Importancia de la medición de la Viscosidad sanguínea: retos y limitaciones

La sangre es una mezcla de componentes que tiene su propia identidad. Una de las propiedades físicas que adquiere es su viscosidad, la cual es la resistencia que ofrece para desplazarse. A diferencia de sus componentes (como glucosa, hemoglobina, colesterol, etc.), la sangre no posee un nivel único de viscosidad, sino que esta es variable debido a diversos factores. Exponemos algunos principios físicos que nos permitirán entender mejor esta dinámica de la viscosidad sanguínea, y su posible aplicación en algunos fenómenos hemodinámicos, así como la complejidad de su medición en la práctica clínica habitual.

Blood is a mixture of components that has its own identity. One of the physical properties that it acquires is its viscosity, which is the resistance it offers to move. Unlike its components (such as glucose, hemoglobin, cholesterol, etc.), blood does not have a single level of viscosity, but it is variable due to various factors. We present some physical principles that will allow us to better understand these dynamics of blood viscosity, and its possible application in some hemodynamic phenomena, as well as the complexity of its measurement in routine clinical practice.

Cardiovascular Protective Effect of Shenmai Injection： A Review / 中国实验方剂学杂志

With the improvement of people's living standards and the increasing aging population， the incidence of cardiovascular diseases has sharply risen， making it the leading cause of death and a major "killer" for humans. The prevention and treatment of cardiovascular diseases still face severe challenges. Shenmai injection （SMI）， a Chinese medicinal preparation， is widely used in the prevention and treatment of cardiovascular diseases because of its individualized advantages in syndrome differentiation and definite efficacy. Meanwhile， its pharmacological effects and related mechanism are becoming increasingly clear. Modern research shows that SMI can exert cardioprotective effects by reducing myocardial inflammatory response， alleviating oxidative stress， inhibiting myocardial cell apoptosis， improving microcirculatory dysfunction after myocardial ischemia-reperfusion， protecting mitochondrial structure and function， inhibiting ventricular remodeling， reducing drug-induced cardiotoxicity， and possessing antiviral properties. Additionally， it can produce cardiovascular protection by relaxing blood vessels， protecting endothelial cells， and promoting angiogenesis. Furthermore， SMI can lower blood viscosity and lipid levels， thus improving blood rheology. In the future， more clinical trials and basic research are needed to clarify its therapeutic efficacy and target mechanism to further confirm the effectiveness and safety of its clinical application.

Produção de biscoitos recheados com formação de organogel na base gordurosa / Production of sandwich cookies with the formation of organogel in the fatty base

A fim de atender à demanda do público que atualmente busca por alimentos mais saudáveis, as indústrias têm procurado alternativas que possibilitem a aplicação de ingredientes que agreguem valor nutricional aos produtos. A redução de gorduras saturadas e trans em produtos alimentícios, bem como a inserção de cereais ou farinhas nutricionais, vem sendo aplicadas em produtos de panificação. Biscoitos recheados possuem como bases geralmente biscoitos à base de farinha de trigo. O objetivo foi desenvolver formulação de biscoitos recheados com substituição de gordura vegetal por organogel no recheio e de farinha de trigo por farinha de sorgo no biscoito, a fim de agregar valor nutricional ao produto. Foram desenvolvidos biscoitos recheados: 1) recheio controle e com substituição da gordura vegetal dos recheios por organogel elaborado com sistema emulsionado (colágeno + óleo vegetal + água), a fim de diminuir concentrações de gorduras saturadas e trans. 2) para a base elaborouse biscoitos controle (farinha de trigo) e com substituição parcial e total de farinha de trigo por farinha de sorgo em 50% (50FS) e 100% (100FS). Foram conduzidas nos recheios e das bases dos biscoitos análises físicas e físico-químicas (textura, atividade de água, cor, composição centesimal e reologia) para avaliação e para análise de estabilidade de 6 semanas. Os resultados apresentaram que o biscoito 50FS obteve melhor valor de textura (Controle: 16,09 ± 1,28 N; 50FS: 19,63 ± 5,68 N e 100FS: 10,09 ± 0,65 N) e menor teor de atividade de água (Semana 01: 0,327±0,01 e Semana 06: 0,389 ± 0,00) do que o biscoito controle, durante análise de estabilidade. O biscoito 100FS apresentou coloração mais avermelhada. Os biscoitos 50FS e 100FS apresentaram maior teor proteico do que o controle (Controle: 5,37 ± 0,23 %; 50FS: 5,64 ± 0,49 % e 100FS: 5,75 ± 0,49 %). O recheio com organogel apresentou maior dureza (N) durante análise de estabilidade do que o recheio controle (Semana 6 Organogel: 6,81±1,48; Controle: 4,29±0,38). Os parâmetros de adesividade, coesividade e gomosidade do recheio com organogel não apresentaram diferenças significativas (p > 0,05). Os valores de atividade de água da formulação com organogel foram mais altos do que o recheio controle (Semana 6 Organogel: 0,730±0,00; Controle: 0,555±0,01). O valor de L* foi maior para o recheio controle, apresentando coloração mais amarelada do que a formulação com organogel. O recheio com organogel apresentou redução de 65 % do teor lipídico e aumento do teor proteico. Os recheios controle, com organogel e de mercado apresentaram comportamento tixotrópico durante a avaliação reológica, sendo que o produto de mercado teve comportamento próximo à formulação controle, com recuperação quase total da estrutura. Foram desenvolvidos cinco produtos, sendo três inovadores com valor nutricional agregado, atendendo às legislações vigentes, vida útil mínima de 6 semanas e ao apelo do mercado atual, podendo ser comercializados como biscoito recheado

