Orquiepididimitis por Haemophilus parainfluenzae: caso clínico y revisión de la literatura / Orchiepididymitis due to Haemophilus parainfluenzae: case report and review of the literature / Orquiepididimite por Haemophilus parainfluenzae: caso clínico e revisão da literatura

Resumen Haemophilus parainfluenzae forma parte de la microbiota normal de la cavidad oral y del tracto respiratorio superior. Es un reconocido agente causal de endocarditis y, con menor frecuencia, de enfermedades como neumonía, sepsis, osteomielitis, celulitis, meningitis y gastroenteritis aguda. Aquí se presenta un caso de orquiepididimitis en un joven adulto donde H. parainfluenzae, confirmado por espectrometría de masas (MALDI-TOF MS), fue el único patógeno detectado. Este caso contribuye a valorar el rol de H. parainfluenzae como patógeno humano, aislado a partir de sitios diferentes del torrente sanguíneo y las vías respiratorias.

Abstract Haemophilus parainfluenzae is part of the normal microbiota of the oral cavity and the upper respiratory tract. It is a recognised causal agent of endocarditis and, less frequently, of diseases such as pneumonia, sepsis, osteomyelitis, cellulitis, meningitis, and acute gastroenteritis. A case of orchiepididymitis in a young adult is reported, where H. parainfluenzae, confirmed by mass spectrometry (MALDI-TOF MS), was the only pathogen detected. This case contributes to assess the role of H. parainfluenzae as a human pathogen, isolated from sites other than the bloodstream and the respiratory tract.

Resumo Haemophilus parainfluenzae faz parte da microbiota normal da cavidade oral e do trato respiratório superior. É um reconhecido agente causal de endocardite e, menos frequentemente, de doenças como pneumonia, sepse, osteomielite, celulite, meningite e gastroenterite aguda. Aqui é relatado um caso de orquiepididimite em um adulto jovem onde H. parainfluenzae, confirmado por espectrometria de massa (MALDI-TOF MS), foi o único patógeno detectado. Este caso contribui para avaliar o papel do H. parainfluenzae como patógeno humano, isolado de outros locais que não sejam a corrente sanguínea e o trato respiratório.

Dark chocolate (70% cocoa) reduces craving in smokers with severe cardiovascular comorbidities without interference in anthropometric measures / Chocolate amargo (70% cacau) reduz fissura em tabagistas com comorbidades cardiovasculares graves sem interferir nas medidas antropométricas

ABSTRACT Objective: Analyze craving in smokers with cardiovascular comorbidities submitted to a nutritional approach. Methods: Two groups were randomized and submitted to clinical intervention (n = 32): Group 1 (G1, n = 15): ingested 40 g of chocolate containing 70% cocoa/day and behavioral intervention for smoking cessation for one month; Group 2 (G2, n = 17): control group, only behavioral intervention. Questionnaire of Smoking Urges-Brief (QSU-Brief) - Brazil version measured total craving and its factors. Anthropometric measurements verified the nutritional interference of the procedure and the serum assessment verified the interference of inflammatory processes related to smoking. The study was registered on the Brazilian Registry of Clinical Trials (ReBEC): RBR-83jr3. Results: After one month, compared to the initial evaluation, the G1 reduced the craving evaluated by the QSU-Brief and its Factors 1 and 2. Total QSU-Brief: 44.27 ± 15.82 x 27.00 ± 18.03 (p = 0.008); Factor 1: 21.90 ± 7.70 x 12.90 ± 8.87 (p = 0.006); Factor 2: 11.90 ± 6.30 x 7.00 ± 6.63 (0.007). G2 showed a reduction in total QSU-Brief and Factor 1, but not in Factor 2. QSU-Brief total 28.17 ± 17.24 x 19.52 ± 9.50 (p = 0.049); Factor 1: 14.47 ± 8.74 x 9.23 ± 6.11 (p = 0.046). Serum levels of cortisol, leptin, serotonin, C-Reactive Protein (CRP) and insulin did not show differences (p > 0.05). No anthropometric differences were found. Conclusion: The results demonstrate that daily consumption of chocolate for one month (70%) reduced craving in smokers at the beginning of treatment. Chocolate potentiated the well-known effect of behavioral counseling on Factor 1 (pleasurable drug effects) and also interfered with factor 2 (unpleasant withdrawal effects).

