Sulphur dioxide in meat products: 3-year control results of an accredited Italian laboratory.

Sulphiting agents are well-known food preservatives. The European legislation does not allow their addition in fresh meat preparations. Therefore this type of food products has often been verified.

Monitoring of sulphites levels in shrimps samples collected in Puglia (Italy) by ion-exchange chromatography with conductivity detection.

In shrimps the treatment with sulphiting agents is currently the best option for controlling Melanosis, which is a visual defect of the products that compromises marketability. However, sulphites may cause pseudo-allergic reactions in humans. In this study, 210 samples of shrimps were analysed in order to assess the residual levels of sulphiting agents.

Conformational and dynamics changes induced by bile acids binding to chicken liver bile acid binding protein.

The correlation between protein motions and function is a central problem in protein science. Several studies have demonstrated that ligand binding and protein dynamics are strongly correlated in intracellular lipid binding proteins (iLBPs), in which the high degree of flexibility, principally occurring at the level of helix-II, CD, and EF loops (the so-called portal area), is significantly reduced upon ligand binding. We have recently investigated by NMR the dynamic properties of a member of the iLBP family, chicken liver bile acid binding protein (cL-BABP), in its apo and holo form, as a complex with two bile salts molecules.