Natural products for human health: an historical overview of the drug discovery approaches.

Natural products (NPs) are secondary metabolites produced and used by organisms for defending or adapting purposes. These molecules were naturally selected during thousands of years to improve the specificity and cover a very wide range of functions, depending on the origin, the habitat and the specific activity carried out in the organism of origin. Due to these intrinsic features, NPs have been used as healing agents since thousands of years and still today continue to be the most important source of new potential therapeutic preparations.The purpose of this review is to provide information about the historical evolution of the NPs investigation methods, focusing attention on the relative benefit/problems emerged after the improvement of the scientific investigations about them, especially over the last two centuries. Taken together, the reported information lead to the central role of NPs in the future of drug development for human needs.

Disruption of the salivary gland muscle in tsetse, Glossina pallidipes Austen, as a result of salivary gland hypertrophy virus infection.

The secretory region of the salivary glands in Glossina pallidipes Austen (Diptera: Glossinidae) is characterized by an external muscle layer. Scanning electron microscopy and transmission electron microscopy investigations provide a detailed description of the longitudinal muscle fibres and a comparison of their structure when affected by salivary gland hypertrophy virus. The virus is responsible for hypertrophy of the salivary glands in symptomatic flies, specifically of the muscle fibres, the cytoarchitecture of which is completely altered. Although observations did not reveal viral particles in the muscle cells of either asymptomatic or symptomatic flies, muscle fibres were enlarged and detached from one another and their associated basement membrane only in symptomatic flies. A decrease in type IV collagen labelling in the basement membrane of the muscles in symptomatic flies is reported and is considered a potential cause of the salivary gland muscle alteration and, possibly, myopathy. The maintenance of an organized muscular layer is essential for the normal secretion of saliva and hence its pathology in symptomatic tsetse flies could affect the normal transmission of the trypanosome that develops inside the salivary gland epithelium. Therefore, a better understanding of the possible role of the virus is essential in order to elucidate its impact on salivary deployment in symptomatic flies.

Résultats préliminaires / Preliminary results

Nous rapportons ici les résultats préliminaires d'une étude qui est en train de se réaliser auprès du Centre de neuropsychiatrie infantile de l'université de Rome. Les cas qui sont amenés à être observés auprès de cette structure publiquew sont des enfants qui présentent des troubles du sommeil et des troubles du comportement primitifs ou secondaires (isolés ou bien associés à des retards de développement globaux ou sectoriels). (AU)

Nutritional aspects of food preservatives.

Despite the benefits attributed to food preservatives, some concern still remains regarding their safety and possible influence on nutrients. Surprisingly, there is quite a lack of scientific knowledge in this field. In order to describe a few examples, the effects of the extensively used sulphite on thiamine, folates, pyridoxal and other nutrients have been reported. Among its antibrowning effects, inhibition of ascorbic acid browning is also considered. As far as sorbic acid is concerned, notwithstanding its easy reaction with protein, probably the acid environment of the stomach determines the breakdown of the sorbic-protein adducts. Detoxication of nitrite by tocopherol and ascorbic acid leads, in the last case, to dehydroascorbic acid and its oxidative products with loss of vitamin activity. Any oxidizing substance destroys ascorbic acid, vitamin E and free vitamin A. Phosphates are largely used with different aims, including preservation, in food processing. Their antimicrobial activity is due to both a direct effect and an interaction with other antimicrobials. Sequestering capacity of phosphates and its nutritional implications are discussed. Also mechanisms of action of organic acids are reported, focusing on sorbic acid effects on single amino acids and proteins. Finally, the little information available about the potential impact of food preservatives on nutritional functions is presented.

The effect of roasting on the fate of aflatoxin B1 in artificially contaminated green coffee beans.

A study was undertaken to evaluate aflatoxin B1 contamination in coffee beans. 41 samples of green coffee were collected from large lots of material by representative sampling. The raw samples were analyzed and showed no detectable levels of aflatoxin B1. In order to establish the heat stability of the toxin, 3 artificially contaminated samples (average level 10/µg/kg) were roasted atca 200°C for different operation times periods so as to reproduce light and dark roasting procedures. Each sample was roasted both electrically and by gas.The percentage of toxin destruction was up to 93% for light roasted and 99% for dark roasted coffee with a slightly higher rate up to 100% for the electrically roasted coffee for light and dark roasting. In order to evaluate the potential migration of the aflatoxin B1 into the coffee beverage, 1 sample found contaminated after roasting treatment (0.8/°g/kg) was extracted using each of the 3 most common types of coffee makers. Additional destruction of the toxin was observed (up to 99%) in two cases while only 75% of fate was obtained in the third.The process from raw coffee beans to beverage showed a meaningful destruction of aflatoxin B1, ranging from 97 to 100% depending on the extraction technique adopted in the preparation of the beverages.