Metabolism of renin-angiotensin and enkephalin in human follicular fluid: An experimental study.

Background: The relationship between the biochemical characteristics of follicular fluid (FF), oocyte quality and embryonic development has not yet been elucidated. We compared samples of FF with a normal metabolic profile against samples with metabolic abnormalities to identify potential predictive biomarkers of reproductive success. Objective: To analyze peptide activity in the FF of women undergoing in vitro fertilization using 3 samples of FF per individual. Materials and Methods: FF samples were obtained by ovum pick-up. Pathological samples were defined as samples of FF obtained from women with a gynecological condition or with infertility. A total of 30 women participated in this study. 3 samples of FF were obtained per individual (90 samples), but 8 samples were excluded because they were hemolyzed. The samples (n = 82 FF) included controls (n = 36, donors without fertility problems), women with endometriosis (n = 15), unexplained infertility (n = 19), and aged > 39 (n = 12). We assessed local encephalinergics: aminopeptidase-N (puromycin sensitive aminopeptidase and neutral endopeptidase; and components of the angiotensin system of the reproductive tract: prolyl-endopeptidase, APN, aspartate-aminopeptidase, and basic-aminopeptidase. Results: No differences were observed in peptide metabolism based on the presence or absence of oocytes in the FF. Women with endometriosis and aged > 39 yr showed alterations in puromycin sensitive aminopeptidase (p = 0.01), aminopeptidase-B (p = 0.01), aspartate-aminopeptidase (p < 0.001) and neutral endopeptidase (p < 0.001). Conclusion: This study reveals alterations in the metabolism of enkephalin and angiotensin in pathological FF, which points to these components as potential diagnostic biomarkers.

Platos olvidados o de consumo ocasional en la gastronomía española: La Rioja / Forgotten dishes or occasional consumption in Spanish gastronomy: La Rioja

El río Ebro surca La Rioja dando lugar a una franja de tierra fértil de abundantes huertas y cultivos, muy especialmente el cultivo de la vid. Por otra parte, por sus tierras pasa la ruta jacobea (camino francés), fuente de transmisión de saber culinario. La historia documentada de la gastronomía riojanase remonta a la época medieval de la reconquista. Se mezclan la tendencia cristiana abundante de asados cárnicos, y la cocina algo más elaborada del Al-Ándalus. Gonzalo de Berceo, clérigo del Monasterio de Suso en San Millán de la Cogolla (La Rioja) menciona el vino y los quesos de la sierra de Cameros en el siglo XIII en sus versos. La cocina riojana está emparentada con la vasca, la navarra y la aragonesa. Se trata de una cocina en la que destaca la carne, las legumbres y el vino como sus más representativos componentes. También destaca por su abundante repostería, reflejo de una vida conventual extensa a lo largo del territorio. (AU)

The Ebro River flows through La Rioja giving rise to astrip of fertile land with abundant orchards and crops, especially vines. On the other hand, the Jacobean route (French way) passes through its lands, a source of transmission of culinary knowledge. The documented history of Rioja gastronomy dates back to the medieval period of the reconquest. The Christian trend plenty of meat roasts is mixed with the somewhat more elaborate cuisine of Al-Andalus. Gonzalo de Berceo, clergyman of the Monastery of Suso in San Millán de la Cogolla (La Rioja) mentions the wineand cheeses of the Sierra de Cameros in the 13th century in his verses. Riojan cuisine is related to Basque, Navarre and Aragonese cuisine. It is a cuisine in which meat, vegetables and wine stand out as its most representative components. It also stands out for its abundant confectionery, a reflection of extensive convent life throughout the territory. (AU)

Local renin angiotensin system and sperm DNA fragmentation.

The renin angiotensin system (RAS) appears to influence male fertility at multiple levels. In this work, we analyzed the relationship between the RAS and DNA integrity. Fifty male volunteers were divided into two groups (25 each): control (DNA fragmentation ≤20%) and pathological (DNA fragmentation >20%) cases. Activities of five peptidases controlling RAS were measured fluorometrically: prolyl endopeptidase (which converts angiotensin [A] I and A II to A 1-7), neutral endopeptidase (NEP/CD10: A I to A 1-7), aminopeptidase N (APN/CD13: A III to A IV), aminopeptidase A (A II to A III) and aminopeptidase B (A III to A IV). Angiotensin-converting enzyme (A I to A II), APN/CD13 and NEP/CD10 were also assessed by semiquantitative cytometry and quantitative flow cytometry assays, as were the receptors of all RAS components: A II receptor type 1 (AT1R), A II receptor type 2 (AT2R), A IV receptor (AT4R or insulin-regulated aminopeptidase [IRAP]), (pro)renin receptor (PRR) and A 1-7 receptor or Mas receptor (MasR) None of the enzymes that regulate levels of RAS components, except for APN/CD13 (decrease in fragmented cells), showed significant differences between both groups. Micrographs of RAS receptors revealed no significant differences in immunolabeling patterns between normozoospermic and fragmented cells. Labeling of AT1R (94.3% normozoospermic vs 84.1% fragmented), AT4R (96.2% vs 95.3%) and MasR (97.4% vs 87.2%) was similar between the groups. AT2R (87.4% normozoospermic vs 63.1% fragmented) and PRR (96.4% vs 48.2%) were higher in non-fragmented spermatozoa. These findings suggest that fragmented DNA spermatozoa have a lower capacity to respond to bioactive RAS peptides.

