Síndrome de Claude secundario a traumatismo craneoencefálico / Claude syndrome secondary to head trauma

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Nueva mutación patogénica de corea-acantocitosis / New pathogenic mutation of chorea-acanthocytosis

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[Isolated hand palsy due to an ischaemic stroke]. / Paralisis aislada de la mano debido a un infarto isquemico.

TITLE: Paralisis aislada de la mano debido a un infarto isquemico.

Parálisis aislada de la mano debido a un infarto isquémico / Isolated hand palsy due to an ischaemic stroke

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Sensory characterisation of black ripe table olives from Spanish Manzanilla and Hojiblanca cultivars.

A lexicon from the literature has been used for the characterisation of black ripe table olives from Spanish Manzanilla and Hojiblanca cultivars by Quantitative Descriptive Analysis (QDA). After confirming the acceptable reproducibility and repeatability of the panel, the descriptors that received the widest range of scores and significantly contributed to sample discrimination were: skin green, flesh green, skin sheen, flesh red, fibrousness, firmness, skin red, moisture release, fishy smell/ocean and flesh yellow. The effects of cultivar, growing area and storage period on the sensory profiles were relevant, as showed by spider graphs and multivariate methods. The map of variables, using bootstrapping techniques, associated descriptors like fibrousness, firmness, chewiness, skin red, flesh red, and skin sheen to PC1, which can then be related to texture, while PC2 was linked to skin green and astringency (related to phenols) or vinegar and fishy smell/ocean (possibly connected to cultivars). Centring data by panelist had a strong influence on the segregation of samples but increasing the number of panelists had a reduced additional effect. The diverse sensory profiles of samples were also summarised by biclustering.

Data on sensory profile of green Spanish-style table olives studied by Quantitative Descriptive Analysis.

This article contains processed data related to the research published in "Sensory profile of green Spanish-style table olives according to cultivar and origin" [1]. It provides information on the physicochemical characteristics of the analysed samples and the results of the multivariate analysis used in the above-commented paper. Particularly, it includes: i) the values of pH, titratable acidity, combined acidity, and NaCl for batches according to samples, ii) the scores given to each descriptor by the panelists according to samples, iii) the histogram of the overall scores for descriptor, iv) the boxplot of descriptors over samples, v) the effect of samples and contribution of panelists to the interaction sample∙panelist, vi) correlation between the panelists and the whole panel, vii) panelist performance, viii) panel repeatability, ix) sensory profile of samples (spider graph), x) adjusted means for descriptor according to samples, xi) prevalence of descriptors on samples, xii) product effect as assessed by p-value.

Sensory profile of green Spanish-style table olives according to cultivar and origin.

This work studies the influence of cultivar and farming area on the sensory profile of green Spanish-style table olives, using Quantitative Descriptive Analysis. The lexicon developed was subsequently applied to samples of Gordal (G), Manzanilla (M), and Hojiblanca (H) from different origins: Arahal (A), Utrera (U), Alameda (Al), Estepa (E), Casariche (C), Alcalá de Guadaira (AG), Posadas (P), and Almendralejo (Am). The analysis of the data by ANOVA, considering the effect of the sample as fixed and those of the panelists and the sessions as random, showed good repeatability (no significant effect of the session). Bitter, salty, astringent, acid, alcohol and lupin descriptors had significant discriminating power. The samples were characterised by the following sensory attributes: HC, pungent and winery/wine; MP, salty and lupin; GA, acid and lactic acid; HAl, astringent and acetic/vinegar; and MAm, bitter and musty. The multivariate analysis combined with bootstrapping techniques offered a multidimensional view of repeatability, relationships among descriptors, and characterisation and segregation of products. The results then pointed to sensible differences among the sensory profiles of the samples due to cultivar and origin.

[Lacosamide associated with high-degree block in a patient with trigeminal neuralgia]. / Lacosamida asociada a bloqueo de alto grado en un paciente con neuralgia del trigemino.

