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Brine soaking is one of the most important steps in the production of Parmigiano Reggiano cheese, since it determines the amount of salt in the final product. Reduction in salt in Parmigiano Reggiano cheese might be important for improving its nutritional profile, but it could affect the manufacturing processes by altering proteolysis and consequently the product quality. In this study, for the first time, salt reduction was explored at the industrial level on real cheese samples manufactured in a local dairy. In particular, 20 wheels were produced with conventional (18 days, 10 wheels) and shorter (12 days, 10 wheels) brining steps. In every group, wheels were studied at two different ripening times, 15 and 30 months. A shorter brining time resulted in an average 12% decrease in salt content. A full characterization of free amino acids and peptides was performed by LC-MS on all samples. Free amino acids and peptides, as expected, increased with ripening, due to proteolysis, with samples having low salt content showing a slightly faster increase when compared to standard ones, hinting to a slightly accelerated proteolytic process. Nonetheless, low-salt and conventional cheeses shared similar sensory profiles at both ripening times.
Cecilia Loffi; Elena Bortolazzo; Anna Garavaldi; Valeria Musi; Paolo Reverberi; Gianni Galaverna; Stefano Sforza; Tullia Tedeschi. Reduction in the Brining Time in Parmigiano Reggiano Cheese Production Minimally Affects Proteolysis, with No Effect on Sensory Properties. Foods 2021, 10, 770 .
AMA StyleCecilia Loffi, Elena Bortolazzo, Anna Garavaldi, Valeria Musi, Paolo Reverberi, Gianni Galaverna, Stefano Sforza, Tullia Tedeschi. Reduction in the Brining Time in Parmigiano Reggiano Cheese Production Minimally Affects Proteolysis, with No Effect on Sensory Properties. Foods. 2021; 10 (4):770.
Chicago/Turabian StyleCecilia Loffi; Elena Bortolazzo; Anna Garavaldi; Valeria Musi; Paolo Reverberi; Gianni Galaverna; Stefano Sforza; Tullia Tedeschi. 2021. "Reduction in the Brining Time in Parmigiano Reggiano Cheese Production Minimally Affects Proteolysis, with No Effect on Sensory Properties." Foods 10, no. 4: 770.
The aim of this study is to review the innovative techniques based on bioprocessing, thermal or physical treatments which have been proposed during the last few decades to convert rice bran into a valuable food ingredient. Rice bran (Oryza sativa) is the main by-product of rice grain processing. It is produced in large quantities worldwide and it contains a high amount of valuable nutrients and bioactive compounds with significant health-related properties. Despite that, its application in food industry is still scarce because of its sensitivity to oxidation processes, instability and poor technological suitability. Furthermore, the health-related effects of pretreated rice bran are also presented in this review, considering the up-to-date literature focused on both in vivo and in vitro studies. Moreover, in relation to this aspect, a brief description of rice bran arabinoxylans is provided. Finally, the application of rice bran in the food industry and the main technology aspects are concisely summarized.
Marco Spaggiari; Chiara Dall’Asta; Gianni Galaverna; María Dolores Del Castillo Bilbao. Rice Bran By-Product: From Valorization Strategies to Nutritional Perspectives. Foods 2021, 10, 85 .
AMA StyleMarco Spaggiari, Chiara Dall’Asta, Gianni Galaverna, María Dolores Del Castillo Bilbao. Rice Bran By-Product: From Valorization Strategies to Nutritional Perspectives. Foods. 2021; 10 (1):85.
Chicago/Turabian StyleMarco Spaggiari; Chiara Dall’Asta; Gianni Galaverna; María Dolores Del Castillo Bilbao. 2021. "Rice Bran By-Product: From Valorization Strategies to Nutritional Perspectives." Foods 10, no. 1: 85.
Worldwide, thousands of insect species are consumed as food or are used as feed ingredients. Hermetia illucens, ‘black soldier fly’, is one of them, and a large amount of puparia and dead adults flies are accumulated during rearing. These materials represent important wastes but no studies are still present in the literature regarding their functional properties and potential reuse. Lactic acid bacteria (LAB) are a heterogeneous group of bacteria contributing to various industrial applications, ranging from food fermentation, chemicals production to pharmaceuticals manufacturing. A LAB feature of industrial interest is their ability to produce antimicrobial metabolites. Considering the scientific and commercial interest in discovering novel antimicrobials, this work will be direct towards fermentation of insect-derived biomasses: puparia and adults insect at the end of life cycle. To the best of our knowledge, the in vitro antimicrobial activity of fermented insects is tested for the first time. This study aimed also to evaluate differences in the composition between fermented and unfermented insects, and to study whether the fermentation and the type of LAB used played a crucial role in modifying the composition of the substrate. Results firstly highlighted fermentability of this species of insects, showed that fermented black soldier flies puparium possess a high antimicrobial activity against tested pathogens. Moreover, result of chemical composition showed that fermented biomass had a higher percentage of fat and a more complex fatty acids profile.
Jasmine Hadj Saadoun; Anna Valentina Luparelli; Augusta Caligiani; Laura Ioana Macavei; Lara Maistrello; Erasmo Neviani; Gianni Galaverna; Stefano Sforza; Camilla Lazzi. Antimicrobial Biomasses from Lactic Acid Fermentation of Black Soldier Fly Prepupae and Related By-Products. Microorganisms 2020, 8, 1785 .
