Efectos de la alteración endocrina durante la gestación: una revisión sistemática

Los alteradores endocrinos son contaminantes ambientales, naturales y sintéticos, ubicuos, que pueden mimetizar, bloquear o alterar funciones hormonales. La exposición ambiental a estos contaminantes es prácticamente imposible de evitar debido a que están presentes en el aire, en el agua, en los suelos, en los alimentos, y en muchos de los materiales con los que estamos en contacto diariamente, como los plásticos. La gestación supone una etapa de vulnerabilidad para el feto porque su organismo está en proceso de desarrollo y cualquier alteración puede afectar su salud a corto o largo plazo. Hay cierta evidencia de que estas sustancias alteran procesos de crecimiento y diferenciación de tejidos, producen malformaciones y afectan la duración del embarazo. Hasta el momento se conoce algo de sus efectos en la etiología de la criptorquidia, hipospadias y micropene, abortos espontáneos, partos prematuros y el bajo peso al nacimiento, efectos que serán revisados en este documento que quiere aportar una actualización del conocimiento, concentrándose en la epidemiología ambiental y la literatura relacionada. La dificultad para estudiar este tema por la cantidad de factores que intervienen hace que los resultados existentes no sean concluyentes o incluso contradictorios, por lo que es necesario que se siga investigando Abstract.Endocrine disruptors are ubiquitous natural and synthetic environmental pollutants that can mimic, block or disturb normal hormonal function. Environmental exposure to these pollutants is almost impossible to prevent due to their presence in the air,water, soil, food and in many other materials with which we come in contact daily, such as plastics. Foetuses are vulnerable during pregnancy because their organism is in a developmental stage, and any disruption may affect their health in the short and/or long term. There is some evidence that these substances disrupt tissue differentiation and growth processes, cause birth defects and affect the length of pregnancy. In this review we will focus on environmental epidemiology and related literature in order to update current knowledge based on the actual evidence of the effects of these substances on the aetiology of preterm delivery, miscarriages, low birth weight, malformations, cryptorchidism, hypospadias and micropenis. The difficulty in studying this topic is due to the high number of involved factors, which makes the available results inconclusive or even contradictory. Consequently,further research is necessary

Criteria to discriminate between wines aged in oak barrels and macerated with oak fragments

Wine aging in barrels is carried out to increase stability and achieve more complex aromas. In the last few years, however, the practice of macerating wine with small fragments of toasted oak (chips) has become increasingly common. This conveys similar tastes, aromas, and wooden notes to the wine as those obtained with traditional barrel aging, but much faster and at a fraction of the cost. Without proper regulation, this could lead to fraud if wine macerated with chips is offered as barrel aged wine. In the present study, 75 volatile compounds have been determined by applying gas chromatography–mass spectrometry (MS) and flame ionization detection (FID). It has been found that compounds directly related to the wood have greater discriminative power for telling apart wines aged in barrels from those macerated with oak fragments, but no single compound permits flawless classification. Therefore, we have studied the effect of the addition of oak fragments of different origins, different oak types, different formats and subjected to different toasting processes on a set of 231 samples from 6 Spanish Denominations of Origin wines (DOs), and compared them to those same wines aged in oak barrels. In light of the results, we have developed a set of criteria which allows distinguishing with high degree of accuracy between wines which have been aged in barrels and those macerated with oak fragments. The application of these criteria to different wines allows correct classification in over 90% of cases.Peer ReviewedPublishe

Comparative study of red grape mustnanofiltration: Laboratory and pilot plant scales

Producción CientíficaA consequence of global warming is the early ripening of grapes which promotes, among others, a higher fermentablesugar (glucose and fructose) content. This leads to wines with an alcoholic degree higher than desired.In this work, the main differences between red grape must nanofiltration at laboratory and pilot plant scale werestudied in order to perform the scale-up of a nanofiltration process to reduce the sugar content. For this, previousresults of the nanofiltration of commercial red must using the SR3 membrane in a flat sheet crossflow module werecompared with those obtained for the filtration of natural red must using the same membrane in a spiral woundmodule at two different applied pressures.The aim of this publication is to analyze the main differences between red grape must nanofiltration at laboratoryand at pilot plant scale.Results: showed that the flow destabilization and eddy promotion caused by spacers in the spiral wound modulemitigate the rate at which the cake thickens and compacts on the membrane surface. This causes a less sharp fluxdecrease, less variable sugars rejection and osmotic pressure difference. Moreover, higher applied pressure promotesa higher membrane fouling and osmotic pressure that worsen the flux decayJunta de Castilla y León (programa de apoyo a proyectos de investigación – Ref. VA248U13

