Efecto del Cigarrillo Electrónico sobre los Espermatozoides Humanos: Aproximación in vitro / Effect of Electronic Cigarette on Human Sperm: in vitro Approximation

Introducción Los cigarrillos electrónicos (E-Cig) aparecieron en el mercado hace 15 años como una alternativa para combatir el consumo de tabaco, un problema de salud pública, sin embargo, su efecto sobre la salud reproductiva no ha sido completamente evaluado. El objetivo del presente estudio, fue evaluar los efectos de los E-Cig sobre los espermatozoides humanos in vitro. Métodos Un dispositivo para incubar en contacto directo a los espermatozoides con el vapor a partir de dos esencias diferentes (TNT y Sugar Drizzle), el humo del cigarrillo o aire como control negativo fue construido. Adicionalmente, usando el mismo dispositivo, se elaboró el extracto a partir del aire, de las dos esencias con el E-Cig y con el cigarrillo Piel Roja sin filtro en medio para incubar en contacto indirecto con los espermatozoides. Resultados Se observó disminución de la movilidad con el E-Cig en más del 38% en el tiempo y una disminución de la viabilidad en más del 18% que se mantenían con el tiempo mientras que con el cigarrillo convencional afectaba la movilidad y la viabilidad en casi el 100%. Finalmente se encontró que se afecta más la movilidad de los espermatozoides con la esencia de Sugar Drizzle que contaba con menos concentración de nicotina que con la esencia de TNT. Conclusiones En conclusión, tanto el cigarrillo convencional como el E-Cig afectan los parámetros seminales (movilidad y viabilidad), y se postula que el uso del E-Cig, aunque es menos citotóxico y afecta menos que el cigarrillo convencional, también puede generar a largo plazo problemas de infertilidad.

Introduction Electronic cigarettes (E-Cig) appeared in the market 15 years ago as an alternative to combat tobacco use, a public health problem, however, its effect on reproductive health has not been fully evaluated. The objective of the present study was to evaluate the effects of E-Cig on human sperm in vitro. Methods A device to incubate sperm in direct contact with steam from two different scents (TNT and Sugar Drizzle), cigarette smoke or air as a negative control was built. Additionally, using the same device, extracts were elaborated from the air, from the two essences with the E-Cig and with the Red Skin cigarette without a filter in the medium to incubate in indirect contact with sperm cells. Results Decreased motility with E-Cig was observed in more than 38% over time and a decrease in viability in more than 18% that was maintained over time while with the conventional cigarette affected motility and viability in almost 100%. Finally, we found that sperm motility of the sperm is more affected with the essence of Sugar Drizzle that had less nicotine concentration than with TNT essence. Conclusions In conclusion, both the conventional cigarette and the E-Cig affect the seminal parameters (motility and viability) and it is postulated that the use of the E-Cig, although it is less cytotoxic and affects less than the conventional cigarette can also generate long-term infertility problems

Pacotes molhados: o aumento do tempo de secagem aumenta o consumo de água (recurso natural escasso)? / Paquetes mojados: el aumento del tiempo de secado aumenta el consumo de agua (recurso natural escaso)? / Wet packs: Is extending drying time increasing water (scarce natural resource) consumption?

Resumo Objetivo: Este estudo tem como objetivo comparar o consumo de água e energia em quatro configurações do ciclo (número de pulsos na fase de condicionamento, tempo de secagem e valor de ajuste da profundidade do vácuo) para esterilização a vapor. Métodos: Estudo descritivo de quatro diferentes configurações de ciclo: na configuração A, os pulsos de vácuo da fase de condicionamento foram ajustados no total de três, com a profundidade de vácuo em 90 mbar e o ponto positivo de pressão em 1500 mbar. A fase de secagem foi ajustada em 45 minutos com a profundidade de vácuo em 90 mbar. Os consumos de água e energia foram medidos durante toda a fase de condicionamento e a cada 15 minutos durante a fase de secagem. Na configuração B, a profundidade de vácuo na fase de condicionamento foi de 150 mbar e os outros parâmetros foram idênticos aos da configuração A. Nas configurações C e D, o número de pulsos de vácuo foi ajustado no total de cinco, com o ponto positivo de pressão em 1500 mbar nas duas configurações e a profundidade de vácuo de 90 mbar e 150 mbar, respectivamente. Resultados: A água consumida durante a fase de secagem teve grande impacto sobre o consumo total de água durante todo o ciclo. Conclusão: Este estudo evidenciou que o aumento do tempo de secagem para solucionar pacotes molhados aumenta o consumo de água, um recurso natural escasso, que deve ser utilizado como última opção para obter pacotes secos ao fim do ciclo.

