Conocimientos, actitudes y prácticas sobre el consumo de sal en la población peruana: Estudio transversal / Knowledge, attitudes and practices about salt consumption in the Peruvian population: A crosssectional study

Introducción: La reducción del consumo de sal se ha identificado como una de las intervenciones prioritarias para prevenir las enfermedades no transmisibles a nivel mundial. Por ello, se recomienda que uno de los tres pilares para reducir su ingesta es reconocer el nivel de conocimientos, actitudes y prácticas relacionadas con el consumo de sal (CAP-sal). Objetivo: Determinar el nivel de CAP-sal y los factores asociados a estos en la población peruana. Materiales y métodos: Estudio transversal analítico realizado mediante encuesta virtual en población adulta peruana. Resultados: Se trabajó con una muestra de 918 sujetos. La proporción de participantes con conocimiento, actitudes y prácticas suficientes, fue del 54,58 %; 50,22 % y 40,31 %, respectivamente. Las variables que aumentan la probabilidad de tener un nivel suficiente de CAP-sal fueron el sexo femenino, la presencia de obesidad e HTA. Mientras que los antecedentes familiares y área de residencia lo fueron únicamente para conocimientos, el grado de instrucción para conocimientos y prácticas, y la actividad física tanto para actitudes como prácticas. Conclusiones: Tanto el nivel de conocimiento y actitudes fueron suficientes en la mitad de la muestra, pero las prácticas se encuentran por debajo de esta. Existen brechas que varían según las características sociodemográficas, como la edad, sexo, antecedentes de HTA, obesidad y realización de actividad física. Resultados que podrían apoyar la inclusión de la promoción de una nutrición saludable en la población peruana(AU)

Introduction: Reducing salt intake has been identified as one of the priority interventions to prevent non-communicable diseases worldwide. For this reason, it is recommended that one of the three pillars to reduce its intake is to recognize the level of Knowledge, Attitudes and Practices related to salt consumption (CAP-salt, in Spanish). Objective: To determine the level of CAP-salt and the factors associated with these in the Peruvian population. Materials and Methods: Cross-sectional analytical study carried out through a virtual survey of the Peruvian population. Results: We studied 918 subjects. The proportion of patients with sufficient knowledge, attitudes and practices was 54.58 %; 50.22 % and 40.31 %, respectively. The factors that increase the probability of having sufficient CAPsalt were female sex, the presence of obesity and hypertension. While family history and area of residence were only for knowledge, the degree of education for knowledge and practices, and physical activity for both attitudes and practices. Conclusions: The level of knowledge and sufficient attitudes are present in half of the population, but the practices are below this. In turn, several gaps vary according to sociodemographic characteristics, such as age, sex, history of hypertension, obesity, and physical activity, which could be the target of the new population awareness goals(AU)

Preparaciones alimentarias con mayor y con menor contenido de (NaCl): motivos de elección y emociones relacionadas según estudiantes universitarios. Estudio transversal cuali-cuantitativo / Foods with higher and lower salt content (NaCl): choice motives and related emotions according to university students: qualitative-quantitative cross-sectional study

Introducción: El exceso de sodio se ha asociado con un aumento del riesgo de enfermedad cardiovascular. El objetivo fue estudiar los motivos de elección y las emociones relacionadas a las comidas con mayor y con menor contenido de sal (NaCl) en estudiantes de la Universidad de Buenos Aires (UBA). Metodología: Estudio observacional cuali-cuantitativo. Se realizaron 4 Grupos Focales (GF) con estudiantes de carreras relacionadas y no relacionadas con la Salud y una encuesta con metodología Check All That Apply (CATA), dirigida a estudiantes de carreras universitarias relacionadas con la Salud. Resultados: En los GF realizados para identificar motivos de elección de comidas se consideraron importantes factores como: "salud, valor nutritivo y contenido natural", "precio y accesibilidad en comercios", "control de peso", "comodidad en la preparación", "estado de ánimo", "apariencia, envase agradable y marca conocida" y "atractivo sensorial". El factor "bajo contenido de sodio en preparaciones" no fue sonsiderado importante. En los GF realizados para identificar emociones asociadas a preparaciones alimenticias con mayor y menor contenido de sal (NaCl) predominaron emociones positivas por sobre las negativas y neutras. Las preparaciones con mayor contenido de sal suscitaron más emociones negativas en el GF de estudiantes relacionados con la Salud. En las respuestas CATA la tarta/empanadas y el sándwich de jamón y queso estuvieron caracterizados por motivos de comodidad en la preparación y mayor contenido de sal. El sándwich de pollo y la tarta/empanadas de verduras se relacionaron con salud y valor nutritivo (incluido menor contenido de sal). Conclusión: Las caracterizaciones realizadas por los estudiantes relacionados con la Salud sobre estas preparaciones resultan de interés y abren el interrogante a cuál será la descripción de estudiantes universitarios no relacionados a carreras de Salud. Financiado por el subsidio de investigación UBACYT 20020170100502BA

Introduction: Excess sodium has been associated with an increased risk of cardiovascular disease. The objective was to study the reasons for choosing and the emotions related to foods with higher and lower salt content (NaCl) in students of the University of Buenos Aires (UBA). Methodology: Quali-quantitative observational study. Four Focus Groups (GF) were carried out with students of careers related and not related to Health, and a survey with the Check All That Apply (CATA) methodology aimed at students of university careers related to Health.Results: In the GFs carried out to identify reasons for choosing meals, important factors were considered as: "health, nutritional value and natural content", "price and accessibility in shops", "weight control", "convenience in preparation", "mood", "appearance, pleasant packaging, and well-known brand", and "sensory appeal". The factor "low sodium content in preparations" was not considered important. In the GFs carried out to identify emotions associated with food preparations with higher and lower salt content (NaCl), positive emotions predominated over negative and neutral ones. The preparations with higher salt content elicited more negative emotions in the GF of Health-related students. In the CATA responses (health-related students), the ham and cheese pie / empanadas and sandwich were characterized by reasons of convenience in preparation and higher salt content. The chicken sandwich and the vegetable pie / empanadas were associated with health and nutritional value (including lower salt content). Conclusion: The characterizations made by the students related to Health on these preparations are of interest and open the question of what will be the description of university students not related to Health careers. Funded by UBACYT research grant 20020170100502BA

