Spinal cord occupation ratio (SCOR) and its application in the diagnosis of cervical spinal cord compression in Mucopolysaccharidoses

Abstract Introduction Mucopolysaccharidoses (MPS) can lead to cervical spinal cord compression (SCC). Diagnostic scores for SCC in MPS use the obliteration of the passage of cerebrospinal fluid in the anterior and posterior spinal cord in the sagittal section of magnetic resonance imaging (MRI). The spinal cord occupation ratio (SCOR) published, by Nouri et al (2018), establishes the spinal cord filling index for the spinal cord, identifying disproportionate spinal cord occupation in the canal. When evaluating congenital canal stenosis, the risk of spinal cord injury has been considered increased when the SCOR is ≥70% in the median sagittal plane or ≥ 80% in the axial plane. Although these values ​​have not been validated for MPS populations, they could be useful. Objective To verify the SCOR in MPS patients with diagnosis of cervical SCC comparing the SCOR with other markers proposed in the existing MPS SCC scores, such as the extent of gliosis, clinical impact and the SCC assessment as represented by the obliteration of CSF flow. Methods We reviewed imaging tests of the cervical spine from MPS patients with previously confirmed SCC, using the SCOR measure in the median sagittal plane, evaluation of the presence and extent of spinal gliosis on MRI, evaluation of the clinical impact using a clinical score and evaluation of the images for the obliteration of cerebral spinal fluid (CSF) flow. Results Thirty-one MRI of 24 different patients were included. The average SCOR was 87.1%. This was lower (81.6%) in patients without gliosis, when compared to those with focal (90.5%) and extensive (97%) gliosis. The only patient with gliosis associated with a lacunar lesion, resulting from an acute compressive injury, had a 68% SCOR, due to the atrophic spinal cord injury. As expected, SCOR was higher in patients with total or partial CSF obliteration, but one among the 3 patients without CSF flow obliteration, with a 76% SCOR, had already developed focal gliosis and mild clinical abnormalities. Patients with more extensive gliosis had higher clinical scores. Four patients had more than one imaging scan evaluated. SCOR upward trend showed an annual average increase of 3.8%. Discussion & Conclusions The use of SCOR allows the diagnosis of cervical spinal canal stenosis in an objective way. It is possible that the cut-off values used by Nouri et al in patients with congenital stenosis could be useful to diagnose cervical stenosis in MPS patients, preceding the finding of CSF flow obstruction, presence of gliosis or clinical abnormalities. Furthermore, the use of SCOR may assist in the longitudinal evaluation of disease progression. Better follow-up and timely diagnosis allows for scheduling of surgery at the best clinical moment, minimizing complications.

Ultra-small dye-doped silica nanoparticles via modified sol-gel technique.

In modern biosensing and imaging, fluorescence-based methods constitute the most diffused approach to achieve optimal detection of analytes, both in solution and on the single-particle level. Despite the huge progresses made in recent decades in the development of plasmonic biosensors and label-free sensing techniques, fluorescent molecules remain the most commonly used contrast agents to date for commercial imaging and detection methods. However, they exhibit low stability, can be difficult to functionalise, and often result in a low signal-to-noise ratio. Thus, embedding fluorescent probes into robust and bio-compatible materials, such as silica nanoparticles, can substantially enhance the detection limit and dramatically increase the sensitivity. In this work, ultra-small fluorescent silica nanoparticles (NPs) for optical biosensing applications were doped with a fluorescent dye, using simple water-based sol-gel approaches based on the classical Stöber procedure. By systematically modulating reaction parameters, controllable size tuning of particle diameters as low as 10 nm was achieved. Particles morphology and optical response were evaluated showing a possible single-molecule behaviour, without employing microemulsion methods to achieve similar results. Graphical abstractWe report a simple, cheap, reliable protocol for the synthesis and systematic tuning of ultra-small (< 10 nm) dye-doped luminescent silica nanoparticles.

New transdermal bioadhesive film containing oxybutynin: In vitro permeation across rabbit ear skin.

