[Treatment specifics for spontaneous pneumothorax in flight personnel]. / Spécificités de la prise en charge du pneumothorax spontané chez le personnel navigant.

Spontaneous pneumothorax is one cause of aeronautical unfitness in flight personnel, because of the risk of recurrence in flight, making it an issue of flight safety. Specific treatment is required for fighter pilots, pilots flying single-pilot and pilots in professional training: surgical synthesis via video-thoracoscopy is obligatory from the first episode. Considering the exposure to an accumulation of aeronautical factors that are likely to encourage pneumothorax recurrence in flight, it is apical pleurectomy together with abrasion of the remaining pleura and resection of bullae/blebs that is required for fighter pilots to allow them to recover aeronautical fitness unrestrictedly. For all other categories of flight personnel, treatment is no different from that of the common patient. Knowledge of these treatment specifics is essential, to avoid unnecessary systematic surgical indication for all flight personnel, or jeopardise professional fitness in some of them due to inappropriate treatment.

[Cardiac damage due to scorpion envenomation: case involving atrial flutter]. / Envenimation scorpionique avec atteinte cardiaque: à propos d'une observation de flutter atrial.

The purpose of this report is to describe a case of scorpion envenomation observed in northern Chad in a 24-year-old-man with no medical history. The victim rapidly developed supraventricular arrhythmia due to catecholaminergic storm induced by the neurotoxic activity of the venom. Cardiomyopathy that can lead to fatal acute heart failure is a risk after scorpion envenomation. Heart damage is observed in 1% of scorpion envenomation cases and can result from several mechanisms, i.e., adrenergic myocarditis (as in the patient herein), toxic myocarditis or myocardial ischemia. Few articles describing supraventricular arrhythmia following scorpion envenomation have been published. It is paroxystic and regresses spontaneously in case of transient catecholaminergic storm. Occurrence of atrial flutter, even if not associated with heart failure, is an indication of severe scorpion envenomation and requires close patient monitoring and symptomatic treatment using betablocking drugs. The efficacy of specific treatment for scorpion envenomation, i.e., immunotherapy, remains controversial.

Molecular typing of wine yeast strains Saccharomyces bayanus var. uvarum using microsatellite markers.

The Saccharomyces bayanus var. uvarum yeasts are associated with spontaneous fermentation of must. Some strains were shown to be enological yeasts of interest in different winemaking processes. The molecular typing of S. bayanus var. uvarum at the strain level has become significant for wine microbiologists. Four microsatellite loci were defined from the exploration of genomic DNA sequence of S. bayanus var. uvarum. The 40 strains studied were homozygote for the locus considered. The discriminating capacity of the microsatellite method was found to be equal to that of karyotypes analysis. Links between 37 indigenous strains with the same geographic origin could be established through the analysis of microsatellite patterns. The analysis of microsatellite polymorphism is a reliable method for wine S. bayanus var. uvarum strains and their hybrids with Saccharomyces cerevisiae identification in taxonomic, ecological studies and winemaking applications.

Inheritable nature of enological quantitative traits is demonstrated by meiotic segregation of industrial wine yeast strains.

Wine yeast strains exhibit a wide variability in their technological properties. The large number of allelic variants and the high degree of heterozygosity explain this genetic variability found among the yeast flora. Furthermore, most enological traits are controlled by polygenic systems presenting complex interactions between the alleles. Taking this into account, we hypothesized that the meiotic segregation of such alleles from a given strain might generate a progeny population with very different technological properties. In this work, a population of 50 progeny clones derived from four industrial wine strains of Saccharomyces cerevisiae was characterized for three major enological traits: ethanol tolerance, volatile-acidity production and hydrogen sulphide production. For this purpose, reliable laboratory fermentation tests were developed in accordance with enological practice. A wide variability in the values of the various parameters was found among spore clones obtained after sporulation. Many clones presenting better aptitudes than the parental strains were obtained. Moreover, analysis of the progeny demonstrated that: (1) traits are in part inheritable; (2) traits are clearly polygenic; (3) broad relations of dominance/recessivity can be established. All these findings constitute an initial step for establishing breeding strategies for wine yeast improvement.

