Evaluación de las condiciones higiénico-sanitarias de puestos de venta de ceviche de chochos (Lupinus mutabilis) ubicados en las calles de Riobamba-Ecuador y análisis bacteriológico del producto y sus ingredientes

Los alimentos expendidos en la vía pública constituyen una fuente de ingreso para familias en países en vías de desarrollo, sin embargo, pueden ser fuentes potenciales de enfermedades transmitidas por alimentos. En Riobamba-Ecuador entre los alimentos de mayor consumo en la vía pública está el plato típico "ceviche de chochos (Lupinus mutabilis)", nutritivo, sensorialmente agradable y con precio accesible. Este estudio evaluó la calidad microbiológica y condiciones sanitarias de 10 puestos de venta. Se realizó el análisis microbiológico a 100 muestras correspondientes a: ceviche e ingredientes por separado (jugo de tomate, chochos desamargados, piel cocida de cerdo y cebollas). Estas muestras se tomaron en dos días diferentes y se cuantificó aerobios mesófilos, enterobacterias y Staphyloccocus aureus. Las condiciones sanitarias de los puestos de venta fueron evaluadas mediante una lista de verificación que incluyó los siguientes parámetros: diseño, ubicación, manipulador, preparación, transporte, comercialización y saneamiento. Los resultados revelan que todas las muestras estaban contaminadas con enterobacterias y S. aureus, 80% presentaban aerobios mesófilos > 6 log10 UFC/g, siendo el ingrediente chocho desamargado, el que aportó mayor carga microbiana en 6 de los 10 puestos de venta. Los resultados de la lista de verificación muestran que las principales deficiencias son: la no utilización de agua potable circulante y la manipulación de manera conjunta de los alimentos y el dinero. En conclusión, existe gran fluctuación del cumplimiento de cada parámetro dentro de las Prácticas Correctas de Higiene por puesto de venta, creando focos o entradas de contaminantes, que se evidencia en los altos recuentos de microorganismos indicadores de calidad sanitaria en el producto final.

Street food constitutes a source of income for several families in the world, mainly in developing countries and emerging economies; however, it can be a potential source of foodborne diseases. In Riobamba-Ecuador, among the most consumed food streets is the typical dish "ceviche de chochos (Lupinus mutabilis) ", a nutritious and pleasant sensory dish at an affordable price. In this study, the microbiological load and sanitary conditions of 10 lupine ceviche stalls were evaluated. Samples of ceviche and its ingredients (tomato juice, debited lupins, pork skin, and onions). These samples (n= 100) were taken on two different days and analysed to quantify mesophilic aerobes, enterobacteria, and S. aureus. The sanitary conditions of the stalls were analysed using a check list consisting of sections focused on design, location, handler, preparation, transportation, marketing and sanitation. The results show that 100% of the samples were contaminated with enterobacteria and S. aureus, 80% of these had mesophilic aerobics > 6 log CFU / g, and the debittered lupin ingredient is the one that provides the highest microbial load in 6 of the 10 stalls evaluated. The results of the check list showed that the main deficiencies are the non-use of circulating drinking water and the joint manipulation of food and money. In conclusion, there is a great fluctuation in the compliance of the Good Hygiene Practises parameters in each street food stall. It causes multiple foci or entrances of contaminants, which is evidenced in the high counts of microorganisms that are indicators of sanitary quality in the final product.

Levels of BPA in makdous, a traditional Syrian food, using solid-phase extraction followed by HPLC

Bisphenol A (BPA), an endocrine disrupter, can migrate from packaging material into food stuff. This research was designed to measure BPA levels in makdous, a traditional Syrian food. Forty three samples of makdous stored in different plastic containers (polyethylene (PE), polypropylene (PP), and unspecified plastic containers) were analyzed every 3 months for one year beginning July 2017. Quantification of BPA was carried out by an RP-HPLC system equipped with fluorescence detector after solid phase extraction. Migration was found in PE and PP plastic containers with slight differences. Statistically significant differences in BPA levels were observed between samples assayed after two weeks of preparation and samples assayed after 12 months (mean 16.32 vs. 38.26 µg/kg, p value=0.003). According to these amounts, BPA levels were all under the specific migration limit of 0.05 mg/kg as newly referred in Regulation (EU) No 2018/213. These levels of exposure would only contribute to 2.15% and 2.75% of the EFSA t-TDI in both men and women respectively based on mean dietary exposure estimates derived from a 24-h dietary information study from 875 participants. Hence there are no concerns about potential health risks from makdous consumption

