Optimization of processing technology and quality characterization of wine-steamed Taxillus chinensis / 中国药房

OBJECTIVE To optimize the steaming and processing technology of wine-steamed Taxillus chinensis， and to characterize its quality. METHODS Using the content of avicularin， quercitrin， quercetin and appearance traits as evaluation indicators， the analytic hierarchy process （AHP）-entropy weight method was used to determine the weights of each indicator， and the comprehensive scores of those indicators were used as response values. Box-Behnken response surface method was used to investigate the effects of solid-liquid ratio （g/mL）， soaking time， and steaming time on the processing technology of wine-steamed T. chinensis， optimize the best processing technology， and verify it. Fifteen batches of T. chinensis decoction pieces from different origins were used to prepare wine-steamed T. chinensis using the best processing technology， and their qualities were characterized. RESULTS The optimal processing technology for wine-steamed T. chinensis was to take 100 g of T. chinensis decoction pieces， add 20 mL of yellow wine， seal and moisten for 2 h， steam at normal pressure for 1 h， take out and dry at 50 ℃. The surface of wine-steamed T. chinensis prepared by the optimal processing technology was reddish brown or brownish， and its powder was dark brown， with a hard or brittle texture that was easy to break， and had a slight aroma of alcohol， and an astringent taste. Results of microscopic and thin-layer identification for the stem cross-section of wine-steamed T. chinensis were the same as those of raw T. chinensis. The contents of moisture， total ash and acid-insoluble ash were 3.92%-8.75%， 2.27%-5.08%， and 0.19%-0.82%， respectively； the contents of water-soluble extract were 11.28%-18.56%， and the contents of alcohol-soluble extract were 3.36%-8.58%； the contents of avicularin， quercitrin， and quercetin were 0.22-1.64， 0.26-2.45， and 0.01-0.38 mg/g， respectively. CONCLUSIONS This study successfully optimized the processing technology of wine-steamed T. chinensis and preliminarily characterized its quality， which can provide reference for the standardized processing and establishment of quality standards for wine-steamed T. chinensis decoction mail：wyl@sxtcm.edu.cn pieces.

Optimization of processing technology and quality characterization of wine-steamed Taxillus chinensis / 中国药房

OBJECTIVE To optimize the steaming and processing technology of wine-steamed Taxillus chinensis， and to characterize its quality. METHODS Using the content of avicularin， quercitrin， quercetin and appearance traits as evaluation indicators， the analytic hierarchy process （AHP）-entropy weight method was used to determine the weights of each indicator， and the comprehensive scores of those indicators were used as response values. Box-Behnken response surface method was used to investigate the effects of solid-liquid ratio （g/mL）， soaking time， and steaming time on the processing technology of wine-steamed T. chinensis， optimize the best processing technology， and verify it. Fifteen batches of T. chinensis decoction pieces from different origins were used to prepare wine-steamed T. chinensis using the best processing technology， and their qualities were characterized. RESULTS The optimal processing technology for wine-steamed T. chinensis was to take 100 g of T. chinensis decoction pieces， add 20 mL of yellow wine， seal and moisten for 2 h， steam at normal pressure for 1 h， take out and dry at 50 ℃. The surface of wine-steamed T. chinensis prepared by the optimal processing technology was reddish brown or brownish， and its powder was dark brown， with a hard or brittle texture that was easy to break， and had a slight aroma of alcohol， and an astringent taste. Results of microscopic and thin-layer identification for the stem cross-section of wine-steamed T. chinensis were the same as those of raw T. chinensis. The contents of moisture， total ash and acid-insoluble ash were 3.92%-8.75%， 2.27%-5.08%， and 0.19%-0.82%， respectively； the contents of water-soluble extract were 11.28%-18.56%， and the contents of alcohol-soluble extract were 3.36%-8.58%； the contents of avicularin， quercitrin， and quercetin were 0.22-1.64， 0.26-2.45， and 0.01-0.38 mg/g， respectively. CONCLUSIONS This study successfully optimized the processing technology of wine-steamed T. chinensis and preliminarily characterized its quality， which can provide reference for the standardized processing and establishment of quality standards for wine-steamed T. chinensis decoction mail：wyl@sxtcm.edu.cn pieces.

