Association of asthma risk factors and the prevalence of the disease in a population of Brazil.

Summary: The objective of our study was to evaluate the association between the previously described asthma risk factors and the prevalence of asthma in a population of Brazilian adults. A population-based cross-sectional study was conducted using data collected from 7891 patients. All patients in the database > 18 years of age were included. The following variables were collected from the health plan database: age, body mass index, smoking status, alcohol consumption, sedentary lifestyle, heart disease, hypertension, diabetes, and asthma diagnosis. The frequency of the collected variables was compared between patients with or without an asthma diagnosis, and logistic regression was performed. Of our total sample (7891 patients), 150 (1.9%) had asthma. The mean age of patients with asthma was 39.4 years. 1.4% of normal weight patients had the diagnosis of asthma, while 2.4% of overweight and 2.2% of obese patients had the diagnosis. Multivariate analysis demonstrated that a sedentary lifestyle and overweight and obesity were independently associated with asthma prevalence Odds Ratio (OR) (95% confidence interval): (1.61 (1.16-2.22) and 1.25 (1.03-1.52) respectively). Our data provide evidence that some clinical characteristics, such as sedentarism, overweight, and obesity, may be related to the prevalence of asthma in an adult population in southeastern Brazil. Such factors could be modified and better understood through multidisciplinary research and health programs that evaluate the risk factors for asthma in large populations.

Additional activation of the AR gene may be involved in the development of the castration resistance phenotype in prostate cancer.

INTRODUCTION: Several studies have already shown that changes in the AR gene may be associated with a more aggressive disease phenotype and even castration-resistant prostate cancer. Thus, we investigated cytogenetic and molecular alterations linked to AR. MATERIALS AND METHODS: To evaluate AR methylation, we performed a cytogenetic-molecular analysis using fluorescence in situ hybridization that uses specific probes for the AR gene (Xq11.12) and the X chromosome centromere. For AR activity, we performed a qualitative analysis of human androgen receptor activity. To analyze the expression of AR in PC3 and LNCaP cell lines, we used qPCR assays. RESULTS: In the qPCR assay, we found downregulation of AR in the PC3 cell line compared with the LNCaP. We found the presence of X chromosome polysomy in PC-3 and LNCaP cell lines by FISH assay. In the HUMARA-Q assay, we found two X chromosomes/cell and the activity of both AR in the PC-3 cell line. In LNCaP cells, we found two X chromosomes/cell and methylation of only one AR. CONCLUSION: Castration-resistant prostate cancer phenotype represents a significant challenge in the setting of urological management. The X chromosomes and AR-linked alterations may contribute to a better understanding of the disease. However, further studies should be performed in an attempt to elucidate as much as possible the role of AR in the castration-resistant prostate cancer phenotype.

Crude glycerin levels in sugarcane silage: losses and nutritional value / Níveis de glicerina bruta na ensilagem de cana-de-açúcar: perdas e valor nutricional

The objective was to evaluate the effect and the best level of crude glycerin inclusion in sugarcane ensilage on the parameters of the chemical composition and fermentative losses. The treatments consisted of À ve levels of inclusion of crude glycerin (0, 1, 5, 10 and 15% inclusion in natural matter) during sugarcane silage. A completely randomized design was used, with À ve treatments with six replicates. The silages were manufactured in PVC pipes. The utilization of crude glycerin increased on average 16.3; 54.1; 24.0 and 17.8% of the dry matter, ether extract, non-À brous carbohydrates and total digestible nutrients of sugarcane silage, respectively, in relation to silage control sugarcane (P≤0.05). Increments of 0.56% and 0.18% in the dry matter and ether extract were found in sugarcane silages for each 1% inclusion of glycerin, respectively. Among the inclusion levels, the addition of each percentage unit of glycerin in the natural material reduced by 2.3% and 2.1% to the efÁ uent losses and gases losses, respectively. The addition of 15% of crude glycerin in sugarcane ensilage improves the chemical composition and reduces fermentation losses.

