Persistent palatal hypertrophy associated with rapid maxillary expansion procedure: Report of a rare case.

Maxillary transversal deficiency (MTD) is a common skeletal problem. If not treated on time, MTD evolve to a more complex malocclusion. This problem can affect facial growth and development. Rapid maxillary expansion (RME) procedure frequently used for the management. This technique is usually successful in young individuals but as the age advances and the articulations of the maxilla with surrounding facial bones get more rigid, it becomes ineffective. Undesirable side effects or results have been reported after use of RME in skeletally mature patients such as buccal tipping of posterior teeth, extrusion, periodontal tissue recession, fenestration of buccal cortex, necrosis of palatal tissue, failure in opening of midpalatal suture, pain, and relapse of expansion. Side effects of RME are often temporary and permanent damages are rarely seen. The aim of this report is to present the management of a permanent side effect of the RME procedure in a 13-year-old child.

Gastrointestinal Regulation of Red Yeast Rice on Mice with Syndrome of Food Retention Due to Spleen Deficiency Before and After Fermentation / 中国实验方剂学杂志

Objective: To investigate gastrointestinal regulation of red yeast rice on spleen deficient dyspepsia mice, and provide reference for clarifying mechanism of invigorating spleen to promote digestion of fermented traditional Chinese medicine. Method: Mice were randomly divided into 5 groups, including the blank group, the model group, the unfermented red yeast rice treatment group (1.17 g·kg-1·d-1), the fermented red yeast rice treatment group (1.17 g·kg-1·d-1), the domperidone group (3.9 mg·kg-1·d-1), ten mice in each group were continuous intragastric administration for 10 days. The effects of red yeast rice before and after fermentation on the general behavior, body weight, food intake and gastrointestinal function of spleen deficient dyspepsia mice were compared. The effects of red yeast rice on the gastrointestinal hormone[motilin (MTL), gastrin (GAS), 5-hydroxytryptamine (5-HT), vasoactive intestinal peptide (VIP)] levels in serum of spleen deficient dyspepsia mice were determined by enzyme-linked immunosorption assay (ELISA). The regulation function of red yeast rice on the pathological changes of gastrointestinal tissue of spleen deficient dyspepsia mice was investigated by hematoxylin-eosin (HE) staining. The effect of red yeast rice on gut microbiota of spleen deficient dyspepsia mice was investigated, the primers were designed on bacterial 16S rRNA V3-V4 region sequences and Illumina Miseq platform was used for high-throughput sequencing. Result: Compared with the model group, fermented red yeast rice could recover the body weight and food intake, reduce gastric residual rate (PPEscherichia-Shigella, while increasing the relative abundance of the beneficial bacteria such as Lactobacillus and Bifidobacterium. Conclusion: Fermented red yeast rice can enhance the gastrointestinal function of spleen deficient dyspepsia mice, the mechanism may be related to regulating gastrointestinal hormone level, improving histopathology of gastrointestinal tissue and restoring intestinal flora structure.

Observation of Clinical Efficacy of Dong’s Pushing Epiglottis Cartilage Method for the Treatment of Children Food Retention / 中国中医药信息杂志

Objective To observe the clinical efficacy of Dong’s Pushing Epiglottis Cartilage Method for the treatment of children food retention through randomized, parallel and controlled clinical trial.Methods Totally 72 children diagnosed with children food retention were randomly divided into treatment group and control group, 36 cases for each group. Children of the treatment group were treated with Dong’s Pushing Epiglottis Cartilage Method, while children of the control group were treated with acupuncture Four Seam. The clinical symptoms, gastric half-emptying time and antral contraction frequency of the two groups before and after the treatment were compared. Results After treatment, integral of clinical symptom in both groups were obviously improved compared with before treatment (P0.05). After treatment, gastric half-emptying time and antral contraction frequency of the both groups were obviously improved, with significant difference (P0.05). The total effectiveness of the treatment group was 97.2% (35/36) and the control group was 94.4% (34/36), with no significantly difference (P>0.05).Conclusion Dong’s Pushing Epiglottis Cartilage Method has relatively good clinical efficacy for the treatment of children food retention.

The transfer of radioactive cesium and potassium from rice to sake.

Using rice grains contaminated with radioactive cesium ((134)Cs and (137)Cs) that was released by the Fukushima Daiichi Nuclear Power Plant Accident in March of 2011, we investigated the behaviors of the radioactive cesium and potassium (total K and (40)K) during sake brewing. Cesiumis a congener of K, and yeast cells have the ability to take up Cs using known K transporters. During rice polishing, the concentrations of radioactive Cs and K in the polished rice grains decreased gradually until a milling ratio (polished rice weight/brown rice weight) of 70% was reached. No significant changes were observed below this milling ratio. Sake was brewed on a small scale using the 70% polished rice. The transfer ratio of radioactive Cs to sake and to the sake cake was significantly different than the ratio of K. Approximately 36% and 23% of radioactive Cs in the polished rice was transferred to the sake and sake cake, respectively; however, 40% was removed by washing and steeping the rice grains. On the other hand, 25% and 40% of K in the polished rice was recovered in the sake and sake cake, respectively, and 35% was removed by washing and steeping the rice grains. From the present results, the concentration of radioactive Cs in sake would be 4 Bq/kg fresh weight, which is well below the regulation values (100 Bq/kg), even using brown rice containing 100 Bq/kg of radioactive Cs.

