Genetically determined thymic function affects strength and duration of immune response in COVID patients with pneumonia.

Thymic activation improves the outcome of COVID-19 patients with severe pneumonia. The rs2204985 genetic polymorphism within the TCRA-TCRD locus, which affects thymic output in healthy individuals, was found here to modify SARS-CoV-2-specific immunity and disease severity in COVID-19 patients with severe pneumonia. Forty patients with severe COVID-19 pneumonia were investigated. The GG genotype at the rs2204985 locus was associated, independently of age and sex, with stronger and long-lasting anti-SARS-CoV-2 helper and cytotoxic T cell responses 6 months after recovery. The GG genotype was also associated with less severe lung involvement, higher thymic production, and higher counts of blood naïve T lymphocytes, including recent thymic emigrants, and a larger population of activated stem cell memory CD4+ T cells. Overall, GG patients developed a more robust and sustained immunity to SARS-CoV-2. Polymorphism at rs2204985 locus should be considered as an additional predictive marker of anti-SARS-CoV-2 immune response.

Production and characterization of soft Sardaigne-type cheese by using almond gum as a functional additive.

The effect of almond gum (AG), as natural polysaccharide with high nutritional value and important functional properties, on physicochemical and textural characteristics of Sardaigne-type cheese was investigated. Response surface methodology (RSM) using Box-Behnken design was applied to determine optimal levels of three selected processing variables such as coagulation temperature (25-45°C), stirring period (20-30 min), and AG concentration (0.25%-0.75%). A 3-level factorial design was employed to evaluate physicochemical and rheological responses of Sardaigne-type cheese with AG added. The P-values of ANOVA indicated that the processing variables selected have significantly affected dry matter content (p = .002), cheese yield (p = .0172), syneresis level (p = .0135), hardness (p = .0103), and adhesiveness (p = .0410). However, pH, cohesiveness, and elasticity are not affected by the selected processing variables. Predictive regression equations with a high coefficient of (R 2 ≥ .686) determination are constructed. The addition of AG owing to its water retention property has improved yield cheese as well moisture level. Therefore, this additional moisture in Sardaigne-type cheese will be responsible for softer and smoother textural. Indeed, fivefold drop of adhesiveness and fourfold reduction of hardness are observed in cheese formulated with AG at 0.75% and in same temperature and stirring period conditions that commercial cheese. RSM analysis showed that optimum levels of processing variables are reached at AG concentration of 0.57% (w/v), coagulation temperature of 42.57°C, and stirring period of 20 min. Results of sensory properties showed that AG incorporation in Sardaigne-type cheese does not have an adverse impact on organoleptically characteristics and overall acceptability of product was better than commercial cheese.

Adsorptive removal of direct red 80 and methylene blue from aqueous solution by potato peels: a comparison of anionic and cationic dyes.

Adsorption of direct red 80 (DR 80) and methylene blue (MB) from aqueous solutions on potato peels (PP) has been compared. The use of peels in decontamination technology is very promising given the near zero-cost for the synthesis of those adsorbents. The selected potato peels were first analyzed by scanning using electron microscopy (SEM) and Fourier transforms infrared spectroscopy (FTIR). Then the adsorption behavior was studied in a batch system. The adsorption process is affected by various parameters such as the solution pH (2-11), the initial concentration of the dye (20, 50, 100, 150 and 200 mg L-1), the adsorbent dose (0.1-3%), the temperature (303.16 K, 313.16 K, and 323.16 K), agitation (up to 250 rpm), as well as the contact time. Adsorption isotherms of the studied dye on the adsorbent were determined and compared with the Langmiur, Freundlich and Temkin adsorption models. The results show that the data was most similar to the Freundlich isotherm (R2 = 0.99). The maximum adsorption capacities (Qmax) of MB and DR 80 by the PP at temperatures 303.16 K, 313.16 K and 323.16 K were found to be approximately 97.08 mg g-1; 45.87 mg g-1; 61.35 mg g-1 and 27.778 mg g-1; 45.45 mg g-1; and 32.258 mg g-1. The kinetic data was compared to the pseudo-first-order, pseudo-second-order, and intraparticle diffusion models. This revealed that adsorption of methylene blue onto PP abided mostly to the pseudo-second-order kinetic model. Calculations of various thermodynamic parameters such as enthalpy change (ΔH), entropy change (ΔS), and free energy change (ΔG) display the endothermic and spontaneous nature of the adsorption process.

