Gambaran Psikopatologi pada Pasien HIV/AIDS di RSUP Dr. M. Djamil Padang

HIV/AIDS merupakan penyakit infeksi kronis yang menjadi masalah penting kesehatan dunia. Penyakit ini tinggi akan stigma dan diskriminasi. Stigma merupakan proses sosial dalam bentuk isolasi, menyalahkan, penghinaan, dan penolakan sehingga orang dengan HIV/AIDS akan semakin menutup diri dan dapat menimbulkan gejala psikopatologi. Psikopatologi pada orang dengan HIV/AIDS akan memberikan hambatan untuk mengungkapkan status penyakit dan mencari pengobatan. Hal ini akan berdampak negatif terhadap keberhasilan terapi dan prognosis penyakit sehingga penularan HIV/AIDS terus meningkat. Tujuan penelitian ini adalah untuk mengetahui gambaran psikopatologi pada pasien HIV/AIDS demi menunjang keberhasilan terapi. Jenis penelitian ini adalah penelitian deskriptif dengan desain potong lintang. Pengambilan sampel dilakukan dengan teknik konsekutif. Penelitian berlangsung dari April sampai Oktober 2019 di Poli VCT RSUP Dr. M. Djamil Padang dengan jumlah sampel sebanyak 52 orang. Instrumen penelitian yang digunakan adalah Symptom Check List-90, yaitu berupa kuisioner self-report yang mengidentifikasi gejala dan tanda spesifik dari psikopatologi berdasarkan pengalaman responden. Hasil penelitian menunjukkan bahwa sebanyak 65,4% pasien HIV/AIDS di RSUP Dr. M. Djamil Padang mengalami psikopatologi dengan jumlah kejadian terbanyak dalam rentang usia 20-29 tahun (50%) dan jenis kelamin terbanyak adalah laki-laki (82,4%). Gejala dengan rerata skor paling tinggi adalah obsesif kompulsif, psikotik, depresi, somatisasi, dan ansietas. Kesimpulan penelitian ini adalah didapatkan lebih dari 50% pasien HIV/AIDS mengalami psikopatologi dengan karakteristik terbanyak pada jenis kelamin laki-laki dan pada usia 20 – 29 tahun. Oleh karena itu, penting untuk mendeteksi dini psikopatologi pada pasien HIV/AIDS sehingga dapat segera dilakukan psikoterapi yang tepat agar tercapainya keberhasilan terapi dan menekan tingkat penularan infeksi HIV

Impact of Chlorella vulgaris on the rheology of wheat flour dough and bread texture

Modern foods lead to healthier, cheaper and more convenient products to increasingly demanding consumers. Microalgae are an enormous biological resource, representing one of the most promising sources for new products and applications and can be used to enhance the nutritional and technological value of food products. The enrichment of bread with microalgae biomass is a great challenge resulting from its impact on the development of the gluten structure. The addition of Chlorella vulgaris in a wheat flour dough was studied, to evaluate its influence on the dough rheology and bread texture. Microalgae contents from 1.0 to 5.0 g per 100 g of wheat flour were tested and it was observed that up to 3.0 g of microalgae biomass addition, a positive impact on dough rheology and viscoelastic characteristics, with strengthening of the gluten network, was observed. For higher microalgae content, a negative effect on dough rheology, bread texture and flavor was noticed and an acceleration on bread aging was relevant. No impact on the kinetics of yeast fermentation, neither on the time required for fermentation, was induced by the biomass additioninfo:eu-repo/semantics/publishedVersio

