118 research outputs found
HIV and the body: a review of multidisciplinary management.
No full textThe increase in the life expectancy achieved following the introduction of more effective antiretroviral therapy (ART) in recent years now means that the HIV-infected population are for the first time being exposed to the age-related diseases that affect the general population. Nevertheless, the prevalence of these diseases (which include cardiovascular disease, dyslipidaemia, glucose intolerance and diabetes) is higher, and their onset earlier in the HIV population, probably due to the complex interplay between HIV infection, coinfection with hepatitis B and C, and ART. As a result, HIV physicians are now required to adopt a new approach to the management of HIV, which involves screening and regular monitoring of all HIV-infected individuals for the presence of comorbidities and prompt referral to other clinical specialties when required. If this challenge to patient management is to be overcome, it is clear that educating physicians in the diagnosis and treatment of age-associated comorbidities is essential, either through ongoing programmes such as the HIV and the Body initiative, an overarching independent medical education programme established in 2007 and overseen by an independent Steering Committee, organized and funded by Gilead, and/or through internal training. To assist in this process, this article provides an overview of common comorbidities affecting HIV-infected persons and provides practical guidance on their management
RENAL SAFETY EVALUATION AFTER DOTAREM-ENHANCED-MRI COMPARED WITH NON-ENHANCED-MRI IN PATIENTS AT HIGH RISK OFDEVELOPING CONTRAST MEDIUM INDUCED NEPHROPATHY
No full textIn patients at high risk of developing contrast medium nephropathy is evaluate renal safety after MRI-enhanced with Dotarem, compared with patients submit non enhanced MR
Investigation of the endogenous Na+-pump inhibitor in essential hypertension and blood volume expansion
No full textThe digitalis-like activities of plasma extracts from 108 patients and normal subjects were measured by their ability to compete with ouabain for binding to the digitalis sites of the Na+-pump. High levels were found in 18 of 54 untreated patients with moderate hypertension, 10 of 14 patients with end-stage renal failure and six patients with active acromegaly. These levels returned to control values after dialysis in the patients with renal insufficiency and high levels of the inhibitor, and after successful surgery and cobalt therapy in seven acromegalic patients. An increase in circulating Na+, K+-ATPase inhibitor was also found in rats after chronic sodium loading. These results indicate that levels of the circulating compound with digitalis-like properties do not result from high blood pressure but, rather, are related to blood volume and Na+ balance
Sucuğa fındık füresi ilavesinin lipoliz ve lipit oksidasyonuna etkisi
No full textBu çalışmada, sucuğa fındık füresi ilavesinin lipoliz ve kipit oksidasyonu üzerine etkisi incelenmiştir. Bu amaçla, 4 farklı formülasyona sahip sucuk üretilmiştir. Kontrolde fındık füresi kullanılmamıştır; diğer üç grup sucuk ise toplam sucuk hamurunun %3, %6 ve %9'u fındık füresi ilave edilerek üretilmiştir. Fermentasyonun başlangıcından itibaren 0. ve 15. günlerde alınan örneklerde pH, kuru madde, yağ ve renk analizleri yapılmış; serbest yağ asitliği ve TBA değerleri belirlenmiştir. Olgunlaştırma bittikten sonra, sucuklardaki yağ asidi dağılımı incelenmiş ve duyusal değerlendirme yapılmıştır. Daha sonra 15. gündeki sucuklar, vakum ambalajlanarak soğuk depoya konmuş ve pH, serbest yağ asitliği ve TBA analizleri 30, 60 ve 90. günlerde tekrarlanmıştır. Fermantasyonun başlangıcında, değişik oranlarda fındık füresi ilave edilen sucukların serbest yağ asitliği değerleri birbirine oldukça yakın bulunmuştur (kontrolde 0.84 mg KOH/g yağ, %3 fındık üresi ilave edilen sucuklarda 0.84 mg KOH/g yağ, %6 fındık füresi ilave edilen sucuklarda 0.85 mg KOH/g yağ, %9 fındık füresi ilave edilen sucuklarda 0.86 mg KOH/g yağ). Üretim süresinin ilerlemesiyle birlikte, ilave edilen fındık füresi miktarı arttıkça, serbest yağ asitliği değerlerinde istatistik olarak önemli bir azalma tespit edilmiştir (kontrolde 3,03 mg KOH/g yağ, %6 fındık füresi ilave edilen sucuklarda 2,72 mg KOH/g yağ, %6 fındık füresi ilave edilen sucuklarda 2,43 mg KOH/g yağ, %9 fındık füresi ilave edilen sucuklarda 2,13 mg KOH/g yağ) (p<0,01). Sucuğa fındık füresi ilavesinin, depolama süresince, serbest yağ asitliği değeri üzerine etkisi gözlenememiştir. Sucuğa fındık füresi ilavesinin, üretim süresince, lipid oksidasyonunun derecesini tespit etmek amacıyla kullanılan tiyobarbutirik asit (TBA) değerleri üzerine etkisi görülmemiştir. Ancak, depolama süresince, katılan fındık füresi miktarı arttıkça sucuk gruplarının TBA değerlerinde azalma tespit edilmiştir (p<0,01). Bu etki, fındığın içerdiği doğal antioksidanlardan kaynaklanmıştır. Farklı formülasyona sahip sucuk gruplarındaki yağ asidi dağılımı incelendiğinde, fındık füresi ilavesi ile doymuş yağ asidi miktarının azaldığı görülmüştür (kontrolde 46.25 g/100 g toplam yağ asidi; %9 fındık füresi ilave edilen sucuklarda 31.94 g/100 g toplam yağ asidi) (p>0.05). Buna karşılık tekli doymamış ve çoklu doymamış yağ asidi miktarının ise arttığı tespit edilmiştir (kontrolde sırasıyla 47.28 ve 4.62 g/100 g toplam yağ asidi; %9 fındık füresi ilave edilen sucuklarda sırasıyla 56.43 ve 8.38 g/100 g toplam yağ asidi) (p>0.05). Yapılan duyusal