Investigation of changes in liver microanatomy in the steatosis model created by permanent canula in rats

Objective: The knowledge of nonalcoholic fatty liver disease (NAFLD) and Nonalcoholic Steatohepatitis (NASH) is limited to the findings from available suitable models for this disease. A number of rodent models have been described in which relevant liver pathology develops in an appropriate metabolic context. In this experimental study, it was aimed to create a new liver fat model by giving fat from the portal vein of rats and to visualize the changes in the liver with advanced microscopic techniques.Methods: 28 female rats were used in the study. Permanent intraabdominal cannulas were inserted into the portal vein of the rats. Rats were randomly divided four group. Intralipid 20% substance was injected through cannula to the experimental groups during the test period. Control group received saline at the same rate. At the end of the experiment, the animals were visualized with a laser speckle microscope and livers were divided into sections according to the stereological method. The sections were painted with Hematoxylin-Eosin, Oil red o, Masson trichoma, Bodipy, Nile red. Sections were evaluated under a microscope.Results: Ballooning, inflammation and fibrosis were observed in the 2 week intralipid group. In the 1 week intralipid group, the rate of parenchyma decreased while the sinusoid rate increased, and sinusoid rate increased significantly in the 2 week intralipid (p<0.05). Conclusion: According to the findings, steatohepatitis was detected in the 2 week intralipid, whereas only steatosis was observed in the 1 week intralipid. Thus, it was concluded that the newly formed rat model causes steatosis

Ispitivanje biogenih amina u vinima proizvedenih organskim i klasičnim postupkom HPLC metodom određivanja OPA derivata

Organic and non-organic wines, selected on the basis of consumers’ preference towards healthy products, were produced from the grapes of Vitis vinifera varieties Semillon, Colombard, Cabernet Sauvignon, Merlot and Carignan and possible effects of different wine making techniques were considered. Concentrations of histamine, tyramine, putrescine, cadaverine, ethylamine, methylamine, tryptamine, agmatine and β-phenylethylamine were quantified by HPLC fluorescence detection of o-phthaldialdehyde (OPA) derivatives. The order of analyzed parameters in all wines from the highest to the lowest quantities was determined as follows: putrescine > histamine > ethylamine > methylamine > agmatine > tyramine > cadaverine > tryptamine. One of the analyzed compounds (β-phenylethylamine) was not detected. The highest average values for organic and non-organic wines were found as follows (in mg/L): putrescine 5.55, ethylamine 0.825 and histamine 0.628 in organic wines, and putrescine 3.68, histamine 1.14 and agmatine 0.662 in non-organic wines. Considering the wine type (organic/non-organic), an important difference was determined for putrescine. Putrescine content in organic wines was significantly greater than in non-organic ones (p=0.008). Evaluating colour of wines (white/red), a statistically significant difference was obtained for methylamine (p=0.028). Taking into account only grape varieties, statistically significant differences were found for histamine, methylamine, tyramine and cadaverine (p histamin > etilamin > metilamin > agmatin > tiramin > kadaverin > triptamin, dok β-feniletilamin nije pronađen u uzorcima vina. Najviše izmjerene prosječne vrijednosti bile su (u mg/L): putrescin 5,55, etilamin 0,825 i histamin 0,628 u vinima proizvedenim organskim postupkom, te putrescin 3,68, histamin 1,14 i agmatin 0,662 u vinima proizvedenim klasičnim postupkom. Prema načinu dobivanja vina značajna je razlika (p=0,008) utvrđena u udjelu putrescina koji je bio puno veći u vinima proizvedenim organskim postupkom. S obzirom na boju vina (bijelo/crno) statistički značajna razlika (p=0,028) uočena je prema količini metilamina. Prema varijetetu grožđa statistički značajna razlika (p<0,05) uočena je u količini histamina, metilamina, tiramina i kadaverina. Rezultati analize glavnih faktora pokazali su neposrednu povezanost sljedećih biogenih amina i vina: agmatina i vina Colombard, proizvedenog klasičnim postupkom, te triptamina odnosno kadaverina i vina Cabernet Sauvignon, proizvedenog organskim i klasičnim postupkom

Retrospective Analysis of Follicular Lymphoma Patients in Trakya University School of Medicine: a Single Center Experience

DergiPark: 889334tmsjAims: To establish a dataset including demographic features, disease characteristics, and survival rate of follicular lymphoma patients in Trakya Universi- ty School of Medicine and contribute to the database of follicular lymphoma in Turkey. Methods: In this retrospective cross-sectional study, we analyzed data constituting of follicular lymphoma patients over 18 years of age followed during the years of 2015-2020 in Trakya University Division of Hematology. Results: Out of 43 patients, 22 (51.2%) were female and 21 (48.8%) were male. The mean age was 56.56 (standard deviation 13.24) years. There were 5 (11.6%) pa- tients with B symptoms, presence of bone marrow involvement was seen in 17 (39.5%) patients, lastly, there were 18 (41.9%) patients with splenomegaly. Twen- ty-one (48.8%) patients received rituximab, cyclophosphamide, doxorubicin hydrochloride, vincristine sulfate, and prednisone, making it the most common treatment protocol administered in our study. Conclusion: Follicular lymphoma patients usually end up getting diagnosed at an advanced stage of the disease, presenting with incidentally noticed painless lymphadenopathy. Additionally, based on evidence in the literature, a clear gap in the successful diagnosis of follic- ular lymphoma patients can be observed between developed and developing countries. To overcome this hurdle, enhanced cooperation with hematopathology may lead to an increased awareness enabling physicians to make a more accurate diagnosis. Nonetheless, further studies are still needed to fully apprehend the epidemiology of follicular lymphoma patients in Turkey

