PTR-MS Characterization of VOCs Associated with Commercial Aromatic Bakery Yeasts of Wine and Beer Origin

Capozzi, Vittorio; Makhoul, Salim; Aprea, Eugenio; Romano, Andrea; Cappellin, Luca; Jimena, Ana Sanchez; Spano, Giuseppe; Gasperi, F.; Scampicchio, Matteo; Biasioli, Franco

doi:10.3390/molecules21040483

Cited by 46 publications

(39 citation statements)

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“…Further research is needed to identify how prevalent inflammatory arthritis is with different types of ICIs. We recently reported nine cases of inflammatory arthritis secondary to treatment of nivolumab and/or ipilimumab, but an appropriate denominator for incidence was difficult to calculate given the population of clinical trial participants and patients receiving therapy as standard of care, and not all cases occurring in patients in clinical trials could be reported due to publication embargoes 29 .…”

Section: Spectrum and Incidence Of Currently Described Rheumatic And mentioning

confidence: 99%

“…ICI-induced sicca syndrome has only been recently described as a clinical entity 29 . Dry mouth was reported in 24% of patients in a phase one trial of nivolumab and peptide vaccine for metastatic melanoma 25 ; in a phase two trial of nivolumab for RCC, dose-related dry mouth occurred in 3 to 11% of patients 30 .…”

Section: Spectrum and Incidence Of Currently Described Rheumatic And mentioning

confidence: 99%

“…We have recently reported three subtypes of inflammatory arthritis 29 in nine patients treated with ipilimumab, nivolumab or combination therapy. These subtypes are a polyarthritis similar to rheumatoid arthritis (RA), true reactive arthritis with conjunctivitis, urethritis and oligoarthritis, and a subtype similar to seronegative spondyloarthritis with inflammatory back pain and predominantly larger joint involvement.…”

Section: Clinical Features Of Rheumatic Iraementioning

confidence: 99%

“…The only report of sicca syndrome secondary to ICIs to date is four cases of severe salivary hypofunction after treatment with nivolumab, ipilimumab or combination therapy 29 . The dry mouth symptoms were more severe than dry eyes in all four patients.…”

Section: Clinical Features Of Rheumatic Iraementioning

confidence: 99%

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Immune-Related Adverse Effects of Cancer Immunotherapy— Implications for Rheumatology

Cappelli

Shah²,

Bingham³

2017

Rheumatic Disease Clinics of North America

108

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Summary Immune checkpoint inhibitors (ICIs) are being increasingly studied and used as therapy for a growing number of malignancies. ICIs work by blocking inhibitory pathways of T-cell activation, leading to an immune response directed against tumors. Such nonspecific immunologic activation can lead to immune-related adverse events (IRAE). Some IRAE including inflammatory arthritis, sicca syndrome, myositis and vasculitis are of special interest to rheumatologists. As use of ICIs increases, recognition of these IRAEs and developing treatment strategies will become important. In this review, the current literature on rheumatic and musculoskeletal IRAEs is summarized. The incidence, clinical presentations, and treatment considerations are highlighted.

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Section: Spectrum and Incidence Of Currently Described Rheumatic And mentioning

confidence: 99%

Section: Spectrum and Incidence Of Currently Described Rheumatic And mentioning

confidence: 99%

Section: Clinical Features Of Rheumatic Iraementioning

confidence: 99%

Section: Clinical Features Of Rheumatic Iraementioning

confidence: 99%

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Immune-Related Adverse Effects of Cancer Immunotherapy— Implications for Rheumatology

Cappelli

Shah²,

Bingham³

2017

Rheumatic Disease Clinics of North America

108

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“…A second approach introduced recently consisted in admitting a neutral gas such as argon in the PTR‐MS drift‐tube in order to reduce fragmentation and formation of ethanol clusters . Although the use of argon as carrier gas was effective in maintaining optimal H 3 O + ionization conditions when wine samples or ethanol‐producing media were investigated, dilution of the samples headspace occurred. If the method was alleged to be superior to the previous ones, reduction of ethanol effects was obtained still with a certain loss of sensitivity, and the presence of argon in the drift‐tube could even decrease the sensitivity of certain product ions at an extent up to 5 to 10‐fold .…”

