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Andriulli A, Bevilacqua A, Palmieri O, Latiano A, Fontana R, Gioffreda D, Castellana S, Mazza T, Panza A, Menzaghi C, Grandone E, di Mauro L, Decina I, Tricarico M, Musaico D, Mäki M, Isola J, Popp A, Taavela J, Petruzzi L, Sinigaglia M, Rosaria Corbo M, Lamacchia C. Healthy and pro-inflammatory gut ecology plays a crucial role in the digestion and tolerance of a novel Gluten Friendly™ bread in celiac subjects: a randomized, double blind, placebo control in vivo study. Food Funct 2022; 13:1299-1315. [PMID: 35029612 DOI: 10.1039/d1fo00490e] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Abstract
Gluten Friendly™ (GF) is a new gluten achieved through a physicochemical process applied to wheat kernels. The goal of this research was to assess the in vivo effects of Gluten Friendly™ bread on celiac gut mucosa and microbiota. In a double-blind placebo-controlled intervention study, 48 celiac disease (CD) patients were randomized into 3 groups to eat 100 g of bread daily, containing different doses (0; 3 g; 6 g) of GF for 12 weeks. The small-bowel morphology (VH/CrD), intraepithelial densities of CD3+, celiac serology, MUC2, CB1, gut permeability, proinflammatory cytokines, gluten in stools, symptoms, and gut microbial composition were assessed. All 48 CD subjects experienced no symptoms. K-means analysis evidenced celiac subjects clustering around unknown parameters independent of GF dosage: K1 35%; K2 30%; K3 35%. VH/CrD significantly decreased in K1 and K2. VH/CrD did not correlate with IEL increase in K2. 33-mer was not detected in 47% and 73% of patients in both K1 and K2, respectively. VH/CrD and IEL did not change significantly and strongly correlated with the absence of 33-mer in K3. Inflammation and VH/CrD decrease are strongly related with the presence of proinflammatory species at the baseline. A boost in probiotic, butyrate-producing genera, is strongly related with GF tolerance at the end of the trial. Our research suggests that a healthy and proinflammatory ecology could play a crucial role in the digestion and tolerance of the new gluten molecule in celiac subjects. However, GF can be completely digested by gut microbiota of CD subjects and shapes it toward gut homeostasis by boosting healthy butyrate-producing populations. The clinical trial registry number is NCT03137862 (https://clinicaltrials.gov).
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Affiliation(s)
- Angelo Andriulli
- Division of Gastroenterology, Fondazione IRCCS-Casa Sollievo della Sofferenza, San Giovanni Rotondo, Foggia, Italy
| | - Antonio Bevilacqua
- Università degli Studi di Foggia, Dipartimento di Scienze dell'Agricoltura, degli Alimenti e dell'Ambiente, Foggia, Italy.
| | - Orazio Palmieri
- Division of Gastroenterology, Fondazione IRCCS-Casa Sollievo della Sofferenza, San Giovanni Rotondo, Foggia, Italy
| | - Anna Latiano
- Division of Gastroenterology, Fondazione IRCCS-Casa Sollievo della Sofferenza, San Giovanni Rotondo, Foggia, Italy
| | - Rosanna Fontana
- Division of Gastroenterology, Fondazione IRCCS-Casa Sollievo della Sofferenza, San Giovanni Rotondo, Foggia, Italy
| | - Domenica Gioffreda
- Division of Gastroenterology, Fondazione IRCCS-Casa Sollievo della Sofferenza, San Giovanni Rotondo, Foggia, Italy
| | - Stefano Castellana
- Bioinformatics Unit, Fondazione IRCCS-Casa Sollievo della Sofferenza, 71013 San Giovanni Rotondo (Foggia), Italy
| | - Tommaso Mazza
- Bioinformatics Unit, Fondazione IRCCS-Casa Sollievo della Sofferenza, 71013 San Giovanni Rotondo (Foggia), Italy
| | - Anna Panza
- Division of Gastroenterology, Fondazione IRCCS-Casa Sollievo della Sofferenza, San Giovanni Rotondo, Foggia, Italy
| | - Claudia Menzaghi
- Research Unit of Diabetes and Endocrine Diseases, Fondazione IRCCS-Casa Sollievo della Sofferenza, San Giovanni Rotondo, Foggia, Italy
| | - Elvira Grandone
- Atherosclerosis and Thrombosis Unit, Fondazione IRCCS-Casa Sollievo della Sofferenza, San Giovanni Rotondo, Foggia, Italy
| | - Lazzaro di Mauro
- Immunohaematology and Transfusion Medicine Service, Fondazione IRCCS-Casa Sollievo della Sofferenza, San Giovanni Rotondo, Foggia, Italy
| | | | | | - Daniela Musaico
- Università degli Studi di Foggia, Dipartimento di Scienze dell'Agricoltura, degli Alimenti e dell'Ambiente, Foggia, Italy.
