Estudio y protocolo de actuación para equipos de emergencias sanitarias: el paciente agitado

La agitación psicomotriz es un trastorno conductual de causa orgánica, psiquiátrica o mixta, cuya incidencia es muy elevada tanto en los servicios de urgencias como de emergencias, correspondiendo a un 5-10% de las urgencias psiquiátricas que son atendidas. Este trastorno constituye un grave riesgo tanto para el propio paciente como para su entorno y las personas que le atienden, sobre todo cuando el medio de actuación es el ámbito extrahospitalario, como es el caso de los equipos de emergencias sanitarias que tratan a diario a pacientes de este tipo, y para los cuales es preciso contar con un protocolo que sirva como guía de actuación y consejo, teniendo en cuenta que no es posible establecer unas pautas inflexibles para todos los casos. Tras aplicar unas medidas de seguridad básicas antes del abordaje, la contención verbal constituye el primer paso para controlar la conducta del paciente. Cuando esta medida fracase, se utilizarán medidas de contención farmacológica y, sólo en situaciones muy especiales, se empleará la contención mecánica. Tras el análisis de los casos de agitación psicomotriz que han sido atendidos por la Unidad Medicalizada de Emergencias-Valladolid 1, que atiende Valladolid capital y provincia, en el periodo de un año, así como la realización de búsqueda bibliográfica sobre el tema, se ha llevado a cabo el desarrollo del siguiente protocolo y se han extraído datos epidemiológicos sociosanitarios objetivos y actualizados sobre este trastorno.Departamento de EnfermeríaGrado en Enfermerí

Selected Indigenous Saccharomyces cerevisiae Strains as Profitable Strategy to Preserve Typical Traits of Primitivo Wine

Wine production by inoculated fermentation with commercial Saccharomyces cerevisiae strains is an ordinary practice in modern winemaking in order to assure the final quality of wine, although this procedure results in the production of highly homogeneous wines. The use of indigenous selected starters represents a useful tool to control alcoholic grape must fermentation, safeguarding the typical sensory characteristics of wine produced from specific regions. In this study, we selected three indigenous S. cerevisiae strains among 16 indigenous strains previously isolated from the spontaneous fermentation of Primitivo grapes, which were collected from the vineyards of three different cellars. The three selected starters (one for each cellar) were tested during fermentations at pilot scale by performing in each cellar two trials: one with an indigenous starter (specific for the winery), and one with the commercial starter AWRI796 (common to all the cellars). Starter dominance ability and influence on aromatic quality of the wine were used as criteria to test the suitability of these indigenous starters to be used at the cellar scale. The results obtained in this study showed that the indigenous strains were characterized by very high dominance ability, and the aromatic quality of wine was strongly influenced both by the inoculated strain and the interaction strain/grape must

Música y cerebro: influencia del arte musical en la biología humana

Trabajo de fin de grado. Grado en Biología. Curso académico 2016-2017El trabajo analiza la posible influencia de la música en el desarrollo de las habilidades humanas. Se analiza la anatomía humana relacionada en el proceso, desde el sistema auditivo hasta la corteza cerebral. La segunda parte del estudio lo pone en relación con el proceso de percepción y se refiere a la relaciónd el hombre con la música a lo largo de la historia, con particular atención a la influencia que pueda haber tenido en la supervivencia de la especie humana. El trabajo concluye con una breve investigación que pretende revelar la influencia que la música ejerce sobre nosotros, llegando a producir cambios fisiológicos

Caracterización del parto en castilla y león. Análisis obstétrico y epidemiológico

La atención al parto representa una parte muy importante de la actividad en los hospitales, suponiendo un alto porcentaje de las estancias hospitalarias. Conocer los patrones de las variaciones del parto puede resultar un buen punto de partida para recomendar la corrección de prácticas utilizadas en exceso o el uso injustificado de prácticas no recomendadas. Este estudio pretende caracterizar los partos producidos en la comunidad de Castilla y León en sus aspectos clínicos y demográficos durante quince años, con el objetivo de contribuir a la mejora en las tareas de planificación sanitaria, facilitando indicadores sanitarios actualizados. El presente trabajo se encuadra dentro de los estudios de cohortes retrospectivo con asociación cruzada, utilizando la base de datos clínico administrativa del Conjunto Mínimo Básico de Datos de Altas hospitalarias procedentes de los servicios de Obstetricia de la red de Sanidad de Castilla y León, entre los años 2001 y 2015.Departamento de Anatomía y RadiologíaDoctorado en Investigación en Ciencias de la Salu

