Effect of nitrogen nutrition on yeast ecology and alcoholic fermentation

Mestrado Vinifera Euromaster - Instituto Superior de Agronomia - UL

Hotel Vila Galé Lagos

Dissertação de Mestrado, Direção e Gestão Hoteleira, Escola Superior de Gestão, Hotelaria e Turismo, Universidade do Algarve, 2016

Saccharomyces cerevisiae as a toxicological model to study synthetic cannabinoids and its pyrolysis products

Poster presented at the 7th European Academy of Forensic Science Conference. Prague, 6-11 September 2015

Rehidratación post-ejercicio con agua de coco: ¿igual o más efectiva que una bebida deportiva?

Objetivo: comparar la efectividad rehidratante del agua de coco fresca, con el agua embotellada y una bebida deportiva.Metodología: once participantes de 22,0 ± 1,9 años y 65,6 ± 13,0 kg de masa corporal (promedio ± D.E), asistieron al laboratorio en tres ocasiones, separadas entre sí por una semana. En cada sesión se deshidrataron por ejercicio en el calor hasta perder 1,84 ± 0,2% de la masa corporal. Luego fueron rehidratados en una hora, con agua comercial embotellada (AE), una bebida deportiva (BD) o agua de coco (AC), utilizando un volumen equivalente al 120% del peso perdido. Se evaluaron las sensaciones percibidas relacionadas con la tolerancia y la aceptación de las bebidas. Se recolectó la orina eliminada durante tres horas post-rehidratación.Resultados: Hubo interacción entre las bebidas y el tiempo sobre la orina excretada (p=0,003), siendo el AE estadísticamente diferente al AC y la BD a los 30 y 60 min post-rehidratación (p<0,05). El volumen total de orina fue mayor con agua embotellada (625 ± 183 mL), en comparación con AC y BD (390 ± 73 mL y 416 ± 200 mL, respectivamente, p<0,002); AC y BD no fueron distintas entre sí (p>0,05). Esto produjo porcentajes de conservación de líquido diferentes para AE (56%), con respecto a BD (71%) y AC (71%) (p<0,001). No hubo interacción entre las bebidas y el tiempo sobre las sensaciones percibidas de tolerancia (p>0,05).La percepción de la dulzura fue menor para AE (p= 0,024). BD obtuvo mejores puntajes de sabor y aceptación general (p<0,05).Conclusiones: el agua de coco fresca resulta tan efectiva como una bebida deportiva para conservar el líquido consumido, teniendo una buena tolerancia y aceptación. Podría ser usada como una bebida rehidratante, cuando la persona la tenga disponible y le agrade su sabor.

Nivel de ansiedad y depresión en adolescentes varones con trastornos por consumo de sustancias psicoactivas en el centro de adicciones Hogar Crecer, 2011-2015

Antecedentes: la ansiedad y depresión son desórdenes mentales frecuentes en adolescentes con trastornos por consumo de sustancias, siendo crónicos y resistentes al tratamiento, asociándose a una morbilidad significativa. Objetivo general: determinar el nivel de ansiedad y depresión en adolescentes varones con trastornos por consumo de sustancias psicoactivas en el Centro de Adicciones Hogar Crecer. Materiales y métodos: estudio descriptivo, transversal, se recolectó información de 291 historias clínicas, desde el 01 de junio 2011 al 31 de diciembre 2015. La información se registró en un formulario pre-elaborado que incluye: datos sociodemográficos, patrón de consumo y resultados del test de Hamilton para ansiedad y depresión. Los datos se analizaron con el software SPSS 15.0, en las variables cuantitativas y cualitativas se obtuvo frecuencia y porcentaje. Resultados: de las 291 historias clínicas, 230 (79%) adolescentes tenían entre 15 a 19 años y 61 (21%) entre 10 a 14; según el patrón de consumo, 243 (83,5%) presentaron policonsumo. Presentaron ansiedad 263 (90,3%), de los cuales: 51,2% ansiedad leve, 27,8% ansiedad moderada y el 11,3% ansiedad grave, mientras que la depresión se presentó en 271 (93,1%), de los cuales: 32,6% depresión leve, 36,1% depresión moderada, 17,9% depresión grave y 6,5% depresión muy grave. Conclusiones: - La mayoría de los adolescentes eran estudiantes. - Los adolescentes presentaron principalmente policonsumo. - Se encontró una alta frecuencia de ansiedad y depresión. - El nivel de ansiedad que con mayor frecuencia se presentó fue ansiedad leve, mientras que para depresión, el nivel que mayormente se presentó fue depresión moderada

