Dynamics of serum exosome microRNA profile altered by chemically induced estropause and rescued by estrogen therapy in female mice.

The decline in the ovarian reserve leads to menopause and reduced serum estrogens. MicroRNAs are small non-coding RNAs, which can regulate gene expression and be secreted by cells and trafficked in serum via exosomes. Serum miRNAs regulate tissue function and disease development. Therefore, the aim of this study was to identify miRNA profiles in serum exosomes of mice induced to estropause and treated with 17ß-estradiol (E2). Female mice were divided into three groups including control (CTL), injected with 4-Vinylcyclohexene diepoxide (VCD), and injected with VCD plus E2 (VCD + E2). Estropause was confirmed by acyclicity and a significant reduction in the number of ovarian follicles (p < 0.05). Body mass gain during estropause was higher in VCD and VCD + E2 compared to CTL females (p = 0.02). Sequencing of miRNAs was performed from exosomes extracted from serum, and 402 miRNAs were detected. Eight miRNAs were differentially regulated between CTL and VCD groups, seven miRNAs regulated between CTL and VCD + E2 groups, and ten miRNAs regulated between VCD and VCD + E2 groups. Only miR-200a-3p and miR-200b-3p were up-regulated in both serum exosomes and ovarian tissue in both VCD groups, suggesting that these exosomal miRNAs could be associated with ovarian activity. In the hepatic tissue, only miR-370-3p (p = 0.02) was up-regulated in the VCD + E2 group, as observed in serum. Our results suggest that VCD-induced estropause and E2 replacement have an impact on the profile of serum exosomal miRNAs. The miR-200 family was increased in serum exosomes and ovarian tissue and may be a candidate biomarker of ovarian function.

The cycling and aging mouse female reproductive tract at single-cell resolution.

The female reproductive tract (FRT) undergoes extensive remodeling during reproductive cycling. This recurrent remodeling and how it shapes organ-specific aging remains poorly explored. Using single-cell and spatial transcriptomics, we systematically characterized morphological and gene expression changes occurring in ovary, oviduct, uterus, cervix, and vagina at each phase of the mouse estrous cycle, during decidualization, and into aging. These analyses reveal that fibroblasts play central-and highly organ-specific-roles in FRT remodeling by orchestrating extracellular matrix (ECM) reorganization and inflammation. Our results suggest a model wherein recurrent FRT remodeling over reproductive lifespan drives the gradual, age-related development of fibrosis and chronic inflammation. This hypothesis was directly tested using chemical ablation of cycling, which reduced fibrotic accumulation during aging. Our atlas provides extensive detail into how estrus, pregnancy, and aging shape the organs of the female reproductive tract and reveals the unexpected cost of the recurrent remodeling required for reproduction.

Effect of calorie restriction on redox status during chemically induced estropause in female mice.

In females, there is a continuous decline of the ovarian reserve with age, which results in menopause in women or estropause in mice. Loss of ovarian function results in metabolic alterations in mice and women. Based on this, we aimed to evaluate the effect of caloric restriction (CR) on redox status and metabolic changes in chemically induced estropause in mice. For this, mice were divided into four groups (n = 10): cyclic ad libitum (AL), cyclic 30% CR, AL estropause, and estropause 30% CR. Estropause was induced using 4-vinylcyclohexene diepoxide (VCD) for 20 consecutive days in 2-month-old females. The CR protocol started at 5 months of age and the treatments lasted for 4 months. The CR females gained less body weight than AL females (p < 0.001) and had lower glycemic curves in response to glucose tolerance test (GTT). The AL estropause females had the highest body weight and body fat, despite having lower food intake. However, the estropause females on 30% CR lost the most body weight and had the lowest amount of body fat compared to all groups. The effect of 30% CR on redox status in fat and liver tissue was similar for cyclic and estropause females. Interestingly, estropause decreased ROS in adipose tissue, while increasing it in the liver. No significant effects of CR on redox status were observed. Chemically induced estropause did not influence the response to 30% CR on glucose tolerance and redox status; however, weight loss was exarcebated compared to cyclic females.

Ovarian aging in humans: potential strategies for extending reproductive lifespan.