Date Seeds as a Natural Source of Dietary Fibers to Improve Texture and Sensory Properties of Wheat Bread.

The aim of this work was to investigate the effect of date seed water-soluble polysaccharides (DSP) and hemicellulose (DSH) as dietary fiber sources in enhancing the wheat bread's quality. DSP and DSH were extracted from the three date seed varieties Deglet Nour, Ghars Souf, and Allig. The extraction yields ranged from 3.8% to 6.14% and from 13.29% to 18.8%, for DSP and DSH, respectively. DSP and DSH showed interesting functional properties and were incorporated at 0.5% and 0.75% (w/w) in wheat flour with low bread-making quality (FLBM). The results showed that the addition of 0.75% DSH significantly improved the alveograph profile of the dough, and in a more efficient way than that of DSP. Furthermore, bread evaluation revealed that the addition of DSH considerably improved the volume (by 24.22%) and the texture profile of bread (decrease of the hardness and chewiness by 41.54% and 33.81%, respectively), compared to control bread (prepared with FLBM). A sensory analysis showed that the better overall acceptability was found for bread supplemented with DSH. Results in this work demonstrate that hemicellulose fraction extracted from date seeds (DSH) and added with a level of 0.75% to FLBM represents the component that improved bread quality the best.

Identification of polysaccharides extracted from pea pod by-products and evaluation of their biological and functional properties.

A three-variable Box-Behnken design was employed to obtain the best possible combination of extraction time, ratio (raw material/water) and extraction temperature to allow maximum extraction yield of polysaccharides from pea pod (PPP). The preferred extraction conditions were: extraction time 195 min, extraction temperature 70 °C and ratio of raw material/water 1/40. Under these conditions, the experimental yield was 16.21 ±â€¯1.12%, which is in close agreement with the value predicted by response surface methodology model yield (16.08 ±â€¯0.95%). The molecular weight distribution of PPP showed two peaks with MW of 5217 kDa and 50 kDa, respectively. The main monosaccharides in PPP were galactose, xylose and arabinose, whereas the major functional groups identified from FT-IR spectrum included CO, OH and CH. In addition, PPP had high 1,1-diphenyl-2-picrylhydrazyl radical scavenging activity and a moderate reducing power. The antibacterial activity of PPP was also observed against the tested microorganisms and at 50 mg/mL PPP could inhibit the growth of the Gram-negative and Gram-positive bacteria. Generally, these results suggest that the PPP has significant antioxidant activity and good antibacterial activity and can potentially be used as additive in food, pharmaceutical and cosmetic preparations.

Structural, functional, and biological properties of potato peel oligosaccharides.

Enzymatic hydrolysis of water-soluble polysaccharides from potato peel waste (PPPW) generates low molecular weight oligosaccharides with a yield of 63%. The oligosaccharides generated from potato peel polysaccharides (OPPP) were purified by Superdex-30 column. The results showed the presence of 8 peaks (OPPP1-OPPP8). The identification of all the fractions by chromatography analysis (GC-FID) illustrated that the most prominent residues were glucose with traces of galactose, arabinose and rhamnose. Finally, mass spectrometry (MALDI-ToF-ToF) analysis showed that the generated oligosaccharides were heterogeneous and contained different degree of polymerization (DP). Indeed, the obtained oligosaccharides fractions OPPP3, OPPP4, OPPP5, OPPP6 and OPPP7 were compose of the following degree of polymerization DP5; DP4; DP2; DP1 and DP1, respectively. Potato peel oligosaccharides (OPPP) efficiency were tested using different concentrations in functional properties. The results showed good foaming and emulsion properties. This study also aimed to investigate the antioxidant activity of OPPP. The items explored included the DPPH radical-scavenging capacity (IC50 OPPP=2.5mg/mL), reducing power (OD: 0.622±0.032 at a concentration of 20mg/mL), ß-carotene bleaching inhibition activity (45.335±3.653%), and also the ABTS radical scavenging activity (14.835±0.1%).These findings indicate that potato peel oligosaccharides have potent antioxidant activities. Hence, one can suggest that these oligosaccharides might contribute as additives in food, pharmaceutical and cosmetic preparations.