Determination of 9 biogenic amines in yellow rice wine bynon-derivatization-PriME-ultra-high performanceliquid chromatography-tandem mass spectrometry / 预防医学

Objective@#To establish a non-derivatization-PriME-ultra-high performance liquid chromatography-tandem mass spectrometry method for simultaneou determination of 9 kinds of biogenic amines in yellow rice wine.@*Methods@#Yellow rice wine samples were purified by PriME HLB solid phase extraction column purification, separated using Waters XSelect HSS T3 column (150 mm×2.1 mm, 3 μm), and qualified using multiple reaction monitoring mode, electrospray ion source positive ion and external standard method.@*Results@#There was a good linear relationship for the 9 kinds of biogenic amines at 2.0 to 500.0 μg/L (r≥0.996). The limit of detection was 0.1 to 0.2 mg/L, and the limit of quantitation was 0.3 to 0.6 mg/L. The spike recovery rate of 9 kinds of biogenic amines ranged from 83.5% to 108.6% at 0.1 and 1.0 mg/L, with relative standard deviations of 2.8% to 8.7%.@*Conclusion@#Non-derivation-prime ultra-high performance liquid chromatography-tandem mass spectrometry can be used for the rapid quantitative detection of biogenic amines in yellow rice wine.

Alcohol consumption and associated factors among customers in Local Beer bars in South Africa: a Cross-Sectional Study

Background:Present study total participants were 700 males and females included with different age group and different education level. Topics of discussion included typical drinking reasons- Daily Habitual, stress, emotions type/mood (happy/Sad), burden, and party and the drink type like only beer, only whisky/vodka/wine and both. Methods:The legal age of wine purchase in South Africa is 18 years and on. We have analysed the age groups 18-25, 26-45, and 45-65, with the interviews having the general questions regarding the reason of drinking. Preliminary bar visits were carried out in ten bars and restaurants to develop and identify any potential problems with the planned data collection protocols and to determine which specific reason were common in bar customers will emphasized during the main study. Bar and restaurant visits in the main study began in June 2021 and were completed in March 2022, bar visits were made from 3 p.m. to 10 p.m. on nights randomly. Results: The customers we studies having majority of males than female observed. In daily habitual is high in age of 26-45 41.57%, in stress high rate is in unemployed of 57.71%, in workload burden alcohol consumption is age group 26-45 of 51.71%, in Party criteria age group 57.85%, In Emotions type/mood (happy/Sad) alcohol consumption is in category unemployed of 83%. Conclusion: Support the need for additional research to develop effective prevention and intervention strategies to reduce high-risk alcohol

Histological analysis of different types of port-wine stains to guide clinical decision making: A retrospective study

Background and objectives: Port-wine stains are defined as congenital benign vascular lesions. The treatment of port-wine stains remains a challenge, worldwide. This study aimed to analyze the histological characteristics in different types of port-wine stains and provide guidance for clinical decision-making. Methods and materials: Biopsies were from the hospital from 2015 to 2021. H&E staining, Immunofluorescence staining, Masson’s trichrome staining and Weigert staining were performed on the tissues. Results: A total of 35 port-wine stains patients were included in the study of four distinct types, namely red port-wine stains (11 cases), purple port-wine stains (seven cases), hypertrophic port-wine stains (nine cases) and nodular port-wine stains (eight cases). The mean vessel diameter of the different types was 38.7 ± 5.9 ?m, 93.5 ± 9.7 ?m, 155.6 ± 21.8 ?m and 155.6 ± 29.54 ?m, respectively. Mean vessel depth was 396.4 ± 31 ?m, 944.2 ± 105.4 ?m, 2,971 ± 161.3 ?m and 3,594 ± 364.6 ?m, respectively. The vessels in red port-wine stains, purple port-wine stains and hypertrophic port-wine stains were mainly composed of capillary and venous malformations, whereas those in nodular port-wine stains were venous or arteriovenous malformations. Limitation: The main limitation of the current study was the small number of patients. Conclusion: As the disease progresses, vessel diameters become larger, the vessel wall becomes thicker and vessels were found in a greater depth. A treatment plan should be scientifically formulated keeping in mind the histological characteristics of port-wine stains.

Structural and Rheological Properties of Exopolysaccharides Produced by Some Lactic Acid Bacterial Strains Isolated from Palm Wine

Aims: This study evaluated the physical, chemical and rheological properties of exopolysaccharides (EPSs) produced by Lactic Acid Bacteria (LAB) isolated from palm wine. Materials and Methods: EPSs from palm wine LAB strains were produced on 6% sucrose broth, purified and freeze-dried prior to analyses. Molecular weights (MW), rheological and structural composition (functional groups) of the EPSs were determined using standard methods and Fourier transform infrared spectroscopy (FTIR). Results: The average MW of the EPSs ranged from 2.02×106 to 6.53×106 Da while the flow index (n) values ranged from 0.03-3.13 at 0.2%, 0.06-1.51 at 0.4%, 0.38 - 1.85 at 0.6%, 0.14 - 2.26 at 0.8% and 0.55 - 6.42 at 1% concentrations at elevated temperatures for EPS solutions from the ten LAB species. The FTIR spectrum revealed prominent peaks of various groups of OH (3420 cm-1) and CH3 bending (2090 cm-1) in all the EPSs corresponding to both hydroxyl and amine groups, and aliphatic C-H bonds, respectively. EPS synthesized by Leuconostoc lactis, Lactococcus lactis subsp lactis and Lactiplantibacillus plantarum showed weak absorption peaks (1148 – 1145 cm-1) indicating the C-O-C and C-O bonds, while absorption peaks of Lactobacillus lactis, Lactobacillus acidophilus and Lactiplantibacillus plantarum (1267 – 1253 cm-1) indicated O- acetyl ester and other non-sugar components. Conclusions: The FTIR spectra, rheological properties and molecular weight of EPSs synthesized by the ten LAB strains indicated potentials that could be exploited in different industrial applications, and as stabilizers in food industries

