A rare complication of tuberculosis: Acute paraplegia

Background: Tuberculous radiculomyelitis(TBRM) is one of the complications of neurological tuberculosis and includes cases of arachnoiditis, intradural spinal tuberculoma or granuloma, and spinal cord complications of tuberculous meningitis (TBM). Here, we report a case of TBRM which presented with acute paraplegia.Case Details: Neurological examination on admission revealed flaccid paralysis, bilateral extensor plantar responses, and exaggerated deep tendon reflexes. Cerebrospinal fluid analysis showed xanthochromic fluid that contained 600 cells/mm3, 98% lymphocytes, protein 318 mg/dl and glucose 51 mg/dl (blood glucose 118 mg/dl). On thorax CT, calcified lymph nodes that were sequelae of primary tuberculosis infection was detected. Antituberculosis and intravenous corticosteroids treatment was started. Seven weeks from the onset, on-control spinal MRI myelomalacia was determined, and there was no leptomeningeal enhancement. After six weeks of rehabilitation, lower limb total motor score was increased from 0/50 to 15/50.Conclusion: Tuberculous radiculomyelitis is a complication of TBM. It is rarely seen.Keywords: Tuberculosis, Paraplegia, Tuberculous radiculomyeliti

Microalgae biomass as an alternative ingredient in cookies: sensory, physical and chemical properties, antioxidant activity and in vitro digestibility

Microalgae can be regarded as an alternative and promising food ingredient due to their nutritional composition, richness in bioactive compounds, and because they are considered a sustainable protein source for the future. The aim of this work was to evaluate microalgae (Arthrospira platensis F & M-C256, Chlorella vulgaris Allma, Tetraselmis suecica F & M-M33 and Phaeodactylum tricornutum F & M-M40) as innovative ingredients to enhance functional properties of cookies. Two biomass levels were tested and compared to control: 2% (w/w) and 6% (w/ w), to provide high levels of algae-bioactives. The cookies sensory and physical properties were evaluated during eight weeks showing high color and texture stability. Cookies prepared with A. platensis and C. vulgaris presented significantly (p < 0.05) higher protein content compared to the control, and by sensory analysis A. platensis cookies were preferred. Besides, A. platensis also provided a structuring effect in terms of cookies texture. All microalgae-based cookies showed significantly higher (p < 0.05) total phenolic content and in vitro antioxidant capacity compared to the control. No significant difference (p < 0.05) in in vitro digestibility between microalgae cookies and the control was foundinfo:eu-repo/semantics/publishedVersio

LIMPRINT study - the Turkish experience

Background: Lymphedema and chronic oedema is a major healthcare problem in both developed and non-developed countries The LIMPRINT study is an international health service based study to determine the prevalence and functional impact in adult populations of member countries of the International Lymphoedema Framework (ILF). Methods: 1051 patients from 8 centers in Turkey were recruited using the LIMPRINT study protocol. Data were collected using the core and module tools which assess the demographic and clinical properties as well as disability and QoL. Results: Most of the Turkish patients were recruited from specialist lymphedema services and were found to be female, housewives and having secondary lymphedema due to cancer treatment. The duration of lymphedema was commonly less than 5 years and most of them had ISL Grade 2 lymphedema. Cellulitis, infection and wounds were uncommon. The majority of patients did not get any treatment or advice before. Most of the patients had impaired QoL and decreased functionality, but psychological support was neglected. Although most had social health security access to Lymphedema centres nevertheless access seemed difficult due to distance and cost. Conclusion: The study has shown the current status and characteristics of lymphedema patients, treatment conditions, the unmet need for the diagnosis and treatment as well as burden of the disease in both patients and families in Turkey. National health policies are needed for the prevention, diagnosis and treatment in Turkey that utilise this informative data

Development of new microalgae-based sourdough "crostini": functional aspects of Arthrospira platensis (spirulina) addition

The aim of this work was to evaluate the influence of Arthrospira platensis F&M-C256 (spirulina) incorporation on the nutritional and functional properties of “crostini”, a leavened bakery product largely consumed in Italy and Europe. Sourdough was used as leavening and fermentation agent and three concentrations of A. platensis F&M-C256 were tested: 2%, 6% and 10% (w/w). Despite a lower volume increase compared to the control, the A. platensis F&M-C256 “crostini” doughs reached a technological appropriate volume after fermentation. At the end of fermentation, no significant differences in microorganisms concentrations were observed. A. platensis F&M-C256 “crostini” showed higher protein content compared to the control. Considering the European Commission Regulation on nutritional claims, “crostini” incorporated with 6% and 10% biomass can be claimed to be a “source of protein”. Six and ten percent A. platensis “crostini” also presented significantly higher antioxidant capacity and phenolics. A significantly lower value of in vitro dry matter and protein digestibility between A. platensis F&M-C256 “crostini” and the control was found. The overall acceptability decreased with increasing A. platensis F&M-C256 addition. The combination of spirulina biomass addition and the sourdough technology led to the development of a novel microalgae-based bakery product with nutritional and functional featuresinfo:eu-repo/semantics/publishedVersio