INTRODUCTION: Lacosamide is an antiepileptic drug whose exact mechanism of action remains unknown. It acts by increasing the slow inactivation of the voltage-dependent sodium channels of the cell membranes. It is indicated in the treatment of focal seizures with or without secondary generalisation and is occasionally used as adjunct treatment in neuropathic pain. Although the most frequent side effects are mild (dizziness, diplopia, blurred vision, headache, tremor, etc.), others such as supraventricular tachyarrhythmias, changes in repolarisation, atrioventricular blocks and even cardiac arrest or sudden death have been reported. CASE REPORT: A 74-year-old male, diagnosed with classic trigeminal neuralgia treated with 200 mg/12 h of carbamazepine, who visited due to a worsening of the pain in the trigeminal V1-V2 region. On the sixth day after admission, after adjusting the carbamazepine treatment to a descending regime, 400 mg/24 h of eslicarbazepine and 100 mg/12 h of intravenous lacosamide, he presented a complete atrioventricular block with extreme bradycardia that required the placement of a pacemaker. CONCLUSIONS: Voltage-dependent sodium channel blockade mainly affects non-sinusal cardiac tissue. An alteration in the atrioventricular or infrahisian node is more consistent with its mechanism of action. Other cases of atrioventricular block in this kind of polytherapy have been reported. Precaution is advised in the concomitant use of antiepileptic drugs, above all among those that prolong the PR interval, and they should be contraindicated in patients with a history of atrioventricular block, ischaemic heart disease or heart failure. Before starting, a baseline electrocardiogram and regular electrocardiographic monitoring are advised during the first few weeks.

TITLE: Lacosamida asociada a bloqueo de alto grado en un paciente con neuralgia del trigemino.Introduccion. La lacosamida es un farmaco antiepileptico cuyo mecanismo de accion exacto se desconoce. Actua aumentando la inactivacion lenta de los canales de sodio dependientes del voltaje de las membranas celulares. Indicado en el tratamiento de crisis focales con o sin generalizacion secundaria, ocasionalmente se emplea como tratamiento coadyuvante en el dolor neuropatico. Aunque los efectos adversos mas frecuentes son leves (mareo, diplopia, vision borrosa, cefalea, temblor…), se han descrito taquiarritmias supraventriculares, cambios en la repolarizacion, bloqueos auriculoventriculares e incluso parada cardiaca o muerte subita. Caso clinico. Varon de 74 años, diagnosticado de neuralgia del trigemino clasica en tratamiento con 200 mg/12 h de carbamacepina, que acude por reagudizacion del dolor en el territorio trigeminal V1-V2. El sexto dia de ingreso, tras ajustar el tratamiento con carbamacepina en pauta descendente, 400 mg/24 h de eslicarbacepina y 100 mg/12 h de lacosamida intravenosa, presenta bloqueo auriculoventricular completo con bradicardia extrema que precisa la implantacion de un marcapasos definitivo. Conclusiones. El bloqueo de canales de sodio dependientes del voltaje afecta predominantemente al tejido cardiaco no sinusal. Una alteracion en el nodo auriculoventricular o infrahisiano es mas congruente con su mecanismo de accion. Existen mas casos comunicados de bloqueo auriculoventricular en este tipo de politerapia. Se recomienda precaucion en el uso concomitante de farmacos antiepilepticos, sobre todo entre los que prolonguen el intervalo PR, asi como su contraindicacion en pacientes con antecedentes de bloqueo auriculoventricular, cardiopatia isquemica o insuficiencia cardiaca. Antes de su inicio, se aconseja realizar un electrocardiograma basal y monitorizacion electrocardiografica regular durante las primeras semanas.

Tentative application of compositional data analysis to the fatty acid profiles of green Spanish-style Gordal table olives.

Conventional multivariate and compositional data analyses were applied tentatively to investigate the effects of processing steps and fat extraction systems on the fatty acid profiles of green Spanish-style Gordal table olives. In the first case, the profiles (expressed in percentages) were subjected directly to a conventional statistical study. Secondly, the profiles were regarded as data in the Simplex space and subjected to its specific tools or transformed into coordinates in the Euclidean space to be analysed by conventional multivariate techniques. Exploratory classical and compositional data analyses showed that the main changes were due to fermentation. Tentative cluster and PCA analyses using the compositional coordinates in the Euclidean space led to a more realistic segregation among treatments than applying percentages. Overall, the results suggested that the fatty acid profiles of table olives should be considered as compositional data and analysed accordingly.

Data on fatty acid profiles of green Spanish-style Gordal table olives studied by compositional analysis.

This article contains processed data related to the research published in "Tentative application of compositional data analysis to fatty acid profiles of green Spanish-style Gordal table olives" (Garrido-Fernández et al., 2018) [1]. It provides information on the implementation of compositional data analysis (CoDa) to the fatty acid profiles of Spanish-style Gordal table olives vs the use of conventional statistical analysis (data composition expressed in percentages). Particularly, it includes: i) the matrix of the sequential binary partition used for the balance estimation and the isometric log-ratio transformation (ilr) of the fatty acid profiles, ii) correlation among the diverse fatty acids expressed in percentages and their significances, iii) the ilr transformed values (coordinates in the Euclidean space) obtained following the sequential binary partition previously detailed, iv) the graphical presentation in the Simplex (ternary centred plot) of the treatments as a function of the four fatty acids with the higher log-ratio variances, and v) segregation of treatments based on Cluster Analysis.