Adsorptive removal of malachite green from aqueous solutions by almond gum: Kinetic study and equilibrium isotherms.

This work aimed at investigating the potential of almond gum as low cost adsorbent for the removal of the cationic dye; malachite green from aqueous solutions. Almond gum was first analyzed by scanning electron microscopy (SEM) and Fourier transforms infrared spectroscopy (FTIR), and then the adsorption behavior was studied in batch system. The effects of the adsorption parameters (adsorbent dose, pH, contact time, particle size, initial dye concentration, temperature and agitation) on the dye removal have been studied. Adsorption equilibrium and isotherms were evaluated depending on temperature using the isotherms of Freundlich, Langmuir, and Tempkin. The obtained result showed that both Langmuir and Freundlich models were adapted to study the dye sorption. The maximum adsorption capacities were equal to 172.41mg/g, 181.81mg/g, and 196.07mg/g at 303.16K, 313.16K, and 323.16K, respectively. The kinetics of sorption were following the pseudo-second order model. The thermodynamic changes in enthalpy (ΔH), entropy (ΔS), and free energy (ΔG) indicated that the adsorption of malachite green at the surface of almond gum is endothermic and occurs spontaneously. Desorption experiments were conducted to regenerate almond gum, showing great desorption capacity when using HCl at pH 2.

Improvement of texture and sensory properties of cakes by addition of potato peel powder with high level of dietary fiber and protein.

Demand for health oriented products such as low calories and high fiber product is increasing. The aim of the present work was to determine the effect of the addition of potato peel powders as protein and dietary fiber source on the quality of the dough and the cake. Powders obtained from the two types of peel flour showed interesting water binding capacity and fat absorption capacity. Potato peel flours were incorporated in wheat flours at different concentration. The results showed that peel powders additionally considerably improved the Alveograph profile of dough and the texture of the prepared cakes. In addition color measurements showed a significant difference between the control dough and the dough containing potato peels. The replacement of wheat flour with the potato powders reduced the cake hardness significantly and the L(*) and b(*) dough color values. The increased consumption of cake enriched with potato peel fiber is proposed for health reasons. The study demonstrated that protein/fiber-enriched cake with good sensory quality could be produced by the substitution of wheat flour by 5% of potato peel powder. In addition and technological point of view, the incorporation of potato peel powder at 5% increase the dough strength and elasticity-to-extensibility ratio (P/L).

Seed oil extraction from red prickly pear using hexane and supercritical CO2 : assessment of phenolic compound composition, antioxidant and antibacterial activities.

BACKGROUND: Investigating Opuntia species for their seed oil content is of much importance owing to their potential use for food and in cosmetic applications. These oils have an important content in unsaturated fatty acids as well as antioxidant compounds (e.g. polyphenols, vitamin E), which have been associated with the prevention of some chronic diseases. Moreover, Opuntia stricta oils possess important antimicrobial activities. For instance, the main focus of this study was to compare the effectiveness of conventional (hexane extraction) and novel (supercritical (SC)-CO2 ) extraction methods for the recovery of oil and phenolic compounds from O. stricta seeds. The oil yield of both extracts was then compared and the polyphenol content and composition of both extracts were determined by liquid chromatography-high-resolution mass spectrometry. Additionally, antioxidant (DPPH assay) and antimicrobial activities (disc diffusion method) of O. stricta seed oils were determined. RESULTS: The oil yield (based on Soxhlet's method) of O. stricta seeds was determined using SC-CO2 (49.9 ± 2.2%), and hexane (49.0 ± 1.5%). Although obtaining similar oil extraction yields using the two methods, the extracted oil using SC-CO2 was more enriched in polyphenols (172.2 ± 11.9 µg gallic acid equivalents (GAE) g-1 oil) than that extracted using hexane (76.0 ± 6.9 µg GAE g-1 of oil). Polyphenol profiles showed that the SC-CO2 process led to the yield of more compounds (45) than that using hexane extraction (11). Moreover, the antioxidant and antimicrobial activities of SC-CO2 extract showed a high percentage of inhibition. CONCLUSION: SC-CO2 extraction of O. stricta seed oil led to extraction of oil with a similar yield to that with hexane extraction, but with higher polyphenol content. The extract containing polyphenols exhibited high antioxidant and antibacterial properties, demonstrating their great potential as feedstock for high-oil quality. © 2016 Society of Chemical Industry.