In order to satisfy the demand of the public that is currently looking for healthier foods industries have been looking for alternatives that allow the application of ingredients that add nutritional value to the products. The reduction of saturated and trans fats in food products, as well as the insertion of cereals or nutritional flours, has been applied in bakery products. Filled cookies are usually based on wheat flour. The objective was to develop a formulation of filled cookies with replacement of vegetable fat for organogel in the filling and wheat flour for sorghum flour in the biscuit, in order to add nutritional value to the product. In this study, cookies filled with vegetable fat and wheat flour were used as a control where: 1) filling was replaced by organogel elaborated with an emulsified system (collagen + vegetable oil + water); and 2) base was prepared with partial and total replacer of wheat flour for sorghum flour in 50% (50FS) and 100% (100FS). Physical and physicochemical analyzes (texture, water activity, color, proximate composition and rheology) were carried out on the fillings and bases of the biscuits for evaluation and for the stability analysis of 6 weeks. The results showed that the 50FS cookies had a better texture value (Control: 16,09±1,28 N; 50FS: 19,63±5,68N and 10,09±0,65 N) and lower content of water activity (Week 1: 0,327±0,01 and Week 6: 0,389±0,00) than the control cookie during stability analysis. The 100FS had a more reddish color. The 50FS and 100FS cookies had a higher protein content than the control (Control: 5,37±0,23 %; 50FS 5,64±0,49 %). The fillings with organogel showed a higher hardness (N) than the control during stability analysis (Week 6 Organogel: 6,81±1,48; Control: 4,29±0,38). The parameters of adhesiveness, cohesiveness and guminess of the filling with organogel showed no significant differences (p> 0.05). The water activity values of the organogel formulation were higher than the control filling (Week 6 Organogel: 0,730±0,00; Control: 0,555±0,01). The value of L * was higher for the control filling, showing a more yellowish color than the formulation with organogel. The filling with organogel showed a 65% reduction in lipid content and an increase in protein content. The control, organogel and market fillings showed a thixotropic behavior in the rheological evaluation, and the market product had a behavior close to the control formulation, with almost total recovery of the structure. Five products were developed, three of which were innovative with added nutritional value, in compliance with current legislation, a minimum shelf life of 6 weeks, which can be sold as a stuffed cookies.

Estruturação de emulsão tipo maionese com característica funcional e produzida com derivado proteico / Mayonnaise emulsion with functional characteristic and produced with protein derivative

O soro de leite é considerado um subproduto das indústrias de laticínios, uma parte de sua produção é destinada como matéria-prima de produtos alimentícios, mas parte é direcionada para alimentação animal. Objetivou-se com o presente estudo elaborar formulas de emulsões do tipo maionese utilizando ingrediente proteico o soro de leite em pó, leite desnatado em pó e a mistura entre soro e leite, ambos em pó, bem como investigar a influência destes ingredientes na textura, reologia, análise térmica, índice de estabilidade, análise colorimétrica e a vida útil das formulações. Justifica-se a utilização de soro de leite devido a seu menor preço de mercado do que ovos em pó ou líquido pasteurizado normalmente utilizados, evidenciando a necessidade de dar espaço a matérias-primas consideradas como subprodutos dentro da indústria. Os produtos emulsionados foram formulados com mistura de óleo, água, soro de leite em pó, leite desnatado em pó, alho e mostarda em pó, contendo aproximadamente 70% de gordura, com variação no teor proteico. Foram estabelecidas três formulações cada uma com um tipo ou mistura de emulsificantes. As análises efetuadas no desenvolvimento do trabalho foram textura, reologia, atividade de água, pH, colorimetria, análise térmica, índice de estabilidade da emulsão e cálculo de proteínas e lipídeos das formulações. Foi possível verificar que tanto o soro de leite em pó como o leite desnatado em pó apresentaram características de agente emulsificante.A formulação F1 (soro de leite em pó) não atingiram os padrões estruturais de maioneses comerciais, todavia os resultados obtidos pela formulação F2 (leite desnatado em pó) atingiram padrões equivalentes a produtos comercializados, bem como a formulação F3 (soro de leite em pó + leite desnatado em pó) com padrão das maioneses light em textura e reologia. Os resultados das análises de atividade de água apresentaram pequenas variações (0,934-0,941) ao longo dos 30 dias de avaliação. Os conservantes em pó (alho e mostarda) favoreceram a coloração das formulações, pH na faixa da neutralidade, assegurando aos produtos vida útil de 30 dias em temperatura de refrigeração. É possível utilizar osoro de leite e leite em pó como agente emulsificante para emulsões do tipo maionese, bem como alho e mostarda em pó como ingredientes que aumentem a maior vida útil desses produtos

