Risk Factors for COVID-19 in Inflammatory Bowel Disease: A National, ENEIDA-Based Case–Control Study (COVID-19-EII)

(1) Scant information is available concerning the characteristics that may favour the acquisition of COVID-19 in patients with inflammatory bowel disease (IBD). Therefore, the aim of this study was to assess these differences between infected and noninfected patients with IBD. (2) This nationwide case-control study evaluated patients with inflammatory bowel disease with COVID-19 (cases) and without COVID-19 (controls) during the period March-July 2020 included in the ENEIDA of GETECCU. (3) A total of 496 cases and 964 controls from 73 Spanish centres were included. No differences were found in the basal characteristics between cases and controls. Cases had higher comorbidity Charlson scores (24% vs. 19%; p = 0.02) and occupational risk (28% vs. 10.5%; p < 0.0001) more frequently than did controls. Lockdown was the only protective measure against COVID-19 (50% vs. 70%; p < 0.0001). No differences were found in the use of systemic steroids, immunosuppressants or biologics between cases and controls. Cases were more often treated with 5-aminosalicylates (42% vs. 34%; p = 0.003). Having a moderate Charlson score (OR: 2.7; 95%CI: 1.3-5.9), occupational risk (OR: 2.9; 95%CI: 1.8-4.4) and the use of 5-aminosalicylates (OR: 1.7; 95%CI: 1.2-2.5) were factors for COVID-19. The strict lockdown was the only protective factor (OR: 0.1; 95%CI: 0.09-0.2). (4) Comorbidities and occupational exposure are the most relevant factors for COVID-19 in patients with IBD. The risk of COVID-19 seems not to be increased by immunosuppressants or biologics, with a potential effect of 5-aminosalicylates, which should be investigated further and interpreted with caution

Estudio del efecto de las aplicaciones foliares de compuestos nitrogenados y elicitores en el contenido de clorofila y carotenoides en uvas de las variedades Tempranillo, Graciano y Garnacha

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Puesta a punto de un nuevo método de análisis instrumental por GC-MS y desarrollo de nuevas metodologías basadas en técnicas espectrales para la estimación de la composición aromática varietal de la uva

