Fibroadenoma/benign phyllodes: a cytologic diagnostic challenge

Background: To study and compare cytomorphological features of histologically proven cases of benign phyllodes and cellular fibroadenoma.Methods: Smears of histologically-proven cases of benign phyllodes and cellular fibroadenoma in one year, were reviewed. The cellular fibroadenoma had epithelial and/or stromal hypercellularity. The stromal and epithelial components as well as the background cells were qualitatively and quantitatively analyzed.Results: Number, cellularity and type of stromal fragments varied significantly in two groups. Higher number, intermediate to large-sized and hypercellular stromal fragments were commonly seen in phyllodes. Hypercellular (3+ cellularity) fragments were seen in 100% cases of phyllodes against 11.1% cases of fibroadenoma. Large-sized stromal fragments were found in 100% of phyllodes while in only 11.1% cases of fibroadenoma. The ratio of number of epithelial to stromal fragments was significantly high (58.5:1) in fibroadenoma against phyllodes (1.3:1). The epithelial architecture, atypia, apocrine metaplasia and presence of cystic macrophages did not very much in the two groups. The cellularity of the dispersed cells in background did not reveal significant difference though the type of cells varied; the proportion of long and short spindle cells was higher in PT group while proportion of oval cells was higher in FA group.Conclusion: The number, cellularity and nature of stromal fragments, ratio of epithelial to stromal fragments, cellularity and type of background cells are helpful in distinguishing benign phyllodes from cellular fibroadenoma. The identification of these features can improve the pickup rate of phyllodes tumor, thereby assisting proper management

Potential of X-ray imaging to detect citrus granulation in different cultivars with progress in harvesting time

263-268Granulation, a physiological disorder of citrus is manifested by shriveled juice sacs and internal dryness. Extractable juice in granulated tissue is drastically reduced as a consequence of gelatinization and secondary epidermis formation. Since, the defect cannot be detected externally it leads to consumer dissatisfaction and poor returns to farmers. Processing industry also faces huge economic loss due to reduction in the juice recovery from granulated fruit. In this context, here, we studied the possibility of developing an image processing algorithm through MATLAB software to detect granulation with advancement of maturity via X-ray micrographs. Fruit of eight citrus cultivars comprising of granulation susceptible and tolerant varieties harvested at four different intervals were exposed to X-rays. Voltage of 46 kV and current of 6.5 mA given to fruit for an exposure time of 320 mAs gave the best X-ray image contrasts. The developed algorithm could effectively distinguish the healthy and granulated fruit with an accuracy of 90% as validated by subsequent destructive analysis when estimated for four different harvesting dates. The imaging technique can be employed by the processors to determine the severity of granulation and to sort out fruit online which will help in saving economic losses

Truncated hemoglobin, HbN, is post-translationally modified in Mycobacterium tuberculosis and modulates host-pathogen interactions during intracellular infection

Mycobacterium tuberculosis (Mtb) is a phenomenally successful human pathogen having evolved mechanisms that allow it to survive within the hazardous environment of macrophages and establish long term, persistent infection in the host against the control of cell-mediated immunity. One such mechanism is mediated by the truncated hemoglobin, HbN, of Mtb that displays a potent O2-dependent nitric oxide dioxygenase activity and protects its host from the toxicity of macrophage-generated nitric oxide (NO). Here we demonstrate for the first time that HbN is post-translationally modified by glycosylation in Mtb and remains localized on the cell membrane and the cell wall. The glycan linkage in the HbN was identified as mannose. The elevated expression of HbN in Mtb and M. smegmatis facilitated their entry within the macrophages as compared with isogenic control cells, and mutation in the glycan linkage of HbN disrupted this effect. Additionally, HbN-expressing cells exhibited higher survival within the THP-1 and mouse peritoneal macrophages, simultaneously increasing the intracellular level of proinflammatory cytokines IL-6 and TNF-α and suppressing the expression of co-stimulatory surface markers CD80 and CD86. These results, thus, suggest the involvement of HbN in modulating the host-pathogen interactions and immune system of the host apart from protecting the bacilli from nitrosative stress inside the activated macrophages, consequently driving cells toward increased infectivity and intracellular survival

Digitally strengthened, midwife-led intervention to reach the unreached mothers across ten conflict-prone provinces of Afghanistan during humanitarian crisis

Background: Coronavirus disease 2019 (COVID-19) pandemic had significant negative impact on sexual and reproductive health (SRH) with devastating impact on pregnant women in resource constrain humanitarian settings. This paper provides detailed account of a community midwife-led intervention in ten humanitarian settings of Afghanistan using world health organization (WHO) emergency disaster risk management (EDRM) framework.Objectives: The project is aimed at increasing access to Integrated Package of Essential SRH Services and Minimal Initial Service Package (MISP) with a specific focus on prevention of Postpartum Haemorrhage (PPH) and screening and management of preeclampsia and eclampsia.Methods: The project was implemented through 150 Community outreach midwives (COMs). Each midwife served 300 households; mentored by gynaecologists and supervisors. Midwives were trained through a digitally enabled, simulation based training and equipped with a set of off-the shelf devices and kits.Results: During COVID-19 pandemic and in absence of health care services during crisis, this intervention has played as a lifesaving intervention for the community in Afghanistan. Variable digital literacy, sociocultural barriers, reluctance in adapting to digital platforms, security and uncertainties were some of the challenges faced. Adaptation of outreach methods integrated high impactful digital technologies has been the most appropriate strategy "to reach the unreached".Conclusion: Through this model, national and global stakeholders were engaged even during the crisis in Afghanistan. It also provided vital inputs for the donors, governments, civil society organizations and other stakeholders for sustaining and advancing the delivery of quality SRH services in humanitarian settings

