Antonio Cufari - Academia.edu (original) (raw)

Papers by Antonio Cufari

Journal of Applied Microbiology, Sep 1, 2007

Aims: In this work, a population of 88 descendants derived from three wine strains of Saccharomyc... more Aims: In this work, a population of 88 descendants derived from three wine strains of Saccharomyces cerevisiae was tested for the enological trait 'wine colour adsorption' (WCA) to evaluate its inheritability. Methods and Results: The WCA phenotype was tested on plate agar medium specifically formulated for the purpose. After 10 days of anaerobic incubation at 28°C, a computer-assisted assessment of WCA aptitude of the yeasts was carried out. The biomass colour-ranging from white to dark brown-reflects the adsorption of grape pigments: white and dark brown biomass colour corresponds to low and high adsorption, respectively. In order to confirm biomass colour results, microvinification trials using red must were performed, and the obtained wines were analysed. Conclusions: The analysis of the progeny demonstrated that the enological trait WCA is inheritable and polygenic. Significance and Impact of the Study: A way to describe the polygenic effect of the WCA trait has been found, also showing that this trait is inheritable. The impact of the work revolves more around the large-scale screening method, which could then assist in breeding wine yeast, and can also be used as a scientific tool to investigate WCA trait.

International Dairy Journal, 2003

Three batches of Pecorino del Poro, ewes' cheese made from raw milk, were examined throughout a 2... more Three batches of Pecorino del Poro, ewes' cheese made from raw milk, were examined throughout a 28-day ripening time at three different seasons. High logarithmic counts per gram of cheese for mesophilic coccal-shaped lactic acid bacteria (6.70-12.45), mesophilic lactobacilli (4.82-11.73), thermophilic coccal-shaped lactic acid bacteria (2.30-9.90), and thermophilic lactobacilli (2.95-8.15) were found. Coccal-shaped lactic acid bacteria were the dominant microorganisms throughout ripening. The microorganisms used as an indicator of hygiene during manufacture of the cheeses, coliforms and Escherichia coli, were considerably lower, as were enterococci and yeasts. Coliforms and E. coli decreased sharply throughout ripening. Physico-chemical parameters such as pH (5.07-7.03), dry matter (46.34-72.79%), ether extract (31.35-51.84% of dry matter), crude protein (29.93-44.73% of dry matter), and chloride content (2.36-4.11% of dry matter) were also determined. Probably, the use of selected autochthonous mesophilic lactococci as a starter would control or suppress the growth of undesirable microorganisms. The results obtained suggest the need for improvements in milking and dairy conditions.

International Journal of Dairy Technology, Nov 1, 2002

Three hundred individual ewe's milks and six bulk milks were analysed over two seasons. The resul... more Three hundred individual ewe's milks and six bulk milks were analysed over two seasons. The results show that in spring but not in winter the milks examined conform substantially to the standards laid down by Italian legislation. Nevertheless, the data acquired constitute a good starting point from which the quality of ewe's milk produced on the Calabrian Mount Poro plateau should be improved, by performing selection of sheep for mastitis resistance based on somatic cell count, improving the hygiene standards at the dairy, using selected autochthonous lactic starter cultures and, only if strictly necessary, thermal treatment of the milk.

Folia Microbiologica, Aug 1, 2002

The fermentative behavior of two hybrid wine yeast strains (first-generation hybrid-strain 12 233... more The fermentative behavior of two hybrid wine yeast strains (first-generation hybrid-strain 12 233x6167-obtained by hybridization of the cryotolerant strain S. bayanus 12 233 with the mesophilic strains S. cerevisiae 6167, and TT254x6392 arising by hybridization of the thermotolerant strain S. cerevisiae TT254 with the mesophilic strain S. cerevisiae 6392) was compared with that of a commercial wine yeast strain S. cerevisiae K1 in must from black grapes of the Calabrian variety Gaglioppo. The goal was to obtain wines with a high content of 'polyphenols' from a grape must with a limited phenolic content such as the Gaglioppo must. The progress of the winemaking was estimated according to residual sugars; at the end of fermentation, the wines were decanted, bottled and principal physico-chemical characteristics determined. Our results point to the possibility to select wine yeasts (significantly differing in the above parameters) by their ability to interact with phenolic compounds.

