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Introduction: The effects of the rs822393 variant of ADIPOQ gene on metabolic parameters such as insulin resistance and adiponectin levels following weight loss through dietary intervention are still uncertain. The aim of this study was to evaluate the role of rs822393 of ADIPOQ gene on adiponectin levels and metabolic parameters after weight loss with a high-fat hypocaloric diet with Mediterranean pattern during 12 weeks. Methods: A population of 283 patients with obesity was allocated to a dietary intervention trial with a high-fat hypocaloric diet during 12 weeks. Adiposity and biochemical parameters were determined. rs822393 was assessed with a dominant model analysis (CC vs. CT + TT). Results: These patients had three different genotypes: CC (59.0%), CT (33.6%), and TT (7.4%). The allelic frequencies for C and T were 0.89 and 0.20, respectively. Basal and post-intervention HDL cholesterol, adiponectin levels, and adiponectin/leptin ratio were lower in T-allele than non-T-allele carriers. After dietary intervention, BMI, weight, fat mass, waist circumference, systolic blood pressure, insulin, HOMA-IR, leptin, total cholesterol, and LDL cholesterol levels improved significantly in both genotype groups. Moreover, HDL cholesterol (CC vs. CT + TT) (delta: 8.9 ± 1.1 mg/dL vs. 1.7 ± 0.8 mg/dL; p = 0.02), serum adiponectin in non-T-allele carriers (43.1 ± 5.9 ng/dL vs. 2.8 ± 3 0.0 ng/dL; p = 0.01), and adiponectin/leptin ratio (1.37 ± 0.1 units vs. 0.17 ± 0.08 units; p = 0.02) improved only in non-T-allele carriers after weight loss. Conclusion: Individuals with obesity and without the T allele of rs822393 experienced improvements in adiponectin levels, adiponectin/leptin ratio, and HDL cholesterol levels after following a high-fat hypocaloric diet with a Mediterranean pattern.

The myeloma overexpressed gene (MYEOV) has been proposed to be a proto-oncogene due to high RNA transcript levels found in multiple cancers, including myeloma, breast, lung, pancreas and esophageal cancer. The presence of an open reading frame (ORF) in humans and other primates suggests protein-coding potential. Yet, we still lack evidence of a functional MYEOV protein. It remains undetermined how MYEOV overexpression affects cancerous tissues. In this work, we show that MYEOV has likely originated and may still function as an enhancer, regulating CCND1 and LTO1. Firstly, MYEOV 3′ enhancer activity was confirmed in humans using publicly available ATAC-STARR-seq data, performed on B-cell-derived GM12878 cells. We detected enhancer histone marks H3K4me1 and H3K27ac overlapping MYEOV in multiple healthy human tissues, which include B cells, liver and lung tissue. The analysis of 3D genome datasets revealed chromatin interactions between a MYEOV-3′-putative enhancer and the proto-oncogene CCND1. BLAST searches and multi-sequence alignment results showed that DNA sequence from this human enhancer element is conserved from the amphibians/amniotes divergence, with a 273 bp conserved region also found in all mammals, and even in chickens, where it is consistently located near the corresponding CCND1 orthologues. Furthermore, we observed conservation of an active enhancer state in the MYEOV orthologues of four non-human primates, dogs, rats, and mice. When studying this homologous region in mice, where the ORF of MYEOV is absent, we not only observed an enhancer chromatin state but also found interactions between the mouse enhancer homolog and Ccnd1 using 3D-genome interaction data. This is similar to the interaction observed in humans and, interestingly, coincides with CTCF binding sites in both species. Taken together, this suggests that MYEOV is a primate-specific gene with a de novo ORF that originated at an evolutionarily older enhancer region. This deeply conserved putative enhancer element could regulate CCND1 in both humans and mice, opening the possibility of studying MYEOV regulatory functions in cancer using non-primate animal models.

Efficient development of effective functional foods and nutraceuticals requires adequate estimation methods of the bioaccessibility of their bioactive compounds. Specially grain-based nutraceuticals and functional ingredients are often enriched in bound/low bioavailable bioactive phytochemicals. The objective of this work was to evaluate the differences in applying static or dynamic digestion models for the estimation of bioaccessibility of antioxidants present in cereal grain-based/fiber-rich ingredients produced using enzymatic hydrolysis and sprouting processes. Main liberated phenolic compounds, antioxidant activity (ABTS•+ and ORAC) and ferric reducing capacity were evaluated in the samples following three digestion protocols with differences based on their dynamism: static, semi-dynamic and dynamic. The samples digested with the dynamic method showed higher antioxidant and reducing capacities than those digested with the static and semi-dynamic protocols. The results obtained from the digests with the dynamic model showed a total phenol content (TPs) ranging from 1068.22 to 1456.65 μmol GAE 100 g−1 and antioxidant capacity values from 7944.62 to 15,641.90 μmol TE 100 g−1 (ORAC) and from 8454.08 to 11,002.64 μmol TE 100 g−1 (ABTS•+), with a reducing power ranging from 2103.32 to 2679.78 mmol Fe reduced 100 g−1 (FRAP). The dynamic character of the protocols used for developing bioactive cereal-based foods significantly affects the estimation of their bioaccessibility, probably giving a better approach to their potential bioavailability in in vivo systems.

Summary: Topologically associated domains (TADs) are interaction subnetworks of chromosomal regions in 3D genomes. TAD boundaries frequently coincide with genome breaks while boundary deletion is under negative selection, suggesting that TADs may facilitate genome rearrangements and evolution. We show that genes co-localize by evolutionary age in humans and mice, resulting in TADs having different proportions of younger and older genes. We observe a major transition in the age co-localization patterns between the genes born during vertebrate whole-genome duplications (WGDs) or before and those born afterward. We also find that genes recently duplicated in primates and rodents are more frequently essential when they are located in old-enriched TADs and interact with genes that last duplicated during the WGD. Therefore, the evolutionary relevance of recent genes may increase when located in TADs with established regulatory networks. Our data suggest that TADs could play a role in organizing ancestral functions and evolutionary novelty.

Abstract Histone modifications influence the recruitment of reader proteins to chromosomes to regulate events including transcription and cell division. The idea of a histone code, where combinations of modifications specify unique downstream functions, is widely accepted and can be demonstrated in vitro. For example, on synthetic peptides, phosphorylation of Histone H3 at threonine-3 (H3T3ph) prevents the binding of reader proteins that recognize trimethylation of the adjacent lysine-4 (H3K4me3), including the TAF3 component of TFIID. To study these combinatorial effects in cells, we analyzed the genome-wide distribution of H3T3ph and H3K4me2/3 during mitosis. We find that H3T3ph anti-correlates with adjacent H3K4me2/3 in cells, and that the PHD domain of TAF3 can bind H3K4me2/3 in isolated mitotic chromatin despite the presence of H3T3ph. Unlike in vitro, H3K4 readers are still displaced from chromosomes in mitosis in Haspin-depleted cells lacking H3T3ph. H3T3ph is therefore unlikely to be responsible for transcriptional downregulation during cell division.