Resumen Objetivo: Este estudio tiene el objetivo de comparar el consumo de agua y energía en cuatro configuraciones del ciclo (número de pulsos en la fase de acondicionamiento, tiempo de secado y valor de ajuste de la profundidad del vacío) para esterilización a vapor. Métodos: Estudio descriptivo de cuatro diferentes configuraciones de ciclo: en la configuración A, los pulsos de vacío de la fase de acondicionamiento se ajustaron en el total de tres, con la profundidad de vacío en 90 mbar y el punto positivo de presión en 1500 mbar. La fase de secado se ajustó en 45 minutos con la profundidad de vacío en 90 mbar. Los consumos de agua y energía fueron medidos durante toda la fase de acondicionamiento y cada 15 minutos durante la fase de secado. En la configuración B, la profundidad de vacío en la fase de acondicionamiento fue de 150 mbar y los otros parámetros fueron idénticos a los de la configuración A. En las configuraciones C y D, el número de pulsos de vacío se ajustó en el total de cinco, con el punto positivo de presión en 1500 mbar en las dos configuraciones y la profundidad de vacío de 90 mbar y 150 mbar, respectivamente. Resultados: El agua consumida durante la fase de secado tuvo un gran impacto en el consumo total de agua durante todo el ciclo. Conclusión: Este estudio evidenció que el aumento del tiempo de secado para solucionar paquetes mojados aumenta el consumo de agua, un recurso natural escaso, que debe ser utilizado como última opción para obtener paquetes secos al final del ciclo.

Abstract Objective: This study aims to compare water and power consumption in four cycle configurations (number of pulses in the conditioning phase, drying time, and vacuum depth set point) for steam sterilization. Methods: A descriptive study of four different cycle configurations: In configuration A, conditioning phase vacuum pulses were set to a total of three, with a lower vacuum set point of 90 mbar and a higher pressure set point of 1500 mbar. The drying phase was set for 45 minutes with a vacuum level of 90 mbar. Water and power consumption were measured during the entire conditioning phase, and every 15 minutes during the drying phase. In configuration B the conditioning phase vacuum set point was adjusted to 150 mbar and the other parameters were identical to configuration A. On configurations C and D, the quantity of vacuum pulses was set to five, with higher pressure adjusted to 1500 mbar in both configurations. The lower vacuum set point was adjusted to 90 mbar in configuration C and to 150 mbar in configuration D. Results: Water consumption at the drying phase had the most impact on the total water consumption for the entire cycle. Conclusion: This study shows that increasing drying time to solve wet packs will increase water consumption, a scarce natural resource, and should be the last option to achieve dry loads at the end of the cycle.

Development of standards for reducing the sodium content and salinity of Korean fermented soybean sauces and representative Korean foods high in sodium / 한국영양학회지

PURPOSE: This study was conducted to develop standards for the salinity and sodium content in representative Korean foods high in sodium. METHODS: A total of 600 foods from four seasonings (soy sauce, soybean paste, red pepper paste, and ssamjang) and 16 representative Korean foods high in sodium were collected from 10 households, 10 industry foodservice establishments, and 10 Korean restaurants in 10 cities nationwide and analyzed for their salinity and sodium content. Based on the findings, the standards with a 20% ~ 30% reduced sodium content and salinity from the current level were presented. RESULTS: The suggested standards of salinity (and sodium content per 100 g) were less than 12% (4,500 mg) for soy sauce, 9% (3,500 mg) for soybean paste, 5% (2,000 mg) for red pepper paste, and 6% (2,500 mg) for ssamjang. The reduced standards of salinity for soups were suggested to less than 0.5% for clear soup and 0.7% for soybean paste soup, while for broths, it was 0.6% for clear broth and 0.7% for other broths. The standards of salinity for stews were suggested to less than 0.8% for soybean paste stew, 0.6% for other stews, 0.9% for steamed and stir-fried fish dishes, 1.0% for braised dishes, 4.0% for stir-fried dried fishes, 1.3% for other braised dishes including vegetables, and 1.5% for pickled vegetables and kimchi. CONCLUSION: Standards for the sodium content and salinity were suggested to reduce the sodium level in fermented soybean sauces and representative Korean high sodium dishes by 20% from the current levels. Nevertheless, it will be necessary to adjust the standards properly to reduce the sodium content and salinity further by considering the future status of sodium intake.

