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Gorini F, Tonacci A. Vitamin D: An Essential Nutrient in the Dual Relationship between Autoimmune Thyroid Diseases and Celiac Disease-A Comprehensive Review. Nutrients 2024; 16:1762. [PMID: 38892695 PMCID: PMC11174782 DOI: 10.3390/nu16111762] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/11/2024] [Revised: 05/29/2024] [Accepted: 06/03/2024] [Indexed: 06/21/2024] Open
Abstract
Autoimmune thyroid diseases (AITD) are among the most frequent autoimmune disorders, with a multifactorial etiology in which both genetic and environmental determinants are probably involved. Celiac disease (CeD) also represents a public concern, given its increasing prevalence due to the recent improvement of screening programs, leading to the detection of silent subtypes. The two conditions may be closely associated due to common risk factors, including genetic setting, changes in the composition and diversity of the gut microbiota, and deficiency of nutrients like vitamin D. This comprehensive review discussed the current evidence on the pivotal role of vitamin D in modulating both gut microbiota dysbiosis and immune system dysfunction, shedding light on the possible relevance of an adequate intake of this nutrient in the primary prevention of AITD and CeD. While future technology-based strategies for proper vitamin D supplementation could be attractive in the context of personalized medicine, several issues remain to be defined, including standardized assays for vitamin D determination, timely recommendations on vitamin D intake for immune system functioning, and longitudinal studies and randomized controlled trials to definitely establish a causal relationship between serum vitamin D levels and the onset of AITD and CeD.
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Affiliation(s)
- Francesca Gorini
- Institute of Clinical Physiology, National Research Council, 56124 Pisa, Italy;
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Modesti M, Alfieri G, Chieffo C, Mencarelli F, Vannini A, Catalani A, Chilosi G, Bellincontro A. Destructive and non-destructive early detection of postharvest noble rot (Botrytis cinerea) in wine grapes aimed at producing high-quality wines. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:2314-2325. [PMID: 37950679 DOI: 10.1002/jsfa.13120] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/05/2023] [Revised: 11/07/2023] [Accepted: 11/11/2023] [Indexed: 11/13/2023]
Abstract
BACKGROUND Botrytis cinerea (Bc) is the causative agent of gray mold disease in wine grape bunches. Under particular climatic and edaphic conditions, typical of some wine regions, the grapes infected by this fungus can develop noble rot, the basic phenomenon for the production of sweet botrytized wines or some high-quality dry wines, such as Amarone. The possibility of early detection of noble rot on plants and at postharvest is an interesting option for managing botrytized wines. RESULTS The present work aimed at early detection of noble rot and monitoring its development, at postharvest, on Trebbiano wine grapes by means of destructive and non-destructive analytical approaches (e.g., electronic nose and near-infrared spectroscopy). The development of Bc led to substantial modifications in grape composition, including dehydration, biosynthesis, and accumulation of different compounds due to Bc metabolism, grape stress responses, or both. However, these modifications are appreciable, notably at advanced stages of infection. Consequently, a specific focus was to monitor the infection in the first 72 h post inoculation for testing, potentially through non-destructive technologies, and to identify the real early stages of Bc development. CONCLUSION The destructive chemical analyses performed over the 16 monitored days confirmed what is widely reported in the literature regarding the metabolic/compositional changes that occur following the development of Bc. Moreover, non-destructive technologies allowed us to identify the evolution of Bc, even at early stages of its presence. © 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
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Affiliation(s)
- Margherita Modesti
- Department for Innovation in Biological, Agrofood and Forest Systems (DIBAF), University of Tuscia, Viterbo, Italy
| | - Gianmarco Alfieri
- Department for Innovation in Biological, Agrofood and Forest Systems (DIBAF), University of Tuscia, Viterbo, Italy
| | - Chiara Chieffo
- Department for Innovation in Biological, Agrofood and Forest Systems (DIBAF), University of Tuscia, Viterbo, Italy
| | - Fabio Mencarelli
- Department of Agriculture Food and Environment (DAFE), University of Pisa, Pisa, Italy
| | - Andrea Vannini
- Department for Innovation in Biological, Agrofood and Forest Systems (DIBAF), University of Tuscia, Viterbo, Italy
| | - Alessia Catalani
- Department for Innovation in Biological, Agrofood and Forest Systems (DIBAF), University of Tuscia, Viterbo, Italy
| | - Gabriele Chilosi
- Department for Innovation in Biological, Agrofood and Forest Systems (DIBAF), University of Tuscia, Viterbo, Italy
| | - Andrea Bellincontro
- Department for Innovation in Biological, Agrofood and Forest Systems (DIBAF), University of Tuscia, Viterbo, Italy
