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Search Results: 1 - 10 of 33831 matches for " Antonio Segura-Carretero "
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Cranberry (Vaccinium macrocarpon) changes the surface hydrophobicity and biofilm formation of E. coli
Jose Uberos,Ishan Iswaldi,Rocio Rodríguez Belmonte,Antonio Segura-Carretero
Microbiology Insights , 2011,
Abstract:
Phytochemical Profile and Nutraceutical Value of Old and Modern Common Wheat Cultivars
Emanuela Leoncini, Cecilia Prata, Marco Malaguti, Ilaria Marotti, Antonio Segura-Carretero, Pietro Catizone, Giovanni Dinelli, Silvana Hrelia
PLOS ONE , 2012, DOI: 10.1371/journal.pone.0045997
Abstract: Among health-promoting phytochemicals in whole grains, phenolic compounds have gained attention as they have strong antioxidant properties and can protect against many degenerative diseases. Aim of this study was to profile grain phenolic extracts of one modern and five old common wheat (Triticum aestivum L.) varieties and to evaluate their potential antiproliferative or cytoprotective effect in different cell culture systems. Wheat extracts were characterized in terms of antioxidant activity and phenolic composition (HPLC/ESI-TOF-MS profile, polyphenol and flavonoid contents). Results showed that antioxidant activity (FRAP and DPPH) is mostly influenced by flavonoid (both bound and free) content and by the ratio flavonoids/polyphenols. Using a leukemic cell line, HL60, and primary cultures of neonatal rat cardiomyocytes, the potential antiproliferative or cytoprotective effects of different wheat genotypes were evaluated in terms of intracellular reactive oxygen species levels and cell viability. All tested wheat phenolic extracts exerted dose-dependent cytoprotective and antiproliferative effects on cardiomyocytes and HL60 cells, respectively. Due to the peculiar phenolic pattern of each wheat variety, a significant genotype effect was highlighted. On the whole, the most relevant scavenging effect was found for the old variety Verna. No significant differences in terms of anti-proliferative activities among wheat genotypes was observed. Results reported in this study evidenced a correspondence between the in vitro antioxidant activity and potential healthy properties of different extracts. This suggests that an increased intake of wheat grain derived products could represent an effective strategy to achieve both chemoprevention and protection against oxidative stress related diseases.
Phenolic-Compound-Extraction Systems for Fruit and Vegetable Samples
Patricia Garcia-Salas,Aranzazu Morales-Soto,Antonio Segura-Carretero,Alberto Fernández-Gutiérrez
Molecules , 2010, DOI: 10.3390/molecules15128813
Abstract: This paper reviews the phenolic-compound-extraction systems used to analyse fruit and vegetable samples over the last 10 years. Phenolic compounds are naturally occurring antioxidants, usually found in fruits and vegetables. Sample preparation for analytical studies is necessary to determine the polyphenolic composition in these matrices. The most widely used extraction system is liquid-liquid extraction (LLE), which is an inexpensive method since it involves the use of organic solvents, but it requires long extraction times, giving rise to possible extract degradation. Likewise, solid-phase extraction (SPE) can be used in liquid samples. Modern techniques, which have been replacing conventional ones, include: supercritical fluid extraction (SFE), pressurized liquid extraction (PLE), microwave-assisted extraction (MAE) and ultrasound-assisted extraction (UAE). These alternative techniques reduce considerably the use of solvents and accelerate the extraction process.
Cranberry (Vaccinium macrocarpon) changes the surface hydrophobicity and biofilm formation of E. coli
Jose Uberos, Ishan Iswaldi, Rocio Rodríguez Belmonte, Antonio Segura-Carretero, Verónica Fernández-Puentes, Antonio Molina-Carballo and Antonio Mu oz-Hoyos
Microbiology Insights , 2012, DOI: 10.4137/MBI.S8526
Abstract: Cranberry has been shown useful in the prevention of urinary infection by E. coli. In this study, we examined the changes in the hydrophobicity of P fimbriated E. coli and biofilm formation after incubation with commercial cranberry syrup extract at various concentrations. After incubating a bacterial suspension with cranberry at dilutions of 1:100 and 1:1000, tests of haemagglutination inhibition, surface hydrophobicity and biofilm formation were carried out. The surface hydrophobicity of E. coli decreased significantly after incubation with cranberry and this effect was not modified by the culture medium. Biofilm formation was inhibited after incubation with cranberry syrup and this effect was dependent on the culture medium. Thus, in some circumstances cranberry can modify nonspecific adhesive properties of E. coli. In previous studies, cranberry has only been implicated in the inhibition of P-fimbriated E. coli, but our observations show that it acts by modifying adhesive properties under P-related fimbriae.
