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ABSTRACT BACKGROUND AND OBJECTIVES: Hypnotic suggestions for hypoalgesia or analgesia are efficient for relieving different pain conditions, presenting few or no side effects. However, little is known about its direct effect on the modulation of peripheral nociception. The goal of this study was to evaluate the mechanical and thermal response after specific hypnotic suggestions in healthy volunteers. METHODS: This is a randomized double-blinded controlled trial that aimed to evaluate both mechanical and thermal nociception after specific hypnotic suggestions in healthy volunteers. For this, twenty-seven participants were enrolled, according to the following eligibility criteria: age between 18-65 years and absence of pain complaints or psychological disorders. After signed Free Informed Consent Term (FICT) the participants were divided by a computer-generated randomization in three groups: sham group (no induction of hypnosis), hypnosis-induced pain group and hypnosis-induced analgesia group. Susceptibility to hypnosis was assessed through the Waterloo-Stanford Group C (WSGC) scale of hypnotic susceptibility and outcomes included evaluation of questionnaires (Hospital Anxiety and Depression Scale and Short Form Brief Pain Inventory) as well as the examination of mechanical and thermal nociception through the Quantitative Sensory Testing (QST), a tool widely used to investigate somatosensory sensitivity by assessing functions of small A-δ and C nerve sensory fibers, before and after specific hypnotic suggestion for pain and analgesia made by a qualified hypnotherapist. RESULTS: Data demonstrated that specific hypnotic suggestions induced significant changes in mechanical and thermal sensitivity. The pain group revealed an increase in mechanical hyperalgesia and allodynia, while the analgesia group increased pain thresholds to thermal stimulations, being conditioned to withstand temperature changes after hypnosis, demonstrating a modulatory effect for both pain and analgesia sensations in healthy volunteers. CONCLUSION: The evidence presented in this study supports the use of the hypnosis technique as an auxiliary tool in clinical practice. HIGHLIGHTS Specific hypnotic suggestions can modulate peripheral nociception in healthy subjects. Data show a modulatory effect for both pain and analgesia sensations. Hypnosis can be considered a feasible technique for the clinical pain management.
RESUMO JUSTIFICATIVA E OBJETIVOS: Sugestões hipnóticas de hipoalgesia ou analgesia são eficientes para aliviar diferentes quadros álgicos, apresentando poucos ou nenhum efeito colateral. No entanto, pouco se sabe sobre seu efeito direto na modulação da nocicepção periférica. O objetivo deste estudo foi avaliar a resposta mecânica e térmica após sugestões hipnóticas específicas em voluntários saudáveis. MÉTODOS: Este é um estudo randomizado e duplo-cego que visou avaliar a nocicepção mecânica e térmica após sugestões hipnóticas específicas em voluntários saudáveis. Para isso, vinte e sete participantes foram selecionados, de acordo com os seguintes critérios de elegibilidade: idade entre 18 e 65 anos e ausência de distúrbios psicológicos e de queixas de dor. Após a assinatura do Termo de Consentimento Livre e Esclarecido (TCLE), os participantes foram divididos por randomização gerada por computador em três grupos: grupo sham (sem indução de hipnose), grupo dor induzida por hipnose e grupo analgesia induzida por hipnose. A suscetibilidade à hipnose foi avaliada através da escala Waterloo-Stanford Group C (WSGC) de suscetibilidade hipnótica e os resultados incluíram a avaliação de questionários (Escala Hospitalar de Ansiedade e Depressão e Inventário Breve de Dor), bem como o exame de nocicepção mecânica e térmica através do Teste Sensorial Quantitativo (QST), uma ferramenta amplamente utilizada para investigar a sensibilidade somatossensorial por meio da avaliação das funções das fibras sensoriais finas dos nervos A-δ e C, antes e após sugestão hipnótica específica para dor e analgesia aplicada por um hipnoterapeuta qualificado. RESULTADOS: Os dados mostraram que as sugestões hipnóticas específicas induziram mudanças significativas na sensibilidade mecânica e térmica dos indivíduos. O grupo dor revelou aumento da hiperalgesia mecânica e da alodinia, enquanto o grupo analgesia aumentou os limiares de dor por estímulos térmicos, sendo condicionado a suportar mudanças de temperatura após a hipnose, demonstrando efeito modulador tanto para as sensações de dor quanto de analgesia em voluntários saudáveis. CONCLUSÃO: As evidências apresentadas neste estudo sustentam o uso da técnica de hipnose como ferramenta auxiliar na prática clínica. DESTAQUES Sugestões hipnóticas específicas podem modular a nocicepção periférica em sujeitos saudáveis. Os dados mostram um efeito modulador tanto para as sensações de dor quanto de analgesia. A hipnose pode ser considerada uma técnica viável para o manejo clínico da dor.
