Reversed-phase high-performance liquid chromatography–fluorescence detection for the analysis of glutathione and its precursor γ-glutamyl cysteine in wines and model wines supplemented with oenological inactive dry yeast preparations

El pdf del artículo es la versión pre-print.A reversed-phase high-performance liquid chromatography-fluorescence detection methodology involving a pre-column derivatization procedure using 2,3-naphtalenedialdehyde in the presence of 5 and 0. 5 mM of dithiothreitol to determine total and reduced glutathione (GSH) and γ-glutamyl-cysteine (γ-glu-cys) in musts and wines has been set up and validated. The proposed method showed good linearity (R 2 >99% for reduced and total GSH, and R 2 >98% for γ-glu-cys) in synthetic wines, over a wide range of concentration (0-10 mg L -1). The limits of detection for reduced GSH in synthetic and real wines were almost the same (0. 13 and 0. 15 mg L -1, respectively) and slightly higher for γ-glu-cys (0. 24 mg L -1). The application of the method allowed knowing, for the first time, the amount of total and reduced GSH and γ-glu-cys released into synthetic wines by oenological preparations of commercial inactive dry yeast (IDY). In addition, the evolution of these three compounds during the winemaking and shelf life (0-9 months) of an industrially manufactured rosé wine supplemented with a GSH-enriched IDY showed that although GSH is effectively released from IDY, it is rapidly oxidized during alcoholic fermentation, contributing to the higher total GSH content determined in wines supplemented with GSH-enriched IDYs compared to control wines. © 2011 Springer Science+Business Media, LLC.IAO and JJRB acknowledge CAM and CSIC for their respective research grants. This work has been founded by PET2007-0134 project.Peer Reviewe

Pasado y futuro de la infección por VIH. Un documento basado en la opinión de expertos

[EN] HIV infection is now almost 40 years old. In this time, along with the catastrophe and tragedy that it has entailed, it has also represented the capacity of modern society to take on a challenge of this magnitude and to transform an almost uniformly lethal disease into a chronic illness, compatible with a practically normal personal and relationship life. This anniversary seemed an ideal moment to pause and reflect on the future of HIV infection, the challenges that remain to be addressed and the prospects for the immediate future. This reflection has to go beyond merely technical approaches, by specialized professionals, to also address social and ethical aspects. For this reason, the Health Sciences Foundation convened a group of experts in different aspects of this disease to discuss a series of questions that seemed pertinent to all those present. Each question was presented by one of the participants and discussed by the group. The document we offer is the result of this reflection. [ES] La infección por VIH cumple ahora casi 40 años de existencia. En este tiempo, junto a la catástrofe y la tragedia que ha supuesto, ha representado también la capacidad de la sociedad moderna de asumir un reto de esta magnitud y de transformar, gracias al tratamiento antirretroviral, una enfermedad mayoritariamente letal en una enfermedad crónica, compatible con una vida personal y de relación prácticamente normales. Este aniversario parecía un momento idóneo para pararse a reflexionar sobre el futuro de la infección VIH, los retos que todavía quedan por abordar y las perspectivas para el inmediato futuro. Esa reflexión tiene que ir más allá de planteamientos meramente técnicos, de profesionales especializados, para abordar aspectos sociales y éticos. Por este motivo, la Fundación de Ciencias de la Salud convocó a un grupo de expertos en distintos aspectos de esta infección para discutir una serie de preguntas que parecieron pertinentes a todos los convocados. Cada pregunta era expuesta por uno de los participantes y discutida por el grupo. El documento que ofrecemos es el resultado de esa reflexión.For transparency purposes, we would like to inform you that GSK has contributed to the funding of this publication. Its content reflects the authors’ own opinions, criteria, conclusions and/or findings, which may not necessarily coincide with those of GSK. GSK always recommends that its products are used in accordance with the technical data sheet approved by the health authorities.S

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

All-cause mortality in the cohorts of the Spanish AIDS Research Network (RIS) compared with the general population: 1997Ł2010