Analysis of Dietary Calcium and Phosphorus Intakes and Contribution Rates of Major Dish Groups according to Gender, Age, and Region in Korea / 대한지역사회영양학회지

OBJECTIVES: Calcium (Ca) is an insufficiently consumed nutrient, whereas phosphorus (P) intake has exceeded the recommended intake level in Korea over the past decade. The purpose of this study was to analyze dietary Ca and P intakes and their contribution rate according to dish groups.METHODS: A 24-hour dietary recall survey of 640 healthy adults (aged 19–69 years) was undertaken twice in four Korean provinces. Dietary Ca and P intakes and their rates of contribution from 31 major dish groups were analyzed and compared by gender, age group, and region.RESULTS: The average Ca and P intakes of the subjects were 542.1 ± 222.2 mg/d and 1,068.3 ± 329.0 mg/d, respectively. The intakes of Ca and P as percentages of recommended nutrients intake (RNI%) were 71.7 ± 29.8% and 152.6 ± 47%, respectively, and the percentages under the estimated average requirement were 60.3% for Ca and 3.8% for P. The RNI% of Ca was not significantly different between males and females, but was significantly higher in subjects in the sixties age group than in other age groups and was significantly lower in the Korean capital than in other regions. The RNI% of P did not significantly differ by gender or age groups, but it was significantly higher in the capital than in Gyeong-sang. The five major dish groups contributing to Ca intake (contribution rate) were milks/dairy products 69.2 ± 109.2 mg/d (12.6%), soups 55.6 ± 69.6 mg/d (10.1%), stir-fried foods 53.1 ± 70.7 mg/d (9.7%), stews 43.4 ± 85.4 mg/d (7.9%), and kimchi 38.4 ± 31.8 mg/d (7.0%). The five major dish group contributing to P intake (contribution rate) were cooked rice 160.7 ± 107.1 mg/d (14.9%), stir-fried foods 88.5 ± 89.4 mg/d (8.2%), soups 76.7 ± 85.8 mg/d (7.1%), one-dish meals 63.3 ± 94.4 mg/d (5.9%), and stews 62.6 ± 89.3 mg/d (5.8%). The dish groups contributing to Ca and P intakes differed somewhat by gender, age group, and region.CONCLUSIONS: Programs to improve the nutritional status of Ca and P intakes should consider the differences in Ca and P contribution rates by dish groups as well as by gender, age group, and region.

Allelopathic potential of 73 weed species in Pakistan

Introduction: Use of allelochemicals as inexpensive, biodegradable and eco-friendly substitutes for the management of weeds in crops is a central topic nowadays. Objective: The current study represented the comprehensive screening of allelopathic activity of 73 weeds in Pakistan by the Sandwich method and dish pack method. To investigate the allelochemical compound in top most allelopathic weed. Methods: Allelopathic effects of selected weeds leaves leachate were determined through sandwich technique, while volatile allelopathic effects through dish pack techniques. Qualitative and quantitative phytochemical techniques were applied to investigate allelochemical potential of Melilotus indicus. The statistical analysis of the data described the allelopathic effect of 73 weed plants on lettuce seedling growth in terms of radicle and hypocotyl elongation. Results: Elongation percentage of radicle and hypocotyl ranged 0-74 % to 0-148 % and 0-75 % to 0-84 % respectively at 10 mg concentration of dry plant powder in sandwich method while it was 2-234 % and 7-150 % at in Dish Pack method. Among the plants screened for phytotoxic activity, M. indicus contained the strongest allelochemicals. Qualitative and quantitative analysis of M. indicus showed the presence of flavonoids and phenolic compound along with other allelochemical. Conclusions: Selected weeds may have strong allelochemical potential that can help in the development of bioactive compounds from plant species to be used as natural herbicides and pesticides for sustainable management of weeds and pest.

Introducción: El uso de aleloquímicos como sustitutos baratos y amigables con el ambiente para el manejo de hierbas en plantaciones es un tema central actualmente. Objetivo: En el presente estudio se midió la actividad alelopática de 73 hierbas en Pakistán a través de los métodos "sandwich" y "dish pack", con el fin de investigar los compuestos aleloquímicos más importantes en las hierbas analizadas. Métodos: A través del método "sandwich" se determinaron los efectos alelopáticos de los lixiviados de hojas en las hierbas analizadas, mientras que el efecto alelopático volátil a través de la técnica "dish pack". Para investigar el potencial aleloquímico de Melilotus indicus se aplicaron técnicas fitoquímicas tanto cualitativas como cuantitativas. El análisis estadístico de los datos describió el efecto alelopático de 73 especies de hierbas sobre el crecimiento radicular y del hipocótilo en plántulas de lechuga. Resultados: El porcentaje de elongación radicular y del hipocotilo varió entre 0-74 % hasta 0-148 % y 0-75 % hasta 0-84 % respectivamente, con una concentración de 10 mg de polvo de planta seca con el método "sandwich". Además, fue entre 2-234 % y 7-150 % con el método "dish pack". Entre las plantas analizadas para actividad fitotóxica, M. indicus presentó los aleloquímicos más fuertes. Los análisis cualitativos y cuantitativos de M. indicus mostraron la presencia de flavonoides y compuestos fenólicos, junto con otros aleloquímicos. Conclusiones: Las hierbas seleccionadas pueden tener un potencial aleloquímico fuerte que ayude al desarrollo de compuestos bioactivos de plantas, para usar como hierbicidas y pesticidas naturales en el manejo sostenible de plagas y malas hierbas.

