Plasma glucose after stomach or jejunum glucose infusion in Roux-en-Y gastric bypass patients--a possible implication for early satiety mechanism.

BACKGROUND: Morbidly obese patients undergoing gastric bypass surgery experience early satiety soon after the surgery; the mechanism of this effect is poorly understood. As blood glucose concentration plays a role in appetite regulation in humans, we hypothesized that after gastric bypass surgery glucose absorbed mainly in jejunum leads to a greater rise in plasma glucose that if it is ingested in stomach. MATERIAL AND METHODS: 24 non-diabetes morbidly obese patients (15 women, 9 men, mean age [± SD] 35.6 ± 11.9 years, body weight 140.7 ± 33.1 kg, BMI 46.8 ± 8.3 kg/m²) undergoing Roux-en-Y gastric bypass surgery were given 10 ml of 40% glucose solution to the stomach before its size reduction and to the jejunum after gastro-jejunal anastomosis was formed. RESULTS: After jejunal infusion blood glucose increased more rapidly and was ∼30% higher than after stomach infusion. Moreover, this increase was less pronounced in more obese patients. CONCLUSION: In patients after Roux-en-Y gastric bypass surgery glucose absorbed in jejunum leads to greater rise in plasma glucose concentration than if it is ingested in stomach. This phenomenon may help explain satiety feeling occurring early in gastric bypass surgery patients.

[A case of objective tinnitus]. / Przypadek obiektywnych szumów usznych.

The authors presented a case of objective tinnitus in patient with glomus tumor suspicion. Tinnitus epidemiology, classification, causes and diagnostic procedure were described. Any organic alterations, which would cause tinnitus, did not find.

[Usefulness of enteral feeding in surgery]. / Przydatnosc zywienia dojelitowego w chirurgii.

Eighty malnourished patients with neoplasms, enteric fistulae, multiorgan trauma and septic complications administered food by means of enteral feeding (EF). It was found that EF prevents weight loss and even causes weight gain in patients, increases total protein and albumin concentrations and decreases urea and creatinine levels in blood which is a proof of catabolism fall. Patient condition improvement and healing of the majority of enteric fistulae was achieved after EF. Factory diet intolerance affected 5% of patients and diarrhoea-6%. Investigations prove that enteral feeding is a good alternative to parenteral nutrition. If enteral feeding follows proper indications, technique and route of administration are chosen the right way, it allows the surgeon to perform operation, decreases the number of complications and enables the patient's organism fight septic syndrome. Enteral feeding is a state of the art method of severely ill patient nutrition.

Cis-DDP induced alteration of DNA structure studied by scanning tunneling microscopy.

Scanning tunneling microscopy (STM) was used to study the structural changes of DNA induced by the antitumor drug cis-diamminedichloroplatinum. The STM image showed a dramatic structural perturbation of the DNA by complexed Pt with the characteristic bend of the double helix.

Scanning tunneling microscopy of human erythrocyte membranes.

Images of surfaces of human erythrocyte ghosts, lecithin liposomes, spectrin, erythrocyte membrane skeleton, concanavalin A and concanavalin A--decorated erythrocyte ghosts were obtained by scanning tunneling microscopy. The dimensions and surface topography of some membrane structures are described and discussed.

Methods and techniques in the research of tobacco flavour.

This paper performs possible ways of tobacco-flavour investigations which allow to identify flavour components and to settle aroma factors and correlations with organoleptic evaluation. At first, the basic methods of tobacco flavour research based on the analysis of tobacco raw material, tobacco smoke, and headspace vapours were discussed. The methods of tobacco flavour investigation being useful in evaluation of tobacco quality were also reported. Hence, the instrumental methods and sensory methods of tobacco flavour research were shown. The usability of these methods in detecting the flavour components of tobacco and tobacco smoke as well as in evaluating the tobacco quality in practice was considered. Furthermore, the methods of tobacco flavour research and flavour evaluation used in our department were given. The quality of tobacco flavour was evaluated by means of a definite interpretation of the chemical analysis of tobacco or tobacco smoke. The investigations of tobacco flavour were also carried out by a method basing on a special treatment of tobacco, which modifies the chemical composition of the raw material and at the same time the sensory properties. In this case the components being responsible for the tobacco flavour could be investigated by detailed tobacco- and tobacco-smoke analysis connected with sensory evaluation.