The biodiversity of 20 strains of Saccharomyces cerevisiae, selected for winemaking, with respect... more The biodiversity of 20 strains of Saccharomyces cerevisiae, selected for winemaking, with respect to their capacity to remove ochratoxin A (OTA) in vitro was studied. The strains were chosen regarding their different aptitude to adsorb phenolics using a simple method for screening yeasts in Petri dishes. A weighed quantity (40-60 mg) of fresh biomass of each strain was placed in triplicate in test tubes containing 10 mL of physiological sterile saline and 1.1 ng of OTA/mL. Toxin was assayed in the supernatants after 15 days. The amount of bound toxin was calculated by subtracting the amount of toxin in experimental tubes from the amount found in control tubes. The binding capacity of the yeasts varied from 0 to 1.1 ng of OTA and was directly correlated with the strain ability to adsorb phenolics.

Object of this research has been the identification, among some autochthonous selected yeasts, of... more Object of this research has been the identification, among some autochthonous selected yeasts, of a strain of Saccharomyces cerevisiae able to drive the winemaking of the musts from withered grapes to obtain wines of high quality and stability. The results have put in evidence, for all the enological characters tested, significant differences of behavior among the used yeasts. The strain of S. cerevisiae pr coreanus 2540, that originated from the areal of production of the withered wine to DOC < >, has manifested, in all the tests, the best fermentation behavior. This yeast would can used for the guide of the fermentation of the musts from withered grapes of the Southern Italy, for contribute to the improvement of these wines and minimize some heterogeneity, that is observed frequently in these products.

Cryotolerant strains of Saccharomyces bayanus and hybrid strains – obtained via spore-conjugation... more Cryotolerant strains of Saccharomyces bayanus and hybrid strains – obtained via spore-conjugation of a cryotolerant strain of Saccharomyces bayanus and a non-cryotolerant strain of Saccharomyces cerevisiae, are able to yield organic acids during winemaking, so compensating, in some measure, the fixed acidity of acid-deficient musts. With the present study the AA demonstrate that, also on volumes of 1,000 hL, this fermentative behaviour is maintained; at least for wines of the Sicilian cultivars Inzolia, Grecanico, and Grillo. However a certain weakening of the acidifying action was observed, more evident for the hybrid strain. In the wine produced from Inzolia cultivar, comparing the analytical values obtained on small volumes (10 L) and on large volumes (1,000 hL), the following reductions were observed: 5% of total acidity, 30% of malic acid, and 4% of succinic acid. The possible causes of this reduction have been considered.

International Journal of Dairy Technology, 2002

Three hundred individual ewe's milks and six bulk milks were analysed over two seasons. The r... more Three hundred individual ewe's milks and six bulk milks were analysed over two seasons. The results show that in spring but not in winter the milks examined conform substantially to the standards laid down by Italian legislation. Nevertheless, the data acquired constitute a good starting point from which the quality of ewe's milk produced on the Calabrian Mount Poro plateau should be improved, by performing selection of sheep for mastitis resistance based on somatic cell count, improving the hygiene standards at the dairy, using selected autochthonous lactic starter cultures and, only if strictly necessary, thermal treatment of the milk.

The Journal of General and Applied Microbiology, 2002

The selection of wine yeasts for enological use was traditionally carried out on the basis of the... more The selection of wine yeasts for enological use was traditionally carried out on the basis of their technological and quality-linked phenotypical characteristics (Giudici and Zambonelli, 1992). For this purpose different methodologies were designed. Recently a two-step procedure was proposed: a pre-selection based on resistance to SO 2 , killer activity, growth at high temperature and low foam production, followed by a selection based on volatile acidity, ethanol production, and residual sugars (Regodon et al., 1997). Another methodology based on phenotypical characteristics has four consecutive stages: (1) fermenting capacity of the strains under secondary fermentation conditions; (2) formation of volatile acidity, resistance to SO 2 , for

Journal of Applied Microbiology, 2007

Aims: In this work, a population of 88 descendants derived from three wine strains of Saccharomyc... more Aims: In this work, a population of 88 descendants derived from three wine strains of Saccharomyces cerevisiae was tested for the enological trait 'wine colour adsorption' (WCA) to evaluate its inheritability. Methods and Results: The WCA phenotype was tested on plate agar medium specifically formulated for the purpose. After 10 days of anaerobic incubation at 28°C, a computer-assisted assessment of WCA aptitude of the yeasts was carried out. The biomass colour-ranging from white to dark brown-reflects the adsorption of grape pigments: white and dark brown biomass colour corresponds to low and high adsorption, respectively. In order to confirm biomass colour results, microvinification trials using red must were performed, and the obtained wines were analysed. Conclusions: The analysis of the progeny demonstrated that the enological trait WCA is inheritable and polygenic. Significance and Impact of the Study: A way to describe the polygenic effect of the WCA trait has been found, also showing that this trait is inheritable. The impact of the work revolves more around the large-scale screening method, which could then assist in breeding wine yeast, and can also be used as a scientific tool to investigate WCA trait.