Ovarian reserve is a term used to estimate the total number of immature follicles present in the ovaries. Between birth and menopause, there is a progressive decrease in the number of ovarian follicles. Ovarian aging is a continuous physiological phenomenon, with menopause being the clinical mark of the end of ovarian function. Genetics, measured as family history for age at the onset of menopause, is the main determinant. However, physical activity, diet, and lifestyle are important factors that can influence the age of menopause. The low estrogen levels after natural or premature menopause increased the risk for several diseases, resulting in increased mortality risk. Besides that, the decreasing ovarian reserve is associated to reduced fertility. In women with infertility undergoing in vitro fertilization, reduced markers of ovarian reserve, including antral follicular count and anti-Mullerian hormone, are the main indicators of reduced chances of becoming pregnant. Therefore, it becomes clear that the ovarian reserve has a central role in women's life, affecting fertility early in life and overall health later in life. Based on this, the ideal strategy for delaying ovarian aging should have the following characteristics: (1) be initiated in the presence of good ovarian reserve; (2) maintained for a long period; (3) have an action on the dynamics of primordial follicles, controlling the rate of activation and atresia; and (4) safe use in pre-conception, pregnancy, and lactation. In this review, we therefore discuss some of these strategies and its feasibility for preventing a decline in the ovarian reserve.

Effects of different hydration treatments on technological, physical, nutritional, and bioactive parameters of lentils / Efectos de diferentes tratamientos de hidratación sobre los parámetros tecnológicos, físicos, nutricionales y bioactivos de las lentejas

ABSTRACT Regular lentil consumption may improve health and prevent certain chronic diseases. Lentils have high antioxidant activity and contain proteins, essential amino acids, fiber, minerals, and bioactive compounds. However, few studies have investigated the physicochemical characteristics of lentils when subjected to various soaking and cooking methods. We aimed to evaluate the effects of different hydration and cooking practices on the hydration coefficient, cooking time, primary metabolism compounds (lipids, proteins, fibers, carbohydrates), energy value, soluble protein, color and texture characteristics, amino acid and mineral profiles, bioactive compounds, antioxidant activity, and antinutritional factors (phytates and tannins) in lentils. Hydration water was preheated to initial temperatures of 25°C or 90°C. Lentils pre-hydrated with water at 90°C needed less cooking time, obtained greater softness, and had less decreases in amino acids, minerals, bioactive compounds, and antioxidant activity.

RESUMEN El consumo regular de lentejas puede mejorar la salud y prevenir ciertas enfermedades crónicas. Las lentejas tienen una alta actividad antioxidante y contienen proteínas, aminoácidos esenciales, fibra, minerales y compuestos bioactivos. Sin embargo, pocos estudios han investigado las características fisicoquímicas de las lentejas sometidas a varios métodos de remojo y cocción. El objetivo de este estudio fue evaluar los efectos de diferentes procesos de cocción e hidratación sobre el coeficiente de hidratación, el tiempo de cocción, los metabolitos primarios (lípidos, proteínas, fibras, carbohidratos), el valor energético, la proteína soluble, color y textura, los perfiles de aminoácidos y minerales, los compuestos bioactivos, la actividad antioxidante y los factores antinutricionales (fitatos y taninos) en la lenteja. El agua de hidratación se precalentó a temperaturas iniciales de 25°C o 90°C. Las lentejas prehidratadas con agua a 90°C necesitaban menos tiempo de cocción y obtuvieron una mayor suavidad, disminuyendo también la pérdida de aminoácidos, minerales, compuestos bioactivos y actividad antioxidante.

Consumers' Sensory Perception of Food Attributes: Identifying the Ideal Formulation of Gluten- and Lactose-Free Brownie Using Sensory Methodologies.

Products for consumers with special needs (celiac) and those who prefer a differentiated diet are necessary due to growing demand and a niche market to be exploited. The incorporation of other substances in the formulation of cakes requires a detailed analysis of their characteristics and sensorial attributes. However, the use of these flours may change the sensory characteristics of a product that is normally made from wheat flour. This study aimed to identify the ideal formulation of gluten- and lactose-free brownies made with rice flour and beans/lentils in consumer perception, through the combination of sensory tests. Using these data, the aim was to define recommendations for the reformulation of a product of high consumer acceptance, using easily accessible ingredients. The sensory methods used were descriptive analysis with a group of 20 trained evaluators and a group of 100 consumers evaluated through the check-all-that-apply and just-about-right questionnaire; all groups performed the acceptance test by hedonic scale. Data were analyzed using multivariate techniques and correlation matrices. The results showed that the attributes selected by the trained evaluators and consumers were sufficient to indicate that color and texture were the most striking characteristics that should be improved in brownie formulations without gluten and lactose. PRACTICAL APPLICATION: The study assumes that from the combination of sensory methods it is possible to verify the attributes that are most attractive to consumers in gluten-free and lactose-free cake formulations, using easily accessible ingredients that have technological, nutritional, and sensory quality, such as those formulated with wheat.

