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To study the molecular mechanisms responsible for fibrosis in endometriosis by investigating whether the protein expression levels of sphingosine-1-phosphate receptor 3 (S1PR3), one of the five specific receptors of the bioactive sphingolipid sphingosine-1-phosphate (S1P), correlate with fibrosis extent in endometriotic lesions and which are the cellular mechanisms involved in this process. Case-control laboratory study and cultured endometriotic cells. University research institute and university hospital. A total of 33 women, with and without endometriosis, were included in the study. Endometriotic lesions were obtained from women with endometriosis (ovarian endometrioma, n = 8; deep infiltrating endometriosis, n = 15; [urological n = 5, gastrointestinal n = 6, and posterior n = 4]) and control endometrium from healthy women, n = 10, by means of laparoscopic and hysteroscopic surgery. The expression of S1PR3 was evaluated using immunohistochemistry and the extent of fibrosis was assessed using Masson's trichrome staining. Human-cultured epithelial endometriotic 12Z cells were used to evaluate the mechanisms involved in the profibrotic effect of S1PR3 activation. The expression of S1PR3 in endometriotic lesions is positively correlated with endometriosis-associated fibrosis. In addition, S1P induced epithelial-mesenchymal transition (EMT) and fibrosis in epithelial endometriotic cells. Using RNA interference and pharmacological approaches, the profibrotic effect of S1P was shown to rely on S1PR3, thus unveiling the molecular mechanism implicated in the profibrotic action of the bioactive sphingolipid. The protein expression levels of S1PR3 were significantly augmented in the glandular sections of endometrioma and deep infiltrating endometriosis of different localizations with respect to the control endometrium and positively correlated with the extent of fibrosis. Sphingosine-1-phosphate was shown to have a crucial role in the onset of fibrosis in epithelial endometriotic cells, stimulating the expression of EMT and fibrotic markers. Genetic approaches have highlighted that S1PR3 mediates the fibrotic effect of S1P. Downstream of S1PR3, ezrin and extracellular-signal-regulated kinases 1 and 2 signaling were found to be critically implicated in the EMT and fibrosis elicited by S1P. Sphingosine-1-phosphate receptor 3 may represent a possible innovative pharmacological target for endometriosis. [ABSTRACT FROM AUTHOR]

The interfacial structure in “giant” PbS/CdS quantum dots (QDs) was engineered by modulating the Cd:S molar ratio during in situ growth. The control of the gradient interfacial layer could facilitate hole transfer, regulate the transition from double- to single-color emission, as a consequence. These QDs are optically active close-to-the near-infrared (NIR) spectral region and are candidates as absorber materials in solar energy conversion. Photoinduced charge transfer from “giant” QDs to electron scavenger can still take place despite the ultra-thick (~5 nm) shell. The hybrid architecture based on a TiO 2 mesoporous framework sensitized by the “giant” QDs with alloyed interface can produce a saturated photocurrent density as high as ~5.3 mA/cm 2 in a photoelectrochemical (PEC) cell under 1 Sun illumination, which is around 2 times higher than that of bare PbS and core/thin-shell PbS/CdS QDs sensitizer. The as-prepared PEC device presented very good stability thanks to the “giant” core/shell QDs architecture with tailored interfacial layer and a further coating of the ZnS shell. 78% of the initial current density is kept after 2-h irradiation at 1 Sun. Engineering of electronic band structure plays a key role in boosting the functional properties of these composite systems, which hold great potential for H 2 production in PEC devices. [ABSTRACT FROM AUTHOR]

