Relationship between CSMD1 gene polymorphism and schizophrenia and cognitive function / 中华行为医学与脑科学杂志

Objective:To explore the relevance of the three polymorphic loci in the CUB and SUSHI multiple domains 1(CSMD1) gene with schizophrenia and its cognitive function.Methods:Polymerase chain reaction-restrictive fragment length polymorphism (PCR-RFLP) was used to detect CSMD1 gene polymorphism in 109 schizophrenia patients(case group) and 109 healthy controls(control group), and the cognitive function was evaluated by Montreal cognitive assessment (MoCA). The allele and genotype frequencies between the case group and the control group were statistically analyzed by SPSS 19.0 software.Results:(1)There were significant differences in the distribution of genotype AA, AC, CC (case group: AA, 51(46.79%), AC, 43(39.45%), CC, 15(13.76%); control group: AA, 22(20.18%), AC, 58(53.21%), CC, 29(26.61%), χ2 =18.203, P<0.001) and allele frequencies (case group: A, 145 (66.51%), C, 73 (33.49%); control group: A, 102(46.79%), C, 116(53.21%), χ2=17.269, P<0.001, OR=0.443, 95% CI: 0.301-0.652) at rs10503253 loci between the case group and the control group.(2) Differences in allele frequencies at the rs10503253 loci were associated with the visual space and executive dysfunction in the case group ( χ2=6.470, P=0.011, OR=2.089, 95% CI: 1.179-3.702). (3) Differences in allele frequencies at the rs17405197 loci were associated with language dysfunction in the case group ( χ2=9.468, P=0.002, OR=0.415, 95% CI: 0.235-0.731). (4) Differences in allele frequencies at the rs2740931 loci were associated with language dysfunction in the case group ( χ2=5.094, P=0.024, OR=2.016, 95% CI: 1.091-3.726). Conclusion:CSMD1 gene polymorphism may be a risk factor for the onset of schizophrenia, associated with symptoms of cognitive dysfunction in schizophrenia.

Padronização de uma PCR para a autenticação do Salmo salar em pratos da culinária japonesa / Standardization of a PCR for the authentication of Salmo salar in dishes of Japanese cuisine

O objetivo deste trabalho foi padronizar uma PCR para a detecção do Salmo salar, a qual possa ser usada na autenticação do salmão utilizado em pratos da culinária japonesa e do pescado comercializado in natura. Para isso, dois lotes de sushi foram produzidos experimentalmente. Além disso, foram visitados 38 estabelecimentos que comercializam comida japonesa e 10 peixarias na região metropolitana de Belém, visando à coleta do sushi, do temaki e do pescado pertencente à espécie Salmo salar. Os dados demonstraram que a técnica foi eficiente para a autenticação de Salmo salar, visto que a espécie foi detectada tanto nas amostras de sushis preparados experimentalmente quanto nas alíquotas de pescados isolados, utilizados para a preparação do sushi. Em contrapartida, a espécie Salmo trutta não foi detectada nas amostras de sushis preparados com esta espécie nem nas alíquotas de pescado isolado. Além disso, foi possível a confirmação da utilização da espécie Salmo salar no preparo das amostras de sushi, temaki e de pescado. Portanto, concluiu-se que a técnica foi capaz de amplificar o DNA da referida espécie e não gerou identificação inespecífica quando a espécie Salmo trutta foi analisada, podendo ser uma ferramenta adequada para a autenticação do Salmo salar.(AU)

The objective of this work was to standardize a PCR for the detection of Salmo salar, which can be used in the authentication of salmon used in Japanese dishes and fish commercialized in natura. For this, two batches of sushi were produced experimentally. In addition, 38 establishments that sell Japanese food and 10 fishmongers in the metropolitan area of Belém were visited, aiming to collect sushi, temaki and fish belonging to the species Salmo salar. The data demonstrated that the technique was efficient for the authentication of Salmo salar, since the species was detected in both the experimentally prepared sushi samples and the isolated fish aliquots used for the preparation of sushi. In contrast, the species Salmo trutta was not detected in the sushi samples prepared with this species nor in the isolated fish aliquots. In addition, it was possible to confirm the use of the Salmo salar species in the preparation of sushi, temaki and fish samples. Therefore, it was concluded that the technique was able to amplify the DNA of this species and did not generate nonspecific identification when the species Salmo trutta was analyzed, being able to be a suitable tool for the authentication of Salmo salar.(AU)

Roteiro de verificação das boas práticas para estabelecimentos de culinária japonesa / Good practice check script for Japanese cooking establishments

Os alimentos oferecidos pelo cardápio da culinária japonesa podem oferecer riscos à saúde da população em função de falhas no armazenamento a frio das matérias-primas utilizadas como peixes crus e nos processos de preparação e/ou elaboração. Neste estudo foram avaliados 12 restaurantes especializados na culinária japonesa, presentes nas zonas Central, Oeste, Norte e Sul do Município do Rio de Janeiro no período de maio a dezembro de 2016. A avaliação foi realizada por meio de uma lista de verificação contendo quatro pontos críticos de controle importantes para a produção e comercialização de um alimento inócuo para a população. O objetivo desde trabalho foi apresentar uma sugestão de roteiro de verificação das Boas Práticas (BP) para este segmento, baseado em diretrizes técnicas para a cadeia de produção, inclusive para os manipuladores. Constatou-se que os restaurantes da Zona Sul apresentaram um maior score de "conformidades" (66,7%), seguidos da Zona Norte (50%), Centro (25%) e Zona Oeste (16,7%). Conclui-se que o roteiro utilizado foi uma ferramenta útil de avaliação aos estabelecimentos visitados. Desta forma, a sua utilização auxiliará os profissionais deste segmento, enquanto nenhuma legislação específica e mais detalhada seja publicada.

