Irrigation and drainage canals role for plant diversity and nature conservation

Aims: With this research, we wanted to investigate and promote the conservation of biodiversity in the network of drainage canals of the Po Valley Study area: The canal network of Bologna plain, long more than 1150 km (Po Valley, North Italy) Methods: In Chapter II we analyzed the geographical patterns that characterize our transects, the land use of their upstream basins, the water quality at the closure points of their river basins. In Chapter III we described the plant communities with some ecological information and we also tested the effect of the canal size on the plant communities. In Chapter IV we described the relation beetween some functional traits of the plant species sampled and some environmental parameters Results: A total of 272 species were sampled in 118 transects. The plant communities of the drainage canals have been found to have a significant influence: the geographical pattern "proximity to protected areas", the class of land use "agrozootechnical settlements", and some water parameters. The analysis of the parameter "canal depth" indicated a significant distinction between small and large canals based on plant communities. The functional composition of the plant communities was affected by the bank aspect, the inclusion/exclusion from the protected areas and the upstream basin land uses. Moreover, the functional groups of species responded differently to environmental drivers, water quality gradients and were influenced by a combination of environmental stresses Conclusions: This research confirms the key role of the canals network in sustaining the plant richness in oversimplified landscapes. Considering the fragility of the floodplains and the global warming that is taking place, it is necessary to rethink the role of irrigation canals and their plant communities in the near future. This work reinforces the belief that long-term sampling plans and greater knowledge about canal management practices are needed

Dynamics of terricolous alpine lichen communities of the Alps and Mediterranean Mountains in a climate change perspective

This thesis focuses on the impact of climate change in alpine ecosystems stressing the response of high elevation terricolous lichen communities. In fact, despite the strong sensitivity of cryptogams to changes in climatic factors, information is still scanty.We collected records in 154 plots placed in the summit area of the Majella Massif. In Following a multitaxon approach, Chapter 1 includes cryptogams and vascular plants. We analysed patterns in species richness, beta diversity and functional composition. In Chapter 2, we analysed the relationships between climatic variables and phylogenetic diversity and structure indices. Chapter 3 provides a long-term response relative to the consequences of climate change on a representative terricolous lichen genus across the Alps. Chapter 4 explores the relationships between the species richness and the functional composition of lichen growing on two types of substrates (carbonatic and siliceous soils) along different elevation gradients in the Eastern Alps. Climate change could affect cryptogams and lichens much more than vascular plants in Mediterranean mountains. Contrasting species-climate and traits-climate relationships were found between lichens and bryophytes, suggesting that each group may be sensitive to different components of climate change. Ongoing climate change may also lead to a loss of genetic diversity at high elevation ranges in the Mediterranean mountains, pauperising the life history richness of lichens. Alpine results forecasted that moderate range loss dynamics will occur at low elevation and in peripheral areas of the alpine chain. Results also support the view that range dynamics could be associated with functional traits mainly related to water-use strategies, dispersal, and establishment ability. We also highlighted the importance of substrates as a main driver of both species’ richness and functional traits composition. A “trade-off” also occurs between stress tolerance and the competitive response of communities of terricolous lichens that grow above siliceous and carbonatic soils.

Microbiome and resitome and foods of animal origin

To ensure food safety and to prevent food-borne illnesses, rapid and accurate detection of pathogenic agents is essential. It has already been demonstrated that shotgun metagenomic sequencing can be used to detect pathogens and their antibiotic resistance genes in food. In the studies presented in this thesis, the application shotgun metagenomic sequencing has been applied to investigate both the microbiome and resistome of foods of animal origin in order to assess advantages and disadvantages of shotgun metagenomic sequencing in comparison to the cultural methods. In the first study, it has been shown that shotgun metagenomics can be applied to detect microorganisms experimentally spiked in cold-smoked salmon. Nevertheless, a direct correlation between cell concentration of each spiked microorganism and number of corresponding reads cannot be established yet. In the second and third studies, the microbiomes and resistomes characterizing caeca and the corresponding carcasses of the birds reared in the conventional and antibiotic free farms were compared. The results highlighted the need to reduce sources of microbial contamination and antimicrobial resistance not only at the farm level but also at the post-harvest one. In the fourth study, it has been demonstrated that testing a single aliquot of a food homogenate is representative of the whole homogenate because biological replicates displayed overlapping taxonomic and functional composition. All in all, the results obtained confirmed that the application of shotgun metagenomic sequencing represents a powerful tool that can be used in the identification of both spoilage and pathogenic microorganism, and their resistome in foods of animal origin. However, a robust relationship between sequence read abundance and concentration of colony-forming unit must be still established.

