Article
Food Science & Technology
Graziana Difonzo, Michela Pia Totaro, Francesco Caponio, Antonella Pasqualone, Carmine Summo
Summary: This study investigated the effects of olive leaf extract (OLE) on ripened pork sausages and found that OLE can reduce the residual content of nitrate/nitrite (NO) without significant changes in moisture, pH, and hardness of the sausages.
Article
Cell Biology
Caterina Allegretta, Graziana Difonzo, Francesco Caponio, Grazia Tamma, Onofrio Laselva
Summary: The deletion of phenylalanine at position 508 (F508del) causes misfolded CFTR protein, leading to its retention in the ER and degradation. This dysfunction of CFTR channel activity is associated with chronic infection and inflammation, primary causes of lung function decline in CF patients. Additionally, LPS-dependent oxidative stress further reduces CFTR function in airway epithelial cells. Olive leaf extract (OLE) has been found to decrease ROS levels and attenuate inflammatory response in CFBE and HNE cells, mimicking the infection and inflammatory status of CF patients. OLE also restores the decrease in F508del-CFTR function caused by LPS, suggesting its potential for preventing chronic lung damage in CF patients.
Article
Multidisciplinary Sciences
Renjie Du, Yuejun Qu, Min Zhao, Yanhong Liu, Phoebe X. Qi, Xingbin Sun
Summary: This study utilizes logistic modeling to predict the minimum inhibitory concentration (MIC) of olive leaf extract (OLE) against Listeria monocytogenes. The MIC value estimated through logistic modeling, called MIC-PDA, shows a potential to reduce the concentration and has been validated. The logistic modeling method is also verified by inhibition data of OLE against the growths of Escherichia coli O157:H7 and Salmonella enteritidis, demonstrating its potential in the food industry as an antimicrobial.
Article
Multidisciplinary Sciences
Marianna Ranieri, Annarita Di Mise, Mariangela Centrone, Mariagrazia D'Agostino, Stine Julie Tingskov, Maria Venneri, Tommaso Pellegrino, Graziana Difonzo, Francesco Caponio, Rikke Norregaard, Giovanna Valenti, Grazia Tamma
Summary: The Olive Leaf Extract (OLE) has been shown to prevent the translocation of AQP2 induced by vasopressin, decrease the osmotic water permeability coefficient, and stimulate the Calcium Sensing Receptor (CaSR) in renal cells. In vivo experiments further demonstrated that OLE increases CaSR mRNA expression, decreases AQP2 mRNA expression, and increases miRNA-137 targeting AQP2, suggesting its potential to attenuate disorders involving abnormal CaSR signaling and renal water reabsorption.
SCIENTIFIC REPORTS
(2021)
Article
Biochemistry & Molecular Biology
S. Tacconi, S. Longo, F. Guerra, C. Moliteni, M. Friuli, A. Romano, S. Gaetani, V. M. Paradiso, G. Difonzo, F. Caponio, D. Lofrumento, D. Vergara, C. Bucci, L. Dini, A. M. Giudetti
Summary: In this study, a green olive leaf extract obtained by water ultrasound-assisted extraction procedure (OLE) showed antioxidant and lipid-lowering effects on human hepatic HuH7 cells treated with high concentrations of free fatty acids (FFA). OLE reduced lipid accumulation, oxidative stress, and improved mitochondrial membrane potential and hepatic parameters by restoring the expression of enzymes involved in insulin signaling and lipid metabolism.
Article
Materials Science, Ceramics
S. S. Banifatemi, F. Davar, B. Aghabarari, Juan A. Segura, Francisco J. Alonso, Seyyed M. Ghoreishi
Summary: The CoFe2O4 nanoparticles were synthesized using an eco-friendly, simple, and inexpensive method, with the effect of different amounts of plant extract as a complexing agent on the final product's structure, morphology, and magnetic properties discussed. The synthesized NPs were characterized to investigate their size, shape, crystallinity, and magnetic properties, revealing a crystalline cubic phase with an average crystallite size of 15-30 nm. Analysis of the vibrating sample magnetometer (VSM) showed that the saturation magnetization and coercivity of the final product decrease with increasing amount of plant extract.
CERAMICS INTERNATIONAL
(2021)
Article
Nutrition & Dietetics
Doretta Cuffaro, Simone Bertini, Marco Macchia, Maria Digiacomo
Summary: This study examines the combination of olive leaf extract and extra virgin olive oil extract, which shows improved antioxidant and anti-inflammatory properties compared to the singular olive oil extract. This extract may have potential in the field of nutraceuticals.