RESUMO Objetivo: Analisar o craving em fumantes com comorbidades cardiovasculares submetidos a uma abordagem nutricional. Métodos: Intervenção clínica (n = 32) com dois grupos randomizados: Grupo 1 (G1, n = 15): recebendo 40 g de chocolate contendo 70% de cacau/dia e intervenção comportamental para cessação do tabagismo por um mês; Grupo 2 (G2, n = 17): grupo controle, recebendo apenas intervenção comportamental pelo mesmo período. O Questionnaire of Smoking Urges-Brief (QSU-Brief) - versão Brasil foi utilizado para avaliar o craving. As medidas antropométricas verificaram a interferência nutricional do procedimento e a avaliação sérica, a interferência de processos inflamatórios relacionados ao tabagismo. O estudo foi registrado no Registro Brasileiro de Ensaios Clínicos (ReBEC), RBR-83jr3. Resultados: Um mês depois, comparado à avaliação inicial, o G1 reduziu o craving total e seus fatores (1 e 2). QSU-Brief total: 44,27 ± 15,82 x 27,00 ± 18,03 (p = 0,008); Fator 1: 21,90 ± 7,70 x 12,90 ± 8,87 (p = 0,006); Fator 2: 11,90 ± 6,30 x 7,00 ± 6,63 (0,007). G2: redução no QSU-Brief total e Fator 1, mas não no Fator 2. QSU-Brief total 28,17 ± 17,24 x 19,52 ± 9,50 (p = 0,049); Fator 1: 14,47 ± 8,74 x 9,23 ± 6,11 (p = 0,046). Níveis séricos de cortisol, leptina, serotonina, proteína C-reativa (PCR) e insulina não apresentaram diferenças (p > 0,05). Não foram encontradas diferenças antropométricas significativas. Conclusão: Os resultados demonstram que o consumo diário de chocolate por um mês (70%) reduziu o craving em fumantes no início do tratamento. O chocolate potencializou o conhecido efeito do aconselhamento comportamental sobre o Fator 1 (efeitos prazerosos da droga) e também interferiu no fator 2 (efeitos desagradáveis da abstinência).

Thunder-fire moxibustion combined with mifepristone for ovarian chocolate cyst dysmenorrhea with kidney deficiency and blood stasis: a randomized controlled trial / 中国针灸

OBJECTIVE@#To observe the clinical efficacy of thunder-fire moxibustion combined with mifepristone for ovarian chocolate cyst dysmenorrhea with kidney deficiency and blood stasis.@*METHODS@#Seventy patients were randomly divided into an observation group and a control group, 35 cases in each group. The patients in the the control group were treated with oral administration of mifepristone, 10 mg each time, once a day; based on the treatment of the control group, the patients in the observation group were treated with thunder-fire moxibustion at Guanyuan (CV 4), Zigong (EX-CA 1), Xuehai (SP 10), once every other day. Both the groups were treated for 3 months. The Cox menstrual symptom scale (CMSS) score, the maximum cross-sectional area of ectopic cyst, and the serum levels of transforming growth factor-β1 (TGF-β1) and interleukin-17 (IL-17) were observed before and after treatment in the two groups. The clinical efficacy was evaluated.@*RESULTS@#Compared before treatment, the severity scores and duration scores of CMSS as well as the serum levels of TGF-β1 were reduced after treatment in the two groups (@*CONCLUSION@#Thunder-fire moxibustion combined with mifepristone could significantly improve dysmenorrhea symptoms, shorten dysmenorrhea time and promote atrophy of ovarian heterotopic cyst in patients with ovarian chocolate cyst dysmenorrhea of kidney deficiency and blood stasis, and the mechanism may be related to the reduction of serum levels of TGF-β1 and IL-17.

Survival of commercial probiotic strains and their effect on dark chocolate synbiotic snack with raspberry content during the storage and after simulated digestion

BACKGROUND: A key challenge for manufacturers of pro-health food containing active probiotic microorganisms is to develop a product with attractive sensory features along with maintenance of declared number of microorganisms during storage and transfer by alimentary tract. RESULTS: The highest concentration of polyphenols was observed in snacks without an additive of probiotics as well as those with an additive of L. rhamnosus and B. animalis bacteria and concentration of these compounds increased by 9.5% during six months of storage. None of the products distinguished itself in the sensorial assessment although each was assessed positively. The number of microorganisms was stable and comparatively high during six months of storage at a room temperature and in cooling conditions (108 cfu/g). In the digestion model, an influence of aggressive digestion conditions was examined in the alimentary tract on the number of microorganisms, which allowed to arrange strains from the most resistant (S. boulardii) to the most sensitive (B. breve). It must be noted that currently on the market there is no available snack containing probiotic yeast as well as there is no literature data on works on such formulation of food. CONCLUSIONS: In the newly developed snack made of chocolate, in which sugar has been replaced with maltitol, a raw material was added in the form of raspberry, prebiotic in the form of inulin and a strain of probiotic bacteria, including the unprecedented so far S. boulardii, which stands a high chance to occupy a good place on the market of functional food.

Adherencia declarada y calculada al consumo de chocolate en los participantes de un ensayo clínico que mide el efecto del cacao en la hipertensión arterial con diagnóstico reciente. Medellín, Colombia / Reported and calculated adherence to chocolate consumption in participants in a clinical trial measuring the effect of cocoa on newly diagnosed hypertension. Medellín, Colombia

