Fibronectin Contributes To Notochord Intercalation In The Invertebrate Chordate, Ciona Intestinalis

Background: Genomic analysis has upended chordate phylogeny, placing the tunicates as the sister group to the vertebrates. This taxonomic rearrangement raises questions about the emergence of a tunicate/vertebrate ancestor. Results: Characterization of developmental genes uniquely shared by tunicates and vertebrates is one promising approach for deciphering developmental shifts underlying acquisition of novel, ancestral traits. The matrix glycoprotein Fibronectin (FN) has long been considered a vertebrate-specific gene, playing a major instructive role in vertebrate embryonic development. However, the recent computational prediction of an orthologous “vertebrate-like” Fn gene in the genome of a tunicate, Ciona savignyi, challenges this viewpoint suggesting that Fn may have arisen in the shared tunicate/vertebrate ancestor. Here we verify the presence of a tunicate Fn ortholog. Transgenic reporter analysis was used to characterize a Ciona Fn enhancer driving expression in the notochord. Targeted knockdown in the notochord lineage indicates that FN is required for proper convergent extension. Conclusions: These findings suggest that acquisition of Fn was associated with altered notochord morphogenesis in the vertebrate/tunicate ancestor

Grape VOCs response to postharvest short-term ozone treatments

Ozone has been recently recognized as an efficient sanitizing agent in wine industry because of its powerful oxidizing properties. Furthermore, postharvest treatments of grapes with ozone can stimulate defense responses by synthetizing secondary metabolites against oxidative stress. In this study, the effect of postharvest short-term ozone treatments was assessed for the first time on free and glycosylated volatile organic compounds (VOCs) of winegrapes. Two different ozone concentrations (30 and 60 μL/L) and exposure times (24 and 48 h) were investigated just after treatment (fresh grapes) and after partial dehydration up to 20% weight loss (withered grapes). The study was carried out on Moscato bianco winegrapes (Vitis vinifera L.) due to the importance of terpenes in white aromatic cultivars to produce high quality wines. The results obtained showed that short-term ozone treatment caused a significant decrease in total contents of free VOCs in fresh grapes, mainly due to terpenes. Among them, linalool, geraniol, and nerol are the major aromatic markers of Moscato bianco grapes. Ozone entailed a significant decrease of free linalool contents in fresh grapes, the less stressful ozone treatment showing the smaller linalool degradation. However, the stronger and longer ozone treatment induced the synthesis of this compound probably in response to higher abiotic stress. Instead, significant changes were not observed in geraniol and nerol contents in fresh grapes. This last ozone treatment also reduced the loss of free linalool by water loss in withered grapes even though total VOCs and terpenes remained relatively stable. Furthermore, ozone seems to promote the synthesis of free (+)-4-carene and 4-terpineol in withered grapes under certain treatment conditions. Regarding glycosylated compounds, total VOCs and terpenes were less sensitive to ozone. Our findings highlight that ozone can be used as sanitizing agent in aromatic grape varieties prior to winemaking without affecting sharply the aromatic profile of fresh grapes and even improving it in withered grapes

Evolution of the Phenolic Content and Extractability Indices During Ripening of Nebbiolo Grapes from the Piedmont Growing Areas over Six Consecutive Years

The phenolic composition and extractability indices of grape berries play a key role in assessing redwine quality because the relationship between grape phenolic maturity and wine phenolic compositionis well known. In this work, grape quality indices were determined in Nebbiolo grapes from two growingareas of Langhe (South Piedmont), at different stages throughout the ripening process in six consecutiveyears (2004 to 2009), with the aim of evaluating the ripening- and growing area-related changes in thegrape indices separately. The effect of vintage was also investigated. Ripeness data were compared withanalogous data determined in Nebbiolo grapes grown in the Carema area (North Piedmont). The vintageeffect far outweighed any changes in the grape indices introduced by the ripening stage, even those arisingfrom differences in the production area. In the Langhe and Carema zones, the average berry mass, pH,total acidity, total anthocyanins extractable at pH 3.2, total flavonoids and non-anthocyanin flavonoidsextractable at pH 1, and the seed maturity index were seasonally dependent. The more ripening-affectedparameters were the technological ones. This work highlights the importance of determining the phenolextractability, since it provides relevant information that allows improved management of the macerationstage

On the Mediterranean Water Composition

The Mediterranean Outflow Water (MOW) spills from the Mediterranean Sea (east North Atlantic basin) west off the Strait of Gibraltar. As MOW outflows, it entrains eastern North Atlantic Central Waters (ENACW) and Intermediate Waters to form the neutrally buoyant Mediterranean Water (MW) that can be traced over the entire North Atlantic basin. Its high salinity content influences the thermohaline properties of the intermediate–deep water column in the North Atlantic and its dynamics. Here, the composition of MW in its source region (the Gulf of Cádiz, west off Strait of Gibraltar) is investigated on the basis of an optimum multiparameter analysis. The results obtained indicate that mixing of MOW (34.1% ± 0.3%) occurs mainly with overlying ENACW (57.1% ± 0.8%) in a process broadly known as central water entrainment. A diluted form (80% of dilution) of the Antarctic Intermediate Water (AAIW) reaches the region and also takes part in MW formation (8.3% ± 0.5%). Finally, the underlying Labrador Sea Water (LSW) also contributes (0.4% ± 0.1%) to the characteristics of MW. From these results and considering 0.74 Sverdrups (Sv; 1 Sv ≡ 106 m3 s−1) as the mean outflow of MOW, the MW exportation rate was inferred (2.2 Sv), which, decomposing MW, means that the MOW outflow is accompanied by 1.24 Sv of entrained ENACW, 0.18 Sv of AAIW, and <0.01 Sv of LSW

berry heterogeneity as a possible factor affecting the potential of seed mechanical properties to classify wine grape varieties and estimate flavanol release in wine like solution