Characterization of polymorphisms of genes ADH2, ADH3, ALDH2 and CYP2E1 and relationship to the alcoholism in a Colombian population

Objective: Identify and characterize polymorphisms of genes ADH2, ADH3, ALDH2 and CYP2E1 in a Colombian population residing in the city of Bogotá and determine its possible relationship to the alcoholism. Methods: ADH2, ADH3, ALDH2, and CYP2E1 genotypes a population of 148 individuals with non-problematic alcohol and 65 individuals with alcoholism were determined with TaqMan probes and PCR-RFLP. DNA was obtained from peripheral blood white cells. Results: Significant difference was found in family history of alcoholism and use of other psychoactive substances to compare alcoholics with controls. When allelic frequencies for each category (gender) were considered, frequency of A2 allele carriers in ADH2 was found higher in male patients than controls. In women, the relative frequency for c1 allele in CYP2E1 was lower in controls than alcoholics. The ALDH2 locus is monomorphic. No significant differences in allele distributions of the loci examined to compare two populations were observed, however when stratifying the same trend was found that these differences tended to be significant. Conclusions: This study allows us to conclude the positive association between family history of alcoholism and alcoholism suggesting that there is a favorable hereditary predisposition. Since substance dependence requires interaction of multiple genes, the combination of genotypes ADH2*2, CYP2E1*1 combined with genotype homozygous ALDH2*1 found in this study could be leading to the population to a potential risk to alcoholism.

Characterization of polymorphisms of genes ADH2, ADH3, ALDH2 and CYP2E1 and relationship to the alcoholism in a Colombian population

Objective: Identify and characterize polymorphisms of genes ADH2, ADH3, ALDH2 and CYP2E1 in a Colombian population residing in the city of Bogotá and determine its possible relationship to the alcoholism. Methods: ADH2, ADH3, ALDH2, and CYP2E1 genotypes a population of 148 individuals with non-problematic alcohol and 65 individuals with alcoholism were determined with TaqMan probes and PCR-RFLP. DNA was obtained from peripheral blood white cells. Results: Significant difference was found in family history of alcoholism and use of other psychoactive substances to compare alcoholics with controls. When allelic frequencies for each category (gender) were considered, frequency of A2 allele carriers in ADH2 was found higher in male patients than controls. In women, the relative frequency for c1 allele in CYP2E1 was lower in controls than alcoholics. The ALDH2 locus is monomorphic. No significant differences in allele distributions of the loci examined to compare two populations were observed, however when stratifying the same trend was found that these differences tended to be significant. Conclusions: This study allows us to conclude the positive association between family history of alcoholism and alcoholism suggesting that there is a favourable hereditary predisposition. Since substance dependence requires interaction of multiple genes, the combination of genotypes ADH2*2, CYP2E1*1 combined with genotype homozygous ALDH2*1 found in this study could be leading to the population to a potential risk to alcoholism.

High-performance liquid chromatography (HPLC) and high-performance liquid chromatography mass spectrometry (HPLC/MS) for the analysis of date rape drugs

The drugs studied in this work have been reportedly used to commit drug-facilitated sexual assault (DFSA), commonly known as "date rape". Detection of the drugs was performed using high-performance liquid chromatography with ultraviolet detection (HPLC/UV) and identified with high performance-liquid chromatography mass spectrometry (HPLC/MS) using selected ion monitoring (SIM). The objective of this study was to develop a single HPLC method for the simultaneous detection, identification and quantitation of these drugs. The following drugs were simultaneously analyzed: Gamma-hydroxybutyrate (GHB), scopolamine, lysergic acid diethylamide, ketamine, flunitrazepam, and diphenhydramine. The results showed increased sensitivity with electrospray (ES) ionization versus atmospheric pressure chemical ionization (APCI) using HPLC/MS. HPLC/ES/MS was approximately six times more sensitive than HPLC/APCI/MS and about fifty times more sensitive than HPLC/UV. A limit of detection (LOD) of 100 ppb was achieved for drug analysis using this method. The average linear regression coefficient of correlation squared (r2) was 0.933 for HPLC/UV and 0.998 for HPLC/ES/MS. The detection limits achieved by this method allowed for the detection of drug dosages used in beverage tampering. This method can be used to screen beverages suspected of drug tampering. The results of this study demonstrated that solid phase microextraction (SPME) did not improve sensitivity as an extraction technique when compared to direct injections of the drug standards.

