RESUMEN
This study aimed to identify the best UV-C combined treatments for ensuring the safety and quality of fish and meat products. A total of 4592 articles were screened in the relevant databases, and 16 were eligible studies. For fish, the most effective treatments to reduce Gram-negative and Gram-positive bacteria were UV-C at 0.5 J/cm2 + non-thermal atmospheric plasma (NTAP) for 8 min (33.83%) and 1% Verdad N6 + 0.05 J/cm2 + vacuum packaging (25.81%), respectively. An oxygen absorber with 0.102 J/cm2 was the best combined treatment, reducing lipid oxidation (65.59%), protein oxidation (48.95), color (ΔE = 4.51), and hardness changes (18.61%), in addition to a shelf-life extension of at least 2 days. For meat products, Gram-negative bacteria were more reduced by nir-infrared heating (NIR-H; 200.36 µW/cm2/nm) combined with 0.13 J/cm2 (70.82%) and 0.11 J/cm2 (52.09%). While Gram-positive bacteria by 0.13 J/cm2 with NIR-H (200.36 µW/cm2/nm), 1, 2, or 4 J/cm2 with flash pasteurization (FP) during 1.5 or 3 s, and 2 J/cm2 with FP for 0.75 s (58.89-67.77%). LAE (5%) + 0.5 J/cm2 was promising for maintaining color and texture. UV-C combined technologies seem to be a cost-effective alternative to ensure safety with little to no quality changes in fish and meat products.
RESUMEN
Macrophage (MÏ) polarization is an essential phenomenon for the maintenance of homeostasis and tissue repair, and represents the event by which MÏ reach divergent functional phenotypes as a result to specific stimuli and/or microenvironmental signals. MÏ can be polarized into two main phenotypes, M1 or classically activated and M2 or alternatively activated. These two categories diverge in many aspects, such as secreted cytokines, markers of cell surface, and biological functions. Over the last 10 years, many potential markers have been proposed for both M1 and M2 human MÏ. However, there is scarce information regarding the glycophenotype adopted by these cells. Here, we show that M2- but not M1-polarized MÏ expresses high levels of an unusual glycoform of fibronectin (FN), named O-glycosylated oncofetal FN (onf-FN), found in fetal/cancer cells, but not in healthy tissues. The onf-FN expression was confirmed in vitro by Western blot and real-time RT-qPCR in primary and cell line monocyte-derived MÏ. onf-FN was induced by IL-4 and IL-13, but not by pro-inflammatory stimuli (LPS and INF-γ). RNA and protein analysis clearly demonstrated that it is specifically associated with the M2 polarization. In conclusion, we show by the first time that O-glycosylated onf-FN is expressed by M2-polarized MÏ.
Asunto(s)
Fibronectinas , Macrófagos , Humanos , Fibronectinas/metabolismo , Macrófagos/metabolismo , Citocinas/metabolismo , Línea CelularRESUMEN
Coffee, a beverage with a complex chemical composition, is appreciated for the sensory experience of its taste and aroma. The compound 5-(hydroxymethyl)-2-furfural (HMF) is essential for sensory characterization of the beverage, and is also used in the traceability of its production. In this work, a procedure combining salting-out assisted liquid-liquid extraction (SALLE) and an electropolymerized molecularly imprinted polymer (e-MIP) was developed for the detection and quantification of HMF in coffee samples. The sample preparation step using SALLE employed a combination of acetonitrile and phosphate-buffered saline, in a proportion of 70:30 (ACN:PBS), with addition of 0.02 g of NaCl. The new sensor (e-MIP) was prepared by electropolymerization of p-aminobenzoic acid onto a glassy carbon electrode (GCE) using cyclic voltammetry (CV). Analytical determinations were performed by differential pulse voltammetry (DPV). The linear regression correlation coefficient (r2) for the response was 0.9986. The limits of detection and quantification were 0.372 mg L-1 and 1.240 mg L-1, respectively. The repeatability and reproducibility values obtained were 6 and 10%, respectively. The recoveries for three concentration levels were between 97 and 101%. Analyses of different coffee samples showed that the HMF concentrations varied from 261.0 ± 41.0 to 770.2 ± 55.9 mg kg-1 in powdered coffee samples, and from 1510 ± 50 to 4445 ± 278 mg kg-1 in instant coffee samples. The advantages of this procedure, compared to other methods described in the literature, are its simplicity, easy operation, good selectivity and sensitivity, low cost, and minimal use of organic solvents.