a OMS define la adherencia a un tratamiento como "la medida en que la conducta de una persona corresponde con las recomendaciones acordadas con un proveedor de atención médica" 1. Si este concepto se aplica al control de la hipertensión arterial (HTA), incluye cambios duraderos en el estilo de vida que, algunas veces, se acompañan del uso de medicamentos. La primera línea de atención y manejo de la HTA son las medidas no farmacológicas que cuentan con el respaldo de las guías internacionales de mayor difusión como son el Joint National Committee on Prevention, Detection, Evaluation and Treatment of High Blood Pressure (JNC-VIII) 2 y European Society of Hypertension-European Society of Cardiology Guidelines (ESH-ESC) 3. Las recomendaciones incluyen cambios en el estilo de vida relacionados con la alimentación, la actividad física, el consumo de sodio, alcohol y tabaco; además, se ha estudiado el efecto potencialmente benéfico de algunos alimentos en la reducción del riesgo cardiovascular, entre ellos el cacao, que por su alto contenido de polifenoles, actuaría como antioxidante en el tejido endotelial 4. Algunos trabajos indican que el consumo de cacao puede disminuir la presión arterial, aproximadamente 2 mmHg en personas hipertensas 4. En estos pacientes se encuentra que la adherencia a cada una de las medidas no farmacológicas es variable 5,6, su reducción limita sus beneficios y, en última instancia, conlleva al deterioro paulatino de la salud. Las explicaciones para esta disminución incluyen problemas en la prescripción, fallas en la interacción entre el médico y el paciente, así como la falta de motivación, participación y conocimiento del paciente con respecto a la enfermedad y su tratamiento. El objetivo del presente estudio fue comparar la adherencia, por informe real y reportado por los pacientes, al consumo de cacao como medida no farmacológica en una población adulta económicamente activa, con un diagnóstico reciente de HTA que participó en un ensayo clínico controlado sobre el efecto del consumo de cacao. MÉTODOS Se realizó un análisis secundario con los datos obtenidos de los sujetos en la investigación Ensayo clínico controlado del efecto del consumo de cacao en parámetros cardiovasculares de pacientes con diagnóstico reciente de hipertensión arterial esencial inscritos en un programa de manejo no farmacológico en una EPS de Antioquia (ClinicalTrials.gov: NCT01496235), que se ejecutó entre febrero de 2009 y julio de 2011. Los participantes se asignaron aleatoriamente para recibir diariamente y durante 12 semanas, barras de chocolate de 50 g con 70 % de sólidos de cacao (n = 34), el cual se denominó cacao negro, o para recibir barras de chocolate exentas de sólidos de cacao (n = 32), las cuales se denominaron chocolate blanco. Se realizó la evaluación médica y nutricional y, además del chocolate, a ambos grupos se dieron recomendaciones generales sobre medidas no farmacológicas acerca de una alimentación saludable, la realización de actividad física aeróbica, control de la ansiedad y reducción del consumo de bebidas alcohólicas. La adherencia al tratamiento no farmacológico de la HTA se evaluó con un cuestionario aplicado por una enfermera, diligenciado en cada una de las seis citas de seguimiento realizadas en la Sede de Investigación Universitaria (SIU) de la Universidad de Antioquia (Medellín, Colombia). Se indagó por el cumplimiento de las recomendaciones así como por las dificultades para adherirse a ellas durante el período al que se refería el seguimiento. Las preguntas versaron sobre el consumo de frutas y vegetales, la realización de actividad física y el control del estrés, así como la reducción del consumo de sal, grasas y bebidas alcohólicas. Además, se verificó que el participante no hubiera consumido tabaco en el período evaluado, es decir cuatro semanas. Para medir la adherencia al consumo de chocolate se utilizó un formato en el que el participante registró su consumo diario de chocolate (adherencia declarada). Para facilitar el registro diario, el participante señaló en un esquema gráfico de la barra de chocolate, la cantidad que verdaderamente consumió. Este formato también permitió incluir observaciones sobre la palatabilidad y otros efectos atribuibles al chocolate. Con base en la recolección de los empaques vacíos o las barras de chocolate que el participante devolvió en las visitas de seguimiento, la enfermera calculó el consumo (adherencia calculada). En el ensayo clínico, la recolección de los empaques vacíos, las barras de chocolate devueltas y el auto registro del chocolate consumido, fueron los criterios que se emplearon para establecer la adherencia. Para cada participante se determinó la adherencia declarada y la calculada y se consideró adherente cuando fue mayor o igual al 80 %. El acuerdo entre la adherencia declarada y la calculada se evaluó con el Coeficiente kappa y su intervalo de confianza del 95 %. RESULTADOS Se incluyeron 66 pacientes de 18 a 65 años de edad, económicamente activos, con un diagnóstico reciente de HTA esencial, sin evidencia de daño orgánico secundario, obesidad, ni consumo de tabaco. Del total de los participantes, 55 (84 %) fueron adherentes al tratamiento asignado con base en el consumo que declararon y 35 (54 %) con base en el cálculo a partir de los empaques devueltos. En el grupo que recibió el chocolate negro, 16 (47 %) participantes tuvieron una adherencia calculada superior al 80 %, mientras que en el grupo del chocolate blanco fueron 19 (59 %) personas. La adherencia declarada fue de 28 personas (82 %) del grupo de cacao y 27 (84 %), en el grupo que recibió el chocolate blanco. El Coeficiente kappa entre el reporte calculado y el declarado fue 0,21 (IC95 %: -0,03 a 0,44) para el grupo del chocolate negro y, 0,28 (IC95 %: -0,01 a 0,58) para el grupo del chocolate blanco. En la Figura 1 se presentan los porcentajes de acuerdo con la adherencia declarada y calculada...

