Geodetic imaging of magma ascent through a bent and twisted dike during the Tajogaite eruption of 2021 (La Palma, Canary Islands).

On Sept. 19th, 2021, the largest historical eruption on the island of La Palma began, which had a significant scientific, social, and economic impact. The 2021 Tajogaite eruption was characterised by short precursors, lasting only 8 days. The seismicity started on Sept. 11th with a westward and upward migration of hypocenters. Permanent GNSS stations started recording deformation on Sept. 12th on the island's western side, which reached more than 15 cm just before the eruption. After the eruption onset, the ground deformation increased, reaching a maximum on Sept. 22nd and showing a nearly steady deflation trend in the following months. To better understand the dynamics of the eruption, we exploited a joint dataset of GNSS and Sentinel-1 SBAS time series along both ascending and descending orbits. To obtain the geometry of the causative source of the ground deformation, we combined the result of a preliminary non-linear inversion and the precise location of the seismicity. The resulting geometry of the source is that of a twisted dike bending eastward. We performed inverse modelling to obtain the spatiotemporal kinematics of the opening function of the dike. The forward modelling has been realised using a 3D finite-element approach considering the island's topography. Our findings reveal a close correspondence between the magmatic intrusion and pre-eruptive seismicity. The ascent of the magma occurred along two branches, and the rheology of a previously identified ductile layer strongly affected the magma propagation process. Finally, we found evidence of an early shallow deformation, which we interpret as the effect of ascending hydrothermal fluids. Our findings highlight the need for advanced modelling to understand pre-eruptive processes in basaltic volcanoes.

How Does In Vitro Digestion Change the Amount of Phenolics in Morus alba L. Leaf? Analysis of Preparations and Infusions.

The application of Morus alba L. in traditional oriental medicine and cuisine has resulted in numerous studies on its health-promoting effects. However, if the process is not monitored by the manufacturers, the processing of the leaves alters the obtained health-promoting properties and results in different health qualities in the final composition of dietary supplements. This article aims to analyze changes (using the HPLC/DAD method) in the proposed conditioned mulberry leaves in terms of key compounds (phenolic acids and flavonols) responsible for antioxidant activity after being digested in in vitro conditions. The analyzed material was leaves of white mulberry (Morus alba L.) cv. Zólwinska wielkolistna, conditioned (1-4 h) and non-conditioned. The conditioning process of mulberry proposed here, e.g., for industry production, resulted in variable transformations of polyphenols during in vitro digestion. For many polyphenols, especially those shown in the highest amounts, significant correlations were found between their content and conditioning, as well as the stage of digestion. In the case of mulberry infusions, the amounts of individual polyphenols were several times lower than in the preparations, which was due to the degree of dilution. Their amounts tended to decrease in the course of digestion. Taking this into account, it seems justified to continue research on the in vivo bioavailability of bioactive components from conditioned Morus alba L. leaves.

Morus alba L. Leaves (WML) Modulate Sweet (TAS1R) and Bitter (TAS2R) Taste in the Studies on Human Receptors - A New Perspective on the Utilization of White Mulberry Leaves in Food Production?

From the nutritional perspective, the main direction of the utilization of white mulberry (Morus alba L.) parts so far has been to produce dietary supplements or functional foods for individuals with diabetes or over-weight. Its leaves are widely known as a valuable source of bioactive compounds responsible for its antioxidant and antidiabetic effects, both in animals and humans. The authors found that processed leaves can also be investigated as potential bitter and/or sweet taste modulators-an important property of new functional foods. The study aimed to validate the inhibitory effect of Morus alba L. on the TAS2R3 and TAS2R13 bitter taste and TSA1R2/TSA1R3 receptors and determine the changes that the conditioning process caused in such receptors. The effect on the receptors was evaluated in specially transfected HEK293T cells, and the inhibition ratio was measured using the calcium release test. Moreover, the stability of phenolics in the simulated intestinal in vitro digestion process was determined. Results showed that the Morus alba leaf extracts were rich in gallic, chlorogenic and caffeic acids together with rutin and quercetin 3-(6-malonyl)-glucoside, while the conditioning process positively affected their amount. Most identified phenolics were reduced during in vitro digestion. In the taste receptors test, it was found that the phytochemicals from conditioned Morus alba leaf extract enhanced sweet taste, together with a reduction of bitter taste receptor activity in some cases. To conclude, the study has found that Morus alba, especially when conditioned for 4 h, seems to be a valuable modulator of taste, which should be considered in future research as a crucial reason for its new utilization.

