Recurrence After Liver Resection of Colorectal Liver Metastases: Repeat Resection or Ablation Followed by Hepatic Arterial Infusion Pump Chemotherapy

Background: The aim of this study was to investigate the effectiveness of adjuvant hepatic arterial infusion pump (HAIP) chemotherapy after complete resection or ablation of recurrent colorectal liver metastases (CRLM). Methods: A retrospective cohort study was conducted of patients from two centers who were treated with resection and/or ablation of recurrent CRLM only between 1992 and 2018. Overall survival (OS) and hepatic disease-free survival (hDFS) were estimated using the Kaplan–Meier method. The Cox regression method was used to calculate hazard ratios (HRs) with corresponding 95% confidence intervals (CI). Results: Of 374 eligible patients, 81 (22%) were treated with adjuvant HAIP chemotherapy. The median follow-up for survivors was 65 months (IQR 32–118 months). Patients receiving adjuvant HAIP were more likely to have multifocal disease and receive perioperative systemic chemotherapy at time of resection for recurrence. A median hDFS of 46 months (95% CI 29–81 months) was found in patients treated with adjuvant HAIP compared with 18 months (95% CI 15–26 months) in patients treated with resection and/or ablation alone (p = 0.001). The median OS and 5-year OS were 89 months (95% CI 52–126 months) and 66%, respectively, in patients treated with adjuvant HAIP compared with 57 months (95% CI 47–67 months) and 47%, respectively, in patients treated with resection and/or ablation only (p = 0.002). Adjuvant HAIP was associated with superior hDFS (adjusted HR 0.599, 95% CI 0.38–0.93, p = 0.02) and OS (adjusted HR 0.59, 95% CI 0.38–0.92, p = 0.02) in multivariable analysis. Conclusion: Adjuvant HAIP chemotherapy after resection and/or ablation of recurrent CRLM is associated with superior hDFS and OS

Thermal properties of tannin extracted from <i>Anacardium occidentale L</i>. using TGA and FT-IR spectroscopy

<div><p>The chemical nature of the polyphenols of cashew kernel testa has been determined. Testa contains tannins, which present large molecular complexity and has an ancient use as tanning agents. The use of tannins extracted from cashew testa, considered in many places as a waste, grants an extra value to the cashew. In this work we have analysed through high performance liquid chromatography, infrared spectroscopy (FT-IR) and thermo gravimetric analysis the average molecular weight, main functional groups and thermal properties of tannins extracted from <i>Anacardium occidentale L</i>. The results of these analyses are compared with the commercial grade tannic acid. The FT-IR spectra showed bands characteristic of C = C, C–C and OH bonds. This important bioactive compound present in the cashew nut kernel testa was suggested as an interesting economical source of antioxidants for use in the food and nutraceutical industry.</p></div

Effect of method of secondary fermentation and type of base wine on physico-chemical and sensory qualities of sparkling plum wine

Plum base wines prepared with potassium metabisulphite or sodium benzoate were converted into sparkling wine, either by `Methode Champenoise' or tank method with artificially carbonated wine serving as a control. In both the secondary fermentation methods ethanol and low temperature acclimatized yeast; Saccharomyces cerevisiae UCD-595 with optimized sugar (1.5%) and di-ammonium hydrogen phosphate (0.2%) were used. Both methods of sparkling wine production and the type of base wine affected the physico-chemical and sensory characteristics of the sparkling wine produced. In the secondary fermented wines, most of the physico-chemical characteristics were altered compared to that of artificially carbonated wines except volatile acidity, methanol, propanol and ethanol. Furthermore, these wines contained lower proteins, minerals and amyl alcohol than the base wine. In general, the sparkling wines produced by either of the secondary fermentation method had lower sugar, more alcohol, higher macro elements but lower Fe and Cu contents than the artificially carbonated wines. An overview of the changes occurring in the sparkling wine in comparison to artificially carbonated wine revealed that most of the changes took place due to secondary fermentation. The bottle fermented wine recorded the highest pressure, low TSS and sugars. The secondary bottle fermented wine was the best in most of the sensory qualities but needed proper acid-sugar blend of the base wine before conducting secondary fermentation. Sparkling wine made from base wine with sodium benzoate was preferred to that prepared with potassium metabisulphite. The studies showed the potential of plum fruits for production of sparkling wine.<br>Os vinhos a base de ameixa preparado com metabisulfito de potássio ou benzoato de sódio foram convertidos em vinhos espumantes pelo método "Champenoise" ou método de tanque, usando vinho carbonatado artificialmente como controle. Em ambos métodos a fermentação secundária do ethanol a baixa temperatura aclimatizou a levedura Saccharomyces cerevisiae UCD-595 utilizando 1.5% de açúcar e 0.2% de fosfato di-amônio de hidrogênio. Não foi verificado nenhum tipo de alteração físico-química ou sensorial em nenhum dos métodos utilizados para a produção do vinho espumante Foram verificadas alterações físico-químicas na fermentação secundária do vinho espumante quando comparado com o vinho carbonatado artificialmente, exceto acidez volátil, metanol, propanol e ethanol. Além do mais, estes vinhos contiveram concentrações inferiores de proteínas, minerais e álcool amílico que o vinho de base. Em geral, os vinhos espumantes produzidos por qualquer método de fermentação secundária apresentaram açúcar residual baixo, concentrações elevadas de álcool, macroelementos elevados e concentrações baixas de Fe e Cu nos vinhos carbonatados artificialmente. Uma visão geral das mudanças que ocorrem no vinho espumante em comparação ao vinho carbonatado artificialmente demonstrou que a maioria das mudanças ocorreu devido a fermentação secundária. A garrafa do vinho fermentado registrou pressão elevada, TSS e açúcares residuais reduzidos. O Vinho espumante produzido utilizando benzoato de sódio foi preferido em relação ao preparado com metabissulfito de potássio. Esses estudos demostraram o potencial do uso de frutas como ameixa na produção de vinho espumante