13 research outputs found

    Melatonin modulates inflammatory response and suppresses burn-induced apoptotic injury

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    Introduction: Melatonin, the principal secretory product of the pineal gland, has antioxidant functions as a potent antioxidant and free radical scavenger. Objectives of the present study were to investigate the effect of melatonin against inflammatory response, burn-induced oxidative damage and apoptotic changes of rat liver. Methods: Melatonin (10 mg /kg, i.p.) was applied immediately after 30% of total body surface area (TBSA) burns on male Wistar rats. The level of malondialdehyde (MDA) as a marker of an oxidative stress was quantified by thiobarbituric method. Hepatic TNFα and IL-10 as inflammatory markers were assayed by ELISA. Using light immunоchistochemistry the expression Ki67 proliferative marker was investigated. Results: Hepatic MDA and TNF-α levels increased significantly following burns without any change in IL-10 level. Intracellular vacuolization, hepatic cell degeneration and apoptosis occurred in rats after burns. The number of apoptotic cells was increased whereas no significant increase in Ki67 proliferative marker. Melatonin decreased the MDA and TNF-α content and increased the IL-10 level. It also limited the degenerative changes and formation of apoptotic cells in rat liver but did not increase expression of the marker of proliferation. In conclusion, our data show that melatonin relieves burn-induced hepatic damage associated with modulation of the proinflammatory/anti-inflammatory balance, mitigation of lipid peroxidation and hepatic apoptosis

    Information and use of rapid diagnostic tests

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    New technologies and methods for analyzing laboratory performance are rapidly entering the everyday life. Screening with rapid diagnostic tests is already increasing the opportunities, reducing the cost of laboratory tests and facilitating the diagnosis of the disease at an early stage. Globally, diagnosis through rapid tests plays an important role in protecting public health. In Bulgaria, there is still a lack of extensive use of these types of tests, which is why we examined the opinion of 580 people in the Varna region to determine their level of awareness and frequency of use of rapid tests

    Effects of Obstructive Sleep Apnea Syndrome on Cardiovascular Risk

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    Obstructive sleep apnea harms sleep and health in about 2–4% of the adult population. It progresses with repeated respiratory breaks during sleep, alternating with strong snoring.An increased number of wakes leads to incomplete sleep with excessive daytime sleepiness, decreased working capacity, memory disorders, attention and concentration impairment. Breathing cessation puts the body in conditions of hypoxia and increased stress. Hypoxia damages all organs and systems, the cardiovascular and endocrine systems in particular.In the period 01/2017–06/2021 our team has diagnosed obstructive sleep apnea syndrome in 82 patients using polygraph testing at home. Patients were followed by clinical examination, measurement of arterial pressure, electrocardiogram, echocardiography, and BMI in order to assess the presence of cardiovascular complications (arterial hypertension, arrhythmias, ischemic heart disease, heart failure)

