Pulmonary artery catheter complications: report on a case of a knot accident and literature review

A particular event concerning a Swan-Ganz catheter complication is reported. A 41-year-old woman was admitted at the emergency room of our hospital with massive gastrointestinal bleeding. A total gastrectomy was performed. During the postoperative period in the intensive care unit , the patient maintained hemodynamic instability. Invasive hemodynamic monitoring with a pulmonary artery catheter was then indicated. During the maneuvers to insert the catheter, a true knot formation was identified at the level of the superior vena cava. Several maneuvers by radiological endovascular invasive techniques allowed removal of the catheter. The authors describe the details of this procedure and provide comments regarding the various techniques that were employed in overcoming this event. A comprehensive review of evidence regarding the benefits and risks of pulmonary artery catheterization was performed. The consensus statement regarding the indications, utilization, and management of the pulmonary artery catheterization that were issued by a consensus conference held in 1996 are also discussed in detail.

Alcalóides de Peschiera affinis (Muell. Arg) Miers (Apocynaceae)

A vista da discordância dos dados registrados na literatura (Cava, 1964, 1968 ; Jerry, 1963 e Matos, 1976) quanto aos alcalóides de Peschierra affinis, retomou-se seu estudo com o objetivo desta espécie. Foram analisados amostras das cascas e do lenho das raízes de material coletado em locais diferentes em altitude, longitude e latitude. Foram identificados além de substâncias de natureza alifática (sitosterol,β-amirina e lupenol). os seguintes alcalóides indólicos: coronaridina, voacangina, 20-epiheyneanina, voacristina, affinisina, vobasina, olivacina e uma mistura de 19-hidroxi-ibogamina e iboxigaína). Dentre estes, quatro são inéditos na espécie (voacangina, voacristina, 19-hidroxi-ibogaina e eboxigaína). Apenas pequenas diferenças foram observadas nos três materiais estudados, observando-se porém, acentuada diferença quando comparadas com os resultados obtidos no primeiro trabalho químico sobre os alcalóides desta espécie (Jerry, 1963).

La experiencia del vino en crónicas de periodismo radiofónico Análisis temático y argumentativo

En este artículo se presenta el análisis de dos textos como ejemplares del género de texto crónica de periodismo radiofónico sobre el vino. A partir de una metodología descendente basada en la noción de actividad de lenguaje, se describirá el género a través de ocurrencias textuales, desde los siguientes puntos de vista: la sociedad de consumo como un tema social de relieve social, la organización temática y la organización argumentativa (esta última estrechamente asociada a la modalidad deóntica) como cuestiones lingüísticas que marcan el género y que expresan la dinámica persuasiva del especialista, un agente económico indirectamente implicado en la venta del producto.

Enunciados do tipo injuntivo em géneros de texto publicitários sobre o vinho.

A partir de um corpus de géneros de texto publicitários, rótulos e contrarrótulos de garrafa de vinho e anúncios sobre o vinho, neste trabalho, serão analisados os enunciados injuntivos em ocorrência para averiguar as relações que se estabelecem entre marcas comerciais e consumidores, o tipo de informação veiculada e as representações linguisticamente construídas destes sujeitos. Situando-se no âmbito da Teoria do Texto e combinando patamares de análise linguística com a dimensão social, esta investigação convoca ainda o Interacionismo Sociodiscursivo que defende uma perspetiva ontogenética da linguagem, consentânea com uma abordagem discursivo-textual da Linguística. A análise dos dados indica que os domínios sociais ou as atividades envolvidas, publicitária e de produção e de comercialização do vinho, preconizam imagens do consumidor ideal de vinho no que diz respeito à prova de vinho, a um comportamento socialmente adequado e sobre as boas propriedades do vinho.