AMA StyleJasmine Hadj Saadoun, Anna Valentina Luparelli, Augusta Caligiani, Laura Ioana Macavei, Lara Maistrello, Erasmo Neviani, Gianni Galaverna, Stefano Sforza, Camilla Lazzi. Antimicrobial Biomasses from Lactic Acid Fermentation of Black Soldier Fly Prepupae and Related By-Products. Microorganisms. 2020; 8 (11):1785.
Chicago/Turabian StyleJasmine Hadj Saadoun; Anna Valentina Luparelli; Augusta Caligiani; Laura Ioana Macavei; Lara Maistrello; Erasmo Neviani; Gianni Galaverna; Stefano Sforza; Camilla Lazzi. 2020. "Antimicrobial Biomasses from Lactic Acid Fermentation of Black Soldier Fly Prepupae and Related By-Products." Microorganisms 8, no. 11: 1785.
Emodin, a widespread natural anthraquinone, has many biological activities including health-protective and adverse effects. Amongst beneficial effects, potential antiviral activity against coronavirus responsible for the severe acute respiratory syndrome outbreak in 2002–2003 has been described associated with the inhibition of the host cells target receptors recognition by the viral Spike protein. However, the inhibition mechanisms have not been fully characterized, hindering the rational use of emodin as a model compound to develop more effective analogues. This work investigates emodin interaction with the Spike protein to provide a mechanistic explanation of such inhibition. A 3D molecular modeling approach consisting of docking simulations, pharmacophoric analysis and molecular dynamics was used. The plausible mechanism is described as an interaction of emodin at the protein–protein interface which destabilizes the viral protein-target receptor complex. This analysis has been extended to the Spike protein of the coronavirus responsible for the current pandemic hypothesizing emodin’s functional conservation. This solid knowledge-based foothold provides a possible mechanistic rationale of the antiviral activity of emodin as a future basis for the potential development of efficient antiviral cognate compounds. Data gaps and future work on emodin-related adverse effects in parallel to its antiviral pharmacology are explored.
Luca Dellafiora; Jean Lou C M Dorne; Gianni Galaverna; Chiara Dall’Asta. Preventing the Interaction between Coronaviruses Spike Protein and Angiotensin I Converting Enzyme 2: An In Silico Mechanistic Case Study on Emodin as a Potential Model Compound. Applied Sciences 2020, 10, 6358 .
AMA StyleLuca Dellafiora, Jean Lou C M Dorne, Gianni Galaverna, Chiara Dall’Asta. Preventing the Interaction between Coronaviruses Spike Protein and Angiotensin I Converting Enzyme 2: An In Silico Mechanistic Case Study on Emodin as a Potential Model Compound. Applied Sciences. 2020; 10 (18):6358.
Chicago/Turabian StyleLuca Dellafiora; Jean Lou C M Dorne; Gianni Galaverna; Chiara Dall’Asta. 2020. "Preventing the Interaction between Coronaviruses Spike Protein and Angiotensin I Converting Enzyme 2: An In Silico Mechanistic Case Study on Emodin as a Potential Model Compound." Applied Sciences 10, no. 18: 6358.
The xenoestrogenic mycotoxin zearalenone is a common food contaminant produced by Fusarium strains. The modified mycotoxin zearalenone-14-sulfate (Z14S) is formed in both fungi and mammals during the biotransformation of zearalenone. Cyclodextrins (CD) are cyclic oligosaccharides which can form host-guest type complexes with some mycotoxins, including zearalenone, zearalenols, and zearalenone-14-glucoside. As a result of the complex formation, the fluorescence signal of these mycotoxins strongly increases. Furthermore, CD polymers seem to be suitable for the extraction of some mycotoxins from aqueous solutions and beverages. In this study, the interaction of Z14S with CDs and soluble CD polymers was examined with fluorescence spectroscopy and molecular modeling. Furthermore, the removal of Z14S from aqueous solution by β-CD bead polymer (BBP) was also tested. Our results demonstrate the formation of stable Z14S-CD complexes (K = 0.1 to 5.0 × 104 L/mol). Dimethyl-β-CD (DIMEB) produced the most stable complexes with Z14S at pH 5.0 and 7.4. At pH 10.0, the binding constant of Z14S-DIMEB complex decreased and quaternary ammonium-β-CD showed similar affinity toward the mycotoxin than DIMEB. In addition, Z14S was successfully removed from aqueous solutions by BBP. Considering the above-listed observations, besides the parent mycotoxins, some of their modified/masked derivatives can also interact with CDs.
Zelma Faisal; Eszter Fliszár-Nyúl; Luca Dellafiora; Gianni Galaverna; Chiara Dall'Asta; Beáta Lemli; Sándor Kunsági-Máté; Lajos Szente; Miklós Poór. Interaction of zearalenone-14-sulfate with cyclodextrins and the removal of the modified mycotoxin from aqueous solution by beta-cyclodextrin bead polymer. Journal of Molecular Liquids 2020, 310, 113236 .
AMA StyleZelma Faisal, Eszter Fliszár-Nyúl, Luca Dellafiora, Gianni Galaverna, Chiara Dall'Asta, Beáta Lemli, Sándor Kunsági-Máté, Lajos Szente, Miklós Poór. Interaction of zearalenone-14-sulfate with cyclodextrins and the removal of the modified mycotoxin from aqueous solution by beta-cyclodextrin bead polymer. Journal of Molecular Liquids. 2020; 310 ():113236.
