Regulating root structure of potted lettuce to magnify absorption from APP and UAN fertilizers.

Introduction: Improvement of root architecture is crucial to increasing nutrient acquisition. Methods: Two pot experiments were conducted to investigate the effects of different concentrations of urea ammonium nitrate solution (UAN) and ammonium polyphosphate (APP) on lettuce root architecture and the relationship between roots and nitrogen (N) and phosphorus (P) absorption. Results: The results showed that lettuce yield, quality, and root architecture were superior in the APP4 treatment compared to other P fertilizer treatments. The N480 treatment (480 mg N kg-1 UAN) significantly outperformed other N treatments in terms of root length, root surface area, and root volume. There were significant quantitative relationships between root architecture indices and crop uptake of N and P. The relationships between P uptake and root length and root surface area followed power functions. Crop N uptake was significantly linearly related to the length of fine roots with a diameter of <0.5 mm. Conclusion and discussion: The length of fine roots played a more prominent role in promoting N absorption, while overall root size was more important for P absorption. APP has a threshold of 9.3 mg P kg-1 for stimulating the root system. Above this threshold, a rapid increase in root absorption of P. UAN can promote extensive growth of fine roots with a diameter less than 0.5 mm. Applying appropriate rates of APP and limiting UAN application to less than 400 mg N kg-1 can improve root architecture to enhance N and P absorption by lettuce. These results highlight a new possibility to improve nutrients use efficiency while maintaining high yields.

A biophysically comprehensive model of urothelial afferent neurons: implications for sensory signalling in urinary bladder.

The urothelium is the innermost layer of the bladder wall; it plays a pivotal role in bladder sensory transduction by responding to chemical and mechanical stimuli. The urothelium also acts as a physical barrier between urine and the outer layers of the bladder wall. There is intricate sensory communication between the layers of the bladder wall and the neurons that supply the bladder, which eventually translates into the regulation of mechanical activity. In response to natural stimuli, urothelial cells release substances such as ATP, nitric oxide (NO), substance P, acetylcholine (ACh), and adenosine. These act on adjacent urothelial cells, myofibroblasts, and urothelial afferent neurons (UAN), controlling the contractile activity of the bladder. There is rising evidence on the importance of urothelial sensory signalling, yet a comprehensive understanding of the functioning of the urothelium-afferent neurons and the factors that govern it remains elusive to date. Until now, the biophysical studies done on UAN have been unable to provide adequate information on the ion channel composition of the neuron, which is paramount to understanding the electrical functioning of the UAN and, by extension, afferent signalling. To this end, we have attempted to model UAN to decipher the ionic mechanisms underlying the excitability of the UAN. In contrast to previous models, our model was built and validated using morphological and biophysical properties consistent with experimental findings for the UAN. The model included all the channels thus far known to be expressed in UAN, including; voltage-gated sodium and potassium channels, N, L, T, P/Q, R-type calcium channels, large-conductance calcium-dependent potassium (BK) channels, small conductance calcium-dependent (SK) channels, Hyperpolarisation activated cation (HCN) channels, transient receptor potential melastatin (TRPM8), transient receptor potential vanilloid (TRPV1) channel, calcium-activated chloride(CaCC) channels, and internal calcium dynamics. Our UAN model a) was constrained as far as possible by experimental data from the literature for the channels and the spiking activity, b) was validated by reproducing the experimental responses to current-clamp and voltage-clamp protocols c) was used as a base for modelling the non-urothelial afferent neurons (NUAN). Using our models, we also gained insights into the variations in ion channels between UAN and NUAN neurons.

The Combined Use of Liquid Fertilizer and Urease/Nitrification Inhibitors on Maize Yield, Nitrogen Loss and Utilization in the Mollisol Region.