A crescente internacionalização do setor do vinho português: o caso da Adega Cooperativa de Vila Real

Relatório de estágio de mestrado em Negócios Internacionais

The influence of kaolin application on key metabolic pathways associated with grape berry quality: a molecular and biochemical analysis

Dissertação de mestrado em Biologia Molecular, Biotecnologia e Bioempreendedorismo em Plantas

Study of grapevine solute transporters involved in berry quality. A biochemical and molecular approach

Tese de Doutoramento em Biologia de Plantas

Systems biology approaches for the design of novel Saccharomyces cerevisiae winemaking strains for enhanced flavour compounds synthesis

Tese de Doutoramento em Biologia Ambiental e Molecular

O perfil e as motivações do visitante gastronómico e do enoturista de Guimarães

Dissertação de mestrado em Geografia (área de especialização em Planeamento e Gestão do Território)

Ablação por cateter do flutter atrial. Caracterização eletrofisiológica da interrupção da condução pelos istmos posterior e septal

OBJETIVO: Avaliar os tipos de bloqueio obtidos nos istmos posterior (entre o anel tricuspídeo e veia cava inferior) e septal (entre o anel tricuspídeo e óstio do seio coronário), após ablação do flutter atrial (FLA). MÉTODOS: Foram submetidos à ablação por radiofreqüência (RF) 14 pacientes com FLA tipo I (9 homens) em 16 procedimentos. A ativação atrial ao redor do anel tricuspídeo foi avaliada em ritmo sinusal utilizando-se cateter "Halo" com 10 pares de eletrodos (H1-2 a H19-20), durante estimulação do seio coronário proximal (SCP) e região póstero-lateral do átrio direito (H1-2), antes e após ablações lineares. De acordo com a frente de programação do impulso definiu-se: ausência de bloqueio (condução bidirecional), bloqueio incompleto (condução bidirecional com retardo num dos sentidos) e bloqueio completo (ausência de condução pelo istmo). O intervalo desta ativação (deltaSCP/H1-2) foi analisado. RESULTADOS: Bloqueio completo foi obtido em 7 procedimentos (44%) e incompleto em 4 (25%). O deltaSCP/H1-2 foi de 74 ± 26ms no primeiro grupo e de 30,5 ± 7,5ms no segundo (p<0,05). Em 5 casos não demonstrou-se bloqueio. Num seguimento médio de 12 meses, ocorreu recorrência do FLA nos 6 pacientes com bloqueio incompleto ou ausente e em nenhum com bloqueio completo (p<0,001). CONCLUSÃO: A verificação de bloqueio completo pelo mapeamento multipolar atrial é uma estratégia eficaz para definir o sucesso e recorrência clínica na ablação do FLA tipo I.

Current situation on the occurrence of mycotoxins and toxigenic fungi in Portugal

Mycotoxins are secondary metabolites produced by filamentous fungi that are toxic for humans and animals in small amounts and that are found worldwide in a large number of agricultural commodities. They are usually ingested involuntarily, when contaminated plant products are consumed, and represent a great risk for public health. Therefore, governments throughout the world have imposed strict legal limits for their levels in food and feed products in order to reduce potential health risks for consumers. Despite of its ubiquity, the mycotoxin problem is mainly dependent on regional factors, such as the mycotoxigenic characteristics of the local mycoflora, the local climate conditions, and the local agricultural practices. For this reason, a constant vigilance from local governmental food safety agencies and from the local researcher community is needed. This communication will review the current situation on the occurrence of mycotoxigenic fungi in some Portuguese cultures, such as wine grapes, corn and dried fruits. Particular attention will be given to the incidence of mycotoxigenic Aspergillus strains in those cultures and to the levels of ochratoxin A, aflatoxins, cyclopiazonic acid and fumonisin B2 produced. Data will be discussed taking into account the geographical origin of the isolates and the particular climate conditions of each sampling region. An updated review on the levels of the main mycotoxins found in local products and in imported commodities will also be presented.