Volatile profiles of green Spanish-style table olives: Application of compositional data analysis for the segregation of their cultivars and production areas.

The work presents the application of compositional data methodology to analytical results, taking as an example the study of the volatile profiles of green Spanish-style table olives according to cultivars and production areas. For this purpose, the volatile compounds (analysed by GC-MS and expressed as percentages of the total area) were considered as a compositional data set in the Simplex space and, as a result, analysed by their specific new statistical tools. Application of compositional exploratory tools (variation array, tertiary graphs, biplots, or coda-dendrogram) allowed differentiating cultivars and production areas based on their volatile profiles. Also, the application of Cluster and Principal Component analysis to the ilr transformed values (coordinates), following the new methodology, led to more realistic results than the formally incorrect implementation of the standard multivariate analysis (developed for data from the Euclidean space) to percentages (data in the Simplex). Therefore, the work presents a novel consideration of the volatile profiles of table olives as compositional data and shows their proper analysis by statistical tools specifically developed for them.

Data on the application of Functional Data Analysis in food fermentations.

This article refers to the paper "Assessment of table olive fermentation by functional data analysis" (Ruiz-Bellido et al., 2016) [1]. The dataset include pH, titratable acidity, yeast count and area values obtained during fermentation process (380 days) of Aloreña de Málaga olives subjected to five different fermentation systems: i) control of acidified cured olives, ii) highly acidified cured olives, iii) intermediate acidified cured olives, iv) control of traditional cracked olives, and v) traditional olives cracked after 72 h of exposure to air. Many of the Tables and Figures shown in this paper were deduced after application of Functional Data Analysis to raw data using a routine executed under R software for comparison among treatments by the transformation of raw data into smooth curves and the application of a new battery of statistical tools (functional pointwise estimation of the averages and standard deviations, maximum, minimum, first and second derivatives, functional regression, and functional F and t-tests).

Assessment of table olive fermentation by functional data analysis.

For the first time, functional data analysis (FDA) was used to assess the effects of different treatments on Protection Denomination of Origin Aloreña de Málaga table olive fermentations, focusing on the evolution of yeast population. The analysis of fermentation by a conventional approach led to scarce information. However, the transformation of microbial (and also physicochemical) data into smooth curves allowed the application of a new battery of statistical tools for the analysis of fermentations (functional pointwise estimation of the averages and standard deviations, maximum, minimum, first and second derivatives, functional regression, and functional F and t-tests). FDA showed that all the treatments assayed led to similar trends in yeast population while changes in pH and titratable acidity profiles led to several significant differences. Therefore, FDA represents a promising and valuable tool for studying table olive fermentations and for food microbiology in general.

Effect of zinc formulations, sodium chloride, and hydroxytyrosol on the growth/no-growth boundaries of table olive related yeasts.

This study uses a mathematical approach to assessing the inhibitory effect of Zn(2)(+)(0-10 mM, obtained from ZnCl2 and ZnSO4) in presence of NaCl (0-8%) and hydroxytyrosol (0-2588 mg/L), on a yeast cocktail formed by species Pichia galeiformis, Pichia kudriavzevii, Pichia manshurica and Candida thaimueangensis obtained from spoilt green olive packages. The logistic/probabilistic models were built in laboratory medium using a total of 1980 responses (1188 for NaCl and 792 for hydroxytyrosol). ZnCl2 showed significantly higher inhibitory effect than ZnSO4 in the presence of both NaCl (p < 0.033) and hydroxytyrosol (p < 0.009). NaCl did not interfere the effect of Zn(2)(+)while hydroxytyrosol, at high levels, had a slight antagonistic effect. According to models, Zn(2)(+)inhibits (p = 0.01) the yeast cocktail in the range 4.5-5.0 mM for ZnCl2, or 8.5-9.5 mM for ZnSO4. Therefore, this work confirms the fungicidal activity of zinc compounds (mainly ZnCl2) in synthetic medium, and also shows that the loss of zinc effectiveness in real green Spanish-style olive packaging is not due to the presence of NaCl or hydroxytyrosol, two of the most abundant chemical compounds in the product.

Fermentation profile of green Spanish-style Manzanilla olives according to NaCl content in brine.

