Sulphur is an essential element that all pathogens have to absorb from their surroundings in order to grow inside their infected host. Despite its importance, the relevance of sulphur assimilation in fungal virulence is largely unexplored. Here we report a role of the bZIP transcription factor MetR in sulphur assimilation and virulence of the human pathogen Aspergillus fumigatus. The MetR regul...

Volatile compounds produced during the processing stages of Paínho de Portalegre, a portuguese traditional dry fermented sausage, were extracted and analyzed by a purge and trap gas chromatography flame ionization detector system (PT/GC/FID). A total of fourty five volatile compounds were detected, which included aldehydes (13), ketones (12), alcohols (9), esters (2), volatile fatty acids (3), ...

the main cause for concern about global warming and climate change. Primary air pollutants include carbon monoxide (CO), carbon dioxide, water vapour and un-burnt fuel, hydrocarbons, including volatile and non-volatile organic compounds, oxides of nitrogen, sulphur dioxide (traces), and particulate matter. Pollutants, such as small particles arise not only from the exhaust but also from the roa...

Knowledge of the release of volatile organic compounds (VOCs) by cells provides important information on the origin of VOCs in exhaled breath. Muscle cells are particularly important, since their release of volatiles during the exertion of an effort contributes considerably to breath concentration profiles. Presently, the cultivation of human skeletal muscle cells is encountering a number of ob...

INTRODUCTION Cystinosis is a rare autosomal recessive disorder characterized by the intralysosomal accumulation of cystine. Cysteamine removes cystine from the lysosome and slows down the progression of the disease. One of its side effects is the induction of halitosis, which can interfere with patients' willingness to comply with cysteamine treatment. OBJECTIVE To identify breath sulphur com...

The use of sulphur dioxide (SO2) in the treatment of foodstuffs presents some problems as it could lead to pseudo-allergies in some people. The aim of this research work was to study the addition of different preservative mixtures and their influence on the concentration of volatile compounds and sensorial quality in wine. To do so, vinifications were carried out using Garnacha must to which ly...

The goal of this work was to evaluate the effect of vineyard position on the minerality of wines and to establish relationships between minerality scores, sensory descriptors and chemical composition. Sensory analyses included minerality rating and free description performed by wine professionals under two conditions: orthonasal olfaction alone and global tasting. Chemical characterization incl...