Visualization analysis of related research on wine processing of Chinese medicine at home and abroad / 中国药房

OBJECTIVE To analyze the research status and hotspots of wine processing of Chinese medicine， and to provide reference for its related research. METHODS Related literature about wine processing research in Chinese medicine was retrieved from CNKI and Web of Science （WOS）. VOSviewer 1.6.18 and CiteSpace 6.1.1R2 software were used to visualize the core authors， research institutions， keywords， and other contents. RESULTS A total of 962 Chinese literature and 57 English literature were included in the study. In total， the trend in the amount of Chinese and English literature was on the rise during 2000-2022. The analysis of the authors showed that ZHANG Xuelan and CAI Baochang had the most publications in Chinese and English literature. Research institutions were mainly Chinese medicine universities， and Chengdu University of Chinese Medicine and Nanjing University of Chinese Medicine were the research institutions with the largest number of Chinese and English literature published. The analysis of keywords in Chinese and English literature showed that the wine-processing research of Chinese medicine mainly focused on wine-processed varieties， chemical constituents， wine-processed process， and quality standards. Response surface method， chroma value， metabolomics， and action mechanism had become current research hotspots. CONCLUSIONS The related research of wine processing for Chinese medicine is still in the development period. In the future， the response surface method to optimize the wine-processed process and the combination of metabolomics with related technologies of other omics to reveal the pharmacodynamic mechanism of wine processing for Chinese medicine is still the future development trend. In the future， cooperation between institutions should be further strengthened， and research on the use of excipients and alcohol should be strengthened. Modern analytical methods should be utilized to enhance the efficiency of wine processing for Chinese medicine， thereby promoting the modernization and internationalization of wine processing for Chinese medicine.

Health risk assessment of phthalic acid esters contamination in market-available yellow rice wine in Huzhou City / 预防医学

Objective@#To investigate the contamination of phthalic acid esters (PAEs) and assess the health risk of PAEs contamination in market-available yellow rice wine in Huzhou City, Zhejiang Province, so as to provide the safety safeguard for consuming yellow rice wine.@*Methods@#Yellow rice wine samples were collected from markets in Huzhou City from 2021 to 2022, and 16 PAEs were determined in yellow rice wine using magnetic solid-phase extraction coupled with gas chromatography-tandem mass spectrometry. The carcinogenic and non-carcinogenic risks of PAEs were evaluated using the health risk models proposed by United States Environmental Protection Agency.@*Results@#A total of 75 yellow rice wine samples were collected, and 44 samples were detected with PAEs contamination (58.67%). Dimethyl phthalate (DMP), di-isobutyl phthalate (DIBP) and di-butyl phthalate (DBP) were detected, and there were 17 samples (22.67%) detected with DBP overdose (DMP and DIBP had no limit standard). DMP, DBP and DIBP, which were not classified as Class 2B and higher carcinogens by WHO's International Agency for Research on Cancer, had no definitive carcinogenic risks. Under mean PAEs, the five types of yellow rice wine all had no carcinogenic risks. Under 75% percentile of PAEs concentrations, the DBP in beverage wine with plastic packaging had a carcinogenic risk score of 1.207 5, with a gross carcinogenic risk score of 1.207 5. Under the maximum PAEs concentration, the ross carcinogenic risk scores of cooking wine with plastic packaging, beverage wine with plastic packaging, beverage wine with glass bottle packaging, and beverage wine with jar packaging were 2.751 0, 2.782 0, 1.298 2 and 2.944 0, presenting non-carcinogenic risks.@*Conclusion@#There is PAEs contamination in market-available yellow rice wine in Huzhou City, and no carcinogenic risk is evaluated. Non-carcinogenic health risk requires to be given a high priority.