Study on blood enrichment mechanism of steamed notoginseng based on metabolomics method / 中国中药杂志

In this paper,ultra performance liquid chromatography coupled with time-of-flight mass spectrometry( UPLC-Q-TOFMS) technique was used to study the effects of steamed notoginseng on endogenous markers in plasma of rats with hemolytic anemia induced by N-acetyl phenyl hydrazine( APH). The aim was to find out the potential biomarkers and possible blood enriching mechanism of steamed notoginseng on hemolytic anemia rats. In the experiment,steamed notoginseng medicine pair( steamed notoginseng-ginseng)and compound medicines( Sanqi Yangxue Capsules) were used respectively to intervene in APH-induced hemolytic anemia model rats.Then blood routine indexes such as red blood cells( RBC),hemoglobin( Hb) and related organ indexes were determined. As compared with the blank group,the RBC and Hb levels in the model group were substantially decreased( P< 0. 01),while the liver and spleen organ indexes were increased( P< 0. 05). The results of blood routine and organ index demonstrated that the blood deficiency model was successfully established. Steamed notoginseng can significantly increase the RBC level of rats( P<0. 01),and the related indicators of each drug group had a trend of returning to normal levels,verifying the blood enriching effect of steamed notoginseng. The UPLC-Q-TOF-MS technique,principal component analysis( PCA) and partial least squares-discrimination analysis( PLS-DA) were used to analyze the metabolic profiles between the normal group and the model group. Twenty-six potential biomarkers for hemolytic anemia were screened in plasma. Nine metabolites such as retinol,L-valine,and arachidonic acid were down-regulated in the blood deficiency rats,and 17 metabolites such as protoporphyrin Ⅸ and niacinamide were up-regulated. The metabolic level of biomarkers could be changed to a normal state after rats were given with steamed notoginseng,drug pairs,and compound prescriptions. It can be speculated that steamed notoginseng may play a role of blood tonifying by improving biosynthesis of valine,leucine and isoleucine,as well as metabolic pathways such as retinol metabolism and arachidonic acid metabolism.

Epidemiology of Burns in Infants: A Four-Year Retrospective Study

Development and Validation of HPLC-PDA Method and Pattern Recognition Analyses Using Eight Marker Compounds for the Quality Control Between the Seeds of Cuscuta chinensis Lam. and Cuscuta japonica Choisy

Cuscuta chinensis Lam. and Cuscuta japonica Choisy are parasitic plants. C. chinensis seeds were traditionally used for treatment of kidney and liver deficiencies. C. japonica seeds were used as tonic medicine to improve liver function and strengthen kidneys, treatment of high blood pressure, chronic diarrhea, and sore eyes. Cuscutae Semen are seeds of only C. chinensis in Korean Herbal Pharmacopoeia (K.H.P.). The developed HPLC-PDA method easily, accurately, and sensitively quantified using eight marker compounds [hyperoside (1), astragalin, (2), quercetin (3), kaempferol (4), chlorogenic acid (5), 3,4-di-O-caffeoylquinic acid (6), 1,5-di-O-caffeoylquinic acid (7), and 4,5-di-O-caffeoylquinic acid (8)]. In addition, the method may be used to distinguish seeds between C. chinensis Lam. and C. japonica Choisy. Furthermore, the result from the current study was applied to clarify samples between steam processed and unprocessed samples of C. chinensis by pattern analysis.

Salinity of Representative Korean Foods High in Sodium from Home Meals, Foodservices, and Restaurants / 대한지역사회영양학회지

OBJECTIVES: This study was conducted to analyze the salinity of representative Korean foods high in sodium to generate data for use as a fundamental resource for setting salinity standards in foods. METHODS: A total of 480 foods from 16 representative Korean foods high in sodium were collected from 10 households, 10 industry foodservice establishments, and 10 Korean restaurants in four regions (Capital area, Chungcheong Province, Gyeongsang Province, and Jeolla Province) and analyzed for salinity. RESULTS: Among the foods, stir-fried anchovies (4.07~4.45%) showed the highest salinity, followed by pickled onion (1.86~2.62%), cabbage kimchi (1.83~2.2%), braised burdock and lotus root (1.79~2.17%), and sliced radish kimchi (1.78~1.89%) (p < 0.001). The salinity of kimchi from home meals (2.2%) was significantly higher than that of foodservice (1.83%) and restaurant (1.93%) kimchi (p < 0.05). Salinity in each group of food was highest in kimchi (1.83~2.04%), followed by braised dishes (1.54~1.78%), steamed dishes (1.0~1.22%), stir-fried dishes (1.02~1.18%), and soup or stew (0.74~1.02%) (p < 0.001). The salinity of soup and stew from restaurants (1.02%) was significantly higher than that of home meal (0.84%) and foodservice (0.74%) soup and stew. CONCLUSIONS: Determination of the salinity of representative Korean foods known to be high in sodium by eating place is expected to be useful to establishing guidelines for reduction of salinity.

