0000000000623843

AUTHOR

Maria De Angelis

showing 5 related works from this author

WHOLE-meal ancient wheat-based diet: Effect on metabolic parameters and microbiota.

2021

Abstract Background & Aims Ancient wheat varieties are considered to be healthier than modern ones, but the data are not univocal. We investigated changes in hematochemical parameters and evaluated microbiota data before and after a set period on a diet containing a whole-meal ancient wheat mix. Patients and Methods 29 cloistered nuns were recruited. The study comprised two consecutive 30-day periods; during the first one (T1), the nuns received wheat-based foods produced with refined “modern” flour (“Simeto”); during the second one (T2) received wheat-based foods produced with an unrefined flour mix composed of “ancient” cultivars. At entry to the study (T0) and at the end of T1 and T2 hem…

Adult03 medical and health scienceschemistry.chemical_compoundFeces0302 clinical medicineMetabolomeMedicineHumansCultivarFood scienceWhole-meal wheatTriticumAgedMealAncient wheatHepatologybiologymedicine.diagnostic_testbusiness.industryGastroenterologyfood and beveragesMiddle Agedbiology.organism_classificationAncient wheat Diet Whole-meal wheatLactic acidDietGastrointestinal MicrobiomeFerritinFolic acidchemistry030220 oncology & carcinogenesisSerum ironbiology.proteinFece030211 gastroenterology & hepatologyFemalebusinessBacteriaHumanDigestive and liver disease : official journal of the Italian Society of Gastroenterology and the Italian Association for the Study of the Liver
researchProduct

Fermentation of Nocellara Etnea table olives by functional starter cultures at different low salt concentrations

2018

Nocellara Etnea is one of the main Sicilian cultivars traditionally used to produce both olive oil and naturally fermented table olives. In the present study, the effect of different salt concentrations on physico-chemical, microbiological, sensorial, and volatile organic compounds (VOCs) formation was evaluated in order to obtain functional Nocellara Etnea table olives. The experimental design consisted of 8 treatments as follow: fermentations at 4, 5, 6, and 8% of salt with (E1-E4 samples) and without (C1-C4 samples) the addition of starters. All the trials were carried out at room temperature (18 +/- 2 degrees C) and monitored for an overall period of 120 d. In addition, the persistence …

0301 basic medicineMicrobiology (medical)Agriculture and Food SciencesLactobacillus paracaseiVOLATILE COMPOUNDS030106 microbiologylcsh:QR1-502LACTIC-ACID BACTERIAPROFILEMicrobiologylcsh:Microbiologylaw.invention03 medical and health sciencesProbioticchemistry.chemical_compoundAcetic acid0404 agricultural biotechnologyStarterLACTOBACILLUS-PLANTARUMlawNaCl content; Probiotic strain; metabolomics microbiota REP-PCR analysismicrobiotaPhenolsFood scienceTOLERANCEREP-PCR analysismicrobiota REP-PCR analysisbiologyChemistrySTRAINSfood and beveragesProbiotic strain04 agricultural and veterinary sciencesSettore AGR/15 - Scienze E Tecnologie Alimentaribiology.organism_classification040401 food sciencemetabolomicsLactic acidNaCl contentprobiotic strainSURVIVALNaCl content probiotic strain metabolomics microbiota REP-PCR analysisFermentationPENTOSUSNACL REDUCTIONEMPHASISMesophile
researchProduct

Perspective: Essential study quality descriptors for data from nutritional epidemiologic research

2017

Pooled analysis of secondary data increases the power of research and enables scientific discovery in nutritional epidemiology. Information on study characteristics that determine data quality is needed to enable correct reuse and interpretation of data. This study aims to define essential quality characteristics for data from observational studies in nutrition. First, a literature review was performed to get an insight on existing instruments that assess the quality of cohort, case-control, and cross-sectional studies and dietary measurement. Second, 2 face-to-face workshops were organized to determine the study characteristics that affect data quality. Third, consensus on the data descrip…