Conceptual Architecture and Service-oriented Implementation of a Regional Geoportal for Rice Monitoring

Agricultural monitoring has greatly benefited from the increased availability of a wide variety of remote-sensed satellite imagery, ground-sensed data (e.g., weather station networks) and crop models, delivering a wealth of actionable information to stakeholders to better streamline and improve agricultural practices. Nevertheless, as the degree of sophistication of agriculture monitoring systems increases, significant challenges arise due to the handling and integration of multi-scale data sources to present information to decision-makers in a way which is useful, understandable and user friendly. To address these issues, in this article we present the conceptual architecture and service-oriented implementation of a regional geoportal, specifically focused on rice crop monitoring in order to perform unified monitoring with a supporting system at regional scale. It is capable of storing, processing, managing, serving and visualizing monitoring and generated data products with different granularity and originating from different data sources. Specifically, we focus on data sources and data flow, and their importance for and in relation to different stakeholders. In the context of an EU-funded research project, we present an implementation of the regional geoportal for rice monitoring, which is currently in use in Europe’s three largest rice-producing countries, Italy, Greece and Spain

Vía Verde de Villa Corona: Ciclovía rural tramo Villa Corona - Atotonilco el Bajo - Estipac

ITESO, A.C

Repetibilidade e variabilidade de medições de produção de metano e dióxido de carbono em bovinos alojados em câmaras de respiração de circuito aberto

Las pruebas de recuperación de gases son necesarias cuando se emplea la técnica de cámara de respiración para medir los gases de efecto invernadero exhalados por animales domésticos. Se obtuvo un conjunto de datos de 98 mediciones individuales de producción de metano y dióxidos de carbono de ganado alojado en dos cámaras de respiración para evaluar la recolección y repetibilidad de las mediciones realizadas. Se realizó un análisis de varianza para evaluar si existían diferencias estadísticamente significativas entre cámaras y entre animales. Los resultados mostraron las ocurrencias de variaciones en la produccion de metano entre las camaras.Estas variaciones pueden deberse muy probablemente a la fuga de aire de las cámaras oa las incertidumbres en los conductos de muestra de aire y las mediciones de flujo.Se requieren experimentos de recuperación de gases cuando la técnica de cámaras de respiración es empleada para la medición de gases de efecto invernadero exhalados por los animales domésticos. Un juego de 98 mediciones de metano y dióxidos de carbono producidos por bovinos alojados en dos cámaras de respiración fueron para estimar la escasez y repetibilidad de las mediciones realizadas. Se realizó un análisis de varianza de los datos para evaluar si existían diferencias estadísticamente significativas entre las cámaras y entre los animales. Los resultados mostraron las ocurrencias de variaciones en la medicion de metano entre las camaras.Estas variaciones pueden deberse probablemente a fugas de aire de las cámaras oa la incertidumbre en el ducto de prueba de aire o en la medición del flujo de aire.Experimentos de recuperação de gases são necessários quando a técnica da câmara de respiração é used to mid gases of efeito estufa exalados by animais domestics. Um conjunto de 98 medições de metano y dióxido de carbono producido por bovinos alojados em duas câmaras de respiração foi used to estimar a consumere e repetibilidad das medições used. Uma análise de variância dos dados foi realizado para avaliar se havia diferenças estatisticamente significativas entre as câmaras e entre os animais. Os resultados muestran una ocorrência de variações na medição de metano entre as câmaras. Essas variações são provavelmente devido a vazamentos de ar das câmaras ou incerteza no duto de amostragem de ar ou na medição do fluxo de ar

Growth traits and carcass weights of purebred Brahman and F1 Brahman x Bos taurus bulls raised and fattened semi-intensively on improved savannah

