Aprovechamiento alternativo de calamar (Dosidicus gigas) como fuente de proteína para la fortificación de pan tipo baguette / Alternative use of squid (Dosidicus gigas) flour as a protein source to improve the nutritional quality of baguette bread

Introducción. Los cereales tienen aminoácidos limitantes y mezclarlos con harinas de origen marino presentan un mejor equilibrio en éstos mejorando la composición nutricional en productos de panificación, principalmente de proteína y aminoácidos. Objetivo. Desarrollar panes tipo "baguette" sustituyendo parcialente harina de trigo (HT) por harina de calamar (HC) y evaluar su calidad física, química y sensorial. Materiales y métodos. Se utilizó la técnica de masa esponja incorporando 7,5, 10 y 12,5 % de HC. Análisis físicos: tiempo de amasado, peso y fermentación de la masa, volumen específico, peso de los panes (g), % pérdida humedad y color de miga; análisis químicos: humedad, proteína cruda, cenizas, extracto etéreo, fibra cruda, carbohidratos, aminoácidos indispensables y energía bruta y evaluación sensorial: textura, olor, color y sabor. Resultados. Las propiedades físicas no presentaron diferencias (p>0,05), pero sí (p<0,05) para las variables de color en todos los panes, al igual que en los análisis químicos y perfil de aminoácidos (p<0,05), incrementándose la proteína (15,63 % pan con 7,5 % de HC hasta 23,27 % pan con 12,5 % de HC) y mismo comportamiento de aminoácidos indispensables conforme aumentó la inclusión de HC. Los resultados de la evaluación sensorial fueron similares (p>0,05) para 7,5 % de HC (me gusta), para 10,0 y 12,5 % fue indiferente. Conclusiones. La inclusión de HC (7,5 %) en baguette logró un aumento de proteínas y aminoácidos esenciales mejorando la calidad nutricional, con buena aceptación de acuerdo con la prueba de carácter exploratorio con consumidores que se empleó(AU)

Introduction. Cereals have limiting amino acids and mixing them with flours of marine origin could provide a better balance in these improving the nutritional composition in bakery products, mainly protein and amino acids. Objective. To develop and evaluate the physical, chemical, and sensory quality of three white breads of baguette type by partially substitution of wheat flour (HT) with squid flour (HC). Materials and methods. The sponge dough technique was used incorporating 7,5, 10,0 and 12,5 % of HC. Physical analysis: kneading time, dough weight, dough fermentation, specific volume, bread weight (g), % loss of moisture and crumb color; chemical analysis: moisture, crude protein, ash, ether extract, crude fiber, carbohydrates, indispensable amino acids and sensory evaluation: texture, odor, color, and flavor. Results. Physical properties did not show differences (p>0.05), differences (p<0.05) for color variables in all breads as well as in chemical analysis and amino acid profile (p<0.05), the protein show an increase (15,63 % for bread with HT to 23,27 % for bread with 12.5 % of HC) and the same behavior for indispensable amino acids, that increase as inclusion of HC increases. The results of the sensory evaluation were similar (p>0.05) in control and 7,5 % of HC (I like it), for 10 and 12,5% it was indifferent. Conclusions. The inclusion of squid flour (7,5 %) in the preparation of baguette bread achieved an increase of proteins and essential amino acids that improved the nutritional quality of this food, which also presented a good acceptance according to an exploratory test with consumers(AU)

F-waves persistence in peripheral sensory syndromes / Persistência das ondas-F nas síndromes sensitivas periféricas

Abstract Background The distinction between sensory neuronopathies (SN), which is by definition purely sensory, and sensory polyneuropathies (SP) and sensory multineuropathies (SM) is important for etiologic investigation and prognosis estimation. However, this task is often challenging in clinical practice. We hypothesize that F-wave assessment might be helpful, since it is able to detect subtle signs of motor involvement, which are found in SP and SM, but not in SN. Objective The aim of the present study was to determine whether F-waves are useful to distinguish SN from SP and SM. Methods We selected 21 patients with SP (12 diabetes mellitus, 4 transthyretin familial amyloid polyneuropathy, 4 others), 22 with SM (22 leprosy), and 26 with SN (13 immune-mediated, 10 idiopathic, 3 others) according to clinical-electrophysiological-etiological criteria. For every subject, we collected data on height and performed 20 supramaximal distal stimuli in median, ulnar, peroneal, and tibial nerves, bilaterally, to record F-waves. Latencies (minimum and mean) and persistences were compared across groups using the Kruskal-Wallis and Bonferroni tests. P-values < 0.05 were considered significant. Results All groups were age, gender, and height-matched. Overall, there were no significant between-group differences regarding F-wave latencies. In contrast, F-wave persistence was able to stratify the groups. Peroneal F-wave persistence was higher, bilaterally, in the SN group compared to SM and SP (p < 0.05). In addition, F-waves persistence of the ulnar and tibial nerves was also helpful to separate SN from SP (p < 0.05). Conclusion F-wave persistence of the peroneal nerves might be an additional and useful diagnostic tool to differentiate peripheral sensory syndromes.

