Effect of malolactic fermentation by Pediococcus damnosus on the composition and sensory profile of Albariño and Caiño white wines.

AIM: This study was aimed to investigate the influence of malolactic fermentation (MLF) on sensory profile and organoleptic characteristics of Albariño and Caiño white wines. METHODS AND RESULTS: Autochthonous bacteria were isolated from wines after alcoholic fermentation (AF) and further identified as Pediococcus damnosus by 16S rRNA gene sequence analysis. When a commercial Oenococcus oeni starter was inoculated into Albariño and Caiño white wines to perform MLF, which was checked by HPLC quantification of malic and lactic acids, it was shown that autochthonous Ped. damnosus strains were able to predominate over the commercial O. oeni starter and perform MLF in Caiño wine. By contrast, neither commercial strain nor indigenous Pediococcus carried out MLF in Albariño wine. However, MLF was achieved when autochthonous strains that predominated in Caiño were inoculated into Albariño. Sensory analysis showed that after the MLF Albariño increased its body and softness, while Caiño result a more mature wine. CONCLUSIONS: MLF can positively affect Albariño and Caiño wines giving them new attributes. Pediococci isolated and characterized in this work can successfully perform MLF without negative effects on the wine, because no production of biogenic amines or exopolysaccharides by the selected pediococcus strains was detected. SIGNIFICANCE AND IMPACT OF THE STUDY: The effect of MLF in the sensory profile of Albariño and Caiño wines has never been studied before. Results obtained in this work showed that Ped. damnosus strains can be considered as a new topic of investigation on malolactic starter.

Our experience with wet-wrap treatment.

A wide range of treatments are currently available for severe atopic dermatitis, including systemic therapies such as ciclosporin, corticosteroids, azathioprine, methotrexate, mofetil mycophenolate, and omalizumab. In patients who can no longer take systemic drugs or who need a dose reduction, wet-wrap treatment can be an excellent option. To date, wet wraps have mostly been used in severe cases of childhood atopic dermatitis. We report our experience with wet-wrap treatment in 5 adults with atopic dermatitis and 2 with nodular prurigo. The results were satisfactory and there were few adverse effects.

Pyoderma gangrenosum and Wegener granulomatosis-like syndrome induced by cocaine.

Cocaine abuse is associated with various skin and rheumatological diseases that mimic primary autoimmune diseases, including retiform purpura with involvement of the ears, cocaine-induced midline destructive lesions (CIMDL), and eruptive pyoderma gangrenosum (PG). Previous reports have suggested the use of perinuclear antineutrophil cytoplasmic antibodies (pANCA) with specificity against human neutrophil elastase (HNE) to differentiate these cocaine-induced diseases from primary autoimmune diseases. We describe a case of a 54-year-old woman with a history of cocaine abuse, who had PG lesions on her legs with accompanying CIMDL and lung lesions similar to those seen in Wegener granulomatosis. Detection of HNE-positive pANCA, and improvement or clinical recurrence after cessation or consumption of cocaine, respectively, were key to differentiating this presentation from primary autoimmune disease.

Efficacy of a multimodal therapeutic exercise program in shellfish gatherers for the prevention of musculoskeletal disorders: a quasi-experimental study.

