotį dešine ranka — 263,7 ± 41,9 ms, kaire — 279,9 ± 67,2 ms. Sunkiojo svorio kategorijų (II gr.) boksininkų reagavimo į dirgiklį laikas dešine ranka — 250,6 ± 27,3 ms, kaire — 243,2 ± 33,4 ms. Didžiausias rankos judesių greitis nustatytas II gr. bok- sininkų: dešinės rankos — 216,6 ± 30,6 cm / s, kairės — 197,3 ± 26,4 cm / s. Boksininkų didžiausiojo judesio greičio rodikliai priklauso nuo užduoties sudėtingumo — greitą ir tikslų judesį tiria- mieji atliko lėčiau nei paprastą ir greitą. Sunkiojo svorio kategorijų boksininkai yra greitesnės reakcijos, didesnis jų rankų judesių didžiausiasis greitis ir judesių tikslumas nei lengvojo svorio kategorijų boksininkų, tačiau šis skirtumas mažas. Raktažodžiai: reakcijos laikas, judesio greitis, judesio tikslumas.

Iš nuosekliai didinamo krūvio metu pastebimų kvėpavimo ir dujų apykaitos, laktato kaupimosi slenksčio (LKS), di- džiausios darbo galios (N max ), maksimaliojo deguonies suvartojimo (VO 2max ), darbo veiksmingumo, maksimalios La koncentracijos dirbant pastoviosios būklės sąlygomis, I tipo raumenų skaidulų procento vastus lateralis raumenyje rodiklių galima prognozuoti dviratininkų varžybų rezultatus (Mujika, Padilla, 2001). Elito plento dviratininkai yra skirtingų antropometrinių duomenų (Swain et al., 1987), tačiau visų jų aerobiniai rodikliai aukšti: maksimalusis darbo galingumas siekia 370—570 W, VO 2max — nuo 4,4 iki 6,4 l / min, o galingumas pasiekus LKS — nuo 300 iki 500 W (Padilla et al., 1999; Lucia et al., 2000). Literatūroje šykštu duomenų apie jau- nesnio amžiaus dviratininkų aerobinio pajėgumo rodiklius ir jų kaitą per treniruotes. Tyrimo tikslas — palyginti jaunučių ir jaunimo grupių dviratininkų aerobinio pajėgumo rodiklius atliekant nuose- kliai didinamą krūvį veloergometru, kai pedalai sukami plento lenktynėms būdingu 90 aps. / min (Lucia et al., 2001) dažniu. Buvo tiriami aštuoni 15—16 m. jaunučių grupės (treniravimosi stažas 2—3 m.) ir aštuoni 19—23 m. jaunimo grupės (treniravimosi stažas 5—8 m.) dviratininkai. Norint nustatyti aerobinį pajėgumą, tiriamasis po pramankštos veloergometru „Ergoline“ atliko nenutrūkstamą kas 5 s nuosekliai po 2 W didinamą krūvį. Viso tyrimo ir atsigavimo metu naudojant nešiojamą įrangą „Oxycon Mobile“ (Jaeger, Vokietija) buvo registruojami dujų apykaitos rodikliai ir širdies susitraukimų dažnis, vėliau pagal jų kaitą priklausomai nuo krūvio nustatomi aerobinio pajėgumo rodikliai. Jaunimo grupės dviratininkų absoliučios VO 2max , ventiliacinių slenksčių, didžiausios darbo galios, submaksimalios plaučių ventiliacijos rodikliai buvo reikšmingai didesni negu jaunučių grupėje. Santykiniai aerobinio pajėgumo rodikliai (VO 2max , ventiliaciniai slenksčiai vienam kūno masės kg), submaksimalios ir maksimalios ŠSD reikšmės, darbo veloergometru veiksmingumas buvo panašūs skirtingose amžiaus grupėse. Tyrimo rezultatai rodo, kad atliekant nuosekliai didinamą fi zinį krūvį veloergometru vyresnių ir didesnio meistriškumo jaunųjų dviratininkų geresni tik absoliučius aerobinės galios rodikliai. Raktažodžiai: maksimalusis deguonies suvartojimas, ventiliaciniai slenksčiai, aerobinis pajėgumas, jaunųjų dviratininkų amžius.

Tissue-resident memory CD8 T (TRM) cells defend against microbial reinfections at mucosal barriers; determinants driving durable TRM cell responses in non-mucosal tissues, which often harbor opportunistic persistent pathogens, are unknown. JC polyomavirus (JCPyV) is a ubiquitous constituent of the human virome. With altered immunological status, JCPyV can cause the oft-fatal brain demyelinating disease progressive multifocal leukoencephalopathy (PML). JCPyV is a human-only pathogen. Using the mouse polyomavirus (MuPyV) encephalitis model, we demonstrate that CD4 T cells regulate development of functional antiviral brain-resident CD8 T cells (bTRM) and renders their maintenance refractory to systemic CD8 T cell depletion. Acquired CD4 T cell deficiency, modeled by delaying systemic CD4 T cell depletion until MuPyV-specific CD8 T cells have infiltrated the brain, impacted the stability of CD8 bTRM, impaired their effector response to reinfection, and rendered their maintenance dependent on circulating CD8 T cells. This dependence of CD8 bTRM differentiation on CD4 T cells was found to extend to encephalitis caused by vesicular stomatitis virus. Together, these findings reveal an intimate association between CD4 T cells and homeostasis of functional bTRM to CNS viral infection.