Resumo Antecedentes A distinção entre neuronopatias sensitivas (SN) e polineuropatias sensitivas (SP) e multineuropatias sensitivas (SM) é importante para a investigação etiológica e para o prognóstico. Contudo, esta tarefa é desafiadora na prática clínica. Hipotetizou-se que a avaliação das ondas-F pode ser útil, por ser capaz de detectar envolvimento motor nas SP e SM, mas não nas SN. Objetivo Determinar se as ondas-F podem ajudar a distinguir entre SN, SP e SM. Métodos Selecionou-se 21 pacientes com SP (12 diabetes mellitus, 4 ATTR-FAP e 4 com outras neuropatias), 22 com SM (22 hanseníases) e 26 com SN (13 imunomediadas, 10 idiopáticas e 3 com outras neuronopatias), de acordo com critérios clínicos, etiológicos e eletrofisiológicos. Para cada indivíduo, foi aferida a altura e foram aplicados 20 estímulos distais supramáximos nos nervos mediano, ulnar, fibular e tibial, bilateralmente, para registrar as ondas-F. Uma comparação foi feita, por grupo, das latências (mínimas e médias) e persistências pelos testes Kruskal-Wallis e Bonferroni. Valores de p < 0.05 foram considerados estatisticamente significativos. Resultados Todos os grupos foram pareados por idade, sexo e altura. Não houve diferença estatística significativa entre os grupos quanto às latências das ondas-F. A persistência da onda-F foi capaz de estratificar os grupos, sendo as dos nervos fibulares bilateralmente maiores no grupo SN que nos grupos SM e SP (p < 0.05). Adicionalmente, a persistência das ondas-F dos nervos ulnares e tibiais também foi útil para distinguir SN de SP (p < 0.05). Conclusão A persistência das ondas-F dos nervos fibulares pode ser uma ferramenta adicional e útil para diferenciar síndromes sensitivas periféricas.

Long-term outcomes of single monocular resection–recession in adult sensory strabismus and factors affecting the postoperative drift

Purpose: The purpose of our study was to analyze the clinical characteristics and outcome of horizontal strabismus surgery in patients having sensory strabismus and to analyze the factors that affect the postoperative drift in these patients over a follow?up of three years. Methods: This was a retrospective case series. Patients aged ?18 years, having low vision (visual acuity ?20/60) in one eye, and undergoing horizontal strabismus surgery (standard recess–resect procedures) in the same eye were recruited. All patients were advised patching of the good eye six weeks prior and continued for six weeks post strabismus surgery. We excluded patients who had paralytic disorders, motility defects, or those with chronic systemic conditions. Patients with a minimum follow?up of three years were recruited. Results: The study included 56 patients whose mean age was 22.9 ± 4.93 years. Exotropia (n = 38; 67.8%) was more common than esotropia (n = 18; 32.1%). Preoperative visual acuity was 1.1 ± 0.85 (range perception of light to 6/18p). The cause of low vision was amblyopia (n = 30; 53.5%) followed by trauma (n = 22; 39.2%). The mean preoperative distance deviation was 57.7 ± 15.5 PD in the primary position (range: 20–65 PD). The success rate of exotropia (78.9%) was more than esotropia (52.9%) at three years. Two patients with esotropia were overcorrected. All patients with exotropia showed an exotropic drift with time. Conclusion: The motor alignment after a single recession– resection procedure was satisfactory at the long?term in our cohort of sensory strabismus. The duration or extent of visual impairment had no relation to the postoperative outcome.

Rehabilitation using neurodevelopmental and sensory integration therapy approaches in an 8-month-old infant with self-gratification behavior: A case report

Self-gratification behavior is a normal behavior in infants or children and is usually misdiagnosed with dystonic development delays, repeated movement disorders, or even epilepsy. This case report aims to share our clinical experience in managing a child with self-gratification disorder through physical therapy techniques. An 8-month-old female infant presents with concerns related to poor social interaction, reduced play, irritable behavior, frequent crossing, and stiffness in the legs which she started showing at 3 months of age. She was earlier diagnosed with dystonic developmental delay and referred for a thorough development and sensory assessment. Rehabilitation with sensory integration and neurodevelopmental techniques was delivered to the child. Ages and Stages Questionnaire, Denver’s score, and Sensory profile were assessed at 8–9 months, 9–10 months, and 10–11 months to monitor prognosis. There was a significant improvement in self-gratification habits and improved attention in the child. Self-gratification behavior is a normal behavior in infants or children and is usually misdiagnosed. Treatment mainly constitutes neurodevelopment, sensory integration techniques, and parent education.

Hippocrates and the anatomy of the nervous system (Historical Note) / Hipócrates e a anatomia do sistema nervoso (Nota Hidtórica)

Hippocrates was one of the greatest physicians ever, and merited unquestionably, the title of 'Father of Medicine'. He, together with other authors, formed an assemble of texts known as 'Hippocratic Collection' (or 'Hippocratic Corpus'). There, the ample and brilliant medical experience remained documented, and left as a legacy. Even after almost two and a half millennia, these medical writings continue to be admired, and regarded as a lasting fount of inspiration. However, regarding anatomy, including that of the nervous system, and related structures, the texts are poor. About the nervous system, he mentioned the brain and its two hemispheres, the spinal cord, and the sensory organs. The related structures are also cited, comprising the meninges, the cerebrospinal fluid, and the blood vessels, as well as the skull, and the vertebral column. The functions of the brain were partly explained, and he ascribed to the brain the main ruling function of the body, a mark of encephalocentric position. Thus, counterposed to his ample medical accomplishments was his poor anatomical contribution. However, it must be recognized that the incipient contribution on anatomy that was legated, represented an important starting point for upcoming scholars and further studies on the subject.