Nitrification inhibitor (NI) and urease inhibitor (UI) with fertilizer have the potential to reduce nitrogen (N) loss as well as improve grain yields. Urea-ammonium nitrate (UAN) solution as liquid fertilizer is superior to conventional solid nitrogen (N) fertilizer in terms of fertilizer efficiency, energy savings, environmental pollution reduction and economic benefits. However, comprehensive assessments of UAN with inhibitors from an environmental and agronomy perspective, including insights into the mechanisms of UAN with inhibitors, are lacking. In a field trial, three single-inhibitor and two double-inhibitor (DI) treatments were set to quantify the grain yield, the N losses and the N recovery efficiency of maize treated with urea supplemented with dicyandiamide (DCD), 3,4-dimethylpyrazole phosphate (DMPP) and N-(n-butyl) thiophosphoric triamide (NBPT). Compared with the UAN treatment, the supply of urease inhibitors reduced NH3 emission by 13.0% but increased N2O emission by 13.0%. The supply of nitrification inhibitors delayed the conversion of ammonium N to nitrate N and improved NH3 emission by 23.5-28.7%, but reduced N2O emission by 31.4% and significantly increased the maize yield by 21.3%. The combined use of NBPT and DCD were not compatible in UAN and cannot achieve the maximum potential for optimizing yields and reducing nitrogen losses. Considering the grain yield, the N use efficiency and the N losses, the combined use of NBPT and DMPP in maize production system significantly improved the grain yield and N use efficiency, as well as reduced N losses.

Tai Chi and Yoga for Improving Balance on One Leg: A Neuroimaging and Biomechanics Study.

The one-leg stance is frequently used in balance training and rehabilitation programs for various balance disorders. There are some typical one-leg stance postures in Tai Chi (TC) and yoga, which are normally used for improving balance. However, the mechanism is poorly understood. Besides, the differences of one-leg stance postures between TC and yoga in training balance are still unknown. Therefore, the aim of the present study was to investigate cortical activation and rambling and trembling trajectories to elucidate the possible mechanism of improving one-leg stance balance, and compare the postural demands during one-leg stance postures between TC and yoga. Thirty-two healthy young individuals were recruited to perform two TC one-leg stance postures, i.e., right heel kick (RHK) and left lower body and stand on one leg (LSOL), two yoga postures, i.e., one-leg balance and Tree, and normal one-leg standing (OLS). Brain activation in the primary motor cortex, supplementary motor area (SMA), and dorsolateral prefrontal cortex (DLPFC) was measured using functional near-infrared spectroscopy. The center of pressure was simultaneously recorded using a force platform and decomposed into rambling and trembling components. One-way repeated-measures analysis of variance was used for the main effects. The relative concentration changes of oxygenated hemoglobin (ΔHbO) in SMA were significantly higher during RHK, LSOL, and Tree than that during OLS (p < 0.001). RHK (p < 0.001), LSOL (p = 0.003), and Tree (p = 0.006) all showed significantly larger root mean square rambling (RmRMS) than that during OLS in the medial-lateral direction. The right DLPFC activation was significantly greater during the RHK than that during the Tree (p = 0.023), OLB (p < 0.001), and OLS (p = 0.013) postures. In conclusion, the RHK, LSOL, and Tree could be used as training movements for people with impaired balance. Furthermore, the RHK in TC may provide more cognitive training in postural control than Tree and OLB in yoga. Knowledge from this study could be used and implemented in training one-leg stance balance.

Análise do controle de temperatura de preparações servidas em um restaurante universitário em Salvador - BA / Temperature control analysis of foods served in a university restaurant in Salvador - BA

O estudo analisou as temperaturas de alimentos dispostos nos balcões de distribuição de um Restaurante Universitário em Salvador - BA. Os dados foram analisados por frequência, média e desvio padrão no programa Microsoft Excel® versão 2010, analisados de acordo com Resolução da Diretoria Colegiada-RDC nº 216 e a portaria do Centro de Vigilância Sanitária nº5 de São Paulo. Foi observado que a frequência de temperatura dos alimentos arroz, guarnição e opção ovolactovegetariana dos dois balcões estiveram predominante maior que 30%, inferior a 60°C e as preparações/alimentos da cadeia fria predominante maior que 100%, superior a 10°C, necessitando de medidas corretivas e preventivas que garantam a qualidade e segurança dos alimentos fornecidos nesta Unidade de Alimentação e Nutrição.

