Severe Isolated Cognitive Relapse in Multiple Sclerosis - Indication for High Efficacy Therapy?

Isolated cognitive relapses (ICRs) are transient deficits in cognitive performance that are not accompanied with other symptoms typical for multiple sclerosis (MS). They are often missed and can lead to long-term cognitive decline. Considering possible devastating consequences of cognitive impairment, especially in working adults, and high economic burden of MS, it is of great importance to establish whether ICRs are sufficient to start with high efficacy therapy. 42-year- old women with a recent diagnosis of relapsing-remitting multiple sclerosis developed significant impairment in almost all cognitive domains, with dominant difficulties in naming and low performance in phonemic fluency tasks, consistent with ICR. Her brain MRI showed new lesions affecting the anterior part of the thalamus and her condition partially improved on intravenous corticosteroid therapy. While waiting the disease-modifying therapy to begin, for what was now highly active MS, she developed subarachnoid haemorrhage which further narrowed the treatment options. This case illustrates the complexity of managing patients with MS and ICRs in at least three aspects. Firstly, the lack of uniform definition resulting in diagnostic delay of highly active MS and ICRs. Secondly, optimal treatment choices are often limited due to safety issues and reimbursement reasons. And thirdly, there is still an open question about the right treatment option for ICRs, so more research is needed

Some dairy traits of Istrian ewes kept in semiintensive farming conditions

Istarska ovca je najmliječnija izvorna hrvatska pasmina ovaca iako izvorno pripada skupini ovaca kombiniranih proizvodnih odlika. S obzirom da se mlijeko istarske ovce tradicijski najčešće prerađuje u sir te da su preradbene mogućnosti mlijeka, između ostaloga, uvjetovane njegovim kemijskim sastavom i higijenskom kvalitetom, cilj je rada bio utvrditi utjecaj određenih okolišnih čimbenika (godina, redoslijed i stadij laktacije, sezona (mjesec) janjenja) na dnevnu i laktacijsku proizvodnju mlijeka, trajanje laktacije, kemijski sastav i broj somatskih stanica (BSS) u mlijeku istarskih ovaca. Istraživanjem su ukupno obuhvaćene 83 čistokrvne, muzne istarske ovce, tijekom triju uzastopnih laktacija (od 2012. do 2014. godine). S obzirom na uvjete hranidbe, njege i smještaja, sve ovce su tijekom cijelog istraživanja držane u identičnim (poluintenzivnim) proizvodnim uvjetima. U razdoblju mužnje provođene su redovite mjesečne kontrole mliječnosti ovaca primjenom AT metode. Pri provedbi kontrola mliječnosti, prikupljani su i uzorci mlijeka u svrhu utvrđivanja njegova kemijskog sastava i utvrđivanja broja somatskih stanica u mlijeku. Tijekom prosječnog trajanja laktacije od 206 dana istarske ovce su proizvele prosječno 190,77 kg mlijeka, odnosno prosječno 1,1 kg mlijeka dnevno. Mlijeko istarskih ovaca prosječno je sadržavalo 6,81% mliječne masti, 5,90% bjelančevina, 4,32% laktoze, 18,08% suhe tvari i 11,31% bezmasne suhe tvari. Geometrijska srednja vrijednost BSS u mlijeku istarskih ovaca bila je 316*103*mL-1 mlijeka (log 5,50±0,02). Utvrđen je statistički značajan (P 0,05), dok su prvojanjke proizvele mlijeko s najbogatijim prosječnim kemijskim sastavom. Stadij laktacije je značajno (P < 0,001) utjecao na dnevnu proizvodnju mlijeka, kemijski sastav i BSS u mlijeku. Ovce ojanjene u prosincu su ostvarile značajno (P < 0,001) veću prosječnu dnevnu i laktacijsku proizvodnju mlijeka od onih ojanjenih u siječnju i veljači. Utvrđena je negativna korelacija (P < 0,001) između BSS (log10) i dnevne proizvodnje mlijeka, dok je BSS (log10) bio u pozitivnoj korelaciji (P < 0,001) sa sadržajem suhe tvari, mliječne masti i bjelančevina u mlijeku.Istrian sheep has the highest milk yield among indigenous Croatian sheep breeds though originally belongs to a group of sheep of combined production traits. Since milk of Istrian sheep is traditionally processed into cheese and that processing possibilities of milk, among other things, are defined by its chemical composition and hygienic quality, the aim of this study was to determine the influence of some environmental factors (year, parity, stage of lactation, season (month) of lambing) on daily and lactation milk yield, lactation length, milk chemical composition and the somatic cell count (SCC) in the milk of Istrian ewes. A total of 83 purebred, dairy Istrian sheep, during three consecutive lactations (from 2012 to 2014), were involved in this research. Due to conditions of feeding, care and housing, all ewes were kept in identical (semi-intensive) farming conditions throughout the whole study period. During milking period of lactation regular milking controls were carried out (AT method) and, on these occasions, individual milk samples for chemical composition analysis and determination of somatic cell count were taken. During average lactation length of 206 days Istrian ewes produced on average 190.77 kg of milk, or 1.1 kg of milk per day. Milk of Istrian ewes on average contained 6.81% fat, 5.90% protein, 4.32% lactose, 18.08% total solids and 11.31% non-fat solids. The geometric mean of SCC was 316*103*mL-1 of milk (log 5.50±0.02). A significant (P < 0.001) effect of the year is determined on the milk yield and the lactation length, as well as the chemical composition of milk (with the exception of protein) and SCC. Ewes in the fourth lactation achieved the highest average daily (P < 0.001) and lactation milk yield (P < 0.05), while the first-lambing ewes produced milk with the highest contentof total solids, milk fat and proteins. Stage of lactation significantly (P < 0.001) affected the daily milk yield, milk chemical composition, as well as the somatic cell count in ewe’s milk. Ewes born in December produced significantly (P < 0.001) more milk than ewes born in January and February. There was a negative correlation between SCC (log10) and daily milk yield (P < 0.001), while the SCC (log10) was positively correlated (P < 0.001) with the contents of total solids, milk fat and proteins

