Titrimetric method based on potentiometric titration to evaluate redox couples in wine and polyphenols

Polyphenols are electroactive compounds, each molecule having reductive (Rd) and oxidative forms (Ox) due to the presence of several phenolic hydroxyls. Direct study of Rd/Ox forms was conducted using potentiometric titration in two steps: First, a complete reduction of the polyphenol Rd/Ox couples by titanium III chloride TiCl3 (100 % Rd), and then, oxidative titration by dichlorophenolindophenol DCPIP (100 % Ox). The second curve represents the totality of polyphenol couples titration with, for each couple, a characteristic E0 point representing the equilibrium between the concentration of Rd and Ox forms (Rd/Ox = 1). This value was typical for each polyphenol. We conducted several preliminary experiments with a model polyphenol (catechin) to establish the analysis conditions. The titration solution concentration was N/10 in HCl N and N/20 in water for TiCl3 and DCPIP respectively. The concentration of this solution diminished very rapidly, i.e. within 24 h for TiCl3 and DCPIP (under nitrogen and in darkness) and regularly needed a fresh preparation. To control the consistency and precision of the method we performed a few tests on pure products (e.g. hydroquinone/quihydrone, Fe III, Fe II, Cu II) permitting comparison between theoretical and experimental E0 values. Our result indicated less than 5 % variation and curves with a high reproducibility.

Strategies for the control of Rhipicephalus microplus ticks in a world of conventional acaricide and macrocyclic lactone resistance

Infestations with the cattle tick, Rhipicephalus microplus, constitute the most important ectoparasite problem for cattle production in tropical and subtropical regions worldwide, resulting in major economic losses. The control of R. microplus is mostly based on the use of conventional acaricides and macrocyclic lactones. However, the intensive use of such compounds has resulted in tick populations that exhibit resistance to all major acaricide chemical classes. Consequently, there is a need for the development of alternative approaches, possibly including the use of animal husbandry practices, synergized pesticides, rotation of acaricides, pesticide mixture formulations, manual removal of ticks, selection for host resistance, nutritional management, release of sterile male hybrids, environmental management, plant species that are unfavourable to ticks, pasture management, plant extracts, essential oils and vaccination. Integrated tick management consists of the systematic combination of at least two control technologies aiming to reduce selection pressure in favour of acaricide-resistant individuals, while maintaining adequate levels of animal production. The purpose of this paper is to present a current review on conventional acaricide and macrocyclic lactone resistance for better understanding and control of resistant ticks with particular emphasis on R. microplus on cattle

Predicción del punto de fusión de indoles con base en la estructura molecular usando redes neuronales artificiales

Mediante la aplicación del método de relación cuantitativa de estructura propiedad se determinó un modelo para predecir la temperatura del punto de fusión de indoles a partir de su estructura molecular (n = 86). Usando los programas de computadora Gaussian 98 y PCDM 2.0, se calcularon una serie de descriptores moleculares; descriptores electrónicos, topológicos y geométricos. Para la elaboración del modelo de predicción se empleó la regresiónlinear múltiple entre los descriptores moleculares y la temperatura de los puntos de fusión de los indoles presentes en la base de datos. Dando como resultados un coeficiente de determinación (R2) y un error estándar de estimación (EEE) de 0.73 y 27.42°C respectivamente. Por medio de una red neuronal retropropagación (5: 4: 1) se optimizó el modelo de regresión lineal múltiple, pudiéndose incluir relaciones no lineales entre la estructura molecular y la temperatura del punto de fusión de los indoles, obteniendo mejores resultados en la predicción del puntode fusión para el grupo de entrenamiento (R2 =0.9978) y el grupo de validación (R2 =0.9987). El error cuadrático promedio (MSE) asociado al grupo de entrenamiento y de validación para el modelo de con la red fue 0.006 y 0.006 respectivamente

Resting-state abnormalities in heroin-dependent individuals

Drug addiction is a major health problem worldwide. Recent neuroimaging studies have shed light into the underlying mechanisms of drug addiction as well as its consequences to the human brain. The most vulnerable, to heroin addiction, brain regions have been reported to be specific prefrontal, parietal, occipital, and temporal regions, as well as, some subcortical regions. The brain regions involved are usually linked with reward, motivation/drive, memory/learning, inhibition as well as emotional control and seem to form circuits that interact with each other. So, along with neuroimaging studies, recent advances in resting-state dynamics might allow further assessments upon the multilayer complexity of addiction. In the current manuscript, we comprehensively review and discuss existing resting-state neuroimaging findings classified into three overlapping and interconnected groups: functional connectivity alterations, structural deficits and abnormal topological properties. Moreover, behavioral traits of heroin-addicted individuals as well as the limitations of the currently available studies are also reviewed. Finally, in need of a contemporary therapy a multimodal therapeutic approach is suggested using classical treatment practices along with current neurotechonologies, such as neurofeedback and goal-oriented video-games

