Browsing by Author "Varela, C."
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- ItemIntermittent Hypoxia-Induced Carotid body chemosensory potentiation and hypertension are critically dependent on peroxynitrite formation(2016) Moya, E.; Arias, P.; Varela, C.; Oyarce, María Paz; Del Rio, Rodrigo; Iturriaga Agüera, Rodrigo
- ItemPercepción de cuidados parentales tempranos en consultantes a salud mental con intento e ideación suicida(2014) Morales Silva, Susana; Armijo Rodríguez, Iván Alejandro; Moya, C.; Echávarri, O.; Barros, J.; Varela, C.; Fischman, R.; Peñaloza, F.; Sánchez, G.Presentamos un estudio cuantitativo de sujetos con conducta suicida, realizado en 176 pacientes consultantes en servicios de salud mental. Se estudió la percepción que ellos tenían acerca del modo cómo habían sido cuidados por sus padres hasta los 16 años. Los resultados indican que el riesgo de un intento de suicidio de alta severidad, se asocia a una percepción de cuidado parental, definido como negligencia en el cuidado y en la protección. Esta asociación sería particularmente clara con la figura paterna. Un vínculo paterno que privilegia el sobre control, aún si presenta bajo niveles de cuidado, se asocia a menor riesgo de suicidio y/o a intentos más leves. Un rol materno de cuidado, pareciera ser un factor protector. Estos hallazgos abren preguntas importantes acerca de la necesidad de estudiar factores protectores o de riesgo, en los antecedentes biográficos de los pacientes con riesgo de suicidio.
- ItemQuantitative Analysis of Wine Yeast Gene Expression Profiles Under Winemaking Conditions(2005) Varela, C.; Melo Ledermann, Francisco Javier; Agosin T., Eduardo
- ItemThe application of non-Saccharomyces yeast in fermentations with limited aeration as a strategy for the production of wine with reduced alcohol content(ELSEVIER SCIENCE BV, 2015) Contreras, A.; Hidalgo, C.; Schmidt, S.; Henschke, P. A.; Curtin, C.; Varela, C.High alcohol concentrations reduce the complexity of wine sensory properties. In addition, health and economic drivers have the wine industry actively seeking technologies that facilitate the production of wines with lower alcohol content. One of the simplest approaches to achieve this aim would be the use of wine yeast strains which are less efficient at transforming grape sugars into ethanol, however commercially available wine yeasts produce very similar ethanol yields. Non-conventional yeast, in particular non-Saccharomyces species, have shown potential for producing wines with lower alcohol content. These yeasts are naturally present in the early stages of fermentation but in general are not capable of completing alcoholic fermentation. We have evaluated 48 non-Saccharomyces isolates to identify strains that, with limited aeration and in sequential inoculation regimes with S. cerevisiae, could be used for the production of wine with lower ethanol concentration. Two of these, Torulaspora delbrueckii AWRI1152 and Zygosaccharomyces bailii AWRI1578, enabled the production of wine with reduced ethanol concentration under limited aerobic conditions. Depending on the aeration regime T. delbrueckii AWRI1152 and Z bailii AWRI1578 showed a reduction in ethanol concentration of 1.5% (v/v) and 2.0% (v/v) respectively, compared to the S. cerevisiae anaerobic control. (C) 2015 Elsevier B.V. All rights reserved.