Tyrimo tikslas — palyginti 40-ies ir 60-ies minučių trukmės laktato slenksčio intensyvumu atliekamų pratybų poveikį merginų anaerobinės apykaitos slenksčiams. Tirtos 34 sveikos, anksčiau nesportavusios, nerūkančios merginos. Jos buvo suskirstytos į tris grupes: 2 eksperimen- tines E-1 (n = 9; amžius — 24 ± 1,4 m., ūgis — 171,0 ± 8,8 cm, kūno masė — 68,3 ± 7,4 kg), E-2 (n = 15; amžius — 23,5 ± 1,2 m., ūgis — 170,0 ± 5,2 cm, kūno masė — 66,3 ± 8,6 kg) ir kontrolinę K (n = 10; amžius — 22,7 ± 1,3 m., ūgis — 169,0 ± 4,4 cm, kūno masė — 65,8 ± 8,9 kg). Aštuonias savaites E-1 ir E-2 grupės tiriamosios tris kartus per savaitę suko veloergometro pedalus laktato slenksčio (LaS) intensyvumu. E-1 grupės tiriamųjų vienerių pratybų trukmė — 40, E-2 — 60 minučių. K grupės merginos fi zinio aktyvumo pratybų neturėjo. LaS ir laktato kaupimosi slenksčius (LKS) nustatėme taikydami veloergometrinį kartotinio nuosekliai didinamo krū- vio testą (KDK). LaS ir LKS identifi kavome pagal laktato (La) koncentracijos kraujyje priklausomumą nuo krūvio galingumo taikant tiesinės regresijos analizę. Visų grupių tiriamųjų minėti rodikliai buvo matuojami du kartus: prieš 8 savaičių eksperimentinį laikotarpį ir po jo. Tyrimo rezultatai parodė, kad dėl aerobinių pratybų 40 min dirbusioje E-1 grupėje statistiškai reikšmingų AAS (anae- robinės apykaitos slenksčių) pokyčių nenustatyta. E-2 grupėje reikšmingai padidėjo LaS (p = 0,021), LKS (p = 0,013) ir ŠSD ties LKS (p = 0,039). K grupėje tirti rodikliai reikšmingai nepakito. Atlikus tyrimą galima daryti išvadą: 60 min trukmės aerobinės pratybos, atliekamos du mėnesius triskart per savaitę laktato slenksčio intensyvumu, reikšmingai padidino merginų AAS, kai tuo tarpu 40 min trukmės pratybos reikšmingo poveikio neturėjo. Raktažodžiai: laktatas, anaerobinės apykaitos slenksčiai, aerobinių pratybų trukmė, veloergometrija.

Research background and hypothesis. Wrestlers often want to reduce body mass during a short period of time. According to literature, it is important not to change body composition when reducing body mass. It has been intended to examine muscle force changes when reducing body mass rapidly and averagely rapidly. Research aim was to estimate the effect of methods reducing body mass (rapid, averagely rapid) on wrestlers’ changes in body mass components and force. Research methods. Groups of research participants: one – wrestlers who did not reduce body mass (n = 47), two – wrestlers who reduced body mass rapidly (n = 16), three – wrestlers who reduced body mass averagely rapidly (n = 9). Muscle force (dynamometer MMT) and mass components (bio-impedance method Tanita 300) were estimated before and after reducing body mass. Research results. Before reducing body mass (rapidly, averagely rapidly) wrestlers’ body mass was greater (p < 0.05) than after reducing it. Wrestlers lost 4.5% of body mass when reducing it rapidly (24–72 hours), when averagely rapidly (72 hours – 2 weeks) – 4.03%. After reducing body mass fat free body mass decreased tendentiously. Using rapid method, wrestlers’ force of both legs diminished (p < 0.05), when using averagely rapid method, force of left leg diminished (p < 0.05). Force of arms decreased (p < 0.05) after reducing body mass by both methods. Discussion and conclusions. Subjects used aggressive method of reducing body mass. They need appropriate training about athlete nutrition, optimal reduced body mass. Tendentious decrease in free body mass shows decrease in muscle force. Force in arms and legs significantly decreased for wrestlers using rapid and averagely rapid methods for reducing body mass. Keywords: reducing body mass, mass components, change in force, judo.