Predicting the Oxidative Degradation of Raw Beef Meat during Cold Storage Using Numerical Simulations and Sensors-Prospects for Meat and Fish Foods.

Preventing animal-source food waste is an important pathway to reducing malnutrition and improving food system sustainability. Uncontrolled color variation due to oxidation is a source of waste as it prompts food rejection by consumers. Evaluation of oxidation-reduction potential (ORP) can help to predict and prevent oxidation and undesirable color changes.

Digging Deeper into Breast Cancer Epigenetics: Insights from Chemical Inhibition of Histone Acetyltransferase TIP60 .

Breast cancer is often sporadic due to several factors. Among them, the deregulation of epigenetic proteins may be involved. TIP60 or KAT5 is an acetyltransferase that regulates gene transcription through the chromatin structure.

Polyethyleneimine as a tool for compounds fractionation by flocculation in a microalgae biorefinery context.

In the context of emerging biorefinery for microalgae, polyethyleneimine (PEI), has been tested in order to achieve separation of fat-soluble and water-soluble compounds from Haematococcus pluvialis. Several parameters were taken into account (ratio between sample and PEI, pH, and ionic strength) and 2 conditions (0.075% PEI pH 7.

Prediction of pH and aw of pork meat by a thermodynamic model: New developments.

To ensure continuous innovations, food industries need tools which enable to predict physical-properties of food during a change of process or recipe. In this work, a thermodynamic model is suggested to predict pH and water activity of pork meat in presence of different additives such as salts or organic acids used in food industry. The predictions of pH and aw are satisfactory in a wide prediction domain, with a good accuracy.

Impact of reducing nitrate/nitrite levels on the behavior of Salmonella Typhimurium and Listeria monocytogenes in French dry fermented sausages.

Salmonella and Listeria monocytogenes are two pathogenic bacteria that most frequently contaminate pork meat. In dry fermented sausages, several hurdles are used for controlling bacterial growth such as nitrite and salt addition. In Europe, practices consist of adding potassium nitrate (250ppm expressed as NaNO) or a combination of nitrate/nitrite (150/150ppm expressed as NaNO/NaNO respectively).

The Epigenetic Landscape of Promoter Genome-wide Analysis in Breast Cancer.

Breast cancer is a heterogeneous disease due to its clinico-pathological features and response to therapy. The classification of breast tumors based on their hormone receptor status and pathologic features. Post-translational histone modifications come into prominence for regulation of gene expression in cancer pathogenesis.

Global analysis of H3K27me3 as an epigenetic marker in prostate cancer progression.

Background: H3K27me3 histone marks shape the inhibition of gene transcription. In prostate cancer, the deregulation of H3K27me3 marks might play a role in prostate tumor progression.

Methods: We investigated genome-wide H3K27me3 histone methylation profile using chromatin immunoprecipitation (ChIP) and 2X400K promoter microarrays to identify differentially-enriched regions in biopsy samples from prostate cancer patients.

H3K4 acetylation, H3K9 acetylation and H3K27 methylation in breast tumor molecular subtypes.

Aim: Here, we investigated how the St Gallen breast molecular subtypes displayed distinct histone H3 profiles.

Patients & Methods: 192 breast tumors divided into five St Gallen molecular subtypes (luminal A, luminal B HER2-, luminal B HER2+, HER2+ and basal-like) were evaluated for their histone H3 modifications on gene promoters.

Results: ANOVA analysis allowed to identify specific H3 signatures according to three groups of genes: hormonal receptor genes (ERS1, ERS2, PGR), genes modifying histones (EZH2, P300, SRC3) and tumor suppressor gene (BRCA1).

Epigenetic Modifications with DZNep, NaBu and SAHA in Luminal and Mesenchymal-like Breast Cancer Subtype Cells.

Background/aim: Numerous studies have shown that breast cancer and epigenetic mechanisms have a very powerful interactive relation. The MCF7 cell line, representative of luminal subtype and the MDA-MB 231 cell line representative of mesenchymal-like subtype were treated respectively with a Histone Methyl Transferase Inhibitors (HMTi), 3-Deazaneplanocin hydrochloride (DZNep), two histone deacetylase inhibitors (HDACi), sodium butyrate (NaBu), and suberoylanilide hydroxamic acid (SAHA) for 48 h.