The color of odors.

The interaction between the vision of colors and odor determination is investigated through lexical analysis of experts' wine tasting comments. The analysis shows that the odors of a wine are, for the most part, represented by objects that have the color of the wine. The assumption of the existence of a perceptual illusion between odor and color is confirmed by a psychophysical experiment. A white wine artificially colored red with an odorless dye was olfactory described as a red wine by a panel of 54 tasters. Hence, because of the visual information, the tasters discounted the olfactory information. Together with recent psychophysical and neuroimaging data, our results suggest that the above perceptual illusion occurs during the verbalization phase of odor determination.

Assessing the aromatic potential of Cabernet Sauvignon and Merlot musts used to produce rose wine by assaying the cysteinylated precursor of 3-mercaptohexan-1-ol.

The development of a method for assaying S-3-(hexan-1-ol)-L-cysteine, the cysteinylated precursor of 3-mercaptohexan-1-ol (P-3MH), in must has made it possible to study its impact on the aromatic potential of Merlot and Cabernet Sauvignon grape varieties used to produce rose wines in Bordeaux. The original feature of this method is the purification of very small volumes of must (500 microL) containing P-3MH by affinity chromatography and gas-phase chromatography coupled with mass spectrometry of the purified precursor in trimethylsilylated derivative form. Assays of the cysteinylated precursor in Merlot and Cabernet Sauvignon grapes showed that it was mainly located in the grape skins (60%). Prolonged juice-skin contact increased the must's P-3MH content, and this phenomenon was more marked at higher temperatures. Assessment of the aromatic potential of must used to produce rose wines by chemical analysis of an S-cysteine conjugate is mentioned for the first time.

Formation of furfurylthiol exhibiting a strong coffee aroma during oak barrel fermentation from furfural released by toasted staves.

Furfurylthiol (FFT) is formed in white wines during alcoholic fermentation in the barrel from the furfural released by toasted staves. The quantity of furfural released into the must has a decisive effect on the quantity of FFT in the finished wine. Wines fermented in new barrels thus contain larger quantities of FFT than those fermented in used barrels. Fermentation conditions favorable to an excess production of H(2)S (hydrogen sulfide) by the yeast promote the formation of this volatile thiol. The presence of this volatile thiol in white wines is, therefore, closely related to the yeast's sulfur metabolism.

Wine descriptive language supports cognitive specificity of chemical senses.

In order to understand wine perception we analyzed tasting notes of four expert wine tasters. The analysis is based on co-occurrence calculations of words within the tasting notes using ALCESTE software. The results of such an analysis of one subject's notes give us word classes reflecting main text ideas and organization of the text. In the present paper we interpret these "results" as follows: (1) Class number and organization are different among experts so that each expert has his own discourse strategy. (2) Wine language is based on prototypes and not on detailed analytical description. (3) Prototypes include not only sensory but also idealistic and hedonistic information. These results are in agreement with recent neurophysiological data.

Differentiation of white wines by their aromatic index.

Wines from four Galician white varieties (Albariño, Loureira, Treixadura and Dona Branca) with 1992 to 1995 vintages have been analysed, in order to obtain their characterisation by the aromatic index. Monoterpenes, higher alcohols, ethyl esters, fatty acids, acetates, volatile phenols and heavy sulphur compounds were analysed by gas chromatography alone and together with mass spectrometry. Flavour compositions were similar for each wine obtained from grapes harvested in different years. Comparisons between odour unit values (OUV) from each wine variety and from these vintages were similar. However, odour profiles of Galician wines from these years were clearly differentiated. A correct differentiation could be achieved between samples elaborated with different varieties, when principal component and linear discriminant analysis were applied to the OUV data.

