The effect of triclosan-coated sutures on the incidence of surgical site infection in laparoscopic sleeve gastrectomy, laparoscopic appendicectomy or laparoscopic cholecystectomy: A multi-centre, double-blind, randomized, intra-individual study.

Surgical site infection (SSI) is a common cause of post-operative morbidity. According to the latest report announced by CDC, the SSI accounts for 20% of healthcare-associated infection with a high risk of mortality up to twofold to 11-fold increase with high economic burden for the prolonged hospital stay. Port site infection (PSI) is a subgroup of SSI occurring at the ports of laparoscopy. We tried to determine the efficacy of polyglactin 910 suture coated with triclosan in lowering the rate of PSI in some of the clean-contaminated wound surgeries. This study included 480 individuals eligible for laparoscopic cholecystectomy, appendicectomy or sleeve operations. Polyglactin 910 sutures coated with triclosan were used in one port site incision while polyglactin 910 sutures were used in the other port sites incisions. In patients who underwent laparoscopic cholecystectomy and appendicectomy, the incidence of PSI was significantly lower in the triclosan-coated sutures. In sleeve gastrectomy patients, although a lower number of triclosan-coated sutures developed PSI, there was no statistically significant difference between triclosan and non-triclosan-coated sutures. This study showed that using sutures coated with antiseptics like triclosan has clinical benefits to prevent SSIs in most of the laparoscopic surgeries.

Mitigating the detrimental effects of heat stress in poultry through thermal conditioning and nutritional manipulation.

The poultry industry faces several obstacles and challenges, including the changes in global temperature, increase in the per capita demand for meat and eggs, and the emergence and spread of various diseases. Among these, environmental challenges are one of the most severe hurdles impacting the growth and productivity of poultry. In particular, the increasing frequency and severity of heat waves over the past few years represent a major challenge, and this is expected to worsen in the coming decades. Chickens are highly susceptible to high ambient temperatures (thermal stress), which negatively affect their growth and productivity, leading to enormous economic losses. In the light of global warming, these losses are expected to increase in the near future. Specifically, the worsening of climate change and the rise in global temperatures have augmented the adverse effects of heat on poultry production worldwide. At present, the world population is approximately 7.9 billion, and it has been predicted to reach 9.3 billion by 2050 and approximately 11 billion by 2100, implying a great demand for protein supply; therefore, strategies to mitigate future poultry challenges must be urgently devised. To date, several mitigation measures have been adopted to minimize the negative effects of heat stress in poultry. Of these, thermal acclimation at the postnatal stage or throughout the embryonic stages has been explored as a promising approach; however, for large-scale application, this approach warrants further investigation to determine the suitable temperature and poultry age. Moreover, molecular mechanisms governing thermal conditioning are poorly understood. To this end, we sought to expand our knowledge of thermal conditioning in poultry, which may serve as a valuable reference to improve the thermotolerance of chickens via nutritional management and vitagene regulation. Vitagenes regulate the responses of poultry to diverse stresses. In recent years, nutritionists have paid close attention to bioactive compounds such as resveratrol, curcumin, and quercetin administered alone or in combination. These compounds activate vitagenes and other regulators of the antioxidant defense system, such as nuclear factor-erythroid 2-related factor 2. Overall, thermal conditioning may be an effective strategy to mitigate the negative effects of heat stress. In this context, the present review synthesizes information on the adverse impacts of thermal stress, elucidating the molecular mechanisms underlying thermal conditioning and its effects on the acquisition of tolerance to acute heat stress in later life. Finally, the role of some polyphenolic compounds, such as resveratrol, curcumin, and quercetin, in attenuating heat stress through the activation of the antioxidant defense system in poultry are discussed.