12 research outputs found
Peritoneal splenosis mimicking carcinomatosis
Splenosis is an uncommon benign condition resulting from heterotopic autotransplantation of splenic tissues onto exposed vascularised intra- and extraperitoneal surfaces following splenic trauma and surgeries. Splenosis may be mistaken for carcinomatosis upon standard imaging techniques. A 69-year-old female patient with a past medical history of hypertension and splenic trauma, underwent total esophagectomy with polar gastrectomy for adenocarcinoma of the gastric cardia. Macroscopic examination of the surgical specimen disclosed a tumour of the cardia measuring 5 cm in greatest diameter and several dark brown nodules of the greater omentum ranging in size between 2 mm and 12 mm. Histological examination of these nodules confirmed the diagnosis of peritoneal splenosis. The authors emphasize that in patients with a previous history of splenic trauma or surgery, clinicians must consider the existence of splenosis.Pan African Medical Journal 2016; 2
Rôle des lysosomes des cellules duodénales et hépatiques dans le phénomène d'accumulation du gadolinium
Isolated anti-Ro/SSA thrombocytopenia: a rare feature of neonatal lupus
We report a rare case of isolated thrombocytopenia related to anti-Ro/SSA antibodies. The mother was followed for unlabeled familial thrombocytopenia. The mother had positive anti-Ro/SSA antibodies. She was asymptomatic without skin lesions or other criteria neither of systemic lupus erythematosus nor other connective tissue disease. Pregnancy was uneventful. The postnatal examination was normal. On the first day of life, blood cells count showed thrombocytopenia at 40 x 109/L. Within the second day of life, platelet level dropped to 20 x 109/L. The management of thrombocytopenia included platelet transfusion and human immunoglobulin infusion. On the fifth day of life, there has been a drop in platelet count to 10 x 109/L requiring renewed platelet transfusion and human immunoglobulin infusion. On the 10th of life platelets rate was stable around 60 x 109/L. The infant had no evidence of cardiac, dermatologic or hepatobilary involvement initially or throughout follow up.Key words: Neonatal lupus erythematosus, thrombocytopenia, anti-Ro/SS
Fetal cyst reveling retroperitoneal enteric duplication
Retroperitoneum is a very uncommon site of enteric duplication (ED). We report a new case of retroperitoneal ED cyst suspected in utero. Prenatal ultrasound showed an abdominal cystic mass. Noncommunicating retroperitoneal ED cyst measuring 70 mm Ă— 30 mm was resected. Histopathologic examination confirmed the diagnosis
Antibacterial and Antifungal Activities of Ethanol Extracts of Halimium halimifolium, Cistus salviifolius and Cistus monspeliensis
International audienceThe objective of this study was to evaluate antimicrobial and antifungal activities of crude extracts from leaves and flower of Halimium halimifolium, and compared with those of Cistus salviifolius and Cistus monspeliensis. The tested plants (leaves and flowers) were extracted with ethanol, the activities were screened against three Gram-positive (Listeria monocytogenes, Bacillus subtilis and staphylococcus aureus), three Gram-negative bacteria (Salmonella enteric, Pseudomonas aeruginosa and Escherichia coli), and two pathogenic fungi (Candida albicans and Aspergillus niger). The efficacy of these extracts was tested against those microorganisms through a disc-diffusion method employing 15 à µĂ¼‡L of each sample per paper discs (6 mm in diameter). Comparable results were carried out using Gentamicin and Amphotericin as standard antibiotics. Ethanol extracts of different parts of plant exhibited good activity against all microorganisms tested. The inhibition zone measured ranged from 10 to 26 mm against all the bacteria and 8 to 20 mm against fungal strains. The minimum inhibitory and bactericidal concentrations (MIC and MBC) values against Staphylococcus aureus ranged from 1.562 to 12.5 mg. mL-1 and 3.125 to 25 mg. mL-1 respectively. The Cistus salviifolius leaves had the most potent bactericidal activity. On the other hand, Candida albicans and Aspergillus Niger were the least susceptible microorganisms to all Cistus extracts. In the present work, the antimicrobial potential of ethanol extracts of leaves and flower of Halimium halimifolium, Cistus salviifolius and Cistus monspeliensis is demonstrated. The high levels of antibacterial activities of have been detected, indicating that this plant may serve as an excellent source of natural antibacterial for disease prevention
Fanconi anemia in Tunisia: high prevalence of group�A and identification of new FANCA mutations
Appeal From the Final Judgment Of The Second Judicial District Court of Davis County, The Honorable Douglas L. Cornaby Presidin
Biochemical characterization of olive oil samples obtained from fruit mixtures and from oil blends of four cultivars grown in Central Tunisia
Blends of olive oils obtained from four cultivars (Olea europaea L. cv. Chemlali, Chetoui, Oueslati and Koroneiki) were produced by two different methods of blending: processing fruit mixtures or mixing monovarietal oils, using the same proportions of selected cultivars. The obtained blends were biochemically characterized to evaluate quality, and the two methods were compared. The results indicated that the most successful formulations are mainly F8 (60% Chemlali × 20% Oueslati × 20% Koroneiki) characterized by the highest contents of phenols and an elevated oxidative stability, and F5 (50% Chemlali × 50% Koroneiki) containing the highest MUFA level and the highest oxidative stability. The effect of the blending process on pigments and volatiles cannot be easily regulated, unlike phenols, fatty acid composition and OS, all of which positively correlated to the fruit mass ratio in the blend. Results suggest that processing fruit mixtures of different cultivars resulted in a better oil quality than that of oils obtained by the common oil blending method. This blending procedure offers a possibility to modulate the contents of antioxidants, fatty acids and volatile compounds in virgin olive oil, and therefore, its quality and sensorial characteristics