Natural polyploidization of some cultured yeast Saccharomyces sensu stricto: auto- and allotetraploidy.

Using genetic and flow cytometric analyses, we showed that wine strain S6U is an allotetraploid of S. cerevisiae x S. bayanus. Hybrid constitution of the strain and its meiotic segregants was confirmed by Southern hybridization analysis of their chromosomal DNAs using four S. cerevisiae cloned genes: LYS2 (chr. II), TRK1 (chr. X), ARG4 (chr. VIII), ACT1 (chr. VI) and PCR/RFLP analysis of the MET2 gene (chr. XIV). Monosporic progeny of strain S6U was highly viable in first generation but completely nonviable in the second one. According to the genetic analysis, sherry strain S. cerevisiae SBY 2592 was found to be an autotetraploid heterozygous for homo-heterothallism.

Association of Saccharomyces bayanus var. uvarum with some French wines: genetic analysis of yeast populations.

Using genetic hybridization analysis, electrophoretic karyotyping and PCR-RFLP of the MET2 gene, we found that the yeast Saccharomyces bayanus var. uvarum is associated with certain types of wines produced in the Val de Loire, Sauternes, and Jurancon regions. The average frequency of appearance of this yeast in the three regions of France was 41, 7 and 77%, respectively. In contrast, we did not find S. bayanus var. uvarum in red wines produced in the Bordeaux area. The results of this study, as well as the findings already reported on Tokay (Slovakia), Muscat (Crimea, Ukraine) and Amarone (Italy) wines, lead us to consider that distribution of S. bayanus var. uvarum yeast is connected with low temperature climatic conditions and/or wine technologies in which must fermentation is at least partially carried out at low temperatures (10-15 degrees C).

Identification and quantification of geosmin, an earthy odorant contaminating wines.

Musty, earthy odors are highly detrimental to the aromatic quality of wines. A characteristic aroma of freshly tilled earth, damp cellar was studied in some red and white wines of different origins. The extraction and purification of the wines marked by this odor have shown after analysis by gas chromatography-olfactometry a unique strong odorous zone having the same odor as the one perceived at tasting. The compound responsible for this odorous zone was identified by gas chromatography-mass spectrometry as geosmin (trans-1,10-dimethyl-trans-9-decalol), which possesses a distinctive earthy odor. Geosmin may be present in wines at levels higher than the racemic geosmin olfactory perception threshold, thus suggesting its contribution to their off-aroma. Moreover, the presence of this compound in juice taken from freshly crushed grapes suggests that microorganisms that develop on the grapes may contribute to the presence of this compound in wines.

Organoleptic impact of 2-methoxy-3-isobutylpyrazine on red bordeaux and loire wines. Effect of environmental conditions on concentrations in grapes during ripening.

The 2-methoxy-3-isobutylpyrazine content in grapes and red wines was assayed by stable isotope dilution gas chromatography-mass spectrometry, following vapor extraction and purification on a cation resin microcolumn. The threshold beyond which the green bell pepper character is marked in wines has been determined. From a comparison of the 2-methoxy-3-isobutylpyrazine concentrations of 50 red Bordeaux and Loire wines from different vintages and grape varieties (Cabernet Sauvignon, Cabernet franc, and Merlot) with the intensity of the green bell pepper character as perceived on tasting, the threshold value was estimated to be 15 ng/L. Statistical analysis of the 2-methoxy-3-isobutylpyrazine concentrations of 89 red Bordeaux wines showed that Cabernet wines were more commonly affected by this vegetative character. Changes in the 2-methoxy-3-isobutylpyrazine concentration as the grapes ripen are affected by the environmental and cultural conditions (soil, climate, training system, etc.). A very good correlation was shown between the breakdown of malic acid and 2-methoxy-3-isobutylpyrazine as the grapes ripened, irrespective of grape variety, type of soil, or weather conditions.

