Immune responses to oligomeric α-synuclein in Parkinson's disease peripheral blood mononuclear cells.

Parkinson's disease displays clinical heterogeneity, presenting with motor and non-motor symptoms. Heterogeneous phenotypes, named brain-first and body-first, may reflect distinct α-synuclein pathology starting either in the central nervous system or in the periphery. The immune system plays a prominent role in the central and peripheral pathology, with misfolded α-synuclein being placed at the intersection between neurodegeneration and inflammation. Here, we characterized the inflammatory profile and immune-phenotype of peripheral blood mononuclear cells (PBMCs) from Parkinson's disease patients upon stimulation with α-synuclein monomer or oligomer, and investigated relationships of immune parameters with clinical scores of motor and non-motor symptoms. Freshly isolated PBMCs from 21 Parkinson's disease patients and 18 healthy subjects were exposed in vitro to α-synuclein species. Cytokine/chemokine release was measured in the culture supernatant by Multiplex Elisa. The immune-phenotype was studied by FACS-flow cytometry. Correlation analysis was computed between immune parameters and parkinsonian motor and non-motor scales. We found that Parkinson's disease patients exhibited a dysregulated PBMC-cytokine profile, which remained unaltered after exposure to α-synuclein species and correlated with both motor and non-motor severity, with a strong correlation observed with olfactory impairment. Exposure of PBMCs from healthy controls to α-synuclein monomer/oligomer increased the cytokine/chemokine release up to patient's values. Moreover, the PBMCs immune phenotype differed between patients and controls and revealed a prominent association of the Mos profile with olfactory impairment, and of NK profile with constipation. Results suggest that a deranged PBMC-immune profile may reflect distinct clinical subtypes and would fit with the recent classification of Parkinson's disease into peripheral-first versus brain-first phenotype.

Composition and antimicrobial properties of Sardinian Juniperus essential oils against foodborne pathogens and spoilage microorganisms.

In this work, the chemical compositions and antimicrobial properties of Juniperus essential oils and of their main components were determined. Five berry essential oils obtained from different species of Juniperus growing wild in Sardinia were analyzed. The components of the essential oils were identified by gas chromatography-mass spectrometry (GC-MS) analysis. The antimicrobial activities of the oils and their components against food spoilage and pathogenic microorganisms were determined by a broth microdilution method. The GC-MS analysis showed a certain variability in the concentrations of the main constituents of the oils. Alpha-pinene was largely predominant in the oils of the species J. phoenicea subsp. turbinata and J. oxycedrus. Alpha-pinene and myrcene constituted the bulk (67.56%) of the essential oil of J. communis. Significant quantitative differences were observed for myrcene, delta-3-carene, and D-germacrene. The results of the antimicrobial assay show that the oils of J. communis and J. oxycedrus failed to inhibit any of the microorganisms at the highest concentrations tested (MLC > or = 900 microg/ml), while the oils extracted from J. turbinata specimens were active against fungi, particularly against a strain of Aspergillus flavus (an aflatoxin B1 producer). Of the single compounds tested, delta-3-carene was found to possess the broadest spectrum of activity and appeared to contribute significantly to the antifungal activity observed for J. turbinata oils. This activity may be helpful in the prevention of aflatoxin contamination for many foods.

Hygienic Conditions and Microbial Contamination in Six Ewe's-Milk-Processing Plants in Sardinia, Italy.

In Sardinia, ewe's milk is almost exclusively used for cheese manufacture, and it is usually processed in small dairies which do not have sufficient technical and scientific knowledge for largescale controlled production. This study was carried out to identify the sources of contamination and the kinds of contaminating microorganisms present in six ewe's milk processing plants in Sardinia. Samples were collected during production hours three times over a period of 6 months. Raw milk, heat-treated milk, curd, 30-day-old cheese, lactic culture, rennet, and water used in processing lines were analyzed and the microbial contamination of air and surfaces was evaluated. Total mesophilic aerobic counts, coliforms, Escherichia coli , gram-negative psychrotrophs, Staphylococcus aureus , Salmonella spp., Listeria spp., yeasts, and molds were determined. Our survey confirmed that the production offood of high microbiological quality is strictly dependent on the microbiological quality of the raw material, optimization of the parameters for the heat treatment, water of potable quality, well-defined cleaning and disinfection procedures, and properly hygienic processing conditions. In fact, only plants characterized by raw milk and rennet of acceptable quality, generally clean work surfaces, and low microbial counts in the air of working areas made finished products of high microbiological quality. Standardization of technological parameters and achievement of properly hygienic processing conditions will help minimize the risk of developing food-safety problems, in compliance with public health regulatory requirements. These actions would help guarantee an adequate quality of Sardinian ewe's milk cheeses and might also lead to access to the international market.