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Sorghum is a crop that is susceptible to low temperatures. However, due to the extreme global temperatures, new genotypes have been bred to adapt better to cold climates. Therefore, to better understand the metabolic and molecular differences that may contribute to the improved cold tolerance of these genotypes, it is essential to investigate whether specific molecules play a key role in determining the degree of sorghum tolerance. Furthermore, identifying genes associated with cold tolerance may assist in the development of more robust and productive sorghum cultivars. Here, we analysed the changes in selected elements of the antioxidant metabolism, genes, and miRNAs in two sorghum varieties with different degrees of tolerance to cold stress at different times of exposure to cold stress. The high expression of SbCBF6 in response to cold treatment in early time in the tolerant variety suggests its involvement in the cold response, thereby facilitating a better adaptation of the plant to cold conditions. MiR398 and miR394 showed contrasting behaviour in both varieties in low temperatures, resulting in interesting miRNAs in the degree of sorghum tolerance. MiR319, a marker for the selection of cold‐tolerant cultivars, presents a decrease, suggesting that the better capacity to repress the expression of several members of TCP family of transcription factor genes might be involved in better tolerance to cold stress. This study shows the changes of molecules of interest in response to cold stress in sorghum, marking the difference between cold‐susceptible and cold‐tolerant sorghum plants, which can contribute to selecting tolerant genotypes, allowing new strategies to enhance crop productivity and food security, in regions where low temperatures significantly constrain crop growth and yield. [ABSTRACT FROM AUTHOR]

Around 450 species of blueberries of the genus Vaccinium are known, of which some have gained preferential breeding, such as the 'Biloxi' variety. Some little studied species, such as Vaccinium leucanthum Schltdl. located in Mexico, could be a potential source of bioactive compounds. In this study, the phenolic compounds (chlorogenic acid content, hyperoside, phenols, flavonoids, tannins and total anthocyanins content) as well as the potential biological activity (antioxidant, antimicrobial, xanthine oxidase converting enzyme inhibition and angiotensin I inhibition) of Vaccinium leucanthum Schltdl. were studied, making a comparison with the Biloxi variety, which is the most widely cultivated one. The extract of V. leucanthum showed the highest content of flavonoids (4.853 ± 0.341 mg QE/g DW), total anthocyanins (0.303 ± 0.008 mg CGE/g DW), petunidin-3-glucoside (6.92 ± 0.12 mg PGE/g DW), malvidin-3-glucoside (11.80 ± 0.10 mg MGE/g DW) and hyperoside (5.137 ± 0.100 mg HE/g DW). It should be noted that V. leucanthum showed the same total tannin content and the same efficacy in the inhibition of Angiotensin I-converting enzyme as 'Biloxi', as well as the same antibacterial effect against the enterobacteria Salmonella choleraesuis ATCC 12022, Escherichia coli ATCC 12792and Shigella flexneri ATCC 10708. These findings demonstrate that V. leucanthum extracts could be an important source of preservatives as well as nutraceutical compounds for use in foods and medicines. [ABSTRACT FROM AUTHOR]

Chia (Salvia hispanica L.) flour seeds produce films with good barrier properties against water vapor and could be used as food packaging; however, their mechanical properties are poor, which limits their application. The incorporation of nanoparticles into natural polymers is a strategy used to improve the properties of films to increase their applications. Furthermore, nanoparticles can encapsulate antioxidant agents and generate active films. The objective of this study was to evaluate the influence of chia flour (4%-7%), glycerol (15%-25%), and chia extract-loaded chitosan nanoparticles (ChCNp) (0%-0.75%) on the physical, mechanical, barrier, structural and antioxidant properties of chia flour nanocomposite films. Chitosan nanoparticles loaded with antioxidant chia extract were synthesized by ionic gelation and incorporated into the films. The thickness, water vapor permeability, tensile strength, and antioxidant properties of the films were evaluated using a Box-Behnken experimental design. Structural analysis was conducted using the FTIR technique. The results of the ANOVA of the responses were adjusted to second and third order polynomial models obtaining determination coefficients of 0.96-0.99. The water vapor permeability of the films was 3.89 × 10-8-1.68 × 10-7 g mm/Pa s m2, tensile strength was 0.67-3.59 MPa and antioxidant activity was 57.12%- 67.84%. The variables presented different effects on the films. Increasing the chia seed flour concentration negatively affected the water vapor permeability but improved the tensile strength and the antioxidant capacity of the films. The increase in glycerol concentration caused the films to become brittle. The nanoparticles had a significant effect on the thickness of the films and improved their mechanical and antioxidant properties. However, they did not show an effect on barrier properties. The results demonstrate that it is possible to obtain nanocomposite films with antioxidant capacity from chia seed flour and with the incorporation of chitosan nanoparticles loaded with antioxidants. [ABSTRACT FROM AUTHOR]

