Magnesium sulphate therapy in women with pre-eclampsia and eclampsia in Kuwait

To evaluate the outcome of the use of MgSO4 therapy in women with severe pre-eclampsia in Kuwait from January 2002 to December 2004. The study involved 450 women managed at the Maternity Hospital in Kuwait with a blood pressure of 160/110 mm Hg and proteinuria of >0.3-5 g/24 h. A loading dose of 4 g MgSO4 was administered intravenously over 20 min and then the maintenance dose continued at 1 g/h for 24 h postpartum. Magnesium sulphate toxicity was monitored by urine output, deep tendon reflexes and serum magnesium levels and managed with an infusion of 10 ml of 10% calcium gluconate and cessation of magnesium infusion. Adjunct therapy included intravenous hydralazine 10 mg and labetalol 100 mg. The mode of delivery was determined after stabilizing the patient. The women included Kuwaitis [n = 200, 44.4%], Asians [n = 129, 28.7%] and other Arabs [n = 116, 25.8%] with a mean age of 29.7 +/- 6.7 years [primigravida: n = 233, 51.8%; other parities: n = 217, 48.2%]. Antenatal complications included intra-uterine growth restriction [n = 136, 30.2%], oliguria [n = 39, 8.7%], haemolysis, elevated liver enzymes and low platelet count syndrome [n = 30, 6.6%], abruptio placentae [n = 20, 4.4%], eclampsia [n = 15, 3.3%], and preterm birth [n = 253, 55.2%]. Caesarean section [n = 241, 53.6%] was the main mode of delivery. The perinatal mortality rate was 27 per 1,000. Magnesium sulphate toxicity observed as reduced tendon reflexes occurred in 14 [3.1%] patients and flushing, nausea and vomiting and blocked nostrils in 86 [19.1%]. There was no association between adverse outcomes and maternal serum magnesium concentrations and no maternal mortality occurred. Magnesium sulphate was effective in preventing recurrence of eclamptic fits and safe for both mother and fetus

Optimization conditions of yeast extract production from Kluyveromyces lactis biomass.

Production of yeast extract from Kluyveromyces lactis biomass propagated on milk permeate basal medium was investigated. The best hydrolyzate was obtained upon using 1 M concentration of hydrochloric acid at 120° for 12 and 15 min. A yield about 96.6 and 97.8%, respectively was obtained. The resultant yeast extract encouraged growth of lactic acid bacteria when supplemented to a permeate basal medium to at least the same levels of growth as obtained using equivalent amount of commercial samples of yeast extract. The resultant yeast extract could be considered as a good supplement for production of some important dairy cultures

Production of aromatic recombined butter by using different milk solids not fat ingredients

The aim of this study to investigate the possibility of producing aromatic and palatable recombined butter by using ultra filtration whey protein concentrate [UEWPC] as milk solids not fat [MSNF] ingredient instead of dried skim-milk powder [SMP]. Six treatments were formulated in two groups. The first group contained skim-milk powder reconstituted [RSM] with water at ratios of 1:8, 1:7, 1:6, 1:5. The second group contained UF-WPC with 10 and 15% total solids respectively. All treatments were inoculated with [2%] of streptococcus Lactococcus lactis subsp. diacetylactis, and incubated for 24 hr at 30°C. The fermented products were separately used as MSNF ingredients for making recombined butter, which were formulated to contain 80% at, 1.5% salt 0.5% stabilizer and 0.5% emulsifier. The results shoed that the growth rate of L. lactis subsp. diacetlactis increased significantly [p<0.01] with increasing the dry matter content whether of RSM or UF-WPC. Also the starter culture grew more rapidly in UF-WPC than in the RSM. Likewise the production of acetaldehyde increased proportionally [P<0.01] with increasing dry matter used did not result in any significant difference in the chemical composition of the resultant butter. However, in the case of using UF-WPC, the corresponding differences affected significantly [P<0.05] the protein and lactose content of the butter. The peroxide value [PV] of UF-WPC butters was slightly higher than those of RSM butters whether fresh or after refrigerated storage. Organoleptically the presence of UF-WPC obviously improved the flavour and consistency of the butter. Moreover, rheologically, the yield value was lowered, and hence the spreadabilits was improved due to the presence of UF-WPC. The consistency coefficient was not affect by the source of MSNF ingredient studied

Occurrence of some minerals in Egyptian buffaloes' milk

Random seventy five fresh raw buffaloes milk were obtained from small farms and analyzed for occurrence of some minerals such as Sodium [Na], Magnesium [Mg], Calcium [Ca], Copper [Cu], Zink [Zn], Iron [Fe], Lead [Pb] and Cadmium [Cd] using atomic absorption spectrophotometer method. The following averages were obtained Na 77mg/100g, Mg 36mg/100g, Ca 166 mg/100g, Cu 0.15mg/kg, Zn 5 mg/kg. Fe 2mg/kg, Pb 0.02 mg/kg and Cd 0.019mg/kg. The levels of Cu, Fe and Cd in buffaloes milk were slightly higher than the IDF standard while the level of Zn was in agreement with IDF standard

Application of ultrafiltration technique for production of low calorie recombined butter rich-in protein

The minimizing of variations in the rheological and organoleptic properties of recombined butter with low calorie, fat and cholesterol contents form those of standard butter [80% fat] was aimed in this study using of ultrafiltration whey protein concentrate [UF-WPC] as solids not-fat [SNF] resource and for recovering the reduction in fat content. Nine mixtures were formulated in three groups. the first one contains; butter oil at the levels of 80, 60 and 40%; calcium caseinate at the levels of 0, 4.5 and 20% in order and skimmilk powder at the proportions of 2, 6.6 and 7.5% in order. The second batch was recombined from butter oil and calcium caseinate at the same three levels formentioned above, respectively. Uf-WPC [15% total solids] was added, instead of skimmilk powder, at the levels of 10, 33 and 37.5% in order. The third group-samples were obtained by mixing the other two groups [1:1] in order. The results showed that, the reduction in fat content in all samples resulted in highly significant decrease [P < 0.01] in either caloric value or cholesterol content. The kinetic of SNF resources did not significantly [P > 0.05] affect the consistency coefficient [k] of the butter containing 80%, fat, while UF-WpC increased the K value with about 20 or 30%, in order when UF-WpC was added with or without skimmilk in butter containing 60% fat. Moreover the UF-WPC led to more expansive increase in the K value of butter containing 40% [about 10 times more than that of the control containing 80% fat]. Whilst the K value was reduced due to the absence of UF-WPC being 1.5 times only. The yield value [Y] was reduced by increasing the level of UF-WPC in all treatments. Neither the reduction in the fat content nor the differences in the SNF recourses led to any significant influence [P > 0.05] on the changes occurred in keeping quality indices [peroxide value and acidity] during refri-storage for one month. Organoleptically, the butter samples containing 60% fat did not vary [P > 0.05] from the control especially that of the second group. Slightly crumbly texture was observed in 40%-fat butter of the second group, likewise a gummy body was noticed in the same butter produced in the first group. The two defects disappeared partially in the butter [40% fat] made in the third group, resulting in a good spreadability. Strong relationships were recorded between the spreadability trait and either K value or Y value