EASL-EORTC clinical practice guidelines : management of hepatocellular carcinoma

Since the publication of the American Association for the Study of Liver Diseases (AASLD) practice guidelines on the management of hepatocellular carcinoma (HCC) in 2005, new information has emerged that requires that the guidelines be updated. The full version of the new guidelines is available on the AASLD Web site at http://www.aasld.org/practiceguidelines/ Documents/Bookmarked%20Practice%20Guidelines/ HCCUpdate2010.pdf. Here, we briefly describe only new or changed recommendations.

/pdf/aasld-practice-guideline-management-of-hepatocellular-51bocalv0r.pdf

AASLD PRACTICE GUIDELINE Management of Hepatocellular Carcinoma: An Update

https://aasldpubs.onlinelibrary.wiley.com/doi/pdf/10.1002/hep.20933

Management of hepatocellular carcinoma.

Clinical Management of Hepatocellular Carcinoma. Conclusions of the Barcelona-2000 EASL Conference

https://aasldpubs.onlinelibrary.wiley.com/doi/pdf/10.1002/hep.22759

Diagnosis, management, and treatment of hepatitis C: An update

Food technology has played a crucial role since the beginning of human civilization. Throughout the centuries, the evolution of food processing has led to an increase of food safety and quality, enhancing the overall quality of human life. Lately, academic research and industries have gained awareness about the impact of conventional preservation technologies like heat sterilization and chemical preservatives on environment and economy, besides the detrimental effects on the organoleptic and nutritional quality of foods. This consciousness oriented the efforts towards more sustainable techniques, paving the way to a new “green era” of food technology. This work explores seven non-thermal technologies, describing their theoretical principles, mechanism of action, effect on microorganisms, advantages, and limitations. Besides, the concept of hurdle technology to overcome the criticisms related to single processing techniques is highlighted. Non-thermal technologies have the potential to substitute conventional techniques for microbial inactivation, improving the safety and quality of food. The efficiency of each technique strongly relies on the process parameters (treatment intensity; exposure time), equipment (geometry; conformation), product (physical state; composition; viscosity; geometry), and microorganism characteristics (strain; concentration; growth phase; resistance mechanisms). In this sense, the hurdle approach allows to overcome the limitations related to the single technologies, broadening their efficiency and application range, and minimizing their impact on food quality. Further studies are recommended to better understand the mechanisms of mutual interaction among these techniques when combined together in specific conditions, in view of their scaling-up for commercial applications. 

Non-thermal techniques and the “hurdle” approach: How is food technology evolving?

To date, approximately 30–50% of food is wasted from post-harvesting to consumer usage. Typical examples of food by-products are fruit peels and pomace, seeds, and others. A large part of these matrices is still discarded in landfills, while a small portion is valorized for bioprocessing. In this context, a feasible strategy to valorize food by-products consists of their use for the production of bioactive compounds and nanofillers, which can be further used to functionalize biobased packaging materials. The focus of this research was to create an efficient methodology for the extraction of cellulose from leftover orange peel after juice processing and for its conversion into cellulose nanocrystals (CNCs) for use in bionanocomposite films for packaging materials. Orange CNCs were characterized by TEM and XRD analyses and added as reinforcing agents into chitosan/hydroxypropyl methylcellulose (CS/HPMC) films enriched with lauroyl arginate ethyl (LAE). It was evaluated how CNCs and LAE affected the technical and functional characteristics of CS/HPMC films. CNCs revealed needle-like shapes with an aspect ratio of 12.5, and average length and width of 500 nm and 40 nm, respectively. Scanning electron microscopy and infrared spectroscopy confirmed the high compatibility of the CS/HPMC blend with CNCs and LAE. The inclusion of CNCs increased the films’ tensile strength, light barrier, and water vapor barrier properties while reducing their water solubility. The addition of LAE improved the films’ flexibility and gave them biocidal efficacy against the main bacterial pathogens that cause foodborne illness, such as Escherichia coli, Pseudomonas fluorescens, Listeria monocytogenes, and Salmonella enterica.

https://www.mdpi.com/2304-8158/12/5/960/pdf?version=1677228228

Waste Orange Peels as a Source of Cellulose Nanocrystals and Their Use for the Development of Nanocomposite Films

Increased retinol binding protein in the sera of patients with severe ischemic damage of the liver after transplantation.

Successful liver transplantation from a donor with chromosomal abnormality (45,XO).

In this work, three lactic acid bacteria (LAB) strains, specifically, Lactiplantibacillus plantarum UMCC 2996, Furfurilactobacillus rossiae UMCC 3002, and Pediococcus pentosaceus UMCC 3010, were tested in new bread-whey media composed by wheat bread and sweet cheese whey, designed as an alternative to the conventional MRS medium. The medium resulting from hydrolysis with amylase and neutrase (AN) was considered the best for the growth of all the strains. This medium was particularly optimal for the strain F. rossiae UMCC 3002, which showed an increase in growth of 114% compared to that in MRS medium. Additionally, the bio-preservative ability of the selected LAB was assessed in pectin-based coated sliced bread inoculated with Aspergillus flavus ITEM 7828, Penicillium paneum ITEM 1381, and Aspergillus niger ITEM 7090. Different LAB strain behavior was observed towards the specific molds. A good bio-preservation activity was shown from F. rossiae UMCC 3002 against A. flavus ITEM 7828 with results compared to the protection by ethanol treatment. The results obtained in this study suggest a novel strategy for the cultivation of selected starters with a bio-protection activity by valorizing bread waste and cheese whey by-products, in a circular economy perspective. 

A. Pulvirenti

Papers

Non-thermal techniques and the “hurdle” approach: How is food technology evolving?

Waste Orange Peels as a Source of Cellulose Nanocrystals and Their Use for the Development of Nanocomposite Films

Increased retinol binding protein in the sera of patients with severe ischemic damage of the liver after transplantation.

Successful liver transplantation from a donor with chromosomal abnormality (45,XO).

Valorization of wheat bread waste and cheese whey through cultivation of lactic acid bacteria for bio-preservation of bakery products