Comparación del contenido de sodio de alimentos del mercado argentino con el valor del rotulo / Comparation of sodium of foods from argentine market with the nutritional label value

Introducción: el sodio (Na) es un elemento abundante en la naturaleza y presente en el agua y en los alimentos que consumimos. El consumo excesivo de Na que, mayormente, proviene de alimentos procesados, es un factor de riesgo para el desarrollo de hipertensión arterial y de enfermedad cardiovascular. En Argentina, el consumo de Na duplica el consumo máximo recomendado de 2000 mg/día. Objetivo: evaluar el contenido de Na de alimentos del mercado argentino y comparar dichos valores con los declarados en los rótulos nutricionales. Materiales y métodos: se seleccionaron 97 productos de diversas categorías (fiambres, quesos, bebidas analcohólicas, galletitas). La concentración de Na se midió por espectroscopía de emisión y se expresó en mg Na/100 g/mL. Resultados: el contenido declarado de Na para los alimentos analizados fue de 630 [10-1833] (mediana [rango]), mientras que el Na medido fue de 645 [6.9-3278]; para las bebidas analcohólicas el Na declarado fue 14 [0-46] y el Na medido 3.7 [0.8-36]. Se halló diferencia significativa entre los valores de Na declarados y medidos en fiambres y bebidas analcohólicas (test de Wilcoxon, p<0.05). Un 41% del valor medido de Na en los alimentos analizados está dentro de la tolerancia ± 20% que exige el Código Alimentario Argentino y un 92% de las bebidas analcohólicas tienen un valor medido menor a dicho intervalo. Conclusiones: los valores declarados y medidos son diferentes para las categorías de fiambres y bebidas analcohólicas, lo que impediría una correcta estimación de la ingesta de Na a partir de estos alimentos

Introduction: sodium (Na) is an element abundant in nature and present in the water and food. The excessive consumption of Na, which mainly comes from processed foods, is a risk factor for the development of high blood pressure and cardiovascular disease. In Argentina, Na consumption doubles the maximum recommended consumption of 2000 mg/day. Objective: to evaluate the Na content of foods in the Argentine market and to compare the values of these with those declared in the nutritional labels. Materials and Methods: 97 products were selected from various categories (cold cuts, cheeses, sweetened beverages, cookies). The Na concentration was measured by emission spectroscopy and was expressed in mg Na/100 g/mL. Results: The median and range of the declared Na was for the foods analyzed was 630 [10-1833] (median [range]), while the measured Na was 645 [6.9-3278]; for non-alcoholic beverages, declared Na was 14 [0-46] and measured Na was 3.7 [0.8-36]. A significant difference was found between the Na values declared and measured in cold cuts and sweetened beverages (Wilcoxon test, p<0.05). Forty one percent of the measured value of Na in the foods analyzed are within the tolerance ± 20% required by The Argentine Food Code and 92% of the non-alcoholic beverages have a measured value lower than said interval. Conclusions: the declared and measured values are different for the categories of cold cuts and non-alcoholic beverages, which would prevent a correct estimation of the Na intake from these foods

Avaliação in vitro do potencial antifúngico de sais imidazólicos frente à Candida albicans / In vitro evaluation of antifungal potential of imidazolium salts against Candida albicans

Objetivo: O objetivo deste estudo foi avaliar o potencial antifúngico de um conjunto de sais imidazólicos (SI) frente a Candida albicans. Materiais e métodos: A avaliação an-tifúngica dos SI foi realizada por meio do teste de difusão em ágar, utilizando uma cepa de Candida albicans (ATCC 90028). Cinco diferentes SI foram sintetizados e testados no presente estudo: brometo de 1,8-bis(metilimidazólio-1-il) octano (MImC8MImBr2), metanossulfonato de 1,12-bis(-metilimidazólio-1-il) dodecano (MImC12MIm(MeS)2), clo-reto de 1-n-hexadecil-2,3-dimetilimidazólio (C16DMImCl), metanossulfonato de 1,10-bis(metilimidazólio-1-il) decano (MImC10MIm(MeS)2) e brometo de 1,10-bis(metilimidazólio--1-il) decano (MImC10MImBr2). O cloreto de cetilpiridíneo (C16PyrCl) foi utilizado como composto de referência e as soluções de digluconato de clorexidina (C34H54Cl2N10O14) e salina (NaCl 0,9%) foram utilizadas como controles po-sitivo e negativo, respectivamente. Resultados: Dentre os SI testados, MImC12MIm(MeS)2, MImC10MIm(MeS)2 e MImC10MImBr2 apresentaram os seguintes valores para os halos de inibição formados: 28,00 mm, 20,50 mm e 18,75 mm, respectivamente. Esses valores foram similares ou superiores inclusive aos encontrados para o controle positivo (14,87 mm) e o composto de referência (0 mm). Discussão: Os SI podem apresentar uma alternativa promissora às terapias com antifúngicos convencionais, concordando com estudos prévios. Entretanto, mais estudos in vitro e in vivosão necessários para avaliar o potencial antifúngico destes compostos frente a biofilmes multiespécies de C. albicans. Conclusão: Baseado nestes resultados, três dos SI testados apresentam atividade antifúngica in vitro promissora frente à Candida albicans.