Chicago/Turabian StyleZelma Faisal; Eszter Fliszár-Nyúl; Luca Dellafiora; Gianni Galaverna; Chiara Dall'Asta; Beáta Lemli; Sándor Kunsági-Máté; Lajos Szente; Miklós Poór. 2020. "Interaction of zearalenone-14-sulfate with cyclodextrins and the removal of the modified mycotoxin from aqueous solution by beta-cyclodextrin bead polymer." Journal of Molecular Liquids 310, no. : 113236.
Emerging mycotoxins produced by Alternaria spp. were previously reported to exert cytotoxic, genotoxic, but also estrogenic effects in human cells. The involved mechanisms are very complex and not fully elucidated yet. Thus, we followed an in silico target fishing approach to extend knowledge on the possible biological targets underlying the activity of alternariol, taken as the signature compound of Alternaria toxins. Combining ligand-based screening and structure-based modeling, the ubiquitous casein kinase 2 (CK2) was identified as a potential target for the compound. This result was validated in a cell-free in vitro CK2 activity assay, where alternariol inhibited CK2 with an IC50 of 707 nM. As CK2 was recently discussed to influence estrogen receptor (ER) transcription and DNA-binding affinity, we assessed a potential impact on the mRNA levels of ERα or ERβ by qRT-PCR and on nuclear localization of the receptors by confocal microscopy, using estrogen-sensitive Ishikawa cells as a model. While AOH did not affect the transcription of ERα or ERβ, an increase in nuclear localization of ERα after incubation with 10 µM AOH was observed. However, this effect might be due to ER binding affinity and therefore estrogenicity of AOH. Furthermore, in silico docking simulation revealed not only AOH, but also a number of other Alternaria toxins as potential inhibitors of CK2, including alternariol monomethyl ether and the perylene quinone derivative altertoxin II (ATX-II). These findings were representatively confirmed in vitro for the perylene quinone derivative altertoxin II, which was found to inhibit the kinase with an IC50 of 5.1 µM. Taken together, we propose CK2 inhibition as an additional mechanism to consider in future studies for alternariol and several other Alternaria toxins.
Georg Aichinger; Luca Dellafiora; Foteini Pantazi; Giorgia Del Favero; Gianni Galaverna; Chiara Dall'Asta; Doris Marko. Alternaria toxins as casein kinase 2 inhibitors and possible consequences for estrogenicity: a hybrid in silico/in vitro study. Archives of Toxicology 2020, 94, 2225 -2237.
AMA StyleGeorg Aichinger, Luca Dellafiora, Foteini Pantazi, Giorgia Del Favero, Gianni Galaverna, Chiara Dall'Asta, Doris Marko. Alternaria toxins as casein kinase 2 inhibitors and possible consequences for estrogenicity: a hybrid in silico/in vitro study. Archives of Toxicology. 2020; 94 (6):2225-2237.
Chicago/Turabian StyleGeorg Aichinger; Luca Dellafiora; Foteini Pantazi; Giorgia Del Favero; Gianni Galaverna; Chiara Dall'Asta; Doris Marko. 2020. "Alternaria toxins as casein kinase 2 inhibitors and possible consequences for estrogenicity: a hybrid in silico/in vitro study." Archives of Toxicology 94, no. 6: 2225-2237.
Ochratoxin A (OTA), a mycotoxin that is of utmost concern in food and feed safety, is produced by fungal species that mainly belong to the Aspergillus and Penicillium genera. The development of mitigation strategies to reduce OTA content along the supply chains is key to ensuring safer production of food and feed. Enzyme-based strategies are among the most promising methods due to their specificity, efficacy, and multi-situ applicability. In particular, some enzymes are already known for hydrolyzing OTA into ochratoxin alpha (OTα) and phenylalanine (Phe), eventually resulting in detoxification action. Therefore, the discovery of novel OTA hydrolyzing enzymes, along with the advancement of an innovative approach for their identification, could provide a broader basis to develop more effective mitigating strategies in the future. In the present study, a hybrid in silico/in vitro workflow coupling virtual screening with enzymatic assays was applied in order to identify novel OTA hydrolyzing enzymes. Among the various hits, porcine carboxypeptidase B was identified for the first time as an effective OTA hydrolyzing enzyme. The successful experimental endorsement of findings of the workflow confirms that the presented strategy is suitable for identifying novel OTA hydrolyzing enzymes, and it might be relevant for the discovery of other mycotoxin- mitigating enzymes.
Luca Dellafiora; Christoph Gonaus; Barbara Streit; Gianni Galaverna; Wulf-Dieter Moll; Gudrun Vogtentanz; Gerd Schatzmayr; Chiara Dall’Asta; Shreenath Prasad. An In Silico Target Fishing Approach to Identify Novel Ochratoxin A Hydrolyzing Enzyme. Toxins 2020, 12, 258 .
AMA StyleLuca Dellafiora, Christoph Gonaus, Barbara Streit, Gianni Galaverna, Wulf-Dieter Moll, Gudrun Vogtentanz, Gerd Schatzmayr, Chiara Dall’Asta, Shreenath Prasad. An In Silico Target Fishing Approach to Identify Novel Ochratoxin A Hydrolyzing Enzyme. Toxins. 2020; 12 (4):258.
Chicago/Turabian StyleLuca Dellafiora; Christoph Gonaus; Barbara Streit; Gianni Galaverna; Wulf-Dieter Moll; Gudrun Vogtentanz; Gerd Schatzmayr; Chiara Dall’Asta; Shreenath Prasad. 2020. "An In Silico Target Fishing Approach to Identify Novel Ochratoxin A Hydrolyzing Enzyme." Toxins 12, no. 4: 258.
