Search Results (1,081)

Background: To date, it remains unclear which patients with occluded superficial femoral arteries (SFA) benefit from profundoplasty. Our hypothesis is that certain anatomic factors regarding the femoral bifurcation, e.g., the degree of stenosis of the common or deep femoral artery (CFA or DFA), length of stenosis of the DFA, or number of collaterals, can predict clinical success. Methods: An analysis pilot study was conducted to determine if the aforementioned anatomical features can predict clinical improvement and the need for major amputation following profundoplasty in patients with an occluded SFA. Results: Forty-nine patients were included in the analysis, most of whom were male (67.3%). The median stenosis of the CFA was 70%, and the mean stenosis of the DFA was 61%. During the follow-up period (mean 14.7 months), six major amputations were performed and 10 femoropopliteal or -crural bypasses were performed. The degree of DFA stenosis was a protective factor for major amputation (p = 0.04). The degree of DFA stenosis and the runoff score were associated with improvement of the Rutherford classification. However, in the multivariate analyses, none of the parameters were associated with the risk of amputation, need for peripheral bypass, or clinical improvement. Conclusions: Although this is a small and retrospective study, it suggests that a higher degree of DFA stenosis may be associated with a greater benefit from profundoplasty and a lower risk of major amputation. Further validation with larger patient populations and longer follow-up periods are necessary. Full article

Some bacterial species within the Enterobacteriaceae family possess different types of fimbrial (pili) adhesins that promote adherence to cells and colonization of host tissues. One of the well-characterized fimbrial systems is the pap operon, which encodes P fimbriae, a key virulence factor in urinary and systemic infections. One of the key regulators of P fimbriae is the transcriptional regulator PapB which plays a pivotal role as a master switch, not only by directing phase-variable expression of its own operon but also by influencing expression of heterologous fimbrial systems. This review explores the structural organization, biogenesis, and multi-tiered regulatory control of P fimbriae, with emphasis on PapB and homologous regulatory proteins such as SfaB, FocB, PixB, and PefB. Comparative genomics and phylogenetic analyses reveal that regulators belonging to the PapB family are evolutionarily conserved across π-fimbrial systems and also regulate other types of fimbriae. These regulators respond to epigenetic changes, host-derived signals, and global transcriptional cues to control levels of production of specific fimbriae in a bacterial population to dynamically modulate bacterial adhesion in different environmental niches. Optimally, understanding these mechanisms could lead to novel approaches to perturb PapB-family proteins and abrogate production of some types of fimbriae as a targeted strategy to prevent bacterial infections dependent on adherence mediated by PapB family regulators. Full article

This study investigated the effects of lactation period, foaling month and number, mare age, and regional factors on the quality parameters, amino acid composition, fatty acid profile, and nutritional indices of Kazakh mare’s milk under pasture conditions. A total of 240 milk samples were collected from Almaty and Zhambyl regions during the summer and autumn lactation periods. Standard physicochemical analyses determined fat, protein, casein, TS, and SNF contents, while amino acids were quantified via HPLC and fatty acids by GC. Significant seasonal differences were observed: summer milk contained higher PUFA (18.29%) and n-3 (5.71%) levels and exhibited lower SFA and AI values, indicating superior nutritional quality. Milk from younger mares (4 to 6 years) showed elevated essential amino acids and better lipid health indices compared to older mares. Zhambyl region samples had higher unsaturated fatty acids and SNF, while Almaty milk exhibited higher SFA and casein content. Amino acid profiling revealed that summer milk was enriched in glutamic acid, aspartic acid, serine, and histidine, whereas autumn milk contained more valine, leucine, methionine, and cysteine. PCA revealed distinct clustering based on season, mare age, and foaling period, confirming their substantial roles in shaping milk composition. These findings highlight that mare age, lactation period, and foaling timing significantly affect the nutritional quality of the mare’s milk. These results provide valuable insights for optimizing milk production and kumys fermentation strategies under traditional pasture-based systems. Full article