Production and economic characteristics of sheep production on the island of Pag

Cilj rada bio je utvrditi proizvodna i ekonomska obilježja ovčarske proizvodnje te gospodarski položaj i razvojnu usmjerenost uzgajivača ovaca na području otoka Paga. Podaci o proizvodnim i ekonomskim odlikama ovčarske proizvodnje na području otoka Paga prikupljeni su anketiranjem i obrađeni odgovarajućim metodama deskriptivne statistike. Anketirani uzgajivači ovaca imaju u prosjeku 47 rasplodnih ovaca, 2 ovna i 9 grla namijenjenih obnovi stada (u dobi do jedne godine), pa je prosječna veličina stada bila 58 grla. Prosječni ukupni prihod od ovčarske proizvodnje u 2009. godini iznosio je 72.460,10 kn, dok su ukupni troškovi prosječno iznosili 13.260,10 kn, a koji su obuhvaćali trošak stočne hrane i veterinarskih usluga. Sva istraživanjem obuhvaćena gospodarstva ostvarila su pozitivan financijski rezultat koji je prosječno iznosio 59.199,90 kn. Kao osnovni motiv bavljenja ovčarstvom čak 3/4 ispitanika navodi isplativost ovčarske proizvodnje, a mali broj kao motiv ističe nasljedstvo ili ovčarsku tradiciju te nemogućnost bavljenja drugom djelatnošću na otoku. Nepostojanje potencijalnog nasljednika u većini gospodarstava uz visoku prosječnu starosnu dob nositelja gospodarstva čini bitne ograničavajuće čimbenike budućeg razvoja ovčarstva na otoku Pagu. Kao odgovor na djelovanje ulaska u Europsku uniju polovica uzgajivača namjerava unaprijediti proizvodnju prilagođavajući ju zahtjevima i standardima Europske unije, četvrtina namjerava zadržati postojeći kapacitet proizvodnje, dok preostala četvrtina namjerava prestati s ovčarskom proizvodnjom.The aim of the research was to learn from a survey about the production and economic characteristics of sheep production as well as economic position and developmental orientation of sheep breeders on the island of Pag. Data on production and economic characteristics of sheep production on the island of Pag were collected from a survey and processed through relevant descriptive statistics methods. The respondents have on average 47 breeding sheep, 2 rams and 9 sheep intended for flock renewal rate (not older than one year); which means an average flock has 58 sheep. The average total income from sheep production in 2009 was 72,460.10 HRK. The average total production costs in 2009 were 13,260.10 HRK, including the costs of fodder and veterinary services. All farms achieved positive financial results of 59,199.90 HRK in average. As many as three quarters of respondents indicated profitability of sheep production as the main motivation to engage in sheep production; very few indicated that heritage and inability to do other jobs were the main motivation. Important limiting factors for future development of sheep breeding on the island of Pag in most farms are lack of potential heirs and high average age of farm holders. Regarding the effects of joining the European Union, half the breeders intend to improve their production and harmonise it with the EU requirements and standards; one quarter of them intend to keep the existing production capacity; and another quarter intend to quit with production