First isolation and characterization of Chryseobacterium shigense from rainbow trout

BACKGROUND There have been an increasing number of infections in fish associated with different species of Chryseobacterium, being considered potentially emerging pathogens. Nevertheless the knowledge of the diversity of species associated with fish disease is partial due to the problems for a correct identification at the species level based exclusively on phenotypic laboratory methods. RESULTS Chryseobacterium shigense was isolated from the liver, kidney and gills of diseased rainbow trout in different disease episodes that occurred in a fish farm between May 2008 and June 2009. Identity of the isolates was confirmed by 16 S rRNA gene sequencing and phenotypic characterization. Isolates represented a single strain as determined by random amplified polymorphic DNA analysis. CONCLUSIONS This is the first description of the recovery of C. shigense from clinical specimens in trout, a very different habitat to fresh lactic acid beverage where it was initially isolated.

Comportamentos desviantes na adolescência : consumo de álcool, tabaco e drogas ilícitas

Relatório de Estágio, apresentado à Escola Superior de Educação do Instituto Politécnico de Castelo Branco para cumprimento dos requisitos necessários à obtenção do grau de Mestre em Intervenção Social Escolar – Especialização em Crianças e Jovens em Risco.

Implementação de um sistema de sustentabilidade no VILA VITA Parc Resort & SPA

Atualmente os clientes estão mais evoluídos, informados e exigentes. Os processos de seleção dos fornecedores alteraram-se profundamente, o consumo dos produtos/serviços acontece de forma antecipada e obedece a múltiplas variáveis com particular destaque para as imagens reproduzidas na mente dos consumidores. A seleção dos produtos passa por isso, a ser feita sem o recurso a intermediários alterando o paradigma da promoção e distribuição. No seguimento do primeiro ano de estudos teóricos em Gestão e Direção Hoteleira, o segundo ano baseou-se numa experiência de estágio com duração de nove meses, realizado no VILA VITA Parc Resort & SPA no Algarve, cujo principal objetivo foi desenvolver o conhecimento teórico adquirido ao longo do percurso académico e ainda as reforçar competências adquiridas previamente. Neste sentido, o estágio decorreu por diversos departamentos, tais como: Sales & Marketing, Financeiro, Alojamentos, Recursos Humanos, Food & Beverage, Qualidade e Ambiente e Assistente de Direção Geral. Na sequência do referido anteriormente, é também objetivo o desenvolvimento de um desafio, que se baseou na identificação de uma janela de oportunidade para uma intervenção na área da operação, e desenvolvimento da mesma. A diferenciação ambiental é um dos fatores cada vez mais procurados por quem procura um hotel. Caso o mesmo consiga a junção entre o luxo e conforto e a redução de desperdício de energia e recursos é um fator de diferenciação exponencial. No decorrer do estágio, o tema para o desafio desenvolveu-se e deu origem à ideia de implementar um sistema de sustentabilidade no resort. Os objetivos inerentes à aplicação do referido anteriormente estão relacionados com o posicionamento do resort no mercado, a formação ambiental dos colaboradores e com sistemas de reciclagem de resíduos: Velas, cartão e papel, plástico e metal, vidro, rolhas, óleos alimentares usados e tinteiros e toneres. Este método de sustentabilidade teve a duração prática de seis meses (Janeiro a Junho 2015) e através do mesmo foram obtidos resultados bastantes satisfatórios no que diz respeito às vantagens económicas associadas (€5959.57) e à preservação do meio-ambiente.