Manejo del endometrioma ovárico

Ovarian endometrioma is the most frequent endometriotic lesion, affecting about 55% of patients suffering of endometriosis. It is a marker of severity of the disease, associated with deep endometriotic lesions independently of its size. Its compromise is usually multifocal. Though commonly diagnosed in women of reproductive age, it can develop in adolescent girls and even before menarche. Treatment of the ovarian endometrioma is either medical or surgical. Medical treatment, which aims to relieve pain, is mostly used as an adjuvant following surgery in order to decrease recurrence. Surgical treatment plays a major role, despite its effects on the ovarian reserve; rates of pain relief and spontaneous pregnancy favor this approach. Four conservative surgical techniques can be used, all of them feasible by laparoscopy: pseudo capsule excision (cystectomy), ablation, the two-stage technique and the combined technique. Besides chosen technique, surgery quality and the sensible use of energy during the procedure affect the outcome. In cases of ovarian endometrioma, the best approach is individualized treatment considering the patient's needs and associated factors.

El endometrioma ovárico es la forma más frecuente de lesión endometriósica, que afecta aproximadamente a 55% de las pacientes con endometriosis. Es el marcador de severidad de la enfermedad e, independiente de su tamaño, está asociado con lesiones profundas, siendo habitualmente el compromiso multifocal. Comúnmente diagnosticado en mujeres en edad reproductiva, también puede desarrollarse en niñas adolescentes y aún antes de la menarquia. El tratamiento del endometrioma ovárico puede ser médico o quirúrgico. El tratamiento médico está orientado básicamente a aliviar el dolor, pero sobre todo al tratamiento coadyuvante posquirúrgico, con la finalidad de disminuir la recurrencia. El tratamiento quirúrgico tiene rol fundamental, a pesar de sus efectos sobre la reserva ovárica; los beneficios en términos de alivio del dolor y tasas de embarazo espontáneo favorecen este enfoque. Cuatro técnicas quirúrgicas conservadoras son utilizadas en la actualidad, con sus ventajas y desventajas y todas perfectamente realizables por vía laparoscópica: escisión de la pseudocápsula (quistectomía), ablación, la técnica en dos etapas y la técnica combinada. Más importante que la cirugía en sí misma, es la calidad de la cirugía y el uso juicioso de la energía con la que se trabaja. La mejor visión del manejo es la individualización de cada caso, teniendo en consideración las necesidades de la paciente y los factores asociados.

Irritable bowel syndrome, endometriosis and polycystic ovary syndrome: is there a link?

Chronic pelvic pain is a common yet difficult problem to manage, plaguing the gynecologist as well as the gastroenterologist and general surgeon. Highlighted by increased visceral hypersensitivity, endometriosis and irritable bowel syndrome (IBS) are the most common causes or chronic unrelenting pelvic pain. Recently, the similarities between the two conditions has begged the question as to whether there is any common denominator between the two conditions and their likely co-existence and mismanagement. Further, the association of polycystic ovary syndrome (PCOS) in this cohort remains definitively uncharacterized. This report details a young female patient with the triad of POCS, IBS and endometriosis presenting with chronic pelvic pain.

Bebida láctea de chocolate processada pela tecnologia de plasma frio: características físicas, comportamento térmico e microestrutura / Chocolate milk drink processed by cold plasma technology: physical characteristics, thermal behavior and microstructure

Este estudo avaliou o efeito do plasma frio nas características físicas (reologia e tamanho de partícula), propriedades térmicas e microestrutura de achocolatados comparados a pasteurização (controle). Bebidas tratadas por plasma frio apresentaram partículas com maior tamanho e consistência e perfil de fusão alterado (menor temperatura, água ligada e maior entalpia) do que o produto pasteurizado, sugerindo processos de desnaturação. Condições mais severas resultaram em maior consistência (partículas de maiores áreas superficiais [D 3,2] e diâmetros volumétricos [D 4,3]). Condições intermediárias resultaram em produtos com características mais semelhantes às bebidas pasteurizadas. Os resultados indicam que bebidas lácteas achocolatadas com diferentes características poderiam ser obtidas variando os parâmetros do processo de plasma frio.

Estudo do comportamento reológico de achocolatado industrializado / Study of rheological of processed chocolate poder

A utilização de subprodutos em um novo processo resulta em maior lucro para o produtor. Entretanto, deve-se verificar a qualidade do produto final, pois a maior concentração do soro do leite pode provocar redução em parâmetros como viscosidade e sinérese. O objetivo do presente estudo é de analisar o comportamento reológico de achocolatado industrializado de duas diferentes marcas. Para leitura da viscosidade foi utilizado um viscosímetro de Brookfield, modelo DVII+Pro utilizando o splidlen nº 2 com as seguintes rotações: 50, 60, 70, 80, 100, 120, 140 rpm. A partir de uma análise estatística dos dados obtidos, utilizando o software STATISTICA 7.0 obtivemos os dados referentes à tensão de cisalhamento (Pa) e taxa de deformação (s-1). Valores inferiores de viscosidade aparente e taxa de deformação foram observadas na amostra 1, Ambas as amostras, demonstraram o comportamento de um fluido não newtoniano com características semelhantes ao plástico de Bingham.