Hipócrates foi um dos maiores médicos de todos os tempos, merecendo, de modo inquestionável, o título de 'Pai da Medicina'. Ele, juntamente com outros autores, constituiu um conjunto de textos conhecido como 'Coleção Hipocrática' (ou 'Corpo Hipocrático'). Lá, a ampla e brilhante experiência médica permaneceu documentada e deixada como um legado. Mesmo após quase dois e meio milênios, estes escritos médicos continuam a ser admirados e vistos como uma fonte duradoura de inspiração. Entretanto, considerando a anatomia, os textos são pobres, inclusive os sobre o sistema nervoso e estruturas relacionadas. Quanto ao sistema nervosa, ele mencionou o cérebro e seus dois hemisférios, a medula, e os órgãos sensoriais. As estruturas relacionadas também são mencionadas, compreendendo as meninges, o líquido cefalorraquidiano, e os vasos sanguíneos, assim como o crânio e a coluna vertebral. As funções cerebrais foram explicadas em parte e ele atribuiu ao cérebro a principal função de controle do corpo, uma marca de sua posição encefalocêntrica. Assim, contraposto às suas amplas realizações médicas foi sua contribuição anatômica pobre. Entretanto, deve ser reconhecido que a contribuição incipiente sobre anatomia que foi legada representou um ponto de partida importante para os estudiosos porvindouros e os estudos que prosseguiram sobre o assunto.

Development and Organoleptic Evaluation of Iron Rich Pancake Premix Using Spirulina and Super Flours

Since ancient times, poor nutrition has been the primary culprit of iron deficiency, especially in the school going adolescent girls. There may be a number of factors that contribute to this. The production of affordable, wholesome, and practical foods is a challenge for the food industry. Spirulina platensis, a microscopic and filamentous cyanobacterium is a blue-green algae that is considered to be one of the ancient life forms on Earth. To increase the nutritive value and to provide other vital nutrients, best wholesome cereals must be chosen over or in combination with refined flour. Here, quinoas, soy flour and amaranth come in the picture. The preparation of pancake premix and the final product was done in the department of food and nutrition, school of home sciences , BBAU Lucknow in the duration of nine months from September 2023 to May 2023. The assessment was successful and yielded genuine beneficial outcomes. The spirulina pan cakes excel in terms of flavour, aroma, and mouth feel. The panellists found the pancake's green tint to be somewhat objectionable.

Production of Soft Bloomy Rind Cheese with Lactic Acid Bacteria Isolated from Cameroon’s Cow Milk

The changing of the diversity of lactic acid bacteria (LAB) from one locality and another is one of the main reasons of the organoleptic and physicochemical differences encountered in the same class of cheese. The objective of this work was to evaluate the influence of LAB isolated from cow's milk produced locally in Cameroon on the organoleptic and physicochemical quality of soft cheese with bloomy rind. To this effect, 05 LAB (IS1, IS2, IS3, IS4 and IS5) were isolated to fresh milk and selected after macroscopic, microscopic and biochemical characterizations. After tests of acidification, fermentation type, compatibility between LAB and LAB concentration on milk coagulation, the combined IS1-IS4-IS5 and IS2-IS3-IS5 were retained to produce 02 soft cheeses with bloomy rind namely respectively FROCAM 145 and FROCAM 235. When used at concentrations of 3×107 CFU/mL, these combined LAB coagulate fresh renneted milk after 3 hours at 26°C. During the production of FROCAM 145, the combined IS1-IS4-IS5 resulted in a firm, moist curd and a pH reduction of 14 and 15% respectively after the milk maturation and ripening of FROCAM 145. This cheese recorded 100% mould recovery, with protein, lipid and calcium content of 6.7, 62.2 and 0.1% respectively. On the other hand, during the production of FROCAM 235, the combined IS2-IS3-IS5 resulted in a dry and crumbly curd. The pH recorded with this combined LAB after maturation of the milk and ripening of FROCAM 235 is 12 and 17% respectively. The FROCAM 235 recorded a low mould recovery estimated at 20% and a protein, lipid and calcium content of 7.8, 65.1 and 0.3% respectively. From a microbiological point of view, FROCAM 145 and FROCAM 235 did not record any contamination by Listeria monocytogenes, Salmonella and Staphylococci. The sensory analysis shows that FROCAM 145 was more appreciated than FROCAM 235 with scores of 0.74 and 0.24 respectively. In view of these results, the IS1-IS4-IS5 combinations isolated from Cameroonian milks present a certain technological interest in the transformation of milk into cheese.

