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Firstly, the aims of the study were to investigate the influences of various factors, sex differences, Cytomegalovirus/Epstein-Barr virus (CMV/EBV) serostatus and vitamin D concentrations on respiratory illness incidence and immune function during the winter months in a student cohort of endurance athletes. In Chapter 3, the findings of the study concur with recent reports of illness incidence at major competitive games which indicate that female athletes may be more susceptible than their male counterparts to upper respiratory tract illness (URTI) symptoms and that lower oral-respiratory mucosal immunity may, in part, account for this. It was also found that previous coinfection with CMV and EBV might promote protective immune surveillance to lower the risk of URTI. In addition, it can be concluded that athletes with low plasma vitamin D concentrations may have a higher risk of URTI and suffer more severe symptoms when URTI is present. This may be due to impaired mucosal and systemic immunity as secretory immunoglobulin A (SIgA) secretion, cathelicidin levels and antigen-stimulated pro-inflammatory cytokine production appear to be increased by vitamin D-dependent mechanisms. A series of follow-up studies were also conducted to examine the effect of vitamin D on mucosal and systemic immunity in athletes. In Chapter 4, it was reported that the influence of vitamin D on circulating cytokines might be different in athletes compared with non-athletes and that both pro-inflammatory and anti-inflammatory cytokine production by multi-antigen stimulated whole blood culture were not influenced by 1,25-dihydroxy vitamin D (1, 25(OH)2D) iconcentrations within the normal healthy range. In Chapter 5, it was found that 5000 IU of vitamin D3 supplementation daily appears to have a beneficial effect in up-regulating the expression of SIgA and cathelicidin in athletes during a winter training period. Nevertheless, the findings reported in Chapter 6 showed that there were no significant effects of vitamin D status and a 4-week period of daily high does vitamin D3 supplementation on salivary antimicrobial protein (AMP) responses to prolonged exercise. In conclusion, a series of studies in this thesis have demonstrated the influence of various factors (sex differences, CMV/EBV serostatus and vitamin D concentrations) on susceptibility to URTI among athletes. Moreover, it was suggested that vitamin D3 supplementation could have a positive effect on immune function and lead to decreased incidence of respiratory infections.

Background: Radiation therapy used for head and neck cancer patients cause many side effects in the oral cavity and above all affects the salivary glands. Complaint of dry mouth (xerostomia) and hyposalivation are common as well as swallowing difficulty (dysphagia) even after the cancer is remitted.  Aim: The aim of the study is to examine the correlation between hyposalivation and xerostomia in patients undergoing radiotherapy.   Methods: Six patients undergoing radiotherapy for head and neck cancer at Norrlands University Hospital participated in the study. A questionnaire regarding xerostomia was answered and a collection of stimulated as well as unstimulated saliva was taken.  Results: Regarding the stimulated salivary flowrate, one out six patients was below the limit of hyposalivation. Three out of six patients were below the limit of hyposalivation with reference to the unstimulated salivary output. The questionnaire regarding xerostomia showed that all patients experienced dry mouth symptoms to varying degrees. The questions concerning the dryness of the tongue and the amount of saliva in the mouth had the highest rating.  Conclusion: Regarding the patients that participated in this study, a correlation is shown between xerostomia and unstimulated salivary output. However, due to the lack of participants in the study, no firm conclusion can be drawn.