Study on the Interventional Effects of Cornus Officinalis Before and After Wine Preparation in Liu Wei Di Huang Decoction on Postmenopausal Osteoporosis Model Rats Based on Medicinal / 世界科学技术-中医药现代化

Objective To establish a dual wavelength HPLC method to compare the content changes of seven active components:monoglycoside,loganin,swertin,paeoniflorin,gallic acid,5-hydroxymethyl furfural and paeonol in Liuwei Dihuang Decoction(hereinafter referred to as"Liuweidihuang Decoction")before and after the preparation of Cornus wine;To explore the effect and mechanism of Liu(Shan)and Liu(Jiu)on 90 days after ovariectomy in postmenopausal osteoporosis model rats.Methods ①The contents of seven active ingredients in the Cornus wine mixed with Liuwei Dihuang Decoction were determined by dual wavelength HPLC.Chromatographic conditions:hypersil C18 chromatography(4.6 mm×250 mm,5 μm),mobile phase acetonitrile-0.3%phosphoric acid,gradient elution(0-7 min,0%-8%acetonitrile;7-15 min,8%-10%;15-20 min,10%-15%;20-30 min,15%-23%;30-50 min,23%-45%),flow rate 0.6 mL·min-1,detection wavelength:240 nm(monoglycoside,loganin,swertin,paeoniflorin),274 nm(gallic acid,5-hydroxymethyl furfural,paeonol),column temperature 30℃,injection volume 20 μL.②6-8 month old SD rats,divided into sham-operated group,model group,positive drug group,shanshuang flesh with Liuwei Dihuang Decoction group(liu(shan)group)and wine cornelian flesh withLiuwei Dihuang Decoction group(liu(wine)group),dosing started on the 5 d after ovariectomy,weighed weekly,and 5 rats from each group were taken at 90 d after surgery,weighed,anaesthetized,serum taken,bilateral femurs,and organs(uterus,spleen,liver,both kidneys and heart)were weighed.Serum calcium(Ca),phosphorus(P)and estradiol(E2)levels were measured using a fully automated biochemical instrument and chemiluminescent microparticle immunoassay,respectively;bone mineral density(BMD)values were measured using a dual-energy X-ray bone densitometer.HE staining was used to observe the morphological changes of bone tissue in rats.Results ①All the seven potent ingredients mentioned above were contained in the Liuwei Dihuang Decoction before and after the wine preparation of Cornu Cervi Pantotrichum,and the total content of the seven potent ingredients in liu(wine)was higher than that in liu(shan)(P<0.01).Among them,gallic acid and 5-hydroxymethylfurfural were higher in Liu(Jiu)than in Liu(Shan)(P<0.01),while the content of monosidine was lower than in Liu(Shan)(P<0.01).②Comparison with the sham-operated group:90 d after surgery,the serum Ca,P,E2 levels and uterine index of rats in the model group decreased(P<0.01),the BMD value decreased(P<0.01),and the degree of structural damage to bone tissue The degree of damage to the bone tissue structure was deepened,manifested by enlargement of the bone marrow cavity,gradual increase of adipocytes,dilution of the bone trabeculae arrangement,reduction of the number of bone trabeculae or even fracture.③Compared with the model group,90 d after surgery,the serum E2,Ca,P levels and uterine index of the rats in the liu(shan)and liu(wine)groups increased(P<0.05),the bone tissue structure of the liu(shan)and liu(wine)groups improved significantly,and the BMD value increased significantly(The liver and spleen indices of the liu(wine)groups increased(P<0.05).Conclusion The combination of the wine preparation of Cornus officinalis and its use in the formula of LiuWei Di Huang Decoction both contain monosidine,strychnine,sweretin,paeoniflorin,gallic acid,5-hydroxymethyl furfural(5-HMF)and tannin,and can effectively interfere with PMOP.Among them,the anti-osteoporotic effect of Liu Wei Di Huang Tang,which was formulated with wine and dogwood,was better than that of Liu Wei Di Huang Tang,which was formulated with Cornus officinalis,and the former contained more 5-HMF and gallic acid than the latter,which may provide some experimental basis for the selection of wine and dogwood in the 2020 edition of the Pharmacopoeia and the clinical application of Liu Wei Di Huang Tang in the prevention and treatment of PMOP.

Effects of raw and wine-processed Schisandra chinensis on neuro-endocrine-immune network in insomnia mice and its mechanism / 中国药房