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Objective: Difficulty in extracting tablets from a press through pack (PTP) is believed to reduce prescription drug compliance. This is a particularly serious issue for the elderly or for those who have physical disabilities affecting the fingers. In this study, the squeezing force necessary to extract tablets from PTPs was measured for 33 commercial tablet products using a force gauge (FG). Additionally, a sensory test was conducted to determine the degree of difficulty in extracting tablets from PTPs by squeezing, and the correlation between the difficulty measure and squeezing force was evaluated.Methods: The squeezing force for 33 products was measured by FG. The sensory test was conducted with 64 subjects. Four products, each with a different squeezing force, were used for the sensory test. In the test, each subject ranked the products in order according to the amount of force required to extract the tablets. Each product's total score was used in the statistical analysis.Results: The average squeezing force of the 33 products was 33.1 ± 6.9 〔N〕, and significant differences were observed among the products. The sensory test revealed that each subject could significantly distinguish the amount of force required to extract the tablets from each product.Conclusion: A positive correlation was observed between the squeezing force obtained using FG and the results from the sensory test. This suggests that squeezing force can be used as an indicator for the usability of the product. Therefore, the degree of difficulty in extracting tablets from PTPs should be considered when selecting drugs for the elderly.
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Resumen Antecedentes: la Ilex laurina K., planta colombiana cuya infusión presenta actividad antioxidante y antiproliferativa, pertenece al género del té de yerba mate. Objetivo: evaluar las propiedades nutricionales y fisicoquímicas de una infusión de hojas de Ilex laurina K. como potencial materia prima, alimento funcional y sustituyente del convencional té de mate Ilex paraguariensis. Materiales y métodos: análisis por HPLC de fitoquímicos y carbohidratos, solubilidad, medición de minerales por espectrofotometría de absorción atómica y análisis sensorial. Resultados: en la infusión de Ilex laurina K. en comparación con la de Ilex paraguariensis se encontraron mayores concentraciones de ácido clorogénico (429,2±20,2 frente a47,4±1,9 mg/kg), de p-cumárico (47,3±2,4 versus 24,4±0,9 mg/kg), de metilxantinas (1,4-1,8 veces), hierro, cobre y zinc, y similares de ácido cafeico (52,6±18,8 versus 47,4±1,9 mg/L) (p>0,05). Se detectaron ácido ferúlico (21,5±1,6 mg/L) y fructosa (0,4±0,003 g/L), mientras en la de Ilex paraguariensis se encontró glucosa (0,8±0,007 g/L) y mayores concentraciones de magnesio y manganeso (p<0,05). La infusión de Ilex laurina K. fue aceptada por el 64 % de los consumidores, independiente del sexo; así como el color (51 %), olor (47 %), sabor (42 %) y dulzor (47 %). Conclusiones: la infusión de Ilex laurina K. además de tener buena aceptación contiene mayor cantidad de compuestos fenólicos, metilxantinas, hierro, cobre, zinc y fructosa que la de Ilex paraguariensis; y menor aporte de glucosa, magnesio y manganeso.