Tomato seeds are a rich source of protein that can be utilized for various industrial food purposes. This study delves into the effects of using supercritical CO2 (scCO2) on the structure and techno-functional properties of proteins extracted from defatted tomato seeds. The defatted meal was obtained using hexane (TSMH) and scCO2 (TSMC), and proteins were extracted using water (PEWH and PEWC) and saline solution (PESH and PESC). The results showed that scCO2 treatment significantly improved the techno-functional properties of protein extracts, such as oil-holding capacity and foaming capacity (especially for PEWC). Moreover, emulsifying capacity and stability were enhanced for PEWC and PESC, ranging between 4.8 and 46.7% and 11.3 and 96.3%, respectively. This was made possible by the changes in helix structure content induced by scCO2 treatment, which increased for PEWC (5.2%) and decreased for PESC (8.0%). Additionally, 2D electrophoresis revealed that scCO2 hydrolyzed alkaline proteins in the extracts. These findings demonstrate the potential of scCO2 treatment in producing modified proteins for food applications. [ABSTRACT FROM AUTHOR]

Biopharmaceuticals are complex biological molecules that require careful storage and handling to ensure medication integrity. In this study, a work system analysis of real-world protein drug (PD) handling was performed with the following goals: identify main barriers and facilitators for successful adherence to accepted recommendations in PD handling, analyse differences in two organizations, and define a Best Current Practice in the real-life handling of PDs based on the results of the work system analysis. Observational study was held in two university hospitals in Spain and Sweden. Based on the Systems Engineering Initiative for Patient Safety (SEIPS) model, the tools chosen were: the PETT scan, in order to indicate the presence of barriers or facilitators for the PETT components (People, Environment, Tools, Tasks); the Tasks and tools matrices to construct a checklist to record direct observations during the real-life handling of biopharmaceuticals, and the Journey map to depict the work process. Observations were performed between March and November 2022. Each episode of direct observation included a single protein drug in some point of the supply chain and considered all the elements in the work system. Based on the results of the work system analysis and the literature review, the authors propose a list of items which could be assumed as Best Current Practice for PDs handling in hospitals. There were a total of 34 observations involving 19 PDs. Regarding People involved in the work process, there was a diversity of professionals with different previous training and knowledge, leading to an information gap. With respect to Environment, some structural and organizational differences between hospitals lead to risks related to the time exposure of PDs to room temperature and mechanical stress. Some differences also existed in the Tools and Tasks involved in the process, being especially relevant to the lack of compatibility information of PDs with new technologies, such as pneumatic tube system, robotic reconstitution, or closed-system transfer devices. Finally, 15 suggestions for best current practice are proposed. Main barriers found for compliance with accepted recommendations were related to the information gap detected in professionals involved in the handling of protein drugs, unmonitored temperature, and the lack of compatibility information of protein drugs with some new technologies. By applying a Human Factors and Systems Engineering Approach, the comparison of two European hospitals has led to a suggested list of Best Current Practices in the handling of protein drugs in a hospital. [ABSTRACT FROM AUTHOR]

