Microsurgical repair of the sural nerve after nerve biopsy to avoid associated sensory morbidity: a preliminary report

OBJECTIVE: The purpose of this article is to report our preliminary results regarding microsurgical repair of the sural nerve after nerve biopsy, in an attempt to reduce the well-described sensory morbidity and neuroma formation. METHODS: Three patients with a suspected diagnosis of peripheral neuropathy underwent sural nerve biopsies to establish definitive diagnoses. A 10-mm segment of the sural nerve was resected with local anesthesia. After harvesting of the specimen, the proximal and distal nerve stumps were carefully mobilized and united with epineural suture techniques, under a surgical microscope. Sensory evaluations (assessing the presence of hypesthesia/dysesthesia or pain) of the lateral aspect of the foot, in regions designated Areas 1, 2, and 3, were performed before and 6 and 12 months after the biopsies. A visual analog scale was used for pain estimation. RESULTS: The biopsy material was sufficient for histopathological examinations in all cases, leading to conclusive diagnoses (vasculitis in two cases and amyloidosis in one case). The early post-biopsy hypesthesia, which was present for 4 to 8 weeks, improved to preoperative levels as early as 6 months after the nerve repair. Sensory evaluations performed at 6- and 12-month follow-up times demonstrated that none of the patients complained of pain at the biopsy site or distally in the area innervated by the sural nerve. Ultrasonography performed at the 12-month follow-up examination revealed normal sural nerve morphological features, with no neuroma formation, comparable to findings for the contralateral site. CONCLUSION: Microsurgical repair of the sural nerve after biopsy can eliminate or reduce sensory disturbances such as paraesthesia, hypesthesia, and dysesthesia distal to the biopsy site, in the distribution of the sensory innervation of the sural nerve, and can prevent painful neuroma formation. To our knowledge, this article is the first in the literature to report on microsurgical repair of the sural nerve after nerve biopsy. Decreased side effects suggest that this technique can become a standard procedure after sural nerve biopsy, which is commonly required to establish the diagnosis of various diseases, such as peripheral nerve pathological conditions, vasculitis, and amyloidosis. More cases should be analyzed, however, to explore the usefulness of the technique and the reliability of sural nerve biopsy samples in attempts to obtain conclusive diagnoses.

Planet of the cavendish - understanding the domination

Those seeking to bring change to cultivars sold in the banana markets of the world have encountered major difficulties over the years. Change has been sought because of production difficulties caused by banana diseases such as Fusarium wilt or a desire to invigorate a stagnant market and obtain a competitive advantage by the introduction of diversity of product. Currently the world banana scene is dominated by cultivars from the Cavendish subgroup with their production in excess of 40% of total world production of banana and plantain combined, and in most western countries Cavendish is synonymous with banana. But Cavendish production usually necessitates very regular applications of pesticides, particularly fungicides for Mycosphaerella leaf spots control. So genetic resistance to these and other diseases would be very beneficial to minimizing costs of production, as well as reducing health risks to banana workers and the general population and minimizing impacts on the environment. In recent years, the overall market sales of some crops, such as tomatoes, have increased by providing diversity of cultivars to consumers. Can the same be done for banana? Perhaps a better understanding of how we have arrived at our current situation and the forces that have shaped our preference for Cavendish will allow us to plan more strategic crop improvement research which has enhanced chances of adoption by the banana industries of the world. A scoping study was recently undertaken in Australia to determine the current market opportunity for alternative cultivars and provide a roadmap for the industry to successfully develop this market. A multidisciplinary team reviewed the literature, surveyed the supply chain, analyzed gross margins and conducted consumer and sensory evaluations of 'new' cultivars. This has provided insight on why Cavendish dominates the market, which is the focus of this paper, and we believe will provide a solid foundation for future progress.

Preservation of Indian oil sardine (Sardinella longiceps) in iced and chilled seawater. Part 2 - Changes during storage with particular reference to salt penetration and lipid deterioration during CSW holding

Oil sardines in prime condition were chilled on board. Two lots were chilled in CSW (samples C & CI), one lot ice (sample I) and a fourth lot was left un-iced on deck (sample AI). Sample AI was iced after landing and sample CI was taken out of the chilled seawater and. iced. All the four samples were kept in a chilled room for storage studies. Sample C, chilled and stored in CSW, recorded a gradual gain in weight and an increase in salt content of the muscle. Presence of salt did not seem to cause any excessive protein denaturation. Salt extractability decreased at a gradual rate in all cases. Presence of salt seemed to wield no noticeable influence on lipid hydrolysis and subsequent peroxidation. Results of chemical and sensory evaluations highlight this. Holding sardines in CSW gave a product of excellent quality for the first four to five days of storage. Beyond the fifth day of storage quality deteriorated rapidly and there was no noticeable superiority for this sample (sample C) over the on board iced fish. This was evident in the sensory evaluation as well. However, a storage life of five days in a readily acceptable state is sufficient for the fish to be disposed in the market at a premium sale price over other landings of the same species.

