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Comparison of Direct Microbial Count Procedures for Planktonics and Sessiles Enumeration

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Food and Nutrition Sciences 2014年第21期5卷 2033-2037页

作者： Barbara Speranza Angela Racioppo Antonio Bevilacqua milena sinigaglia Clelia Altieri Department of the Science of Agriculture Food and Environment (SAFE) University of Foggia Foggia Italy

In the present investigation, the sensitivity of different direct microbial count procedures applied on systems containing both planktonics and sessiles was tested. The direct count pour plate was compared with direct epifluorescent microscopic enumerations in order to evaluate the efficiency of the studied techniques in giving information about microbial activity or viability. Our results indicate that the standard plate count procedure is the most sensitive method to estimate viable and cultivable planktonic cells. On the other hand, direct enumeration by epifluorescent microscopy may become an interesting alternative to count sessile cells.

关键词： Direct Viable Count Biofilm Epifluorescence Microscopy Fluorochromes

Functional Starter Cultures for Meat: A Case Study on Technological and Probiotic Characterization

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Food and Nutrition Sciences 2015年第5期6卷 511-522页

作者： Antonio Bevilacqua Maria Rosaria Corbo Barbara Speranza Barbara Di Maggio Mariangela Gallo milena sinigaglia Department of the Science of Agriculture Food and Environment University of Foggia Foggia Italy

The selection of a starter is a complex process, involving different steps, like a preliminary characterization under laboratory conditions, the selection of the most promising strains, a lab validation and the final validation in a large-scale fermentation;the selection of a functional starter includes a further step, dealing with the assessment of the functional traits. This paper proposes a case study on how use a step-by-step approach, based on some rapid protocols, to select promising starter cultures with probiotic abilities. Nine strains, isolated from a commercial preparation, were studied in relation to some enzymatic activities (slime and acetoin production, reduction of nitrates, proteolytic activity and hydrolysis of tributyrin), technological (acidification and growth at different temperatures, pHs and salt amounts) and probiotic traits (hydrophobicity, co-aggregation towards Salmonella sp. and Escherichia coli, survival at pH 2.5 and in presence of bile salts, antibiotic resistance) and compared to some collection isolates. As a final step, a multivariate approach was used to select the most promising isolates. The isolates from the commercial preparation were able to perform the fermentation (e.g. acidification) at low temperatures with some interesting traits in terms of bioactivity towards E. coli O157:H7, whilst some interesting probiotic traits in terms of hydrophobicity and survival in conditions that mimicked the gut were found for the collection isolates.

关键词： Commercial Starter Screening Protocols Technological Performances Functional Traits Multivariate Approach

Bifidobacteria as Potential Functional Starter Cultures: A Case Study by MSc Students in Food Science and Technology (University of Foggia, Southern Italy)

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Food and Nutrition Sciences 2012年第1期3卷 55-63页

作者： Antonio Bevilacqua Maria Teresa Cagnazzo Cataldo Caldarola Emanuela Ciuffreda Anna Rita Dragano Stefania Franchino Rossana Lauriola Angela Pacifico Maria Rosaria Corbo milena sinigaglia Department of Food Science Faculty of Agricultural Science University of Foggia

This research paper was the results of activity of MSc students of Food Science and Technology, attending the class “Biotechnology of Functional Starter”. Five strains of bifidobacteria (Bifidobacterium animalis subsp. lactis;B. longum subsp. infantis;B. breve;B. animalis subsp. animalis;B. bifidum) were evaluated in order to assess their suitability as functional starter cultures, by studying the following technological and probiotic traits: growth at different temperatures, NaCl amounts and pH values;acidifying ability;metabolism (arginin deamination, esculin hydrolysis, acetoin production);survival at low pH and in presence of bile salts;hydrophobic properties;antibiotic resistance. After laboratory assays and strain selection through a multivariate analyses, it was highlighted that B. longum subsp. infantis and B. animalis subsp. lactis represent a good compromise as potential functional starter cultures, as B. animalis subp. lactis showed a high growth index at pH 5 and good values at 25?C and 30?C, as well as the minimal viability loss at pH 2.5. B. longum subsp. infantis DSMZ 20088 was the best microorganism for its growth index in presence of 6.5% of salt added and at 25?C and 30?C.

关键词： Bifidobacteria Functional Starter Probiotic Properties Technological Characterization

Functional Characterization of Bifidobacteria of Human Origin: A Case Study by the Students of Food Science and Technology of the University of Foggia (Southern Italy)

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Food and Nutrition Sciences 2014年第13期5卷 1153-1161页

作者： Emanuela Ciuffreda Angino Veronica Antonietta Cifelli Rossana Foti Rosaria Ilenia Forte Fabio Graziani Andrea Giuseppe Longo Angela Longo Valeria Maglia Emilio Francesco Ricciardi Alessandra Sabatino Annamaria Tomaiuolo Maria Rosaria Corbo milena sinigaglia Antonio Bevilacqua Department of the Science of Agriculture Food and Environment (SAFE) University of Foggia Foggia Italy