Lignans: quantitative analysis of the research literature

The current study provides a comprehensive overview and analysis of the lignan literature. Data for the current study were extracted from the electronic Web of Science Core Collection database via the search string TOPIC = (lignan*) and processed by the VOSviewer software. The search yielded 10,742 publications. The ratio of original articles to reviews was 14.6:1. Over 80% of the analyzed papers have been published since the year 2000 and nearly 50% since the year 2010. Many of the publications were focused on pharmacology, chemistry, and plant sciences. The United States and Asian countries, such as China, Japan, South Korea, and India, were the most productive producers of lignan publications. Among the 5 most productive institutions was the University of Helsinki in Finland, the country that ranked 9th. Nineteen journals collectively published 3,607 lignan publications and were considered as core journals. Their impact factor did not correlate with the proportion of uncited papers. Highly cited publications usually mentioned phytoestrogen, isoflavone, daidzein, enterodiol, enterolactone, equol, genistein, and isoflavonoid. Cancer (e.g., breast cancer), cardiovascular disease, and antioxidation were the major themes. Clinical trials were estimated to contribute to 0.21.1% of the analyzed body of literature, so more of them should be conducted in the future to substantiate the beneficial effects and optimal dose of lignan intake in humans. Moreover, researchers can refer to these findings for future research directions and collaborations.AA acknowledges the support by the Polish KNOW (Leading National Research Centre) Scientific Consortium “Healthy Animal—Safe Food,” decision of the Ministry of Science and Higher Education No. 05-1/KNOW2/2015. EN and AS acknowledge the support of the research project Nutraceutica come supporto nutrizionale nel paziente oncologico, CUP: B83D18000140007.info:eu-repo/semantics/publishedVersio

Measurement of resistant starch in cooked cereal-based foods

Abstract Resistant starch, which has been defined as the sum of starch and products of starch degradation not absorbed in the small intestine of healthy individuals, is considered beneficial for health due to its effects on the human bowel and on carbohydrates and lipids metabolism. Cereals are daily consumed by the Italian population as bread, pasta, breakfast cereals, gruels, etc. Cereal-based foods (50 samples) belonging to the above categories were analysed, both raw and after cooking, by the in vitro method of McCleary and Monaghan (standard AOAC 2002.02 and AACC 32-40 methods) in order to assess their resistant starch content. Cooked potatoes and banana (raw and cooked) were used as a comparison. The cooked foods and also the bread samples were cooled at the temperature compatible with their consumption, rapidly frozen and freeze dried in order to standardize the analytical protocol. Freeze drying of cooked foods was important in achieving repeatability of measurements. Within each category of food, different amounts of resistant starch were found depending mainly on the nature of the cereals used as raw material and on other added flours (i.e. legume flours). Within all cereal-based samples values in the range 0.1-3.4% d.m. were found

Stone Milling versus Roller Milling in Soft Wheat (Part 2): Influence on Nutritional and Technological Quality of Products

Wholegrain soft wheat flours can be obtained by either roller milling or stone milling. In this paper, we report on the continuation of a study aimed at analysing compositional and technological differences between differently milled wholegrain flours. Eight mixes of soft wheat grains were stone milled and roller milled and the milling products analysed for their phytic acid, lipids composition to determine the presence of trans-fatty acids and damaged starch. A wholegrain flour milled with a laboratory disk mill was also analysed as comparison, as well as seven wholegrain flours purchased on the market. For phytic acid we found that that there is no compositional difference between a stone milled or a roller milled flour if the milling streams are all recombined: the milling streams instead have different amounts of phytic acid which is mainly present in the fine bran and coarse bran. It was not possible to highlight differences in the milling technology due to the presence of trans-fatty acids in the stone milled wholegrain flour whereas it was possible to find that starch damage depended on the milling method with stone milled wholegrain flours having in all cases significantly higher values than the roller milled ones

Polyphenols in Raw and Cooked Cereals/Pseudocereals/Legume Pasta and Couscous

Pasta and couscous are popular foods manufactured (in their traditional form) from durum wheat semolina. In recent years, the consumers’ quest for novel, functional, gluten-free, wholegrain foods has prompted the industry to manufacture new pasta and couscous products in which durum wheat has been partially or totally replaced by other vegetable flours. Besides dietary fibre, these raw materials might be an interesting source of phytochemicals. In this work, 16 commercial samples of pasta and four samples of couscous representative of the new products and made of refined and wholegrain flours of different species of cereals, pseudocereals and legumes were analysed for free, hydrolysable bound and total polyphenol content by means of the Folin-Ciocalteu procedure. Analyses were repeated on cooked samples to assess the quantity of polyphenols ingested by the consumers. The raw legume and pseudocereal products had a total polyphenol content higher than most cereal products (up to 1743.4 mg of Gallic Acid Equivalent (GAE) per 100 g dry weight). Wholegrain products had higher contents than refined products. The free fraction underwent up to 46% loss with cooking, probably because of solubility in water. The water absorption of pasta and couscous during cooking was in a ratio of 2:3, resulting in higher dilution of polyphenols in the cooked couscous