Aim: This study aims to evaluate the antifungal potential of imidazolium salts (IS) against Candida albicans. Material and methods: Antifungal evaluation of the IS was perfor-med using the disk diffusion test, using a strain of Candida albicans (ATCC 90028). Five different IS were synthesized and tested in the present study: 1,8-bis(methylimidazolium-1-yl) octane bromide (MImC8MImBr2), 1,12-bis(methylimida-zolium-1-yl) dodecane methanesulfonate (MImC12MIm(-MeS)2), 1-n-hexadecyl-2,3-dimethylimidazolium chloride (C16DMImCl), 1,10-bis(methylimidazolium-1-yl) decane methanesulfonate (MImC10MIm(MeS)2) e 1,10-bis(me-thylimidazolium-1-yl) decane bromide (MImC10MImBr2). Cetylpyridinium chloride (C16PyrCl) was used as a reference substance. Chlorhexidine (C34H54Cl2N10O14) and saline (NaCl 0,9%) solutions were positive and negative controls, respectively. Results: Among the tested IS, MImC12MIm(-MeS)2, MImC10MIm(MeS)2 and MImC10MImBr2 showed the following values for inhibition halos: 28,00 mm, 20,50 mm and 18,75 mm, respectively. These values were similar or superior than those found for the positive control (14.87 mm) and reference (0 mm) substances. Discussion: IS can be a promising alternative to antifungal conventional therapies, as exemplified in previous studies. However, further in vitro and in vivo studies are needed to assess the antifungal potential of these compounds against Candida--mixed biofilms.Conclusion: Based on these results, three IS, tested in this study, have in vitro promissing antifungal potential against Candida albicans.

Efectividad y tolerabilidad de tres tipos de productos de preparación para colonoscopia / Effectiveness and tolerability of three types of colonoscopy preparation products

Resumen Objetivo: establecer las diferencias entre tres tipos de productos de preparación para colonoscopia, en cuanto a efectividad y tolerabilidad. Materiales y métodos: estudio de corte transversal, analítico, prospectivo, ciego para el evaluador de la escala de Boston. Se incluyeron pacientes adultos, mayores de 18 años con requerimiento de colonoscopia y diligenciamiento de la encuesta sobre el tipo de preparación realizada para la limpieza del colon. Resultados: se evaluaron 3 grupos de productos (polietilenglicol, picosulfatos, sales de sulfato) en 907 pacientes, se aplicó la escala de Boston total y por segmentos, sin encontrar diferencias estadísticamente significativas entre ellos (Odds ratio [OR]: 1,10; intervalo de confianza [IC] 95 %: 0,6-1,8; p = 0,728). El 60 % de la población fueron mujeres y la edad promedio 52 años. Se observó el cumplimiento de la dieta en el 99 % de los participantes. La preparación dividida tuvo mejores resultados en la escala de Boston (OR: 5,06; IC 95 %: 3,2-8,01; p = 0,001). Los picosulfatos tuvieron mayor aceptabilidad (OR: 15,8; IC 95 %: 8,83-28,3; p = 0,001) y menores efectos secundarios como distensión abdominal (OR: 0,59; IC 95 %: 0,3-0,9; p = 0,033) y vómito (OR: 0,25; IC 95 %: 0,07-0,82; p = 0,015). Se observó mejor resultado cuando se realizó el examen antes de 6 horas de finalizada la preparación (OR: 6,38; IC 95 %: 3,84-10,6; p = 0,001). Conclusiones: los productos evaluados no presentaron diferencias entre sí con respecto a su efectividad. Los picosulfatos tuvieron menores efectos secundarios y mejor aceptabilidad. Se obtuvo una mejor preparación del colon con preparación dividida y si el examen es hasta 6 horas de finalizada la preparación.

Abstract Objective: To establish the differences between three types of colonoscopy preparation products in terms of effectiveness and tolerability. Materials and methods: An analytical, prospective, blind, cross-sectional study of the Boston Bowel Preparation Scale was carried out. Adult patients over 18 years of age with a requirement for colonoscopy and completion of the survey on the type of preparation carried out for colon cleansing were included. Results: Three groups of products (polyethylene glycol, picosulfates, and sulfate salts) were evaluated in 907 patients. Total and segment Boston Bowel Preparation Scale was applied, without finding statistically significant differences between them (OR 1.10; 95%CI: 0.6-1.8; p = 0.728). 60% of the population were women and the average age was 52 years. Compliance with the diet was observed in 99% of the participants. Split-dose bowel preparation performed best on the Boston scale (OR 5.06; 95%CI; 3.2-8.01; p= 0.001). Picosulfates had greater acceptability (OR 15.8; 95%CI: 8.83-28.3; p= 0.001) and fewer side effects such as abdominal distension (OR 0.59; 95%CI: 0.3-0.9; p= 0.033) and vomiting (OR 0.25; 95%CI: 0.07-0.82; p= 0.015). The best result was observed when the test was performed within 6 hours of completion of preparation (OR 6.38; 95%CI: 3.84-10.6; p = 0.001). Conclusions: The products evaluated did not show differences between them regarding their effectiveness. Picosulfates had fewer side effects and better acceptability. Split-dose and testing up to 6 hours after preparation resulted in better bowel preparation.

Impact of inorganic salts on vase life and postharvest qualities of the cut flower of Perpetual Carnation / Investigar os efeitos dos sais inorgânicos na vida dos vasos e nas qualidades pós-colheita da flor de corte do Cravo Perpétuo

Abstract This study was carried out in the laboratory of Shangqiu Institute of Technology, Henan to investigate the effect of a different combination of inorganic salt on the quality and physiological characteristics of cut flowers (CFs) of Perpetual Carnation. Furthermore, to find out the best preservation solution of inorganic salt that can enhance the ornamental value of CFs of Carnation and prolong its vase life. Sucrose, 8-hydroxyquinoline, paclobutrazol, salicylic acid and different kinds of inorganic salts were added as a preservation solution. And the same amount of distilled water was used as control. The effects of these various inorganic salts on the morphological characteristics including vase life, changes in flower stems, fresh weight (FW) and water balance and the physiological characteristics including contents of malondialdehyde (MDA), cell membrane permeability and the contents of proline of carnation were investigated. The CFs placed in vase solution with inorganic salts showed significant changes in its morphology and physiological characteristics as compared to control. The changes in flower diameter (FD), FW, malondialdehyde and cell membrane permeability showed an increasing trend first and then decreasing. The value of water balance was observed with a downward trend. However, the vase life, FD, the contents of malondialdehyde, contents of proline and FW of CFs held in the preservative solution containing inorganic salts were increased than that of control. The fresh preservative solution contained sucrose 3% + 8-hydroxyquinoline (8-HQ) (200 mg·L‾1) + paclobutrazol (100 mg·L‾1) + salicylic acid (SA) (25 mg·L‾1) + CaCl2 (100 mg·L‾1) has the best effect on longevity (34 days), FW and FD of carnation CFs. This solution has improved the ornamental and physiological characteristics of fresh carnation CFs.