The food offered by the Japanese cuisine menu poses many health risks to the population due to failures in the cold storage of raw materials consumed, raw fish, and in the preparation and or elaboration processes. In this study 12 restaurants specialized in Japanese cuisine were evaluated in the Central, West, North and South zones of the Municipality of Rio de Janeiro from May to December 2016. The evaluation was carried out through a checklist containing 04 critical points in importance for the production and marketing of an innocuous food for the population. The objective of this work was to present a suggestion of a GP verification guideline for this segment based on legal technical requirements for the production chain, including for the manipulators. It was found that the restaurants of the South Zone had the highest scores of "conformities" (66.7%), followed by the North Zone (50%), the Center (25%) and the West Zone (16.7%). It was concluded that the guide was a useful evaluation tool for the visited establishments. In this way, its use will help the professionals of this segment, as long as no specific and more detailed legislation is published.

Immunohistochemical Study of Psoriasis-related Gene Expression in Imiquimod-induced Psoriasis-like Mouse Model / 대한피부과학회지

BACKGROUND: Psoriasis is a chronic inflammatory skin disease with an incidence of 0.5~3% of the worldwide population. The pathogenesis of psoriasis is related to dysregulated keratinocyte function and immune reactions. Notably, genetic factors are considered important etiological contributors. Globally, several researchers have recently performed genome-wide association studies (GWAS) to identify the genes related with psoriasis. OBJECTIVE: We aimed to investigate the expression pattern of 2 candidate genes that were identified by GWAS. These include interleukin 28 receptor alpha (IL28RA) and CUB and Sushi multiple domains 1 (CSMD1). METHODS: We applied imiquimod cream to develop a psoriasis-like mouse model and obtained skin tissue. We performed immunohistochemistry to detect the expression of IL-28A and CSMD1. RESULTS: IL28RA expression increased at an early time point such as 1 day after the topical application of 5% imiquimod cream. However, its expression returned to baseline levels 2 weeks after the topical application of imiquimod cream. CSMD1 expression also increased after the topical application of imiquimod, with increased expression particularly observed in the upper epidermal layer. Notably, CSMD1 expression decreased 7 days after imiquimod cream application. CONCLUSION: These results suggest that IL28RA and CSMD1 may play key roles in the pathogenesis of psoriasis.

Expression of SRPX2 in human endometrial carcinoma and its role in cell proliferation and apoptosis / 实用医学杂志

Objective To detect the expression of Sushi Repeat Containing Protein X Linked 2 (SRPX2) in hunan endometrial carcinoma (EC) and its role in cell proliferation and apoptosis Methods Immunohistochemistry was applied to detect the expression of SRPX2 in EC and matched tumor-adjacent tissues (n =50).The correlation between SRPX2 expression and clinical features was analyzed by Pearson chi-square test.siRNA was used to down-regulate the expression of SRPX2 in HEC-1A cells.The effects of SRPX2 on cell proliferation and apoptosis were measured by CCK-8 assay and Flow cytometer,respectively.The FAK and Cyclin D1 expression were detected after silencing SRPX2 expression.Results The expression of SRPX2 was significantly up-regulated in EC tissues,and the high expression of SRPX2 was associated with the large tumor size (＞3 cm) and advanced FIGO stage (Ⅲ+Ⅳ stage).Silencing SRPX2 could inhibit cell proliferation,induce cell apoptosis and repress FAK and Cyclin D1 expression in HEC-1A cells.Conclusion The expression of SRPX2 is significantly higher in EC tissues,which is closely related with cell proliferation.Scilencing SRPX2 could achieve an anti-cancer role through inhibiting cell proliferation and inducing cell apoptosis by the down-regulation of SRPX2.

Survival from cardiac arrest due to sushi suffocation / 世界急诊医学杂志（英文）

BACKGROUND:Sushi suffocation is relatively uncommon, and it is an unignorable cause of sudden death; however, no reports on sushi suffocation have been published. METHODS:A 60-year-old man was referred to our hospital for post resuscitative intensive care. He had choked on sushi and collapsed in the dining room of a mental hospital. A nursing assistant summoned a physician who attempted to extract the sushi. External cardiac massage was initiated after 7 minutes had elapsed and followed by endotracheal intubation. Return of spontaneous circulation was achieved after 7 minutes of resuscitation. A bronchoscopy demonstrated a large amount of shari in the trachea and right bronchus, which was removed with alligator forceps and a wire basket. RESULTS:Neurological recovery was evident on day 2 of admission. He was transferred back to the mental hospital with no neurological complications. CONCLUSION:Emergency physicians should consider sushi suffocation, including its clinical features and management.

