Wine Science in the Omics Era: The Impact of Systems Biology on the Future of Wine Research

Industrial wine making confronts viticulturalists, wine makers, process engineers and scientists alike with a bewilderingarray of independent and semi-independent parameters that can in many cases only be optimized by trial and error.Furthermore, as most parameters are outside of individual control, predictability and consistency of the end productremain difficult to achieve. The traditional wine sciences of viticulture and oenology have been accumulating data setsand generating knowledge and know-how that has resulted in a significant optimization of the vine growing and winemaking processes. However, much of these processes remain based on empirical and even anecdotal evidence, andonly a small part of all the interactions and cause-effect relationships between individual input and output parametersis scientifically well understood. Indeed, the complexity of the process has prevented a deeper understanding of suchinteractions and causal relationships. New technologies and methods in the biological and chemical sciences, combinedwith improved tools of multivariate data analysis, open new opportunities to assess the entire vine growing and winemaking process from a more holistic perspective. This review outlines the current efforts to use the tools of systemsbiology in particular to better understand complex industrial processes such as wine making

Annexure to Scientific Review Report

Contained in the main Scientific Review report is a summary of the recommendations regarding the existing surface and groundwater monitoring sites for all the Water Management Areas (WMAs) following the nine Regional Network Design Workshops held in Nelspruit, Cape Town, Durban, King Williams Town, Bela-Bela and Bloemfontein from March to June 2016. During these workshops theoretical monitoring network considerations for each WMA were presented to various stakeholders, and the considerations were used to review the existing networks and obtain changes and improvements to the networks as recommendations. The main objectives of the workshops were to review the existing monitoring networks against the prioritized National Monitoring Objectives in terms of: Existing sites meeting the identified objectives; Redundancies in the existing monitoring network; Gaps in the spatial coverage with regards to meeting important monitoring objectives; Possible physical constraints associated with existing and potential new monitoring sites. Reported in Annexures 1 to 9 of this document are the detailed outcomes, comments and prioritization of all existing and proposed monitoring sites per WMA. The WMAs are reported as per the second National Water Resources Strategy (DWS, 2013e)(see Figure A.1).The annexures are structured as follows: Annexure 1: Limpopo WMA Annexure 2: Olifants WMA Annexure 3: Inkomati-Usuthu WMA Annexure 4: Pongola-uMzimkulu WMA Annexure 5: Vaal WMA Annexure 6: Orange WMA Annexure 7: Mzimvubu-Tsitsikamma WMA Annexure 8: Breede-Gouritz WMA Annexure 9: Berg-Olifants WM

The effect of paraquat on the aerobic metabolism of rabbit alveolar macrophages and lung fibroblasts

CITATION: Rossouw, D. J. & Engelbrecht, F. M. 1979. The effect of paraquat on the aerobic metabolism of rabbit alveolar macrophages and lung fibroblasts. South African Medical Journal, 55:20-23.The original publication is available at http://www.samj.org.zaIn this study the effects of paraquat on the aerobic metabolism and viability of isolated rabbit alveolar macrophages and lung fibroblasts were investigated, and compared with the effects of other known metabolic inhibitors, i.e. sodium fluoride (NaF) and potassium cyanide (KCN). The manometrically and polarographically determined endogenous oxygen consumption of lavaged alveolar macrophages compared very well (180,9 ± 35,8 and 169,3 ± 26,8 nmol per 106 viable cells per hour respectively). Exogenous glucose (10 mM) and autologous serum (1:3 v/v) added to the medium had no significant effect on the basal respiration rate. The mean cell protein content, determined by the micro-Kjeldahl and Lowry techniques, amounted to 242,6 ± 37,6 μg/106 macrophages. Paraquat (2 mM), like NaF (20 mM) and KCN (5 mM), decreased the viability of the macrophages far less than it did the oxygen utilization of the viable cells, and resulted in an 80% inhibitin of oxygen uptake. In contrast, paraquat (1 mM) induced a marked stimulation (230%) of the cyanide-insensitive respiration of alveolar macrophages. The concentrations of paraquat (nmol/103 cells) which reduce macrophage metabolism to almost zero were virtually non-toxic to fibroblasts, as measured by their oxygen consumption.Publisher’s versio

The effect of oxygen and paraquat on the 14C-glucose oxidation of rabbit alveolar macrophages and lung slices

