Search

This music score was submitted for the Kaleidoscope 2020 Call for Scores, an open access collaboration with the UCLA Music Library.

This music score was submitted for the Kaleidoscope 2020 Call for Scores, an open access collaboration with the UCLA Music Library.

This music score was submitted for the Kaleidoscope 2020 Call for Scores, an open access collaboration with the UCLA Music Library.

Background/Objectives: Renal function influences bone metabolism, as kidney failure can increase the risk of fractures. Denosumab is an approved osteoporosis treatment, but its efficacy in relation to renal function has not yet been studied in real-life scenarios. This study aimed to investigate the denosumab-induced change in bone mineral density (BMD) according to kidney function. Methods: A retrospective analysis was conducted at the outpatient clinic in postmenopausal women receiving denosumab (60 mg subcutaneously administered every 6 months). The glomerular filtration rate (eGFR) was measured by the 2021 CKD-EPI equation and patients were stratified for eGFR categories. BMD was measured by dual-energy X-ray absorptiometry. Results: 128 women (mean age 70.3 ± 9.4 years) were recruited. The mean denosumab treatment duration was 3.9 ± 1.4 years and all the participants had improved BMD values. In stepwise multiple regression analysis—after controlling for age, BMI, and treatment duration—the eGFR value (ß = −0.11, SE 0.04, p = 0.01) was independently associated with the lumbar spine BMD change. The same association remained when the eGFR categories were considered (ß = 3.564, SE 1.29, p = 0.007). In addition, after controlling for BMI and the duration of denosumab treatment, age (ß = −0.7915, SE 0.37, p = 0.03) and eGFR (ß = −0.3257, SE 0.1567, p = 0.04) were found to be associated with femoral neck BMD change. The association remained when considering eGFR categories (ß = 8.7339, SE 4.29, p = 0.04). Conclusions: This retrospective study suggests that eGFR is associated with denosumab efficacy in postmenopausal women treated for osteoporosis. [ABSTRACT FROM AUTHOR]

The beneficial effects of sardine consumption can be related to the presence of bioactive compounds, such as vitamin E and ω3 polyunsaturated fatty acids. In any case, the levels of these compounds in sardine fillet depend on different factors mainly related to the diet and reproductive cycle phase of the fish as well as the technological treatments carried out to cook the fillets. The aim of the present study is two-fold: first, to evaluate changes in the total fatty acid profile, lipid oxidation, and vitamin E content of raw fillets from sardine (Sardina pilchardus) at different reproductive cycle phases (pre-spawning, spawning, and post-spawning); and second, to highlight how these nutritional profiles are affected by three oven treatments (conventional, steam, and sous-vide). For this purpose, raw fish was grouped into pre-spawning, spawning, and post-spawning phases according to the mesenteric fat frequency and the gonadosomatic index evaluation, and submitted to conventional (CO), steam (SO), and sous-vide (SV) baking. The ratio of EPA/DHA and vitamin E increased from post-spawning to pre-spawning, to spawning. Considering the reproductive phases, baking affected the oxidative degree differently: a CO > SO ≥ SV impact was found in the worst scenario (post-spawning), mitigated by vitamin E, to CO ≥ SO > SV in the best scenario (spawning). SV was the best treatment with high values of vitamin E in pre-spawning individuals (110.1 mg/kg). This study shows how vitamin E is correlated to the combined effect of endogenous and exogenous factors.

The discovery of systems capable of recognizing amyloid-β protein (Aβ) oligomeric species with high sensitivity and specificity, also producing detectable signals, could represent an attractive approach for the early diagnosis of Alzheimer's disease (AD). In this regard, peptide-based inhibitors of Aβ aggregation have been extensively studied with particular attention to those derived from original amyloid sequences, such as the hydrophobic Aβ16–20 core (KLVFF). In this study we combined the antifibrillogenic action of the KLVFF peptide motif with the spectroscopic features of the porphyrin macrocycle. Specifically, we describe the synthesis of a new water-soluble zinc metallated porphyrin–peptide conjugate, in which the porphyrin macrocycle is linked via 1,2,3-triazole linkage to the hydrophobic Aβ16–20 sequence. The zinc–porphyrin–peptide conjugate was obtained by copper-catalyzed azide–alkyne cycloaddition (CuAAC) in the presence of Cu(I) as a catalyst. The "click" reaction was carried out between the azido-KLVFF peptide and the alkyne-porphyrin. The ability of the porphyrin–peptide conjugate to interact with Aβ was investigated. The zinc-metallated porphyrin–peptide conjugate was studied by biophysical techniques, including UV-vis, circular dichroism (CD), and Bis-Ans fluorescence. Finally, cell viability studies were performed on differentiated neuroblastoma cells. [ABSTRACT FROM AUTHOR]

