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Constitutional BRCA1/BRCA2 pathogenic or likely pathogenic variants (PVs) are associated with an increased risk for developing breast and ovarian cancers. Current evidence indicates that BRCA1/2 PVs are also associated with pancreatic cancer, and that BRCA2 PVs are associated with prostate cancer risk. The identification of carriers of constitutional PVs in the BRCA1/2 genes allows the implementation of individual and family prevention pathways, through validated screening programs and risk-reducing strategies. According to the relevant and increasing therapeutic predictive implications, the inclusion of BRCA testing in the routine management of patients with breast, ovarian, pancreatic and prostate cancers represent a key requirement to optimize medical or surgical therapeutic and prevention decision-making, and access to specific anticancer therapies. Therefore, accurate patient selection, the use of standardized and harmonized procedures, and adherence to homogeneous testing criteria, are essential elements to implement BRCA testing in clinical practice. This consensus position paper has been developed and approved by a multidisciplinary Expert Panel of 64 professionals on behalf of the AIOM–AIRO–AISP–ANISC–AURO–Fondazione AIOM–SIAPEC/IAP–SIBioC–SICO–SIF–SIGE–SIGU–SIU–SIURO–UROP Italian Scientific Societies, and a patient association (aBRCAdaBRA Onlus). The working group included medical, surgical and radiation oncologists, medical and molecular geneticists, clinical molecular biologists, surgical and molecular pathologists, organ specialists such as gynecologists, gastroenterologists and urologists, and pharmacologists. The manuscript is based on the expert consensus and reports the best available evidence, according to the current eligibility criteria for BRCA testing and counseling, it also harmonizes with current Italian National Guidelines and Clinical Recommendations.

Molecular dynamics (MD) simulation is an emerging technique in studying the interactions between macromolecules with small ligands in different media. In this review, the application of MD simulation in food carbohydrate research, including carbohydrate hydration, carbohydrate interaction with other components and carbohydrate inclusion complexation, will be discussed. The advantages and disadvantages of MD simulation in food carbohydrate research and trends will be proposed. The frequently used software to run the MD simulation and a standard protocol for MD simulation procedures have been discussed. This review offers a general idea about how to use MD simulation in food carbohydrate research, and what could be expected from such research. Industrial relevance: This review offers a general idea about how to use MD simulation in food carbohydrate research, and what could be expected from such research. This review might be useful for the flavor and nutraceuticals encapsulation, dietary carbohydrate and modified starch industries.

The effect of mixing on the properties of agar gels was investigated with consideration being given to both macrostructural and microstructural characteristics of the gel through rheological techniques that include conventional and ultrasound based methods and Differential Scanning Calorimetry. Agar gels of 1 and 3% concentrations were prepared. The gels were subjected to three different mixing conditions: no mix, slow mix (400 rpm), and fast mix (900 rpm). A pulse echo ultrasound technique was utilized to obtain velocity measurements and these velocity measurements were used to obtain ultrasound derived mechanical modulus values. A controlled-stress rheometer was used to obtain rheological properties of the gel as well. Differential Scanning Calorimetry (DSC) was performed to determine thermal transitions of the various systems studied in order to obtain information on the degree of microstructural association of the agarose fractions. Mixing speed affected the degree of porosity induced in the system, by incorporation of the air bubbles, and the rheology of the system. Both ultrasound derived mechanical properties and those obtained in a conventional rheometer showed that mixed gels were stronger than the no mix gels in spite of the no mix gels exhibited negligible porosity, i.e. they did not have bubbles that could weak the macrostructure of the gels. In addition, DSC results indicated that gels mixed at different conditions exhibited thermal transitions at different temperatures. These results showed that material properties of agar gels might be more sensitive to changes in the microstructure than the macrostructure of these systems. This highlights the importance on preparation conditions and utility of an agar gel. (c) 2005 Elsevier Ltd. All rights reserved.

An ultrasonic technique was used to study the changes of the rheological properties of dough during fermentation at 37C and compared with the extensional properties of fermented dough obtained from tensile tests carried out in a Universal Testing Machine. The velocity and attenuation of a longitudinal wave (P-wave) propagated through the dough samples were measured and analyzed to obtain the viscoelastic moduli of the dough; the storage modulus M' and the loss modulus M". These moduli include both the bulk and the shear moduli. A wavelet analysis also was used to determine the effect of frequency on the ultrasonic-based viscoelastic moduli and the effect of the fermentation process on the ultrasonic velocity dispersion. A decrease in ultrasonic velocity was observed with increasing fermentation times. Ultrasonic waves were strongly attenuated in the dough subjected to long fermentation times and fermentation had a large influence on the viscoelastic moduli of the dough. The ultrasonic velocity increased with increasing frequency, clearly showing the viscoelastic nature of the fermented dough. The analysis also showed significant ultrasonic velocity dispersion upon fermentation. Ultrasonic measurements yielded results that agreed with, those obtained from conventional rheology commonly used to characterize the extensional properties of dough. Both tests clearly showed the loss of elasticity by the dough samples upon fermentation.