Intimate partner violence by men abusing and non-abusing alcohol in Poland

Alcohol use is to one of the most of risk factors for intimate partner violence. The aim of this study was to check the difference of demographic characteristics and type of violence between of the perpetrators with a history of alcohol abuse (A) versus the perpetrators without a history of alcohol abuse (N). Data were obtained from the survey conducted in the office of the Association for Violence Prevention in the city of Lublin, Poland. 400 perpetrators and their victims (400 subjects) were examined. To collect information from victims a specially designed questionnaire was used (VQ). Besides, another questionnaire (PQ) and The Alcohol Use Disorders Identification Test (AUDIT) was used to measure alcohol use in the perpetrators. About 76% of the perpetrators scored 8 and above (AUDIT). 84.8% of the perpetrators with a history of alcohol abuse (A) versus 9.2% of the perpetrators without a history of alcohol abuse (N) committed acts of violence after alcohol consumption. The A-perpetrators were more likely to be younger, have lower education and break law, and less likely to have permanent jobs than the N- perpetrators. The significant difference in the type of violence was found: the A-perpetrators were more likely to commit physical violence (78.2%) than the N-perpetrators (33.2%) and the N-perpetrators were more likely to commit sexual violence (32.2%) than A-perpetrators (9.14%). We would like to conclude that despite similarities among perpetrators, they are not a homogenous group so different therapeutic approach should be considered

Dietary Patterns Associated with Alzheimer’s Disease: Population Based Study

Recently dietary pattern analysis has emerged as a way for examining diet-disease relations in Alzheimer’s disease. In contrast with the conventional approach, which focuses on a single nutrient or a few nutrients or foods, this method considers overall eating patterns. We examined the dietary patterns defined by factor analysis using data collected with a food-frequency questionnaire in people with Alzheimer’s disease (AD) as compared to healthy controls. The diet data were obtained during population based study of the prevalence of Alzheimer’s disease in a population in Poland. Stratified sampling and random selection strategies were combined to obtain a representative population for screening (age group > 55). From the population screened three times, 71 people were diagnosed with Alzheimer’s according to DSM-IV, and were recruited for further diet risk factors assessment. A group of people with Alzheimer disease (n = 71; F/M 42/29) and the same number of healthy, age and gender matched control were recruited for the study. Patients and their caregivers as well as controls were presented with a food frequency questionnaire based on the 12 food groups. Factor analysis (principal component) was used to derive food patterns. The analysis was conducted using the factor procedure. The factors were rotated by an orthogonal transformation (Varimax rotation) to achieve simpler structure with greater interpretability. Using factor analysis, we identified major eating patterns, one for Alzheimer’s patients and a different one for control group. The AD dietary pattern, FACTOR AD was characterized by a high intake of meat, butter, high-fat dairy products, eggs, and refined sugar, whereas the other pattern, (FACTOR C) was characterized by a high intake of grains and vegetables. These data indicate the existence of dietary patterns defined by factor analysis with data from a food frequency questionnaire, characteristic for Alzheimer’s disease in a Polish population

Difficulties in communication with a patient with Alzheimer’s disease

Alzheimer’s disease involves a progressive disintegration of the brain in the clinical picture of dementia. In addition to explicit memory loss, problems with thinking, language functions, emotional life, logical reasoning. As the disease progresses the patient is completely lost in the environment and can not use speech. As a result, there are problems in communicating with the environment. The aim of this study was to create a profile of language impairment in sub‑ sequent stages of Alzheimer’s disease. The research tool was a questionnaire anABC designed by the author. The sur‑ vey anABC was designed and named to evaluate the efficiency of language and communication. To assess the level of cognitive impairment scale was used Mini‑Mental State Examination (MMSE). The study group comprised 32 patients with Alzheimer’s disease and 32 caregivers. Patients in the first stage of the disease have the greatest difficul‑ ties in terms of pragmatics, content and semantics – the meaning of individual words. The greatest difficulty for patients in the second stage of the disease was the understanding and interpretation of expression depending on the context, then the content and meaning of individual words. There was also minor difficulties with the syntax. In the third stage of the disease, the greatest difficulty equally represented: pragmatics, and semantics of the contents, a somewhat smaller barrier was the syntax, but there were also phonetic difficulties. The largest group of patients with Alzheimer’s disease were patients with significant impairment in interpersonal communication. There is an urgent need to educate caregivers of persons with Alzheimer’s disease in the field of communications

Distribution of Cell Envelope Proteinases Genes among Polish Strains of Lactobacillus helveticus