Article
Mechanics
Demet Sonmezler, Gulum Sumnu, Serpil Sahin
Summary: The effects of different concentrations of pea flour and homogenization methods on the properties of emulsions were investigated. It was found that pea flour acted as an emulsifier to enhance the stability of the emulsions, and the stability was correlated with viscosity and particle size. Emulsions stored at 20 degrees C degraded faster than those stored at 4 degrees C.
Article
Food Science & Technology
Dalel Mechi, Antonio Fernandez, Bechir Baccouri, Leila Abaza, Daniel Martin-Vertedor
Summary: This research focuses on improving food quality by using olive leaf extracts, particularly studying a Tunisian variety named 'Chetoui'. The study found that adult 'Chetoui' olive leaf extract had higher phenolic content and methanol was the most effective solvent. Sensory analysis showed that adding OLE (1:100) to table olives was most appealing for consumers.
Article
Microbiology
Yanhong Liu, Ting Fang, Yujuan Suo, Shigang Gao, Gian Marco Baranzoni, Cheryl M. Armstrong
Summary: Listeria monocytogenes, a regulated foodborne pathogen, is inhibited by olive leaf extract which decreases its virulence potential. RNA-Seq analysis revealed differential expression of genes upon OLE treatment, with several virulence-related genes being downregulated. Validation using quantitative reverse-transcription PCR confirmed the gene expression changes observed in the study.
FRONTIERS IN MICROBIOLOGY
(2021)
Article
Plant Sciences
Bassam F. Alowaiesh, Haifa Abdulaziz Sakit Alhaithloul, Ahmed M. Saad, Abdallah A. Hassanin
Summary: In this study, olive leaf waste was used to produce silver nanoparticles (OLAgNPs) with various biological activities, including antioxidant, anticancer, and antimicrobial activities against multi-drug resistant bacteria and fungi. The phenolic compound profile of OLAgNPs was significantly higher than that of the olive leaf waste extract, leading to increased biological activities. OLAgNPs demonstrated effective inhibition of cancer cell proliferation and MDR pathogens, suggesting their potential application in medicine.
Article
Polymer Science
Anjali Yadav, Sapna Raghav, Nirmala Kumari Jangid, Anamika Srivastava, Sapana Jadoun, Manish Srivastava, Jaya Dwivedi
Summary: Heavy metal contamination in water resources is a significant global issue that poses a threat to human health. Current research focuses on finding effective methods to remove heavy metal ions. The use of porous magnetic chitosan composite produced from Kaphal leaves has been shown to efficiently remove cadmium ions from water. This composite exhibits high adsorption capacity and regeneration capability.
Article
Chemistry, Multidisciplinary
Jose Gustavo De la Ossa, Alessandra Fusco, Bahareh Azimi, Jasmine Esposito Salsano, Maria Digiacomo, Maria-Beatrice Coltelli, Karen De Clerck, Ipsita Roy, Marco Macchia, Andrea Lazzeri, Giovanna Donnarumma, Serena Danti, Rossella Di Stefano
Summary: The research demonstrates that PHA fiber meshes containing olive leaf extract can reduce the expression of pro-inflammatory cytokines, showing potential anti-inflammatory and antibacterial properties, which are crucial for wound healing and tissue regeneration.
APPLIED SCIENCES-BASEL
(2021)
Article
Food Science & Technology
Michela Famiglietti, Alessandro Savastano, Rosa Gaglione, Angela Arciello, Daniele Naviglio, Loredana Mariniello
Summary: Nowadays, active and functional packaging is used to improve food product safety and shelf life. Chitosan-based films are studied due to their antibacterial and antifungal activity. This study developed CH-based films containing Dried Olive Leaf Extract (DOLE) and investigated their polyphenols yield and antioxidant activity. The results showed that DOLE-containing films exhibited antimicrobial effects against different bacterial strains in a dose-dependent manner.
Article
Multidisciplinary Sciences
Salah Eid, S. M. Syam, A. Y. El-Etre, Nady Hashem El Sayed
Summary: Olive leaf extract was investigated for its inhibitory effect on copper corrosion in alkaline environment. Various techniques were used to study the mechanism, including open circuit potential, cyclic voltammetry, potentiodynamic polarization, electrochemical impedance spectroscopy, SEM, EDX, AFM, and XPS. The results showed that olive leaf extract effectively inhibited copper corrosion in alkaline solution with a maximum inhibition efficiency of 90.68%. This inhibition was attributed to the adsorption of olive leaf extract on the copper surface, creating a barrier against hostile ions.
