Physicochemical and Biological Characterization of Encapsulated Olive Leaf Extracts for Food Preservation.

Phenolic compounds in olive leaves have an excellent antioxidant activity and good antimicrobial properties. These bioactive molecules have beneficial properties for health, arousing great scientific and commercial interest. This study reports lyophilized olive leaf extracts (OLE) encapsulated by spray-drying using maltodextrins, maltodextrins-pectin and maltodextrins-gum Arabic as encapsulating agents. Lyophilized OLE were collected from two varieties cultivated in a harsh pedo-climatic conditions of the arid region of Tunisia. The effects of the genetic factor and the different encapsulating agents on the physicochemical properties of microcapsules and their behavior during storage, as well as their antimicrobial activities, were studied. Microcapsules successfully passed heat treatment and storage conditions and their antimicrobial activities were preserved. The encapsulating agent combination improved the encapsulation efficiency and the product yield in Zarrazi variety compared to Dhokar one. In addition, Dhokar variety microparticles showed the best heat stability at 4 and 25 °C after 90 days of storage and the higher inhibition percent against bacteria. The results of the present study evidenced that the best conditions for OLE encapsulation were obtained when the maltodextrins-pectin and maltodextrins-gum Arabic were combined to form a hybrid coating material.

Assessment of Bacterial Diversity of Industrial Poultry Wastewater by Denaturing Gradient Gel Electrophoresis (DGGE) and the Cultivation Method in Order to Inform Its Reuse in Agriculture.

Effluents discharged by poultry meat industries are heavily polluted with raw materials, such as fat, blood residues, and proteins. Thus, untreated effluents directly discharged into the environment may constitute a public health threat. This study aims to evaluate the bacterial diversity of three water qualities: industrial poultry wastewater (PWW), tap water (TW), and PWW diluted with TW (50 : 50) (V/V) (TWPWW) by the combination of culture-independent and culture-dependent approaches. The total bacterial DNA was extracted using phenol/chloroform method. The hypervariable 16S rRNA region V3-V5 was amplified by PCR using universal primers. The amplicons were separated by vertical electrophoresis on a polyacrylamide gel of increasing denaturing gradient according to their richness in GC bases. Selected bands were reamplified and sequenced. Pure isolated bacteria from nutrient agar medium were characterized according to their morphological and biochemical characteristics. Genomic DNA from pure strains was extracted by boiling method, and a molecular amplification of the 16S-23S ITS region of the 16S rRNA gene was performed using the universal primers. Selected isolates were identified by sequencing. Results showed a high bacterial load and diversity in PWW in comparison with TW and TWPWW. A collection of 44 strains was obtained, and 25 of them were identified by sequencing. Proteobacteria represented 76% of isolated bacteria Gamma-Proteobacteria was the predominate isolate (68%). Other isolates were Firmicutes (8%), Bacteroidetes (12%), and Actinobacteria (8%). These isolates belong to different genera, namely, Pseudomonas, Acinetobacter, Proteus, Empedobacter, Corynebacterium, Enterobacter, Comamonas, Frondibacter, Leclercia, Staphylococcus, Atlantibacter, Klebsiella, and Microbacterium.

Microwave and Roasting Impact on Pumpkin Seed Oil and Its Application in Full-Fat Mayonnaise Formula.

In this study, 'Béjaoui' Cucurbita maxima seeds variety were exposed to both microwave and roasting prior to oil cold press extraction. In addition, full-fat mayonnaise formula from untreated and treated pumpkin seed oils was prepared and assessed for their physical stabilities and bioactive properties in 28-day storage at 25 ± 1 °C. A mayonnaise sample prepared with unrefined sunflower seed oil served as a control. The results showed that the microwave pretreatment of seeds greatly enhanced the oxidative stability of the pumpkin seed oil, which increased from 3 h 46 min ± 10 min in the untreated sample to 4 h 32 min ± 14 min in the microwave cold press pumpkin seed oil. The sterol content increased from 4735 ± 236.75 mg/kg oil in the untreated cold press pumpkin seed oil to 5989 ± 299.45 mg/kg oil and 7156 ± 357.8 mg/kg in the microwave cold press pumpkin seed oil and the roasted cold press pumpkin seed oil, respectively. The mayonnaise prepared with microwave cold press pumpkin seed oil exhibited the lowest creaming index and was more stable to droplet growth when compared to the other mayonnaise samples. All mayonnaise samples prepared with pumpkin seed oils exhibited higher total phenolic contents and antioxidant activities during storage when compared to the mayonnaise sample prepared with unrefined sunflower seed oil. Among pumpkin seed oil mayonnaise samples, the highest values were, however, observed in the one prepared with microwave cold press pumpkin seed oil. Thanks to its high nutraceuticals, the latter could be confidently regarded as a natural fat substitute for commercial stable vegetable oils mayonnaise type emulsions.

Monitoring the volatile and hydrophilic bioactive compounds status of fresh and oxidized Chemlali virgin olive oils over olive storage times.

