Exploring parenthood in first episode of psychosis: the potential role of the offspring in the outcome of women.

PURPOSE: The study aimed to explore the role of parenthood at first episode of psychosis (FEP) on recovery, with a focus on potential sex differences. METHODS: Sociodemographic, clinical, and neurocognitive information was considered on 610 FEP patients form the PAFIP cohort (Spain). Baseline and three-year follow-up comparisons were carried out. Chi-square tests and ANCOVA analysis were performed controlling for the effect of age and years of education. RESULTS: Men comprised 57.54% of the sample, with only 5.41% having offspring when compared to 36.29% of women. Parenthood was related to shorter duration of untreated illness (DUI) in women with children (12.08 months mothers vs. 27.61 months no mothers), showing mothers better premorbid adjustment as well. Childless men presented the worst premorbid adjustment and the highest cannabis and tobacco consumption rates. Mothers presented better global cognitive function, particularly in attention, motor dexterity and executive function at three-year follow-up. CONCLUSIONS: Diminished parental rates among FEP men could be suggested as a consequence of a younger age of illness onset. Sex roles in caregiving may explain the potential role of parenthood on premorbid phase, with a better and heathier profile, and a more favorable long-term outcome in women. These characteristics may be relevant when adjusting treatment specific needs in men and women with and without offspring.

Processing speed in first episode of psychosis and first-degree relatives: A candidate endophenotype of spectrum schizophrenia disorders.

OBJECTIVE: The processing speed (PS) is highly impacted in individuals experiencing their first episode of psychosis (FEP). Conducting family studies can help to determine whether PS can serve as an endophenotype of schizophrenia spectrum disorders (SSDs), offering valuable insights into the prevention and diagnosis of SSDs. METHOD: A comprehensive cognitive battery, encompassing tests for PS, verbal memory, visual memory, working memory, executive functions, motor dexterity, and attention, was administered to a sample consisting of 133 FEP patients, 146 parents, 98 siblings, and 202 healthy controls (HCs). Univariate analyses (analysis of covariance [ANCOVA]) were conducted to compare the different cognitive domains between groups, utilizing sex, age, and years of education as covariates and Bonferroni corrections. Effect sizes (ESs) were calculated for estimating the magnitude of differences between groups. RESULTS: Group comparisons revealed significant differences in all cognitive domains. PS was the most impaired function in patients. Parents and siblings had intermediate PS performance between FEP patients and HC. Large ES were observed in PS between FEP versus siblings, FEP versus controls, parents versus controls, and parents versus siblings. CONCLUSIONS: Despite not meeting all the necessary criteria, the PS observed in FEP patients and their first-degree relatives suggests its potential as a promising endophenotype of SSDs. (PsycInfo Database Record (c) 2024 APA, all rights reserved).

Distribution and Sensory Impact of (2E,4E,6Z)-nonatrienal and Trans-4,5-epoxy-(E)-2-decenal in Wines and Spirits.

This study reports the distribution of (2E,4E,6Z)-nonatrienal (1) and trans-4,5-epoxy-(E)-2-decenal (2) in wines and spirits. We validated a quantification method using solid-phase extraction (SPE) and negative chemical ionization (NCI, NH3) gas chromatography-mass spectrometry (GC-MS) analysis. Both were identified for the first time in wines and spirits from different grape varieties and raw materials. Their olfactory detection thresholds (ODTs) were 16 and 60 ng/L, respectively. Analysis of 66 wines showed that the highest levels of (1) (441.3 ng/L) and (2) (386.5 ng/L) were found in red and white wines, respectively. At these levels, they modify the balance of the fruity expression of red (fresh to cooked fruits) and white (vegetal/green hazelnut nuance) wines. Similar quantitative and sensory analyses were conducted in spirits. With ODT estimated at 500 and 400 ng/L and concentrations ranging from trace amounts to 1.1 and 2.4 µg/L respectively, (1) and (2) can contribute directly to the aroma of spirits.

Identification, Quantitation, and Sensory Evaluation of Thiols in Bordeaux Red Wine with Characteristic Aging Bouquet.

