Effect of splenectomy on liver regeneration and function following partial hepatectomy: experimental study

The presence of enough remaining functioning liver parenchyma to avoid life-threatening postoperative liver failure is a major prerequisite for hepatic resection in patients with hepato biliary carcinoma. There are clinical reports which confirm the beneficial clinical effects of splenectomy on integrity of the residual liver following liver resection for hepatocellular carcinoma in cirrhotic patients with hypersplenism and portal hypertension. This experimental study was designed on hamsters to evaluate the proliferative capacity and function of the remaining liver lobes; in which splenectomy was done simultaneously with partial hepatectomy compared with those in which splenectomy was not done. Forty hamsters were divided into two groups: GI; in which partial hepatectomy was performed without splenectomy and the GIl; in which animals were subjected to partial hepatectomy with prior splenectomy. Animals from each group were subjected to liver biopsy from the remaining lobes 48, 72 hours and one week after surgery. Also, serum alanine aminotransferase [ALT] and total bilirubin were tested before, 48, 72 hours and one week after hepatectomy. Hepatic regeneration in the remaining lobes was assessed through histo-pathological study, DNA ploidy of the hepatic nuclei using computerized image analysis system and determining of the labeling index of the nuclear factor NF Kappa B [P105], a novel monoclonal antibody specific for P105 protein by immunohistochemistry. In GIl: induction of NK kappa B [PI05] labeling index showed maximum expression depending on the regenerative capacity of the remaining liver lobes. In contrast, in GI; liver regeneration was slow. Also, changes in liver function of Gil indicated that splenectomy prior hepatecotomy may minimize dysfunction in the remaining hypertrophied liver lobes

Study of the effects of ketamine and fentanyl on mid-latency auditory evoked potentials

The effects of ketamine and fentanyl on the mid-latency auditory evoked potentials were studied in 28 patients undergoing minor gynecological and surgical procedures. Latencies of the peaks V, Na, Pa, Nb, P1 and amplitudes of Na/Pa, Pa/Nb and Nb/P1 were measured in the awake state and 3 minutes, 6 minutes and 10 minutes after induction of ketamine for 14 patents [group 1] and after induction of fentanyl for 14 patients [group 2]. There was no significant change in peak latencies and amplitudes during anaesthesia with ketamine and with fentanyl compared to that of the awake state. Also, there was no significant change in peak latencies and amplitudes between group 1 [anaesthetised by ketamine] and group 2 [anaesthetised by fentanyl]. Therefore, the primary processing of auditory stimuli in the primary auditory cortex seemed to be preserved during general anaesthesia with ketamine or with fentanyl

Effect of adding alanine, phenylalanine and proline on the properties of romi cheese

Romi cheese was made with added alanine, phenylalanine, proline and mixture of both to cheese. Cheese was organoleptically and chemically examined for moisture content, fat, acidity, salt, and TN, N.P.N. and total volatile fatty acids percent. It was concluded that addition of one amino acid or a mixture of them, had no effect on cheese yield, moisture%, fat%, salt%, acidity% and T.N. of either fresh cheese samples, or during ripening for 6 months. However, the addition of amino acids markedly affected the S.N., N.P.N. and T.V.F.A. contents of cheese. Also, cheese with added amino acids was superior and its organoleptic properties than the control cheese

Effect of adding aspartic and glutamic acids on the properties of romi cheese

Romi cheese was processed with added aspartic acid, glutamic acid and a mixture of them. The cheese samples were examined organoleptically and chemically for moisture, fat, acidity salt, total nitrogen, soluble nitrogen, non-protein nitrogen and total volatile acidity. It was found that addition of a single amino acid or a mixture of them had no effect on yield, moisture, fat, salt acidity, T.N., S.N., N.P.N. and T.V.A. in fresh cheese or in cheese ripened for 6months. However, the addition of a mixture of aspartic acid and glutamic acid greatly affected the S.N., N.P.N. TVA and gave a better organoleptic scoring than the control

Cross-reaction between skin and skin streptococcus pyogenes antigens

Human skin contains precipitinogens and complement dependent antigen. Almost all Streptococcus pyogenes strains isolated from skin lesions [97%] possess cross complement dependent antigen which is reactive with the skin antiserum. A smaller number of the nasal strains and to a lesser extent the throat strains of the some patients [75% and 37.5% respectively] possess a similar antigen. Streptococcus group A strains isolated from nose [25%] and from tonsils [6%] of asymptomatic children contained the same complement dependent antigen Group C streptococci staphylococcus aureus and strains of gram negative bacilli all lacked this antigen. The antigen is a trypsin sensitive protein