Representative Nutrients Contents and Nutritional Adequacy Evaluation of Single-Dish Meal for Middle School Students / 대한지역사회영양학회지

OBJECTIVES: With the increasing number of single households and so-called Honbab-jok, those who eat alone, people tend to enjoy convenient and simple meals, such as single dish meals. This study was performed to provide data on the energy and nutrient content, and nutritional adequacy of single-dish meal. METHODS: From the literature reviews, 61 types of single-dish meals were selected, and divided into 4 groups (steamed rice, noodle, porridge, and sandwich·burger), and a further 11 sub-groups (bibimbab, fried rice, topped rice, rolled rice/warm noodle, cold noodle, seasoned noodle, dukgook/porridge/, and sandwich, burger). In addition, 382 junior high school students from Gyeonggi, Sejong, Jeonbuk, and Chungnam areas were recruited for the survey. The survey questionnaires were composed of the characteristics, preference, and intake frequency of single-dish meals. The representative energy content (arithmetic mean) of single-dish meals were calculated, and compared with the energy contents of preference and intake frequency-weighted values adjusted. The representative nutrient contents, energy contribution ratio, and INQ (index of nutritional quality) of a single-dish meal were calculated for a nutritional adequacy evaluation. RESULTS: The study subjects considered a single-dish meal as tasty, simple and fast to prepare, inexpensive, nutritious, and no low calorie food. The preference scores of all but 1 sub-group of single-dish meals were ≥ 5.00 (5.00~5.97), and 1 sub-group (porridge) was 4.67 on a 7-point scale. The intake frequency of 11 sub-groups were 0.31~1.71/week, porridge was the lowest at 0.31 and warm noodles was the highest at 1.71. Fried rice, rolled rice, and warm noodle' intake frequency were ≥ 1/week. The representative energy of steamed rice, noodle, sandwich·burger were 443, 429, and 428 kcal, respectively, and that of porridge was 264 kcal. Less than 5% differences in the representative energy of 4 groups were observed when adjusted for the preference or intake frequency-weighted values. The energy contribution ratio of macro-nutrients calculations showed that porridge was a high carbohydrate and low fat food, whereas sandwich·burger were high fat and low carbohydrate foods. The INQ of calcium and vitamin C were less than 1.0 in all 4 food groups, but the INQ of protein and thiamin were > 1.0 in all 4 single-dish food groups. CONCLUSIONS: The representative energy in the 4 groups of single-dish meal was 264~450 kcal, which is a rather low calorie meal, and the energy contribution ratio of macro-nutrients were inadequate. The protein and thiamin levels were sufficient but the calcium and vitamin C levels were insufficient in all 4 groups of a single-dish meal judged by the INQ. The additional intake of fruits and milk·dairy products between meals with a single-dish meal, supply of calcium and vitamin C may increase, which will result in an improved nutritional balance.

Endovascular Coiling for a Wide-neck Bifurcated Aneurysm with Anterograde Horizontal Stenting via Microcatheter Looping: A Technical Case Report

Technical advances with devices such as catheters, balloons, and stents have widened the indications for endovascular coiling for unfavorable aneurysms. The authors report two cases of coil embolization for a wide-neck bifurcated aneurysm with anterograde horizontal stenting via microcatheter looping. Two women, aged 56 and 38 years, respectively, had an undertall- and overwide-neck aneurysm with bifurcated branches at the basilar bifurcation and middle cerebral bifurcation, respectively. The delivery microcatheter was steamed so that it could be looped deliberately to the opposite vessel. The enterprise stent was first anchored to the vessel of the posterior cerebral artery on one side. The remaining portion was spanned into a looped microcatheter to the opposite branch while pushing the stent. The Neuroform Atlas stent was passed directly through the looped segment of the microcatheter at the M2 branch and spanned horizontally by unsheathing. Under horizontal stenting, complete coil embolization was achieved without immediate or delayed complications in both cases. This novel technique presents a viable option for stent-assisted coiling within an optimal anatomy.

Extraction kinetics of volatile oil from galangal by steam distillation / 中国中药杂志

To reveal the extraction regularity of volatile oil from galangal by GC-MS analysis. The volatile oil in galangal was extracted by steam distillation. The extract was collected every 30 min, the oil part and the water part were separated. GC-MS was used to analyze the extraction liquid collected at different time periods. A total of 140 volatile components were obtained by GC-MS analysis. Among them, the main components were eucalyptus oil alcohol, alpha-pine oil alcohol and 4-terpene alcohol; 22 special components were dissolved in water, 77 special components were dissolved in oil and 41 components were dissolved in both oil and water. With the increase of specific components in water, the content of Eucalyptus in water increased in a linear manner. The increase of eucalyptus oil further promoted the dissolution or dispersion of alpha PN in water, and the change of specific components in oil was positively correlated with the content of Eucalyptus and alpha-terpilenol in oil. The results of principal component analysis show that the physical and chemical properties of the compounds were important factors affecting the distribution of components. PC1 (molecular weight, melting point, boiling point positive correlation), PC2 (negative correlation of refractive index) and PC3 (positive correlation of water solubility) were the main components that lead to the differences in composition distribution. The process of extracting volatile oil from galangal through steam distillation was affected by the physical and chemical properties of volatile components. Some components were specifically distributed in the fragrance and volatile oil system. The endemic components of aromatic water increased the content of the main components in the water system, which may lead to the "emulsification", reduction of the yield and low quality of the volatile oil.