Seed mechanical properties were instrumentally measured by compression testing in thirty white and red wine grape varieties at harvest. The effect of berry heterogeneity in a vineyard on these seed texture parameters was also evaluated to improve the understanding of intra-sample variability. Furthermore, the mechanical properties of the seeds were assessed as possible predictors of their phenolic extractability. The results show that the texture parameters of the seeds are independent of the location of the berry in the vineyard and the soluble solid content at harvest. Densimetric flotation of the berries permits the reduction of the intra-sample variability that could hinder the differentiation and/or classification of wine grape varieties according to seed mechanical attributes. Cluster analysis classified the wine grape varieties studied into three groups according to seed hardness (low: 32.51 to 40.80 N, intermediate: 42.84 to 44.99 N, high: 46.71 to 57.78 N). The relationships between the seed mechanical properties and the extractable content of phenolic compounds, determined by spectrophotometric and chromatographic reference chemical methods, were evaluated by means of correlation analysis. Linear regression calibration models were developed for each cluster. The statistical parameters highlighted that total flavonoids, proanthocyanidins and flavanols reactive to vanillin can be predicted successfully from the seed mechanical properties for the varieties having low and intermediate seed hardness (SEC% ca. 20, RPIQ > 1.6). For varieties with harder seeds, a satisfactory predictive accuracy seems to require the construction of separate calibration models for each cultivar (Nebbiolo, SEC% ca. 20, RPIQ > 2.2)

Ozone Improves the Aromatic Fingerprint of White Grapes

Ozone, a powerful oxidative stressor, has been recently used in wine industry as sanitizing agent to reduce spoilage microflora on grapes. In this study, we evaluated ozone-induced metabolic and molecular responses during postharvest grape dehydration. Ozone increased the contents of total volatile organic compounds (VOCs), which have a great impact on the organoleptic properties of grapes and wines. Among terpenes, responsible for floral and fruity aroma, linalool, geraniol and nerol were the major aromatic markers of Moscato bianco grapes. They were significantly affected by the long-term ozone treatment, increasing their concentration in the last phases of dehydration (&gt;20% weight loss). At molecular level, our results demonstrated that both postharvest dehydration and ozone exposure induce the biosynthesis of monoterpenes via methylerythritol phosphate (MEP) pathway and of aldehydes from lipoxygenase-hydroperoxide lyase (LOX-HPL) pathway. Therefore, transcriptional changes occurred and promoted the over-production of many important volatile compounds for the quality of white grapes

Comparative study of the resveratrol content of twenty-one italian red grape varieties

The content of resveratrol and some related stilbenes (piceids and piceatannol) in 21 Italian red grape varieties growing in the same edapho-climatic conditions and at the same stage of ripening was measured. Some varieties, like Barbera, Schiava gentile, Corvina and Marzemino, showed a trans-resveratrol content in the skin two to three times higher than the average content of all varieties. Trans- and cis-piceids were found in concentration higher than that of resveratrol, confirming both to be important contributors to the pool of health-promoting molecules present in grapes. Considering the total amount of stilbenes, the highest content was found in Barbera, Franconia, Negroamaro, Corvina and Marzemino, whereas other varieties, such as Montepulciano, Dolcetto, Croatina, Refosco and Primitivo, seem to synthesise very low amounts of these compounds. Barbera grapes also contain a relatively high concentration of transpiceatannol, a stilbene with even higher antioxidant properties than resveratrol, which means that it could be an interesting variety as a source of health-promoting molecules

Comparative Interregional Study of Mathematical Education for Preservice Primary Teachers

[Resumen] En este artículo se analiza la formación inicial en Educación Matemática del Grado en Educación Primaria en las universidades públicas de España. El objetivo es estudiar el tipo de conocimiento matemático presente en los planes de estudio de estas titulaciones. Para ello se realiza un estudio comparado de las guías docentes, cuyo análisis parte de dos parámetros de comparación, basándose en el informe TEDS-M International: el conocimiento del contenido matemático y el conocimiento del contenido pedagógico. Los principales resultados obtenidos muestran una gran variabilidad en la distribución del número y carácter de ECTS ofertados; y el predominio del conocimiento del contenido matemático en relación al contenido pedagógico.[Abstract] This article analyses the initial training in Mathematical Education of the Degree in Primary Education in the public universities in Spain. The aim is to study the type of mathematical knowledge defined in syllabus. For this purpose, it has been carried out a comparative study about preservice teachers’ curriculum. Two comparison parameters included in the TEDS-M International report have been into account: knowledge of mathematical content and knowledge of pedagogical content. The results obtained show a high variability in the distribution of the number and nature of ECTS offered and a prevalence of the knowledge of the mathematical content in relation to the pedagogical conten