Impregnation of silver nanoparticles into polysaccharide substrates and their properties.

A method to impregnate silver nanoparticles (AgNPs) into different polysaccharides substrates (cellulose powder (CP), microcrystalline cellulose (MCC), carboxymethyl cellulose (CMC) and chitosan (Chit)) by using glucose as reducing agent, is presented. X-ray diffraction analyses of polysaccharides coated with AgNPs showed the formation of silver particle sizes in the range of 3.7-5.6 nm and have almost spherical shape. The entire prepared composite shows antimicrobial effect. The antibacterial activity of polysaccharides loaded with silver nanoparticles was evaluated against Gram-negative Escherichia coli (E. coli) and Gram-positive Staphylococcus aureus (S. aureus) bacteria. The results suggest excellent antibacterial activity.

Diffusion-weighted imaging characteristics of biopsy-proven demyelinating brain lesions.

OBJECTIVES: To describe lesional diffusion-weighted imaging characteristics in a cohort of patients with biopsy-proven CNS inflammatory demyelinating disease (IDD) and compare diffusion characteristics of ring-enhancing CNS IDD lesions vs abscesses and tumors. METHODS: Forty prebiopsy apparent diffusion coefficient (ADC) maps were reviewed from 30 patients with CNS IDD. Lesions were analyzed for size, T2-weighted (T2W) hypointense rim, enhancement, and ADC pattern. ADC patterns of CNS IDD ring-enhancing lesions were compared with a published cohort of 35 patients with ring-enhancing tumors and abscesses. RESULTS: IDD lesions displayed a spectrum of peripheral ADC patterns at the lesion edge: restricted diffusion (low ADC), 33%; increased diffusion (high ADC), 60%; and normal diffusion (homogeneously isointense), 7%. Of biopsied lesions, 93% enhanced (ring, 52%; heterogeneous, 34%; homogeneous, 7%). A hypointense T2W rim was observed in 53%. A ring pattern on ADC (isointense or dark) was associated with T2W hypointense rims (p = 0.02) but not with ring enhancement. On serial imaging, 4 of 7 (57%) patients demonstrated changes in ADC patterns. Peripheral restriction was more common in IDD (p = 0.006) than in tumors or abscesses, whereas central restriction was only observed in abscesses. Restricted lesions in the same stage were more common in the non-IDD cohort (42% vs 20%), with a uniform restricted pattern seen only in abscesses. CONCLUSIONS: In ring-enhancing lesions, peripheral diffusion restriction is more common in IDD than in tumors/abscesses, whereas central restriction is more common among abscesses. Rapid ADC pattern changes in IDD probably reflect dynamic lesion evolution and may distinguish IDD from tumors.

High-fat spreadable processed cheese for people with high blood cholesterol.

Part of the raw cheese base used for manufacturing high-fat processed cheese spread was replaced by cows' (C) or buffalo (B) butter residue at levels of up to 20%. These residues were produced during the conversion of butter to butter oil by traditional moderate (T) or severe (M) heat treatments. The hypocholesterolaemic properties of butter residues incorporated into processed cheese were tested with rats (serum and liver cholesterol) and human beings (serum cholesterol). When rats were given the control cheese with no butter residue there were significant increases in both serum and liver cholesterol compared with rats given stock diet. However, when part of the raw cheese base was replaced by butter residue these rises were reduced by amounts proportional to the level of butter residue. The hypocholesterolaemic properties of the residues were in order CT > BT, CM > BM, and incorporations of 10% CT, 15% BT, 15% CM and 20% BM were found to nullify the hypercholesterolaemic effects of control cheese and restore cholesterol levels to their normal values. A small human trial gave similar results. Incorporation of butter residue slightly affected the chemical composition of the cheeses. Fat content and pH were little different; however, cheeses with butter residue tended to have higher total protein but lower soluble protein, tyrosine and tryptophan, and total volatile fatty acids. Rheological properties were not altered significantly. Incorporation of butter residue improved the organoleptic properties, particularly flavour intensity. Storage at 5 degrees C for 2 months did not alter the organoleptic properties and changes in chemical composition followed the normal pattern.

New type of Domiati cheese of potential benefit to people with high blood cholesterol.

Part of the milk used for manufacturing Domiati cheese was replaced by buttermilk at rates of 0, 20, 30, 40, 50 and 60%. The fat and SNF contents were standardized at 5 and 10% respectively. The hypocholesterolaemic effect of buttermilk when incorporated into cheese was tested with rats by including cheese manufactured with and without buttermilk mixed in their diet at a rate of 30% for a period of 60 d. When the diet containing Domiati cheese free from buttermilk (control cheese) was given to rats, there were highly significant increases in serum and liver cholesterol. However, when part of the milk used in manufacturing Domiati cheese was replaced by buttermilk the increases in serum and liver cholesterol concentrations were reduced. These reductions were proportional to the proportion of buttermilk incorporated in the milk used to manufacture the cheese. When 50% of the milk used for Domiati cheese was replaced by buttermilk the hypercholesterolaemic effect of Domiati cheese was nullified and the serum and liver cholesterol concentrations were restored to their normal values. The effect of replacing 50% of the milk used in the manufacture of Domiati cheese by buttermilk on the quality of the cheese was tested periodically during the ripening period. The buttermilk improved the flavour of the cheese whilst only slightly affecting its ripening.