| | - Markku Mäki
- Faculty of Medicine and Health Technology, Tampere University and Tampere University Hospital Tampere, Finland
| | - Jorma Isola
- Faculty of Medicine and Health Technology, Tampere University and Jilab Inc., Tampere, Finland
| | - Alina Popp
- University of Medicine and Pharmacy "Carol Davila" and National Institute for Mother and Child Health "Alessandrescu-Rusescu", Bucharest, Romania
| | - Juha Taavela
- Department of Internal Medicine, Central Finland Central Hospital, Jyväskylä, Finland
| | - Leonardo Petruzzi
- Università degli Studi di Foggia, Dipartimento di Scienze dell'Agricoltura, degli Alimenti e dell'Ambiente, Foggia, Italy.
| | - Milena Sinigaglia
- Università degli Studi di Foggia, Dipartimento di Scienze dell'Agricoltura, degli Alimenti e dell'Ambiente, Foggia, Italy.
| | - Maria Rosaria Corbo
- Università degli Studi di Foggia, Dipartimento di Scienze dell'Agricoltura, degli Alimenti e dell'Ambiente, Foggia, Italy.
| | - Carmela Lamacchia
- Università degli Studi di Foggia, Dipartimento di Scienze dell'Agricoltura, degli Alimenti e dell'Ambiente, Foggia, Italy. .,New Gluten World s.r.l., Foggia, Italy
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Crosstalk during the Carbon-Nitrogen Cycle That Interlinks the Biosynthesis, Mobilization and Accumulation of Seed Storage Reserves. Int J Mol Sci 2021; 22:ijms222112032. [PMID: 34769462 PMCID: PMC8585027 DOI: 10.3390/ijms222112032] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/05/2021] [Revised: 10/30/2021] [Accepted: 11/03/2021] [Indexed: 11/16/2022] Open
Abstract
Carbohydrates are the major storage reserves in seeds, and they are produced and accumulated in specific tissues during the growth and development of a plant. The storage products are hydrolyzed into a mobile form, and they are then translocated to the developing tissue following seed germination, thereby ensuring new plant formation and seedling vigor. The utilization of seed reserves is an important characteristic of seed quality. This review focuses on the seed storage reserve composition, source–sink relations and partitioning of the major transported carbohydrate form, i.e., sucrose, into different reserves through sucrolytic processes, biosynthetic pathways, interchanging levels during mobilization and crosstalk based on vital biochemical pathways that interlink the carbon and nitrogen cycles. Seed storage reserves are important due to their nutritional value; therefore, novel approaches to augmenting the targeted storage reserve are also discussed.
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Zhang S, Li Y, Bao Z, Sun N, Lin S. Internal cavity amplification of shell-like ferritin regulated with the change of the secondary and tertiary structure induced by PEF technology. Int J Biol Macromol 2021; 182:849-857. [PMID: 33864865 DOI: 10.1016/j.ijbiomac.2021.04.072] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/26/2021] [Revised: 04/11/2021] [Accepted: 04/12/2021] [Indexed: 11/18/2022]
Abstract
In this study, the effect of pulsed electric field (PEF) on apparent morphology and molecular structure of shell-like ferritin obtained from horse spleen was determined by circular dichroic (CD), fluorescence spectroscopy, Raman spectroscopy, cold field emission scanning electron microscopy (CF-SEM) and transmission electron microscopy (TEM), and verified by molecule dynamics (MD) simulation. After PEF treatment, the α-helix content of the samples reached a minimum value at 10 kV/cm, which indicated that the ferritin structure has been partially unfolded. However, the α-helix content peaked again after resting for 2 h at 25 ± 1 °C. This indicated that the PEF-treated ferritin tended to restore its original spherical morphology probably owing to the reversible assembly characteristic of ferritin. In addition, microstructure analysis revealed that ferritin particles aggregated after PEF treatment. Therefore, PEF treatment could induce the "exposure" of hydrophobic amino acids and conversion of disulfide bond configuration, and consequently, regulate the internal cavity stability of ferritin. The research will be beneficial to expand the application of PEF treatment in the modification of protein structure, and provide a theoretical basis for the application of ferritin as a carrier of bioactive molecules in food.
