Grape-Derived Polysaccharide Extracts Rich in Rhamnogalacturonans-II as Potential Modulators of White Wine Flavor Compounds.

Many authors have investigated the role of mannoproteins on wine quality, but very few have analyzed the use of grape-derived polysaccharides as they are not commercially available. In this study, purified grape-derived polysaccharides from red wine (WPP) and winemaking by-products (DWRP: Distilled Washing Residues Polysaccharides) were used as potential fining agents to modulate white wine flavor. Phenolics and volatile compounds were analyzed in the control and wines treated with WPP, DWRP, and commercial mannoproteins (CMs) after one and twelve months of bottling, and a sensory analysis was conducted. WPP and DWRP, rich in rhamnogalacturonans-II, showed themselves to be good modulators of wine aroma and astringency. Improvement in wine aroma was related to an increase in all volatile families expect higher alcohols and volatile acids. The modulation of astringency and bitterness was related to a reduction in the proanthocyanidin content and its mean degree of polymerization. Extracts with polysaccharides with higher protein contents presented a higher retention of volatile compounds, and DWRP extract had more positive effects on the overall aroma. Our novel results present the possibility of obtaining valuable polysaccharides from distilled washing residues of wine pomaces, which could promote its valorization as a by-product. This is the first time the potential use of this by-product has been described.

Transcranial Doppler 6 h after Successful Reperfusion as a Predictor of Infarct Volume.

OBJECTIVES: The aim of the study is to analyze the hemodynamic changes in the middle cerebral artery (MCA) after endovascular revascularization in acute ischemic stroke (AIS) due to large vessel occlusion and its association with the infarct volume size in the control head CT. MATERIALS AND METHODS: Prospective study of patients with AIS due to internal carotid artery terminus or M1 segment of the MCA occlusion, who underwent endovascular treatment with a final TICI 2b-3 score, without concomitant stenosis ≥50% in both cervical carotid arteries. Transcranial Doppler ultrasound (TCD) of both MCAs was carried out at 6 h after the endovascular procedure. Mean flow velocities (MFV) after arterial reperfusion and its association with the infarct volume size in 24-36 h control head CT were determined. RESULTS: 91 patients (51 women) were included with a median age of 78 years and National institute of Health Stroke Scale of 18. The MCA was occluded in 76.92%, and intravenous thrombolysis was administered in 40.7%. The incidence of symptomatic intracranial hemorrhage was 5.5%. At three months, mortality was 19.8% and a 52.7% of patients achieved functional independence (modified Rankin Scale 0-2). After a multivariable logistic regression analysis, an increase in the MFV greater than 50% at 6 h in the treated MCA compared to contralateral MCA, was an independent predictor of large infarct volume in the control head CT with an OR 9.615 (95%CI: 1.908-47.620), p=0.006 CONCLUSIONS: Increased MFV assessed by TCD examination following endovascular recanalization is independently associated with larger infarct volume.

The Effects of Grape Polysaccharides Extracted from Grape By-Products on the Chemical Composition and Sensory Characteristics of White Wines.

There is an increasing interest in the valorization of wine waste by-products. Grape pomace/marc can be an important source of polyphenols but also of polysaccharides (PSs). Therefore, the aim of this work was to extract PSs from grape pomace and musts and incorporate them into wines to improve their quality and valorize these residues. Two white wines were elaborated and treated with four different PS extracts obtained from white grape pomace, white must, a wine purified extract rich in RG-II, and commercial inactivated yeasts. In general, the use of grape PSs extracted from grape pomace or must improve some characteristics of wine, increasing the polysaccharide and volatile concentrations. These PS extracts can be useful to modulate some taste attributes such as an excess of acidity and bitterness and can also prevent the loss of volatile compounds associated with fruity and floral notes over time. This is the first study that shows the effects of grape polysaccharides on the chemical composition and sensory characteristics of white wines. Considering the obtained results, the grape pomace and surplus of musts can be considered valuable sources to obtain polysaccharide-rich products, opening a new opportunity to take advantage of by-products from the wine industry.