Marco Spaggiari; Laura Righetti; Silvia Folloni; Roberto Ranieri; Chiara Dall'Asta; Gianni Galaverna. Impact of air classification, with and without micronisation, on the lipid component of rice bran ( Oryza sativa L.): a focus on mono‐, di‐ and triacylglycerols. International Journal of Food Science & Technology 2020, 55, 2832 -2840.
AMA StyleMarco Spaggiari, Laura Righetti, Silvia Folloni, Roberto Ranieri, Chiara Dall'Asta, Gianni Galaverna. Impact of air classification, with and without micronisation, on the lipid component of rice bran ( Oryza sativa L.): a focus on mono‐, di‐ and triacylglycerols. International Journal of Food Science & Technology. 2020; 55 (7):2832-2840.
Chicago/Turabian StyleMarco Spaggiari; Laura Righetti; Silvia Folloni; Roberto Ranieri; Chiara Dall'Asta; Gianni Galaverna. 2020. "Impact of air classification, with and without micronisation, on the lipid component of rice bran ( Oryza sativa L.): a focus on mono‐, di‐ and triacylglycerols." International Journal of Food Science & Technology 55, no. 7: 2832-2840.
Listeria monocytogenes is a widespread foodborne pathogen of high concern and internalin A is an important virulence factor that mediates cell invasion upon the interaction with the host protein E-cadherin. Nonsense mutations of internalin A are known to reduce virulence. Although missense mutations are largely overlooked, they need to be investigated in respect to their effects in cell invasion processes. This work presented a computational workflow to early characterize internalin A missense mutations. The method reliably estimated the effects of a set of engineered missense mutations in terms of their effects on internalin A–E-cadherin interaction. Then, the effects of mutations of an internalin A variant from a L. monocytogenes isolate were calculated. Mutations showed impairing effects on complex stability providing a mechanistic explanation of the low cells invasion capacity previously observed. Overall, our results provided a rational approach to explain the effects of internalin A missense mutations. Moreover, our findings highlighted that the strength of interaction may not directly relate to the cell invasion capacity reflecting the non-exclusive role of internalin A in determining the virulence of L. monocytogenes. The workflow could be extended to other virulence factors providing a promising platform to support a better molecular understanding of L. monocytogenes epidemiology.
Luca Dellafiora; Virginia Filipello; Chiara Dall’Asta; Guido Finazzi; Gianni Galaverna; Marina Nadia Losio. A Structural Study on the Listeria Monocytogenes Internalin A—Human E-cadherin Interaction: A Molecular Tool to Investigate the Effects of Missense Mutations. Toxins 2020, 12, 60 .
AMA StyleLuca Dellafiora, Virginia Filipello, Chiara Dall’Asta, Guido Finazzi, Gianni Galaverna, Marina Nadia Losio. A Structural Study on the Listeria Monocytogenes Internalin A—Human E-cadherin Interaction: A Molecular Tool to Investigate the Effects of Missense Mutations. Toxins. 2020; 12 (1):60.
Chicago/Turabian StyleLuca Dellafiora; Virginia Filipello; Chiara Dall’Asta; Guido Finazzi; Gianni Galaverna; Marina Nadia Losio. 2020. "A Structural Study on the Listeria Monocytogenes Internalin A—Human E-cadherin Interaction: A Molecular Tool to Investigate the Effects of Missense Mutations." Toxins 12, no. 1: 60.
The mycotoxins zearalenone and alternariol may contaminate food and feed raising toxicological concerns due to their estrogenicity. Inter-species differences in their toxicokinetics and toxicodynamics may occur depending on evolution of taxa-specific traits. As a proof of principle, this manuscript investigates the comparative toxicodynamics of zearalenone, its metabolites (alpha-zearalenol and beta-zearalenol), and alternariol with regards to estrogenicity in humans and rainbow trout. An in silico structural approach based on docking simulations, pharmacophore modeling and molecular dynamics was applied and computational results were analyzed in comparison with available experimental data. The differences of estrogenicity among species of zearalenone and its metabolites have been structurally explained. Also, the low estrogenicity of alternariol in trout has been characterized here for the first time. This approach can provide a powerful tool for the characterization of interspecies differences in mycotoxin toxicity for a range of protein targets and relevant compounds for the food- and feed-safety area.
Luca Dellafiora; Isabelle P. Oswald; Jean-Lou Dorne; Gianni Galaverna; Paola Battilani; Chiara Dall'Asta. An in silico structural approach to characterize human and rainbow trout estrogenicity of mycotoxins: Proof of concept study using zearalenone and alternariol. Food Chemistry 2019, 312, 126088 .
AMA StyleLuca Dellafiora, Isabelle P. Oswald, Jean-Lou Dorne, Gianni Galaverna, Paola Battilani, Chiara Dall'Asta. An in silico structural approach to characterize human and rainbow trout estrogenicity of mycotoxins: Proof of concept study using zearalenone and alternariol. Food Chemistry. 2019; 312 ():126088.
Chicago/Turabian StyleLuca Dellafiora; Isabelle P. Oswald; Jean-Lou Dorne; Gianni Galaverna; Paola Battilani; Chiara Dall'Asta. 2019. "An in silico structural approach to characterize human and rainbow trout estrogenicity of mycotoxins: Proof of concept study using zearalenone and alternariol." Food Chemistry 312, no. : 126088.