A Survey of Sodium Chloride Content in Italian Artisanal and Industrial Bread

A nationwide survey on salt content in both artisanal and industrial bread was undertaken in Italy to establish a baseline for salt reduction initiatives. Excess sodium intake in the diet is associated with high blood pressure and the risk of cardiovascular diseases. Bread has been identified as a major contributor to salt intake in the Italian diet. Most of the bread consumed in Italy comes from artisanal bakeries so 135 artisanal bread were sampled in 56 locations from Northern to Southern Italy together with 19 samples of industrial bread representative of the entire Italian production. Sodium chloride content was analysed according to the Volhardt’s method. A salt content between 0.7% and 2.3% g/100 g (as is basis) was found, with a mean value of 1.5% (Standard Deviation, 0.3). However, the majority of samples (58%) had a content below 1.5%, with 12% having a very low salt content (between 0.5% and 1.0%), whereas the remaining 42% had a salt content higher than the mean value with a very high salt content (>2.0%) recorded for 3% of samples. As regards the industrial bread, an average content of 1.6% was found (SD, 0.3). In this group, most of the samples (56%) had a very high content between 2.0% and 2.5%, whereas 5% only had a content between 1.1% and 1.5%. Statistics on salt content are also reported for the different categories of bread

Bread for the Aging Population: The Effect of a Functional Wheat–Lentil Bread on the Immune Function of Aged Mice

A functional bread tailored for the needs of the aging population was baked by substituting 24% of wheat flour with red lentil flour and compared with wheat bread. Its nutritional profile was assessed by analysing proteins, amino acids, lipids, soluble and insoluble dietary fibre, resistant starch, total polyphenols, lignans and the antioxidant capacity (FRAP assay). The wheat–lentil bread had 30% more proteins than wheat bread (8.3%, as is), a more balanced amino acids composition, an almost double mineral (0.63%, as is) as well as total dietary fibre content (4.6%, as is), double the amount of polyphenols (939.1 mg GAE/100g on dry matter, d.m.), higher amounts and variety of lignans, and more than double the antioxidant capacity (71.6 µmoL/g d.m.). The in vivo effect of 60 days bread consumption on the immune response was studied by means of a murine model of elderly mice. Serum cytokines and intraepithelial lymphocyte immunophenotype from the mice intestine were analysed as markers of systemic and intestinal inflammatory status, respectively. Analysis of immune parameters in intraepithelial lymphocytes showed significant differences among the two types of bread indicating a positive effect of the wheat–lentil bread on the intestinal immune system, whereas both breads induced a reduction in serum IL-10

Stone Milling versus Roller Milling in Soft Wheat: Influence on Products Composition

Wholegrain wheat flours are in great demand from consumers worldwide because they are considered healthier then refined flours. They can be obtained by either stone milling, which is experiencing a revival in Europe, or roller milling. In order to study compositional differences due to the milling technology and to explore the possibility of a better qualification of wholegrain flours by means of nutritionally oriented quality parameters, eight mixes of soft wheat grains were stone milled and roller milled and the milling products were analyzed for their protein, ash, lipids, total dietary fibre, total polyphenols and alkylresorcinols content. A wholegrain flour milled with a laboratory disk mill was used as a comparison and a set of seven wholegrain flours purchased on themarket were also analyzed and compared. The particle size distribution of stone milled and recombined roller milled flour was also studied. Considering the above mentioned parameters, we found that there is no compositional difference between a stone milled or a roller milled flour if, in this latter one, the milling streams are all recombined, but the particle size distribution was different. This might have an impact on the technological quality of flours and on the bioavailability of components