The Influence of Operative Approach on Food Retention after Open and Laparoscopy-Assisted Distal Gastrectomy (LADG) for Gastric Cancer

PURPOSE: Laparoscopy-assisted distal gastrectomy (LADG) has gained wide acceptance for minimally invasive treatment of early gastric cancer (EGC). The aim of this study was to see the relationship between the operative approach of a distal subtotal gastrectomy and food retention of the remnant stomach. METHODS: A retrospective review of the records of 321 consecutive patients with gastric cancer who underwent a distal subtotal gastrectomy between 2001 and 2008 was conducted. A total of 233 patients who revisited the same surgeon's outpatient clinic and received regular endoscopic examination using the same protocol were finally included in this study. Reconstruction was performed using the Billroth I procedure. Mechanical-stapled anastomosis (MSA) was performed in 112 patients and conventional hand-sutured anastomosis (HA) was performed in 121 patients. RESULTS: According to results of multivariate analysis, the anastomosis method (MSA) was the only independent risk factor for accumulation of food residue. At six and 12 months after surgery, the incidence of food retention was higher in patients who had undergone MSA (22.3%, 13.4%) than in those who had undergone HA (9.1%, 2.5%) (p=0.006, p=0.002, respectively). However, the incidence of food residue at 24 months after surgery did not differ statistically between MSA and HA (p=0.266). CONCLUSION: Our results showed that the laparoscopic approach was not influenced on the accumulation of food residue. Mechanical-stapled anastomosis was the only independent risk factor for food retention. During the early postoperative period, although more food retention was observed in patients who underwent MSA than in those who underwent HA, in the long term, this anastomosis method did not influence food retention after a distal gastrectomy.

Evaluation of food retention in occlusal surfaces of first primary molars / Evaluación de la retención de alimentos en las superficies oclusales de los primeros molares temporales

Some food characteristics, like stickiness and consistency, can modify the time for food removal from the mouth as well as favors the activity of cariogenic bacteria, increasing dental caries risk. This study aimed to observe food retention in contact with a cariogenic substrate in 24-30 months old children. Therefore, 27 children (54 teeth) were evaluated. They intake a chocolate cookie and the food retention area was documented by digital photography in two experimental times (to: 0 and t1: 30 minutes) and it was calculated using Image Tool 3.0 software. The food retention surface index (mm2) was statistically reduced (Wilcoxon’s test, p=0.001) after 30 minutes for both maxillary (to: 0.37 +/- 0.04 and t1:0.042 +/- 0.015) and mandibular (to: 0.30 +/- 0.03 and t1: 0.078 +/- 0.019) molars. No differences were observed between the groups in food retention surface index at the initial time. At the final time, the mandibular molars show a higher retention area than the maxillary ones (Mann-Whitney’s test, p=0.04). The prevalence of food retention at the mandibular molars is higher than the maxillary molars (Chi Square’s test, p=0.03). In conclusion, first primary mandibular molars retain more food than the maxillary molars, being in agreement with clinical results of dental caries’ prevalence.

Algunas características de los alimentos, como la viscosidad y consistencia, puede modificar el tiempo para el retiro de alimentos de la boca, así como favorecer la actividad de las bacterias cariogénicas, y el aumento de riesgo de caries dental. Este estudio tuvo como objetivos verificar la retención de alimentos en contacto con un sustrato cariogénico en niños de 24-30 meses de edad. 27 niños (54 dientes) fueron evaluados. Se realizo la ingesta de una galleta de chocolate, y la zona de retención del alimento fue documentada por la fotografía digital en dos tiempos de experimentación (to: 0 y t1: 30 minutos) y se calculó utilizando el software Image Tool 3.0. El índice de superficie (mm2) de retención de alimentos fue estadísticamente reducido (test de Wilcoxon, p = 0,001) después de 30 minutos para molares maxilares (to: 0,37 +/- 0,04 y t1: 0,042 +/- 0,015) y mandibulares (to:0,30 +/- 0,03 y t1: 0,078 +/- 0,019). No se observaron diferencias en El índice de superficie de retención de alimentos entre los grupos en el tiempo inicial. En el momento final, los molares inferiores muestran una zona de retención superiores a los maxilares (prueba de Mann-Whitney, p = 0,04). La prevalencia de la retención de alimentos en los molares inferiores fue más alta que los molares superiores (Chi cuadrado, p = 0,03). En conclusión, los primeros molares mandibulares primarios retienen más alimentos que los molares superiores, siendo concordante con los resultados clínicos de la prevalencia de caries.