ARABIAN JOURNAL FOR SCIENCE AND ENGINEERING
(2023)
Article
Biochemistry & Molecular Biology
Naouel Admane, Giuseppe Cavallo, Chahinez Hadjila, Maria Maddalena Cavalluzzi, Natalie Paola Rotondo, Antonio Salerno, Joseph Cannillo, Graziana Difonzo, Francesco Caponio, Antonio Ippolito, Giovanni Lentini, Simona Marianna Sanzani
Summary: This study aimed to determine the effects of preharvest application of commercial formulations and lab-made extracts from Moringa oleifera leaves on the yield, quality, and storability of lettuce grown hydroponically. The results showed that the Moringa oleifera extracts significantly improved lettuce quality parameters, total phenolic content, antioxidant activity, and resistance against the fungal pathogen Botrytis cinerea. Further large-scale trials are needed, but the tested Moringa oleifera extracts seem to be a promising preharvest means to improve lettuce agronomic and quality parameters and decrease susceptibility to rots.
Article
Chemistry, Applied
Michela Pia Totaro, Giacomo Squeo, Davide De Angelis, Antonella Pasqualone, Francesco Caponio, Carmine Summo
Summary: Rearing system, breed, geographical origin, and animal welfare are important features influencing consumer choices in meat products. Marker of authenticity in the form of fat samples from pigs was tested using NIRS and DD-SIMCA models. Classification performance was affected by signal pre-processing and number of principal components, but excellent results were achieved with SNV pre-treated data and 4 PCs, achieving 100% sensitivity and specificity.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2023)
Article
Neurosciences
Maria Venneri, Vanessa Vezzi, Annarita Di Mise, Marianna Ranieri, Mariangela Centrone, Grazia Tamma, Lene N. Nejsum, Giovanna Valenti
Summary: Nephrogenic syndrome of inappropriate antidiuresis (NSIAD) is a rare X-linked disease caused by gain-of-function mutations of arginine vasopressin receptor 2 (V2R). The constitutive AQP2 trafficking associated with the gain-of-function V2R-R137L/C mutants causing NSIAD is protein kinase A independent and requires an intact Ser269 in AQP2 under the control of ROCK phosphorylation.
JOURNAL OF PHYSIOLOGY-LONDON
(2023)
Article
Biochemistry & Molecular Biology
Graziana Difonzo, Marica Troilo, Michele Casiello, Lucia D'Accolti, Francesco Caponio
Summary: Agronomic practices and winemaking processes generate a significant amount of waste and by-products, which are usually seen as environmentally unsustainable. However, vine shoots and grape stalks can be reused to obtain xylo-oligosaccharides and polyphenols. This study examined three different autohydrolysis treatments using water, water:ethanol, and water:Amberlyst to extract enriched extracts. Ethanol enhanced the extraction of xylan-class compounds, especially in vine shoot samples, while grape stalks showed increased antioxidant activity (128.04 and 425.66 mu mol TE/g for ABTS and DPPH) and total phenol content (90.92 mg GAE/g).
Review
Green & Sustainable Science & Technology
Giusy Rita Caponio, Fabio Minervini, Grazia Tamma, Giuseppe Gambacorta, Maria De Angelis
Summary: Grapes, especially Vitis vinifera L., are widely cultivated and winemaking produces a large amount of waste. These residues are causing environmental and economic sustainability issues. To combat this, researchers are exploring ways to create high-value products from these waste materials. Grape pomace, a byproduct of winemaking, contains compounds like polyphenols, phenolic acids, resveratrol, and fiber that have antioxidant properties. Traditional uses of grape pomace include producing distillates and extracting tartaric acid and coloring substances, but newer applications include extracting antioxidants, using it as fermentation substrates and biomass for energy production, and extracting fiber for high-value bioactive product development. This article discusses the involvement of bioactive molecules from grape pomace in human biological functions and their applications in the agri-food sector.
Article
Cell Biology
Stine Julie Tingskov, Mariagrazia D'Agostino, Frederic H. Login, Grazia Tamma, Lene N. Nejsum, Rikke Norregaard
Summary: In this study, the effect of tamoxifen (TAM) on the expression and localization of aquaporin 3 (AQP3) in collecting ducts was investigated. TAM attenuated the downregulation of AQP3 in a unilateral ureteral obstruction (UUO) model and a lithium-induced nephrogenic diabetes insipidus (NDI) model, and affected the intracellular localization in the collecting ducts. TAM also influenced the expression profile of other basolateral proteins.
Review
Biochemistry & Molecular Biology
Graziana Difonzo, Claudia Antonino, Giacomo Squeo, Francesco Caponio, Michele Faccia
Summary: Agri-food companies generate plant by-products with functional bioactive compounds. This review highlights the applications of these by-products in cheesemaking, focusing on their bioactivities and functional properties. Polyphenol-rich by-products enhance antioxidant and antimicrobial activities in cheeses, improving their shelf life. However, the impact on color and sensory properties of enriched cheeses varies depending on the selected by-products and extraction techniques. Additionally, functional compounds in cheeses act as prebiotics and enhance human health. Overall, utilizing agri-food by-products in cheese formulation benefits agri-food chain sustainability and consumer health.
