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Pesquisa : B01.650.940.800.575.912.250.618.100.640.888 [Categoria DeCS]
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  1 / 117 MEDLINE  
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[PMID]:28864943
[Au] Autor:Grisoni M; Marais A; Filloux D; Saison A; Faure C; Julian C; Theil S; Contreras S; Teycheney PY; Roumagnac P; Candresse T
[Ad] Endereço:Cirad, UMR PVBMT, 97410, Saint Pierre, La Réunion, France. michel.grisoni@cirad.fr.
[Ti] Título:Two novel Alphaflexiviridae members revealed by deep sequencing of the Vanilla (Orchidaceae) virome.
[So] Source:Arch Virol;162(12):3855-3861, 2017 Dec.
[Is] ISSN:1432-8798
[Cp] País de publicação:Austria
[La] Idioma:eng
[Ab] Resumo:The genomes of two novel viruses were assembled from 454 pyrosequencing data obtained from vanilla leaves from La Réunion. Based on genome organization and homologies, one agent was unambiguously classified as a member of the genus Potexvirus and named vanilla virus X (VVX). The second one, vanilla latent virus (VLV), is phylogenetically close to three unclassified members of the family Alphaflexiviridae with similarity to allexiviruses, and despite the presence of an additional 8-kDa open reading frame, we propose to include VLV as a new member of the genus Allexivirus. Both VVX and VLV were mechanically transmitted to vanilla plants, resulting in asymptomatic infections.
[Mh] Termos MeSH primário: Flexiviridae/classificação
Flexiviridae/isolamento & purificação
Potexvirus/classificação
Potexvirus/isolamento & purificação
Análise de Sequência de DNA
Vanilla/virologia
[Mh] Termos MeSH secundário: Flexiviridae/genética
Ordem dos Genes
Genoma Viral
Sequenciamento de Nucleotídeos em Larga Escala
Folhas de Planta/virologia
Potexvirus/genética
Homologia de Sequência
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Em] Mês de entrada:1711
[Cu] Atualização por classe:171113
[Lr] Data última revisão:
171113
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:170903
[St] Status:MEDLINE
[do] DOI:10.1007/s00705-017-3540-9


  2 / 117 MEDLINE  
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[PMID]:28411481
[Au] Autor:Yang H; Barros-Rios J; Kourteva G; Rao X; Chen F; Shen H; Liu C; Podstolski A; Belanger F; Havkin-Frenkel D; Dixon RA
[Ad] Endereço:BioDiscovery Institute, University of North Texas, Denton, TX 76203, USA.
[Ti] Título:A re-evaluation of the final step of vanillin biosynthesis in the orchid Vanilla planifolia.
[So] Source:Phytochemistry;139:33-46, 2017 Jul.
[Is] ISSN:1873-3700
[Cp] País de publicação:England
[La] Idioma:eng
[Ab] Resumo:A recent publication describes an enzyme from the vanilla orchid Vanilla planifolia with the ability to convert ferulic acid directly to vanillin. The authors propose that this represents the final step in the biosynthesis of vanillin, which is then converted to its storage form, glucovanillin, by glycosylation. The existence of such a "vanillin synthase" could enable biotechnological production of vanillin from ferulic acid using a "natural" vanilla enzyme. The proposed vanillin synthase exhibits high identity to cysteine proteases, and is identical at the protein sequence level to a protein identified in 2003 as being associated with the conversion of 4-coumaric acid to 4-hydroxybenzaldehyde. We here demonstrate that the recombinant cysteine protease-like protein, whether expressed in an in vitro transcription-translation system, E. coli, yeast, or plants, is unable to convert ferulic acid to vanillin. Rather, the protein is a component of an enzyme complex that preferentially converts 4-coumaric acid to 4-hydroxybenzaldehyde, as demonstrated by the purification of this complex and peptide sequencing. Furthermore, RNA sequencing provides evidence that this protein is expressed in many tissues of V. planifolia irrespective of whether or not they produce vanillin. On the basis of our results, V. planifolia does not appear to contain a cysteine protease-like "vanillin synthase" that can, by itself, directly convert ferulic acid to vanillin. The pathway to vanillin in V. planifolia is yet to be conclusively determined.