Occurrence and specificity of glucose oxidase (E.C: 1.1.3.4) in botrytized sweet white wine. Comparison with laccase (E.C: 1.10.3.2), considered as the main responsible factor for oxidation in this type of wine

Two types of oxidizing enzymes are present in botrytized white grapes and wines: laccase (PPO) and glucose oxidase (GOX). The evolution of these two enzymes is similar both during the over-ripening of grapes and during wine making. Yet, PPO is severely inhibited by the addition of SO2 following the alcoholic fermentation, and shows a marked instability in both the must and wine environments. GOX, however, remains free and active in solution and helps develop the main characteristics of the wine. In particular, as is to be expected from its activity, GOX oxidizes tartaric acid, ethanol and glycerol, the major components of must and wine, respectively to glyoxylic acid, acetaldehyde and glyceraldehyde. And then, by nucleophilic additions under acidic conditions, these products react with catechins and proanthocyanidins to form several new compounds, some of which appear in a colored form. These reactions can have an impact on the visual quality of the wine.

Formation of Flavanol-aldehyde Adducts in Barrel-aged White Wine – Possible Contribution of These Products to Colour

This paper describes the formation and diversity of new compounds resulting from the polymerisation of furanic andphenolic flavanol-aldehydes with HPLC‑DAD and LC‑ES/MS analysis. Polymerisation, resulting from nucleophilicreactions, formed dimers, trimers, soluble and insoluble polymers. Reactions in hydroalcoholic solution with purealdehydes (phenolic and furanic) and flavanols (catechin) were studied. The study was repeated with differentaldehydes in white wine. This research focused particularly on the colour properties of the released products and theirpotential impact on the colour of white wine. Some products were purified and isolated; these were mainly catechinfurfuraldehyde,catechin-methyl-5-furfuraldehyde, catechin-hydroxymethyl-furfuraldehyde,catechin-vanillin, andcatechin-syringaldehyde dimers. The most powerful coloured products resulted from furanic aldehydes. Over thecourse of the experiment, the reaction produced dimers, trimers and oligomers. After 50 to 60 days, the colour of thesolution was mainly due to soluble polymeric forms. In addition, the role of SO2, generally used during vinificationand ageing, was studied. The influence of SO2 on the kinetics of the reaction was limited

Formation of Flavanol-aldehyde Adducts in Barrel-aged White Wine - Possible Contribution of These Products to Colour

[EN] This paper describes the formation and diversity of new compounds resulting from the polymerisation of furanic and phenolic flavanol-aldehydes with HPLC¿DAD and LC¿ES/MS analysis. Polymerisation, resulting from nucleophilic reactions, formed dimers, trimers, soluble and insoluble polymers. Reactions in hydroalcoholic solution with pure aldehydes (phenolic and furanic) and flavanols (catechin) were studied. The study was repeated with different aldehydes in white wine. This research focused particularly on the colour properties of the released products and their potential impact on the colour of white wine. Some products were purified and isolated; these were mainly catechinfurfuraldehyde, catechin-methyl-5-furfuraldehyde, catechin-hydroxymethyl-furfuraldehyde, catechin-vanillin, and catechin-syringaldehyde dimers. The most powerful coloured products resulted from furanic aldehydes. Over the course of the experiment, the reaction produced dimers, trimers and oligomers. After 50 to 60 days, the colour of the solution was mainly due to soluble polymeric forms. In addition, the role of SO2 , generally used during vinification and ageing, was studied. The influence of SO2 on the kinetics of the reaction was limited.Vivas, N.; Nonier, MFB.; Absalon, C.; Lizama Abad, V.; Jamet, F.; De Gaulejac, NV.; Vitry, C.... (2008). Formation of Flavanol-aldehyde Adducts in Barrel-aged White Wine - Possible Contribution of These Products to Colour. South African journal of enology and viticulture. 29(2):98-108. http://hdl.handle.net/10251/105310S9810829