Section: Introductionmentioning

confidence: 99%

Modified proton transfer reaction mass spectrometry (PTR‐MS) operating conditions for in vitro and in vivo analysis of wine aroma

et al. 2017

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With proton transfer reaction-mass spectrometry standard operating conditions, analysis of alcoholic beverages is an analytical challenge. Ethanol reacts with the primary ion H 3 O + leading to its depletion and to formation of ethanol-related ions and clusters, resulting in unstable ionization and in significant fragmentation of analytes. Different methods were proposed but generally resulted in lowering the sensitivity and/or complicating the mass spectra. The aim of the present study was to propose a simple, sensitive, and reliable method with fragmentation as low as possible, linearity within a realistic range of volatile organic compounds concentrations, and applicability to in vivo dynamic aroma release (nosespace) studies of wines.For in vitro analyses, a reference flask containing a hydro-alcoholic solution (10% ethanol) was permanently connected to the PTR-MS inlet in order to establish ethanol chemical ionization conditions. A low electric field strength to number density ratio E/N (80 Td) was used in the drifttube. A stable reagent ion distribution was obtained with the primary protonated ethanol ion C 2 H 5 OH 2 + accounting for more than 80% of the ionized species. The ethanol dimer (C 2 H 5 OH) 2 H + accounted for only 10%. Fragmentation of some aroma molecules important for white wine flavor (various esters, linalool, cis-rose oxide, 2-methylpropan-1-ol, 3-methylbutan-1-ol, and 2-phenylethanol) was studied from same ethanol content solutions connected alternatively with the reference solution to the instrument inlet. Linear dynamic range and limit of detection (LOD) were determined for ethyl hexanoate. Fragmentation of the protonated analytes was limited to a few ions of low intensity, or to specific fragment ions with no further fragmentation. Association and/or ligand switching reactions from ethanol clusters were only significant for the primary alcohols. Interpretation of the mass spectra was straightforward with easy detec- To overcome this problem, the protonated ethanol ion and its dimer have been used as reagent ions in the characterization of wine using direct headspace analysis and mass spectral fingerprints. 9 To achieve operational conditions with stable reagent ions signal and distribution, a flow of ethanol-saturated nitrogen was continuously added to the wine headspace and admitted into the ethanol/nitrogen main stream directed towards the drift-tube of a PTR-MS. Stable reagent ions signals were obtained and were not affected by changes in ethanol content of the wine samples. However, the procedure resulted in a 10-fold dilution of the wine headspace into the ethanol-saturated nitrogen main flow, affecting significantly the sensitivity of the method, which can be detrimental for the detection of low-concentration compounds potentially of oenological importance. were investigated, dilution of the samples headspace occurred. If the method was alleged to be superior to the previous ones, reduction of ethanol effects was obtained still with a certain loss of sensitivity, and t...

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Analysis of volatile organic compounds in crumb and crust of different baked and toasted gluten‐free breads by direct PTR‐ToF‐MS and fast‐GC‐PTR‐ToF‐MS

et al. 2018

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Proton transfer reaction (PTR)‐time of fight (ToF)‐mass spectrometry (MS) has been recently employed as a quick, easy, and sensitive alternative to gas chromatography MS for the analysis of volatile compounds in food. In the present work, PTR‐ToF‐MS was applied to the characterization of the volatile profiles of the baked and toasted crumbs and crusts of 5 gluten‐free breads elaborated with quinoa, teff, and rice flours as well as corn and wheat starches and wheat bread as a control samples. Two hundred fifty‐nine peaks (m/z) were detected, 86 peaks were tentatively identified, and 56 volatile compounds were selected as important contributors to bread aroma. Fast gas chromatography PTR‐ToF‐MS analyses were performed with 42 standards to identify them in the baked crumbs and crusts, 18 of them being present in all the samples. From the baked samples, it was concluded that quinoa crust was the 1 with higher volatile compound in high abundance, characterized by volatile compounds from fermentation, lipid oxidation, 2‐acetyl‐1‐pyrroline, and diethyl‐pyrazines, while wheat crust was characterized by the highest content in furan derivatives. The toasting time led to crust samples with an increased content in all the volatile compounds: Quinoa crust was now characterized by the highest content in all the pyrazines and furan derivatives, while starches were distinguished by the highest abundance in 2‐acetyl‐1‐pyrroline and diethyl‐pyrazines. Neither the baked crumbs nor the toasted crumbs presented the highest content in none of the volatile compounds. Therefore, it was concluded that quinoa flour can be a suitable alternative for the elaboration of baked and toasted breads due to the high content of pleasant volatile compounds from fermentation, the key volatile in crust 2‐acetyl‐1‐pyrroline (baked sample), as well as pleasant pyrazines and toasted‐like furan derivatives (baked and toasted samples); however, the off‐flavor volatile compounds from lipid oxidation as well as the bitter saponins present in quinoa bread should be taken into account.

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PTR-MS Characterization of VOCs Associated with Commercial Aromatic Bakery Yeasts of Wine and Beer Origin

Cited by 46 publications

References 64 publications

Immune-Related Adverse Effects of Cancer Immunotherapy— Implications for Rheumatology

Immune-Related Adverse Effects of Cancer Immunotherapy— Implications for Rheumatology

Modified proton transfer reaction mass spectrometry (PTR‐MS) operating conditions for in vitro and in vivo analysis of wine aroma

Analysis of volatile organic compounds in crumb and crust of different baked and toasted gluten‐free breads by direct PTR‐ToF‐MS and fast‐GC‐PTR‐ToF‐MS

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