Essential Oils: Biological Activity Beyond Aromatherapy

The essential oils are fragrant products whose complex compositions are obtained from various parts of plants by dry or steam distillation. Plants with variable biological activities have been explored worldwide. The presence of a large number of phenols, terpenes and other aromatic compounds make essential oils more precise in their mode of action. Because of this, they are known to possess many biological activities like antimicrobial, antioxidant and anti-inflammatory etc. In this article, we will review the published literature summarizing the chemistry of essential oils and their important biological activities.

Salinity of Representative Korean Foods High in Sodium from Home Meals, Foodservices, and Restaurants / 대한지역사회영양학회지

OBJECTIVES: This study was conducted to analyze the salinity of representative Korean foods high in sodium to generate data for use as a fundamental resource for setting salinity standards in foods. METHODS: A total of 480 foods from 16 representative Korean foods high in sodium were collected from 10 households, 10 industry foodservice establishments, and 10 Korean restaurants in four regions (Capital area, Chungcheong Province, Gyeongsang Province, and Jeolla Province) and analyzed for salinity. RESULTS: Among the foods, stir-fried anchovies (4.07~4.45%) showed the highest salinity, followed by pickled onion (1.86~2.62%), cabbage kimchi (1.83~2.2%), braised burdock and lotus root (1.79~2.17%), and sliced radish kimchi (1.78~1.89%) (p < 0.001). The salinity of kimchi from home meals (2.2%) was significantly higher than that of foodservice (1.83%) and restaurant (1.93%) kimchi (p < 0.05). Salinity in each group of food was highest in kimchi (1.83~2.04%), followed by braised dishes (1.54~1.78%), steamed dishes (1.0~1.22%), stir-fried dishes (1.02~1.18%), and soup or stew (0.74~1.02%) (p < 0.001). The salinity of soup and stew from restaurants (1.02%) was significantly higher than that of home meal (0.84%) and foodservice (0.74%) soup and stew. CONCLUSIONS: Determination of the salinity of representative Korean foods known to be high in sodium by eating place is expected to be useful to establishing guidelines for reduction of salinity.

Representative Nutrients Contents and Nutritional Adequacy Evaluation of Single-Dish Meal for Middle School Students / 대한지역사회영양학회지

OBJECTIVES: With the increasing number of single households and so-called Honbab-jok, those who eat alone, people tend to enjoy convenient and simple meals, such as single dish meals. This study was performed to provide data on the energy and nutrient content, and nutritional adequacy of single-dish meal. METHODS: From the literature reviews, 61 types of single-dish meals were selected, and divided into 4 groups (steamed rice, noodle, porridge, and sandwich·burger), and a further 11 sub-groups (bibimbab, fried rice, topped rice, rolled rice/warm noodle, cold noodle, seasoned noodle, dukgook/porridge/, and sandwich, burger). In addition, 382 junior high school students from Gyeonggi, Sejong, Jeonbuk, and Chungnam areas were recruited for the survey. The survey questionnaires were composed of the characteristics, preference, and intake frequency of single-dish meals. The representative energy content (arithmetic mean) of single-dish meals were calculated, and compared with the energy contents of preference and intake frequency-weighted values adjusted. The representative nutrient contents, energy contribution ratio, and INQ (index of nutritional quality) of a single-dish meal were calculated for a nutritional adequacy evaluation. RESULTS: The study subjects considered a single-dish meal as tasty, simple and fast to prepare, inexpensive, nutritious, and no low calorie food. The preference scores of all but 1 sub-group of single-dish meals were ≥ 5.00 (5.00~5.97), and 1 sub-group (porridge) was 4.67 on a 7-point scale. The intake frequency of 11 sub-groups were 0.31~1.71/week, porridge was the lowest at 0.31 and warm noodles was the highest at 1.71. Fried rice, rolled rice, and warm noodle' intake frequency were ≥ 1/week. The representative energy of steamed rice, noodle, sandwich·burger were 443, 429, and 428 kcal, respectively, and that of porridge was 264 kcal. Less than 5% differences in the representative energy of 4 groups were observed when adjusted for the preference or intake frequency-weighted values. The energy contribution ratio of macro-nutrients calculations showed that porridge was a high carbohydrate and low fat food, whereas sandwich·burger were high fat and low carbohydrate foods. The INQ of calcium and vitamin C were less than 1.0 in all 4 food groups, but the INQ of protein and thiamin were > 1.0 in all 4 single-dish food groups. CONCLUSIONS: The representative energy in the 4 groups of single-dish meal was 264~450 kcal, which is a rather low calorie meal, and the energy contribution ratio of macro-nutrients were inadequate. The protein and thiamin levels were sufficient but the calcium and vitamin C levels were insufficient in all 4 groups of a single-dish meal judged by the INQ. The additional intake of fruits and milk·dairy products between meals with a single-dish meal, supply of calcium and vitamin C may increase, which will result in an improved nutritional balance.

