Search results for "CN"

showing 10 items of 9699 documents

Il neonato che “sa di sale”

2021

Pseudohypoaldosteronism type 1 (PHA1) is a rare genetic disease due to the peripheral resistance to aldosterone. Clinical spectrum with neonatal onset includes salt loss, hyponatremia, hypochloraemia, hyperkalaemia, metabolic acidosis and increased plasmatic levels of aldosterone. Two forms of the disease - renal and systemic – have been described, which are genetically distinct and with wide clinical expressivity. The most severe generalized PHA1 is caused by mutations in the genes encoding for the subunits of the epithelial sodium channels (ENaC). The paper reports the case of a newborn of the first pregnancy of healthy and consanguineous Sicilian parents, with a clinical and hormonal pic…

03 medical and health sciences0302 clinical medicinebusiness.industryPediatrics Perinatology and Child HealthMedicine030209 endocrinology & metabolismPseudohypoaldosteronism ENaC SCNN1A gene New splicing mutation Next generation sequencingbusiness030217 neurology & neurosurgery
researchProduct

Clinical effect of diode laser on peri-implant tissues during non-surgical peri-implant mucositis therapy: Randomized controlled clinical study

2019

Background: The aim of this study is to evaluate the response to the non-surgical treatment of peri-implant mucositis using the diode laser as an adjuvant therapy in patients with implant-supported restorations, in terms of clinical variables, with respect to those patients in whom conventional non-surgical therapy is used. Material and Methods: Randomized controlled clinical trial with simple blind 3 months follow-up. Two groups of patients were established, the non-surgical mechanical debridement of the affected implants was performed in the control group (n = 34) and the diode laser therapy was also performed in the test group (n = 34). The implant was considered the study subject; the v…

0301 basic medicine030103 biophysicsPeri-implant mucositisBleeding on probingDentistryOdontología03 medical and health sciences0302 clinical medicineLáseresStatistical significanceAdjuvant therapymedicineMucositisTecnología médicaGeneral DentistryImplantes dentalesbusiness.industryResearch030206 dentistrymedicine.disease:CIENCIAS MÉDICAS [UNESCO]Clinical trialUNESCO::CIENCIAS MÉDICASAnalysis of varianceImplantmedicine.symptomOral SurgerybusinessJournal of Clinical and Experimental Dentistry
researchProduct

Aproximaciones para mejorar el crecimiento de bacterias lácticas iniciadoras OM13 durante las primeras etapas de producción de aceitunas verdes de me…

2018

The present research aimed at determining the optimal conditions for the lactic acid fermentation of green Spanish-style table olives. The work is a follow-up, and focuses on the performance of the commercial starter strain Lactobacillus pentosus OM13 by applying an acclimatization step and the addition of nutrients, and concentrations of lactic acid that were previously investigated. The acclimatization of the cells warranted the dominance of the starter culture even at an inoculation level of 2 Log cycles lower than that commonly used in standard fermentation. A significant effect was found in terms of acidification kinetics within the first week of fermentation, with the highest decrease…

0301 basic medicine030106 microbiologyOrganolepticStarter CulturesFermentaciónlcsh:TX341-641Lactobacillus pentosusAcclimatization03 medical and health scienceschemistry.chemical_compoundStarterFood microbiologyTX341-641Food scienceAceitunaSensory EvaluationEvaluación sensorialNutrition. Foods and food supplyCultivos iniciadoresOrganic Chemistryfood and beveragesOliveSettore AGR/15 - Scienze E Tecnologie AlimentariMicrobiología de AlimentosLactic acidSettore AGR/03 - Arboricoltura Generale E Coltivazioni ArboreechemistryFermentationFood MicrobiologyFermentationlcsh:Nutrition. Foods and food supplyLactic acid fermentationFood ScienceSettore AGR/16 - Microbiologia Agraria
researchProduct

Anti-Acne Activity of Italian Medicinal Plants Used for Skin Infection

2016

Propionibacterium acnes is implicated in the pathogenesis of acne vulgaris, which impacts >85% of teenagers. Novel therapies are in high demand and an ethnopharmacological approach to discovering new plant sources of anti-acne therapeutics could contribute to filling this void in effective therapies. The aims of our study were two-fold: (1) To determine if species identified in ethnopharmacological field studies as having traditional uses for skin and soft tissue infection (SSTI) exhibit significantly more activity against P. acnes than species with no such reported use; and (2) Chemically characterize active extracts and assess their suitability for future investigation. Extracts of Ita…

0301 basic medicine030106 microbiologySkin infection Medicinal plants fungiSkin infectionBiologyantibioticsantimicrobialsMicrobiology03 medical and health scienceschemistry.chemical_compoundPropionibacterium acnesChlorogenic acidmedicinePharmacology (medical)Propionibacterium acnesGallic acidMedicinal plantsacneOriginal ResearchPharmacologylcsh:RM1-950Broth microdilutionmedicine.diseasebiology.organism_classificationAntimicrobiallcsh:Therapeutics. PharmacologychemistryBiofilmsEthnopharmacologySettore BIO/03 - Botanica Ambientale E Applicatamedicinal plantsEllagic acid
researchProduct

