Inflammatory popliteal aneurysm associated with SARS-CoV-2 infection.

BACKGROUND: SARS-CoV-2 infection involves the phase of viral replication and inflammatory response predicting the severity of COVID-19. Vascular involvement in SARS-CoV-2 infection has been well established. Thrombotic complications are common, while only few cases of dilatative diseases have been reported. CASE REPORT: We herein report the case of a 65-year-old male patient with an inflammatory 25-mm saccular popliteal artery aneurysm detected six months after symptomatic COVID-19 (pneumonia, and pulmonary embolism). The popliteal aneurysm was surgically managed with aneurysmectomy, and reversed bifurcated vein graft. Histological examination detected the infiltration of monocytes and lymphoid cells into the arterial wall. CONCLUSIONS: Popliteal aneurysm could be related to inflammatory response related to SARS-CoV-2 infection. The aneurysmal disease should be considered mycotic and surgically managed without prosthetic grafts.

A Quiet Unstable Sitting Test to quantify core stability in clinical settings: Application to adults with ventral hernia.

BACKGROUND: The abdominal core is comprised of the diaphragm, abdominal wall, and pelvic floor, and serves several important functions for balance, movement, and strength. Injury to this area, such as hernia, can have substantial impact. The Quiet Unstable Sitting Test involves individuals seated on the rounded surface of a BOSU® balance trainer placed on top of a force plate and situated on a flat, elevated surface. METHODS: An ordinal Quiet Unstable Sitting Test core stability score was calculated from center of pressure measurements, with 0 representing "normal" and < 0 indicating worsening stability. Hernia-Related Quality of Life survey summary scores were assessed (higher scores indicating better quality). FINDINGS: A developmental cohort of 32 was used to establish reliability and normative values for the Quiet Unstable Sitting Test. A control group of 32 participants (43.7 ± 16.2 yrs., BMI 29.0 ± 4.9, 66% Female) was then compared to 21 patients with hernia (56.2 ± 12.5 yrs., BMI 29.2 ± 6.3, 24% Female). Hernia patients had median composite score of -2 and median quality of life score of 66, versus median Quiet Unstable Sitting Test of -0.5 and median quality of life of 93 for controls (p ≤ 0.01). Quality of life and Quiet Unstable Sitting Test scores were not correlated (p > 0.05). INTERPRETATION: Hernia patients demonstrated significantly worse core stability and quality of life. These assessments were independent of one another across the entire population, indicating each measure's unique constructs of patient function. Core stability can be reliably measured in a clinical setting and may help with patient activation and rehabilitation.

Individual differences in the perception of orthonasal irritation induced by food.

Oral responsiveness to the burning/spicy sensation affects food behaviors and diet; therefore, it is reasonable to hypothesize that the variation in nasal responsiveness to irritant foods may play a role in modulating food behaviors. This study explored the variation among individuals in orthonasal irritation induced by smelling food ingredients containing irritant compounds: mustard oil (2.0, 10.0, and 100.0% v/v mustard oil in corn oil; irritant compound: allyl isothiocyanate); vinegar (3.5, 42.3, and 98.6% v/v vinegar in water; irritant compound: acetic acid); and wasabi (0.1, 0.2, and 0.4% w/w wasabi powder in water; irritant compound: allyl isothiocyanate). Sixty-eight subjects (40% males; 19-87 years) smelled the nine samples and rated their perceived intensity of odor, irritation and liking. Wide individual variation in the perception of irritation and odor intensity was found, especially at the highest concentrations. Young individuals were the most sensitive to all stimuli. No significant differences were found between males and females. Fifty-seven percent of subjects were "HYPO" and 43 percent "HYPER" responsive to irritation, respectively. Perceived irritation was positively correlated with odor intensity and tended to be negatively correlated with liking, especially in familiar stimuli. The results suggest that the variation in nasal responsiveness to irritant foods may contribute to influencing food acceptance and therefore, to modulating food behaviors.

Light chain amyloidosis induced inflammatory changes in cardiomyocytes and adipose-derived mesenchymal stromal cells.

