Salud, Enfermedad y Terapéutica Popular en la Ribera Alta

pp. 324Con el presente volumen, dedicado a varios aspectos de la medicina popular en la Ribera Alta, pretendemos continuar la línea iniciada con Salut, malaltia i terapéutica popular als pobles riberencs de l'Albufera. Aunque a lo largo de los distintos capítulos aparecen concepciones diferentes de "medicina popular", en general la definimos como la cultura médica popular de las sociedades urbanas y con cultura escrita en las que tiene que convivir con otros sistemas médicos arcaicos, científicos clásicos o modernos. Como cultura o subcultura incluye patrones de conducta, valores y criterios, ideas y visión de las cosas, vocabulario propios, creencias, etc. relacionados con la salud, las enfermedades y la lucha contra las mismas del llamado pueblo médico o miembros de una sociedad sin posiciones médicas determinadas. No hay que reducirla a los estratos socio económicos inferiores ni confundirla con la vertiente médica del folclore tradicional. En cada sociedad es el resultado de la asimilación de elementos procedentes de las culturas con las que ha convivido a lo largo de su historia, desde hace milenios hasta el más inmediato presente.Este libro se ha publicado con los fondos del proyecto de investigación Medicina moderna, medicina popular y «otras medicinas» en la Comunidad Valenciana. Estudio de los valores, conductas y actitudes de la población, de la Institució Valenciana d'Estudis i Investigació (IVEI)- Introducción CAPITULO PRIMERO - La geografía y los recursos sanitarios, por María Luz López Terrada - Características geográficas de la Ribera Alta - Geografía física - Geografía humana - Los recursos sanitarios - Referencias bibliográficas CAPITULO SEGUNDO - La enfermedad y su prevención, por María José Báguena Cervellera - La enfermedad en el siglo XVIII - Peste: la última visita - Las tercianas y el cultivo del arroz - Otras enfermedades - La enfermedad en el siglo XIX - El cólera y la vacunación anticolérica de Ferrán - La viruela y la difusión de la vacunación antivariólica - El control de la tuberculosis - Otras enfermedades - Conclusiones - Referencias bibliográficas CAPITULO TERCERO - La salud y la enfermedad en la Ribera Alta, por Carla P. Aguirre Marco - Las condiciones de la salud y la enfermedad en la Comunidad Valenciana - La mortalidad - Las diez primeras causas de muerte en la Comunidad Valenciana y en la Ribera Alta - Sobremortalidad y mortalidad prematura evitable en la Ribera Alta - La morbilidad - Las enfermedades atendidas en asistencia primaria en 1984 - La Comunidad Valenciana - La Ribera Alta - Las enfermedades atendidas en asistencia primaria en la actualidad - El caso particular de Carcagente - La Ribera Alta - Las enfermedades de declaración obligatoria - La Ribera Alta en relación con la Comunidad Valenciana - Evolución de la morbilidad, 1984-1992 - La vivencia de la enfermedad: el estado de salud y los principales problemas morbosos que declaran los valencianos - Los principales problemas sanitarios según los profesionales - La percepción de los profesionales de la sanidad pública: diez prioridades sanitarias de la Comunidad Valenciana y sus provincias en 1989 - Prioridades de actuación sanitaria en la Comunidad Valenciana y en la Ribera Alta (1988) según el estudio de la morbilidad atendida en Asistencia Primaria en 1983-84 - La salud, la enfermedad y la medicina en la Ribera Alta - Referencias bibliogáficas CAPITULO CUARTO - El uso popular de las plantas medicinales en la Ribera Alta, por José L. Fresquet Febrer y José A. Tronchoni - Introducción - Las plantas utilizadas - Usos populares de las plantas medicinales - Estudios farmacológicos de las plantas medicinales de uso popular - Referencias bibliográficas - Inventario por familias de las especies de plantas medicinales utilizadas en la comarca de la Ribera Alta del Xúquer CAPITULO QUINTO - Las prácticas mágico-religiosas y los curanderos en la medicina popular de la Ribera Alta, por José L. Fresquet Febrer - La práctica mágica como sistema de acción - La tradición cultural. Adquisición de la identidad social de curandero - El sistema social - El sistema de prácticas del curanderismo - Enfermedades causadas por agentes humanos - Enfermedades de causa natural - Elementos que proceden de la medicina científica - La aparición de elementos de otras procedencias - Los aspectos mágicos - El origen de los rasgos - Referencias bibliográficasPeer reviewedFecha 2014-02-19.--Fujitsu ScanSnap iX500.--Unidad técnica IHMC.--Archivo depósito IHMC.--Solo se permite el uso con fines educativos y de investigació