The antioxidant activity of steamed ginger and its protective effects on obesity induced by high-fat diet in C57BL/6J mice

BACKGROUND/OBJECTIVES: Ginger, a root vegetable, is known to have antioxidant and antiobesity effects. Preparation, such as by steaming, can affect the chemical composition of prepared root vegetables or herbs and can change their functional activities. In the present study, we investigated the protective effects of steamed ginger against oxidative stress and steatosis in C57BL/6J mice fed a high-fat diet. MATERIALS/METHODS: The levels of polyphenols and flavonoids in two different extracts of steamed ginger, i.e., water extract (SGW) and ethanolic extract (SGE); as well, their antioxidant activities were examined. Forty male C57BL/6J mice were fed a normal diet (ND, n = 10), high-fat diet (HFD, 60% fat, w/w, n = 10), HFD supplemented with 200 mg/kg of SGE or garcinia (GAR) by weight (SGED or GARD, respectively, n = 10) for 12 weeks. Serum chemistry was examined, and the expressions of genes involved in lipid metabolism were determined in the liver. Histological analysis was performed to identify lipid accumulations in epididymal fat pads and liver. RESULTS: The SGE had higher contents of polyphenols and flavonoids and higher DPPH and ABTS⁺ free radical scavenging activities compared to those of SGW. Treatment with SGE or GAR significantly decreased the HFD-induced weight gain. Both SGE and GAR significantly reduced the high serum total cholesterol (TC), triglyceride (TG) and low-density lipoprotein levels induced by HFD. Compared to ND, HFD significantly increased hepatic TC and TG levels. SGE or GAR supplementation significantly decreased the increase of hepatic lipids by HFD. Interestingly, SGE had a more significant effect in reducing hepatic TC and TG levels than GAR. Furthermore, hepatic genes involved in lipogenesis and lipolysis were altered in both the SGED and GARD groups. CONCLUSIONS: The present study indicates that steamed ginger supplementation can decrease plasma TC and TG and can inhibit liver steatosis by regulating the expressions of hepatic genes.

Testes desafio em cargas subsequentes na esterilização a vapor saturado: estudo comparativo dos desempenhos / Challenges in subsequent loads in saturated steam sterilization: comparative study of performance / Pruebas desafío en cargas subsecuentes en la esterilización a vapor saturado: estudio comparativo de los desempeños

Objetivos: Avaliar o desempenho dos testes desafio com indicadores químicos (IQs) comercializados na monitorização da esterilização a vapor saturado, em autoclave hospitalar, em ciclos de 134ºC e 121ºC e analisar a eficácia do desempenho dos testes desafio no monitoramento dos ciclos de esterilização. Método: Pesquisa descritiva. Foram colhidos dados sobre a evolução da viragem dos IQs tipo 5 do pacote desafio A*, IQs tipo 6 do pacote desafio B* e IQs tipo 6 do dispositivo tipo hélix C*. Os pacotes desafio foram submetidos às temperaturas de 134ºC e 121ºC, seguindo as fases de interrupções e tempo total de ciclo. Resultados: Foram tabulados os dados dos IQs dos testes desafio conforme o tempo de exposição e a interrupção dos ciclos. Encontram-se em tabela os resultados da evolução da viragem dos IQs tipo 5 do pacote desafio A*, tipo 6 do pacote desafio B* e tipo 6 do dispositivo tipo hélix C* submetidos à temperatura de 134ºC e 121ºC, de acordo com as fases de interrupções e o tempo total de ciclo. Conclusão: Pacotes contendo A* e B* possuem IQs de tipos diferentes e apresentaram resultados similares, não sendo conclusiva a diferença entre ambos. O dispositivo hélix C* com indicador tipo 6 apresentou desempenho mais preciso na monitorização de ciclos a 134ºC e 121ºC.

