Procesos simples que disminuyen el contenido de sodio y nitritos en jamones

Introduction: Ham is a product highly consumed by society; however it contains some elements that make it a non-recommended food. Thus, it has been attempted to eliminate or reduce those components.Material and Methods: Content of sodium, nitrites, peroxides and total coliforms were compared after processes of Washing (W) and Simple Cooking (SC) in turkey and pork ham in a cross-sectional analytical experimental study. Furthermore, sensory acceptance of thesamples through an acceptance test of five points was evaluated. One-way ANOVA with post hoc Bonferroni were used to assess the mean difference between groups. The value of p≤0.05 was considered statistically significant.Results: Both processes reduced the amount of sodium in both types of ham in statistically significant way (p≤0.001). The major percentage of reduction was presented with SC: 73.4% for turkey ham and 63.5% for pork ham. Likewise, the higher percentage of nitrite reduction was 50.6% in pork ham with SC technique (p≤0.05). Peroxide index decreased with both techniques in both hams without statistical significance. Total coliforms count was kept constant in all samples. Higher sensory acceptance of W concerning SC in all sensory characteristics was observed.Conclusions: W and SC techniques reduce sodium, nitrite and peroxide index without affecting the sanitation of hams. Furthermore, W is accepted in all sensory categories. We recommend using W technique before consumption of the product.Introducción: El jamón, producto altamente consumido por la sociedad, contiene algunos elementos que lo convierten en un alimento no recomendable, por lo que se ha buscado eliminar o reducir esos componentes.Material y Métodos: Se compararon los contenidos de sodio, nitritos, índice de peróxidos y coliformes totales resultantes de los procesos de Lavado (L) y Cocción Simple (CS) aplicados al jamón de pavo y de cerdo en un estudio transversal analítico experimental. Además, se evaluó la aceptación sensorial de las muestras a través de una prueba de aceptación de cinco puntos. Se aplicó la prueba ANOVA de 1 vía con post hoc de Bonferroni para valorar la diferencia de medias entre grupos. El valor de p≤0,05 se consideró estadísticamente significativo.Resultados: Ambos procesos redujeron la cantidad de sodio en ambos tipos de jamón de manera estadísticamente significativa (p≤0,001). El mayor porcentaje de reducción se presentó con CS: 73,4% para el jamón de pavo y 63,5% para el jamón de cerdo. Asimismo, el mayor porcentaje de reducción de nitritos fue de 50,6% con la técnica de CS en el jamón de cerdo (p≤0,05). El índice de peróxidos disminuyó con ambas técnicas en ambos jamones sin significancia estadística. El conteo de coliformes totales se mantuvo constante en todas las muestras. Se observó una mayor aceptación sensorial de L sobre CS en todas las características sensoriales.Conclusiones: Las técnicas de L y CS reducen sodio, nitritos e índice de peróxidos sin afectar la sanidad de los jamones. Asimismo, L es aceptada sensorialmente en todas sus categorías. Se recomienda utilizar la técnica de L antes del consumo del producto

Liver fibrosis secondary to bile duct injury: correlation of Smad7 with TGF-β and extracellular matrix proteins

<p>Abstract</p> <p>Background</p> <p>Liver fibrosis is the result of continuous liver injury stemming from different etiological factors. Bile duct injury induces an altered expression of TGF-β, which has an important role in liver fibrosis because this cytokine induces the expression of target genes such as collagens, PAI-1, TIMPs, and others that lead to extracellular matrix deposition. Smad7 is the principal inhibitor that regulates the target gene transcription of the TGF-β signaling. The aim of the study was to determine whether Smad7 mRNA expression correlates with the gene expression of <it>TGF-β, Col I</it>, <it>Col III</it>, <it>Col IV</it>, or <it>PAI-1 </it>in liver fibrosis secondary to bile duct injury (BDI).</p> <p>Results</p> <p>Serum TGF-β concentration was higher in BDI patients (39 296 pg/ml) than in liver donors (9008 pg/ml). Morphometric analysis of liver sections showed 41.85% of tissue contained fibrotic deposits in BDI patients. mRNA expression of Smad7, Col I, and PAI-1 was also significantly higher (<it>P </it>< 0.05) in patients with BDI than in controls. Smad7 mRNA expression correlated significantly with TGF-β concentration, Col I and Col III expression, and the amount of fibrosis.</p> <p>Conclusion</p> <p>We found augmented serum concentration of TGF-β and an increase in the percentage of fibrotic tissue in the liver of BDI patients. Contrary to expected results, the 6-fold increase in <it>Smad7 </it>expression did not inhibit the expression of <it>TGF-β, collagens</it>, and <it>PAI-1</it>. We also observed greater expression of Col I and Col III mRNA in BDI patients and significant correlations between their expression and TGF-β concentration and Smad7 mRNA expression.</p

YKL-40 expression in CD14+ liver cells in acute and chronic injury

AIM: To demonstrate that CD14+ cells are an important source of the growth factor YKL-40 in acute and chronic liver damage