CoVITEST: A Fast and Reliable Method to Monitor Anti-SARS-CoV-2 Specific T Cells From Whole Blood

Cellular and humoral immune responses are essential for COVID-19 recovery and protection against SARS-CoV-2 reinfection. To date, the evaluation of SARS-CoV-2 immune protection has mainly focused on antibody detection, generally disregarding the cellular response, or placing it in a secondary position. This phenomenon may be explained by the complex nature of the assays needed to analyze cellular immunity compared with the technically simple and automated detection of antibodies. Nevertheless, a large body of evidence supports the relevance of the T cell's role in protection against SARS-CoV-2, especially in vulnerable individuals with a weakened immune system (such as the population over 65 and patients with immunodeficiencies). Here we propose to use CoVITEST (Covid19 anti-Viral Immunity based on T cells for Evaluation in a Simple Test), a fast, affordable and accessible in-house assay that, together with a diagnostic matrix, allows us to determine those patients who might be protected with SARS-CoV-2-reactive T cells. The method was established using healthy SARS-CoV-2-naïve donors pre- and post-vaccination (n=30), and further validated with convalescent COVID-19 donors (n=51) in a side-by-side comparison with the gold standard IFN-? ELISpot. We demonstrated that our CoVITEST presented reliable and comparable results to those obtained with the ELISpot technique in a considerably shorter time (less than 8 hours). In conclusion, we present a simple but reliable assay to determine cellular immunity against SARS-CoV-2 that can be used routinely during this pandemic to monitor the immune status in vulnerable patients and thereby adjust their therapeutic approaches. This method might indeed help to optimize and improve decision-making protocols for re-vaccination against SARS-CoV-2, at least for some population subsets.Copyright © 2022 Egri, Olivé, Hernández-Rodríguez, Castro, De Guzman, Heredia, Segura, Fernandez, de Moner, Torradeflot, Ballús, Martinez, Vazquez, Costa, Dobaño, Mazza, Mazzotti, Pascal, Juan, González-Navarro and Calderón

Surgical site infection in critically ill patients with secondary and tertiary peritonitis: epidemiology, microbiology and influence in outcomes

BACKGROUND: Surgical site infection (SSI) remains a significant problem in the postoperative period that can negatively affect clinical outcomes. Microbiology findings are typically similar to other nosocomial infections, with differences dependent on microbiology selection due to antibiotic pressure or the resident flora. However, this is poorly understood in the critical care setting. We therefore aimed to assess the incidence, epidemiology and microbiology of SSI and its association with outcomes in patients with severe peritonitis in the intensive care unit (ICU). METHODS: We prospectively studied 305 consecutive patients admitted to our surgical ICU from 2010 to 2014 with a diagnosis of secondary or tertiary peritonitis. We collected the following data: SSI diagnosis, demographics, Acute Physiology and Chronic Health Evaluation (APACHE) II score, Simplified Acute Physiology Score (SAPS) II score, type of surgery, microbiology, antibiotic treatment and outcomes. Microbiological sampling was done by means of swabs. RESULTS: We identified 269 episodes of SSI in 162 patients (53.1 %) aged 64.4 ± 14.3 years, of which 200 episodes occurred in men (64.6 %). The mean APACHE II and SAPS II scores were 19.7 ± 7.8 and 36.5 ± 16.1 respectively. The mean ICU and hospital stays were 19.8 ± 24.8 and 21.7 ± 30 days respectively. Pseudomonas spp. (n = 52, 19.3 %), Escherichia coli (n = 55, 20.4 %) and Candida spp. (n = 46, 17.1 %) were the most frequently isolated microorganisms, but gram-positive cocci (n = 80, 29.7 %) were also frequent. Microorganisms isolated from SSIs were associated with a higher incidence of antibiotic resistance (64.9 %) in ICU patients, but not with higher in-hospital mortality. However, patients who suffered from SSI had longer ICU admissions (odds ratio = 1.024, 95 % confidence interval 1.010–1.039, P = 0.001). CONCLUSIONS: The incidence of SSI in secondary or tertiary peritonitis requiring ICU admission is very high. Physicians may consider antibiotic-resistant pathogens, gram-positive cocci and fungi when choosing empiric antibiotic treatment for SSI, although more studies are needed to confirm our results due to the inherent limitations of the microbiological sampling with swabs performed in our research. The presence of SSI may be associated with prolonged ICU stays, but without any influence on overall mortality