The virgin olive oils (VOOs) under examination were from the main Tunisian cultivar 'Chemlali'. Olive fruits used for oil production were stored in plastic containers for four weeks at ambient temperature. Hydrophilic bioactive compounds and volatile profiles of the corresponding oils were analyzed. Chemometric analysis showed that VOO obtained from fruits stored during one week is similar to that of freshly harvested fruits. They preserved their bioactive and volatile molecular markers of freshness with the predominance of the secoiridoid aldehydic form of oleuropeine aglycon, and the C6 lipoxygenase products. However, VOO obtained from fruits stored for a long time, showed degradation of the derivatives of oleuropeine and ligstroside aglycons, a decrease in the lignan, and flavonoid groups, whereas phenolic acids showed a remarkable increase. The volatile profile was characterized by a decrease in the LOX products, and biosynthesis of the volatile molecular markers of oxidation C7-C10 aldehydes (nonanal, decanal, (Z) and (E)-2-heptenal, (E)-2-octenal, and (E,E)-2,4-heptadienal), and hydrocarbons (n-dodecane, and n-tetradecane). Mono and sesquiterpenes showed also an increase over storage time. Consequently, and in order to avoid deterioration of VOO composition, chemometric analysis showed that the olive fruits should be processed as soon as possible after being harvested, with a maximum storage time of one week.

Improvement of the Sterol and Triacylglycerol Compositions of Chemlali Virgin Olive Oils through Controlled Crossing with Mediterranean Cultivars.

The chemical composition of extra virgin olive oils (EVOOs) from six new progenies, obtained through controlled crossings between the main Tunisian variety Chemlali and autochthonous (Chemcheli) and foreign cultivars (Sigoise, Coratina, Koroneiki, and Arbequina) used as pollen acceptor or pollinator, were compared with the EVOO of Chemlali cultivar known to be the main one cultivated in Tunisia as it is the most adapted to the arid climate. Several analytical determinations of major and minor components of EVOO were employed, especially triacylglycerol and sterol fractions. All the studied hybrid EVOOs showed an improvement in their chemical composition and stability by comparison with Chemlali EVOO. The main triacylglycerols were 1,2,3-trioleylglycerol (OOO), 2,3-dioleyl-1-palmitoylglycerol (POO), 2,3-dioleyl-1-linoleylglycerol (LOO) and 2,3-dioleyl-1-stearoylglycerol (SOO). ß-sitosterol, Δ5-avenasterol and campesterol were the principal sterols in all samples. Cholesterol, stigmasterol, clerosterol and Δ7-stigmastenol were also found in all samples. Oil samples examined showed inter-variability between the studied cultivars. Results of discriminant and principal component analyses appear to prove that genetic origin of the raw materials has a great influence on the final composition of the oil; especially triacylglycerol and sterol compositions.

Volatile molecular markers of VOO Thermo-oxidation: Effect of heating processes, macronutrients composition, and olive ripeness on the new emitted aldehydic compounds.

Heating operation has been applied to Chétoui extra-virgin olive oils (EVOOs) extracted from fruits with several ripening stages (RS). The studied samples, were subjected to microwave and conventional heating. Results showed that heated VOOs after 2.5 h and 7 min of conventional and microwave heating, respectively, gave rise to a drastically decrease of LOX products and allowed the detection of toxic new formed aldehydic volatiles (alkanal: nonanal, alkenals: (Z)-2-heptenal and (E)-2-decenal, and alkadienals: (E.E)-2.4-decadienal), which can be used as markers of VOO degradation. Their abundance in the VOO headspaces depends on their boiling points, the rate of their possible degradation to yield other compounds, on the heating processes and on the rate of macronutrients. The emission rate of the new synthesized volatiles during heating processes was mainly attributed to enzymatic oxidation of some fatty acids. Hexanal, (Z)-2-heptenal, (E)-2-octenal, (E)-2-nonenal, (E,E) and (E,Z)-2,4-decadienal, and (E,E)-2,4-nonadienal, derived from linoleic acid, and heptanol, octanal, nonanal, decanal, (E) and (Z)-2-decenal, (E)-2-undecenal, and (E,E)-2,4-nonadienal, are emitted after degradation of oleic acid. During thermo-oxidation, the ECN44 (LLO, and OLnO), and the ECN46 (OLO, and PLO + SLL) compounds decreased, whereas, the ECN48 (OOO, and PPO), and the ECN50 (SOO) compounds increased when temperature and heating time increased. The several variations of the studied biochemical compounds depend to the heating processes. Ripening stage of olive fruits can be used as a tool to monitor the emission rate of the aldehydic volatiles, but cannot be used for a chemometric discrimination.

Transient pituitary ACTH-dependent Cushing syndrome caused by an immune checkpoint inhibitor combination.

