Updating Charles H. Cooley: Contemporary Perspectives on a Sociological Classic

This book explores the contemporary relevance of Charles H. Cooley’s thought, bringing together scholars from the US, Europe and Australia to reflect on Cooley’s theory and legacy. Offering an up-to-date analysis of Cooley’s reception in the history of the social sciences, an examination of epistemological and methodological advances on his work, critical assessments and novel articulations of his major ideas, and a consideration of new directions in scholarship that draws on Cooley’s thought, Updating Charles H. Cooley will appeal to sociologists with interests in social theory, interactionism, the history of sociology, social psychology, and the sociology of emotions

Color Indexes: Traditional and Advanced Methods

Color is a relevant wine sensory feature easily perceived by wine consumers and directly associated with its quality. Both red and white wines present the polyphenols as the primary chemical compound responsible for wine color. In red wines, the principal component responsible for their color is the anthocyanin located in the vacuole of the cells in the grape berry skin. On the other hand, the characteristic pale-yellow color in white wines is due to enzymatic reactions affecting polyphenolic compounds such as hydroxycinnamic acids, flavanols, and flavonols, followed by non-enzymatic browning produced by oxidation reactions. Due to the importance of color for wine quality, its management and control are crucial for the wine industry. Usually, wine color is determined using two different spectrophotometric approaches, measurement of color density, and description of color in the CIELAB space, which is detailed in the present chapter. Color density measurement is the most widely used method and is recommended by the International Organiza-tion of Vine and Wine (OIV)

Mechanical and Surface Properties of Edible Coatings Elaborated with Nanoliposomes Encapsulating Grape Seed Tannins and Polysaccharides

Edible composite coatings (ECC) formulated from biopolymers that incorporate antioxidant molecules represent an innovative alternative to improve food texture and provide health benefits. Tannins have aroused great interest due to their ability to stabilize suspensions and counteract the effects of free radicals. The mechanical and surface properties are crucial to establishing its quality and applicability. In this study, the objective was to analyze the mechanical and surface properties of ECC made with nanoliposomes that encapsulate grape seed tannins (TLS) and polysaccharides such as hydroxypropylmethylcellulose (HPMC) and kappa carrageenan (KCG) for their future direct application in foods susceptible to oxidation. The inclusion of HPMC or KCG affected the density, showing values in the range of 1010 to 1050 [kg/m3], evidencing significant changes (p 1) and −17.6 to −40.9 [mN/m] in PDMS (S2). The TLS/FS-HPMC coating showed higher stiffness and elastic recovery capacity than the TLS/FS-KCG coating, suggesting that the presence of TLS influenced the stiffness of the polymer. HPMC is recommended as a suitable polymer for coating solids, while KCG is more appropriate for suspensions. These findings provide valuable information for directly applying these ECC compounds to food products, potentially offering better preservation and health benefits

Advances in White Wine Protein Stabilization Technologies

The unstable proteins in white wine cause haze in bottles of white wine, degrading its quality. Thaumatins and chitinases are grape pathogenesis-related (PR) proteins that remain stable during vinification but can precipitate at high temperatures after bottling. The white wine protein stabilization process can prevent haze by removing these unstable proteins. Traditionally, bentonite is used to remove these proteins; however, it is labor-intensive, generates wine losses, affects wine quality, and harms the environment. More efficient protein stabilization technologies should be based on a better understanding of the main factors and mechanisms underlying protein precipitation. This review focuses on recent developments regarding the instability and removal of white wine proteins, which could be helpful to design more economical and environmentally friendly protein stabilization methods that better preserve the products´ quality

Dissecting ubiquitylation and DNA damage response pathways in the yeast Saccharomyces cerevisiae using a proteome-wide approach

International audienceIn response to genotoxic stress, cells evolved with a complex signaling network referred to as the DNA damage response (DDR). It is now well established that the DDR depends upon various post-translational modifications; among them, ubiquitylation plays a key regulatory role. Here, we profiled ubiquitylation in response to the DNA alkylating agent methyl methanesulfonate (MMS) in the budding yeast Saccharomyces cerevisiae using quantitative proteomics. To discover new proteins ubiquitylated upon DNA replication stress, we used stable isotope labeling by amino acids in cell culture (SILAC) followed by an enrichment of ubiquitylated peptides and liquid chromatography-tandem mass spectrometry (LC-MS/MS). In total, we identified 1853 ubiquitylated proteins, including 473 proteins that appeared upregulated more than 2-fold in response to MMS treatment. This enabled us to localize 519 ubiquitylation sites potentially regulated upon MMS in 435 proteins. We demonstrated that the overexpression of some of these proteins renders the cells sensitive to MMS. We also assayed the abundance change upon MMS treatment of a selection of yeast nuclear proteins. Several of them were differentially regulated upon MMS treatment. These findings corroborate the important role of ubiquitin-proteasome-mediated degradation in regulating the DDR

Lipid-Encapsuled Grape Tannins Prevent Oxidative-Stress-Induced Neuronal Cell Death, Intracellular ROS Accumulation and Inflammation

The central nervous system (CNS) is particularly vulnerable to oxidative stress and inflammation, which affect neuronal function and survival. Nowadays, there is great interest in the development of antioxidant and anti-inflammatory compounds extracted from natural products, as potential strategies to reduce the oxidative/inflammatory environment within the CNS and then preserve neuronal integrity and brain function. However, an important limitation of natural antioxidant formulations (mainly polyphenols) is their reduced in vivo bioavailability. The biological compatible delivery system containing polyphenols may serve as a novel compound for these antioxidant formulations. Accordingly, in the present study, we used liposomes as carriers for grape tannins, and we tested their ability to prevent neuronal oxidative stress and inflammation. Cultured catecholaminergic neurons (CAD) were used to establish the potential of lipid-encapsulated grape tannins (TLS) to prevent neuronal oxidative stress and inflammation following an oxidative insult. TLS rescued cell survival after H2O2 treatment (59.4 ± 8.8% vs. 90.4 ± 5.6% H2O2 vs. TLS+ H2O2; p p 2O2 treatment (TNF-α: 400.3 ± 1.7 vs. 7.9 ± 1.9-fold; IL-1β: 423.4 ± 1.3 vs. 12.7 ± 2.6-fold; p 2O2 vs. TLS+ H2O2, respectively), without affecting pro/antioxidant biomarker expression, suggesting that liposomes efficiently delivered tannins inside neurons and promoted cell survival. In conclusion, we propose that lipid-encapsulated grape tannins could be an efficient tool to promote antioxidant/inflammatory cell defense