Diferencias en el uso de las estrategias de afrontamiento, el catastrofismo y el estado de ánimo en función del tiempo de evolución del dolor crónico

Introduction: preliminary study on the psychological variables and coping strategies in chronic pain related to duration. This study describes chronic pain as a stressor complex that the person using a coping strategies to adapt continuously. Method: the primary objective of this research observes differences in psychological variables and the use of pain coping strategies depending on the time of evolution. The assessment instruments are McGill Pain Questionnaire (MPQ), "Strategies for Coping with Chronic Pain" (CADR), Hopital Anxiety and Depression Scale (HAD), Catastro-phism Scale CSQ (CSQ-C). Participants of this study are patients with chronic pain and are treated in to specialized unit. The results show that duration and patient's age are associated with the use of a passive strategy, the "catharsis". The perception of pain has a positive relationship with catastrophizing, passive strategies, anxiety and depression. Results: results obtained by comparing the average of the two groups, one with 1 to 5 years of evolution, and another 13 to 33 years, show that the group of shorter duration makes greater use of the coping strategy of catharsis and it has scored higher on catastrophizing compared to another group. Conclusion: we observe the relationship between pain and psychological variables of this study and changes that may occur in different stages of duration of pain.Introducción: este estudio describe el dolor crónico como un estresor complejo al que la persona debe adaptarse continuamente usando diferentes estrategias. Método: el objetivo de esta investigación es observar las diferencias que existen en las variables psicológicas y el uso de las estrategias de afrontamiento del dolor en función del tiempo de evolución. Los instrumentos de evaluación son: "Cuestionario del Dolor McGill" (MPQ), "Estrategias de Afrontamiento del Dolor Crónico" (CADR), "Escala Hospitalaria de Ansiedad y Depresión" (HAD), "Escala de Catastrofismo del CSQ" (CSQ-C). Los 60 participantes del estudio son pacientes de una unidad de tratamiento especializada en el ámbito hospitalario. De estos se crearon dos grupos, uno de menor tiempo de evolución (de 1 a 5 años) y el otro de mayor tiempo de evolución (de más de 13 años). Resultados: los resultados muestran que tanto el tiempo de evolución como la edad del paciente se asocian con el uso de una estrategia pasiva, la "catarsis" y la evaluación del dolor tiene una relación positiva con el catastrofismo, las estrategias pasivas, la ansiedad y la depresión. Mediante el análisis de la comparación de medias de los dos grupos se confirma que el grupo de menor tiempo de evolución hace mayor uso de la estrategia de afrontamiento "catarsis" y además presenta puntuaciones más altas en "catastrofismo" en comparación con los componentes del otro grupo. Conclusión: se observa la relación entre del dolor y las variables psicológicas del estudio como también los cambios que pueden aparecer en diferentes etapas de la evolución del dolor

Fatty Acid Profile And Cholesterol Content Of Mortadella Prepared With Vegetable Oils [perfil De ácidos Graxos E Teor De Colesterol De Mortadela Elaborada Com óleos Vegetais]

