Early Genomic, Epidemiological, and Clinical Description of the SARS-CoV-2 Omicron Variant in Mexico City.

Omicron is the most mutated SARS-CoV-2 variant-a factor that can affect transmissibility, disease severity, and immune evasiveness. Its genomic surveillance is important in cities with millions of inhabitants and an economic center, such as Mexico City. Results. From 16 November to 31 December 2021, we observed an increase of 88% in Omicron prevalence in Mexico City. We explored the R346K substitution, prevalent in 42% of Omicron variants, known to be associated with immune escape by monoclonal antibodies. In a phylogenetic analysis, we found several independent exchanges between Mexico and the world, and there was an event followed by local transmission that gave rise to most of the Omicron diversity in Mexico City. A haplotype analysis revealed that there was no association between haplotype and vaccination status. Among the 66% of patients who have been vaccinated, no reported comorbidities were associated with Omicron; the presence of odynophagia and the absence of dysgeusia were significant predictor symptoms for Omicron, and the RT-qPCR Ct values were lower for Omicron. Conclusions. Genomic surveillance is key to detecting the emergence and spread of SARS-CoV-2 variants in a timely manner, even weeks before the onset of an infection wave, and can inform public health decisions and detect the spread of any mutation that may affect therapeutic efficacy.

The Evolutionary Landscape of SARS-CoV-2 Variant B.1.1.519 and Its Clinical Impact in Mexico City.

The SARS-CoV-2 pandemic is one of the most concerning health problems around the globe. We reported the emergence of SARS-CoV-2 variant B.1.1.519 in Mexico City. We reported the effective reproduction number (Rt) of B.1.1.519 and presented evidence of its geographical origin based on phylogenetic analysis. We also studied its evolution via haplotype analysis and identified the most recurrent haplotypes. Finally, we studied the clinical impact of B.1.1.519. The B.1.1.519 variant was predominant between November 2020 and May 2021, reaching 90% of all cases sequenced in February 2021. It is characterized by three amino acid changes in the spike protein: T478K, P681H, and T732A. Its Rt varies between 0.5 and 2.9. Its geographical origin remain to be investigated. Patients infected with variant B.1.1.519 showed a highly significant adjusted odds ratio (aOR) increase of 1.85 over non-B.1.1.519 patients for developing a severe/critical outcome (p = 0.000296, 1.33-2.6 95% CI) and a 2.35-fold increase for hospitalization (p = 0.005, 1.32-4.34 95% CI). The continuous monitoring of this and other variants will be required to control the ongoing pandemic as it evolves.

Saliva is a reliable and accessible source for the detection of SARS-CoV-2.

OBJECTIVES: The aim of this study was to investigate the feasibility of saliva sampling as a non-invasive and safer tool to detect severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2) and to compare its reproducibility and sensitivity with nasopharyngeal swab samples (NPS). The use of sample pools was also investigated. METHODS: A total of 2107 paired samples were collected from asymptomatic healthcare and office workers in Mexico City. Sixty of these samples were also analyzed in two other independent laboratories for concordance analysis. Sample processing and analysis of virus genetic material were performed according to standard protocols described elsewhere. A pooling analysis was performed by analyzing the saliva pool and the individual pool components. RESULTS: The concordance between NPS and saliva results was 95.2% (kappa 0.727, p = 0.0001) and 97.9% without considering inconclusive results (kappa 0.852, p = 0.0001). Saliva had a lower number of inconclusive results than NPS (0.9% vs 1.9%). Furthermore, saliva showed a significantly higher concentration of both total RNA and viral copies than NPS. Comparison of our results with those of the other two laboratories showed 100% and 97% concordance. Saliva samples are stable without the use of any preservative, and a positive SARS-CoV-2 sample can be detected 5, 10, and 15 days after collection when the sample is stored at 4 °C. CONCLUSIONS: The study results indicate that saliva is as effective as NPS for the identification of SARS-CoV-2-infected asymptomatic patients. Sample pooling facilitates the analysis of a larger number of samples, with the benefit of cost reduction.

Oral fat perception is related with body mass index, preference and consumption of high-fat foods.