Oxybutynin is used extensively in the treatment of patients with overactive bladder. The aim of this work was to realize and test in vitro a new transdermal bioadhesive film containing oxybutynin. Transdermal films were prepared by dissolving in water an adhesive (Plastoid), a film-forming polymer (polyvinyl alcohol), a plasticizer (sorbitol) and the drug. The mixture was then spread on siliconized paper and oven-dried. Permeation experiments were conducted in Franz-type diffusion cells using rabbit ear skin as barrier. The donor compartment contained a water solution, the prepared film (with or without backing) or the commercial patch (Oxytrol). The experiments were performed for 24h. Oxybutynin showed good permeation characteristics across the skin. When the film was applied in occlusive conditions the release profiles were much higher than in non-occlusive conditions, reaching 50% of drug permeated after 24h. Compared to the commercial patch Oxytrol, the film was more efficient suggesting that a smaller area or a lower drug loading could be employed. The results obtained show that the bioadhesive film can be a promising and innovative therapeutic system for the transdermal administration of oxybutynin.

Caracterización química y sensorial de biscochuelos enriquecidos con fibra dietética y micronutrientes para el anciano / Chemical and sensory characterization of cakes enriched with dietary fiber and micronutrient for the elderly

This study presents the development of individual cakes enriched with dietary fiber (lupin and oat fiber), vitamins and minerals; as recent research has shown that the average daily dietary fibre intake of the elderly population in Chile is only 12 g. Each cake contains 4.8 g of dietary fibre and a 30 per cent of the RDA of vitamins A, B1, B2, B6, B12, E, nicotinamide and folic acid, 40 per cent of the RDA of vitamin D3, 15 per cent of the RDA of calcium, 12 per cent of the RDA of magnesium and 3 per cent the RDA of zinc. Polydextrose and sorbitol were added to improve flavor and texture. Response Surface Methodology (RSM) was used for optimization, based on a two-variable composite design. Thirteen experimental runs were carried out, with polydextrose (1 to 40 per cent based on flour content) and sorbitol (1 to 30 per cent based on flour content) as independent variables. The response variable was sensory quality obtained by the Karlsruhe test. Sensory attributes of texture and overall quality showed a good fitting with high determination coefficients and were used for optimization. The optimized cake contained 11.5 per cent polydextrose and 4.4 per cent sorbitol (both based on flour content). Quality of the optimized product was controlled by means of physical, chemical, microbiological and sensory analyses. Overall sensory quality was 8.18 (very good) and good quality and nutritive value were achieved. In an acceptance test carried out with 150 adults, 100 per cent acceptability was obtained in the hedonic scale categories like it and like it very much. A shelf life study performed with cakes packaged in polypropylene bags of 30 microns thickness indicated a shelf life of 13 days stored at room conditions (25 degrees C and 55-60 per cent R.H.).

Actividad de fosfatasa acida en tejidos de camundongos inmunes de germenes y convencionales / Acid phosphatase activity in tissues of germ-free mice and in conventional ones

La relación que existe entre la flora microbiana y la actividad de la fosfatasa ßcida (FAc) en los tejidos animales es poco conocida y su acción sobre los tejidos orales de animales inmunes de gÚrmenes (GF) es poco estudiada. El objetivo de este trabajo es verificar la influencia de la flora indÝgena sobre la actividad de FAc en el masetero, lengua, riñón e hÝgado de animales GF y convencionales (CV). Fueron seleccionados camundongos con 45 dÝas, machos y hembras: 10 GF y 10 CV. Para el estudio fueron removidos el masetero, la lengua, el riñón y el hÝgado y posteriormente teñidos histoquÝmicamente para la actividad de FAc. Anßlisis de los resultados mostraron una reacción enzimßtica fuertemente positiva en los animales CV, en cuanto que los tejidos de los animales GF se presentó francamente positiva. Este estudio sugiere que la microbiota indÝgena es importante para la reaccion de FAc en los tejidos de los animales estudiados

[Training of sensorial panels consisting of children]. / Entrenamiento de paneles sensoriales constituidos por niños.

In the development of food products for children, it is advisable to establish the characteristics of the product with groups of children that represent the target population. To ensure the success of the products, the quality and hedonic satisfaction expectatives must be considered. In order to accomplish this premises, a group of children under the Program of Complementary Feeding of the Health Ministry--was selected and trained. The project was developed with a group of 33 children ages 9 to 12 years--from the Republica of Colombia School of Santiago, whose parents agreed and supported the participation of their children in this project. The first step was teaching the technics and methodology of Sensory Evaluation, and increasing their sensitivity. After the 8 programmed sessions, those children who met the minimal requirements for a training group were chosen. The second step was performed during 12 sessions, working with 14 children. The training was aimed at the development of the vocabulary to describe quality and defects, ranking tests, discriminative tests and the use of different scales. Tests to verify reliability, veracity and reproducibility of judgements (p < 0.05) were carried out. The trained group was able to assess different meals of the Program. The obtained results allowed to propose the improvement of some quality criteria of the Program meals.