değerlendirmelerde, aroma, kıvam, görünüş ve renk özellikleri açısından elde edilen sonuçlarda, kontrol ve fındık füresi ilave edilen sucuklar arasında istatistik olarak önemli bir farklılık bulunamamış (p>0.05) olsa da aroma, kıvam, ve görünüş özellikleri açısından en iyi sonuçlara kontrol grubu, renk özelliği açısından ise en iyi sonuçlara %9 oranında fındık füresi katkılı sucuklar sahip olmuştur.AbstractIn this study, the effect of the addition of hazelnut puree on the lipolysis and lipid oxidation of sucuk was investigated. One of them was control and the other three sucuk groups were produced with adding hazelnut puree at %3, %6 and %9 of total sucuk batter, respectively. The pH, moisture, fat and colour analysis were carried out; free fatty acidity and thiobarbutiric acid (TBA) values were determined at the samples, which taken on 0th and 15 th days from the beginning of fermentation. After maturing, fatty acid composition of sucuks were determined and sensorial evaluation was carried out. Then vacuum packed sucuks which were in 15th day were kept in cold stores. pH, free fatty acidity and TBA values were repeated after 30, 60 and 90th days. Free fatty acidity values of in different proportions were found near to each other (0.84 mg KOH/g fat in control, 0.84 mg KOH/g fat in %3 hazelnut puree added sucuks, 0.85 mg KOH/g fat in %6 hazelnut puree added sucuks, 0.86 mg KOH/g fat in %9 hazelnut puree added sucuks) With the advance of production periods and the increasing of added hazelnut puree amount, SYA values were statisticly decreased (3.03 mg KOH/g fat in control, 2.72 mg KOH/g fat in %3 hazelnut puree added sucuks, 2.43 mg KOH/g fat in hazelnut puree added sucuks, 2.13 mg KOH/g fat in %9 hazelnut puree added sucuks) (p<0,01). Addition of hazelnut puree to sucuk has no effect on free fatty acidity value during storage period. Addition of hazelnut puree to sucuk has no effect on TBA value which is used for determing the degree of lipid oxidation. However, as the amount of hazelnut puree added during the storage period is increased; decrease in TBA values are obtained in sucuk groups. This effect is result of naturel antioxidans which hazelnut contains. When fatty acid composition was examined, it was found that, saturated fatty acid contents decreased with the addition of hazelnut puree (46.25 g/100 g total fatty acid in control; 31.94 g/100 g total fatty acid in %9 hazelnut puree added sucuks) (p>0.05). Moreover, it was determined that, monounsaturated and polyunsatured fatty acid in contents increased with the addition of hazelnut puree (47.28 and 4.62 g/100 g total fatty acid in control, respectively; 56.43 and 8.38 g/100 g total fatty acid in %9 hazelnut puree added sucuks, respectively) (p>0.05). Altough in sensory evaluations for properties of aroma, consistency, appearance and colour, no istatistical difference was found between control and hazelnut puree added sucuks (p>0.05). For properties of aroma, consistency and appearance, control groups had the best values, for the property colour, %9 hazelnut puree added sucuks had the best values
Etude par chromatografie d'affinite' de la variation chez l'homme pendant une surcharge sodee de l'inhibiteur endogene de la Na-K-ATPase [Circulating inhibitor of the Na+-K+ pump in essential hypertension. Physiological and pharmacological variations]
No full textThe presence of a circulating Na+ pump inhibitor has been assessed in 112 subjects by studying the effects of deproteinized plasma on ouabain binding to erythrocytes and/or inhibition of Na+-K+-ATPase activity. High levels of an inhibitor possessing some digitalis-like properties, were associated with essential hypertension, hypertensive heredity, treatment of hypertension with beta-blocking agents and high sodium intake. Low levels were found in hypertensives on diuretics, patients with chronic renal failure and normotensive controls. These observations are consistent with a possible role of this circulating inhibitor in the control of sodium balance and in hypertension
Hazelnut as functional food component and fat replacer in fermented sausage
No full textIt is intended to develop a fat substituted, low fat and functional fermented sausage by determining the effects of fat substitution (15, 30 and 45% ratio) with hazelnut paste in traditional fermented sucuks. The increase in fat substitution ratio increased the dry matter but decreased the fat and cholesterol content in hazelnut added sausages. Control samples cholesterol content were 89.47 ± 0.55 mg/100 g while 15, 30 and 45% hazelnut substituted samples were 87.33 ± 1.20, 84.93 ± 0.61 and 82.28 ± 0.50, respectively. Hazelnut added sucuks had lower cholesterol level and a functional fatty acid profile with a indexes of atherogenicity and thrombogenicity. However hazelnut added sucuks had increased TBARS values. The sensory properties of sucuk did not adversely affect by replacement of fat with hazelnut.Pubme
Current status in nanodust explosion topic
No full textNanotechnology has been identified as a Key Enabling Technology for the European Union (Horizon 2020) and already has a wide field of applications. However, hazardous properties of nanomaterials such as their flammability and explosivity, have to be determined to ensure their sustainable development. This poster gives an overview of the current status in nanodust explosion research, standardization and european collaboration as well as highlighting current and future perspectives
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