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Papers by Ana Pastor

Research paper thumbnail of Yeast starter cultures affecting wine fermentation and volatiles

Food Research International, 2001

The in¯uence of the addition of dierent concentrated inocula of various strains of Saccahromyces ... more The in¯uence of the addition of dierent concentrated inocula of various strains of Saccahromyces cerevisiae to high sugar content must on both evolution of sugar concentration and the volatile composition of the wines were studied. Evolution of sugar content was characteristic of the yeast strain and one was incapable of ®nishing fermentation. Volatile compounds were analyzed by using fused silica capillary GC column. Application of cluster analysis to the data showed that dierences in the volatile fraction are mainly due to the inoculated yeast strain, although concentration of higher alcohols increases directly as the inoculum concentration. #

Research paper thumbnail of Contribution of different yeasts isolated from musts of monastrell grapes to the aroma of wine

International Journal of Food Microbiology, 1991

Volatile substances of wines obtained by fermentation of musts from 'Monastrelr grapes (Alicante,... more Volatile substances of wines obtained by fermentation of musts from 'Monastrelr grapes (Alicante, Spain) was studied for yeast isolated from such musts. The results of the statistical treatment performed show the importance of yeasts of low fermentative power, particularly Kloeckera apiculata, in the production of volatile substances. Saccharomyces cereuisiae var. chevalieri was found to be the most important yeast of high fermentative power.

Research paper thumbnail of Aroma Compounds in Wine as Influenced by Apiculate Yeasts

Journal of Food Science, 1996

Aroma compounds of wines resulting from fermentation of sterile grape musts from Monastrell varie... more Aroma compounds of wines resulting from fermentation of sterile grape musts from Monastrell variety inoculated with pure and mixed cultures of apiculate and Saccharomyces yeasts, were isolated and analyzed by gas chromatography with flame ionization and mass spectrometry. Samples fermented with mixed cultures produced a higher concentration of selected compounds and higher total amounts of alcohols and acids, in contrast with wines produced with pure cultures of Saccharomyces spp. Apiculate yeasts are important in the chemical composition and quality of wine.

Research paper thumbnail of Localization of functional calcitonin gene-related peptide binding sites in a subpopulation of cultured dorsal root ganglion neurons

Neuroscience, 2002

AbstractöIn this study we investigated whether cultured dorsal root ganglion (DRG) neurons from t... more AbstractöIn this study we investigated whether cultured dorsal root ganglion (DRG) neurons from the adult rat express binding sites for calcitonin gene-related peptide (CGRP). These were identi¢ed on ¢xed cells by using CGRP labeled at the N-terminal site with 1.4-nm gold particles. After 1 day in culture, about 20% of small to medium-sized DRG neurons showed CGRP-gold binding. Binding of CGRP-gold was dose-dependently reduced by coadministration of CGRP. The calcium imaging technique in living cells revealed that the bath administration of CGRP evoked an increase of the intracellular calcium in up to 30% of the DRG neurons tested. Both depletion of intracellular calcium stores by thapsigargin or using a calcium-free medium blocked the CGRP-mediated increase of cytosolic calcium in most neurons. Thus intracellular and extracellular sources of calcium are relevant for the CGRP response. Using the whole-cell patch-clamp technique, about 30% of the neurons were found to exhibit an inward current and a depolarization upon administration of CGRP close to the neurons. Immunocytochemical double-labeling techniques showed that most of the CGRP-gold binding sites were expressed in unmyelinated (neuro¢lament 200-negative) DRG neurons. Most of the neurons with CGRP-gold binding sites also expressed the tyrosine kinase A receptor, and all of them showed CGRP-like immunoreactivity.

Research paper thumbnail of Yeast starter cultures affecting wine fermentation and volatiles

Food Research International, 2001

The in¯uence of the addition of dierent concentrated inocula of various strains of Saccahromyces ... more The in¯uence of the addition of dierent concentrated inocula of various strains of Saccahromyces cerevisiae to high sugar content must on both evolution of sugar concentration and the volatile composition of the wines were studied. Evolution of sugar content was characteristic of the yeast strain and one was incapable of ®nishing fermentation. Volatile compounds were analyzed by using fused silica capillary GC column. Application of cluster analysis to the data showed that dierences in the volatile fraction are mainly due to the inoculated yeast strain, although concentration of higher alcohols increases directly as the inoculum concentration. #

Research paper thumbnail of Contribution of different yeasts isolated from musts of monastrell grapes to the aroma of wine

International Journal of Food Microbiology, 1991

Volatile substances of wines obtained by fermentation of musts from 'Monastrelr grapes (Alicante,... more Volatile substances of wines obtained by fermentation of musts from 'Monastrelr grapes (Alicante, Spain) was studied for yeast isolated from such musts. The results of the statistical treatment performed show the importance of yeasts of low fermentative power, particularly Kloeckera apiculata, in the production of volatile substances. Saccharomyces cereuisiae var. chevalieri was found to be the most important yeast of high fermentative power.

Research paper thumbnail of Aroma Compounds in Wine as Influenced by Apiculate Yeasts

Journal of Food Science, 1996

Aroma compounds of wines resulting from fermentation of sterile grape musts from Monastrell varie... more Aroma compounds of wines resulting from fermentation of sterile grape musts from Monastrell variety inoculated with pure and mixed cultures of apiculate and Saccharomyces yeasts, were isolated and analyzed by gas chromatography with flame ionization and mass spectrometry. Samples fermented with mixed cultures produced a higher concentration of selected compounds and higher total amounts of alcohols and acids, in contrast with wines produced with pure cultures of Saccharomyces spp. Apiculate yeasts are important in the chemical composition and quality of wine.

Research paper thumbnail of Localization of functional calcitonin gene-related peptide binding sites in a subpopulation of cultured dorsal root ganglion neurons

Neuroscience, 2002

AbstractöIn this study we investigated whether cultured dorsal root ganglion (DRG) neurons from t... more AbstractöIn this study we investigated whether cultured dorsal root ganglion (DRG) neurons from the adult rat express binding sites for calcitonin gene-related peptide (CGRP). These were identi¢ed on ¢xed cells by using CGRP labeled at the N-terminal site with 1.4-nm gold particles. After 1 day in culture, about 20% of small to medium-sized DRG neurons showed CGRP-gold binding. Binding of CGRP-gold was dose-dependently reduced by coadministration of CGRP. The calcium imaging technique in living cells revealed that the bath administration of CGRP evoked an increase of the intracellular calcium in up to 30% of the DRG neurons tested. Both depletion of intracellular calcium stores by thapsigargin or using a calcium-free medium blocked the CGRP-mediated increase of cytosolic calcium in most neurons. Thus intracellular and extracellular sources of calcium are relevant for the CGRP response. Using the whole-cell patch-clamp technique, about 30% of the neurons were found to exhibit an inward current and a depolarization upon administration of CGRP close to the neurons. Immunocytochemical double-labeling techniques showed that most of the CGRP-gold binding sites were expressed in unmyelinated (neuro¢lament 200-negative) DRG neurons. Most of the neurons with CGRP-gold binding sites also expressed the tyrosine kinase A receptor, and all of them showed CGRP-like immunoreactivity.

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