Great Bordeaux red wines are known for their distinctive aging bouquet. However, the nature of volatile chemicals underpinning this sensory expression is not fully understood. This work investigated the empyreumatic aging bouquet of a collection of premium Bordeaux red wines using silver-ion (Ag+) solid-phase extraction, cryogenic heart-cutting multidimensional gas chromatography mass spectrometry/olfactometry, and comprehensive two-dimensional gas chromatography time-of-flight mass spectrometry. In doing so, a substantial number of "meaty" odors were revealed. Three detected "meaty" notes were tentatively or unequivocally attributed to furan thiols. Among them, 2-methyltetrahydrofuran-3-thiol (1) with a pleasant "meaty" aroma was reported in wine for the first time. Its trans isomer (trans-1a) was resolved from its racemate by chemical modification, which confirmed its presence in wine. The odor detection threshold of trans-1a in the model wine was determined at 55 ng/L. Moreover, an additive effect between 1 and literature-known 2-methyl-3-furanthiol was observed. By a new ultra high-performance liquid chromatography quadrupole Orbitrap high-resolution mass spectrometry method, the concentration of trans-1a, in addition to those of 2-methyl-3-furanthiol and 2-furfuryl thiol, was measured in the wines at ng/L levels.

A Proxy Approach to Family Involvement and Neurocognitive Function in First Episode of Non-Affective Psychosis: Sex-Related Differences.

Schizophrenia spectrum disorders (SSD) often show cognitive deficits (CD) impacting daily life. Family support has been shown to be protective against CD, yet the relationship between these in psychotic patients remains complex and not fully understood. This study investigated the association between a subdomain of family support, namely, family involvement (estimated through a proxy measure), cognitive functioning, and sex in first-episode psychosis (FEP) patients. The sample included 308 patients enrolled in the Program for Early Phases of Psychosis (PAFIP), divided into 4 groups based on their estimated family involvement (eFI) level and sex, and compared on various variables. Women presented lower rates of eFI than men (37.1% and 48.8%). Higher eFI was associated with better cognitive functioning, particularly in verbal memory. This association was stronger in women. The findings suggest that eFI may be an important factor in FEP patients' cognitive functioning. This highlights the importance of including families in treatment plans for psychotic patients to prevent CD. Further research is needed to better understand the complex interplay between family support, sex, and cognitive functioning in psychotic patients and develop effective interventions that target these factors.

Impact of the Closure Oxygen Transfer Rate on Volatile Compound Composition and Oxidation Aroma Intensity of Merlot and Cabernet Sauvignon Blend: A 10 Year Study.

This study evaluated the impact of closure type on unoaked 100 %-Merlot, oak-aged 70%-Merlot/30%-Cabernet Sauvignon, and 30%-Merlot/70%-Cabernet Sauvignon during a 10 year period. Closures were microagglomerate corks, screw caps, and synthetics with the known oxygen transfer rate (OTR), ranging from 0.1 to 4.6 mg/y, including natural corks. Oxidation intensity perception, dissolved oxygen, sulfite, and 3-methyl-2,4-nonanedione (MND) were monitored on a regular basis. After 10 years of aging, additional aroma impact markers were evaluated (3-sulfanylhexan-1-ol, H2S, DMS, methional, and phenylacetaldehyde). Low OTR levels (≤0.3 mg/y) delayed the oxidation of red wines in this long-term experiment. In addition, our results led us to hypothesize that the MND concentration in young wines might be linked with their ability to produce it during bottle aging that is with their aging potential. Finally, we found that the kinetic accumulation of MND in wines was first strongly impacted by its intrinsic composition and thereafter by the OTRT0 of the stopper.

Identification and Distribution of New Impact Aldehydes in Toasted Oak Wood (Quercus petraea).

The purpose of this study was to identify aroma compounds associated with the toasting intensity of oak wood (Quercus petraea). Crude organic extracts from oak wood samples (toasted at different temperature-time couples) were analyzed by a sensory-guided approach using GC-O-TOFMS, followed by purification with semipreparative HPLC (reverse phase). This approach revealed two specific odorous zones (OZs) reminiscent of metal and puff pastry. The first OZ was identified as trans-4,5-epoxy-(E)-2-decenal (1) by coinjection of the commercial product, whereas identification of (2E,4E,6Z)-nonatrienal (2) associated with puff pastry OZ was validated by a multistep chemical synthesis approach (Wittig reaction) followed by semipreparative HPLC purification (chiral phase). Their detection thresholds in model wine solution were 60 ng/L (1) and 16 ng/L (2). Their distribution in toasted oak wood samples [GC-NCI-MS (NH3) analysis] ranged from some ng/g to 210 ng/g for (1) and 85 ng/g for (2). Finally, additional sensory experiments demonstrated the impact of newly identified aldehydes in toasted oak wood.

Do Sex/Gender and Menopause Influence the Psychopathology and Comorbidity Observed in Delusional Disorders?