Oral sensory perception may play an important role in food preferences, driving food intake and energy balance. Fat perceived in oral cavity has been associated with satiety and homeostatic signals. The purpose of this study was to test the hypothesis that fat oral-intensity perception may be associated with BMI, food preferences and consumption of fat-rich foods. The ability to perceive linoleic acid at different concentrations by intensity scaling was measured in young adults (n=121), characterized by anthropometric measurements such as body mass index (BMI), waist circumference (WC) and total body fat (TBF) percentage. Additionally, dietary habits were recorded online during 35days using a questionnaire designed according to the 24-hour recall and the food diary methods. Finally, food preferences were evaluated online using a nine-point hedonic scale. Taste sensitivity (intensity scaling with suprathreshold concentrations) was estimated with different linoleic acid concentrations using a linear scale of 150mm labeled at the ends. Four groups were established after the ratings for oral-intensity perception of linoleic acid: quartile high ratings (QH), quartile medium-high ratings (QMH), quartile medium-low ratings (QML) and quartile low ratings (QL). Participants with high-intensity ratings for linoleic acid (QH) had lower BMI (p=0.04) and waist circumference (WC) (p=0.03) values than participants in the QL group. High-fat foods (foods with more than 20% of energy from lipids such as fast foods and Mexican street foods) were less preferred by participants with high-intensity ratings for linoleic acid (QH) than by participants with medium- (QMH, QML) and low-(QL) intensity ratings (p<0.01). Also, participants with high-intensity ratings for linoleic acid (QH) presented lower consumption of high-fat foods like fast foods (p=0.04) and Mexican street foods (p=0.03) than subjects with medium- (QMH, QML) and low-(QL) intensity ratings. Overall, these data suggest that the participant's intensity ratings for oral perception of linoleic acid were inversely correlated with BMI, WC, preference and consumption of high-fat foods such as fast foods and Mexican street foods, and it may serve as a predisposing factor for fat consumption in humans.

Dietary n-3 polyunsaturated fatty acids modify fatty acid composition in hepatic and abdominal adipose tissue of sucrose-induced obese rats

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The fatty acid profile of hepatocytes and adipocytes is determined by the composition of the dietary lipids. It remains unclear which fatty acid components contribute to the development or reduction of insulin resistance. The present work examined the fatty acid composition of both tissues in sucrose-induced obese rats receiving fish oil to determine whether the effect of dietary (n-3) polyunsaturated fatty acids (PUFAs) on the reversion of metabolic syndrome in these rats is associated to changes in the fatty acid composition of hepatocyte and adipocyte membrane lipids. Animals with metabolic syndrome were divided into a corn–canola oil diet group and a fish oil diet group, and tissues fatty acids composition were analyzed after 6 weeks of dietary treatment. Fatty acid profiles of the total membrane lipids were modified by the fatty acid composition of the diets fed to rats. N-3 PUFAs levels in animals receiving the fish oil diet plus sucrose in drinking water were significantly higher than in animals under corn–canola oil diets. It is concluded that in sucrose-induced obese rats, consumption of dietary fish oil had beneficial effects on the metabolic syndrome and that such effects would be conditioned by the changes in the n-3 PUFAs composition in hepatic and adipose tissues because they alter membrane properties and modify the type of substrates available for the production of active lipid metabolites acting on insulin resistance and obesity (AU)

Dietary n-3 polyunsaturated fatty acids modify fatty acid composition in hepatic and abdominal adipose tissue of sucrose-induced obese rats.

The fatty acid profile of hepatocytes and adipocytes is determined by the composition of the dietary lipids. It remains unclear which fatty acid components contribute to the development or reduction of insulin resistance. The present work examined the fatty acid composition of both tissues in sucrose-induced obese rats receiving fish oil to determine whether the effect of dietary (n-3) polyunsaturated fatty acids (PUFAs) on the reversion of metabolic syndrome in these rats is associated to changes in the fatty acid composition of hepatocyte and adipocyte membrane lipids. Animals with metabolic syndrome were divided into a corn-canola oil diet group and a fish oil diet group, and tissues fatty acids composition were analyzed after 6 weeks of dietary treatment. Fatty acid profiles of the total membrane lipids were modified by the fatty acid composition of the diets fed to rats. N-3 PUFAs levels in animals receiving the fish oil diet plus sucrose in drinking water were significantly higher than in animals under corn-canola oil diets. It is concluded that in sucrose-induced obese rats, consumption of dietary fish oil had beneficial effects on the metabolic syndrome and that such effects would be conditioned by the changes in the n-3 PUFAs composition in hepatic and adipose tissues because they alter membrane properties and modify the type of substrates available for the production of active lipid metabolites acting on insulin resistance and obesity.