Background/objectives: This study aimed to characterize the fatty acid (FA) profile of breast milk (BM) at 7 days (T7) and 1 month postpartum (T30) using gas chromatography–mass spectrometry (GC-MS) and to evaluate associations between maternal diet during pregnancy and BM FA composition. Methods: A prospective observational cohort study was conducted from March 2022 to October 2023, involving mothers grouped by gestational age at delivery (32 weeks, 32–36.6 weeks, and >37 weeks). Results: BM lipid profiles were generally similar across gestational groups, with notable differences at T7 in saturated fatty acids (SFAs), myristic acid, monounsaturated fatty acids (MUFAs), erucic acid, nervonic acid, and some FA ratios. At T30, differences persisted in SFAs, MUFAs, myristic acid, and MUFA/SFA. At T7, red meat intake was positively correlated with stearic acid; white meat intake was negatively associated with multiple FAs (including ω-3) but positively with linoleic. Cheese correlated positively with caprylic acid; milk negatively with pentadecylic acid; and dried fruit positively with MUFA. At T30, fish consumption was prevalently positively related to DHA, EPA, and Omega-3, while red meat was positively associated with arachidic acid and margaric acid and negatively with di-homo-gamma linolenic acid. White meat showed a predominantly negative correlation with DHA, EPA and MUFA. Milk intake showed both positive (i.e., caproic acid) and multiple negative FA associations. Cheese was positively associated with caprylic acid, while dried fruit intake was positively linked to oleic acid and MUFA. Conclusions: Despite stable total lipid content, gestational age influenced specific FA profiles. These shifts may reflect adaptive responses to neonatal metabolic and neurodevelopmental needs. Understanding such mechanisms could guide tailored nutritional strategies, especially for preterm infants. Full article

Polymerization shrinkage in resin-based composites can lead to gap formation at the tooth–restoration interface, potentially compromising the long-term success of restorations. Bulk-fill composites have been developed to reduce shrinkage stress, but their adaptation and bond strength—especially in deep cavities—remain areas of concern. This study investigated the adaptation and bond strength of a newly developed dual-cure bulk-fill composite in 4 mm deep preparations compared to light-cured and self-adhesive bulk-fill composites in six groups. Standard composite molds were used to observe and measure sealed floor area (SFA%) of the composite after the polymerization process under optical coherence tomography (OCT) imaging. Micro-tensile bond strength (MTBS) testing was conducted in extracted human teeth. OCT showed that the prototype dual-cure composites had the lowest gap formation during polymerization (SFA 91%), while the self-adhesive composite demonstrated the highest debonding from the cavity floor (SFA 26%, p < 0.001). For MTBS analysis, the lowest mean bond strength was recorded for the self-adhesive composite (~21 MPa) and the highest for a light-cured bulk-fill (~50 MPa, p < 0.05). Overall, the dual-cure bulk-fill composites exhibited less gap formation than the light-cured ones. The prototype dual-cure material with 90 s waiting before light-curing showed the best adaptation. However, these differences were not reflected in the bond strength values to the cavity floor dentin using the universal adhesive used in the current study, as the light-cured composite showed the highest bond strength values. The self-adhesive composite showed the poorest results in both experiments, indicating that the application of a bonding system is still necessary for better adaptation and bonding to the cavity floor dentin. Full article

Essential oil blends (EOBs) have been increasingly studied for their multifunctional benefits in animal nutrition and food science. This study evaluates the impact of an EOB composed of eucalyptus and peppermint oil on the physicochemical, microbiological, and sensory characteristics of dairy products—milk, cream, and colonial cheese. Forty lactating cows were assigned to two groups: control and EOB addition (3.6 mL/cow/day) on the diet. Sensory analysis showed that the addition of EOB does not significantly alter milk or cream characteristics but enhances cheese texture perception. Fatty acid analysis revealed a higher proportion of SFA and lower UFA in cheese produced from the EOB group. Additionally, the EOB reduced lipid oxidation throughout the ripening process, with significantly lower TBARS values at 45 days of maturation (0.1300), compared to those from cows without supplementation of EOB (0.1585), suggesting improved oxidative stability. Microbiome analysis indicated that the bacterial community composition remained stable, with a slight reduction in Streptococcus spp. in EOB cheeses. No drastic shifts in microbial diversity were detected, and a lower overall abundance of bacterial taxa was observed in the EOB group. Results suggest that EOBs in dairy cow diets may positively modulate dairy product characteristics and alter the microbiota without compromising sensory quality. This study highlights the technological potential of EOB supplementation in dairy production. Full article