Most of the lactic acid bacteria (LAB) are able to grow in milk mainly due to the activity of a complex and well-developed proteolytic system. Cell envelope-associated proteinases (CEPs) begin casein hydrolysis and allow for releasing the peptides, enclosed in the structure of native milk proteins that are essential for growth of Lactobacillus helveticus. The biodiversity of genes encoding CEPs among L. helveticus strains can have an effect on some technological parameters such as acid production, bacterial growth rate in milk as well as liberation of biologically active peptides. The study reveals significant differences in the presence of various variants of CEPs encoding genes among ten novel Polish strains and indicates the intraspecific diversity exhibited by L. helveticus. In terms of distribution of CEPs genes, four different genetic profiles were found among the microorganisms analyzed. Furthermore, the strains exhibited also various levels of proteolytic activity. Molecular analysis revealed that prtH3 is the most abundant CEPs-encoding gene among the strains investigated. The results indicate also that ecological niche and environmental conditions might affect proteolytic properties of L. helveticus strains. The greatest variety in terms of quantity of the detected CEP encoding genes was noticed in L. helveticus 141, T105 and T104 strains. In these strains, the combination of three nucleotide gene sequences (prtH/prtH2/prtH3) was identified. Interestingly, T104 and T105 exhibited the highest proteolytic activity and also the fastest dynamic of milk acidification among the tested strains of L. helveticus

Health-promoting properties exhibited by Lactobacillus helveticus strains

Many strains belonging to lactobacilli exert a variety of beneficial health effects in humans and some of the bacteria are regarded as probiotic microorganisms. Adherence and capabilities of colonization by Lactobacillus strains of the intestinal tract is a prerequisite for probiotic strains to exhibit desired functional properties. The analysis conducted here aimed at screening strains of Lactobacillus helveticus possessing a health-promoting potential. The molecular analysis performed, revealed the presence of a slpA gene encoding the surface S-layer protein SlpA (contributing to the immunostimulatory activity of L. helveticus M 92 probiotic strain) in all B734, DSM, T80, and T105 strains. The product of gene amplification was also identified in a Bifidobacterium animalis ssp. lactis BB12 probiotic strain. SDS-PAGE of a surface protein extract demonstrated the presence of a protein with a mass of about 50 kDa in all strains, which refers to the mass of the S-layer proteins. These results are confirmed by observations carried with transmission electron microscopy, where a clearly visible S-layer was registered in all the strains analyzed. The in vitro study results obtained indicate that the strongest adhesion capacity to epithelial cells (HT-29) was demonstrated by L. helveticus B734, while coaggregation with pathogens was highly diverse among the tested strains. The percentage degree of coaggregation was increasing with the incubation time. After 5 h of incubation, the strongest ability to coaggregate with Escherichia coli was expressed by T104. The T80 strain demonstrated a significant ability to co-aggregate with Staphylococcus aureus, while DSM with Bacillus subtilis. For B734, the highest values of co-aggregation coefficient was noted in samples with Salmonella. The capability of autoaggregation, antibiotic susceptibility, resistance to increasing salt concentrations, and strain survival in simulated small intestinal juice were also analyzed

Spontaneously Fermented Fruiting Bodies of Agaricus bisporus as a Valuable Source of New Isolates of Lactic Acid Bacteria with Functional Potential

The aim of the investigation was the identification and initial study of lactic acid bacteria (LAB) isolated from spontaneously fermented (at 28 °C for 5 days) fruiting bodies of white button mushrooms (Agaricus bisporus). The isolated LAB were preliminarily characterized applying the MALDI-TOF Biotyper. Moreover, further phenotypical, genotypical characteristics as well as some functional and technological properties of the selected microorganisms (including the ability to produce exopolysaccharides, cell hydrophobicity, resistance to low pH, and bile salt) were also analyzed. Among autochthonous LAB (isolated from the tested mushroom raw material), Leuconostoc mesenteroides predominated in spontaneously fermented A. bisporus, while Lactiplantibacillus paraplantarum, Lactiplantibacillus plantarum, and Lactococcus lactis were less abundant. The highest dynamics of acidification of the mushroom material were exhibited by isolates EK55 and EK4 that, after 24 h of incubation, were able to decrease the pH of the raw material up to 5.06 ± 0.021 and 5.17 ± 0.015, respectively. Furthermore, the analysis of bacterial cell hydrophobicity indicated that the highest values of this parameter were noted for L. plantarum isolates EK12 (29.59 ± 0.7%), EK55 (28.75 ± 0.551%), and EK5 (27.33 ± 1.516%). It was revealed some of the analyzed LAB (especially isolates L. plantarum EK55 and L. paraplantarum EK4) exhibited functional and technological potential that might be used in the formulation of novel starter cultures