Geothermal and structural features of La Palma island (Canary Islands) imaged by ambient noise tomography.

La Palma island is located in the NW of the Canary Islands and is one of the most volcanically active of the archipelago, therefore the existence of geothermal resources on the island is highly probable. The main objective of this work is to detect velocity anomalies potentially related to active geothermal reservoirs on La Palma island, by achieving a high-resolution seismic velocity model of the first few kilometres of the crust using Ambient Noise Tomography (ANT). The obtained ANT model is merged with a recent local earthquake tomography model. Our findings reveal two high-velocity zones in the island's northern and southern parts, that could be related to a plutonic intrusion and old oceanic crust materials. Conversely, four low-velocity zones are imaged in the southern part of the island. Two of them can be related to hydrothermal alteration zones located beneath the Cumbre Vieja volcanic complex. This hypothesis is reinforced by comparing the S-wave velocity model with the seismicity recorded during the pre-eruptive phase of the 2021 Tajogaite eruption, which revealed an aseismic volume coinciding with these low-velocity zones. Another low-velocity zone is observed in the southern part of the island, which we interpret as highly fractured rocks which could favour the ascent of hot fluids. A last low-velocity zone is observed in the central part of the island and associated with loose deposits generated by the Aridane valley mega landslide.

The Antioxidant Properties of Selected Varieties of Pumpkin Fortified with Iodine in the Form of Potassium Iodide and Potassium Iodate.

This study aimed to investigate the use of selected pumpkin varieties as carriers of potassium iodide (KI) and potassium iodate (KIO3) at different concentrations (2.3, 0.23, and 0.023 mg/100 g). It was hypothesized that the concentrations and form of iodine fortification in pumpkins affect the antioxidant activity of pumpkins. The results showed a high recovery of the introduced iodine in all pumpkin varieties after drying, as well as high iodine stability during storage, especially for KIO3. However, statistical analysis confirmed a relationship between the forms and concentration of iodine and the ABTS cation radical and the DPPH radical test results. In the systems with iodine concentration at 0.023 and 0.23 mg/100 g, the antioxidant activity did not change. However, for all pumpkin varieties fortified with a KIO3 concentration at 3.9 mg/100 g (2.3 mg/100 g of iodine), a statistically significant decrease in free-radical scavenging was confirmed. Therefore, for maximum effectiveness in pumpkin's free-radical scavenging indices, it is suggested to introduce iodine in the form of KI and KIO3, but in controlled concentrations. However, KIO3 should be added at a maximum amount of 0.39 mg/100 g.

Spatio-temporal velocity variations observed during the pre-eruptive episode of La Palma 2021 eruption inferred from ambient noise interferometry.

On Sept. 19th, 2021, a volcanic eruption began on the island of La Palma (Canary Islands, Spain). The pre-eruptive episode was characterized by seismicity and ground deformation that started only 9.5 days before the eruption. In this study, we applied seismic interferometry to the data recorded by six broadband seismic stations, allowing us to estimate velocity variations during the weeks preceding the eruption. About 9.5 days before the eruption, we observed a reduction in the seismic velocities is registered next to the eruptive centers that opened later. Furthermore, this zone overlaps with the epicenters of a cluster of volcano-tectonic earthquakes located at shallow depth (< 4 km) and detached from the main cluster of deeper seismicity. We interpret the decrease in seismic velocities and the occurrence of such a shallow earthquake cluster as the effect of hydrothermal fluid released by the ascending magma batch and reaching the surface faster than the magma itself.

Elastic interaction between Mauna Loa and Kilauea evidenced by independent component analysis.