The metacognitive cue of fluency on taste perception

The relative ease tha t a person experiences while performing cognitive operations, namely processing fluency, affects a broad range of judgments such as product evaluations. For example, an increase in fluency through repeated exposure to product packages enhances attitude toward the brand (Janiszewski 1993). This thesis examined the effect of fluency on taste perception and demonstrated where the fluency created an advantage or disfluency created a disadvantage for taste evaluations. Experiment 1 examined the effect of perceptual fluency on taste perception. It was found that perceptual disfluency derived from r eading the labels (i.e., font) lowered taste evaluations only when it was experienced be for the sensory experience. Experiment 2 examined the effect of linguistic fluency (i.e., pronunciation) on taste perception. However there was no evidence for the effect of linguistic fluency on taste perception. Thus, it is concluded that either the effect size of linguistic fluency is lower than perceptual fluency, or participants discounted their linguistic fluency experience because they realized that the brand names used in Experiment 2 were not real brand names. To sum up, it was found that perceptual disfluency created by presenting a difficult to read product-related information created a disadvantage for taste perception compared to when no information was presented. Therefore, this thesis provides the first evidence for the effect of the metacognitive cue of fluency on sensory evaluations.

Relationships between wearer assessment and the instrumental measurement of the handle and prickle of knitted wool fabrics

The relationships between wearer-assessed comfort and objectively measured comfort and handle parameters were investigated using 19 pure wool single jersey garments made of single ply yarns. Wearer trials were used to determine prickle discomfort, and whether wearers “liked” the garments. Fabrics then were objectively evaluated using the Wool HandleMeter, which measures seven primary handle attributes; and the Wool ComfortMeter (WCM), to predict a wearer's perception of fabric-evoked prickle. Wearer responses and the relationships within and between objective measurements and the effect of fibre, yarn and fabrics attributes were analysed by general linear modelling. Mean fibre diameter, fibre diameter coefficient of variation, yarn count, fabric thickness, fabric density, fabric mass per unit area and decatising affected one or more handle parameters. The best model for predicting wearer prickle discomfort accounted for 90.9% of the variance and included only terms for the WCM and WCM2. The WCM was a good predictor whereas mean fibre diameter was a poor predictor of whether wearers “liked” garments. Wearer assessment of prickle and whether or not wearers “liked” fabrics were independent of fabric handle assessment. The results indicate that the handle and comfort properties of lightweight, wool jersey fabrics can be quantified accurately using the Wool HandleMeter and the Wool ComfortMeter. For fabric handle, fibre and yarn characteristics were less important than changes in the properties of the fabric.

Effects of variation in wool fiber curvature and yarn hairiness on sensorial assessment of knitted fabrics

Previous investigations have shown that prickle discomfort sensations of wool fabrics are primarily determined by the mean fiber diameter of the wool. It is also known that differences in wool fiber curvature (crimp) affect softness of handle of greasy wool and of wool textiles. In a replicated experiment, we investigated if wearers could detect the effect of using 17 µm superfine wool of low (74°/mm) or high (114°/mm) fiber curvature, and when the wools were blended with 17 µm cashmere (fiber curvature 49°/mm) in differing proportions, on four comfort sensations. Eight single jersey knitted fabrics were assessed under a controlled protocol using forearm sleeves made of the test fabric and a control fabric. Data (37 sensorial assessments of high curvature wool fabrics; 38 sensorial assessments of low curvature wool fabrics) were analyzed using linear mixed model analysis (restricted maximum likelihood), which included fixed effects for wool type and blend ratio and a random effect for participant. The use of a control sleeve fabric reduced variance due to participant effects by providing an anchor for each sensation over time. Wool fiber curvature affected participant assessment of breathability, comfort, feel after exercise (damp/dry) and skin feel (prickly/soft), with preferred values associated with high curvature (crimp) superfine wool. Increasing the proportion of cashmere in fabrics increased skin feel (better assessed softness). Skin feel was strongly associated with the evaluation of the fabrics by the Wool ComfortMeter and with increasing hairiness of yarns.

Ultrafine wools: comfort and handle properties for next-to-skin knitwear and manufacturing performance

This study aimed to quantify the skin comfort and handle properties of a range of wool fabrics produced from ultrafine wool (13.7–15.1 µm) and in doing so determine if differences in fiber diameter and staple crimp frequency (5.3–7.1 crimps/cm) were important in these properties. The fabrics were evaluated using a range of subjective and objective measurement techniques, including the Wool ComfortMeter, the Wool HandleMeter and in wearer trials. This work indicated that single jersey fabrics made from ultrafine wool are approaching the limit of objective and subjective evaluation of next-to-skin comfort. The results from the Wool ComfortMeter, Wool HandleMeter and the wearer trial show that there were no significant effects that can be attributed to wool staple crimp (fiber curvature) in these ultrafine wool fabrics. The work also demonstrated a difference in the manufacturing response when knitted fabric made from wools of different fiber diameter (13.7–23.7 µm), and using yarns of the same count, resulted in a progressively higher fabric mass per unit area as mean fiber diameter was progressively reduced.

