Panorama mundial de las diferentes plataformas de vacunas contra el COVID-19: revisión y reflexión de la literatura actual / Worldwide Overview of the Different COVID-19 Vaccine Platforms: A Review and Reflection on the Current Evidence

RESUMEN Las vacunas son productos biológicos que contienen antígenos que buscan generar protección contra a la exposición real de un agente patógeno. En cuanto a su importancia, hacen parte de las intervenciones más costo-efectivas en salud pública, siendo superadas únicamente por el agua potable. A grandes rasgos, podemos dividir las vacunas en vivas atenuadas e inactivadas; no obstante, el nuevo coronavirus ha producido la emergencia de plataformas innovadoras que utilizan mecanismos intracelulares y moleculares con el mismo objetivo de generar inmunidad. Se realizó una búsqueda sistemática de la literatura utilizando las bases de datos electrónicas Pubmed, Scopus y Web of Science. Todos los tipos de diseño de estudio fueron considerados, sin embargo, se prefierieron aquellos redactados en idioma inglés o español. Se hace una revisión de la literatura presente sobre las plataformas existentes para generar inmunidad frente al coronavirus SARS-CoV-2 y se desarrolla cada una según su ruta y forma de acción en aquellas basadas en subunidades proteicas, vector viral recombinante, ácidos nucleicos, virus inactivados, partículas virales y virus vivos atenuados. Los mecanismos por los cuales dichas vacunas generan inmunogenicidad son diferentes, no obstante, la constante inserción de mutaciones por parte del virus sigue siendo un objeto de interés y preocupación por los investigadores.

ABSTRACT Vaccines are biological products containing antigens that aim to generate protection against real exposure to an infectious pathogen. They constitute the most cost-effective interventions in public health, being surpassed only by drinking water. Generally speaking, we can divide the vaccines into live attenuated and inactive; However, the new coronavirus has produced innovative platforms that use intracellular and molecular mechanisms with the same objective of generating immunity. A systematic literature search was carried out using the PUBMED, SCOPUS, and Web of Science electronic databases. All types of study design were selected, those written in English or Spanish were prioritized. We reviewed the existing platforms to generate immunity against the SARS-CoV-2 coronavirus. Each one is developed according to its route and form of action, and can be classified as protein subunits, recombinant viral vector, nucleic acids, inactivated viruses, viral particles, and live attenuated viruses. The mechanisms by which these vaccines generate immunogenicity are different; however, the constant insertion of mutations by the virus remains an object of interest and concern for researchers.

Use of nutritional food labels and consumers confidence in label information / Uso da rotulagem nutricional e percepção sobre a confiabilidade das informações por consumidores

ABSTRACT Objective This investigation evaluated the use of food labels and consumers' perception of the reliability of food labels nutritional information. Methods This is a transversal exploratory quantitative investigation, carried out in Curitiba, Brazil. A total of 536 students from a public institution participated in the survey answering a structured questionnaire. Descriptive analyses, Chi-Square test and Fisher's exact test were performed considering a significance level of 5%. Results The participants' mean age was 21.11±2.83 years, and 59.3% were female. It was noticed that 41.6% of consumers used the nutritional information sometimes and 14.7% always, mainly because they liked to know what they were buying and consuming (35.8%). Lack of patience (29.5%) and concern about the composition of the food purchased (34.2%) were the main reasons for not using the information provided. The most commonly used nutrition claim was "trans fat-free" (42.5%) and the type of food in which nutrition labeling was used most was milk and dairy products (42.0%). Frequent use of nutritional information was higher among women (p<0.01) and among those who practice physical activity (p=0.04). Many individuals relied on food labels nutritional information (61.9%), but out of these, 43.6% did not use that information at the time of purchase. There was no difference between respondents' confidence in the information, sociodemographic and health data. Conclusion Many people still do not use the label nutrition information. Efforts should be made to change this scenario. Changes in nutrition labeling can help modify this situation, with the use of clearer label information, more easily understood, that does not raise any doubts in the consumers' mind.