Biological properties of water-soluble polysaccharides and hemicelluloses from almond gum.

The aim of this work was to investigate the biological activities of almond gum polysaccharides (AGP) and almond gum hemicelluloses (AGH). Almond gum was first fractionated into AGP and AGH using hot water and alkaline solution, respectively. The antioxidant activities of both extracted polymers revealed interesting free radical scavenging activities through DPPH test (IC50 AGP=4mg/mL, IC50 AGH=6mg/mL), 2,2'-azinobis[3-ethylbenzthiazoline]-6-sulfonic acid (ABTS) radical scavenging activity test (% inhibition ABTS=40.53±1.99% and 87.14±1% for AGP and AGH, respectively), reducing power capacity (RPAGP=20mg/mL, RPAGH=1.1mg/mL), and ß-carotene bleaching inhibition (IC50AGP=18.5mg/mL, IC50AGH 0.8mg/mL). Antibacterial activities of both polymers were tested against pathogenic strains showing interesting growth inhibition. Moreover, AGP and AGH were also efficient to inhibit ACE; the angiotensin converting enzyme (at 1mg/mL, the ACE inhibitory activity was 75.81±1.53% and 90.86±2.47%, respectively). The results obtained in this study demonstrate the attractive biological properties of fractions obtained from almond gum and their potential to be used in numerous food and non-food applications.

Water-soluble polysaccharides and hemicelluloses from almond gum: Functional and prebiotic properties.

This paper describes the extraction of polysaccharides (AGP) and hemicelluloses (AGH) from almond gum by hot water and alkaline solution, respectively. Structural and functional properties of the extracted polymers were then determined. For this purpose, infrared spectroscopy was first used to characterize functional groups of both polymers. The molecular weights of AGP and AGH were then determined using high performance size exclusion chromatography, resulting in 5.72×106g/mol and 5.39×106g/mol, respectively. Monosaccharide composition of both polymers was assessed using gas chromatography. The analysis of the functional properties showed that AGP and AGH had high water-holding (11.36g/g and 6.3g/g, respectively) and fat-binding (5.35g/g and 2.7g/g, respectively) capacities, with good emulsion properties. The prebiotic properties of AGP and AGH were then evaluated using in vitro fermentation by Bifidobacterium adolescentis and Lactobacillus acidophilus. Both polymers showed suitability for in vitro fermentation, suggesting thus their prebiotic nature. The obtained results demonstrated the promising potential of AGP and AGH for different applications in food industry.

Antioxidant Properties of Water-Soluble Gum from Flaxseed Hulls.

Soluble flaxseed gum (SFG) was extracted from flax (Linum usitatissimum) hulls using hot water, and its functional groups and antioxidant properties were investigated using infrared spectroscopy and different antioxidant assays (2,2-diphenyl-1-picrylhydrazyl (DPPH), 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid (ABTS), reducing power capacity, and ß-carotene bleaching inhibition assay), respectively. The antioxidant capacity of SFG showed interesting DPPH radical-scavenging capacity (IC50 SFG = 2.5 mg·mL(-1)), strong ABTS radical scavenging activity (% inhibition ABTS = 75.6% ± 2.6% at 40 mg·mL(-1)), high reducing power capacity (RPSFG = 5 mg·mL(-1)), and potent ß-carotene bleaching inhibition activity (IC50 SFG = 10 mg·mL(-1)). All of the obtained results demonstrate the promising potential use of SFG in numerous industrial applications, and a way to valorize flaxseed hulls.

Recent advances in Rosaceae gum exudates: From synthesis to food and non-food applications.

In recent years, great interest has been devoted to the development of new applications for natural gums. These molecules were used for a variety of purposes since they are chemically inert, non-toxic, less expensive, biodegradable and widely available. They represent one of the most abundant raw materials used not only in commercial food products, but also in cosmetic and pharmaceutical products. Plant gums take their advantages compared to other gums (e.g., from animal and microbial sources) mainly because of their acceptance by consumers. Despite of the well description given in literature for the features of plant gum exudates, there is a lack distinguishing the different families that are producing gums, and their potential applications. Among these gums, the ones produced by Rosaceae family (e.g., almond, apricot, cherry, peach, and plum plants) have been taking special attention. Thus, the aim of this review is to report the recent advances in Rosaceae gum exudates. An emphasis is given for the formation mechanisms of these gums, their chemical composition, functional properties and structures, beneficial properties, as well as their food/non-food applications.