To explore differences in growth traits, carcass weights and dressings percentages under improved, savannah-rearing conditions, five breed groups (purebred Brahman, PUREBREDS; F1 Angus, F1ANG; F1 Chianina, F1CHIA; F1 Romosinuano, F1ROMO; and F1 Simmental, F1SIM) of 10 contemporaneous bull calves each, were raised and fattened semi-intensively as a whole grazing lot. Data were analyzed for variance-covariance, using initial liveweight at each growth period, as a covariate. Adjusted daily gains (ADG) from birth to weaning for F1ANG, F1CHIA and F1ROMO outweighed (> 77g/d; P<.05) that of PUREBREDS. From weaning time up to 18m of age, F1ROMO and F1SIM outweighed PUREBREDS in ADG (> 62g/d; P<.05). F1 bulls were heavier than PUREBREDS at weaning and 18m, showing, espectively, differences of 20.4kg (11.5%; P=.10) and 20.6kg (9.5%; P=.0001). From 18m up to initiation of the fattening period (FATINITIATION, circa 23m of age), PUREBREDS and F1ANG surpassed in ADG (> 80g/d; P<.05) the remaining groups. Nevertheless, breed groups did not vary significantly (P>.05) in FATINITIATION weights, fattening rates, and time of feeding. At the endpoint used herein, PUREBREDS and F1 bulls did not differ in slaughter age, carcass weight or dressing percentage (P> .05). Under improved savannah feeding and management conditions, as described for this particular operation, crossbreeding allows product diversification of traditional Brahman cow-calf production systems by raising and/or fattening F1 young (<28m of age) slaughter bulls

Efficacy and safety of the metformin-mazindol anorectic combination in rat

The current study investigates the anorectic interaction and safety of the mazindol-metformin combination in rats. Isobologram and interaction index were used to determine anorectic interaction between mazindol and metformin in the sweetened milk model. The safety profile of the mazindol-metformin combination was determined by measuring anxiety, blood pressure, hematic biometry and blood chemistry. An acute dose of mazindol and metformin administered per os, individually or as a mixture, has reduced the milk consumption in rats in a dose-dependent manner. Theoretical effective dose 40 (ED40t) did not differ from the experimental effective dose 40 (ED40e) obtained with the mazindol-metformin mixture in the anorexia experiments, by Student´s t-test. In addition, the interaction index confirmed the additive anorectic effect between both drugs. A single oral dose of ED40e mazindol-metformin mixture induced anxiolysis in the elevated plus-maze test. Moreover, oral administration of mazindol-metformin combination for 3 months significantly decreased glycemia, but not blood pressure nor other parameters of hematic biometry and blood chemistry. Results suggest that mazindol-metformin combination exerts an additive anorectic effect, as well as anxiolytic and hypoglycemic properties. Mazindol-metformin combination might be useful in obese patients with anxiety disorders or diabetes risk factors

Uso de diferentes técnicas enológicas para la preparación de vinos base tintos: Incidencia en la composición volátil