Mask-Related Headache Among Health Workers During COVID-19 Pandemics: Study from Somalia

Aim: After the outbreak of Coronavirus Disease 2019 (COVID-19), new headaches have been reported to develop or worsen among healthcare workers who regularly wear personal protective equipments. In this study, we investigated the possible relationship between de-novo (new-onset) headache features associated with the mask used and pre-existing and exacerbated headaches. It is the first study on this subject on behalf of Somalia. Methods: This is a cross-sectional study conducted at the Mogadishu COVID-19 pandemic hospital, Somalia, with volunteer healthcare workers. Data were collected through a questionnaire. Participants were asked 15 questions in the survey and Pearson-chi-square test was used as statistics. Results: This study was conducted with 200 healthcare workers working in the hospital, 114 (57%) were male, 86 (43%) were female, and the mean age was 28. Participants 90 (45%) used surgical masks, 32 (16%) filtered masks (N95), 78 (39%) both; majority of 109 (54.5%) wore masks for more than 6 hours a day. Pre-existing headache was reported by78(39%) of the subjects. 55(70%) of those with pre-existing headache reported aggravation of their headache. Statistically significant relationship was found between duration of mask use and aggravation of pre-existing headache. De-novo headache characteristics were throbbing 21(20%), pressing 31(29%), unilateral 19(18%), and 35(33%) bilateral. A statistically significant relationship was also found between the duration of use of face mask and the development of de-novo headache, regardless of mask type. Conclusion: As per our study, prolonged use of face masks during COVID-19 pandemics was associated with de-novo headaches and exacerbation of pre-existing headache. This situation, which has caused complaints as healthcare professionals and some patients continue to wear masks, will continue to be investigated

Ege bölgesinde üretilen bazı siyah üzüm çeşitlerinden 'Maceration carbonigue'yöntemi ile şarap üretimi üzerinde araştırmalar

Bu tezin, veri tabanı üzerinden yayınlanma izni bulunmamaktadır. Yayınlanma izni olmayan tezlerin basılı kopyalarına Üniversite kütüphaneniz aracılığıyla (TÜBESS üzerinden) erişebilirsiniz.149 - S U M M A R Y In this research, the differences in the composition and quality of the wines produced by carbonic maceration method in 1989 and 1990 were investigated and the results were compared with the data obtained for traditional wines. On the other hand, the effects of temperature and time parameters on the organoleptic and chemical composition of the wines were studied. Red grape varieties of Carignan and Grenache were used for the trials. Since the composition of the wines was affected by the ripening of the grapes, the ripening process was followed with the controls in pH, total acidity and ref ractometr ic dry matter from the beginning of August, and the harvest was carried out before the physiological ripening period. In order to increase the colour density of the wines to be produced by maceration carbonic method, destemming and crushing operations were carried out for the 20 % (w/w) of the grapes before the vinification with carbonic maceration. After this operation, the grapes were placed into the 80 liter of the two separate tanks resistant to 9 atmosphere pressure and held in the fermentation tanks with temperature control at the desired temperature and time suggested in the method. The anaerobic conditions in the pressure resistant tanks were initially kept with carbondioxi de gas supplied from carbondioxide tubes. Then, the anaerobic condition of the system continued with the carbondioxide gas produced during the fermentation. In the trials, the maceration time of the grapes was planned as two groups for 5 and 10 days and during this two maceration periods in question, temperature values of- 152 - colour and aroma of the wines were found richer. A fruity aroma existence were tasted in the wines of 1990 and it was agreed that it would be suitable to consumpt the wines to be produced by carbonic maceration method as non-stored primeur type wines. Asa consequence, it can be said that the easy to drink fruity wines can be produced by carbonic maceration method. Selection of the grape type was also found important. In order to optimize the maceration temperature and time to be applied during the method and to obtain more positive results for the method, great deal of research data and processing trials are needed.151 - It was observed that long maceration time and high maceration temperature was very important for the grapes having low anthocyanin content. Because of the occuring malolactic fermentation and the degradation of malic and tartaric acids during the anaerobic metabolism of bunch of grapes, total acidity properties of the wines produced by carbonic macâration were found lower than the traditional wines. The pH values related with the total acidity contents of the wines inquestion were s 1 ight ly higher than the values of traditional wines. It was found that the amounts of volatile acids were generally lower than that of in traditional wines and small increases observed as a result of the macerations conducted at 35 C were not significantly important. In this procedure, due to the usage of sulfur dioxide at low levels compared to the traditional method, the amounts of acethaldehyde in the wines produced were found quite low. No data was obtained to predict the effect of the processes applied on the contents of sodium, potassium, calcium and iron in wines. Related with the colour measurement; significant darkness in the colour of wines produced were observed during the maceration time of 10 days. It was also detected that the increase in colour was lower when the time was prolonged for the applications applied at 35°C. Wines produced after 10 days of macerations were found to be the best as a result of organoleptic evaluation. On the other hand, during the macâration time in question wines of the grapes held at high (30-35°C) temperature values had higher scores except one sample. Dry matter,- 152 - colour and aroma of the wines were found richer. A fruity aroma existence were tasted in the wines of 1990 and it was agreed that it would be suitable to consumpt the wines to be produced by carbonic maceration method as non-stored primeur type wines. Asa consequence, it can be said that the easy to drink fruity wines can be produced by carbonic maceration method. Selection of the grape type was also found important. In order to optimize the maceration temperature and time to be applied during the method and to obtain more positive results for the method, great deal of research data and processing trials are needed

