GC-based analysis of plant stanyl fatty acid esters in enriched foods

Approaches for the capillary gas chromatographic (GC) based analysis of intact plant stanyl esters in enriched foods were developed. Reference compounds were synthesized by enzyme-catalyzed transesterifications. Their identities were confirmed by means of mass spectrometry. Using a medium polar trifluoropropylmethyl polysiloxane stationary phase, long-chain plant stanyl esters could be separated according to their stanol moieties and their fatty acid chains. Thermal degradation during GC analysis was compensated by determining response factors; calibrations were performed for ten individual plant stanyl esters. For the analysis of low-fat products (skimmed milk drinking yogurts), the GC separation was combined with a "fast extraction" under acidic conditions. For fat-based foods (margarines), online coupled LC-GC offered an elegant and efficient way to avoid time-consuming sample preparation steps. The robust and rapid methods allow conclusions on both, the stanol profiles and the fatty acid moieties, and thus provide a basis for the authentication of this type of functional food ingredients.     

Detection and phylogenetic characterization of astroviruses in insectivorous bats from Central‐Southern Italy

In recent years, bats have been found to harbour many viruses, raising several questions about their role as reservoirs and potential disseminators of zoonotic viruses. We investigated the presence of six virus families in bats in three regions of Central‐Southern Italy. Astroviruses were identified in seven of 13 bat species. Sequence analysis revealed marked genetic heterogeneity among the astroviruses identified, with nucleotide identity ranging between 60.26% and 87.62%. Astrovirus diversity was not associated with the bat species, the geographic areas or the bat colony, suggesting the circulation of several astrovirus strains in Italian ecosystems. Genetic diversification and interspecies transmission appear common in bat astroviruses and could provide, potentially, the bases for transmission to humans and other mammals. Yet overemphasizing this risk might have detrimental consequences for bat conservation and preservation of the important ecosystem services bats provide.     

Lectin Gene Sequences and Species Relationships among Cultivated Legumes

Lectins are a class of defence proteins of non-immune origin that bind carbohydrate in a reversible fashion. In some cultivated legume species, lectin protein coding genes were PCR amplified using primers designed on the basis of conserved N- and C-terminal amino acid sequences of the common bean (one-chain) or pea (two-chains) lectins. Amplification products of the expected length were obtained in Lathyrus sativus L., Vicia faba L. var. faba, Phaseolus coccineus L., and Vigna unguiculata (L.) Walp. No amplification product or agglutinating activity against blood cells, and/or cross-reaction with specific antibodies were detected in Lupinus albus L. and Cicer arietinum L. Finally, the new isolated nucleotide sequences, together with other legume lectin sequences already present in the EMBL Database, were used for evolutionary analysis. This last indicated the existence of two main clusters; one grouping all the species belonging to the Phaseoleae tribe and the other one grouping Lens culinaris Medik., Pisum sativum L., L. sativus, and V. faba, members of the Vicieae tribe. Results were congruent with the taxonomic classification and suggested that the lectin genes divergence in legume followed species evolution.