SLAUGHTER CHARACTERISTICS AND CARCASS TRAITS OF TRAVNIK PRAMENKA SHEEP

Cilj ovog rada bio je utvrditi klaoničke pokazatelje, odlike trupova te boju i pH vrijednost mišićnog tkiva ovaca, ovnova i kastrata travničke pramenke. U tu svrhu zaklano je 69 odraslih grla travničke pramenke, uključujući: 25 ovaca, 22 ovna i 22 kastrata. Klanje životinja je provedeno u ovlaštenoj klaonici, a trupovi su podvrgnuti standardnim postupcima obrade, nakon koje je utvrđena masa svih unutarnjih organa, zatim kože s donjim dijelovima nogu te obrađenih trupova. Neposredno nakon klanja obavljena su mjerenja trupova i određivanje boje mesa na mišićnoj regiji M. rectus abdominis (MRA) i M. semitendinosus (MS), dok je određivanje vrijednosti pH M. longissimus dorsi (MLD) provedeno unutar 45 minuta nakon klanja (pH45) te 24 sata nakon klanja (pH24). Istraživanjem je utvrđeno postojanje značajnih razlika (P<0,01) u tjelesnoj masi neposredno prije klanja između grla istraživanih kategorija (ovce 59,47 kg; ovnovi 71,19 kg; kastrati 68,05 kg), što se značajno (P<0,01) odrazilo i na masu toplih te hladnih trupova. Najviši randman (49,54%) utvrđen je u kastriranih, a najniži u rasplodnih ovnova (47,75%). Podjednake vrijednosti utvrđene su za duljinu, dubinu i širinu trupa, dok se duljina stražnje noge značajno razlikovala između svih istraživanih kategorija (P<0,05 i P<0,01). Najveća masa jetre utvrđena je u ovnova, dok prosječne vrijednosti pH (pH45 i pH24) MLD-a između istraživanih kategorija ovaca nisu bile značajne. Utvrđena je niža vrijednost L* i značajno (P<0,01) više vrijednosti a* i b* pokazatelja boje MRA u ovaca nego u ovnova i kastrata. Vrijednost L* pokazatelja MS-a je bila najniža (P<0,01) u ovaca, vrijednost a* pokazatelja najviša (P<0,05) u kastrata, dok se vrijednost b* pokazatelja značajno razlikovala između svih istraživanih kategorija (P<0,05 i P<0,01).The aim of this study was to determine slaughter characteristics, carcass traits and colour value and pH indicators in muscular tissue of ewes, rams and wethers of Travnik Pramenka sheep. For that purpose, 69 mature sheep’s were slaughtered at three sex categories: 25 ewes, 22 rams and 22 wethlers. Animals were slaughtered in authorized abattoir, and carcasses were submitted to standard procedures of processing, after that all internal organs were weight and skin with lower legs and carcass weight were determinated. After that carcass measurements were taken, pH values (pH45 and pH24) were determined in M. longissimus dorsi (MLD) and colour indicators in M. ractus abdominis (MRA) and M. semitendinosus (MS). Significant (P<0.01) differences were determined in slaughter weight among researched categories (ewes 59.47 kg; rams 71.19 kg; wethers 68.05 kg), that were significantly (P<0.01) reflected on hot and cold carcass weight. The weight of certain internal organs were not significantly different, except liver weight that was the largest (P<0.01) in rams. pH values (pH45 and pH24) of MLD were not significantly different among researched categories. Lower L* and significantly (P<0.01) higher values of a* and b* indicators of colour MRA were determined in ewes then in rams and wethlers. Also, the value of L* indicator of MS was the lowest (P<0.01) in ewes, while a* value was the highest (P<0.05) in wethlers. b* value was significantly different between all researched categories (P<0.05 and P<0.01). Equal values were determined for carcass length, depth and width, while the hind limb length was significantly different between researched categories of Travnik Pramenka sheep

Essicamento e maturazione – processi tecnologici fondamentali nella produzione dei prodotti essiccati a lunga durata

