Role of Honey in Advanced Wound Care.

Honey is a natural product rich in several phenolic compounds, enzymes, and sugars with antioxidant, anticarcinogenic, anti-inflammatory, and antimicrobial potential. Indeed, the development of honey-based adhesives for wound care and other biomedical applications are topics being widely investigated over the years. Some of the advantages of the use of honey for wound-healing solutions are the acceleration of dermal repair and epithelialization, angiogenesis promotion, immune response promotion and the reduction in healing-related infections with pathogenic microorganisms.

Honey: Another Alternative in the Fight against Antibiotic-Resistant Bacteria?

Antibacterial resistance has become a challenging situation worldwide. The increasing emergence of multidrug-resistant pathogens stresses the need for developing alternative or complementary antimicrobial strategies, which has led the scientific community to study substances, formulas or active ingredients used before the antibiotic era. Honey has been traditionally used not only as a food, but also with therapeutic purposes, especially for the topical treatment of chronic-infected wounds.

Antibacterial Action Mechanisms of Honey: Physiological Effects of Avocado, Chestnut, and Polyfloral Honey upon and .

Numerous studies have explored the antibacterial properties of different types of honey from all around the world. However, the data available describing how honey acts against bacteria are few. The aim of this study was to apply a flow cytometry (FC) protocol to examine and characterize the primary effects of three varieties of honey (avocado, chestnut and polyfloral) upon physiological status of and cells to reveal their antibacterial action mechanisms.

Evaluation of Physiological Effects Induced by Manuka Honey Upon and .

Several studies have explored the antimicrobial properties of manuka honey (MkH). However, the data available regarding antibacterial action mechanisms are scarcer. The aim of this study was to scrutinize and characterize primary effects of manuka honey (MkH) upon the physiological status of and (as Gram-positive and Gram-negative bacteria models, respectively), using flow cytometry (FC) to reveal its antibacterial action mechanisms.

Radio-Frequency Localization of Multiple Partial Discharges Sources with Two Receivers.

Spatial localization of emitting sources is especially interesting in different fields of application. The focus of an earthquake, the determination of cracks in solid structures, or the position of bones inside a body are some examples of the use of multilateration techniques applied to acoustic and vibratory signals. Radar, GPS and wireless sensors networks location are based on radiofrequency emissions and the techniques are the same as in the case of acoustic emissions.

Partial Discharge Spectral Characterization in HF, VHF and UHF Bands Using Particle Swarm Optimization.

The measurement of partial discharge (PD) signals in the radio frequency (RF) range has gained popularity among utilities and specialized monitoring companies in recent years. Unfortunately, in most of the occasions the data are hidden by noise and coupled interferences that hinder their interpretation and renders them useless especially in acquisition systems in the ultra high frequency (UHF) band where the signals of interest are weak. This paper is focused on a method that uses a selective spectral signal characterization to feature each signal, type of partial discharge or interferences/noise, with the power contained in the most representative frequency bands.

Survey on the Performance of Source Localization Algorithms.

The localization of emitters using an array of sensors or antennas is a prevalent issue approached in several applications. There exist different techniques for source localization, which can be classified into multilateration, received signal strength (RSS) and proximity methods. The performance of multilateration techniques relies on measured time variables: the time of flight (ToF) of the emission from the emitter to the sensor, the time differences of arrival (TDoA) of the emission between sensors and the pseudo-time of flight (pToF) of the emission to the sensors.

Lactic Acid Bacteria and Bifidobacteria with Potential to Design Natural Biofunctional Health-Promoting Dairy Foods.

Consumer interest in healthy lifestyle and health-promoting natural products is a major driving force for the increasing global demand of biofunctional dairy foods. A number of commercial sources sell synthetic formulations of bioactive substances for use as dietary supplements. However, the bioactive-enrichment of health-oriented foods by naturally occurring microorganisms during dairy fermentation is in increased demand.

Ultrasonic bone localization algorithm based on time-series cumulative kurtosis.

The design and optimization of protective equipment and devices such as exoskeletons and prosthetics have the potential to be enhanced by the ability of accurately measure the positions of the bones during movement. Existing technologies allow a quite precise measurement of motion-mainly by using coordinate video-cameras and skin-mounted markers-but fail in directly measuring the bone position. Alternative approaches, as fluoroscopy, are too invasive and not usable during extended lapses of time, either for cost or radiation exposure.