Póster presentado en el 37th World Congress of Vine and Wine, celebrado en Mendoza (Argentina) del 9 al 14 de noviembre de 2014.[EN] In recent years, the market of natural sparkling wines is growing quite fast in Spain due to the increase of both national consumption and export volume. Most of the sparkling wines elaborated in our country are white and rosé ones, being the production of red sparkling wines practically non-existent. However, these wines are elaborated in other countries like Australia, South-Africa, Argentina, Italy or Portugal, with a great acceptance by consumers. One of the initial problems is to obtain suitable base wines that should have moderate alcohol content, good colour intensity and good mouthfeel. Therefore, different winemaking techniques have been studied that allow to obtain suitable base wines for the elaboration of natural red sparkling wines, focused in this work on the volatile composition. Grapes from Tempranillo variety were harvested in two maturity moments: prematurity grapes (PM) with alcohol degree and acidity suitable to elaborate a sparkling wine, but that they do not have the adequate phenolic maturity, and grapes at their optimum degree of maturity (M). Then, two winemaking techniques were carried out for each type of grapes: pre-fermentative cold maceration with dry ice (PM-DI) and rack and return with partial removal of seeds (“delestage”) (PM-D) with the prematurity grapes; and removal of part of the sugar present in must (M-SR) and partial dealcoholisation of wine (M-AR) with the maturity grapes. In both moments, a control wine was also elaborated. All the elaborations were carried out in duplicate. The volatile compounds were analysed by gas chromatography coupled to a mass detector, after a previous liquid-liquid extraction. The analyses were carried out in triplicate. The wines obtained with prematurity grapes had an alcohol degree of 11 º, while those obtained with maturity grapes had 12.5º. Therefore, the M-SR y M-AR wines were reduced their a lcohol degree in 1.5º. In general, the wines obtained with maturity grapes showed the highest levels of ethyl esters, mainly ethyl hexanoate, ethyl octanoate and ethyl cinnamate, and of vanillin derivatives, with the exception of M-AR wine that showed a lower ethyl esters of straight-chain fatty acids. On the contrary, the wines elaborated with the prematurity grapes showed the highest concentrations of alcohol acetates and C6 alcohols, 1-hexanol and cis-3-hexenol, compounds responsible of herbaceous aromas. Taking into account these results, the base wines obtained with the maturity grapes could be more suitable than those obtained with prematurity ones for sparkling wine elaboration, although it should be considered other aspects.[ES] En los últimos años, el sector de los vinos espumosos naturales es uno de los que más está creciendo en España, tanto en consumo nacional como en volumen de exportaciones. La mayor parte de los vinos espumosos que se elaboran en nuestro país son blancos y rosados, siendo la elaboración de vinos espumosos tintos prácticamente inexistente. Sin embargo sí se elaboran en otros países como Australia, Sudáfrica, Argentina, Italia o Portugal, con una gran aceptación por parte de los consumidores. Uno de los problemas iniciales que se plantea es la obtención de un vino base adecuado, con una graduación alcohólica moderada, una buena intensidad de color, y una buena estructura en boca. Por ello, se ha estudiado el efecto de diferentes técnicas enológicas que permitan obtener vinos base idóneos para la elaboración de vinos espumosos tintos naturales, centrándose en este trabajo en la modificación de la composición volátil. Se vendimiaron uvas de la variedad Tempranillo en dos momentos de maduració n: uvas pre-maduras (PM) con valores de grado alcohólico y acidez adecuados para elaborar un vino espumoso, pero que todavía no tienen la madurez fenólica deseada, y uvas en su momento óptimo de maduración (M). Posteriormente, se llevaron a cabo dos técnicas enológicas con cada tipo de uva: maceración pre-fermentativa en frío con hielo seco (PM-DI) y “delestage” con una eliminación parcial de las semillas (PM-D) con las uvas pre-maduras; y reducción de azúcares en el mosto (M-SR) y desalcoholización parcial del vino (M-AR) con las uvas maduras. En ambos momentos de vendimia se elaboró también un vino testigo. Todas las elaboraciones se realizaron por duplicado.Los compuestos volátiles se han analizado por cromatografía de gases-masas, previa extracción líquido-líquido. Los análisis se llevaron a cabo por triplicado. Los vinos obtenidos con uva pre-madura presentaron un grado alcohólico de 11º, mientras que en los elaborados con uva madura fue de 12,5º. Por ello, se redujo el contenido en alcohol aproximadam ente en 1,5º a los vinos M-SR y M-AR. En general, los vinos elaborados con uva madura presentaron mayores concentraciones de ésteres etílicos, principalmente de hexanoato de etilo, octanoato de etilo y cinamato de etilo, y de los derivados de vainillina, a excepción del M-AR que presentó menores concentraciones de los ésteres etílicos lineales. Por el contrario, los vinos elaborados con uva pre-madura presentaron mayores concentraciones de acetatos de alcoholes, y de alcoholes C6, principalmente de 1-hexanol y cis-3-hexenol, compuestos responsables de los aromas herbáceos. Teniendo en cuenta estos resultados, los vinos base obtenidos con uvas maduras podrían ser más adecuados para la elaboración de vinos espumosos, aunque habría que considerar otros aspectos.The authors wish to thank the INIA for financing this study through the project RTA2012-092-C02.Peer Reviewe