La composición volátil de la uva es uno de los parámetros más importantes para determinar la calidad del mosto y del vino. Los aromas de la uva, también llamados primarios, se dividen en aromas varietales y prefermentativos. Estos compuestos se encuentran en muy bajas concentraciones en la uva, por lo que, para llevar a cabo su identificación y cuantificación, se requiere de un método eficaz de extracción para su posterior análisis cromatográfico. El análisis de compuestos volátiles de las uvas mediante métodos cromatográficos presenta numerosos inconvenientes, como el consumo de tiempo, la pérdida de muestra y preparación de la misma, los costes de reactivos e instrumentación y la necesidad de personal formado, por lo que estos equipos solo están disponibles en algunos centros de investigación y en grandes bodegas. Actualmente no existe ningún método que permita realizar análisis rutinarios a tiempo real de la composición aromática de las uvas a lo largo de su maduración, hecho que le permitiría al viticultor tomar decisiones respecto a las prácticas vitícolas, a la elección de la fecha de vendimia o a la clasificación de la uva en función de su calidad aromática. Este hecho ha cobrado mayor importancia en los últimos años debido al desequilibrio entre la madurez industrial (contenido de azúcares/ácidos) y las madureces fenólica y aromática en la uva, provocado por el efecto del cambio climático. Como consecuencia del mismo, las bayas alcanzan más rápidamente el contenido adecuado de azúcares (medidos como sólidos solubles totales (TSS, Total Soluble Solids) (ºBrix)), pero no de compuestos fenólicos y aromáticos (compuestos que se sintetizan más tarde en la baya). En los últimos años se han desarrollado métodos rápidos y no destructivos que permiten relacionar datos espectrales con la concentración de componentes químicos específicos (TSS, compuestos fenólicos, compuestos aromáticos, compuestos nitrogenados). Dos de estas tecnologías son la espectroscopía de infrarrojo cercano (NIRS, Near-Infrared Spectroscopy) y la imagen hiperespectral (HSI, Hyperspectral Imaging). Ambas han sido utilizadas para estimar tanto parámetros generales en las uvas, como aminoácidos, o compuestos fenólicos. La NIRS se ha utilizado para medir la composición aromática en vinos, pero se ha utilizado muy poco para estimar la composición volátil de las bayas. En cuanto a la HSI, se ha utilizado para medir la composición aromática de otras matrices como café, huevos o carne de cerdo, pero, únicamente se ha encontrado un trabajo en el que haya sido utilizada para estimar la composición aromática de las uvas, y ninguno para monitorizar la misma a lo largo de su maduración. Por todos estos motivos, en la presente tesis doctoral se han desarrollado nuevas metodologías, basadas en técnicas espectrales, que permiten la estimación y monitorización de la composición aromática de la uva a lo largo de la maduración, de forma rápida y no invasiva. Para ello, en primer lugar, se optimizaron tres técnicas para la extracción de compuestos volátiles en mosto: extracción mediante barrita agitadora absorbente (SBSE, Stir Bar Sorptive Extraction), su variante multi-SBSE (mSBSE), en la que se utilizaron barritas agitadoras de polidimetilsiloxano (PDMS) y de etilenglicol (EG) de forma simultánea, y microextracción en fase sólida mediante película fina (TF-SPME, Thin Film Solid Phase Microextraction), en la que se probaron las películas finas de PDMS/carboxen (PDMS/CAR) y de PDMS/divinilbenceno (PDMS/DVB). Los factores optimizados fueron el modo, velocidad, tiempo y temperatura de extracción, y la adición de NaCl. A su vez, se puso a punto el análisis de dichos compuestos por cromatografía de gases-espectrometría de masas (GC-MS, Gas Chromatography Mass Spectrometry). Una vez optimizadas las tres técnicas, se eligió la que mejores resultados proporcionó, que fue TF-SPME-GC-MS, con la película fina de PDMS/CAR y bajo las condiciones de inmersión directa (DI), a 500 rpm, durante 6 horas a 20 C. Dicha técnica se utilizó posteriormente como método de referencia para la determinación de compuestos volátiles en las muestras de mosto. En segundo lugar, se tomaron medidas espectrales, en condiciones de laboratorio, de 240 muestras de Vitis vinifera L. Tempranillo y 240 de Tempranillo Blanco, recogidas durante los años 2019 y 2020, mediante HSI en el rango 400-1.000 nm y mediante NIRS en el rango 1.100 2.100 nm. En tercer lugar, se midieron los TSS y se analizaron los compuestos volátiles de esas mismas muestras con el método TF-SPME-GC-MS optimizado, se integraron los cromatogramas y se obtuvieron, de esta forma, los datos de referencia. Por último, se construyeron los modelos de calibración multivariante, mediante regresión por mínimos cuadrados parciales modificados (MPLS), utilizando los datos espectrales adquiridos y los datos de referencia. Los resultados obtenidos demostraron que las técnicas HSI y NIRS permiten diferenciar entre valores altos, medios y bajos de cada compuesto volátil, e incluso cuantificar la concentración de muchos de ellos, así como de los TSS, en la variedad Tempranillo Blanco a lo largo de su maduración. Por otro lado, los resultados obtenidos para la variedad Tempranillo demostraron que las técnicas espectrales HSI y NIRS permiten diferenciar entre valores altos y bajos, y en ocasiones diferenciar entre valores altos, medios y bajos de concentración de compuestos volátiles y TSS. En esta tesis doctoral se ha desarrollado, por primera vez, una herramienta que permite predecir la madurez tecnológica y la madurez aromática, simultáneamente, de forma rápida, sin contacto y no invasiva, a lo largo de la maduración de las bayas de Tempranillo Blanco y Tempranillo.Grape volatile composition is one of the most important parameters for determining must and wine quality. Grape aromas, also called primary aromas, are divided into varietal and pre-fermentative aromas. These compounds are found in very low concentrations in the grape, so their identification and quantification require an efficient extraction method for subsequent chromatographic analysis. The analysis of volatile compounds in grapes by chromatographic methods has many drawbacks, such as time consumption, loss of sample and sample preparation, costs of reagents and instrumentation, and the need for trained personnel, so this equipment is only available in some research centers and major wineries. Currently, there is no method that allows routine real-time analysis of the aromatic composition of grapes throughout the ripening process, which would allow the winegrower to make decisions regarding viticultural practices, the choice of harvest date, or the classification of grapes according to their aromatic quality. This has become more important in recent years due to the unbalanced industrial maturity (sugar/acid content) and phenolic and aromatic maturity in grapes, caused by the effect of climate change. Consequently, the berries reach the appropriate sugar content (measured as Total Soluble Solids (TSS) (ºBrix)) more quickly, but not phenolic and aromatic compounds (compounds that are synthesized later in the berry). In recent years, rapid and non-destructive methods have been developed to relate spectral data to the concentration of specific chemical components (TSS, phenolic compounds, aromatic compounds, nitrogen compounds, etc.). Two of these technologies are Near-Infrared Spectroscopy (NIRS) and Hyperspectral Imaging (HSI). Both have been used to estimate general parameters in grapes, as well as amino acids and phenolic compounds. NIRS has been used to measure the aromatic composition of wines, but has been used very few times to estimate the volatile composition of berries. As for HSI, it has been used to measure the aromatic composition of other matrices such as coffee, eggs, or pork, but only one study has been found in which it has been used to estimate the aromatic composition of grapes, and none to monitor it throughout the ripening process. For all these reasons, this doctoral thesis has developed new methodologies, based on spectral techniques, which allow the estimation and monitoring of the aromatic composition of grapes throughout the ripening process, in a fast and non-invasive way. For this purpose, first of all, three techniques for the extraction of volatile compounds in must were optimized: Stir Bar Sorptive Extraction (SBSE), its variant multi-SBSE (mSBSE), in which polydimethylsiloxane (PDMS), and ethylene glycol (EG) stir bars were used simultaneously, and Thin Film Solid Phase Microextraction (TF-SPME), in which PDMS/carboxen (PDMS/CAR) and PDMS/divinylbenzene (PDMS/DVB) thin films (TFs) were tested. The optimized factors were the extraction mode, speed, time, and temperature, and the addition of NaCl. In turn, the analysis of these compounds by Gas Chromatography - Mass Spectrometry (GC-MS) was developed. Once the three techniques were optimized, the one that provided the best results was chosen, which was TF-SPME-GC-MS, with the PDMS/CAR TF and under the conditions of direct immersion (DI), at 500 rpm, for 6 hours at 20 C. This technique was subsequently used as the reference method for the determination of volatile compounds in the must samples. In the second place, spectral measurements were taken, under laboratory conditions, of 240 samples of Vitis vinifera L. Tempranillo and 240 of Tempranillo Blanco, collected during the 2019 and 2020 vintage, by HSI in the 400-1,000 nm range and by NIRS in the 1,100 - 2,100 nm range. In the third place, the TSS were measured and the volatile compounds of these same samples were analyzed with the optimized TF-SPME-GC-MS method, the chromatograms were integrated and, in this way, the reference data were obtained. Finally, multivariate calibration models were constructed by Modified Partial Least Squares (MPLS) regression using the acquired spectral data and the reference data. The results obtained showed that HSI and NIRS techniques allow to differentiate between high, medium, and low values of each volatile compound, and even to quantify the concentration of many of them, as well as of the TSS, in the Tempranillo Blanco variety throughout its maturation. On the other hand, the results obtained for the Tempranillo variety showed that HSI and NIRS spectral techniques allow differentiating between high and low values, and sometimes differentiating between high, medium, and low concentration values of volatile compounds and TSS. In this doctoral thesis, for the first time, a tool has been developed to predict technological maturity and aromatic maturity simultaneously, in a fast, contactless, and non-invasive way, throughout the ripening of Tempranillo Blanco and Tempranillo berries