Objectives: To evaluate the performance of the challenges with chemical indicators commercialized in the monitoring of saturated steam sterilization in a hospital autoclave in cycles of 134ºC and 121ºC, and to analyze the performance efficiency of the challenges in the monitoring of the sterilization cycles. Method: Descriptive research. The data were collected on the evolution of the turn of the chemical indicators type 5 of the challenge package A*, chemical indicators type 6 of challenge package B* and chemical indicators type 6 of the helix device C*. The challenge packages were submitted to temperatures of 134ºC and 121ºC, following the interruption phases and total cycle time. Results: The data of the chemical indicators of the challenges were tabulated according to the time of exposure and the interruption of the cycles. A table shows the results of the evolution of the turn of the chemical indicators type 5 of the challenge package A*, type 6 of the challenge package B* and type 6 of the helix device type C*, submitted to the temperatures of 134ºC and 121ºC, according to the phases of interruptions and total cycle time. Conclusion: Packages containing A* and B* have chemical indicators of different types and presented similar results, and the difference between them was not conclusive. The helix device C* with type 6 indicator showed more precise performance in the monitoring of cycles at 134ºC and 121ºC.

Objetivos: Evaluar el desempeño de las pruebas desafío con indicadores químicos (IQs) comercializados en la monitorización de la esterilización a vapor saturado, en autoclave hospitalaria, en ciclos de 134ºC y 121ºC y analizar la eficacia del desempeño de las pruebas desafío en el monitoreo de los ciclos de esterilización. Método: Estudio descriptivo. Fueron recogidos datos sobre la evolución del viraje de los IQs tipo 5 del paquete desafío A*, IQs tipo 6 del paquete desafío B* e IQs tipo 6 del dispositivo tipo hélix C*. Los paquetes desafío fueron sometidos a las temperaturas de 134ºC y 121ºC, siguiendo las fases de interrupciones y tiempo total de ciclo. Resultados: Fueron tabulados los datos de los IQs de las pruebas desafío según el tiempo de exposición y la interrupción de los ciclos. Se encuentran en tabla los resultados de la evolución del viraje de los IQs tipo 5 del paquete desafío A*, tipo 6 del paquete desafío B* y tipo 6 del dispositivo tipo hélix C* sometidos a la temperatura de 134ºC y 121ºC, de acuerdo con las fases de interrupciones y el tiempo total de ciclo. Conclusión: Paquetes conteniendo A* y B* poseen IQs de tipos diferentes y presentaron resultados similares, no siendo conclusiva la diferencia entre ambos. El dispositivo hélix C* con indicador tipo 6 presentó desempeño más preciso en la monitorización de ciclos a 134ºC y 121ºC.

Rediseño del sistema de distribución de vapor del área de lavandería del Hospital Carlos Andrade Marín / Redesign of the steam distribution system in the laundry area of Carlos Andrade Marin Hospital

Introducción: Esta investigación plantea una propuesta de rediseño para el sistema de distribución de vapor y de retorno de condensado en el área de lavandería del hospital. Materiales y Métodos: En el desarrollo del proyecto se realizó el levantamiento de información que comprende los diferentes requerimientos de los equipos de consumo de vapor, trazado de la tubería del sistema actual y deficiencias energéticas. Resultados: Para el rediseño se implementaron conexiones superiores a los equipos, piernas colectoras y finales de línea, garantizando así que no ingrese condensado a los equipos y que no afecte a la tubería por el golpe de ariete. El condensado drenado de las líneas de vapor y a la salida de los arreglos de trampeo de los equipos de consumo, antes de dirigirse al tanque de condensado, pasa por un tanque de revaporizado donde se obtiene revaporizado a baja presión, el mismo que puede ser utilizado en otro proceso con estos requerimientos. Discusión: Se determinó el costo del proyecto y se realizó un análisis económico, tomando en cuenta el ahorro energético-económico que se obtendrá con la implementación del rediseño, así como la reducción en las emisiones de CO2. Palabras clave: Tuberías, vapor, lavandería.

Introduction: This research proposes to redesign the steam distribution and condensate return systems in the hospital laundry area. Methods: During the project development, we gather information from steam consumer equipment, piping layout of the current system and energy deficiencies. Results: For the redesign, it has been implemented upward connections to equipment, drain pockets and line endings, thus, guarantying that condensate does not get into the laundry equipments and pipes to avoid being damaged by the water hammer. The drained condensate from the steam lines, before being trapped in the tank of condensate, is conducted to a flash tank creating a low-pressure flash steam that can be used in other process with these requirements. Discusion: The cost of the project was obtained and an economic analysis was undertaken bearing in mind the energy and economic saving that will be obtained with the redesign as well as the CO2 emissions reduction.