Materials And Methods: Chromatin immunoprecipitation (ChIP) was used to observe HDACis (SAHA and NaBu) and HMTi (DZNep) impact on histones and more specifically on H3K27me3, H3K9ac and H3K4ac marks with Q-PCR analysis of BRCA1, SRC3 and P300 genes.

Genome-wide DNA methylation modified by soy phytoestrogens: role for epigenetic therapeutics in prostate cancer?

In prostate cancer, DNA methylation is significantly associated with tumor initiation, progression, and metastasis. Previous studies have suggested that soy phytoestrogens might regulate DNA methylation at individual candidate gene loci and that they play a crucial role as potential therapeutic agents for prostate cancer. The purpose of our study was to examine the modulation effects of phytoestrogens on a genome-wide scale in regards to DNA methylation in prostate cancer.

The association between histone 3 lysine 27 trimethylation (H3K27me3) and prostate cancer: relationship with clinicopathological parameters.

Background: It is well established that genetic and epigenetic alterations are common events in prostate cancer, which may lead to aberrant expression of critical genes. The importance of epigenetic mechanisms in prostate cancer carcinogenesis is increasingly evident. In this study, the focus will be on histone modifications and the primary objectives are to map H3K27me3 marks and quantify RAR beta 2, ER alpha, SRC3, RGMA, PGR, and EZH2 gene expressions in prostate cancer tissues compared to normal tissues.

Quantitative study of the relationships among proteolysis, lipid oxidation, structure and texture throughout the dry-cured ham process.

Temperature, salt and water contents are key processing factors in dry-cured ham production. They affect how proteolysis, lipid oxidation, structure and texture evolve, and thus determine the sensory properties and final quality of dry-cured ham. The aim of this study was to quantify the interrelationships and the time course of (i) proteolysis, (ii) lipid oxidation, (iii) five textural parameters: hardness, fragility, cohesiveness, springiness and adhesiveness and (iv) four structural parameters: fibre numbers, extracellular spaces, cross section area, and connective tissue area, during the dry-cured ham process.

Comparative effects of soy phytoestrogens and 17β-estradiol on DNA methylation of a panel of 24 genes in prostate cancer cell lines.

Major phytoestrogens genistein and daidzein have been reported to have the ability to reverse DNA methylation in cancer cell lines. The mechanism by which genistein and daidzein have an inhibiting action on DNA methylation is not well understood. The aim of this study was to investigate the effects of soy phytoestrogens and the natural estrogen 17β-estradiol (E2) to determine whether one of the estrogen receptors is mobilized for the action of these compounds on DNA methylation.

Building phenomenological models that relate proteolysis in pork muscles to temperature, water and salt content.

Throughout dry-cured ham production, salt and water content, pH and temperature are key factors affecting proteolysis, one of the main biochemical processes influencing sensory properties and final quality of the product. The aim of this study was to quantify the effect of these variables (except pH) on the time course of proteolysis in laboratory-prepared pork meat samples. Based on a Doehlert design, samples of five different types of pork muscle were prepared, salted, dried and placed at different temperatures, and sampled at different times for quantification of proteolysis.

Modelling the distribution of a(w), pH and ions in marinated beef meat.

New beef products from low value cuts could be developed using marinating since this process has been shown to improve meat sensorial properties and shelf life. However, to optimise the process mathematical models are needed to predict evolution of the physicochemical properties that determine biochemical and structural changes. Two major works have been carried out to elaborate comprehensive models: (1) Thermodynamic models were adapted to predict water sorption isotherms and pH of beef meat tissue in presence of salts (NaCl, KCl) and organic acids (acetic, lactic, citric and ascorbic acid), (2) Fickian numerical models were set up to predict the migration of ions within meat cuts using apparent diffusivities previously estimated from 1D experiments.

Development of an enzymatic method to quantify methyl ketones from bacterial origin.

Methyl ketones are detected in dry fermented sausages in which they contribute to the cured aroma. They have been associated with the inoculation of Staphylococcus carnosus used as starter culture. To evaluate the ability of bacterial starters to produce methyl ketones it was necessary to develop a rapid method.