Bifunctional poly(acrylamide) hydrogels through orthogonal coupling chemistries

2019

Biomaterials for cell culture allowing simple and quantitative presentation of instructive cues enable rationalization of the interplay between cells and their surrounding microenvironment. Poly(acrylamide) (PAAm) hydrogels are popular 2D-model substrates for this purpose. However, quantitative and reproducible biofunctionalization of PAAm hydrogels with multiple ligands in a trustable, controlled, and independent fashion is not trivial. Here, we describe a method for bifunctional modification of PAAm hydrogels with thiol- and amine- containing biomolecules with controlled densities in an independent, orthogonal manner. We developed copolymer networks of AAm with 9% acrylic acid and 2% N-(4…

0301 basic medicine570Polymers and PlasticsPolymersOtras Ciencias BiológicasPoly(acrylamide)Acrylic ResinsBiocompatible MaterialsBioengineeringINGENIERÍAS Y TECNOLOGÍAS02 engineering and technologyBiotecnología IndustrialCiencias BiológicasBiomaterialsMice03 medical and health scienceschemistry.chemical_compoundUltraviolet visible spectroscopyPolymer chemistryMaterials ChemistryCopolymerAnimalsPolylysineBifunctionalCells CulturedAcrylic acidNeuronschemistry.chemical_classificationOtras Ciencias QuímicasBiomoleculeCiencias QuímicasHydrogels021001 nanoscience & nanotechnologyMice Inbred C57BL030104 developmental biologychemistryChemical engineeringAcrylamideSelf-healing hydrogelsAmine gas treatingLaminin0210 nano-technologyCIENCIAS NATURALES Y EXACTAS
researchProduct

Physico-chemical properties and sensory profile of durum wheat Dittaino PDO (Protected Designation of Origin) bread and quality of re-milled semolina…

2018

To help future quality checks, we characterized the physico-chemical and sensory properties of Dittaino bread, a sourdough-based durum wheat bread recently awarded with Protected Designation of Origin mark, along with the quality features of re-milled semolina used for its production. Semolina was checked for Falling Number (533–644 s), protein content (12.0–12.3 g/100 g d.m.), gluten content (9.7–10.5 g/100 g d.m.), yellow index (18.0–21.0), water absorption (59.3–62.3 g/100 g), farinograph dough stability (171–327 s), softening index (46–66 B.U.), alveograph W (193 × 10−4–223 × 10−4 J) and P/L (2.2–2.7). Accordingly, bread crumb was yellow, moderately hard (16.4–27.1 N) and chewy (88.2–10…

0301 basic medicineAbsorption of waterChemical PhenomenaRe-milled semolinaFurfuralHexanalAnalytical Chemistry03 medical and health scienceschemistry.chemical_compound0404 agricultural biotechnologyPentanolsDurum wheat bread; Quality control; Re-milled semolina; Sensory profile; Texture; Volatile compounds; Aldehydes; Chemical Phenomena; Pentanols; Bread; Triticum; Analytical Chemistry; Food ScienceFood scienceTextureAromaTriticumFarinographchemistry.chemical_classificationAldehydes030109 nutrition & dieteticsbiologyChemistryMedicine (all)Durum wheat breadSensory profileQuality control04 agricultural and veterinary sciencesGeneral MedicineSettore AGR/15 - Scienze E Tecnologie AlimentariBreadbiology.organism_classification040401 food scienceFalling NumberGlutenOdorVolatile compoundsVolatile compoundFood ScienceFood chemistry
researchProduct

Evaluation of different conditions to enhance the performances of Lactobacillus pentosus OM13 during industrial production of Spanish-style table oli…

2017

The main objective was to set up a methodology to improve the high volume production of green table olives, cv. Nocellara del Belice. Lactobaccillus pentosus OM13 was applied during three different industrial processes of table olives as follows: trial one (IOP1) was subjected to an addition of lactic acid until a brine level of pH 7.0 was reached; trial two (IOP2) subjected to same addition of lactic acid as in trial one plus nutrient adjuvant; and trial three (IOP3) subjected to same addition of lactic acid as in trial one, but with the strain L. pentosus OM13 acclimatized in brine for 12 h before inoculation. These trials were compared against two untreated controls (spontaneously fermen…

0301 basic medicineAcclimatizationLactic acid bacteria Yeasts Nocellara del Belice table olives Starter culture Lactobacillus pentosus OM13 Acclimatization Nutrient adjuvant Lactic acid030106 microbiologyLactobacillus pentosusMicrobiologyAcclimatization03 medical and health scienceschemistry.chemical_compoundIndustrial MicrobiologyBriningOleaYeastsFood scienceLactic AcidAromabiologybusiness.industryProbioticsfood and beveragesSettore AGR/15 - Scienze E Tecnologie AlimentariHydrogen-Ion Concentrationbiology.organism_classificationLactobacillus pentosusBiotechnologyLactic acidSettore AGR/03 - Arboricoltura Generale E Coltivazioni ArboreeLactobacilluschemistryTasteFermentationFood MicrobiologyFermentationPediococcusSaltsbusinessLactobacillus plantarumSettore AGR/16 - Microbiologia AgrariaFood ScienceFood microbiology
researchProduct

A new mass spectrometry-based method for the quantification of histones in plasma from septic shock patients.