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Affiliation(s)
- Shuyu Zhang
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China
| | - Yinli Li
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China
| | - Zhijie Bao
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China
| | - Na Sun
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China.
| | - Songyi Lin
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China.
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Lamacchia C, Landriscina L, Severini C, Caporizzi R, Derossi A. Characterizing the Rheological and Bread-Making Properties of Wheat Flour Treated by "Gluten Friendly TM" Technology. Foods 2021; 10:foods10040751. [PMID: 33916141 PMCID: PMC8066065 DOI: 10.3390/foods10040751] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/01/2021] [Revised: 03/26/2021] [Accepted: 03/30/2021] [Indexed: 12/13/2022] Open
Abstract
After discovering an innovative technology for the reshaping of gluten proteins—the “Gluten FriendlyTM” system—that confers to wheat flour some unprecedented characteristics, such as reduced epitope antigenicity and a positive modulation of the gut microbiota, its effects on the production and quality of bread have been studied. Mainly, we have investigated the chemical, rheological and pasting properties of Gluten Friendly Flour (GFF) and of control flour (CF) with the aim of analyzing and interpreting potential differences. Furthermore, the bread made from GFF and CF was evaluated in terms of microstructure properties and sensory quality. The experiments demonstrated that GFF became soluble in aqueous solution, making it unfeasible to isolate using the Glutomatic apparatus. Although the water absorption of GFF increased by 10% compared to CF, dough elasticity was reduced, and dough stability decreased from 5 to 2 min. A significant increase in the alveograph index (P/L) from 0.63 to 6.31 was detected, whereas pasting properties did not change from the control flour. Despite these profound modifications in the rheological properties, GFF exhibited a high ability to shape dough and to produce bread with high quality and negligible differences from the control bread in terms of appearance, taste, aroma, color and texture.
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Rustgi S, Shewry P, Brouns F, Deleu LJ, Delcour JA. Wheat Seed Proteins: Factors Influencing Their Content, Composition, and Technological Properties, and Strategies to Reduce Adverse Reactions. Compr Rev Food Sci Food Saf 2019; 18:1751-1769. [PMID: 33336954 DOI: 10.1111/1541-4337.12493] [Citation(s) in RCA: 22] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/20/2019] [Revised: 06/16/2019] [Accepted: 07/10/2019] [Indexed: 02/06/2023]
Abstract
Wheat is the primary source of nutrition for many, especially those living in developing countries, and wheat proteins are among the most widely consumed dietary proteins in the world. However, concerns about disorders related to the consumption of wheat and/or wheat gluten proteins have increased sharply in the last 20 years. This review focuses on wheat gluten proteins and amylase trypsin inhibitors, which are considered to be responsible for eliciting most of the intestinal and extraintestinal symptoms experienced by susceptible individuals. Although several approaches have been proposed to reduce the exposure to gluten or immunogenic peptides resulting from its digestion, none have proven sufficiently effective for general use in coeliac-safe diets. Potential approaches to manipulate the content, composition, and technological properties of wheat proteins are therefore discussed, as well as the effects of using gluten isolates in various food systems. Finally, some aspects of the use of gluten-free commodities are discussed.