Avaliação do percentual de sobras em um Restaurante Universitário do município de Barreiras-BA / Evaluation of the percentage of waste in a university restaurant in Barreiras-BA

O controle das sobras de alimentos em uma Unidade de Alimentação e Nutrição (UAN) é uma excelente ferramenta para evitar o excesso de perdas, sendo fundamental para reduzir custos com o desperdício, otimizar a produtividade e diminuir impactos ambientais. Nesse sentido, objetivou-se com este estudo avaliar o percentual de sobras em um Restaurante Universitário (RU) do município de Barreiras, Bahia. Para tanto, a avaliação do percentual de sobras foi realizada de acordo com Vaz (2011). O percentual médio de sobra obtido no presente estudo apresentou-se acima do preconizado, sendo os pratos que não são porcionados (arroz feijão, guarnição e sobremesa) aqueles que mais contribuíram para a sobra total no período analisado. Conclui-se, portanto, que são necessárias medidas que visem à redução de sobras de alimentos, cuja quantificação diária, como apresentada nesse estudo, pode ser utilizada como indicador para aperfeiçoamento do serviço de uma UAN.

Índice de resto-ingestão e Avaliação Qualitativa das Preparações do Cardápio de um Restaurante Universitário do município de Barreiras-BA / Rest index-ingestion and qualitative evaluation of the preparations of the menu of a university restaurant in Barreiras-BA

A análise do resto-ingestão é um indicador importante na mensuração do desperdício e da aceitabilidade da refeição oferecida em uma Unidade de Alimentação e Nutrição (UAN). A Avaliação Qualitativa das Preparações do Cardápio (AQPC) fornece informações importantes sobre as características do cardápio, as quais interferem diretamente em seu consumo e aceitação. Objetivou-se com este estudo avaliar o índice de resto-ingestão e realizar a Avaliação Qualitativa das Preparações do Cardápio de um Restaurante Universitário do município de Barreiras-BA. Foi obtido um valor médio de resto-ingestão adequada (7,51%) apesar da variabilidade encontrada entre os dias avaliados. Observou-se por meio da avaliação qualitativa do cardápio a oferta adequada de folhosos, frutas e doces, contudo, foi constatada a oferta excessiva de alimentos ricos em enxofre, frituras e carnes gordurosas. Assim, o método AQPC associado à avaliação do resto-ingestão são ferramentas importantes no planejamento, gerenciamento e controle da produção refeições.

Painel de avaliação de planejamento de cardápios de um Restaurante Universitário: em linha temporal de três anos / University restaurant menu planning evaluation: three-year temporary line

Avaliar a qualidade dos cardápios planejados para restaurante universitário de uma Instituição de Ensino Superior - IES, através do método de Avaliação Qualitativa das Preparações de Cardápio - AQPC e painel de avaliadores em uma perspectiva de linha temporal de três anos: 2015, 2016 e 2018. O painel de avaliadores foi estruturado com seis integrantes estudantes previamente treinados que avaliaram 126 cardápios do almoço e do jantar composto pelo Prato Principal- PP, com uso de formulário próprio com adaptações da proposta de Veiros e Proença. Os resultados revelaram que entre os dez itens avaliados, cinco apresentaram evolução satisfatória no decorrer dos três anos de avaliação: frutas, folhosos, cores iguais, ricos em enxofre cozido e fritura. As demais variáveis – doces, carnes gordurosas, doce com fritura, ricos em enxofre cru e ricos em farináceos, mantiveram-se em uma faixa de estabilidade e/ou aumentaram, o que não é favorável ao serviço.

Long non-coding RNA ANRIL-mediated inflammation response is involved in protective effect of rhein in uric acid nephropathy rats.