Wheat (Triticum spp. L.) is an important source of nutrients and bioactive compounds with recognized beneficial effects. Wheat undergoes several processes with the final aim of separating the endosperm from the outer layers, usually discarded. In this study, free and bound phenolic acids (PAs) profile, betaine and choline contents were quantified in six different wheat species (durum and bread wheat, turanicum wheat, einkorn, emmer and spelt), the corresponding milling by-products (bran, middlings, aleurone and I, II and III steps of debranning) and flour/semolina, using UHPLC-MS/MS methods. The bound form of phenolics was the component present in higher concentration (80% of the total, in average) and ferulic acid was the most abundant compounds, representing between 67 and 73 % of total PAs. Among the species, bread wheat grain totalized the highest content of total PAs (1209.31 ± 7.3 µg g−1 d.w.). Betaine and choline are abundantly present in wheat species. In general, the highest content of bioactive compounds was found in bran (3 times higher than whole grains), emphasizing the good nutritional profile of these by-products. The milling process leads to a severe reduction of phenolic acids and methyl-donors in the end-products.
Marco Spaggiari; Luca Calani; Silvia Folloni; Roberto Ranieri; Chiara Dall'Asta; Gianni Galaverna. The impact of processing on the phenolic acids, free betaine and choline in Triticum spp. L. whole grains and milling by-products. Food Chemistry 2019, 311, 125940 .
AMA StyleMarco Spaggiari, Luca Calani, Silvia Folloni, Roberto Ranieri, Chiara Dall'Asta, Gianni Galaverna. The impact of processing on the phenolic acids, free betaine and choline in Triticum spp. L. whole grains and milling by-products. Food Chemistry. 2019; 311 ():125940.
Chicago/Turabian StyleMarco Spaggiari; Luca Calani; Silvia Folloni; Roberto Ranieri; Chiara Dall'Asta; Gianni Galaverna. 2019. "The impact of processing on the phenolic acids, free betaine and choline in Triticum spp. L. whole grains and milling by-products." Food Chemistry 311, no. : 125940.
Background: One of the main objectives of the food industry is the shelf life extension of food products, taking into account the safety requirements and the preference of consumers attracted by a simple and clear label. Following this direction, many researchers look to find out antimicrobials from natural sources. Methods: Tomato, carrot, and melon by-products were used as substrates for lactic acid fermentation using seven strains belonging to the Lactobacillus genus, L. plantarum, L. casei, L. paracasei, and L. rhamnosus. The obtained fermented by-products were then extracted and the antimicrobial activity toward fourteen pathogenic strains of Listeria monocytogenes, Salmonella spp., Escherichia coli, Staphylococcus Aureus, and Bacillus cereus was tested through agar well diffusion assay. Results: All the extracts obtained after fermentation had highlighted antimicrobial activity against each pathogen tested. In particular, a more effective activity was observed against Salmonella spp., L. monocytogenes, S. aureus, and B. cereus, while a lower activity was observed against E. coli. Conclusion: Lactic acid fermentation of vegetable by-products can be a good strategy to obtain antimicrobials useful in food biopreservation.
Annalisa Ricci; Valentina Bernini; Antonietta Maoloni; Martina Cirlini; Gianni Galaverna; Erasmo Neviani; Camilla Lazzi. Vegetable By-Product Lacto-Fermentation as a New Source of Antimicrobial Compounds. Microorganisms 2019, 7, 607 .
AMA StyleAnnalisa Ricci, Valentina Bernini, Antonietta Maoloni, Martina Cirlini, Gianni Galaverna, Erasmo Neviani, Camilla Lazzi. Vegetable By-Product Lacto-Fermentation as a New Source of Antimicrobial Compounds. Microorganisms. 2019; 7 (12):607.
Chicago/Turabian StyleAnnalisa Ricci; Valentina Bernini; Antonietta Maoloni; Martina Cirlini; Gianni Galaverna; Erasmo Neviani; Camilla Lazzi. 2019. "Vegetable By-Product Lacto-Fermentation as a New Source of Antimicrobial Compounds." Microorganisms 7, no. 12: 607.
Mycotoxins are low-molecular weight compounds produced by diverse genera of molds that may contaminate food and feed threatening the health of humans and animals. Recent findings underline the importance of studying the combined occurrence of multiple mycotoxins and the relevance of assessing the toxicity their simultaneous exposure may cause in living organisms. In this context, for the first time, this work has critically reviewed the most relevant data concerning the occurrence and toxicity of mycotoxins produced by Alternaria spp., which are among the most important emerging risks to be assessed in food safety, alone or in combination with other mycotoxins and bioactive food constituents. According to the literature covered, multiple Alternaria mycotoxins may often occur simultaneously in contaminated food, along with several other mycotoxins and food bioactives inherently present in the studied matrices. Although the toxicity of combinations naturally found in food has been rarely assessed experimentally, the data collected so far, clearly point out that chemical mixtures may differ in their toxicity compared to the effect of toxins tested individually. The data presented here may provide a solid foothold to better support the risk assessment of Alternaria mycotoxins highlighting the actual role of chemical mixtures on influencing their toxicity.
Francesco Crudo; Elisabeth Varga; Georg Aichinger; Gianni Galaverna; Doris Marko; Chiara Dall'Asta; Luca Dellafiora. Co-Occurrence and Combinatory Effects of Alternaria Mycotoxins and other Xenobiotics of Food Origin: Current Scenario and Future Perspectives. Toxins 2019, 11, 640 .