The aim of this study was to evaluate the fatty acid profile and the cholesterol content of mortadella prepared with different vegetable oils. Nine treatments were made with four different vegetable oils (canola, linseed, olive and soy) using two substitution levels (50% and 100%). The fatty acids and the cholesterol content were separated and identified by gas chromatography. There was a prevalence of the oleic, linoleic and palmitic fatty acids. The saturated fatty acids were lower in the products with vegetable oils. The PUFA/SFA relation was lower in the control treatment while the higher value was observed in the 100% linseed oil treatment. The cholesterol levels found were similar between all the treatments, but a reduction of these levels were observed in the treatments, being superior only in treatment containing 100% of soybean oil. Thus, except the treatment with 100% of soybean oil, all the other treatments with vegetable oils showed a better nutritional quality in relation to the control treatment.435924929Abraham, R., Adipose fatty acid composition and the risk of serious ventricular arrhythmias in acute myocardial infarction (1989) American Journal of Cardiology, 63 (5), pp. 269-272. , http://www.sciencedirect.com/science/article/pii/0002914989903287, Disponível em, Acesso em: 28 maio, 2012. doi: 10.1016/0002-9149(89)90328-7Al-Hasani, S.M., Rapid determination of cholesterol in single and multicomponent prepared foods (1993) Journal of Association of Official Analytical Chemists, 76 (4), pp. 902-906. , http://www.ncbi.nlm.nih.gov/pubmed/8374334, Disponível em, Acesso em: 30 junArihara, K., Strategies for designing novel functional meat products (2006) Meat Science, 74 (1), pp. 219-229. , http://www.sciencedirect.com/science/article/pii/S0309174006001446, Disponível em, Acesso em: 13 jul. 2011. doi: 10.1016/j. meatsci.2006.04.028Bligh, E.C., Dyer, W.J., A rapid method of total lipid extraction and purification (1959) Canadian Journal of Biochemistry and Physiology, 37, pp. 911-917(1992) BRITISH NUTRITION FOUNDATIONS. Unsaturated Fatty Acids: Nutritional and Physiological SignifiCance, , London: Chapman & Hall, The report of the British Nutrition Foundations Task Force)Buscailhon, S., Time-related changes in intramuscular lipids of French dry-cured ham (1994) Meat Science, 37, pp. 245-255. , http://www.sciencedirect.com/science/article/pii/0309174094900841, Disponível em, Acesso em: 28 maio, 2012. doi: 10.1016/0309-1740(94)90084-1Enser, M., Feeding linseed to increase the n-3 PUFA of pork: Fatty acid composition of muscle, adipose tissue, liver and sausages (2000) Meat Science, 55 (2), pp. 201-212. , http://www.sciencedirect.com/science/article/pii/S0309174099001448, Disponível em, Acesso em: 01 jul. 2011. doi: 10.1016/S0309-1740(99)00144-8Hoz, L., Development of an n-3 fatty acid and α-tocopherol enriched dry fermented sausage (2004) Meat Science, 67 (3), pp. 485-495. , http://www.sciencedirect.com/science/article/pii/S0309174003003334, Disponível em, Acesso em: 06 jul. 2011. doi: 10.1016/j.meatsci.2003.12.001Jimenez-Colmenero, F., Relevant factors in strategies for fat reduction in meat products (2000) Trends In Food Science & Technology, 11 (2), pp. 56-66. , http://www.sciencedirect.com/science/article/pii/S092422440000042X, Disponível em, Acesso em: 01 jul. 2011. doi: 10.1016/S0924-2244(00)00042-XJoseph, J.D., Ackman, R.G., Capillary column gas chromatographic method for analysis of encapsulated fish oils and fish oil ethyl esters: Collaborative study (1992) Journal of AOAC International, 75 (3), pp. 488-506Kayaardi, S., Gök, V., Effect of replacing beef fat with olive oil on quality characteristics of Turkish Soudjouk (Sucuk) (2004) Meat Science, 66 (1), pp. 249-257. , http://www.sciencedirect.com/science/article/pii/S0309174003000986, Disponível em, Acesso em: 02 jul. 2011. doi: 10.1016/S0309-1740(03)00098-6Lu, P., Effects of soybean oil and linseed oil on fatty acid compositions of muscle lipids and cooked pork flavour (2008) Meat Science, 80 (3), pp. 910-918. , http://www.sciencedirect.com/science/article/pii/S0309174008001137, Disponível em, Acesso em: 29 jun. 2011. doi: 10.1016/j.meatsci.2008.04.010Muguerza, E., Effect of replacing pork backfat with pre-emulsified olive oil on lipid fraction and sensory quality of Chorizo de Pamplona - a traditional Spanish fermented sausage (2001) Meat Science, 59, pp. 251-258. , http://www.sciencedirect.com/science/article/pii/S0309174001000754, Disponível em, Acesso em: 13 jul. 2011. doi: 10.1016/S0309-1740(01)00075-4Muguerza, E., Improvement of nutritional properties of Chorizo de Pamplona by replacement of pork backfat with soy oil (2003) Meat Science, 65 (4), pp. 1361-1367. , http://www.sciencedirect.com/science/article/pii/S0309174003000585, Disponível em, Acesso em: 14 jul. 2011. doi: 10.1016/S0309-1740(03)00058-5Oliver, M.F., It is more important to increase the intake of unsaturated fats than to decrease to intake of saturated fats: Evidence from clinical trials relating to eschemic heart disease (1997) Clinical of Nutrition, 66, pp. 980S-986S. , http://www.ajcn.org/content/66/4/980S.short, Disponível em, Acesso em 18 julÖzvural, E.B., Vural, H., Utilization of interesterified oil blens in the production of frankfurters (2008) Meat Science, 78 (3), pp. 211-216. , http://www.sciencedirect.com/science/article/pii/S0309174007002057, Disponível em, Acesso em: 04 jul. 2011. doi: 10.1016/j.meatsci.2007.06.012Rique, A.B.R., Nutrição e exercício na prevenção e controle das doenças cardiovasculares (2002) Revista Brasileira De Medicina Do Esporte, 8 (6), pp. 244-254. , http://www.scielo.br/pdf/%0D/rbme/v8n6/v8n6a06.pdf, Disponível em, Acesso em: 18 jul. 2011. doi: 10.1590/S1517-86922002000600006Santos, C., Enrichment of dry-cured ham with α-linolenic acid and α-tocopherol by the use of linseed oil and α-tocopheryl acetate in pig diets (2008) Meat Science, 80 (2), pp. 668-674. , http://www.sciencedirect.com/science/article/pii/S0309174008000624, Disponível em, Acesso em: 16 jun. 2011. doi: 10.1016/j. meatsci.2008.03.004Terra, N.N., (1998) Apontamentos De Tecnologia De Carnes, p. 216. , São Leopoldo: UnisinosValencia, I., Enhancement of the nutritional status and quality of fresh pork sausages following the addition of linseed oil, fish oil and natural antioxidants (2008) Meat Science, 80, pp. 1046-1054. , http://www.sciencedirect.com/science/article/pii/S0309174008001253, Disponível em, Acesso em: 14 jul. 2011. doi: 10.1016/j.meatsci.2008.04.024Watts, G.F., Dietary fatty acids and progression of coronary artery disease in men (1996) American Journal of Clinical Nutrition, 64 (2), pp. 202-209. , http://www.ajcn.org/content/64/2/202.short, Disponível em, Acesso em: 18 ju