In the dynamic landscape of agriculture and food science, incorporating emergent crops appears as a pioneering solution for diversifying agriculture, unlocking possibilities for sustainable cultivation and nutritional bolstering food security, and creating economic prospects amid evolving environmental and market conditions with positive impacts on human health. This review explores the potential of utilizing emergent crops in Mediterranean environments under current climate scenarios, emphasizing the manifold benefits of agricultural and food system diversification and assessing the impact of environmental factors on their quality and consumer health. Through a deep exploration of the resilience, nutritional value, and health impacts of neglected and underutilized species (NUS) such as quinoa, amaranth, chia, moringa, buckwheat, millet, teff, hemp, or desert truffles, their capacity to thrive in the changing Mediterranean climate is highlighted, offering novel opportunities for agriculture and functional food development. By analysing how promoting agricultural diversification can enhance food system adaptability to evolving environmental conditions, fostering sustainability and resilience, we discuss recent findings that underscore the main benefits and limitations of these crops from agricultural, food science, and health perspectives, all crucial for responsible and sustainable adoption. Thus, by using a sustainable and holistic approach, this revision analyses how the integration of NUS crops into Mediterranean agrifood systems can enhance agriculture resilience and food quality addressing environmental, nutritional, biomedical, economic, and cultural dimensions, thereby mitigating the risks associated with monoculture practices and bolstering local economies and livelihoods under new climate scenarios.

Nutraceuticals obtained from sprouted wheat and oat grains and processing by-products (bran and hull, respectively) naturally containing antioxidant and anti-inflammatory compounds were evaluated. The objective of this study was the development of a cereal-based nutraceutical formula combining extracts from sprouts and by-products and the exploration for potential synergetic effects in their bioactive properties. The antioxidant and anti-inflammatory capacities, glycemic index, phytic acid, and β-glucan of individual wheat bran hydrolysate (EH-WB), sprouted wheat (SW), oat hull hydrolysate (EH-OH), sprouted oat (SO), and combined ingredients (CI 1, CI 2, and CI3) were used to tailor an optimal nutraceutical formula. The three blend ingredients (CI 1, CI2, and CI3) were formulated at different ratios (EH-WB:SW:EH-OH:SO; 1:1:1:1, 2:1:2:1, and 1:2:1:2, w:w:w:w, respectively). The resulting mixtures showed total phenol (TPs) content ranging from 412.93 to 2556.66 µmol GAE 100 g−1 and antioxidant capacity values from 808.14 to 22,152.54 µmol TE 100 g−1 (ORAC) and 1914.05 to 7261.32 µmol TE 100 g−1 (ABTS•+), with Fe3+ reducing ability from 734. 02 to 8674.51 mmol reduced Fe 100 g−1 (FRAP) for the individual ingredients produced from EH-WB and EH-OH, where high antioxidant activity was observed. However, the anti-inflammatory results exhibited an interesting behavior, with a potentially synergistic effect of the individual ingredients. This effect was observed in CI2 and CI3, resulting in a higher ability to inhibit IL-6 and TNF-α than expected based on the anti-inflammatory values of their individual ingredients. Similar to the antioxidant properties, oat-based ingredients significantly contributed more to the anti-inflammatory properties of the overall mixture. This contribution is likely associated with the β-glucans and avenanthramides present in oats. To ensure the bioaccessibility of these ingredients, further studies including simulated digestion protocols would be necessary. The ingredient formulated with a 2:1 hydrolysate-to-sprout ratio was the most effective combination, reaching higher biological characteristics.

Social media has dramatically influenced how individuals and groups express their demands, concerns, and aspirations during social demonstrations. The study of X or Twitter hashtags during those events has revealed the presence of some temporal points characterised by high correlation among their participants. It has also been reported that the connectivity presents a modular-to-nested transition at the point of maximum correlation. The present study aims to determine whether it is possible to characterise this transition using entropic-based tools. Our results show that entropic analysis can effectively find the transition point to the nested structure, allowing researchers to know that the transition occurs without the need for a network representation. The entropic analysis also shows that the modular-to-nested transition is characterised not by the diversity in the number of hashtags users post but by how many hashtags they share.

Grenache (GN) and Cabernet Sauvignon (CS) are two traditional red grape varieties widely cultivated in the Mediterranean area and both late-ripening cultivars, which makes them less sensitive to global warming conditions and more stable to harvest timing. Although different studies have evaluated the final antioxidant properties of grapes and pomaces, few studies have explored the effect of sun exposure and harvest on the nutritional and antioxidant properties of these products. This study investigates the control of sunlight and ripening as tools to tailor nutritional and antioxidant properties of grape juices (GJ) and their byproducts (pomace GP). The compositional analysis showed no significant (p ≥ 0.05) differences associated to either harvesting timing or exposure to sunlight for either of the two studied varieties. However, differences (p ≤ 0.05) were observed between varieties of protein and total dietary fibre (TDF). CS protein content ranged from 0.52 to 3.88 (g 100 g−1) in GJ and from 1.0 to 1.32 (g 100 g−1) in GP; meanwhile, GN had higher protein values in GJ (from 2.11 to 4.77 g 100 g−1) and GP (from 5.11 to 6.75 g 100 g−1). The opposite behaviour was observed in TDF; CS grape had higher values for juice (from 11.43 to 19.53 g 100 g−1) and pomace (from 42.20 to 65.80 g 100 g−1) than GN (from 11.43 to 17.22 g 100 g−1 in juice and from 25.90 to 54.0 g 100 g−1 in pomace). The total phenolic content (TP) in GP was 100 times higher than in the juices and showed a much less pronounced evolution compared to the GJ during the harvesting time. GN TP values ranged from 5835 to 8772 mg GAE 100 g−1; meanwhile, CS values ranged from 7637 to 9040 mg GAE 100 g−1. A significant (p ≤ 0.05) correlation between the TP total antioxidant capacity (TAC) results was observed, regardless of variety, harvesting time, and sunlight exposure. These findings show how the control of different factors can contribute to obtain modified grape-derived products from conventional varieties beyond the wine market.

Wheat bran (WB) and oat hull (OH) are two interesting undervalued cereal processing sources rich in total dietary fibre (TDF) and other associated bioactive compounds, such as β-glucans and polyphenols. The aim of this study was to optimise a combination chemical (enzymes) and physical (high hydrostatic pressure-temperature) strategies to increase the bioaccessibility of bioactive compounds naturally bound to the bran and hull outer layers. WB and OH were hydrolysed using food-grade enzymes (UltraFloXL and Viscoferm, for WB and OH, respectively) in combination with HPP at different temperatures (40, 50, 60 and 70 °C) and hydrolysis either before or after HPP. Proximal composition, phytic acid, β-glucans, total phenolics (TPs) and total antioxidant activity (TAC) were evaluated to select the processing conditions for optimal nutritional and bioactive properties of the final ingredients. The application of the hydrolysis step after the HPP treatment resulted in lower phytic acid levels in both matrices (WB and OH). On the other hand, the release of β-glucan was more effective at the highest temperature (70 °C) used during pressurisation. After the treatment, the TP content ranged from 756.47 to 1395.27 µmol GAE 100 g−1 in WB, and OH showed values from 566.91 to 930.45 µmol GAE 100 g−1. An interaction effect between the temperature and hydrolysis timing (applied before or after HPP) was observed in the case of OH. Hydrolysis applied before HPP was more efficient in releasing OH TPs at lower HPP temperatures (40–50 °C); meanwhile, at higher HPP temperatures (60–70 °C), hydrolysis yielded higher TP values when applied after HPP. This effect was not observed in WB, where the hydrolysis was more effective before HPP. The TP results were significantly correlated with the TAC values. The results showed that the application of optimal process conditions (hydrolysis before HPP at 60 or 70 °C for WB; hydrolysis after HPP at 70 °C for OH) can increase the biological value of the final ingredients obtained.