Whey is considered a by-product of the dairy industry, part of its production is used as raw material for food products, but part is used for animal feed. The objective of this study was to prepare mayonnaise emulsion formulas using protein whey powder, skimmed milk powder and the mixture between whey and milk, both in powder, as well as investigating the influence of these ingredients on texture, rheology, thermal analysis, stability index, colorimetric analysis and the useful life of the formulations. The use of whey is justified due to its lower market price than powdered eggs or pasteurized liquid normally used, highlighting the need to make room for raw materials considered as by-products within the industry. The emulsified products were formulated with a mixture of oil, water, whey powder, skimmed milk powder, garlic and mustard powder, containing approximately 70% fat, with variation in protein content. Three formulations were established each with a type or mixture of emulsifiers. The analyzes carried out in the development of the work were texture, rheology, water activity, pH, colorimetry, thermal analysis, emulsion stability index and calculation of proteins and lipids in the formulations. It was possible to verify that both whey powder and skimmed milk powder showed characteristics of emulsifying agent. Formulation F1 (whey powder) did not reach the structural standards of commercial mayonnaise, however the results obtained by formulation F2 (skimmed milk powder) reached standards equivalent to commercialized products, as well as the formulation F3 (whey powder + skimmed milk powder) with light mayonnaise pattern in texture and rheology. The results of the water activity analysis showed slight variations (0.934-0.941) over the 30 days of evaluation. The preservatives in powder (garlic and mustard) favored the color of the formulations, pH in the neutrality range, ensuring the products' useful life of 30 days in refrigeration temperature. It is possible to use whey and powdered milk as an emulsifying agent for emulsions of the mayonnaise type, as well as garlic and mustard powder as ingredients that increase the longer useful life of these products

Advances in rheological study of topical preparations for skin / 中国药科大学学报

@#Topical preparations for skin, including the commonly used dosage forms of ointments, creams, gels, patches and plasters, are convenient and can avoid the first-pass effect of drugs.Rheological study, which describes the flow characteristics and mechanical properties of products relevant to their Critical Quality Attributes, has become the main focus for topical preparations.Liquid and solid behaviors of products are usually investigated via steady rheology as well as dynamic rheology.This article reviews the research on topical preparations for skin and the data analysis models based on two rheological methods, aiming to provide some references for the rheological evaluation of topical preparations.

Elaboration of mayonnaises containing landrace common bean flour as a partial egg yolk substitute / Elaboração de maionese contendo farinha de feijão crioulo como substituto parcial da gema de ovo

ABSTRACT: Mayonnaise is one of the most consumed sauces in the world and beans have great technological functional properties. As a result, beans can be used in the production of mayonnaise as a partial substitute for egg yolk (EY), reducing cholesterol content, post-harvest losses and adding nutritional value to mayonnaise. This study evaluated the effect of the partial replacement of EY by landrace common bean flour (LCBF) on the parameters of rheology, chemical and physical composition of mayonnaise. Four mayonnaise formulations were developed: T1 (Standard), 100% egg yolk (EY); T2, 75% EY and 25% FFC; T3, 50% EY and 50% LCBF; T4, 25% EY and 75% LCBF. The partial substitution of EY for LCBF increased the protein content, decreased the content of lipids and cholesterol. The obtained mayonnaise continued to exhibit pseudoplastic behaviour, being a characteristic of non-Newtonian fluid. The water activity of the mayonnaise was not changed with the replacement of the partial of the egg yolk and the pH decreased during the storage. The substitution of EY can be carried out in quantities of up to 50% without prejudice to mayonnaise, the formulation with 50% substitution presented the best viscosity and remained stable, similar to the standard mayonnaise.

RESUMO: A maionese é um dos molhos mais consumidos no mundo e o feijão apresenta ótimas propriedades funcionais tecnológicas. Com isso, o feijão pode ser usado na produção de maionese como substituto parcial da gema de ovo diminuindo o teor de colesterol, perdas pós colheita e agregando valor nutricional a maionese. Este estudo avaliou o efeito da substituição parcial da gema de ovo pela farinha de feijão crioulo (FFC) sobre os parâmetros de reologia, composição química e fisica da maionese. Foram desenvolvidas quatro formulações de maionese: T1 (Padrão), 100% de gema de ovo (GO); T2, 75% GO e 25% FFC; T3, 50% GO e 50% FFC; T4, 25% GO e 75% FFC. A substituição parcial da GO pela FFC aumentou o teor proteíco, diminuiu o conteúdo de lipídios e colesterol. A maionese obtida continuou exibindo comportamento pseudoplástico, sendo uma característica do fluido não newtoniano. A atividade de água das maioneses não foi alterada com a substituição parcial da gema de ovo e o pH diminuiu ao longo do armazenamento. A substituição da GO pode ser realizada em quantidades de até 50% sem prejuízo das maioneses, a formulação com 50% de substituição apresentou a melhor viscosidade e se manteve estável, semelhante à maionese padrão.

