Purpose Rural entrepreneurship is an emergent field of study, with these start-ups becoming one of the most noticeable ways to promote rural development, but the few studies concerning innovation among artisans have thus far only been exploratory. The purpose of this paper is to examine the entrepreneurial artisan initiatives of young innovators in a peripheral northern area of Portugal where black pottery is produced. Design/methodology/approach Qualitative data analysis was carried out on in-depth semi-structured interviews with three young artisan innovators and entrepreneurs and one individual who functions as a cultural booster. The content analysis was done using QSR International’s NVivo Version 11 software. Findings These young entrepreneurs have developed commercial activities and introduced innovations (i.e. design and process) into black pottery production, while taking advantage of endogenous materials, local culture and traditional knowledge. These individuals have sought not only to generate their own innovations but also to keep their culture and local traditions alive, thereby contributing to rural development by establishing networks with local young artisans. Research limitations/implications Some limitations are linked to the sample’s size and basis in a specific geographic reality. Practical implications The findings provide a fuller understanding of why some rural artisan firms grow, suggesting that artisans’ networks and innovative and entrepreneurial behaviours play a key role. Originality/value This research’s results contribute to the literature on the role that innovation can play as a booster of rural artisanship through networks and entrepreneurship. This paper is among the first to discuss black pottery as a form of artisan entrepreneurship. The results underline the value of innovations and networks, which were found to be the core ingredients in rural artisan entrepreneurship.

BackgroundIn public health, hard-to-reach populations are often recruited by non-probabilistic sampling methods that produce biased results. In order to overcome this, several sampling methods have been improved and developed in the last years. The aim of this systematic review was to identify all current methods used to survey most-at-risk populations of men who have sex with men and sex workers. The review also aimed to assess if there were any relations between the study populations and the sampling methods used to recruit them. Lastly, we wanted to assess if the number of publications originated in middle and low human development (MLHD) countries had been increasing in the last years.MethodsA systematic review was conducted using electronic databases and a total of 268 published studies were included in the analysis.ResultsIn this review, 11 recruitment methods were identified. Semi-probabilistic methods were used most commonly to survey men who have sex with men, and the use of the Internet was the method that gathered more respondents. We found that female sex workers were more frequently recruited through non-probabilistic methods than men who have sex with men (odds = 2.2; p < 0.05; confidence interval (CI) [1.1–4.2]). In the last 6 years, the number of studies based in middle and low human development countries increased more than the number of studies based in very high and high human development countries (odds = 2.5; p < 0.05; CI [1.3–4.9]).ConclusionsThis systematic literature review identified 11 methods used to sample men who have sex with men and female sex workers. There is an association between the type of sampling method and the population being studied. The number of studies based in middle and low human development countries has increased in the last 6 years of this study.Electronic supplementary materialThe online version of this article (doi:10.1186/s13643-015-0129-9) contains supplementary material, which is available to authorized users.

BackgroundCoriolus versicolor (CV) is a common mushroom with antitumor, anti-inflammatory, antioxidant, antiviral, antibacterial, and immunomodulatory properties. The existence of these properties has been extensively proven mainly using CV extract; research on the biomass form is scarce.ObjectiveThe aim of this study was to investigate the safety of the CV biomass form, as it is commonly used as a food supplement.DesignCV biomass powder was dissolved in distilled water and administered daily (2.5, 5.0, and 7.5 g/kg live weight) in single doses by gavage to both female and male Charles River albino rats.ResultsNo adverse or lethal effects were observed as a consequence of the daily administration of CV biomass. In addition, compared with the control group, no abnormal findings were observed at necropsy and histopathological examination.ConclusionsA safe profile of CV biomass for human consumption can be inferred from the absence of any remarkable adverse effects in rats.

Mushrooms have attracted market attention because they are a potential source of bioactive compounds able to perform several functions in organisms with benefits for the health of the consumer. Cultivation processes vary according a) industrial fermentation - in large vats to produce extracted form of mushrooms or b) closed cultivation system - individually grown in jars on an aseptic “substrate” with controlled lighting and irrigation to produce a biomass form of mushrooms. Biomass is the mycelium with primordia (young fruiting body - before the mushroom blooms) containing all the nutrients and active compounds, including β-glucans, enzymes and secondary metabolites. The classification of mushroom biomass varies according to the presentation; the biomass can be classified as a “food” if in powder form or, classified as a “dietary supplement” in tablet form. While tablet mushroom biomass is considered a dietary supplement, mushroom extracts are designated pharmaceutical compounds, pharmanutrients or nutraceuticals. Here we illustrate the difference between mushrooms in the biomass and extract forms, the similarities and differences on its content on enzymes, secondary metabolites and on β-glucans, as a soluble and fermentable fibre. Of particular note is the rich enzyme activity in the biomass form of mushrooms. Such activity includes enzymes that prevent oxidative stress (superoxide dismutase), enzymes that prevent cellular growth (protease, glucoamylase) and enzymes that promote detoxification (cytochrome P-450, peroxidase, glucose-2-oxidase). β-glucans have been proposed to act as “biological response modifiers” based on their effects on the immune system, and its role in the prevention and treatment of various metabolic syndrome-linked diseases. This review focuses also on some described health-promoting potential of mushroom biomass, all through immunomodulation. The role of intestinal microbiota is enhanced.