Sažetak Sušenje je vjerojatno jedan od najstarijih načina konzerviranja mesa. Rezultat postupka sušenje je prvenstveno gubitak vode (dehidracija i evaporacija) koji se očituje kao gubitak mase proizvoda (kalo). Smanjenjem količine vode u proizvodu smanjuje se aktivnost mikroorganizama, a time i produljuje trajnost proizvoda. Temeljna promjena na kojoj se zasniva zaštita od kvarenja je snižavanje aktivnosti vode u proizvodu (aw), koja je određena zajedničkim djelovanjem sadržaja vode, topljivih tvari i tvari koje imaju sposobnost bubrenja. Povećanjem udjela topljivih tvari u mesu, smanjuje se potrebna razina sušenja. Stoga se za postizanje željene razine aw proizvoda, sušenje uvijek kombinira s drugim postupcima konzerviranja (soljenje, dimljenje). Nadalje, i pH vrijednost proizvoda utječe na ciljanu aw (utjecaj na sposobnost bjelančevina mesa da vežu vodu) na način da niže vrijednosti pH omogućuju više vrijednosti aw. Brzina sušenja proizvoda od mesa ovisi uglavnom o tri čimbenika: površine sušenja, razlike između aw i relativne vlažnosti zraka (pokretačka snaga sušenja) te svojstava površinskog sloja proizvoda. Održavanjem razlike između aw i relativne vlažnosti zraka, što se postiže reguliranjem brzine strujanja zraka i temperature zraka, održava se i pokretačka snaga sušenja. Postupnom migracijom vode iz dubljih dijelova mesa prema površini, istovremenom difuzijom soli i drugih otopljenih sastojaka salamure unutar proizvoda i smanjenjem aw, uz bakteriostatski učinak soli, stvaraju se nepovoljni uvjeti za razvoj mikroorganizama, što je vrlo važno za trajnu održivost proizvoda. Brojne kemijske reakcije u procesu sušenja i zrenja trajnih suhomesnatih proizvoda (enzimska hidroliza, oksidacija i dr.) u kojima nastaje veliki broj različitih kemijskih spojeva (nehlapivih i hlapivih), odgovorne su za stvaranje poželjnih organoleptičkih svojstava proizvoda, prije svega okusa i arome.Drying is probably one of the oldest methods of meat preservation. The result of the drying cycle is primarily water loss (dehydration and evaporation), which manifests itself as a weight loss of the product. Reducing the water content in the product decreases the activity of microorganisms, and therefore prolongs the shelf life of products. The fundamental change underlying the protection against spoilage is lowering the water activity of the product (aw), which is determined by joint action of the water content, soluble substances and substances which are capable of swelling. Increasing in the proportion of soluble substances in meat, reduces the required level of drying. Therefore, to achieve the desired level of aw of products, drying is always combined with other methods of preservation (salting, smoking). Furthermore, the pH value of the product aff ects the target aw value (impact on the ability of meat proteins to bind water) in a way that lower pH values provide higher aw values. The rate of drying of meat products depends mainly on three factors: surface drying, the diff erence between aw and relative humidity (drying driving force) and the properties of the outer layers of the product. Preserving the diff erence between aw and the relative humidity, which is achieved by regulating the speed of air fl ow and air temperature, maintains the drying driving force. Gradual migration of water from inner parts of the meat to the surface, the simultaneous diff usion of salts and other dissolved brine ingredients within the product and reducing aw, up with the bacteriostatic eff ect of salt, creates unfavorable conditions for microbial growth, which is very important for the product shelf life. Numerous chemical reactions in the process of drying and ripening of dry-cured products (enzymatic hydrolysis, oxidation, etc.) in which a vast number of diff erent chemical compounds occurs (non-volatile and volatile), are responsible for the generation of desirable sensory properties of products, primarily fl avor and aroma.Zusammenfassung Das Trocknen ist wahrscheinlich die älteste Art der Fleischkonservierung. Das Resultat des Verfahrens ist in erster Linie der Wasserverlust (Dehydration und Evaporation), die sich als Schwund der Erzeugnissmasse (Kalo) demonstriert. Durch die Verminderung der Wassermenge in den Erzeugnissen wird die Aktivität der Mikroorganismen vermindert, und somit auch die Gültigkeitsdauer des Erzeugnisses verlängert. Die Grundveränderung, auf der der Verderbensschutz basiert, ist die Verminderung der Wasseraktivität im Erzeugnis (aw), die durch die gemeinsame Wirkung des Wassergehaltes, der aufl ösbaren Stoff e und der Stoff e, die aufquellen können, bestimmt ist. Durch die Anteilvergrößerung der aufl ösbaren Stoff e im Fleisch, wird das nötige Trockenenniveau vermindert. Deshalb wird zur Erreichung des gewünschten Niveaus von aw des Erzeugnisses, das Trocknen immer mit anderen Konservierungsverfahren kombiniert (Salzen, Räuchern). Weiters beeinfl usst der pH Wert des Erzeugnisses die gezielte aw (Einfl uss auf die Fähigkeit der Eiweißstoff e des Fleisches, Wasser an sich zu binden), und zwar so, dass niedrige pH Werte höhere aw Werte ermöglichen. Die Schnelligkeit des Trocknens von Fleischerzeugnissen hängt hauptsächlich von drei Faktoren ab: Trocknenfl äche, Unterschiede zwischen aw und relativer Luftfeuchtigkeit (Antriebskraft des Trocknens) und den Eigenschaften der Flächenschicht des Erzeugnisses. Durch das Erhalten des Unterschiedes zwischen aw und relativer Luftfeuchtigkeit, was durch die Regulation der Luftzustromschnelligkeit und Lufttemperatur erreicht wird, wird auch die Antriebskraft des Trocknens erhalten. Durch die stufenartige Migration des Wassers aus den tieferen Fleischteilen auf die Fläche, gleichzeitige Salzdiff usion und andere aufgelösten Pöckelteile im Erzeugnis, durch die Verminderung von aw, neben bakteriostatischer Salzwirkung, entwickeln sich ungünstige Bedingungen für die Entwicklung von Mikroorganismen, was sehr wichtig für die dauerhafte Erhaltbarkeit des Erzeugnisses ist. Zahlreiche chemische Reaktionen im Trocknen- und Reifeprozess von getrockneten Fleischdauererzeugnissen (Enzymehydrolyse, Oxidation und andere), in denen eine große Zahl der verschiedenen chemischen Zusammensetzungen entsteht (dünstbaren und undünstbaren), sind verantwortlich für die Entstehung der gewünschten organoleptischen Eigenschaften des Erzeugnisses, vor allem für Geschmack und Aroma.Somario L’essicamento è probabilmente uno dei più vecchi modi di conservare la carne. Il risultato di processo d’essicamento è soprattutto la perdita dell’acqua (disidratazione ed evaporazione) che si rivela come la perdita del peso di prodotto (il calo). Con la riduzione della quantita d’acqua nel prodotto si reduce anche l’attività di microorganismi, e questo infatti prolunga la durata del prodotto. Il cambiamento fondamentale che protegge il prodotto dalla decomposizione è la riduzione dell’attività d’acqua nel prodotto (aw), determinata dall’attività comune di contenuto, sostanze solubili e sostanze con la possibilità di gonfi arsi. Il livello d’essicamento viene ridotto con la crescita della percentuale di sostanze solubili nella carne. Per ottenere il livello desiderato dell’aw del prodotto bisogna combinare altri tipi di conservazione (conservazione sotto sale, aff umicatura). Il valore pH infl uisce anche all’aw desiderato (infl uenza sulle proteine capaci di legare l’acqua) in modo che i valori bassi del pH favoriscono i valori alti dell’aw. La velocità con cui si essicano i prodotti di carne dipende prevalentemente dai tre fattori: superfi cie d’essicamento, diff erenza tra l’aw e l’umidità relativa dell’aria (la forza movente dell’essicamento), e le caratteristiche dello strato superfi ciale del prodotto. Mantenendo la diff erenza tra l’aw e l’umidità relativa dell’aria si mantiene anche la forza movente dell’essicamento. Con la migrazione gradevole dell’acqua da strati più profondi di carne verso la superfi cie, con la diff usione contemporanea del sale e le altre sostanze di salamoia dentro il prodotto, e con la riduzione dell’aw, con l’eff etto batteriostatico del sale, vengono create le condizioni sgradevoli per lo sviluppo di microorganismi, e questo è molto importante per la sostenibile duratura del prodotto stesso. Numerose reazioni chimiche nel processo d’essicamento, aff umicatura e maturazione di prodotti di carne essicata di lunga durata (idrolisi enzimatica, ossidazione ecc.) nei quali si forma un grande numero di vari composti chimici (vaporizzanti e non vaporizzanti) sono responsabili per la creazione delle desiderate caratteristiche organolettiche del prodotto, innanzi tutto del sapore e dell’odore