International Immunopharmacology, 2003

Bartonella quintana, an emerging gram-negative pathogen, may cause trench fever, endocarditis, ce... more Bartonella quintana, an emerging gram-negative pathogen, may cause trench fever, endocarditis, cerebral abscess and bacillary angiomatosis usually with the absence of septic shock in humans. B. quintana lipopolysaccharide (LPS), a deep rough endotoxin with strong reactivity in the limulus amebocyte lysate (LAL)-assay, was studied in human whole blood and in a rat model. A significant (P < 0.05) increase of interleukin-8 (IL-8) concentration, comparable to the level induced by enterobacterial LPS, was stimulated in the human whole blood by B. quintana LPS. Isolated human neutrophils delayed their apoptotic behavior in the presence of B. quintana LPS. In the rat, B. quintana LPS induced a significant (P < 0.001) increase in white blood cell count, both 30 and 60 min after intravenous injection. Such leukocytosis was inhibited by pretreatment with prazosin, an aadrenergic antagonist. B. quintana LPS did not significantly change heart rate (HR), hematocrit (HCT) and platelet count in the above reported in vivo model, and regarding mean blood pressure (MAP) only a very early (5 min after LPS) and mild (yet significant) hypotension was observed. In contrast, a long-lasting decrease of MAP was found in Salmonella minnesota R595 LPS-treated animals. Blood TNFa levels did not change significantly from the baseline in rats injected with either saline or with B. quintana LPS, on the contrary S. minnesota R595 LPS-injected animals showed substantial increase of TNFa levels up to 2924 pg/ml at 60 min after LPS injection. B. quintana LPS as well as Salmonella LPS-injected rats exhibited an increase of the blood levels of GRO/CINC-1, particularly at 240 min after LPS administration. Apical part of rat gut villi showed several TUNEL-positive cells in tissue sections from B. quintana LPS-treated animals. Taken together, our data demonstrates that B. quintana LPS is able to selectively stimulate some inflammatory mediators. B. quintana LPS-induced leukocytosis appears mediated by an a-adrenergic receptor. The delayed apoptotic process of leukocytes and the chemokine increase may explain the apoptotic cells found in the rat gut and the inflammatory reactions in some human Bartonella diseases. This peculiar

International Dairy Journal, 2003

Three batches of Pecorino del Poro, ewes' cheese made from raw milk, were examined throughout a 2... more Three batches of Pecorino del Poro, ewes' cheese made from raw milk, were examined throughout a 28-day ripening time at three different seasons. High logarithmic counts per gram of cheese for mesophilic coccal-shaped lactic acid bacteria (6.70-12.45), mesophilic lactobacilli (4.82-11.73), thermophilic coccal-shaped lactic acid bacteria (2.30-9.90), and thermophilic lactobacilli (2.95-8.15) were found. Coccal-shaped lactic acid bacteria were the dominant microorganisms throughout ripening. The microorganisms used as an indicator of hygiene during manufacture of the cheeses, coliforms and Escherichia coli, were considerably lower, as were enterococci and yeasts. Coliforms and E. coli decreased sharply throughout ripening. Physico-chemical parameters such as pH (5.07-7.03), dry matter (46.34-72.79%), ether extract (31.35-51.84% of dry matter), crude protein (29.93-44.73% of dry matter), and chloride content (2.36-4.11% of dry matter) were also determined. Probably, the use of selected autochthonous mesophilic lactococci as a starter would control or suppress the growth of undesirable microorganisms. The results obtained suggest the need for improvements in milking and dairy conditions.