[Mh] Termos MeSH primário: Benzaldeídos/metabolismo
Cisteína Proteases/metabolismo
Orchidaceae/química
Vanilla/química
[Mh] Termos MeSH secundário: Sequência de Aminoácidos
Ácidos Cumáricos/metabolismo
Escherichia coli
Propionatos
Vanilla/enzimologia
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
0 (Benzaldehydes); 0 (Coumaric Acids); 0 (Propionates); AVM951ZWST (ferulic acid); CHI530446X (vanillin); EC 3.4.- (Cysteine Proteases); H81U1KBS6E (glucovanillin); IBS9D1EU3J (trans-3-(4'-hydroxyphenyl)-2-propenoic acid); O1738X3Y38 (4-hydroxybenzaldehyde)
[Em] Mês de entrada:1708
[Cu] Atualização por classe:171116
[Lr] Data última revisão:
171116
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:170416
[St] Status:MEDLINE


  3 / 117 MEDLINE  
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[PMID]:28398625
[Au] Autor:Ickes CM; Lee SY; Cadwallader KR
[Ad] Endereço:Dept. of Food Science and Human Nutrition, Univ. of Illinois, 905 S. Goodwin Ave, Urbana, Ill, 61801, U.S.A.
[Ti] Título:Novel Creation of a Rum Flavor Lexicon Through the Use of Web-Based Material.
[So] Source:J Food Sci;82(5):1216-1223, 2017 May.
[Is] ISSN:1750-3841
[Cp] País de publicação:United States
[La] Idioma:eng
[Ab] Resumo:Flavor lexicons help both manufacturers and consumers communicate the intricacies of flavor nuances they experience within a product. Lexicon development typically requires the use of a trained sensory panel to evaluate a representative sample set of the product category to generate terms that describe certain product attributes. In the case of rum, there is considerable variation in terms of style, flavor characteristics, and the sheer number of rums produced making it difficult to create a lexicon in this manner. Furthermore, sensory fatigue from the high alcohol content can also hinder lexicon development. This is the first study to create a rum flavor lexicon using web-based material (comprising blogs, company descriptions, and review websites) to minimize the time and cost and to allow for the inclusion of a greater number of rum products. Reviews for over 1000 different rums were utilized, comprising evaluations that described an array of rums, including white, gold, aged, and agricole. Each evaluation was coded for aroma, aroma-by-mouth, and taste attributes using NVivo software to amass the sensory terms. Word frequency analysis was conducted on coded attributes. The analysis yielded 147 terms, sorted into 22 different categories. The most prominent terms included vanilla, oak, caramel, fruity, molasses, and baking spices.
[Mh] Termos MeSH primário: Bebidas Alcoólicas/análise
Aromatizantes/análise
Frutas/química
Internet
Vanilla/química
[Mh] Termos MeSH secundário: Seres Humanos
Odorantes
Paladar
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
0 (Flavoring Agents)
[Em] Mês de entrada:1710
[Cu] Atualização por classe:171023
[Lr] Data última revisão:
171023
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:170412
[St] Status:MEDLINE
[do] DOI:10.1111/1750-3841.13707


  4 / 117 MEDLINE  
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[PMID]:28259926
[Au] Autor:Srinual S; Chanvorachote P; Pongrakhananon V
[Ad] Endereço:Department of Pharmacology and Physiology, Faculty of Pharmaceutical Sciences, Chulalongkorn University, Bangkok 10330, Thailand.
[Ti] Título:Suppression of cancer stem-like phenotypes in NCI-H460 lung cancer cells by vanillin through an Akt-dependent pathway.
[So] Source:Int J Oncol;50(4):1341-1351, 2017 Apr.
[Is] ISSN:1791-2423
[Cp] País de publicação:Greece
[La] Idioma:eng
[Ab] Resumo:Cancer stem cells (CSCs) have been reported as a major cause of cancer metastasis and the failure of cancer treatment. Cumulative studies have indicated that protein kinase B (Akt) and its downstream signaling pathway, including CSC markers, play a critical role in the aggressive behavior of this cancer. In this study, we investigated whether vanillin, a major component in Vanilla planifolia seed, could suppress cancer stemness phenotypes and related proteins in the human non-small cell lung cancer NCI­H460 cell line. A non-toxic concentration of vanillin suppressed spheroid and colony formation, two hallmarks of the cancer stemness phenotype, in vitro in NCI­H460 cells. Western blot analysis revealed that the CSC markers CD133 and ALDH1A1 and the associated transcription factors, Oct4 and Nanog, were extensively downregulated by vanillin. Vanillin also attenuated the expression and activity of Akt, a transcription regulator upstream of CSCs, an action that was confirmed by treatment with the Akt inhibitor perifosine. Furthermore, the ubiquitination of Akt was elevated in response to vanillin treatment prior to proteasomal degradation. This finding indicates that vanillin can inhibit cancer stem cell-like behavior in NCI­H460 cells through the induction of Akt-proteasomal degradation and reduction of downstream CSC transcription factors. This inhibitory effect of vanillin may be an alternative approach in the treatment against lung cancer metastasis and its resistance to chemotherapy.