Effect of the consumption of chocolate enriched with tryptophan and resveratrol on biochemical markers and oxidative stress in a healthy population / Efecto del consumo de chocolate enriquecido con triptófano y resveratrol sobre marcadores bioquímicos y de estrés oxidativo en población sana

Background: Chocolate is a product with high nutritional value, of sensory characteristics accepted and preferred by the consumer, in addition to beneficial to health. Based on the benefits attributed to cocoa components, investigations have shown that chocolate consumption has been involved in the modulation of blood pressure protection, the lipid profile, the activation of platelets, and insulin sensitivity. Objective: Evaluate the effect of consuming a tablet of chocolate enriched with tryptophan present in the peanut and resveratrol contained in the peel flour and grape seed, on biochemical markers and oxidative stress in a healthy population. Methods: The study was conducted in 10 subjects aged between 20 and 40 years, who consumed daily for 21 days, a chocolate bar of 15 g enriched with tryptophan and resveratrol. Before starting the study and after 21 days, the participants were given weighty measures, waist, hip and blood pressure. As well as blood samples, where was analyzed: glycemia, creatinine, triglycerides, total cholesterol, HDL, LDL, VLDL, uric acid, insulin and markers of oxidative stress 8- isoprostane and catalase. The non-parametric statistical tests were applied Kruskal-Wallis for n=10, with a value of significance of 0.05. Results: A statistically significant decrease in insulin values and oxidative stress marker 8-isoprostane was stopped, whereas catalase values increased significantly. Conclusions: The consumption of chocolate enriched with tryptophan and resveratrol, does not alter the biochemical parameters of glycemia, creatinine, triglycerides, total cholesterol, HDL, LDL, VLDL and uric acid. But it significantly helps the decrease of insulin in blood and could have beneficial health effects related to the reduction of oxidative stress, after consuming 15 g of the chocolate during 21 days.

Antecedentes: el chocolate es un producto de alto valor nutricional, de características sensoriales aceptadas y preferidas por el consumidor, además de beneficioso para la salud. Basados en los beneficios atribuidos a los componentes de cacao, investigaciones han demostrado que el consumo de chocolate ha estado involucrado en la modulación de protección de la presión arterial, el perfil lipídico, la activación de las plaquetas, y la sensibilidad a la insulina. Objetivo: evaluar el efecto del consumo de una tableta de chocolate enriquecido con triptófano presente en el maní y resveratrol contendido en la harina de cáscara y semilla de uva, sobre marcadores bioquímicos y de estrés oxidativo en una población sana. Métodos: el estudio se realizó en 10 sujetos de edades comprendidas entre 20 y 40 años, quienes consumieron diariamente durante 21 días, una tableta de chocolate de 15 g enriquecida con triptófano y resveratrol. Antes de iniciar el estudio y pasado los 21 días, a los participantes se les tomaron medidas de peso, cintura, cadera y presión arterial. Así como muestras de sangre, donde se analizó: glicemia, creatinina, triglicéridos, colesterol total, HDL, LDL, VLDL, ácido úrico, insulina y los marcadores de estrés oxidativo 8- isoprostano y catalasa. Se aplicaron las pruebas estadísticas no paramétrica Kruskal-Wallis para n=10, con un valor de significancia de 0,05. Resultados: se obtuvo una disminución estadísticamente significativa en los valores de insulina y del marcador de estrés oxidativo 8-isoprostano, mientras que los valores de la catalasa aumentaron significativamente. Conclusión: el consumo de chocolate enriquecido con triptófano y resveratrol, no altera los parámetros bioquímicos de glicemia, creatinina, triglicéridos, colesterol total, HDL, LDL, VLDL y ácido úrico. Pero ayuda significativamente a la disminución de Insulina en sangre y podría tener efectos beneficiosos para la salud relacionados con la disminución del estrés oxidativo, luego de consumir 15 g del chocolate durante 21 días.

Incongruências no regulamento técnico para chocolate e produtos de cacau que interferem na qualidade do chocolate brasileiro e na saúde do consumidor / Incongruities in the technical regulations for chocolate and cocoa products that interfere with Brazilian chocolate quality and consumer health

[{"text": "O chocolate no Brasil é produzido com padrões inferiores às normas internacionais\r\ndo Codex Alimentarius, que estipulou para a sua composição,em\r\n1981, um índice mínimo de 35% de sólidos de cacau, atribuindo não menos\r\nde 18% para manteiga de cacau e 14% para massa de cacau. A Agência\r\nNacional de Vigilância Sanitária, como órgão responsável pela elaboração\r\ne publicação das normas brasileiras referentes ao chocolate e produtos de\r\ncacau, adotou em 2005 o índice mínimo de 25%, não especificando taxasaos\r\nsubprodutos, gerando especulações. Diante de metodologia básica e aplicada,\r\no presente trabalho baseou-se na leitura e análise de leis, projetos de\r\nlei, normas, relatórios de pesquisa, publicações em periódicos, dissertações,\r\nteses, entre outros, apoiada em pesquisa bibliográfica virtual,paraverificare\r\nindicaras incongruências no Regulamento Técnico para Chocolate e Produtos\r\nde Cacau contidas na RDC 264. Faz parte do objetivo deste estudo tentar\r\nevidenciaras consequências da Resolução para a saúde do consumidor, para\r\na qualidade do chocolate nacional\r\ne para a credibilidade da ANVISA\r\ncomo órgão promotor da qualidade\r\ne segurança alimentar. Pretende-se\r\ntambém apoiar a aprovação de Projetos\r\nde Lei que tramitam pelo Congresso\r\nNacional, que têm como objetivo\r\no ajuste da RDC 264 através\r\nde propostas de atualização do seu\r\nRegulamento Técnico, embasadasnas\r\nnormas de reconhecimento internacional,\r\nem prol da qualidade do\r\nchocolate nacional, do consumidor e\r\ndo comércio global.(AU)", "_i": "pt"}]

