04031nam 2200865 450 991013722110332120230621140748.09782889195077(CKB)3710000000520100(SSID)ssj0001683366(PQKBManifestationID)16509258(PQKBTitleCode)TC0001683366(PQKBWorkID)15037924(PQKB)10435626(WaSeSS)IndRDA00056661(oapen)https://directory.doabooks.org/handle/20.500.12854/54498(EXLCZ)99371000000052010020160829h20152015 fy 0engur||#||||||||txtrdacontentcrdamediacrrdacarrierNeuroendocrine mechanisms that connect feeding behavior and stress /edited by Alfonso Abizaid and Zane AndrewsFrontiers Media SA2015[Lausanne, Switzerland] :Frontiers Media SA,[2015]©20151 online resource (189 pages) illustrations (black and white, and colour); digital file(s)Frontiers Research Topics,1664-8714Bibliographic Level Mode of Issuance: Monograph"Published in: Frontiers in neuroscience" -- front cover.Print version: Neuroendocrine mechanisms that connect feeding behavior and stress. [Lausanne, Switzerland] : Frontiers Media SA, 2015 2889195074 Includes bibliographical references.Research during the past decade highlights the strong link between appetitive feeding behavior, reward and motivation. Interestingly, stress levels can affect feeding behavior by manipulating hypothalamic circuits and brain dopaminergic reward pathways. Indeed, animals and people will increase or decrease their feeding responses when stressed. In many cases acute stress leads to a decrease in food intake, yet chronic social stressors are associated to increases in caloric intake and adiposity. Interestingly, mood disorders and the treatments used to manage these disorders are also associated with changes in appetite and body weight. These data suggest a strong interaction between the systems that regulate feeding and metabolism and those that regulate mood. This Research Topic aims to illustrate how hormonal mechanisms regulate the nexus between feeding behavior and stress. It focuses on the hormonal regulation of hypothalamic circuits and/or brain dopaminergic systems, as the potential sites controlling the converging pathways between feeding behavior and stress.Frontiers research topics.Neuroendocrine mechanisms that connect feeding behaviour and stressNeuroendocrinologyParaneuronsStress (Physiology)Endocrine aspectsObesityEndocrine aspectsDopamineGhrelinLeptinNeuroscienceHILCCHuman Anatomy & PhysiologyHILCCHealth & Biological SciencesHILCCstressObesityDopamineGhrelinLeptinSeasonal regulationfeedingHPA axisHypothalamuscircadian rhythmsNeuroendocrinology.Paraneurons.Stress (Physiology)Endocrine aspects.ObesityEndocrine aspects.Dopamine.Ghrelin.Leptin.NeuroscienceHuman Anatomy & PhysiologyHealth & Biological SciencesZane Andrewsauth1365909Abizaid Alfonso1968-Andrews Zane B.PQKBUkMaJRUBOOK9910137221103321Neuroendocrine mechanisms that connect feeding behavior and stress3388000UNINA03474nam 2200457z- 450 991022003820332120210211(CKB)3800000000216395(oapen)https://directory.doabooks.org/handle/20.500.12854/54733(oapen)doab54733(EXLCZ)99380000000021639520202102d2017 |y 0engurmn|---annantxtrdacontentcrdamediacrrdacarrierNon-conventional Yeast in the Wine IndustryFrontiers Media SA20171 online resource (177 p.)Frontiers Research Topics2-88945-053-8 Saccharomyces cerevisiae strains that exhibit high ethanol tolerance and excellent fermentative ability are extensively used in winemaking as selected starters. However, a side-effect of the widespread use of these commercial starter cultures is the elimination of native microbiota, which might result in wines with similar analytical and sensory properties, depriving them from the variability, complexity and personality that define the typicality of a wine. Nonetheless, a way of balancing control and yeast population diversity during wine fermentation is the selection of non-Saccharomyces yeasts with optimal oenological traits. Therefore, a current trend in enology is the implementation of mixed- or multi-starters cultures, combining S. cerevisiae that remains the yeast species required for the completion of fermentation and non-Saccharomyces yeasts isolated from the native flora of grape juices. This research topic mainly deals with possible applications of different non-Saccharomyces yeast to wine production such as aroma production, ethanol reduction or biocontrol.Saccharomyces cerevisiae strains that exhibit high ethanol tolerance and excellent fermentative ability are extensively used in winemaking as selected starters. However, a side-effect of the widespread use of these commercial starter cultures is the elimination of native microbiota, which might result in wines with similar analytical and sensory properties, depriving them from the variability, complexity and personality that define the typicality of a wine. Nonetheless, a way of balancing control and yeast population diversity during wine fermentation is the selection of non-Saccharomyces yeasts with optimal oenological traits. Therefore, a current trend in enology is the implementation of mixed- or multi-starters cultures, combining S. cerevisiae that remains the yeast species required for the completion of fermentation and non-Saccharomyces yeasts isolated from the native flora of grape juices. This research topic mainly deals with possible applications of different non-Saccharomyces yeast to wine production such as aroma production, ethanol reduction or biocontrol.Microbiology (non-medical)bicsscbiocontrolflavoromeHanseniasporakillermycobiomaSaccharomycesStarmerellaTorulasporaYeast interactionsMicrobiology (non-medical)Jose Manuel Guillamonauth1287771Gemma BeltranauthAlbert MasauthBOOK9910220038203321Non-conventional Yeast in the Wine Industry3020373UNINA