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G. Vichi I. Porcellato L. Mechelli G. Fantauzzo E. Razzuoli P. Modesto S. Mecocci C. Brachelente 《Equine Veterinary Education》2022,34(5):e193-e197
The present report describes a case of cutaneous papillomatosis related to equine papillomavirus type 2 (EcPV2) with concomitant cutaneous habronemiasis. A 2-year-old female Pura Raza Española horse was referred for a dermatological evaluation because of the onset of cutaneous multifocal, nodular lesions on the face characterised by a warty and partially ulcerated overlying epidermis. Multiple biopsies were taken from these lesions, and cutaneous viral papillomas with a concomitant severe focal eosinophilic dermatitis with intralesional Habronematidae nematode larvae were diagnosed. Immunohistochemistry revealed papillomaviral capsid protein L1 in the epidermal proliferative lesion, confirming the presence of a productive infection. Rt-qPCR confirmed the presence of EcPV type 2. To the authors’ knowledge, this is the first report of EcPV2-related papillomas with concurrent habronemiasis. 相似文献
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Tres Alba Tarnovska Natalia Varona Elisa Quintanilla-Casas Beatriz Vichi Stefania Gibert Anna Vilchez Elisenda Guardiola Francesc 《Plant foods for human nutrition (Dordrecht, Netherlands)》2020,75(3):344-354
Plant Foods for Human Nutrition - The objective is to verify if gluten-free (GF) and gluten-containing (G) breads differ in their sodium content and lipid profile. Samples of GF... 相似文献
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Vichi S Riu-Aumatell M Mora-Pons M Buxaderas S López-Tamames E 《Journal of agricultural and food chemistry》2005,53(26):10154-10160
A HS-SPME method coupled to GC-MS was developed and applied for the qualitative and semiquantitative characterization of distilled gin volatile fraction. Sampling, chromatographic conditions, and method performances were evaluated, and the developed method was applied as a comparative study of some of the most popular commercial London Dry Gins and other gins with geographic denominations. During this study, 70 components of the gins' volatile fraction were isolated, tentatively identified or identified by reference compounds. They were mainly represented by mono- and sesquiterpenic compounds, which were quantitatively determined. The comparative study of London Dry Gins and gins with geographical indication permitted clear differentiation between the gins with geographical indication and one of the London Dry Gins tested. 相似文献
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Vichi S Pizzale L Conte LS Buxaderas S López-Tamames E 《Journal of agricultural and food chemistry》2003,51(22):6572-6577
SPME was employed to characterize the volatile profile of virgin olive oils produced in two geographical areas of northern Italy: the region of the Gulf of Trieste and the area near Lake Garda. There are as yet no data on the headspace composition of virgin olive oils from these regions, characterized by particular conditions of growth for Olea europaea. Using the SPME technique coupled to GC-MS and GC-FID, the volatile components of 42 industrially produced virgin olive oil samples were identified and the principal compounds quantitatively analyzed. Significant differences in the proportion of volatile constituents from oils of different varieties and geographical origins were detected. The results suggest that besides the genetic factor, environmental conditions influence the volatile formation. 相似文献
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The activity of olive microbiota during the oil extraction process could be a critical point for virgin olive oil quality. With the aim to evaluate the role of microbiological activity during the virgin olive oil extraction process, just before oil extraction freshly collected healthy olive fruits were immersed in contaminated water from an olive mill washing tank. The oils extracted were then compared with control samples from the same batch of hand-picked olives. The presence of lactic and enteric bacteria, fungi and Pseudomonas on the surface of olives was proved to be much higher in washed than in control olives, with increments in cfu/g between 2 and 3 orders of magnitude. The biogenesis of volatile compounds and the extraction of olive polyphenols and pigments were significantly influenced by the microbiological profile of olives even without any previous storage. In most cases the effect of olive microbiota on oil characteristics was greater than the effect exerted by malaxation time and temperature. Oils from microbiologically contaminated olives showed lower amounts of C5 volatiles and higher levels of C6 volatiles from the lipoxygenase pathway and some fermentation products. On the other hand, a decrease of chlorophylls, pheophytins, xanthophylls and the ratio chlorophyll/pheophytin was observed in these oils. Likewise, the microbiological activity during oil extraction led to significantly lower amounts of polyphenols, in particular of oleuropein derivatives. These differences in olive oil chemical composition were reflected in oil sensory characteristics by the decrease of the green and bitter attributes and by the modification of the oil color chromatic ordinates. 相似文献
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Vichi S Pizzale L Conte LS Buxaderas S López-Tamames E 《Journal of agricultural and food chemistry》2003,51(22):6564-6571
Modifications of virgin olive oil subjected to accelerated storage were evaluated by HS-SPME analysis. To find a suitable marker of oxidative degradation, the volatile compounds showing variable concentration during the oxidative process have been identified and quantified by SPME coupled to GC-MS and GC-FID, respectively. The SPME analysis results were then compared with the parameters usually applied to assess the oxidative status of lipids, such as peroxide value, spectrophotometric absorbance, and loss of unsaturated fatty acids. Finally, the assessment of nonanal has been suggested as a marker of oxidative degradation. This rapid, inexpensive, and reliable method may allow screening of oils prior to testing by a panel of assessors. 相似文献
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