Thursday, 18 June 2020

Rapid liquid chromatographic method for the control of doxycycline and tiamulin residues and their metabolites in vivo assays with pigs: Treatment and depletion

 Journal of Pharmaceutical and Biomedical Analysis, 2020, 190, 113428


Results gained from in vivo metabolism could be more authentic to reflect the biotransformation of drugs than in vitro metabolism. This paper discusses the development and characterization of an analytical method for controlling tiamulin (TIA) and doxycycline (DOX) residues in pig plasma and urine, as well as their in vivo biotransformation during treatment and suppression steps at pig farms. For such a purpose, urine samples were taken daily (24-hr intervals) during treatment and until day 8 after last dose. Plasma samples were collected on the last treatment day and up to days 4 and 7 after the last dose. Only traces of TIA and their metabolites have been still detected 8 days after the last day of therapy, in agreement with the period of suppression of both antibiotics set by the manufacturers in 7 days. It was estimated that TIA and DOX half-lives were of two days and one day, respectively. TIA and DOX metabolites have been identified for the first time in plasma and urine pig samples during treatment and suppression steps.

Thursday, 11 June 2020

AA1 & EcoChestnut

EcoChestnut project aims at enhancing the development opportunities and boost the growth potential of European chestnut farmers & chestnut products producers.
EcoChestnut main output is an online comprehensive and tailored training on organic chestnuts farming & chestnut products manufacturing. The course focuses also on enhancing the competences on marketing strategy, communication with customers, and diversification of the activities.
EcoChestnut project supports farmers and producers in development of their potential for production and promotion of organic chestnuts & chestnut products. EcoChestnut will also provide the vocational trainers with learning methods and material to encourage farmers in their initiative.


The EU chestnuts market has been experiencing a strong growth in demand for organic chestnut products for the last 10 years. This demand is unsatisfied in volume, so it has to rely on non-EU imports to be satisfied. The Project aims at enhancing the competitiveness of the EU chestnut farmers and producers.

The main objectives are:
  1. Develop specific knowledge on production and promotion of Organic Chestnuts & Chestnut Products through a tailor made training course for farmers & producers.
  2. Support chestnut farmers & chestnut products producers to enter the market of Organic Chestnuts & Chestnut Products in order to enhance their development opportunities and their growth potential.
  3. Raise awareness in chestnuts & chestnut groves as part of cultural, historical and landscape heritage of the countries that produce them.
  4. Promote sustainable agricultural farming & encourage the application of organic farming among new and existing chestnut farmers and producers.
To answer this needs, EcoChestnut proposes
  1. The EcoChestnut Learning Model
  2. A Training Course on Organic Chestnuts & Chestnut Products
  3. A Manual for Trainers
  4. A Guidebook on Certification of Organic Chestnuts
  5. A Handbook on “Utilize the potential of the chestnut groves”
The project is running from November 2019 to April 2022.

Project number
This project has been funded with support from the European Commission.
This website and all its contents reflect the views only of the author, and the Commission cannot be held responsible for any use which may be made of the information contained therein.

More information following this link

Monday, 8 June 2020

Scientific basis for the industrialization of traditionally used plants of the Rosaceae family

Food Chemistry, 2020, 330, 127197

Plants have been traditionally used for the treatment of different types of illness, due to biomolecules with recognised benefits. Rosaceae family is used in traditional Galician medicine. The following plants Agrimonia eupatoria, Crataegus monogyna, Filipendula ulmaria, Geum urbanum, Potentilla erecta and Rosa canina are usually found in treatments. The aim of this study is to perform an ethnobotanical review about the bioactive compounds of these plants and their different bioactivities, both studied in vitro and in vivo. The nature of the bioactive compounds is varied, highlighting the presence of different phenolic compounds, such as phenolic acids, flavonoids or tannins. Understanding the beneficial effects of the administration of the whole plant or target tissues from A. eupatoria, C. monogyna, F. ulmaria, G. urbanum, P. erecta and R. canina as well as those from their individual compounds could lead to the development of new drugs based on the use of natural ingredients.