Resumo Este estudo foi realizado no laboratório do Instituto de Tecnologia de Shangqiu, Henan, para investigar o efeito de diferentes combinações de sal inorgânico na qualidade e características fisiológicas de flores cortadas do Cravo Perpétuo. Além disso, para descobrir a melhor solução de preservação de sal inorgânico que pode aumentar o valor ornamental das flores cortadas de Cravo e prolongar a vida do vaso. Sucrose, 8-hidroxiquinolina, paclobutrazol, ácido salicílico e diferentes tipos de sais inorgânicos foram adicionados como uma solução de preservação. E a mesma quantidade de água destilada foi usada como controle. Os efeitos destes vários sais inorgânicos sobre as características morfológicas incluindo a vida dos vasos, alterações nos caules, peso fresco e balanço hídrico e as características fisiológicas incluindo conteúdo de malondialdeído (MDA), permeabilidade da membrana celular e conteúdo de prolina de cravo foram investigados. As flores de corte colocadas em solução de vaso com sais inorgânicos apresentaram mudanças significativas em sua morfologia e características fisiológicas em relação ao controle. As alterações no diâmetro das flores, no peso fresco, no malondialdeído e na permeabilidade da membrana celular mostraram uma tendência crescente primeiro e depois decrescendo. O valor do balanço hídrico foi observado com tendência de queda. No entanto, a vida útil do vaso, o diâmetro da flor, o conteúdo de malondialdeído, o conteúdo de prolina e o peso fresco de flores cortadas mantidos na solução preservativa contendo sais inorgânicos foram aumentados em relação ao controle. A solução conservante fresca continha sacarose 3% + 8-hidroxiquinolina (8-HQ) (200 mg·L‾1) + paclobutrazol (100 mg·L‾1) + ácido salicílico (SA) (25 mg·L‾1) + CaCl2 (100 mg·L‾1) tem o melhor efeito na longevidade (34 dias), peso fresco e diâmetro de flor de flores cortadas de cravo. Esta solução melhorou as características ornamentais e fisiológicas das flores frescas de cravo.

Análise de teor de iodo em diferentes tipos de sal comercializados na cidade de Taubaté - São Paulo / Analysis of iodine content in different types of salt marketing in Taubaté - São Paulo

Objetivo ­ Determinar o teor de iodo presente em diferentes tipos de sal comercializados no município de Taubaté - SP, afim de verificar o cumprimento imposto pela RDC n. o 23, publicada no mês de abril de 2013. Métodos ­ Foi analisado o teor de iodo em cinco (5) amostras coletadas de diferentes tipos e marcas de sal comercializado no município de Taubaté ­ SP, sendo uma amostra do sal do Atacama, duas do sal do Himalaia vendidos selados com as informações da iodação, sendo um tipo moído e outro tipo grosso e duas amostras do sal do Himalaia vendido a granel, a análise foi feita através do método proposto pelo manual do Instituto Adolfo Lutz (2008). Resultados ­ Das 5 amostras analisadas, foram obtidos os seguintes resultados, 40% das amostras estão de acordo com legislação e 60% não atendem as exigências. As amostras A, B e E, sendo elas do sal do Atacama, sal do Himalaia moído e sal do Himalaia a granel II, respectivamente apresentaram valores fora do exigido pela legislação, sendo os seus resultados superiores ao limite máximo de 45 miligramas e apenas 2 amostras, C e D estão dentro do que é exigido pela RDC nº 23, de 24 de abril de 2013. Conclusão ­ Com os resultados obtidos neste trabalho evidenciaram a existência de problemas em relação à concentração de iodo em amostras comercializadas na cidade de Taubaté - SP, sendo que os 60% das amostras apresentam teor de iodo acima do recomendado, portanto não atendem e pode acarretar problemas de saúde aos consumidores, já que seu excesso está associado as doenças como hipertireoidismo, hipertensão arterial e doença de Hashimoto para a população em geral.

Objective ­ To determine the iodine content present in different types of salt sold in the city of Taubaté - SP, in order to verify the compliance imposed by RDC No. 23, published in April 2013. Methods ­ Iodine content was analyzed in five (5) samples collected from different types and brands of salt sold in Taubaté - SP, one sample from Atacama salt, two from Himalayan salt sold sealed with iodation information, one ground and one coarse type. and two samples of Himalayan salt sold in bulk, the analysis was made using the method proposed by the manual of the Adolfo Lutz Institute (2008). Results ­ Of the 5 samples analyzed, the following results were obtained, 40% of the samples are in accordance with legislation and 60% do not meet the requirements. Samples A, B and E, being from Atacama salt, ground Himalayan salt and bulk Himalayan salt II, respectively, presented values outside the required by the legislation, and their results exceeded the maximum limit of 45 milligrams and only 2 samples, C and D are within what is required by RDC No. 23 of April 24, 2013. Conclusion ­ With the results obtained in this work showed the existence of problems regarding the concentration of iodine in samples sold in the city of Taubaté - The 60% of the samples have higher than recommended iodine content, so they do not meet and may cause health problems to consumers, since their excess is associated with diseases such as hyperthyroidism, high blood pressure and Hashimoto disease for the population general.