Folia Microbiologica, 2002

The fermentative behavior of two hybrid wine yeast strains (first-generation hybrid-strain 12 233... more The fermentative behavior of two hybrid wine yeast strains (first-generation hybrid-strain 12 233x6167-obtained by hybridization of the cryotolerant strain S. bayanus 12 233 with the mesophilic strains S. cerevisiae 6167, and TT254x6392 arising by hybridization of the thermotolerant strain S. cerevisiae TT254 with the mesophilic strain S. cerevisiae 6392) was compared with that of a commercial wine yeast strain S. cerevisiae K1 in must from black grapes of the Calabrian variety Gaglioppo. The goal was to obtain wines with a high content of 'polyphenols' from a grape must with a limited phenolic content such as the Gaglioppo must. The progress of the winemaking was estimated according to residual sugars; at the end of fermentation, the wines were decanted, bottled and principal physico-chemical characteristics determined. Our results point to the possibility to select wine yeasts (significantly differing in the above parameters) by their ability to interact with phenolic compounds.

Food Technology and …, 2004

Two strains of Saccharomyces cerevisiae were employed for winemaking of must from red grapes. Twe... more Two strains of Saccharomyces cerevisiae were employed for winemaking of must from red grapes. Twenty-two parameters were determined in the red wines produced. Very significant (p<0.01) differences were observed for colour intensity, total polyphenols, and non-anthocyanic flavonoids. Moreover, significant (p<0.05) differences were observed for colour and monomeric anthocyanins.

Detail:

BACKGROUND: Oxidative stress has shown to contribute in the mechanisms underlying apoptotic cell ... more BACKGROUND: Oxidative stress has shown to contribute in the mechanisms underlying apoptotic cell death occurring in AIDS-dementia complex. Here we investigated the role of peroxynitrite in apoptosis occurring in astroglial cells incubated with supernatants of HIV-infected ...

A number of winemakings were carried out using low and high volatile acidity-producing yeasts. Ph... more A number of winemakings were carried out using low and high volatile acidity-producing yeasts. Physico-chemical and sensory analysis of the wines was performed. It was observed that strain 6555, that produces high amounts of volatile acidity, obtained a very positive sensory judgement.

American Journal of Physical Medicine & Rehabilitation, 1998

Free Radical Biology and Medicine, 2010

Oxidative stress has shown to contribute in the mechanisms underlying apoptotic cell death occuri... more Oxidative stress has shown to contribute in the mechanisms underlying apoptotic cell death occuring in AIDS-dementia complex. Here we investigated the role of peroxynitrite in apoptosis occurring in astroglial cells incubated with supernatants of HIV-infected human primary macrophages (M/M).

Journal of Applied Microbiology, Sep 1, 2007

Aims: In this work, a population of 88 descendants derived from three wine strains of Saccharomyc... more Aims: In this work, a population of 88 descendants derived from three wine strains of Saccharomyces cerevisiae was tested for the enological trait 'wine colour adsorption' (WCA) to evaluate its inheritability. Methods and Results: The WCA phenotype was tested on plate agar medium specifically formulated for the purpose. After 10 days of anaerobic incubation at 28°C, a computer-assisted assessment of WCA aptitude of the yeasts was carried out. The biomass colour-ranging from white to dark brown-reflects the adsorption of grape pigments: white and dark brown biomass colour corresponds to low and high adsorption, respectively. In order to confirm biomass colour results, microvinification trials using red must were performed, and the obtained wines were analysed. Conclusions: The analysis of the progeny demonstrated that the enological trait WCA is inheritable and polygenic. Significance and Impact of the Study: A way to describe the polygenic effect of the WCA trait has been found, also showing that this trait is inheritable. The impact of the work revolves more around the large-scale screening method, which could then assist in breeding wine yeast, and can also be used as a scientific tool to investigate WCA trait.

International Dairy Journal, 2003

Three batches of Pecorino del Poro, ewes' cheese made from raw milk, were examined throughout a 2... more Three batches of Pecorino del Poro, ewes' cheese made from raw milk, were examined throughout a 28-day ripening time at three different seasons. High logarithmic counts per gram of cheese for mesophilic coccal-shaped lactic acid bacteria (6.70-12.45), mesophilic lactobacilli (4.82-11.73), thermophilic coccal-shaped lactic acid bacteria (2.30-9.90), and thermophilic lactobacilli (2.95-8.15) were found. Coccal-shaped lactic acid bacteria were the dominant microorganisms throughout ripening. The microorganisms used as an indicator of hygiene during manufacture of the cheeses, coliforms and Escherichia coli, were considerably lower, as were enterococci and yeasts. Coliforms and E. coli decreased sharply throughout ripening. Physico-chemical parameters such as pH (5.07-7.03), dry matter (46.34-72.79%), ether extract (31.35-51.84% of dry matter), crude protein (29.93-44.73% of dry matter), and chloride content (2.36-4.11% of dry matter) were also determined. Probably, the use of selected autochthonous mesophilic lactococci as a starter would control or suppress the growth of undesirable microorganisms. The results obtained suggest the need for improvements in milking and dairy conditions.