The contrasting dynamics between Mauna Loa and Kilauea have been studied over the last 100 years from multiple viewpoints. The fact that dynamic changes of one volcano trigger a dynamic response of the other volcano indicates a connection may exist. Petrological works show a direct relationship between the magmatic systems of these two volcanoes is not possible. We analysed DInSAR data and GPS measurements of ground deformation patterns associated with the activity of Mauna Loa and Kilauea volcanoes. The DInSAR SBAS dataset spans the interval between 2003 and 2010, and was acquired along ascending and descending orbits of the ENVISAT (ESA) satellite under different look angles. Of the 10 tracks that cover the Big Island (Hawai'i), 4 cover both volcanic edifices. Using GPS measurements, we computed the areal strain on 15 triplets of stations for Kilauea volcano and 11 for Mauna Loa volcano. DInSAR data was analysed by applying Independent Component Analysis (ICA) to decompose the time-varying ground deformation pattern of both volcanoes. The results revealed anticorrelated ground deformation behaviour of the main calderas of Mauna Loa and Kilauea, meaning that the opposite response is seen in the ground deformation of one volcano with respect to the other. At the same time, Kilauea exhibits a more complex pattern, with an additional component, which appears not to be correlated with the dynamics of Mauna Loa. The GPS areal strain time series support these findings. To corroborate and help interpret the results, we performed inverse modelling of the observed ground deformation pattern using analytical source models. The results indicate that the ground deformation of Mauna Loa is associated with a dike-shaped source located at 6.2 km depth. In comparison, the anticorrelated ground deformation of Kilauea is associated with a volumetric source at 1.2 km depth. This excludes a hydraulic connection as a possible mechanism to explain the anticorrelated behaviour; instead, we postulate a stress-transfer mechanism. To support this hypothesis, we performed a 3D numerical modelling of stress and strain fields in the study area, determining the elastic interaction of each source over the others. The most relevant finding is that the Mauna Loa shallow plumbing system can affect the shallowest magmatic reservoir of Kilauea, while the opposite scenario is unlikely. Conversely, the second independent component observed at Kilauea is associated to a sill-shaped source located at a depth of 3.5 km, which is less affected by this interaction process.

Rapid magma ascent beneath La Palma revealed by seismic tomography.

For the first time, we obtained high-resolution images of Earth's interior of the La Palma volcanic eruption that occurred in 2021 derived during the eruptive process. We present evidence of a rapid magmatic rise from the base of the oceanic crust under the island to produce an eruption that was active for 85 days. This eruption is interpreted as a very accelerated and energetic process. We used data from 11,349 earthquakes to perform travel-time seismic tomography. We present high-precision earthquake relocations and 3D distributions of P and S-wave velocities highlighting the geometry of magma sources. We identified three distinct structures: (1) a shallow localised region (< 3 km) of hydrothermal alteration; (2) spatially extensive, consolidated, oceanic crust extending to 10 km depth and; (3) a large sub-crustal magma-filled rock volume intrusion extending from 7 to 25 km depth. Our results suggest that this large magma reservoir feeds the La Palma eruption continuously. Prior to eruption onset, magma ascended from 10 km depth to the surface in less than 7 days. In the upper 3 km, melt migration is along the western contact between consolidated oceanic crust and altered hydrothermal material.

Some Common Medicinal Plants with Antidiabetic Activity, Known and Available in Europe (A Mini-Review).

Diabetes is a metabolic disease that affected 9.3% of adults worldwide in 2019. Its co-occurrence is suspected to increase mortality from COVID-19. The treatment of diabetes is mainly based on the long-term use of pharmacological agents, often expensive and causing unpleasant side effects. There is an alarming increase in the number of pharmaceuticals taken in Europe. The aim of this paper is to concisely collect information concerning the few antidiabetic or hypoglycaemic raw plant materials that are present in the consciousness of Europeans and relatively easily accessible to them on the market and sometimes even grown on European plantations. The following raw materials are discussed in this mini-review: Morus alba L., Cinnamomum zeylanicum J.Presl, Trigonella foenum-graecum L., Phaseolus vulgaris L., Zingiber officinale Rosc., and Panax ginseng C.A.Meyer in terms of scientifically tested antidiabetic activity and the presence of characteristic biologically active compounds and their specific properties, including antioxidant properties. The characteristics of these raw materials are based on in vitro as well as in vivo studies: on animals and in clinical studies. In addition, for each plant, the possibility to use certain morphological elements in the light of EFSA legislation is given.