0301 basic medicineDatabases FactualMedicine (miscellaneous)StorageBiomedical InnovationOntology (information science)Bioinformatics0302 clinical medicineLifedata interoperabilityObservational studyData interoperabilityMedicine030212 general & internal medicineAdipositymedia_commonNutrition and DieteticsAnthropometryOntologydietary assessmentNutritional assessmentObservational Studies as TopicIdentification (information)Research DesignDietary assessmentControlled vocabularyHealthy LivingPerspectivesHumanConsensusmedia_common.quotation_subject03 medical and health sciencesControlled vocabularyHumansQuality (business)Data QualityBiologyCross-sectional studyNutritional epidemiologyNutritional epidemiologybusiness.industryData qualityStudy designData scienceDietEpidemiologic StudiesCritical appraisalnutritional epidemiologyNutrition Assessment030104 developmental biologyMSB - Microbiology and Systems BiologyCardiovascular and Metabolic DiseasesData qualitySystematic reviewObservational studyobservational studyELSS - Earth Life and Social SciencesbusinessMeta analysisFood Science
researchProduct

Selection of amine-oxidizing dairy lactic acid bacteria and identification of the enzyme and gene involved in the decrease of biogenic amines

2016

ABSTRACT Accumulation of biogenic amines (BAs) in cheese and other foods is a matter of public health concern. The aim of this study was to identify the enzyme activities responsible for BA degradation in lactic acid bacteria which were previously isolated from traditional Sicilian and Apulian cheeses. The selected strains would control the concentration of BAs during cheese manufacture. First, 431 isolates not showing genes encoding the decarboxylases responsible for BA formation were selected using PCR-based methods. Ninety-four out of the 431 isolates degraded BAs (2-phenylethylamine, cadaverine, histamine, putrescine, spermine, spermidine, tyramine, or tryptamine) during cultivation on …

DNA Bacterial0301 basic medicineBiogenic AminesLactobacillus caseiBiotechnology; Food Science; Applied Microbiology and Biotechnology; EcologyCarboxy-Lyases030106 microbiologyApplied Microbiology and BiotechnologyMicrobiology03 medical and health scienceschemistry.chemical_compoundBacterial ProteinsCheeseRNA Ribosomal 16SFood microbiologyCadaverineBacteriaBase SequencebiologyEcologyLactococcus lactisfood and beveragesStreptococcusTyraminebiology.organism_classificationLactic acidLactobacillus030104 developmental biologychemistryWeissellaFood MicrobiologyPutrescineOxidoreductasesEnterococcusBacteriaBiotechnologyFood ScienceSettore AGR/16 - Microbiologia Agraria
researchProduct

Selection of potential probiotic lactobacilli from pig feces to be used as additives in pelleted feeding

2006

Thirty-five isolates from pig feces were identified as Lactobacillus reuteri (12 strains), Lactobacillus mucosae (7), Lactobacillus plantarum (6), Lactobacillus kitasatonis (3), Lactobacillus rossiae (2), Lactobacillus ultunensis (2), Lactobacillus crispatus (2), and Lactobacillus intestinalis (1) by partial sequence analysis of the 16S rRNA. All isolates were detected at 8-9 log CFU g(-1). Preliminarily, strains were selected based on resistance to heat treatments (ca. 70 degrees C for 10 s). The decrease in viability for some L. reuteri, L. mucosae, L. plantarum, L. kitasatonis, and L. rossiae strains was lower than 1 log cycle. Selected strains were further characterized for acid and bil…

Salmonella typhimuriumfood.ingredientSwineLactobacillus mucosaeMicrobiologylaw.inventionBile Acids and SaltsHeatingFeci suine mangimi probioticiFecesProbioticfoodlawRNA Ribosomal 16SLactobacillusAntibiosisSkimmed milkEscherichia coliAnimalsFood scienceMolecular BiologyMicrobial ViabilitybiologyLactobacillus crispatusProbioticsAdditivesfood and beveragesPelleted feedingGeneral MedicineLactobacillaceaeHydrogen-Ion ConcentrationPig fecesbiology.organism_classificationAnimal FeedLactobacillus reuteriLactobacillusFreeze DryingLactobacillus plantarumSettore AGR/16 - Microbiologia AgrariaResearch in Microbiology
researchProduct