The current trend in the food industry is towards “clean label” products with high sensory and nutritional quality. However, the inclusion of nutrient-rich ingredients in recipes often leads to sensory deficiencies in baked goods. To meet these requirements, physically modified flours are receiving more and more attention from bakery product developers. There are various findings in the literature on high hydrostatic pressure (HHP) technology, which can be used to modify various matrices so that they can be used as ingredients in the baking industry. HHP treatments can change the functionality of starches and proteins due to cold gelatinization and protein unfolding. As a result, the resulting ingredients are more suitable for nutrient-rich bakery formulations. This review describes the information available in the literature on HHP treatment conditions for ingredients used in the production of bakery products and analyses the changes in the techno-functional properties of these matrices, in particular their ability to act as structuring agents. The impact of HHP-treated ingredients on the quality of dough and bakery products and the effects on some nutritional properties of the treated matrices have been also analysed. The findings presented in this paper could be of particular interest to the bakery industry as they could be very useful in promoting the industrial application of HHP technology.

During the last few years, the increasing evidence of dietary antioxidant compounds and reducing chronic diseases and the relationship between diet and health has promoted an important innovation within the baked product sector, aiming at healthier formulations. This study aims to develop a tool based on mathematical models to predict baked goods’ total antioxidant capacity (TAC). The high variability of antioxidant properties of flours based on the aspects related to the type of grain, varieties, proximal composition, and processing, among others, makes it very difficult to innovate on food product development without specific analysis. Total phenol content (TP), oxygen radical absorbance capacity (ORAC), and ferric-reducing antioxidant power assay (FRAP) were used as markers to determine antioxidant capacity. Three Bayesian-type models are proposed based on a double exponential parameterized curve that reflects the initial decrease and subsequent increase as a consequence of the observed processes of degradation and generation, respectively, of the antioxidant compounds. Once the values of the main parameters of each curve were determined, support vector machines (SVM) with an exponential kernel allowed us to predict the values of TAC, based on baking conditions (temperature and time), proteins, and fibers of each native grain.

Bread is a widely consumed food that has often been used as a vehicle for functional ingredients such as dietary fibre. Fibre-rich breads have beneficial physiological effects on health, helping to combat chronic pathologies such as cardiovascular disease, diabetes, and certain types of colon cancer. The aim of this study is to evaluate the technological and nutritional effects of the inclusion of buckwheat hull particles (BH) at two addition levels (3 and 6%) and two particle sizes (fine, D50: 62.7 μm; coarse, D50: 307 μm) in a gluten-free (GF) bread formulation. A significant (p < 0.05) increase in the dough elastic modulus (G’) was observed for all doughs containing BH, from 712 Pa for a rice-based dough to 1027–3738 Pa for those containing BH. Compared to rice-based breads, those containing BH showed a significant (p < 0.05) increase in total dietary fibre content (from three to five times) and in antioxidant capacity (from 78 to 290 mg TE/100 g dw. in the ORAC test). Breads containing fine BH at a level of 3% had similar sensory properties to the rice-based bread, demonstrating that it is possible to improve the TDF content while maintaining the sensory quality of the GF bread.

Aquaculture struggles with sustainability due to the use of fishmeal, and insects are one potential alternative. Insects have low long-chain omega−3 polyunsaturated fatty acid content, and insect-fed fish reflect this in their composition. In total, 500 rainbow trout (Oncorhynchus mykiss, ~46 g) were fed until the fish reached a commercial size (~415 g). Five diets were used: one control based on fishmeal as main source of protein; two with a 50% replacement of fishmeal with yellow mealworm meal (Tenebrio molitor), one with full-fat insect, and another partially defatted; two other diets similar to the one with the full-fat insect, but with the addition of an experimental algal oil rich in omega−3 in two different concentrations (one equivalent to control, the other one to the defatted insect diet). Growth was unaffected, as well as texture and organoleptic profile of the fillets. Lightness, brightness and colour of the fillets were slightly modified by the experimental diets. An increase in omega−3 levels over those of the full-fat insect diet is described. An omega−3 sparing effect was highlighted, causing lipid accumulation in fillets and liver, and a mild increase in oxidative damage. More research is encouraged to evaluate the fatty acid profile of the liver.

In mammalian cells, during transcription and replication, RNA:DNA hybrid structures known as R-loops can arise, posing as obstacles to replication fork progression. Here the authors reveal that the ATP-dependent chromatin remodelling INO80 complex promotes resolution of R-loops to prevent replication associated DNA damage in cancer cells.

The variability in grape ripening is associated with the fact that each grape berry undergoes its own biochemical processes. Traditional viticulture manages this by averaging the physicochemical values of hundreds of grapes to make decisions. However, to obtain accurate results it is necessary to evaluate the different sources of variability, so exhaustive sampling is essential. In this article, the factors “grape maturity over time” and “position of the grape” (both in the grapevine and in the bunch/cluster) were considered and studied by analyzing the grapes with a portable ATR-FTIR instrument and evaluating the spectra obtained with ANOVA–simultaneous component analysis (ASCA). Ripeness over time was the main factor affecting the characteristics of the grapes. Position in the vine and in the bunch (in that order) were also significantly important, and their effect on the grapes evolves over time. In addition, it was also possible to predict basic oenological parameters (TSS and pH with errors of 0.3 °Brix and 0.7, respectively). Finally, a quality control chart was built based on the spectra obtained in the optimal state of ripening, which could be used to decide which grapes are suitable for harvest.

To enlarge the applications of whole wheat grain (WWG) and wheat bran (WB) as functional ingredients in foodstuffs that can promote human health, researchers have explored bioprocessing approaches to improve the bioaccessibility of phenolic compounds from these food matrices and, subsequently, their biological effects. The objective of this study was to compare the composition in nutrients, anti-nutrients, and bioactive compounds of WWG and WB, and their respective bioprocessed products: sprouted wheat (GERM) and WB hydrolysate (stabilized by spray-drying [SPD] and microencapsulated [MEC]). In addition, to evaluate the functional properties of these ingredients, the bioaccessibility of phenolic compounds and their potential antioxidant and anti-inflammatory activities were monitored in different digestion steps. GERM had increased amounts of insoluble dietary fiber, higher diversity of oligosaccharides, and higher concentration of monosaccharides, free phosphorous, and phenolic compounds than WWG. SPD had improved content of soluble dietary fiber, oligosaccharides, monosaccharides, free phosphorous, and phenolic compounds (vs. WB), whereas MEC was mainly composed of protein and had nearly 2-fold lower content of SPD components. All the ingredients showed lower amounts of phytic acid as compared with raw materials. In all samples, hydroxycinnamic acids were the most representative polyphenols followed by minor amounts of hydroxybenzoic acids and flavonoids. Gastrointestinal digestion of GERM, SPD, and MEC revealed high stability of total phenolic compounds in both gastric and intestinal phases. Hydroxycinnamic acids were the most bioaccessible compounds during digestion among the three bioprocessed wheat ingredients studied, although their bioaccessibility varied across ingredients. In this sense, the bioaccessibility of ferulic acid (FA) derivatives increased in GERM with progression of the digestion, while it was reduced in SPD and MEC up to the end of the intestinal phase. Microencapsulation of SPD with pea protein led to generally to lower bioaccessible amounts of phenolic acids. Comparison analysis of biological effects highlighted SPD for its most potent antioxidant effects in the gastrointestinal tract (3 out 4 antioxidant parameters with highest values), while no clear differences were observed with regard to in vitro anti-inflammatory activity. Overall, these results support the potential application of GERM, SPD, and MEC as functional and nutraceutical ingredients.