Background: While sex differences and gonadal hormone levels are taken seriously in the understanding and treatment of schizophrenia, their influence in the psychopathology of delusional disorders (DD) remains unknown. Methods: Our strategy was to conduct a narrative review of the effects of (a) sex/gender difference and (b) menopause on delusional content, affective and anxiety-related comorbidity, substance use disorders, cognition, aggressivity, and suicide risk in DD. Results: Because the literature is scarce, our results are tentative. We found that erotomania was more prevalent in women than in men, and especially in women with premenopausal onset. In contrast, jealous and somatic delusions were more commonly seen in DD women with postmenopausal onset. With respect to depressive comorbidity, women with premenopausal onset appear more vulnerable to depression than those with later onset. Age at menopause is reported to correlate positively with intensity of suicidal ideation. Anxiety symptoms may be related to estrogen levels. Men present with higher rates of substance use disorders, particularly alcohol use. Conclusions: Many male/female differences in DD may be attributable to sociocultural factors but menopause, and, therefore, levels of female hormones, influence symptom expression in women and mediate the expression of psychiatric comorbidities. Further research in this area promises to lead to improved individualized treatment.

Disentangling early and late onset of psychosis in women: identifying new targets for treatment.

Women present a second peak of incidence of psychosis during the menopausal transition, partially explained by the loss of estrogen protection conferred during the reproductive years. In view of the lack of studies comparing sociodemographic, biological, and clinical variables and neurocognitive performance between women with early onset of psychosis (EOP) and those with late onset of psychosis (LOP), our aim was to characterize both groups in a large sample of 294 first-episode psychosis (FEP) patients and 85 healthy controls (HC). In this cross-sectional study, the participants were interviewed to gather information on sociodemographic variables. We assessed laboratory features of interest and conducted a clinical assessment of psychopathological symptoms and neurocognitive abilities. From the latter, we derived a global cognitive functioning score. Analysis of covariance (ANCOVA) was used to compare EOP and LOP groups, and each group with age-comparable HC. EOP women were more frequently single and unemployed than HC age peers. While cholesterol levels in LOP women were higher than those in EOP women, no statistically significant differences were found in leptin levels. Women with LOP presented with less severe negative symptoms and higher cognitive processing speed scores than women with EOP. Cannabis and alcohol use was greater in EOP than in LOP women. Within the total FEP group, there was a history of significantly more recent traumatic events than in the HC group. Women with EOP and LOP show several sociodemographic and clinical differences, which may be valuable for planning personalized treatment.

A family study on first episode of psychosis patients: Exploring neuropsychological performance as an endophenotype.

INTRODUCTION: Family studies provide a suitable approach to analyzing candidate endophenotypes of schizophrenia, including cognitive features. OBJECTIVE: To characterize different neurocognitive functions in a group of patients with first episode of psychosis (FEP), their first-degree relatives (parents and siblings), and healthy controls (HC), in order to identify potential endophenotypes for schizophrenia spectrum disorders (SSD). METHODS: Participants were assessed in the context of a national project in Spain called PAFIP-FAMILIAS. They completed the same neuropsychological battery, which included tests of verbal memory, visual memory, processing speed, working memory, executive functions, motor dexterity, attention, and theory of mind. Group comparisons were performed using one-way ANOVA, followed by tests of multiple comparisons when appropriate. RESULTS: One hundred thirty-three FEP patients were included, as well as 244 of their first-degree relatives (146 parents and 98 siblings) and 202 HC. In general, relatives showed an intermediate performance between the HC and the FEP patients in all neurocognitive domains. However, the domains of executive functions and attention stood out, as relatives (especially parents) showed similar performance to FEP patients. This was replicated when selecting patients subsequently diagnosed with schizophrenia and their relatives. CONCLUSION: These findings suggest that executive and attention dysfunctions might have a family aggregation and could be relevant cognitive endophenotypes for psychotic disorders. The study shows the potential of exploring intra-family neuropsychological performance supporting neurobiological and genetic research in SSD.

Wine Storage at Cellar vs. Room Conditions: Changes in the Aroma Composition of Riesling Wine.

Storage temperature is one of the most important factors affecting wine aging. Along with bottling parameters (type of stopper, SO2 level and dissolved O2 in wine), they determine how fast wine will evolve, reach its optimum and decline in sensory quality. At the same time, lowering of the SO2 level in wine has been a hot topic in recent years. In the current work, we investigated how Riesling wine evolved on the molecular level in warm (~25 °C) and cool (~15 °C) conditions depending on the SO2 level in the wine (low, medium and high), flushing of the bottle's headspace with CO2 and three types of stoppers (Diam 30, Diam 30 origin and Diam 5) with different OIR levels (0.8-1.3 mg) and OTR levels (0.3-0.4 mg/year). It was demonstrated that the evolution of primary and secondary aromas, wine color and low molecular weight sulfur compounds (LMWSCs) during the two years of aging mainly depended on the storage temperature. Variation in the SO2 level and CO2 in the headspace affected mostly certain LMWSCs (H2S, MeSH) and ß-damascenone. New aspects of C13-norisprenoids and monoterpenoids behavior in Riesling wine with different levels of SO2 and O2 were discussed. All three types of stoppers showed very close wine preservation properties during the two years of storage. The sensory analysis revealed that, after only six months, the warm stored wines with a low SO2 level were more oxidized and different from the samples with medium and high SO2 levels. A similar tendency was also observed for the cool stored samples.

