The effect of different types of honey on healing infected wounds

KISA, Ucler/0000-0002-8131-6810WOS: 000447063700004PubMed: 30307813Objective: To investigate the effects of treatments of 'mad honey', blossom honey and nitrofurazone on infected wound healing. Method: Male albino Wistar rats were randomly divided into four groups: 'mad honey' (MH), blossom honey (BH), nitrofurazone (N) and control (C). All rats were anaesthetised intraperitoneally. A circular skin incision was made to the back regions. Grafts containing slime-producing Staphylococcus epidermidis were placed on the incision area and then sutured to the skin. Infection in the wound area was confirmed after 48 hours. Wounds were dressed twice daily with the various treatment materials. Rats were randomly euthanised on days 7 or 14, and tissue samples taken. Tissue samples were assessed for hydroxyproline (HP), tensile strength (TS) and macroscopic measurement (area and intensity). Results: HP levels were higher in the treatment groups (MH, BH, N) at days 7 and 14 compared with the control group. 'Group x day' interaction was found in the HP levels (p=0.015). Increases in HP levels in the MH and N groups between days 7 and 14 were significantly higher than those in the other groups (p<0.05). Intensity was significantly lower in the control group and significantly higher in group MH compared with the other groups. Significant 'group x day' interaction was observed in intensity (p=0.006). TS was significantly lower on day 7 than on day 14 (p=0.022). No marked difference was observed between the groups, nor any 'group x day' interaction, in terms of TS. Conclusion: Honey administration successfully healed infected wounds. However, there was no significant difference between the effect of MH and that of N in terms of wound healing

Lipoprotein-associated phospholipase-A2 activity and its diagnostic potential in patients with acute coronary syndrome and acute ischemic stroke

Background: The study examined the Lp-PLA2 activity at the patients presented to the emergency department with acute coronary syndrome (ACS) or acute ischemic stroke (AIS), as well as its diagnostic value. Methods: The prospective study included consecutive male and female patients aged >18 years that presented to the our emergency department with ACS or AIS between November 2009 and January 2010. Blood samples were obtained immediately following diagnosis in the ACS and AIS groups. The diagnostic value of Lp-PLA2 was determined based on receiver operating characteristic curves, sensitivity, specificity, predictive values, likelihood ratios and accuracy rates. Results: In all, 34 ACS and 32 AIS patients were included in the study, and the control group included 35 patients. Lp-PLA2 enzyme activity was significantly lower in the ACS and AIS groups than in the control group (26.7 ± 13.8, 31.4 ± 13.6, and 41.4 ± 8.1 nmol min−1·mL−1, respectively; p < 0.0001, p = 0.022). In the ACS group the area under the curve (AUC) was 0.825 (95%CI: 0.722–0.929), sensitivity was 71% for an optimal Lp-PLA2 cut-off value of 31.4 nmol min−1·mL−1, and specificity was 91%, whereas in the AIS group the AUC was 0.768 (95%CI: 0.652–0.884), sensitivity was 75% for an optimal Lp-PLA2 cut-off value of 38.1 nmol min−1·mL−1, and specificity was 74%. Conclusions: Lp-PLA2 enzyme activity was significantly lower during the early stage of both ACS and AIS. The obtained statistic data suggest that low Lp-PLA2 enzyme activity can be used for diagnostic purposes. Keywords: Lipoprotein-associated phospholipase-A2, Ischemia, Emergency medicin

Temporal microbiota and biochemical profiles during production and ripening of Divle Cave cheese

The aim of this study was to evaluate the proteolysis and lipolysis profiles of a raw ewes' milk cheese during production and ripening. The microbial community of this cheese was quantified, and their roles during proteolysis and lipolysis were studied. We observed an accumulation of substantial amounts of peptides during ripening, which might be attributed to the abundant presence of lactic acid bacteria, as well as to secondary microbiota including fungi, yeasts and actinobacteria. Similarly, high lipolysis levels were obtained, which can be explained by the indigenous lipase in milk and microbial lipases. These results should be of great interest to industrial manufacturers of this cheese

Temporal microbiota and biochemical profiles during production and ripening of Divle Cave cheese

The aim of this study was to evaluate the proteolysis and lipolysis profiles of a raw ewes' milk cheese during production and ripening. The microbial community of this cheese was quantified, and their roles during proteolysis and lipolysis were studied. We observed an accumulation of substantial amounts of peptides during ripening, which might be attributed to the abundant presence of lactic acid bacteria, as well as to secondary microbiota including fungi, yeasts and actinobacteria. Similarly, high lipolysis levels were obtained, which can be explained by the indigenous lipase in milk and microbial lipases. These results should be of great interest to industrial manufacturers of this cheese