Effect of iodonium salt and chitosan on the physical and antibacterial properties of experimental infiltrants

Abstract Resinous infiltrants are indicated in the treatment of incipient carious lesions, and further development of these materials may contribute to greater control of these lesions. The aim of this study was to analyze the physical and antibacterial properties of experimental infiltrants containing iodonium salt and chitosan. Nine experimental infiltrants were formulated by varying the concentration of the diphenyliodonium salt (DPI) at 0, 0.5 and 1 mol%; and chitosan at 0, 0.12 and 0.25 g%. The infiltrants contained the monomeric base of triethylene glycol dimethacrylate and bisphenol-A dimethacrylate ethoxylate in a 75 and 25% proportion by weight, respectively; 0.5 mol% camphorquinone and 1 mol% ethyl 4-dimethylaminobenzoate. The degree of conversion was evaluated using Fourier transformer infrared spectroscopy, and the flexural strength and elastic modulus using the three-point bending test. Sorption and solubility in water, and antibacterial analysis (minimum inhibitory concentration and minimum bactericidal concentration) were also analyzed. Data was analyzed statistically by two-way ANOVA and Tukey's test (p<0.05), with the exception of the antibacterial test, which was evaluated by visual inspection. In general, the infiltrant group containing 0.5% DPI and 0.12% chitosan showed high values of degree of conversion, higher values of elastic modulus and flexural strength, and lower sorption values in relation to the other groups. Antibacterial activity was observed in all the groups with DPI, regardless of the concentration of chitosan. The addition of DPI and chitosan to experimental infiltrants represents a valid option for producing infiltrants with desirable physical and antibacterial characteristics.

Diagnóstico e tratamento de Sialolitíase: relato de caso / Diagnosis and treatment of Sialolithiasis: Case Report

Sialolitos são estruturas calcificadas, que se desenvolvem no interior do sistema ductal salivar, em decorrência da deposição de sais de cálcio ao redor de um acúmulo de restos orgânicos no lúmen do ducto glandular. Acometem, com mais assiduidade, a glândula submandibular e são a causa mais comum de inflamações agudas ou crônicas nas glândulas salivares maiores. Manifestam-se, com maior frequência, em indivíduos adultos de meia-idade, e os sinais e sintomas mais comuns são a dor e a tumefação local. Podem ser evidenciados por radiografias convencionais, tomografia computadorizada, ressonância magnética, ultrassonografia, cintilografia, sialoendoscopia e sialografia. O tratamento inclui a eliminação espontânea mediante orientações ou uso de medicamentos, ou a remoção cirúrgica do sialolito, sendo necessária, em alguns casos, a exérese da própria glândula. Este trabalho tem como objetivo relatar o caso clínico do paciente S.L.M, 44 anos de idade, sexo feminino, caucasiana, atendida na clínica de Cirurgia Bucal da Universidade Federal Fluminense, apresentando um sialolito no sistema ductal da glândula submandibular do lado esquerdo. A paciente foi submetida à remoção cirúrgica do sialolito sob anestesia local, sem maiores intercorrências... (AU)

Sialolites are calcified structures that develop inside the salivary ductal system, due to the deposition of calcium salts around an accumulation of organic remains in the lumen of the glandular duct. They have a more frequent involvement of the submandibular gland and are the most common cause of acute or chronic inflammation in the major salivary glands. They occur more frequently in middle-aged adult patients and the most common signs and symptoms are local pain and swelling. They can be evidenced by conventional radiography, computed tomography, MRI, ultrasonography, scintigraphy, sialoendoscopy and sialography. Treatment includes spontaneous elimination, from guidelines or use of medications, or surgical removal of sialolite, in some cases, the excision of the gland itself. This study aims to report the clinical case of the patient S.L.M, 44 years old, female, Caucasian, attended at the Oral Surgery Clinic of the Federal Fluminense University, presenting a sialolite in the ductal system of the left submandibular gland. The patient was submitted to surgical removal of the sialolite, under local anesthesia, without major intercurrences... (AU)

Antimicrobial activity of different sodium and potassium salts of carboxylic acid against some common foodborne pathogens and spoilage-associated bacteria / Actividad antimicrobiana de diferentes sales de ácidos carboxílicos de sodio y potasio contra algunos microorganismos patógenos y de deterioro asociados a alimentos

Cleaning and disinfection represent the most important activities associated with the elimination of dirt and microorganisms at food processing plants. Improper procedures may lead to cross contamination of food leading to its spoilage or even the transmission of foodborne pathogens. Several strategies have been used in order to achieve a good disinfection of sursalts; faces and products; nevertheless, microbial resistance to common-use-products has developed Potassium lately. Due to this fact, the development of new non-toxic-food compatible chemical agents that reduce the impact of foodborne pathogens and spoilage causing microorganisms is desirable for the food industry. The objective of the present study was to evaluate the antimicrobial activity of different sodium and potassium salts of aliphatic and aromatic carboxylic acid on the growth of common food spoilage and pathogenic microorganisms. Growth curves were determined for Leuconostoc mesenteroides, Lactobacillus plantarum, Enterococcus faecalis, Candida albicans, Pseudomonas aeruginosa, Salmonella Enteritidis, and Listeria monocytogenes in contact with different concentrations of carboxylic acid salts. The inhibitory effect of both aliphatic and aromatic carboxylic acid salts, in accordance with concentration levels, was 100 > 50 > 25 mg/ml. The inhibitory effect of aliphatic salts was butanoic > hexanoic> octanoic > decanoic and, benzoic > gallic > caffeic acid salts for aromatic salts. In general, sodium salts were more inhibitory than potassium salts (p < 0.05).

