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The number of people suffering from mental health problems is rising, with anxiety and depression now the most commonly diagnosed psychiatric conditions. Selective serotonin reuptake inhibitors (SSRIs) are one of the most prescribed pharmaceuticals to treat these conditions, which has led to their common detection in many aquatic ecosystems. As the monoaminergic system shows a high degree of structural conservation across diverse animal phyla, a reasonable assumption is that the environmental levels of SSRIs in surface water can lead to adverse effects on fish and other aquatic wildlife. For instance, Sertraline (SER), a widely prescribed SSRI, has been shown to induce adverse effects in fish, albeit most of the reports used exposure concentrations exceeding those occurring in natural environments. Therefore, there is still a great lack of knowledge regarding SERs effects in fish species, especially during early life stages. This study describes the evaluation of developmental exposure of zebrafish (Danio rerio) to environmentally relevant concentrations of SER (from 0.01 to 10 μg/L), using a battery of key survival behaviors and further relating them with the expression of genes and neurochemical profiles of the monoaminergic system. We found that developmental exposure to SER did not affect embryo morphogenesis and growth. However, concentrations as low as 0.1 μg/L induced hypolocomotion and delayed learning. The observed behavioral impairment was associated with augmented serotonin levels rather than other neurochemicals and molecular markers, highlighting the relationship between serotonin signaling and behavior in zebrafish.

Mezcal is a traditional iconic Mexican distilled beverage obtained from varied species of agaves. Regardless of the area of production, the process always consists of five stages: harvesting the agaves, cooking, crushing, fermentation, and distillation. It is produced in a large area of Mexican territory, a large part of which is protected by the Denomination of Origin mezcal (DOM). Over time, the word mezcal has evolved from a generic name to a more specific term used to describe the agave-distilled beverages produced in the territory protected by the DOM under the Mexican official standard NOM-070-SCFI-2016 which defined Mezcal as a “Mexican distilled alcoholic beverage, 100% from maguey or agave, obtained by distillation of fermented juices with spontaneous or cultivated microorganisms, extracted from mature heads of maguey or cooked agaves, harvested in the territory covered by the DOM.” In the last 10 years, official production has increased, from

Changes in the different stages of fruit processing are becoming a differentiating factor in coffee quality. Currently, generating delays in the processing of the fruit, that is, reserve, is a practice that can modify the sensory profile of the beverage. In this study, the fruit was reserved in three stages of maturity, two temperatures (15° and 20°C) and at two timepoints (24 and 48 h), establishing its chemical composition and sensory characteristics using analytical techniques such as liquid and gas chromatography. The state of maturity 1 showed an effect on malic and quinic acids due to the interaction of temperature and reserve time, while stage of maturity 3 showed an effect on glucose and fructose. The state of maturity 2 showed an effect of the reserve time on the same compounds of states 1 and 3, in addition to the content of defective beans and sucrose. The sensory quality expressed as the total SCA (Specialty Coffee Association) score and the attributes did not show treatments effect, the reserve of the fruit under the evaluated conditions presents an effect on the descriptors of the flavor. Extending the fruit reserve time from 24 to 48 h showed an increase in the groups of flavor descriptors associated with fruit and red fruits from 33.33 to 66.66% and from 34.04 to 65.95%. This implies that the constituent parts of the fruit such as the exocarp and mesocarp interact with the bean, leading to changes in the chemical composition and the improvement of the qualitative complexity of the sensory quality. This is a consequence of the increase in the frequency of the flavor descriptors of the fruit and red fruit category. [ABSTRACT FROM AUTHOR]