Tratamiento de lesiones apicoperirradiculares con un biomaterial de tercera generación (Licon-D) / Treatment of apicoperiradicular lesions with a third-generation biomaterial (Licon-D)

Biomaterial de tercera generación con una tasa de degradabilidad en la zona perirradicular y del foramen apical, con una velocidad similar a la que emplea el organismo para formar tejido calcificado y sellar biológicamente el extremo apical del diente. Mediante el recurso tecnológico de la microencapsulación se produce la liberación lenta y controlada de Ca2+ retenido en la superficie y en el interior de las microesferas de alginato de calcio, sin que se modifique de manera significativa las propiedades reológicas básicas del biomaterial de obturación de conductos, tales como la compresibilidad, plasticidad, extensibilidad, fluidez, viscosidad cinemática, viscosidad de compresión y endurecimiento por trabajo (AU)

Third-generation biomaterial with a degradability rate in the periradicular area and the apical foramen, with a speed similar to that used by the body to form calcified tissue and biologically seal the apical end of the tooth. Through the technological resource of microencapsulation, the slow and controlled release of Ca2+ retained on the surface and inside the calcium alginate microspheres is produced, without significantly modifying the basic rheological properties of the duct sealing biomaterial, such as compressibility, plasticity, extensibility, flowability, kinematic viscosity, compression viscosity, and work hardening (AU)

Material classification of decoction pieces based on physical properties of powder / 中国中药杂志

Chinese medicinals feature different medicinal parts and enriched components, which makes their powders show obvious microscopic identification characteristics and specific physical properties. On this basis, the commonly used Chinese medicinals can be divided into several categories, such as powdery, fibrous, sugar, oil, and brittle materials, which is of great importance to the research and development of personalized Chinese medicinal preparation technology. However, the existing classification methods are highly subjective and thus difficult to meet the requirements for the development of personalized Chinese medicinal preparations with high quality. In this study, 55 representative Chinese medicinals, such as Dioscoreae Rhizoma and Leonuri Herba, were selected, and the physical properties of their powders were systematically characterized by comprehensive powder tester, torque rheometer, texture analyzer, etc., based on which a data set encompassing physical properties of these powders was built. The typical physical fingerprints of powders from the above 5 categories were established by multivariate statistical analysis. Then, the Chinese medicinals were classified according to the Euclidean distance between each of them and the typical value in the PCA score plot. For those with multiple material properties, whose classification boundary was fuzzy, the proportions of different types of materials were calculated with the combination of Euclidean distance, powder properties, microscopic identification characteristics, and chemical composition, so as to achieve the multivariate quantitative classification of Chinese medicinals. This lays the foundation for the further creation of intelligent personalized Chinese medicinal preparation technology.

Green (Detox) juice physicochemical properties and stabilization effect of naturals emulsifiers / Propriedades físico-químicas do suco verde (detox) e efeito de estabilização de emulsificantes naturais

ABSTRACT: Green or "detox" juice is a mixture of fruit juice with vegetables, which has been used intensively by consumers seeking for healthy food. Physicochemical properties of Green juice were accessed in the present research, which brings new insights for the use of this beverage in human diet. A total phenolic content of 2833.60 mg GAE (Gallic acid equivalent)/ g of juice and a Total Antioxidant Capacity by FRAP of 323.62 µM Fe2SO4 / g of juice and by ABTS•+ of 333.11 µM Trolox/ g of juice, indicated good antioxidant properties. Low energy and reducing sugar content indicate its use for low calorie diet, but low carbohydrate and protein content prove that Green juice cannot be used as meal replacement. The addition of a microbial biosurfactant (YlBio) and chia gel as bioemulsifiers was tested in the Green juice formulation to reduce solid decantation and increase consistency. YlBio and chia gel were able to change the Newtonian behavior of the Green juice to a Pseudoplastic behavior due to stabilization properties and also increase consistency, without the need to add synthetic stabilizers.

RESUMO: O suco verde ou "detox" é uma mistura de suco de frutas com vegetais que tem sido intensamente utilizado por consumidores que buscam alimentos saudáveis. As propriedades físico-químicas do suco verde foram avaliadas no presente trabalho, o que traz novas perspectivas para o uso dessa bebida na dieta humana. Um conteúdo fenólico total de 2833,60 mg de EAG (equivalente em ácido gálico) / g de suco) e uma capacidade antioxidante total por FRAP de 323,62 µM de Fe2SO4 / g de suco e por ABTS•+ de 333,11 µM de Trolox / g de suco, indicam boas propriedades antioxidantes. Um baixo teor de energia e açúcar redutor indica seu uso em dietas de baixa caloria, mas o baixo teor de carboidratos e proteínas prova que o suco verde não pode ser usado como substituto de refeição. A adição de um biossurfactante microbiano (YlBio) e do gel de chia no suco foi testada na formulação do suco verde, para reduzir a decantação de sólidos e aumentar a consistência. YlBio e o gel de chia foram capazes de mudar o comportamento do suco de fluido Newtoniano para um fluido pseudoplástico devido às propriedades estabilizantes, e também aumentaram a consistência do suco, sem a necessidade de adição de estabilizantes sintéticos.

Clinical Significance and Method of Measuring Lung Fluid Viscosity and Surface Tension / 医用生物力学

Pulmonary fluid refers to a thin and continuous liquid layer mainly consisting of airway mucus and lining liquid on the inner surface of alveoli, which is essential for maintaining a healthy lung. The clinical significance of rheological properties of pulmonary fluid in airway stability, pulmonary barrier and clearance functions, ventilator induced lung injury and surfactant replacement therapy in infant respiratory distress syndrome was introduced in this paper. Furthermore, a variety of classical methods for measuring surface tension and liquid viscosity, such as Langmuir-Wilhelmy balance, captive bubble method, glass capillary viscometer and rotational viscometer, and emerging techniques (e.g. particle tracking microrheometer and axisymmetric drop shape analysis) were reviewed, and their advantages and drawbacks were also compared, in order to provide an important reference for the assisted diagnosis and treatment of lung diseases in clinical practice.