AIM: Aim of the present study was to determine the efficacy of a therapeutic exercise program to modify the muscular endurance of the trunk, the localization and intensity of musculoskeletal pain, fear-avoidance beliefs, perceived change after the treatment and satisfaction. METHODS: The present study has a quasi-experimental design (N.=19) with measurements taken before and after 16 sessions. The measures included: trunk extensors and flexors endurance, localization and intensity of pain and fear avoidance behavior. At the end of the program the perception of changes at musculoskeletal level and satisfaction were also obtained. Statistical analysis was carried out using Student's T-test for paired data, Wilcoxon's test and McNemar's test. The study was approved by the Ethics Committee and the patients gave their informed consent. RESULTS: The 94% were women with a mean age of 58 years. The 42.1% had musculoskeletal pain, with the most frequent locations being the lower back, neck and shoulder regions. A significant increase in the muscular endurance of the trunk extensors and flexors (in seconds) was detected; (67.1±42 vs. 96.1±55.2) (P=0.005) and (28.2±18.3 vs. 67.8±41.1) (P=0.000), respectively. A decrease that was close to statistical significance (P=0.19) was observed in the score on the FABQ (53.9±18.8 vs. 48±19.7). The prevalence of lower back pain (84.2% vs. 47.4%; P=0.016) and upper back pain (42.1% vs. 10.5%; P=0.031) decreased significantly after the treatment. The 78.4% had improved and 89.5% were very satisfied with the treatment. CONCLUSION: The treatment increased the muscular endurance of both the trunk extensors and flexors. A decrease in the prevalence of lower back, upper back and neck pain was observed. The perceived change and satisfaction were high.

Antimicrobial activity of chitosan against Campylobacter spp. and other microorganisms and its mechanism of action.

The antimicrobial activities of three chitosans with different molecular masses against six gram-negative and three gram-positive bacteria were examined. Campylobacter spp. were the microorganisms most sensitive to chitosan, regardless of their molecular mass. The MIC of chitosan for Campylobacter ranged from 0.005 to 0.05%, demonstrating the global sensitivity of campylobacters to chitosan. Chitosan caused a loss in the membrane integrity of Campylobacter, measured as an increase in cell fluorescence due to the uptake of propidium iodide, a dye that is normally excluded from cells with intact membranes. As cells entered the stationary phase, there was a change in cell membrane resistance toward a loss of integrity caused by chitosan. This study demonstrates that chitosans could be a promising antimicrobial to control Campylobacter.

Inhibition by yeast-derived mannoproteins of adherence to and invasion of Caco-2 cells by Campylobacter jejuni.

The main objective of the present work was to study the influence of yeast-derived mannoproteins on the adherence to and invasion of Caco-2 cells by Campylobacter jejuni. Mannoprotein fractions were prepared by enzymatic and thermal extraction methods. The method used to prepare the mannoprotein extracts influenced their composition and determined the efficacy of the extract against C. jejuni adherence and/or invasion. The availability of mannose in the mannoprotein fraction seemed to be important for inhibiting effective adherence and invasion of Caco-2-cells by C. jejuni, although protein moieties also played a role in the process. The study of the mechanisms involved in the inhibition of C. jejuni adherence and invasion by mannoproteins may have further implications in the control of this foodborne pathogen.

'Green', rammed earth check dams: A proposal to restore gullies under low rainfall erosivity and runoff conditions.

Gully restoration check dams are usually made with construction materials and have a permanent impact on the landscape. Although earthen dams have not been used to restore gullies, they have been used around the world for water reservoirs and to control flooding. Here, we propose 'green', rammed earth check dams as a better environmental solution to restore gullies and integrate check dams in the natural landscape. This new design of earthen dam aimed at achieving a reduction in construction volume, as we propose a straight profile for the earthen wall upstream and an impervious core made of rammed earth wall. Moreover, the sloping, revegetated profile downstream enables integrating the check dam into the landscape, while the rammed earth wall allows the use of traditional materials and construction methods better adapted to the natural environment. We also present the design process, calculating its stability versus overturning, sliding and ground resistance for its weight. In addition, we compare the construction costs and carbon footprint of the rammed earth check dam with those of other frequently used check dams, such as concrete or gabion check dams. It shows that although rammed earth check dams may have a greater cost (>21%), they also have a sink effect of 23,639.36 kg CO2 due to the vegetation cover on the downstream embankment. This work shows their feasibility in gullied areas and ravines of fine textured soils under low runoff and rainfall erosivity conditions.

A study of the process of apoptosis in animals infected with the contagious ecthyma virus.