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Not AvailableThe probiotic sector witnessed a surge in research on the role of plant-based nondairy matrices in the creation of novel functional beverages for improving human health. Dairy products are excellent vehicles for the delivery of probiotics; however, lactose intolerance and cow’s milk allergy were the two main important drivers for the creation of plant-based probiotic beverages. The consumption of probiotics and synbiotics exert an advantageous effect on host gut microflora, and they are capable of treating diarrheal diseases. However, the development of such type of functional beverages or milk alternatives is very challenging owing to the wide variation in the composition of plant matrices and higher consumer expectations for palatability and well-being. Other technological challenges in the development of plant-based probiotics include maintaining the viability of the probiotic culture throughout the storage, preventing the generation of off-flavor and odor during the storage, and maintaining the textural stability. Fermentation, germination, roasting, and enzymatic treatments proved beneficial in improving the textural stability and flavor profile of the plant-based probiotic products. Legumes, cereals, seeds, and nuts are an important source of prebiotics and can offer newer approaches in the development of affordable probiotic functional beverages. Micro- and nanoencapsulation technologies expressed a potential in maintaining the viability of culture in probiotic formulations by creating a suitable biological carrier; however, further innovative technological interventions might represent an important solution for the stability and viability of probiotics in newer food matrices. Also, advanced food processing technologies such as high hydrostatic pressure, high-pressure homogenization, pulsed electric field processing, and ultrasonication offer suitable approaches for processing and preservation of probiotic beverages in replacement to thermal processing.Not Availabl

Legume Fortified Instant Noodles: Optimization of Product Formulation and Processing Parameters using Response Surface Methodology

Cereal-pulses-based fortification has been attempted to improve the protein and dietary fibre content of instant noodles without altering the overall acceptability. Response surface methodology (RSM) was employed to optimize the process parameters and level of ingredients for manufacturing instant noodles. The effect of maize flour and split yellow pea flour fortification (6-18% each), the addition of vital wheat gluten (0.4-2.0%), and steaming time (1.5-7.5 min) on cooking loss, water uptake, volume expansion, cooking time, overall acceptability, L*, a* and b* values were investigated using the central composite rotatable design (CCRD). Results showed that maize flour and split yellow pea flour significantly (p≤0.05) affected cooking loss, water uptake, volume expansion, cooking time, overall acceptability, L*, a*, and b* values at linear levels. Vital wheat gluten had a significant effect on cooking loss, overall acceptability, L*, and a* value. Steaming time had a significant interactive effect with split yellow pea flour and vital wheat gluten on the responses. Incorporation of 18.0% maize flour, 11.25% split yellow pea flour, and 0.4% vital wheat gluten in formulation with 5.87 minutes of steaming time resulted in optimum quality instant noodles. A 20% increase in protein and a 50% increase in fiber content was observed in optimized instant noodles

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Not AvailableThe technological feasibility of incorporation of anthocyanin-rich black rice bran (BRB) in preparation of functional pasta was examined. Nutritional analysis revealed an overall increase in protein, fat, mineral, and crude fiber content upon addition of BRB. BRB addition above the level of 15% resulted in decline of buyer acceptance as reflected in the sensory scores. Optimization based on quality characteristics and sensory acceptance showed that BRB supplemented pasta (15% BRB) had higher protein (9.99 vs. 8.58 g/100 g), fiber (2.79 vs. 1.37 g/100 g), and anthocyanin (165.27 vs. 0.00 mg/100 g). Incorporation of BRB to the pasta product led to lower water uptake, cooking time, pasta firmness, and stickiness with higher cooking losses. Microstructure and pasting characteristics confirmed the disruption of starch-protein matrix by addition of BRB and a decline in peak viscosity along with grain swelling ability. The results advocate BRB as a potential component for pasta preparation.Not Availabl

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Not AvailableAfter storage, paddy is milled to obtain rice for direct consumption or to produce value-added products. The processing technologies vary depending on the end-product requirement, but most include the basic steps of cleaning, drying, parboiling, drying, and milling. Moisture content of paddy plays a major role during processing and high-moisture paddy should be sufficiently dried before storage. Parboiling improves the milling quality and nutritional content of paddy. More than 60% of the Indian population consumes parboiled rice, which is prevalent in Kerala, Tamil Nadu, Odisha, West Bengal, Bihar, Chhattisgarh, and Karnataka.Primary processing, such as cleaning and grading, can ensure a higher price for paddy, as well as lead to the development and commercialization of many value- added products, such as brown rice, germinated brown rice, extruded food, RTE, and RTC rice. Ready-made mixes (i.e., dosa and idli) and noodles are just some examples of products that have huge potential in the export market. Rice milk has economic importance, especially if prepared from traditional colored rice. Even though laboratory-level technology is available, commercial technology to produce rice milk with a longer shelf life is needed. Suitable modern machinery for value-added products in both small scale and industrial scale is required, as well as standardization of technologies for the production of higher nutritional and functional foods.Not Availabl