Analysis of the perception and behavior of consumers regarding capybara meat by means of exploratory methods.

The objective of this work was to identify the perception of consumers regarding the consumption of capybara meat, as well as to generate information that will help in the development of the productive chain of the species. Free word association and application of a questionnaire containing questions were performed. We classified dimensions with categories related to the words of greatest impact mentioned. Through the method of word association, it was noticed that terms related to taste and aroma were the most cited. From the 14 factors explored by the questionnaire, four were identified as responsible for explaining 71% of the total common variance of the variables. The exploratory and confirmatory factorial analysis showed that four factors were sufficient to measure the main characteristics that should be considered in marketing strategies by the industries and breeders who want to increase the consumption of capybara meat. These main factors were animal welfare, price, quality and the dissemination of the benefits of meat.

Effect of different hydration temperatures on the sensory, nutritional, and instrumental profile of black beans / Efecto de diferentes temperaturas de hidratación en el perfil sensorial, nutricional e instrumental de los frijoles negros

ABSTRACT The objective of this study was to evaluate the effect of temperature using different hydration methods on the sensory profile, nutritional value, instrumental color, hardness, and rupture of the tegument, viscosity, and total soluble solids in the broth of common black beans. The black bean, Guapo Brilhante (Phaseolus vulgaris), was analyzed after treatment with different hydration temperatures. The physico-chemical analysis showed that the treatments did not affect the hydration on protein and fiber content. The evaluation of the sensory profile was performed using the Optimized Descriptive Profile test with 16 evaluators. The evaluators recognized differences in the color, rupture, and viscosity attributes; however, a difference was detected in the hardness only in the sample of cooked beans hydrated at 90°C, which was not consistent with instrumental texturometric analysis. When hydration treatments were conducted the soluble solid content of the broth increased and grains were less hard and chewy. In the optimized descriptive profile, the disposal of the water, it was what differentiated sensorial the samples being that the evaluators perceived colors lighter, and with the lower viscosity of the broth. However, the sensory attributes relating to the instruments on the whole, there was a difference between treatments, and correlations for all variables.

RESUMEN El objetivo de la presente investigación fue evaluar el efecto de diferentes temperaturas de hidratación en el perfil sensorial, valor nutricional, color instrumental, dureza, ruptura del tegumento, viscosidad y sólidos solubles totales en el caldo del frijol negro común. La cultivar "Guapo Brillante", del frijol negro (Phaseolus vulgaris) fue analizada después de desarrollar el tratamiento con diferentes temperaturas de hidratación. El análisis físico-químico mostró que los tratamientos de hidratación no afectaron el contenido de proteína y fibra. La evaluación del perfil sensorial se realizó mediante la prueba del perfil descriptivo optimizado con dieciséis evaluadores. Los evaluadores reconocieron las diferencias de los atributos de color, ruptura y viscosidad. Se detectó diferencia para el atributo "dureza" en la muestra de frijol cocido con el agua de hidratación a 90°C, lo cual no concuerda con el análisis texturométricas. Cuando se realizaron tratamientos de hidratación, los contenidos de sólidos solubles del caldo aumentaron, así como los granos se mostraron más indulgentes en relación con la dureza y la masticabilidad. En el perfil descriptivo optimizado, la eliminación del agua fue lo que diferenció sensorialmente a las muestras, ya que los evaluadores percibieron los colores más claros y con la menor viscosidad del caldo. Sin embargo, relacionando los atributos sensoriales con los instrumentales en la totalidad, se verificó una diferenciación entre los tratamientos, y con correlaciones en todas las variables.

Impact of Different Salts in Soaking Water on the Cooking Time, Texture and Physical Parameters of Cowpeas.