Light chain (AL) amyloidosis is a progressive, degenerative disease characterized by the misfolding and amyloid deposition of immunoglobulin light chain (LC). The amyloid deposits lead to organ failure and death. Our laboratory is specifically interested in cardiac involvement of AL amyloidosis. We have previously shown that the fibrillar aggregates of LC proteins can be cytotoxic and arrest the growth of human RFP-AC16 cardiomyocytes in vitro. We showed that adipose-derived mesenchymal stromal cells (AMSC) can rescue the cardiomyocytes from the fibril-induced growth arrest through contact-dependent mechanisms. In this study, we examined the transcriptome changes of human cardiomyocytes and AMSC in the presence of AL amyloid fibrils. The presence of fibrils causes a 'priming' immune response in AMSC associated with interferon associated genes. Exposure to AL fibrils induced changes in the pathways associated with immune response and extracellular matrix components in cardiomyocytes. We also observed upregulation of innate immune-associated transcripts (chemokines, cytokines, and complement), suggesting that amyloid fibrils initiate an innate immune response on these cells, possibly due to phenotypic transformation. This study corroborates and expands our previous studies and identifies potential new immunologic mechanisms of action for fibril toxicity on human cardiomyocytes and AMSC rescue effect on cardiomyocytes.

Immunoglobulin light chain amyloid aggregation.

Light chain (AL) amyloidosis is a devastating, complex, and incurable protein misfolding disease. It is characterized by an abnormal proliferation of plasma cells (fully differentiated B cells) producing an excess of monoclonal immunoglobulin light chains that are secreted into circulation, where the light chains misfold, aggregate as amyloid fibrils in target organs, and cause organ dysfunction, organ failure, and death. In this article, we will review the factors that contribute to AL amyloidosis complexity, the findings by our laboratory from the last 16 years and the work from other laboratories on understanding the structural, kinetics, and thermodynamic contributions that drive immunoglobulin light chain-associated amyloidosis. We will discuss the role of cofactors and the mechanism of cellular damage. Last, we will review our recent findings on the high resolution structure of AL amyloid fibrils. AL amyloidosis is the best example of protein sequence diversity in misfolding diseases, as each patient has a unique combination of germline donor sequences and multiple amino acid mutations in the protein that forms the amyloid fibril.

A sensory- and consumer-based approach to optimize cheese enrichment with grape skin powders.

The present study aimed to present a sensory- and consumer-based approach to optimize cheese enrichment with grape skin powders (GSP). The combined sensory evaluation approach, involving a descriptive and an affective test, respectively, was applied to evaluate the effect of the addition of grape skin powders from 2 grape varieties (Barbera and Chardonnay) at different levels [0.8, 1.6, and 2.4%; weight (wt) powder/wt curd] on the sensory properties and consumer acceptability of innovative soft cow milk cheeses. The experimental plan envisaged 7 products, 6 fortified prototypes (at rates of Barbera and Chardonnay of 0.8, 1.6, and 2.4%) and a control sample, with 1 wk of ripening. By means of a free choice profile, 21 cheese experts described the sensory properties of prototypes. A central location test with 90 consumers was subsequently conducted to assess the acceptability of samples. The GSP enrichment strongly affected the sensory properties of innovative products, mainly in terms of appearance and texture. Fortified samples were typically described with a marbling aspect (violet or brown as function of the grape variety) and with an increased granularity, sourness, saltiness, and astringency. The fortification also contributed certain vegetable sensations perceived at low intensity (grassy, cereal, nuts), and some potential negative sensations (earthy, animal, winy, varnish). The white color, the homogeneous dough, the compact and elastic texture, and the presence of lactic flavors resulted the positive drivers of preference. On the contrary, the marbling aspect, granularity, sandiness, sourness, saltiness, and astringency negatively affected the cheese acceptability for amounts of powder, exceeding 0.8 and 1.6% for the Barbera and Chardonnay prototypes, respectively. Therefore, the amount of powder resulted a critical parameter for liking of fortified cheeses and a discriminant between the 2 varieties. Reducing the GSP particle size and improving the GSP dispersion in the curd would reduce the effect of powder addition on sensory properties, thereby encouraging the use of these polyphenol-based fortifiers in cheeses. The proposed approach allowed the identification of sensory properties critical for product acceptability by consumers, thus helping the optimization of both fortifier characteristics and new cheese production and composition.