Analysis of sodium content of representative Korean foods high in sodium from home meal, foodservice, and restaurants / 한국영양학회지

PURPOSE: The aim of this study was to analyze the sodium contents of representative Korean foods high in sodium and develop them as a fundamental resource for setting the standard amount of sodium in foods. METHODS: A total of 480 representative Korean foods high in sodium were collected from households, foodservice establishments, and restaurants in four regions (Capital region, Chungcheong & Gangwon Province, Gyeongsang province, and Jeolla province) and analyzed their sodium content. RESULTS: The sodium content (per 100 g) of food categorized by food group was highest in kimchi and braised food (p < 0.001), and the sodium content of each food was highest in stir-fried anchovies (1,896.6 mg) followed by braised burdock and lotus roots (820.6 mg) and picked onions (809.3 mg) (p < 0.001). However, the sodium content per portion of food was highest in steamed short ribs (1,429.6 mg) from home meals (p < 0.001), Bibimbap, (1,074.1 mg) and steamed short ribs (838.8 mg) from foodservice (p < 0.001), spicy beef soup (3,273.2 mg), and pollack stew (2,930.2 mg) from restaurants (p < 0.001). The sodium content per 100 g and portion of soups and stews from restaurants was significantly higher than that of home meals and foodservice meals (p < 0.001), and the sodium content per portion of steam dishes and stir-fried dishes from home meals was significantly higher than that of foodservice meals (p < 0.05). CONCLUSION: These results suggest that developing and using low-sodium soybean sauces & soybean paste and kimchi is needed in an effort to reduce sodium intake. In addition, determination of the sodium contents of representative Korean foods known to be high in sodium is expected to be useful in establishing guidelines for reduction of sodium content.

A Study on Dietary Behavior and Food Preference of Sramanera·Sramanerika Monks in Nationwide Buddhist Monk's Universities / 대한지역사회영양학회지

OBJECTIVES: This study was designed to find out factors that are needed to be improved for the Buddhist training environment of Sramanera·Sramanerika monks, who have been newly adapted for their life style after becoming a monk, and to provide basic data for the development of the standard diet in Buddhist temples. METHODS: A self-administered questionnaire was applied to 365 Sramanera·Sramanerika monks at 11 Buddhist monk universities. The questionnaire was designed to investigate their dietary habits, dietary evaluation, satisfaction of food service, and food preferences. RESULTS: The study population consisted of 52.6% men, and 47.4% women. The subjects who had a vegetarian diet before joining the Buddhist priesthood were 27.7% women, and 13.5% men (p<0.01). 42.2% of the total subjects felt that they are healthy now and 19.4% felt weak. The most difficulty of dieting adaptation as soon as entering the priesthood was the strict diet rules (42.9%). The subjects considered health or nutrition (40.0%) highly when having meals. 94.8% women, 84.1% men ate breakfast every day (p<0.001). Women (55.4%) frequently ate snacks more than men (26.6%) (p<0.001). The results of the dietary evaluation indicated that the intake of milk, soy milk or dairy products and beans or tofu received lower than 3 points and women had lower point result than men (p<0.001). Foods with higher preference were grilled mushrooms, grilled laver, miso stew, sweet and sour mushrooms, steamed tofu with seasoning. CONCLUSIONS: Women were more interested in their health than men but they also required to improve the nutritional eating habits. It appeared that the lower intake rates of the calcium containing food (milk and dairy), and proteins (beans and tofu) could result in nutritional imbalance. Therefore, it is necessary to offer food based on the standard menu plan with consideration given to their food preferences in order to maintain their health and desirable dietary habits.

Comparison Between Semi-Quantitative Frequency Methods and 7-day Dietary Records Methods in Food and Nutrition Intake Status For Hemodialysis Patients / 대한지역사회영양학회지

OBJECTIVES: The valid assessment of food and nutrients intakes using appropriate dietary intake method is necessary to improve the nutritional status of the hemodialysis (HD) patients. This study was conducted to compare the method between newly developed, semi-quantitative food frequency questionnaire (Semi-FFQ) and 7-day dietary records (7-DRs) for hemodialysis patients. METHODS: We conducted both methods on 53 maintenance HD patients in two university hospitals. We calibrated the frequency, portion size and daily intake of 47 food items reported in Semi-FFQ. The food and nutrients intake was compared and the correlation of the two methods was analyzed. Also each nutrient intake was compared to recommended dietary allowance for Korean (KDRIs) and recommended nutrient reference value for HD patients. RESULTS: Energy and energy-yielding nutrients intakes were significantly higher in the two methods (p<0.01). These support the possible reliability between Semi-FFQ and 7-DRs that is similar with regard to most mineral and vitamin intakes. Thus, the Semi-FFQ used in this study for the assessment of nutrient intakes of HD patients can be reliable for the assessment of the nutrient intake along with the 7-DRs. The correlation coefficients were higher for foods consumed daily, such as steamed rice, meat and chicken, bean, egg, milk, coffee and alcohol than for those of foods eaten rarely (p<0.01). CONCLUSIONS: The Semi-FFQ used in this study can be a reliable tool for the assessment of the HD patients' nutrient intake along with the 7-DRs, despite its limitations.