Abstract Background: Ilex laurina K., a Colombian plant whose infusion presents antioxidant and antiproliferative properties, belongs to a species of Yerba Mate tea. Objective: Evaluate the nutritional and physiochemical properties of an infusion using Ilex laurina K. leaves as a potential raw material, functional food and substitute for the conventional Ilex paraguariensis tea. Objective: To evaluate the nutritional and physiochemical properties of an infusion using Ilex laurina K. leaves as a potential raw material, functional food and substitute for the conventional Ilex paraguariensis tea. Materials and Methods: Phytochemicals and carbohydrates by HPLC analysis, solubility, mineral measurement using atomic absorption spectrophotometry, and sensorial analysis. Results: The Ilex laurina K. infusión compared with Ilex paraguariensis infusion found higher concentrations of chlorogenic acid (429.2 ± 20.2 versus 47.4 ± 1.9 mg / kg), p-coumaric (47.3 ± 2.4 versus 24.4 ± 0.9 mg / kg), xanthines (1.4-1.8 times), iron, copper, zinc, and the likes of caffeic acid (52.6 ± 18.8 versus 47.4 ± 1.9 mg / L) (p> 0.05). Ferulic acid (21.5 ± 1.6 mg / L) and fructose (0.4 ± 0.003 g / L) were detected, while glucose (0.8 ± 0.007 g / L) and higher concentrations of magnesium and manganese (p<0.05) we found in the Ilex paraguariensis. Ilex laurina K. infusion was accepted by 64% of consumers, regardless of gender; and respective acceptability of the following characteristics: color (51%), smell (47%), flavor (42%) and sweetness (47%). Conclusions: Ilex laurina K. infusion is well accepted by consumers, and contains a higher concentration of phenol compounds, xanthines, iron, copper, zinc and fructose than Ilex paraguariensis infusion, and contributes less glucose, magnesium and manganese.
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Objective To determine hydrophilic–lipophilic balance (HLB) value, stability of formulate emulsion and properties of sacha inchi oil. Methods The physiochemical characteristics of sacha inchi oil were first investigated. Free radical scavenging property was studied by DPPH assay. HLB value of sacha inchi oil was experimentally determined by preparing the emulsion using emulsifiers at different HLB value. Sacha inchi oil emulsion was prepared using the obtained HLB and its stability was conducted by centrifugation, temperature cycling, and accelerated stability test. The efficiency of the prepared emulsion was clinically investigated by 15 volunteers. The primary skin irritation was performed using closed patch test. Subjective sensory assessment was evaluated by using 5-point hedonic scale method. Results Peroxide value of sacha inchi oil was 18.40 meq O
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Objective:To determine hydrophilic-lipophilic balance (HLB) value,stability of formulate emulsion and properties of sacha inchi oil.Methods:The physiochemical characteristics of sacha inchi oil were first investigated.Free radical scavenging property was studied by DPPH assay.HLB value of sacha inchi oil was experimentally determined by preparing the emulsion using emulsifiers at different HLB value.Sacha inchi oil emulsion was prepared using the obtained HLB and its stability was conducted by centrifugation,temperature cycling,and accelerated stability test.The efficiency of the prepared emulsion was clinically investigated by 15 volunteers.The primary skin irritation was performed using closed patch test.Subjective sensory assessment was evaluated by using 5-point hedonic scale method.Results:Peroxide value of sacha inchi oil was 18.40 meq O2/kg oil and acid value was 1.86 KOH/g oil.The major fatty acids are omega-3 (44％),omega-6 (35％) and omega-9 (9％).The vitamin E content was 226 mg/100 g oil.Moreover,sacha inchi oil (167 ppm)and its emulsion showed 85％ and 89％ DPPH inhibition,respectively.The experimental HLB value of sacha inchi oil was 8.5.The sacha inchi oil emulsion exhibited good stability after stability test.The emulsion was classified as non-irritant after tested by primary skin irritation method.The skin hydration value significantly increased from 38.59 to 45.21 (P ＜ 0.05) after applying sacha inchi oil emulsion for 1 month and the overall product satisfaction of volunteers after use was with score of 4.2.Conclusions:This work provides information on HLB value and emulsion properties of sacha inchi oil which is useful for cosmetic and pharmaceutical application.