CITATION: Rossouw, D. J. & Engelbrecht, F. M. 1979. The effect of oxygen and paraquat on the 14C-glucose oxidation of rabbit alveolar macrophages and lung slices. South African Medical Journal, 55:558-560.The original publication is available at http://www.samj.org.zaIn this study, we measured the effects of different concentrations of paraquat (0.01 mM and 1.0 mM) on the 1-14CO2 and 6-14CO2 production of rabbit lung slices and isolated alveolar macrophages, in 20% and 95% oxygen phases respectively. A 95% oxygen phase induced an increase in the 6-14C-glucose oxidation of control lung slices over a 3-hour period, while the increased activity of the pentose pathway over the first 2 hours started to decline during the third hour of incubation. Paraquat (1.0mM) in 20% oxygen caused a consistent increase in the 6-14CO2 production by lung slices, but in a 95% oxygen phase gradually inhibited the 6-14C-glucose oxidation over a period of 3 hours. The pentose phosphate pathway was highly significantly stimulated by 1.0 mM paraquat in 20% and 95% oxygen over 3 hours. When isolated alveolar macrophages (viability 95%) were incubated in a 20% and a 95% oxygen phase respectively, both the 6-14C-glucose oxidation rates were significantly inhibited by 1.0 mM paraquat after 1 hour. Our results confirmed the initial increase in glycolytic metabolism induced by paraquat, but also indicated that the 6-14CO2 production was significantly inhibited by paraquat when lung slices were incubated in a 95% oxygen phase. The fact that the glucose metabolism in alveolar macrophages is more sensitive to paraquat exposure than that of cells in lung slices may be related to the genesis of the intra-alveolar pulmonary lesions described in the literature.Publisher’s versio

Organic Acid Metabolism and the Impact of Fermentation Practices on Wine Acidity - A Review

The conversion of grape sugar to ethanol and carbon dioxide is the primary biochemical reaction in alcoholic wine fermentation, but microbial interactions, as well as complex secondary metabolic reactions, are equally relevant in terms of the composition of the final wine produced. The chemical composition of a wine determines the taste, flavour and aroma of the product, and is determined by many factors such as grape variety, geographical and viticultural conditions, microbial ecology of the grapes and of the fermentation processes, and the winemaking practices. Through the years, major advances have been made in understanding the biochemistry, ecology, physiology and molecular biology of the variousyeast strains involved in wine production, and how these yeasts affect wine chemistry and wine sensory properties. However, many important aspects of the impact of yeast on specific wine-relevant sensoryparameters remain little understood. One of these areas of limited knowledge is the contribution of individual wine yeast strains to the total organic acid profile of wine. Wine quality is indeed very directly linked to what wine tasters frequently refer to as the sugar–acid balance. The total acidity of a wine is therefore of prime sensory importance, and acidity adjustments are a frequent and legal practice in many wineries. However, the total acidity is the result of the sum of all the individual organic acids that are present in wine. Importantly, each of these acids has its own sensory attributes, with descriptors ranging from fresh to sour to metallic. It is therefore important not only to consider total acidity, but also thecontribution of each individual acid to the overall acid profile of the wine. This review will summarise the current knowledge about the origin, synthesis and analysis of organic acids in wine, as well as on themanagement of wine acidity

The Impact of Changes in Environmental Conditions on Organic Acid Production by Commercial Wine Yeast Strains

Acidity is one of the primary sensory elements in wine, and the balance of sugar and acidity is probably the strongest element affecting wine appreciation. However, little is known about how yeast strains and fermentation conditions will affect the production of fermentation-derived acids, including acetic, succinic and pyruvic acid. This study employs a multifactorial experimental design to provide a better understanding of how individual or simultaneous changes in environmental parameters such as pH, sugar and temperature influence the production of individual organic acids during fermentation in several yeast strains in synthetic must. Certain changes in environmental factors led to conserved trends between strains and treatments. Strains produced higher succinic acid levels when temperature was increased. Significant strain-dependent differences were observed when sugar concentrations were varied for both strains: the combinatorial impact of high initial sugars and fermentation temperature was more pronounced when increased pyruvic acid production was observed in yeast strain VIN13. On the other hand, while combinatorial influences are evident, higher sugar fermentation settings were largely characterised by high acetic acid concentrations for both strains. It is clear that simultaneous changes in sugar, pH andtemperature affect organic acid trends in a variable manner, depending on the particular combination of environmental parameters and yeast strain. The study provides valuable information regarding the mannerin which initial must parameters and environmental conditions throughout fermentation may affect wine acidity. Since many of these parameters can be controlled at least in part during the winemaking process,the data provide important background information for oenological strategies that aim to optimise the acid balance of wines

Determining the Impact of Industrial Wine Yeast Strains on Organic Acid Production Under White and Red Wine-like Fermentation Conditions

Organic acids are a major contributor to wine flavour and aroma. In the past, the scientific focus hasmostly been on organic acids derived from grapes or on the transformation of malic acid to lactic acid bylactic acid bacteria, since these acids contribute significantly to the final total acidity of wine. However,the organic acid concentration and composition also change significantly during alcoholic fermentation,yet only limited information regarding the impact of different yeast strains on these changes has beenpublished. Here we report on changes in organic acid (malic, tartaric, citric, succinic, acetic and pyruvic)composition during fermentation by five widely used industrial wine yeast strains in a synthetic grape must(MS300) reflecting two very different, but both wine-like, fermentation conditions. Samples were obtainedfrom three physiological stages during fermentation, namely the exponential growth phase (day 2), earlystationary phase (day 5) and late stationary phase (day 14). These different stages were selected to providemore information on acid evolution throughout fermentation, as well as on the impact of nutritional andenvironmental conditions during aerobic and anaerobic fermentation. Among other observations, somestrains (such as VIN13 and 285) were shown to be generally higher producers of most acids in white and/or red wine fermentation settings, while other strains (such as DV10) were generally lower acid producers.The data clearly demonstrate that different strains have different acid consumption and productionpatterns, and this presents a first step towards enabling winemakers to appropriately select strains foracid management during fermentation