Gluten-free products (GFP) currently are the fastest-growing category of baked goods probably due to the high worldwide incidence of celiac disease (CD). Refined rice is one of the most used cereal flour for GFP development, due to its high content in starch and good technological aptitude. However, its low content in fibre, protein and minerals has awakened a recent interest as alternative to balance the GF flour formulas. Teff is a cereal with high levels in fibre and antioxidants compounds but the lack of gluten results in very limited techno-functional properties. Extrusion is a thermal technology that allows to combine flours, overcoming negative impacts on quality characteristics. This study evaluated the effect of twin-screw extruder on rice-teff (white and brown) mixtures with different teff concentrations (25, 50 and 75%) on their antioxidant, glycaemic index and techno-functional properties. The results showed than the high shear–temperature process produced important modifications on the flour, which were confirmed using scanning electron microscopy (SEM). Significant increases in total dietary fibre (16 to 100% increase) were observed in teff containing flours, due to carbohydrate–lipid–protein complexes, which lead to resistant starch, with no significant increase in rice flour. Hydration and pasting properties were significantly (p > 0.05) affected by extrusion, and the effect was related to the concentration of teff used. The thermal process showed a decrease in total phenol (TP) content for rice; however, extrusion enhanced the release of total phenol in rice-teff blends, which was reflected on the antioxidant activities of blend flours, especially those prepared with brown teff.

Oat consumption has increased during the last decade because of the health benefits associated with its soluble dietary fiber (β-glucan), functional proteins, lipids, and the presence of specific phytochemicals, such as avenanthramides. Oat is consumed mainly as whole grain, and the hull (seed coat), comprising 25–35% of the entire grain, is removed, generating a large amount of waste/by-product from the milling industry. The objective of this study was to evaluate the use of biotechnological strategies, such as sprouting for oat grain (OG) and hydrolysis for oat hull (OH), to enhance antioxidant and anti-inflammatory properties and lower the glycemic index (GI). Sprouting produced significant (p ≤ 0.05) increases in free (32.10 to 76.62 mg GAE (100 g)−1) and bound phenols (60.45 to 124.36 mg GAE (100 g)−1), increasing significantly (p ≤ 0.05) the avenanthramide (2c, 2p and 2f) soluble phenolic alkaloid content and anti-inflammatory properties of OG. On the other hand, the hydrolysis of OH using Viscoferm (EH2-OH) and Ultraflo XL (EH21-OH) increased by 4.5 and 5-fold the release of bound phenols, respectively; meanwhile, the use of Viscoferm increased the 4.55-fold soluble β-glucan content in OH, reaching values close to those of OG (4.04 vs. 4.46 g (100 g)−1). The study shows the potential of both strategies to enhance the nutritional and bioactive properties of OG and OH and describes these processes as feasible for the industry to obtain an ingredient with high antioxidant and anti-inflammatory activities. Single or combined biotechnological tools can be used on oat grains and hulls to provide nutraceutical ingredients.

ABSTRACT Objective: To present a unique case of blindness resulting from fungal rhinosinusitis involving multiple sinuses mimicking a malignant process in a pregnant patient. Methods: Design: Case Report Setting: Tertiary Government Training Hospital Patient: One Result: A 36-year-old pregnant woman developed unilateral blindness during her 20th week of gestation with a history of binocular diplopia, unilateral nasal obstruction and anosmia for 13 months during the pre-pregnancy period. Sphenoid sinus malignancy was suspected on imaging. The planned biopsy was intraoperatively shifted to endoscopic sinus surgery when clay-like materials were seen involving the left maxillary sinus and bilateral sphenoid and ethmoid sinuses. Histopathologic examination confirmed fungal growth. Postoperatively, nasal symptoms resolved but blindness of the left eye and blurring of vision of the right eye persisted. Conclusion: Fungal rhinosinusitis rarely occurs in multiple sinuses and is commonly misdiagnosed. It can afflict pregnant patients and mimic a malignant process. A high index of suspicion early on, especially in the presence of nasal congestion and diplopia may prevent potentially irreversible complications.

This study aims to determine the potential antioxidant, antihypertensive, hypoglycaemic and nootropic activity of a purified polyphenolic extract from the halophyte ice plant (Mesembryanthemum crystallinum). The ice plant extract showed good antioxidant activity measured by DPPH, ORAC, TEAC, FRAP and ferrous ion chelating activity. Moreover, the extract showed potent ACE, DPP-IV and PEP-inhibitory activity (90.5%, 98.6% and 73.1%, respectively, at a final concentration of 1 mg/mL). The extract was fractionated and the fraction with the highest content of total phenolic compounds showed the highest bioactivity, suggesting that polyphenols could be mainly responsible for the abovementioned activities. The tentative polyphenol identification by HPLC-ESI-QTOF-MS in this fraction revealed that flavones (>65%) are the major group, with apigenin (38%) predominating, followed by diosmin (17.7%) and luteolin (11.9%). They could presumably be the main elements responsible for the enzymatic inhibition activity. Additionally, 4-hydroxybenzoic acid, p-coumaric acid and a hydroxycinnamic acid derivative (2-O-(p-cumaroyl)-l-malic acid) were found in the extract. To our knowledge, this is the first time that some of these activities have been reported for halophyte extracts.

Summary: Neutrophils are short-lived blood cells that play a critical role in host defense against infections. To better comprehend neutrophil functions and their regulation, we provide a complete epigenetic overview, assessing important functional features of their differentiation stages from bone marrow-residing progenitors to mature circulating cells. Integration of chromatin modifications, methylation, and transcriptome dynamics reveals an enforced regulation of differentiation, for cellular functions such as release of proteases, respiratory burst, cell cycle regulation, and apoptosis. We observe an early establishment of the cytotoxic capability, while the signaling components that activate these antimicrobial mechanisms are transcribed at later stages, outside the bone marrow, thus preventing toxic effects in the bone marrow niche. Altogether, these data reveal how the developmental dynamics of the chromatin landscape orchestrate the daily production of a large number of neutrophils required for innate host defense and provide a comprehensive overview of differentiating human neutrophils. : Grassi et al. report that the establishment of transcriptional enhancers drives neutrophil differentiation. Coordinated waves of gene expression establish the cytotoxic capability of these cells at early stages of maturation. A set of super-enhancers is specifically opened at the end of the differentiation process to control neutrophil activation. Keywords: neutrophil, epigenome, transcriptome, myeloid differentiation

Narbon bean (Vicia narbonensis L.) is traditionally used for animal feeding, although limited by its high antinutritional factor γ-glutamyl-S-ethenyl-cysteine (GEC) content. However, it could be a protein and bioactive compound source in human nutrition. This study aimed to select suitable V. narbonensis cultivars for developing gluten-free functional snacks. Among the six cultivars assessed over three different growing seasons, those with better nutritive and bioactive properties were ZV-145 (highest protein and lowest fat and GEC levels; high in vitro ACE inhibitory capacity) and ZV-156 (highest antioxidant potential as determined by the Folin-Ciocalteu, ORAC, ABTS and DPPH assays). Rice crackers including 40% of these two flours showed increased protein and total dietary fibre content, lower fat and carbohydrate content, reduced glycaemic load, and increased antioxidant and ACE inhibitory activities, when compared to controls (oat or wheat). In conclusion, incorporation of Narbon bean flour enhanced gluten-free snack’s nutritive value and bioactive properties.