AMA StyleFrancesco Crudo, Elisabeth Varga, Georg Aichinger, Gianni Galaverna, Doris Marko, Chiara Dall'Asta, Luca Dellafiora. Co-Occurrence and Combinatory Effects of Alternaria Mycotoxins and other Xenobiotics of Food Origin: Current Scenario and Future Perspectives. Toxins. 2019; 11 (11):640.
Chicago/Turabian StyleFrancesco Crudo; Elisabeth Varga; Georg Aichinger; Gianni Galaverna; Doris Marko; Chiara Dall'Asta; Luca Dellafiora. 2019. "Co-Occurrence and Combinatory Effects of Alternaria Mycotoxins and other Xenobiotics of Food Origin: Current Scenario and Future Perspectives." Toxins 11, no. 11: 640.
The volatile fraction investigated by means of HS-SPME/GC–MS technique, the extractable color in terms of ASTA units, and the pungency measured on the Schoville scale of different experimental Capsicum annuum powders, designed for food industry, were evaluated in this study. In particular, six Capsicum annuum cultivars were included; fresh fruits were cultivated, harvested, dried and grinded to obtain different chilli powder samples that were analyzed and compared with an additional sample purchased from the market. Extractable color ranged between 36.9 ± 1.5 and 144.2 ± 0.8 ASTA units, while pungency was from 999 ± 42 to 47,814 ± 971 SHU units, showing an inverse trend between these two parameters. The volatile fraction of samples resulted to be composed of 64 volatiles belonging to different chemical classes among which terpenes and pyrazines were the most represented ones. The differences and similarities among the chilli pepper varieties were visualized by means of Principal Component Analysis (PCA) as by Heat Map analysis.
Martina Cirlini; Giovanni Luzzini; Elisa Morini; Silvia Folloni; Roberto Ranieri; Chiara Dall'Asta; Gianni Galaverna. Evaluation of the volatile fraction, pungency and extractable color of different Italian Capsicum annuum cultivars designed for food industry. European Food Research and Technology 2019, 245, 2669 -2678.
AMA StyleMartina Cirlini, Giovanni Luzzini, Elisa Morini, Silvia Folloni, Roberto Ranieri, Chiara Dall'Asta, Gianni Galaverna. Evaluation of the volatile fraction, pungency and extractable color of different Italian Capsicum annuum cultivars designed for food industry. European Food Research and Technology. 2019; 245 (12):2669-2678.
Chicago/Turabian StyleMartina Cirlini; Giovanni Luzzini; Elisa Morini; Silvia Folloni; Roberto Ranieri; Chiara Dall'Asta; Gianni Galaverna. 2019. "Evaluation of the volatile fraction, pungency and extractable color of different Italian Capsicum annuum cultivars designed for food industry." European Food Research and Technology 245, no. 12: 2669-2678.
Wheat bran, a by-product produced in huge amount during cereal milling, is today largely unexploited because of its poor suitability as food ingredient. Solid-state fermentation (SSF) using a Lactobacillus rhamnosus strain was applied to wheat bran and its influence on bioactive compounds (free and bound phenolic acids) and antioxidant activity were evaluated. Moreover, the phytic acid (PAc) degradation and arabinoxylans (WEAX) solubilization properties were studied: the SSF treatment resulted in an almost 37% decrement and a three times increment of PAc and WEAX, respectively. Finally, in order to get the bigger picture, microbial metabolites and the volatile profile of fermented wheat bran were characterized, showing amino acids and lipids metabolites and a complex aroma profile. Overall, lactic acid fermentation can be considered a valuable pre-treatment for the valorisation of cereal by-products.
Marco Spaggiari; Annalisa Ricci; Luca Calani; Letizia Bresciani; Erasmo Neviani; Chiara Dall’Asta; Camilla Lazzi; Gianni Galaverna. Solid state lactic acid fermentation: A strategy to improve wheat bran functionality. LWT 2019, 118, 108668 .
AMA StyleMarco Spaggiari, Annalisa Ricci, Luca Calani, Letizia Bresciani, Erasmo Neviani, Chiara Dall’Asta, Camilla Lazzi, Gianni Galaverna. Solid state lactic acid fermentation: A strategy to improve wheat bran functionality. LWT. 2019; 118 ():108668.
Chicago/Turabian StyleMarco Spaggiari; Annalisa Ricci; Luca Calani; Letizia Bresciani; Erasmo Neviani; Chiara Dall’Asta; Camilla Lazzi; Gianni Galaverna. 2019. "Solid state lactic acid fermentation: A strategy to improve wheat bran functionality." LWT 118, no. : 108668.
The study was carried out in an alpine area of North-Eastern Italy to assess the reliability of proton nuclear magnetic resonance 1H NMR to fingerprint and discriminate Asiago PDO cheeses processed in the same dairy plant from upland pasture-based milk or from upland hay-based milk. Six experimental types of Asiago cheese were made from raw milk considering 2 cows’ feeding systems (pasture- vs. hay-based milk) and 3 ripening times (2 months, Pressato vs. 4 months, Allevo_4 vs. 6 months, Allevo_6). Samples (n = 55) were submitted to chemical analysis and to 1H NMR coupled with multivariate canonical discriminant analysis. Choline, 2,3-butanediol, lysine, tyrosine, and some signals of sugar-like compounds were suggested as the main water-soluble metabolites useful to discriminate cheese according to cows’ feeding system. A wider pool of polar biomarkers explained the variation due to ripening time. The validation procedure based on a predictive set suggested that 1H NMR based metabolomics was an effective fingerprinting tool to identify pasture-based cheese samples with the shortest ripening period (Pressato). The classification to the actual feeding system of more aged cheese samples was less accurate likely due to their chemical and biochemical changes induced by a prolonged maturation process.