The influence of fiber diameter, fabric attributes and environmental conditions on wetness sensations of next-to-skin knitwear

This study investigated the relationships between the sensations of sweaty, damp, muggy and clingy, as assessed by human response from wearer trial garment assessment, and fiber type, fiber, yarn and fabric properties and instrumental fabric measurements of next-to-skin knitwear. Wearer trial assessment of 48 fabrics followed a strict 60 minute protocol including a range of environmental conditions and levels of exercise. Adjusted mean weighted scores were determined using linked garments. Instrumental fabric handle measurements were determined with the Wool HandleMeter (WHM) and Wool ComfortMeter. Data were analyzed using forward stepwise general linear modeling. Mean fiber diameter (MFD) affected the sweaty, damp, muggy and clingy sensation responses accounting for between 23.5% and 56.2% of the variance of these sensations. In all cases, finer fibers were associated with lower sensation scores (preferred). There were also effects of fiber type upon sweaty, muggy and clingy scores, with polyester fiber fabrics having higher scores (less preferred) compared with fabrics composed of wool, particularly for peak sweaty scores in hot and active environments. Attributes such as fabric density, yarn linear density, knitting structure and finishing treatments, but not fabric thickness, accounted for some further variance in these attributes once MFD had been taken into account. This is explained as finer fibers have a greater surface area for any given mass of fiber and so finer fibers can act as a more effective sink for moisture compared with coarser fibers. No fabric handle parameter or other attribute of fiber diameter distribution was significant in affecting these sensation scores.

Avaliação sensorial do guacamole com adição de α-tocoferol e ácido ascórbico conservado pelo frio

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Development of a novel fermented soymilk product with potential probiotic properties

The study was carried out to test the ability of Enterococcus faecium, Lactobacillus acidophilus, L. jugurti, Streptococcus thermophilus and L. delbrueckii ssp bulgaricus to decrease cholesterol in vitro and to grow in the presence of bile salts. Both properties were dependent on the species under study. The cultures were also inoculated into soymilk fortified with dry milk whey powder as single or mixed starters. The physicochemical and sensory evaluations of the fermented products showed that E. faecium plus L. jugurti (ratio 1:1) is the best combination, and this mixture also produces a 43% decrease in cholesterol. © Springer-Verlag 1999.

Desenvolvimento e caracterização de vinhos tintos a partir de uvas cultivadas no noroeste paulista

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Uso de antioxidantes naturais em hambúrgueres preparados com carne mecanicamente sepada de tilápia

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Desenvolvimento de produto cárneo de tilápia com antioxidantes naturais

Pós-graduação em Alimentos e Nutrição - FCFAR

Elaboração de produto cárneo de tilápia com antioxidantes visando sua utilização como recheio ou acompanhamento de refeição

The aim of this study is to evaluate the effi ciency of oregano, sage, moringa and rosemary as natural antioxidants and propyl gallate as artifi cial antioxidant used in “stuffed food” made with CMS of tilapia (minced fi sh) and stored frozen for 120 days. Protein, fat, moisture and ashes determination, microbiological analysis and sensory evaluations were conducted in the beginning and the end of storage period. TBARS, BNVT, pH and psychrotrophic microorganism count were determined periodically. The antioxidants interfered in pH (6.17 and 6.55) and TBARS values during 120 days under freezing (-18o C). The lowest TBA values were found for oregano (0.158 mg de MDA. kg-1) and sage (0.186 mg de MDA.kg-1). The stuffed food made with CMS of tilapia, without antioxidant, had the most oxidation, and sage and moringa were not good source of antioxidant. BNVT values (11.41 – 12.35 mgN.100g-1) were not altered. The lowest pH value was found for the product with sage (6.20), but similar to the moringa and propyl gallate, while oregano and rosemary showed the highest values (6.63 and 6.29), at 5 days of storage. Microbiological analyses were in accordance with Brazilian legislation. Sensory evaluation indicated that the panelists preferred the formulations made with oregano and propyl gallate. The results showed that it is feasible to elaborate stuffed food made with CMS of tilapia as an alternative for the fi shery´s consumption, and sage was the most effi cient natural antioxidant among those tested in this study.

Morbidity following sural nerve harvesting: A prospective study

Objective: To evaluate donor site morbidity following sural nerve harvesting, with special attention to the recovery of sensory loss. Methods: We prospectively followed 38 subjects who underwent sural nerve harvest, including two with bilateral nerve excision. Symptoms related to sural nerve excision were evaluated and demarcation of the area with reduced touch sensation was quantified. Assessments were performed periodically up to 1 year after surgery and the results of different sensory evaluations were compared. Results: A significant reduction of sensory deficit was identified between consecutive evaluations (p < 0.05). Decreases of 26.85%, 20.69% and 24.29% were observed 3, 6 and 12 months after surgery, respectively. Shock-like pain (7.5%), stabbing pain (7.5%), and numbness (5%) were the most frequently reported symptoms. All symptoms were brief and resolved spontaneously 3-6 months after surgery. Conclusion: Sural nerve harvest can be performed with acceptable morbidity. When present, symptoms resolve between the third and sixth month after surgery and a significant reduction of sensory loss in the area innervated by the sural nerve was observed during the first year of follow-up. (C) 2012 Elsevier B.V. All rights reserved.