RESUMO Objetivo Este estudo avaliou o uso da rotulagem nutricional e a percepção sobre a confiabilidade das informações por consumidores. Métodos Pesquisa transversal, exploratória e de abordagem quantitativa, realizada no município de Curitiba, Brasil. Participaram 536 estudantes, de uma instituição pública, respondendo um questionário estruturado. Foram realizadas análises descritivas, teste Qui-Quadrado e teste exato de Fisher, considerando nível de significância de 5%. Resultados A idade média dos participantes foi 21,11±2,83 anos, sendo 59,3% do sexo feminino. Quanto ao uso das informações nutricionais, 41,6% utilizavam às vezes e 14,7% sempre, principalmente porque gostavam de saber o que estavam comprando e consumindo (35,8%). A falta de paciência (29,5%) e de preocupação com a composição do alimento comprado (34,2%) foram os principais motivos pelos quais não utilizarem as informações. A alegação nutricional mais utilizada foi "sem gordura trans" (42,5%) e o tipo de alimento em que mais se utilizou a rotulagem nutricional foi leite e derivados (42,0%). O uso frequente das informações nutricionais foi maior entre as mulheres (p<0,01) e os praticantes de atividade física (p=0,04). Muitos indivíduos confiavam nas informações presentes nos rótulos dos alimentos (61,9%), porém, destes, 43,6% não as utilizavam no momento da compra. Não foram observadas diferenças entre a confiança das informações, os dados sociodemográficos ou de saúde dos entrevistados. Conclusão Muitas pessoas ainda não usam as informações nutricionais, sendo necessário esforços para mudar este panorama. Alterações na rotulagem nutricional podem mudar este processo, com o uso de informações mais claras, de fácil entendimento, que não gerem dúvida ao consumidor.

Factores psicosociales del trabajo (demanda-control y desbalance esfuerzo-recompensa), salud mental y tensión arterial: un estudio con maestros escolares en Bogotá, Colombia / Psychosocial job factors (demand-control and effort-reward imbalance), mental health and blood pressure: a study with high-school teachers in Bogotá, Colombia

Esta investigación identificó la prevalencia de factores psicosociales laborales (FPL), medidos con el JCQ (Job Content Questionnaire) y el ERI (Effort-Reward Imbalance Questionnaire), en profesores escolares de colegios privados en Bogotá; se evaluó la relación entre estos FPL con salud mental y presión arterial. El estudio fue transversal y correlacional. 251 maestros contestaron los cuestionarios JCQ y ERI y el Cuestionario General de Salud de Goldberg. La presión arterial se midió usando monitores digitales de muñeca.La participación fue voluntaria y anónima. Los resultados mostraron relaciones significativas entre la tensión laboral y el desbalance esfuerzorecompensa con la salud mental pero no con la presión arterial en el grupo completo. Los análisis separados entre hombres y mujeres señalaron algunas relaciones significativas. Los resultados confirman una asociación entre FPL negativos en el contexto laboral de los maestros y su salud mental.

The aims of this research was to identify the prevalence of the psychosocial factors at work, measured with the JCQ (Job Content Questionnaire) and ERI (Effort-Reward Imbalance Questionnaire), in school teachers of Bogotá, and evaluate the relationship of this factors with mental health and blood pressure. This research was crossectional and correlational. A sample of 251 teachers answered the JCQ, the ERI and the General Health Questionnaire.Blood pressure was measured with digital wrist monitors. The participation was voluntary and anonymous. Results showed significant relationships between job strain and effort-reward imbalance with mental health but not with blood pressure for the total group. The results confirm the association between negative psychosocial factor at work with the mental health of school teachers, but not with the blood pressure for all the teachers.

Elaboración de un concentrado de uso avícola a partir de residuos revalorizados de la industria alimentaria / Prodction of birrd feed concentrate from revalued residues of the food iduustry

La industria alimentaria genera residuos de contenido nutricional potencialmente utilizable. Sin embargo, los desechos producidos en los centros de sacrificio, por la carencia de posibilidades de aprovechamiento, se vierten al alcantarillado. No obstante, el hollejo generado en la industria procesadora de la papa se usa como abono. Por otra parte, el residuo cachaza de la industria panelera en La Paz (Santander) se convierte en el subproducto melote, con un contenido de carbohidratos de 3%. En este proyecto se revalorizaron tanto la sangre vacuna para obtener la harina de sangre que contiene proteína al 25% como el contenido ruminal que presenta el 3% de grasa y 2% de fibra. Este último se mezcló con melote y hollejo de papa que contiene 3% de fibra y 10% de proteína o con harina de sangre en proporción 3:3:4 para elaborar un subproducto revalorizado. La sangre vacuna se procesó a harina de sangre mediante deshidratación y cocción y el contenido ruminal se integró mediante fermentación anóxica con el melote y la harina (hollejo de papa) (relaciones 3:3:4/4:3:3). Este subproducto, denominado ruminasa, se ensayará como alimento para pollo criollo en un estudio que integra la agroindustria panelera, dos centros de sacrificio y una industria de papa. Los resultados ofrecerán una alternativa de trabajo para el personal de la industria cárnica, quienes quedarán cesantes cuando se cumpla la ley 1122 de 2007 y posibilitará la elaboración de un alimento para aves accesible técnica y económicamente a los campesinos de la región mediante el aprovechamiento de residuos regionales revalorizados.