Abstract Background: Combination antiretroviral therapy (cART) has produced significant changes in mortality of HIVinfected persons. Our objective was to estimate mortality rates, standardized mortality ratios and excess mortality rates of cohorts of the AIDS Research Network (RIS) (CoRIS-MD and CoRIS) compared to the general population. Methods: We analysed data of CoRIS-MD and CoRIS cohorts from 1997 to 2010. We calculated: (i) all-cause mortality rates, (ii) standardized mortality ratio (SMR) and (iii) excess mortality rates for both cohort for 100 personyears (py) of follow-up, comparing all-cause mortality with that of the general population of similar age and gender. Results: Between 1997 and 2010, 8,214 HIV positive subjects were included, 2,453 (29.9%) in CoRIS-MD and 5,761 (70.1%) in CoRIS and 294 deaths were registered. All-cause mortality rate was 1.02 (95% CI 0.91-1.15) per 100 py, SMR was 6.8 (95% CI 5.9-7.9) and excess mortality rate was 0.8 (95% CI 0.7-0.9) per 100 py. Mortality was higher in patients with AIDS, hepatitis C virus (HCV) co-infection, and those from CoRIS-MD cohort (1997. Conclusion: Mortality among HIV-positive persons remains higher than that of the general population of similar age and sex, with significant differences depending on the history of AIDS or HCV coinfection

Spatiotemporal Characteristics of the Largest HIV-1 CRF02_AG Outbreak in Spain: Evidence for Onward Transmissions

Background and Aim: The circulating recombinant form 02_AG (CRF02_AG) is the predominant clade among the human immunodeficiency virus type-1 (HIV-1) non-Bs with a prevalence of 5.97% (95% Confidence Interval-CI: 5.41–6.57%) across Spain. Our aim was to estimate the levels of regional clustering for CRF02_AG and the spatiotemporal characteristics of the largest CRF02_AG subepidemic in Spain.Methods: We studied 396 CRF02_AG sequences obtained from HIV-1 diagnosed patients during 2000–2014 from 10 autonomous communities of Spain. Phylogenetic analysis was performed on the 391 CRF02_AG sequences along with all globally sampled CRF02_AG sequences (N = 3,302) as references. Phylodynamic and phylogeographic analysis was performed to the largest CRF02_AG monophyletic cluster by a Bayesian method in BEAST v1.8.0 and by reconstructing ancestral states using the criterion of parsimony in Mesquite v3.4, respectively.Results: The HIV-1 CRF02_AG prevalence differed across Spanish autonomous communities we sampled from (p < 0.001). Phylogenetic analysis revealed that 52.7% of the CRF02_AG sequences formed 56 monophyletic clusters, with a range of 2–79 sequences. The CRF02_AG regional dispersal differed across Spain (p = 0.003), as suggested by monophyletic clustering. For the largest monophyletic cluster (subepidemic) (N = 79), 49.4% of the clustered sequences originated from Madrid, while most sequences (51.9%) had been obtained from men having sex with men (MSM). Molecular clock analysis suggested that the origin (tMRCA) of the CRF02_AG subepidemic was in 2002 (median estimate; 95% Highest Posterior Density-HPD interval: 1999–2004). Additionally, we found significant clustering within the CRF02_AG subepidemic according to the ethnic origin.Conclusion: CRF02_AG has been introduced as a result of multiple introductions in Spain, following regional dispersal in several cases. We showed that CRF02_AG transmissions were mostly due to regional dispersal in Spain. The hot-spot for the largest CRF02_AG regional subepidemic in Spain was in Madrid associated with MSM transmission risk group. The existence of subepidemics suggest that several spillovers occurred from Madrid to other areas. CRF02_AG sequences from Hispanics were clustered in a separate subclade suggesting no linkage between the local and Hispanic subepidemics

Feasibility and application of a retronasal aroma‐trapping device to study in vivo aroma release during the consumption of model wine‐derived beverages

New types of wine-derived beverages are now in the market. However, little is known about the impact of ingredient formulation on aroma release during consumption, which is directly linked to consumer preferences and liking. In this study, the optimization and validation of a retronasal aroma-trapping device (RATD) for the in vivo monitoring of aroma release was carried out. This device was applied to assess the impact of two main ingredients (sugar and ethanol) in these types of beverages on in vivo aroma release. Two aroma-trapping materials (Lichrolut and Tenax) were firstly assayed. Tenax provided higher recovery and lower intra- and inter-trap variability. In in vivo conditions, RATD provided an adequate linear range (R(2) > 0.91) between 0 and 50 mg L(−1) of aroma compounds. Differences in the total aroma release were observed in equally trained panelists. It was proven that the addition of sugar (up to 150 mg kg(−1)) did not have effect on aroma release, while ethanol (up to 40 mg L(−1)) enhanced the aroma release during drinking. The RATD is a useful tool to collect real in vivo data to extract reliable conclusions about the effect of beverage components on aroma release during consumption. The concentration of ethanol should be taken into consideration for the formulation of wine-derived beverages