Advancement in analytical techniques for the extraction of grape and wine volatile compounds

The grape and wine aroma is one of the most determining factors of quality, therefore the study of their volatile composition is a very important topic in vitiviniculture. The range of concentrations in which many of these compounds are found is quite low, in concentrations of ng/L; due to this, a sample preparation stage is necessary before doing the chromatographic analysis of the volatile compounds. In this review, the main analytical techniques used for the extraction of volatile compounds in grapes and wines are studied. The techniques presented are liquid-liquid extraction (LLE), solid phase extraction (SPE), solid phase microextraction (SPME), stir bar sorptive extraction (SBSE), and thin film solid phase microextraction (TF-SPME). For each of these techniques, a description was made, and the different characteristics were numbered, as well as their main advantages and disadvantages. Furthermore, from the second technique, a comparison is made with the previous techniques, explaining the reasons why new techniques have emerged. Throughout the review it is possible to see the different techniques that have been emerging in the past years as an improvement of the classical techniques.Financial support was given by the Ministerio de Ciencia, Innovación y Universidades under the project RTI2018-096549-B-I00.Peer reviewe

Changes on Grape Aroma Composition as a Consequence of Foliar Application of Methyl Jasmonate and Nano-Sized Particles Doped with Methyl Jasmonate

In recent years, foliar application of elicitors to the vineyard has been increasingly used, in particular, elicitation with methyl jasmonate (MeJ). However, due to the high cost of this compound, it is necessary to find a form of application in which the amount to be used is considerably reduced. Therefore, the aim of this work was study for the first time the influence of foliar application of nanoparticles doped with MeJ (ACP-MeJ) and foliar application of methyl jasmonate (MeJ), using a dose of 1 mM versus 10 mM, respectively, on volatile composition of Tempranillo grapes during two consecutive vintages. Grape volatile composition was determined by SPME-GC-MS. The obtained results reveal that MeJ application increased the concentration of terpenoids, and total C6 compounds in 2019 and 2020, and C13 norisoprenoids in 2019. In addition, ACP-MeJ enhanced the amount of terpenoids, and benzenoids in 2020. These are encouraging results considering that the ACP-MeJ dose was 10 times lower than that of MeJ. Therefore, the foliar application of MeJ supported on nanoparticles could be a tool in order to improve grape volatile composition, favoring a more viable and sustainable viticulture.Ministerio de Ciencia, Innovación y Universidades (FEDER/MCIU/AEI, Spain) through the Projects RTI2018-096549-B-I00 and RTI-2018-095794-A-C22. S.M.-S.RJunta de Andalucía (PAIDI 2020, DOC_01383)Gobierno de La Rioj