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Georgiadou EC, Mina M, Neoptolemou V, Koundouras S, D'Onofrio C, Bellincontro A, Mencarelli F, Fotopoulos V, Manganaris GA. The beneficial effect of leaf removal during fruit set on physiological, biochemical, and qualitative indices and volatile organic compound profile of the Cypriot reference cultivar 'Xynisteri'. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:3776-3786. [PMID: 36226589 DOI: 10.1002/jsfa.12268] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/02/2022] [Revised: 10/08/2022] [Accepted: 10/13/2022] [Indexed: 05/03/2023]
Abstract
BACKGROUND 'Xynisteri' is the reference Cypriot white cultivar that, despite its significant societal and economic impact, is poorly characterized regarding its qualitative properties, while scarce information exists regarding its aroma profile. In the current study, the effect of leaf removal during fruit set (BBCH 71) on 6-year cordon-trained, spur-pruned grapevines was assessed and an array of physiological, biochemical, and qualitative indices were monitored during successive developmental stages (BBCH 75, BBCH 85, BBCH 87, and BBCH 89). Grapes were additionally monitored for the volatile organic compounds (VOCs) profile during the advanced on-vine developmental stages (BBCH 85-BBCH 89) with the employment of gas chromatography-mass spectrometry (GC-MS), Fourier-transform near infrared (FT-NIR) spectra and electronic nose (E-nose) techniques. RESULTS Grape berries from the vines subjected to leaf removal were characterized by higher solid soluble sugars (SSC), titratable acidity (TA), tartaric acid, and ammonium nitrogen contents, while this was not the case for assimilable amino nitrogen (primary amino nitrogen). A total of 75 compounds were identified and quantified, including aliphatic alcohols, benzenic compounds, phenols, vanillins, monoterpenes, and C13 -norisoprenoids. Leaf removal led to enhanced amounts of glycosylated aroma compounds, mainly monoterpenes, and C13 -norisoprenoids. Chemometric analysis, used through FT-NIR and E-nose, showed that the aromatic patterns detected were well associated to the grape ripening trend and differences between leaf removal-treated and control grapes were detectable during fully ripe stage. CONCLUSION Leaf removal at fruit set resulted in an overall induction of secondary metabolism, with special reference to glycosylated aroma compounds, namely monoterpenes and C13 -norisoprenoids. © 2022 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
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Affiliation(s)
- Egli C Georgiadou
- Department of Agricultural Sciences, Biotechnology and Food Science, Cyprus University of Technology, Limassol, Cyprus
- Kyperounda Winery, P. Photiades Group, Limassol, Cyprus
| | - Minas Mina
- Kyperounda Winery, P. Photiades Group, Limassol, Cyprus
| | - Varnavas Neoptolemou
- Department of Agricultural Sciences, Biotechnology and Food Science, Cyprus University of Technology, Limassol, Cyprus
| | - Stefanos Koundouras
- Laboratory of Viticulture, School of Agriculture, Aristotle University of Thessaloniki, Thessaloniki, Greece
| | - Claudio D'Onofrio
- Department of Agriculture, Food and Environment Science, University of Pisa, Pisa, Italy
- Nutraceuticals and Food for Health - Nutrafood, University of Pisa, Pisa, Italy
| | - Andrea Bellincontro
- Department for Innovation in Biological, Agro-food and Forest Systems (DIBAF) - Postharvest Laboratory, University of Tuscia, Viterbo, Italy
| | - Fabio Mencarelli
- Department of Agriculture, Food and Environment Science, University of Pisa, Pisa, Italy
- Nutraceuticals and Food for Health - Nutrafood, University of Pisa, Pisa, Italy
| | - Vasileios Fotopoulos
- Department of Agricultural Sciences, Biotechnology and Food Science, Cyprus University of Technology, Limassol, Cyprus
| | - George A Manganaris
- Department of Agricultural Sciences, Biotechnology and Food Science, Cyprus University of Technology, Limassol, Cyprus
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Osmólska E, Stoma M, Starek-Wójcicka A. Juice Quality Evaluation with Multisensor Systems-A Review. SENSORS (BASEL, SWITZERLAND) 2023; 23:4824. [PMID: 37430738 DOI: 10.3390/s23104824] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/27/2023] [Revised: 05/10/2023] [Accepted: 05/15/2023] [Indexed: 07/12/2023]
Abstract
E-nose and e-tongue are advanced technologies that allow for the fast and precise analysis of smells and flavours using special sensors. Both technologies are widely used, especially in the food industry, where they are implemented, e.g., for identifying ingredients and product quality, detecting contamination, and assessing their stability and shelf life. Therefore, the aim of this article is to provide a comprehensive review of the application of e-nose and e-tongue in various industries, focusing in particular on the use of these technologies in the fruit and vegetable juice industry. For this purpose, an analysis of research carried out worldwide over the last five years, concerning the possibility of using the considered multisensory systems to test the quality and taste and aroma profiles of juices is included. In addition, the review contains a brief characterization of these innovative devices through information such as their origin, mode of operation, types, advantages and disadvantages, challenges and perspectives, as well as the possibility of their applications in other industries besides the juice industry.