Severino Segato; Augusta Caligiani; Barbara Contiero; Gianni Galaverna; Vittoria Bisutti; Giulio Cozzi. 1H NMR Metabolic Profile to Discriminate Pasture Based Alpine Asiago PDO Cheeses. Animals 2019, 9, 722 .
AMA StyleSeverino Segato, Augusta Caligiani, Barbara Contiero, Gianni Galaverna, Vittoria Bisutti, Giulio Cozzi. 1H NMR Metabolic Profile to Discriminate Pasture Based Alpine Asiago PDO Cheeses. Animals. 2019; 9 (10):722.
Chicago/Turabian StyleSeverino Segato; Augusta Caligiani; Barbara Contiero; Gianni Galaverna; Vittoria Bisutti; Giulio Cozzi. 2019. "1H NMR Metabolic Profile to Discriminate Pasture Based Alpine Asiago PDO Cheeses." Animals 9, no. 10: 722.
Zearalenone (ZEN) is a Fusarium-derived xenoestrogenic mycotoxin. In plants, zearalenone-14-O-β-d-glucoside (Z14G) is the major conjugated metabolite of ZEN, and is a masked mycotoxin. Masked mycotoxins are plant-modified derivatives, which are not routinely screened in food and feed samples. Cyclodextrins (CDs) are cyclic oligosaccharides built up from D-glucopyranose units. CDs can form stable host–guest type complexes with lipophilic molecules (e.g., with some mycotoxins). In this study, the interaction of Z14G with native and chemically modified β- and γ-CDs was examined employing fluorescence spectroscopy and molecular modeling. Furthermore, the removal of Z14G from aqueous solution by insoluble β-CD bead polymer (BBP) was also tested. Our results demonstrate that Z14G forms the most stable complexes with γ-CDs under acidic and neutral conditions (K ≈ 103 L/mol). Among the CDs tested, randomly methylated γ-CD induced the highest increase in the fluorescence of Z14G (7.1-fold) and formed the most stable complexes with the mycotoxin (K = 2 × 103 L/mol). Furthermore, BBP considerably reduced the Z14G content of aqueous solution. Based on these observations, CD technology seems a promising tool to improve the fluorescence analytical detection of Z14G and to discover new mycotoxin binders which can also remove masked mycotoxins (e.g., Z14G).
Zelma Faisal; Eszter Fliszár-Nyúl; Luca Dellafiora; Gianni Galaverna; Chiara Dall'Asta; Beáta Lemli; Sándor Kunsági-Máté; Lajos Szente; Miklós Poór. Cyclodextrins Can Entrap Zearalenone-14-Glucoside: Interaction of the Masked Mycotoxin with Cyclodextrins and Cyclodextrin Bead Polymer. Biomolecules 2019, 9, 354 .
AMA StyleZelma Faisal, Eszter Fliszár-Nyúl, Luca Dellafiora, Gianni Galaverna, Chiara Dall'Asta, Beáta Lemli, Sándor Kunsági-Máté, Lajos Szente, Miklós Poór. Cyclodextrins Can Entrap Zearalenone-14-Glucoside: Interaction of the Masked Mycotoxin with Cyclodextrins and Cyclodextrin Bead Polymer. Biomolecules. 2019; 9 (8):354.
Chicago/Turabian StyleZelma Faisal; Eszter Fliszár-Nyúl; Luca Dellafiora; Gianni Galaverna; Chiara Dall'Asta; Beáta Lemli; Sándor Kunsági-Máté; Lajos Szente; Miklós Poór. 2019. "Cyclodextrins Can Entrap Zearalenone-14-Glucoside: Interaction of the Masked Mycotoxin with Cyclodextrins and Cyclodextrin Bead Polymer." Biomolecules 9, no. 8: 354.
In this study we investigated the oligopeptide pattern in fermented cocoa beans and derived products after simulated gastrointestinal digestion. Peptides in digested cocoa samples were identified based on the mass fragmentation and on the software analysis of vicilin and 21 KDa cocoa seed protein sequences, the most abundant cocoa proteins. Quantification was carried out by liquid chromatography/electrospray ionisation mass spectrometry (LC/ESI-MS) using an internal standard. Sixty five peptides were identified in the digested samples, including three pyroglutamyl derivatives. The in vitro angiotensin-converting enzyme (ACE)-inhibitory activity of cocoa digests were tested, demonstrating a high inhibition activity, especially for digestates of cocoa beans. The peptides identified were screened for their potential ACE inhibitory activity through an in silico approach, and about 20 di-, three- and tetra-peptides actually present in our samples were predicted as active. Two of the potentially active peptides were chemically synthesized and then assessed for their inhibitory activity by using the ACE in vitro assay. These peptides demonstrated an ACE inhibitory activity, however, that was too weak to explain alone the high activity of cocoa digestates, suggesting a synergic effect of all cocoa peptides. As a whole, results showed that an average chocolate portion (30 g) ensures an amount of peptides after digestion that, assuming complete absorption, could reach almost a complete inhibition of ACE.
Angela Marseglia; Luca Dellafiora; Barbara Prandi; Veronica Lolli; Stefano Sforza; Pietro Cozzini; Tullia Tedeschi; Gianni Galaverna; Augusta Caligiani. Simulated Gastrointestinal Digestion of Cocoa: Detection of Resistant Peptides and In Silico/In Vitro Prediction of Their Ace Inhibitory Activity. Nutrients 2019, 11, 985 .