Immune checkpoint inhibitors have improved survival in numerous advanced malignancies, but are associated with a number of immune-related adverse events, including endocrinopathies. Endogenous Cushing's syndrome (CS) is a rare disorder resulting from exposure to high levels of circulating cortisol. CS can be caused either by adrenal cortex tumors or hyperplasia or by pituitary or extra-pituitary tumors over-secreting ACTH (known as ACTH-dependent CS). We report the first case of transient ACTH-dependent CS, which appeared after combined ipilimumab and nivolumab therapy. Our patient presented typical clinical features of CS after three infusions of combined therapy, high serum and daily urinary free cortisol, and high serum ACTH levels. Pituitary MRI showed an enlargement of the pituitary gland suggesting ACTH secretion of pituitary origin, which was confirmed by inferior petrosal sinus sampling. The pituitary findings were preceded by thyroiditis. The evolution was characterized by spontaneous CS regression and subsequent appearance of severe corticotroph deficiency consistent with destructive hypophysitis. Immunotherapy is a novel cause of CS.

Microwave heating effects on the chemical composition and the antioxidant capacity of tataouine virgin olive oils from Tunisia.

Four Tunisian virgin olive oils (VOOs), derived from varieties (Chemlali Tataouine, Zarrazi Douirat, Fakhari Douirat, and Dhokar Douirat) grown in the harsh pedoclimatic conditions of the region of Tataouine, were evaluated for their responses to microwave heating. Aside from fatty acid composition, all other evaluated parameters were affected by microwave heating, and their variations depend on the genetic factor. Chemlali Tataouine VOO exhibited the slowest biophenol degradation rate and the least diminution in oxidative stability and consequently, its total fraction and both lipidic and methanolic fractions remained unchanged with an exceptional antioxidant potential. In the remaining studied VOOs, the biophenol contents, the oxidative stability, and the antioxidant potential underwent gradual decreases; nevertheless, their levels at the longer treatment time are close to some fresh VOOs. These results should be taken into consideration when Tataouine VOOs are recommended for microwave heating.

Association deep veinous thrombosis with pulmonary tuberculosis.

BACKGROUND: Pulmonary tuberculosis has been reported as a risk factor for deep venous thrombosis. AIM: In the present study we reported, physiopathological, epidemiological, clinical and therapeutic features of the association of deep venous thrombosis and pulmonary tuberculosis. METHODS: This is a retrospective study done in our department between January 2000 and December 2007. It is about 14 cases of confirmed pulmonary tuberculosis associated with deep venous thrombosis. RESULTS: It is about 14 men. The mean age was 40 years old. Pulmonary tuberculosis was confirmed by the presence of acido-alcoolo-resistant bacillus on the sputum at direct exam in 12 cases (81, 8%) and in the bronchial aspiration in 2 cases (18%). Phlebitis occurred within a mean of 20 days after the diagnosis of tuberculosis. It was confirmed by doppler deep venous ultrasound of inferior members. All patients received anti-tuberculosis drugs in association with anticoagulant treatment. Etiologic investigations showed positive anti-phospholipids antibodies in one case, and decrease in C and S proteins for 2 patients in which phlebitis was complicated by arterial pulmonary embolism. We had difficulties for controlling prothrombin level in 4 cases and we must prescribe low molecular weight heparin for 6 months in one case. CONCLUSION: A lot of attention should be done, in the follow up of pulmonary tuberculosis especially in severe presentation; because of the deep venous thrombosis's risk occurrence. Prophylactic anticoagulant treatment should be done in some cases, when the risk is higher.

Characterization of volatiles in virgin olive oil produced in the Tunisian area of Tataouine.

The Tataouine province in southern Tunisia is well known for its severe pedoclimatic conditions. Using solid phase microextraction (SPME) and gas chromatography (GC), coupled to flame ionization and mass spectrometer detectors, we characterized virgin olive oils from Chemlali Tataouine, Fakhari Douirat, Zarrazi Douirat, and Dhokar Douirat varieties, which grow in the harsh arid region of Tataouine. Significant differences in the proportions of volatile constituents from oils of different varieties were detected. The results showed that lipoxygenase products were generally the major metabolites of the volatile fraction, and (E)-Hex-2-enal was the principal compound characterizing the olive oil headspace for most samples, though the absolute levels varied greatly, never exceeding 76.45 and 32.16%, respectively. The C5 compounds were unusually abundant, comprising 42.97% of the total lipoxygenase products and a remarkably high level of penten dimers. Each autochthonous variety could thus be differentiated according to the percentage of each metabolite.

Fatty acid, triacylglycerol, and phytosterol composition in six Tunisian olive varieties.

The physicochemical and stability properties as well as the fatty acid, triacylglycerol, sterol, and triterpenic dialcohol compositions of Tunisian olive oil varieties were analyzed. On the basis of our results, we classified all of the monovarietal oils into the extra virgin category. Oleic and linoleic acids were the most useful fatty acids to discriminate three cultivars, Neb Jmel, Chétoui, and Ain Jarboua, from the others. Of the six monovarietal virgin olive oils analyzed, the main triacylglycerols were OOO, POO, PLO plus SLL, and OLO, which was expected given the high oleic acid and low linoleic and linolenic acids content observed in total fatty acids. In total, these accounted for more than 80% of the total HPLC chromatogram peak area. The main sterols found were beta-sitosterol, Delta5-avenasterol, and campesterol. The statistical analysis showed significant differences between oil samples, and the obtained results showed a great variability in the oil composition between cultivars, which is influenced exclusively by genetic factors.