OBJECTIVE To investigate the effect of raw and wine-processed Schisandra chinensis on neuro-immune-endocrine network in insomnia mice and its mechanism. METHODS Fifty mice were randomly divided into blank group， model group， diazepam group， raw S. chinensis group and wine-processed S. chinensis group， with 10 mice in each group. Except for blank group， the mice in the other groups were intraperitoneally injected with thyroxine solution to establish mice model of insomnia； at the end of each day’s modeling， the corresponding doses of diazepam，raw and wine-processed S. chinensis were given by gavage. The blank group and model group were given constant volume of normal saline. The general state of the mice was observed and recorded， and the total activity distance and upright times of the mice were detected； the EEG and EMG signals of mice were recorded， and the time ratio of sleep wake time （wake）， non-rapid eye movement （NREM） and rapid eye movement （REM） was analyzed； the contents of neurotransmitters [γ-aminobutyric acid （GABA）， 5-hydroxytryptamine （5-HT）， dopamine （DA）， norepinephrine （NE）， cortisol （CORT）] in brain suprachiasmatic nucleus （SCN） were detected； and the expressions of tumor necrosis factor α （TNF-α） and interleukin 1β （IL-1β） were detected； the mRNA expressions of clock gene Bmal1， circadian clock gene Clock and cycle gene Per2 were all detected. RESULTS Compared with the blank group， the mental state of the model group mice was relatively depressed， the amount of food and water increased， the body mass decreased， the hair was rough and shiny， and the circadian rhythm was irregular； the total activity distance and upright times decreased significantly； the time ratio of wake increased significantly， while the time ratios of REM and NREM decreased significantly； the content of 5- HT in brain SCN decreased significantly， while the content of NE， DA and CORT increased significantly； the fluorescence intensity of IL-1β and TNF-α was significantly increased； the relative expression level of Bmal1 and Clock mRNA was significantly increased， while the relative expression level of Per2 mRNA was significantly decreased （P＜0.05 or P＜0.01）. Compared with the model group， the general state of mice in diazepam group， raw S. chinensis group and wine-processed S. chinensis group was improved obviously， and most of the above index levels were significantly reversed （P＜0.05 or P＜0.01）. CONCLUSIONS Raw and wine-processed S. chinensis have a certain therapeutic effect on insomnia mice， the mechanism of which may be related to the regulation of neuro-endocrine-immune system related biological indicators in insomnia mice.

Effect of date palm cultivars on chemical and phytochemical properties of date vinegars

@#Introduction: Phoenix dactylifera, commonly known as date or date palm, is a flowering plant species in the palm family Arecaceae, cultivated for its edible sweet fruit called dates. Dates are high in dietary fibre and antioxidant compounds, known for preventing cancer and cardiovascular diseases. This research studied the chemical properties, antioxidant activities, and total phenolic content of fermented date vinegars from Phoenix dactylifera L. fruits, which had three cultivars - Barhi, Siam S1, and KL1. Methods: The first step was making date wines by using Saccharomyces cerevisiae (0.75% v/v of date juice content) to produce alcohol; the second step was making date vinegars by using Acetobacter pasteurianus (10% v/v of inoculum). Thereafter, the wines and vinegars were analysed for their chemical properties [high performance liquid chromatography (HPLC)], antioxidant activities [2,2-Diphenyl-1-picrylhydrazyl (DPPH) assay], and total phenolic content (folin ciocalteu method). Results: Results showed that the highest alcohol content was 9.35% (v/v) in Siam S1 wine. The highest acetic acid was 7% (v/v) in Siam S1 vinegar. From the phytochemical analysis of vinegars, the highest antioxidant activity was found to be 24.96 mg/mL in Siam S1 vinegar, while the highest total phenolic content was found to be 208.35 mg GAE/L in KL1 vinegar. Conclusion: This novel research showed that the Siam S1 date had the highest acetic acid and antioxidant activity in vinegar. Thus, this cultivar could be processed to make new, healthy products that can further lead to income generation for the people in Thailand.

Questionnaire survey and influencing factors of self-defect in patients with bright red nevus / 中华医学美学美容杂志

Objective:To investigate the self-defect sensation and its influencing factors in patients scheduled for photodynamic therapy for port wine stains.Methods:A total of 183 patients scheduled for photodynamic therapy for port wine stains in our hospital were selected and investigated by online questionnaire. The data of the respondents were collected by means of online filling in the questionnaire star using the General Data Survey Scale and the Defect Perception Scale (FIS) at admission.Results:The total score of self-defect in 183 patients with bright red nevus treated by photodynamic therapy was higher than that of the domestic norm. Age ( t=4.19), place of residence ( F=14.90), co-resident ( F=3.21), education level ( F=4.39), marital status ( F=2.47), income level ( F=9.51) and occupation ( F=5.82) had significantly related with the level of self-deficiency of patients ( P<0.05). The results of multiple linear regression analysis indicated that residence and income level were the main factors affecting patients′ sense of self-deficiency ( F=4.96, P<0.05). Conclusions:The overall self-defect sense of 183 patients with port wine stains treated with photodynamic therapy in this survey is more serious, their own comprehensive conditions and family structure will affect the self-defect sense of patients with port wine stains. We should pay special attention to the mental health of patients from municipal cities and low-income levels, timely carry out clinical nursing education and psychological guidance, jointly improve the compliance and cooperation of patients with treatment, and promote the rapid recovery of patients.