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Affiliation(s)
- Emilia Osmólska
- Department of Power Engineering and Transportation, Faculty of Production Engineering, University of Life Sciences in Lublin, 20-612 Lublin, Poland
| | - Monika Stoma
- Department of Power Engineering and Transportation, Faculty of Production Engineering, University of Life Sciences in Lublin, 20-612 Lublin, Poland
| | - Agnieszka Starek-Wójcicka
- Department of Biological Bases of Food and Feed Technologies, Faculty of Production Engineering, University of Life Sciences in Lublin, 20-612 Lublin, Poland
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Nunes CA, Ribeiro MN, de Carvalho TCL, Ferreira DD, de Oliveira LL, Pinheiro ACM. Artificial intelligence in sensory and consumer studies of food products. Curr Opin Food Sci 2023. [DOI: 10.1016/j.cofs.2023.101002] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
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Detection of fraud in sesame oil with the help of artificial intelligence combined with chemometrics methods and chemical compounds characterization by gas chromatography–mass spectrometry. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113863] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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E-Senses, Panel Tests and Wearable Sensors: A Teamwork for Food Quality Assessment and Prediction of Consumer’s Choices. CHEMOSENSORS 2022. [DOI: 10.3390/chemosensors10070244] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
At present, food quality is of utmost importance, not only to comply with commercial regulations, but also to meet the expectations of consumers; this aspect includes sensory features capable of triggering emotions through the citizen’s perception. To date, key parameters for food quality assessment have been sought through analytical methods alone or in combination with a panel test, but the evaluation of panelists’ reactions via psychophysiological markers is now becoming increasingly popular. As such, the present review investigates recent applications of traditional and novel methods to the specific field. These include electronic senses (e-nose, e-tongue, and e-eye), sensory analysis, and wearables for emotion recognition. Given the advantages and limitations highlighted throughout the review for each approach (both traditional and innovative ones), it was possible to conclude that a synergy between traditional and innovative approaches could be the best way to optimally manage the trade-off between the accuracy of the information and feasibility of the investigation. This evidence could help in better planning future investigations in the field of food sciences, providing more reliable, objective, and unbiased results, but it also has important implications in the field of neuromarketing related to edible compounds.
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Abstract
Fermented foods and beverages have become a part of daily diets in several societies around the world. Emitted volatile organic compounds play an important role in the determination of the chemical composition and other information of fermented foods and beverages. Electronic nose (E-nose) technologies enable non-destructive measurement and fast analysis, have low operating costs and simplicity, and have been employed for this purpose over the past decades. In this work, a comprehensive review of the recent progress in E-noses is presented according to the end products of the main fermentation types, including alcohol fermentation, lactic acid fermentation, acetic acid fermentation and alkaline fermentation. The benefits, research directions, limitations and challenges of current E-nose systems are investigated and highlighted for fermented foods and beverage applications.
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Abstract
The technological developments of recent times have allowed the use of innovative approaches to support the diagnosis of various diseases. Many of such clinical conditions are often associated with metabolic unbalance, in turn producing an alteration of the gut microbiota even during asymptomatic stages. As such, studies regarding the microbiota composition in biological fluids obtained by humans are continuously growing, and the methodologies for their investigation are rapidly changing, making it less invasive and more affordable. To this extent, Electronic Nose and Electronic Tongue tools are gaining importance in the relevant field, making them a useful alternative—or support—to traditional analytical methods. In light of this, the present manuscript seeks to investigate the development and use of such tools in the gut microbiota assessment according to the current literature. Significant gaps are still present, particularly concerning the Electronic Tongue systems, however the current evidence highlights the strong potential such tools own to enter the daily clinical practice, with significant advancement concerning the patients’ acceptability and cost saving for healthcare providers.
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