State programs assisting pharmacy professionals with substance use disorders.

Objectives: To identify which states currently have substance use disorder (SUD) programs to facilitate the return of pharmacy professionals (including technicians, interns, and student pharmacists) to active practice, to identify the operational structures used by the states in providing these services and compare them with those reported previously, and to compile the most current and accurate contact information for each state SUD program.

Methods: Information specific to each state program was identified from Internet resources including state pharmacy associations, licensing boards, and professional associations. Each state's site was evaluated for currency within 2016-2017.

Development and application of molecular biomarkers for characterizing Caribbean Yellow Band Disease in Orbicella faveolata.

Molecular stress responses associated with coral diseases represent an under-studied area of cnidarian transcriptome investigations. Caribbean Yellow Band Disease (CYBD) is considered a disease of Symbiodinium within the tissues of the coral host Orbicella faveolata. There is a paucity of diagnostic tools to assist in the early detection and characterization of coral diseases.

Direct binding of retromer to human papillomavirus type 16 minor capsid protein L2 mediates endosome exit during viral infection.

Trafficking of human papillomaviruses to the Golgi apparatus during virus entry requires retromer, an endosomal coat protein complex that mediates the vesicular transport of cellular transmembrane proteins from the endosome to the Golgi apparatus or the plasma membrane. Here we show that the HPV16 L2 minor capsid protein is a retromer cargo, even though L2 is not a transmembrane protein. We show that direct binding of retromer to a conserved sequence in the carboxy-terminus of L2 is required for exit of L2 from the early endosome and delivery to the trans-Golgi network during virus entry.

Distribution of aroma volatile compounds in tangerine hybrids and proposed inheritance.

Background: With the desirable combination of sugars and acids, volatile compounds contribute to the essential organoleptic attributes of citrus. This study evaluated the aroma volatiles of 20 tangerine hybrids of the University of Florida breeding program. Volatiles were sampled from hand-squeezed juice by headspace solid-phase microextraction (SPME), and analyzed by gas chromatography-mass spectrometry.

Interaction of volatiles, sugars, and acids on perception of tomato aroma and flavor descriptors.

To better understand the effect of sugars and acid levels on perception of aroma volatiles, intensity of tomato earthy/medicinal/musty, green/grassy/viney, and fruity/floral aroma and flavor descriptors were evaluated using coarsely chopped partially deodorized tomato puree. This puree was spiked with 1.5% to 3% sugar (glucose/fructose combinations), 0.

Total antioxidant activity and fiber content of select Florida-grown tropical fruits.

Fourteen tropical fruits from south Florida (red guava, white guava, carambola, red pitaya (red dragon), white pitaya (white dragon), mamey sapote, sapodilla, lychee, longan, green mango, ripe mango, green papaya, and ripe papaya) were evaluated for antioxidant activity, total soluble phenolics (TSP), total ascorbic acid (TAA), total dietary fiber (TDF), and pectin. ORAC (oxygen radical absorbance capacity) and DPPH (1,1-diphenyl-2-picrylhydrazyl, radical scavenging activity) assays were used to determine antioxidant activity. The TSP, ORAC, and DPPH ranged from 205.

Volatile components and aroma active compounds in aqueous essence and fresh pink guava fruit puree (Psidium guajava L.) by GC-MS and multidimensional GC/GC-O.

Characterization of the aromatic profile in commercial guava essence and fresh fruit puree by GC-MS yielded a total of 51 components quantified. Commercial essence was characterized to present a volatile profile rich in components with low molecular weight, especially alcohols, esters, and aldehydes, whereas in the fresh fruit puree terpenic hydrocarbons and 3-hydroxy-2-butanone were the most abundant components. In the olfactometric analyses totals of 43 and 48 aroma active components were detected by the panelists in commercial essence and fruit puree, respectively.

Aroma active components in aqueous kiwi fruit essence and kiwi fruit puree by GC-MS and multidimensional GC/GC-O.

Gas chromatography-mass spectrometry (GC-MS) and multidimensional gas chromatography olfactometry (GC/GC-O) were utilized to study the aroma profile and the aroma active components of commercial kiwi essence and the initial fresh fruit puree. Totals of 29 and 33 components were identified and quantified in the essence and the puree, respectively. Ten components were quantified for the first time as constituents of the kiwi fruit including 3-penten-2-ol, 3-hydroxy-2-butanone, 3-methyl-2-butenal, 2-hexanol, nonanal, 3-methyl-1-butanol, 2-methyl-1-butanol, 3-methyl-2-butanone, 3-methyl 3-buten-2-one, and octane.

Characterization of the aromatic profile in aqueous essence and fruit juice of yellow passion fruit (Passiflora edulis Sims F. Flavicarpa degner) by GC-MS and GC/O.