The treatment of chronic eczema in mice by matrine hydrogels / 国际药学研究杂志

Objective: To prepare and characterize the matrine-loaded poloxamer hydrogels and explore their therapeutic effect on chronic eczema in mice. Methods: The matrine hydrogels were prepared with poloxamer 407 and 188 as matrix. The viscoelasticity of the matrine hydrogels was characterized by rheometer. The ear swelling and weight difference were tested, and the levels of tumor necrosis factor-α(TNF-α)and interleukin-6(IL-6)were detected by ELISA method. The histopathological change of mouse ear tissues was examined via HE-staining, and the immunohistochemical examination was performed to detect the protease-activated re-ceptor-2(PAR-2)expression in mouse ear. These assays were performed to investigate the therapeutic effect of matrine hydrogels on chronic eczema in mice. Results: The matrine hydrogels had good fluidity and spreadability, and rapidly formed a transparent, viscous uniform hydrogel at the skin temperature. Compared with the normal group, the ear weight difference and swelling degree were significantly increased(P<0.05)at the 3, 5 and 10 days after the establishment of the chronic eczema model. Compared with the model group, the ear weight difference and swelling degree were reduced significantly in the martrine hydrogel group(P<0.01), and the serum TNF-α and IL-6 level(P<0.01)and the PAR-2 expression in the chronic eczema tissue(P<0.01, P<0.05)were both significantly decreased in the martrine hydrogel group. Conclusion: Martrine hydrogels could inhibit the inflammatory infiltration of dermal layer and the epidermal layer damage caused by chronic eczema, which are expected to be a good topical gel preparation for treating chronic eczema of skin.

Optimization of Formulation of Fufang Huangqi Cream by D-optimal Mixture Design Based on AHP-CRITIC Analysis / 中国实验方剂学杂志

Objective::To optimize the matrix prescription of Fufang Huangqi cream and evaluate its rheological properties. Method::With appearance, spreadability and stability as evaluation indexes, the weighting coefficient of each evaluation index was determined by analytic hierarchy process (AHP), criteria importance through intercriteria correlation method (CRITIC) and AHP-CRITIC mixed weighting method. The formulation of Fufang Huangqi cream was optimized by D-optimal mixture design and its rheological properties were evaluated. Result::The weight coefficients of appearance, spreadability and stability according to AHP-CRITIC mixed weighting method were 0.185, 0.282 and 0.532, respectively. According to D-optimal mixture design based on AHP-CRITIC analysis, the optimized formulation of Fufang Huangqi cream was liquid paraffin of 3.70 g, vaseline of 2.00 g, stearic acid of 2.00 g, sodium dodecyl sulfate of 5.90 g, glycerin of 6.00 g and extract of 20.40 g. The rheological parameters of Fufang Huangqi cream was non-newtonian index<1, storage modulus>loss modulus. Conclusion::The preferred matrix formulation is stable and feasible. Fufang Huangqi cream has good appearance and is a shear thinning non-newtonian fluid. Its viscosity and ductility meet the needs of industrial production and clinical application.

Clinical Efficacy and Mechanism of Longdan Xiegantang in Treatment of Pelvic Inflammatory Infertility / 中国实验方剂学杂志

Objective::To observe the clinical efficacy of Longdan Xiegantang in the treatment of pelvic inflammatory infertility with damp-heat phlegm and phlegm, in order to explore its mechanism of action. Method::Totally 150 patients with phlegm and inflammatory pelvic inflammatory infertility admitted to First Hospital of Hunan University of Chinese Medicine from January 2017 to December 2018 were enrolled in the study. According to the random number, the patients were divided into control group and observation group, with 75 cases in each group. Control group was given antibiotics combined with Gandan Shuangqing granule, and observation group was given Longdan Xiegantang combined with antibiotics. Both groups were treated for 6 weeks. The clinical efficacy, traditional Chinese medicine (TCM) syndrome scores, blood rheology and serum biochemical parameters, inflammatory factor levels and immune function indexes of the two groups were compared. Result::The total effective rate of observation group was 93.33%, which was higher than 78.67% of control group (χ2=6.480, P<0.05). The pregnancy rate of observation group was 58.33%, which was significantly higher than 33.82% of control group (χ2=8.862, P<0.01). Before treatment, there was no significant difference in TCM syndrome score, hemorheology, serum biochemical index, inflammatory factor level and immune function between the two groups. Compared with before treatment, the TCM syndrome scores of lower abdominal pain, anal bulge, lumbosacral pain, abnormal bandage and menstrual disorders were significantly reduced, the levels of plasma viscosity, hematocrit, high and low-shear whole blood viscosity were significantly reduced, the level of inhibin-A (INH-A) was significantly increased, the level of progesterone (P) and beita chorionic gonadotropin (β-HCG) were significantly reduced, the levels of serum C-reactive protein (CRP), interleukin-6 (IL-6) and tumor necrosis factor-α (TNF-α) were significantly decreased, the levels of CD4+ and CD8+ were significantly increased, and the levels of IgA, IgG and IgM were significantly decreased (P<0.05). After treatment, in observation group, TCM syndrome scores of the lower abdominal pain, anal bulge, lumbosacral pain, abnormal bandage and menstrual disorders were significantly reduced, the levels of plasma viscosity, hematocrit, high and low-shear whole blood viscosity were significantly reduced, the level of INH-A was significantly increased, and the level of P and β-HCG were significantly reduced, the levels of serum CRP, IL-6, TNF-α were significantly decreased, the levels of CD4+ and CD8+ were significantly increased, and the levels of IgA, IgG and IgM were significantly decreased (P<0.05). There was no obvious adverse reaction in two groups during the treatment. Conclusion::Longdan Xiegantang has a good clinical effect in treating pelvic inflammatory infertility with damp-heat phlegm and phlegm, and can reduce TCM syndrome scores, and increase pregnancy rate. The mechanism may be correlated with the improvement of blood rheology and serum biochemical indicators, the inhibition of inflammatory factors and the enhancement of immune function.