Pumpkin, Cauliflower and Broccoli as New Carriers of Thiamine Compounds for Food Fortification.

The aim of the study is to explore the possibility of vegetables being used as carriers of thiamine. The influence of carrier type (thiamine hydrochloride-TCh and thiamine pyrophosphate-TP) for the thiamine stability were investigated. Two varieties of pumpkin, Muscat and Hokkaido, as well as Cauliflower and Broccoli, were used as a matrix for the thiamine applied. The impregnated and freeze-dried vegetables were stored (230 days) with changing access to light (access to and restriction of light) and temperature (21 °C and 40 °C). The analyzed carriers were also used in the production of gnocchi dumplings. The content of thiamine was analyzed using the thiochromium method. In the study, consumer tests (n = 199) and sensory profiling were used to assess the impact of thiamine carriers on the sensory quality of gnocchi dumplings. It was found that the introduction of dried vegetables at the level of 30% allows for high sensory desirability of analyzed products, as well as suggesting the possibility of their frequent consumption. Such a product could potentially become an alternative to pork meat as a good source of thiamine. However, it should be noted that the thiamine losses may occur during the storage of dried vegetables and their culinary preparation.

Electrochemical screening of genoprotective and antioxidative effectiveness of Origanum vulgare L. and its functionality in the prevention of neurodegenerative disorders.

A new way of electrochemical DNA sensor using as a screening tool for the determination of phytochemicals with high genoprotective functionality is proposed. The biosensor's detection layer was prepared with double stranded deoxyribonucleic acid (ds DNA) that were subjected to oxidative stress induced by •OH radicals generated by Fenton reaction. The oxidized guanine derivative, 8-oxo-7,8-dihydro-2'-deoxyguanosine, was treated as an indicator of DNA oxidative damage. This derivative may cause mutation through its ability to pair with adenine. The abnormalities of DNA structure and DNA repair system are known to be directly related to progressive neurodegeneration. The present study showed that during oxidative stress, the 2.5% oregano extract protected guanine from undergoing oxidation to 8-oxoguanine. The results revealed that this genoprotective effectiveness can make oregano a very efficient protective barrier against oxidative stress. Due to these unique properties of oregano we propose the recipe of a functional bread with its addition. It was found that the functionality of the prepared bread was not limited to antioxidative activity but also is expressed in the inhibition of cholinesterases. These findings indicate that oregano can act as an important component in the therapeutic diet recommended in neurodegenerative disorders.

Chocolate desserts with ricotta hydrolysates: In vitro study of inhibitory activity against angiotensin-converting enzyme and cholinesterase.

Food can be a source of valuable peptides with high bioactivity, which regulate the functioning of cardiovascular and nervous systems. The aim of the study was to evaluate the possibility of usage ricotta after hydrolysis to obtain innovative chocolate desserts. It was shown that the hydrolysis of whey proteins in ricotta had insignificant effect on the texture indices of the products, except gumminess, as it declined to 16% in ricotta samples and to 7% in case of chocolate dessert samples. Confirmed was that the hydrolysis of the ricotta affected the activity of prepared desserts with respect to cholinesterases and angiotensin-converting enzyme. Enzymatic hydrolysate of ricotta may be consider as a semifinished product of high functional activity, and its further application in dessert production allows to provide novel prohealth new products. PRACTICAL APPLICATION: Study results indicate new feasibilities of ricotta application as functional ingredient of new products--chocolate desserts. The results show that ricotta after the stage of enzyme hydrolysis of proteins might have noticeable effect on product functionality. A measurable benefit for the consumer is the receipt of a new product with favorable health-promoting properties, and for the entrepreneur new possibilities to expand the range of functional products. Moreover, described technology allows to use dairy byproducts for new products developments, such as chocolate desserts, due to sustainability development strategy.