La limpieza y la desinfección representan las actividades más importantes asociadas a la eliminación de suciedad y microorganismos de las plantas procesadoras de alimentos. El uso de procedimientos incorrectos puede llevar a la contaminación cruzada de los alimentos y, por ende, al deterioro de estos o a la transmisión de patógenos de origen alimentario. Se han desarrollado varias estrategias con el fin de obtener una buena desinfección de superficies y productos; no obstante, ha aparecido resistencia microbiana frente a productos de uso común. Debido a esto, el desarrollo de agentes químicos no tóxicos capaces de reducir el impacto de patógenos de origen alimentario y microorganismos causantes de deterioro es deseable para la industria alimentaria. El objetivo de este estudio fue evaluar la actividad antimicrobiana de diferentes sales de sodio y potasio de ácidos carboxílicos alifáticos y aromáticos sobre algunos microorganismos patógenos y asociados a deterioro alimentario, analizando su impacto sobre el crecimiento. Se determinaron las curvas de crecimiento de Leuconostoc mesenteroides, Lactobacillus plantarum, Enterococcus faecalis, Candida albicans, Pseudomonas aeruginosa, Salmonella enteritidis y Listeria monocytogenes en presencia de diferentes concentraciones de las sales de ácidos carboxilicos. El efecto inhibitorio de las sales de ácidos carboxilicos alifáticos y aromáticos, según su nivel de concentración, se ordenó del siguiente modo: 100mg/ml > 50mg/ml > 25 mg/ml. El efecto de las sales de ácidos alifáticos siguió el orden butanoico > hexanoico > octanoico > decanoico, en tanto que las de ácidos aromáticos se ordenó del siguiente modo: benzoico > gálico >cafeico. En general, las sales de sodio fueron más inhibitorias que las de potasio (p < 0,05).

Purification of inulinases by changing the ionic strength of the medium and precipitation with alcohols

ABSTRACT The present study evaluated the purification of inulinase by changing the ionic strength of the medium by addition of NaCl and CaCl2 followed by precipitation with n-propyl alcohol or iso-propyl alcohol. The effects of the concentration of alcohols and the rate of addition of alcohols in the crude extract on the purification yield and purification factor were evaluated. Precipitation caused an activation of enzyme and allowed purification factors up to 2.4-fold for both alcohols. The purification factor was affected positively by the modification of the ionic strength of the medium to 0.5 mol.L-1 NaCl before precipitation with the alcohol (n-propyl or iso-propyl). A purification factor of 4.8-fold and an enzyme yield of 78.1 % could be achieved by the addition of 0.5 mol.L-1 of NaCl to the crude extract, followed by the precipitation with 50 % (v/v) of n-propyl alcohol, added at a flow rate of 19.9 mL/min.

Unsymmetrically substituted imidazolium salts: synthesis, characterization and antimicrobial activity

ABSTRACT Unsymmetrically substituted imidazolium salts were synthesized and characterized using 1H-NMR and 13C-NMR. The antimicrobial activities of the salts were evaluated using the agar-well diffusion method against 14 bacteria and five yeasts. The minimal inhibitory concentrations (MIC) against seven bacteria and one yeast were also determined. Among the test compounds applied, 1, 2, 3, 6 and 11 showed activities against Micrococcus luteus ATCC 9341, Staphylococcus aureus ATCC 25923, Staphylococcus epidermidis ATCC 12228, Bacilllus cereus ATCC 11778, Bacillus subtilis ATCC 6633, Bacillus thuringiensis, Listeria monocytogenes ATCC 19112 and Candida trophicalis. However, compounds 1, 2 and 3 showed the highest antimicrobial activities against Micrococcus luteus ATCC 9341, Stapylococcus aureus ATCC 25923, Staphylococcus epidermidis ATCC 12228, Bacilllus cereus ATCC 11778 and Bacillus subtilis ATCC 6633 with inhibition zones of 14-20 mm. In addition, compound 6 have only demonstrated activities against Candida trophicalis while compounds 4, 5, 7, 8, 9, 10, 12, 13 and 14 had no effect on test microorganisms.

Comportamiento antibacteriano de partículas de cobre frente a microorganismos obtenidos de úlceras crónicas infectadas y su relación con la resistencia a antimicrobianos de uso común / Antibacterial activity of copper salts against microorganisms isolated from chronic infected wounds

Background: The antimicrobial activity of copper (Cu+2) is recognized and used as an antimicrobial agent. Aim: To evaluate the antimicrobial activity of copper against microorganisms obtained from chronic cutaneous wound infections. Material and Methods: Five chemical products that contained copper particles in their composition were tested (zeolite, silica, acetate, nitrate and nanoparticle of copper). The antimicrobial activity against antibiotic resistant strains usually isolated from chronic cutaneous wound infections was determined for two of the products with better performance in copper release. Results: The minimal inhibitory and minimal bactericidal concentrations of copper acetate and nitrate were similar, fluctuating between 400-2,000 µg/ml. Conclusions: The studied copper salts show great potential to be used to control both gram positive and gram negative, antibiotic resistant bacteria isolated from wound infections.

Antimicrobial profile of Arthrobacter kerguelensis VL-RK_09 isolated from Mango orchards

Abstract An actinobacterial strain VL-RK_09 having potential antimicrobial activities was isolated from a mango orchard in Krishna District, Andhra Pradesh (India) and was identified as Arthrobacter kerguelensis. The strain A. kerguelensis VL-RK_09 exhibited a broad spectrum of in vitro antimicrobial activity against bacteria and fungi. Production of bioactive metabolites by the strain was the highest in modified yeast extract malt extract dextrose broth, as compared to other media tested. Lactose (1%) and peptone (0.5%) were found to be the most suitable carbon and nitrogen sources, respectively, for the optimum production of the bioactive metabolites. The maximum production of the bioactive metabolites was detected in the culture medium with an initial pH of 7, in which the strain was incubated for five days at 30 °C under shaking conditions. Screening of secondary metabolites obtained from the culture broth led to the isolation of a compound active against a wide variety of Gram-positive and negative bacteria and fungi. The structure of the first active fraction was elucidated using Fourier transform infrared spectroscopy, electrospray ionization mass spectrometry, 1H and 13C nuclear magnetic resonance spectroscopy. The compound was identified as S,S-dipropyl carbonodithioate. This study is the first report of the occurrence of this compound in the genus Arthrobacter.