Secondary metabolites of petri-dish cultured Antrodia camphorata and their hepatoprotective activities against alcohol-induced liver injury in mice / 中国天然药物

Antrodia camphorata, a well-known and highly valued edible medicinal mushroom with intriguing activities like liver protection, has been traditionally used for the treatment of alcoholic liver disease. A. camphorata shows highly medicinal and commercial values with the demand far exceeds the available supply. Thus, the petri-dish cultured A. camphorata (PDCA) is expected to develope as a substitute. In this paper, nineteen triterpenes were isolated from PDCA, and thirteen of them were the unique anthroic acids in A. camphorata, including the main content antcin K, which suggested that PDCA produced a large array of the same anthroic acids as the wild one. Furthermore, no obvious acute toxicity was found suggesting the edible safety of PDCA. In mice alcohol-induced liver injury model, triglyceride (TG), aspartate aminotransferase (AST), alanine aminotransferase (ALT), and malondialdehyde (MDA) had been reduced by the PDCA powder as well as the main content antcin K, which indicated that the PDCA could protect alcoholic liver injury in mice model and antcin K could be the effective component responsible for the hepatoprotective activities of PDCA against alcoholic liver diseases.

Effects of phytohormones and lignin on growth of Antrodia cinnamomea mycelium / 中草药

Objective: To investigate the effects of phytohormones and lignin on the growth of Antrodia cinnamomea mycelium, and to determine the content of crude polysaccharide and crude triterpenoid and antioxidant activity of cultured products. Methods The product cultured by solid-state fermentation in petri dish was ultrasonically extracted. The phenol-sulfuric acid method was selected to determine the content of crude polysaccharide of the extract, and the vanillin-glacial acetic acid method was used to determine the content of crude triterpenoids of the extract. The half-clearing concentrations (IC50) of DPPH free radicals and ABTS free radicals were indexes for evaluating the anti-oxidant activity of the culture product. Results Sampling near the outer edge of the mycelium layer after 20 d of culture was performed by the activation method to obtain inoculated raw materials with better growth activity; The basal medium with good growth, high content of crude polysaccharide and crude triterpenoids was modified PCA medium; On the basis of this medium, the mycelia with 0.5 g/L lignin added into the medium grew fastest, and the diameter of mycelium layer increased to 1.19 times of the control group; When the concentration of IBA was 0.5 mg/L, the dry weight of mycelium was increased by 89.51% compared with the control group, and the yield of crude polysaccharide was increased by 130.57% compared with the control group, which was much higher than other groups. The content and yield of triterpenoids were also increased significantly, 61.31% higher than the control group, and crude triterpenoids yield reached 133.24 mg/L; The content of crude triterpenoids in mycelium was the highest (5.62%) when adding 0.5 g/L powder of Cinnamomum kanehirai, which was 84.26% higher than that of the control group; In addition, the addition of plant hormones and lignin to the culture medium has a certain effect on the anti-oxidant capacity of the Antrodia cinnamomea mycelium, on the whole, the experimental group had good anti-oxidant activity after adding different substances. Conclusion By adding phytohormone and lignin to the modified PCA medium, the growth of the mycelium of Antrodia cinnamomea can be effectively promoted, the content of the active ingredient can be increased, and the anti-oxidant activity can be enhanced.