The fatty acid (FA) profile of beef is a key indicator of nutritional quality. This study assessed the ability of Near Infrared Spectroscopy (NIRS) to predict the FA profile in beef samples from southern Chile. A total of 81 FAs were analyzed, and 38% of the calibration models achieved RPD ≥ 2.5 (Ratio of Performance to Deviation). Strong predictive performance was observed for major FAs, particularly SFA and MUFA, with R²p > 0.90 (Coefficient of Determination) for palmitic (16:0). Although PUFA and some CLA isomers showed lower predictive accuracy—likely due to low concentrations and spectral overlap—minor FA such as 9c,11t-18:2 (CLA, rumenic acid) was accurately predicted. External validation confirmed that 77% of FAs showed no significant differences from gas chromatography, highlighting the robustness of NIRS for most compounds analyzed here. NIRS effectively captured FAs related to grass-based diets, such as trans-vaccenic acid and specific CLA isomers. NIRS works as a practical, rapid, and non-destructive tool for FA profiling, with potential uses in nutritional labeling and quality control; however, its application depends on the prior development of robust calibration models, which must be tailored to the specific matrix and analytical objectives. Full article

In the context of growing global climate change awareness and intensifying environmental degradation, technological innovation in renewable energy has become a key realization method for sustainable development. This paper uses data samples from 30 provinces, municipalities, and autonomous regions in China (excluding Tibet, Hong Kong, Macao, and Taiwan due to data availability) from 2007–2022, constructs an SFA model to measure carbon emission efficiency, and innovatively investigates the U-shaped impact of technological innovation in renewable energy on carbon emission efficiency along with the moderating effects of informatization level and fiscal decentralization. The empirical findings reveal the following: (1) Technological innovation in renewable energy demonstrates a U-shaped impact on carbon emission efficiency, with a negative impact before inflection point 2.596605 and a positive impact after the inflection point. (2) The informatization level plays a positive regulating role in the impact of technological innovation in renewable energy toward carbon emission efficiency, while fiscal decentralization exerts a negative regulating effect. (3) The impact of technological innovation in renewable energy concerning carbon emission efficiency varies depending on regional differences, industrial structure levels, and technological innovation levels in renewable energy. The conclusions of this paper are helpful for promoting the development of technological innovation in renewable energy, improving carbon emission efficiency, and advancing sustainable socio-economic development. Full article

The replacement of animal fat with unsaturated lipid sources in processed meats enhances nutritional value but introduces challenges regarding oxidative stability and sensory acceptability. In this study, the effects of replacing pork back fat with pre-emulsified walnut, linseed, or algal oils on the proximate composition, fatty acid profile, nutritional indices, lipid oxidation, and sensory properties of chicken frankfurters were investigated. Four formulations were prepared: a control group (25% pork fat) and three groups that were completely reformulated using oil emulsions (ratio inulin/water/oil 1:2:1). The fat substitute significantly reduced total fat, SFA, cholesterol (up to 30%), and calorie density, while Ʃn-3 fatty acids were enriched (p < 0.05). The linseed oil samples had the highest levels of α-linolenic acid (47.53%), while the algal oil had the highest levels of eicosapentaenoic acid (10.98%) and docosahexaenoic acid (64.73%) and the most favourable Ʃn-6/Ʃn-3 ratio (p < 0.05). All reformulated groups showed significantly improved atherogenic and thrombogenic indices and increased hypocholesterolaemic/hypercholesterolaemic ratios, which reached 17.43 in the algal oil samples (p < 0.05). Lipid oxidation was increased in the linseed and algal oil treatments, with the walnut oil group showing moderate TBARS levels and minimal accumulation of secondary oxidation products. Principal component analysis revealed that walnut oil offered the most balanced compromise between nutritional improvement, oxidative stability and sensory acceptability. These findings support a healthier reformulation of meat products by identifying oil-based fat substitutes that improve nutritional value without compromising sensory quality, which is beneficial for both research and industry. Full article

This paper suggests a theoretical framework to summarise the empirical literature on the relationships between sports and both religious and secular ethics, and it suggests two interrelated theoretical models to empirically evaluate the extent to which religious and secular ethics, as well as sports policies, affect achievements in sports. I identified two national ethics (national pride/efficiency) and two social ethics (social cohesion/ethics) by measuring achievements in terms of alternative indexes based on Olympic medals. I referred to three empirical models and applied three estimation methods (panel Poisson, Data Envelopment, and Stochastic Frontier Analyses). I introduced two sports policies (a quantitative policy aimed at social cohesion and a qualitative policy aimed at national pride), by distinguishing sports in terms of four possibly different ethics to be used for the eight summer and eight winter Olympic Games from 1994 to 2024. I applied income level, health status, and income inequality, to depict alternative social contexts. I used five main religions and three educational levels to depict alternative ethical contexts. I applied country dummies to depict alternative institutional contexts. Empirical results support the absence of Olympic ethics, the potential substitution of sport and secular ethics in providing social cohesion, and the dependence of sports on politics, while alternative social contexts have different impacts on alternative sport achievements. Full article