Functional Properties and Antioxidant Activity of Morus alba L. Leaves var. Zolwinska Wielkolistna (WML-P)-The Effect of Controlled Conditioning Process.

This study evaluated the effect of adding a new step, termed conditioning, to the traditional processing of leaves from Morus alba var. zolwinska wielkolistna grown in Poland (WML-P). This step, modeled on tea leaves processing, was conducted in a controlled environment on a semi-technical scale. The primary goal was to evaluate the effect of the WML-P conditioning for 1-4 h at 32-35 °C on the content of bioactive compounds (total phenolics, phenolic acids, flavonols, 1-deoxynojirimycin) and antioxidant activity (radical scavenging against DPPH, antioxidant capacity, chelating activity and ferric reducing antioxidant potential) of the lyophilized extracts. For the first time WML-P extracts content was comprehensively characterized by assessing dietary fiber fractions, fatty acids, amino acids, macro- and microelements and chlorophyll content. Compared to the traditional process, adding the conditioning step to WML-P processing resulted in an increased total phenolics content, radical scavenging capacity, ability to quench 2,2-diphenyl-1-picrylhydrazyl (DPPH•) and iron-chelating ability in the lyophilized extracts. The beneficial effect depended on conditioning time. The highest flavonols and phenolic acids content were found after 2-h conditioning. We concluded that adding a 2-h conditioning step to traditional WML-P processing results in getting WML-P lyophilized extract with increased bioactive compounds content and high antioxidant activity.

The Genoprotective Role of Naringin.

Since ancient times, fruits and edible plants have played a special role in the human diet for enhancing health and maintaining youthfulness. The aim of our work was to determine the interactions between naringin, a natural ingredient of grapefruits, and DNA using an electrochemical biosensor. Electrochemical methods allow analyzing the damages occurring in the structure of nucleic acids and their interactions with xenobiotics. Our study showed that the changes in the location of electrochemical signals and their intensity resulted from the structural alterations in DNA. The signal of adenine was affected at lower concentrations of naringin, but the signal of guanine was unaffected in the same condition. The dynamics of changes occurring in the peak height and surface of adenine related to naringin concentration was also significantly lower. The complete binding of all adenine bases present in the tested double-stranded DNA solution was observed at naringin concentrations ranging from 8.5 to 10.0 µM. At larger concentrations, this active compound exerted an oxidizing effect on DNA. However, the critical concentrations of naringin were found to be more than twice as high as the dose absorbable in an average human (4 µM). The results of our work might be helpful in the construction of electrochemical sensors for testing the content of polyphenols and would allow determining their genoprotective functionality.

Fluorescent Submicron-Sized Poly(heptafluoro-n-butyl methacrylate) Particles with Long-Term Stability.

Fluorescent submicron particles of fluorinated methacrylate (HFMBA) with long-term stability have been synthesized and characterized with regard to their potential applications. Rhodamine B (RBITC) isothiocyanate was used as the fluorescent component. The core-shell structure of the particles effectively protected the dye against bleaching. HFBMA nanoparticle (NP) stability was confirmed after seven years of storage. Only slight differences were found in the polydispersity index (pdi) from 0.002 to 0.010. Particle size measurements were carried out using dynamic light scattering (DLS), nanoparticle tracking (NTA), and fluorescence correlation spectroscopy (FCS). The hydrodynamic diameter evaluated by different methods were in good agreement, respectively: 184-550 nm, 218-579 nm, and 236-508 nm. Particle and core morphology was estimated by using scanning and transmission electron microscopy (SEM and TEM). The ability to recognize particles in 3D as a reference sample in biological media has been confirmed by epifluorescence optical microscopy, confocal laser scanning microscopy, and super-resolution confocal microscopy (STED).

Composition and In Vitro Effects of Cultivars of Humulus lupulus L. Hops on Cholinesterase Activity and Microbial Growth.