Sural nerve conduction: Amplitude and distal latency of sensory nerve action potential

Background: The sensory nerve action potential (SNAP) is an important factor in the electro diagnostic evaluation of a patient with suspected peripheral neuropathy. Sural nerve is the most frequently studied nerve in the electrophysiology. For proper diagnosis sural sensory conduction abnormalities, a reference data are required for each electrophysiology laboratory. Aims and Objectives: The aim of the study was to find out normative reference data of amplitude and distal latency (DL) of sural SNAP for Northern Kerala population. Materials and Methods: The study was designed as cross-sectional and observational study and analysis of values was done using SPSS version 16. A total of 250 healthy subjects of age 15–50 from Northern Kerala participated in the study which included equal number of males and females. Results: Normative reference data for sensory amplitude and DL were derived in the present study. Sensory amplitude was more and DL was found to be less in female population, indicating faster nerve conduction in female. Conclusion: The reference data derived here can be utilized to detect any abnormality sural nerve sensory conduction. The gender effect on sural nerve sensory conduction parameters can be attributed to the height difference, as nerve conduction velocity is inversely proportional to height.

Caracterización física y sensorial de 24 genotipos especiales de cacao Theobroma cacao

Colombia, se destaca como país productor de cacao fino y de aroma, por lo cual, resulta de gran importancia explorar las características físicas y sensoriales de la diversidad genética existente. Para el presente estudio, se seleccionaron 22 genotipos de colecciones de trabajo con atributos productivos sobresalientes y dos testigos comerciales, reconocidos por su productividad y calidad sensorial; las muestras evaluadas fueron tomadas, de acuerdo con un muestreo aleatorio simple y se realizó un proceso de poscosecha homogéneo, controlado e independiente por genotipo, para obtener muestras de cacao seco individuales. Se realizaron análisis físicos al grano de cada genotipo y se preparó licor de cacao con cada una de las muestras obtenidas. Posteriormente, se evaluó cada licor por medio del panel de evaluación sensorial entrenado, donde se identificó y cuantificó la intensidad de atributos básicos, atributos especiales y atributos adquiridos, característicos de cada muestra. La información fue analizada mediante estadística descriptiva y análisis de componentes principales, lo que permitió la identificación de tres genotipos sobresalientes por el índice de grano y el porcentaje de cascarilla. El análisis sensorial evidenció que, en diecisiete genotipos, predominaron los atributos especiales, como herbal, floral, frutal, frutos secos y dulce. Estos resultados son un aporte importante para la selección de nuevas variedades de alta productividad, con características sensoriales de interés para la comercialización, que pueden ser evaluadas en diferentes regiones, para aumentar la disponibilidad genética en futuros programas de renovación y siembra de cacao que está en expansión, en los distintos territorios del país.

Colombia stands out as a country that produces fine and aroma cocoa; therefore, it is of great importance to explore the physical and sensory characteristics of the existing genetic diversity. For the present study, 22 genotypes from working collections with outstanding productive attributes and two recognized commercial controls were selected and evaluated for its productivity and sensory quality; the evaluated samples were taken according to a simple random sampling and a homogeneous, controlled, and independent post-harvest process was carried out by genotype, to obtain individual dry cocoa samples. Physical analyzes were carried out on the grain of each genotype and cocoa liquor was prepared with each of the samples obtained. Subsequently, each liquor was evaluated by means of the trained sensory evaluation panel, where the intensity of basic attributes, special attributes and acquired attributes characteristic of each sample was identified and quantified. The information was analyzed through descriptive statistics and principal component analysis, which allowed the identification of three outstanding genotypes by the grain index, and the husk percentage. The sensory analysis showed that, in seventeen genotypes, special attributes predominated such as: herbal, floral, fruity, dried fruit and sweet. These results are an important contribution for the selection of new high productivity varieties with sensory characteristics of interest for commercialization, which can be evaluated in different regions, to increase genetic availability in future renewal and planting programs of cocoa that is expanding in the different territories of the country.

A rare case of Syringomyelia with Arnold � Chiari Malformation Type 1 - A case report

Syringomyelia is a pathologic cystic cavity within the spinal cord containing cerebrospinal fluid (CSF). It is commonly seen as a complication of an Arnold-Chiari type 1 malformation, which is the herniation of cerebellar tonsils through foramen magnum into cervical spinal canal. Syringomyelia can also occur as complication of hemorrhage, tumor, meningitis, arachnoiditis, or trauma. Symptoms usually begin to appear in early and middle life. These symptoms usually consist of pain, dissociated sensory loss and weakness that present and progress gradually. We herewith report a rare case of syringomyelia and associated Chiari I malformation presenting with dissociated sensory impairment in neck region with headache and neck pain Treatment in these cases is surgical decompression. Recovery with significant decrease in sensory loss and relief in headache and neck pain.

Some Quality Attributes of Composite Flour and Bread Produced from Wheat and African Walnut