Time-based sensory analysis techniques capture the dynamic retronasal and mouthfeel sensations in wines. It is important to understand how common winemaking practices and popular varietals impact the retronasal and mouthfeel profile as consumers tend to judge wine quality based on the taste, flavor, and mouthfeel of a wine. Three time-based sensory analysis methods were utilized with the objective to understand the effect of five commonly applied winemaking techniques (blending, varietal choice, fermentation temperature, cap management, and stem addition) on the dynamic retronasal and mouthfeel profile of six different varietals (Merlot, Malbec, Petite Sirah, Pinot noir, Grenache, and Tannat) grown on the Central Coast of California. An additional objective was to account for panelist salivary flow rate and its impact on the time and rate of perception of astringency and selected retronasal aromas during time-based evaluations. Finally, as descriptive analysis was employed in three of the studies to assess color and orthonasal aroma, which is an effective static method but requires a lot of training time, the use of a rapid method known as Pivot© Profile was utilized to assess Syrah wines from the Central Coast of California. Temporal Dominance of Sensations (TDS) was utilized to determine if there were significant differences between cofermented and blended wines as well as the impact of varietal choice. TDS curves (n=11) demonstrated that varietal choice was more impactful on the retronasal profile than blending time. Chemical analysis indicated that post-malolactic fermentation wines had higher titratable acidity, while cofermented wines had higher tannins. Indeed, the differences between blending times were subtle but were reflected in the TDS curves. Therefore, it was recommended to employ post-alcoholic or post-malolactic fermentation blending over cofermentation. TDS was also utilized to understand the impact of whole cluster, stem addition, and wine sipping volume on the temporal sensory profile of Tannat wines. Similar to the previous study, TDS curves (n=10) were able to reflect differences in astringency, acidity, and hot perception which were apparent in basic and phenolic chemistry. Indeed, the combination of Tannat and stem addition led to wines with a long (34.6 seconds) perceived dominance of astringency. Volatile chemistry indicated that the use of whole cluster in Tannat wines led to higher concentrations of phenylethyl alcohol, β-damascenone, and the terpene, trans-farnesol, compared to the control, and other stem addition wines. Therefore, it was recommended to explore whole cluster addition in Tannat for future research over the green and dried stem wines. Time-Intensity (TI) and Temporal Check-All-That-Apply (TCATA), were utilized to understand the effect of alcohol fermentation temperature and cap management regimes in Pinot noir and Grenache wines. TI results (n=13) suggested that fermentation temperature had more of an impact on the mouthfeel and retronasal profile of Pinot wines than cap management. Indeed, while Hot fermentation temperature wines led to more intense astringency perception relative to the other treatments, Cold fermentation temperature wines led to higher perception of retronasal flavor which was also reflected in the volatile chemistry. As for Grenache, the results were more complicated as this variety was sensitive to both oxidation and reduction aromas. TCATA (n=8) and volatile chemistry results indicated that the treatment with the most balance of retronasal fruit and astringency with minimal reduction flavor were the Cold/Hot PD wines. The results of both studies suggested that both fermentation temperature and cap management regime were indeed varietal dependent. When using time-based sensory analysis, it is important to account for salivary flow rate, an inherent physiological characteristic, that affects the time and perception of astringency and retronasal aromas. Past research has utilized TI to examine this phenomenon, whereby low salivary flow rate individuals typically perceived astringency later and more intensely than high salivary flow rate individuals. For retronasal aromas, it depends on the associated volatile compound. For example, fruit aromas which are associated with esters are typically perceived by high salivary flow rate individuals as later and more intensely than low salivary flow rate individuals. Since tracking salivary flow rate has been exclusively used in TI, methods were developed in the present study to examine the time of first dominance in TDS and time of first perception in TCATA. Throughout each study, the pattern of astringency perception followed previous reports with two exceptions. In the Pinot noir wines, higher salivary flow rate panelists had their time of maximum intensity later than low salivary flow rate panelists. However, the time of first perception, maximum intensity, and area under curve were still significantly later and higher in low salivary flow rate panelists. With the Tannat wines, high salivary flow rate individuals had significantly later time of dominance for astringency than low salivary flow rate panelists. In this case, it was thought to be because only one parameter was being assessed for this pattern whereas the inclusion of area under curve or maximum citation proportion by group may provide more information. Finally, the use of a modified Pivot© Profile with an expert panel (n=15) was examined in Syrah wines that underwent different cap management and maceration techniques as well as different ethanol levels. Results indicated that modified Pivot© Profile was effective for differentiating color and orthonasal aroma attributes by cap management style. However, modified Pivot© Profile was not able to reflect the differences seen in the basic and volatile chemistry specifically the effect of ethanol level on malolactic fermentation. Therefore, it was recommended to use modified Pivot© Profile for color and orthonasal aroma but employ a time-based sensory method for understanding the retronasal and mouthfeel profile as it can reflect differences in chemistry more effectively. Overall, the employment of time-based sensory analysis to examine the dynamic retronasal and mouthfeel profile in red wine was worthwhile, as these methods can subtly reflect differences in chemistry as well as assist in making practical winemaking decisions.