Patterns of Change in Dietary Habits and Physical Activity during Lockdown in Spain Due to the COVID-19 Pandemic.

BACKGROUND: Lockdown due to COVID-19 influenced food habits and lifestyles with potential negative health impact. This study aims to identify patterns of change in eating habits and physical activity during COVID-19 lockdown in Spain and to identify associations with sociodemographic factors and usual habits. METHODS: This cross-sectional study included 1155 adults recruited online to answer a 10-section questionnaire. The protocol assessed usual diet by means of a semi-quantitative food frequency questionnaire, usual physical activity (PA) and supplement use, dietary changes, sedentary time, PA, exposure to sunlight, sleep quality, and smoking during confinement. Patterns of dietary change were identified by factor analysis. Factor scores were included in cluster analysis together with change in PA. RESULTS: Six patterns of dietary change were identified that together with PA changes during lockdown defined three clusters of lifestyle change: a cluster less active, a more active cluster, and a third cluster as active as usual. People who were usually less active were more likely to be classified in the cluster that increased physical activity in confinement. Scores of the Healthy Mediterranean-Style dietary pattern were higher in this group. Conclusions: Different patterns of change in lifestyles in confinement suggest the need to tailor support and advice to different population groups.

Cambios en los hábitos alimentarios durante el periodo de confinamiento por la pandemia COVID-19 en España / Changes in eating habits during lockdown period due to the COVID-19 pandemic in Spain

FUNDAMENTOS: El cierre de fronteras, el confinamiento de la población y el distanciamiento físico han sido las principales medidas instauradas en muchos países para contener el alcance y gravedad de la pandemia COVID-19. En este estudio se analizan los cambios en los hábitos alimentarios y en otros estilos de vida durante el periodo de confinamiento en un grupo de población en España. MATERIAL Y MÉTODOS: Se ha realizado un estudio transversal, observacional en una muestra de conveniencia de personas mayores de 18 años de edad, reclutada de forma electrónica entre el 21 de abril y 8 de mayo de 2020 (semanas 6-8 de confinamiento) en España (n= 1036). El protocolo contemplaba datos sociodemográficos, características del confinamiento, hábitos de consumo alimentario y actividad física usuales, y modificaciones durante el periodo de confinamiento. RESULTADOS: Los cambios más frecuentes se refieren a mayor consumo de fruta (27%), huevos (25,4%), legumbres (22,5%), verduras (21%) y pescado (20%) y reducción en el consumo de carnes procesadas (35,5%), cordero o conejo (32%), pizza (32,6%), bebidas alcohólicas destiladas (44,2%), bebidas azucaradas (32,8%) o chocolate (25,8%), con algunas diferencias sobre todo en función de la edad y el grado de adecuación de la dieta usual. Un 14,1% que habitualmente no cocina, lo hace en este periodo. El 15% no realiza ejercicio físico, 24,6% pasa sentado más de 9 horas diarias y el 30,7% de las personas fumadoras (14,7%) fuma más. Un 37% refiere no dormir bien. CONCLUSIONES: Los participantes en este estudio refieren cambios alimentarios en el periodo de confinamiento en España con tendencia hacia mayor consumo de alimentos saludables, menor consumo de alimentos de menos interés nutricional y aumento de la práctica de cocinar en casa

BACKGROUND: The lockout of borders, lockdown of the population and social isolation are key measures adopted in many countries to contain the COVID-19 pandemic. This study describes changes in eating habits and other lifestyles during confinement in a population group in Spain. METHODS: A cross-sectional, observational study was conducted on a convenience sample of people aged 18 yr. and over, recruited online between April 21 and May 8, 2020 (weeks 6-8 of lockdown) in Spain (n = 1036). The protocol considered sociodemographic data, characteristics of confinement, usual food consumption and physical activity, and changes during confinement. RESULTS: Most frequently reported changes in dietary habits are increased consumption of fruit (27%), eggs (25.4%), legumes (22.5%), vegetables (21%) and fish (20%) and reduced consumption of processed meats (35.5%), lamb or rabbit (32%), pizza (32.6%), distilled alcoholic beverages (44.2%), sugary drinks (32.8%) or chocolate (25.8%). Some differences were observed depending on age and adequacy of the usual diet. Some 14.1% who do not usually cook do so during this period; 15% do not do physical exercise, 24.6% sit more than 9 hours a day and 30.7% of smokers (14.7%) report increased tobacco use. 37% reported not sleeping well. CONCLUSIONS: Participants in this study report dietary changes during lockdown in Spain with a trend towards greater consumption of healthier foods, less consumption of foods of poor nutritional interest and an increase in the practice of cooking at home