AMA StyleAngela Marseglia, Luca Dellafiora, Barbara Prandi, Veronica Lolli, Stefano Sforza, Pietro Cozzini, Tullia Tedeschi, Gianni Galaverna, Augusta Caligiani. Simulated Gastrointestinal Digestion of Cocoa: Detection of Resistant Peptides and In Silico/In Vitro Prediction of Their Ace Inhibitory Activity. Nutrients. 2019; 11 (5):985.
Chicago/Turabian StyleAngela Marseglia; Luca Dellafiora; Barbara Prandi; Veronica Lolli; Stefano Sforza; Pietro Cozzini; Tullia Tedeschi; Gianni Galaverna; Augusta Caligiani. 2019. "Simulated Gastrointestinal Digestion of Cocoa: Detection of Resistant Peptides and In Silico/In Vitro Prediction of Their Ace Inhibitory Activity." Nutrients 11, no. 5: 985.
Mycotoxins are one of the most important contaminants in cereal grains. Besides parent forms, the presence and identification of structurally modified mycotoxins is nowadays recognized as a challenging food safety-related issue and contribute to increase the human and animal exposure. The aim of this study was to follow the distribution of Fusarium toxins and their main modified forms in the pearled fractions of several grain species (i.e. tritordeum, durum and bread wheat, and barley), using high-resolution mass spectrometry technique (HR-MS). A significant decreasing trend in mycotoxins concentration was observed from the outer layer to the inner kernel, along the sequential pearling process. Among modified forms, deoxynivalenol (DON) -oligoglucosides were described for the first time in naturally infected grains, while zearalenone (ZEN) -sulphate was the only ZEN-related form detected in pearling fractions. HR-MS could be confirmed as useful technique to study and characterize modified forms of mycotoxins.
Marco Spaggiari; Laura Righetti; Gianni Galaverna; Debora Giordano; Valentina Scarpino; Massimo Blandino; Chiara Dall’Asta. HR-MS profiling and distribution of native and modified Fusarium mycotoxins in tritordeum, wheat and barley whole grains and corresponding pearled fractions. Journal of Cereal Science 2019, 87, 178 -184.
AMA StyleMarco Spaggiari, Laura Righetti, Gianni Galaverna, Debora Giordano, Valentina Scarpino, Massimo Blandino, Chiara Dall’Asta. HR-MS profiling and distribution of native and modified Fusarium mycotoxins in tritordeum, wheat and barley whole grains and corresponding pearled fractions. Journal of Cereal Science. 2019; 87 ():178-184.
Chicago/Turabian StyleMarco Spaggiari; Laura Righetti; Gianni Galaverna; Debora Giordano; Valentina Scarpino; Massimo Blandino; Chiara Dall’Asta. 2019. "HR-MS profiling and distribution of native and modified Fusarium mycotoxins in tritordeum, wheat and barley whole grains and corresponding pearled fractions." Journal of Cereal Science 87, no. : 178-184.
Background: Lactic acid bacteria (LAB) exhibit a great biodiversity that can be exploited for different purposes, such as to enhance flavours or metabolize phenolic compounds. In the present study, the use of dairy and plant-derived LAB strains to perform cherry juice fermentation is reported. Methods: The growth ability of Lactobacillus plantarum, Lactobacillus casei, Lactobacillus paracasei and Lactobacillus rhamnosus was studied in cherry juice. Profiling of sugars, organic acids and volatile compounds was performed by GC-MS (Gas Chromatography-Mass Spectrometry), while the phenolic fraction was characterized using UHPLC (Ultra High Performance Liquid Chromatography) equipped with a linear ion trap-mass spectrometer. Results: Sucrose significantly decreased in all fermented samples as well as malic acid, converted to lactic acid by malolactic fermentation. The total amount of volatile compounds increased. Specifically, propyl acetate, an ester with fruit notes, reached the highest concentration in L. rhamnosus and L. paracasei (dairy strains) fermented juices. Phenolics were extensively metabolized: caffeic acid was converted into dihydrocaffeic acid, p-coumaric acid into 4-ethylphenol and phenyllactic acid was produced. Conclusion: Lactic acid fermentation confer fruit notes to the juice and enhance phenyllactic acids, especially employing dairy strains (L. rhamnosus and L. paracasei). The level of dihydrocaffeic acid, a compound with putative biological activity was also increased (in particular with L. plantarum).
Annalisa Ricci; Martina Cirlini; Antonietta Maoloni; Daniele Del Rio; Luca Calani; Valentina Bernini; Gianni Galaverna; Erasmo Neviani; Camilla Lazzi. Use of Dairy and Plant-Derived Lactobacilli as Starters for Cherry Juice Fermentation. Nutrients 2019, 11, 213 .
AMA StyleAnnalisa Ricci, Martina Cirlini, Antonietta Maoloni, Daniele Del Rio, Luca Calani, Valentina Bernini, Gianni Galaverna, Erasmo Neviani, Camilla Lazzi. Use of Dairy and Plant-Derived Lactobacilli as Starters for Cherry Juice Fermentation. Nutrients. 2019; 11 (2):213.
Chicago/Turabian StyleAnnalisa Ricci; Martina Cirlini; Antonietta Maoloni; Daniele Del Rio; Luca Calani; Valentina Bernini; Gianni Galaverna; Erasmo Neviani; Camilla Lazzi. 2019. "Use of Dairy and Plant-Derived Lactobacilli as Starters for Cherry Juice Fermentation." Nutrients 11, no. 2: 213.