Representative Nutrients Contents and Nutritional Adequacy Evaluation of Single-Dish Meal for Middle School Students / 대한지역사회영양학회지

OBJECTIVES: With the increasing number of single households and so-called Honbab-jok, those who eat alone, people tend to enjoy convenient and simple meals, such as single dish meals. This study was performed to provide data on the energy and nutrient content, and nutritional adequacy of single-dish meal. METHODS: From the literature reviews, 61 types of single-dish meals were selected, and divided into 4 groups (steamed rice, noodle, porridge, and sandwich·burger), and a further 11 sub-groups (bibimbab, fried rice, topped rice, rolled rice/warm noodle, cold noodle, seasoned noodle, dukgook/porridge/, and sandwich, burger). In addition, 382 junior high school students from Gyeonggi, Sejong, Jeonbuk, and Chungnam areas were recruited for the survey. The survey questionnaires were composed of the characteristics, preference, and intake frequency of single-dish meals. The representative energy content (arithmetic mean) of single-dish meals were calculated, and compared with the energy contents of preference and intake frequency-weighted values adjusted. The representative nutrient contents, energy contribution ratio, and INQ (index of nutritional quality) of a single-dish meal were calculated for a nutritional adequacy evaluation. RESULTS: The study subjects considered a single-dish meal as tasty, simple and fast to prepare, inexpensive, nutritious, and no low calorie food. The preference scores of all but 1 sub-group of single-dish meals were ≥ 5.00 (5.00~5.97), and 1 sub-group (porridge) was 4.67 on a 7-point scale. The intake frequency of 11 sub-groups were 0.31~1.71/week, porridge was the lowest at 0.31 and warm noodles was the highest at 1.71. Fried rice, rolled rice, and warm noodle' intake frequency were ≥ 1/week. The representative energy of steamed rice, noodle, sandwich·burger were 443, 429, and 428 kcal, respectively, and that of porridge was 264 kcal. Less than 5% differences in the representative energy of 4 groups were observed when adjusted for the preference or intake frequency-weighted values. The energy contribution ratio of macro-nutrients calculations showed that porridge was a high carbohydrate and low fat food, whereas sandwich·burger were high fat and low carbohydrate foods. The INQ of calcium and vitamin C were less than 1.0 in all 4 food groups, but the INQ of protein and thiamin were > 1.0 in all 4 single-dish food groups. CONCLUSIONS: The representative energy in the 4 groups of single-dish meal was 264~450 kcal, which is a rather low calorie meal, and the energy contribution ratio of macro-nutrients were inadequate. The protein and thiamin levels were sufficient but the calcium and vitamin C levels were insufficient in all 4 groups of a single-dish meal judged by the INQ. The additional intake of fruits and milk·dairy products between meals with a single-dish meal, supply of calcium and vitamin C may increase, which will result in an improved nutritional balance.

Representative Nutrients Contents and Nutritional Adequacy Evaluation of Single-Dish Meal for Middle School Students / 대한지역사회영양학회지

OBJECTIVES: With the increasing number of single households and so-called Honbab-jok, those who eat alone, people tend to enjoy convenient and simple meals, such as single dish meals. This study was performed to provide data on the energy and nutrient content, and nutritional adequacy of single-dish meal. METHODS: From the literature reviews, 61 types of single-dish meals were selected, and divided into 4 groups (steamed rice, noodle, porridge, and sandwich·burger), and a further 11 sub-groups (bibimbab, fried rice, topped rice, rolled rice/warm noodle, cold noodle, seasoned noodle, dukgook/porridge/, and sandwich, burger). In addition, 382 junior high school students from Gyeonggi, Sejong, Jeonbuk, and Chungnam areas were recruited for the survey. The survey questionnaires were composed of the characteristics, preference, and intake frequency of single-dish meals. The representative energy content (arithmetic mean) of single-dish meals were calculated, and compared with the energy contents of preference and intake frequency-weighted values adjusted. The representative nutrient contents, energy contribution ratio, and INQ (index of nutritional quality) of a single-dish meal were calculated for a nutritional adequacy evaluation. RESULTS: The study subjects considered a single-dish meal as tasty, simple and fast to prepare, inexpensive, nutritious, and no low calorie food. The preference scores of all but 1 sub-group of single-dish meals were ≥ 5.00 (5.00~5.97), and 1 sub-group (porridge) was 4.67 on a 7-point scale. The intake frequency of 11 sub-groups were 0.31~1.71/week, porridge was the lowest at 0.31 and warm noodles was the highest at 1.71. Fried rice, rolled rice, and warm noodle' intake frequency were ≥ 1/week. The representative energy of steamed rice, noodle, sandwich·burger were 443, 429, and 428 kcal, respectively, and that of porridge was 264 kcal. Less than 5% differences in the representative energy of 4 groups were observed when adjusted for the preference or intake frequency-weighted values. The energy contribution ratio of macro-nutrients calculations showed that porridge was a high carbohydrate and low fat food, whereas sandwich·burger were high fat and low carbohydrate foods. The INQ of calcium and vitamin C were less than 1.0 in all 4 food groups, but the INQ of protein and thiamin were > 1.0 in all 4 single-dish food groups. CONCLUSIONS: The representative energy in the 4 groups of single-dish meal was 264~450 kcal, which is a rather low calorie meal, and the energy contribution ratio of macro-nutrients were inadequate. The protein and thiamin levels were sufficient but the calcium and vitamin C levels were insufficient in all 4 groups of a single-dish meal judged by the INQ. The additional intake of fruits and milk·dairy products between meals with a single-dish meal, supply of calcium and vitamin C may increase, which will result in an improved nutritional balance.