Essicamento e maturazione – processi tecnologici fondamentali nella produzione dei prodotti essiccati a lunga durata

Sažetak Sušenje je vjerojatno jedan od najstarijih načina konzerviranja mesa. Rezultat postupka sušenje je prvenstveno gubitak vode (dehidracija i evaporacija) koji se očituje kao gubitak mase proizvoda (kalo). Smanjenjem količine vode u proizvodu smanjuje se aktivnost mikroorganizama, a time i produljuje trajnost proizvoda. Temeljna promjena na kojoj se zasniva zaštita od kvarenja je snižavanje aktivnosti vode u proizvodu (aw), koja je određena zajedničkim djelovanjem sadržaja vode, topljivih tvari i tvari koje imaju sposobnost bubrenja. Povećanjem udjela topljivih tvari u mesu, smanjuje se potrebna razina sušenja. Stoga se za postizanje željene razine aw proizvoda, sušenje uvijek kombinira s drugim postupcima konzerviranja (soljenje, dimljenje). Nadalje, i pH vrijednost proizvoda utječe na ciljanu aw (utjecaj na sposobnost bjelančevina mesa da vežu vodu) na način da niže vrijednosti pH omogućuju više vrijednosti aw. Brzina sušenja proizvoda od mesa ovisi uglavnom o tri čimbenika: površine sušenja, razlike između aw i relativne vlažnosti zraka (pokretačka snaga sušenja) te svojstava površinskog sloja proizvoda. Održavanjem razlike između aw i relativne vlažnosti zraka, što se postiže reguliranjem brzine strujanja zraka i temperature zraka, održava se i pokretačka snaga sušenja. Postupnom migracijom vode iz dubljih dijelova mesa prema površini, istovremenom difuzijom soli i drugih otopljenih sastojaka salamure unutar proizvoda i smanjenjem aw, uz bakteriostatski učinak soli, stvaraju se nepovoljni uvjeti za razvoj mikroorganizama, što je vrlo važno za trajnu održivost proizvoda. Brojne kemijske reakcije u procesu sušenja i zrenja trajnih suhomesnatih proizvoda (enzimska hidroliza, oksidacija i dr.) u kojima nastaje veliki broj različitih kemijskih spojeva (nehlapivih i hlapivih), odgovorne su za stvaranje poželjnih organoleptičkih svojstava proizvoda, prije svega okusa i arome.Drying is probably one of the oldest methods of meat preservation. The result of the drying cycle is primarily water loss (dehydration and evaporation), which manifests itself as a weight loss of the product. Reducing the water content in the product decreases the activity of microorganisms, and therefore prolongs the shelf life of products. The fundamental change underlying the protection against spoilage is lowering the water activity of the product (aw), which is determined by joint action of the water content, soluble substances and substances which are capable of swelling. Increasing in the proportion of soluble substances in meat, reduces the required level of drying. Therefore, to achieve the desired level of aw of products, drying is always combined with other methods of preservation (salting, smoking). Furthermore, the pH value of the product aff ects the target aw value (impact on the ability of meat proteins to bind water) in a way that lower pH values provide higher aw values. The rate of drying of meat products depends mainly on three factors: surface drying, the diff erence between aw and relative humidity (drying driving force) and the properties of the outer layers of the product. Preserving the diff erence between aw and the relative humidity, which is achieved by regulating the speed of air fl ow and air temperature, maintains the drying driving force. Gradual migration of water from inner parts of the meat to the surface, the simultaneous diff usion of salts and other dissolved brine ingredients within the product and reducing aw, up with the bacteriostatic eff ect of salt, creates unfavorable conditions for microbial growth, which is very important for the product shelf life. Numerous chemical reactions in the process of drying and ripening of dry-cured products (enzymatic hydrolysis, oxidation, etc.) in which a vast number of diff erent chemical compounds occurs (non-volatile and volatile), are responsible for the generation of desirable sensory properties of products, primarily fl avor and aroma.Zusammenfassung Das Trocknen ist wahrscheinlich die älteste Art der Fleischkonservierung. Das Resultat des Verfahrens ist in erster Linie der Wasserverlust (Dehydration und Evaporation), die sich als Schwund der Erzeugnissmasse (Kalo) demonstriert. Durch die Verminderung der Wassermenge in den Erzeugnissen