[Mh] Termos MeSH primário: Benzaldeídos/uso terapêutico
Carcinoma Pulmonar de Células não Pequenas/tratamento farmacológico
Neoplasias Pulmonares/tratamento farmacológico
Células-Tronco Neoplásicas/efeitos dos fármacos
Proteínas Proto-Oncogênicas c-akt/metabolismo
Transdução de Sinais/efeitos dos fármacos
[Mh] Termos MeSH secundário: Antígeno AC133/metabolismo
Aldeído Desidrogenase/metabolismo
Linhagem Celular Tumoral
Ensaio de Unidades Formadoras de Colônias
Seres Humanos
Proteína Homeobox Nanog/metabolismo
Fator 3 de Transcrição de Octâmero/metabolismo
Fosforilcolina/análogos & derivados
Fosforilcolina/farmacologia
Complexo de Endopeptidases do Proteassoma/metabolismo
Proteínas Proto-Oncogênicas c-akt/antagonistas & inibidores
Esferoides Celulares/efeitos dos fármacos
Vanilla/química
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
0 (AC133 Antigen); 0 (Benzaldehydes); 0 (NANOG protein, human); 0 (Nanog Homeobox Protein); 0 (Octamer Transcription Factor-3); 0 (POU5F1 protein, human); 0 (PROM1 protein, human); 107-73-3 (Phosphorylcholine); 2GWV496552 (perifosine); CHI530446X (vanillin); EC 1.2.1.3 (ALDH1A1 protein, human); EC 1.2.1.3 (Aldehyde Dehydrogenase); EC 2.7.11.1 (Proto-Oncogene Proteins c-akt); EC 3.4.25.1 (Proteasome Endopeptidase Complex)
[Em] Mês de entrada:1707
[Cu] Atualização por classe:170717
[Lr] Data última revisão:
170717
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:170306
[St] Status:MEDLINE
[do] DOI:10.3892/ijo.2017.3879


  5 / 117 MEDLINE  
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[PMID]:27812834
[Au] Autor:Puli'uvea C; Khan S; Chang WL; Valmonte G; Pearson MN; Higgins CM
[Ad] Endereço:Institute of Applied Ecology, School of Science, Auckland University of Technology, Private Bag 92006, Auckland, 1142, New Zealand.
[Ti] Título:First complete genome sequence of vanilla mosaic strain of Dasheen mosaic virus isolated from the Cook Islands.
[So] Source:Arch Virol;162(2):591-595, 2017 Feb.
[Is] ISSN:1432-8798
[Cp] País de publicação:Austria
[La] Idioma:eng
[Ab] Resumo:We present the first complete genome of vanilla mosaic virus (VanMV). The VanMV genomic structure is consistent with that of a potyvirus, containing a single open reading frame (ORF) encoding a polyprotein of 3139 amino acids. Motif analyses indicate the polyprotein can be cleaved into the expected ten individual proteins; other recognised potyvirus motifs are also present. As expected, the VanMV genome shows high sequence similarity to the published Dasheen mosaic virus (DsMV) genome sequences; comparisons with DsMV continue to support VanMV as a vanilla infecting strain of DsMV. Phylogenetic analyses indicate that VanMV and DsMV share a common ancestor, with VanMV having the closest relationship with DsMV strains from the South Pacific.
[Mh] Termos MeSH primário: Genoma Viral
Filogenia
Potyvirus/genética
RNA Viral/genética
Vanilla/virologia
[Mh] Termos MeSH secundário: Sequência de Aminoácidos
Mapeamento Cromossômico
Fases de Leitura Aberta
Doenças das Plantas/virologia
Polinésia
Potyvirus/classificação
Potyvirus/isolamento & purificação
Análise de Sequência de DNA
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
0 (RNA, Viral)
[Em] Mês de entrada:1702
[Cu] Atualização por classe:170214
[Lr] Data última revisão:
170214
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:161105
[St] Status:MEDLINE
[do] DOI:10.1007/s00705-016-3133-z


  6 / 117 MEDLINE  
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[PMID]:28862759
[Au] Autor:Hernandez-Ruiz J; Herrera-Cabrera BE; Delgado-Alvarado A; Salazar-Rojas VM; Bustamante-Gonzalez Á; Campos-Contreras JE; Ramírez-Juarez J
[Ti] Título:[Potential distribution and geographic characteristics of wild populations of Vanilla planifolia (Orchidaceae) Oaxaca, Mexico].