2017

The aim of this study was to develop a novel method to detect circulating histones H3 and H2B in plasma based on multiple reaction monitoring targeted mass spectrometry and a multiple reaction monitoring approach (MRM-MS) for its clinical application in critical bacteriaemic septic shock patients. Plasma samples from 17 septic shock patients with confirmed bacteraemia and 10 healthy controls were analysed by an MRM-MS method, which specifically detects presence of histones H3 and H2B. By an internal standard, it was possible to quantify the concentration of circulating histones in plasma, which were significantly higher in patients, and thus confirmed their potential as biomarkers for diagn…

0301 basic medicineAdultAdolescentlcsh:MedicineBacteremiaMass spectrometrySeverity of Illness IndexMass SpectrometryArticleHistones03 medical and health sciencesHistone H3Young AdultHistonasmedicineHumansIn patientTecnología médicalcsh:ScienceAgedAged 80 and overMultidisciplinaryBacteriabiologySeptic shockbusiness.industrySelected reaction monitoringlcsh:RMiddle Agedmedicine.diseasePrognosisShock SepticShock séptico030104 developmental biologyTargeted mass spectrometryHistoneROC CurveCase-Control StudiesImmunologybiology.proteinProteínaBiomarker (medicine)lcsh:QEspectrometría de masasbusinessPeptidesBiomarkersScientific reports
researchProduct

Microbial Activation of Wooden Vats Used for Traditional Cheese Production and Evolution of Neoformed Biofilms.

2016

ABSTRACT Three Lactococcus lactis subsp. cremoris strains were used to develop ad hoc biofilms on the surfaces of virgin wooden vats used for cheese production. Two vats (TZ) were tested under controlled conditions (pilot plant), and two vats (TA) were tested under uncontrolled conditions (industrial plant). In each plant, one vat (TA1 and TZ1) was used for the control, traditional production of PDO Vastedda della Valle del Belìce (Vastedda) cheese, and one (TA2 and TZ2) was used for experimental production performed after lactococcal biofilm activation and the daily addition of a natural whey starter culture (NWSC). Microbiological and scanning electron microscopy analyses showed differenc…

0301 basic medicineAdultMaleLactococcus030106 microbiologyBiologyBacterial Physiological PhenomenaLactic acid bacteria; traditional cheeseApplied Microbiology and Biotechnology03 medical and health sciencesSettore AGR/17 - Zootecnica Generale E Miglioramento Genetico0404 agricultural biotechnologyStartertraditional cheeseCheeseLactic acid bacteriaFood microbiologyAnimalsHumansFood scienceEcologyBacteriaLactococcus lactisBiofilm04 agricultural and veterinary sciencesBiodiversityMiddle Agedbiology.organism_classification040401 food scienceWoodLactococcus lactisLactic acid bacteriumMilkBiofilmsTasteFood MicrobiologyFemaleBacteriaFood ScienceBiotechnologyMesophileSettore AGR/16 - Microbiologia AgrariaApplied and environmental microbiology
researchProduct

Valorization of indigenous dairy cattle breed through salami production

2016

The aim of the research was to produce salami manufactured with meat of three different commercial categories of bovine breed: cow on retirement, beef and young bull. A total of six experimental productions, at small-scale plant, were carried out with and without starter culture inoculums. The evolution of physico-chemical parameters in all trials followed the trend already registered for other fermented meat products. Several LAB species were found during process with different levels of species diversity and frequency of isolation among inoculated (mainly Pediococcus pentosaceus and Staphylococcus xylosus) and uninoculated (mainly Enterococcus devriesei, Lactobacillus curvatus and Lactoba…

0301 basic medicineAdultMaleSettore AGR/19 - Zootecnica SpecialeMeatCinisara breed; Lactic acid bacteria; Meat fermentation; Salami; Starter culture; Adult; Animals; Bacteria; Cattle; Female; Food Handling; Humans; Male; Meat; Meat Products; Breeding; Fermentation; Food Microbiology; Food ScienceFood Handling030106 microbiologySalamiBreedingSensory analysis03 medical and health sciencesSettore AGR/17 - Zootecnica Generale E Miglioramento GeneticoStarterLactic acid bacteriaAnimalsHumansFood scienceDairy cattleMeat ProductbiologyBacteriaInoculationMeat fermentationAnimal0402 animal and dairy scienceStaphylococcus xylosusfood and beveragesRipening04 agricultural and veterinary sciencesSettore AGR/15 - Scienze E Tecnologie Alimentaribiology.organism_classification040201 dairy & animal scienceBreedLactobacillus sakeiMeat ProductsStarter cultureFermentationFood MicrobiologyCattleFemaleCinisara breedHumanFood ScienceSettore AGR/16 - Microbiologia Agraria
researchProduct