wird die Aktivität der Mikroorganismen vermindert, und somit auch die Gültigkeitsdauer des Erzeugnisses verlängert. Die Grundveränderung, auf der der Verderbensschutz basiert, ist die Verminderung der Wasseraktivität im Erzeugnis (aw), die durch die gemeinsame Wirkung des Wassergehaltes, der aufl ösbaren Stoff e und der Stoff e, die aufquellen können, bestimmt ist. Durch die Anteilvergrößerung der aufl ösbaren Stoff e im Fleisch, wird das nötige Trockenenniveau vermindert. Deshalb wird zur Erreichung des gewünschten Niveaus von aw des Erzeugnisses, das Trocknen immer mit anderen Konservierungsverfahren kombiniert (Salzen, Räuchern). Weiters beeinfl usst der pH Wert des Erzeugnisses die gezielte aw (Einfl uss auf die Fähigkeit der Eiweißstoff e des Fleisches, Wasser an sich zu binden), und zwar so, dass niedrige pH Werte höhere aw Werte ermöglichen. Die Schnelligkeit des Trocknens von Fleischerzeugnissen hängt hauptsächlich von drei Faktoren ab: Trocknenfl äche, Unterschiede zwischen aw und relativer Luftfeuchtigkeit (Antriebskraft des Trocknens) und den Eigenschaften der Flächenschicht des Erzeugnisses. Durch das Erhalten des Unterschiedes zwischen aw und relativer Luftfeuchtigkeit, was durch die Regulation der Luftzustromschnelligkeit und Lufttemperatur erreicht wird, wird auch die Antriebskraft des Trocknens erhalten. Durch die stufenartige Migration des Wassers aus den tieferen Fleischteilen auf die Fläche, gleichzeitige Salzdiff usion und andere aufgelösten Pöckelteile im Erzeugnis, durch die Verminderung von aw, neben bakteriostatischer Salzwirkung, entwickeln sich ungünstige Bedingungen für die Entwicklung von Mikroorganismen, was sehr wichtig für die dauerhafte Erhaltbarkeit des Erzeugnisses ist. Zahlreiche chemische Reaktionen im Trocknen- und Reifeprozess von getrockneten Fleischdauererzeugnissen (Enzymehydrolyse, Oxidation und andere), in denen eine große Zahl der verschiedenen chemischen Zusammensetzungen entsteht (dünstbaren und undünstbaren), sind verantwortlich für die Entstehung der gewünschten organoleptischen Eigenschaften des Erzeugnisses, vor allem für Geschmack und Aroma.Somario L’essicamento è probabilmente uno dei più vecchi modi di conservare la carne. Il risultato di processo d’essicamento è soprattutto la perdita dell’acqua (disidratazione ed evaporazione) che si rivela come la perdita del peso di prodotto (il calo). Con la riduzione della quantita d’acqua nel prodotto si reduce anche l’attività di microorganismi, e questo infatti prolunga la durata del prodotto. Il cambiamento fondamentale che protegge il prodotto dalla decomposizione è la riduzione dell’attività d’acqua nel prodotto (aw), determinata dall’attività comune di contenuto, sostanze solubili e sostanze con la possibilità di gonfi arsi. Il livello d’essicamento viene ridotto con la crescita della percentuale di sostanze solubili nella carne. Per ottenere il livello desiderato dell’aw del prodotto bisogna combinare altri tipi di conservazione (conservazione sotto sale, aff umicatura). Il valore pH infl uisce anche all’aw desiderato (infl uenza sulle proteine capaci di legare l’acqua) in modo che i valori bassi del pH favoriscono i valori alti dell’aw. La velocità con cui si essicano i prodotti di carne dipende prevalentemente dai tre fattori: superfi cie d’essicamento, diff erenza tra l’aw e l’umidità relativa dell’aria (la forza movente dell’essicamento), e le caratteristiche dello strato superfi ciale del prodotto. Mantenendo la diff erenza tra l’aw e l’umidità relativa dell’aria si mantiene anche la forza movente dell’essicamento. Con la migrazione gradevole dell’acqua da strati più profondi di carne verso la superfi cie, con la diff usione contemporanea del sale e le altre sostanze di salamoia dentro il prodotto, e con la riduzione dell’aw, con l’eff etto batteriostatico del sale, vengono create le condizioni sgradevoli per lo sviluppo di microorganismi, e questo è molto importante per la sostenibile duratura del prodotto stesso. Numerose reazioni chimiche nel processo d’essicamento, aff umicatura e maturazione di prodotti di carne essicata di lunga durata (idrolisi enzimatica, ossidazione ecc.) nei quali si forma un grande numero di vari composti chimici (vaporizzanti e non vaporizzanti) sono responsabili per la creazione delle desiderate caratteristiche organolettiche del prodotto, innanzi tutto del sapore e dell’odore