In the past, the primary approach for the treatment of endometriosis was represented by surgery; however, after the introduction of non-invasive diagnosis of endometriosis with the development of imaging technologies, medical treatment became the preferred approach, particularly in young patients. Hormonal drugs, by blocking menstruation, are the most effective for the treatment of endometriosis-related pain, independently of phenotype (ovarian, deep, or superficial endometriosis). Gonadotropin-releasing hormone analogs and oral antagonists act on hypothalamus-pituitary-ovary axis inducing iatrogenic menopause, thus reducing dysmenorrhea and all pain symptoms. The side effects, such as hot flushes and bone loss, may be reduced by an add-back therapy. However, the cost in terms of women's health remains high in view of a long-term treatment. Progestins are considered the first-line treatment, highly effective, and with reduced side effects. In addition to the well-known and largely used Norethisterone acetate and Medroxyprogesterone acetate, recently Dienogest has become one of the most used drugs in all endometriosis phenotypes for long-term treatment. Besides, Intrauterine levornogestrel or subcutaneous etonogestrel are valid alternative for long-term treatment. [ABSTRACT FROM AUTHOR]

Abstract: The aim of this study was to assess the effect of total tocopherols and tocotrienols of refined vegetable oils on oil radical-scavenging activity and to investigate the stability of the various homologues during the deep-fat frying of French fries. Eight different refined vegetable oils were investigated, having variable levels of natural tocopherols and tocotrienols. A direct correlation between the radical-scavenging capacity of the oils, measured by the DPPH test, and the total content of natural tocopherols and tocotrienols was found. Frying experiments showed that the stability of the different tocopherols and tocotrienols present in the refined vegetable oils basically depend on two factors: the fatty acid composition of the oil, in particular polyunsaturated fatty acid content, and the kind of tocopherol and tocotrienol homologues present. The more oxidizable the oil, on the basis of fatty acid composition, the more stable were the tocopherolic antioxidants. Among the different homologues, γ-tocotrienol in palm super olein proved to be the least stable during the deep-fat frying, thus preserving the other homologues. [Copyright &y& Elsevier]

Abstract: The aim of this research was to study furosine as a reference index for expressing the age of commercial shell eggs in terms of equivalent egg age. Seventy five commercial samples of grade A eggs purchased on the Italian market were analysed for air cell height, Haugh Units, 3,3′,5,5′ tetramethylbenzidine test, and furosine level. The values obtained were reported as a function of egg age calculated from the minimum durability dates printed on the packages. At equal egg age, a wide data variation for all indices was observed, thus indicating the great influence of commercialization condition on the assessed indices. An average kinetics of furosine development in albumen at 20°C was also computed from nine storage experiments of shell eggs laid by hens of different ages and breeds. The equivalent egg age of the commercial samples, expressed as days at 20°C, was computed by substituting the furosine value of each sample in the average kinetics equation. [Copyright &y& Elsevier]

Frozen highbush blueberries (Vaccinium corymbosum L.) were processed into juice, and the influence was studied of a steam blanching step, applied to fruit before milling, on the recovery of anthocyanin pigments and total cinnamates, in relation to the radical-scavenging properties of blueberry juices. Inactivation of PPO induced a significant recovery increase of anthocyanin and cinnamate contents. Furthermore juice from blanched fruits was more blue and less red than that obtained in the traditional way, due to the positive effect of the thermal treatment on the extraction of the most soluble anthocyanin pigments, which are also the most intense blue. Blanching of fruit greatly increased the radical-scavenging activity of the juice, in relation to the higher recovery of anthocyanin pigments and total cinnamates. [Copyright &y& Elsevier]

Abstract: A 3-factor Box–Behnken experimental design was applied to study the effects of operative conditions on hazelnut color and texture in a two-step roasting process, with the first step carried out under moist conditions. The analysis of effects and the response surface models showed that, in the chosen experimental conditions, the only significant factor was the treatment time of the second step, which affected both hazelnut texture and color. The ultrastructures of a selected design sample, roasted under moist or dry conditions in the first step, were compared to that of a conventional roasted sample. The accelerated storage of these three samples highlighted that the first step, carried out under the selected moist conditions, leads to a delay of peroxide formation. The increased preservation of cellular integrity observed by scanning electron microscopy and, possibly, the content of tocopherols both seemed to contribute to the extension of hazelnut shelf-life. [Copyright &y& Elsevier]