Tobacco resinoid (Nicotiana tabacum L.) as an active ingredient of cosmetic gels

Tobacco (Nicotiana tabacum L.) is not just an important industrial crop but also a source of phytochemicals withdiverse biological and pharmacological activities. The study aimed at the investigation of the chemical compositionand the antimicrobial activity of resinoids obtained from three types of tobacco grown in Bulgaria (Virginia, Burley,and Oriental), and the properties of a model cosmetic gel incorporating tobacco resinoid as an active ingredient.The GC-MS composition of the resinoids was presented by aliphatic hydrocarbons (56.54%–68.30%), oxygenatedaliphatics (10.41%–20.45%), diterpenes (10.02%–18.63%), and triterpenes (4.55%–6.92%). The tested resinoids weremore effective against Gram-positive bacteria (Bacillus subtilis ATCC 6633 and Bacillus cereus) and yeasts (Candidaalbicans NBIMCC 74) than against Gram-negative bacteria (Klebsiella pneumoniae). The resinoid of Oriental tobaccowas included as an active ingredient (1%) in a model cosmetic gel formulation. The rheological behavior of the gelcharacterized it as a non-Newtonian fluid. The inclusion of tobacco resinoid reduced gel viscosity in the applied stressrange (1.5 ÷ 72.9 s-1). The outcomes from the study suggest that tobacco resinoid is a suitable ingredient of cosmeticgels, contributing to their organoleptic and functional properties.

Dental implant surfaces treated with phosphoric acid can modulate cytokine production by blood MN cells

Abstract: The study characterizes dental implant surfaces treated with phosphoric acid to assess the effects of acid treatment on blood cells and correlate them with cytokine levels. The implant surfaces examined were divided into untreated metal surface (US; n = 50), metal surface treated with phosphoric acid (ATS; n = 50) and cement surface (CS; n = 50) groups. The samples were characterized by scanning electron microscopy (SEM) and rheometry. The implants were incubated with human blood mononuclear cells for 24 h, with surface rinsing in the ATS treatment. Cell viability was determined by colorimetric methods and cytokines in the culture supernatant were quantified using flow cytometry. In the ATS group, the surface porosity and contact surface were increased and plaques were observed on the surface. The blood flow and viscosity curves were similar among the treatments, and the high cell viability rates indicate the biocompatibility of the materials used. An increase in the levels of IL-2, IL-4, IL-6, IL-10 and TNF-α was observed in the ATS and CS groups. There were positive correlations between IL-10 and IL-2 levels and between IL-10 and IL-4 levels in the culture supernatant of the ATS group. The results suggest that implant surface treatment with phosphoric acid activates the production of inflammatory cytokines. The increased cytokine levels can modulate the immune response, thereby improving biofunctional processes and promoting the success of dental implants.

Modificações estruturais e reológicas em chocolate amargo devido à alteração do tipo de gordura utilizada / Structural and rheological changes in bitter chocolate due to the change in the type of fat used