[Ti] Título:Distribución potencial y características geográficas de poblaciones silvestres de Vanilla planifolia (Orchidaceae) en Oaxaca, México..
[So] Source:Rev Biol Trop;64(1):235-46, 2016 03.
[Is] ISSN:0034-7744
[Cp] País de publicação:Costa Rica
[La] Idioma:spa
[Ab] Resumo:Wild specimens of Vanilla planifolia represent a vital part of this resource primary gene pool, and some plants have only been reported in Oaxaca, Mexico. For this reason, we studied its geographical distribution within the state, to locate and describe the ecological characteristics of the areas where they have been found, in order to identify potential areas of establishment. The method comprised four stages: 1) the creation of a database with herbarium records, 2) the construction of the potential distribution based on historical herbarium records for the species, using the model of maximum entropy (MaxEnt) and 22 bioclimatic variables as predictors; 3) an in situ systematic search of individuals, based on herbarium records and areas of potential distribution in 24 municipalities, to determine the habitat current situation and distribution; 4) the description of the environmental factors of potential ecological niches generated by MaxEnt. A review of herbarium collections revealed a total of 18 records of V. planifolia between 1939 and 1998. The systematic search located 28 plants distributed in 12 sites in 95 364 Km(2). The most important variables that determined the model of vanilla potential distribution were: precipitation in the rainy season (61.9 %), soil moisture regime (23.4 %) and precipitation during the four months of highest rainfall (8.1 %). The species potential habitat was found to be distributed in four zones: wet tropics of the Gulf of Mexico, humid temperate, humid tropical, and humid temperate in the Pacific. Precipitation oscillated within the annual ranges of 2 500 to 4 000 mm, with summer rains, and winter precipitation as 5 to 10 % of the total. The moisture regime and predominating climate were udic type I (330 to 365 days of moisture) and hot humid (Am/A(C) m). The plants were located at altitudes of 200 to 1 190 masl, on rough hillsides that generally make up the foothills of mountain systems, with altitudes of 1 300 to 2 500 masl. In natural conditions, distribution of the species is not limited to high evergreen forests, since it was also found in mountain mesophyll and tropical evergreen forests. The location of new specimens of V. planifolia in its wild condition reduces the potential distribution area by 66 %. This area is fragmented into three geographically separated areas. Habitat reduction was due to the increased number of located plants that define the environmental conditions into a more accurate level. Conservation actions can thus be designed and implemented, focusing on more specific areas within the state of Oaxaca, Mexico.
[Mh] Termos MeSH primário: Vanilla/classificação
[Mh] Termos MeSH secundário: Biodiversidade
Geografia
México
Estações do Ano
[Pt] Tipo de publicação:JOURNAL ARTICLE; RESEARCH SUPPORT, NON-U.S. GOV'T
[Em] Mês de entrada:1710
[Cu] Atualização por classe:171003
[Lr] Data última revisão:
171003
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:170902
[St] Status:MEDLINE


  7 / 117 MEDLINE  
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[PMID]:27501027
[Au] Autor:Yépez R; Illescas JF; Gijón P; Sánchez-Sánchez M; González-Zamora E; Santillan R; Álvarez JR; Ibarra IA; Aguilar-Pliego J
[Ad] Endereço:Autonomous Metropolitan University-Azcapotzalco.
[Ti] Título:HKUST-1 as a Heterogeneous Catalyst for the Synthesis of Vanillin.
[So] Source:J Vis Exp;(113), 2016 Jul 23.
[Is] ISSN:1940-087X
[Cp] País de publicação:United States
[La] Idioma:eng
[Ab] Resumo:Vanillin (4-hydoxy-3-methoxybenzaldehyde) is the main component of the extract of vanilla bean. The natural vanilla scent is a mixture of approximately 200 different odorant compounds in addition to vanillin. The natural extraction of vanillin (from the orchid Vanilla planifolia, Vanilla tahitiensis and Vanilla pompon) represents only 1% of the worldwide production and since this process is expensive and very long, the rest of the production of vanillin is synthesized. Many biotechnological approaches can be used for the synthesis of vanillin from lignin, phenolic stilbenes, isoeugenol, eugenol, guaicol, etc., with the disadvantage of harming the environment since these processes use strong oxidizing agents and toxic solvents. Thus, eco-friendly alternatives on the production of vanillin are very desirable and thus, under current investigation. Porous coordination polymers (PCPs) are a new class of highly crystalline materials that recently have been used for catalysis. HKUST-1 (Cu3(BTC)2(H2O)3, BTC = 1,3,5-benzene-tricarboxylate) is a very well known PCP which has been extensively studied as a heterogeneous catalyst. Here, we report a synthetic strategy for the production of vanillin by the oxidation of trans-ferulic acid using HKUST-1 as a catalyst.