BACKGROUND: The aim of this study was to investigate the role of long non-coding RNAs (LncRNAs) antisense non-coding RNA in the INK4 locus (ANRIL) in anti-inflammation of rhein in uric acid nephropathy (UAN) rats. METHODS: Rat models of UAN were induced by adenine and potassium oxonate. Enzyme-linked immunosorbent assay (ELISA) was performed to assess inflammation factor in serum and supernatant. ANRIL mRNA level was detected using real-time reverse transcription PCR (qRT-PCR). Immunostaining was used to observe pathological changes of renal tissues in rats. RESULTS: ANRIL and inflammatory factor levels were highly expressed in patient with UAN. Furthermore, rhein showed an observable effect on anti-inflammatory and renal protection in UAN rats, rhein inhibited expressions of ANRIL in vivo or in vitro. Besides, ANRIL-mediated inflammatory response attenuated protective effect of rhein. CONCLUSIONS: ANRIL-mediated inflammatory response attenuated the protective effect of rhein in UAN rats. This study showed an understanding of the role and mechanism of ANRIL in UAN, which provides a new target and therapy for the prevention and treatment of UAN.

Weicao capsule ameliorates renal injury through increasing autophagy and NLRP3 degradation in UAN rats.

Uric acid nephropathy (UAN) is one of the most common metabolic diseases and leads to kidney damage. This study aimed to evaluate the effect of Weicao capsule on renal injury of UAN rats and to examine whether the mechanism was associated with induction of autophagy and degradation of nucleotide binding oligomerization domain (Nod)-like receptor (NLR) protein 3 (NLRP3) inflammasome. Sixty Sprague-Dawley rats were randomly allocated into 6 groups: Control, Model, Allopurinol, and Weicao (0.55/1.1/2.2 g/kg) group. The data showed activation of renal NLRP3 inflammasome in UAN rats, with elevation in serum levels of interleukin (IL)-1ß and IL-18, and subsequent deterioration of renal injury. Fortunately, Weicao had a markedly therapeutic effect on UAN rats, including improving renal function-related indexes, ameliorating hyperuricemia-related inflammation, decreasing crystals in renal tissue and alleviating renal interstitial fibrosis. Additionally, Weicao exerted anti-proliferative and anti-apoptosis effects on rat renal tubular epithelial cell NRK-52E in macrophages from UAN rats. Our investigation into the mechanism revealed that Weicao suppressed the activated NLRP3 inflammasome. Furthermore, Weicao induced autophagy, as evidenced by a dose-dependent increase in levels of renal autophagy-related proteins in UAN rats. Moreover, autophagy inhibitor 3-MA and NLRP3 activator ATP blocked the effect of Weicao on autophagy induction and NLRP3 inflammasome degradation. In conclusion, Weicao had similar effects as allopurinol and exerted anti-inflammatory and renal-protective effect in a concentration-dependent manner in UAN rats, most likely through increasing autophagy and NLRP3 degradation. Our study provides new insight into the underlying mechanism of Weicao in the treatment of UAN.

Clinical Research on Near-term Quality of Life among Unstable Angina Patients by Shen-Yuan Yi-Qi Huo-Xue Capsule Combined with Early Percutaneous Coronary Intervention / 世界科学技术-中医药现代化

This study was aimed to investigate the effects of Shen-Y uan Y i-Qi Huo-Xue (SYYQHX) capsule com-bined with early percutaneous coronary intervention (PCI) on near-term quality of life (QOL) in unstable angina (UA) patients. Seventy-eight patients diagnosed with UA were selected and randomly divided into the treatment group and control group, with 39 patients in each group. Early PCI was undergone after coronary angiography. Before PCI, the control group was given routine western medication. The treatment group was given routine western medication plus SYYQHX capsule, three pills once, three times daily. The treatment lasted for 30 days. The QOL scores were evalu-ated among patients from both groups before and after treatment in order to determine the efficacy on angina, electro-cardiogram (ECG) and traditional Chinese medicine (TCM) main symptom. The results showed that compared to pre-treatment, the scores of physical limitation (PL), angina stability (AS), angina frequency (AF), and treatment satisfac-tion ( TS ) were significantly increased after treatment ( P < 0 . 05 ) . Compared with the control group , after treat-ment with SYYQHX capsule, the AF, duration time and symptoms of palpitation, fatigue and shortness of breath were obviously improved (P< 0.05). The scores of AS, AF and TS in the treatment group were significantly increased (P < 0.05). It was concluded that SYYQHX capsule combined with early PCI can improve the near-term QOL and TCM main symptoms among UA patients.