Inactivation of Listeria monocytogenes ATCC 7644 on fresh-cut tomato using nisin in combinations with organic salts

ABSTRACT The inhibition of Listeria monocytogenes ATCC 7644 on fresh-cut tomato was investigated using nisin alone, and in combinations with organic salts. Nisin at a concentration of 5000 UI/mL was introduced alone or in combination with an organic salt (sodium citrate or sodium acetate each at 3 and 5 g/100 mL each) on fresh-cut tomato previously inoculated with 108 CFU/mL of L. monocytogenes ATCC 7644. Chlorine at 200 ppm was used as a control. The inoculated samples were incubated at different temperatures (4, 10 and 25 °C) and examined at 0, 24, 48 and 72 h. The effects of the antimicrobial treatments on quality parameters of tomato (pH, soluble solids, titratable acidity and vitamin C) were also evaluated, and colour parameters were observed at the lowest storage temperature for 10 days. Both nisin and the organic salts inhibited growth of L. monocytogenes, but the combinations of two compounds were more effective. The nisin-sodium citrate (5%) combination was significantly (p ≤ 0.05) effective, while chlorine was least effective against L. monocytogenes. The quality parameters were substantially retained, especially at 4 °C, suggesting good shelf stability at a low temperature. These results substantiate the use of the cheap and eco-friendly approach to reducing this pathogen of health concern in common fresh produce.

Diarreia aguda: manejo baseado em evidências / Acute diarrhea: evidence-based management

Resumo Objetivos: Descrever as recomendações atuais sobre a melhor maneira de conduzir o paciente pediátrico com doença diarreica aguda. Fonte dos dados: PubMed, Scopus, Scholar Google. Síntese dos dados: Houve pouco avanço no uso dos sais de reidratação oral (SRO) nas últimas décadas apesar de ser amplamente divulgado por meio de diretrizes internacionais. Vários estudos vêm sendo feitos na tentativa de melhorar a eficácia do SRO. Hidratação venosa com solução salina isotônica, infundida de forma rápida, deve ser indicada em casos de desidratação grave. A nutrição deve ser assegurada logo após a resolução da desidratação e é primordial para a saúde intestinal e imunológica. Restrições alimentares usualmente não são benéficas e podem ser prejudiciais. As medicações sintomáticas têm indicação restrita e antibióticos são indicados em casos específicos, cólera e shiguelose moderada a grave. Conclusões: A hidratação e a nutrição continuam a ser as intervenções com melhor impacto sobre o curso da diarreia aguda.

Abstract Objectives: To describe the current recommendations on the best management of pediatric patients with acute diarrheal disease. Data source: PubMed, Scopus, Google Scholar. Data summary: There has been little progress in the use of oral rehydration salts (ORS) in recent decades, despite being widely reported by international guidelines. Several studies have been performed to improve the effectiveness of ORS. Intravenous hydration with isotonic saline solution, quickly infused, should be given in cases of severe dehydration. Nutrition should be ensured after the dehydration resolution, and is essential for intestinal and immune health. Dietary restrictions are usually not beneficial and may be harmful. Symptomatic medications have limited indication and antibiotics are indicated in specific cases, such as cholera and moderate to severe shigellosis. Conclusions: Hydration and nutrition are the interventions with the greatest impact on the course of acute diarrhea.

Informe final de investigación: Concentración de flúor y yo en sal de consumo humano disponible en mercados de la República de Guatemala 2014-2015 / Final research report: Concentration of fluorine and I in salt for human consumption available in markets of the Republic of Gu atemala 2014-2015 Abrir en Google Traductor • Comentarios

Informe de la investigación que tuvo como objetivo principal establecer la concentración de flúor y yodo en la sal de consumo humano disponible en los mercados de la República de Guatemala. Se tomo como población objetivo de estudios los mercados cantonales y municipales que venden productos de consumo diario. El análisis de las muestras se realizó en el Laboratorio Nacional de Salud (LNS). Se recolectaron y analizaron 277 muestras de sal de las cuales el 31.4% no contaban con etiqueta ni registro sanitario. Se demostró una amplia variabilidad en los niveles de fortificación de yodo y flúor. De las 277 muestras de sal recolectadas en los mercados de la República de Guatemala 270 (97.5%) no cumplen con la norma de fortificación con flúor. el 59% de las muestras de sal que presentaron registro sanitario del MSPAS no cumplen con la norma de fortificación para yodo.

Micropropagation of Pluchea sagittalis (Lam. ) Cabrera / Micropropagação do quitoco (Pluchea sagittalis (Lam. ) Cabrera)

ABSTRACT: The objective of this study was to develop an in vitro protocol for the micropropagation of Pluchea sagittalis (Lam.) Cabrera. Plants were regenerated in vitro from stem segments. The procedure employed includes: 1) surface sterilization of shoots by immersion in 70% ethanol for 10 s followed by 1.0% NaOCl for 10 min, and subsequent immersion in 0.05% HgCl2 for 3 min and two washes with sterile distilled water; 2) induction of root and shoot by culture on hormone-free Murashige and Skoog medium (MS); 3) acclimatization of 60 day-old-plantlets in soil under ex vitro conditions. Minimum contamination was observed for apical shoot explants (10%). However, independently of the explant position in the stem, all explants regenerated new shoots. Various successive cultivations from stem explants every 60 days during more than 1 year have been shown to be a suitable method to propagate P. sagittalis in vitro. Low salt concentration (25% of the normal concentration) in the medium promoted greater growth of plantlets because the plants had a higher number of roots and longer roots in such an environment. Our protocol for the micropropagation of P. sagittalis can be accomplished as a two-step procedure within a short period of time (two months) before transplanting.

RESUMO: O Objetivo deste estudo foi desenvolver um protocolo para a micropropagação in vitro da Pluchea sagittalis (Lam.) Cabrera. Plantas foram regeneradas in vitro a partir de segmentos de ramo. O procedimento empregado incluiu: 1) esterilização da superfície de ramos pela imersão em etanol 70% por 10 s seguida pela de NaOCl 1.0% por 10 min e, subsequentemente, em HgCl2 0.05% por 3 min e duas lavagens em água destilada e esterilizada; 2) indução de raízes e parte aérea pelo cultivo em meio Murashige & Skoog (MS) isento de hormônio; 3) aclimatização de plantas com 60 dias de idade em solo sob condições ex vitro. Contaminação mínima foi observada em explantes caulinares do ápice (10%). Entretanto, independentemente da posição do segmento no caule, todos explantes regeneraram novos ramos. Vários cultivos sucessivos a cada 60 dias durante mais de um ano tem mostrado ser um método adequado para a propagação in vitro de P. sagittalis. A baixa concentração de sais no meio (25% da concentração normal) promoveu maior crescimento das plântulas devido às mesmas apresentarem maior número e comprimento de raízes. O protocolo para a micropropagação da P. sagittalis pode ser executado em procedimento de duas etapas dentro de um período de tempo curto (dois meses) antes do transplantio.