Removal of ochratoxin A from contaminated white and red wines using oenological fining agents

Mycotoxins are toxic secondary metabolites produced by certain moulds, being ochratoxin A (OTA) one of the most relevant. Its chemical structure is a dihydro-isocoumarin connected at the 7-carboxy group to a molecule of L--phenylalanine via an amide bond. OTA contamination of wines might be a risk to consumer health, thus requiring treatments to achieve acceptable standards for human consumption [1]. According to the Regulation No. 1881/2006 of the European Commission, the maximum limit for OTA in wine is 2 µg/kg [2]. Therefore, the aim of this work was to know the effect of different fining agents on OTA removal, as well as their impact on white and red wine physicochemical characteristics. To evaluate their efficiency, 11 commercial fining agents (mineral, synthetic, animal and vegetable proteins) were used to get new approaches on OTA removal from white and red wines. Trials were performed in wines artificially supplemented (at a final concentration of 10 µg/L) with OTA. The most effective fining agent in removing OTA (80%) from white wine was a commercial formulation that contains gelatine, bentonite and activated carbon. Removals between 10-30% were obtained with potassium caseinate, yeast cell walls and pea protein. With bentonites, carboxymethylcellulose, polyvinylpolypyrrolidone and chitosan no considerable OTA removal was verified. In red wine, removals between 6-19% were obtained with egg albumin, yeast cell walls, pea protein, isinglass, gelatine, polyvinylpolypyrrolidone and chitosan. The most effective fining agents in removing OTA from red wine were an activated carbon (66%) followed again by the commercial formulation (55%), being activated carbon a well-known adsorbent of mycotoxins. These results may provide useful information for winemakers, namely for the selection of the most appropriate oenological product for OTA removal, reducing wine toxicity and simultaneously enhancing food safety and wine quality.

Influence of different activated carbons on Ochratoxin A decrease in wines

The presence of mycotoxins in foodstuff is a matter of concern for food safety. Wines can also be contaminated with these toxicants. Several authors have demonstrated the presence of mycotoxins in wine, especially ochratoxin A (OTA) [1]. As these toxicants can never be completely removed from the food chain, many countries have defined levels in food in order to attend health concerns. The maximum acceptable level of OTA in wines is 2.0 µg/kg according to the Commission regulation No. 1881/2006 [2]. Although, higher levels of OTA have been detected in several wine samples. In order to reduce OTA to safer levels, several oenological products can be used in wine; including activated carbons, as shown in previous experiments. Regarding this, the aim of present study was to evaluate the effectiveness of several activated carbons for reducing the amount of OTA present in white and red wines as well as to evaluate their effect on wines physicochemical characteristics. Wine samples were artificially supplemented with OTA at a final concentration of 10.0 µg/L. The different activated carbons were applied at the concentration recommended by the manufacturer in order to evaluate their efficiency in reducing OTA levels. A mixture composed by gelatine, bentonite and activated carbon reduced 80% of OTA concentration in white wine. The same mixture was however less efficient in red wine, achieving only a reduction of 55%. Thereafter, the effect of activated carbon was evaluated in a red wine, achieving reductions of 66%. Considering these results more assays are being performed with other commercial activated carbons, in order to evaluate their efficiency. These results may provide valuable information for winemakers. Knowing the effect of commercial activated carbons they may choose most appropriate products to remove OTA, thus enhancing wine safety and quality.

Analytical evaluation of fining treatments for white wines contaminated by Ochratoxin A

Mycotoxins are toxic secondary metabolites produced by certain molds. Ochratoxin A (OTA) is one of the most relevant. Its chemical structure is a dihydro-isocoumarin connected at the 7-carboxy group to a molecule of L--phenylalanine via an amide bond. OTA in wine is a risk to consumer health [1]. According to the Regulation No. 123/2005 of the European Commission, the maximum limit for OTA in wine is 2 µg/kg [2]. Then, it is important to control its occurrence. So, the aim of this work was to know the effect of different fining agents on OTA removal from white wine.