Surtos de toxinfecções alimentares ocorridos em municípios de Minas Gerais / Outbreaks of food poisoning occurring in municipalities of Minas Gerais

Foi realizado um levantamento de dados referentes a surtos de origem alimentar ocorridos nos seguintes municípios em Minas Gerais: Uberaba, Arinos, Poços de Caldas, João Monlevade, Alto Jequetibá, Contagem, Belo Horizonte, Venda Nova e Ponte Nova. Durante a inspeção e fiscalização sanitária dos estabelecimentos envolvidos, foram observadas as condições higienicossanitárias do local e da manipulação dos alimentos, se havia responsável técnico, sobretudo, o controle sanitário da empresa. Constatou-se que quase todos os estabelecimentos apresentavam aspectos insatisfatórios, pois havia presença de prováveis transmissores de patógenos responsáveis pelas doenças transmitidas por alimentos (DTAS), em alguns casos confirmados por laudos laboratoriais. Estas DTAS ocorrem devido à ingestão de água, bebidas ou alimentos contaminados por micro-organismos como bactérias e suas toxinas, protozoários, helmintos, vírus, bem como príons. As DTAS são crescentes em decorrência do desconhecimento de consumidores e manipuladores de alimentos no que se refere aos riscos inerentes à manipulação inadequada daqueles e inobservância da legislação, o que contribui para o aumento da clandestinidade de estabelecimentos, dos alimentos produzidos e a indevida competência técnica profissional. Por estes motivos, aumentam-se os gastos públicos destinados ao tratamento deste tipo de doença. Caso estes problemas sérios não sejam sanados, será difícil cumprir os acordos assinados na Conferência das Nações Unidas sobre o Desenvolvimento Sustentável (Rio+20), em relação à garantia de alimentos com qualidade e em quantidade suficiente à população.

A survey was made on foodborne outbreaks occurring in the following cities in Minas Gerais State: Uberaba, Arinos, Poços de Caldas, João Monlevade Jequetibá Alto, Contagem, Belo Horizonte, Venda Nova and Ponte Nova. During the inspection and surveillance of some facilities, we observed the sanitary conditions of the location, food handling, the presence of a technical responsible, and, mainly, the company´s sanitary control. It was noticed that, almost in all facilities, there were unsatisfactory aspects, as the presence of probable transmitters of pathogens responsible for foodborne illness (DTAS), in some cases confirmed by laboratory reports. These DTAS occurred due to the contamination of water, drinks or food by micro-organisms such as bacteria and their toxins, protozoa, helminthes, viruses, and prions. These DTAS are increasing due the lack of knowledge by food handlers and consumers regarding the inherent risks of mishandling and failure to comply with the legislation, which contributes to the increase of underground facilities, the inadequate food production and the misguide professional expertise. For these reasons, there is an increase on public spending for the treatment of this kind of disease. If these serious problems are not solved, it will be difficult to reach the agreements signed at the UN Conference on Sustainable Development (Rio +20) regarding the commitment on the food quality and in sufficient quantity to the population.

Avaliação da qualidade de unidades de alimentação e nutrição (UAN) hospitalares: construção de um instrumento / Quality evaluation unit of food and nutrition (UAN) hospital: construction of an instrument

Com a finalidade de assegurar a qualidade da alimentação servida em uma Unidade de Alimentação e Nutrição (UAN) hospitalar, vários cuidados precisam ser adotados em razão do seu complexo funcionamento. Uma forma de monitorar essa qualidade seria a avaliação feita pelos serviços de Vigilância Sanitária; entretanto, não se dispõe de legislação específica nem de instrumento capaz de proporcionar a máxima precisão. O objetivo deste trabalho foi construir e validar o conteúdo de um instrumento, denominado Instrumento de Avaliação de Unidades de Alimentação e Nutrição (IAUAN) para avaliar a qualidade dessas unidades hospitalares no aspecto das condições higiênico-sanitárias. Este foi construído mediante estudo metodológico e com base nas dimensões de estrutura, dos processos e dos resultados, fundamentados na legislação geral sobre alimentos, na literatura científica, em instrumentos já utilizados por alguns serviços de Vigilância Sanitária e na experiência prática do autor. Para a validação do conteúdo do instrumento empregou-se o método Delphi, de consenso, adaptado. Participaram desse processo dez especialistas das áreas de Segurança Alimentar, Vigilância Sanitária ou Nutrição em Unidade de Alimentação e Nutrição Hospitalar...

