Biotyping and Serological Characterization of Yersinia enterocolitica Isolates In Human and Pigs in Selected Farms and Hospital in Shango Community, Minna, Niger State, Nigeria

Biotyping and serotyping are essential medical investigations is used to characterize different bacteria types based on reaction to biochemical tests, while serology is used to checks for the presence of antibodies or other substances in blood sample. Therefore, the objective of this study is the biotyping and serological characterization of Yersinia enterocolitica isolates in human and pigs in selected farms and hospitals in Shango Community, Minna, Niger State, Nigeria using standard methods.Slide agglutination technique yielded serotype occurrenceof Yersinia enterocoliticaas A(3), B(31), C(4) and D(7), while Commercial Latex Agglutination Kit (CLAK) gave serotypesA(0:3), B(0:5), C(0:8) and 1of the 6 D  isolates were serotype 0:9.Yersinia enterocoliticaisolates were identified as biotypes 1A (38), 2(4), 4(3), serotypes 0:3, 0:5, 0:8 and 0:9 while 6(E) were non-typable.The biotyping of 15 Y. enterocolitica isolatesfrom the human faecal samples yielded eleven Y. enterocolitica isolatesbelonging to biotype 1A, one Y. enterocolitica isolates of biotype 2 and three Y. enterocolitica isolates of biotype 4. The Y. enterocolitica isolatesfrom the pig’s faecal samples were found to belong to the following biotypes: twenty-seven Y. enterocolitica isolatesof biotype 1A, three Y. enterocolitica isolatesbiotype 2.Higher frequency of biotype 1A is an indication of possibility of yersiniosis in the studied areas i.e presence of pathogenicY. enterocolitica isolates.The serological typing of the Y. enterocolitica isolates from the faecal samples of the diarrhoeic patients were found to contained three 0:3 serotype, ten 0:5 serotype, one 0:8 serotype and one 0:9 serotype. The serological typing of the Y. enterocolitica isolates from the faecal samples of the pigs were found to contained twenty-one 0:5 serotype, three 0:8 serotype and six un-typable. The serotype 0:3 found in this study from the human isolates is an indication of presence of acute human yersiniosis in the studied area. It is suggested that antisera specific for each species of Y.enterocolitica be used in sero-analysis

Synthesis and characterization of Sn‑doped TiO2 flm for antibacterial applications

Simple sol–gel method has been exploited to deposit Sn-doped TiO2 thin flms on glass substrates. The resultant coatings were characterized by X-ray difraction (XRD), UV–visible techniques (UV–Vis), Fourier transform infrared spectroscopy (FTIR), and photoluminescence analysis (PL). The XRD pattern reveals an increase in crystallite size of the prepared samples with the increasing doping concentration. A decrease in doping concentrating resulted in the decrease in bandgap values. The diferent chemical bonds on these flms were identifed from their FTIR spectra. The photoluminescence analysis shows an increase in the emission peak intensity with increasing dopant concentration, and this can be attributed to the efect created due to surface states. The prepared samples were tested as antibacterial agent toward both Gram-positive and Gram-negative bacteria like S.aureus (Staphylococcus aureus) and E.coli (Escherichia coli), respectively. The size of the inhibition zones indicates that the sample shows maximum inhibitory property toward E.coli when compared to S.aureus

Comparative analysis of co-processed starches prepared by three different methods

Co-processing is currently of interest in the generation of high-functionality excipients for tablet formulation. In the present study, comparative analysis of the powder and tableting properties of three co-processed starches prepared by three different methods was carried out. The co-processed excipients consisting of maize starch (90%), acacia gum (7.5%) and colloidal silicon dioxide (2.5%) were prepared by co-dispersion (SAS-CD), co-fusion (SAS-CF) and co-granulation (SAS-CG). Powder properties of each co-processed excipient were characterized by measuring particle size, flow indices, particle density, dilution potential and lubricant sensitivity ratio. Heckel and Walker models were used to evaluate the compaction behaviour of the three co-processed starches. Tablets were produced with paracetamol as the model drug by direct compression on an eccentric Tablet Press fitted with 12 mm flat-faced punches and compressed at 216 MPa. The tablets were stored at room temperature for 24 h prior to evaluation. The results revealed that co-granulated co-processed excipient (SAS-CG) gave relatively better properties in terms of flow, compressibility, dilution potential, deformation, disintegration, crushing strength and friability. This study has shown that the method of co-processing influences the powder and tableting properties of the co-processed excipient

Comparative analysis of co-processed starches prepared by three different methods