Two new phenylpropanoids from wine-processed Corni Fructus / 中国中药杂志

Six compounds were isolated from aqueous extract of wine-processed Corni Fructus through silica gel, ODS column chromatography, Sephadex LH-20 gel column chromatography, reverse phase preparative HPLC and other chromatographic separation technologies. Their structures were identified with multiple spectroscopical methods including HR-ESI-MS, UV, IR, NMR and ECD and so on. Their structures were established as pinoresinoside B(1), cornusgallicacid A(2),(+)-isolariciresinol-9'-O-β-glucopyranoside(3),(-)-isolariciresinol 3α-O-β-D-glucopyranoside(4),(7R,8S)-dihydrodehydrodiconiferyl alcohol 9-O-β-D-glucopyranoside(5), and(-)-seco isolariciresinol-9'-O-β-D-glucopyranoside(6). Among them, compounds 1 and 2 were two new compounds. The biological activity evaluation results showed that compounds 2 and 6 had strong DPPH free radical scavenging ability, with EC_(50) values of(4.18±1.96) and(21.45±1.19) μmol·L~(-1), respectively. Compounds 1 and 2 had protective effects on H_2O_2-induced oxidative damage in NRK-52E cells in a dose-dependent manner, and the cell survival rate of compound 2 at 100 μmol·L~(-1) was 96.09%±1.77%.

Knowledge and attitudes related to erosive tooth wear of professional wine tasters: a cross-sectional study / Conhecimentos e atitudes relacionadas ao desgaste dentário erosivo de provadores de vinho profissionais: um estudo transversal

Objective: this study aimed to evaluate knowledge and attitudes of professional wine tasters about erosive tooth wear. Material and Methods: two questionnaires were applied to 56 wine tasters during the 25th National Evaluation of Wines - Safra 2017 in Bento Gonçalves, Rio Grande do Sul. Descriptive data analysis and the Fisher's exact test were performed (p < 0.05). Results: for the analysis, 56 volunteers aged 25-76 years were included. Most of the volunteers reported attending dentist once a year (55.35%) and their teeth become sorer after ingesting liquids or acid foods (32.14%) over time. The majority (82.14%) believe wine tasting may have teeth effects and have already heard about erosive tooth wear (51.78%). However, when asked about symptomatology, more than half (53.57%) reported not to know. Brushing teeth immediately after ingesting something (37.5%) and increasing the brushing frequency (33.92%) were the most cited treatment options. The habit of using mouthwash solutions was significantly associated with the professionals age (p = 0.039). Conclusion: the volunteers reported a high intake of acid substances and, although most of them reported to consult dentist regularly and have already heard about erosive tooth wear, knowledge about this condition is still limited among these professionals. (AU)

Objetivo: o objetivo desse estudo foi avaliar o conhecimento e as atitudes de provadores de vinho profissionais relacionadas ao desgaste dentário erosivo. Material e Métodos: dois questionários foram aplicados a 56 provadores de vinho durante a 25ª Avaliação Nacional de Vinhos - Safra 2017 no município de Bento Gonçalves, Rio Grande do Sul. Foi realizada a análise descritiva dos dados e o teste Exato de Fisher (p < 0.05). Resultados: na análise foram incluídos 56 voluntários com idade entre 25 e 76 anos. A maioria dos voluntários relatou frequentar o dentista uma vez por ano (55,35%) e que seus dentes, com o passar do tempo, tornaram-se mais doloridos ao ingerir líquidos ou alimentos ácidos (32,14%). Mais da metade (82,14%) acreditam que as provas de vinho podem causar algum efeito sobre os dentes e já ouviram falar em desgaste dentário erosivo (51,78%). Porém, quando questionados sobre a sintomatologia, a maioria (53,57%) afirmou não ter conhecimento. Escovar os dentes imediatamente após ingerir algo (37,5%) e aumentar a frequência de escovação (33,92%) foram as opções mais compreendidas como tratamento. Utilizar soluções para bochecho esteve significativamente associado à idade dos profissionais (p=0,039). Conclusão: provadores de vinho profissionais relataram alta ingestão de substâncias ácidas e, embora a maioria consulte pelo menos uma vez por ano o dentista e já tenha ouvido falar a respeito do desgaste dentário erosivo, o conhecimento sobre essa condição ainda é limitado entre esses profissionais. (AU)

Effect of modeling liquids on resin composite roughness and color parameters after staining and toothbrushing