[Mh] Termos MeSH primário: Benzaldeídos/química
Catálise
Ácidos Cumáricos/química
[Mh] Termos MeSH secundário: Cromatografia Líquida de Alta Pressão
Extratos Vegetais/química
Sementes/química
Solventes
Vanilla/química
[Pt] Tipo de publicação:JOURNAL ARTICLE; VIDEO-AUDIO MEDIA
[Nm] Nome de substância:
0 (Benzaldehydes); 0 (Coumaric Acids); 0 (Plant Extracts); 0 (Solvents); AVM951ZWST (ferulic acid); CHI530446X (vanillin)
[Em] Mês de entrada:1708
[Cu] Atualização por classe:170821
[Lr] Data última revisão:
170821
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:160809
[St] Status:MEDLINE
[do] DOI:10.3791/54054


  8 / 117 MEDLINE  
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[PMID]:27322035
[Au] Autor:Croijmans I; Majid A
[Ad] Endereço:Centre for Language Studies, Radboud University, Nijmegen, The Netherlands.
[Ti] Título:Not All Flavor Expertise Is Equal: The Language of Wine and Coffee Experts.
[So] Source:PLoS One;11(6):e0155845, 2016.
[Is] ISSN:1932-6203
[Cp] País de publicação:United States
[La] Idioma:eng
[Ab] Resumo:People in Western cultures are poor at naming smells and flavors. However, for wine and coffee experts, describing smells and flavors is part of their daily routine. So are experts better than lay people at conveying smells and flavors in language? If smells and flavors are more easily linguistically expressed by experts, or more "codable", then experts should be better than novices at describing smells and flavors. If experts are indeed better, we can also ask how general this advantage is: do experts show higher codability only for smells and flavors they are expert in (i.e., wine experts for wine and coffee experts for coffee) or is their linguistic dexterity more general? To address these questions, wine experts, coffee experts, and novices were asked to describe the smell and flavor of wines, coffees, everyday odors, and basic tastes. The resulting descriptions were compared on a number of measures. We found expertise endows a modest advantage in smell and flavor naming. Wine experts showed more consistency in how they described wine smells and flavors than coffee experts, and novices; but coffee experts were not more consistent for coffee descriptions. Neither expert group was any more accurate at identifying everyday smells or tastes. Interestingly, both wine and coffee experts tended to use more source-based terms (e.g., vanilla) in descriptions of their own area of expertise whereas novices tended to use more evaluative terms (e.g., nice). However, the overall linguistic strategies for both groups were en par. To conclude, experts only have a limited, domain-specific advantage when communicating about smells and flavors. The ability to communicate about smells and flavors is a matter not only of perceptual training, but specific linguistic training too.
[Mh] Termos MeSH primário: Café/química
Percepção Gustatória
Paladar
Vinho/análise
[Mh] Termos MeSH secundário: Aromatizantes/química
Aromatizantes/isolamento & purificação
Seres Humanos
Linguística
Olfato/fisiologia
Vanilla/química
Compostos Orgânicos Voláteis/química
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
0 (Coffee); 0 (Flavoring Agents); 0 (Volatile Organic Compounds)
[Em] Mês de entrada:1707
[Cu] Atualização por classe:170717
[Lr] Data última revisão:
170717
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:160621
[St] Status:MEDLINE
[do] DOI:10.1371/journal.pone.0155845


  9 / 117 MEDLINE  
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[PMID]:27211627
[Au] Autor:de-la-Fuente-Blanco A; Sáenz-Navajas MP; Ferreira V
[Ad] Endereço:Laboratorio de Análisis del Aroma y Enología (LAAE), Department of Analytical Chemistry, Universidad de Zaragoza, Instituto Agroalimentario de Aragón (IA2) (UNIZAR-CITA), Associate Unit to Instituto de las Ciencias de la Vid y el Vino (ICVV) (UR-CSIC-GR), c/ Pedro Cerbuna 12, 50009 Zaragoza, Spain.