Adoção das boas práticas de fabricação na culinária japonesa / Adoption of good manufacturing practices in Japanese cuisine

Os surtos de toxinfecção alimentar são uma preocupação mundial devido aos elevados índices de morbi/mortalidade, gerando altos custos, que sobrecarregam os Sistemas Públicos de Saúde, bem como, pela sua relativa facilidade de disseminação devido à globalização e intenso fluxo de pessoas e produtos entre as várias regiões do planeta. Nos grandes centros urbanos, a modernização tem alterado drasticamente os hábitos alimentares que vem sofrendo alterações em virtude da diminuição do tempo disponível para preparação e promovendo ingestão inadequada dos alimentos. A preferência recai sobre refeições rápidas, oferecidas, principalmente, por restaurantes comerciais. A culinária japonesa, em especial, o sushi e o sashimi, é alvo de grande consumo devido a seu apelo de uma alimentação saudável e equilibrada do ponto de vista nutricional, o que está levando a um constante crescimento do número de apreciadores da mesma. Entretanto o consumo de pescados in natura representa um grande risco à saúde coletiva, por não haver as barreiras térmicas para sanitização do alimento e assim garantir sua inocuidade. Uma alternativa adequada seria a adoção das Boas Práticas de Fabricação (BPF), porque inibiria os perigos existentes na ingestão de alimentos crus, constituindo-se em barreira sanitária para evitar a ocorrência de surtos alimentares.

The food's affections are a global concern on account of high rates of morbidity / mortality, generating high costs, which burden the Public Health Systems, as well as, by its relative ease of dissemination because of the intense flow of people and goods between the various regions of the planet. In big cities, the modernization has drastically changed the eating habits that is experiencing changes because of the decline in time available for preparation and promoting inadequate consumption of food. The preferencefalls on quick meals, offered, primarily, for restaurants. The Japanese cooking, in particular, the sushi andsashimi, is the target of large consumption due to its call for a balanced and healthy diet of nutritionalpoint of view, which is leading to a constant growth in the number of lovers of the same. Meanwhile theconsumption of fish in nature is a major risk to public health, not be the barriers thermal for the food and thus guarantee their safety. An appropriate alternative would be the adoption of the Good ManufacturingPractices (GMP) because inhibit the dangers existing in the intake of raw foods, establishing in health barrier to prevent the occurrence of outbreaks food.

Análise microbiológica de sushis e sashimis comercializados em restaurantes de Brasília no período de 2001 a 2004 / Microbiological analysis of sushi and sashimi restaurants commercialized in Brasilia the period 2001 to 2004

Este trabalho teve como objetivo verificar alguns gêneros de bactérias encontrados em alimentos exóticos, especialmente em sushis e sashimis. Oitenta e sete amostras foram submetidas à análise no laboratório de Higiene dos Alimentos da Faculdade de Saúde da Universidade de Brasília, para possível presença de Coliformes totais, Coliformes a 45ºC, Estatilococos coagulase positiva e Salmonella sp. A metodologia para amostragem, coleta, acondicionamento, transporte e para análise microbiológica de amostras de produtos alimentícios obedeceram ao disposto pelo Codex Alimentarius, International Comission on Microbiological Specifications for Foods; Compendium of Methods for the Microbiological Examination of Foods, Standard Methods for the Examination of Dairy Products da American Públic Health Association e Bacteriological Manual da Food and Drug Administration. Os parâmetros utilizados com seus respectivos padrões microbiológicos são da RDC n. 12/01 do Ministério da Saúde. 33,33% das amostras analisadas apresentaram valores iguais ou superiores a 2400 NMP/g, para coliformes a 35ºC. 25,28% apresentaram índice de coliformes a 45ºC (fecais) acima dos limites máximos recomendáveis, apenas uma amostra (1,14%) apresentou resultado positivo para S. coagulase positiva, acima do estabelecido pela Resolução e todas as amostras apresentaram resultado negativo para a presença de Salmonella sp. Esses resultados indicam a necessidade da implementação de programas de boas práticas no preparo de alimentos.

Effect of different proportion of matrix on quality of Qingxin Sushi Tie / 中草药

Object To select the optimum proportion of matrix f or the preparation process of Qingxin Sushi Tie (QST) by gelatia, gum tragacanth , glycerol, sodium acylate and Qingdai. Methods The process was studied by orthogonal test with visco sity, soft and hard measurement algefacient sentation, twinge sentation as detec tive marker. The quality of QST was comprehensively compared by the different pr oportion of matrix. Results The optimum proportion of matrix in QST was gelatia-gum tyagacanth-glycerol-sodium acylate-Qindai (8 0∶3 5∶ 20∶1 3∶3 0). Conclusion According to the optimum proportio n of matrix in QST, the QST with better quality can be prepared.