The characteristics of modern life has led consumers to seek convenience and speed in food preparation, but storage, which is often prolonged, can result in grain hardening, leading to higher energy consumption during preparation, grain with increased hardness is often discarded. Due to the increasing global demand for grain, the use of alternative techniques aimed at reducing grain waste is necessary. Therefore, we studied a method that meets consumer demand and results in better use of harvested grain. The beans studied were cowpea beans (Vigna unguiculata) of the BRS Guariba cultivar after 1 and 12 months of storage. Sodium chloride (NaCl), potassium chloride (KCl) and sodium bicarbonate (NaHCO3) were added to soaking water at different concentrations as a way to reduce cooking time. These beans were placed in soaking water for 12 h at 3 concentrations (0, 1.0 and 2.5%). The cowpeas soaked in water containing NaHCO3 presented the highest hydration coefficient, which increased with the salt concentration; these beans also had decreased hardness, chewiness and cooking time.

Tratamento das áreas cruentas de perna com retalhos locais / Treatment of open wounds of the leg by using local flaps

INTRODUÇÃO: Até os anos 70, a reparação de perdas de substância na perna representava, quase sempre, um problema de solução muito difícil ou, até, insolúvel. Atualmente, embora ainda constitua um campo para os mais experientes, as áreas cruentas na perna já contam com várias técnicas confiáveis e algumas relativamente simples para sua reparação. Este trabalho visa equacionar condutas reparadoras de feridas de perna, utilizando tecidos locais. MÉTODO: Estudo retrospectivo pela análise de casos de reconstrução de perna com retalhos locais realizados pelos autores. Foram incluídos os retalhos dermoadiposos, fasciocutâneos, fasciossubcutâneos e musculares. RESULTADOS: Foram operados 70 pacientes que possuíam áreas cruentas na perna, em consequência de fratura de tíbia, osteomielite, perda tecidual isquêmica, úlcera crônica e tumoração de pele. Os resultados foram avaliados segundo etiologia, tipo de procedimento cirúrgico e complicações. CONCLUSÕES: A opção do tratamento de áreas cruentas de membros inferiores com retalhos locais é bastante válida. A escolha do retalho vai depender de condições locais da perna e da região anatômica afetada. No terço superior da perna, utilizamos retalhos fasciocutâneos baseados na rede vascular do joelho ou retalho de gastrocnêmio. Já no médio, os principais retalhos foram o solear e o fasciossubcutâneo de panturrilha. E, por fim, no inferior, o principal retalho usado foi o fasciossubcutâneo de panturrilha.

INTRODUCTION: Until the 70s, repairing loss of tissue in the leg was almost always difficult, or even impossible. Currently, only the most experienced surgeons are able to repair open wounds of the leg. Nevertheless, several reliable and simple techniques are currently available. This work aimed to evaluate repair techniques for leg wounds by using local tissues. METHOD: The authors performed a retrospective study of cases of leg reconstruction using local flaps. Dermoadipose, fasciocutaneous, fasciosubcutaneous, and muscle flaps were used. RESULTS: Seventy patients who had open areas in the leg due to tibial fractures, osteomyelitis, ischemic tissue loss, chronic ulcer, or skin tumor underwent surgery. Results were evaluated according to etiology, type of surgical procedure, and complications. CONCLUSIONS: The option of treating open wounds of the lower limbs by using local flaps is very valid. Selection of the flap type depended on local conditions in the leg, and the anatomical region affected. In the upper third of the leg, we used fasciocutaneous flaps, based on the vascular network of the knee, or gastrocnemius flaps. In the middle third of the leg, we used the soleus muscle as the primary flap, and fasciosubcutaneous flaps in the calf region. In the lower third of the leg, a fasciosubcutaneous flap of the calf was primarily used.

Use of local muscle flaps to cover leg bone exposures / Uso de retalhos musculares locais para cobertura de exposições ósseas na perna

Objective: To evaluate the use of the medial gastrocnemius muscle and/or soleus muscle flaps as surgical treatment of the leg bone exposure. Methods: We retrospectively analyzed the medical records of patients undergoing transposition of the medial gastrocnemius and / or soleus for treating exposed bone in the leg, from January 1976 to July 2009, gathering information on epidemiological data, the etiology the lesion, the time between the initial injury and muscle transposition, the muscle used to cover the lesion, the healing evolution of the skin coverage and the function of the gastrocnemius-soleus unit. Results: 53 patients were operated, the ages varying between nine and 84 years (mean age 41); 42 were male and 11 female. The main initial injury was trauma (84.8%), consisting of tibia and / or fibula fracture. The most frequently used muscle was the soleus, in 40 cases (75.5%). The rank of 49 patients (92.5%) was excellent or good outcome, of three (5.6%) as regular and of one (1.9%) as unsatisfactory. Conclusion: the treatment of bone exposure with local muscle flaps (gastrocnemius and/or soleus) enables obtaining satisfactory results in covering of exposed structures, favoring local vascularization and improving the initial injury. It offers the advantage of providing a treatment in only one surgical procedure, an earlier recovery and reduced hospital stay. .