Atividade de fosfatase alcalina em tecidos de camundongos isentos de germes e convencionais / Alkaline phosphatase activity in germ free and conventional mice tissues

A microbiota indígena tem um efeito regulador extremamente importante sobre a fisiologia do hospedeiro. Os efeitos exercidos pela flora microbiana têm sido estudados em animais isentos de germes (GF) comparando-os com os seus pares convencionais (CV)...

[Development of products for the elderly population: vitamin enriched pudding]. / Desarrollo de productos para el adulto mayor: budin enriquecido con vitaminas.

An instant dessert powder, pudding type was developed to be consumed at lunch or dinner time. The dessert was designed to be prepared in skim milk and meets the nutritional needs of elderly people. The dessert contains modified starch, carragenine, vegetal fat, sacharose. Each serving has been enriched with 30% of the daily vitamin requirement advised for adults over 51 years old. The optimized process was carried out according to the Karlsruhe test. Each serving consists of 22g powder prepared in proportion of 18% in skim milk. The optimized dessert powder was controlled by means of physical, chemical and microbiological analyses. The sensory quality was determined in the ready to eat product and the acceptability level was measured in a group of people selected according to the characteristics of the target population. The dessert powder contains 1.1% protein, 5.2% fats, 89.76% carbohidrates, and provides 409 Kcal/100g. Both the sensory and microbiological quality were good and the level of acceptance reached 98%.

[Manufacture of a freeze dried stew for mountaineers]. / Elaboracion de un guiso liofilizado para montanistas.

The mountaineers use to eat at the evening dinner which ought to fulfil the following requirements: it should be nutritive and have an adequate composition, a small volume and should be light, keeping a good quality during a long period of time. Its preparation must be fast and easy, being well accepted by the group of mountaineers. A stew of common use in Chile based on meat and vegetables was elaborated, known as <>, a typical chilean stew. It was dehydrated by freeze-drying, a process based in the freezing and subsequent ice sublimation of the product, achieving a very high retention of both sensory and nutritional qualities. The final product corresponded to individual portions of 60g of Charquican which was vacuum-packed in a coextrude polyamide-polyethylene pack, which protects from the moisture and oxygen. It was used an outer packaging of plastic-coated aluminum foil, in order to protect him from the light. Controls of the optimized product indicate a 6,7% of humidity with an aw value of 0,26. The chemical composition is nutritionally adequate, with a 45.6% of carbohydrates, 5,0% of lipids and 29,5% of proteins. It presents a sensory quality with typical characteristics which ranged from good to very good. The microbiological quality meets the Standards of the Chilean Sanitary Regulation for Foods. The total plate count and the molds and yeasts count were below the proposed limits. The study of the Charquican s shelf life performed at environmental storage conditions (20-25 degrees C and 50-55 RH) showed that the microbiological quality is mantained without significant differences. The sensory quality presents a slight and gradual decrease until the average score fo 6,7 after 200 days storage. The evaluation with excursionists at the mountains, showed the excellent acceptability and the good reliability of the product.

[Development and optimization of an isotonic sports drink]. / Desarrollo y optimización de un jugo isotónico para deportistas.

