Efecto de los cultivos autóctonos en la producción de Paio, un embutido curado tradicional portugués

En los países mediterráneos, como Portugal, los embutidos curados tradicionales son muy apreciados. A menudo se siguen fabricando en pequeñas unidades de procesamiento, de acuerdo con los procedimientos tradicionales. Los objetivos del presente estudio fueron evaluar el efecto de diferentes cultivos iniciadores y su concentración óptima, para reducir la carga microbiana y las aminas biogénicas en productos finales, con el objetivo de mejorar la seguridad de los embutidos sin deteriorar la aceptación sensorial. pH, aw, perfil microbiológico, aminas biogénicas, análisis del perfil de color y textura fueron evaluados. Las cepas y las concentraciones a utilizar, se seleccionaron en base a resultados previos: Staphylococcus xylosus, Lactobacillus sakei y una cepa de levadura a una concentración de 106 ufc / g de masa de carne cada una, se añadió 0,25% de dextrosa. Siempre se utilizó un lote control sin cultivos iniciadores. Los valores de aw fueron menores en los embutidos inoculados. En general, los valores de pH fueron ligeramente superiores en los embutidos inoculados. El tratamiento con L. sakei solo fue el más efectivo en la reducción del nivel de contaminación con L. monocytogenes, sin embargo este efecto parece perderse en cultivos mixtas. La inoculación, disminuyó generalmente el contenido de putrescina, de cadaverina y de tiramina. La inoculación de levadura parece contribuir al color más oscuro de los Paios. Con respecto a la textura, el Paio control demostró valores más altos de la dureza.

Adición de vinagre para prolongar la vida útil de la cabeça de xara

Cabeça de xara es un producto de carne listos para comer, cuya producción es muy característica en el Alentejo, una región de Portugal. Es una galantina que generalmente se moldea en forma de paralelepípedo. Se elabora con varias carnes obtenidas de la raza porcina Alentejana y criada en la misma región, cabezas de cerdo deshuesadas, lengua y tejido conectivo, a la que se le añade una serie de condimentos como sal, perejil, vino y pimienta. Este trabajo se pretende poner a prueba la viabilidad de añadir vinagre con el fin de aumentar la vida útil de la cabeça de xara, mediante la reducción de la microbiota contaminante responsables del deterioro, así como el control del patógeno Listeria monocytogenes. Tres lotes independientes fueron producidos y con composición proximal parecida, se evaluó pH, aw, parámetros microbiológicos y contenido de aminas biogénicas. El análisis sensorial se realizó también durante todo el período de almacenamiento. No se encontraron diferencias significativas entre las muestras control y vinagre en cuanto a la composición proximal de cabeça de xara. Como era de esperar, el pH fue menor en las muestras con vinagre, sin embargo se observaron diferencias en aw entre los dos tratamientos. L. monocytogenes estuvo presente desde el primer mes sólo en un lote, en el tratamiento control. Sin embargo, es inhibida por la adición de vinagre de vino hasta el tercer mes de almacenamiento, donde L. monocytogenes está presente pero por debajo del límite establecido en el Reglamento 2073/2005. La presencia de vinagre redujo significativamente el contenido de aminas biógenicas, en particular cadaverina, putrescina y tiramina, durante todo el período de almacenamiento. En cuanto a la evaluación sensorial, el sabor a vinagre fue evaluado por los panelistas de manera negativa.

Oxidative Stress, DNA, Cell Cycle/Cell Cycle Associated Proteins and Multidrug Resistance Proteins: Targets of Human Amniotic Membrane in Hepatocellular Carcinoma

The anticancer effects of human amniotic membrane (hAM) have been studied over the last decade. However, the action mechanisms responsible for these effects are not fully understood until now. Previously results reported by our team proved that hAM is able to induce cytotoxicity and cell death in hepatocellular carcinoma (HCC), a worldwide high incident and mortal cancer. Therefore, this experimental study aimed to investigate the cellular targets of hAM protein extracts (hAMPE) in HCC through in vitro studies. Our results showed that hAMPE is able to modify oxidative stress environment in all HCC cell lines, as well as its cell cycle. hAMPE differently targets deoxyribonucleic acid (DNA), P21, P53, β-catenin and multidrug resistance (MDR) proteins in HCC cell lines. In conclusion, hAMPE has several targets in HCC, being clear that the success of this treatment depends of a personalized therapy based on the biological and genetic characteristics of the tumor.

Characterisation of "Catalão" and "Salsichão" Portuguese traditional sausages with salt reduction

The present study evaluated the effect of salt reduction on traditional dry-cured sausages' safety, quality and product acceptance, comprising physicochemical and microbiological parameters, biogenic amines, fatty acids, texture profile and sensory analysis. According to our results, salt content had a major effect on microbiological counts, although not compromising the products' safety. Marked differences were identified regarding biogenic amines, in particular for histamine, tyramine and cadaverine, which were detected in larger amounts in products with 3%. Moreover, significant differences in the fatty acids profile have also been found, but only in less abundant components such as linoleic, lauric and heneicosanoic acids. Texture profile analysis of low-salt products, revealed a decrease in hardness and chewiness, along with an increase in adhesiveness values. Sensory evaluations revealed that despite the less intense aroma, products with 3% salt, had a more balanced salt perception. Our results suggest that salt content may be reduced to 50% in dry-cured products, with the obvious health-related advantages.

Selective cytotoxicity and cell death induced by human amniotic membrane in hepatocellular carcinoma

Hepatocellular carcinoma (HCC) has a worldwide high incidence and mortality. For this reason, it is essential to invest in new therapies for this type of cancer. Our team already proved that human amniotic membrane (hAM) is able to inhibit the metabolic activity of several human cancer cell lines, including HCC cell lines. Taking into account the previously performed work, this experimental study aimed to investigate the pathways by which hAM protein extracts (hAMPEs) act on HCC. Our results showed that hAMPE reduce the metabolic activity, protein content and DNA content in a dose- and time-dependent manner in all HCC cell lines. This therapy presents selective cytotoxicity, since it was not able to inhibit a non-tumorigenic human cell line. In addition, hAMPE induced cell morphology alterations in all HCC cell lines, but death type is cell line dependent, as proved by in vitro and in vivo studies. In conclusion, hAMPE have a promising role in HCC therapy, since it is capable of inducing HCC cytotoxicity and cell death.

Effect of amniotic membrane proteins in human cancer cell lines: an exploratory study

Human amniotic membrane (hAM) has recently drawn attention as an upcoming anti-cancer therapy. Regarding the strategies which have already investigated, little is known about hAM protein extracts (hAMPE) effect on cancer. So, this work aims to study the effect of hAMPE in metabolic activity of several human cancer cell lines. hAMPE were mechanically obtained, thus avoiding the effect of detergents and other reagents commonly used in protein extraction under the cell lines studied. After quantification of proteins in hAMPE, their effect on the metabolic activity of 21 human cancer cell lines was assessed by 3-(4,5-dimethylthia-zolyl-2)2,5-diphenyltetrazolium bromide (MTT) assay. Our results indicate that there is an inhibition of metabolic activity until 25 and 50% in two and seven cell lines, respectively. Five cell lines proved to be very sensitive to hAMPE, being its metabolic activity more than 50% inhibited. Our results show that hAMPE can inhibit the metabolic activity of some human cancer cell lines. However, research about this cell line-dependent response to hAMPE becomes indispensable.