Search

Abstract The study examined whether lateral perturbation training could improve stepping performance and balance in individuals post-stroke. Thirty-one participants with hemiparesis were randomly allocated to PERT (external perturbation) or VOL (voluntary stepping) step training. The PERT and VOL group consisted of 80 step trials predominantly in the lateral direction, with a small proportion of steps in the anterior/posterior direction. Outcome measures based on step type (medial and lateral) included step initiation time, step length, step clearance, step velocity during an induced waist pull perturbation and voluntary step, and clinical balance assessments. The PERT group initiated a lateral step faster with the non-paretic leg during the induced waist pull perturbation step (P = 0.044) than the VOL group after training. Both groups improved the non-paretic step length and step velocity during lateral steps. During the voluntary steps, the PERT group significantly initiated a voluntary step faster. No significant changes were observed in the paretic leg. Both groups significantly improved on the Community Balance & Mobility Scale and Activities Specific Balance Confidence Scale. Overall, we demonstrated that an exercise to improve stepping performance with external perturbations might provide more benefits in protective stepping responses than training with voluntary steps for individuals with a stroke.

In the present study, we evaluated the nutritional and sensory characteristics of table olives of the Italian doubleaptitude olive cultivar (Olea europaea L. cv. Itrana) processed as green (Oliva bianca di Itri) and black (Oliva di Gaeta) table olives with modified Greek methods of preparation. One method provides an initial step of immersion in water to stimulate the growth of specific microflora which contributes to the debittering of the fruits. After 15-45 days, salt is added to the liquid in quantities not exceeding 8 kg per 100 kg of fresh olives. Another method entails the immersion of fruits directly in brine utilizing double-salting (half the amount of NaCl was added immediately and the remaining part after 15 days). All the information derived from chemico-physical, nutritional and sensory data have separated the samples into four groups according to techno-processings, ripening stage and storage. Double-salting is the method which assures the best results.

There are several methods to prepare table olives, and each of the steps and conditions during this processing can affect the composition and nutritional value of the product. The influence of abnormal fermentation and poorly conducted technological treatments was examined here in terms of the lipid fraction of table olives. In ‘Greek style’ olives, a low concentration of brine can allow the growth of spontaneous microflora and consequent organoleptic defects (‘putrid/butyric fermentation’, ‘winey-vinegary’). Here, the ‘Kalamata’ and ‘Moresca’ cultivars can produce methyl esters (methyl oleate/ linoleate: 553 and 450 mg·kg-1 oil, respectively) and ethyl esters (ethyl oleate/ inoleate: 4764 and 4195; palmitate: 617 and 886 mg·kg-1 oil, respectively). In ‘Sevillan style’ olives, a high NaOH concentration influences the fatty-acid composition less, but is difficult to eliminate, for a ‘soapy’ defect. The ‘Giarraffa’ and ‘Nocellara del Belice’ cultivars produce only ethyl esters (ethyl oleate/ linoleate: 222 and 289 mg·kg-1 oil, respectively). With this production of ethyl and methyl esters from the principal fatty acids in the lipid fractions of table olives, methods that provide only biological treatments (i.e., Greek style) pose more risk than methods that provide only chemical treatments (i.e., Sevillan style).

The ultraviolet (λ=250–370 nm) photolysis and the OH-initiated oxidation of hexanal and trans-2-hexenal, which are relevant atmospheric processes, have been investigated at room temperature and as a function of temperature (T=263–353 K), respectively. This kinetic study as a function of temperature is reported here for the first time. Absolute absorption cross sections (σλ) were obtained using a recently built system operating in the UV region. The obtained σλ allowed the estimation of the photolysis rates (J) across the troposphere. Kinetic measurements of the gas-phase reaction of hydroxyl radicals (OH) with hexanal and trans-2-hexenal were performed by using the laser pulsed photolysis/laser-induced fluorescence technique. Rate coefficients kOH for both aldehydes were determined at temperatures between 263 and 353 K at 50 Torr in helium or argon bath gases. The temperature dependence of kOH for both aldehydes was found to be slightly negative. The tropospheric lifetime of hexanal and trans-2-hexenal due to the chemical removal by OH radicals has been estimated across the troposphere. The loss rate due to the OH chemical removal was compared with the estimated photolysis rates. Our results show that OH-reaction is the main loss process for these aldehydes in the troposphere, although photolysis is not negligible for hexanal.

The biogenesis of «fusty» defect was studied by chemical and microbial analyses on olives stored in piles for different times and their resulting oils. The fusty defect was perceived by tasters after four days of storage. The quali-quantitative composition of oil volatile fraction was a very suitable way to emphasize metabolites produced by microorganisms involved during the fruit storage. Some volatile compounds, such as 2- and 3- methyl butan-1-al, their corresponding alcohols and propionic acid, 2- methyl propionic acid and 3-methyl butanoic acid, were produced. At the same time, it was observed a dramatic development of Clostridium sp. and, in a lower proportion, of Pseudomonas sp. Furthermore, during the storage the evident softening of fruits has to be attributed to microorganisms in rapid growth belonging to Enterobacter sp. and moulds, that have in its enzymatic store pectinolytic enzymes.

The aim of this study was to propose a mechanical device that could increase the mechanical load during the entire eccentric (ECC) action on a knee flexor machine and to compare the muscular activity when the device was used during a testing protocol. Fifteen physically active women were recruited, and they performed two protocols: control and eccentric overload. Control protocol was performed with concentric (CON) and ECC actions with similar load (60% of one repetition maximum) whilst eccentric overload protocol consisted of ECC actions with 40% more load than CON actions. Muscular activation was measured using surface electromyography of the biceps femoris (BF) and the gastrocnemius medialis (GM) muscles. ECC actions presented a higher muscular activation during eccentric overload protocol than control protocol for BF (p = 0.032), but not for the GM (p = 0.439). The mechanical device increased the mechanical load during the ECC muscle action and consequently increased the amplitude of the neural drive to the BF muscle; however, it did not increase the amplitude of the neural drive to the GM muscle.

The amount of tissue between the muscle and surface electromyography (sEMG) electrode influences the sEMG signals. Increased intramuscular adipose tissue (IMAT) of the hip abductor muscles negatively impacts balance in older individuals, but it is unknown if this is related to the ability to activate the muscles. The aim of this preliminary study was to investigate the influence of gluteus medius (GM) IMAT on sEMG amplitude during maximal voluntary isometric contractions (MVIC) of the hip abductors in older adults. We recruited 12 healthy community-dwelling older adults that underwent a spiral computerized tomography scan. High density lean (HDL), IMAT, and subcutaneous adipose tissue (SUBFAT) cross-sectional area of the GM were assessed. sEMG signal from the GM was recorded while participants performed an MVIC of the hip abductors. There was a negative correlation between GM activation and IMAT (r = −0.58, P = 0.046), and also SUBFAT (r = −0.78, P = 0.002) and a positive correlation with HDL (r = 0.73, P = 0.006). When controlling for SUBFAT, the partial correlations demonstrated a consistent negative correlation between GM activation and IMAT (r = −0.60, P = 0.050) but no relationship with HDL. The current results are important for helping to interpret the results from sEMG by accounting for IMAT. In conclusion, the neuromuscular activation of the GM may be reduced by the quantity of IMAT.