This study aimed at identifying seaweed species with optimal characteristics to develop multifunctional foods for metabolic syndrome (MetS) management. Mass spectrometry chemical characterization and bioactive profile evaluation of methanolic extracts from seven commonly consumed seaweeds were compared. Monomeric sugars namely mannitol, fucitol, xylitol and their sulphated analogs as well as lipids (phosphatidic acid, octadecenoic acid, and prostaglandin 2α) were detected in seaweeds. Himanthalia elongata showed the highest phenolic content (24.04 µmol GAE/g), and antioxidant activity. This species was the only one showing angiotensin converting enzyme-I inhibitory activity (IC50 = 65 µg/mL). U. pinnatifida and H. elongata extracts were notably more effective reducing pro-inflammatory molecules in lipopolysaccharide-induced RAW 264.7 macrophages. Finally, Ulva spp., Palmaria palmata, U. pinnatifida and H. elongata significantly inhibited triglyceride accumulation in mature 3T3-L1 adipocytes (43–52% inhibition). Among seaweeds, H. elongata showed the highest potential to be used as ingredient in the development of new functional foods for MetS management.

Protein tyrosine phosphatase 1B (PTP1B) is widely expressed in mammalian tissues, in particular in immune cells, and plays a pleiotropic role in dephosphorylating many substrates. Moreover, PTP1B expression is enhanced in response to pro-inflammatory stimuli and to different cell stressors. Taking advantage of the use of mice deficient in PTP1B we have investigated the effect of γ-radiation in these animals and found enhanced lethality and decreased respiratory exchange ratio vs. the corresponding wild type animals. Using bone-marrow derived macrophages and mouse embryonic fibroblasts (MEFs) from wild-type and PTP1B-deficient mice, we observed a differential response to various cell stressors. PTP1B-deficient macrophages exhibited an enhanced response to γ-radiation, UV-light, LPS and S-nitroso-glutathione. Macrophages exposed to γ-radiation show DNA damage and fragmentation, increased ROS production, a lack in GSH elevation and enhanced acidic β-galactosidase activity. Interestingly, these differences were not observed in MEFs. Differential gene expression analysis of WT and KO macrophages revealed that the main pathways affected after irradiation were an up-regulation of protein secretion, TGF-β signaling and angiogenesis among other, and downregulation of Myc targets and Hedgehog signaling. These results demonstrate a key role for PTP1B in the protection against the cytotoxicity of irradiation in intact animal and in macrophages, which might be therapeutically relevant. Keywords: Protein tyrosine phosphatase, Cell viability, Irradiation sensitivity, Lethality, p53

The present work shows a procedure to valorize non-commercial boiled shrimp to produce functional ingredients, using a combined treatment based on enzymatic hydrolysis and subsequent glycation under mild conditions. Antioxidant and prolyl endopeptidase-inhibiting activities were determined as a function of hydrolysis and glycation times (0–120 min and 0–180 min, respectively). The reaction products were characterized by determining the degree of hydrolysis, browning, fluorescent compounds, free amino acids, phenol content, Fourier transform infrared spectroscopy (FTIR), and molecular weight of the different fractions obtained. Enzymatic hydrolysis generated hydrolysates with significant antioxidant and prolyl endopeptidase-inhibiting activities. Glycation under mild conditions was used as a strategy to improve the antioxidant and potential nootropic properties of the hydrolysates. During glycation, the free amino acid content decreased, total phenols and fluorescent compounds increased significantly, and low molecular weight melanoidins were formed. The presence of peptide-glucose conjugates was also confirmed by FTIR. Glycation increased the antioxidant activities of the hydrolysates; however, their prolyl-endopeptidase-inhibiting activity was lost. Results showed that compounds with promising antioxidant (hydrolysis and glycation) and potential nootropic (hydrolysis) activities and applications in food systems were obtained from the biotechnological strategy used.

Germination is an efficient and natural strategy that allows the modification of the nutritional value and the nutraceutical properties of seeds, enabling one to tailor the process according to its final use. This study aimed at optimization of germination conditions to produce novel lentil flours with improved nutritional and functional features. Response Surface Methodology (RSM) was applied to model the effect of temperature (15–27 °C) and time (1–5 days) on different nutritional and quality parameters of lentil flours including proximate composition, content and profile of fatty acids, content of phytic acid, ascorbic acid and γ-aminobutyric acid (GABA), content and profile of phenolic compounds, antioxidant activity, expected glycemic index (GI) and color during germination. As shown by RSM polynomial models, sprouting promoted the reduction of phytic acid content and enhanced the levels of ascorbic acid, GABA, insoluble phenolic compounds, antioxidant activity and expected GI, and modified the color of the resultant lentil flours. RSM optimization of germination temperature and time using desirability function revealed that the optimal process conditions to maximize the nutritional, bioactive and quality properties of sprouted lentil flours were 21 °C for 3.5 days.

Extrusion is an interesting technological tool that facilitates pulse formulation into flour mixtures, with tailored fibre content, total antioxidant capacity (TAC) and glycemic index (GI) among other components in final formulas. The gluten-free (GF) market has significantly grown during the last years. GF products have evolved from specialty health foods to products targeted to the general population and not only associated to celiac consumers. This study evaluates how temperature, cereal base (rice/corn) and pulse concentration affect extruded flour properties and which conditions are more efficient to develop a gluten-free flour with high TAC and low GI. Additionally, it evaluated the effect of this optimal formula after the baking process. The results showed an increase of total phenol (TP) and antioxidant activity with extrusion, with a temperature-dependent effect (130 °C ≥ 120 °C ≥ 110 °C), which may imply an enhanced bioaccessibility of phenolics compounds after extraction. Extrusion increased GI in comparison to native flour; however, a dough temperature of 130 °C resulted in a significantly (p ≤ 0.05) lower GI than that observed for 110–120 °C doughs, probably associated to the pastification that occurred at higher temperatures, which would decrease the degree of gelatinization of the starches and therefore a significant (p ≤ 0.05) GI reduction. Corn-lentil flour showed higher antioxidant properties and lower GI index in comparison with rice-lentil blends. The formulation of the optimal blend flour into a baked product (muffin) resulted in a significant loss of antioxidant properties, with the exception of the reducing power (FRAP), although the final antioxidant values of the baked product were in the range of the original native flour blend before any process.

Wheat bran (WB) is a byproduct from the milling industry that contains bioactive compounds beneficial to human health. The aim of this work was on the one hand, increasing extractability of antioxidant and anti-inflammatory compounds (specifically ferulic acid, FA), through enzymatic hydrolysis combined with hydrothermal treatment (HT) and high hydrostatic pressure (HHP). On the other hand, enhancing the stability of final ingredient applying spray-drying (SPD) and microencapsulation (MEC). The use of HT increased FA, total phenolics (TP), and antioxidant capacity (AC) in WB hydrolysates, regardless the HT duration. However, the HT tested (30 min, HT30) produced a loss in anti-inflammatory activity (AIA). The combination of HT (15 min, HT15) with HHP increased AIA of the WB. SPD enhanced the TP yield in WB with no significant effect of inlet temperature (up to 140 °C) on phenolic profile mainly composed of trans-FA and smaller amounts of cis-FA and apigenin diglucosides. SPD caused a temperature-dependent increase in AC (160 °C > 140 °C > 130 °C). SPD inlet temperatures affected total solids yield (from 22 to 36%), with the highest values at 140 °C. The use of HHP in combination with HT resulted in >2-fold increase in total solids yield.