Effect of the roasting temperature and time of cocoa beans on the sensory characteristics and acceptability of chocolate

Abstract The aim of this work was to study the impact of the roasting temperature (80, 120 and 160 °C) and time (20, 40 and 60 min) of cocoa beans on the sensory acceptability of chocolate using response surface methodology. The results revealed that there was higher impact of roasting temperature and no influence of roasting time (in the studied levels). Lower score of consumers' sensory acceptability was found at higher roasting temperature of cocoa beans (160 °C). The chocolate samples presented undesirable burnt odor and flavor. Roasting temperatures range 90 to 110 °C were found optimum for higher consumer's acceptability scores (appearance, aroma, flavor, texture and overall quality attributes). Ten trained assessors consensually defined fifteen descriptors showing similarities and differences among the chocolate samples, using the methodology based on Quantitative Descriptive Analysis. The Principal Component Analysis showed that A, B and C treatments (80 °C) were characterized primarily by the brown color, sweet aroma and flavor attributes. The treatments D, E and F (120 °C) were characterized by reddish brown color, bitterness, burnt aroma and flavor, astringency attributes.

Effect of transabdominal ultrasound interventional puncture combined with medicine on ovarian chocolate cyst / 中国生化药物杂志

Objective To investigate the efficacy of transabdominal ultrasound interventional puncture combined with medicine in the treatment of ovarian chocolate cysts. Methods According to the different treatment methods will be January 2015 to December 2016 in Yuyao People's Hospital 70 cases of patients with ovarian chocolate cyst group: the control group with washed cysts + ethanol sclerotherapy by transabdominal ultrasound interventional puncture + urokinase solution, the observation group in the control group based on the addition of triptorelin;observed the body hormone before and after E2 two patients in the treatment group, follicle stimulating hormone, serum luteinizing hormone, FSH/LH, antral follicles level changes, complications, clinical treatment, and the relevant data for comparative analysis. Results Abdominal ultrasound interventional puncture and drug treatment (observation group) treatment of ovarian chocolate cyst is better than transabdominal ultrasound interventional treatment (control group), the stability of the body hormone levels of patients than the control group, the complication rate was lower than the control group, the total efficiency of clinical treatment was higher than the control group, the difference was statistically significant (P <0.05). Conclusion The patients with ovarian chocolate cyst transabdominal ultrasound interventional puncture and drug treatment effect significantly, can effectively improve the patients body hormone level, low complication rate, the total effective rate of the treatment is high, it is worthy of widely used treatment of patients with ovarian chocolate cyst.

Ag-Solid-Phase Extraction-Programmed Temperature Vaporization-Gas Chromatography for Analysis of Mineral Oil-Saturated Hydrocarbons in Commercial Chocolates / 分析化学

An offline silver-impregnated silica gel solid-phase extraction (Ag-SPE) approach combined with a programmed temperature vaporization-gas chromatography-flame ionization detector (PTV-GC-FID) was proposed for routine analysis of mineral oil saturated hydrocarbons (MOSH) in chocolates. The MOSH in chocolates were extracted by n-hexane and 1 mL of extract was purified by offline Ag-SPE column. The SPE columns packed with 0.3％ Ag-activated silica gel were used to separate MOSH from triglycerides and olefins in chocolates. The eluent of MOSH fraction was only 5 mL and then concentrated to 0.2 mL through nitrogen blowing with little evaporation loss. The PTV parameters were as follows: the initial temperature was set at 45℃ and held for 1 min (split ratio was 200∶1), then warmed up to 360℃ at linear gradient of 250℃ minSymbolm_1 and held for 27 min (split valve was closed for 2 min followed by split ratio of 100∶1). The GC injection volume was 40 μL. The GC column was heated from 35℃ (3 min) to 350℃ at 25℃/min, and then raised to 370℃ (10 min) at 5℃/min. The flow rate of the carrier gas was 1.3 mL/min (and pressure was 60 kPa), FID temperature was set at 380℃. The limit of quantification (LOQ) and the recoveries of the method were 0.5 mg/kg and 84.9％-108.6％, respectively, with the relative standard deviations (RSD) of 0.2％-1.5％. Twenty-five commercial chocolate samples were analyzed with the proposed method, and it was found that the MOSH in three samples were not detected, and the concentrations of MOSH in other 22 samples were 1.09-8.15 mg/kg (the concentrations of MOSH with C16-C35 component were 0.56-4.43 mg/kg). The results suggested that it was necessary to routinely detect mineral oil contamination in chocolates for food safety.