International Journal of Dairy Technology, Nov 1, 2002

Three hundred individual ewe's milks and six bulk milks were analysed over two seasons. The resul... more Three hundred individual ewe's milks and six bulk milks were analysed over two seasons. The results show that in spring but not in winter the milks examined conform substantially to the standards laid down by Italian legislation. Nevertheless, the data acquired constitute a good starting point from which the quality of ewe's milk produced on the Calabrian Mount Poro plateau should be improved, by performing selection of sheep for mastitis resistance based on somatic cell count, improving the hygiene standards at the dairy, using selected autochthonous lactic starter cultures and, only if strictly necessary, thermal treatment of the milk.

Folia Microbiologica, Aug 1, 2002

The fermentative behavior of two hybrid wine yeast strains (first-generation hybrid-strain 12 233... more The fermentative behavior of two hybrid wine yeast strains (first-generation hybrid-strain 12 233x6167-obtained by hybridization of the cryotolerant strain S. bayanus 12 233 with the mesophilic strains S. cerevisiae 6167, and TT254x6392 arising by hybridization of the thermotolerant strain S. cerevisiae TT254 with the mesophilic strain S. cerevisiae 6392) was compared with that of a commercial wine yeast strain S. cerevisiae K1 in must from black grapes of the Calabrian variety Gaglioppo. The goal was to obtain wines with a high content of 'polyphenols' from a grape must with a limited phenolic content such as the Gaglioppo must. The progress of the winemaking was estimated according to residual sugars; at the end of fermentation, the wines were decanted, bottled and principal physico-chemical characteristics determined. Our results point to the possibility to select wine yeasts (significantly differing in the above parameters) by their ability to interact with phenolic compounds.

The biodiversity of 20 strains of Saccharomyces cerevisiae, selected for winemaking, with respect... more The biodiversity of 20 strains of Saccharomyces cerevisiae, selected for winemaking, with respect to their capacity to remove ochratoxin A (OTA) in vitro was studied. The strains were chosen regarding their different aptitude to adsorb phenolics using a simple method for screening yeasts in Petri dishes. A weighed quantity (40-60 mg) of fresh biomass of each strain was placed in triplicate in test tubes containing 10 mL of physiological sterile saline and 1.1 ng of OTA/mL. Toxin was assayed in the supernatants after 15 days. The amount of bound toxin was calculated by subtracting the amount of toxin in experimental tubes from the amount found in control tubes. The binding capacity of the yeasts varied from 0 to 1.1 ng of OTA and was directly correlated with the strain ability to adsorb phenolics.

Object of this research has been the identification, among some autochthonous selected yeasts, of... more Object of this research has been the identification, among some autochthonous selected yeasts, of a strain of Saccharomyces cerevisiae able to drive the winemaking of the musts from withered grapes to obtain wines of high quality and stability. The results have put in evidence, for all the enological characters tested, significant differences of behavior among the used yeasts. The strain of S. cerevisiae pr coreanus 2540, that originated from the areal of production of the withered wine to DOC < >, has manifested, in all the tests, the best fermentation behavior. This yeast would can used for the guide of the fermentation of the musts from withered grapes of the Southern Italy, for contribute to the improvement of these wines and minimize some heterogeneity, that is observed frequently in these products.

Cryotolerant strains of Saccharomyces bayanus and hybrid strains – obtained via spore-conjugation... more Cryotolerant strains of Saccharomyces bayanus and hybrid strains – obtained via spore-conjugation of a cryotolerant strain of Saccharomyces bayanus and a non-cryotolerant strain of Saccharomyces cerevisiae, are able to yield organic acids during winemaking, so compensating, in some measure, the fixed acidity of acid-deficient musts. With the present study the AA demonstrate that, also on volumes of 1,000 hL, this fermentative behaviour is maintained; at least for wines of the Sicilian cultivars Inzolia, Grecanico, and Grillo. However a certain weakening of the acidifying action was observed, more evident for the hybrid strain. In the wine produced from Inzolia cultivar, comparing the analytical values obtained on small volumes (10 L) and on large volumes (1,000 hL), the following reductions were observed: 5% of total acidity, 30% of malic acid, and 4% of succinic acid. The possible causes of this reduction have been considered.