We conducted large-depth Ground-Penetrating Radar investigations of the seismogenic Casamicciola fault system at the volcanic island of Ischia, with the aim of constraining the source characteristics of this active and capable fault system. On 21 August 2017, a shallow (hypocentral depth of 1.2 km), moderate (Md = 4.0) earthquake hit the island, causing severe damage and two fatalities. This was the first damaging earthquake recorded on the volcanic island of Ischia from the beginning of the instrumental era. Our survey was performed using the Loza low-frequency (15–25 MHz) GPR system calibrated by TDEM results. The data highlighted variations in the electromagnetic signal due to the presence of contacts, i.e., faults down to a depth larger than 100 m below the surface. These signal variations match with the position of the synthetic and antithetic active fault system bordering the Casamicciola Holocene graben. Our study highlights the importance of employing large-depth Ground-Penetrating Radar geophysical techniques for investigating active fault systems not only in their shallower parts, but also down to a few hundred meters' depth, providing a contribution to the knowledge of seismic hazard studies on the island of Ischia and elsewhere. [ABSTRACT FROM AUTHOR]

The impact of mild oven treatments (steaming or sous-vide) and boiling for 10 min, 25 min, or 40 min on health-promoting phytochemicals in orange and violet cauliflower (Brassica oleracea L. var. botrytis) was investigated. For this purpose, targeted ultra-high performance liquid chromatography–high-resolution mass spectrometry analysis of phenolics and glycosylates, combined with chemometrics, was employed. Regardless of cooking time, clear differentiation of cooked samples obtained using different procedures was achieved, thus demonstrating the distinct impact of cooking approaches on sample phytochemical profile (both, compound distribution and content). The main responsible components for the observed discrimination were derivatives of hydroxycinnamic acid and kaempferol, organic acids, indolic, and aromatic glucosinolates, with glucosativin that was found, for the first time, as a discriminant chemical descriptor in colored cauliflower submitted to steaming and sous-vide. The obtained findings also highlighted a strict relationship between the impact of the cooking technique used and the type of cauliflower. The boiling process significantly affected the phytochemicals in violet cauliflower whereas orange cauliflower boiled samples were grouped between raw and either steamed or sous-vide-cooked samples. Finally, the results confirm that the proposed methodology is capable of discriminating cauliflower samples based on their phytochemical profiles and identifying the cooking procedure able to preserve bioactive constituents.

The effects induced by heat on Depurple and Cheddar (Brassica oleracea L. var. botrytis) during boiling, steaming, and sous-vide were investigated to elucidate the role of the basic cellular elements in softening and extractability of sterols and tocopherols. With this aim, an elastoplastic mechanical model was conceptualized at a cell scale-size and validated under creep experiments. The total amount of the phytochemicals was used to validate multivariate regression models in forecasting. Boiling was the most effective method to enhance the softening mechanisms causing tissue decompartmentalization through cell wall loosening with respect to those causing cell separation, having no impact on the phytochemical extractability. Sous-vide showed the lowest impact on cell wall integrity, but the highest in terms of cell separation. Steaming showed an intermediate behavior. Tissue of the Depurple cauliflower was the most resistant to the heat, irrespectively to the heating technology. Local heterogeneity in the cell wall and cell membrane, expected as a plant variety-dependent functional property, was proposed as a possible explanation because sterol extractability under lower heat-transfer efficiency, i.e., steaming and sous-vide, decreased in Depurple and increased in Cheddar as well as because the extractability of sterols and tocopherols was greater in Cheddar.