Objetivou - se avaliar o efeito e o melhor nível de inclusão de glicerina bruta na ensilagem de cana-de-açúcar sobre os parâmetros da composição química e perdas fermentativas. Os tratamentos consistiram de cinco níveis de inclusão de glicerina bruta (0, 1, 5, 10 e 15% de inclusão na matéria natural) durante a ensilagem de cana-de-açúcar. Utilizou-se o delineamento inteiramente casualizado sendo cinco tratamentos com seis repetições. As silagens foram confeccionadas em tubos de PVC. A utilização de glicerina bruta aumentou em média 16,3; 54,1; 24,0 e 17,8% os teores de matéria seca, extrato etéreo, carboidratos não À brosos e nutrientes digestíveis totais da silagem de cana em relação à silagem de cana sem aditivo (nível 0%; P≤0,05). Incrementos de 0,56% e 0,18% nos teores de matéria seca e extrato etéreo foram veriÀ cados nas silagens de cana para cada 1% de inclusão de glicerina, respectivamente. Entre os níveis de inclusão, a adição de cada unidade percentual de glicerina na matéria natural reduziu 2,3% e 2,1% às perdas por eÁ uentes e perdas por gases, respectivamente. A adição de glicerina bruta na ensilagem de cana-de-açúcar no nível de 15% na matéria natural melhora a composição bromatológica e reduz perdas fermentativas.

Crude glycerin levels in sugarcane silage: losses and nutritional value / Níveis de glicerina bruta na ensilagem de cana-de-açúcar: perdas e valor nutricional

The objective was to evaluate the effect and the best level of crude glycerin inclusion in sugarcane ensilage on the parameters of the chemical composition and fermentative losses. The treatments consisted of À ve levels of inclusion of crude glycerin (0, 1, 5, 10 and 15% inclusion in natural matter) during sugarcane silage. A completely randomized design was used, with À ve treatments with six replicates. The silages were manufactured in PVC pipes. The utilization of crude glycerin increased on average 16.3; 54.1; 24.0 and 17.8% of the dry matter, ether extract, non-À brous carbohydrates and total digestible nutrients of sugarcane silage, respectively, in relation to silage control sugarcane (P≤0.05). Increments of 0.56% and 0.18% in the dry matter and ether extract were found in sugarcane silages for each 1% inclusion of glycerin, respectively. Among the inclusion levels, the addition of each percentage unit of glycerin in the natural material reduced by 2.3% and 2.1% to the efÁ uent losses and gases losses, respectively. The addition of 15% of crude glycerin in sugarcane ensilage improves the chemical composition and reduces fermentation losses.(AU)

Objetivou - se avaliar o efeito e o melhor nível de inclusão de glicerina bruta na ensilagem de cana-de-açúcar sobre os parâmetros da composição química e perdas fermentativas. Os tratamentos consistiram de cinco níveis de inclusão de glicerina bruta (0, 1, 5, 10 e 15% de inclusão na matéria natural) durante a ensilagem de cana-de-açúcar. Utilizou-se o delineamento inteiramente casualizado sendo cinco tratamentos com seis repetições. As silagens foram confeccionadas em tubos de PVC. A utilização de glicerina bruta aumentou em média 16,3; 54,1; 24,0 e 17,8% os teores de matéria seca, extrato etéreo, carboidratos não À brosos e nutrientes digestíveis totais da silagem de cana em relação à silagem de cana sem aditivo (nível 0%; P≤0,05). Incrementos de 0,56% e 0,18% nos teores de matéria seca e extrato etéreo foram veriÀ cados nas silagens de cana para cada 1% de inclusão de glicerina, respectivamente. Entre os níveis de inclusão, a adição de cada unidade percentual de glicerina na matéria natural reduziu 2,3% e 2,1% às perdas por eÁ uentes e perdas por gases, respectivamente. A adição de glicerina bruta na ensilagem de cana-de-açúcar no nível de 15% na matéria natural melhora a composição bromatológica e reduz perdas fermentativas.(AU)