International Journal of Dairy Technology, 2002

Three hundred individual ewe's milks and six bulk milks were analysed over two seasons. The r... more Three hundred individual ewe's milks and six bulk milks were analysed over two seasons. The results show that in spring but not in winter the milks examined conform substantially to the standards laid down by Italian legislation. Nevertheless, the data acquired constitute a good starting point from which the quality of ewe's milk produced on the Calabrian Mount Poro plateau should be improved, by performing selection of sheep for mastitis resistance based on somatic cell count, improving the hygiene standards at the dairy, using selected autochthonous lactic starter cultures and, only if strictly necessary, thermal treatment of the milk.

The Journal of General and Applied Microbiology, 2002

The selection of wine yeasts for enological use was traditionally carried out on the basis of the... more The selection of wine yeasts for enological use was traditionally carried out on the basis of their technological and quality-linked phenotypical characteristics (Giudici and Zambonelli, 1992). For this purpose different methodologies were designed. Recently a two-step procedure was proposed: a pre-selection based on resistance to SO 2 , killer activity, growth at high temperature and low foam production, followed by a selection based on volatile acidity, ethanol production, and residual sugars (Regodon et al., 1997). Another methodology based on phenotypical characteristics has four consecutive stages: (1) fermenting capacity of the strains under secondary fermentation conditions; (2) formation of volatile acidity, resistance to SO 2 , for

Journal of Applied Microbiology, 2007

Aims: In this work, a population of 88 descendants derived from three wine strains of Saccharomyc... more Aims: In this work, a population of 88 descendants derived from three wine strains of Saccharomyces cerevisiae was tested for the enological trait 'wine colour adsorption' (WCA) to evaluate its inheritability. Methods and Results: The WCA phenotype was tested on plate agar medium specifically formulated for the purpose. After 10 days of anaerobic incubation at 28°C, a computer-assisted assessment of WCA aptitude of the yeasts was carried out. The biomass colour-ranging from white to dark brown-reflects the adsorption of grape pigments: white and dark brown biomass colour corresponds to low and high adsorption, respectively. In order to confirm biomass colour results, microvinification trials using red must were performed, and the obtained wines were analysed. Conclusions: The analysis of the progeny demonstrated that the enological trait WCA is inheritable and polygenic. Significance and Impact of the Study: A way to describe the polygenic effect of the WCA trait has been found, also showing that this trait is inheritable. The impact of the work revolves more around the large-scale screening method, which could then assist in breeding wine yeast, and can also be used as a scientific tool to investigate WCA trait.

International Immunopharmacology, 2003

Bartonella quintana, an emerging gram-negative pathogen, may cause trench fever, endocarditis, ce... more Bartonella quintana, an emerging gram-negative pathogen, may cause trench fever, endocarditis, cerebral abscess and bacillary angiomatosis usually with the absence of septic shock in humans. B. quintana lipopolysaccharide (LPS), a deep rough endotoxin with strong reactivity in the limulus amebocyte lysate (LAL)-assay, was studied in human whole blood and in a rat model. A significant (P < 0.05) increase of interleukin-8 (IL-8) concentration, comparable to the level induced by enterobacterial LPS, was stimulated in the human whole blood by B. quintana LPS. Isolated human neutrophils delayed their apoptotic behavior in the presence of B. quintana LPS. In the rat, B. quintana LPS induced a significant (P < 0.001) increase in white blood cell count, both 30 and 60 min after intravenous injection. Such leukocytosis was inhibited by pretreatment with prazosin, an aadrenergic antagonist. B. quintana LPS did not significantly change heart rate (HR), hematocrit (HCT) and platelet count in the above reported in vivo model, and regarding mean blood pressure (MAP) only a very early (5 min after LPS) and mild (yet significant) hypotension was observed. In contrast, a long-lasting decrease of MAP was found in Salmonella minnesota R595 LPS-treated animals. Blood TNFa levels did not change significantly from the baseline in rats injected with either saline or with B. quintana LPS, on the contrary S. minnesota R595 LPS-injected animals showed substantial increase of TNFa levels up to 2924 pg/ml at 60 min after LPS injection. B. quintana LPS as well as Salmonella LPS-injected rats exhibited an increase of the blood levels of GRO/CINC-1, particularly at 240 min after LPS administration. Apical part of rat gut villi showed several TUNEL-positive cells in tissue sections from B. quintana LPS-treated animals. Taken together, our data demonstrates that B. quintana LPS is able to selectively stimulate some inflammatory mediators. B. quintana LPS-induced leukocytosis appears mediated by an a-adrenergic receptor. The delayed apoptotic process of leukocytes and the chemokine increase may explain the apoptotic cells found in the rat gut and the inflammatory reactions in some human Bartonella diseases. This peculiar

