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Going through the affect of your determination assist algorithm to boost clinicians' chemotherapy-induced peripheral neuropathy assessment and operations practices: any two-phase, longitudinal study.
The most representative compounds were quantitatively analyzed by LC-ESI/QTrap/MS/MS, showing bartogenic acid as the compound occurring in the highest amount (103.08 mg/100 g shells). With the aim to explore the possibility to employ chestnut shells as suitable source of bioactives for the preparation of functional ingredients, the chemical composition and the antioxidant activity of "eco-friendly" extracts (EtOH and EtOHH2O 73) was finally evaluated, showing a high superimposability of the EtOHH2O (73) extract to the MeOH extract. Phenolic acids are added to some dairy products as functional ingredients. The molecular interactions between the phenolic acids and milk proteins impacts their functional performance and product quality. In this study, the interactions between a milk protein (β-casein) and a number of phenolic acids was investigated 3,4-dihydroxybenzoic acid (DA); gallic acid (GA); syringic acid (SA); caffeic acid (CaA); ferulic acid (FA); and, chlorogenic acid (ChA). The structural characteristics of the phenolic acids, such as type, hydroxylation, methylation, and steric hindrance, affected their binding affinity to β-casein. The strength of the binding constant decreased in the following order CaA > ChA > FA > SA > GA > DA. Cinnamic acid derivatives (CaA, FA, and ChA) exhibited a stronger binding affinity with β-casein than benzoic acid derivatives (DA, GA, and SA). Hydrophobic forces and electrostatic interactions dominated the interactions of β-casein with benzoic acid and cinnamic acid derivatives, respectively. The number of hydroxyl groups on the phenolic acids enhanced their binding ability, while steric hindrance effects reduced their binding ability. The influence of methylation depended on phenolic acid type. After binding with phenolic acids, the conformation of the β-casein changed, with a loss of random coil structure, an increase in α-helix structure, and a decrease in surface hydrophobicity. Furthermore, the presence of β-casein decreased the in vitro antioxidant capacities of the phenolic acids, especially for gallic acid. These findings provide some useful insights into the structure-activity relationships of the interaction between β-casein and phenolic acids. A pork model system containg phenolic extracts (citrus, rosemary, and acerola), traditional Spanish food ingredients (paprika, garlic, and oregano), or natural nitrate sources (beet, lettuce, arugula, spinach, chard, celery, and watercress) were oxidized by an hydrophilic (OXHydro, 2,2'-azobis(2-amidinopropane)-dihydrochloride; AAPH) or lipophilic (OXLip, 2,2'-azobis(2,4-dimethylvaleronitrile; AMVN) radical initiator. Citrus as well as lettuce and spinach protected almost fully against protein thiol loss and showed efficient radical scavenging activity as determined by ESR spectroscopy in both oxidizing systems. Rosemary was an efficient radical scavenger in both systems, but behaved as a prooxidant on thiols in the OXHydro system. Acerola was also found to be prooxidative as determined by increased radical signal intensity especially in the OXLip system, assigned to high concentration of ascorbate in the extract. Natural nitrate sources, especially lettuce and spinach, are accordingly potential substitutes for synthetic phenolic antioxidants protecting against protein thiol oxidation and radical formation in pork. Natural starter cultures are undefined multiple-strains culture communities of mostly thermophilic lactic acid bacteria (LAB), in association with minor amounts of mesophilic bacteria, which structure could be affected by small changes in the parameters of the cheese/whey-making process. This study aims to investigate the complex microbiota of natural whey starter (NWS) used in Parmigiano Reggiano (PR) cheese-making, focusing on both the absolute and relative abundance of bacterial species and on the modification of the bacterial community under environmental and technological pressures. TRULI To reach this purpose a combined approach, using quantitative PCR (qPCR) and High-Throughput Sequencing (HTS), was used to investigate the bacterial dynamics of 91 whey samples collected during different steps of PR cheese-making, in one dairy, through two different lines of production, one Conventional and one Organic, over a 10 weeks period. Our results highlighted that NWS used for the production of PR cheese is a dynamic microbial community, which adapts to the different technological parameters encountered in the cheese/NWS manufacturing process, while retaining a high level of resilience of the thermophilic LAB species mainly involved in the steps of curd acidification and the early maturation process. Differences were also observed in bacterial species diversity between samples from Conventional and Organic line but, in conclusion, NWS resulted to be shaped by technological treatments, regardless of its initial different composition. Fruits from Ziziphus joazeiro from Mata Paraibana (MP), Borborema (BB), Agreste (AG) and Sertão Paraibano (SP) were assessed to determine their morphological characteristics, nutritional composition, content and bioaccessibility of phenolic compounds and antioxidant activity. In general, juá fruits presented ovoid shape, high moisture (65.33-72.53%), low acidity, with succinic acid being the predominant organic acid, and high dietary fiber content (8.98-10.81%), mostly insoluble fibers (5.72-8.02%). Fruits from MP presented the highest amounts of free phenolic compounds (24.27 mg/100 g) and the highest antioxidant activity in the DPPH, FRAP and ORAC assays. In MP fruits, epigallocatechin gallate (12.04 mg/100 g) was the major compound, while in fruits from other states, phenolic compounds were the major compounds. The bioaccessibility of catechin, epicatechin, epicatechin gallate, epigallocatechin gallate, procyanidin and syringic acid varied among fruits from different regions. Fruits from SP presented the highest phenolic content in the bioaccessible fraction and highest antioxidant activity in all assays. The findings of this study indicate that juá is a non-acidic fruit with highest moisture, source of fiber, majority insoluble fibers and bioaccessible flavanols.
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