RESUMEN
Introduction: Gestational Diabetes Mellitus is thedevelopment of carbohydrate intolerance of variable severitywith onset or first recognition during pregnancy. Many studieshad suggested that an elevated serum ferritin level in maternalblood in early as well as mid-pregnancy is an independent riskfactor for development of GDM. In the present study we aimto find the association of serum ferritin levels with serum ironand Hb% in the GDM patients at the time of delivery and alsocorrelate it with cord blood Hb% and iron levels of the newborn.Material and Methods: The study group was composed of50 diagnosed cases of GDM and the control group comprisedof age matched 50 cases of normal pregnancy. Maternal bloodwas used to measure mother’s hemoglobin, iron levels, serumferritin and hsCRP. Cord blood sample was used to estimatehemoglobin and iron levels of the newborns.Results: Our study shows that in the GDM cases the levelof serum ferritin was significantly higher (p <0.001) than inthe non GDM controls at the time of delivery. Cord bloodhemoglobin is negatively correlated with maternal serumferritin levels in GDM.Conclusion: Elevated serum ferritin level in GDM is a markerof inflammation due to increased ROS production caused byiron overload. This oxidative stress might affect the placentaliron transfer to the fetus and fetal Hb synthesis.
RESUMEN
We conducted this study to evaluate the adequacy of breastmilk as a source of vitamin E in exclusively breastfed VLBW infants. Such infants (n=44) were randomly allotted to receive vitamin E supplementation (n = 23); the rest (n = 21) did not receive vitamin E. After 21 days, the vitamin E level in the supplemented group was 0.78 + 0.26 mg/dL as compared to 0.77+ 0.25 mg/dL in the unsupplemented group (P=0.69). The ratio of Vitamin E to lipids was also comparable in the two groups, (P=0.65). We concluded that vitamin E supplementation is not routinely needed in VLBW infants.
RESUMEN
Quantitative losses in various biochemical constituents like capsaicin, carotenes, ascorbic acid, polyphenols,mineral matter, sugars (soluble and insoluble), protein and fat were estimated after the successful growth ofAspergillus flavus for 30 days on powdered red pepper. The fungal biomass was measured by ergosterolcontent and Aflatoxin B1 by HPLC. Amongst the various nutritional constituents evaluated for nutritionallosses and changes the highest nutritional loss was reported in total carotenoids (88.55%) followed by totalsugars (85.5%). The protein content of the infected sample increased from 18.01% to 23%. The nutritional profile of chilli powder (Capsicum annum var. sannam L.) shows highest share of total soluble sugars (32.89%) and fiber content (21.05%), followed by protein (18.01%) and fat (13.32%) making it an ideal solid - substrate for mould growth. At the end of incubation the fungal biomass was 192. 25 mg / 100 gram powder, total plate count 17.5 X 10 4 CFU/g and Aflatoxin B1 content was 30.06 μg / kg.
Foram avaliadas as perdas de vários constituintes bioquímicos como capsaicina, carotenos, acido ascórbico,polifenóis, matéria orgânica, açucares (solúveis e insolúveis), proteína e gordura em pimenta vermelha em pó após a multiplicação de Aspergillus flavus por 30 dias. A biomassa fúngica foi mensurada pelo conteúdo de ergosterol e aflatoxina por HPLC. Entre os vários constituintes avaliados, a maiorperda foi a de carotenóides totais (88,55%), seguido de açucares totais (85,5%). O conteúdo protéico da amostra infectada aumentou de 18,01% para 23%. O perfil nutricional da pimenta em pó (Capsicum annum var. sannam L.) indica alto teor de açucares totais (32,89%) e fibras (21,05%), seguido de proteína (18,01%) e gordura (13,32%), tornando-a umsubstrato ideal para crescimento de fungos. Ao final dos 30 dias, a biomassa fúngica foi 192,25 mg/100g, a contagem total em placas foi 17,5 x 104 CFU/g e o conteúdo de aflatoxina B1foi 30,06 μg/kg.