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Objective To observe the characteristics of electro-neurophysiology in diabetic patients with early peripheral neuropathy. Method The nerve conduction velocity ( NCV ) and quantitative sensory test (QST) were examined in 175 diabetic patients without clinical peripheral neuropathy and in 50 normal subjects, and their results were compared. Results In 175 diabetic patients, the abnormal ratio of NCV was 7% (13/175).While using QST,the abnormal ratio was 45% (79/175). There was significant difference between two methods (P< 0.01). Compared diabetic patients with normal subjects,there was no significant difference between motor conduction velocity and sensory conduction velocity (P > 0.05 ).While using QST, the threshold values of cold sensation, warm sensation, and thermalgesia showed significant difference between diabetic patients and normal subjects (P< 0.01). Conclusion QST is more sensitive than NCV in diagnosing diabetic peripheral neuropathy, which suggests that small nerve fibers are more likely to be damaged than large fibers in early stage.
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Objetivou-se com este trabalho comparar doces (marmeladas) produzidos a partir de frutos de diferentes cultivares de marmeleiro, como também os possíveis ganhos obtidos com a mistura de polpa dos frutos das cultivares. Os frutos foram colhidos em uma coleção de cultivares de marmeleiros pertencente à EPAMIG, localizada no município de Maria da Fé (MG), nos meses de janeiro a abril de 2005. Os frutos foram processados artesanalmente dando origem às marmeladas. Os tratamentos foram constituídos pelas marmeladas das cultivares Mendoza, Japonês, Provence e pela mistura das polpas das cultivares Portugal, Provence e Mendoza com a Japonês, comparadas com a marmelada tradicional feita a partir da 'Portugal'. Foi feita uma avaliação sensorial das características cor, brilho, sabor, textura e aroma das marmeladas por um grupo de vinte pessoas. A análise estatística dos dados, com o respectivo teste de médias, mostrou uma superioridade da marmelada da cultivar Mendoza sobre as demais com relação ao brilho. Quanto aos itens sabor e textura, a marmelada da 'Mendoza' foi superior apenas a da 'Japonês', sendo que as misturas da 'Japonês' com as cultivares Mendoza e Provence se igualaram à da 'Mendoza'. Com relação ao aroma não foram detectadas diferenças entre as cultivares. Concluiu-se assim que a 'Mendoza' proporcionou a obtenção da melhor marmelada e que a mistura com outras polpas melhorou as qualidades da marmelada da cultivar Japonês.
The present study was made to compare marmalades produced from different quince fruit cultivars, as well as, the earnings possible from different pulp mixtures. Fruits were collected on EPAMIG's quince collection yard, at district of Maria da Fé, MG, in from January to April, 2005. Marmalades were manually processed. Treatments were marmalades from Mendoza, Japonês, Provence cultivars and by pulp mixture of Portugal, Provence and Mendoza plus the Japonês quince cultivars, compared to traditional marmalade from Portugal cultivar. Sensorial characteristic evaluation as color, bright, taste, texture and flavor were made for twenty people. Data statistic analyses and average tests showed superior bright quality of the marmalade Mendoza cultivar in relation all others. Mendoza marmalade flavor and texture were superior only to Japonês marmalade; however, there were no difference in marmalade qualities when a mixture of Japonês and others pulp cultivars was made. There were found no flavor differences among the cultivars. So, the Mendoza cultivar produced the best marmalade and mixture of other quince pulps improved the Japonês marmalade.
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OBJECTIVE: The purpose of this study was to determine whether quantitative sensory test can be used as a screening test of peripheral polyneuropathy in patients with diabetes mellitus, and to evaluate the severity of peripheral polyneuropathy in patients with diabetes mellitus using quantitative sensory test. METHOD: We performed nerve conduction study to right upper and left lower extremity of the patients. Quantitative sensory test was performed using TSA-2001 thermal sensory analyser on right thenar and left foot dorsum in both diabetic and control groups. RESULTS: 1) The warm sense and heat pain threshold were higher, the cold sense and cold pain threshold were lower in diabetic group than age-matched control group (p<0.05). 2) The warm sense and heat pain threshold were higher, the cold sense and cold pain threshold were lower in diabetic group than young-aged control group (p<0.05). 3) As nerve conduction study results were severe, the cold sense threshold in right thenar were decreased (p<0.05). CONCLUSION: Quantitative sensory study in patients with diabetes mellitus are sensitive to identify neuropathic change; thus, they would be used as the screening method of diabetic peripheral polyneuropathy.