Determination of three anthroic acids in petri dish cultured Antrodia camphorate by quantitative analysis of multi-component with single marker / 中国中药杂志

The present study is establish the quantitative analysis of multi-component with single marker for determining three anthroic acids, (25S)-antcin K, (25R)-antcin K and (25S)-antcin C in the petri dish cultured Antrodia camphorata. The relative correction factors of (25S)-antcin K and (25R)-antcin K were established by high performance liquid chromatography with (25S)-antcin C as the internal reference. Relative correction factors were used to calculate the contents of (25S)-antcin K and (25R)-antcin K which were difficult to gain in abundance. At the same time, the contents of these three compounds were determined by external standard method. Two methods were compared to evaluate the accuracy and rationality of the multi-components with single marker method in the determination of the petri dish cultured A. camphorate. It was found that the quantitative method of multi-component with single marker and external standard method showed no significant difference. In summary, taking (25S)-antcin C as the internal reference, the method of multi-component with single marker can be applied to the quantitative analysis of (25S)-antcin K and (25R)-antcin K in the petri dish cultured A. camphorata.

Kyphotic Deformity after Spinal Fusion in a Patient with Diffuse Idiopathic Skeletal Hyperostosis: A Case Report

STUDY DESIGN: Case report. OBJECTIVES: To report a case of progressive kyphotic deformity after spinal fusion in a patient with diffuse idiopathic skeletal hyperostosis (DISH). SUMMARY OF LITERATURE REVIEW: DISH is characterized by spinal and peripheral enthesopathy, and is a completely different disease from ankylosing spondylitis (AS). Though DISH can be associated with thoracic kyphosis, no reports have described a progressive thoracolumbar kyphotic deformity after spinal fusion surgery in a DISH patient. MATERIALS AND METHODS: A 47-year-old male presented with pain in the thoracolumbar region. After excluding the possibility of AS and confirming the diagnosis of DISH, we performed spinal fusion for the treatment of a T11-T12 flexion-distraction injury. The kyphotic deformity was found to be aggravated after the first operation, and we then performed corrective osteotomy and additional spinal fusion. Results: The kyphotic deformity of the patient was corrected after the second operation. RESULTS: The kyphotic deformity of the patient was corrected after the second operation. CONCLUSIONS: In DISH patients in whom AS must be excluded in the differential diagnosis, a kyphotic deformity can become aggravated despite spinal fusion surgery, so regular and continuous follow-up is required.

Proposition and Application of a Dish-Based Target Pattern for Korean Adolescent Girls / 대한지역사회영양학회지

OBJECTIVES: Maintaining a balanced diet and thus health is crucial for adolescents, and the first step for balanced diet practice is meal planning. Adolescents, however, find it difficult to plan their meals. This study thus was set out to design an easier way of planning meals for adolescent girls. METHODS: A dish-based target pattern for adolescent girls was tabulated, and validity of this was examined. Meal plan applying a dish-based target pattern was prepared by 150 female middle school students, and nutritional adequacies of those meal plans were examined. Validity and adequacy were tested by energy content, energy contribution ratio, nutrient adequacy ratio (NAR), probability of nutrient inadequacy, index of nutritional quality (INQ) calculation. RESULTS: A dish-based target pattern with 11 dish groups was validated for nutritional adequacy. Though the NAR of calcium was 0.96, the INQ of calcium was 1.00. The average energy supply from the meal plans was 2,379 kcal, higher than the estimated energy requirement of a female middle school student, but the energy contribution ratio of carbohydrates, proteins, and fats were all adequate according to the acceptable macronutrient distribution range (AMDR). NAR of all nutrients examined were 1.0, except for calcium. The NAR and INQ of calcium were 0.87 and 0.75, respectively, and the meal plans at risk for calcium inadequacy was 19.30%. CONCLUSIONS: A dish-based target pattern proposed for adolescent girls was valid, but the meal plan prepared by female middle school students using this approach was high in energy and low in calcium supply. To cut down the energy supply from the meal plan, it is necessary to recommend dishes low in fat and use low fat cooking methods. To increase the calcium supply, it is important to recommend seaweed and legume group dishes with higher Ca INQ food items.