BackgroundCardiovascular diseases are the leading cause of mortality worldwide, for this reason, they are a public health problem. In Colombia, cardiovascular diseases are the main cause of mortality, having a death rate of 152 deaths per 100,000 population. There are 80% of these cardiovascular events that are considered avoidable. ObjectiveThe objective of the study is to determine the prevalence of the cardiovascular risk and its associated factors among the institution’s workers in order to design and implement interventions in the work environment which may achieve a decrease in such risk. MethodsAn analytical cross-sectional study was designed to determine the cardiovascular risk and its associated factors among workers of a high complexity health care institution. A self-applied survey will be conducted considering sociodemographic aspects, physical activity, diet, alcohol consumption, smoking, level of perceived stress, and personal and family history. In a second appointment, a physical examination will be made, as well as anthropometric measurements and blood pressure determination. Also, blood samples for evaluating total and high density lipoprotein cholesterol, triglycerides, and fasting blood sugar will be taken. A ten-year global risk for cardiovascular disease will be determined using the Framingham score. A descriptive analysis of the population’s characteristics and a stratified analysis by sex, age, and occupation will be made. Bivariate and multivariate analysis will be made using logistic regression models to evaluate the association between cardiovascular risk and the independent variables. The research protocol was approved by the Scientific and Technical Committee and the Ethics Committee on Research of the Fundación Cardiovascular de Colombia. ResultsThe protocol has already received funding and the enrollment phase will begin in the coming months. ConclusionsThe results of this study will give the foundation for the design, implementation, and evaluation of a program based on promoting healthy lifestyles, such as performing regular physical activity and healthy food intake in order to avoid and/or control the cardiovascular risk in the workers of a high complexity health care institution.

Blackberries are very perishable with a limited shelf life due to a high metabolic activity and susceptibility to mechanical damage and microbial attack. The effect of edible coatings (EC) based on candelilla wax (CW) and guar gum (GG) on the quality, shelf life, bioactive-compounds content and antioxidant activity of blackberries stored at 25 ± 2 °C for 6 days, was evaluated. All EC contained GG (0.4%) and gallic acid (GA)(0.06%); EC1 contained CW (0.2%), glycerol (GL)(0.2%); EC2 contained CW (0.4%) and GL (0.2%); EC3 contained CW (0.2%) and GL (0.3%) and EC4 contained CW (0.4%) and GL (0.3%). The decay percentage (Decay%), physiological weight loss (%PWL), firmness, pH, total soluble solids (TSS), titratable acidity (TA), total phenolic content (TPC), total anthocyanin content (TAC) and antioxidant activity were analyzed. EC3 showed potential for prolonging the shelf life of blackberry by reducing Decay% (47%) and %PWL (64%) on day 6, while 86% of uncoated blackberries were decayed on day 4. Fruit coated with EC3 maintained pH, gradually reduced firmness, increased the TSS and decreased the TA. In addition, EC3 maintained the TAC and decreased the TPC in blackberries, while preventing a rapid increase in antioxidant capacity. Thus, EC3 showed to be a promising alternative in prolonging shelf life and preserving the quality of blackberries. [ABSTRACT FROM AUTHOR]

Some studies aimed at revealing the relationship between protein structure and their functional properties. However, the majority of these reports have been carried out using protein isolates. There are limited reports on the possible relationship between the functional properties and the structure of a purified protein. In this work the amaranth 11S globulin acidic subunit (AAC) and five mutations of the same protein that were modified in their variable regions with antihypertensive peptides (VYVYVYVY and RIPP), were analyzed at two ionic strength (2.9 and 17.6 g/L NaCl) and pH (3.0–7.0). Results revealed better solubility for the proteins mutated at the terminal ends (AACM.1 and AACM.4) and lower solubility for the protein inserted with RIPP peptide. Spectroscopy studies revealed an increase of β-sheet structure at high salt concentration for all proteins. It was also observed that salt concentration acted as a modulator, which allowed a better foam features for all modified proteins limiting movement of side chains and reducing red-shifted displacement of λmax. All proteins showed foam capacity ranging from 76 to 93% although foam stability was twofold better for modified proteins than for AAC at high salt concentration. This study allowed better understanding about the structural changes that influence the foaming properties of engineered proteins. [ABSTRACT FROM AUTHOR]

The physicochemical and functional properties of flour (MF) and a protein isolate (MPI) obtained from moring leaves were evaluated and compared. These properties were evaluated and compared with a commercial soybean protein isolate (SPI). MPI was obtained by alkaline solubilization at pH 11.5 and isoelectric precipitation at pH 4.5. The protein content of MPI was 75.8%, with a yield of 6.5% when obtained by lyophilization. Electrophoresis analysis confirmed the presence of proteins between 8 and 120 kDa, and FTIR analysis confirmed the yield of MPI and the decrease of non-protein constituents, such as carbohydrates. The MF showed good gelation properties [5 mL (100%) at 14% (w/v) flour]. MPI showed even better gelling properties (10% to 78%) than SPI and similar water and oil absorption capacities (WAC and OAC) (3 g g-1 and 1.5 g g-1 respectively) as SPI. The pH had a significant influence on these properties. It can be concluded that MPI is an important protein source and may be a viable alternative as a functional food ingredient comparable to SPI in some properties such as WAC, OAC, and emulsion stability at low pH. [ABSTRACT FROM AUTHOR]