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Humans , Diabetes Mellitus , Foot , Hot Temperature , Lower Extremity , Mass Screening , Neural Conduction , Pain Threshold , PolyneuropathiesABSTRACT
OBJECTIVE: To obtain normal data of quantitative sensory test (QST) in Korean adult. METHOD: The subjects were 85 normal adults aging from 30 to 69 years old, who had no abnormal sensory and neurologic problem. We performed following three QSTs on dominant side and one verbal questionnaire. 1) Semmes-Weinstein monofilament wire system (0.05 G, 0.2 G, 2 G, 4 G, 10 G, 300 G) for touch sensation, 2) Rydel-Seiffer Tuning Fork for vibration sensation, 3) TSA-2001 Thermal sensory analyser for thermal sensation, 4)University of Texas Subjective Peripheral Neuropathy verbal questionnaire. RESULTS: 1) Touch perception score measured with Semmes-Weinstein monofilament wire system, declined with age (p<0.01). 2) Vibration perception score measured with the tuning fork, declined with age in foot (p<0.01). 3) Warm sense and heat pain threshold measured with TSA-2001 thermal sensory analyser increased with age, and cold sense and cold pain threshold declined with age. 4) Weight showed negative correlation with vibration perception score in man's foot. CONCLUSION: Normal data of three sensory test obtained from this study could be used for the early detection of peripheral neuropathy or loss of "protective sensation".
Subject(s)
Adult , Aged , Humans , Aging , Foot , Hot Temperature , Pain Threshold , Peripheral Nervous System Diseases , Surveys and Questionnaires , Sensation , Texas , Touch Perception , VibrationABSTRACT
BACKGROUND: Although nerve conduction study(NCS) is useful to diagnose diabetic neuropathy, it is still difficult to define objectively the presence or absence of neuropathy in patients with diabetes mellitus. Results of NCS mainly reflect the function of large myelinated nerve fibers, and sometimes reveal no abnormality even in patients with objective signs or subjective sensory symptoms. Recently, a new diagnostic approach, quantitative sensory test (QST) was introduced and exploited for diagnosis of diabetic neuropathy. The objective of this study is to compare the sensitivities of two tests, QST and NCS. METHODS: We evaluated the sensory thresholds of QST in 22 normal controls (group 1) and 26 diabetic patients. The diabetic patients were divided into two groups, 11 patients without symptomatic diabetic polyneuropathy(group 2) and 15 patients with symptomatic diabetic polyneuropathy(group 3). We evaluated warm (WDT), cooling (CDT), heat-pain (HPDT) and vibration (VDT) detection thresholds in all three groups with computer-assisted sensory examination system (CASE IV). We also did NCS in group 2 and 3. The diagnostic value of QST was compared with NCS. RESULTS: In group 1, the CDT, WDT, VDT and HPDT were 7.3, 9.9, 8.7, and 17.2 JND on hand, and 11.6, 15.3, 13.9 and 17.8 JND on foot respectively. On foot, the CDT and WDT of group 3 were different from that of group 1 and 2, and the VDT of group 3 was different from that of group 1. However, no other sensory thresholds on hand and foot were different significantly among three groups. The diagnostic specificity of QST was similar to NCS and the diagnostic sensitivity was slightly lower than NCS without statistical significance. CONCLUSIONS: We measured sensory thresholds in normal and diabetic patients, and concluded that the QST might be complement to NCS for early detection of diabetic polyneuropathy.
Subject(s)
Humans , Complement System Proteins , Diabetes Mellitus , Diabetic Neuropathies , Diagnosis , Foot , Hand , Nerve Fibers, Myelinated , Neural Conduction , Sensitivity and Specificity , Sensory Thresholds , VibrationABSTRACT
Objective:To investigate the characteristics of quantitative sensory test(QST) in anxiety neurosis patients and to evaluate the effect of anti-anxiety treatment.Methods:30 anxiety neurosis patients with subjective sensory disturbance,20 diabetes patients and 46 health controls were chosen.Each person's thermal thresholds of both left and right thenar and instep were tested.The results of QST were compared among each other.Results:The thermal thresholds of the patients with anxiety neruosis were lower than those of the patients with diabetes and healthy controls( P