Orientador: Jaime Aparecido Cury / Dissertação (mestrado) - Universidade Estadual de Campinas, Faculdade de Odontologia de Piracicaba / Made available in DSpace on 2018-07-25T22:05:28Z (GMT). No. of bitstreams: 1 Queiroz_CelsoSilva_M.pdf: 4148499 bytes, checksum: a250fc32bc9b3c95e74bc4505b1ca920 (MD5) Previous issue date: 1999 / Resumo: O objetivo do trabalho foi avaliar a relação entre o estresse e a concentração dos compostos sulfurados voláteis (CSV) no hálito bucal. Para tanto, foram avaliadas duas condições estressantes: Estudo I - prova; Estudo II - tensão pré-menstrual (TPM). O Estudo I foi composto de 2 grupos: A e B. O grupo A (34 voluntários), foi subdividido em 18 voluntários com estresse e 16 voluntários sem estresse. As concentrações dos CSV e foram medidas 1 semana antes da prova, no dia e 1 semana após, através do monitor de sulfetos (Halimeter) e o fluxo salivar também foi mensurado. No grupo B (37 voluntários), além dessas análises foram mensurados o pH, "capacidade tampão", cálcio, fósforo e proteína na saliva. O Estudo II foi composto por 50 voluntárias: 27 mulheres sem TPM (controle) e 23 mulheres com TPM. As mensurações dos CSV e do fluxo salivar foram realizadas nos períodos não-menstrual, pré-menstrual e de menstruação. A análise estatística mostrou que tanto no Grupo A (n=34) quanto no Grupo B (n=37) a concentração dos CSV no dia da prova foi maior (p<0,05) enquanto que a taxa de fluxo salivar foi menor (p<0,05). Os voluntários com estresse (n=18) e sem estresse (n=16) também apresentaram maiores concentrações de CSV no dia da prova (p<0,05), enquanto o fluxo salivar foi menor somente nos voluntários não estressados (p<0,05). A análise bioquímica da saliva do Grupo B revelou - que o pH foi menor no dia da prova (p<0,05), e as demais análises não foram diferentes (p>0,05). No Estudo II, as voluntárias sem TPM (n=26) apresentaram maior concentração dos CSV no período menstrual (p<0,05). Enquanto nas voluntárias com TPM (n=23) a concentração dos CSV foi maior (p<0,05) nos períodos menstrual e pré-menstrual. Já o fluxo salivar não mostrou diferenças (p>0,05). Os resultados sugerem que o estresse é um fator pré-disponente da halitose, cujo mecanismo não pode ser explicado somente pela diminuição do fluxo salivar / Abstract:The aim of study was to evaluate the relationship between stress and volatile sulfur compounds (VSC) present in mouth air. Thus, two stressfull conditions were evaluated: Study 1- examination; Study II - premenstrual syndrome (PMS). Study I was composed of 2 groups: A and B. Group A (34 volunteers), was divided in 18 volunteers with stress and 16 volunteers without stress. VSC concentrations were measured a week before, on day and a week after the exam using a sulfide monitor (Halimeter) and the salivary flow was measured. In group B (37 volunteers), others analyisis as pH, "buffer capacity", proteins, calcium and phosphorus, in saliva were performed. In study II, fifty women were selected: 27 women without PMS symptoms (control group) and 23 women with PMS symptoms. The measurements were performed during non-menstrual, PMS and menstrual periods. The statistical results showed in both groups A and B an increase of VSC concentration on the exam day (p<0.05) and the salivary flow was lower (p<0.05). Volunteers with stress (n=18) and without stress (n=16), presented higher VSC concentration on the exam (p<0.05), but there was statistical diferences in the salivary flow rate only in the volunteers without stress (p<0.05). The biochemistry analisys of the saliva in group B showed that pH was lower on the exam day (p<0.05), and others analisys were not statistical differences (p>0.05). In study II, the volunteers without PMS symptoms (n=26) presented higher VSC concentration in the menstrual period (p<0.05). Volunteers with PMS (h=23) showed a greater VSC concentration in both menstrual and PMS periods (p<0.05). Salivary flow rate was not statistically different (p>0.05). The results suggest that stressful conditions can be a predisposing factor for bad breath, and the mechanism cannot be explained only by the decrease of the salivary flow / Mestrado / Fisiologia Oral / Mestre em Odontologia