Search results for "digestive"
showing 10 items of 2631 documents
Regional endothermy as a trigger for gigantism in some extinct macropredatory sharks
2017
Otodontids include some of the largest macropredatory sharks that ever lived, the most extreme case being Otodus (Megaselachus) megalodon. The reasons underlying their gigantism, distribution patterns and extinction have been classically linked with climatic factors and the evolution, radiation and migrations of cetaceans during the Paleogene. However, most of these previous proposals are based on the idea of otodontids as ectothermic sharks regardless of the ecological, energetic and body size constraints that this implies. Interestingly, a few recent studies have suggested the possible existence of endothermy in these sharks thus opening the door to a series of new interpretations. Accord…
Positive effect of platelet rich fibrin on osseointegration
2016
Background Leukocyte-platelet rich fibrin (L-PRF) is a second generation platelet concentrate clinically used to accelerate tissue healing and bone regeneration. Achieving reduced implant osseointegration time could provide immediate or early loading of implants. The aim of this study was to evaluate the L-PRF-induced osseointegration and bone-implant contact (BIC) in an experimental animal model. Material and Methods Twelve 4-month-old New Zealand white rabbits were used. Following general anesthesia, 3-5 mL of blood was obtained from the central artery in rabbit ear and L-PRF was prepared. Two implant cavities (5 mm long and 3 mm in diameter) were created in each tibia with a total of fou…
Resource polymorphism in European whitefish: Analysis of fatty acid profiles provides more detailed evidence than traditional methods alone
2019
Published version, licensed CC BY-NC-ND 4.0. , available at: http://dx.doi.org/10.1371/journal.pone.0221338 Resource polymorphism—whereby ancestral generalist populations give rise to several specialised morphs along a resource gradient—is common where species colonise newly formed ecosystems. This phenomenon is particularly well documented in freshwater fish populations inhabiting postglacial lakes formed at the end of the last ice age. However, knowledge on how such differential exploitation of resources across contrasting habitats might be reflected in the biochemical compositions of diverging populations is still limited, though such patterns might be expected. Here, we aimed to assess …
Incidental catch of loggerhead sea turtles (Caretta caretta) along the Sicilian coasts by longline fishery
2018
It has been estimated that 44,000 Caretta caretta turtles die every year due to anthropomorphic activity in the Mediterranean Sea, and that longline fishing is one of the most significant causes of mortality. A total of 482 specimens of C. caretta were rescued from different parts of the Sicilian coast (Mediterranean Sea) from 2014 to 2016. The most numerous stranding was recorded during the spring and summer seasons, mainly along the north and eastern coasts of Sicily. The curved carapace length for all the specimens ranged from between 19 and 95 cm and most of these were young or sub adults. The highest number of strandings was recorded in 2014 and 2015, with 206 and 169 individuals, resp…
Antifungal and antimycotoxigenic activity of hydrolyzed goat whey on Penicillium spp: An application as biopreservation agent in pita bread
2020
Abstract Whey is a by-product of the cheese industry, yet it contains proteins that have a high nutritional value and are an important source of antifungal peptides. Food deterioration caused by toxigenic fungi is one of the challenges of food safety. In this context, trypsin was used to hydrolyse goat milk whey at 37. The resultant peptides were characterised by LC–ESI–TOF-MS. Antifungal activity of the goat milk whey hydrolysate (HGW) was determined against 10 toxigenic fungi from the genus Penicillium, in solid and liquid media. Furthermore, HGW was used as an ingredient for bread elaboration. Bread elaborated with HGW and inoculated with toxigenic fungi was included in a shelf-life stud…
Inhibition of Metarhizium anisopliae in the alimentary tract of the eastern subterranean termite Reticulitermes flavipes
2009
Reticulitermes flavipes workers were individually inoculated with 10,000 conidia of the entomopathogenic fungus Metarhizium anisopliae. After being kept in groups of 20 individuals for 1–6 d, histopathological approach showed that most of the inoculated conidia were groomed from the surface of the cuticle by nestmates within 24 h, and that a large number of conidia was subsequently found in different parts of the gut of the groomers. Our observations showed that, among thousands of conidia found in the termite's gut, conidial germination never occurred in all inspected specimens, even when the conidia had the chance to bind to the surface of the cuticular lining of the gut. In addition, whe…
Influence of Patagonian Lactiplantibacillus plantarum and Oenococcus oeni strains on sensory perception of Pinot Noir wine after malolactic fermentat…
2020
[Background and Aims]: The aim of this work was to study the effect of two Patagonian malolactic starters, Oenococcus oeni UNQOe 73.2 and Lactiplantibacillus plantarum UNQLp 11, on the wine composition and sensory perception after MLF of Pinot Noir wine.
Interaction of Compounds
2017
Abstract Modern consumers look for functional food products to achieve well-being, preferring natural products, rather than overprocessed ones. New processing technologies have emerged as alternatives to conventional heat treatments with promising results in food development and production. They allow microbiologically safe food products to be obtained while maintaining the food products’ nutritional and sensorial properties. However, the interactions between food compounds (e.g., proteins, carbohydrates, or lipids) promoted by these technologies are still poorly known and require further research. Technologies such as high-pressure processing, pulsed electric field, high-pressure homogeniz…
Sourdough “ciabatta” bread enriched with powdered insects: Physicochemical, microbiological, and simulated intestinal digesta functional properties
2021
Abstract Powdered mealworm (MW) and buffalo worm (BW) larvae were used to functionalize sourdough Italian-style breads. Sourdough inoculum was started with Levilactobacillus brevis, Weissella cibaria and Leuconostoc citreum. The doughs were SBS (semolina plus powdered BW larvae and sourdough) and SMS (semolina plus powdered MW larvae and sourdough) whose pHs (4.32 and 4.21, respectively) were higher than that of control (3.81). The highest fermentation quotient (lactate/acetate molar ratio) was recorded in SMS (4.46). LAB reached viable counts of about 109 CFU g−1 in almost all doughs. Insects impacted bread VOCs with dodecanal, 2.4-dodecadienal and 2-octenal-2-butyl. SBS and SMS increased …
Ingestion of microplastics and occurrence of parasite association in Mediterranean anchovy and sardine
2020
10 pages, 6 figures, 1 table, supplementary data https://doi.org/10.1016/j.marpolbul.2020.111399