O chocolate é conhecido mundialmente, proveniente do fruto do cacaueiro (Theobroma cacao) normalmente consumido em forma de barra, mas também podendo ser usado de inúmeras formas como coberturas, recheios dentre outras. Um importante componente na produção do chocolate é a gordura utilizada, uma vez que esta é responsável pela textura, brilho e características organolépticas do produto. O objetivo deste trabalho foi utilizar a manteiga de cupuaçu (proveniente do fruto da Theobroma grandiflorum) na elaboração de chocolate amargo. Para tanto a manteiga de cacau foi substituída de forma parcial e total. Foram desenvolvidas duas formulações de chocolate padrão com liquor de cacau (P1) e com cacau em pó (P2), e quatro formulações com substituição parcial da manteiga de cacau por manteiga de cupuaçu a partir de P2(F1 e F2) e de P1 (F3 e F4). As amostras elaboradas e os ingredientes (líquor de cacau, cacau em pó, manteiga de cacau e manteiga de cupuaçu) foram avaliadas por análise térmica (DSC-Differential Scanning Calorimetry), reologia, tamanho de partícula, composição em ácidos graxos e em triacilgliceróis, índice de temperagem e índice de resfriamento, bem como testes de acompanhamento de 112 dias como cor, atividade de água e textura. A manteiga de cupuaçu apresentou maior quantidade de ácido oleico quando comparada com a manteiga de cacau, aproximadamente 11,5%, e também características reológicas diferentes dos padrões: tensões iniciais variaram de 3,4 ± 0,3 a 7,9 ± 2,0 Pa para as amostras e 2,9 ± 1,4 a 6,2 ± 0,7 Pa para os padrões; viscosidade de 1,6 ± 0,1 a 2,9 ± 0,4 Pa*s para as amostras e 1,9 ± 0,8 a 2,9 ± 0,9 Pa*s para os padrões; tamanho de partícula das amostras de 21 ± 2 a 22 ± 2 µm, padrões de 20 ± 2 a 34 ± 4 µm. Durante os 112 dias de estudo de prateleira: Aw variou de 0,405 ± 0,03 a 0,424 ± 0,02 nas amostras e 0,399 ± 0,03 no padrão; textura variou de 16,3 ± 1,2 a 31,6 ± 2,0 N para as amostras e 25,9 ± 3,0 a 28,6 ± 7,2 N para os padrões; WI variou de 24,1 ± 0,6 a 25,4 ± 0,3 para as amostras e 23,0 ± 0,4 a 23,9 ± 0,8 para os padrões; ΔE variou de 0,4 a 2,2 para as amostras e de 0,5 a 1,2 para os padrões. Concluiu-se que: A variação do líquor de cacau para cacau em pó acarretou aumentando do tempo total de processo em aproximadamente 15 min. Os chocolates com maior teor de manteiga de cupuaçu apresentaram aumento em triacilglicerol C54, com redução de POP e POS. A faixa de fusão dos chocolates com maiores porcentagens de manteiga de cupuaçu (F3 e F4) foi maior do que para chocolates formulados apenas com manteiga de cacau (P1 e P2). A manteiga de cupuaçu tem relação direta com a queda da tensão inicial e da viscosidade (sem diferença significativa, p<0,05) nos chocolates produzidos. O baixo ponto de fusão do ácido oleico contido na manteiga de cupuaçu alterou a temperatura final e o valor do índice de temperagem nas amostras com maior teor de manteiga de cupuaçu (F3 e F4)

The chocolate is known worldwide, coming from the fruit of the cacao (Theobroma cacao) normally consumed in the form of a bar, but also can be used in countless ways like coverings, fillings among others. An important component in the production of chocolate is the fat used, since it is responsible for the texture, brightness and organoleptic characteristics of the product. The objective of this work was to use cupuassu butter (from the fruit of Theobroma grandiflorum) in elaboration of bitter chocolate. For this purpose, the cocoa butter was partially and totally replaced. Two formulations of standard chocolate with cocoa liquor (P1) and with cocoa powder (P2) were developed, and four formulations with partial replacement of cocoa butter by cupuassu butter from P2 (F1 and F2) and P1 (F3 and F4). The elaborated samples and the ingredients (cocoa liquor, cocoa powder, cocoa butter and cupuassu butter) were evaluated by DSC, rheology, particle size, fatty acid composition and triacylglycerol, temperature index and cooling index, as well as follow-up tests of 112 days such as color, water activity and texture. The cupuassu butter presented a higher amount of oleic acid when compared to cocoa butter, approximately 11.5%, and also different rheological characteristics of the standards: initial tensions ranged from 3.4 ± 0.3 to 7.9 ± 2, 0 Pa for the samples and 2.9 ± 1.4 to 6.2 ± 0.7 Pa for the standards; viscosity of 1.6 ± 0.1 to 2.9 ± 0.4 Pa*s for the samples and 1.9 ± 0.8 to 2.9 ± 0.9 Pa*s for the standards; sample particle size from 21 ± 2 to 22 ± 2 µm, patterns from 20 ± 2 to 34 ± 4 µm. During the 112 days of shelf study: Aw ranged from 0.405 ± 0.03 to 0.424 ± 0.02 in the samples and 0.399 ± 0.03 in the standard; texture ranged from 16.3 ± 1.2 to 31.6 ± 2.0 N for the samples and 25.9 ± 3.0 to 28.6 ± 7.2 N for the standards; WI ranged from 24.1 ± 0.6 to 25.4 ± 0.3 for the samples and 23.0 ± 0.4 to 23.9 ± 0.8 for the standards; ΔE ranged from 0.4 to 2.2 for the samples and from 0.5 to 1.2 for the standards. It was concluded that: The variation of cocoa liquor to cocoa powder increased the total process time by approximately 15 min. The chocolates with higher content of cupuassu butter presented increase in triacylglycerol C54, with reduction of POP and POS. The melting range of chocolates with higher percentages of cupuassu butter (F3 and F4) was higher than for chocolates formulated with cocoa butter alone (P1 and P2). Cupuassu butter is directly related to the drop in initial tension and viscosity (without significant difference, p <0.05) in the chocolates produced. The low melting point of the oleic acid contained in the cupuassu butter altered the final temperature and the temperature index value in the samples with the highest cupuassu butter content (F3 and F4)

Research progress on rheology in the holt melt extrusion / 中国药学杂志

Hot melt extrusion (HME) is a novel technique to prepare solid dispersions and granules. During the manufacturing process, the drugs and polymers melt and show the complex rheological properties under the heat and forces of shear and extension. Rheology is a potential tool to guide their formulations, manufacturing process and in-line quality control. In this review, we summarized the basic theories of the molten polymer viscoelasticity with temperature and shear rate, and the time-temperature superposition, the widely used rheometries and their applications in the pharmaceutical polymer thermoplasticity, drug solubility and interactions in the molten polymers, manufacturing parameters and the in-line quality control of hot melt extrusion.