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Affiliation(s)
- Sachin Rustgi
- Dept. of Plant and Environmental Sciences, School of Health Research, Clemson Univ. Pee Dee Research and Education Centre, Florence, SC, U.S.A.,Dept. of Crop and Soil Sciences, Washington State Univ., Pullman, WA, U.S.A
| | - Peter Shewry
- Rothamsted Research, Harpenden, Hertfordshire, U.K
| | - Fred Brouns
- Dept. of Human Biology, School of Nutrition and Translational Research in Metabolism, Faculty of Health, Medicine and Life Sciences, Maastricht Univ., Universiteitssingel 50, 6200, MD, Maastricht, the Netherlands
| | - Lomme J Deleu
- Laboratory of Food Chemistry and Biochemistry, Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, B-3001, Leuven, Belgium
| | - Jan A Delcour
- Laboratory of Food Chemistry and Biochemistry, Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, B-3001, Leuven, Belgium
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Prolamins from cereal by-products: Classification, extraction, characterization and its applications in micro- and nanofabrication. Trends Food Sci Technol 2019. [DOI: 10.1016/j.tifs.2019.06.005] [Citation(s) in RCA: 35] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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Bevilacqua A, Speranza B, Campaniello D, Sinigaglia M, Corbo MR, Lamacchia C. A Preliminary Report on the Use of the Design of Experiments for the Production of a Synbiotic Yogurt Supplemented With Gluten Friendly TM Flour and Bifidobacterium infantis. Front Microbiol 2019; 10:226. [PMID: 30814988 PMCID: PMC6381071 DOI: 10.3389/fmicb.2019.00226] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/08/2018] [Accepted: 01/28/2019] [Indexed: 01/28/2023] Open
Abstract
The main goal of this paper was to design a synbiotic yogurt containing Bifidobacterium infantis and Gluten Friendly FlourTM; the proposed approach relies upon milk fermentation through the classical starter of yogurt (Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus) to avoid a strong production of acetic acid by bifidobacterial and inoculum of B. infantis after the fermentation. The research was divided in 3 steps. The aim of the first step was the optimization of fermentation kinetic by L. delbureckii and S. thermophilus, by combining the amount of flour (either Gluten Friendly Flour-GF- or Control Flour-CF) in milk, temperature and inoculum level; the factors were combined through a mixture design. As a result of this step, the best combination was pointed out: flour at 2.5 g/l; L. delbrueckii subsp. bulgaricus at 6 log cfu/ml; temperature at 37-40°C. The goal of the second step was to study the effect of flour (2.5 g/l) on the viability of B. infantis. GF prolonged the viability of the probiotic for 14 days. In the last step, a synbiotic yogurt, supplemented with GF and fermented with L. delbureckii and S. thermophilus, and then inoculated with B. infantis, was produced. The product was stored at 8 and 15°C. A positive effect of GF was found at 15°C, with B. infantis at 7.0 log cfu/g in GF sample and 5.5.5.7 log cfu/g in CF sample.
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Affiliation(s)
| | | | | | | | - Maria Rosaria Corbo
- Department of the Science of Agriculture, Food and Environment, University of Foggia, Foggia, Italy
| | - Carmela Lamacchia
- Department of the Science of Agriculture, Food and Environment, University of Foggia, Foggia, Italy
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Lamacchia C, Musaico D, Henderson ME, Bergillos-Meca T, Roul M, Landriscina L, Decina I, Corona G, Costabile A. Temperature-treated gluten proteins in Gluten-Friendly™ bread increase mucus production and gut-barrier function in human intestinal goblet cells. J Funct Foods 2018. [DOI: 10.1016/j.jff.2018.07.047] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022] Open
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Gao X, Liu T, Ding M, Wang J, Li C, Wang Z, Li X. Effects of HMW-GS Ax1 or Dx2 absence on the glutenin polymerization and gluten micro structure of wheat (Triticum aestivum L.). Food Chem 2018; 240:626-633. [DOI: 10.1016/j.foodchem.2017.07.165] [Citation(s) in RCA: 40] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/24/2017] [Revised: 07/29/2017] [Accepted: 07/31/2017] [Indexed: 11/27/2022]