The food industry produces waste with potentially useful nutritional content, but the debris produced in the slaughterhouses, due to the lack of ability to benefit from it, is discarded. However, the residues generated from the potato processing industry are used as fertilizer. Moreover, the sugarcane residue in La Paz (Santander) becomes treacle which has a carbohydrate content of 3%. This project revalued the cattle blood to obtain blood meal with a protein content of 25%, the ruminal content presents 3% fat and 2% fiber. The latter was mixed with treacle and potato skins containing 3% fiber and 10% protein or with blood meal to produce a 3:3:4 ratio revalorized subproduct. The cattle blood was processed into blood meal by means of dehydration and cooking; the rumen content was integrated by means of anoxic fermentation with treacle and flour (potato skin) (ratio 3:3:4 / 4:3:3). This subproduct, called ruminasa, will be tested as feed for creole chickens in a study that integrates the sugarcane agro-industry, two slaughterhouses and a potato industry. The results will offer a work alternative for the meat industry personnel who will become unemployed once the law 1122 of 2007 is applied. It will also allow the preparation of bird feed technically and economically accessible to farmers in the region by means of regional revalued residues.

Comparación de la resistencia de dos resinas microhíbridas para la restauración dental / Resistance comparison on two microhibryd composite systems for dental restoration

Objetivo: Comparar fuerzas de resistencia a la compresión, flexión y tensión de dos resinas microhíbridas disponibles en el mercado. Metodología: Se realizó un estudio cuasi experimental in vitro para evaluar las propiedades físico-mecánicas de las resinas Miris®, (Coltene) y Esthet–X®, (Dentsply). Fundamentadas en las normas ISO internacionales se elaboraron probetas de aluminio para utilizarlas en la confección de un molde maestro con tres compartimentos destinados a la obtención de las muestras de cada una de las resinas. Por medio de una máquina universal de ensayos a cada muestra se le realizaron pruebas específicas de resistencia y los datos obtenidos se compararon con los de la otra resina. La información recolectada fue analizada con estadística no paramétrica (test de Mann-whitney, P≤0.05). Resultados: Bajo las pruebas de resistencia a la flexión los resultados fueron mas altos para la resina Miris® que para la Esthet-X® (P=0.0286). El módulo elástico (Young) fue mayor para Miris® (P= 0.0286) Bajo las pruebas de resistencia a la compresión los resultados fueron mas altos para la resina Esthet-X® que para la Miris® (P=0.0159) En la prueba de resistencia a la tracción no se obtuvieron valores confiables. Conclusiones: El módulo de Flexión más alto se relacionó con el menor porcentaje de deformación, obtenido para la resina Miris®. En contraste sus valores de resistencia a la compresión fueron menores a Esthet-X®. Miris® fue más rígida que Esthet-X®, pero Esthet-X® resistió mejor cargas compresivas. Ambas resinas mostraron resultados aceptables para ser usadas en el sector posterior, pero se recomienda limitar su uso en restauraciones conservadoras en premolares y molares.

Objective: To compare flexural and compressive strength of two microhibrid composite resins. Methods: A quasi-experimental in vitro study was performed to evaluate physical-mechanical properties of Miris®, (Coltene) and Esthet–X®, (Dentsply) Results: Flexural resistance strength test showed higher values for Miris® than for Esthet-X® (P=0.0286). The elastic modulus (Young) test presented higher results for Miris® (P= 0.0286). Compressive resistance strength results were higher for Esthet-X® than for Miris ® (P=0.0159). When the tensional strength test was applied to the microhibrid resins, no reliable data were obtained. Conclusions: Higher Flexural modulus was correlated to lower deformation values, as showed by Miris®. In contrast, its compressive values were lower than Esthet-X®. Miris® was more rigid than Esthet-X®, but Esthet-X® resisted higher compressive load. Both systems showed acceptable physical-mechanical values to be considered for posterior restorations. Limited use of these resins to conservative preparations in bicuspids and molars should be considered.