Role of saliva on wine aroma release by using in vitro static and dynamic headspace conditions

Unlike other food products, the number of studies regarding aroma release during wine consumption using in vitro or in vivo approaches is very scarce, and research on the role of different intra-oral factors (such as saliva), which might be involved in aroma release during wine drinking is still incipient (1). Although the relatively short-intra-oral period of consumption of liquid foods, could indicate a limited effect of saliva on aroma release, the formation of intra-oral (and pharyngeal) aroma depots (2), and the fact that natural swallowing of saliva is continuously performed, makes the idea that saliva might exert an important role in the perception of wine aroma during consumption perfectly viable. However, only a couple of studies with contradictory results have attempted to determine the role of saliva on wine aroma release (3, 4). The fact that aroma release has been monitored using different extraction methodologies (static vs. dynamic headspace conditions) and others factors such as differences in matrix composition (ethanol, non-volatile wine matrix components) could also explain these differences.Therefore, the objective of this work was to determine the role of saliva on wine aroma release by using both static and dynamic headspace conditions. To follow a systematic study, avoiding the influence of different factors other than those of interest in this work (saliva effect and wine type) both methodologies were applied to reconstituted wines (with different non-volatile wine matrix composition) and a synthetic wine (with no matrix effect) keeping the same concentration of ethanol and aroma compounds. In addition, two types of saliva (human and artificial) and control samples (with water) were used to better understand the different mechanisms that saliva might induce on the release of aroma compounds from wine. Results from this work showed that in static conditions, red wines were more affected than white and synthetic wines by saliva, specifically human saliva, which provoked a reduction in aroma release for most of the assayed aroma compounds independent of their chemical structure. The application of dynamic headspace conditions using a saliva bioreactor at two different sampling points (t=0 and t=10 min) corresponding with oral (25.5 ºC) and post-oral phases (36 ºC), showed a lesser effect of saliva than matrix composition and a high influence of temperature on aroma release. (1) Munoz-Gonzalez, C.; Rodriguez-Bencomo, J. J.; Moreno-Arribas, M. V.; Pozo-Bayon, M. A. Anal. Bioanal. Chem. 2011, 401, 1497-1512.(2) Munoz-Gonzalez, C.; Martin-Alvarez, P. J.; Victoria Moreno-Arribas, M.; Angeles Pozo-Bayon, M.A J. Agr. Food Chem. 2014, 62, 66-73. (3) Genovese, A.; Piombino, P.; Gambuti, A.; Moio, L. Food Chem. 2009, 114, 100-107.(4) Mitropoulou, A.; Hatzidimitriou, E.; Paraskevopoulou, A. Food Res. Int. 2011, 44, 1561-1570

Relationship between wine consumption, diet and 3 microbiome modulation in Alzheimer's disease

This article belongs to the Special Issue Impact of Dietary Components on Gut MicrobiotaAlzheimer’s disease (AD) is a progressive neurodegenerative disorder leading to the most common form of dementia in elderly people. Modifiable dietary and lifestyle factors could either accelerate or ameliorate the aging process and the risk of developing AD and other age-related morbidities. Emerging evidence also reports a potential link between oral and gut microbiota alterations and AD. Dietary polyphenols, in particular wine polyphenols, are a major diver of oral and gut microbiota composition and function. Consequently, wine polyphenols health effects, mediated as a function of the individual’s oral and gut microbiome are considered one of the recent greatest challenges in the field of neurodegenerative diseases as a promising strategy to prevent or slow down AD progression. This review highlights current knowledge on the link of oral and intestinal microbiome and the interaction between wine polyphenols and microbiota in the context of AD. Furthermore, the extent to which mechanisms bacteria and polyphenols and its microbial metabolites exert their action on communication pathways between the brain and the microbiota, as well as the impact of the molecular mediators to these interactions on AD patients, are describedResearch in our lab is funded by Grants AGL2015-64522-C2-R, PID2019-108851RB-C21 and PID2019-108851RB-C22 (Spanish Ministry of Science and Innovation), and ALIBIRD-CM 2020 P2018/BAA-4343 (Comunidad de Madrid, Spain).Peer reviewe

Grape Pomace as a Cardiometabolic Health-Promoting Ingredient: Activity in the Intestinal Environment