This study explored the potential of African walnut in the formulation of composite flour which can be used for bread production and in various food applications. African walnut flour was produced and used to substitute wheat flour at different levels (5 - 25%) in the production of wheat-African walnut composite flour. Functional and pasting properties of the composite flour were evaluated using standard procedures. Proximate composition, antioxidant activity, some loaf quality attributes and sensory acceptability of bread produced from the composite flour were evaluated using standard procedures. Wheat bread served as control. The composite flour showed varying functional properties which ranged from 2.43 to 3.46 (swelling capacity), 1.15 to 1.85 mL/g (water absorption capacity), 2.15 to 2.75 mL/g (oil absorption capacity), 10.80 to16.60% (foam capacity), 63.0 to 75.0% (dispersibility), 38.92 to 69.92 seconds (wetability), 0.75 to 0.79 g/mL (packed bulk density) and 0.43 to 0.47 g/mL (loose bulk density). Inclusion of African walnut reduced peak viscosity (53.92 – 148.83 RVU), trough viscosity (52.25 – 88.58 RVU), breakdown viscosity (1.67 – 60.25 RVU), final viscosity (74.08 – 191.25 RVU) and setback viscosity (21.83 – 102.67 RVU) of the composite flour. Composite bread had better protein (9.75 – 16.93%), fat (3.42 – 9.94%), ash (1.46 – 2.75%), crude fibre (0.86 – 3.64%) but reduced specific loaf volume (2.36 – 4.18 cm3/g) and loaf height (3.00 – 5.40cm) than the control, and exhibited appreciable antioxidant activity (DPPH: 31.60 – 73.09% and FRAP: 0.51 - 4.25 mg/g). In term of sensory acceptability composite bread samples produced with 5 and 10 % levels of African walnut compared favourably with bread produced from wheat flour. Thus composite flour produced from wheat and African walnut flours showed an array of physicochemical properties which could make it useful in different food applications. Acceptable bread could be produced from wheat flour substituted with African walnut flour at 10% level.

Early detection of sensory nerve function impairment in leprosy under field conditions

Aim: To assess the fine sensation of palms and soles in field conditions, to enable early detection of nerve function impairment before the loss of protective sensation, thus preventing the development of disability. Methods: A cross-sectional descriptive study was conducted at seven tertiary referral hospitals located in different states in India. This study included all newly diagnosed patients affected by leprosy, who were registered during the period between March 2011 and April 2012. A detailed history was taken along with charting and voluntary muscle testing /sensory testing (VMT/ST) for the diagnosed patients. The sensation was measured using 0.2 gm Semmes-Weinstein filaments for palms and 4 gm for soles first, followed by 2 gm Semmes-Weinstein filaments for palms and 10 gm for soles. Results: Among the 374 patients, 106 were identified with sensory nerve function impairment. Of the 106 patients, 84 were identified with absence of both fine and protective sensation and 22 patients had a loss of fine touch sensation with protective sensation intact. Limitation: This study was conducted only among patients who were newly diagnosed with leprosy. Hence, future longitudinal studies in a larger population will add more validity to the study. Conclusion: The patients who had loss of fine sensation would have been missed by the normal leprosy programme protocol which uses 2 gm and 10 gm filaments for testing sensory loss before initiating steroid therapy. Further research is needed to determine whether testing for fine sensation with 0.2 gm Semmes-Weinstein filaments for palms and 4 gm for soles can be introduced at all specialized leprosy centres to detect nerve function impairment at an earlier stage followed by steroid therapy.

Chemical and sensory assessment of extra virgin olive oil blends with omega-3 polyunsaturated fatty acids from plant origin

Extra virgin olive oil (EVOO) is known for its health benefits, although it provides a minimum amount of n-3 polyunsaturated fatty acids (n-3 PUFA), which play an important role in the human organism. In this study, EVOO was blended with vegetable oils which are rich sources of n-3 PUFA alpha-linolenic acid (ALA) and/or stearidonic acid (SDA) (chia, walnut, linseed and viper's bugloss seed oils). Fatty acid profiles, induction time, and organoleptic characteristics of the resulting blends were assessed. The n-3 PUFA enrichment in the blends was proportional to the degree of blending. Sensory analysis carried out by a trained panel showed that it is possible to enrich EVOO with up to 20% chia, linseed and viper's bugloss seed oil without altering the original organoleptic characteristics of EVOO. However, the induction time of the blends was significantly reduced compared with EVOO even after adding n-3 PUFA in small proportions, meaning that shelf-life time of these blends is much lower than that of EVOO, which should be considered when preparing these products for commercial purposes.

El aceite de oliva extra virgen (AOEV) es ampliamente conocido por sus beneficios para la salud, aunque apenas aporta ácidos grasos poliinsaturados n-3 (AGPI n-3), los cuales juegan un papel importante en el organismo humano. En este estudio se elaboraron mezclas de AOEV con aceites vegetales ricos en ácido alfa-linolénico (ALA) y/o estearidónico (SDA) (chia, nuez, linaza y viborera). Se evaluaron los perfiles de ácidos grasos, tiempos de inducción y características organolépticas de las mezclas resultantes. El enriquecimiento en AGPI n-3 fue proporcional al grado de mezcla. El análisis sensorial llevado a cabo por un panel entrenado mostró que es posible enriquecer AOEV con hasta un 20% de aceite de chia, linaza o viborera sin alterar las características organolépticas originales del AOEV. Sin embargo, los tiempos de inducción de las mezclas fueron significativamente menores que el del AOEV, incluso tras añadir AGPI n-3 en pequeñas proporciones, lo que significa que el tiempo de vida media de las mezclas es mucho menor que el del AOEV. Este hecho debería tenerse en cuenta al preparar las mezclas con propósitos comerciales.