Pyridine Vapors Detection by an Optical Fibre Sensor
Cesar Elosua,Candido Bariain,Ignacio R. Matias,Antonio Rodriguez,Enriquie Colacio,Alfonso Salinas-Castillo,Antonio Segura-Carretero,Alberto Fernandez-Gutiérrez
Sensors , 2008, DOI: 10.3390/s8020847
Abstract: An optical fibre sensor has been implemented towards pyridine vapors detection;to achieve this, a novel vapochromic material has been used, which, in solid state, suffers achange in colour from blue to pink-white in presence of pyridine vapours. This complex isadded to a solution of PVC (Poly Vinyl Chloride), TBP (Tributylphosphate) andtetrahydrofuran (THF), forming a plasticized matrix; by dip coating technique, the sensingmaterial is fixed onto a cleaved ended optical fibre. The fabrication process was optimizedin terms of number of dips and dipping speed, evaluating the final devices by dynamicrange. Employing a reflection set up, the absorbance spectra and changes in the reflectedoptical power of the sensors were registered to determine their response. A linear relationbetween optical power versus vapor concentration was obtained, with a detection limit of 1ppm (v/v).
Phenolic Molecules in Virgin Olive Oils: a Survey of Their Sensory Properties, Health Effects, Antioxidant Activity and Analytical Methods. An Overview of the Last Decade Alessandra
Alessandra Bendini,Lorenzo Cerretani,Alegria Carrasco-Pancorbo,Ana Maria Gómez-Caravaca,Antonio Segura-Carretero,Alberto Fernández-Gutiérrez,Giovanni Lercker
Molecules , 2007, DOI: 10.3390/12081679
Abstract: Among vegetable oils, virgin olive oil (VOO) has nutritional and sensory characteristics that to make it unique and a basic component of the Mediterranean diet. The importance of VOO is mainly attributed both to its high content of oleic acid a balanced contribution quantity of polyunsaturated fatty acids and its richness in phenolic compounds, which act as natural antioxidants and may contribute to the prevention of several human diseases. The polar phenolic compounds of VOO belong to different classes: phenolic acids, phenyl ethyl alcohols, hydroxy-isochromans, flavonoids, lignans and secoiridoids. This latter family of compounds is characteristic of Oleaceae plants and secoiridoids are the main compounds of the phenolic fraction. Many agronomical and technological factors can affect the presence of phenols in VOO. Its shelf life is higher than other vegetable oils, mainly due to the presence of phenolic molecules having a catechol group, such as hydroxytyrosol and its secoiridoid derivatives. Several assays have been used to establish the antioxidant activity of these isolated phenolic compounds. Typical sensory gustative properties of VOO, such as bitterness and pungency, have been attributed to secoiridoid molecules. Considering the importance of the phenolic fraction of VOO, high performance analytical methods have been developed to characterize its complex phenolic pattern. The aim of this review is to realize a survey on phenolic compounds of virgin olive oils bearing in mind their chemical-analytical, healthy and sensory aspects. In particular, starting from the basic studies, the results of researches developed in the last ten years will be focused.
Olive oil's bitter principle reverses acquired autoresistance to trastuzumab (Herceptin?) in HER2-overexpressing breast cancer cells
Javier A Menendez, Alejandro Vazquez-Martin, Ramon Colomer, Joan Brunet, Alegria Carrasco-Pancorbo, Rocio Garcia-Villalba, Alberto Fernandez-Gutierrez, Antonio Segura-Carretero
BMC Cancer , 2007, DOI: 10.1186/1471-2407-7-80
Abstract: Semi-preparative HPLC was used to isolate EVOO polyphenols (i.e., tyrosol, hydroxytyrosol, oleuropein). Both the anti-proliferative and the pro-apoptotic effects of EVOO phenolics were evaluated by using MTT-based quantification of metabolically viable cells and ELISA-based detection of histone-associated DNA fragments, respectively. The nature of the interaction between oleuropein aglycone and the anti-HER2 monoclonal antibody trastuzumab (Herceptin?) was mathematically evaluated by the dose-oriented isobologram technique. HER2-specific ELISAs were employed to quantitatively assess both the basal cleavage of the HER2 extracellular domain (ECD) and the expression level of total HER2. The activation status of HER2 was evaluated by immunoblotting procedures using a monoclonal antibody specifically recognizing the tyrosine phosphorylated (Phosphor-Tyr1248) form of HER2.Among EVOO polyphenols tested, oleuropein aglycone was the most potent EVOO phenolic in decreasing breast cancer cell viability. HER2 gene-amplified SKBR3 cells were ~5-times more sensitive to oleuropein aglycone than HER2-negative MCF-7 cells. Retroviral infection of the HER2 oncogene in MCF-7 cells resulted in a "SKBR3-assimilated" phenotype of hypersensitivity to oleuropein aglycone. An up to 50-fold increase in the efficacy of trastuzumab occurred in the presence of oleuropein aglycone. A preclinical model of acquired autoresistance to trastuzumab (SKBR3/Tzb100 cells) completely recovered trastuzumab sensitivity (> 1,000-fold sensitization) when co-cultured in the presence of oleuropein aglycone. Indeed, the nature of the interaction between oleuropein aglycone and trastuzumab was found to be strongly synergistic in Tzb-resistant SKBR3/Tzb100 cells. Mechanistically, oleuropein aglycone treatment significantly reduced HER2 ECD cleavage and subsequent HER2 auto-phosphorylation, while it dramatically enhanced Tzb-induced down-regulation of HER2 expression.Olive oil's bitter principle (i.e., oleuropein a