Revision of the Target Pattern based on Single Serving Size of Dishes for Korean Adolescent Meal Plan / 대한지역사회영양학회지

OBJECTIVES: Maintaining a balanced diet is very crucial for adolescents. However, adolescents, who may have a short notion about the amount of food, find it difficult to plan daily meals by applying the target pattern proposed by the Korean Nutrition Society. This study was carried out to revise the target pattern based on cooked dishes instead of raw material food groups as an easier way for Korean adolescents to plan their meals. METHODS: Target pattern for Korean adolescents were revised based on the following: 1st, categorize dish groups, 2nd, calculate representative values of each dish based on the adolescent' intake amount. 3rd, assign the recommended number of intake for each dish. Validity of the target pattern for Korean adolescent meal plan was examined by the energy content, energy contribution ratio, and NAR & INQ of nutrients. RESULTS: The 11 dish groups categorized were bab; gook.tang.gigae; side dishes of meat, fish, egg, legume, kimchi, vegetable, seaweed; and between meal of fruit, and milk.dairy product. Based on the representative energy values, recommended number of intake were assigned to each dish. For boys, bab and gook.tang.gigae: 3 each; meat, fish, egg, and legume: 1 each; kimchi and vegetable: 3 each; seaweed: 1; fruit and milk.dairy product: 2 each were assigned. For girls, bab and gook.tang.gigae: 2 each; meat, fish, egg, and legume: choice of 3 dishes, 1 each; kimchi and vegetable: 3 each; seaweed: 1; fruit and milk.dairy product: 2 each were assigned. Energy contents, energy contribution ratio of carbohydrate, protein, and fat for boys and girls were in adequate range. The NARs were 1.0 and INQs were > or = 1.0 for all nutrients examined. CONCLUSIONS: Revised dish-based, instead of food-based adolescent target patterns for boys and girls were easier and a valid way of Korean adolescent meal planning.

Diversity of Main Dishes of Menus at University Faculty Cafeterias

This study investigated the main dishes of menus at university faculty cafeterias to understand current lunch menu trends. A sample of 1040 menus was collected from Internet homepages of 52 universities between March and May, 2014. The main dishes of menus were categorized into six groups based on main ingredients and cooking methods. The most frequently served main dish ingredient was pork followed by fish/seafood, and poultry. Pork dishes and chicken dishes were mainly roasted, pan fried, or deep fried with various carbohydrate ingredients to bulk them up. Large amounts of chili pepper, corn syrup, and oil were added to improve the bland flavor of these dishes, which contain starchy ingredients. In contrast to pork dishes or chicken dishes, 40.2% of beef dishes was served in a more traditional way as soup. Fewer kinds of fish or seafood were used, and the cooking methods also lacked diversity. In conclusion, main dish menus at university faculty cafeterias have undergone changes in terms of ingredients and cooking methods. Meat dishes cooked using traditional methods are becoming less common, especially for pork and chicken dishes, which are quite sweet, salty, and spicy. Extensive use of carbohydrate ingredients was found in some meat dishes and side dishes in one-dish meals.

Ossification of the Anterior Longitudinal Ligament of the Thoracic Spine.

The ossification of the anterior longitudinal ligament may be a part of diffuse idiopathic skeletal hyperostosis (DISH), also known as Forestier’s disease. We are describing a case of ossification of the anterior longitudinal ligament in the region of thoracic spine, found on routine examination of dry bones.

A study of the major dish group, food group and meal contributing to sodium and nutrient intake in Jeju elementary and middle school students / 한국영양학회지