Weight Loss in the Processing of Dry-cured Mutton: Effect of Age, Gender and Processing Technology

In order to determine the effect of age, gender and castration, as well as ripening duration and anatomical position on the weight loss (WL) during processing of castradina production (an indigenous Dalmatian dry-cured mutton), 60 ewes (E) of three age groups (up to 2.5 yr, from 3 to 5 yr, more than 5.5 yr) and 40 males (wethers - W and rams - R), 20 in each group, were slaughtered. After cutting the carcasses, whole legs, shoulders and rest parts called “kora” were subjected to processing (salting, drying, ripening) during which the WL was determined. Since the total WL of the E3-5 was the lowest (27.72%) and total WL of the E2.5 and E5.5 were the similar (30.71% and 30.48%, respectively), despite significant differences of these three age groups of E-castradina, one cannot conclude that age of the sheep affects the WL of the E-castradina. The procedure of the castration had significant effect on the total WL, since the total WL of the R-castradina was the highest (38.76%) compared to the total WL of W (29.92%) and E2,5 and E5,5, which were the similar (except E3-5 which was lower than W). The highest total WL was found for the shoulder (35.05%), and the lowest was found for the whole leg (27.26%), while the one of the “kora” was in between (31.95%), whereby the differences among all three groups were significant (p<0.001 and p<0.05, respectively). Considering the thickest muscle of the whole leg and much shorter ripening period of the “kora” (despite the larger surface area and smaller thickness) these values of the total WL are logical

Harmicens, Novel Harmine and Ferrocene Hybrids: Design, Synthesis and Biological Activity

Cancer and malaria are both global health threats. Due to the increase in the resistance to the known drugs, research on new active substances is a priority. Here, we present the design, synthesis, and evaluation of the biological activity of harmicens, hybrids composed of covalently bound harmine/β-carboline and ferrocene scaffolds. Structural diversity was achieved by varying the type and length of the linker between the β-carboline ring and ferrocene, as well as its position on the β-carboline ring. Triazole-type harmicens were prepared using Cu(I)-catalyzed azide-alkyne cycloaddition, while the synthesis of amide-type harmicens was carried out by applying a standard coupling reaction. The results of in vitro biological assays showed that the harmicens exerted moderate antiplasmodial activity against the erythrocytic stage of P. falciparum (IC50 in submicromolar and low micromolar range) and significant and selective antiproliferative activity against the MCF-7 and HCT116 cell lines (IC50 in the single-digit micromolar range, SI &gt; 5.9). Cell localization experiments showed different localizations of nonselective harmicene 36 and HCT116- selective compound 28, which clearly entered the nucleus. A cell cycle analysis revealed that selective harmicene 28 had already induced G1 cell cycle arrest after 24 h, followed by G2/M arrest with a concomitant drastic reduction in the percentage of cells in the S phase, whereas the effect of nonselective compound 36 on the cell cycle was much less pronounced, which agreed with their different localizations within the cell

Impact of Obstructive Sleep Apnea Syndrome on Macrostructure and Microstructure of Sleep and Function of Cardiovascular Autonomic Nervous System