Prevalence and distribution of ret/ptc 1, 2, and 3 in papillary thyroid carcinoma in New Caledonia and Australia.

The world's highest incidence of thyroid cancer has been reported among females in New Caledonia, a French overseas territory in the Pacific located between Australia and Fiji. To date, no molecular genetic studies in this population are available. Over the past few years, the oncogenic rearrangement of the ret protooncogene (ret/ptc) has been studied in papillary carcinomas in different populations. In this study, we investigated the prevalence and distribution of ret/ptc1, 2, and 3 in papillary thyroid carcinoma from the New Caledonian population and compared the pattern with that of an Australian population. Fresh-frozen and paraffin-embedded papillary carcinomas from 27 New Caledonian and 20 Australian patients were examined for ret rearrangements by means of RT-PCR with primers flanking the chimeric region, followed by hybridization with radioactive probes. ret/ptc was present in 70% of the New Caledonian and in 85% of the Australian samples. Multiple rearrangements were detected and confirmed by sequencing in 19 cases, 4 of which had 3 types of rearrangements in the same tumor. This study demonstrates a high prevalence of ret/ptc in New Caledonian and Australian papillary carcinoma. The findings of multiple ret/ptc in the same tumor suggest that some thyroid neoplasms may indeed be polyclonal.

Measuring the aromatic potential of Vitis vinifera L. Cv. Sauvignon blanc grapes by assaying S-cysteine conjugates, precursors of the volatile thiols responsible for their varietal aroma.

The method presented for measuring the aromatic potential of Sauvignon blanc must is based on an assay of the S-cysteine conjugate precursors of three volatile thiols involved in the characteristic aroma of wines made from this grape variety: 4-mercapto-4-methylpentan-2-one, 4-mercapto-4-methylpentan-2-ol, and 3-mercaptohexan-1-ol. These compounds were released enzymatically from their precursors by percolating the must through an immobilized tryptophanase column (EC 4.1.99.1), catalyzing an alpha, beta-elimination reaction on the S-cysteine conjugate. The volatile thiols were analyzed by GC-MS, as were the deuterated analogues that had been released from synthesized deuterated precursors and were added as internal standards. The quantities of volatile thiols released under these conditions were proportional to the S-cysteine conjugate content of the must.

Identification of cysteinylated aroma precursors of certain volatile thiols in passion fruit juice.

Together with 3-mercaptohexan-1-ol and 3-mercaptohexyl acetate, already known to contribute to the aroma of passion fruit (Passiflora edulis), 3-mercapto-3-methylbutan-1-ol and 3-mercapto-3-methylbutyl acetate have been identified for the first time in this fruit. 3-Mercaptohexan-1-ol and 3-mercapto-3-methylbutan-1-ol may be produced in vitro from nonvolatile extracts of this fruit by the enzymatic action of a cell-free extract of Eubacterium limosum, which has a beta-lyase activity on S-cysteine conjugates (EC 4.4.1.13). This release strongly suggests that these volatile thiols are present in combined form, as S-cysteine conjugates. It was possible to identify the precursor of 3-mercaptohexan-1-ol as S-(3-hexan-1-ol)-L-cysteine, in the form of trimethylsilylated derivatives from the juice of this fruit, using GC/MS analysis. The presence of free and combined forms of these volatile thiols in this fruit has now been demonstrated.

Influence of storage conditions on the formation of some volatile compounds in white fortified wines (Vins doux naturels) during the aging process.