PURPOSE: The objective of this study was to investigate the differences of sodium intake in the diet according to the kind of meal, food group, and dish group. METHODS: A dietary survey was conducted using the 24-hour recall method from April to May, 2009. The study subjects consisted of 701 elementary and 1,184 middle school students in the Jeju area. Mean sodium intake and the percentage contribution of meals and each dish and food group to daily sodium intake were calculated. RESULTS: The daily sodium intake was 2,868.4 mg and 3,032.5 mg in elementary and middle school students. For elementary school students, breakfast, lunch, dinner, and snack provided approximately 18.0%, 35.1%, 32.8%, and 14.1% of total daily sodium intake, and for middle school students, 15.3%, 40.2%, 29.1%, and 15.5%, respectively. Major food groups for sodium intake were spices (1,252.5 mg in elementary, 1158.0 mg in middle school students), vegetables and their products (409.0 mg, 495.6 mg), cereal and grain products (322.4 mg, 647.8 mg), and fish and shellfish (255.3 mg, 336.6 mg). Except cereal and grain products, sodium intake of the food groups mentioned above was greater at lunch and dinner than at breakfast and snack. And, the elementary and middle school students obtained 5.9% and 9.8% of total daily sodium intake from cereal and grain products at snack. Among the 29 dish groups, the highest dish groups contributing to dietary sodium intake were soup and stew and tang/jeongol, consuming 19.8% (elementary school students) and 25.4% (middle school students) of daily sodium intake. The following major dish groups contributing to dietary sodium intake, in order, were kimchi, seasoned vegetables, grilled dish, stir-fried dish, and a la carte. By meals, the percentage of sodium intake from soup, kimchi, stew, fried dish, and stir-fried dish at school lunch was high, from noodles, grilled dish, and a la carte at dinner, and from bakery/snacks and noodles at snack. CONCLUSION: Sodium intake from the various side dishes at school lunch was high and noodles and bakery/snacks were popular snack foods in elementary and middle school students in Jeju area. In order to lower the intake of sodium, students need to be educated about eating less soup and choosing better snacks.

Trends in the major dish groups and food groups contributing to sodium intake in the Korea National Health and Nutrition Examination Survey 1998-2010

The purpose of this study was to evaluate trends in the sources of dietary sodium intake in a representative Korean population in the Korea National Health and Nutrition Examination Survey (KNHANES) conducted in 1998, 2001, 2005, 2007, 2008, 2009, and 2010. The study consisted of 53,570 men and women aged 7 years or older participating in the KNHANES during the corresponding years. Overall sodium intake and the mean percent contribution of each dish and food group to dietary sodium intake across 1998-2010 were calculated. The means of sodium intake ranged between 4,572.6-5,498.9 mg/d across 1998-2010. The major dish groups contributing to dietary sodium intake were kimchi (1,154.8-1,521.2 mg/d), noodles and dumplings (505.3-760.5 mg/d), soups (465.3-714.8 mg/d), and stews and casseroles (387.0-579.8 mg/d). The combined mean percent contribution from the top four dish groups contributing to dietary sodium intake showed a slight decrease over the period; 64.4% in 1998, 64.5% in 2001, 59.3% in 2005, 58.2% in 2007, 56.3% in 2008, 56.7% in 2009, and 54.4% in 2010. The major food groups contributing to dietary sodium intake were seasonings (1,852.9-2,435.9 mg/d), vegetables (1,425.6-1,792.1 mg/d), grains (482.2-778.1 mg/d), and fish and shellfish (257.2-351.4 mg/d). In addition, the combined mean percent contribution from the top four food groups showed a slight decrease over the period; 92.8% in 1998, 93.2% in 2001, 93.8% in 2005, 92.1% in 2007, 91.7% in 2008, 90.9% in 2009, and 90.7% in 2010. In summary, we did not observe a reduction in dietary sodium intake over time, however, the percent contributions from the top major dish groups or food groups to dietary sodium intake showed a decrease over the last decade.

Constructive tissue engineering bone with BMSC sheets and PLGA scaffold / 中华医学美学美容杂志

Objective To construct bone marrow stem cell sheets and to investigate its effects in the process of osteogenesis.Methods BMSCs were differentiated into osteoblasts and then seeded into a temperature responsive culture dish to construct BMSC sheets.PLGA scaffolds in which both BMSC suspension and BMSC sheets were added,were implanted into the left side of the dogs' mandible.In the other side,PLGA scaffolds that were not wapped with BMSC sheets were implanted as control.At 16 weeks,the samples were processed for radiological analysis and histological examination.Results Cells in the BMSC sheets grew well.In the experimental side,the optical density of the samples was higher than that of the control side (P＜0.05) and plenty of lamellar bones and Haversian system were observed.Conclusions The formation of lamellar bones can be promoted by PLGA scaffolds and BMSC sheets in the process of tissue engineering bone reconstrution.

Hiperostosis esquelética idiopática difusa (DISH), respecto de dos casos / Diffuse idiopathic skeletal hiperostosis, respect of two cases

La hiperostosis esquelética idiopática difusa (DISH) o enfermedad de Forestier es una patología que presenta como principal manifestación la osificación del ligamento longitudinal anterior (LLA) y la formación de puentes óseos intervertebrales. Las repercusiones otorrinolaringológicas con poca frecuencia son descritas, siendo la disfagia, la disfonía y la disnea los síntomas más comunes. Presentamos dos casos clínicos de DISH en pacientes de sexo masculino de setenta y cuatro años y otro de setenta y un años respectivamente, con disfagia de varias semanas de evolución asociado a disfonía y disnea en un caso. Realizamos la discusión de ambos casos y de las manifestaciones otorrinolaringológicas de esta patología.

