RESUMEN
We examined the role of hyperbaric oxygenation (HBO2) combined with non-weight bearing (NWB) in the treatment of vascular deprivation-induced osteonecrosis of the femoral head in the rat. Group 1 included 16 rats treated by a combination of NWB and HBO2. Twenty animals treated by NWB alone (group 2), and 18 rats which received no treatment (group 3), served as the control groups. Maximal benefit of HBO2 was observed on Day 30 of the study. The femoral heads were less deformed in group 1 animals (P = 0.07). Preservation of the femoral heads was observed in a larger proportion of the HBO2-treated animals (P = 0.06). A smaller proportion of high-grade new bone formation was observed, and more animals demonstrated well-regenerated hematopoietic tissue (P = 0.08). The tendency for less deformation of the femoral head in the HBO2-treated group might be a predictor of better function of the hipjoint.
Asunto(s)
Necrosis de la Cabeza Femoral/terapia , Oxigenoterapia Hiperbárica , Animales , Terapia Combinada , Fémur/irrigación sanguínea , Necrosis de la Cabeza Femoral/etiología , Necrosis de la Cabeza Femoral/patología , Masculino , Ratas , Ratas Sprague-Dawley , Soporte de PesoRESUMEN
The potential oil-producing yeast Rhodotorula gracilis was found to produce higher yields of biomass (13.7 g/L) and lipids (20.3%) in a nitrogen-limited and economically cheaper medium (molasses without yeast extract) in a submerged fermentation system. But, when the yeast was grown on four different wheat bran media by solid-state fermentation technique, different media combinations affected the percent increase in biomass, protein, oil production, fatty acid profile and degree of saturation and unsaturation. The initial lipid content in the control medium was 3.5% while in a medium with wheat bran, molasses, and minerals it was 69.8%. The yeast did not produce alpha-amylase, amyloglucosidase and cellulolytic enzymes for the breakdown of wheat bran. The yeast produced red carotenoids, a precursor of vitamin B12 and some oligounsaturated fatty acids in the fermented product.