Identification and evaluation of Beta-defensin polymorphisms in Valle del Belice dairy sheep

PRELIMINARY DATA ON HYDROLYTIC ACTIVITY OF LACTIC ACID BACTERIA ON ß-LACTOGLOBULIN IN MILK

β-Lactoglobulin (β-lg) is the major whey milk protein and it represents the main allergen in cow and sheep milk (1). Microbial fermentation produces some proteolytic enzymes and leads to the degradation of milk protein allergens. In this study, the results of a screening on the ability of lactic acid bacteria (LAB) isolated from typical Sicilian cheeses to reduce the β-lg are shown. This screening was carried out through an indirect competitive ELISA. The lactic acid fermentation was found to be suitable for decreasing milk immunoreactivity. Twenty three strains of cheese LAB, belonging to six genera (Enterococcus, Lactobacillus, Lactococcus, Leuconostoc, Pediococcus and Streptococcus), wer…

Analysis of seroprevalence against [i]Coxiella burnetii[/i] in a sample of farm workers in Western Sicily

[b]Introduction and objective. [/b]Little is known about the development of chronic Q fever caused by [i]Coxiella burnetii [/i]in occupational risk groups and in the general population in Italy, as well as in many countries in the world. The aim of this study was to highlight the presence of the infection in a sample of workers operating outdoors (but not directly in contact with animals), in three provinces of western Sicily, in order to detect the human seroprevalence and compare the obtained data with those found in animals raised in the same territory. [b]Materials and methods.[/b] The study included 126 generic seasonal agricultural workers (labourers), 84 male and 42 female; none of w…