This work studies the effects of the partial substitution of NaCl with potassium and calcium chloride salts on the fermentation profile of Spanish-style green Manzanilla olives. For this purpose, response surface methodology based in an enlarged simplex centroid mixture design with constrain (∑salts = 100 g/L) was used. Regarding to physicochemical characteristics, pH decreased when CaCl2 increased, titratable acidity was lower in presence of KCl while combined acidity increased as the contents of KCl and CaCl2 were close to the barycentre of the experiment (∼33.33% each salt). Regarding to microbiological profile, Enterobacteriaceae growth was slight stimulated in presence of high CaCl2 contents, yeast patterns were not linked to the initial brine compositions, while the maximum lactic acid bacteria population decreased slightly as KCl and CaCl2 increased in the proportion 1:1, although a moderate (equilibrated) content of both may be stimulating. Results obtained in this work show that Spanish-style green Manzanilla cv. can be fermented in diverse mixtures of chloride salts, albeit the initial CaCl2 should be limited to 20-30 g/L to prevent excessive Enterobacteriaceae growth; combining it with a similar proportion of KCl may also improve LAB predominance.

Fortification of table olive packing with the potential probiotic bacteria Lactobacillus pentosus TOMC-LAB2.

Dairy products are currently the main carriers of probiotic microorganisms to the human body. However, the development of new matrices for probiotic delivery is convenient for intolerant to milk (or its derivatives) and those requiring low-cholesterol diet consumers. The present work focused on the fortification of previously fermented green Spanish style olives with the autochthonous putative probiotic bacteria Lactobacillus pentosus TOMC-LAB2. The fortification was carried out by inoculating the bacteria into the packing brines using Manzanilla fruits from three different processes: (i) spontaneously fermented (F1), (ii) fermented using L. pentosus TOMC-LAB2 as starter (F2), and (iii) spontaneously fermented and then thermally treated (F3). Data showed that all inoculated treatments had higher population levels (5.49, 4.41, and 6.77 log10 cfu/cm(2)) than their respective controls (1.66, 4.33, and 0.0 log10 cfu/cm(2), for F1, F2, and F3 treatments, respectively). The presence of L. pentosus TOMC-LAB2 on olive surface was confirmed by rep-PCR, with a recovery frequency at the end of the shelf life (200 days) of 52.6, 57.9, and 100.0% for F1, F2, and F3 treatments, respectively. Thus, results obtained in this work show the ability of this microorganism to survive under packing conditions for long period of times as well as to colonize the olive surface which is the food finally ingested by consumers. This opens the possibility for the development of a new and simply probiotic fortified olive product.

Production of potential probiotic Spanish-style green table olives at pilot plant scale using multifunctional starters.

This work evaluates the use of two multifunctional starters of Lactobacillus pentosus species (TOMC LAB2 and TOMC LAB4) during elaboration of Manzanilla olive fruits processed according to the Spanish-style. Data show that the use of inocula at the onset of fermentation led to a proper acidification and sugar consumption of brines compared to the spontaneous process, obtaining in a shorter period of time the maximum population for lactic acid bacteria. Both inoculated L. pentosus strains were recovered at high frequencies at the end of fermentation on the olive surface, which was corroborated by RAPD-PCR analysis. In situ observation of olive epidermis slices by scanning electron microscopy revealed a strong aggregation and adhesion between microorganisms, which reached population levels of approximately 6 and 7 log10 cfu/cm(2) for yeasts and lactic acid bacteria, respectively. Enterobacteriaceae on the olive surface were also found at the onset of fermentation (∼9 log10 cfu/cm(2)), but they declined during the process and were below the detection limit at the end of fermentation. Results obtained in this study show the advantage of using multifunctional starters with the ability to adhere to the olive epidermis because, ultimately, the fruits are the food ingested by consumers.

Probabilistic model for the spoilage wine yeast Dekkera bruxellensis as a function of pH, ethanol and free SO2 using time as a dummy variable.

The present study uses a probabilistic model to determine the growth/no growth interfaces of the spoilage wine yeast Dekkera bruxellensis CH29 as a function of ethanol (10-15%, v/v), pH (3.4-4.0) and free SO2 (0-50 mg/l) using time (7, 14, 21 and 30 days) as a dummy variable. The model, built with a total of 756 growth/no growth data obtained in a simile wine medium, could have application in the winery industry to determine the wine conditions needed to inhibit the growth of this species. Thereby, at 12.5% of ethanol and pH 3.7 for a growth probability of 0.01, it is necessary to add 30 mg/l of free SO2 to inhibit yeast growth for 7 days. However, the concentration of free SO2 should be raised to 48 mg/l to achieve a probability of no growth of 0.99 for 30 days under the same wine conditions. Other combinations of environmental variables can also be determined using the mathematical model depending on the needs of the industry.