Perfil do consumidor de ovos e carne de frango do município de Janaúba-MG / The consumer profile of eggs and chicken meat from the municipality of Janaúba-MG

Neste estudo foi caracterizado o perfil do consumidor do município de Janaúba-MG, em relação ao consumo de ovos de poedeiras comerciais e carne de frango. Foram aplicados 155 questionários, utilizando-se o método “survey”, estruturados com perguntas discursivas e de múltipla escolha e direcionados a pessoas escolhidas aleatoriamente. Constatou-se que a preferência por ovos brancos foi mais elevada (46,45%) comparada aos vermelhos (34,19%), em virtude da aparência (40,65%). Alguns consumidores acreditam que o ovo, dependendo da cor da sua casca, não apresenta equivalência nutricional (23,23%) e a maioria (45,81%) afirmam que a qualidade externa é o fator que mais influencia no ato da compra. No entanto, o consumo semanal pela maior parte dos entrevistados é baixo, não ultrapassando duas vezes por semana (47,74%). Com relação à carne de frango, a maioria consome (72,99%), e o frango caipira é o preferido pelos consumidores (50,32%). Entretanto, o consumo da carne ocorre, no máximo, duas vezes por semana (56,57%). 27,1% dos entrevistados afirmaram não consumir carne de frango; destes 3,87% acreditam que a mesma possui antibióticos e 8,39%, hormônios. Do total de entrevistados, 78,06% já ouviram falar em bem-estar animal. Destes, 83,23% aceitariam pagar mais caro por um produto obtido de aves criadas em sistemas que seguemos padrões de bem-estar. 73,13% dos entrevistados aceitariam pagar mais por um ovo enriquecido nutricionalmente. Mediante o exposto, observa-se que o baixo consumo tanto da carne quanto do ovo está associado a falsas informações divulgadas relativas à alimentação das aves e ao sistema de produção. Portanto, se fazem necessários maiores esclarecimentos sobre as questões levantadas, o que pode refletir em aumento no consumo tanto dos ovos quanto da carne de frango.

This study characterized the municipality of Janaúba-MG user profile, in relation to the consumption of eggs commercial laying hens and chicken meat. 155 questionnaires were applied, using the method "survey", structured with essay questions and multiple choices and targeted to people chosen at random. It was found that the preference for white eggs was higher (46.45%) compared to red (34.19%), because appearance (40.65%). Some consumers believe that the egg depending on the color of its bark, has no nutritional equivalence (23.23%) and the majority (45.81%) state that the external quality is the factor that most influences upon purchase. However, the weekly consumption by most respondents is low, not more than twice a week (47.74%). With regard to chicken meat, most consuming (72.99%), and the jerk chicken is preferred by consumers (50.32%). However, the consumption of meat is no more than twice a week (56.57%) 27.1% of respondents said they consume chicken meat; 3.87% of these believe that it has antibiotics and 8.39%, hormones. To total respondents, 78.06% have heard of animal. Destes welfare, 83.23% would accept paying more for a product obtained from birds reared in systems seguemos welfare standards. 73.13% of respondents would accept paying more for an enriched egg nutritionally. Through the above, it is noted that the low power consumption as much meat as egg is associated with false information disclosed for the feeding of poultry and the production system. So are needed further clarifications on the issues raised, which may reflect increased consumption of both eggs as the chicken.