Within a research program on food products for athletes starting from natural apple concentrate, the design, manufacture and control of isotonic beverages, was undertaken. The dilution conditions for the apple concentrate were established studying several salts combinations which will supply those electrolytes that are eliminated through sweat and have to be replenished. They are sodium, potassium, chloride, magnesium and calcium in concentrations such as to supply an osmotic pressure similar to that observed in blood. The addition of a premix of vitamins (B1, B2, B6, B12, C, E, folic acid, niacin, pantothenic acid and biotin) in several levels of the Recommended Daily Allowance (RDA) (100, 75, 62.5, 60 and 30% of the RDA) was assayed. The obtained formula tasted salty and medicine-like, therefore the vitamin content had to be reduced, supplying 30% of the RDA in a premix constituted by those vitamins which are the most important for physical activity (B1, B2, B6 and C). The quality of the formula was optimized considering variables such as flavor, color and maltodextrin levels by using methods of sensory evaluation. In the elaborated beverage controls such as pH, acidity, total solids (degree Bx), relative density and soluble solids/acidity ratio complying with the corresponding standards, were carried out. In addition, chemical composition, caloric value, microbiological and sensory quality, were controlled. The fruit juice was packed in a 250 ml self-supporting"Doy-Pack"-like bag. Both, microbiological and sensory quality were good, and the caloric value was 101.18 Kcal/250ml. Shelf life studies at two different temperature conditions 15-25 degrees C and 3-5 degrees C, were carried out. The limiting factor was flavor which defined a shelf life of at least 3 months, stored at refrigeration temperature (3-5 degrees C). The formulated beverage supply the electrolyte concentrations which allows to be characterized as isotonic beverage, recommended for athletes.

[Development of soy-based protein candy bars for athletes]. / Desarrollo de confites proteicos a base de soya para deportistas.

Two varieties of soy-based candy bars were developed for sportsmen who need a higher protein intake. The two varieties, almond and nut, were covered with chocolate. The ingredients used were isolated soy protein, texturized soy flour, milk solids, cocoa powder, toasted oat, nuts, almonds, authorized flavors, preservants and antioxidants. Controls were carried out in the optimized products, and the results indicate a very good sensory and microbiological quality. The average nutritional composition of both varieties is: 12,4% proteins, 9% lipids and 58,7% carbohydrates, and the caloric value is 375,2 kcal/100 g. A shelf-life study was performed at room temperature with the candy bars packed in an aluminium foil. Determining that the quality remains without significant changes during 30 days for the nut candy, and at least for 60 days for the almond candy bar.

[Development of an energy food for athletes]. / Desarrollo de un alimento energético para deportistas.

The energetic requirements of sportsmen fluctuates between 3500 and 8000 Kcal/day. In order to fill these needs it is necessary to have new alternative products which provide the extra required energy. For this purpose a confectionary was designed and elaborated consisting of five different bars, made of natural raw materials (dehydrated fruits, milk, eggs, nuts, fat), which supply an important quantity of fats and carbohtdrates, minerals, and vitamins. The confectioned bars were: papaya, hazelnut, almond, apple and orange. These bars are supposed to be eaten between meals as a complement of the nutrients of the usual diet. The production process is an adaptation of the traditional confectionary techniques and was improved for the 5 bars. The production process of the coating sheet (oblate) was also studied. The controls showed that all the bars had a good microbiological quality and an excellent sensory quality. The humidity fluctuated between 6.85 and 13.66%., with an aw of 0.795. The caloric distribution per cent was 8:40:52. The energetic supply was 520 Kcal/100g; so, the ingest of two displays covers between 25-30% of recommended intake for the most frequently practiced sports. The shelf life studies of the product stored in ambiental conditions (20-25 degrees C and 55-60% RH) showed that the product without additives maintained its good quality up to 60 days. The product plus preservative as well as plus antioxidant stays without quality modifications up to at least 120 days, neither rancid odor no rancid flavor was detected. So, we conclude that it is nor necessary to add any antioxidant. The double sheet polypropilene package film showed very good characteristics in protecting the quality of the product.

[Formulation, preparation and evaluation of shortening, laminated and cut biscuits, for diabetic patients]. / Formulación, elaboración y evaluación de galletas de masa corta, laminadas y cortadas, para diabéticos.

Laminated and cut cookies formulated with natural and/or artificial sweeteners as substitutes of sucrose, are presented as a new alternative of choice for persons on a restricted diet. According to data in the literature, market availability and technological and economic limitations involved in the use of pure sweeteners, four mixtures were selected for the formulation of the cookies, instead of sucrose. Their composition and relative sweetness were as follows: (table; see text) After the statistical analysis of results, formulations presenting significantly superior quality characteristics were selected. As observed, all alternatives subjected to evaluation were grade 1. A study of acceptability by diabetic patients was carried out with these products through a ranking test, in order to determine which were the formulations preferred. This revealed a significant preference for the cookies containing saccharin-sorbitol = 0.35:99.65, at a 1% level of significance. Their nutritional and caloric values, as well as the chemical composition of the selected formulations were then determined. The results showed a 10.9% decrease in caloric contribution.