International Dairy Journal, 2003

Three batches of Pecorino del Poro, ewes' cheese made from raw milk, were examined throughout a 2... more Three batches of Pecorino del Poro, ewes' cheese made from raw milk, were examined throughout a 28-day ripening time at three different seasons. High logarithmic counts per gram of cheese for mesophilic coccal-shaped lactic acid bacteria (6.70-12.45), mesophilic lactobacilli (4.82-11.73), thermophilic coccal-shaped lactic acid bacteria (2.30-9.90), and thermophilic lactobacilli (2.95-8.15) were found. Coccal-shaped lactic acid bacteria were the dominant microorganisms throughout ripening. The microorganisms used as an indicator of hygiene during manufacture of the cheeses, coliforms and Escherichia coli, were considerably lower, as were enterococci and yeasts. Coliforms and E. coli decreased sharply throughout ripening. Physico-chemical parameters such as pH (5.07-7.03), dry matter (46.34-72.79%), ether extract (31.35-51.84% of dry matter), crude protein (29.93-44.73% of dry matter), and chloride content (2.36-4.11% of dry matter) were also determined. Probably, the use of selected autochthonous mesophilic lactococci as a starter would control or suppress the growth of undesirable microorganisms. The results obtained suggest the need for improvements in milking and dairy conditions.

Folia Microbiologica, 2002

The fermentative behavior of two hybrid wine yeast strains (first-generation hybrid-strain 12 233... more The fermentative behavior of two hybrid wine yeast strains (first-generation hybrid-strain 12 233x6167-obtained by hybridization of the cryotolerant strain S. bayanus 12 233 with the mesophilic strains S. cerevisiae 6167, and TT254x6392 arising by hybridization of the thermotolerant strain S. cerevisiae TT254 with the mesophilic strain S. cerevisiae 6392) was compared with that of a commercial wine yeast strain S. cerevisiae K1 in must from black grapes of the Calabrian variety Gaglioppo. The goal was to obtain wines with a high content of 'polyphenols' from a grape must with a limited phenolic content such as the Gaglioppo must. The progress of the winemaking was estimated according to residual sugars; at the end of fermentation, the wines were decanted, bottled and principal physico-chemical characteristics determined. Our results point to the possibility to select wine yeasts (significantly differing in the above parameters) by their ability to interact with phenolic compounds.

Food Technology and …, 2004

Two strains of Saccharomyces cerevisiae were employed for winemaking of must from red grapes. Twe... more Two strains of Saccharomyces cerevisiae were employed for winemaking of must from red grapes. Twenty-two parameters were determined in the red wines produced. Very significant (p<0.01) differences were observed for colour intensity, total polyphenols, and non-anthocyanic flavonoids. Moreover, significant (p<0.05) differences were observed for colour and monomeric anthocyanins.

Detail:

BACKGROUND: Oxidative stress has shown to contribute in the mechanisms underlying apoptotic cell ... more BACKGROUND: Oxidative stress has shown to contribute in the mechanisms underlying apoptotic cell death occurring in AIDS-dementia complex. Here we investigated the role of peroxynitrite in apoptosis occurring in astroglial cells incubated with supernatants of HIV-infected ...

A number of winemakings were carried out using low and high volatile acidity-producing yeasts. Ph... more A number of winemakings were carried out using low and high volatile acidity-producing yeasts. Physico-chemical and sensory analysis of the wines was performed. It was observed that strain 6555, that produces high amounts of volatile acidity, obtained a very positive sensory judgement.

American Journal of Physical Medicine & Rehabilitation, 1998

Free Radical Biology and Medicine, 2010

Oxidative stress has shown to contribute in the mechanisms underlying apoptotic cell death occuri... more Oxidative stress has shown to contribute in the mechanisms underlying apoptotic cell death occuring in AIDS-dementia complex. Here we investigated the role of peroxynitrite in apoptosis occurring in astroglial cells incubated with supernatants of HIV-infected human primary macrophages (M/M).