Analysis of serum CA125 level of patients with ovarian chocolate cysts before and after interventional therapy / 中国医学影像技术

Objective To investigate the influence factors of serum CA125 level in patients with ovarian chocolate cysts,and to study the effect on serum CA125 level of interventional therapy.Methods A total of 103 patients with single unilateral chocolate cyst of ovary underwent interventional treatment.According the serum CA125 level before interventional therapy,the patients were divided into normal group (CA125≤35 U/ml) and abnormal group (35 U/ml＜CA125≤200 U/ml).The clinical indexes of patients and ultrasound characteristics of cyst were compared between the two groups.The changes of serum CA125 levels before and after interventional therapy were analyzed.Results The difference of the course of diseases,dysmenorrhea history,diameter of cysts had statistical difference between the two groups (all P＜0.05).There were no statistical differences of age,history of dilivery,abortion history,history of pelvic surgery,cyst location between the two groups (all P＞0.05).In abnormal group,the mean serum level of CA125 reduced at 3 months (P＜0.000 1) and 6 months (P ＜0.000 1) after interventional therapy.In the normal group,there was no significant difference of the mean serum level of CA125 before and after interventional therapy (all P＞0.05).Conclusion Serum CA125 level is influenced by dysmenorrhea history,course of disease,diameter of cysts.Ultrasound-guided interventional therapy has intervention effect on patients with abnormal serum CA125 level before interventional therapy.

Increased sensory quality and consumer acceptability by fortification of chocolate flavored milk with oat beta glucan

Objective: This study is done in respect to develop a milk based product having both the properties of milk and oat beta glucan. The objective of the study is to analyze the stability, texture and overall acceptance of flavored milk with oat beta glucan and to assess the processing parameters in order to increase the stability. Materials & Methods: In this study two methods have been used. First method is one stage processing in which beta-glucan (3%) was added simultaneously with carrageenan and In Second method, oat beta-glucan is not added and chocolate milk is made by carrageenan and the other dry ingredients only. Result is tasted by sensory evaluation, texture properties and viscosity. Results: In both the studies, the mouthfeel and viscosity is better in chocolate FM fortified with oat beta glucan. Conclusion: In this study we use 3% oat beta-glucan for fortification of the chocolate milk. Sensory evaluation is carried out for consumer preference and the texture and viscosity is also measured. chocolate FM with oat beta-glucan has improved mouthfeel, viscosity and fortified with fiber milk. By adding oat beta-glucan we can claim points about Fiber as per FSSAI Guidelines also.

Lycopene Embedded into Cocoa Butter Micelles of Dark Chocolate Causes Dose-dependent Decrease in Serum Lipids of Hypercholesterolemic Volunteers.

Aim: To investigate if different amounts of lycopene embedded into cocoa butter micelles of dark chocolate affect serum lipid profile of hypercholesterolemia patients. Study Design: 32 clinically healthy volunteers with borderline hyperlipidemia were enrolled in a 4 week dietary trial. The study participants ingested daily one 10 g bar of L-tug dark chocolate (DC) which contained 0, 2, 3.5 or 7 mg of lycopene with no other restrictions/modifications to their habitual diet. Serum specimens were collected at the outset and after the second and fourth weeks of the trial. The study was conducted at the Saratov’s Institute of Cardiology (Russian Federation) using dark chocolate specimens provided by Lycotec Ltd (Cambridge, UK) during January-March 2013 under approved and registered protocol. Results: It was found that even the lowest concentration of lycopene tested (2 mg) caused a statistically significant (p<0.05) decline in the total cholesterol value at the end of the trial [from a median of 230.5 mg/dl (95% CI: 243.6, 204.8) to 210.5 mg/dl (95%CI: 221.7, 200.1)]. Consumption of higher amounts of lycopene embedded into L-tug DC caused an even more significant step-wise decline in total cholesterol values which were observable from the second week of the trial. There was a corresponding decline in LDL-cholesterol and triglyceride values. Consumption of L-tug DC with the highest amount of lycopene (7 mg) caused a small but statistically significant (P<0.05) increase in HDL values at the end of the interventional period [from a median of 40 mg/dl (95% CI: 43.65, 39) to 42 (95%CI: 43.65, 40.35)]. Conclusion: Lycopene-containing L-tug DC can be used for dietary management of abnormalities of lipid homeostasis in mild hyperlipidemia.

Effectiveness of some herbals on initial enamel caries lesion

Objective To evaluate the effectiveness of herbal medicaments such as ginger, rosemary and honey on remineralization of initial enamel lesion. Methods Demineralized human enamel specimens were measured for baseline surface microhardness and fluorescence methods. Ten specimens in each of four groups were used in this in vitro recycling study with the following treatments which applied three times a day: 1) sodium fluoride toothpaste (Ipana, Procter & Gamble, Turkey), 2) ginger-honey (Arifoglu Herbals, Anzer Honey, Turkey), 3) ginger-honey-chocolate (Bind Chocolate, Turkey), 4) rosemary oil (Arifoglu Herbals, Turkey). Treatment regimens of demineralization and remineralization cycle were applied for 21 days. The post-treatment data were obtained by measurements of surface microhardness and fluorescence methods. Data were statistically analyzed by ANOVA test with Tukey's honest significant difference test. Results Enhanced remineralization was observed with several of the treatment systems including ginger + honey and rosemary. Significant differences between treatments were observed by microhardness and FluoreCam fluorescence assesment, compared to the positive control group (NaF dentifrice). Significantly, greater remineralization was observed with the honey + ginger treatment regimen. No significant differences between groups were observed using the fluorescence assessment method, quantitative light-induced fluorescence. Conclusions Herbals (ginger, honey and rosemary) have enhanced remineralization of initial enamel lesion.