Optimizing the extraction of anthocyanins from the skin and phenolic compounds from the seed of jabuticaba fruits (Myrciaria jabuticaba (Vell.) O. Berg) with ternary mixture experimental designs

Total phenolic compounds (TPC) extraction from the seed and total monomeric anthocyanins (TMA) extraction from the skin of "Sabara" jabuticaba were optimized with simplex lattice designs for solvent mixing, and the extraction time was optimized by univariate design. The optimum conditions for the extraction method were ethanol: water (60: 40 v/v) solvent for TPC (seed) and methanol: water: acetic acid (80:20:0.5 v/v/v) solvent for TMA (skin). For both compound groups, the optimum extraction time was 30 min. The TMA yield for the skin of the "Sabara" variety was 1172.16 mg cyanidin-3-glycoside equivalents per 100 g freeze-dried sample, and for TPC in the seed, it was 86.50 mg gallic acid equivalents per 1 g freeze-dried sample. Both optimized extraction protocols proved to be extremely fast, simple, inexpensive and to have excellent extraction performance. The optimized protocols were compared with two other methods described in the literature and they were also applied to study the TMA contents in skin and the TPC contents in seed of five other varieties of jabuticaba, harvested in 2014 and 201530715061514CONSELHO NACIONAL DE DESENVOLVIMENTO CIENTÍFICO E TECNOLÓGICO - CNPQ145652/2014-

Validation of a HPLC method for simultaneous determination of main organic acids in fruits and juices.

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Quantification of phenolic compounds by capillary zone electrophoresis in extracts of four commercial types of mate herb before and after acid hydrolysis.

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