Minimally invasive surgery to the aortic arch – endovascular repair combined with debranching: 4 case reports

Traditional repair of aortic arch aneurysms requires cardiopulmonary bypass and a period of profound hypothermia and circulatory arrest - allowing detachment of the head vessels off the aneurysm, and their anastomosis onto the graft. The procedure is safe and reproducible, however morbidity is significant and includes air embolism, stroke, excessive bleeding and acidosis. In addition the procedures are time-consuming, and cardioplegic arrest is also necessary, resulting in the potential for low cardiac output. Aortic arch aneurysms are not typically suitable for endovascular intervention. With improving techniques of descending aortic repair with stent grafts, hybrid techniques, which involve aortic arch debranching - thereby creating a proximal landing zone of adequate length, followed by stenting over the aortic arch are becoming popular. Methods: Four cases are presented. The technique involves initial sternotomy or upper sternal split, detachment of the innominate and left common carotid arteries, and their reattachment to the ascending aorta by separate grafts (debranching procedure). During this time a side clamp is placed on the ascending aorta. The left subclavian is usually left intact for technical reasons, unless there is a dominant left vertebral artery. This is safe as the shoulder has adequate collateral circulation, and stenting over this vessel is therefore well tolerated. The aortic arch is then completely covered with a stent graft which is inserted via the femoral artery. Arteriography was performed at the end of the procedure to confirm stent graft position and exclusion of the lesion. Results: All surgical transpositions were successful, and the patients recovered without neurologic, bleeding or cardiac complications. Surgical conversion for aortic graft was never required. There were no endoleaks. Mean duration of follow up was 53.5 months (range 21-77). Conclusions: Endovascular repair of the descending thoracic aorta, initially reserved for inoperable patients, is now becoming the accepted initial management. With improved technology and endografts it is now the safest option, especially for traumatic dissection. These techniques have now extended to the aortic arch. Debranching of the aortic arch enables endovascular grafting in this area, thereby avoiding cardiopulmonary bypass and circulatory arrest. Good pre-operative planning is necessary to make the procedure feasible

The role of abuse in the development of irritable bowel syndrome: a comparative study: research

Irritable Bowel Syndrome (IBS) is defined as a chronic relapsing functional bowel disorder of unknown causes which is characterised by attacks of abdominal pain and change of bowel habit resulting in diarrhoea or constipation or both. The prevalence of IBS in the general population of Western countries is 14-24% of women and more commonly found in women than in men. Stress can exacerbate IBS and a significant association between IBS and sexual abuse and physical abuse in childhood and adulthood has been found in overseas studies. No such studies have however been conducted in South Africa. The role that abuse may play in the development of IBS forms the cornerstone of the present study. The participants consisted of 79 adult women aged over 20 years. They were grouped into four categories: abused women with IBS; abused women without IBS; non-abused women without IBS; and non-abused women with IBS. A statistical analysis was carried out to ascertain if there were any differences between the groups in terms of the sub-type of IBS, as well as the types of abuse suffered. The groups were also compared with regard to the levels of anger and anxiety experienced. Prikkelbare Dermsindroom (PDS) word gedefinieer as 'n chroniese, herhalende, funksionele ingewandsversteuring wat gekenmerk word deur aanvalle van buikpyn en 'n verandering in ingewandsgewoontes, wat diarree of hardlywigheid, of beide, tot gevolg het. PDS kom voor by 14 - 24% van die vroulike populasie in Westerse lande en word meer by vroue as by mans aangetref. Volgens die verbandhoudende literatuur kan stres PDS vererger en 'n betekenisvolle verband is gevind tussen PDS en sowel seksuele as fisiese mishandeling in die kinderjare en volwassenheid. Die rol wat mishandeling kan speel in die ontwikkeling van PDS vorm die kern van die huidige studie. 'n Statistiese analise is gedoen om te bepaal of daar enige verskille tussen die groepe bestaan in terme van die subtipe van PDS wat voorkom, sowel as die tipes mishandeling wat ervaar is. Die groepe is ook vergelyk in terme van hulle vlakke van woede en angs. Keywords: Functional Gastrointestinal disorders, Irritable Bowel Syndrome, Sexual abuse, Physical abuse and emotional abuse (Health SA Gesondheid: interdisciplinary research journal: 2003 8(4): 88-98