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The paper wants to present the data of infection of the Health Care Workers of a research and teaching hospital in Milan, Italy. The majority (2554, 55.9%) of 4572 HCWs were tested for SARS-CoV-2 and 8.8% were found positive. Most of the tested workers were women, but we found higher relative frequency of positivity for men, even after adjustment for age, working area, and occupation. The higher frequency of positive tests in the medicine area is probably explained by the higher concentration in that area of COVID-19 patients. Conversely, the low frequency of positive HCWs in intensive care units is probably explained by the diffuse and continuous use of PPD. Our results show that HCWs in a research and teaching hospital in the most hit Region in Italy had a similar pattern of infection as all other HCWs all over the world. The problem of SARS-CoV-2 infections among the hospital personnel HCWs should remind us the concerns about hospital acquired infections both for patients and HCWs. (www.actabiomedica.it)

Background Malignant Pleural Mesothelioma (MPM) is an aggressive cancer mainly caused by asbestos exposure and refractory to current therapies. Specific diagnostic markers for early MPM diagnosis are needed. Changes in miRNA expression have been implicated in several diseases and cancers, including MPM. We examined if a specific miRNA signature in plasmatic extracellular vesicles (EV) may help to discriminate between malignant pleural mesothelioma patients (MPM) and subjects with Past Asbestos Exposure (PAE). Methodology/Principal findings We investigated 23 MPM patients and 19 cancer-free subjects with past asbestos exposure (PAE). We screened 754 miRNAs in plasmatic EVs by OpenArray and found 55 differential miRNAs using logistic regression models adjusted for age, sex, BMI, and smoking. Among the top-20 differential miRNAs chosen for validation by Real time PCR, 16 were confirmed. Using receiver operating characteristic (ROC) curve analysis, the most discriminating miRNA combination was given by miR-103a-3p + miR-30e-3p, which generated an AUC of 0.942 (95% CI 0.87–1.00), with a sensitivity of 95.5% and a specificity of 80.0%. Using multivariate Cox regression analysis including gender, age, BMI and smoking we found a Hazard Ratio for miR-103a-3p above the median of 0.37 (95%CI 0.13–1.13) and of 0.51 (95%CI 0.17–1.52) for miR-30e-3p. Conclusions This study suggests EV-associated miR-103a-3p and miR-30e-3p are able to discriminate MPM from PAE subjects. Larger and prospective studies are needed to confirm these two-miRNA signature alone or in combination with other biomarkers as diagnostic tools for MPM.

In recent years, considerable interest has been shown in the functional properties of foods, and a relevant role has been played by phenolic compounds, able to scavenge free radicals. A more sustainable agriculture has to emerge to guarantee food supply over the next years. Wheat, corn, and rice are the most common cereals cultivated, but also other cereal species, such as barley can be appreciated for their peculiarities. Barley (Hordeum vulgare L.) is a C3 winter cereal that shows high resistance at drought and salt stresses. There are growing interests in barley as ingredient for the production of functional foods due to its high content of phenolic compounds and Beta-glucans. In this respect, the possibility of separating specific functional fractions from food industry by-products looks very promising. Olive leaves represent a quantitatively significant byproduct of olive grove farming, and are an interesting source of phenolic compounds. In particular, oleuropein, which provide important nutritional benefits, is the main phenolic compound in olive leaves and ranges from 17% to 23% depending upon the cultivar and growing season period. Together with oleuropein and its derivatives (e.g. dimethyloleuropein, oleuropein diglucoside), olive leaves further contain tyrosol, hydroxytyrosol, and a series of secondary metabolities structurally related to them: verbascoside, ligstroside, hydroxytyrosol glucoside, tyrosol glucoside, oleuroside, oleoside-11-methyl ester, and nuzhenide. Several flavonoids, flavonoid glycosides, and phenolic acids have also described in olive leaves. The aim of this work was the production of functional food with higher content of polyphenols and the evaluation of their shelf life. Organic durum wheat and barley grains contain higher levels of phenolic compounds were used for the production of crackers. Olive leaf extract (OLE) was obtained from cv. ‘Biancolilla’ by aqueous extraction method. Two baked goods trials were performed with both organic durum wheat and barley flours, adding olive leaf extract. Control crackers, made as comparison, were produced with the same formulation replacing OLE with water. Total phenolic compound, moisture content, activity water, and textural properties at different time of storage were determined to evaluate the shelf-life of the products. Our the preliminary results showed that the enriched crackers showed higher phenolic content and antioxidant activity than control. Alternative uses of olive leaf extracts for crackers production could represent a good candidate for the addition of functional ingredients because bakery items are daily consumed, and have long shelf-life.