Contagious ecthyma virus (CEV) is a disease caused by a parapoxvirus, also is a potent genetic carrier with the capacity for regulating apoptosis in the cells of infected skin, a mechanism that serves for evading the immune response of the host. It has been suggested that the virus may remain in the skin and be able to cause repeated infections in the same flock. The effect of infection as well as the presence of contagious ecthyma virus was evaluated in terms of lesions and apoptosis in the skin of animals, infected both naturally and experimentally. Samples used were obtained from a naturally infected sheep, 5 goats inoculated with CEV and a negative control. Samples obtained were longitudinally sectioned and processed using photon and electron microscopy, and embedded in paraffin and araldite. Samples embedded in paraffin were sectioned in 5 microm of thickness and dyed with orange eosin-hematoxilin G and Gomori's trichrom stain, apoptosis was demonstrated by the TUNEL assay, the viral antigen was revealed using polyclonal antibodies, and the presence of lymphocytes CD4+ and CD8+, with monoclonal antibodies. The samples processed in resin were cut to obtain semi-fine sections and dyed with toluidine blue-borax, and the ultra-fine sections were impregnated with lead citrate and uranyl acetate. Observations were similar in both, the natural infected animal and the experimental group. Infiltration was observed as well as images suggestive of a process of apoptosis. The TUNEL assay demonstrated that the number of epithelial cells undergoing apoptosis diminished during the process and increased among defense cells, until they almost disappeared at the beginning of healing. Cells undergoing apoptosis were located near the sebaceous glands and pilose follicles. The infiltrated lymphocytes gradually diminished. The viral antigen was observed in cells with morphology suggestive of apoptosis, located in sebaceous glands and pilose follicles. Using electron microscopy, cells with morphology compatible with that of lymphocytes were observed to be undergoing apoptosis, but there was little evidence of viral particles.

Effects of aging and heat treatment on whole yeast cells and yeast cell walls and on adsorption of ochratoxin A in a wine model system.

A wine model was evaluated to determine the influence of aging on the ability of whole yeast cells (WY) and yeast cell walls (YCW) to remove ochratoxin A (OTA). Aging and autolysis were monitored for 214 h in the model wine. The original concentration of OTA in the model wine was 10 microg/liter, and WY and YCW were added at a final concentration of 1 g/liter. YCW mannoproteins were involved in the removal of OTA from the model wine through adsorption mechanisms. Aging affected the capacity of WY to remove OTA, but YCW removal capacity remained constant during aging. A previous heat treatment (85 degrees C for 10 min) of WY and YCW increased their removal capacity and increased the efficiency of the decontamination process.

Mechanic-Mathematical Model of Javelin Flight / Modelación mecánico-matemática del vuelo de la jabalina

With a view to improving the athlete's performance during the javelin throw, the objective was to develop, based on the application of Newtonian mechanics to the javelin flight process, a mathematical model and a computerized tool that make it possible to determine the influence on javelin flight trajectory and distance of the characteristic parameters of throwing release phase. As a result, a mathematical model and software were obtained that make it possible to predict the trajectory and flight distance of the implement in function of the properties of the javelin and ambient air, gravitational forces and initial throwing parameters. The model was validated by comparing the flight distance predicted by the model with experimental results obtained in the framework of this research, as well as with data obtained from international competitions. The mean prediction error obtained during the comparison of the javelin flight distance calculated with the model, with the actual throwing results, ranged from 0.65% to 1.58%. (AU)

Con vistas al perfeccionamiento del desempeño del atleta durante el lanzamiento de la jabalina, se trazó como objetivo elaborar, sobre la base de la aplicación de la mecánica newtoniana al proceso de vuelo de la jabalina, un modelo matemático y una herramienta computarizada que posibiliten determinar la influencia sobre la trayectoria de vuelo y alcance de la jabalina de los parámetros del lanzamiento en la fase de liberación del implemento. Como resultado se obtienen un modelo matemático y un software que posibilitan predecir el alcance del implemento en función de las propiedades de la jabalina y del aire ambiente, así como de las fuerzas gravitacionales y de los parámetros iniciales del lanzamiento. El modelo fue validado comparando la predicción con resultados experimentales obtenidos en el marco de esta investigación, así como con datos obtenidos de competencias internacionales. El error medio de predicción del alcance de la jabalina, osciló, para diferentes parámetros iniciales, entre 0,65% y 1,58%. (AU)