Aplicación del modelo de Thurstone a las pruebas sensoriales de diferencia: [revisión] / Thurstone model application to difference sensory tests: [review]

En las pruebas de diferencia, el desempeño de los jueces varía en función de la prueba utilizada. Esta diferencia se explica a partir del conocimiento sobre la forma en que el cerebro procesa la información que recibe de los sentidos, particularmente el sentido del gusto. En algunas pruebas de diferencia, la información se procesa de manera más eficiente que en otras. El modelo de Thurstone describe las estrategias del cerebro para procesar la información en función del método utilizado. Esta revisión introduce las ideas y los conceptos de este modelo en las mediciones sensoriales derivadas con las pruebas de diferencia. Los conceptos de la variabilidad del estímulo y la estrategia cognitiva correspondiente a cada método de diferencia son la base para el cálculo de la magnitud de la diferencia percibida entre dos estímulos, denominada d’. Esta medición es fundamental e independiente de la metodología sensorial utilizada.

Part of understanding why judges perform better on some difference tests than others requires an understanding of how information coming from the mouth to the brain is processed. For some tests it is processed more efficiently than others. This is described by what has been called Thurstonian modeling. This brief review introduces the concepts and ideas involved in Thurstonian modeling as applied to sensory difference measurement. It summarizes the literature concerned with the theorizing and confirmation of Thurstonian models. It introduces the important concept of stimulus variability and the fundamental measure of sensory difference: d’. It indicates how the paradox of discriminatory non-discriminators, which had puzzled researchers for years, can be simply explained using the model. It considers how memory effects and the complex interactions in the mouth can reduce d’ by increasing the variance of sensory distributions.

Pasta with unripe banana flour: physical, texture, and preference study.

Banana is a starchy food that contains a high proportion of undigestible compounds such as resistant starch and nonstarch polysaccharides. Products with low glycemic response such as pasta are considered favorable to health. The objective of this study was to use unripe banana flour to make spaghetti with low-carbohydrates digestibility and evaluate its physical and texture characteristics, as well as consumer preference. Formulations with 100% durum wheat semolina (control) and formulations with 3 semolina: banana flour ratios (85: 15, 70: 30, and 55: 45) were prepared for spaghetti processing. The use of banana flour decreased the lightness and diameter of cooked spaghetti, and increased the water absorption of the product. Hardness and elasticity of spaghetti were not affected by banana flour, but adhesiveness and chewiness increased as the banana flour level in the blend rose. Spaghettis prepared in the laboratory (control and those with banana flour) did not show differences in preference by consumers. In general, the preference of spaghettis with different banana flour level was similar. The addition of a source of undigestible carbohydrates (banana flour) to spaghetti is possible without affecting the consumer preference.

Las pruebas de preferencia en alimentos son más complejas de lo imaginado / Food preference tests are more complex than it is thought / As provas de preferência em alimentos são mais complexas do que se imagina

Las pruebas de preferencia son ampliamente utilizadas en el lanzamiento de nuevos productos y en estudios de mercado en la industria alimenticia. Tradicionalmente se aplican a productos diferentes. Sin embargo, la magnitud de la diferencia entre los productos no siempre se evalua con anticipación a las pruebas de preferencia. Las pruebas de diferencia, a través del modelo de Thurstone, permiten estimar el grado de diferencia entre dos productos. Así, resulta interesante conocer las similitudes entre las pruebas de preferencias y las pruebas de diferencia a fín de tomar ventaja de los avances que existen en estas últimas para mejorar la utilización y aplicación de las pruebas de preferencia.

Preference tests are widely employed for launching new products and in market studies in the food industry. Traditionally, they are applied to different products. However, the magnitude of the difference among products is not always evaluated before the preference tests are carried out. Difference tests using Thurstone model allow the estimation of the degree of difference between two products. Thus, it is of interest to know the similarities between preference tests and difference tests, so as to take advantage of the advances taking place in the latter and improve the use and application of preference tests.

As provas de preferência são amplamente utilizadas no lançamento de novos produtos e em estudos de mercado na indústria alimentícia. Tradicionalmente se aplicam a produtos diferentes. No entanto, a magnitude da diferença entre os produtos não sempre se avalia com antecipação às provas de preferência. As provas de diferença, através do modelo de Thurstone, permitem estimar o grau de diferença entre dois produtos. Assim, resulta interessante conhecer as similitudes entre as provas de preferências e as provas de diferença a fím de tomar ventagem dos avanços que existem nestas últimas para melhorar a utilização e aplicação das provas de preferência.