Antitumor compounds from Streptomyces sp. KML-2, isolated from Khewra salt mines, Pakistan

BACKGROUND: Actinomycetes are gram positive bacteria with high G + C content in their DNA and are capable of producing variety of secondary metabolites. Many of these metabolites possess different biological activities and have the potential to be developed as therapeutic agents. The aim of the present study was to screen actinomycetes inhabiting halophilic environment such as Khewra salt mines present in Pakistan for cytotoxic and antitumor compounds. RESULTS: An actiomycetes strain designated as Streptomyces sp. KML-2 was isolated from a saline soil of Khewra salt mines, Pakistan. The strain Streptomyces sp. KML-2 showed 84 % cytotoxic activity against larvae of Artemiasalina. In the screening phase, the strain exhibited significant antitumor activity with IC50 values of 12, 48 and 56 µg/ml against Hela, MDBK and Vero cell lines, respectively. After that extract from 20 l fermentation was used to purify secondary metabolites by several chromatographic techniques. Structure elucidation of isolated compounds revealed that it is highly stable producer of Chromomycin SA (1) and 1-(1H-indol-3-yl)-propane-1,2,3-triol (2). Both of the isolated compounds showed significant antitumor activity against Hela and MCF-7 cancer cell lines (IC50 values 8.9 and 7.8 µg/ml against Hela; 12.6 and 0.97 µg/ml against MCF-7, respectively). The 16S rRNA gene sequence (1437 bp) of the strain confirm its identity (99 %) with Streptomyces griseus. CONCLUSIONS: From this research work we were successful in isolating two potent antitumor compounds, Chromomycin SA and 1-(1H-indol-3-yl)-propane-1,2,3-triol from Streptomyces KML-2 strain, isolated from Khewra salt mine. As such this is the second report which confirms that S. griseus can produce Chromomycin SA without introducing any mutagenesis in its biosynthesizing gene cluster and isolated indole derivative is being reported first time from any member of actinomycetes group with having novel antitumor activity against Hela and MCF-7 cells Nucleotide sequences: Nucleotide sequence data reported are available in the GenBank database under the accession number: GenBank KJ009562.

Effect of Composite Containing an Iodonium Salt on the Bond Strength of Brackets to Bovine Enamel

This study investigated the effect of the incorporation of an iodonium salt in experimental composites, on the bond strength of metallic brackets bonded to bovine teeth. Two hundred and seventy bovine teeth were embedded in self-curing acrylic resin and divided into 18 groups (n=15), according to the experimental composite with an iodonium salt at molar concentrations 0 (control), 0.5, or 1%; the light-activation times (8, 20 and 40 s); and the storage times (10 min or 24 h). Metallic brackets were fixed on the tooth surface using experimental composites. Photoactivation was performed with a quartz-tungsten-halogen light-curing unit curing unit for 8, 20 and 40 s. The specimens were stored in distilled water at 37 °C for 10 min or 24 h and submitted to bond strength test at 0.5 mm/min. The data were subjected to three-way ANOVA and Tukey's test (α=0.05). The Adhesive Remnant Index (ARI) was used to classify the failure modes. The shear bond strengths (MPa) at 10 min for light-activation times of 8, 20 and 40 s were: G1 - 4.6, 6.9 and 7.1; G2 - 8.1, 9.2 and 9.9; G3 - 9.1, 10.4 and 10.7; and at 24 h were: G1 - 10.9, 11.1 and 11.7; G2 - 11.8, 12.7 and 14.2; G3 - 12.1, 14.4 and 15.8. There was a predominance of ARI score 3 for groups with 10 min storage time, and ARI score 2 for groups with 24 h storage time. In conclusion, the addition of iodonium salt (C05 and C1) to the experimental composite may increase the bond strength of brackets to bovine enamel using reduced light exposure times.

Estudo investigou o efeito da incorporação de um sal de iodônio em compósito experimental, na resistência de união de braquetes metálicos fixados em dentes bovinos. Duzentos e setenta dentes bovinos foram embutidos e divididos em 18 grupos (n=15), de acordo com o compósito experimental com sal de iodônio na concentração molar de 0 (controle), 0,5 e 1 %; tempo de fotoativação (8, 20 e 40 s); e, tempo de armazenagem (10 min e 24 h). Braquetes metálicos foram fixados na superfície do dente usando compósitos experimentais. A fotoativação foi efetuada com o aparelho XL 2500 por 8, 20 e 40 s. As amostras foram armazenadas em água destilada a 37º C por 10 min e 24 h e submetidos ao ensaio de resistência de união à velocidade de 0,5 mm/min. Os dados foram submetidos à Análise de variância de 3 fatores e ao teste de Tukey (α=0,05). O Índice de Remanescente do Adesivo (IRA) foi usado para classificar os modos de falhas. Os valores de resistência de união ao cisalhamento (MPa) no período de 10 min para os tempos de fotoativação de 8, 20 e 40 s foram: G1 - 4,6; 6,9 e 7,1; G2 - 8,1; 9,2 e 9,9; G3 - 9,1; 10,4 e 10,7; e no período de 24 h foram: G1 - 10,9; 11,1 e 11,7; G2 - 11,8; 12,7 e 14,2; G3 - 12,1; 14,4 e 15,8. Houve predominância de escore 3 para os grupos armazenados por 10 min e escore 2 para os grupos armazenados por 24 h. Em conclusão, a adição do sal de iondônio (C05 e C1) em compósitos experimentais pode aumentar a resistência de união de braquetes ao esmalte bovino usando reduzidos tempos de fotoativação.