Análisis de la situación de la fisioterapia en los centros educativos en España / Analysis of the situation of School-based Physiotherapy Services in Spain

Antecedentes y objetivo: El alumnado con necesidades educativas especiales puede necesitar el apoyo específico y especializado de fisioterapia, con el fin de facilitar el desarrollo de su máximo potencial y ayudar en su inclusión educativa. La información acerca de la implementación de la fisioterapia en los centros educativos en el territorio español es muy escasa. El objetivo de este estudio es describir la situación de la fisioterapia en los centros educativos y compararla entre las diferentes comunidades autónomas. Materiales y métodos: Se realizó un estudio descriptivo y transversal a través de la elaboración de una encuesta online, diseñada junto a un panel de expertos a través del método Delphi. Se incluyeron seis bloques temáticos relacionados con la atención de fisioterapia, las condiciones laborales de los fisioterapeutas en los centros educativos y con la cobertura de las necesidades del alumnado. Resultados: Se obtuvieron 178 respuestas. Su distribución geográfica fue homogénea, aunque se detectaron grandes diferencias entre las comunidades autónomas. La mayoría de las personas encuestadas trabajan en centros de educación especial y existen comunidades autónomas en las que no se trabaja en centros ordinarios. Solo el 28,4% contestaron que la figura del fisioterapeuta está integrada en los equipos de orientación educativa de su comunidad autónoma y tienen la función de determinar la necesidad del recurso. Conclusiones: El desarrollo del trabajo de fisioterapia en los centros educativos como apoyo al alumnado con necesidades educativas especiales es desigual entre las comunidades autónomas, y en algunas, se considera insuficiente.

Background and objective: Students with special educational needs may need the specific and specialized support of Physiotherapy in order to facilitate the development of their maximum potential and help in their educational inclusion. The information about school-based Physical Therapy development in Spain is very scarce. The objective of this study is to describe the situation of physiotherapy in educational centers and compare it among the different autonomous communities. Materials and methods: A descriptive and cross-sectional study was carried out through the elaboration of an online survey, designed together with a panel of experts using the Delphi method. Six thematic blocks were included related to the provision of the physiotherapy service, working conditions and the coverage of the students’ needs. Results: 178 responses were obtained. Their geographical distribution was homogeneous, although large differences were detected among the autonomous communities. Most of the participants work in special education centers and there are autonomous communities in which physical therapists do not work in ordinary centers. Only 28.4% answered that the physiotherapist is integrated into the educational orientation teams of their autonomous community and has the function of determining the need for the resource. Conclusions: School-based Physiotherapy services to support students with special educational needs is unequal among the autonomous communities, and in some of them it is considered insufficient.

Isolation and characterization of a thermally extracted yeast cell wall fraction potentially useful for improving the foaming properties of sparkling wines.

Two different yeast cell wall extracts were obtained using enzymatic digestion and thermal treatment. The effects of the extracts obtained on the foaming properties of a model wine and two sparkling wines were studied. The model wine and sparkling wines, supplemented with the thermal extract, presented better foaming properties than did the samples supplemented with the enzymatic extract. The fractioning (Con A chromatography) and characterization (SDS-PAGE, SEC, GC, and RP-HPLC) of both extracts showed that the fraction responsible for the foaming properties is constituted by mannoproteins with a relative molecular weight between 10 and 30 kDa, presenting an equilibrated composition of the hydrophobic and hydrophilic protein domains. This thermal extract did not modify the protein stability in both the model wine and the sparkling wines. These results demonstrate that the enrichment of a sparkling wine with mannoproteins extracted by mild heat procedures will contribute to improving its foaming properties.

