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4 results on '"Grazia, Giulia"'

2. Targeting Immune-Related Biological Processes in Solid Tumors: We do Need Biomarkers

Author

Pagni, F, Guerini-Rocco, E, Schultheis, A, Grazia, G, Rijavec, E, Ghidini, M, Lopez, G, Venetis, K, Croci, G, Malapelle, U, Fusco, N, Pagni, Fabio, Guerini-Rocco, Elena, Schultheis, Anne Maria, Grazia, Giulia, Rijavec, Erika, Ghidini, Michele, Lopez, Gianluca, Venetis, Konstantinos, Croci, Giorgio Alberto, Malapelle, Umberto, Fusco, Nicola, Pagni, F, Guerini-Rocco, E, Schultheis, A, Grazia, G, Rijavec, E, Ghidini, M, Lopez, G, Venetis, K, Croci, G, Malapelle, U, Fusco, N, Pagni, Fabio, Guerini-Rocco, Elena, Schultheis, Anne Maria, Grazia, Giulia, Rijavec, Erika, Ghidini, Michele, Lopez, Gianluca, Venetis, Konstantinos, Croci, Giorgio Alberto, Malapelle, Umberto, and Fusco, Nicola

Abstract

Immunotherapy has become the standard-of-care in many solid tumors. Despite the significant recent achievements in the diagnosis and treatment of cancer, several issues related to patients' selection for immunotherapy remain unsolved. Multiple lines of evidence suggest that, in this setting, the vision of a single biomarker is somewhat naïve and imprecise, given that immunotherapy does not follow the rules that we have experienced in the past for targeted therapies. On the other hand, additional immune-related biomarkers that are reliable in real-life clinical practice remain to be identified. Recently, the immune-checkpoint blockade has been approved in the US irrespective of the tumor site of origin. Further histology-agnostic approvals, coupled with with tumor-specific companion diagnostics and guidelines, are expected in this field. In addition, immune-related biomarkers can also have a significant prognostic value. In this review, we provide an overview of the role of these biomarkers and their characterization in the management of lung cancer, melanoma, colorectal cancer, gastric cancer, head and neck cancer, renal cell carcinoma, urothelial cancers, and breast cancer

Published
2019

4. Effect of Fermentation with Different Lactic Acid Bacteria Starter Cultures on Biogenic Amine Content and Ripening Patterns in Dry Fermented Sausages

Author

Massimiliano Petracci, Giulia Tabanelli, Fausto Gardini, Luigi Grazia, Federica Pasini, Sara Marziali, Chiara Montanari, Maria Fiorenza Caboni, Francesca Soglia, and Federica Pasini, Francesca Soglia, Massimiliano Petracci, Maria Fiorenza Caboni, Sara Marziali, Chiara Montanari, Fausto Gardini, Luigi Grazia, Giulia Tabanelli

Subjects
proteolysis, Hydrolyzed protein, Food Handling, proteolysi, biogenic amines, lcsh:TX341-641, Article, chemistry.chemical_compound, 0404 agricultural biotechnology, Starter, Latilactobacillus sakei, biogenic amine, fermented meat, Lipolysis, Food science, Pediococcus pentosaceus, Nutrition and Dietetics, biology, lipolysi, starter cultures, food and beverages, Ripening, 04 agricultural and veterinary sciences, Tyramine, sausage size, biology.organism_classification, 040401 food science, Lactic acid, Lactobacillus sakei, Meat Products, chemistry, Fermentation, Food Microbiology, lipolysis, Fermented Foods, lcsh:Nutrition. Foods and food supply, Food Science
Abstract

In the present study, two different diameter (small and large) Milano-type dry fermented sausages were industrially produced to evaluate the effect of two different LAB starter cultures (Lactobacillus sakei and Pediococcus pentosaceus) on biogenic amines (BAs) content, proteolysis, and lipolysis taking place during both fermentation and ripening. With regard to BAs, putrescine and tyramine were mostly found in fermented sausages having large diameter and those inoculated with P. pentosaceus/S. xylosus exhibited significantly higher accumulation of these compounds. Overall, the small size sausages showed a more pronounced proteolysis taking place during processing. In addition, aside from the distinctive electrophoretic bands detected with both starter cultures, a more pronounced proteolysis and a faster protein hydrolysis was observed in salami inoculated with P. pentosaceus/S. xylosus. As for lipolysis, a significantly higher amount of diacylglycerols was observed at the end of ripening in the sausages inoculated with L. sakei/S. xylosus, which concurrently exhibited an increased D32, D34, and D36 series. The results of the present study confirms profound differences in BAs concentration, proteolysis, and lipolysis. These findings are strictly dependent on the starter cultures, which demonstrates that the choice of an appropriate starter optimized for peculiar products and processes should be the key factor to improve safety and quality features of traditional fermented sausages.

Published
2018

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