Saccharomyces cerevisiae in the production of fermented beverages

Abstract: Alcoholic beverages are produced following the fermentation of sugars by yeasts, mainly (but not exclusively) strains of the species, Saccharomyces cerevisiae. The sugary starting materials may emanate from cereal starches (which require enzymatic pre‐hydrolysis) in the case of beers and whiskies, sucrose‐rich plants (molasses or sugar juice from sugarcane) in the case of rums, or from fruits (which do not require pre‐hydrolysis) in the case of wines and brandies. In the presence of sugars, together with other essential nutrients such as amino acids, minerals and vitamins, S. cerevisiae will conduct fermentative metabolism to ethanol and carbon dioxide (as the primary fermentation metabolites) as the cells strive to make energy and regenerate the coenzyme NAD+ under anaerobic conditions. Yeasts will also produce numerous secondary metabolites which act as important beverage flavour congeners, including higher alcohols, esters, carbonyls and sulphur compounds. These are very important in dictating the final flavour and aroma characteristics of beverages such as beer and wine, but also in distilled beverages such as whisky, rum and brandy. Therefore, yeasts are of vital importance in providing the alcohol content and the sensory profiles of beverages. This Introductory Chapter reviews, in general, the growth, physiology and metabolism of S. cerevisiae in alcoholic beverage fermentations.

Saccharomyces cerevisiae in the production of whisk(e)y

Whisky is a major global distilled spirit beverage. Whiskies are produced from cereal starches that are saccharified, fermented and distilled prior to spirit maturation. The strain of Saccharomyces cerevisiae employed in whisky fermentations is crucially important not only in terms of ethanol yields, but also for production of minor yeast metabolites which collectively contribute to development of spirit flavour and aroma characteristics. Distillers must therefore pay very careful attention to the strain of yeast exploited to ensure consistency of fermentation performance and spirit congener profiles. In the Scotch whisky industry, initiatives to address sustainability issues facing the industry (for example, reduced energy and water usage) have resulted in a growing awareness regarding criteria for selecting new distilling yeasts with improved efficiency. For example, there is now a desire for Scotch whisky distilling yeasts to perform under more challenging conditions such as high gravity wort fermentations. This article highlights the important roles of S. cerevisiae strains in whisky production and describes key fermentation performance attributes sought in distiller's yeast, such as high alcohol yields, stress tolerance and desirable congener profiles. We hope that the information herein will be useful for whisky producers and yeast suppliers in selecting new distilling strains of S. cerevisiae, and for the scientific community to stimulate further research in this area.

Antioxidant and angiotensin-converting enzyme inhibitory activity of eucalyptus camaldulensis and litsea glaucescens infusions fermented with Kombucha Consortium

Physicochemical properties, consumer acceptance, antioxidant and angiotensin-converting enzyme (ACE) inhibitory activities of infusions and fermented beverages of Eucalyptus camaldulensis and Litsea glaucescens were compared. Among physicochemical parameters, only the pH of fermented beverages decreased compared with the unfermented infusions. No relevant changes were reported in consumer preference between infusions and fermented beverages. Phenolic profi le measured by UPLC MS/MS analysis demonstrated signifi cant concentration changes of these compounds in plant infusions and fermented beverages. Fermentation induced a decrease in the concentration required to stabilize 50 % of DPPH radical (i.e. lower IC50). Additionally, it enhanced the antioxidant activity measured by the nitric oxide scavenging assay (14 % of E. camaldulensis and 49 % of L. glaucescens); whereas relevant improvements in the fermented beverage were not observed in the lipid oxidation assay compared with unfermented infusions. The same behaviour was observed in the inhibitory activity of ACE; however, both infusions and fermented beverages had lower IC50 than positive control (captopril). The present study demonstrated that fermentation has an infl uence on the concentration of phenolics and their potential bioactivity. E. camaldulensis and L. glaucescens can be considered as natural sources of biocompounds with antihypertensive potential used either as infusions or fermented beverages.

Relatório de Estágio Profissional. Gestão de Alimentos e Bebidas (F&B)

Este trabalho tem por base o relatório referente a três meses de estágio profissional realizado no Hotel Praia Mar, mais concretamente no departamento de Food & Beverage (F&B), com uma carga horária de 480h. O estágio em questão abrangeu as áreas de Bar, Restaurante, Economato, Cozinha, permitindo conhecer as práticas de planeamento e gestão de eventos, gestão e administração dos recursos humanos, controle de stocks e vendas, e as políticas comerciais. Em cada área, houve o reconhecimento físico das secções, staff, equipamento e organização, e da coordenação das práticas operacionais. Neste relatório poderão encontrar descritos os departamentos onde foi desenvolvido o estágio, bem como as atividades desenvolvidas. No final, faz-se uma reflexão crítica dividida por dificuldades e sugestões, que faz a avaliação geral do estágio. Em jeito de considerações finais, encontram-se as conclusões, onde se realça as ideias gerais do estágio e reforça-se a opinião sobre o decorrer do mesmo.