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To assess whether dual therapy with erenumab and onabotulinumtoxinA (BoNTA) was more effective than erenumab alone in chronic migraine.Calcitonin gene-related peptide (CGRP) is crucial in migraine. Erenumab binds to the canonical CGRP receptor in Aδ-fibers, and BoNTA prevents the release of CGRP from meningeal and extracranial C-fibers. It is still unknown whether dual therapy is more effective.This was a retrospective study in a Headache Unit. There was a thorough revision of charts of patients receiving erenumab from December 2019 to March 2021. The cohort was divided into three groups according to BoNTA at the start of erenumab: (1) WBT: were on BoNTA and maintained it as dual therapy; (2) WoBT: were on BoNTA and discontinued; (3) NoBT: were not on BoNTA. Primary endpoint was reduction in monthly headache days (MHD) at 12 weeks. Secondary endpoints were percent improvement and ≥50% reduction in MHD.Of 237 charts reviewed, 187 met the inclusion criteria. Seventy-three (39%) were included in WBT, 44 (23.5%) in WoBT, and 70 (37.4%) in NoBT. The reduction in MHD was less with dual therapy [WBT 4.7 ± 7.68, WoBT 5.12 ± 7.98 (p = 0.80), NoBT 8.21 ± 7.84 p = 0.009]. The percentage of improvement was higher in the erenumab-alone group [NoBT 35%, WoBT 22.3% (p = 0.92), WBT 21.7% (p = 0.001)]. The probability of achieving a ≥ 50% reduction in MHD was lower in WBT than in WoBT (OR 0.66, p = 0.35) and in the NoBT group (OR 0.57, p = 0.14).Our findings suggest that dual therapy is less effective than erenumab alone. However, since the design has multiple limitations, further prospective studies are required to validate these data.

[Background]: Prickly pears are potential candidates for the development of low‐cost functional foods because they grow with low water requirements in arid regions of the world. They are sources of betalains and phenolic compounds, which have been reported to contribute to human health. The study of the biological activity of different varieties and of their isolated bioactive constitutes is fundamental in the design of functional foods. In this context, our objective is the assessment of the ability of Spanish and Mexican prickly‐pear cultivars to inhibit enzymes related to type 2 diabetes and the inflammatory response, and the contribution of their bioactive compounds to their nutra‐pharmaceutical potential., [Results]: Prickly pear peels presented the highest antioxidant activity due to their high isorhamnetin glycoside content. Isorhamnetin glycosides showed significantly higher antioxidant and anti‐inflammatory activity than aglycone, particularly isorhamnetin glucosyl‐rhamnosyl‐pentoside (IG2), which also reported antihyperglycemic activity. Morada, Vigor, and Sanguinos whole fruits exhibited moderate α‐amylase inhibition and higher α‐glucosidase inhibition, which is ideal for lowering glucose absorption in hyperglycemia management. Sanguinos peels presented the highest anti‐inflammatory activity because of their high indicaxanthin content and isorhamnetin glycoside profile., [Conclusions]: In the design of prickly pear functional foods, technological processing should prioritize the retention or concentration of these bioactive compounds to preserve (or increase) their natural antioxidant, antihyperglycemic and anti‐inflammatory activity. Peels of red and orange varieties should be further evaluated for antioxidant and anti‐inflammatory purposes while whole fruits of red and purple varieties could be considered possible candidates for hyperglycemia management., This work was supported by Projects RTA2015‐00044‐C02‐02 (Spanish Ministry of Economy and Competitiveness), P2013/ABI‐2728 (Regional Government of Madrid, Spain) and FunFoodEmertec (Tecnologico de Monterrey, Mexico). We thank Dr Serna‐Saldivar from Tecnologico de Monterrey (Mexico) for the provision of flavonoid standards. Author Andrea Gómez‐Maqueo also thanks CONACyT (Mexico) for her doctoral scholarship.

Citrus pectin hydrolysates (Citrus paradisi [Mafc.]) from “Foster,” “Red Shambar,” “Tangelo Orlando,” and “Citrumelo Swingle” cultivars were obtained by partial chemical hydrolysis and their properties as culture media (sole carbon/nutrient source) and encapsulating agents of Lactobacillus plantarum CIDCA 83114 were evaluated. The concentration of neutral sugars was maximal after 2‐hour hydrolysis. All hydrolysates were rich in glucose >xylose >galactose >galacturonic acid >mannose >arabinose. “Citrumelo Swingle” cultivar was the one with the highest concentration of xylose. After 24 hr of fermentation with L. plantarum CIDCA 83114, bacterial viability increased from 6.76 ± 0.14 to almost 9 log CFU/mL, and lactic acid concentration, from 2.63 ± 0.41 to 7.82 ± 0.15 mmol/L in all hydrolysates. Afterwards, bacteria were entrapped in pectate‐calcium beads by ionotropic gelation. Bacterial viability did not significantly decrease after freeze‐drying and storage the beads at 4 °C for 45 days. Fil: la Cava, Enzo Luciano Marcelo. Universidad Nacional del Nordeste. Facultad de Ciencias Exactas Naturales y Agrimensura. Laboratorio de Tecnología Química; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina Fil: Gerbino, Oscar Esteban. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina Fil: Sgroppo, Sonia Cecilia. Universidad Nacional del Nordeste. Facultad de Ciencias Exactas Naturales y Agrimensura. Laboratorio de Tecnología Química; Argentina Fil: Gomez Zavaglia, Andrea. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina

The physical and chemical properties of pectin extracts obtained from different white and pink/red varieties of grapefruit [Citrus paradisi(Macf.)], using both conventional heating (CHE) and thermosonication (TS), were investigated. The content of galacturonic acid (GalA), degree of esterification (%DM), color and antioxidant capacity were analyzed. Fourier‐Transform Infrared Spectroscopy (FTIR) associated with multivariate analysis enabled a structural comparison among the pectin extracts, and differential scanning calorimetry (DSC) completed a full landscape of the investigated extracts. Pectin extracts obtained by CHE showed mostly higher GalA than those obtained by TS. All the extracts had a high antioxidant capacity, as determined by 2,2 diphenyl 1‐picrylhydrazyl (DPPH*) and 2,2′‐Azino‐bis(3‐ethylbenzothiazoline‐6‐sulfonic acid) diammonium salt (ABTS*+) assays, and a high correlation with the GalA content. The main differences observed in the FTIR spectra occurred in the 1200 to 900 cm−1region (differences in GalA). The glass transition temperatures (Tgs) of all extracts were above 85 °C, making them interesting as stabilizing agents for the food industry. A wide database for the characterization of pectin extracts from grapefruits was obtained. The relationship between the extraction method and the source of pectins, with the physicochemical and antioxidant properties provided great support for their application in the food industry.

Fil: Cassani, Lucia Victoria. Universidad Nacional de Mar del Plata. Facultad de Ingenieria; Argentina. Ministerio de Ciencia. Tecnologia e Innovacion Productiva. Agencia Nacional de Promocion Cientifica y Tecnologica; Argentina. Consejo Nacional de Investigaciones Cientificas y Tecnicas; Argentina

Fil: Cassani, Lucia Victoria. Universidad Nacional de Mar del Plata. Facultad de Ingenieria. Departamento de Ingenieria Quimica. Grupo de Investigacion en Ingenieria En Alimentos; Argentina. Ministerio de Ciencia. Tecnologia e Innovacion Productiva. Agencia Nacional de Promocion Cientifica y Tecnologica; Argentina. Consejo Nacional de Investigaciones Cientificas y Tecnicas; Argentina

Appendage regeneration is one of the most compelling phenomena in regenerative biology and is extensively studied in axolotls and newts. However, the regenerative capacity in other families of salamanders remains poorly described. Here we characterize the limb regeneration process in Bolitoglossa ramosi, a direct-developing terrestrial salamander of the plethodontid family. We (1) describe the major morphological features at different stages of limb regeneration, (2) show that appendage regeneration in a terrestrial salamander varies from other amphibians and (3) show that limb regeneration in this species is considerably slower than in axolotls and newts (95 days post-amputation for complete regeneration) despite having a significantly smaller genome size than axolotls or newts.

Prickly pears are relevant sources of bioactive compounds with potential biological activities. However, to become bioaccessible, these compounds must be released from the food matrix. High hydrostatic pressure (HHP) may contribute to bioaccessibility by promoting the liberation of bioactive constituents from their intracellular compartments. Our aim was to address key features involved in the high hydrostatic pressurization (18–34°C) of prickly pear fruits to promote bioactive extractability. We studied the effects of the come‐up time (CUT) and holding time (HT; 5 min) at low (60, 100, and 150 MPa) and high pressures (400, 500, and 600 MPa) in whole‐pressurized and sliced‐pressurized fruits. The best overall treatment was found by submitting whole prickly pears to 500 MPa during the CUT. In this treatment, 104.0, 150.8, and 100.5% retention of betalains, phenolics, and ascorbic acid were observed in peels; and 130.7, 121.4, and 128.4% retention were observed in pulps., This work was supported by FunFoodEmertec (Tecnologico de Monterrey, Mexico) and project RTA2015‐00044‐C02‐02 (Spanish Ministry of Economy and Competitiveness). Author Andrea Gómez‐Maqueo thanks CONACyT, Mexico, for her doctoral scholarship (692751).

