Skeletal Development and Deformities in Tench (Tinca tinca): From Basic knowledge to Regular Monitoring Procedure.

Skeletal deformities reduce fish viability, growth, wellbeing, and feed efficiency but also degrade the consumer's perception of aquaculture products. Herein, the skeletal development and the incidence of skeletal deformities in tench (Tinca tinca) reared in semi-extensive conditions has been described in detail for the first time. Larval skeletons were assessed through an acid-free double-staining procedure in 157 individuals, while 274 specimens at the juvenile stage were evaluated through X-ray analysis. The first skeletal structures to be formed were those related with breathing and feeding activities (e.g., Meckel's cartilage and opercula) and were visible in larvae of 4 mm of standard length (SL). The axial skeleton was fully ossified in larvae of 12-17 mm of SL, and the caudal fin complex in larvae with 17-26 mm of SL. At the larval stage, no upper-jaw or opercula deformities were observed, while a low incidence (1-9%) of other severe deformities in the heads of the fish (e.g., lower-jaw deformities) were reported. The incidence of vertebral deformities in tench reared in natural ponds was considerable in larvae (54%) and juveniles (52%). Vertebral deformities (fusion and compression) were the most common deformities found in tench larvae (approximately 30%) and vertebral shape deformity in juveniles (around 10%), being mainly located in the caudal region. Thus, a regular monitoring of the skeletal deformities in tench might help to identify better rearing protocols and improve product quality sold at markets. Characterizing the skeletal development not only in semi-extensive systems such as artificial and natural ponds but also under intensive rearing conditions, seems vital for a sustainable and profitable European tench aquaculture.

Quantitative Descriptive Analysis of Traditional Herbal and Coffee Liqueurs made with Grape Marc Spirit (Orujo).

Orujo is a recognized traditional grape marc distillate from Galicia (NW of Spain). It is also employed as an alcohol base to elaborate coffee and herbal liqueurs and spirits. In this manuscript, quantitative descriptive analysis was applied to obtain the most important sensory terms that describe these traditional beverages. Thirteen trained panelists developed a complete sensory lexicon. Sixteen sensory descriptors (four in appearance, five in aroma, four in mouth, and three in aftertaste) were defined, valuated, and scored with the corresponding references, after elimination of hedonic, synonymous, and non-pertinent attributes according to statistical methods. The panelists evaluated a total of 464 samples in order to define their sensory profile. Panel performance was investigated showing good discriminatory ability, repeatability, and reproducibility. Principal Component Analysis (PCA) was also applied to identify the sensory descriptors that better discriminate the samples. The results obtained showed the importance of including new terms (orujo, chocolate-cocoa, floral, bitter, and astringent) in the tasting sheet, mainly in the case of coffee liqueurs to improve their sensory profile. The results of this study were useful for the development and implementation of an important tool for the corresponding regulating council in the sensory characterization and qualification of Galician liqueurs.

Sublingual immunotherapy for hazelnut food allergy: a randomized, double-blind, placebo-controlled study with a standardized hazelnut extract.

BACKGROUND: Food allergy may be life-threatening, and patients affected need to receive accurate diagnoses and treatment. Hazelnut has often been implicated as responsible for allergic reactions, and trace quantities can induce systemic reactions. OBJECTIVE: The aim of this study was to evaluate the efficacy and tolerance of sublingual immunotherapy with a standardized hazelnut extract in patients allergic to hazelnut. METHODS: This was a randomized, double-blind, placebo-controlled study. Inclusion criteria were a history of hazelnut allergy and positive skin prick test and double-blind placebo-controlled food challenge results. Patients were then randomly assigned into 2 treatment groups (hazelnut immunotherapy or placebo). Efficacy was assessed by double-blind, placebo-controlled food challenge after 8 to 12 weeks of treatment. Blood samples were drawn for measurement of specific IgE, IgG(4), and serum cytokines before and after treatment. RESULTS: Twenty-three patients were enrolled and divided into 2 treatment groups. Twenty-two patients reached the planned maximum dose at 4 days. Systemic reactions were observed in only 0.2% of the total doses administered. Mean hazelnut quantity provoking objective symptoms increased from 2.29 g to 11.56 g (P = .02; active group) versus 3.49 g to 4.14 g (placebo; NS). Moreover, almost 50% of patients who underwent active treatment reached the highest dose (20 g), but only 9% in the placebo. Laboratory data showed an increase in IgG(4) and IL-10 levels after immunotherapy in only the active group. CONCLUSION: Our data confirm significant increases in tolerance to hazelnut after sublingual immunotherapy as assessed by double-blind, placebo-controlled food challenge, and good tolerance to this treatment.