Diffuse idiopathic skeletal hiperostosis (DISH) or Forester's disease is a pathology characterized by the ossification of the anterior longitudinal ligament (ALL) and the formation of intervertebral osseous bridges. The otolaryngology repercussions are rarely described, dysphagia, hoarseness and dyspnea being the most common symptoms. We present a clinical case of two patients with DISH in a 74 year-old male patient and another of 71 year-old respectively, suffering from several weeks of dysphagia associated with dysphonia and dyspnea in one case. We are going to discuss both cases together with the otolaryngological manifestations of this pathology.

Diffuse idiopathic skeletal hyperostosis of cervical column: a clinical anatomy and functional approach / Hiperostosis esquelética difusa idiopática de la columna cervical: una aproximación anatómica clínica y funcional

Diffuse idiopathic skeletal hyperostosis is a condition of unknown cause, characterized by calcification and ossification of entheseal sites, which generally causes ankylosis of the spinal column and ossification of the extra-spinal ligaments or tendons. The case reported is from the cervical region of the spinal column of skeletal remains. Knowledge of the multiple clinical and functional implications analyzed is of great importance when approaching patients with said manifestations.

La hiperostosis esquelética difusa idiopática es una afección de causa desconocida, caracterizada por calcificación y osificación de sitios de entesis, que generalmente ocasiona anquilosis de la columna vertebral y osificación de ligamentos o tendones. El caso reportado es a partir de la región cervical de la columna vertebral de un resto esquelético. El conocimiento de las múltiples implicaciones clínicas y funcionales analizadas es de gran importancia para el momento del abordaje de pacientes con dichas manifestaciones.

Germinação e vigor de sementes de Sapindus saponaria L. submetidas a tratamentos pré-germinativos, temperaturas e substratos / Germination and vigor of Sapindus saponaria L. seeds submitted pre-germinative treatments, temperatures and substrates

Sapindus saponaria L. é uma árvore de grande porte distribuída especialmente na região Amazônica, sendo de grande importância para o reflorestamento de áreas degradadas, na construção civil e confecção de brinquedos. O objetivo dessa pesquisa foi testar tratamentos pré-germinativos para superar a dormência e avaliar o efeito da temperatura e do substrato na germinação das sementes de S. saponaria. O experimento foi conduzido em ambiente protegido e no Laboratório de Análise de Sementes (LAS) da Universidade Federal da Paraíba. Dois ensaios foram desenvolvidos, sendo no primeiro testados os seguintes tratamentos: imersão das sementes em ácido sulfúrico (H2SO4) por 0, 15, 30, 45 e 60 minutos, analisando-se as variáveis: emergência e índice de velocidade de emergência, comprimento e massa seca de plântulas. No segundo ensaio foi avaliado o efeito das temperaturas (25, 20-30, 30 e 35°C) e substratos (areia, vermiculita e pó-de-coco) na germinação e no vigor das sementes. Pelos resultados constata-se que a imersão das sementes de S. saponaria em ácido sulfúrico por 60 minutos é suficiente para superar a dormência acelerando e uniformizando a emergência das plântulas. A melhor condição para executar o teste de germinação é empregando temperatura constante de 30°C ou alternada de 20-30°C em substrato vermiculita ou apenas 30°C combinado com o substrato areia.

Sapindus saponaria L. is a large tree distributed especially in the Amazon region is of great importance for the reforestation of degraded areas, construction and manufacture of toys. The aim of this study was to test pre-germination treatments to overcome dormancy and to evaluate the effect of temperature and substrate on seed germination of S. saponaria. The experiment was conducted in a protected ambient and the Seed Analysis Laboratory (SAL), Universidade Federal da Paraíba. Two tests were developed, and tested first in the following treatments: seeds immersion in sulfuric acid (H2SO4) for 0, 15, 30, 45 and 60 minutes, analyzing the variables: emergence and emergence speed index, length and dry mass of seedlings. In the second test, was evaluated the effect of temperatures (25, 20-30, 30 and 35°C) and substrates (sand, vermiculite and coconut dust) on the germination and seed vigor. From the results it appears that the immersion of seeds of S. saponaria in sulfuric acid for 60 minutes is sufficient to overcome dormancy accelerating and standardizing the seedling emergency. The best conditions for testing germination using constant temperature of 30°C or alternating 20-30°C in vermiculite or only 30°C combined with the sand.