Aplicação de gelatina obtida de subproduto animal como substituto parcial de gordura em spread de chocolate / Application of gelatin obtained from animal by-product as a partial fat replacement in chocolate spread

O objetivo do presente estudo foi verificação da viabilidade da aplicação de gelatina de pés de frango em spread de chocolate como substituto parcial de gordura. Inicialmente apresentou-se uma revisão de literatura sobre os principais aspectos que envolvem a pesquisa. Após relatou-se a metodologia de extração e caracterização físico-química da gelatina obtida de pés de frango por meio de análises de composição centesimal, de cor, força de gel e análise de perfil de textura (TPA). Posteriormente abordou-se os efeitos da aplicação de gelatina como substituto de gordura nas propriedades físico-químicas e reológicas de spread de chocolate. Por último investigou-se a influência da concentração de gelatina e substituição de gordura na espalhabilidade, estabilidade (shelf life), custos e propriedades sensoriais dos spreads de chocolate. Para tanto, foi utilizado planejamento experimental Central Composto Rotacional e metodologia de superfície de resposta. Os resultados da extração de gelatina de subproduto de frango indicaram que as peles e tendões dos pés de frango possuem rendimento (7,83 %) e conteúdo mineral (1,92 %), apresentando alto teor proteico (84,96 %) próximo das gelatinas comerciais. Em concentração de 6,67 % a gelatina demonstrou elevada força de gel (294,78 g), comportando-se na análise de perfil de textura como um sólido. Os dados relacionados às formulações de spread de chocolate demonstraram que tanto o nível de substituição de gordura quanto a concentração de gelatina exerceram efeitos significativos (p<0,05) sobre a cor, volume, densidade e comportamento reológico dos produtos, exceto a atividade de água que foi influenciada apenas pelo primeiro fator. Sob a perspectiva reológica apenas a amostra com maior nível de substituição de gordura foi classificada como pseudoplástica. A gelatina contribuiu no aumento do teor proteico das formulações. A consistência foi significativamente (p<0,05) influenciada pelas propriedades da fase de gelatina, apresentando ampla faixa de plasticidade nas diferentes temperaturas (10, 20 e 30 °C). A consistência dos spreads aumentou em todas as temperaturas durante os 90 dias de armazenamento. Observou-se por meio da análise sensorial que os fatores em estudo provocaram alterações nos atributos sensoriais do produto suficiente para a percepção dos provadores. A formulação com 75 % de substituição de gordura seguida pelas formulações com 50 % e 0,8 % de concentração de gelatina apresentaram a maior aceitabilidade. Com o máximo de substituição de gordura chegou-se a 53 % de redução de custos. Contudo, os resultados obtidos sugerem que a aplicação de gelatina de pés de frango pode ser vantajosa, já que contribuiu com a formulação de spreads de chocolate menos calóricos e com propriedades físico-químicas e sensoriais adequadas para uma possível comercialização

The aimed of this study was the verification of the feasibility of application of gelatin chicken feet in chocolate spread as a partial replacement fat. Firstly, it was presented a literature review on the main aspects involved in the research. After it was reported the extraction methodology and physicochemical characterization of chicken feet gelatin through chemical composition, color, gel strength and texture profile analysis (TPA) analysis. Next, the effects of the gelatin application as a fat replacement in physicochemical and rheological properties of chocolate spread were discussed. Finally, the influence of the gelatin concentration and fat replacement in spreadability, stability (shelf life), costs and sensory properties of chocolate spread were investigated. For this purpose, the Central Composite Rotational Design and response surface methodology were used. The results of the chicken feet gelatin extraction indicated that the skins and tendons of chicken feet have yield (7.83%) and mineral content (1.92%), with high protein content (84.96%) close to the commercial gelatins. In concentration of 6.67 % gelatin demonstrated high gel strength (294.78 g), behaving in the texture profile analysis as a solid. Data related to the spread chocolate formulations demonstrated that the level of replacement of fat and gelatin concentration exerted a significant effect (p <0.05) on the color, volume, density and rheological behavior of the products, except water activity which was influenced only by the first factor. Under the theological perspective only the sample with higher levels of fat replacement was classified as shear thinning. Gelatin contributed in increasing the protein content of the formulations. The consistency was significantly (p <0.05) influenced by the properties of the gelatin phase, showing a wide range of plasticity at different temperatures (10, 20 and 30 ° C). The spreads consistency increased at all temperatures during the 90 days of storage. It was observed by means of sensory analysis that the factors under study led to changes in the sensory attributes of the product enough to the perception of tasters. The formulation with 75 % fat replacement followed by 50 % and 0.8 % concentration of gelatin had the highest acceptability. With maximum fat replacement was reached to 53% cost reduction. However, the results suggest that the application of chicken feet gelatin can be advantageous since it contributed to the formulation of lower calorie chocolate spreads, with physicochemical and sensory properties suitable for possible commercialization