Uvod: Cilj ovog istraživanja bio je utvrditi učestalost oštećenja kardiovaskularnih autonomnih živčanih funkcija i oštećenja strukture spavanja kod ispitanika s opstruktivnom apnejom u spavanju (OSA) i ispitanika bez OSA-e. Ispitanici i metode: U istraživanje su bili uključeni ispitanici s OSA-om (apneja-hipopneja indeks, AHI>5/h) i ispitanici bez OSA-e. Svi ispitanici su prije polisomnografije (PSG) ispunili upitnike za subjektivnu evaluaciju spavanja (Pittsburgh Sleep Quality Test, PSQI i Epworth Sleepiness Scale, ESS) te su im uzete antropometrijske mjere (težina i visina za računanje indeksa tjelesne mase (BMI) te opseg vrata). U PSG-u je očitavana mikro i makrostruktura spavanja. Svi ispitanici su nakon PSG-a učinili testiranje autonomnog živčanog sustava (AŽS) koje se sastojalo od odgovora srčanog ritma i krvnoga tlaka na Valsalvin manevar (mjera parasimpatičke i simpatičke funkcije), odgovora srčanog ritma na test dubokoga disanja (mjera parasimpatičke funkcije) te odgovora krvnoga tlaka na pasivni tilt test u trajanju od 10 minuta (mjera simpatičke funkcije). Rezultati: U istraživanje je uključen ukupno 91 ispitanik. U skupini OSA bio je 41 (45,1%) ispitanik, a u skupini neOSA 50 (54,9%) ispitanika. Skupina OSA imala je veći BMI, širi opseg vrata, bili su češće muškoga spola i starije životne dobi. Analizom kardiovaskularnih funkcija nađen je statistički značajno niži Valsalvin omjer (VR) u OSA skupini koji je pokazatelj oštećenja parasimpatičke funkcije, međutim s obzirom na stariju životnu dob ispitanika OSA skupine ne možemo zanemariti utjecaj nejednakih skupina na rezultate. Analiza makrostrukture spavanja pokazala je kako je skupina OSA imala nižu prosječnu O2 saturacija, nižu minimalnu O2 saturaciju, veći apsolutni broj desaturacija (DIS) i viši desaturacijski indeks (ODI). Analizom subjektivnih parametara spavanja pronađeno je da skupina OSA ima u PSQI kraću latenciju usnivanja, manju učinkovitost spavanja te više smetnji spavanja. Korelacijskom analizom mikrostrukture spavanja i funkcija AŽS-a nije nađeno statistički značajne povezanosti što se može pripisati malom uzorku. Zaključak: U ovom istraživanju potvrdili smo narušenu makrostrukturu spavanja u ispitanika s OSA-om te smanjenu subjektivnu kvalitetu spavanja. Radi značajne razlike u dobi između dvije skupine ispitanika, promijenjene parametre parasimpatičke funkcije ne možemo sa sigurnošću pripisati OSA-i. Struktura spavanja u OSA skupini bila je ovisnija o utjecaju promjena simpatičkog dijela AŽS-a. Potrebna su dodatna istraživanja kako bi se razjasnila promjena mikrostrukture spavanja u OSA-i i njezina povezanost s AŽS-om.Introduction: The objective of this study was to determine frequency of cardiovascular autonomic nervous system (ANS) dysfunction and change of sleep architecture in patients with and without obstructive sleep apnea (OSA). Patients and Methods: In this study we included patients with OSA (apnea-hypopnea index>5/h) and patients without OSA. All completed sleep questionnaires (Pittsburgh Sleep Quality Test, PSQI and Epworth Sleepiness Scale, ESS) and anthropometric measurements were taken (height, weight, body mass index (BMI) and neck circumference). Video-polysomnography (PSG) was performed, and sleep microstructure and sleep macrostructure were evaluated. All patients underwent ANS testing, which included heart rate and blood pressure responses to Valsalva maneuver (measure of parasympathetic and sympathetic function), heart rate response to deep breathing (measure of parasympathetic function) and blood pressure response to passive tilt in duration of 10 minutes (measure of sympathetic function). Results: A total of 91 patients were enrolled in this study. In group OSA there were 41 (45,1%) patients and in group non-OSA 50 (54,9%) patients. Group OSA had higher BMI, wider neck circumference, there were more men in this group and they were older. In OSA group there was statistically significant smaller Valsalva rate (VR) as a marker of parasympathetic function, but considering the fact that OSA group was older, we can't ignore the influence of uneven groups on the results. When studying sleep macrostructure OSA group had lower average oxygen saturation, lower minimum oxygen saturation, higher amount of total desaturation in sleep (DIS) and higher desaturation index (ODI). OSA group had lower subjective sleep latency, lower sleep efficiency and more sleep disturbances, as measured with sleep questionnaires. No significant correlation was found between sleep microstructure and ANS. Conclusion: This study confirmed impaired sleep macrostructure and lower subjective sleep quality in OSA patients. Because of significant difference in the age of patients in both groups, changed parasympathetic function cannot be the sole consequence of OSA. Sleep structure in OSA patients was more dependent on changes in sympathetic part of ANS. There is a need for further investigations to clarify impairment of sleep microstructure in OSA and the correlation with ANS