788-3 Effect of Body Composition on Exercise Performance in Patients with Heart Failure

Changes in fat and skeletal muscle Volume may contribute to the exercise intolerance reported by patients with heart failure. To test this hypothesis, we measured hemodynamic and ventilatory responses to exercise in 65 patients with chronic heart failure. Body composition was determined by dual-energy x-ray absorptiometry. Peak exercise VO2 averaged 13.2±2.9ml/min/kg, peak exercise cardiac index 4.5±1.1 L/min/m2, lean body weight 55±12kg, lean leg weight 17.2±3.8kg and total fat 27±11kg. Thirty-eight (58%) of the patients were obese, as defined by a percentage fat >30%. Twenty-four patients (37%) exhibited lean body wt/height <300gm/cm, consistent with muscle atrophy. Peak exercise VO2 correlated closely with total leg muscle:There was no relationship between VO2/gm leg muscle and the lean body wt/height index, suggesting that muscle atrophy does not affect muscle performance/unit of muscle. VO2/kg muscle was higher in obese vs non-obese patients (72+14 vs 59+13 mllmin/kg (p<0.01) whereas peak VO2/kg body weight was similar (13.0+3.3 vs 13.2+2.6 mllmin/kg). since body weight inCludes fat. These findings suggest that skeletal muscle volume influences exercise capacity in patients with heart failure. Exercise capacity in obese patients is underestimated by normalizing for body weight

Identification and Functional Validation of Caldesmon as a Potential Gastric Cancer Metastasis-Associated Protein

Ph.DDOCTOR OF PHILOSOPH

Reducing the environmental impact of surgery on a global scale: systematic review and co-prioritization with healthcare workers in 132 countries

Background Healthcare cannot achieve net-zero carbon without addressing operating theatres. The aim of this study was to prioritize feasible interventions to reduce the environmental impact of operating theatres. Methods This study adopted a four-phase Delphi consensus co-prioritization methodology. In phase 1, a systematic review of published interventions and global consultation of perioperative healthcare professionals were used to longlist interventions. In phase 2, iterative thematic analysis consolidated comparable interventions into a shortlist. In phase 3, the shortlist was co-prioritized based on patient and clinician views on acceptability, feasibility, and safety. In phase 4, ranked lists of interventions were presented by their relevance to high-income countries and low–middle-income countries. Results In phase 1, 43 interventions were identified, which had low uptake in practice according to 3042 professionals globally. In phase 2, a shortlist of 15 intervention domains was generated. In phase 3, interventions were deemed acceptable for more than 90 per cent of patients except for reducing general anaesthesia (84 per cent) and re-sterilization of ‘single-use’ consumables (86 per cent). In phase 4, the top three shortlisted interventions for high-income countries were: introducing recycling; reducing use of anaesthetic gases; and appropriate clinical waste processing. In phase 4, the top three shortlisted interventions for low–middle-income countries were: introducing reusable surgical devices; reducing use of consumables; and reducing the use of general anaesthesia. Conclusion This is a step toward environmentally sustainable operating environments with actionable interventions applicable to both high– and low–middle–income countries

Quality evaluation of flat rice noodles (kway teow) prepared from bario and basmati rice

In the present study, rice noodles (kway teow or flat rice noodles) prepared from Bario rice, a locally grown, popular, organic rice variety of Malaysia was compared with rice noodles prepared from Basmati rice (imported from Pakistan). The quality criteria evaluated included determination of physical (colour and texture), cooking and sensory qualities. Additionally, microbial quality of fresh and stored noodles (stored for 3 days with 0 day as control) was also determined. The results showed tensile strength and elasticity modulus of rice noodles to decrease on storage with Basmati rice showing the lowest value for both the parameters analyzed (24.11 and 7.89 kPa, respectively). The cooking loss of rice noodles increased on storage in both rice varieties with Basmati rice showing higher range of 5.9-7.14%. With regard to colour, significant differences was observed between storage days for the parameters analyzed (L*, a* and b*). Overall, L* value of noodles prepared from Bario as well as Basmati rice showed a decrease on storage (became darker). With regard to microbial quality, aerobic plate count as well as yeast and mold counts increased significantly during storage. The results on sensory qualities showed colour (6.67), appearance (6.8) and texture (6.67) of fresh rice noodles to be significantly higher in Bario rice compared with Basmati rice. From the results, it was concluded that both Bario and Basmati rice can be explored effectively for preparing ‘kway teow’ or the flat rice noodles, which is envisaged to hold high promise in local market

Sources of fungal linamarases

World Journal of Microbiology and Biotechnology116678-680WJMB

Properties of β-glucosidase purified from Aspergillus niger mutants USDB 0827 and USDB 0828

10.1007/BF00240731Applied Microbiology and Biotechnology375590-593AMBI

Isolation and characterization of β-glucosidases from Aspergillus nidulans mutant USDB 1183

10.1007/BF00386292World Journal of Microbiology & Biotechnology95555-558WJMB

Properties of β-glucosidase purified from Aspergillus niger

10.1007/BF00940168MIRCEN Journal of Applied Microbiology and Biotechnology44425-43

Primary posterior chamber IOL implantation in penetrating ocular trauma

International Ophthalmology173137-141INOP

Mining the gastric cancer secretome: Identification of GRN as a potential diagnostic marker for early gastric cancer

10.1021/pr201014hJournal of Proteome Research1131759-1772JPRO