Physiological changes in Campylobacter jejuni on entry into stationary phase.

Campylobacter jejuni NCTC 11168 does not exhibit the general increase in cellular stress resistance on entry into stationary phase that is seen in most other bacteria. This is consistent with the lack of global stationary phase regulatory elements in this organism, deduced from an analysis of its genome sequence. We now show that C. jejuni NCTC 11168 does undergo certain changes in stationary phase, of a pattern not previously described. As cells entered stationary phase there was a change in membrane fatty acid composition, principally a decrease in the proportion of unsaturated fatty acids and an increase in the content of cyclopropane and short-chain fatty acids. These changes in membrane composition were accompanied by an increase in the resilience of the cell membrane towards loss of integrity caused by pressure and an increase in cellular pressure resistance. By contrast, there were no major changes in resistance to acid or heat treatment. A similar pattern of changes in stress resistance on entry into stationary phase was seen in C. jejuni NCTC 11351, the type strain. These changes appear to represent a restricted physiological response to the conditions existing in stationary phase cultures, in an organism having limited capacity for genetic regulation and adaptation to environment.

Yeast autolytic mutants potentially useful for sparkling wine production.

A selection method, based on a temperature-sensitive autolytic phenotype, has been used to genetically improve a second fermentation Saccharomyces cerevisiae yeast strain by UV mutagenesis. The mutations carried by the resulting strains affected cell morphology, growth kinetics, sporulation and the release of nitrogenous compounds in an accelerated autolysis experimental model. Their fermentation power was not severely impaired.

Release of nitrogen compounds to the extracellular medium by three strains of Saccharomyces cerevisiae during induced autolysis in a model wine system.

To detect differences among three strains of Saccharomyces cerevisiae used in the manufacture of sparkling wines and to study the changes in nitrogen compounds during autolysis, a model wine system was used. Significant differences were observed between the mean values of the autolytic capacity of the three strains. The amount of nitrogen (total, protein, peptide and amino) present in the autolysates and the concentration of most free amino acids was significantly affected by the strain. These findings suggest that the strain of yeast used in the manufacture of sparkling wines can play an important role in the aging process and can affect final composition.

Structural and ultrastructural changes in yeast cells during autolysis in a model wine system and in sparkling wines.

This study shows the changes that occur during the autolysis of yeast in a model wine medium and in a sparkling wine after 12 months of aging, using Nomarsky Light Microscopy and Low Temperature Scanning Electron Microscopy (LTSEM). The size of the yeasts after 24 h of autolysis in a model medium is much smaller than when they are in the growth stage. With LTSEM. a large number of folds can be observed on the surface of the yeast and practically empty cells. Greater morphological changes, both structural and ultrastructural, can be observed in the yeast after 12 months of aging in wine than in the yeast after 24 h of induced autolysis. However, less of the cytoplasmic content of the yeast that has undergone autolysis in the wine was solubilized than that of the yeast after 24 h of autolysis in the model wine system. These findings indicate that autolysis of yeast in wine is a long-lasting process, which continues for at least 12 months.

Emergence of variants with altered survival properties in stationary phase cultures of Campylobacter jejuni.

During the stationary phase of Campylobacter jejuni NCTC 11351 viable numbers fluctuate in a characteristic fashion. After reaching the maximum cell count (ca. 2 x 10(9) CFU/ml) in early stationary phase (denoted phase 1), viable numbers subsequently decrease to about 10(6) CFU/ml after 48 h and then increase again to about 10(8) CFU/ml (denoted phase 2) before decreasing once more to a value intermediate between the previous maximum and minimum values. To investigate whether the increase in viable numbers following the initial decline was due to the emergence of a new strain with a growth advantage in stationary phase analogous to the 'GASP' phenotype described in Escherichia coli [Science 259 (1993) 1757], we conducted mixed culture experiments with cells from the original culture and antibiotic-resistant marked organisms isolated from the re-growth phase. In many experiments of this type, strains isolated from phase 2 failed to out-compete the original strain and we have thus been unable to demonstrate a convincing GASP phenotype. However, strains isolated from phase 2 showed a much lower rate of viability loss in early stationary phase and a small increase in resistance to aeration, peroxide challenge and heat, indicating that the emergent strain was different from the parent. These results support the view that dynamic population changes occur during the stationary phase of C. jejuni that may play a role in the survival of this organism.