Antenna Deployment for the Localization of Partial Discharges in Open-Air Substations.

Partial discharges are ionization processes inside or on the surface of dielectrics that can unveil insulation problems in electrical equipment. The charge accumulated is released under certain environmental and voltage conditions attacking the insulation both physically and chemically. The final consequence of a continuous occurrence of these events is the breakdown of the dielectric.

Separation of radio-frequency sources and localization of partial discharges in noisy environments.

The detection of partial discharges (PD) can help in early-warning detection systems to protect critical assets in power systems. The radio-frequency emission of these events can be measured with antennas even when the equipment is in service which reduces dramatically the maintenance costs and favours the implementation of condition-based monitoring systems. The drawback of these type of measurements is the difficulty of having a reference signal to study the events in a classical phase-resolved partial discharge pattern (PRPD).

Biogenic amines in Zamorano cheese: factors involved in their accumulation.

Background: Ripened cheese is among fermented food the most often associated with food poisoning from biogenic amines. The influence of ripening time, heat treatment of milk and the effect of using milk from a different ewe breed on the biogenic amine (BA) content of Zamorano cheese was studied by high-performance liquid chromatography. Physicochemical, proteolytic and microbiological parameters were also studied.

Compositional and biochemical changes in Genestoso cheese, a Spanish raw cow's milk variety, during ripening.

Background: Physicochemical characteristics, proteolysis and lipolysis were studied throughout the ripening of eight batches of a traditional Spanish variety made from raw cow's milk, in order to establish a basis for its industrial production.

Results: The main compositional characteristics of this cheese after 60 days of ripening were its high proportion of total solids (TS; 752 g kg⁻¹ of cheese), an average content of protein (452.8 g kg⁻¹ TS) and fat (475.

Peptidomic study of Spanish blue cheese (Valdeón) and changes after simulated gastrointestinal digestion.

It is increasingly evident that digestion can affect the biological activity of cheese by the release of new active peptides from their precursors or, on the contrary, giving rise to fragments without activity. The characterization of the peptidome of a Spanish blue cheese, Valdeón, has been conducted before and after gastrointestinal digestion, and the digests have been compared to those obtained from pasteurized skimmed milk powder (SMP) using a bioinformatics platform. Peptidomic profiling of digests revealed several regions that are especially resistant to digestion (among them β-casein 60-93, 128-140, and 193-209).

Technological characterization of Geotrichum candidum strains isolated from a traditional Spanish goats' milk cheese.

Forty-one strains of Geotrichum candidum isolated from Armada cheese, Sobado variety, were screened for their enzymatic activities, including proteolytic and lipolytic activities and aminopeptidase activity. The highest extracellular proteolytic activity was detected for 8 strains with values ranging between 2.086 and 4.

Enzymatic activity of lactic acid bacteria (with antimicrobial properties) isolated from a traditional Spanish cheese.

Twenty-four strains of lactic acid bacteria (LAB) isolated from a traditional Spanish cheese (Genestoso cheese) were evaluated for their enzymatic activities (acidifying and proteolytic abilities and carboxypeptidase, aminopeptidase, dipeptidase, caseinolytic and esterase activities), in order to select indigenous strains of technical interest for the manufacture of cheese. These strains were selected on the basis of their antimicrobial activity relative to five reference strains and were identified as Lactococcus lactis subsp. lactis (thirteen strains), Leuconostoc mesenteroides (two strains), Leuconostoc pseudomesenteroides (one strain), Lactobacillus paracasei (two strains), Lactobacillus plantarum (one strain) and Enterococcus faecalis (five strains).

Population Levels, Species, and Characteristics of Micrococcaceae during the Manufacturing and Ripening of Armada-Sobado Hard Goat's Milk Cheese.

The changes in the counts and the species of Micrococcaceae were studied throughout the manufacturing and ripening of a Spanish hard goat's milk cheese, the Armada-Sobado variety. In the milk, counts on mannitol salt agar (MSA) ranged from 2 × 10 to 5 × 10 CFU/g. These counts showed the maximum value in the curd (7 × 10 to 4 × 10 CFU/g), decreasing afterwards slowly but steadily throughout the ripening process to reach final counts on average 2 logarithmic units lower than those found in the curd.