We report the case of an 11-year-old girl with ulcerative colitis refractory to conventional therapy, who was subsequently treated successfully with repeated fecal microbiota transplantation (FMT). The patient was steroid dependent despite several infliximab treatments, and colectomy was proposed to improve quality of life. After repeated FMT, she was able to maintain remission with on minimal dose of steroid. Although her fecal microbiota was dysbiotic before FMT, it was restored to a similar pattern as the donor after repeated FMT.
We studied green note compounds in malt whisky using multidimensional GC-MS-olfactometry (MDGC-MS-O). Two aldehydes and three alcohols were shown to contribute to the green note: E,Z-2,6-nonenal and E-2-nonenal, and 1-octen-3-ol, 4-hepten-1-ol and nonan-2-ol, respectively. Malt whiskies with high green note scores organoleptically contained more of the aldehydes and nonan-2-ol than those with low scores. This is the first time that E,Z-2,6-nonadienal, 1-octen-3-ol, and 4-hepten-1-ol have been identified in malt whisky. These compounds are related to lipid oxidation and degradation, and formation may be due to the action of lipoxygenase. In addition, MDGC-MS-O was effective in examining small amounts of compounds in malt whisky, which contains many volatiles, since this method enables the volatiles in a complicated matrix to be highly resolved without the influence of large amounts of volatiles.
TJie fatty and sweet flavours in malt whisky were studied by GC-olfactometry and GC-mass spectrometry. These compounds were identified as $-methyl-y-octalactones, y-nonalactone, ydecalactone and y-dodecalactone. Although $-methyl-y-octalactones were present in matured malt whiskies and considerable amounts of y-nonalactone were present in all, the content ofydecalactone and that of y-dodecalactone varied in both matured and non-matured malt whiskies. A high correlation was observed between the scores of descriptive analysis and the ydecalactone and y-dodecalactone content. The malt whiskies containing certain amounts of both y-decalactone and y-dodecalactone had sweet and fatty flavours, and thus it is evident that these lactones contribute to the quality. Both of these lactones are thought to be important for the flavour of malt whisky.
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