https://hdl.handle.net/10259/9971 2026-05-11T22:43:54Z https://hdl.handle.net/10259/10090 Nasopharyngeal Botflies Oestrus ovis and Cephenemyia stimulator in Roe Deer (Capreolus capreolus) from Northern Spain Martínez Delgado, Angélica; Díez Baños, Natividad; Hidalgo Argüello, María del Rosario; González Hidalgo, Sara; Carreno, Ramon A. Two of 19 roe deer (Capreolus capreolus) in northern Spain were infested with Cephenemyia stimulator and one individual with Oestrus ovis. Three larvae of O. ovis were recovered from the nasopharynx of an adult female deer examined in February 2017, during the hunting season in the province of Burgos. The larvae were identified by morphology, and DNA sequencing from cytochrome oxidase subunit I and 28S rDNA confirmed the identification of both species of larvae. The possibility of O. ovis parasitizing roe deer should be considered in the diagnosis of nasal bots in cervids. 2024-10-01T00:00:00Z https://hdl.handle.net/10259/9972 Liposomal Encapsulation of Oleuropein and an Olive Leaf Extract: Molecular Interactions, Antioxidant Effects and Applications in Model Food Systems González Ortega, Rodrigo; Šturm, Luka; Skrt, Mihaela; Di Mattia, Carla Daniela; Pittia, Paola; Poklar Ulrih, Nataša; Poklar The influence of actively/passively encapsulated oleuropein on DPPC liposomes thermal and structural properties, and its antioxidant capacity against lipid peroxidation were investigated. Also, an oleuropein-rich olive leaf extract was encapsulated in soy phosphatidylcholine (PL-90 g) and incorporated in model and commercial drinks. Oleuropein induced a concentration-dependent broadening and splitting of the gel-to-liquid phase transition temperature. Fluorescence measurements revealed a fluidizing effect on liposomes below their gel-to-liquid phase transition temperature, and a higher lipid ordering above, especially to active encapsulation. Oleuropein also showed an antioxidant effect against lipid peroxidation in PL-90 g liposomes. PL-90 g Liposomes with olive leaf extract showed a mean diameter of 405 ± 4 nm and oleuropein encapsulation efficiency of 34% and delayed oleuropein degradation at pH 2.0 and 2.8 model drinks. In conclusion, greater effects were observed on the structure and fluidity of DPPC liposomes when oleuropein was actively encapsulated, while its incorporation into acidic foods in encapsulated form could enhance its stability. 2021-03-01T00:00:00Z