Harina de cáscara de zanahorias como ingrediente en la elaboración de galletas

En el presente estudio se evalúa la incorporación de cáscaras de zanahoria como ingrediente en galletas en diferentes concentraciones, de esta manera se pueden disminuir los desperdicios además de aprovechar nutrientes, compuestos bioactivos y fibra dietética de las cáscaras. Se recolectaron cáscaras de zanahorias, se lavaron, deshidrataron a 60°C por 24 horas y posteriormente de molieron finamente para obtener harina de cáscara de zanahoria (HCZ). Se desarrollaron galletas con la incorporación de 0, 5, 10 y 20% de HCZ en reemplazo de harina (Muestras CZ0, CZ5, CZ10 y CZ20 respectivamente). Se evaluó la preferencia y aceptabilidad sensorial de las muestras de galletas, mediante prueba de ordenamiento y escala hedónica de 9 puntos por parámetros (apariencia, color, aroma, sabor, textura, aceptabilidad general) respectivamente. También se evaluó la saciedad producida por su consumo mediante "Cociente de Saciedad" (CS) que utiliza la Escala Visual Análoga (EVA) para cuantificar el estado de saciedad en diferentes tiempos. Se determinó el contenido de fibra dietética (FD) en la HCZ y en las muestras de galletas por método enzimático-gravimétrico. Los resultados demostraron que la muestra CZ20 logró la primera preferencia sensorial y la mayor aceptabilidad sensorial en forma significativa (p<0.05). La incorporación de HCZ en galletas produjo aumento del contenido de fibra dietética y del CS. En base a los resultados obtenidos se concluyó que la mejor opción resultó ser la galleta con 20% de HCZ, ya que sensorialmente es la de mayor preferencia y de mayor aceptabilidad, contiene más fibra dietética y provoca más saciedad.

In the present study, the incorporation of carrot peels as an ingredient in cookies in different concentrations is evaluated, in this way, waste can be reduced in addition to taking advantage of nutrients, bioactive compounds, and dietary fiber from the peels. Carrot peels were collected, washed, dehydrated at 60°C for 24 hours, and then finely ground to obtain carrot peel flour (CPF). Cookies were developed with the incorporation of 0, 5, 10, and 20% of CPF in replacement of flour (Samples CZ0, CZ5, CZ10, and CZ20 respectively). The preference and sensory acceptability of the cookies samples were evaluated using an an-Ranking test and a 9-point Hedonic Scale by parameters (appearance, color, aroma, flavor, texture, general acceptability) respectively. The satiety produced by its consumption was also evaluated through the "Satiety Quotient" (SQ) which uses the Visual Analog Scale (VAS) to quantify the state of satiety at different times. The dietary fiber (DF) content in the CPF and in the cookies samples was determined by the enzymatic-gravimetric method. The results showed that the CZ20 sample achieved the first sensory preference and the highest sensory acceptability in a significant way (p<0.05). The incorporation of CPF in cookies produced an increase in the content of dietary fiber and SQ. Based on the results obtained, it was concluded that the best option turned out to be the cookie with 20% CPF, since sensorially it is the most preferred and most acceptable, contains more dietary fiber and causes more satiety than the other samples.

Aristoteles and the anatomy of the nervous system (Nota Histórica) / Aristoteles e a anatomia do sistema nervoso (Historical Note)

Aristoteles was probably the first anatomist in the modern sense of this term. He wrote on human anatomy relying on the external aspects, and the lacking data on internal structures were generalized through the study of lower animals. The different body regions were described according to a precise topography, and his contribution to the development of anatomy was extensive, as he correctly described many organs and introduced new terms to indicate anatomical structures. Regarding the nervous system, he identified the brain and the two hemispheres, the cerebellum, and the spinal cord. The brain coverings, the meninges, were identified, a tougher external, and a delicate internal, and the related blood vessels. He described the bony casing, the skull and part of its bones and sutures, as well as the vertebral column formed by distinct holed vertebrae. The sensory organs were also defined, but he overlooked the presence of nerves, confusing such structures with vessels, tendons, ducts, among other similar structures. Additionally, he explained the functions of the brain, to which he attributed an important role, despite his cardiocentric standpoint. More than twenty and three centuries have elapsed since Aristoteles began his biological investigation, and his work was and continues to be admired, despite the inaccuracies that were pointed out by later authors. Evidently, knowledge on anatomy of the nervous system before Aristoteles was very scant, thus, it must be recognized that the pioneer anatomical studies he performed may be seen as fundamental, leaving a solid ground for future research on anatomy.

Aristóteles foi provavelmente o primeiro anatomista no sentido moderno deste termo. Escreveu sobre anatomia humana baseado nos aspectos externos, e os dados em falta sobre as estruturas internas eram generalizados através do estudo de animais inferiores. As diversas regiões do corpo foram descritas de acordo a uma topografia precisa e sua contribuição para o desenvolvimento da anatomia foi extensa, considerando que ele descreveu corretamente muitos órgãos e introduziu novos termos para indicar estruturas anatômicas. Considerando o sistema nervoso, identificou o cérebro e os dois hemisférios, o cerebelo e a medula. As coberturas cerebrais, as meninges, foram identificadas, uma externa resistente, e uma delicada interna, e os vasos sanguíneos relacionados. Descreveu o invólucro ósseo, o crânio e parte de seus ossos e suturas, assim como a coluna vertebral formada por vértebras perfuradas distintas. Os órgãos sensoriais também foram descritos, mas a presença de nervos foi ignorada, confundindo tais estruturas com vasos, tendões, dutos, entre outras estruturas similares. Adicionalmente, descreveu funções do cérebro, ao qual atribuiu um papel importante, apesar do seu ponto de vista cardiocêntrico. Mais de vinte e três séculos decorreram desde que Aristóteles começou suas investigações biológicas, e sua obra foi e continua sendo admirada, apesar das imperfeições apontadas por autores que se seguiram. Evidentemente, o conhecimento da anatomia do sistema nervoso antes de Aristóteles era muito escasso, assim, deve ser reconhecido que os estudos anatômicos pioneiros que ele realizou podem ser vistos como fundamentais, deixando solo firme para pesquisas futuras sobre anatomia.