Grape pomace (GP) is a winemaking by-product particularly rich in (poly)phenols and dietary fiber, which are the main active compounds responsible for its health-promoting effects. These components and their metabolites generated at the intestinal level have been shown to play an important role in promoting health locally and systemically. This review focuses on the potential bioactivities of GP in the intestinal environment, which is the primary site of interaction for food components and their biological activities. These mechanisms include (i) regulation of nutrient digestion and absorption (GP has been shown to inhibit enzymes such as α-amylase and α-glucosidase, protease, and lipase, which can help to reduce blood glucose and lipid levels, and to modulate the expression of intestinal transporters, which can also help to regulate nutrient absorption); (ii) modulation of gut hormone levels and satiety (GP stimulates GLP-1, PYY, CCK, ghrelin, and GIP release, which can help to regulate appetite and satiety); (iii) reinforcement of gut morphology (including the crypt-villi structures, which can improve nutrient absorption and protect against intestinal damage); (iv) protection of intestinal barrier integrity (through tight junctions and paracellular transport); (v) modulation of inflammation and oxidative stress triggered by NF-kB and Nrf2 signaling pathways; and (vi) impact on gut microbiota composition and functionality (leading to increased production of SCFAs and decreased production of LPS). The overall effect of GP within the gut environment reinforces the intestinal function as the first line of defense against multiple disorders, including those impacting cardiometabolic health. Future research on GP’s health-promoting properties should consider connections between the gut and other organs, including the gut-heart axis, gut-brain axis, gut-skin axis, and oral-gut axis. Further exploration of these connections, including more human studies, will solidify GP’s role as a cardiometabolic health-promoting ingredient and contribute to the prevention and management of cardiovascular diseases

Role of saliva on wine aroma release by using in vitro static and dynamic headspace conditions

Unlike other food products, the number of studies regarding aroma release during wine consumption using in vitro or in vivo approaches is very scarce, and research on the role of different intra-oral factors (such as saliva), which might be involved in aroma release during wine drinking is still incipient (1). Although the relatively short-intra-oral period of consumption of liquid foods, could indicate a limited effect of saliva on aroma release, the formation of intra-oral (and pharyngeal) aroma depots (2), and the fact that natural swallowing of saliva is continuously performed, makes the idea that saliva might exert an important role in the perception of wine aroma during consumption perfectly viable. However, only a couple of studies with contradictory results have attempted to determine the role of saliva on wine aroma release (3, 4). The fact that aroma release has been monitored using different extraction methodologies (static vs. dynamic headspace conditions) and others factors such as differences in matrix composition (ethanol, non-volatile wine matrix components) could also explain these differences.Therefore, the objective of this work was to determine the role of saliva on wine aroma release by using both static and dynamic headspace conditions. To follow a systematic study, avoiding the influence of different factors other than those of interest in this work (saliva effect and wine type) both methodologies were applied to reconstituted wines (with different non-volatile wine matrix composition) and a synthetic wine (with no matrix effect) keeping the same concentration of ethanol and aroma compounds. In addition, two types of saliva (human and artificial) and control samples (with water) were used to better understand the different mechanisms that saliva might induce on the release of aroma compounds from wine. Results from this work showed that in static conditions, red wines were more affected than white and synthetic wines by saliva, specifically human saliva, which provoked a reduction in aroma release for most of the assayed aroma compounds independent of their chemical structure. The application of dynamic headspace conditions using a saliva bioreactor at two different sampling points (t=0 and t=10 min) corresponding with oral (25.5 ºC) and post-oral phases (36 ºC), showed a lesser effect of saliva than matrix composition and a high influence of temperature on aroma release. (1) Munoz-Gonzalez, C.; Rodriguez-Bencomo, J. J.; Moreno-Arribas, M. V.; Pozo-Bayon, M. A. Anal. Bioanal. Chem. 2011, 401, 1497-1512.(2) Munoz-Gonzalez, C.; Martin-Alvarez, P. J.; Victoria Moreno-Arribas, M.; Angeles Pozo-Bayon, M.A J. Agr. Food Chem. 2014, 62, 66-73. (3) Genovese, A.; Piombino, P.; Gambuti, A.; Moio, L. Food Chem. 2009, 114, 100-107.(4) Mitropoulou, A.; Hatzidimitriou, E.; Paraskevopoulou, A. Food Res. Int. 2011, 44, 1561-1570