Grape pomace (GP), the main by-product of the wine industry, represents a valuable source of bioactive metabolites with significant potential for valorization in the context of sustainable bioresource management. This study systematically characterizes the fatty acid methyl ester (FAME) profile, total phenolic content (TPC), total flavonoid content (TFC), and antioxidant activities (DPPH, ABTS, ORAC) of GP derived from seven grape varieties across three consecutive vintages (2022–2024). White GP, particularly Verdelho and Sercial, exhibited a superior lipid quality with high concentrations of methyl linoleate (up to 1997 mg/100 g DW) and methyl oleate (up to 1294 mg/100 g DW), low atherogenic (AI < 0.05) and thrombogenic indices (TI ≤ 0.13), and elevated PUFA/SFA ratios (≥8.2). In contrast, red GP, especially from Complexa and Tinta Negra, demonstrated the highest antioxidant potential, with TPC values up to 6687 mgGAE/100 g DW, TFC up to 4624 mgQE/100 g DW, and antioxidant activities reaching 5399 mgTE/100 g (DPPH) and 7219 mgTE/100 g (ABTS). Multivariate statistical analyses (PCA, PLS-DA, HCA) revealed distinct varietal and vintage-dependent clustering and identified key discriminant fatty acids, including linolenic acid (C18:3), lauric acid (C12:0), and arachidic acid (C20:0). These findings underscore the compositional diversity and functional potential of GP, reinforcing its suitability for applications in functional foods, nutraceuticals, and cosmetics, in alignment with circular economy principles. Full article

This research investigated the impact of corn–soybean meal-based fermented feed on the growth performance, pork quality, and fatty acid profiles of lean-type finishing pigs. A total of 80 lean-type growing DLY (Duroc × Landrace–Yorkshire) pigs were randomly assigned to 2 groups, with 5 replicates of 8 pigs per pen. The pigs in control group (CON group) were fed a basal diet, while the pigs in fermented feed group (FF group) were fed a diet supplemented with 10% fermented feed. The experimental period lasted 70 days. Results exhibited that pigs in FF group had a significant increase in final body weight and average daily gain (ADG) (p < 0.05) and had a significant decrease in the feed-to-gain ratio (F/G) (p < 0.05). The FF group also exhibited significant promotion in muscle intramuscular fat content, marbling score, and meat color and significantly reduced the meat shear force and drip loss (p < 0.05). Serum analysis indicated that fermented feed significantly elevated blood glucose, total cholesterol, triglyceride levels, and serum hormones such as insulin, leptin, and IGF-1 (p < 0.05). Additionally, fermented feed significantly elevated the levels of polyunsaturated fatty acids (PUFAs) and monounsaturated fatty acids (MUFAs), whereas it decreased the saturated fatty acids (SFAs) contents (p < 0.05). The fermented feed also significantly enhanced pork nutritional values (p < 0.05). The fermented feed increased the expression of IGF-1, SREBP1c, PDE3, PPARγ, SCD5, and FAT/CD36 mRNA (p < 0.05). Furthermore, microbial 16S rDNA analysis uncovered that FF supplementation significantly reduced the Campilobacterota phylum abundance, while increasing the genus abundances of Clostridium_sensu_stricto, norank_f_Oscillospiraceae, unclassified_c_Clostridia, and V9D2013 (p < 0.05). In summary, the results indicated that the microbial fermented feed exhibited the regulation effects on pork quality and nutritional values of lean-type pigs through regulating lipid metabolism and gut microbial composition. Full article