Characterization of fillets of Amazon and real hybrid sorubins / Caracterización de filetes de sorubinas híbridas amazónica y real

Background: Many fish hybrids (i.e., obtained by crossing two species) are produced rather than pure species because of their better growth rate and/or acceptance of formulated feed. However, few studies evaluate and compare their meats and acceptance, including, e.g., for the Amazon hybrid sorubim (Pseudoplatystoma reticulatum x Leiarius marmoratus) and the real hybrid sorubim (Pseudoplatystoma corruscans x L. marmoratus). Objective: Thus, this work aimed to evaluate the physical, chemical, microbiological, and sensory characteristics of fillets from the Amazon and real hybrid sorubins. Method:Proximate composition, instrumental color, water holding capacity, cooking losses, and shear force were measured.Microbiological analyses of the fillets were carried out for Salmonellasp. and Staphylococcusaureus to ensure food safety during sensory analysis. Results: Fillets presented excellent quality, classified in category A (lipids below 5% and proteins between 15 and 20%). There was no significant difference (p>0.05) between the evaluated fillets for several parameters: the average water holding capacities were 33.72 and 34.67%, the cooking losses were 14.93 and 13.41%, the shear forces were 2.21 and 1.74 kgf, and the luminosities were 49.61 and 45.04 for the fillets of Amazonian hybrid sorubim and real hybrid sorubim, respectively. Discussion: There was an evident relationship between water-holding capacities and shear forces. Amazonian hybrid sorubim fillets presented lower intensity of red. However, there was no sensory difference between the hybrids, and both had an acceptance rate above 80%. Conclusion: The hybridization does not alter the characteristics of the fish fillets

Antecedentes: Muchos híbridos de peces (i.e., obtenidos al cruzar dos especies) se producen en lugar de especies puras debido a su mejor tasa de crecimiento y/o aceptación de alimentos formulados. Sin embargo, pocos estudios evalúan y comparan sus carnes y aceptación, incluyendo, p. ej., para lo surubí híbrido amazónico (Pseudoplatystoma reticulatum x Leiarius marmoratus) y lo surubí híbrido real (Pseudoplatystoma corruscans x L. marmoratus). Objetivo: Así, el objetivo de este trabajo fue evaluar las características físicas, químicas, microbiológicas y sensoriales de filetes sorubines híbridos amazónico y real. Método: Se midió composición proximal, color instrumental, capacidad de retención de agua, pierdas por cocción y fuerza de corte. Se realizaron análisis microbiológicos de los filetes para Salmonella sp. y Staphylococcus aureus para garantizar la seguridad alimentaria durante el análisis sensorial. Resultados: Los filetes presentaron una excelente calidad, siendo clasificados en la categoría A (lípidos por debajo del 5% y proteínas entre 15 y 20%). No hubo diferencia significativa (p>0.05) entre los filetes evaluados para varios parámetros: las capacidades de retención de agua fueron 33.72 y 34.67%, las pierdas por cocción fueron 14.93 y 13.41%, las fuerzas de corte fueron 2.21 y 1.74 kgf y las luminosidades fueron 49.61 y 45.04 para los filetes de sorubim híbrido amazónico y sorubim híbrido real, respectivamente. Discusión: Hubo una relación evidente entre las capacidades de retención de agua y las fuerzas de corte. Los filetes de sorubim híbridos amazónicos presentaron menor intensidad de rojo. Sin embargo, no hubo diferencia sensorial entre los híbridos, y ambos tuvieron una tasa de aceptación superior al 80%. Conclusión: La hibridación no altera las características de los filetes de pescado

Effect of mint juice on nitrite in pickled cabbage / 上海预防医学

ObjectiveTo explore the effect of mint juice on the nitrite content in pickled cabbage， and to determine the best concentration of mint juice through comprehensive sensory evaluation. MethodsThe control variates method was used to conduct this single factor experiment. The pickled cabbage processing was divided into five groups， one control group CK， and four experimental groups， Lp100， Lp80， Lp60， Lp40， respectively. The data were analyzed by using test of normality， homogeneity of variance test， ANOVA and multiple comparisons. ResultsThe content of nitrite in the experimental group with mint juice was much lower than that in the control group. During each day， as the concentration of mint juice increased， the removal efficiency also increased and the nitrite content in pickled cabbage decreased， too. When the concentration of mint juice was 100%， the nitrite content in pickled cabbage remained the lowest during 1-5 days of fermentation. On the fifth day of fermentation， the removal efficiency of nitrite in pickled cabbage by mint juice with 100% concentration reached the highest （49.55%）. Adding 60% mint juice to pickled cabbage showed the highest score of 92 in sensory evaluation. ConclusionMint juice can reduce the nitrite content in pickled cabbage and make pickled cabbage a better flavor. Result indicates that 60% mint juice is the best concentration for a comprehensive effect.