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Costabile A, Bergillos-Meca T, Landriscina L, Bevilacqua A, Gonzalez-Salvador I, Corbo MR, Petruzzi L, Sinigaglia M, Lamacchia C. An In Vitro Fermentation Study on the Effects of Gluten Friendly TM Bread on Microbiota and Short Chain Fatty Acids of Fecal Samples from Healthy and Celiac Subjects. Front Microbiol 2017; 8:1722. [PMID: 28936206 PMCID: PMC5594085 DOI: 10.3389/fmicb.2017.01722] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/04/2017] [Accepted: 08/24/2017] [Indexed: 12/14/2022] Open
Abstract
Recently, an innovative gluten detoxification method called Gluten FriendlyTM (GF) has been developed. It induces structural modifications, which abolish the antigenic capacity of gluten and reduce the in vitro immunogenicity of the most common epitopes involved in celiac disease, without compromising the nutritional and technological properties. This study investigated the in vitro effects of GF bread (GFB) on the fecal microbiota from healthy and celiac individuals by a three-stage continuous fermentative system, which simulates the colon (vessel 1, proximal colon; vessel 2, transverse colon; and vessel 3, distal colon), as well as on the production of short chain fatty acids (SCFA, acetate, propionate, butyrate). The system was fed with GFB and the changes in microbiota through fluorescence in situ hybridization and in SCFA content were assessed. GFB exerted beneficial modulations such as bifidogenic effects in each compartment of the model both with healthy- and celiac-derived samples, as well as growth in Clostridium clusters XIVa+b in celiac-derived samples. Furthermore, increased levels of acetic acid were found in vessel 1 inoculated with the fecal microbiota of healthy individuals, as well as acetic and propionic in vessel 1 and 2 with celiac-derived samples. In addition, the use of multivariate approaches showed that the supplementation of GFB could result in a different modulation of the fecal microbiota and SCFA, as a function of initial equilibrium.
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Affiliation(s)
- Adele Costabile
- Health Science Research Centre, Department of Life Sciences, Whitelands College, University of RoehamptonLondon, United Kingdom
| | - Triana Bergillos-Meca
- Health Science Research Centre, Department of Life Sciences, Whitelands College, University of RoehamptonLondon, United Kingdom
| | - Loretta Landriscina
- Department of the Science of Agriculture, Food and Environment, University of FoggiaFoggia, Italy
| | - Antonio Bevilacqua
- Department of the Science of Agriculture, Food and Environment, University of FoggiaFoggia, Italy
| | - Isidro Gonzalez-Salvador
- Health Science Research Centre, Department of Life Sciences, Whitelands College, University of RoehamptonLondon, United Kingdom
| | - Maria R Corbo
- Department of the Science of Agriculture, Food and Environment, University of FoggiaFoggia, Italy
| | - Leonardo Petruzzi
- Department of the Science of Agriculture, Food and Environment, University of FoggiaFoggia, Italy
| | - Milena Sinigaglia
- Department of the Science of Agriculture, Food and Environment, University of FoggiaFoggia, Italy
| | - Carmela Lamacchia
- Department of the Science of Agriculture, Food and Environment, University of FoggiaFoggia, Italy
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Boukid F, Mejri M, Pellegrini N, Sforza S, Prandi B. How Looking for Celiac-Safe Wheat Can Influence Its Technological Properties. Compr Rev Food Sci Food Saf 2017; 16:797-807. [DOI: 10.1111/1541-4337.12288] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/07/2017] [Revised: 06/12/2017] [Accepted: 06/14/2017] [Indexed: 12/24/2022]
Affiliation(s)
- Fatma Boukid
- Plant Protection and Improvement Laboratory, Center of Biotechnology of Sfax; Univ. of Sfax; Tunisia
- Food and Drug Dept.; Univ. di Parma; Parco Area delle Scienze 27/A 43124 Parma Italy
| | - Mondher Mejri
- Plant Protection and Improvement Laboratory, Center of Biotechnology of Sfax; Univ. of Sfax; Tunisia
| | - Nicoletta Pellegrini
- Food and Drug Dept.; Univ. di Parma; Parco Area delle Scienze 27/A 43124 Parma Italy
- Food Quality Design Group; Wageningen Univ.; PO Box 8129 Wageningen The Netherlands
| | - Stefano Sforza
- Food and Drug Dept.; Univ. di Parma; Parco Area delle Scienze 27/A 43124 Parma Italy
| | - Barbara Prandi
- Food and Drug Dept.; Univ. di Parma; Parco Area delle Scienze 27/A 43124 Parma Italy
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