This study evaluated the effect of inclusion of two types of tef flours (white and brown) at different levels (25, 50 and 100 %, total flour) on the nutritional (proximal and mineral composition), in vitro bioactive (antioxidant capacity and starch digestibility) and sensory properties of rice-tef crackers. The aim was to formulate a gluten-free product with nutritional and healthy benefits, and acceptable for consumers. Results showed than crackers enriched with white tef had a significant (p ≤ 0.05) higher concentration of all the minerals tested, except for calcium and manganese, compared to brown tef. Iron content of white tef was almost twice that of brown tef, and copper and magnesium increased from 0.12 mg/100 g and 39.2 mg/100 g in control crackers to 0.56 mg/100 g and 197 mg/100 g in white tef crackers (WT 100%), respectively. Moreover, white tef flour and crackers showed significantly higher antioxidant activity than rice or brown tef counterparts. Formulation with tef flour significantly contributed to a reduction of the rapidly available glucose and rapidly digestible starch of crackers.

Introns can be extraordinarily large and they account for the majority of the DNA sequence in human genes. However, little is known about their population patterns of structural variation and their functional implication. By combining the most extensive maps of CNVs in human populations, we have found that intronic losses are the most frequent copy number variants (CNVs) in protein-coding genes in human, with 12,986 intronic deletions, affecting 4,147 genes (including 1,154 essential genes and 1,638 disease-related genes). This intronic length variation results in dozens of genes showing extreme population variability in size, with 40 genes with 10 or more different sizes and up to 150 allelic sizes. Intronic losses are frequent in evolutionarily ancient genes that are highly conserved at the protein sequence level. This result contrasts with losses overlapping exons, which are observed less often than expected by chance and almost exclusively affect primate-specific genes. An integrated analysis of CNVs and RNA-seq data showed that intronic loss can be associated with significant differences in gene expression levels in the population (CNV-eQTLs). These intronic CNV-eQTLs regions are enriched for intronic enhancers and can be associated with expression differences of other genes showing long distance intron-promoter 3D interactions. Our data suggests that intronic structural variation of protein-coding genes makes an important contribution to the variability of gene expression and splicing in human populations.

Bran, a byproduct still mainly used for animal feed, is receiving increased attention as potential ingredient for a healthier diet. The aim of this study was to characterize and evaluate the nutritional and antioxidant properties of wheat and oat bran in order to promote their use as nutraceutical ingredients in flour and/or other products. The effects of grain (wheat vs. oat) and milling fraction (whole grain vs. bran) on the phenolic profile (free vs. bound phenolics), antioxidant and nutrient profiles, and glycemic index were evaluated. Differences in antioxidant capacity through different methodologies between grain and bran were observed, supporting a higher in vitro antioxidant capacity of the whole grain than that of the refined flours, which lack the bran fraction. The highest RACI (Relative Antioxidant Capacity Index) corresponded to wheat bran bound fraction, which showed the highest concentration of ferulic acid and correlation with antioxidant parameters tested. The in vitro glycemic index of the bran fractions was reduced, as compared with grain, with lower values found for wheat. The results support the important benefits of the polyphenols linked to fiber and the importance to develop methods to increase bioavailability of these compounds, which would promote WB use as nutraceutical ingredient.

Summary: Epigenetic communication through histone and cytosine modifications is essential for gene regulation and cell identity. Here, we propose a framework that is based on a chromatin communication model to get insight on the function of epigenetic modifications in ESCs. The epigenetic communication network was inferred from genome-wide location data plus extensive manual annotation. Notably, we found that 5-hydroxymethylcytosine (5hmC) is the most-influential hub of this network, connecting DNA demethylation to nucleosome remodeling complexes and to key transcription factors of pluripotency. Moreover, an evolutionary analysis revealed a central role of 5hmC in the co-evolution of chromatin-related proteins. Further analysis of regions where 5hmC co-localizes with specific interactors shows that each interaction points to chromatin remodeling, stemness, differentiation, or metabolism. Our results highlight the importance of cytosine modifications in the epigenetic communication of ESCs. : 5-hydroxymethylcytosine (5hmC) plays a key role in the epigenomic communication network of embryonic stem cells. Juan et al. build a communication network based in co-localization of epigenomic data and literature. The analysis of the network and its components reveals that proteins reading and editing 5hmC co-evolve and serve as links between diverse molecular processes.

Aquaculture’s sustainability deeply relies on the identification and inclusion of alternative raw materials. Although meals from insects and/or byproducts from different industries are being recently tested, the meal from terrestrial vegetable species is still the main substitution candidate for fish meal. Here the effects of 0% (Control), 10% (A10) and 30% (A30) inclusion of Narbonne vetch (Vicia narbonensis; ZV-156 strain) meal in rainbow trout (Oncorhynchus mykiss) diets was assessed in a 63-day feeding trial by means of growth performance, histopathological, nutritional value of the fish fillet and blood biochemistry analyses. A dose-response trial was conducted in triplicate with 25 rainbow trout juveniles (20 g average body weight) per 500 L tank. Narbonne vetch meal decreased total intestine protease activity in vitro (from 26.81% to 48% inhibition), although high temperature partially inhibited the action of antinutritional factors (ANFs). No differences in fish growth performance and no severe histopathological alterations on the proximal intestine were observed between 10% Narbonne vetch inclusion and Control groups. In contrast, high inclusion (30%) of Narbonne vetch led to poor growth performance (30% reduction on final growth) and severe histopathological alterations (e.g., loss of brush border integrity, high number of villi fusion, reduced goblet cells density as well as reduced width of submucosa, muscular and serosa layers). Furthermore, while the A30 diet decreased docosahexaenoic fatty acid (FA) content in fish fillets, the A10 diet improved monounsaturated FA content when compared to that of the Control group. No altered levels of cholesterol, glucose or triglycerides in blood plasma and/or histopathological effects on the liver were observed among fish fed the different experimental diets. Although further research efforts (e.g., identifying potential enzymatic treatments to decrease the action of ANFs from Narbonne vetch meal) might be required, present results show that a low inclusion (10%) of Narbonne vetch in rainbow trout diets is possible. The inclusion of locally produced legumes such a Narbonne vetch might be an interesting approach to reduce carbon footprint in European aquaculture and the dependency on other alternative raw materials such as soybean (Glycine max) imported from third countries.

The growing interest from consumers toward healthy and nutritious products and their benefits for health has increased the consumption of whole and processed fish. One of the main problems of fish is the short shelf life, especially when it is processed as in the case of burgers. The use of edible coating is an interesting strategy to extend the quality and safety of the product, reducing the need for artificial preservatives. This study evaluated the use of chitosan-based edible film formulated with sea fennel plant and sea fennel extracts. The analyses showed than the use of edible film extended the shelf life of fish burgers regardless of the incorporation of sea fennel mainly associated to the gas barrier properties and selective permeability of the film applied to the fish surface. The incorporation of sea fennel in the films did not produce any antimicrobial enhancement, although sea fennel (mostly extract) produced a better pH and enhanced the antioxidant properties and lipid oxidation of fish burgers. However, sensory analyses showed than fish burgers coated with sea fennel film plant had better acceptability than those with sea fennel extracts, probably due to the better odour and colour of the whole plant during storage. The study showed that the use of sea fennel plant at 12.5% extended the shelf life of fish burgers using a safe and clean label strategy.