The aim of this paper was to study the potential technological and probiotic properties of bifidobacteria isolated from human feces. Bifidobacteria, naturally present in the dominant colonic microbiota, represent up to 25% of the cultivable faecal bacteria in adults and 80% in infants. Bifidobacteria have been shown to adhere and colonize in high numbers different types of cultured intestinal epithelial cells;moreover some authors reported that some strains are able to stabilize the intestinal microbiota during and after antibiotic therapy, modulate the immune system, protecting against chemically induced intestinal inflammation and reducing symptoms of colitis. Eight isolates of bifidobacteria were studied to assess their technological and probiotic traits;the technological characterization relied on the assessment of enzymatic activities (proteolytic and lipolytic activity), growth under various conditions (pH, temperature and addition of salt), acidifying ability and metabolism (arginine deamination, esculin, esculin hydrolysis and citrate metabolism). The study of the probiotic characteristics focused on the evaluation of the survival at low pH and with bile salts added, antibiotic resistance, and hydrophobic properties. As a result of this process, two promising strains were selected for further studies.

关键词： Bifidobacteria Technology Probiotic Traits Functional Characterization

Bifidobacteria as Potential Functional Starter Cultures：A Case Study by MSc Students in Food Science and Technology (University of Foggia, Southern Italy)

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Oxidative damage in the progression of chronic liver disease to hepatocellular carcinoma:An intricate pathway

Food and Nutrition Sciences 2012年第1期

作者： Antonio Bevilacqua Maria Teresa Cagnazzo Cataldo Caldarola Emanuela Ciuffreda Anna Rita Dragano Stefania Franchino Rossana Lauriola Angela Pacifico Maria Rosaria Corbo milena sinigaglia

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World Journal of Gastroenterology 2014年第12期20卷 3078-3086页

作者： Romilda Cardin Marika Piciocchi Marina Bortolami Andromachi Kotsafti Luisa Barzon Enrico Lavezzo Alessandro sinigaglia Kryssia Isabel Rodriguez-Castro Massimo Rugge Fabio Farinati Department of Surgery Oncology and GastroenterologyUniversity of Padova Department of Molecular Medicine University of Padova Department of Medicine University of Padova

The histo-pathologic and molecular mechanisms leading to initiation and progression of hepatocellular carcinoma (HCC) are still ill-defined; however, there is increasing evidence that the gradual accumulation of mutations, genetic and epigenetic changes which occur in preneoplastic hepatocytes results in the development of dysplastic foci, nodules, and finally, overt HCC. As well as many other neoplasias, liver cancer is considered an “inflammatory cancer”, arising from a context of inflammation, and characterized by inflammation-related mechanisms that favor tumor cell survival, proliferation, and invasion. Molecular mechanisms that link inflammation and neoplasia have been widely investigated, and it has been well established that inflammatory cells recruited at these sites with ongoing inflammatory activity release chemokines that enhance the production of reactive oxygen species. The latter, in turn, probably have a major pathogenic role in the continuum starting from hepatitis followed by chronic inflammation, and ultimately leading to cancer. The relationship amongst chronic liver injury, free radical production, and development of HCC is explored in the present review, particularly in the light of the complex network that involves oxidative DNA damage, cytokine synthesis, telomere dysfunction, and microRNA regulation.

关键词： Reactive oxygen species Viral hepatitis Hepatocellular carcinoma Telomere dysfunction Cytokines mitochondria Antioxidant mechanisms MicroRNA and circulating free DNA

检测支原体污染的一种敏感的微量定量试验IL-2依赖性细胞系增殖的抑制试验

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细胞与分子免疫学杂志 1985年第3期 81-87页

作者： sinigaglia F ,王笑利沈阳军区总医院

本文报告检测细胞培养中支原体的一种简易、快速及敏感的微量分析法。该法是基于污染细胞的培养上清液能抑制[3H]胸腺嘧啶核苷结合一种白细胞介素—2（IL—2）依赖性小鼠细胞毒性T细胞系（CTLL）。

关键词：支原体污染 DNA IL-2 细胞系定量试验抑制试验

From the Wei-qi to the Immune system: Energetical Analysis of the Defense System Through the clinical Experience

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World Journal of Acupuncture-Moxibustion 2003年第2期13卷 25-25页

作者： B. Gregori M. Cucci G. Garofano G. Geroldi A. Pirino I. Saracco N. sinigaglia High Institute of Acupncture Milan Italy

Case Report: The Uterine Fibromyoma Treated by the Tchong Meridian

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World Journal of Acupuncture-Moxibustion 2003年第2期13卷 19-19页

作者： N. sinigaglia I. Sarracco M. Cucci G. Geroldi G. Garofano B. Gregori A. Pirino High Institute of Acupuncture High Institute of AcupunctureHigh Institute of AcupunctureHigh Institute of AcupunctureHigh Institute of AcupunctureHigh Institute of AcupunctureHigh Institute of Acupuncture Milan ItalyMilan ItalyMilan ItalyMilan ItalyMilan ItalyMilan ItalyMilan Italy