[Ti] Título:On the effects of higher alcohols on red wine aroma.
[So] Source:Food Chem;210:107-14, 2016 Nov 01.
[Is] ISSN:0308-8146
[Cp] País de publicação:England
[La] Idioma:eng
[Ab] Resumo:This work aims to assess the aromatic sensory contribution of the four most relevant wine higher alcohols (isobutanol, isoamyl alcohol, methionol and ß-phenylethanol) on red wine aroma. The four alcohols were added at two levels of concentration, within the natural range of occurrence, to eight different wine models (WM), close reconstitutions of red wines differing in levels of fruity (F), woody (W), animal (A) or humidity (H) notes. Samples were submitted to discriminant and descriptive sensory analysis. Results showed that the contribution of methionol and ß-phenylethanol to wine aroma was negligible and confirmed the sensory importance of the pair isobutanol-isoamyl alcohol. Sensory effects were only evident in WM containing intense aromas, demonstrating a strong dependence on the aromatic context. Higher alcohols significantly suppress strawberry/lactic/red fruity, coconut/wood/vanilla and humidity/TCA notes, but not the leather/animal/ink note. The spirit/alcoholic/solvent character generated by higher alcohols has been shown to be wine dependent.
[Mh] Termos MeSH primário: Álcoois/análise
Odorantes/análise
Olfato
Vinho/análise
[Mh] Termos MeSH secundário: Adulto
Butanóis/análise
Feminino
Aromatizantes/análise
Frutas/química
Seres Humanos
Masculino
Pentanóis/análise
Álcool Feniletílico/análise
Propanóis/análise
Olfato/fisiologia
Sulfetos/análise
Vanilla/química
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
0 (Alcohols); 0 (Butanols); 0 (Flavoring Agents); 0 (Pentanols); 0 (Propanols); 0 (Sulfides); 56F9Z98TEM (isobutyl alcohol); DEM9NIT1J4 (isopentyl alcohol); H1E1U441XX (methionol); ML9LGA7468 (Phenylethyl Alcohol)
[Em] Mês de entrada:1701
[Cu] Atualização por classe:170104
[Lr] Data última revisão:
170104
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:160524
[St] Status:MEDLINE


  10 / 117 MEDLINE  
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[PMID]:26560183
[Au] Autor:Neshat H; Jebreili M; Seyyedrasouli A; Ghojazade M; Hosseini MB; Hamishehkar H
[Ad] Endereço:School of Nursing and Midwifery, Tabriz University of Medical Sciences, Tabriz, Iran; NICU, Tabriz Children's Hospital, Tabriz, Iran. Electronic address: hanie.neshat@gmail.com.
[Ti] Título:Effects of Breast Milk and Vanilla Odors on Premature Neonate's Heart Rate and Blood Oxygen Saturation During and After Venipuncture.
[So] Source:Pediatr Neonatol;57(3):225-31, 2016 06.
[Is] ISSN:2212-1692
[Cp] País de publicação:Singapore
[La] Idioma:eng
[Ab] Resumo:BACKGROUND: Different studies have shown that the use of olfactory stimuli during painful medical procedures reduces infants' response to pain. The main purpose of the current study was to investigate the effect of breast milk odor and vanilla odor on premature infants' vital signs including heart rate and blood oxygen saturation during and after venipuncture. METHODS: A total of 135 preterm infants were randomly selected and divided into three groups of control, vanilla odor, and breast milk odor. Infants in the breast milk group and the vanilla group were exposed to breast milk odor and vanilla odor from 5 minutes prior to sampling until 30 seconds after sampling. RESULTS: The results showed that breast milk odor has a significant effect on the changes of neonatal heart rate and blood oxygen saturation during and after venipuncture and decreased the variability of premature infants' heart rate and blood oxygen saturation. Vanilla odor has no significant effect on premature infants' heart rate and blood oxygen saturation. CONCLUSION: Breast milk odor can decrease the variability of premature infants' heart rate and blood oxygen saturation during and after venipuncture.
[Mh] Termos MeSH primário: Frequência Cardíaca
Odorantes
Oxigênio/sangue
Flebotomia
[Mh] Termos MeSH secundário: Feminino
Seres Humanos
Recém-Nascido
Recém-Nascido Prematuro
Masculino
Leite Humano
Vanilla
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
S88TT14065 (Oxygen)
[Em] Mês de entrada:1702
[Cu] Atualização por classe:170209
[Lr] Data última revisão:
170209
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:151113
[St] Status:MEDLINE



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