ABSTRACT
Objective: To evaluate the effectiveness of ultrasound-guided needle aspiration in treating lactating breast abscesses. Methods: This study was conducted in Bach Mai Hospital, from 6/2020 to 7/2021. Lactating patients with breast abscesses underwent ultrasound-guided aspiration followed by antibiotics therapy. Results: There were 59 lactating patients with 82 breast abscesses. Most of the abscesses had heterogeneous echogenicity, no capsule, and a size smaller than 5cm. Bacterial culture results showed that 85.4% of cases were Methicillin-resistant Staphylococcus aureus. The number of aspirations was from 1 to 5. The cure rate was 91.5%, and 5.3% of these cases had a complication associated with galactocele after treatment. Conclusion: Ultrasound-guided needle aspiration is a minimally invasive treatment option for lactating breast abscesses with a high complete cure rate and good cosmetic results.
ABSTRACT
Xao tam phan (Paramignya trimera (Oliv.) Guillaum) is a traditional herbal medicine in Vietnam. Previous investigations reported mainly compounds and bioactivities of roots, stems, and leaves while there is limited information about those of fruits. This study aims to reveal the difference in the chemical profile of defatted peel (DP) and nondefatted peel (NDP) methanolic extracts of P. trimera using colorimetric reactions and liquid chromatography coupled with high-resolution mass spectrometry (LC-HRMS) analysis. We also showed the potential antibacterial activity of two extracts against clinically isolated bacteria strains including P. aeruginosa, Salmonella sp., and S. aureus with the MIC values < 100 µg/mL. This preliminary result proves the traditional usage of this herbal medicine and can be helpful for further investigation on the isolation and identification of the new compounds in P. trimera peels.
ABSTRACT
Fermentation has been used for centuries to produce food in South-East Asia and some foods of this region are famous in the whole world. However, in the twenty first century, issues like food safety and quality must be addressed in a world changing from local business to globalization. In Western countries, the answer to these questions has been made through hygienisation, generalization of the use of starters, specialization of agriculture and use of long-distance transportation. This may have resulted in a loss in the taste and typicity of the products, in an extensive use of antibiotics and other chemicals and eventually, in a loss in the confidence of consumers to the products. The challenges awaiting fermentation in South-East Asia are thus to improve safety and quality in a sustainable system producing tasty and typical fermented products and valorising by-products. At the end of the "AsiFood Erasmus+ project" (www.asifood.org), the goal of this paper is to present and discuss these challenges as addressed by the Tropical Fermentation Network, a group of researchers from universities, research centers and companies in Asia and Europe. This paper presents current actions and prospects on hygienic, environmental, sensorial and nutritional qualities of traditional fermented food including screening of functional bacteria and starters, food safety strategies, research for new antimicrobial compounds, development of more sustainable fermentations and valorisation of by-products. A specificity of this network is also the multidisciplinary approach dealing with microbiology, food, chemical, sensorial, and genetic analyses, biotechnology, food supply chain, consumers and ethnology.