Friday, 5 June 2020

The effect of two antifungal commercial formulations on the metabolism of a commercial Saccharomyces cerevisiae strain and their repercussion on fermentation evolution and phenylalanine catabolism

 Food Microbiology, 2020, 92, 103554

DOI: 10.1016/

The effect of two commercial formulations (incorporating mepanipyrim and tetraconazole as active substances) on the metabolism of Saccharomyces cerevisiae Lalvin T73™, growing on a synthetic grape must, and their influence on the alcoholic fermentation course and the biosynthesis of volatiles derived from phenylalanine catabolism was studied. No relevant effects were observed for mepanipyrim except for glycerol production. On the contrary, in the presence of tetraconazole many genes and some proteins related to cell cycle progression and mitosis were repressed. This fact could explain the lower biomass concentration and the lower sugar consumption registered for tetraconazole at the end of the study. However, the biomass-to-ethanol yield was higher in connection with the overexpression of the ADH1 gene. The presence of tetraconazole residues seems to accelerate the Ehrlich pathway. These results agree with the overexpression of several genes (BAT1, PDC1, PDC5, ADH1, SFA1, ATF2, PFK1, PFK2 and ARO3) and a higher abundance of two proteins (Gap1p and Atf2p) involved in this metabolic pathway.

Thursday, 4 June 2020

Plant-Food Guarantee and Improvement


The series includes 3 live Webinars that will take place between 5-19 June 2020, starting at 11:30 AM, on the remote campus of Vigo University (Link). They will be carried out by leading professors and postdoctoral researchers in this subject area.

 Date: June 5th, 2020

11:30- Greetings and presentation

11:35- Pre and post-harvest factors determining fruit nutritional quality.
Presenter: Bruno Mezzetti, Prof.- Full Professor Department of Agricultural, Food and Environmental Sciences – Università Politecnica delle Marche. Higlhy Cited Researcher 2019. (Visiting professor)

12:10- Circular Bio-Economy and the Case of Phenolic Compounds from Food By-Products.
Presenter: Jesús Simal Gándara, Prof.- Full Professor Department of Food and Analytical Chemistry– Vigo University. Higlhy Cited Researcher 2018.

12:30- Models for Quantification of Individual, Synergistic, and Antagonistic Anti- and Pro-Oxidant Responses.
Presenter: Miguel Angel Prieto Lage, PhD- Postdoctoral Researcher (Ramón y Cajal), Department of Food and Analytical Chemistry – Vigo University.

12:50- Discussion

 Date: June 12th, 2020

11:30- Greetings and presentation

11:35- Breeding and biotechnology for improving nutritional quality.
Presenter: Bruno Mezzetti, Prof.- Full Professor Department of Agricultural, Food and Environmental Sciences – Università Politecnica delle Marche. Higlhy Cited Researcher 2019. (Visiting professor)

12:10- Technological Application of Tannin-Based Extracts.
Presenter: María Fraga Corral, PhD- Postdoctoral Researcher (Xunta de Galicia), Department of Food and Analytical Chemistry – Vigo University.

12:30- Phenolic Compounds as Nutraceutical Tools for the Prevention of Metabolic diseases.
Presenter: Tamara Forbes Hernández, PhD- Postdoctoral Researcher (Juan de la Cierva), Department of Food and Analytical Chemistry – Vigo University.

12:50- Discussion

 Date: June 19th, 2020

11:30- Greetings and presentation

11:35- RNAi technology for food security and safety.
Presenter: Bruno Mezzetti, Prof.- Full Professor Department of Agricultural, Food and Environmental Sciences – Università Politecnica delle Marche. Higlhy Cited Researcher 2019. (Visiting professor)

12:10- Phenolic Compounds as Nutraceutical Tools for the Prevention of Cancer.
Presenter: Francesca Giampieri, PhD.- Distinguished Researcher, Department of Food and Analytical Chemistry – Vigo University. Higlhy Cited Researcher 2019.