Abstract This study evaluated surface roughness, color stability, whitening index, and opacity of different types of modeling liquids for resin composite coating after exposure to staining and toothbrushing. Disc-shaped resin composite (Vittra APS, FGM) specimens were fabricated and divided into four groups (n = 10 each): control group, Composite Wetting resin (Ultradent Products), Adper Scotchbond Multipurpose adhesive (3M ESPE), and Adper Universal adhesive (3M ESPE). Surface roughness (Ra) was measured using a rugosimeter, while color stability (∆E00), whitening index (WI), and opacity (%) were measured using a spectrophotometer. Assessments were made at four time points: after polishing (baseline, T1), after immersion in red wine for 24 h (T2), and after 5,000 (T3) and 10,000 (T4) cycles of toothbrushing. Scanning electron microscopy images were captured to analyze the scratches created. The data were statistically analyzed by two-way repeated-measures analysis of variance and Tukey's honestly significant difference tests (α = .05). Modeling with the Wetting resin resulted in higher surface roughness (p < 0.05) and low color stability, which were attributable to porosities. Higher color change values were observed in the control group after staining. Both adhesives showed the lowest mean ΔE00 values (p < 0.005). WI decreased after staining, except with the use of the Universal adhesive (p < 0.005). The lowest opacity values were observed at baseline for all groups (p < 0.005). The Universal and Scotchbond adhesives had lower surface roughness, better color stability, higher WI, and the lowest opacity values after staining with red wine and toothbrushing.

Physico-chemical Characterization and Polyphenolic Composition of Red Wines Produced from Autochthonous Grapes Varieties (Vitis vinifera) in Turkey

Aims: Local varieties of “Hönüsü” and “Horozkaras?” red grapes have been evaluated for the production of red wine and characterized33 for their chemical and sensory characteristics. Study Design: This research was initiated by the Food microbiology researcher and Applications Unit of Fermentation Laboratory. Place and Duration of Study: Laboratory of Fermentation of the Food Engineering Department in Gaziantep University, October 2019 to May 2021. Methodology: All wines were produced by a standard procedure of vinification. Three types of red wines were produced from combinations of red grapes. Ten phenolics were quantitatively detected in the red wines during processing. Brix, alcohol, pH and free SO2 contents were also detected. Results: The results showed that the type of technology affects significantly (p<0.05) the level of phenolic compounds formed during processing. Horozkaras?” red grape contributed to the highest amount of phenolic compounds in red wines. Gaziantep wine provides valuable information about the production of red wine from Gaziantep red grapes. Conclusion: The phenolic compounds of red wines were significantly (p<0.05) higher than that of musts. Many of the remarkable features of the phenolic profiles and Brix of grape varieties could help us to characterize Gaziantep wines. The mixture of must from “Hönüsü” and “Horozkaras?” red grapes with 7:3 ratio contributes suitable sugar and phenolic compounds for red wine. The results from this study provide valuable information about the red wine produced from the ancient grape varieties of the Southeast region.

Proximate Composition of Banana and Pineapple Wine Fermented by Meyerozyma guilliermondii and Pichia guilliermondii

Wine is an alcoholic beverage produced from juices of a variety of fruits by the fermentative action of microorganisms. There is a quest for alternative sources of must for wine fermentation, however, the proximate composition should be known to ascertain how nutritious it is. The study was thus aimed at determining the proximate composition of the wines fermented by Meyerozyma guilliermondii and Pichia guilliermondii. Two isolates identified as Meyerozyma guilliermondii strain 1621 and Pichia guilliermondii strain PAX-PAT 18S were used for the fermentation of the substrates obtained from a mixture of pineapple and banana pulp. The fermentation process was for 28 days, followed by a series of racking, clarification, and aging process which was for 2 months. The fermentation process comprised two setups: one was fermented by Meyerozyma guilliermondii strain 1621 and the other by Pichia guilliermondii strain PAX-PAT 18S. The process was monitored and the proximate analysis of the wines was ascertained. The wine produced by Meyerozyma guilliermondii strain 1621 had a moisture content of 82.56 %, ash content of 1.41 %, fat content of 0.08 %, protein content of 1.43%, and carbohydrate content of 9.77%. The wine produced by Pichia guilliermondii strain PAX-PAT 18S had a moisture content of 79.51%, ash content of 1.19%, fat content of 0.15%, protein content of 0.49%, and carbohydrate content of 10.49%. Although this study is not exhaustive, it shows that wines with good nutritional composition can be successfully produced using Meyerozyma guilliermondii strain 1621 and Pichia guilliermondii strain PAX-PAT 18S.

Non-Saccharomyces yeasts diversity on grape berries and molecular characterization of Starmerella bacillaris yeasts strains having high invertase activity