[Thurstone model application to difference sensory tests]. / Aplicación del modelo de Thurstone a las pruebas sensoriales de diferencia.

Part of understanding why judges perform better on some difference tests than others requires an understanding of how information coming from the mouth to the brain is processed. For some tests it is processed more efficiently than others. This is described by what has been called Thurstonian modeling. This brief review introduces the concepts and ideas involved in Thurstonian modeling as applied to sensory difference measurement. It summarizes the literature concerned with the theorizing and confirmation of Thurstonian models. It introduces the important concept of stimulus variability and the fundamental measure of sensory difference: d'. It indicates how the paradox of discriminatory non-discriminators, which had puzzled researchers for years, can be simply explained using the model. It considers how memory effects and the complex interactions in the mouth can reduce d' by increasing the variance of sensory distributions.

Effect of n-3 polyunsaturated fatty acids on the lipidic profile of healthy Mexican volunteers

Objetivo. Estudiar el efecto de los ácidos grasos ponlinsaturados n-3 en el perfil lipídico sérico de una población mexicana. Material y métodos. La ingesta diaria del suplemento de aceite de salmón fue de 3 gramos durante cuatro semanas. Se evaluaron los niveles de colesterol total, triglicéridos, lipoproteínas de alta densidad y la composición en ácidos grasos de los eritrocitos. Resultados. muestran una reducción significativa (p<0.05) en los niveles de triglicéridos y un aumento significativo (p<0.01) en los niveles de lipoproteínas de alta densidad en los sujetos con hipertrigliceridemia . El grupo con hipercolesterolemia presentó reducción en los niveles de colesterol total y triglicéridos y aumento significativo en los niveles de lipoproteínas y aumento significativo en los niveles de lipoproteínas de alta densidad (p<0.01). conclusiones. El efecto hipolipidemiante de los ácidos grasos polinsaturados n-3 se puso de manifiesto en voluntarios mexicanos bajo las condiciones aquí evaluadas

Plyunsaturated fatty acid deficiencies: efects on hepatic plasma membrane fatty acid composition and enzyme activity / Deficiencias de ácidos grasos poliinsaturados: efectos sobre la composición lipídica y actividades enzimáticas hepáticas

Research on dietary polyunsaturated fatty acids (PUFA), on the activity of 5' nucleotidas and adenylate cyclase are largely contradictory due, mostly, to the absence of adequate control group. In this study, four different diets have evaluated on the 5' nucleotidase and adenylate cyclase in rat liver plasma membranes. Wistar rats were given a semysinthetic diet in which lipids were supplied by 5 porcent of either peanut oil (n-3 PUFA deficient diet), cod liver oil (n-6 PUFA deficient diet) partially hydrogenated palm oil (total PUFA deficient diet) and a mixture of peanut and rapeseed oil (control group). Liver plasma membranes were separated by using a Percoll gradiet in a Beckman JA 20 centrifuge. 5' nucleotidase and adenylate cyclase activities were measured in a liquid scintilation detector by following the degradation of 3HAMP (adenosine monophophate) and production of 3HAMP (cyclic adenonosine monophosphate) respectively. Animals fed the total PUFA deficient diet exhibited significant lower body weight and lower liver weight that did the control group. Low cholesterol concentrations were observed in animals deficient either in n-3 or total PUFA in relation to the control group. All dietary deficiencies studies provoked reduced phospholipid levels. Phosphatidylcholine and phosphatidylethanolamine were not modified whatever the deficiency studied. Phospholipids fatty acid composition was significantly modified by the diets studied. The specific activity of 5' nucleotidase in hepatic plasma membrane was independent of dietary PUFA. The catalytic unit of adenylate cyclase complex in totally deficientanimals was augmented. The unit of the enzyme stimulated by the guanydyl imidodiphosphate (GppNHp) in n-3 PUFA deficient animals was augmented and reduced in animals receiving the n-6 PUFA deficient diet. In conclusion, our results show that each dietary PUFA deficiency modifies differently the proportions of phospholipid classes and their fatty acid composition. The mechanisms responsible for these modification remain to be elucidated. However, the phospholipid fatty acid changes did not onfluence the 5' nucleotidase activity except in the case of extreme excess which concerns more toxicology than nutritional modifications. Finally, the catalytic unit (Forskoline+GDPBs) of adenylate cyclase complex and the regulatory unit (GppNHp) may be sensitive to alterations in PUFA composition