Browsing by Issue Date, starting with "2016-06-15"
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- Genotoxicity assessment of silica-coated iron oxide nanoparticles in human astrocytesPublication . Fernández-Bertólez, Natalia; Kiliç, Gözde; Costa, Carla; Brandão, Fátima; Fraga, Sónia; Teixeira, João Paulo; Pásaro, Eduardo; Laffon, Blanca; Valdiglesias, VanessaIron oxide nanoparticles (ION) have great potential for various biomedical and neurobiological applications such as magnetic resonance neuroimaging agents, heating mediators in hyperthermia-based cancer therapy, and molecular cargo in targeted drug/gene delivery across blood-brain barrier. For all these applications, ION must be introduced in the human body and be in contact with cells and tissues, so it is imperative to know the potential risks associated to this exposure, especially in the nervous system. ION surface may be modified by coating with a number of materials to enhance their desirable properties, biocompatibility and biodegradability. Nevertheless, surface covering can alter cellular internalization and other toxicity endpoints. Even though ION seem to be biocompatible and present low toxicity, current data on their effects on the human nervous system are scarce. Thus, the main objective of this work was to examine possible genotoxic effects of ION (silica-coated magnetite) on human glioblastoma (A172) cell line.
- The impact of cooking methods on the nutritional quality and safety of chicken breaded nuggetsPublication . Albuquerque, T.G.; Oliveira, M.B.; Sanches-Silva, A.; Bento, A.C.; Costa, H.S.The impact of cooking methods (industrial pre-frying, deep-fat frying and baking) on the nutritional quality and safety of chicken breaded nugget samples from supermarket and commercial brands was evaluated. The changes in the quality characteristics (nutritional composition, fatty acids profile, cholesterol and salt) of the fried food and frying oil, after ten consecutive frying operations, were evaluated. The total fat content of nuggets varied between 10.9 and 22.7 g per 100 g of edible portion and the salt content ranged from 0.873 to 1.63 g per 100 g. Taking into account one portion of nuggets, the daily intake of salt can reach 49%, which can have a significant impact on the health of those who regularly consume this type of food, especially considering the prevalence of hypertension around the world. The analysed chicken breaded nuggets are rich in unsaturated fatty acids, which have been related with potential health benefits, namely regarding cardiovascular diseases. The cholesterol content of baked samples was two times higher when compared with the fried ones. The trans fatty acids and polar compounds contents of the frying oil used for frying significantly increased, but the values were still away from the maximum recommended by legal entities for its rejection. From a nutritional point of view, it is possible to conclude that the applied cooking methods can significantly influence the nutritional quality and safety of the analysed chicken breaded nuggets. This study will contribute to important knowledge on how the applied cooking methods can change the nutritional quality and safety of foods, namely of chicken nuggets, and can be very useful for dietary recommendations and nutritional assessment.
- Influenza surveillance during 2015/2016 season in PortugalPublication . Guiomar, Raquel; Rodrigues, Ana Paula; Nunes, Baltazar; Silva, Susana; Pechirra, Pedro; Cristóvão, Paula; Costa, Inês; Conde, PatríciaDuring 2015/2016 season the influenza activity was low and the epidemic period occurred between week 1/2015 and 9/2016 with a maximum of 59.4 ILI cases per 105 inhabitants in week 3/2015.No impact on mortality for all causes was observed in any age group. The influenza A(H1)pdm09 was predominant (94% of flu confirmed cases). Influenza B/ Victoria was identified sporadically (4% of flu cases) in late season. Situation that contrasts with European influenza picture, that showed a late peak of influenza B/ Victoria. Other respiratory viruses were detected in influenza negative cases, rhinovirus and coronavirus in higher frequencies. The antigenic and genetic analysis of circulating influenza A(H1)pdm09 showed similarity with vaccine strain. The majority of influenza B virus belonged to Victoria lineage and clade 1A, dissimilar from 2015/16 vaccine strain. Although few A(H3) viruses in circulation, almost all AH3 viruses were similar to strain recommended for next winter vaccine. Low influenza activity level can be linked with a higher influenza activity in last season and exceptional climatic conditions during the winter (higher temperature than usual). Predominance of A(H1)pdm09 and circulation of B/Victoria, recorded in all age groups, is in line with 2015 serosurvey that showed lower levels of seroprotection for these viruses comparing to A(H3) and B/Yamagata lineage.