Functional components and lipid quality assessment in vegetable foods: analytical and technological approaches

Lipids are important components that contribute very significantly to nutritional and technological quality of foods because they are the least stable macro-components in foods, due to high susceptibility to oxidation. When rancidity take place, it makes food unhealthy and unacceptable for consumers. Thus, the presence of antioxidants, naturally present of added to foods, is required to enhance shelf life of foods. Moreover, antioxidant like phenolic compounds play an important role in human health enhancing the functionality of foods. The aim of this PhD project was the study of lipid quality and lipid oxidation in different vegetable foods focusing on analytical and technological aspects in order to figure out the effects of lipid composition and bioactive compounds (phenolic compounds, omega-3 fatty acids and dietary fiber) addition on their shelf life. In addition, bioavailability and antioxidant effects of phenolic compounds in human and animals, respectively, were evaluated after consumption of vegetable foods. The first section of the work was focused on the evaluation of lipid quality impact on technological behaviour of vegetable foods. Because of that, cocoa butter with different melting point were evaluated by chromatographic techniques (GC, TLC) and the sample with the higher melting point showed the presence of fatty acids, triglycerides, 2-monoglycerides and FT-IR profile different from genuine cocoa butter, meaning an adding of foreign fat (lauric-fat) not allowed by the law. Looking at lipid quality of other vegetable foods, an accelerated shelf life test (OXITEST®), was used to evaluate of lipid stability to oxidation in tarallini snacks made up using different lipid matrices (sunflower oil, extravirgin olive oil and a blend of extravirgin olive oil and lard). The results showed a good ability of OXITEST® to discriminate between lipid unsaturation and different cooking times, without any samples fat extraction. In the second section, the role of bioactive compounds on cereal based food shelf life was studied in different bakeries by GC, spectrophotometric methods and capillary electrophoresis. It was examined the relationships between phenolic compounds, added with flour, and lipid oxidation of tarallini and frollini. Both products showed an increase in lipid oxidation during storage and antioxidant effects on lipid oxidation were not as expected. Furthermore, the influence of enrichment in polyunsaturated fatty acids on lipid oxidation of pasta was evaluated. The results proved that LC n-3 PUFA were not significantly implicated in the onset of oxidation in spaghetti stored under daylight and accelerated oxidation in a laboratory heater. The importance of phenolic compounds as antioxidant in humans and rats was also studied, by HPLC/MS in the latter section. For this purpose, apigenin and apigenin glycosides excretion was investigated in six women’s urine in a 24 hours study. After a single dose of steamed artichokes, both aglicone and glucuronide metabolites were recovered in 24 h urine. Moreover, the effect of whole grain durum wheat bread and whole grain Kamut® khorasan bread in rats were evaluated. Both cereals were good sources of antioxidants but Kamut® bread fed animals had a better response to stress than wheat durum fed, especially when a sourdough bread was supplied.

Use of sub-lethal high pressure homogenization (HPH) treatments to enhance functional properties of lactic acid bacteria probiotic strains

The aim of this PhD thesis was to evaluate the effect of a sub-lethal HPH treatment on some probiotic properties and on cell response mechanisms of already-known functional strains, isolated from Argentinean dairy products. The results achieved showed that HPH treatments, performed at a sub-lethal level of 50 MPa, increased some important functional and technological characteristics of the considered non intestinal probiotic strains. In particular, HPH could modify cell hydrophobicity, autoaggregation and resistance to acid gastric conditions (tested in in vitro model), cell viability and cell production of positive aroma compounds, during a refrigerate storage in a simulated dairy product. In addition, HPH process was able to increase also some probiotic properties exerted in vivo and tested for two of the considered strains. In fact, HPH-treated cells were able to enhance the number of IgA+ cells more than other not treated cells, although this capacity was time dependent. On the other hand, HPH treatment was able to modify some important characteristics that are linked to the cell wall and, consequently, could alter the adhesion capacity in vivo and the interaction with the intestinal cells. These modifications, involving cell outermost structures, were highlighted also by Trasmission Electron Microscopy (TEM) analysis. In fact, the micrographs obtained showed a significant effect of the pressure treatment on the cell morphology and particularly on the cell wall. Moreover, the results achieved showed that composition of plasma membranes and their level of unsaturation are involved in response mechanisms adopted by cells exposed to the sub-lethal HPH treatment. Although the response to the treatment varied according to the characteristics of individual strains, time of storage and suspension media employed, the results of present study, could be exploited to enhance the quality of functional products and to improve their organoleptic properties.