The effect of hexose ratios on metabolite production in Saccharomyces cerevisiae strains obtained from the spontaneous fermentation of mezcal

Mezcal from Tamaulipas (Me´xico) is produced by spontaneous alcoholic fermentation using Agave spp. musts, which are rich in fructose. In this study eight Saccharomyces cerevisiae isolates obtained at the final stage of fermentation from a traditional mezcal winery were analysed in three semisynthetic media. Medium M1 had a sugar content of 100 g l-1 and a glucose/fructose (G/F) of 9:1. Medium M2 had a sugar content of 100 g l-1 and a G/F of 1:9. Medium M3 had a sugar content of 200 g l-1 and a G/F of 1:1. In the three types of media tested, the highest ethanol yield was obtained from the glucophilic strain LCBG-3Y5, while strain LCBG-3Y8 was highly resistant to ethanol and the most fructophilic of the mezcal strains. Strain LCBG-3Y5 produced more glycerol (4.4 g l-1) and acetic acid (1 g l-1) in M2 than in M1 (1.7 and 0.5 g l-1, respectively), and the ethanol yields were higher for all strains in M1 except for LCBG-3Y5, -3Y8 and the Fermichamp strain. In medium M3, only the Fermichamp strain was able to fully consume the 100 g of fructose l-1 but left a residual 32 g of glucose l-1. Regarding the hexose transporters, a high number of amino acid polymorphisms were found in the Hxt1p sequences. Strain LCBG-3Y8 exhibited eight unique amino acid changes, followed by the Fermichamp strain with three changes. In Hxt3p, we observed nine amino acid polymorphisms unique for the Fermichamp strain and five unique changes for the mezcal strains

Regional microbial signatures positively correlate with differential wine phenotypes: evidence for a microbial aspect to terroir

Many crops display differential geographic phenotypes and sensorial signatures, encapsulated by the concept of terroir. The drivers behind these differences remain elusive, and the potential contribution of microbes has been ignored until recently. Significant genetic differentiation between microbial communities and populations from different geographic locations has been demonstrated, but crucially it has not been shown whether this correlates with differential agricultural phenotypes or not. Using wine as a model system, we utilize the regionally genetically differentiated population of Saccharomyces cerevisiae in New Zealand and objectively demonstrate that these populations differentially affect wine phenotype, which is driven by a complex mix of chemicals. These findings reveal the importance of microbial populations for the regional identity of wine, and potentially extend to other important agricultural commodities. Moreover, this suggests that long-term implementation of methods maintaining differential biodiversity may have tangible economic imperatives as well as being desirable in terms of employing agricultural practices that increase responsible environmental stewardship

The genetic architecture of low-temperature adaptation in the wine yeast Saccharomyces cerevisiae

[Background] Low-temperature growth and fermentation of wine yeast can enhance wine aroma and make them highly desirable traits for the industry. Elucidating response to cold in Saccharomyces cerevisiae is, therefore, of paramount importance to select or genetically improve new wine strains. As most enological traits of industrial importance in yeasts, adaptation to low temperature is a polygenic trait regulated by many interacting loci.[Results] In order to unravel the genetic determinants of low-temperature fermentation, we mapped quantitative trait loci (QTLs) by bulk segregant analyses in the F13 offspring of two Saccharomyces cerevisiae industrial strains with divergent performance at low temperature. We detected four genomic regions involved in the adaptation at low temperature, three of them located in the subtelomeric regions (chromosomes XIII, XV and XVI) and one in the chromosome XIV. The QTL analysis revealed that subtelomeric regions play a key role in defining individual variation, which emphasizes the importance of these regions’ adaptive nature.[Conclusions] The reciprocal hemizygosity analysis (RHA), run to validate the genes involved in low-temperature fermentation, showed that genetic variation in mitochondrial proteins, maintenance of correct asymmetry and distribution of phospholipid in the plasma membrane are key determinants of low-temperature adaptation.This work has been financially supported from the Spanish Government through MINECO and FEDER funds (AGL2013-47300-C3-3-R and PCIN-2015-143 grants) and from Generalitat Valenciana through PROMETEOII/2014/042 grant, awarded to JMG. This study has been carried out in the context of the European Project ERA-IB “YeastTempTation” EGR thanks the Spanish government for an FPI grant BES-2011-044498 and MM also thanks the Generalitat Valenciana for a VALi+d ACIF/2015/194 grant. We acknowledge support of the publication fee by the CSIC Open Access Publication Support Initiative through its Unit of Information Resources for Research (URICI).Peer reviewe

