Surfactant protein B gene polymorphism in preterm babies with respiratory distress syndrome

The etiology of respiratory distress syndrome (RDS) is multifactorial and multigenic. Studies have suggested that polymorphisms and mutations in the surfactant protein B (SP-B) gene are associated with the pathogenesis of RDS. The objectives of this study were to determine and compare the frequencies of SP-B gene polymorphisms in preterm babies with and without RDS. We studied 151 neonates: 79 preterm babies without RDS and 72 preterm newborns with RDS. The following four SP-B gene polymorphisms were analyzed: A/C at -18, C/T at 1580, A/G at 9306, and G/C at nucleotide 8714. The polymorphisms were detected by PCR amplification of genomic DNA and genotyping. The genotypes were determined using PCR-based converted restriction fragment length polymorphisms. The control group consisted of 42 (53%) girls and 37 (47%) boys. Weight ranged from 1170 to 3260 g and mean gestational age (GA) was 33.9 weeks (range: 29 to 35 weeks and 6 days). The RDS group consisted of 31 (43%) girls and 41 (57%) boys. Weight ranged from 614 to 2410 g and mean GA was 32 weeks (range: 26 to 35 weeks). The logistic regression model showed that GA was the variable that most contributed to the occurrence of RDS. The AG genotype of the A/G polymorphism at position 9306 of the SP-B gene was a protective factor in this population (OR = 0.1681; 95%CI = 0.0426-0.6629). We did not detect differences in the frequencies of the other polymorphisms between the two groups of newborns

Controle bacteriológico de carne caprina para elaboração de hambúrguer caprino defumado Bacteriological control of goat meat to elaboration of smoked goat hamburger

Realizaram-se avaliações bacteriológicas da matéria-prima utilizada na elaboração de um produto cárneo caprino tipo hambúrguer defumado, antes e após sanitização. A carne foi tratada por aspersão, com uma solução de ácidos orgânicos contendo 2% de ácido acético, 1% de ácido lático, 0,25% de ácido cítrico e 0,1% de ácido ascórbico, e armazenada sob refrigeração. As análises bacteriológicas foram realizadas no dia 0 e aos 7 e 14 dias após defumação. Na carne, no dia 0, a contagem de coliformes fecais estava acima do limite permitido pela legislação vigente, mas sete dias após a sanitização, esse parâmetro estava dentro dos limites permitidos. No produto final todos os parâmetros bacteriológicos encontraram-se dentro dos padrões higiênico-sanitários.<br>In order to obtain a safe goat smoked hamburger, bacteriological analysis of the raw material was performed before and after sanitation. Meat was sprayed with a solution of organic acids containing 2% acetic acid, 1% lactic acid, 0.25% citric acid and 0.1% ascorbic acid and, after that, stored under refrigeration. Bacteriological analysis was carried out on days 0, 7 and 14 after goat smoked hamburger processing. In meat, on day 0, the fecal coliform count was above legal limits, but on day 7 after sanitation this parameter was these limits. In the final product, all the results of the bacteriological parameters were according to the sanitary-hygienic standards