Oxybuprocaine keratopathy: a preventable disease.

Topically applied anaesthetics may lead to a serious keratopathy. Three patients presented to us with disciform keratitis, peripheral corneal ring, and stromal infiltration following the topical use of oxybuprocaine. All three patients developed marked decrease in vision secondary to corneal scarring. In all three patients oxybuprocaine was dispensed over the counter by a pharmacist. Legislation for the restriction of over-the-counter sale of topical anaesthetics, steroids, and antibiotics is essential in the prevention of many of the self-induced ocular disorders seen in developing countries.

[Sensory evaluation of quality and quality differences in slaughtered chickens]. / Evaluación sensorial de calidad y diferencias de calidad en pollos faenados.

A study was carried out with a trained panel for the purpose of determining if modifications produced in slaughtered chickens during the storage period, caused significant organoleptic differences, detectable by the consumer. The products examined corresponded to chickens slaughtered on three consecutive days, stored at 2 degrees C until their evaluation. Qualitative aspects in the raw product were investigated by a score test in which optimum quality is 13 points, as follows: for color (range 3), general appearance (range 5), and presence of defects (range 5). The values obtained were then analyzed through variance and Duncan multiple range test. Simultaneously, taste changes were estimated in fatty and meager meat by the triangular test. Homogeneity between judgements of panel members on both types of meat was statistically established (P = 0.05). The results obtained indicate that at the 0.1% level of significance, two products were identical; a third one proved to be different and of a significantly higher quality at the 5% level. The degree of difference, from slight to moderate, was due to flavor.

[Determination of the bitter taste of beers. Correlation between the spectrophotometric method and sensory evaluation]. / Determinación del sabor amargo en la cerveza. Correlación entre el método espectrofotometrico y la evaluación sensorial.

The correlation existing between the chemical determination and the sensory evaluation of the bitter taste in beers was studied. Six different brands were analyzed in six series of repetitions during four months (March through July). For the chemical method, the determination of BU (Bitterness Units) was used. This corresponds to the absorbance of an isooctane extract at 275 nm, previously acidified with HCl. Regarding sensory evaluation, a panel of six highly trained judges (p less than 0.05) was formed for the detection of bitter taste. This test was carried out parallel to the former. The panelists used the descriptive test of bitter intensity in a range of 5. The correlation coefficients for each series of repetitions were calculated and later compared with the tabulated values, at the different levels of significance. A high degree of statistical significance was determined in three of the analyzed series, and significance at the 5% level for two of the series. The remaining one showed a low correlation and was non-significant, the dark beer (malt) being the one that presented an important deviation. It is therefore concluded that the spectrophotometric method can replace the sensory evaluation of bitter taste in pale beers, though it is not advisable for malts.

Determinacion del sabor amargo en la cerveza. Correlacion entre el metodo espectrofotometrico y la evaluacion sensorial. / Determination of the bitter taste in beer.Correlation between the spectrophotometric method and sensory evaluation

Se estudio la correlacion existente entre la determinacion quimica y la evaluacion sensorial del sabor amargo de la cerveza.Se analizaron seis marcas diferentes, en seis series de repeticiones durante un periodo de cuatro meses (de marzo a julio).Como metodo quimico se uso la determinacion de unidades BU (Bitternes Units), que corresponde a la absorbancia del extracto en isooctano a 275 nm, previa acidificacion con HCI. En el caso de la evaluacion sensorial, se trabajo paralelamente con un panel integrado por seis jueces altamente entrenados (P < 0.05) en cuanto a la deteccion del sabor amargo. Los degustadores usaron el test descriptivo de intensidad de amargo, en amplitud 5. Se calcularon los coeficientes de correlacion para cada serie de repeticiones comparando estos valores con los tabulados a los diferentes niveles de significacion, comprobandose un alto grado de significancia estatistica de las series analizadas, y significacion al 5% para otras dos series: una serie presento baja correlacion, sin ser significativa, y se determino que la cerveza oscura (malta) es la que acuso una desviacion importante. Se concluye que el metodo espectrofotometrico puede reemplazar a la evaluacion sensorial del sabor amargo de cervezas palidas, no siendo aconsejable para malta