Tetrazoles exhibit a very rich photochemistry, strongly influenced by the nature of substituents in the tetrazolic ring. Photolysis of representative tetrazoles trapped in a rigid environment of solidified noble gases at cryogenic temperatures (usually argon at 10–15 K) results in photofragmentation of the monomeric species with a wide range of exit channels. Since the obtained fragments are generally confined to the matrix cage where they are formed, no subsequent cross-reactions involving species resulting from photolysis can occur, strongly reducing the number of possible photoproducts in comparison with gas phase or solution studies. These conditions introduce a useful simplification for the interpretation of the reaction mechanisms and enable spectroscopic characterization of novel and/or highly reactive molecules. In this review, we provide an updated report on the photolysis of matrix-isolated tetrazoles, focusing on the scope and usefulness of this methodology for generation of rare molecules and investigation of photocleavage pathways. Special emphasis is placed on mechanistic interpretations and characterization of rare molecules and on the relevance of conformation and tautomerism on the photochemistry of the studied compounds.

The aim of this work was to evaluate the changes due to acclimation to ethanol on the fatty acid composition of three oenological Lactobacillus plantarum strains and their effect on the resistance to ethanol and malic acid consumption (MAC). Lactobacillus plantarum UNQLp 133, UNQLp 65.3 and UNQLp 155 were acclimated in the presence of 6 or 10% v/v ethanol, for 48 h at 28°C. Lipids were extracted to obtain fatty acid methyl esters and analysed by gas chromatography interfaced with mass spectroscopy. The influence of change in fatty acid composition on the viability and MAC in synthetic wine was analysed by determining the Pearson correlation coefficient. Acclimated strains showed a significant change in the fatty composition with regard to the nonacclimated strains. Adaptation to ethanol led to a decrease in the unsaturated/saturated ratio, mainly resulting from an increase in the contribution of short-length fatty acid C12:0 and a decrease of C18:1. The content of C12:0 was related to a higher viability after inoculation of synthetic wine. The MAC increased at higher contents in saturated fatty acid, but its efficiency was strain dependent. Fil: Bravo Ferrada, Barbara Mercedes. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología. Laboratorio de Microbiología Molecular; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina Fil: Gomez Zavaglia, Andrea. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina Fil: Semorile, Liliana Carmen. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología. Laboratorio de Microbiología Molecular; Argentina Fil: Tymczyszyn, Emma Elizabeth. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología. Laboratorio de Microbiología Molecular; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina

Aims: The aim of this work was to evaluate the effect of acclimation on the viability, membrane integrity and the ability to consume malic acid of three oenological strains of Lactobacillus plantarum. Methods and Results: Cultures in the stationary phase were inoculated in an acclimation medium (Accl.) containing 0, 6 or 10% v/v ethanol and incubated 48 h at 28°C. After incubation, cells were harvested by centrifugation and inoculated in a synthetic wine, containing 14% v/v ethanol and pH 3 5 at 28°C. Viability and membrane integrity were determined by flow cytometry (FC) using carboxyfluorescein diacetate (cFDA) and propidium iodide. Bacterial growth and malic acid consumption were monitored in a synthetic wine during 15 days. In nonacclimated strains, the damage of bacterial membranes produced a dramatic decrease in microbial viability in synthetic wine. In contrast, survival of strains previously acclimated in Accl. with 6 and 10% v/v ethanol was noticeable higher. Therefore, acclimation with ethanol increased the cultivability in synthetic wine and consequently, the consumption of L-malic acid after 15 days of growth. Conclusion: Acclimation of oenological strains in media containing ethanol prior to wine inoculation significantly decreases the membrane damage and improves viability in the harsh wine conditions. The role of membrane integrity is crucial to warrant the degradation of L-malic acid. Significance and Impact of the Study: The efficiency of multiparametric FC in monitoring viability and membrane damage along with the malic acid consumption has a strong impact on winemaking because it represents a useful tool for a quick and highly reliable evaluation of oenological parameters. Fil: Bravo Ferrada, Barbara Mercedes. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología. Laboratorio de Microbiología Molecular; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina Fil: Tymczyszyn, Emma Elizabeth. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de la Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina Fil: Gomez Zavaglia, Andrea. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de la Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina Fil: Semorile, Liliana Carmen. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología. Laboratorio de Microbiología Molecular; Argentina

In this chapter light induced reactions in cryogenic matrices are addressed, ranging from conformational isomerizations to complex bond-breaking/ bond-forming processes. These include reactions induced by radiation in both UV-visible and IR regions, and also photochemical processes where noble gas atoms participate directly, leading to formation of covalently bound noble gas containing molecules.