Intracycle Velocity Variation During a Single-Sculling 2000 m Rowing Competition.

Rowing is a cyclic sport that consists of repetitive biomechanical actions, with performance being influenced by the balance between propulsive and resistive forces. The current study aimed to assess the relationships between intracycle velocity variation (IVV) and key biomechanical and performance variables in male and female single scullers. Twenty-three experienced rowers (10 females) completed a 2000 m rowing competition, during which boat position and velocity were measured using a 15 Hz GPS, while cycle rate was derived from the integrated triaxial accelerometer sampling at 100 Hz.

Kinetic considerations on the antioxidant properties of humic substances: An electrochemical approach.

Humic substances (HS) play a key role in a variety of environmental redox processes including the reduction of organic and inorganic pollutants. However, their complex and heterogeneous composition makes the characterization of their redox activity challenging. In this work, electrochemical methods (cyclic and square-wave voltammetry) were used to study the kinetics of the redox reaction between HS and the mediator 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonate) (ABTS) under pseudo-first order conditions.

Impact of food additives (sodium carbonate and ammonium bicarbonate) on interactions between astringent compounds and an oral cell model.

Many foods contain additives like sodium carbonate and ammonium bicarbonate to ensure safety, preserve quality, or extend shelf life. Recent studies suggest these additives may influence interactions between astringent compounds and oral cells. Using a tongue epithelium cell model, we investigated how these salts affect interactions between astringent compounds (phenolic and non-phenolic) and oral constituents.

New Insights into pH-dependent Complex Formation between Lignosulfonates and Anthocyanins: Impact on Color and Oxidative Stability.

Anthocyanins have limited application as natural colorants and antioxidants due to their color loss and instability under certain conditions. This research explores the formation of a complex between lignosulfonates (LS) and cyanidin-3--glucoside (C3G) using a multitechnique approach as well as the effect on C3's red color, oxidative stability, and antioxidant activity in acidic mediums. All data revealed pH-dependent LS-C3G interactions.

First Insight into Lignin Valorization as a Promising Biopolymer for the Modulation of the Physicochemical Properties of Port Wine.

Lignosulfonate (LS), kraft lignin (KL), and organosolv lignin (OL) were evaluated as potential modulating agents of the physicochemical properties of Port wine at two different concentrations for 7 and 30 days. KL and LS demonstrated the ability to remove proteins and potentiate the anthocyanin concentration. LS reduced the tannin content and the interaction of salivary acidic proline-rich proteins with wine phenolic compounds.

A look upon the adsorption of different astringent agents to oral models: Understanding the contribution of alternative mechanisms in astringency.

Salivary proteins precipitation by interaction with polyphenols is the major mechanism for astringency. However, alternative mechanisms seem involved in the perception of different subqualities of astringency. In this study, adsorption of four astringent agents to in vitro oral models and their sensory properties were assessed.

Unveiling the Immunomodulatory Potential of Phenolic Compounds in Food Allergies.

Food allergies are becoming ever more prevalent around the world. This pathology is characterized by the breakdown of oral tolerance to ingested food allergens, resulting in allergic reactions in subsequent exposures. Due to the possible severity of the symptoms associated with this pathology, new approaches to prevent it and reduce associated symptoms are of utmost importance.

Development of a cell-based quaternary system to unveil the effect of pectic polysaccharides on oral astringency.

Phenolic compounds are responsible for food unpleasant taste properties, including astringency, due to their ability to interact with salivary proteins and oral constituents. Astringency is a crucial attribute for consumer's acceptability. To fulfill the demand for both healthy and tasty food, polysaccharides raise as a good alternative to modulate astringency.

Characterization of the Effect of a Novel Production Technique for 'Not from Concentrate' Pear and Apple Juices on the Composition of Phenolic Compounds.

The consumption of 'not-from-concentrate' (NFC) fruit juices can be a convenient and enjoyable way to incorporate the nutritional benefits and flavors of fruits into one's diet. This study will focus on the effect of production of juices from apple and pear fruits, by using centrifugal decanter and tangential filtration, on the profile of polyphenols as a valuable source of bioactive compounds. Likewise, by-products from the juice industry were characterized in order to understand the high-value-added potential based on their composition of polyphenols.

Lycopene from Red Guava ( L.): From Hepatoprotective Effect to Its Use as Promising Self-Emulsifying Drug Delivery System for Anti-Inflammatory and Antioxidant Applications.

Lycopene is a carotenoid with potential use in the treatment of chronic illnesses. Here, different formulations of lycopene were studied: lycopene-rich extract from red guava (LEG), purified lycopene from red guava (LPG) and a self-emulsifying drug delivery system loaded with LPG (nanoLPG). The effects of administering orally various doses of LEG to hypercholesterolemic hamsters were evaluated regarding the liver function of the animals.

Interactions between Beer Compounds and Human Salivary Proteins: Insights toward Astringency and Bitterness Perception.

Beer is one of the most consumed beverages worldwide with unique organoleptic properties. Bitterness and astringency are well-known key features and, when perceived with high intensity, could lead to beer rejection. Most studies on beer astringency and bitterness use sensory assays and fail to study the molecular events that occur inside the oral cavity responsible for those perceptions.

