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Although it was thought that such periodic staff surveillance might be helpful in protecting the health-care workforce within a short period, the long-term implications, especially in settings with limited resources, is significant and therefore explored in this paper. Our findings might provide an evidence-based reference for the future planning of an optimal strategy with the least compromise in care for a larger proportion of non-COVID-19 patients amid efforts against COVID-19 in a large non-COVID-designated hospital with hybrid status.Hb Manitoba [α102(G9)Ser→Arg] is a rare α chain variant with diverse ethnic origins. It is mildly unstable with an expression of around 10.0-14.2% in the heterozygous state in most literature. In this study, 12 cases of Hb Manitoba [11 cases carried Hb Manitoba II (HBA1 c.309C>A) and one case carried Hb Manitoba IV (HBA1 c.307A>C)] were detected during a wide-spectrum study of α chain variants in the UK. Fluctuation in variant expression from 6.9 to 15.2% of total Hb on high performance liquid chromatography (HPLC) would pose a diagnostic dilemma in routine laboratories. Focusing on the variant expression, the median of Hb Manitoba was around 11.5% of total Hb in three cases, apparently with normal hemoglobin (Hb), and normal red blood cell (RBC) indices. Two cases showed a higher expression (13.9 and 15.2%) and five cases showed a lower expression (6.9-9.9%). The common α-thalassemia (α-thal) -α3.7 (rightward) deletion coexisted with one case of increased Hb Manitoba expression. Iron (or other nutrient) deficiency was likely the cause of decreased Hb Manitoba percentage in this study. The α73(EF2)Val→Val (α2) (HBA2 c.222G>T) polymorphism is published for the first time and coexisted with two cases. The Cap +14 (C>G) (HBA2 c.-24C>G) polymorphism coexisted with another case in a heterozygous state. In conclusion, the fluctuation in variant expression can cause a diagnostic dilemma, especially in routine laboratories. Screening for the common -α3.7 deletion and iron deficiency is recommended when an α chain variant is suspected.Microbial biofilms represent a constant source of contamination in the food industry, being also a real threat for human health. In fact, most of biofilm-producing bacteria are becoming resistant to sanitizers, thus arousing the interest in natural alternatives to prevent biofilm formation on foods and food-contact surfaces. In particular, studies on biofilm control by essential oils (EOs) application are increasing, being EOs characterized by unique mixtures of compounds able to impair the mechanisms of biofilm development. This review reports the anti-biofilm properties of EOs in bacterial biofilm control (inhibition, removal and prevention of biofilm dispersion) on food-contact surfaces. The relationship between EOs effect and composition, concentration, involved bacteria, and surfaces is discussed, and the possible sites of action are also elucidated. this website The findings prove the high biofilm controlling capability of EOs through the regulation of genes and proteins implicated in motility, Quorum Sensing and exopolysaccharides (EPS) matrix. Moreover, incorporation in nanosized delivery systems, formulation of blends and combination of EOs with other strategies can increase their anti-biofilm activity. This review provides an overview of the current knowledge of the EOs effectiveness in controlling bacterial biofilm on food-contact surfaces, providing valuable information for improving EOs use as sanitizers in food industries.In recent years, food manufacturers are increasingly utilizing enzymes in the production of fruit-based (unfermented and fermented) products to increase yield and maximize product quality in a cost-effective manner. Depending on the fruits and desired product characteristics, different enzymes (e.g. pectinase, cellulase, hemicellulase, amylase, and protease) are used alone or in combinations to achieve optimized processing conditions and improve nutritional and sensorial quality. In this review, the mechanisms of action and sources of different enzymes, as well as their effects on the physicochemical, nutritional, and organoleptic properties of unfermented and fermented fruit-based products are summarized and discussed, respectively. In general, the application of enzymatic hydrolysis treatment (EHT) in unfermented fruit-based product helps to achieve four main purposes (i) viscosity reduction (easy to filter), (ii) clarification (improved appearance/clarity), (iii) better nutritional quality (increase in polyphenolics) and (iv) enhanced organoleptic characteristic (brighter color and complex aroma profile). In addition, EHT provides numerous other advantages to fermented fruit-based products such as better fermentation efficiency and enrichment in aroma. To meet the demand for new market trends, researchers and manufacturers are increasingly employing non-Saccharomyces yeast (with enzymatic activities) alone or in tandem with Saccharomyces cerevisiae to produce complex flavor profile in fermented fruit-based products. Therefore, this review also evaluates the potential of some non-Saccharomyces yeasts with enzymatic activities and how their utilization helps to tailor wines with unique aroma profile. Lastly, in view of an increase in lactose-intolerant individuals, the potential of fermented probiotic fruit juice as an alternative to dairy-based probiotic products is discussed.Two new compounds named trigoflavidus A (1) and trigoflavidus B (2), and eight known compounds, trigoflavidone (3), heterophypene (4), howpene C (5), 3,4-seco-sonderianol (6), trigonochinene C (7), fraxidin (8), isofraxidin (9), and isofraxetin (10) were isolated from the leaves of Trigonostemon flavidus Gagnep. by various chromatographic methods. Their chemical structures were elucidated via UV, IR, HR-ESI-MS and NMR spectroscopic methods and divided into two groups including six 3,4-seco-diterpenes (1, 3-7) and four coumarins (2, 8-10). Absolute configurations at stereocenters of compound 1 were confirmed by comparison of its CD spectra with those of the TD-DFT calculations. At a concentration of 30 µM, compounds 1-10 exhibited weak cytotoxic activity toward LU1, HepG2, MCF7, and SKMel2 human cell lines (cell viability all over 50%).
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