Characterization of polysaccharide extracts recovered from different grape and winemaking products.

One of the most important challenges of the oenological industry is the recovery and valorization of valuable compounds from grapes and grape by-products. Recent studies have focused on the obtention of phenolic compounds, but little attention has been paid to the extraction of grape polysaccharides, which could have a great potential as oenological products but also for their benefits to human health. This study aimed to recover polysaccharides from different grape and winemaking products and provide information about its composition. The results obtained with the white pomace and white lees revealed its potential to be exploited to obtain extracts rich in polysaccharides. White pomace revealed as a good source to obtain polysaccharides rich in arabinose and galactose (PRAG) and glucosyl polysaccharides. White lees showed a potential to be used to recover mannoproteins and glucans. Both extracts showed high polysaccharide purity (55.5% and 51.9%, respectively). Extracts rich in rhamnogalacturonan type II (RG-II) were obtained from a red wine (89.7% polysaccharide purity) and from the wash water used by the distillery after draining the distilled wine pomace (40.6% polysaccharide purity). Our results open new lines to obtain extracts with different polysaccharide composition, non-available in the market. Future studies are needed to evaluate their potential as stabilizing or finning agents and possible alternative solutions to traditional animal-origin protein fining agents.

Optimization of a method to extract polysaccharides from white grape pomace by-products.

The aim of this paper is to optimize a method to recover polysaccharides from white grape pomace (non-fermented), the main waste by-product of the food industry. Different conditions are tested and the polysaccharides extracted are analyzed by high performance size exclusion chromatography with refractive index detector (HPSEC-RID) and gas chromatography with mass detector (GC-MS). The extraction solvent did not show a significant effect on the polysaccharide extraction, acid pH yielded to higher efficiencies, and longer extraction times extracted more smaller polysaccharides (≤5.4 kg mol-1). The highest efficiencies were obtained with both solvents at pH 1 and 1:4 solid to liquid ratio. The optimum conditions selected (TA as solvent of extraction, 2.5 g L-1 solvent concentration, pH = 1, 1:4 solid to liquid ratio, and 18 h of extraction time) allow the extraction of polysaccharides rich in arabinose and galactose, rhamnogalacturonans, homogalacturonans and glucosyl polysaccharides, under efficient and food-safe conditions.

Living with chronic migraine: a qualitative study on female patients' perspectives from a specialised headache clinic in Spain.

OBJECTIVES: The aim of this study was to explore the views and experiences of a group of Spanish women suffering from chronic migraine (CM). SETTING: Headache clinic at a university hospital in Madrid (Spain). PARTICIPANTS: Purposeful sampling of patients that attended a specialised headache clinic for the first time between June 2016 and February 2017 was performed. The patients included were females aged 18-65 and with positive diagnoses of CM according to the International Classification of Headache disorders (third edition, beta version), with or without medication overuse. Accordingly, 20 patients participated in the study with a mean age of 38.65 years (SD 13.85). DESIGN: Qualitative phenomenological study. METHODS: Data were collected through in-depth interviews, researchers' field notes and patients' drawings. A thematic analysis was performed following appropriate guidelines for qualitative research. RESULTS: Five main themes describing the significance of suffering emerged: (a) the shame of suffering from an invisible condition; (b) treatment: between need, scepticism and fear; (c) looking for physicians' support and sincerity and fighting misconceptions; (d) limiting the impact on daily life through self-control; and (e) family and work: between understanding and disbelief. The disease is experienced as an invisible process, and the journey to diagnosis can be a long and tortuous one. Drug prescription by the physician is greeted with distrust and scepticism. Patients expect sincerity, support and the involvement of their doctors in relation to their disease. Pain becomes the main focus of the patient's life, and it requires considerable self-control. The disease has a strong impact in the work and family environment, where the patient may feel misunderstood. CONCLUSIONS: Qualitative research offers insight into the way patients with CM experience their disease and it may be helpful in establishing a more fruitful relationship with these patients.