The conservation of poultry biodiversity is a growing global priority, yet it necessarily relies on the scientific valorization of specific local breeds. This study aimed to characterize the lipid composition and cholesterol content of eggs from three native Sicilian chicken breeds (Cornuta, Valplatani, and Siciliana) reared under semi-extensive conditions, in order to evaluate their nutritional potential and support biodiversity preservation strategies. A total of 170 eggs from 11 farms were analyzed. Fatty acid composition and nutritional indices (atherogenic index, thrombogenic index, n-6/n-3 ratio, HH index) were determined according to ISO and AOAC standards. Results showed that Cornuta eggs exhibited the most favorable lipid profile, with the lowest saturated fatty acid (SFA) content (38.55%), the lowest n-6/n-3 ratio (7.35), and the best values for AI (0.52), TI (1.22), and HH (2.02), compared to Valplatani and Siciliana. Conversely, the lowest cholesterol content was found in Siciliana eggs (1463.58 mg/kg), significantly lower than Cornuta (1789 mg/kg; p < 0.05). Although no commercial hybrids were included, the literature data were used for contextual comparison. These findings suggest that native breeds may produce eggs with functional nutritional properties, supporting both healthier food choices and local genetic conservation. Moreover, this study provides a replicable framework for the nutritional valorization of underutilized poultry breeds, reinforcing the role of biodiversity in sustainable food systems. Full article

A high intake of saturated fats and cholesterol from processed meats is associated with increased cardiovascular disease risk. This study aimed to develop a nutritionally enhanced Bologna-type sausage by partially replacing the beef content with a structured emulsion gel (EG) formulated from pine nut oil, inulin, carrageenan, and whey protein concentrate. The objective was to improve its lipid quality and functional performance while maintaining product integrity and consumer acceptability. Three sausage formulations were prepared: a control and two variants with 7% and 10% EG, which substituted for the beef content. The emulsion gel was characterized regarding its physical and thermal stability. Sausages were evaluated for their proximate composition, fatty acid profile, cholesterol content, pH, cooking yield, water-holding capacity, emulsion stability, instrumental texture, microstructure (via SEM), oxidative stability (TBARSs), and sensory attributes. Data were analyzed using a one-way and two-way ANOVA with Duncan’s test (p < 0.05). The EG’s inclusion significantly reduced the total and saturated fat and cholesterol, while increasing protein and unsaturated fatty acids. The 10% EG sample achieved a PUFA/SFA ratio of 1.00 and an over 80% reduction in atherogenic and thrombogenic indices. Functional improvements were observed in emulsion stability, cooking yield, and water retention. Textural and visual characteristics remained within acceptable sensory thresholds. SEM images showed more homogenous matrix structures in the EG samples. TBARS values increased slightly over 18 days of refrigeration but remained below rancidity thresholds. This period was considered a pilot-scale evaluation of oxidative trends. Sensory testing confirmed that product acceptability was not negatively affected. The partial substitution of beef content with pine nut oil-based emulsion gel offers a clean-label strategy to enhance the nutritional quality of Bologna-type sausages while preserving functional and sensory performance. This approach may support the development of health-conscious processed meat products aligned with consumer and regulatory demands. Full article

The focus on selecting broilers for rapid growth rates and enhanced breast muscle yield has resulted in a decline in meat quality. The differences in carcass characteristics and meat quality between Hubbard white broilers (HWs, a commercial breed) and Xueshan chickens (XSs, an indigenous breed) at market age were analyzed to determine the potential mechanisms responsible for these differences. The results show that HWs exhibited significantly better carcass performance than XSs, including the larger weight of the carcass, the breast muscle, and the thigh muscle (p < 0.01). In addition, based on HE staining analysis, HWs’ breast muscles had a considerably larger average myofiber area and diameter than those of XSs (p < 0.01). Furthermore, the physical characteristics of the meat revealed that XSs had higher redness and yellowness and also higher lightness. HW meat had a higher pH and thermal loss, but a lower shear force and drip loss than XS meat (p < 0.01). The content of saturated fatty acids (SFAs) and polyunsaturated fatty acids (PUFAs) was, remarkably, lower in the breast muscles of HWs than of XSs (p < 0.01). In contrast, HWs had a larger concentration of monounsaturated fatty acids (MUFAs) than XSs (p < 0.01). Finally, the breast muscles of XSs had lower levels of mRNA expression for genes linked to lipid metabolism, such as fatty acid binding protein 4 (Fabp4) and peroxisome proliferator-activated receptor alpha (Pparα), and had higher levels of the phosphofructokinase muscle type (Pfkm) compared to HWs (p < 0.01). These results indicate that a lower carcass yield was observed in XSs compared with HWs, but that XSs showed better performance in terms of meat quality than HW. Full article