12:30- Bioactive compounds recovery from winery industry by-products: vine shoots as study case.
Presenter: Particia Gullón Estévez, PhD- Researcher Laboratory of Microbiology and Technology of Marine Products, Instituto de Investigaciones Marinas (IIM-CSIC).

12:50- Discussion
1-3-Dichloropropene 2030 Agenda priorities Abribone Particles Accumulation Acid Soils Acidification Activated Carbon Active ingredients Acuicultura Adsorption Adulteration Aeration Aerobiology Aggregation Agricultural Residue Agro-industrial waste Agronomic performance Agrostis capillaris Air temperature Airborne Alcohols Aldehyde Algae Alkaline Hydrolysis Alkylamines Allelochemical stress Allergy Aluminium Alzheimer's Disease Amendment Amino acid and purine biosynthesis Amphibolite Amylases Analysis Anionic Amphiphiles AnionsMetals ANN Anoma Anthocyanins Anti-aging Anti-cancer activity Antidepressant Antimicrobial Antimicrobial applications Antimicrobial compounds Antioxidants Antioxidants Activity Antiradical Activity Antitumorigenic activity Antiviral Apples Applications AQUA-CIBUS Aqueous solution Arabidopsis thaliana Arbequina ARIMA Aroma Aromatic compounds Aromatic plants Arsenic Artificial Neural Networks Ascorbic acid Ashes Atmospheric Pollution Authentication Autohydrolysis Auxins Availability Axisymetric Models Bacillus subtilis Bacterial growth Bacteriocin Bare fallow soils Barley straw Barrels Batch Beer Bentonite Berry Bilinear matrix Bioactive compounds Bioactive Food Components Bioactive substances Bioactivities Bioavailability Biochar Bioethanol Biofilm Biological indicator Biomarkers Biomonitoring Biorefinery Biosorbent Biotransformation Black Pepper Blockchain Technology Blueberry Body weight Boscalid Botrycides Botrytis cinerea Brassica juncea Brewery wastes Brown macroalgae BTEX Bullet corrosion Butter fat By-products Cadmium Caffeic Acid Calcium Candelilla Candidate gene Carbon isotope discrimination Carburan Catechin-rich extract Cattle Slurry Cell cycle Celta pig breed Characterization Cheese whey Chemical composition Chemical equilibrium Chemometrics Chemoresistance Chestnuts Chloropicrin Chlorteracycline Cholinesterases Chorizo Chromatography Chromium Circular economy Clasification Climate change Climate impact CMC Cobalt Colloids Color Column experiments Competitive sorption Compost Compounds Conformational changes Conjoint analysis Continuous fermentation Control Controlled deficit irrigation Cooking methods Copper Corn breeding Corn cob Corn stover Cornicabra Cortical Neurons Corticosteroids Corticosterone Cortisol Cosmetics Cow Milk Crop Protection Crushed Mussel Shell cucurbit[7]uril cucurbituril Curing Cycas pectinata Cyclic voltammetry Cyclodextrins Cyclopentadecanone Cytotoxicity Dactylis glomerata Data Acquisition and Management Data analysis Decomposition Decontamination Degradation Dehydrogenase activity Denitrosation Density Desorption DFT calculations Diabetes mellitus Dietary polyphenols Dinamic Surface Tension Discharge prediction Disease prevention Dissipation Dithiocarbamates Doxycycline Dry fruit Dry-cured Drying DTCs Edible films Edible flowers Ehrlich pathway Encapsulation Enrichment factors Enterococcus faecium Enzymatic hydrolysis Enzymatic saccharification ErbB2 Ergosterol biosynthesis Esencial Oil Essential oils Ethanol Ethnobotanic Ethylene Ethylenethiourea Eucalyptus camaldulensis EVOO EVOO applications EVOO quality EVOOs Extra Virgin Olive Oil Extraction Extraction Optimization Extraction techniques Fast growing biomass Fat healthiness Fat oxidation Fatty Acids Faults FE-SEM/EDS