Development and validation of a questionnaire regarding knowledge, attitude and practice of the ICU nurses′ family-centered sensory stimulation / 中国实用护理杂志

Objective:To establish a questionnaire regarding knowledge, attitude and practice on family-centered sensory stimulation among ICU nurses and examine its reliability and validity, so as to provide basis for subsequent nursing training targeted sensory stimulation.Methods:Based on the theory of knowledge, attitude and practice, the questionnaire of family-centered sensory stimulation for ICU nurses was constructed by literature review, semi-structured interview, expert consultation and questionnaire survey. From March to April 2022, convenience sampling was used to investigate 253 ICU nurses from 8 general hospitals in four provinces and cities to test the reliability and validity of the questionnaire.Results:The final questionnaire included 33 items in 3 dimensions, and the cumulative variance contribution rate was 76.248%. The average content validity index of the total questionnaire was 0.970, and the content validity index of each item ranged from 0.894 to 1.000. The Cronbach′s α coefficient of the questionnaire was 0.965, the split-half reliability was 0.799, and the retest reliability was 0.818 after 2 weeks.Conclusions:It has good validity and reliability in this questionnaire and can be used as a preliminary assessment tool to understand the status quo of family-centered sensory stimulation in ICU nurses.

Clinical analysis of chronic mild occupational carbon disulfide poisoning / 中国职业医学

Objective: To analyze clinical features and electroneuromyography (ENMG) results of chronic mild occupational carbon disulfide poisoning cases. Methods: A total of 344 patients diagnosed with chronic mild occupational carbon disulfide poisoning based on GBZ 4-2002 Diagnostic Criteria of Occupational Chronic Carbon Disulfide Poisoning were selected as study subjects from 2006 to 2019 using the retrospective study method. Their clinical data was collected and analyzed. Results: The main symptoms of the study subjects were dizziness, headache, insomnia, dreaming, memory impairment, numbness and weakness in the distal extremities. Positive signs mainly included symmetrical glove and stocking distribution like sensory disorders in the distal extremities, and the weakening or absent Achilles tendon reflex and knee reflex. The incidence of symptoms and signs increased with the length of service (all P<0.01). The incidence of fundus and venous changes in patients was 41.3%, which increased with the length of service (P<0.01). ENMG examination showed varying degrees of abnormalities in the peripheral motor and/or sensory nerves in all patients, with a higher incidence of motor nerve abnormalities than sensory nerve abnormalities (21.1% vs 3.7%, P<0.01). The incidence of motor nerve abnormality was higher on the right side than the left side (23.7% vs 18.5%, P<0.01). The incidences of motor nerve abnormalities from high to low in the order were median nerve, common peroneal nerve, ulnar nerve and posterior tibial nerve (34.9% vs 27.9% vs 16.6% vs 5.1%, P<0.01). The incidences of sensory nerve abnormalities from high to low in the order were median nerve, ulnar nerve and sural nerve (5.2% vs 5.1% vs 0.7%, P<0.01). The incidences of left ulnar nerve, right ulnar nerve and right median nerve were higher in male patients than in female patients (15.2% vs 5.3%, 24.0% vs 11.7%, 44.8% vs 28.7%, all P<0.05), while the incidences of the left and right common peroneal nerve in lower extremity motor nerve were lower in male patients than in female patients (18.4% vs 52.1%, 21.2% vs 46.8%, all P<0.01). Conclusion: Chronic mild occupational carbon disulfide poisoning was mainly manifested as multiple peripheral nerve injury. ENMG results showed that the distal motor nerve conduction abnormalities were more sensitive than the sensory nerve conduction abnormalities, with a higher degree of impairment in the upper limb than the lower limb, and more impairment in the right side than the left side.

Vibration sensation associated with motor function has specific frequency characteristics in community-dwelling older Japanese adults / 体力科学

Vibration sensation is related to motor function. However, it is unclear which vibration frequencies are associated with motor function. Therefore, in this cross-sectional study, we investigated whether a specific frequency of vibration sensation could explain motor functions. Thirty-two community-dwelling Japanese healthy older adults aged 70 years or older participated in the present study. Grip strength, one-leg standing time, and 10-m walking time were evaluated as indicators of motor function. Vibratory (40, 128, and 256 Hz) and tactile sensory tests were examined as sensory functions. Grip strength per body weight was significantly correlated with sex, body mass index, falls efficacy scale, vibration sensation with 40 and 128 Hz, and 10-m walking time (P < 0.05). Furthermore, one-leg standing time showed a correlation between vibration sensation (128 and 256 Hz) and fall history (P < 0.05). However, 10-m walking time was significantly correlated with only the grip strength to body weight ratio. Multiple regression analysis showed that vibration sensation with 128 Hz (β = 0.427) and sex (β = -0.335) (P < 0.05) were significant independent variables associated with grip strength to body weight ratio. Vibration sensation with 256 Hz (β = 0.465) and age (β = -0.343) (P < 0.05) were significant independent variable associated with one-leg standing time. No significant variables were identified for the 10-m walking time. Vibration sensation associated with motor function shows specific frequency characteristics in community-dwelling older Japanese adults.