Oxygen Consumption by Red Wines. Part I: Consumption Rates, Relationship with Chemical Composition, and Role of SO2

2015 ◽  
Vol 63 (51) ◽  
pp. 10928-10937 ◽  
Author(s):  
Vicente Ferreira ◽  
Vanesa Carrascon ◽  
Mónica Bueno ◽  
Maurizio Ugliano ◽  
Purificación Fernandez-Zurbano
2008 ◽  
Vol 5 (suppl_2) ◽  
Author(s):  
Joe Dragavon ◽  
Tim Molter ◽  
Cody Young ◽  
Tim Strovas ◽  
Sarah McQuaide ◽  
...  

The development of a cellular isolation system (CIS) that enables the monitoring of single-cell oxygen consumption rates in real time is presented. The CIS was developed through a multidisciplinary effort within the Microscale Life Sciences Center (MLSC) at the University of Washington. The system comprises arrays of microwells containing Pt-porphyrin-embedded polystyrene microspheres as the reporter chemistry, a lid actuator system and a gated intensified imaging camera, all mounted on a temperature-stabilized confocal microscope platform. Oxygen consumption determination experiments were performed on RAW264.7 mouse macrophage cells as proof of principle. Repeatable and consistent measurements indicate that the oxygen measurements did not adversely affect the physiological state of the cells measured. The observation of physiological rates in real time allows studies of cell-to-cell heterogeneity in oxygen consumption rate to be performed. Such studies have implications in understanding the role of mitochondrial function in the progression of inflammatory-based diseases, and in diagnosing and treating such diseases.


1995 ◽  
Vol 268 (3) ◽  
pp. E433-E438 ◽  
Author(s):  
M. D. Jensen ◽  
C. M. Johnson ◽  
P. E. Cryer ◽  
M. J. Murray

To determine the relative contribution of splanchnic and leg tissues to postprandial thermogenesis, systemic and regional oxygen consumption rates were measured in nine women and eight men before and for 6 h after the consumption of a mixed meal that provided one-third of the daily energy needs. In women, the increase in splanchnic oxygen uptake accounted for 63 +/- 12% of the postprandial increase in oxygen consumption, whereas in men it accounted for 35 +/- 14% (P = not significant between women and men). Leg oxygen uptake accounted for 11 +/- 4 and 10 +/- 3% of the increase in postprandial oxygen consumption in women and men, respectively. The combined data suggest that approximately 48% of postprandial thermogenesis over 6 h occurs in splanchnic tissues, whereas 30-35% occurs in skeletal muscle. Thus the increase in oxygen consumption after a mixed meal is primarily localized to splanchnic tissues, and major reductions in postprandial thermogenesis are unlikely to be attributable solely to abnormalities of skeletal muscle metabolism.


Author(s):  
Antonio E. Alegría ◽  
Lizmarie Rivera ◽  
Emelyn Cordones ◽  
Veronica Castro ◽  
Pedro Sanchez-Cruz

2021 ◽  
pp. 130405
Author(s):  
Chelo Ferreira ◽  
Carrascón ◽  
Tormod Næs ◽  
Purificación Fernández-Zurbano ◽  
Vicente Ferreira

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