    Estudi de la cocció de carn i vegetals mitjançant calfament òhmic

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    [ES] El calentamiento óhmico es una técnica novedosa en el procesado de alimentos. Existen algunas dificultades en la aplicación del calentamiento óhmico para sistemas sólido-líquido. Una de las dificultades que presenta es que, para poder optimizar el proceso de calentamiento, la conductividad eléctrica de cada componente debe ser similar. El objetivo general de este estudio fue determinar el comportamiento de sistemas mixtos de alimentos durante el calentamiento óhmico, usando patatas, zanahorias y carne de ternera.Fueron evaluados los métodos de calentamiento convencional y óhmico. Al principio, los experimentos se centraron en el comportamiento individual de cada producto para los dos métodos de calentamiento. A continuación, se examinó la cocción en conjunto de los productos seleccionados para ambos métodos de calentamiento. Para el calentamiento óhmico se emplearon diferentes temperaturas (70, 80 y 90 ºC). Se probaron dos tipos de control de temperatura (on/off y proporcional) y se determinó que solo el control proporcional fue efectivo para este estudio. Además, se calculó el consumo de energía para ambos tipos de control de temperatura y no hubo diferencias significativas (p > 0.05) entre ambos tipos. Se investigó el efecto del tamaño de partícula en el calentamiento óhmico mediante pruebas con diferentes tamaños de patata. Se concluyó que el volumen de los productos es un factor importante en los tratamientos de calentamiento óhmico. Además, para comprender mejor el comportamiento del sistema se calculó la temperatura teórica para la patata y el agua. Después del proceso de cocción, se determinó el análisis de textura y la variación de peso para todos los tratamiento y productos seleccionados. Los resultados demostraron diferencias significativas (p < 0.05) en la textura, la variación de peso y la velocidad de calentamiento entre el calentamiento convencional y el óhmico. De acuerdo con el análisis de textura de los vegetales, se observó que los valores máximos de fuerza y área para el calentamiento óhmico fueron significativamente (p < 0.05) más altos en comparación con el método convencional. Este trabajo está relacionado con los Objetivos de Desarrollo Sostenible (ODS), concretamente con el objetivo 7 y 9 de la Agenda 2030. Objetivo 7: Energía asequible y no contaminante. El calentamiento óhmico es un método de calentamiento energéticamente eficiente. Al calcular el consumo de energía para los diferentes tipos de control de temperatura, el estudio pretende encontrar soluciones de energía sostenible. Objetivo 9: Industria, innovación e infraestructuras. Este proyecto investiga el uso del calentamiento óhmico como una tecnología novedosa para el procesado térmico de sistemas mixtos de alimentos mediante el estudio del comportamiento de estos tipos de sistemas. En conclusión, para optimizar el proceso de calentamiento óhmico se requiere investigación adicional para sistemas mixtos de alimentos ya que este método de calentamiento será una gran oportunidad para la industria alimentaria.[EN] Ohmic heating is an innovative technique for food processing. There are some difficulties about the application of ohmic heating for solid-liquid systems. One of the difficulties is that the respective electrical conductivity for each component must be similar in order to optimize the heating process. The main objective of this study was to determine the behavior of mixed food systems during ohmic heating, using potatoes, carrots, and beef. Conventional and ohmic heating methods were evaluated. At first, the experiment wasfocused on the individual behavior of each food product during both heating methods. Next, the combined cooking of the selected products was examined for both heating methods. Different temperatures (70, 80 and 90ºC) were tested for ohmic heating. Two types of temperature control were considered (control on/off and proportional control). It was found that only proportional control was effective for this study case. The energy consumption was calculated for both temperature control types, and there were no significant differences (p > 0.05) between the two types. The effect of particle size on ohmic heating was investigated by using different sizes of potatoes. It was found that the volume of the food products is an important factor in ohmic heating treatments. Also, to better understand the behavior of the system, theoretical temperature for potatoes and water was calculated. After the cooking process, the texture analysis and cooking loss were determined for all treatments on the selected products. The results demonstrated significant differences (p < 0.05) in texture, weight variation and heating rate between the conventional and ohmic heating. According to the texture analysis of the vegetables, it was observed that the values of maximum force and area values for ohmic heating were significantly higher (p <0.05) compared to the conventional method.This study, it¿s related to the Sustainable Development Goals (SDGs), specifically with goals 7 and 9. Goal 7: Affordable and Clean energy. Ohmic heating is energy an efficient heating method. By calculating the energy consumption for the different types of control the study aims to find sustainable energy solutions. Goal 9: Industry, innovation, and infrastructure. This project research the use of ohmic heating as innovative technology for food mixed systems by studying the behavior of those food systems. In conclusion, to optimize the heating process additional research is required for the ohmic heating of mixed food systems, as this heating method will be a great opportunity for the food industry.Dimitrova Stoyanova, A. (2023). Estudio de la cocción de carne y vegetales mediante calentamiento óhmico. Universitat Politècnica de València. http://hdl.handle.net/10251/19770

    Is There Any Social Cohesion in the Bulgarian Multicultural Society?

