Evaluation of epicardial fat tissue thickness in patients with multiple sclerosis

Aim: Multiple sclerosis (MS), which is inflammatory in its pathogenesis, damages the myelin sheath in the central nervous system (CNS) and causes axonal loss. Epicardial fat tissue (EFT), located between the myocardium and the visceral layer of the pericardium, surrounds the heart and several inflammatory cytokines is secreted from this tissue. In this study, we aimed to investigate EFT thickness in MS patients and compared with that of volunteer non-MS subjects. Methods: A total of 154 subjects comprising 61 MS patients and 93 volunteers matched for gender and age were included in our study.  Epicardial fat tissue thickness was measured by echocardiography. All values were compared between groups. Results: Echocardiographic parameters were similar in both groups. However, the mean EFT thickness was significantly higher in the MS group than in the control group (p<0.001). Epicardial fat tissue thickness was also significantly correlated with the presence of MS (r=0.33, p<0.001). Conclusion: The results of our study suggest that the increase in epicardial adipose tissue thickness in MS patients may be a predictive factor for cardiovascular disease. However, the clinical significance of this finding and its relevance to MS pathogenesis should be investigated in further studies

The Microbiological, Chemical and Sensory Features of Vacuumed-Packed Wels Catfish (Silurus glanis L.) Pastrami Stored Under Ambient Conditions (20 degrees C)

This study was carried out to monitor sensory, chemical and microbiological changes of fish pastrami during storage at 20 degrees C. Therefore, pastrami samples were prepared under hygienic conditions and vacuum packed then stored at 20 degrees C. Sensory results of both raw and fried samples were quite sufficient. Vacuumed wells catfish (Silirus glanis L.) pastrami samples were analyzed for chemical, microbiological and sensory features on 0, 7, 14, 30, 45, 60 and 90th days of storage. The microbiological analysis of pastrami samples showed that the mean TVC was ranging between 4.40-6.30 log cfu g(-1). The mean numbers of Lactobacilli, Staphylococci-Micrococci, coliforn and yeast and mold were ranging between 3.46-6.08, 4.07-6.21 log cfu g(-1), <10 and <10 cfu g(-1), respectively. The chemical analyses showed that the pastrami samples contained 26.07-35.66% moisture, 11.36-36.62% total fat, 25.36-41.18% protein, 9.66-12.96% ash and 8.23-11.67% salt. pH value of the samples were between 5.44 and 5.97. As a result, we conclude that high quality of fish pastrami can be produced by following good hygienic conditions along with utilization of high quality raw material and additives. Vacuumed samples of this kind of pastrami might be kept 90 days or more than this period at 20 degrees C

Effects of Starter Culture Use on Some Quality Parameters of Pastrami Manufactured from Water Buffalo Meat

The present research was carried out to investigate, the effects of commercial Starter culture (Staphylococcus carnosus and Staphylococcus carnosus + Lactobacillus pentosus) use on some chemical, microbiological and sensorial characteristics of pastrami traditionally manufactured from water buffalo meat. Significant differences were observed throughout the storage period between groups treated with or without commercial starter cultures with respect to both sensory qualities and the pH value. The highest sensorial values were observed on 60th and 15th day of storage period for the groups with added starter cultures. Pronounced increase was demonstrated in the sensory quality of the groups with added starter cultures that is the most significant criterion for the manufacture and marketing of pastrami. Furthermore, the use of commercial starter cultures was determined to contribute to the microbiological characteristics of pastrami. Thus, using starter cultures in pastrami manufacture could ensure good quality and safety end product