Radical orchiectomy with iliohypogastric nerve blockage: A case report

Iliohypogastric nerve blockage is rarely used for surgical operations in inguinal regions for the purpose of anesthesia without general or spinal anesthesia. A 33-year-old man with severe congenital chest and back deformities as well as cardiac and respiratory system problems had a testicular mass. General or spinal anesthesia may cause severe complications because of existing anatomical conditions and co-morbidities. Therefore, Iliohypogastric nerve blockage was performed with the aim of achieving anesthetic activity without general and spinal anesthesia. There were no side effects related to iliohypogastric nerve blockage during the postoperative period, including nausea, vomiting, hypotension, urinary retention, femoral nerve palsy, and local hematoma. Both the surgeon and the patients satisfaction were evaluated. Using iliohypogastric nerve blockage should be keep in mind for patients with anatomic or heart and pulmonary function problems with the goal of achieving anesthetic activity without general and spinal anesthesia. [Arch Clin Exp Surg 2017; 6(4.000): 214-216

Production of crispy bread snacks containing chicken meat and chicken meat powder

WOS: 000391581800030PubMed ID: 27925030Chicken meat in two different forms (chicken meat and chicken meat powder) were added into white flour and whole wheat blend baguette bread formulations for protein enrichment and finally developing new and healthy snacks. The chicken meat and powder levels were 10% for white flour baguette, and 15% for whole wheat blend. The dried baguette samples were packaged under 100% N-2, and physical, chemical, microbiological and sensorial properties were evaluated during 3 months of storage. Protein content of chicken meat powder added samples were found statistically higher than chicken meat added samples. Hardness of the snacks was significantly affected from type of chicken meat, such as values were higher for chicken meat added samples than chicken meat powder added samples. Lipid oxidation of the snacks was determined by TBA analysis, and TBA value for whole wheat mixture snack with 15% of chicken meat was the highest among all during storage. The highest overall acceptance score was obtained from white flour snack with 10% chicken meat. There was no coliform bacteria detected during storage and the results of yeast-mold count and aerobic plate count of snacks remained between the quantitative ranges.Scientific and Technological Research Council of Turkey (TUBITAK)Turkiye Bilimsel ve Teknolojik Arastirma Kurumu (TUBITAK) [110-O-030]; Ege University Scientific Research Project Commission (BAP)Ege University [11-MUH-027]This research was funded by The Scientific and Technological Research Council of Turkey (TUBITAK) with project no: 110-O-030 and Ege University Scientific Research Project Commission (BAP) with project no: 11-MUH-027

Production of crispy bread snacks containing chicken meat and chicken meat powder

ABSTRACT Chicken meat in two different forms (chicken meat and chicken meat powder) were added into white flour and whole wheat blend baguette bread formulations for protein enrichment and finally developing new and healthy snacks. The chicken meat and powder levels were 10% for white flour baguette, and 15% for whole wheat blend. The dried baguette samples were packaged under 100% N2, and physical, chemical, microbiological and sensorial properties were evaluated during 3 months of storage. Protein content of chicken meat powder added samples were found statistically higher than chicken meat added samples. Hardness of the snacks was significantly affected from type of chicken meat, such as values were higher for chicken meat added samples than chicken meat powder added samples. Lipid oxidation of the snacks was determined by TBA analysis, and TBA value for whole wheat mixture snack with 15% of chicken meat was the highest among all during storage. The highest overall acceptance score was obtained from white flour snack with 10% chicken meat. There was no coliform bacteria detected during storage and the results of yeast-mold count and aerobic plate count of snacks remained between the quantitative ranges

Comparison Of Intraarticular Bupivacaine And Levobupivacaine Injection In Rat Synovial Inflammation

Background/aim: Both bupivacaine and levobupivacaine are local anesthetics with strong analgesic efficacy that can be used intraarticularly. The aim of this study was to compare the effects of intraarticular bupivacaine and levobupivacaine injection on inflammation in articular cartilage and the synovium of the rat knee joint. Materials and methods: Twenty Sprague-Dawley rats were injected in the right knee joint with 0.2 mL of bupivacaine, while 0.2 mL of levobupivacaine was injected into the left knee joint. Groups of 5 were sacrificed on days 1, 7, 14, and 21 after bupivacaine and levobupivacaine administration and knee joints were examined for subintimal fibrosis, synovial hyperplasia, chronic inflammation, neutrophil infiltration, edema, and synovial and periarticular congestion by microscopy. Alterations in the articular cartilage structure were evaluated using Mankin scoring. Results: We found that both drugs have similar effects on synovial and articular cartilage resulting in mild to moderate congestion, edema, neutrophil infiltration, chronic inflammation, and synovial hyperplasia, which diminished gradually. However, increases in fibrosis were also seen to varying degrees. Thus, the use of these drugs intraarticularly can be recommended. Conclusion: Careful usage of bupivacaine and levobupivacaine is recommended in intraarticular applications since they cause inflammation shortly after injection and fibrosis at later time points.WoSScopu

Effectiveness of preemptive intra-articular levobupivacaine on pain relief after arthroscopic knee surgery

Background and Aim: Severe pain and comfortlessness may be seen in patients after arthroscopic knee surgery despite various commonly administered analgesic methods, particularly based on local anesthetics. The aim of this study was to determine the effect of intraarticular levobupivacaine injected preoperatively on pain relief and time to first analgesic request during the postoperative period. Material and Methods: 40 adult-patients, ASA I and II, undergoing elective arthroscopic surgery were included in the study. Patients in the levobupivacaine group received intra-articular levobupivacaine at 5mg/ml dosages and 20 ml total volume 30 min before the procedure. Patients in the control group received 20 ml of normal saline. Visual analogue scale (VAS) scores were assessed at the 1st, 2nd, 4th, 8th, 12th and 24th hour postoperatively. Time to first analgesic request and total analgesics used over the course of 24 hours after the surgery were recorded. All patients received continuous morphine infusion via patient controlled analgesia (PCA) devices postoperatively. Additionally, patients&#146; pain satisfaction scores were recorded. Results: Lower VAS scores at the 1st, 2nd, 4th and 8th hours postoperatively - both at rest and during motion - were found in the levobupivacaine group compared to the normal saline group (p<0.001, p<0.001, p<0.001 and p<0.02 respectively). Time to first analgesic request was longer with the levobupivacaine group than the group with saline (22.50 vs 15.00 min, p<0.02). A significant difference was found in consumed total opioid doses (9.10 vs 31.75 mg, p<0.001). The number of analgesic demands using PCA were significantly different between groups (10.80 v.s. 36.1 times in 24 hours, p<0.001). Conclusion: Preemptive analgesia using intraarticular levobupivacaine 5 mg/ml (20 ml total volume) provides better pain control-evaluated through VAS scoring, time to first analgesic request and opioid consumption - compared to saline in patients undergoing arthroscopic knee surgery. [Arch Clin Exp Surg 2017; 6(2.000): 91-95