Sweet fortified wines, traditionally aged under strong oxidation conditions, have a characteristic aroma. An experimental study investigated the aging of white sweet fortified wines under various conditions. The development of various molecules, previously identified as characteristic of the aroma of this type of wine, was monitored by analysis. The development of these compounds during accelerated aging was affected by oxidation and the color of the wine. Aging in oak containers, variable storage temperatures, and variable modes of oxidation affect the formation of many of the volatile compounds responsible for the aging aroma of vins doux naturels (fortified wines). Furfural (1), 5-ethoxymethylfurfural (2), and sotolon (3) always reach concentrations above their perception thresholds in wood-aged wines, especially when new oak is used. The isomers of methyl-gamma-octalactone (4 and 5) are reliable indicators of aging in oak. Among the many identifiable volatile phenols, only the vanillin (7) content increases with aging, particularly if the container is made of wood and there is a high degree of oxidation. This molecule frequently reaches and even exceeds its perception threshold. We show here that vanillin and isomers of methyl-gamma-octalactone have a major impact on the aromas of fortified wines.

Capture-recapture method to determine the best design of a surveillance system. Application to a thyroid cancer registry.

The capture-recapture method is often confronted, when assessing completeness of surveys, to problems of dependence of data sources. The objective of this paper is to discuss the application of capture-recapture methods to choose the optimal combination of sources for a surveillance system. Our approach is based on: (1) using multiple sources, (2) assessing dependence between sources and between pools of dependent sources and other sources, (3) ruling out combinations that yield biased estimates, and (4) choosing the combinations of sources that have the best ratio between precision and applicability. We studied the independence for each pair of sources by computing the capture-recapture odds ratio. We characterized all combinations of sources by their sensitivity, coefficient of variation of the estimated number of cases, and level of resources needed to ascertain cases. Application of the approach is illustrated by data from a survey of thyroid cancer in New Caledonia, where five sources were used to estimate the incidence. The five sources provided 119 cases; the exhaustivity of sources and combinations of sources varied from 27.1 to 99.2%. Determination of dependence revealed ten dependencies out of 22 combinations. Coefficients of variation of the estimated number of cases varied from 0.83 to 27.79. The preferred combination included four sources and had a sensitivity of 97.5 and a coefficient of variation of 0.94. An assessment of dependence, based on simple criteria, can be used to choose the best combination of sources for a registry or a surveillance system.

A powerful aromatic volatile thiol, 2-furanmethanethiol, exhibiting roast coffee aroma in wines made from several Vitis vinifera grape varieties.

The chemical compound 2-furanmethanethiol (2FM), with a strong roast coffee aroma, has been identified in sweet white wines made from the Petit manseng grape variety, and in certain red Bordeaux wines (made from the Merlot, Cabernet franc, and Cabernet sauvignon grape varieties). This was done by extracting specific volatile thiols using p-hydroxymercuribenzoate. The 2FM has also been found in toasted oak used in barrel-making. All the Petit manseng sweet white wines and some of the red Bordeaux wines analyzed contained between a few ng/L and several dozen ng/L of 2FM. Taking into account its very low perception threshold (0.4 ng/L in a model hydro alcoholic environment), 2FM could therefore contribute to the roast coffee aroma of certain wines.

Study of the formation mechanisms of some volatile compounds during the aging of sweet fortified wines.

Sweet fortified wines, traditionally aged under strong oxidation conditions, have a characteristic aroma. An experimental laboratory study investigated the aging of red and white sweet fortified wines under various conditions. The formation of various molecules, previously identified as characteristic of the aroma of this type of wine, was monitored by analysis. The development of these compounds during accelerated aging was affected by oxidation and the color of the wine. Among the molecules studied, sotolon [3-hydroxy-4, 5-dimethyl-2(5H)-furanone] was one of the few molecules present in concentrations above the perception threshold, in both red and white wines. Buildup was strongly affected by the presence of oxygen in white wine subjected to accelerated aging. (Ethoxymethyl)furfural, formed from 5-(hydroxymethyl)furfural, and furfural, derived from sugars, are also involved in the aroma of sweet fortified white wines aged in oxygen-free conditions. The substances most characteristic of accelerated aging of sweet fortified red wines were 5-(hydroxymethyl)furfural, acetylformoin, and hydroxymaltol, the formation of which is affected by oxidation, and dihydromaltol, formed in the absence of oxidation.