Healthy yogurt fortified with n-3 fatty acids from vegetable sources.

The concentration of n-3 polyunsaturated fatty acids (PUFA) in yogurt was increased using 5 different vegetable oils obtained from flaxseed, Camelina sativa, raspberry, blackcurrant, and Echium plantagineum. The vegetable oils were added to partially skim milk before lactic fermentation at a concentration adequate enough to cover at least 10% of the recommended daily intake of 2 g/d of α-linolenic acid according to EC regulation no. 432/2012. Microbiological (lactobacilli and streptococci, yeast, and molds), chemical (pH, syneresis, proximate composition, fatty acids, oxidation stability), and sensory evaluations were assessed for all of the fortified yogurts after 0, 7, 14, and 21 d of storage at 4°C. Sensory evaluations were conducted at 21 d of storage at 4°C. Among the yogurts produced, those that were supplemented with flaxseed and blackcurrant oils exhibited the highest α-linolenic acid content (more than 200mg/100 g of yogurt) at the end of storage. The addition of oil did not influence the growth of lactic acid bacteria that were higher than 10(7) cfu/g at 21 d of storage. All of the yogurts were accepted by consumers, except for those supplemented with raspberry and E. plantagineum oils due to the presence of off flavors.

Evaluation and predictive modeling of shelf life of minced beef stored in high-oxygen modified atmosphere packaging at different temperatures.

The aims were: (1) to follow the freshness decay of minced beef stored in high-oxygen modified atmosphere packaging at different temperatures (4.3, 8.1 and 15.5 degrees C) by applying traditional methods (microbiological counts, color evaluation, thiobarbituric acid assay TBA, headspace gas composition) and e-nose; (2) to model the decay kinetics to obtain information about the maximum shelf life as function of storage conditions. The minced beef, packaged in modified atmosphere was supplied by a manufacturer at the beginning of its commercial life. The study demonstrated the ability of the traditional methods to describe the kinetics of freshness decay. The modeling of the experimental data and the comparison with microbiological or chemical thresholds allowed the setting, for each index, of a stability time above which the meat was no longer acceptable. The quality decay of meat was also evaluated by the headspace fingerprint of the same set of samples by means of a commercial e-nose. A clear discrimination between "fresh" and "old" samples was obtained using PCA and CA, determining at each temperature a specific range of stability time. The mean value of the stability times calculated for each index was 9 days at 4.3 degrees C (recommended storage temperature), 3-4 days at 8.1 degrees C (usual temperature in household refrigerators) and 2 days at 15.5 degrees C (abuse temperature). Resolution of the stability times allowed calculation of mean Q(10) values, i.e. the increase in rate for a 10 degrees C increase in temperature. The results show that the Q(10) values from the traditional methods (3.6-4.0 range) overlapped with those estimated with e-nose and color indexes (3.4 and 3.9, respectively).

Solid-phase micro-extraction (SPME-GC) and sensors as rapid methods for monitoring lipid oxidation in nuts.

Dry foods with high fat content are susceptible to lipid oxidation, which involves a quality deterioration of the product, since this process is responsible for the generation of off-flavours. Hexanal is considered to be a good shelf-life indicator of such oxidation products. In addition, due to its high volatility, hexanal can be easily determined by fast headspace analytical techniques. For this reason an electronic nose comprising ten metal oxide semiconductors (MOS) and a solid-phase microextraction (SPME) coupled with gas chromatography and flame ionization detector (GC-FID) method were compared in order to determine hexanal formed in hazelnuts during storage under different conditions (room temperature, 40 degrees C, ultraviolet light, with and without oxygen scavenger). The results obtained by the two methods showed a good correlation, confirming the possibility of using a multi-sensor system as a screening tool for the monitoring of shelf-life and oxidation state of nuts.