Ege bölgesinde üretilen bazı yerli ve yabancı siyah üzüm çeşitlerinden mayşe ısıtma metodu ile şarap eldesi

Bu tezin, veri tabanı üzerinden yayınlanma izni bulunmamaktadır. Yayınlanma izni olmayan tezlerin basılı kopyalarına Üniversite kütüphaneniz aracılığıyla (TÜBESS üzerinden) erişebilirsiniz.- 66 - SUMMARY This research was carried out in order to assess differences in composition and quality of the wines produced by mash heating method from native and foreign red grapes varieties grown in Egean region. The wines were compared with the wines64 - ÖZET 3u çalışmada, Ege bölgesinde yetişen bazi yerli ve yabancı şaraplık siyah üzüm çeşitlerinden mayşe ısıtma yöntemi ile üretilen.şarapların, yine aynı üzüm çeşitlerinden gelenek sel yöntemle üretilen şaraplara göre bileşim ve kalite fark lılıklarının ortaya konması amaçlanmıştır. Araştırmada üzümler çöplerinden ayrılıp, 'parçalanmaları sağlandıktan sonra, buhar yardımıyla 45°0'de 2 ve' 4 saat, 50°C'de de. 1 saat ısıtılmıştır. Diğer bir- yöntemde de üzüm mayşelerinin sıcaklığı 70°C'ye ulaştıktan sonra herhangi bir tutma süresi uygulanmamıştır. Isıtılan üzümlerin, mayşeleri yine sıcak olarak preslenmiş ve elde edilen şıralar 20°C'y@ soğutulmuştur. Mayalama ve kükürtleme işlemlerinden sonra şıralar cam damacanalarda ve fermantasyon başlığı kullanılarak fermantasyona bıra kılmıştır. Elde edilen şaraplar 2 kez aktarılmış ve ağızları paraf inlenmiş olarak 12°C'de dinlendirilmiştir. Mayşe ısıtma yöntemi ile üretilen şarapların yapılan kim yasal analizlerinde geleneksel yöntemle üretilen tanık; şaraplara oranla; kuru. madde, 3cül, kül alkaliliği, genel asit,.uçmayan asit, tartarik asit ve pH değerlerinin art tığı, uçar asit ve asetaldehit değerlerinin ise azaldığı saptanmıştır.65 - antosiyan niceliklerinde en iyi sonuç Carignan ve Kalecik karası üzümlerinden yapılan şaraplarda 70°C'ye ısıtma dene mesinde, Cinsaut üzümlerinden yapılan şaraplarda ise 45°C'de 4 saat ısıtma denemesinde alınmıştır. Mayş e ısıtma yöntemi nin Kalecikkarası üzümlerinden elde edilen şaraplarda olumlu sonuçlar vermediği görülmüştür. Polifenollerin ifadeli olan FC ve D280 indisleri; 70°C'ye ısıtılan üzümlerin şaraplarında en yüksek, 50°Cfde 1 saat ısıtılan üzümlerin şaraplarında ise en düşük değerleri ver miştir. Şarapların alkol dereceleri, Kalecikkarası üzümlerinden elde edilen şaraplar dışında tanıklardan biraz daha düşüktür. Duyusal değerlendirmede; Carignan ve Kalecikkarası üzümle rinden 70°C'ye ısıtılan üzümlerin şarabı en yüksek ortalama puanı alırken, aynı üzümlerin" 50°C ' de 1 saat ısıtılması sonu- eu elde edilen şaraplar en düşük puanları alan örnekler olmuş lardır. Cinsaut üzümlerinden yapılan denemelerde de en iyi sonuç 45°C'de 4 saat ısıtılan üzümlerin şarabında alınmış, bu üzüm lerden yapılan şaraplar içinde en başarısız deneme 45°C'de 2 saat ısıtılan üzümlerin şarabı olmuştur. Yöntemin yapılacak çok yönlü çalışmalarla daha olumlu sonuç lara ulaşabileceği sanılmaktadı