The research project aimed at the investigation of different methods for the storage of fresh-cut fruit. This case study relates to the proposal of an innovative controlled release system to improve the shelf life of ready-to-eat fruit. The methods applied during three research years included the application of active molecules from natural substances, some widely used in commerce and other tested for the first time; first analyzed in vitro and then applied in vivo. The under consideration methods concerned dipping, coating and the layer-by-layer assembly. The analysis carried out on the fruit have monitored pomological traits performances (soluble solids content, titratable acidity, pH, color, flesh firmness), the chemical profile (polyphenoloxidase, carotenoids) and microbial growth.

Le Operazioni Unitarie (OU) costituiscono gli stadi fondamentali (o elementi base) del flow-sheet di un processo produttivo. Le OU fondamentali comuni a più processi si basano sugli stessi principi, relativi a fenomeni chimico-fisici e biologici, e quindi su tecnologie simili, anche se naturalmente le tipologie delle apparecchiature, i materiali di costruzione e le condizioni operative devono essere adattate. Questa scomposizione logica, permette di realizzare un qualsiasi processo mediante una sequenza ottimale di OU (Biardi G., ed. Città Studi, 2009), in cui occorre che lo studente acquisisca le medesime conoscenze e competenze. Per tale motivo le OU, vengono impartite in un insegnamento a parte, con un metodo “unitario”, che prescindendo dai specifici processi e prodotti alimentari ne semplifica lo studio e ne permette il controllo, l’ottimizzazione e il dimensionamento nelle realtà aziendali. A tal fine lo studio delle OU, impartito nei corsi di studio di Scienze e Tecnologie Alimentari (L/26 e LM/70) e in altri (di chimica, ingegneria, tecnologie farmaceutiche, etc.), si avvale della modellazione, in particolare di quella matematica, per simulare fenomeni reali e prevederne gli effetti; l’acquisizione pertanto di conoscenze di base di tipo fisico-matematico diventa indispensabile. Nel caso specifico di applicazione al settore alimentare, avendo le OU come obiettivo primario la trasformazione e/o conservazione di prodotti essenzialmente di natura biologica, è indispensabile che lo studente acquisisca anche approfondite conoscenze anche di tipo chimico-biologico, in particolare riguardo, la produzione primaria, la composizione quali-quantitativa, la biochimica e la microbiologia degli alimenti. A queste conoscenze “classiche” di base, dato l’incremento delle applicazioni della biotecnologia alle OU, sono state aggiunte conoscenze teoriche applicative integrate sulle fermentazioni e l’enzimologia alimentare; questa parte del libro, impartita (in modo più esteso), anche nel corso di studio di Biotecnologie Agrarie (LM/07) è stata compilata anche con una ex dottoranda di Biotecnologie Alimentari, adesso assegnista di ricerca nel SSD. Il presente testo, tenendo conto delle considerazioni precedenti, tratta pertanto le OU con un approccio biologico-ingegneristico, che ben si adatta soprattutto alla formazione unica e integrata del Tecnologo Alimentare, ma che potrebbe essere utile anche ad altre professioni (Chimico, Agronomo, Biologo, Ingegnere, etc.) che a diverso titolo possano colloquiare con questa figura professionale. Al fine di migliorare l’apprendimento e soprattutto la preparazione pratica degli studenti, è stato realizzato un volume di esercizi numerici, applicati a problematiche reali, la cui soluzione viene riportata e svolta nei singoli passaggi. Questi esercizi, contrariamente a come si faceva in passato, vengono svolti a completamento della didattica, in concomitanza alle lezioni teoriche, in modo da cercare di aumentare l’interesse e il livello di attenzione degli studenti verso le OU. Quest’ultimo volume ha come coautori ex dottorandi di Scienze e Tecnologie Alimentari: Aldo Todaro, ricercatore universitario, Rosa Palmeri, ricercatrice universitaria e Giuseppina Alberio, assegnista di ricerca.