Temperature selection of intravesical sodium hyaluronate in the treatment of interstitial cystitis / 中国临床药理学与治疗学

AIM: To investigate the efficacy of bladder infusion of sodium hyaluronate (HA) in the treatment of interstitial cystitis (IC) at different temperatures. METHODS: Forty patients with IC admitted in our hospital from March 2018 to April 2019 were simply randomized and divided into two groups for prospective study, with 20 patients in each group. The temperature of perfusion fluid in normal temperature group was 37 ℃, and the temperature of perfusion fluid in high temperature group was 43 ℃. Compared the two groups before treatment, one month after treatment, and three months after treatment of interstitial cystitis problem score (ICPI), interstitial bladder symptoms score (ICSI), pre-veeing pain visual analogue score (VAS), and anxiety self-assessment scale (SAS), depression self-assessment scale (SDS), quality of life score (QOL), daily urination times, maximum bladder volume, bladder mast cell count, and immune factors [interleukin (IL)-6, IL-10] expression. RESULTS:The ICPI, ICSI, VAS, SAS, and SDS scores of the hyperthermia group were lower than those of the normal temperature group after one month and three months of treatment, and the QOL scores were higher than those of the normal temperature group after three months of treatment (P0.05). CONCLUSION:Compared with 37 ℃, intravesical instillation of HA in the treatment of IC can effectively relieve the clinical symptoms and signs of patients when the perfusion fluid is at a temperature of 43 ℃, and it improves the maximum bladder capacity and anxiety and depression, improves the quality of life of patients, which is safe and reliable. The mechanism may be related to the regulation of large cell, IL-6, IL-10 of bladder mucosa.

Study on assessment of proximate composition and meat quality of fresh and stored Clarias gariepinus and Cyprinus carpio / Estudo da avaliação da composição centesimal e da qualidade da carne de Clarias gariepinus e Cyprinus carpio

Abstract The organoleptic evaluation and proximate analysis of Clarias gariepinus and Cyprinus carpio were determined in fresh fish and when refrigerated at two different temperatures (-21 °C and 4 °C) for a period of six weeks. A panel of twelve trained judges evaluated the color (live), texture, softness and flavor of fish meat after two minutes' steam cooking. Average score revealed a general decline in organoleptic properties such as color, texture, freshness, and taste of C. gariepinus and C. carpio stored at two temperatures compared to the fresh fish. Proximate analysis revealed a more decrease in crude protein and lipid contents and increase in ash content in C. gariepinus and C. carpio at the two storage temperatures compared to the fresh fish muscle. Moisture content decreased in the fish muscle samples of both the fish species stored at -21 °C but increased in the 4 °C stored samples. pH of fish was found to increase in the two stored temperatures. There were significant differences (P<0.05) in the organoleptic and proximate composition of the ice stored and fresh C. gariepinus and C. carpio, the same temperature and between the two different temperatures. The quality of fish muscle stored at 4 °C deteriorated faster than that of the -21 °C. Thus, storage temperature and duration have adverse effects on the nutritional quality of fish meat.

Resumo A avaliação organoléptica e a análise aproximada de Clarias gariepinus e Cyprinus carpio foram determinadas em peixe fresco e refrigerado a duas temperaturas diferentes (-21 °C e 4 °C) por um período de seis semanas. Um painel de doze juízes treinados avaliou a cor (ao vivo), textura, maciez e sabor da carne de peixe após dois minutos de cozimento a vapor. O escore médio revelou um declínio geral nas propriedades organolépticas, como cor, textura, frescor e sabor de C. gariepinus e C. carpio armazenados a duas temperaturas em comparação com o peixe fresco. A análise imediata revelou uma maior diminuição nos teores de proteína bruta e lipídios e aumento no teor de cinzas em C. gariepinus e C. carpio nas duas temperaturas de armazenamento em comparação com o músculo do peixe fresco. O teor de umidade diminuiu nas amostras de músculo de peixe de ambas as espécies de peixes armazenadas a -21 °C, mas aumentou nas amostras armazenadas a 4 °C. O pH dos peixes aumentou nas duas temperaturas armazenadas. Houve diferenças significativas (P <0,05) na composição organoléptica e próxima do gelo armazenado e fresco C. gariepinus e C. carpio, a mesma temperatura e entre as duas temperaturas diferentes. A qualidade do músculo do peixe armazenado a 4 °C deteriorou-se mais rapidamente do que a temperatura de -21 °C. Assim, a temperatura e duração do armazenamento têm efeitos adversos na qualidade nutricional da carne de peixe.

Study on assessment of proximate composition and meat quality of fresh and stored Clarias gariepinus and Cyprinus carpio

Abstract The organoleptic evaluation and proximate analysis of Clarias gariepinus and Cyprinus carpio were determined in fresh fish and when refrigerated at two different temperatures (-21 °C and 4 °C) for a period of six weeks. A panel of twelve trained judges evaluated the color (live), texture, softness and flavor of fish meat after two minutes steam cooking. Average score revealed a general decline in organoleptic properties such as color, texture, freshness, and taste of C. gariepinus and C. carpio stored at two temperatures compared to the fresh fish. Proximate analysis revealed a more decrease in crude protein and lipid contents and increase in ash content in C. gariepinus and C. carpio at the two storage temperatures compared to the fresh fish muscle. Moisture content decreased in the fish muscle samples of both the fish species stored at -21 °C but increased in the 4 °C stored samples. pH of fish was found to increase in the two stored temperatures. There were significant differences (P 0.05) in the organoleptic and proximate composition of the ice stored and fresh C. gariepinus and C. carpio, the same temperature and between the two different temperatures. The quality of fish muscle stored at 4 °C deteriorated faster than that of the -21 °C. Thus, storage temperature and duration have adverse effects on the nutritional quality of fish meat.

Resumo A avaliação organoléptica e a análise aproximada de Clarias gariepinus e Cyprinus carpio foram determinadas em peixe fresco e refrigerado a duas temperaturas diferentes (-21 °C e 4 °C) por um período de seis semanas. Um painel de doze juízes treinados avaliou a cor (ao vivo), textura, maciez e sabor da carne de peixe após dois minutos de cozimento a vapor. O escore médio revelou um declínio geral nas propriedades organolépticas, como cor, textura, frescor e sabor de C. gariepinus e C. carpio armazenados a duas temperaturas em comparação com o peixe fresco. A análise imediata revelou uma maior diminuição nos teores de proteína bruta e lipídios e aumento no teor de cinzas em C. gariepinus e C. carpio nas duas temperaturas de armazenamento em comparação com o músculo do peixe fresco. O teor de umidade diminuiu nas amostras de músculo de peixe de ambas as espécies de peixes armazenadas a -21 °C, mas aumentou nas amostras armazenadas a 4 °C. O pH dos peixes aumentou nas duas temperaturas armazenadas. Houve diferenças significativas (P 0,05) na composição organoléptica e próxima do gelo armazenado e fresco C. gariepinus e C. carpio, a mesma temperatura e entre as duas temperaturas diferentes. A qualidade do músculo do peixe armazenado a 4 °C deteriorou-se mais rapidamente do que a temperatura de -21 °C. Assim, a temperatura e duração do armazenamento têm efeitos adversos na qualidade nutricional da carne de peixe.