Lutein levels in arterial cord blood correlate with neurotrophic calcium binding S100B protein in healthy preterm and term newborns.

BACKGROUND: S100B is an established biomarker of brain development and damage. Lutein (LT) is a naturally occurring xanthophyll carotenoid mainly concentrated in the central nervous system (CNS), but its neurotrophic role is still debated. We investigated whether LT cord blood concentrations correlate with S100B in a cohort of preterm and term healthy newborns. METHODS: We conducted a prospective study on the distribution of LT and S100B in arterial cord blood of healthy preterm (n = 50) and term (n = 50) newborns. RESULTS: S100B and LT showed a pattern of concentration characterized by higher levels (P < 0.01, for all) at 33-36 weeks gestation (GA) followed by a progressive decrease (P < 0.01, for all) from 37 onwards with a dip at term. Both S100B and LT were gender-dependent with significantly (P < 0.01, for all) higher levels in females in preterm and term groups. S100B (R = 0.68; P < 0.001) and LT (R = 0.40; P = 0.005) correlated with GA at sampling. A positive significant correlation (R = 0.87; P < 0.001) between S100B and LT was found. CONCLUSIONS: The present data showing a correlation between S100B and LT supports the notion of a LT trophic role in the CNS. Further investigations in high-risk infants are needed to elucidate LT involvement in the pathophysiological cascade of events leading to CNS development and damage.

Biotechnologies in sparkling wine production. Interesting approaches for quality improvement: A review.

Sparkling wines are produced by a secondary fermentation of a base wine followed by a prolonged ageing in contact with lees. In the traditional method, the refermentation takes place in the same bottle used for market distribution. The autolysis of yeasts occurs during the ageing of sparkling wines, thus causing the release of many parietal and cytoplasmic compounds which have a great influence on sparkling wine's quality. The modern technologies for the production of sparkling wine are very different from the one developed by Abbot Dom Pierre Pérignon in the 17th century. Over the years, many advances have been made, this paper aims at reviewing the recent knowledge in the application of biotechnologies for the improvement of sparkling wine's quality, in particular the factors affecting foaming properties and sensory qualities. Future perspectives and trends are also considered.