In the ready-to-eat food industry, control is mandatory to ensure the food safety of the products since its presence could cause a disease called listeriosis. The objective of the present study was to carry out a challenge test to verify the efficiency of different combinations of natural antimicrobial ingredients against to be used in ready-to-eat foods. Six different formulations of cooked ham were prepared: a control formulation and five different formulations.
View Article and Find Full Text PDFSystemic lupus erythematosus (SLE) is a complex autoimmune disease characterized by a heterogeneous clinical picture that makes the diagnosis and follow-up of these patients difficult. This study aimed to identify correlations between clinical, immunological, and genetic biomarkers and clinical manifestations in SLE. A retrospective study of data from medical records and immunological and genetic studies of SLE patients in Paraguay was carried out.
View Article and Find Full Text PDFThe nitrosyl-heme complex is considered the pigment responsible for the development of reddish colour in cooked hams. However, the same reddish colour was observed in a nitrite-free product elaborated with polyphenols, suggesting the presence of other red pigments that can contribute to generate this colour. In this study, the protoporphyrins composition of the pigment solution obtained from nitrite and nitrite-free cooked hams was analysed using 80% () acetone/water solution for extraction.
View Article and Find Full Text PDFBackground: Pulmonary arterial hypertension (PAH) is a severe and rare disease with an important genetic background. The influence of genetic testing in the clinical classification of pediatric PAH is not well known and genetics could influence management and prognosis.
Objectives: The aim of this work was to identify the molecular fingerprint of PH children in the (REHIPED), and to investigate if genetics could have an impact in clinical reclassification and prognosis.