Role of Yeasts on the Sensory Component of Wines

The aromatic complexity of a wine is mainly influenced by the interaction between grapes and fermentation agents. This interaction is very complex and affected by numerous factors, such as cultivars, degree of grape ripeness, climate, mashing techniques, must chemical-physical characteristics, yeasts used in the fermentation process and their interactions with the grape endogenous microbiota, process parameters (including new non-thermal technologies), malolactic fermentation (when desired), and phenomena occurring during aging. However, the role of yeasts in the formation of aroma compounds has been universally recognized. In fact, yeasts (as starters or naturally occurring microbiota) can contribute both with the formation of compounds deriving from the primary metabolism, with the synthesis of specific metabolites, and with the modification of molecules present in the must. Among secondary metabolites, key roles are recognized for esters, higher alcohols, volatile phenols, sulfur molecules, and carbonyl compounds. Moreover, some specific enzymatic activities of yeasts, linked above all to non-Saccharomyces species, can contribute to increasing the sensory profile of the wine thanks to the release of volatile terpenes or other molecules. Therefore, this review will highlight the main aroma compounds produced by Saccharomyces cerevisiae and other yeasts of oenological interest in relation to process conditions, new non-thermal technologies, and microbial interactions

In Vitro Study of Probiotic, Antioxidant and Anti-Inflammatory Activities among Indigenous Saccharomyces cerevisiae Strains

Nowadays, the interest toward products containing probiotics is growing due to their potential health benefits to the host and the research is focusing on search of new probiotic microorganisms. The present work was focused on the characterization of indigenous Saccharomyces cerevisiae strains, isolated from different food matrixes, with the goal to select strains with probiotic or health-beneficial potential. A preliminary screening performed on fifty S. cerevisiae indigenous strains, in comparison to a commercial probiotic strain, allowed to individuate the most suitable ones for potential probiotic aptitude. Fourteen selected strains were tested for survival ability in the gastrointestinal tract and finally, the strains characterized for the most important probiotic features were analyzed for health-beneficial traits, such as the content of glucan, antioxidant and potential anti-inflammatory activities. Three strains, 4LBI-3, LL-1, TA4-10, showing better attributes compared to the commercial probiotic S. cerevisiae var. boulardii strain, were characterized by interesting healthbeneficial traits, such as high content of glucan, high antioxidant and potential anti-inflammatory activities. Our results suggest that some of the tested S. cerevisiae strains have potential as probiotics and candidate for different applications, such as dietary supplements, and starter for the production of functional foods or as probiotic to be used therapeutically

Genome Sequencing and Comparative Analysis of Three Hanseniaspora uvarum Indigenous Wine Strains Reveal Remarkable Biotechnological Potential

A current trend in winemaking has highlighted the beneficial contribution of non-Saccharomyces yeasts to wine quality. Hanseniaspora uvarum is one of the more represented non-Saccharomyces species onto grape berries and plays a critical role in influencing the wine sensory profile, in terms of complexity and organoleptic richness. In this work, we analyzed a group of H. uvarum indigenous wine strains as for genetic as for technological traits, such as resistance to SO2 and beta-glucosidase activity. Three strains were selected for genome sequencing, assembly and comparative genomic analyses at species and genus level. Hanseniaspora genomes appeared compact and contained a moderate number of genes, while rarefaction analyses suggested an open accessory genome, reflecting a rather incomplete representation of the Hanseniaspora gene pool in the currently available genomes. The analyses of patterns of functional annotation in the three indigenous H. uvarum strains showed distinct enrichment for several PFAM protein domains. In particular, for certain traits, such as flocculation related protein domains, the genetic prediction correlated well with relative flocculation phenotypes at lab-scale. This feature, together with the enrichment for oligo-peptide transport and lipid and amino acid metabolism domains, reveals a promising potential of these indigenous strains to be applied in fermentation processes and modulation of wine flavor and aroma. This study also contributes to increasing the catalog of publicly available genomes from H. uvarum strains isolated from natural grape samples and provides a good roadmap for unraveling the biodiversity and the biotechnological potential of these non-Saccharomyces yeasts

Chemical Methods for Microbiological Control of Winemaking: An Overview of Current and Future Applications

Preservation technologies for winemaking have relied mainly on the addition of sulfur dioxide (SO2), in consequence of the large spectrum of action of this compound, linked to the control of undesirable microorganisms and the prevention of oxidative phenomena. However, its potential negative effects on consumer health have addressed the interest of the international research on alternative treatments to substitute or minimize the SO2 content in grape must and wine. This review is aimed at analyzing chemical methods, both traditional and innovative, useful for the microbiological stabilization of wine. After a preliminary description of the antimicrobial and technological properties of SO2, the additive traditionally used during wine production, the effects of the addition (in must and wine) of other compounds officially permitted in winemaking, such as sorbic acid, dimethyl dicarbonate (DMDC), lysozyme and chitosan, are discussed and evaluated. Furthermore, other substances showing antimicrobial properties, for which the use for wine microbiological stabilization is not yet permitted in EU, are investigated. Even if these treatments exhibit a good efficacy, a single compound able to completely replace SO2 is not currently available, but a combination of different procedures might be useful to reduce the sulfite content in wine. Among the strategies proposed, particular interest is directed towards the use of insect-based chitosan as a reliable alternative to SO2, mainly due to its low environmental impact. The production of wines containing low sulfite levels by using pro-environmental practices can meet both the consumers’ expectations, who are even more interested in the healthy traits of foods, and wine-producers’ needs, who are interested in the use of sustainable practices to promote the profile of their brand