Chemical characterization by gas chromatography-mass spectometry (GC-MS) of the aromatic profile of yellow passion fruit essence and the juice of the fruit yielded a total of 62 and 34 components, respectively. Four new components have been identified and quantified for the first time in this fruit: 3-methyl-2-butanone; ethyl lactate (quantified only in the fruit juice); diethyl malonate (quantified only in the essence); and 3-penten-2-ol (quantified in both samples). Analysis of these samples by gas chromatography/olfactometry (GC/O) yielded a total of 66 components which appear to contribute to the aroma of passion fruit juice and its aqueous essence.

Volatile components in aqueous essence and fresh fruit of Cucumis melo cv. Athena (muskmelon) by GC-MS and GC-O.

A comparative study between the aromatic profile of muskmelon aqueous essence and the puree of fresh fruit was carried out using gas chromatography-mass spectrometry (GC-MS) and gas chromatography-olfactometry (GC-O). Results obtained show a total of 53 components quantified in the essence and 38 in the fresh fruit. In addition, four new components are described for the first time as contributors to the aromatic profile of muskmelon including 2-methyl-3-buten-2-ol, 2,3-butanediol, methyl 3-phenylpropionate, and ethyl 3-phenylpropionate (found only in the puree of the fruit).

Aromatic profile of aqueous banana essence and banana fruit by gas chromatography-mass spectrometry (GC-MS) and gas chromatography-olfactometry (GC-O).

Gas chromatography-mass spectrometry (GC-MS) and gas chromatography-olfactometry (GC-O) were used to determine the aromatic composition and aroma active components of commercial banana essence and fresh banana fruit paste. Totals of 43 and 26 compounds were quantified in commercial banana essence and fresh banana fruit paste, respectively. Five new components in commercial banana essence were identified as methyl butyrate, 2,3-butanediol diacetate, 2-hydroxy-3-methylethylbutyrate, 1-methylbutyl isobutyrate, and ethyl 3-hydroxyhexanoate.

Gc-olfactometry with solid phase microextraction of aroma volatiles from heated and unheated orange juice.

Solid phase micro extraction, SPME, the solventless headspace volatile extraction technique, was combined with GC-olfactometry (GCO) to examine changes in aroma active volatiles when orange juice was heated. Juice volatiles extracted from the static headspace using SPME (carboxen-polydimethylsiloxane fiber) were compared to liquid-liquid extracts. The SPME extract contained a greater proportion of terpenes.

Orange, mandarin, and hybrid classification using multivariate statistics based on carotenoid profiles.

A study was undertaken to differentiate citrus on the basis of a carotenoid profile obtained from the HPLC determination of 12 carotenoids found in saponified fresh juice. Mandarin, orange, and various hybrid varieties were analyzed to determine their carotenoid profiles. The resulting peak areas were analyzed using principal component analysis (PCA), canonical discriminate analysis (CDA), and Mahalanobis distances.

Using an ion-trap MS sensor to differentiate and identify individual components in grapefruit juice headspace volatiles.

An ion-trap mass spectrometer chemical sensor has been utilized to differentiate between grapefruit juices that differ only in the concentration of a single component, and the sensor was able to identify that component. Grapefruit juice was fortified with 40 to 2000 ppm vanillin, a low-level naturally occurring compound in citrus juices. Principal components analysis and discriminant analysis of mass spectral data (m/z 50-200) provided clear separation of the grapefruit juice samples.

Determination of Key Flavor Components in Methylene Chloride Extracts from Processed Grapefruit Juice.

The relative correlation of 52 aroma and 5 taste components in commercial not-from-concentrate grapefruit juices with flavor panel preference was determined. Methylene chloride extracts of juice were analyzed using GC/MS with a DB-5 column. Nonvolatiles determined included limonin and naringin by HPLC, degrees Brix, total acids, and degrees Brix/acid ratio.

Determination of vanillin in orange, grapefruit, tangerine, lemon, and lime juices using GC-olfactometry and GC-MS/MS.

The presence of vanillin in orange, tangerine, lemon, lime, and grapefruit juices has been identified and confirmed using high-resolution GC retention index values, mass spectra, and aroma quality. The impact of vanillin on the flavor score for grapefruit juice is discussed and reported to be minimal. Vanillin concentrations are determined to be in the low parts-per-million range for the various citrus juices.

Volatile constituents in fresh and processed juices from grapefruit and new grapefruit hybrids.

Forty-five volatile constituents of juices from grapefruit and grapefruit hybrids were quantified by headspace gas chromatography. The three types of grapefruit juice analyzed include pasteurized juice not from concentrate, reconstituted single strength juice from concentrate, and fresh, unpasteurized juice. Principal component and discriminant analyses were carried out using 48 grapefruit juice samples, and the samples were classified into the three types of juice based on degree of processing.

Internal glow discharge-fourier transform ion cyclotron resonance mass spectrometry.

A glow discharge (GD) ion source has been developed to work within the high magnetic field of a Fourier transform ion cyclotron resonance (FTICR) mass spectrometer. Characterization of this source revealed that the optimum operating voltage, pressure, and current are significantly lower than those for normal glow discharges. The sputter rate was lowered to 1/30th of that found with a normal glow discharge source operated external to the high magnetic field region.