Study of Serial Exposures of an Astringent Green Tea Flavonoid Extract with Oral Cell-Based Models.

It is well known that repeated exposure to phenolic compounds (PCs) raises astringency perception. However, the link between this increase and the oral cavity's interactions with salivary proteins (SPs) and other oral constituents is unknown. To delve deeper into this connection, a flavonoid-rich green tea extract was tested in a series of exposures to two oral cell-based models using a tongue cell line (HSC3) and a buccal mucosa cell line (TR146).

Mechanics and Energetic Analysis of Rowing with Big Blades with Randall Foils.

Empirical observations support that the addition of a plastic strip - also known as Randall foils - on the top edge of a rowing blade improves rowing efficiency during the cycle propulsive phase. The aim of the current study was to analyze the effect of using big blades with and without Randall foils on rowing performance. Twenty experienced rowers performed two 90 s tethered rowing bouts (with and without Randall foils) to assess their impact on force production and physiologic variables.

Antitumoral potential of Chartergellus-CP1 peptide from Chartergellus communis wasp venom in two different breast cancer cell lines (HR+ and triple-negative).

Breast cancer represents the most incident cancer in women. Surgery, chemotherapy, radiation therapy, and hormone therapy remain the main treatment for this type of cancer. However, increasing resistance to anti-cancer drugs through poor response for some types of breast cancer to treatments highlights the need to develop new therapeutic agents to fight the disease.

Wine astringent compounds monitored by an electrochemical biosensor.

An innovative approach for monitoring astringent polyphenols in beverages (wines) is described, consisting of an electrochemical biosensor constructed by adsorbing salivary α-amylase or proline-rich protein (PRP) onto amined gold screen-printed electrodes. Interaction with polyphenols was tested using pentagalloyl glucose (PGG) as a standard, an important representative element for astringency. The analytical properties of the resulting biosensors were evaluated by electrochemical impedance spectroscopy at different pHs.

SCS 4th Annual Conference: Strength and Conditioning for Human Performance, Porto, Portugal, 2021.

On behalf of the Strength & Conditioning Society (SCS) and the Faculty of Sport of the University of Porto, we are pleased to present the abstracts of the SCS 4th Annual Conference: Strength and Conditioning for Human Performance, which took place in, Porto, Portugal, on 12-13 November 2021. The event was a success with invited sessions from renowned international and national speakers on a myriad of topics related to strength and conditioning and its application to health and sports performance, such as agility training and testing, high-intensity interval training in chronic conditions, hamstring strain injuries in soccer, and the utilization of surface electromyography (EMG) decomposition for assessing human performance, among others. During the Conference there were also different practical workshops on (1) velocity-based training; (2) performance testing and athlete monitoring using force platforms; (3) 3D kinematics tracking and flow force assessment in aquatic sports; (4) the application of inertial sensors for physical performance testing; (5) muscle fiber recruitment, force production, and energy expenditure in progressive bicycle testing; (6) EMG decomposition, motor-units recruitment, and muscle contraction modes; and (7) recovery strategies in team-sport athletes.

New insights into the oral interactions of different families of phenolic compounds: Deepening the astringency mouthfeels.

Astringency is a tactile sensation of puckering, tightening and dryness in the oral cavity, commonly induced by polyphenols. In this study, the interaction of two phenolic compound mixtures, one rich in gallotannins and the other in flavonols, with two oral models (tongue (HSC3) or buccal mucosa (TR146) was evaluated. Results provided evidence that gallotannins and flavonols seem to bind in a different way to the different oral constituents and models used.

Interaction between salivary proteins and cork phenolic compounds able to migrate to wine model solutions.

This work reports the study of the interaction of human salivary proteins (SP) with phenolic compounds that migrate from cork stoppers to wine. This study yields valuable data to understand the influence that these compounds may have on the sensory perception of wine from an astringency perspective. For that, three cork fractions containing the phenolic compounds that migrate in greater amounts from cork to model wine solutions were selected.

Understanding the molecular interactions between a yeast protein extract and phenolic compounds.

Phenolic compounds are partially removed during fining, which may influence the organoleptic properties of beverages. Among phenolic compounds, tannins have been widely associated to the taste of beverages (namely astringency and bitterness). Furthermore, phenolic acids and anthocyanins may also influence bitterness and the latter are also responsible for beverages' color.

Young Swimmers' Middle-Distance Performance Variation within a Training Season.

The current study aimed to longitudinally evaluate anthropometric, physiological, and biomechanical variables related to middle-distance performance during a 45-week swimming training season. Thirty-four swimmers (age: 12.07 ± 1.

Polyphenolic Characterization of Nebbiolo Red Wines and Their Interaction with Salivary Proteins.

The present study correlates the polyphenolic composition of two different Nebbiolo red wines from the 2015 vintage (M and P), with the salivary proteins' precipitation process. The work centered on the polyphenolic characterization of Nebbiolo wines and their interaction with different families of salivary proteins. Overall, both wines were found to be very reactive with human saliva which was supposed to contribute to their astringent character.