Aroma Fingerprint Characterisation of La Mancha Red Wines

In the present study, Rojal, Moravia Dulce and Tortosí wines were elaborated across four harvests (2006to 2009) from minority red grape varieties cultivated in the La Mancha region of Spain. Wines werestudied by instrumental and sensory analysis to determine the influence of grape variety on the aromaof the wine. Aroma compounds were isolated by solid phase extraction (SPE) to later be analysed usinggas chromatography–mass spectrometry (GC/MS). The odour activity values (OAVs) for the differentcompounds were classified into seven odorant series that describe the aroma profile of these wines (1: fruity,2: floral, 3: green/fresh, 4: sweet, 5: spice, 6: fatty, and 7: other odours). The total intensities of everyaromatic series were calculated as sum of the OAV of each one of the compounds assigned to this series. Allwines showed the same sequence, with the highest aroma contribution being those of the sweet and fruityseries, followed by fatty. The sensory profile of Rojal, Moravia Dulce and Tortosí wines was evaluated byexperienced wine tasters using a non-structured scale. The panellists founded several differences betweentheir sensory profiles. This study provides a complete aromatic characterisation of these wines

Documento de posición sobre las necesidades y niveles óptimos de vitamina D

IntroducciónEn los últimos años se ha producido un notable interés por la vitamina D, no sólo por su importancia crucial en el metabolismo mineral óseo, sino también por los efectos extraóseos, cada vez mejor conocidos. Asi mismo, se ha constatado la existencia de valores séricos bajos de vitamina D, por debajo de lo deseable, en diferentes poblaciones, tanto sanas como enfermas, y se discute cuáles serían los niveles óptimos de vitamina D en sangre. Por todo ello, la Sociedad Española de Investigación Ósea y Metabolismo Mineral (SEIOMM), conjuntamente con todas las Sociedades Científicas implicadas en el estudio del metabolismo óseo, han elaborado el presente documento de posición sobre las necesidades y niveles óptimos de vitamina D

Non-motor symptom burden in patients with Parkinson's disease with impulse control disorders and compulsive behaviours : results from the COPPADIS cohort

The study was aimed at analysing the frequency of impulse control disorders (ICDs) and compulsive behaviours (CBs) in patients with Parkinson's disease (PD) and in control subjects (CS) as well as the relationship between ICDs/CBs and motor, nonmotor features and dopaminergic treatment in PD patients. Data came from COPPADIS-2015, an observational, descriptive, nationwide (Spain) study. We used the validated Questionnaire for Impulsive-Compulsive Disorders in Parkinson's Disease-Rating Scale (QUIP-RS) for ICD/CB screening. The association between demographic data and ICDs/CBs was analyzed in both groups. In PD, this relationship was evaluated using clinical features and treatment-related data. As result, 613 PD patients (mean age 62.47 ± 9.09 years, 59.87% men) and 179 CS (mean age 60.84 ± 8.33 years, 47.48% men) were included. ICDs and CBs were more frequent in PD (ICDs 12.7% vs. 1.6%, p < 0.001; CBs 7.18% vs. 1.67%, p = 0.01). PD patients had more frequent previous ICDs history, premorbid impulsive personality and antidepressant treatment (p < 0.05) compared with CS. In PD, patients with ICDs/CBs presented younger age at disease onset, more frequent history of previous ICDs and premorbid personality (p < 0.05), as well as higher comorbidity with nonmotor symptoms, including depression and poor quality of life. Treatment with dopamine agonists increased the risk of ICDs/CBs, being dose dependent (p < 0.05). As conclusions, ICDs and CBs were more frequent in patients with PD than in CS. More nonmotor symptoms were present in patients with PD who had ICDs/CBs compared with those without. Dopamine agonists have a prominent effect on ICDs/CBs, which could be influenced by dose

Clonal chromosomal mosaicism and loss of chromosome Y in elderly men increase vulnerability for SARS-CoV-2

The pandemic caused by severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2, COVID-19) had an estimated overall case fatality ratio of 1.38% (pre-vaccination), being 53% higher in males and increasing exponentially with age. Among 9578 individuals diagnosed with COVID-19 in the SCOURGE study, we found 133 cases (1.42%) with detectable clonal mosaicism for chromosome alterations (mCA) and 226 males (5.08%) with acquired loss of chromosome Y (LOY). Individuals with clonal mosaic events (mCA and/or LOY) showed a 54% increase in the risk of COVID-19 lethality. LOY is associated with transcriptomic biomarkers of immune dysfunction, pro-coagulation activity and cardiovascular risk. Interferon-induced genes involved in the initial immune response to SARS-CoV-2 are also down-regulated in LOY. Thus, mCA and LOY underlie at least part of the sex-biased severity and mortality of COVID-19 in aging patients. Given its potential therapeutic and prognostic relevance, evaluation of clonal mosaicism should be implemented as biomarker of COVID-19 severity in elderly people. Among 9578 individuals diagnosed with COVID-19 in the SCOURGE study, individuals with clonal mosaic events (clonal mosaicism for chromosome alterations and/or loss of chromosome Y) showed an increased risk of COVID-19 lethality

Effects of the treatment with oak chips on color-related phenolics, volatile composition, and sensory profile of red wines: the case of Aglianico and Montepulciano

The effects of the treatment of two important Italian wines, Aglianico and Montepulciano, with French oak chips were analyzed. The study was focused on the changes of color-related compounds such as anthocyanins and tannins, and of volatile and sensory profiles. An overall characterization of the wines was also performed. With reference to the phenolic profile, the behaviors of the two wines were different due to their different initial phenolic composition. The oak-chip treatments favored the polymerization of anthocyanins and tannins, whose concentrations in the oak-treated Aglianico samples were lower than in the controls (anthocyanins, â\u88\u9284 %; tannins, â\u88\u9271 %), while in the oak-treated Montepulciano wine the decrease concerned only anthocyanins (â\u88\u9257 %). The concentrations of polymeric phenols increased with aging in all the samples and, after 12 months, were higher in oak-treated wines than in the controls (+43 % in Aglianico, +39 % in Montepulciano). After 12 months of aging, the volatile profile of Aglianico oak-treated wines highlighted the highest acid (+68 %), terpene (+371 %), and lactone (+60 %) concentrations, while the oak-treated Montepulciano wine showed higher acid (+15 %), alcohol (+5 %), and lactone (+50 %) concentrations than the control wine. The sensory profile of the treated wines was characterized by high scores assigned to astringency and appearance of the typical oak aromas (woody, vanilla, and spicy notes) and the attenuation of floral and fruity attributes. These changes were responsible for the increase in intensity of the tannic character in Aglianico wine and the improvement of the Montepulciano wine aroma with respect to the corresponding untreated wines