Totally intracorporeal 3D laparoscopic orthotopic neobladder reconstruction following radical cystectomy for infiltrative bladder tumors: the experience of modified Studer and modified Y-shaped ileal reconstruction techniques.

PURPOSE: We report our experience with 23 cases in utilizing ileum to perform totally intracorporeal 3D laparoscopic neobladder reconstruction using two different surgical techniques. METHODS: Patients candidates for reconstructive surgery were in a good biological status with a body mass index (BMI) in the range of 18.5-25 and presented a muscle-infiltrative bladder tumor with negative nodal frozen sections performed during the operation. Twenty-one modified Studer neobladder and 2 modified Y-shaped neobladder techniques for totally intracorporeal 3D laparoscopic ileal neobladder cases were performed using drawings and intra-operative images. An emphasis was made on different tips and tricks that can be applied when using ileum for the neobladder reconstruction, to avoid surgical complications and obtain optimal functional results. RESULTS: The operations were performed in a mean time of 5 h, with a mean blood loss of 350 ml and grade II postoperative Clavien Dindo complications. The 23 patients were discharged after a mean hospital stay of 21 days and had a functional ileal neobladder after a mean of 30 days. The results were monitored also on the long-term, taking into account functional results and possible complications from utilizing ileum as a urinary reservoir. CONCLUSION: Resecting a digestive segment and using it as a urinary reservoir may lead to multiple complications. Therefore, laparoscopic technical adaptations and highly skilled surgical teams are required for performing a totally intracorporeal 3D laparoscopic orthotopic ileal neobladder reconstruction.

Nutritional value and chemical composition of Sudanese millet-based fermented foods as affected by fermentation and method of preparation.

BACKGROUND: Although kissra and hulu-mur are well known millet-based foods in Sudan, the effect of fer- mentation and methods of preparation on their chemical compositions has not been thoroughly investigated. The aim of this study was to investigate the method of preparation and the composition of kisra, and hulu-mur. METHODS: The effect of fermentation and method of preparation on the composition, and mi- crobiological load were examined in millet flour during the preparation of Sudanese fermented foods (kisra & hulu-mur). RESULTS: A significant (P < 0.05) difference in the composition of millet flour and millet-based fermented foods was observed. Protein was significantly increased as a result of fermentation, while oil and carbo- hydrates were decreased. Most minerals increased significantly after the addition of spices to the hulu-mur batter. The total amino acid in millet flour (97.98 g 100 g-1 protein) was influenced by fermentation and preparation method, as it decreased to 86.09 and 88.7 g 100 g-1 protein, in millet batter and kisra, respectively. CONCLUSIONS: Kisra, and hulu-mur were found to have apparent dietary qualities, in spite of some compounds being lost during their production.

Aflatoxin B1 levels in groundnut and sunflower oils in different Sudanese states.

In this article, the level of contamination of aflatoxin B1 (AFB1) in groundnut and sunflower oils was determined. The 241 oil samples were collected from Khartoum, Gezira, Kordofan and Algadarif states of Sudan and assessed for AFB1 using high-performance liquid chromatography (HPLC). AFB1 levels in groundnut oil samples ranged from 0.5 to 70 µg/kg and were 0.7 to 35 µg/kg in sunflower oil samples. High contamination was found in unrefined samples. It was concluded that AFB1 levels in oil samples indicated that growing, harvesting, handling and storage of the crops were not done properly.

Determination of aflatoxin levels in Sudanese edible oils.

Fifty-six samples of groundnut, sesame and cottonseed oils form factories, and traditional mills were collected from several localities in Kordofan, Gezira and Khartoum states, Sudan and assessed for aflatoxin B(1) (AFB(1)), aflatoxin B(2) (AFB(2)), aflatoxin G(1) (AFG(1)) and aflatoxin G(2) (AFG(2)), using high performance liquid chromatography (HPLC). Aflatoxin B(1) (AFB(1)) was detected in eight samples representing 14.3%, the highest incidence of aflatoxin contamination occurred in sesame (7 out of 16 samples, 43.75%) followed by groundnut (1 out of 28 samples, 3.57%) while no aflatoxin contamination was detected in cottonseed oil. Aflatoxin B(1) levels in sesame oil samples ranged from 0.2-0.8 microg/kg and were 0.6 microg/kg in groundnut oil samples. All aflatoxin contaminated samples are unrefined. This paper reports the findings of the first exploratory investigation on presence of aflatoxins in Sudanese edible oils collected from three states.