Perfil do consumidor de ovos e carne de frango do município de Janaúba-MG / The consumer profile of eggs and chicken meat from the municipality of Janaúba-MG

Neste estudo foi caracterizado o perfil do consumidor do município de Janaúba-MG, em relação ao consumo de ovos de poedeiras comerciais e carne de frango. Foram aplicados 155 questionários, utilizando-se o método “survey”, estruturados com perguntas discursivas e de múltipla escolha e direcionados a pessoas escolhidas aleatoriamente. Constatou-se que a preferência por ovos brancos foi mais elevada (46,45%) comparada aos vermelhos (34,19%), em virtude da aparência (40,65%). Alguns consumidores acreditam que o ovo, dependendo da cor da sua casca, não apresenta equivalência nutricional (23,23%) e a maioria (45,81%) afirmam que a qualidade externa é o fator que mais influencia no ato da compra. No entanto, o consumo semanal pela maior parte dos entrevistados é baixo, não ultrapassando duas vezes por semana (47,74%). Com relação à carne de frango, a maioria consome (72,99%), e o frango caipira é o preferido pelos consumidores (50,32%). Entretanto, o consumo da carne ocorre, no máximo, duas vezes por semana (56,57%). 27,1% dos entrevistados afirmaram não consumir carne de frango; destes 3,87% acreditam que a mesma possui antibióticos e 8,39%, hormônios. Do total de entrevistados, 78,06% já ouviram falar em bem-estar animal. Destes, 83,23% aceitariam pagar mais caro por um produto obtido de aves criadas em sistemas que seguemos padrões de bem-estar. 73,13% dos entrevistados aceitariam pagar mais por um ovo enriquecido nutricionalmente. Mediante o exposto, observa-se que o baixo consumo tanto da carne quanto do ovo está associado a falsas informações divulgadas relativas à alimentação das aves e ao sistema de produção. Portanto, se fazem necessários maiores esclarecimentos sobre as questões levantadas, o que pode refletir em aumento no consumo tanto dos ovos quanto da carne de frango.(AU)

This study characterized the municipality of Janaúba-MG user profile, in relation to the consumption of eggs commercial laying hens and chicken meat. 155 questionnaires were applied, using the method "survey", structured with essay questions and multiple choices and targeted to people chosen at random. It was found that the preference for white eggs was higher (46.45%) compared to red (34.19%), because appearance (40.65%). Some consumers believe that the egg depending on the color of its bark, has no nutritional equivalence (23.23%) and the majority (45.81%) state that the external quality is the factor that most influences upon purchase. However, the weekly consumption by most respondents is low, not more than twice a week (47.74%). With regard to chicken meat, most consuming (72.99%), and the jerk chicken is preferred by consumers (50.32%). However, the consumption of meat is no more than twice a week (56.57%) 27.1% of respondents said they consume chicken meat; 3.87% of these believe that it has antibiotics and 8.39%, hormones. To total respondents, 78.06% have heard of animal. Destes welfare, 83.23% would accept paying more for a product obtained from birds reared in systems seguemos welfare standards. 73.13% of respondents would accept paying more for an enriched egg nutritionally. Through the above, it is noted that the low power consumption as much meat as egg is associated with false information disclosed for the feeding of poultry and the production system. So are needed further clarifications on the issues raised, which may reflect increased consumption of both eggs as the chicken.(AU)

Spectrophotometric and inductively coupled plasma atomic emission spectrometric determination of titanium in ilmenites after rapid dissolution with phosphoric acid.

The use of 85% phosphoric acid in borosilicate conical flasks for the dissolution of ilmenites at 230 +/- 10 degrees C is reported. The samples were quantitatively dissolved in less than 13 min. Titanium was determined by both spectrophotometry and inductively coupled plasma atomic emission spectrometry ICP-AES. Vanadium and iron were determined by ICP-AES. In several samples of ilmenites analyzed, the TiO(2) concentration was in the range 10.6-57.5% and those of FeO and V(2)O(5) were in the ranges 31.6-51.4% and 0.39-1.32%, respectively. In the spectrophotometric method, vanadium interference occurs only when the Ti V concentration ratio is <4. In all samples analyzed this ratio was around 12, resulting in no interferences due to vanadium. Hence the ilmenite dissolution procedure using phosphoric acid was compatible with titanium quantification by both spectrophotometry and ICP-AES.