Common hop (Humulus lupulus L.) has significant health-promoting properties. Hop cones contain resins, essential oils, proteins, polyphenols, lipids, waxes, and cellulose. Hop extracts include bioactive compounds such as polyphenolic compounds (phenolic acids, and flavonols), and chlorophylls. The aim of this study was to compare the pro-health potential of hop cone extracts obtained from three cultivars (Magnum, Lubelski, and Marynka). The results showed that the cones of Magnum cultivar demonstrated the highest biological activity. The sum of phenolic acids and flavonols in ethanol extract was the highest for this variety and was equal 4903.5 µg/g dw. Ethanol extracts of Magnum cultivars showed the highest degree of iron ion chelation (55.43-88.76%) as well as the activity against 1,1-diphenyl-2-picrylhydrazyl radical (4.75 mmol Tx/g dw). Hop cone extracts as cholinesterase inhibitors showed high potential for aqueous variants. In terms of antimicrobial activity, all investigated extracts demonstrated strong inhibition against Staphylococcus aureus and Staphylococcus epidermidis, with the Magnum cultivar showing the strongest inhibition. Owing to the biofunctional features of hop cone, it can be concluded that it is an attractive raw material with pro-health potential that can be used much more widely in food technology. However, it should be noted that toxicological tests and in vitro tests must be carried out before the raw material is used in food production.

Air-drying temperature changes the content of the phenolic acids and flavonols in white mulberry (Morus alba L.) leaves / Temperatura de secagem ao ar altera o teor de ácidos fenólicos e flavonóis em folhas de amoreira branca (Morus alba L.)

ABSTRACT: The white mulberry leaves are typically available on the market in dried or encapsulated form. It was assumed in the study that appropriate drying of leaves of the white mulberry is significant for obtaining intermediate products with high content of compounds having anti-oxidative activity. The purpose of the study was to determine the influence of the temperature of mulberry leaves air drying on the content of phenolic acids and flavonols. It has been determined that the content of these compounds in the leaves depended on the drying temperature. Drying at 60 °C favored release of phenolic acids and flavonols from complexes and/or formation of new compounds. Their total content was 22% higher than in leaves dried at 30 °C. Drying at 90 °C reduced the phenolic acid and flavonol content by 24%. The most favorable drying temperature was 60 °C.

RESUMO: As folhas da amoreira branca estão normalmente disponíveis no mercado em forma seca ou encapsulada. Assumiu-se no estudo que a secagem adequada das folhas da amora branca é importante para a obtenção de produtos intermediários com alto teor de compostos com atividade antioxidante. O objetivo do estudo foi determinar a influência da temperatura de secagem de ar de folhas de amoreira sobre o teor de ácidos fenólicos e flavonóis. Foi determinado que o conteúdo destes compostos nas folhas dependia da temperatura de secagem. Secagem a 60 °C favoreceu a liberação de ácidos fenólicos e flavonóis a partir de complexos e / ou formação de novos compostos. Seu teor total foi 22% superior ao das folhas secas a 30 °C. A secagem a 90 °C reduziu o teor de ácido fenólico e flavonol em 24%. A temperatura de secagem mais favorável foi de 60 °C.

Protective Effect of Morus alba Leaf Extract on N-Nitrosodiethylamine-induced Hepatocarcinogenesis in Rats.

BACKGROUND/AIM: The leaves of white mulberry (Morus alba L.) contain various polyphenolic compounds possessing strong antioxidant activity and anticancer potential. This study was designed to investigate the chemopreventive effect of aqueous extract of mulberry leaves against N-nitrosodiethylamine (NDEA)-induced liver carcinogenesis. MATERIALS AND METHODS: Wistar rats were divided into four groups: control, mulberry extract-treated, NDEA-treated, and mulberry extract plus NDEA-treated. Mulberry extract was given in the diet (1,000 mg/kg b.w./day); NDEA was given in drinking water. RESULTS: Mulberry extract reduced the incidence of hepatocellular carcinoma, dysplastic nodules, lipid peroxidation, protein carbonyl formation, and DNA degradation. Treatment with mulberry leaf extract along with NDEA challenge did not affect the activity of antioxidant enzymes and glutathione content. CONCLUSION: Treatment with mulberry leaf extract partially protected the livers of rats from NDEA-induced hepatocarcinogenesis and a direct antioxidant mechanism appears to contribute to its anticarcinogenic activity.