Research background. Amaranth (Amaranthus hypochondriacus) flour produces films with excellent barrier properties against water vapor, allowing food preservation, but the mechanical properties are poor compared to synthetic films. One strategy to improve these properties is the incorporation of nanoparticles. The particles can also serve as a vehicle for the addition of antioxidant agents into the films. The objective of this work is to optimize the formulation for the preparation of amaranth flour films treated with antioxidant chia (Salvia hispanica L.) extract-loaded chitosan particles using response surface methodology (RSM). Experimental approach. Chitosan nanoparticles with the extract were synthesized by ionic gelation, and the films were made by the casting method. Three independent variables were assigned: amaranth flour (4-6 %), glycerol (25-35 %) and chitosan nanoparticles loaded with the chia extract (0-0.75 %). We then evaluated the physical (thickness), mechanical (tensile strength, Young's modulus and elongation), barrier (water vapor permeability, moisture and water solubility) and antioxidant properties of the films. The experimental results of the properties were analyzed using a Box-Behnken experimental design generating 15 runs with three replicates at the central point. Results and conclusions. Second and third order polynomial models were obtained from the ANOVA analysis of the evaluated responses, and high coefficients of determination were found (0.91-1.0). The water vapor permeability of the films was 0.82-2.39·10-7 (g·mm)/(Pa·s·m2), tensile strength was 0.33-1.63 MPa and antioxidant activity 2.24-5.65 %. The variables had different effects on the films: glycerol negatively affected their properties, and the permeability values increased with increased amaranth flour content. The nanoparticles improved the mechanical, barrier and antioxidant properties of the films compared to the films without nanosystems. The optimal formulation was 4 % amaranth flour, 25 % glycerol and 0.36 % chitosan nanoparticles. The optimized films had better mechanical (1.62 MPa) properties, a low water vapor permeability value (0.91·10-7 (g·mm)/(Pa·s·m2)) and moderate antioxidant activity (6.43 %). Novelty and scientific contribution. The results show the effect of chitosan nanoparticles on the properties of amaranth flour films for the first time. The resulting equations are useful in the design of food packaging. [ABSTRACT FROM AUTHOR]

Chia (Salvia hispanica L.) seeds contain antioxidants with great benefits for health and are widely used in the food industry. Antioxidants can be degraded by environmental factors, decreasing their biological activity. Their encapsulation in chitosan (CH) particles represents an alternative to protect them and increases their application. The encapsulation efficiency (%EE) of the antioxidants in the CH particles depends on the synthesis conditions. In this study, two methods for encapsulation of chia extract in chitosan particles were evaluated: method A, 0.05% CH in 1% acetic acid was mixed with 0.07% of tripolyphosphate (TPP) and method B, 0.3% CH in 2% acetic acid was mixed with 1% TPP. The results showed that the %EE decreased with the concentration of the extract, and the FTIR analysis suggested that the compounds of the extract were adsorbed on the surface of the particles. Dynamic light scattering and zeta potential analysis showed that the particles of method A are unstable and with a tendency to agglomerate, and the particles of method B are stable. The highest %EE was obtained with 0.2 mg·mL−1 (method A) and 1.0 mg·mL−1 (method B) of the extract. The higher loading capacity (%LC) (16–72%) was exhibited by the particles of method A. The best particle yield (62–69%) was observed for method B. The particles with the extract adsorbed showed antioxidant activity (5–60%) at 25°C; however, in the particles with the extract encapsulated, the activity increased after subjecting to acidic conditions at 40°C due to the breakdown of the particles. The results obtained will allow choosing the appropriate conditions for the synthesis of chitosan particles loaded with chia extracts with specific characteristics (%EE, %LC, size, and type) according to their future applications. The particles could be used in food and pharmaceutical industries and even in edible films for food packaging. [ABSTRACT FROM AUTHOR]