Human adenoviruses role in ophthalmic pterygium formation

Background: Ophthalmic pterygium is a common benign lesion of unknown origin and the pathogenesis might be vision-threatening. This problem is often associated with exposure to solar light. Recent evidence suggests that potentially oncogenic viruses such as human papillomavirus and Epstein-Barr virus may be involved in the pathogenesis of pterygia. Expression of specific adenovirus genes such as E1A and E1B, which potentially have many functions, may contribute to their oncogenic activity as well as relevance to cellular immortalization. Objectives: For the first time, we aimed to investigate involvement of adenoviruses in pterygium formation. Patients and Methods: Fifty tissue specimens of pterygium from patients undergoing pterygium surgery (as cases), 50 conjunctival swab samples from the same patients and 10 conjunctival biopsy specimens from individuals without pterygium such as patients undergoing cataract surgery (as controls) were analyzed for evidence of adenovirus infection with polymerase chain reaction using specific primers chosen from the moderately conserved region of the hexon gene. Furthermore, ß-globin primers were used to access the quality of extracted DNA. Data was analyzed using SPSS (version 16) software. Results: Of 50 patients, 20 were men and 30 women with mean age of 61.1 ± 16.9 years ranged between 22 and 85 years. All samples of pterygia had positive results for adenoviruses DNA with polymerase chain reaction, but none of the negative control groups displayed adenoviruses. The pterygium group and the control groups were ß-globin positive. Direct sequencing of PCR products confirmed Adenovirus infection. Conclusions: Adenoviruses might act as a possible cause of pterygium formation and other factors could play a synergistic role in the development. However, further larger studies are required to confirm this hypothesis. © 2015, Kowsar Medical Publishing Company. All rights reserved

The Effect of Acupressure at GB-21 and SP-6 Acupoints on Anxiety Level and Maternal-Fetal Attachment in Primiparous Women: a Randomized Controlled Clinical Trial

Background: Delivery is one of the most stressful events in women’s life. Excessive anxiety, in turn, increases delivery and pregnancy complications. Mother’s positive experience of delivery leads to more effective maternal-fetal attachment in the first few hours of birth. Objectives: The present study aimed to compare the effects of acupressure at two different acupoints on anxiety level and maternal-fetal attachment in primiparous women. Materials and Methods: In this study, 150 primiparous women were allocated to acupressure at GB-21 acupoint, acupressure at SP-6 acupoint, and control group. The women in their active phase of delivery were enrolled in the study and pressure was applied to the acupoints for 20 minutes. Mother’s anxiety level was assessed using Spielberger’s questionnaire before and one hour after the intervention. In addition, maternal-fetal attachment behaviors were evaluated using Avant’s questionnaire during the first breastfeeding. Then the data were introduced to the SPSS (v. 13) and were analyzed using t test and one way ANOVA. Results: The results revealed no significant difference among the three groups regarding the anxiety level before the intervention (P > 0.05). One hour after the intervention, this measure was significantly lower in the intervention groups in comparison to the control group (P 0.05). Moreover, maternal-fetal attachment was higher in the intervention groups in comparison with the control group (P < 0.001). Conclusions: Acupressure at both acupoints reduced anxiety level and increased maternal-fetal attachment. This method can be easily used in the delivery room

Sodium benzoate and potassium sorbate preservatives in food stuffs in Iran

A high-performance liquid chromatography method was applied for the determination of the levels of benzoate and sorbate in 400 food samples, including pickled cucumbers, canned tomato pastes, sour cherry jams, soft drinks, fruit juices and dairy products (UF-Feta cheeses, Lighvan cheeses, lactic cheeses, yogurts and doogh). The results showed that 270 (67.5%) of all samples contained benzoate ranging from 11.9 to 288.5 mg kg⁻¹ in lactic cheese and fruit juice, respectively. The levels of sorbate in 98 (24.5%) of the samples were 20.1 to 284.3 mg kg⁻¹ in doogh and fruit juice, respectively. Moreover, benzoate was detected in all dairy products ranging from 11.9 mg kg⁻¹ in lactic cheese to 91.2 mg kg⁻¹ in UF-Feta cheese. A low concentration of benzoate could originate naturally, due to specific biochemical mechanisms during cheese, yogurt and doogh maturation. In conclusion, a minimum level for benzoate in dairy products should be defined in the legislation. © 2015 Taylor & Francis