ABSTRACT
Background and Aim: chronic subdural hematoma [CSDH] is common neurosurgical pathology. The objective of this study was to describe the epidemiology of this pathology and the results in treating it combined from three hospital centers in Benin
Methods and Materials/Patients: from September 2010 to September 2013 a multi-center, retrospective and descriptive study was conducted in three hospital centers in Benin. Inventory was taken of all patients in whom CSDH was diagnosed. Patients were evaluated according to Markwalder classification. All patients received a brain scan. The variables studied include demographic and clinical characteristics; therapeutic modalities and post-operative follow up
Results: 104 consecutive patients with CSDH were included in the study. The mean age was 49.66, but ranged from six months to 87 years. The M:F sex ratio was 5.11/1. Prior cranial trauma had occurred in 81 patients [77%]. Preoperative neurological Grades 1 or 2 were observed in 56.4% of cases. Surgical treatment was given to 100 patients [96.15%]. Events surrounding the surgery were straightforward and results satisfactory in 94% of cases. No relapses were observed. The morbidity was 4% and the mortality among surgical patients was 3%
Conclusion: CSDH is frequently treated in the country of Benin. The mean age of patients is lower than that observed in global literature, and patients are predominantly male. Regardless of the patient condition upon hospital admission, post-operative results compare favorably with the literature
ABSTRACT
The probiotic culture Lactobacillus paracasei subsp. paracasei LC-01 was incorporated to a mature cheese in order to obtain a functional product for a minimal reasonable period before its consumption. The ideal period of maturation for the cheese was determined by evaluating with consumers the acceptability of the flavor and texture of samples after 13.30 and 45 days of maturation to 12 ºC and 85 percent RH. The process of cheese elaboration was modified by pressing with a number of viable probiotic cells up to 1 x 106 UFC. A significant increment (alpha=5 percent) was detected in the re-counts of Lactobacillus paracasei subsp. paracasei for the three studied times of maturation. The pH value of the product fell throughout the 45 days of maturation. There were not significant differences (alpha=5 percent) in the flavor and texture acceptability of the cheeses put under different times of maturation. The probiotic population stayed stable (Ix 107 UFCI g average)for a 15 days maturated cheese, throughout 45 days of storage at 5ºC.
A un queso maduro se le incorporó el cultivo probiótico Lactobacillus paracasei subsp. paracasei LC-01 para obtener un producto funcional por un período mínimo razonable para su consumo. Se determinó un período ideal de maduración para el queso evaluando con consumidores la aceptabilidad del sabor y la textura de muestras de 13,30 y 45 días de maduración a 12 ºC y 85 por ciento HR. Se modificó el proceso de elaboración del queso para obtener un queso recién prensado con un número de células probióticas viables mayor a 1 x 106 UFC. Se encontró un incremento significativo (alfa=5 por ciento) en los recuentos del Lactobacillus paracasei subsp. paracasei para los tres tiempos de maduración estudiados con respecto al queso recién prensado. Los valores de pH del producto disminuyeron a través de los 45 días de maduración. No se hallaron diferencias significativas (alfa=5 por ciento) en la aceptabilidad del sabor y la textura para los quesos sometidos a los distintos tiempos de maduración. La población del probiótico se mantuvo estable (1 x 107 UFC/ g en promedio) para un queso madurado 15 días, a lo largo de 49 días de almacenamiento a 5ºC, sin que se haya registrado una tendencia de descenso o crecimiento significativa (alfa=5 por ciento).