Study on process and rheological parameters of Kucha gynaecological gel / 中草药

Objective To investigate the preparation process of Kucha gynecological gel and prepare a temperature-sensitive in situ gel capable of rapid phase change in vagina. Methods Poloxamer P188 and Poloxamer P407 were used as gel matrix, Lactic acid and sodium lactate were used as the acid buffer solution. The central composite design was performed to optimize the prescription and technology, and the gelation temperature (GT), gelation time, and the effects of different acid buffer solutions on GT, gel stability, and related rheological properties were determined. Results Within a certain concentration range, the gelation temperature was gradually increased with the increase of poloxamer 188 concentration, and the gelation temperature was gradually decreased with the increase of poloxamer 407 concentration, and the optimized prescription by central composite design was poloxamer P188 with a concentration of 3.51% and poloxamer P407 with a concentration of 17.16%. The addition of different buffers has a deviation of 5% of the gelation temperature of the gel in vitro, but the variation in the vaginal fluid is large. The gelation temperatures of the citric acid-sodium citrate buffer and the lactic acid-sodium lactate buffer solution in the vaginal fluid were 68.5 ℃ and 35.8 ℃, respectively, and the rheological data showed that the gel retained better in vivo. Conclusion The Kucha gynecological gel preparation corresponded with the model employed by central composite design, and the screened process can prepare situ gels with good retention and stable properties.

Research progress, key scientific problems and countermeasures of “green concentration” technology based on membrane and its integration process / 中草药

The energy consumption of Chinese materia medica industry is astonishing. The steam consumption of the heavy concentrating section accounts for about 60% of the whole plant, or even higher. Membrane concentration technology has the important advantages of “low energy consumption and low cost”, but it is restricted by the respective defects caused by the technical principles of different membrane processes. Our research group introduces the international advanced integrated design strategy and method in view of the key technology of “reverse osmosis and membrane distillation integration” which is expected to suitable for the concentrated demand of Chinese medicine pharmaceutical industry. Taking the representative Chinese herbal compound prescription as the experimental system, a three-dimensional model of "time-material rheological characteristics-membrane mass transfer process" was established by using rheological theory and computational fluid dynamics (CFD) as experimental system and dynamic and precise analysis of technological process. The rheological law of traditional Chinese medicine materials and its influence on membrane concentration process were explored by means of multi-disciplinary methods. The mass transfer effect and mechanism of membrane concentration process on traditional Chinese medicine materials were elaborated. The equilibrium points of critical osmotic pressure (RO process) and critical flux (membrane distillation process) were found. The optimal combination schemes of reverse osmosis (RO) and membrane distillation (MD) were explored. In short, we solved the key technical problems of the membrane concentration process, which provided support for the complete set of technical equipment and the technological design, and promoted the theoretical and technological innovation of TCM pharmaceutical engineering.

Effect of sodium carboxymethyl starch on erythrocyte rheology and oxygen carrying function / 国际药学研究杂志

Objective: To investigate the physicochemical properties of sodium carboxymethyl starch(CMS) and its effect on erythrocyte rheology and oxygen carrying function. Methods According to the requirements of Chinese Pharmacopoeia,the physicochemical properties were determined for CMS120,CMS380 and hydroxyethyl starch 130 (HES130),including pH value,osmotic pressure molar concentration and viscosity. Normal saline,CMS120,CMS380 and HES130 were mixed with whole blood(7:3,V/V),respectively,and the experimental groups were set as whole blood group,whole blood+normal saline(NSB)group,whole blood+CMS120(CMS120B)group,whole blood+CMS380 (CMS380B)group,and whole blood+HES130(HES130B)group. The colloid osmotic pressure,blood viscosity,eryth- rocyte deformation and aggregation,and the partial pressure of oxygen when blood oxygen saturation was 50%(P50)val- ue were measured for each of these groups. Results: The osmotic pressure molar concentration and the viscosity of CMS120 and CMS380 were both significantly higher than those of HES130(all P<0.05)as indicated by the determina- tion of physicochemical properties. Compared with the whole blood group,the colloid osmotic pressure was significantly increased in the CMS380B and CMS120B groups(P<0.05),which was also significantly higher than that in the HES130B group(P<0.05). At low shear rate(10/s),compared with the whole blood group,the whole blood and the plasma vis- cosities were significantly increased in the NSB,CMS380B and CMS120B groups(all P<0.05),but the whole blood viscosity was significantly decreased in the HES130B group(P<0.05). Under the conditions of shear rate 10/s,50/s and 150/s,compared with the HBS130B group,the whole blood and the plasma viscosities were both significantly in- creased in the CMS120B and CMS380 groups(all P<0.05). At the effect of high shear rate,both the CMS380 and HES130 groups showed a tendency to promote erythrocyte deformation,and the CMS120B and CMS380B groups promot- ed erythrocyte aggregation,while the HES130B group inhibited erythrocyte aggregation amplitude(P<0.05). The P50 value was significantly higher in the CMS380B group than in the HES130B group(P<0.05). Conclusion: CMS130 and CMS380 could improve the rheological properties of erythrocytes and CMS380 could also promote the oxygen release of erythrocytes.