Colloque Européen d'Ethnopharmacologie = European Symposium on Ethnopharmacology; Conférence Internationale d'Ethnomédecine = International Conference on Ethnomedicine, 2.; 11., Heidelberg (DEU), 1993/03/24-27

En: Schröder E. (ed.), Balansard G. (ed.), Cabalion Pierre (ed.), Fleurentin J. (ed.), Mazars G. (ed.) Médicaments et aliments : approche ethnopharmacologique = Medicines and foods : ethnopharmacological approach.This paper presents the first results of a long-term project of research about the folkmedicine of Spanish Comunidad Valenciana. The project aims to develop one of the fields of long tradition - both in research and medical education - at the Departamento de Historia de la Ciencia y Documentacion de Valencia : Valencia's folkmedicine. After 10 years of systematic data collecting, we are now elaborating ethnographic studies as a basis for future comparative ones in order both to complete knowledge about folkmedicine and explore its applications to Spanish health system. Contents of the present paper concern one of the aspects of popular medical practices : the healing herbals people traditionally use to prevent and fight diseases, and they refer to one valencian region, La Ribera Alta. Data about healing plants have been collected through opened-structurated interviews to the population between 1985 and 1991, the sample being 3 per thousand. The paper presents the 34 most frequently used botanical species, out of a total of 127 identified ones belonging to 20 different botanical families. Under each of the species information about frequency, popular names, parts employed, way of preparing and administration, and popular medical uses - mostly empiric ones, but also magic - can be found. These popular medical practices are discussed briefly in the light of La Ribera Alta culture and history.Peer reviewe

Identifying the main drivers in microbial diversity for Cabernet-Sauvignon cultivars, from Europe to South Africa

Wine consumers have a great acceptance for wines with autochthonous character, this autochthonous character has been linked to different parameters, from weather conditions to soil chemistry but also to grape microorganisms. In the case of this microbial terroir, the question of which are the main drivers defining it remains open. This work aims to assess yeast biodiversity and how it is associated with geography and cultivar. The mycobiome of grapes from different vineyards in four wine regions of Europe (Georgia, Italy and Spain) and South Africa has been analyzed in local autochthonous wine cultivars compared to Cabernet-Sauvignon cultivars in the same regions. The work design allows us to differentiate three layers of microbial diversity drivers: wine region (Rioja, Tuscany, Kakheti, Stellenbosch), wineries or local terroir (different cultivars sharing growth and climate conditions), and cultivar specific associated microbiota (Cabernet Sauvignon, Tempranillo, Sangiovese, Rkatsiteli, and Chenin Blanch). The use of a metagenomic approach allows us to provide a new perspective on the mycobiome of grapes. Preliminary results show that the country of origin was the main driver clustering the different samples, clearly separating South Africa form the European countries. Also, samples belonging to the Cabernet-Sauvignon cultivars were more similar to each other than samples belonging to different local cultivars, thus suggesting a varietal microbial signature

Directed evolution of Saccharomyces cerevisiae to reduce acetic acid production during aerobic fermentation of grape must

Trabajo presentado en la 7th Conference on Physiology of Yeast and Filamentous, celebrado en Milán (Italia), del 24 al 27 de junio de 2019Aerobic fermentation of grape must, leading to respiro-fermentative metabolism of sugars, has been proposed as way of reducing alcohol content in wines. Despite the Crabtree effect, Saccharomyces strains can reduce significantly the ethanol content under aerobic conditions, but an excess of acetic acid under these conditions limits its usefulness for the process. Deletion of REG1, a gene involved in carbon catabolite repression, was shown useful for aerobic fermentation, due to reduced acetate yield. Interestingly, this mutant, as other carbon catabolite alleviated mutants, is able to use alternative carbon sources, in the presence of 2-deoxyglucose. In this work, four S. cerevisiae wine strains were subjected to directed evolution on glycerol/2-deoxyglucose. Evolved cultures (23 subcultures, ~ 150 generations) maintained the ability to grow on selective medium, after subculturing in permissive medium (YPD). As a trend, sugar consumption was slower in the evolved populations than in their parental strains. In addition, three of four evolved populations produced more acetic acid than their parental strains during the aerobic fermentation of natural grape must. In contrast, analysis of single isolates revealed several strains showing both higher and lower acetate production than the cognate parental strain. Some of them show potential to improved fermentation processes for lowering alcohol content of wine.We acknowledge funding by MINECO (AGL2015-63629-R) and La Rioja Government for PhD training contract for AMG. Financial support by Fundación General CSIC (Programa ComFuturo) for JT is acknowledged