Characterization of the nitrogen compounds released during yeast autolysis in a model wine system.

The nitrogen composition of wines aged with yeast for a long period of time, as in the case of sparkling wines, depends on the composition of the base wine and on the compounds released by the yeast. In this paper, the release of the different classes of nitrogen compounds during autolysis of one of the strains of yeast used in the manufacture of sparkling wines has been studied. The yeast, Saccharomyces bayanus, was suspended in a model wine buffer, pH 3.0 and 10% ethanol, and incubated at 30 degrees C. Samples of the autolysate were taken after 4, 24, 48, 72, 168, and 360 h of autolysis. An electrophoretic and chromatographic study was conducted of the proteins, peptides with molecular weights higher and lower than 700 Da, and amino acids released during the autolysis. Using SDS-PAGE, it was observed that it was predominantly polypeptides with molecular weights lower than 10 000 that were released. Through HPLC of the fraction lower than 10 000 Da, it was observed that it is polypeptides with molecular weights of between 10 000 and 700 Da that are released first and that these later break up to give rise to peptides with molecular weights lower than 700 Da, which in turn break down into amino acids. This indicates that the nature of the nitrogen compounds present in wines aged with yeast depends on the aging time, being less polymerized as the aging time increases.

Release of lipids during yeast autolysis in a model wine system.

The release of lipids during the aging of sparkling wines in contact with yeast can influence wine sensory attributes and, especially, foam characteristics. Model systems allow study of the autolysis process in a reasonable period of time compared to natural conditions, at which it can last several months. In this paper, the release of the different classes of lipids during the autolysis of three commercial yeast strains in a model wine medium has been monitored. Due to the absence of accurate quantitative methods, an HPLC method for separating and quantifying the different neutral and polar yeast lipid classes was developed. Lipids were eluted through a YMC PVA-Sil column with a complex solvent mixture. Detection was carried out with a light-scattering detector. The yeasts were suspended in the model wine buffer and incubated at 30 degrees C for up to 12 days. A release of triacylglycerols, 1,3-diacylglycerols, 2-monoacylglycerols, free fatty acids, sterol esters, and sterols was observed over the first 2 days, a period that corresponded to the maximum loss of yeast viability. A decrease in most of these lipids was observed from day 2, possibly indicative of the release of yeast hydrolytic enzymes due to the breakdown of the cell wall. Phospholipids were not detected in any of the autolysates. The mean lipid content in the autolysates as a percentage of the total lipid content in the yeasts was 8.6% for sterol esters, 3.8% for sterols, 2% for triacylglycerols, and <2% for 1,3-diacylglycerols and free fatty acids.

Sensory and analytical study of rose sparkling wines manufactured by second fermentation in the bottle.

The sensory and analytical characteristics of five rose sparkling wines manufactured by the traditional method have been determined. Moreover, the changes that take place in the nitrogen and volatile fraction of the wines during the second fermentation and the aging with the yeasts have been studied. Each of these wines was made from a single industrial rose base wine of the Garnacha Tinta variety, with five selected yeasts strains. The base wine had a low content in free amino acids, 16 mg/L, and the yeast consumed more peptides than free amino acids during second fermentation. From the application of the two-way analysis of variance, yeast strain, and aging time factors to the data of volatile compounds, it has been found that most of the differences between these sparkling wines are due to the aging time. It has been verified that these rose sparkling wines have foam of good quality and that the grape variety Garnacha Tinta is suitable for the production of rose sparkling wines.