The diversity of yeast species on grape berries changes depending on various factors. Determination of indigenous yeast intensity and diversity on grape berries is important for increasing the sensory characteristics of wine as well as fermentation efficiency. The natural yeast biota of grape berries affects wine flavour and quality by producing some secondary metabolites and hydrolytic enzymes. Despite the application of different nonconventional yeasts in food and fermentation industries, many significant researches are conducted in finding and improving the new strains having industrially important enzyme activities. Invertase enzyme has a vital role in the food industry in which it increases the sweetness of food without crystallizing them. Here, we studied yeast diversity in grape berries from selected localities and also their invertase activity. We collected grape berries from Alphonse, K?nal? Yap?ncak, Çavu?, Efes Karas?, Cinsaut, Atasar?s? and Isabella grape varieties cultivated in Bozcaada island and Gelibolu peninsula. Twenty-one yeast species belonging to seven genera were identified. The yeast strains having high invertase activities were identified with 5.8S-ITS rDNA sequencing technique. The diversity of yeast biota on berries collected from Gelibolu was greater than that of Bozcaada. Metschnikowia pulcherrima, Cryptococcus laurentii and Rhodotorula glutinis yeast species were dominant yeast species on grape berries. A total of 294 sucrose grown yeast strains showed growth on sucrose, and 19 of them exhibit the highest invertase activity that is not glucose repressible. These 19 yeast strains were identified as Starmerella bacillaris using 5.8S ITS rDNA region and the phylogenetic analysis was inferred with the Maximum Parsimony method.

What do Cochrane systematic reviews say about congenital vascular anomalies and hemangiomas? A narrative review

ABSTRACT BACKGROUND: Congenital vascular anomalies and hemangiomas (CVAH) such as infantile hemangiomas, port-wine stains and brain arteriovenous malformations (AVMs) impair patients' lives and may require treatment if complications occur. However, a great variety of treatments for those conditions exist and the best interventions remain under discussion. OBJECTIVE: To summarize Cochrane systematic review (SR) evidence on treatments for CVAH. DESIGN AND SETTING: Review of SRs conducted in the Division of Vascular and Endovascular Surgery of Universidade Federal de São Paulo, Brazil. METHODS: A broad search was conducted on March 9, 2021, in the Cochrane Database of Systematic Reviews to retrieve any Cochrane SRs that assessed treatments for CVAH. The key characteristics and results of all SRs included were summarized and discussed. RESULTS: A total of three SRs fulfilled the inclusion criteria and were presented as a qualitative synthesis. One SR reported a significant clinical reduction of skin redness by at least 20%, with more pain, among 103 participants with port-wine stains. One SR reported that propranolol improved the likelihood of clearance 13 to 16-fold among 312 children with hemangiomas. One SR reported that the relative risk of death or dependence was 2.53 times greater in the intervention arm than with conservative management, among 218 participants with brain AVMs. CONCLUSION: Cochrane reviews suggest that treatment of port-wine stains with pulsed-dye laser improves redness; propranolol remains the best option for infantile hemangiomas; and conservative management seems to be superior to surgical intervention for treating brain AVMs.

Clinical significance of lesion distribution in children with Sturge-Weber syndrome / 中华皮肤科杂志

Objective:To analyze distribution characteristics of facial port-wine stains and brain imaging features in children with Sturge-Weber syndrome (SWS) .Methods:Clinical and imaging data were collected from 22 children with confirmed SWS at Department of Dermatology, Children′s Hospital Affiliated to Capital Institute of Pediatrics from July 2017 to August 2020, and retrospectively analyzed. The distribution characteristics of port-wine stains along the facial trigeminal nerve and brain imaging features were investigated in these children with SWS.Results:Among the 22 children, 10 were males and 12 were females. Their age ranged from 0.08 to 9.92 years, and the median age was 1.67 years. There were 13 cases of SWS type Ⅰ and 9 cases of SWS type Ⅱ. In terms of the port-wine stain type, 4 children aged from 0.50 to 2.17 years were diagnosed with pink port-wine stains; 14 children aged from 0.08 to 8.83 years were diagnosed with purple port-wine stains; 4 children aged from 4.92 to 9.92 years were diagnosed with thickened port-wine stains. Port-wine stains were distributed in the ophthalmic (V1) division of the trigeminal nerve in 22 patients, in the maxillary (V2) division in 20 patients, and in the mandibular (V3) division in 8 patients. There were 17 children with ocular abnormalities, aged from 0.08 to 9.92 years, including 11 with glaucoma, 5 with elevated intraocular pressure and 2 with visual impairment. Among the children with glaucoma, 7 developed glaucoma within 2 years of age, 8 suffered from unilateral glaucoma, and 3 from bilateral glaucoma, and glaucoma occurred on the same side as port-wine stains. Brain imaging abnormalities were observed in 12 children, and mainly included vascular malformations in the cerebral cortex involving the frontal, parietal, temporal and occipital lobes, as well as cerebral atrophy, punctate hemorrhage, calcification, sulcal widening, midline deviation and increased intraventricular choroid plexus vessels. Eleven children had symptoms of epilepsy and other neurological manifestations, including developmental delay, mental retardation and physical impairment.Conclusion:Port-wine stains distributed in the V1 and V2 divisions of the facial trigeminal nerve may indicate a higher risk of SWS, and ophthalmic and brain imaging screening as well as long-term follow-up should be performed.