Valorization of wheat bran (WB) into new high-value products is of great interest within the framework of sustainability and circular economy. In the present study, we utilized a multi-step approach to extract nutraceutical compounds (phenolic acids) from WB and improved its antioxidant and anti-inflammatory properties through using sequential hydrothermal and enzymatic hydrolysis. Thirteen commercial glycosidases differing in their specific activity were screened and compared for hydrolytic efficiency to release monosaccharides, ferulic acid, and diferulic acid. Ultraflo XL was selected as the desired enzyme treatment on the basis of its higher WB solubilization, as well as its monosaccharide and phenolic acids yields. The relationships between better hydrolytic performance of Ultraflo XL and its particular activity profile were established. To determine the optimum conditions for Ultraflo XL treatment, we tested different factors (solvent pH, incubation temperature, and time) under 15 experiments. A multicomponent analysis (MCA), including central composite design, model fitness, regression coefficients, analysis of variance, 3D response curves, and desirability, was used for processing optimization. A beneficial effect of autoclave treatment on the release of phenolic compounds was also evidenced. The results of MCA showed involvement of linear, quadratic, and interactive effects of processing factors, although solvent pH was the main determinant factor, affecting enzymatic extraction of phenolics and bioactivity of hydrolysates. As compared to control WB, under optimized conditions (47 °C, pH = 4.4, and 20.8 h), WB hydrolysates showed 4.2, 1.5, 2, and 3 times higher content of ferulic acid (FA) and capacity to scavenge oxygen radicals, chelate transition metals, and inhibit monocyte chemoattractant protein-1 secretion in macrophages, respectively. These approaches could be applied for the sustainable utilization of WB, harnessing its nutraceutical potential.

Food processing optimization can enhance the nutrient bioavailability, storage time, and stability of convenience foods. Baking is a heat and mass transfer process with a high impact on the shelf-life of the obtained product; a small variation in the parameters during baking can lead to significant changes in the end baked product, as it significantly affects the food nutrient profile and bioactive compounds. Response surface methodology (RSM) was used for mapping a response surface over a particular region of interest of baking conditions. The combined effect of the two factors (baking temperature and time) on the selected quality and bioactive parameters as dependent factors was evaluated in order to predict the optimal baking conditions which can facilitate the extended shelf-life of the product through maximizing the antioxidant bioactive properties. This design was used to develop models to predict the effect of the temperature and time baking profile and select those conditions where the quality and bioactive parameters reached a balance to obtain pulse snacks with a high quality, enhanced bioactive properties, and thus a longer shelf-life. Simultaneous optimization by the desirability function showed that a maximum temperature of 210 °C and a time of 14 min were the optimum conditions to produce a pulse-based snack with high antioxidant-antihypertensive activity and nutritional quality.

The study evaluated the effect of autoclaving as a hydrothermal treatment on the quality and bioactivity of wheat bran (WB) with the objective of producing a natural ingredient with enhanced healthy properties. Nutritional, antioxidant, techno-functional and sensorial parameters were studied, and temperatures of 100, 115 and 130 °C were explored. Of these, 130 °C was found to be the best treatment, resulting in an ingredient with high storage stability, antioxidant properties, a four-fold increase in the concentration of free ferulic acid (compared with non-treated WB), and increased content of apigenin-6-C-arabinoside-8-C-hexoside, a flavonoid with reported antioxidant and antifungal properties. On the other hand, the autoclave treatment enhanced water absorption capacity and reduced WB pasting viscosity, mainly at higher temperature (130 °C), which would allow incorporation of the treated WB in liquid matrices such as juices, soups or milkshakes, among others. Although the glycemic index (GI) of the autoclaved samples increased, the use of intermediate particle size of 106 to 300 µm could contribute to the reduction of the glycemic load.

Knowledge on the specific variation in the phenolic composition of wheat defined by germination conditions and its relationship with antioxidant and anti-inflammatory properties of sprouts would be useful to improve the functional value of wheat-derived products. Variation in soluble phenolic composition, antioxidant and anti-inflammatory potential of wheat was examined in a range of germination temperature (12–21 °C) and time (1–7 d). Response surface methodology was applied for building lineal and quadratic models to find optimal germination conditions to improve nutraceutical value of wheat sprouts using the desirability (D) function. Phenolics were determined by HPLC-DAD-ESI-MS. In vitro biochemical methods and lipopolysaccharide stimulated RAW264.7 macrophages were used to determine antiradical and anti-inflammatory activities of wheat sprouts. Accumulation of soluble phenolic acids, flavone C-glycosides and lignans in sprouts was positively influenced by germination temperature and time. Increased concentration of individual polyphenols was directly associated with improved ability of sprouts for radical scavenging and reduction of tumor necrosis factor α and interleukin 6 in macrophages. Optimal desirability (D = 0.89) for improved nutraceutical value of wheat sprouts was achieved at 21 °C for 7 d. This information would be useful for food industry aiming at producing wheat-based products with better nutritional and healthy properties.

The increasing demand for healthy food products has promoted the use of germinated seeds to produce functional flours. In this study, germination conditions were optimized in barley grains with the aim to produce flours with high nutritional and biofunctional potential using response surface methodology (RSM). The impact of germination time (0.8−6 days) and temperature (12−20 °C) on barley quality was studied. Non-germinated barley was used as the control. The content of vitamins B1, B2 and C, and proteins increased notably after germination, especially at longer times, while levels of fat, carbohydrates, fibre, and b-glucan were reduced. Total phenolic compounds, g-aminobutyric acid and antioxidant activity determined by Oxygen Radical Absorbance Capacity increased between 2-fold and 4-fold during sprouting, depending on germination conditions and this increase was more pronounced at higher temperatures (16−20 °C) and longer times (5−6 days). Procyanidin B and ferulic acid were the main phenolics in the soluble and insoluble fraction, respectively. Procyanidin B levels decreased while bound ferulic acid content increased during germination. Germinated barley flours exhibited lower brightness and a higher glycemic index than the control ones. This study shows that germination at 16 °C for 3.5 days was the optimum process to obtain nutritious and functional barley flours. Under these conditions, sprouts retained 87% of the initial b-glucan content, and exhibited levels of ascorbic acid, riboflavin, phenolic compounds and GABA between 1.4-fold and 2.5-fold higher than the non-sprouted grain.

Metabolic syndrome (MetS) greatly increases the risk of cardiovascular diseases and type 2 diabetes mellitus. The aim of this study was to evaluate the efficacy of functional snacks containing a combination of wakame (W) and carob pod (CP) flours in reducing markers associated with MetS. The mechanisms of action underlying these effects were also evaluated. In vitro approaches were carried out in mature 3T3-L1 adipocytes and RAW 264.7 macrophages treated with different doses of extracts from W, CP, or a combination of both. Furthermore, an in vivo experiment was conducted in rats with MetS treated with normal-caloric diets containing different snack formulations with combinations of 1/50 (snack A) or 1/5 of wakame/carob (snack B). In vitro experiments results indicated that both W and CP had delipidating effects, but only the latter induced anti-inflammatory and anti-hypertensive effects. As far as the in vivo study is concerned, snack B was ineffective and snack A showed an anti-hypertensive effect in rats with MetS. The present study shows for the first time the in vitro efficacy of a W and CP combination as an anti-inflammatory, delipidating, and anti-hypertensive tool, and its potential usefulness in treating MetS.