Impact of Closure OTR on the Volatile Compound Composition and Oxidation Aroma Intensity of Sauvignon Blanc Wines during and after 10 Years of Bottle Storage.

The oxygen transfer rate (OTR) of closures is a well-known parameter impacting the quality of Sauvignon blanc wines (SBw) within the first years of storage, but little research has been published on its long-term effects. The chemical changes in oxidation odor intensity in three SBw sealed with natural cork and other closures that had different known OTRs, ranging from <0.1 to 4.6 mg/year, were monitored over a 10 year period. During aging, free SO2 and 3-sulfanylhexanol loss, concomitant with increases in dissolved O2, OD420, and sotolon, were correlated with closure OTR levels. After 10 years of aging, sensory analysis was conducted, supported by additional chemical analysis of aroma impact markers, including methional, phenylacetaldehyde, 2-furanmethanthiol, 4-methyl-4-sulfanylpentan-2-one, ethyl-2-sulfanylacetate, and hydrogen sulfide, as well as total SO2 and dissolved CO2. These analyses revealed that selected SBw were protected from oxidation over a 10 year aging period, provided that the closure OTR did not exceed 0.3 mg/year.

Methyl salicylate, a grape and wine chemical marker and sensory contributor in wines elaborated from grapes affected or not by cryptogamic diseases.

Methyl salicylate (MeSA) is a plant metabolite that induces plant defence resistance and an odorous volatile compound presenting green nuances. This volatile compound was shown to be present in wine samples, sometimes at concentrations above its olfactory detection threshold. MeSA is localized in grapes, particularly in the skins and stems, and is extracted during red wine vinification. It was detected at the highest concentrations in wines of several grape varieties, made from grapes affected by cryptogamic diseases, namely downy mildew caused by Plasmopara viticola, and black rot caused by Guignardia bidwellii. It has also been detected in wines from vines affected by Esca, a Grapevine Trunk Disease. MeSA can also be considered to be a chemical marker in grapes and wine indicative of the level of development of several vine cryptogamic diseases.

Sensorial Impact and Distribution of 3-Methyl-2,4-nonanedione in Cognacs and Spirits.

The aim of this study was to improve our knowledge on the chemical markers of Cognac aromas. We report results concerning the distribution and sensorial impact of 3-methyl-2,4-nonanedione (MND), a well-known compound in aged red wine, reminiscent of anise or "dried fruit", according to its concentration. We assayed first this diketone (solid-phase microextraction (SPME)-gas chromatography (GC)/mass spectrometry (MS), chemical ionization (CI)) in many Cognac samples followed by grappa, brandy, rum, whisky, vodka, and fruit spirits, and concentrations ranged from traces to 11.2 µg/L. Highest concentrations were obtained in grappa and freshly distilled eaux-de-vie of Cognac samples. Exceeding its detection threshold (100 ng/L, 70 vol %), MND contributes to the anise descriptor of these spirits. Its concentration decreased over aging while being highly correlated with the total amount of fatty acid ethyl ester. In addition, we showed that MND was produced during distillation according to the oxidation state of the white wine as well as the amount of lees used.

Aromatic Potential of Bordeaux Grape Cultivars: Identification and Assays on 4-Oxononanoic Acid, a γ-Nonalactone Precursor.

γ-Nonalactone has been demonstrated to be a chemical marker of dried/cooked fruit nuances detected in must and wine, but little is known about its formation pathways. Therefore, on the basis of the literature, we hypothesized 4-oxononanoic acid as a potential precursor. Using dichloromethane extraction followed by gas chromatography coupled to negative chemical ionization mass spectrometry, this keto acid was identified and quantified in Merlot and Cabernet Sauvignon musts. Its concentration ranged from traces to 60 µg/L. The biotransformation of 4-oxononanoic acid into γ-nonalactone by Saccharomyces cerevisiae during alcoholic fermentation was demonstrated using labeled d6-4-oxononanoic acid. Additional experiments shed light on the 4-oxononanoic acid role as a γ-nonalactone precursor and revealed that this biotransformation was (R)-enantioselective. Sensory and distribution studies of the enantiomers revealed that the detection threshold of R and S forms were 66 and 35 µg/L and the average ratio of R/S in grape and wine was 94:6 and 65:35.