tabAnti-HER2 (erbB-2) oncogene effects of phenolic compounds directly isolated from commercial Extra-Virgin Olive Oil (EVOO)
Javier A Menendez, Alejandro Vazquez-Martin, Rocio Garcia-Villalba, Alegria Carrasco-Pancorbo, Cristina Oliveras-Ferraros, Alberto Fernandez-Gutierrez, Antonio Segura-Carretero
BMC Cancer , 2008, DOI: 10.1186/1471-2407-8-377
Abstract: Solid phase extraction followed by semi-preparative high-performance liquid chromatography (HPLC) was used to isolate phenolic fractions from commercial EVOO. Analytical capillary electrophoresis coupled to mass spectrometry was performed to check for the composition and to confirm the identity of the isolated fractions. EVOO polyphenolic fractions were tested on their tumoricidal ability against HER2-negative and HER2-positive breast cancer in vitro models using MTT, crystal violet staining, and Cell Death ELISA assays. The effects of EVOO polyphenolic fractions on the expression and activation status of HER2 oncoprotein were evaluated using HER2-specific ELISAs and immunoblotting procedures, respectively.Among the fractions mainly containing the single phenols hydroxytyrosol and tyrosol, the polyphenol acid elenolic acid, the lignans (+)-pinoresinol and 1-(+)-acetoxypinoresinol, and the secoiridoids deacetoxy oleuropein aglycone, ligstroside aglycone, and oleuropein aglycone, all the major EVOO polyphenols (i.e. secoiridoids and lignans) were found to induce strong tumoricidal effects within a micromolar range by selectively triggering high levels of apoptotic cell death in HER2-overexpressors. Small interfering RNA-induced depletion of HER2 protein and lapatinib-induced blockade of HER2 tyrosine kinase activity both significantly prevented EVOO polyphenols-induced cytotoxicity. EVOO polyphenols drastically depleted HER2 protein and reduced HER2 tyrosine autophosphorylation in a dose- and time-dependent manner. EVOO polyphenols-induced HER2 downregulation occurred regardless the molecular mechanism contributing to HER2 overexpression (i.e. naturally by gene amplification and ectopically driven by a viral promoter). Pre-treatment with the proteasome inhibitor MG132 prevented EVOO polyphenols-induced HER2 depletion.The ability of EVOO-derived polyphenols to inhibit HER2 activity by promoting the proteasomal degradation of the HER2 protein itself, together with the f
Effect of Filtration Systems on the Phenolic Content in Virgin Olive Oil by HPLC-DAD-MSD
A.M. Gomez-Caravaca,L. Cerretani,A. Bendini,A. Segura-Carretero
American Journal of Food Technology , 2007,
Abstract: This research has been carried out to determine the filtration effect on the phenolic content and on the visual characteristics of olive oil. The influence of the filtration system on the phenolic and water content of virgin olive oil that differed in the year of production, production system and the olive variety was measured. Samples were filtered in the laboratory using two different systems (cotton or filter paper plus sodium sulphate anhydrous). Qualitative and quantitative variation of the phenolic fraction of virgin olive oils was evaluated by HPLC-DAD-MS and correlated with their water content (by Karl Fischer titration) and oxidative stability under forced conditions (by OSI). Colorimetric assays were also carried out in order to calculate the effect of filtration on the visual characteristics of virgin olive oil. After filtration the oxidative stability index decreased and in particular, filtration with cotton showed a significant loss of hydroxytyrosol, a phenol endowed with high antioxidant activity. One interesting behaviour was highlighted: Filtration with either cotton or paper plus anhydrous sodium sulphate led to an apparent increase in the phenolic content. These apparently contradictory data can be explained by considering that the reduction of the water content permits a higher availability of phenolic compounds that remain in oil and are extracted with the methanol-water mixture. Lastly, the filtration of virgin olive oil produced a loss in the intensity of green color and an increase in its lightness.
Directivas europeas sobre seguridad en la construcción
Carretero Romera, Juan Antonio
Informes de la Construccion , 1993,
Abstract: A Spanish expert’s viewpoint on the European attitudes on matters of Safety in Construction and on the European Directives and their Transposition to Spanish Legislation. Visión desde la óptica de un experto espa ol de las posiciones europeas en materia de Seguridad en la Construcción, y de las directivas Europeas y sus Transposiciones a la Legislación espa ola.
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