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    Abstract: Bulgarian society is multicultural and multiethnic, a fact very much linked with the historical and cultural roots of the country. The current paper outlines the main problematics linked with the concept of social cohesion in Bulgaria. Social cohesion is discussed in three main contexts: (1) cohesion for the sake of a national cause, where the unique "Chitalista" cultural and community system plays a key role; (2) reconciliation between ethnic groups, who live in peace and avoid conflicts; and (3) social stratification, difficult economic conditions, and absence of a middle class as serious burdens for building a cohesive society. The paper also discusses the role of voluntary organizations, media, and education in encouraging social cohesion in a time of democratic change. Résumé: La société bulgare est multiculturelle et multiethnique, un fait étroitement lié aux racines historiques et culturelles du pays. Cette étude trace les grandes lignes des problématiques principales reliées au concept de cohésion sociale en Bulgarie. Elle décrit la cohésion sociale dans trois contextes: (1) la cohésion comme cause nationale, où le singulier système culturel et ethnique « Chitalista » joue un rôle clé; (2) la réconciliation entre groupes ethniques, qui vivent en paix et évitent les conflits; (3) la stratification sociale, les conditions économiques difficiles et l'absence d'une classe moyenne comme sérieux obstacles à la cohésion sociale. Cet article décrit aussi le rôle des organismes bénévoles, des médias et de l'éducation à encourager la cohésion sociale dans une période de transition démocratique

    Application of safe-by-design approach for curing osteoporosis – a lock at the future

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    Application of safe-by-design approach for curing osteoporosis – a lock at the futur

    Application of safe-by-design approach for curing osteoporosis – a lock at the future

    No full text
    Application of safe-by-design approach for curing osteoporosis – a lock at the futur

    Serum Concentrations of Endothelin-1 and Matrix Metalloproteinases-2, -9 in Pre-Hypertensive and Hypertensive Patients with Type 2 Diabetes

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    Endothelin-1 (ET-1) is one of the most potent vasoconstrictors known to date. While its plasma or serum concentrations are elevated in some forms of experimental and human hypertension, this is not a consistent finding in all forms of hypertension. Matrix metalloproteinases -2 and -9 (MMP-2 and MMP-9), which degrade collagen type IV of the vascular basement membrane, are responsible for vascular remodeling, inflammation, and atherosclerotic complications, including in type 2 diabetes (T2D). In our study, we compared concentrations of ET-1, MMP-2, and MMP-9 in pre-hypertensive (PHTN) and hypertensive (HTN) T2D patients with those of healthy normotensive controls (N). ET-1, MMP-2, and MMP-9 were measured by ELISA. Concentrations of ET-1 in PHTN and N were very similar, while those in HTN were significantly higher. Concentrations of MMP-2 and MMP-9 in PHTN and HTN were also significantly higher compared to N. An interesting result in our study is that concentrations of MMP-2 and MMP-9 in HTN were lower compared to PHTN. In conclusion, we showed that increased production of ET-1 in patients with T2D can lead to long-lasting increases in blood pressure (BP) and clinical manifestation of hypertension. We also demonstrated that increased levels of MMP-2 and MMP-9 in pre-hypertensive and hypertensive patients with T2D mainly reflect the early vascular changes in extracellular matrix (ECM) turnover

    Zinc content in the diet affects the activity of Cu/ZnSOD, lipid peroxidation and lipid profile of spontaneously hypertensive rats

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    The present study focused on the effect of Zn containing diets on the activity of superoxide dismutase (Cu/ZnSOD), systolic blood pressure (SBP), lipid peroxides (ROOH) and lipids (LDL, HDL, triglycerides and cholesterol) in male spontaneously hypertensive rats (SHR). Three experimental groups of animals were studied: a control (G1–40 mg), and two with zinc-supplemented diets (G2–100 and G3–160 mg Zn/kg lab chow). The diets were introduced at the beginning of the development of hypertension (2 months after birth) and the animals were fed for 8 weeks. The activity of CuZnSOD in erythrocytes was determined by spectrophotometry with the use of RANSOD kit (RANDOX Laboratories Ltd., UK). Atomic-absorption spectrometry was used to determine Zn and Cu concentrations in the rat’s sera. A significantly increased Cu/ZnSOD activity was found in G3 compared with rats fed with control diet G1 ( p = 0.020). SBP was significantly decreased in G3 in relation to G1 ( p = 0.0048). The lipid hydroperoxide concentration was significantly decreased in G3 compared with G1 ( p = 0.016) and G2 ( p = 0.005). Zinc supplement affected lipids profile by decreasing LDL and increasing HDL. The present data suggest that Zn concentration in the diet plays an important role in the regulation of SBP and can be a critical nutrient for maintenance of anti-oxidative events in SHR
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