Identification and analysis of new α- and ß-hydroxy ketones related to the formation of 3-methyl-2,4-nonanedione in musts and red wines.

The formation of 3-methyl-2,4-nonanedione (MND) during red wine aging can contribute to the premature evolution of aroma, characterized by the loss of fresh fruit and development of dried fruit flavors. The identification of two new hydroxy ketones, 2-hydroxy-3-methylnonan-4-one (syn- and anti-ketol diastereoisomers) and 3-hydroxy-3-methyl-2,4-nonanedione (HMND), prompted the investigation of the precursors and pathways through which MND is produced and evolves. An HS-SPME-GC-MS method was optimized for their quantitation in numerous must and wine samples, providing insight into the evolution of MND, HMND, and ketols through alcoholic fermentation and wine aging. Alcoholic fermentation resulted in a significant decrease in MND and HMND and the simultaneous appearance of ketol diastereoisomers. The analysis of 167 dry red wines revealed significant increases in MND and anti-ketol contents through aging and a significant positive correlation between MND and anti-ketols. Additional experiments demonstrated that ketols are precursors to MND during red wine oxidation.

Identification of Dialkylpyrazines Off-Flavors in Oak Wood.

Volatile extractive compounds from high-quality oak wood (Quercus sp.) are responsible for important pleasant olfactory notes, such as coconut, wood, vanilla, caramel, and spice. Recently, a new off-flavor reminiscent of rancid butter has been detected in oak wood. Using gas chromatography-olfactometry (GC-O) coupled to several detection modes, such as nitrogen-phosphorus detection (GC-O-NPD) or mass spectrometry (GC-O-MS) and multidimensional GC-O coupled to time-of-flight mass spectrometry, six compounds containing nitrogen atoms were identified. The volatiles were suggested to belong to 2,5-disubstituted pyrazines family, which was confirmed by comparison with synthetic reference compounds. For this purpose, symmetric and dissymmetric 2,5-dialkylpyrazines were prepared from methyl esters of corresponding aliphatic amino acids (Val, Leu, and Ile) by a three-step, one-pot reaction under mild reducing conditions. Organoleptic descriptors and odor detection thresholds were also determined, whereas a bacterial origin explaining these off-flavors was hypothesized.

Impact of Plasmopara viticola infection of Merlot and Cabernet Sauvignon grapes on wine composition and flavor.

This work reports the identification of volatile compounds involved in the particular and atypical flavor detected in Vitis vinifera red Merlot and Cabernet Sauvignon wines made with grapes infected and wilted by brown rot (Plasmopara viticola). Must made from withered grapes had green aromas while red wines were marked by intense odor reminiscent of green, herbaceous notes but also figs and cooked fruit. Thanks to GC-O and GC-MS analysis, cooked fruit notes were identified as 3-methyl-2,4-nonanedione, γ-nonalactone and γ-decalactone, whereas herbaceous and green aromas were identified as (Z)-1,5-octadien-3-one and 3-isobutyl-2-methoxypyrazine. We show that the organoleptic impact of P. viticola is more pronounced in Merlot wines compared to Cabernet Sauvignon ones. The highest levels of 3-methyl-2,4-nonanedione (75.3ng/L) were found in old Merlot wines made with 20% infected berries, suggesting the incidence of berry quality on the ability of a wine to age.

Study of the contribution of massoia lactone to the aroma of Merlot and Cabernet Sauvignon musts and wines.

Organic extracts of musts and red wines marked by dried fruit and cooked fruit aromas were analyzed by gas chromatography coupled to olfactometry and mass spectrometry. Thanks to this analytical approach we identified a fragrant lactone corresponding to an odorant zone reminiscent of coconut and dried figs as 5,6-dihydro-6-pentyl-2H-pyran-2-one (C10 massoia lactone). Using chiral GC-GC-MS, we show that only the (R)-C10 massoia lactone is found in musts and wines. Its detection thresholds were 10µg/L and 11µg/L in must and wine model solution, respectively. In Merlot and Cabernet Sauvignon musts marked by dried fruit flavors from overripe grapes, its concentration reached 68µg/L. In contrast, in wines marked by these flavors, it never exceeded 20µg/L. We show that (R)-C10 massoia lactone is reduced to (R)-δ-decalactone during alcoholic fermentation. In addition, we underline the contribution of temperature during the growing season on its level in old red wines.