Article
Food Science & Technology
Giacomo Squeo, Davide De Angelis, Antonio Francesco Caputi, Antonella Pasqualone, Carmine Summo, Francesco Caponio
Summary: The demand for plant-based protein ingredients (PBPIs) in the food sector has increased significantly. This study evaluated the acrylamide contamination in PBPIs produced with different technologies. The results showed a significant variability in acrylamide contamination among different PBPI categories, with flour having the lowest average acrylamide content and wet-extracted proteins having the highest. These findings emphasize the importance of monitoring acrylamide formation during PBPI processing and developing mitigation strategies when necessary.
Article
Food Science & Technology
Roberta Miolla, Giovanni Ottomano Palmisano, Rocco Roma, Francesco Caponio, Graziana Difonzo, Annalisa De Boni
Summary: In recent years, consumers have shown interest in functional foods while also becoming more aware of the issue of waste in the agri-food supply chains. This research focuses on the potential reuse of by-products from wine processing in food production. The study investigates consumer acceptance of bread enriched with wine by-products and finds that acceptance is not influenced by socio-economic factors but is related to consumer sensitivity. Targeted strategies should be developed to educate consumers about the benefits of consuming bread enriched with oenological by-products.
Article
Biochemistry & Molecular Biology
Aurelia Lamanuzzi, Ilaria Saltarella, Antonia Reale, Assunta Melaccio, Antonio Giovanni Solimando, Concetta Altamura, Grazia Tamma, Clelia Tiziana Storlazzi, Doron Tolomeo, Vanessa Desantis, Maria Addolorata Mariggio, Jean-Francois Desaphy, Andrew Spencer, Angelo Vacca, Benedetta Apollonio, Maria Antonia Frassanito
Summary: Extracellular vesicles (EVs) derived from fibroblasts play an important role in promoting angiogenesis in the bone marrow of multiple myeloma patients. The cargo of these EVs contains angiogenic cytokines that mediate this process. The uptake-independent and uptake-dependent mechanisms of FBEVs contribute to different stages of angiogenesis.
Editorial Material
Medicine, General & Internal
Maria Venneri, Andrea Passantino
EUROPEAN JOURNAL OF INTERNAL MEDICINE
(2023)
Article
Cell Biology
Caterina Allegretta, Graziana Difonzo, Francesco Caponio, Grazia Tamma, Onofrio Laselva
Summary: The deletion of phenylalanine at position 508 (F508del) causes misfolded CFTR protein, leading to its retention in the ER and degradation. This dysfunction of CFTR channel activity is associated with chronic infection and inflammation, primary causes of lung function decline in CF patients. Additionally, LPS-dependent oxidative stress further reduces CFTR function in airway epithelial cells. Olive leaf extract (OLE) has been found to decrease ROS levels and attenuate inflammatory response in CFBE and HNE cells, mimicking the infection and inflammatory status of CF patients. OLE also restores the decrease in F508del-CFTR function caused by LPS, suggesting its potential for preventing chronic lung damage in CF patients.
Article
Biochemistry & Molecular Biology
Andrea Torreggiani, Chiara Demarinis, Daniela Pinto, Angela Papale, Graziana Difonzo, Francesco Caponio, Erica Pontonio, Michela Verni, Carlo Giuseppe Rizzello
Summary: Grape pomace, the major by-product of the wine industry, is rich in fibers and polyphenols but currently discarded or used for feed. This study explored the functional potential of grape pomace through fermentation with lactic acid bacteria (LAB). Optimal fermentation conditions were achieved by adjusting the percentage of pomace, pH, and supplementation with nitrogen and carbon sources, leading to the selection of the best performing LAB strain (Lactiplantibacillus plantarum T0A10). The resulting grape pomace sourdough exhibited high antioxidant and anti-inflammatory properties, making it a promising functional ingredient for bread making.
Review
Agriculture, Multidisciplinary
Davide De Angelis, Vittoria Latrofa, Francesco Caponio, Antonella Pasqualone, Carmine Summo
Summary: Dry-fractionated protein concentrates have versatile and sustainable technology, making them suitable for a wide range of plant materials. Their techno-functional properties, including water absorption, emulsification, foaming, and gelling abilities, are influenced by extraction technology and protein characteristics. These proteins have high solubility, foaming ability, foam stability, and gelling ability, which have been utilized in the development of bakery products, pasta, meat analogues, and dairy analogues. However, further research is needed to explore their potential with different plant materials. This review provides an initial overview of the techno-functional properties of dry-fractionated proteins, facilitating their application in food products.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2023)