Isolation of the glucose ester of (E)-2,6-dimethyl-6-hydroxyocta-2,7-dienoic acid from Riesling wine

A glycosidic isolate of Riesling wine was separated with multilayer coil countercurrent chromatography (MLCCC). After acetylation and subsequent purification by high performance liquid chromatography (HPLC), the glucose ester of (E)-2,6-dimethyl-6-hydroxyocta-2,7-dienoic acid (linalool-8-carboxylic acid) 1 was identified for the first time as natural wine constituent. The possible role of I as wine aroma precursor is discussed

A new high-quality elderberry plant extract exerts antiviral and immunomodulatory effects in vitro and ex vivo

Infections of the respiratory system, including common cold and influenza, are affecting people worldwide and are more or less prone to spread depending on the season and viral load of the host. For reducing symptoms and duration of illness, treatment options to standard prescribed drugs are in demand. Natural products could provide immune-supporting treatment alternatives. Elderberry extracts have been used in traditional medicine for the treatment of respiratory infections for decades and numerous studies describe the beneficial effects of elderberries on the immune system and respiratory infectious disease. We investigated the immunomodulative and antiviral effects of a high-quality, anthocyanin-enriched elderberry fruit extract (eldosamb®). Results reveal that elderberry extract reduced the secretion of pro-inflammatory cytokines TNF-α and IFN-γ, leading to a shift towards the Th2-Helper cell response and showing antiviral efficacy against the MVA virus. Thus, with its anti-inflammatory and antiviral bioactivity the proprietary elderberry extract suggests its use as an immunomodulatory health product

Kinetics of mass loss of arabica coffee during roasting process

Roasting is one of the most complex coffee processing steps due to simultaneous transfers of heat and mass. During this process, beans lose mass because of fast physical and chemical changes that will set color and flavor of the commercial coffee beverage. Therefore, we aimed at assessing the kinetics of mass loss in commercially roasted coffee beans according to heating throughout the processing. For that, we used samples of 350-g Arabica coffee processed grains with water content of 0.1217 kga kg-1, in addition to a continuous roaster with firing gas. The roaster had initial temperatures of 285, 325, 345 and 380 °C, decreasing during the process up to 255, 285, 305 and 335 °C respectively. Mass loss was calculated by the difference between grain weight before and after roasting. We observed a linear variation directly dependent on roaster temperature. For each temperature during the process was obtained a constant mass loss rate, which was reported by the Arrhenius model with r2 above 0.98. In a roaster in non-isothermal conditions, the required activation energy to start the mass loss in a commercial coffee roasting index was 52.27 kJ mol -1.A torrefação é uma das etapas mais complexa do processamento do café devido à transferência simultânea de calor e massa, em que os grãos perdem massa devido à rapidez das mudanças físicas e químicas, necessárias para produzir a cor e o aroma do café comercial. Assim, objetivou-se com este trabalho determinar a cinética da perda de massa dos grãos de café torrados comercialmente em função da temperatura do processo. Foram usadas amostras de 350 g de grãos beneficiados de café arábica com teor de água de 0,1217 kga kg-1 . Usou-se um torrador com queima de gás constante e temperaturas iniciais de 285; 325; 345 e 380 °C, que diminuíram durante a operação até equilibrar-se em 255; 285; 305 e 335 °C, respectivamente. A perda de massa foi calculada a partir do peso dos grãos antes e depois da torração, sendo observada uma variação linear dependente diretamente da temperatura do torrador. Para cada temperatura do processo, foi obtida uma taxa constante de perda de massa, que foi relacionada pelo modelo de Arrhenius com r2 acima de 0,98. Em condições não isotérmicas do torrador, a energia de ativação necessária para iniciar a perda de massa, em índices de torração comercial do café, foi 52,27 kJ mol-1 .Universidad de Costa Rica/[]/UCR/Costa RicaConselho Nacional de Desenvolvimento Científico e Tecnológico/[]/CNPq/BrasilCoordenação de Aperfeiçoamento de Pessoal de Nível Superior/[]/CAPES/ BrasilFundação de Amparo à Pesquisa do Estado de Minas Gerais/[]/FAPEMIG/BrasilUCR::Vicerrectoría de Investigación::Unidades de Investigación::Ciencias Agroalimentarias::Centro para Investigaciones en Granos y Semillas (CIGRAS

Mortality after surgery in Europe: a 7 day cohort study

Background: Clinical outcomes after major surgery are poorly described at the national level. Evidence of heterogeneity between hospitals and health-care systems suggests potential to improve care for patients but this potential remains unconfirmed. The European Surgical Outcomes Study was an international study designed to assess outcomes after non-cardiac surgery in Europe.Methods: We did this 7 day cohort study between April 4 and April 11, 2011. We collected data describing consecutive patients aged 16 years and older undergoing inpatient non-cardiac surgery in 498 hospitals across 28 European nations. Patients were followed up for a maximum of 60 days. The primary endpoint was in-hospital mortality. Secondary outcome measures were duration of hospital stay and admission to critical care. We used χ² and Fisher’s exact tests to compare categorical variables and the t test or the Mann-Whitney U test to compare continuous variables. Significance was set at p<0·05. We constructed multilevel logistic regression models to adjust for the differences in mortality rates between countries.Findings: We included 46 539 patients, of whom 1855 (4%) died before hospital discharge. 3599 (8%) patients were admitted to critical care after surgery with a median length of stay of 1·2 days (IQR 0·9–3·6). 1358 (73%) patients who died were not admitted to critical care at any stage after surgery. Crude mortality rates varied widely between countries (from 1·2% [95% CI 0·0–3·0] for Iceland to 21·5% [16·9–26·2] for Latvia). After adjustment for confounding variables, important differences remained between countries when compared with the UK, the country with the largest dataset (OR range from 0·44 [95% CI 0·19 1·05; p=0·06] for Finland to 6·92 [2·37–20·27; p=0·0004] for Poland).Interpretation: The mortality rate for patients undergoing inpatient non-cardiac surgery was higher than anticipated. Variations in mortality between countries suggest the need for national and international strategies to improve care for this group of patients.Funding: European Society of Intensive Care Medicine, European Society of Anaesthesiology