Feathers Fed-batch fermentation Fed-batch SSF Fed-batch system Feed intake Feluric Acid Feluroyl esterase Fenhexamid Ferhexamid Fermentation Ferulic acid Feruloyl Feruloyl esterase Fingerprint Firing range soils Fish oil Flavanols Flavor Flowering delay Fluorescence Fluoride Fluorine Focus group Folin-Ciocalteuassay Food additives Food analysis Food authentication Food Authenticity Food by-products Food composition Food fingerprinting Food intake-related public risks Food Quality Food Supply Chain Food sustainability Food systems Food Traceability Foods Forest Forest Soils Formación Fortification Fortified Wines Fourier transform infrared Fractionation Fraxinus Frog Frozen storage Frugal-innovation Fucoxanthin Fuidized bed reactor Fullerene Functional Enzymes Functional Food Fungal Spores Fungicide Fungicides Furfural Galicia Galician virgin olive oils Garlic Garnacha Tintorera Gastrointestinal tract GC GC/MS Gelation Generic diversity Genetic variation Geothermal systems Germination Germplasm charaterization Glassy network Glucomannan Gold nanoparticles Gourmet Graciano Granite Granite powder Granitic Material Grape juice Grapes Grasshopper Effect Gravitropism Green synthesis Growth Guava HAE Hair Health benefits Heat-Assited Extraction Heavy Metals Helath claim Hemicelluloses Hemp waste Heterocyclic aromatic amines High hydrostatic pressure High pressure High solids loading Histeresys index Histolocalization Hordeum vulgar HPLC HPLC-DAD HPLC-FLD HPLC-MS/MS HPLC/MS HR-TEM/EDS Humid acid Hyaluronic acid Hydrogeology Hydrolysis Hydroxycinnamic acid Hydroxylpropyl-beta-cyclodextrins Hyperspectral imaging immobilization In vitro Industrial applications Industrial level Innovative functional foods Instrumental analysis Ionic Liquids Iron Job Opportunities Jornadas Kale Keroxim Kinematic viscosity Kinetics Konjac glucomannan Laboratory column Lactic acid Lactic acid bacteria Land use LDT Lead Leaf water relations Lenga temperate forests Liberation Lignin Ligustrum Lime pretreatment Linear Discriminant Analysis Lipid oxidation Lipolysis Lipoxygenase Liqueurs Long-term fertilization Lotka-Volterra Low toxicity Maceration Machine learning Macroalgae Macroalgae applications Magnesium Maize populations Major Depressive Disorder MALDI-TOF/TOF-MS Mancozeb MAO Marcozeb Marinades Measures and indicators Meat Meat Quality Medicinal plant Mediterranean diet Membrane filtration Mepanipyrim Mercury Metabolism Metabolite Metabolites Metabolomics Metal Metal availability Metal fractionation Metalaxyl Meteorology Methyl isothiocyanate Metrafenone Micelles Microalgae Microbiota Microemulsions Microscopy Microtubules Mine Mine soil Mine tailing Mode of Action Modelisation Molecular docking Monoamine Oxidase MS MS/MS Multidrug resistance Multiple chemicals Multiproduct biorefinery Multivariate analysis Muscle foods Mussel Mussel shell Mustard plants Nanocoating Nanoparticle Nanowhisker NAO index Natural Colorants Natural sources Neonates Neonicitinoids Neurodegenerative Disorders Neuroprotection Neurotoxins Nickel NIR Nisin Nitric Oxide Nitrosomercaptopyridine NO Non-linear processes Noticias Novel technologies NPK Fertilizers Nutraceulticals Nutrients Oak ash Oak species Oat straw OAV Ocimum basilicum var. purpurascens leaves OCPs Odorants Odour Activity Value Ole e 1 Olea Oleaceae Olive Co-crushing Olive Oil Olive oil by-products OncomiR OPEs OPPs OPs Optimization Organic amendment Organic carbon Organic matter Organic pollutants Ourense Oxidation Oxidative damage Oxidative phase Oximes Oxytetracycline Ozone p-hydroxybenzoic acid