Objetivo: avaliar o uso de retalhos de porção medial do músculo gastrocnêmio e/ou de músculo sóleo como tratamento cirúrgico de exposição óssea da perna. Métodos: foram analisados, retrospectivamente, os prontuários de pacientes submetidos à transposição dos músculos gastrocnêmio medial e/ou sóleo para tratar exposição óssea na perna, no período de janeiro de 1976 a julho de 2009. Foram avaliados, além dos dados epidemiológicos, a etiologia da lesão, o intervalo de tempo decorrido entre a lesão inicial e a transposição muscular, o músculo utilizado para cobrir a lesão, a evolução da cicatrização da cobertura cutânea e a função da unidade gastrocnêmio-sóleo. Resultados: foram operados 53 pacientes, variando a faixa etária entre 09 e 84 anos (média de idade de 41 anos), sendo 42 do sexo masculino e 11 do sexo feminino. A lesão inicial principal foi de origem traumática (84,8%), consistindo de fratura de tíbia e/ou fíbula. O músculo utilizado com maior frequência foi o sóleo em 40 casos (75,5%). Classificou-se 49 pacientes (92,5%) como resultado excelente ou bom, 03 (5,6%) como regular e 01 (1,9%) como insatisfatório. Conclusão: o tratamento da exposição óssea com retalhos musculares locais (gastrocnêmio e ou sóleo) possibilita a obtenção de resultados satisfatórios na cobertura das estruturas expostas, favorecendo a vascularização local e melhora da lesão inicial. Apresenta como vantagens a realização do tratamento em um só tempo cirúrgico, uma recuperação mais precoce e diminuição do tempo de internação. .

Use of local muscle flaps to cover leg bone exposures.

OBJECTIVE: To evaluate the use of the medial gastrocnemius muscle and/or soleus muscle flaps as surgical treatment of the leg bone exposure. METHODS: We retrospectively analyzed the medical records of patients undergoing transposition of the medial gastrocnemius and / or soleus for treating exposed bone in the leg, from January 1976 to July 2009, gathering information on epidemiological data, the etiology the lesion, the time between the initial injury and muscle transposition, the muscle used to cover the lesion, the healing evolution of the skin coverage and the function of the gastrocnemius-soleus unit. RESULTS: 53 patients were operated, the ages varying between nine and 84 years (mean age 41); 42 were male and 11 female. The main initial injury was trauma (84.8%), consisting of tibia and / or fibula fracture. The most frequently used muscle was the soleus, in 40 cases (75.5%). The rank of 49 patients (92.5%) was excellent or good outcome, of three (5.6%) as regular and of one (1.9%) as unsatisfactory. CONCLUSION: the treatment of bone exposure with local muscle flaps (gastrocnemius and/or soleus) enables obtaining satisfactory results in covering of exposed structures, favoring local vascularization and improving the initial injury. It offers the advantage of providing a treatment in only one surgical procedure, an earlier recovery and reduced hospital stay.

Aneurysm of the right atrial appendage.

Atrial aneurysms involving the free wall or atrial appendage are rare entities in cardiology practice and may be associated with atrial arrhythmias or embolic phenomena. We review the literature and report a case of aneurysm of the right atrial appendage in a young adult, whose diagnosis was established with echocardiography after an episode of paroxysmal atrial flutter.

Aneurisma de aurícula direita / Aneurysm of the right atrial appendage

Atrial aneurysms involving the free wall or atrial appendage are rare entities in cardiology practice and may be associated with atrial arrhythmias or embolic phenomena. We review the literature and report a case of aneurysm of the right atrial appendage in a young adult, whose diagnosis was established with echocardiography after an episode of paroxysmal atrial flutter