Summary Asynchronous replication of the genome has been associated with different rates of point mutation and copy number variation (CNV) in human populations. Here, our aim was to investigate whether the bias in the generation of CNV that is associated with DNA replication timing might have conditioned the birth of new protein-coding genes during evolution. We show that genes that were duplicated during primate evolution are more commonly found among the human genes located in late-replicating CNV regions. We traced the relationship between replication timing and the evolutionary age of duplicated genes. Strikingly, we found that there is a significant enrichment of evolutionary younger duplicates in late-replicating regions of the human and mouse genome. Indeed, the presence of duplicates in late-replicating regions gradually decreases as the evolutionary time since duplication extends. Our results suggest that the accumulation of recent duplications in late-replicating CNV regions is an active process influencing genome evolution.

Resumen: En este ensayo se analizan las primeras inscripciones en lengua vulgar de lla Europa románica. Se trata de un pequeño corpus de trece inscripciones o unidades epigráficas de los siglos xi y xii, once de las cuales fueron concebidas y realizadas en estrecha articulación con motivos o programas iconográficos. El autor trata de dilucidar la imagen (voluntaria o involuntaria) de la lengua romance que hay detrás de cada una de ellas, llegando a distinguir hasta tres niveles de uso de la lengua por parte de la Iglesia, a los que califica respectivamente de «neutro o utilitario», «expresivo sin función pastoral» y «expresivo con función pastoral». En conjunto, el debut epigráfico de las lenguas romances fue muy limitado, pero también muy creativo y experimental, en consonancia con el propio arte románico en cuyo marco se produjo. Palabras clave: Epigrafía vulgar. Lenguas romances. Arte románico. Abstract: This essay explores the first vernacular inscriptions in Romance Europe. These are a small corpus of thirteen inscriptions or epigraphic units from the Eleventh and Twelfth Centuries, of which eleven were designed and carried out in close connection with iconographic programs or motifs. The author tries to elucidate the conscious or unconscious image of the vernacular language that there is behind each of them, and he comes to distinguish three different levels of using the vernacular by the Church, which are respectively defined as «neutral or utilitarian», «expressive without pastoral function», and «expressive with pastoral function». On the whole, the epigraphic debut of the vernacular languages proved to be very limited, but it was also really creative and experimental, in line with the artistic framework in which it was produced, Romanesque art. Keywords: Vernacular epigraphy. Vernacular languages. Romanesque art.

Using natural antioxidants instead of synthetic additives for food stabilisation is at the forefront of research in food formulation. Matrix interactions and stability studies of the incorporated foods are necessary prior to further processing. In this study, apple peel phenolics were added to a commercial bottled tomato juice. The juice was opened and then stored in the presence of air in the headspace at 4 °C for four days to assess its physical-chemical stability (pH, turbidity, colour and total phenolic content) and nutritional content (ascorbic acid and total carotenoids); it was also stored at 4 °C for 10 days for the microbiological analysis. The antimicrobial capacity of the phenolic extracts was tested against a range of food borne pathogens and spoilage microorganisms. Results showed that apple peel phenolics could form complexes with colloidal pectins thus increasing the turbidity, even though this effect was not significant during the four-day storage; the colour of the enriched juice was brighter with enhanced yellowness due to added pigments such as flavonol glycosides. The presence of other natural antioxidants (ascorbic acid and carotenoids) in tomato juice was not affected by the addition of peel phenolics. Ascorbic acid was partially reduced during storage in all the juice samples; however, the presence of the added peel phenolics whose amount remained constant over time significantly contributed to a higher radical scavenging capacity compared to the control. The microbiological spoilage of the opened tomato juice was also delayed by two to three days in the presence of apple peel phenolics compared to the control. The antimicrobial capacity was due to a bacteriostatic effect of the phenolic extracts mostly against the growth of yeasts; the antimicrobial capacity was related to the acidity of phenolic acids and the presence of apple flavonoids such as flavan-3-ols.

Se diseñó e implementó un sistema electromecánico controlado por teclado que permite controlar los pará-metros de crecimiento de películas semiconductoras tales como ZnO y ZnSe sobre substratos de vidrio. Los parámetros que se pueden controlar vía teclado son tiempo y secuencia de inmersión en las soluciones, ade-más del número de ciclos. El Sistema SILAR es autónomo, versátil y cuenta con medidas de control como la temperatura. Se han empleado microcontroladores que se adaptan al sistema electromecánico y motores paso a paso que ubican los portamuestras en las soluciones respectivas, la información de los parámetros de control es visualizada en un display. Los resultados obtenidos en los crecimientos de las películas semiconductoras indican que el sistema SILAR automatizado posee un alto desempeño que permite obtener muestras homogéneas con espesores que son controlados por medio del número de ciclos. Este sistema permite reducir los costos, el tiempo y obtener un mejor control sobre los parámetros empleados en diferentes aplicaciones.

Metallothioneins are ubiquitous small, cysteine-rich, multifunctional proteins which can bind heavy metals.We report the results of phylogenetic and gene expression analyses that include two new Tetrahymena thermophila metallothionein genes (MTT3 and MTT5). Sequence alignments of all known Tetrahymena metallothioneins have allowed us to rationalize the structure of these proteins. We now formally subdivide the known metallothioneins from the ciliate genus Tetrahymena into two well defined subfamilies, 7a and 7b, based on phylogenetic analysis, on the pattern of clustering of Cys residues, and on the pattern of inducibility by the heavy metals Cd and Cu. Sequence alignment also reveals a remarkably regular, conserved and hierarchical modular structure of all five subfamily 7a MTs, which include MTT3 and MTT5. The former has three modules, while the latter has only two. Induction levels of the three T. thermophila genes were determined using quantitative real time RT-PCR. Various stressors (including heavy metals) brought about dramatically different fold-inductions for each gene; MTT5 showed the highest fold-induction. Conserved DNA motifs with potential regulatory significance were identified, in an unbiased way, upstream of the start codons of subfamily 7a MTs. EST evidence for alternative splicing in the 3' UTR of the MTT5 mRNA with potential regulatory activity is reported.The small number and remarkably regular structure of Tetrahymena MTs, coupled with the experimental tractability of this model organism for studies of in vivo function, make it an attractive system for the experimental dissection of the roles, structure/function relationships, regulation of gene expression, and adaptive evolution of these proteins, as well as for the development of biotechnological applications for the environmental monitoring of toxic substances.

El claustro de San Pedro el Viejo de Huesca exhibe un programa iconográfico orgánico y unitario que reclama una lectura en términos topográficos y cartográficos. Su sentido pascual está estrechamente relacionado con la función eminentemente funeraria del claustro e integra un par de capiteles de temática histórica y bautismal que también podrían estar relacionados con las pretensiones jurisdiccionales y espirituales del priorato. El artículo se completa con algunas precisiones sobre la cronología y autoría de la obra y con la transcripción paleográfica del su necrologio monumental.