Co-processing is currently of interest in the generation of high-functionality excipients for tablet formulation. In the present study, comparative analysis of the powder and tableting properties of three co-processed starches prepared by three different methods was carried out. The co-processed excipients consisting of maize starch (90%), acacia gum (7.5%) and colloidal silicon dioxide (2.5%) were prepared by co-dispersion (SAS-CD), co-fusion (SAS-CF) and co-granulation (SAS-CG). Powder properties of each co-processed excipient were characterized by measuring particle size, flow indices, particle density, dilution potential and lubricant sensitivity ratio. Heckel and Walker models were used to evaluate the compaction behaviour of the three co-processed starches. Tablets were produced with paracetamol as the model drug by direct compression on an eccentric Tablet Press fitted with 12 mm flat-faced punches and compressed at 216 MPa. The tablets were stored at room temperature for 24 h prior to evaluation. The results revealed that co-granulated co-processed excipient (SAS-CG) gave relatively better properties in terms of flow, compressibility, dilution potential, deformation, disintegration, crushing strength and friability. This study has shown that the method of co-processing influences the powder and tableting properties of the co-processed excipient

Impact of opioid-free analgesia on pain severity and patient satisfaction after discharge from surgery: multispecialty, prospective cohort study in 25 countries

Background: Balancing opioid stewardship and the need for adequate analgesia following discharge after surgery is challenging. This study aimed to compare the outcomes for patients discharged with opioid versus opioid-free analgesia after common surgical procedures.Methods: This international, multicentre, prospective cohort study collected data from patients undergoing common acute and elective general surgical, urological, gynaecological, and orthopaedic procedures. The primary outcomes were patient-reported time in severe pain measured on a numerical analogue scale from 0 to 100% and patient-reported satisfaction with pain relief during the first week following discharge. Data were collected by in-hospital chart review and patient telephone interview 1 week after discharge.Results: The study recruited 4273 patients from 144 centres in 25 countries; 1311 patients (30.7%) were prescribed opioid analgesia at discharge. Patients reported being in severe pain for 10 (i.q.r. 1-30)% of the first week after discharge and rated satisfaction with analgesia as 90 (i.q.r. 80-100) of 100. After adjustment for confounders, opioid analgesia on discharge was independently associated with increased pain severity (risk ratio 1.52, 95% c.i. 1.31 to 1.76; P < 0.001) and re-presentation to healthcare providers owing to side-effects of medication (OR 2.38, 95% c.i. 1.36 to 4.17; P = 0.004), but not with satisfaction with analgesia (beta coefficient 0.92, 95% c.i. -1.52 to 3.36; P = 0.468) compared with opioid-free analgesia. Although opioid prescribing varied greatly between high-income and low- and middle-income countries, patient-reported outcomes did not.Conclusion: Opioid analgesia prescription on surgical discharge is associated with a higher risk of re-presentation owing to side-effects of medication and increased patient-reported pain, but not with changes in patient-reported satisfaction. Opioid-free discharge analgesia should be adopted routinely

Proximate, Mineral and Sensory Evaluation of Cake Baked from Wheat and Sesame Seed Flour Blends

Background: Cake is one of the most common bakery products consumed in the world.Objective: This study determined the proximate, mineral and sensory attributes of cake from wheat and sesame seed flour blends.Methods: Sesame seeds were processed into flour and formulated in the ratio 95:5, 90:10, 85:15 for wheat and sesame flour with 100% wheat flour ascontrol. The entire baking ingredients were mixed together thoroughly and the mixtures placed in baking pan and bakedin an electric oven for 20 min at a temperature of 160 °C.Results:Moisture content was in the range of (11.40% to 17.2%), ash content (1.51% to 2.32%), fat content (38.30% to 39.80%), fibrecontent (0.59% to 1.90%), protein (12.97% to 14.30%) and carbohydrate content (25.70% to 28.90%). Magnesium (26.55mg/100g to 29.07 mg/100g), calcium (14.55mg/100g to16.19mg/100g), sodium (10.67mg/100g to 14.11mg/100g), potassium (327mg/100g to 348mg/100g) and phosphorus (105mg/100g to 195mg/100g). Sensory attributes score varied across the samples. Colour (5.22% to 7.78%), taste (6.19% to 8.22%), texture (6.87% to 7.78%), flavor (7.08% to 8.34%) and overall acceptability (7.27% to 8.43%).Conclusion: The study showed thatinclusion of sesame seed flour in baking of cake significantly improves the nutritional composition of the cake with an acceptable sensory attribute