The effect of steam and sous-vide oven procedures on liposoluble antioxidants of colored cauliflower (orange and purple) was assessed for the first time and compared with domestic practice (boiling). In raw samples, the total carotenoid content was 10-fold higher in Cheddar than in Depurple (20.9 ± 2.1 vs. 2.3 ± 0.5 mg/kg dry weight), whereas the level of tocopherols was similar (28.5 ± 4.4 vs. 33 ± 5.2 mg/kg dry weight). The Cheddar liposoluble antioxidant matter contained violaxanthin, neoxanthin, α-carotene and δ-tocopherol, not detected in Depurple. All tests increased the bioactive compounds extractability with steam oven and sous-vide displaying similar effects, lower than boiling. In boiled Cheddar cauliflower, the total carotenoids and tocopherols contents increased with cooking time until they were 13-fold and 6-fold more than in raw cauliflower, respectively. Conversely, in the Depurple variety, contents increased by half with respect to the orange variety. However, from a nutritional point of view, no differences were revealed among the three different cooking treatments in terms of vitamin A and E levels expressed in μg/100 g of fresh vegetable because of the higher water content of boiled samples that must be considered when evaluating the effect of thermal treatment on cauliflower nutritional traits.

The effect of dietary supplementation with vitamin E, oregano, and prebiotic on fatty acids and oxidative profiles of rabbit meat (loin and hind leg) was evaluated. New Zealand white rabbits weaned at 30 days of age were fed with one of six diets until 80 days of age: standard diet including ω3 polyunsaturated fatty and conjugated linolenic acids sources (S) and five diets adding vitamin E (150 ppm, E), oregano water extract (2 g/kg feed diet, O), prebiotic (THEPAX® 1.5 g/kg feed diet, T), vitamin E plus prebiotic (TE), and oregano water extract plus prebiotic (TO), respectively. The lipid oxidative status (TBARS) showed lower values with respect to S, mainly when vitamin E was administered. In particular, all the experimental diets decreased TBARS values with respect to the control group in the loin, but no effect was found in the hind leg. In all feed samples, the amounts of fatty acid classes increased in the following order: polyunsaturated fatty acids > monounsaturated fatty acid > saturated fatty acid. The dietary supplementations did not affect the fatty acid composition of meat. The experimented diets compared to the control were not able to provide a selective increase of bioactive fatty acid in meat samples; however, the six nutritional strategies led to highly nutritional rabbit meat with an interesting value of the ω6/ω3 ratio.

Epidemiological studies have linked high consumption of meat with major age-related diseases including cardiovascular diseases. Abnormal postprandial increases in plasma lipids after a meat meal have been hypothesized among the pathogenetic mechanisms. However, it is still unknown if the postprandial serum derived after a normal meat meal is able to affect endothelial function, and if the type of meat and the age of the donors are critical factors. Here, we show the effects of postprandial sera derived from healthy adults and elderly volunteers who consumed meat meals on human coronary artery endothelial cell (HCAEC) oxidative stress, gene expression, DNA damage, and cellular senescence. We observed that a single exposure to postprandial serum induces a slight increase in ROS that is associated with modulation of gene expression pathways related to oxidative stress response and metabolism. The postprandial-induced increase in ROS is not associated with a measurable DNA oxidative damage. However, repeated exposure to postprandial serum induces an acceleration of cellular senescence. Taking into account the deleterious role of cellular senescence in age-related vascular diseases, the results suggest a new mechanism by which excessive meat consumption and time spent in postprandial state may affect health status during aging.

The phenols and fatty acids profile and in vitro antioxidant and hypoglycaemic activity of seed, peel, pulp or pulp plus seeds of Colombian fruits from Solanaceae and Passifloraceae families were investigated. Ultra-High Performance Liquid Chromatography (UHPLC)-High Resolution Mass Spectrometry (HRMS) revealed the presence of chlorogenic acid as dominant phenolic compound in Solanaceae samples. Based on the Relative Antioxidant Score (RACI) and Global Antioxidant Score (GAS) values, Solanum quitoense peel showed the highest antioxidant potential among Solanaceae samples while Passiflora tripartita fruits exhibited the highest antioxidant effects among Passifloraceae samples. P. ligularis seeds were the most active as hypoglycaemic agent with IC50 values of 22.6 and 24.8 μg/mL against α-amylase and α-glucosidase, respectively. Considering that some of the most promising results were obtained by the processing waste portion, its use as functional ingredients should be considered for the development of nutraceutical products intended for patients with disturbance of glucose metabolism.