Phototherapy for allergic rhinitis: a prospective, randomized, single-blind, placebo-controlled study

Abstract: Phototherapy has a profound immunosuppressive effect, and phototherapeutic methods using both ultraviolet (UV) and visible light are therefore widely used for the therapy of various inflammatory skin diseases. It is also proposed that phototherapy, using a combination of UV-A (25%), UV-B (5%) and visible light (70%), may represent a therapeutic alternative in patients with allergic rhinitis. Seventy nine patients were randomly assigned to receive either a combination of UV-A (25%), UV-B (5%) and visible light (70%), in the phototherapy group, or low-intensity visible light, in the control group. The efficacy of treatment was assessed by means of total nasal symptom score before treatment and 1 month after the end of treatment. Total nasal scores decreased in both groups but the decrease was highly significant in the active treatment group when compared with the placebo (p < 0.001). This study demonstrates that phototherapy may be an effective modality in the treatment of allergic rhinitis especially in cases of which commonly used drugs either are contraindicated and/or have insufficient efficacy

Predictive models for bacterial growth in sea bass (Dicentrarchus labrax) 1 stored on ice

The final publication is available at Springer."The purpose of this paper was to estimate microbial growth through predictive modelling as a key element in determining the quantitative microbiological contamination of sea bass stored on ice and cultivated in different seasons of the year. In the present study, two different statistical models were used to analyse changes in microbial growth in whole, ungutted sea bass (Dicentrarchus labrax) stored on ice. The total counts of aerobic mesophilic and psychrotrophic bacteria, Pseudomonas sp., Aeromonas sp., Shewanella putrefaciens, Enterobacteriaceae, sulphide-reducing Clostridium and Photobacterium phosphoreum were determined in muscle, skin and gills over an 18-day period using traditional methods and evaluating the seasonal effect. The results showed that specific spoilage bacteria (SSB) were dominant in all tissues analysed but were mainly found in the gills. Predictive modelling showed a seasonal effect among the fish analysed. The application of these models can contribute to the improvement of food safety control by improving knowledge of the microorganisms responsible for the spoilage and deterioration of sea bass.

The effects of spirulina on allergic rhinitis

Abstract The prevalence of allergic rhinitis is increasing globally due to various causes. It affects the quality life of a large group of people in all around the world. Allergic rhinitis still remains inadequately controlled with present medical means. The need of continuous medical therapy makes individuals anxious about the side effects of the drugs. So there is a need for an alternative strategy. Effects of spirulina, tinospora cordifolia and butterbur were investigated recently on allergic rhinitis in just very few investigations. Spirulina represents a blue-green alga that is produced and commercialized as a dietary supplement for modulating immune functions, as well as ameliorating a variety of diseases. This double blind, placebo controlled study, evaluated the effectiveness and tolerability of spirulina for treating patients with allergic rhinitis. Spirulina consumption significantly improved the symptoms and physical findings compared with placebo (P \ 0.001***) including nasal discharge, sneezing, nasal congestion and itching. Spirulina is clinically effective on allergic rhinitis when compared with placebo. Further studies should be performed in order to clarify the mechanism of this effect

First Processing Steps and the Quality of Wild and Farmed Fish

First processing steps of fish are species-dependent and have common practices for wild and for farmed fish. Fish farming does, however, have certain advantages over traditional fisheries in that the processor can influence postmortem biochemistry and various quality parameters. This review summarizes information about the primary processing of fish based on the influence of catching, slaughtering, bleeding, gutting, washing, and filleting. Recommendations are given for the correct primary processing of fish

Textural and sensory properties of fish sausage from rainbow trout

The aim of this study was to determine the textural and sensory properties of fish sausage which were prepared from refrigerated and frozen rainbow trout (Onchorynchus mykiss) and stored for 14 days at 0-4 C. These two groups of sausages were compared for texture, physical, and sensory properties by carrying out texture profile analysis (TPA), shear test, water holding capacity (WHC), cook loss, color, and sensory analyses. According to TPA and shear test, sausages prepared from frozen fillets exhibited a texture significantly (p 0.05) weaker than those prepared from refrigerated fillets, but no difference in overall liking was observed. Copyright © Taylor & Francis Group, LLC

Chemical, microbiological and sensory changes in thawed frozen fillets of sardine (Sardina pilchardus) during marination

Frozen fillets of sardine (Sardina pilchardus) were used to make marinades. The marinating process was performed in 7% acetic acid and 14% sodium chloride in barrels. The fish:solution ratio was (1.5:1). The marination was carried out at 4°C until the end point of marinating was assessed by sensory texture analysis. The complete marinating of sardine fillets required 22 days at 4°C. According to statistical analysis at the beginning and at the end of the storage in barrels there were no significant differences (p>0.05) in chemical analytical results. After the sardine fillets were put into the barrels, total viable count, lactic acid bacteria count, psychrotrophic bacteria count, yeast and mould counts were reduced. © 2004 Elsevier Ltd. All rights reserved.Iran Neural Technology Research Centre, Iran University of Science and Technology 2002/BIL/024 2001/SUF/012 2002/VHAG 1839This study was a summary of Berna Kilinc`s PhD thesis. It was supported by (TUBITAK) Turkish Veterinary and Animal Research Group (Project No. 2002/VHAG 1839), Ege University Science Technology and Research Centre (EBILTEM) (Project No. 2002/BIL/024) and also it was supported by the Research Fund of Ege University Fisheries Faculty (Project No. 2001/SUF/012). -