Abstract: The high compositional variability of commercial fresh egg pasta radically affects its mechanical and cooking properties. The aim of the work was to model the effects of total egg content (E) and albumen to yolk ratio (A/Y) on fresh egg pasta compositional and structural characteristics, by the application of a central composite design using response surface methodology. The analysis of effects showed that E directly affected the protein content, fat content, and break load of cooked pasta, whereas A/Y inversely affected fat content and directly affected the Young modulus for cooked pasta, and the break load of both raw and cooked pasta. Response surfaces generally showed a greater influence of A/Y as compared with E. In particular, the higher the albumen content of the dough, the more ovalbumin there is in the dough, resulting in a corresponding increase in resistance to tensile stress in the finished product. On the contrary, yolk, due to its lipid content, weakens the protein network, favoring starch granule swelling and weight increase in pasta during cooking. [Copyright &y& Elsevier]

Abstract: Packaged fresh egg pasta usually undergoes a double pasteurization thermal treatment, the first on loose pasta and the second on the packaged product. The aim of this work was to evaluate the mechanical and rheological properties, cooking behavior, and protein structure organization of fresh egg pasta as a function of the thermal treatment intensity expressed by C 0. Eighteen samples of fresh egg pasta were produced in an industrial plant as sheets for “lasagna” and subjected to different thermal treatments. For each pasteurization treatment, the C 0 value was calculated using an experimentally evaluated z value, which referred to the formation of Maillard reaction products in fresh egg pasta. The increase in C 0 value improved mechanical and rheological properties, plus the cooking behavior of pasta, suggesting a proportional strengthening of the protein network. In fact, the evaluation of protein solubilities highlighted the increase in covalently linked protein aggregates with the increase in thermal treatment severity. Thus, at given formulation and packaging conditions, the more severe pasteurization treatments, aiming to extend shelf-life, also exert a structuring effect on fresh egg pasta. [Copyright &y& Elsevier]

After several studies have proved the benefits deriving from the ingestion of probiotic bacteria, various dairy products containing lactobacilli and bifidobacteria cultures have been formulated in recent years. A 24 full factorial experimental design was applied to verify the effects of Lactobacillus johnsonii La1 addition in retail-manufactured ice cream stored at two different freezing temperatures and containing two different levels of sugar and fat. Both fresh and frozen–thawed La1 cells underwent preliminary resistance tests to bile, antibiotics, SDS, and acidity. La1 strain proved to be highly resistant to most of stress factors, thus excluding the possibility to find evidence of cell sublethal injuries caused by freezing. When the microorganism was added to ice cream mixes in the quantity of 107 cfu g−1, it did not modify the overrun and firmness of the finished product. Regardless of formulation, no count decay of La1 cells was observed in ice cream stored for up to 8 months. [Copyright &y& Elsevier]

Female sexual dysfunction (FSD) and quality of life (QOL) are both multidimensional and have a bidirectional relationship across the reproductive life span and beyond. Methodological difficulties exist in estimating the real prevalence of FSD because it is hard to determine the level of distress associated with sexual symptoms in a large-scale survey. Approximately 40-50% of all women report at least one sexual symptom, and some conditions associated with hormonal changes at menopause, such as vulvovaginal atrophy (VVA) and hypoactive sexual desire disorder (HSDD), have a significant impact on sexual function and QOL. Sexual distress peaks at midlife, declines with age and is strongly partner-related. Many postmenopausal women are still sexually active, especially if they are in a stable partnership. Even though sexual functioning is impaired, a variety of psychosocial factors may maintain sexual satisfaction. That being so, health care providers (HCPs) should proactively address sexual symptoms at midlife and in older women, from a balanced perspective. Adequate counselling should be offered. Women with distressing symptoms may benefit from tailored hormonal and non-hormonal therapies, whereas women without distress related to their sexual experiences should not receive any specific treatment. [ABSTRACT FROM AUTHOR]