To assure the quality of the food or meals served by a hospital food service some cares need to be taken especially considering its complexity. It is a unit production that involves not only different sorts of materials and human resources as well as equipment and routines. Therefore, such unit ought to have mechanisms to guarantee the quality of the food supplied. A way to monitor such quality would be the assessment conducted by services of sanitary monitoring. Nevertheless , there is neither a specific legislation nor a specific instrument able to evaluate the quality of this service with maximumprecision. The purpose of this study was to construct and to validate an instrument to evaluate the quality of the hospital food service concerning the hygienical sanitary conditions. The instrument was constructed based on the dimensions of structure, processes and results, on the general legislation on foods, on scientific literature, on instruments which have already been used by some services of Sanitary Monitoring and on the experience of the author. For the validation of the content of the instrument an adapted version of the Delphi method, of consensus, was used. Ten experts from the areas of Alimentary Security, Sanitary Monitoring or Nutrition in food service and Hospital Nutrition agreed to participate. They were requested to give their opinion regarding the instrument as a whole, so as to the way the questions were presented and their comprehension. Moreover, they could suggest the modification or the exclusion as well as the inclusion of new questions. The specialists had to analyze the described parameters mentioned above and also they were supposed to classify each question in Recommendable (R), Necessary (N) Essential (I) and Informative(INF)...

Controle de perdas de carotenóides em hortaliças preparadas em unidade de alimentação e nutrição hospitalar / Control of carotenoid loss in vegetables prepared in a hospital foodservice

Objetivou-se avaliar procedimentos de manipulação visando o controle de perdas de β-caroteno e licopeno em couve e tomate preparados em uma Unidade de Alimentação e Nutrição (UAN) hospitalar. Os critérios adotados não utilizados previamente pela UAN foram: armazenamento por 24 h sob refrigeração (10°C), sanitização por 15 min e distribuição logo após o preparo. As hortaliças foram coletadas após a recepção e depois de cada etapa de manipulação. A análise foi realizada por cromatografia líquida de alta eficiência (CLAE), usando como fase móvel metanol, acetato de etila e acetonitrila (50:40:10). A ANOVA (α = 0,05) foi utilizada para detecção de diferenças significativas. Não foram encontradas diferenças significativas quanto ao conteúdo dos componentes entre as etapas de manipulação, mas houve redução importante das taxas de retenção. Para β-caroteno em couve, verificou-se retenção de 68,2 por cento após 60 minutos de exposição para consumo, enquanto em tomate, 91,96 por cento do conteúdo desse composto foi preservado após 120 minutos de espera até a distribuição. Não foi observada redução importante na taxa de retenção de licopeno. Os procedimentos avaliados na UAN hospitalar contribuíram para controlar as perdas de carotenóides nas hortaliças, pois sua retenção foi elevada, sendo sugerida sua adoção em outras UAN.

The aim of this study was to assess the handling procedures of kale and tomatoes in a hospital foodservice (HFS) in order to control loss of β-carotene and licopene. The adopted measures, up to then not used by the HFS, were: 24-h storage under refrigeration (10°C), hygienizing for 15 min and distribution immediately after preparation. Vegetable samples were collected after reception and after each stage of manipulation in the HFS. The samples were analyzed using high performance liquid chromatography (HPLC) with a mobile phase of methanol, ethyl acetate and acetonitrile (50:40:10). ANOVA (α = 0.05) was used to detect significant differences. No significant differences in the content of the components were found between the different stages of manipulation but there was an important decrease in the retention rates. In kale a retention rate of 68.2 percent for β-carotene was verified 60 minutes after preparation whereas in tomatoes 91.96 percent of this compound were preserved for 120 minutes after preparation. No important decrease was observed in the retention of licopene. The high retention rates showed that the evaluated procedures contributed to control the loss of carentoids in vegetables and therefore these measures should be adopted in other HFS.