PAHs Paper Industry Parkinson's Disease Pastureland Soils Pathogenic bacteria PBDEs PBDs PCBs PCDDs PCDFs PDO Pellets Percolation Perlite waste addition Pest Management Protocols Pesticide Pets pH pH-spectra Phenolic and aromatic compounds Phenolic Compounds Phenolics Phenology Phenotyping Phosphate Phosphorus Phosphorus adsorption Phosphorus desorption Physical protection Physiological responses Phytochemicals Phytopigments Phytostabilization Phytotoxic effects Phytotoxicity Picual Pig Pig genotypes Pig Stress Pigeon Piglets Pine bark Pine Sawdust Pinus sylvestris Pistachia vera Placenta Plant cell walls Plant production Plantago Plasma Pollen Polluted Soils Polluted Water Pollution Polymer Polyphenols Post-harvest drying Potato Prairie Prebiotic activity Precipitation Prediction Prenatal Preservation Prevention Probiotics Process optimization Production Profiling Properties Proteases protected denomination of origin Proteome profile Proteomics Public health Purification Putative transcription factors Pyritic material PYRs Quality-related Indices Quantification Racked bed reactor Rain Rainfastness Raman Random forest Rank annihilation factor analysis Raw Fish Oil Reaction kinetics modelling Reactor Realkalization Red Rubin Basil Red Wines Redes de Investigación Reinforced Wines Remediation Residues Resistance Response surface methodology Retaining capacity Retention Reuse Rheological properties Ripening temperature RISEGAL Risk assessment Risk Periodos River River bed sediments RMN Root growth Roots Rosaceae family RSM S-nitrosothiol Salting intensity Saponification Screening methods SDS SDS-PAGE Secondary Metabolites Seedling Seminarios Sensory analysis Sensory attributes Sepia Ink Sequential extraction Serotonin Sesamia nonagrioides Settling pond Shelf-life Shelterwood-cut silvicultural system Shooting range Short chain fatty acids Signalling pathways Silage Single extraction Slaughterhouse Large Time Soil Soil aggregates Soil Amendment Soil impact Soil pollution Soil remediation Soil residues Soil structure Soils Solanum tuberosum Solid-state fermentation Solvent Extraction Sorption Soybean oil Spectrometry Spectroscopy Speed of Sound Spirits SSR markers Stability Stress response Styrene Subcutaneous ham fat Subcutaneous pig back-fat Sulfamethoxazole Sulfur-containing compounds Support vector machine Surface Surface Tension Surfactants Sustainability Sustainable Adsorbents Sustainable Development Sustainable use of natural resources SWAdSV Sweet Wines Swertia chirata Taladros Tarbush Taste Technosol Tempranillo Tenacity Terra preta do índio Tetraciclyne Thermal gelation profiles Thermal springs Throughfall Tiamulin TOF-SIMS Toro Appellation of Origin Total aliphatic hydrocarbons Toxic cocktail effects Toxicity Traditional Smoked Foods Traditionally used plants trans-Caryophyllene Transcriptomics Transport Transport experiment Tree vegetation Trimethoprim Tropical soils Tumor suppressor miR Underground waters University of Vigo Urine UV-Vis spectroscopy Vaccinium corymbosum Vacuum packaging Valorization Vanadium Variedades tolerantes Vinclozolin Vine trimming shoot Vineyard Virgin Olive Oils Virus Viscosity Vitamin Volatile Volatile Compounds Voltímetro Wash-off Waste reduction Wastes Wastewater Water deficit Water efficiency Water pollution Water quality Water temperature Weakly deacetylation Weather Webinar Wells Wheat straw Whey Wine Wine aging Wine Quality Wine-making Practices Winemaking Process Withered inflorescences Wood Wood Ash Xylitol Xylooligosaccharides Xylose Zea mays Zinc β-Lactoglobulin