Antibacterial and antioxidant properties of mixed linkage beta-oligosaccharides from extracted ß-glucan hydrolysed by Penicillium occitanis EGL lichenase.

The aim of this study was first to ascertain the chemical composition and the physicochemical properties of cereal extracted ß-glucan from barley flour. Secondly, to assess the antioxidant properties and the antibacterial properties of extracted ß-glucan hydrolysates. The proximate composition, FT-IR and scanning electron microscopy of extracted ß-Glucan were studied. Hydrolysates from extracted ß-glucan, obtained by lichenase EGL from Penicillium occitanis, were a mixed linkage beta-oligosaccharides (MLBO) of trisaccharides and tetrasaccharides. MLBO showed a DPPH radical scavenger with IC50 about 1.8 ± 0.01 mg/mL whereas the IC50 of extracted ß-glucan was about 5 ± 0.01 mg/mL. MLBO showed a high antioxidative capacity (175 µmol/mL α-tocopherol equivalents) at 5 mg/mL. The antimicrobial activity was confirmed against all tested bacteria especially at 20 mg/mL of MLBO while no inhibition was observed for all the strains used after the addition of either EGL or extracted ß-glucan.

Structural data and biological properties of almond gum oligosaccharide: application to beef meat preservation.

Enzymatic hydrolysis of almond gum generates low molecular weight oligosaccharides (OAG) with a yield of 33.5%. The generated oligosaccharides were purified and identified. OAG analyses show that the most prominent residues were galactose and arabinose with traces of xylose, rhamnose, glucose and mannose. The glycosyl linkage positions were analyzed using gas chromatography-mass spectrometry showing a main chain composed of galactose units [ → 3)-Gal-(1 → ] branched mainly with arabinose residues [Ara-(1 → ]. The antioxidant and antimicrobial activities of OAG were investigated. As regards the in vitro antioxidant activities, the OAG showed a high total antioxidant activity (347 µg ascorbic acid equivalent/mL), an important DPPH (1,1-diphenyl-2-picrylhydrazyl) scavenging activity (IC50 = 0.64 mg/mL) and a high reducing capacity (RP0.5AU = 3.6 mg/mL). Furthermore, OAG had a high antimicrobial activity against Salmonella thyphimirium, Bacillus cereus, Actinomycetes sp, Klebsiella pneumoniae, Escherichia coli, Alternaria alternate and Candidat albicans. Finally, OAG efficiency was tested using 0.5%; 0.75% and 1% concentrations in beef meat preservation. Microbial growth and lipid oxidation were monitored during 9 days at 4 °C. The results showed significant inhibitions (p < 0.05) of lipid oxidation and microbial growth in ground beef meat containing OAG.

Healing efficiency of oligosaccharides generated from almond gum (Prunus amygdalus) on dermal wounds of adult rats.

Almond gum is a naturally occurring polymer produced by almond trees and shrubs. Its abundance, as well as its low cost production makes it a potential feedstock for use in food and pharmaceuticals. In this regard, almond gum oligosaccharides were enzymatically generated, purified and their monosaccharide composition assessed using gas chromatography-flame ionization detector. Oligosaccharide analyses show that the most prominent residues were galactose and arabinose with traces of xylose, rhamnose, glucose and mannose. The glycosyl linkage positions were analyzed using gas chromatography - mass spectrometry showing a main chain composed of galactose units [→3)-Gal-(1→] branched mainly with arabinose residues [Ara-(1→]. The potent role of the generated oligosaccharides on rats wound healing was investigated. They have been applied either alone or supplemented, as active substance, with cream formulation, on full-thickness wound created on the dorsum of the rats. The effect of oligosaccharides was assessed by measuring the wound closure percentage, reaching an average of around 100% when applied alone or supplemented to cream formulation. The healing percentage for the control group was only 74.3% at the same day. The histological evaluation of skin sections visualized by light microscopy revealed an improved collagen deposition and an increased fibroblast and vascular densities.