Cardioprotective Effects of the 4-Week Aerobic Running Exercises Before Treatment with Doxorubicin in Rats.

Doxorubicin is associated with cardiotoxicity, and physical exercise seeks to minimize the toxic effects of doxorubicin through physiological cardiac remodeling, as well as the reduction of oxidative stress, evidenced by previous studies. This study aimed to analyze whether running training before treatment with doxorubicin influences tolerance to physical exertion and cardiotoxicity. Thirty-nine male Wistar rats, aged 90 days and weighing between 250 and 300 g, were divided into 4 groups: Control (C), Doxorubicin (D), Trained (T), and Trained + Doxorubicin (TD). Animals in groups T and DT were submitted to treadmill running for 3 weeks, 5 times a week at 18 m/min for 20-30 min before treatment with doxorubicin. Animals in groups D and DT received intraperitoneal injections of doxorubicin hydrochloride three times a week for two weeks, reaching a total cumulative dose of 7.50 mg/kg. Our results show an increase in total collagen fibers in the D group (p = 0.01), but no increase in the TD group, in addition to the attenuation of the number of cardiac mast cells in the animals in the TD group (p = 0.05). The animals in the TD group showed maintenance of tolerance to exertion compared to group D. Therefore, running training attenuated the cardiac damage caused by the treatment with doxorubicin, in addition to maintaining the tolerance to exertion in the rats.

Prevalência de desmame precoce e fatores relacionados em crianças do Distrito Federal e entorno / Prevalence of early weaning and related factors in children of the Federal District and surroundings

Objetivo: Verificar a prevalência de desmame precoce em crianças menores de um ano de idade e identificar fatores sociais correlacionados com essa prática. Método: Estudo transversal realizado no período de fevereiro a setembro de 2017. A amostra foi composta por 235 mães de crianças com idade entre 0 a 12 meses que estavam em centros de saúde para a realização de consultas de rotina. Foi aplicado um questionário com questões abordando características maternas, da criança e sobre o aleitamento materno. Os dados foram analisados no software IBM SPSS Statistics®, versão 22.0. Resultados: A prevalência de desmame precoce foi de 52,4% (p < 0,01), os principais motivos alegados pelas mães para o desmame precoce foram "retorno ao trabalho" com 20,3% (p < 0,01) e "leite fraco/não sustenta" com 13,3% (p < 0,01). Os dados foram analisados considerando 5% de significância estatística e intervalo de confiança de 95%. Conclusão: A maioria das mães tem consciência da importância do aleitamento materno exclusivo, mas fatores sociais influenciam diretamente no desmame precoce. O retorno das mães ao trabalho e a insegurança de achar que o leite é fraco e não sustenta a criança são problemas frequentes

Objective: To verify the prevalence of early weaning in children under one year of age and to identify social factors correlated with this practice. Method: Cross-sectional study conducted from february to september 2017. The sample consisted of 235 mothers of children aged 0 to 12 months who were in health centers for routine consultations. A questionnaire was applied with questions addressing maternal, child and breastfeeding characteristics. Data were analyzed using IBM SPSS Statistics® software, version 22.0. Results: The prevalence of early weaning was 52.4% (p <0.01), the main reasons given by mothers for early weaning were "return to work" with 20.3% (p <0.01) and "Weak / non-sustaining milk" with 13.3% (p <0.01). Data were analyzed considering 5% of statistical significance and 95% confidence interval. Conclusion: Most mothers are aware of the importance of exclusive breastfeeding, but social factors directly influence early weaning. Mothers' return to work and the insecurity of thinking that milk is weak and not supporting the child are frequent problems.

Avaliação da percepção gustativa em idosos para os gostos básicos, doce e salgado, em comparação a jovens adultos / Evaluation of taste perception in the elderly for basic, sweet and salty tastes, compared to young adults

Objetivo ­ Avaliar a percepção gustativa em idosos para os gostos básicos, doce e salgado, em comparação com adultos jovens. A redução da taxa de mortalidade e natalidade ocorrida nas últimas décadas no Brasil, como parte do fenômeno da transição demográfica, ocasionou o aumento do número de idosos. O envelhecimento apesar de ser um processo natural submete o organismo a diversas alterações anatômicas e funcionais, principalmente, relacionadas ao paladar e olfato. Métodos ­ Para tanto foi realizado um estudo prospectivo, qualitativo, caso controle composto por uma amostra de 40 sujeitos, sendo 20 adultos de 18 a 25 anos e 20 idosos de 60 a 85 anos de ambos os sexos. O instrumento para avaliação gustativa utilizado foi o teste de descrição de atributos para detecção do sabor das concentrações doce e salgada. Resultados ­ Os resultados demonstraram que os idosos avaliados precisaram de aproximadamente oito vezes mais sal (cloreto de sódio) do que os adultos para detectar a presença deste componente e de aproximadamente quatro vezes mais açúcar do que os adultos para detectar a presença desta substância. Conclusão ­ Concluiu-se que ocorrem alterações significativas na sensibilidade gustativa para os gostos básicos, doce e salgado, nos idosos quando comparados com os adultos.

Objective ­ To evaluate the taste perception in the elderly for the basic tastes, sweet, salty, compared with younge adults. The reduction in mortality and birth occurred in recent decades in Brazil, as part of the phenomenon of demographic transition, led to an increase in the number of elderly. The aging despite being a natural process the body undergoes various anatomical and functional changes, mainly related to taste and smell. Methods ­ Therefore we conducted a prospective, qualitative, case-control consists of a sample of 40 subjects, 20 adults 18-25 years and 20 aged 60-85 years of both sexes. The instrument was used to assess gustatory test description attributes to detect the taste of fresh and salt concentrations. Results ­ The results showed that the elderly subjects had to approximately eight times more salt (sodium chloride) than adults to detect the presence of this component is about four times more sugar than adults to detect the presence of the substance. Conclusion­ t was concluded that major changes in taste sensitivity for basic tastes, sweet and salty, the elderly compared with adults.

Methods to preserve potentially toxigenic fungi.

Microorganisms are a source of many high-value compounds which are useful to every living being, such as humans, plants and animals. Since the process of isolating and improving a microorganism can be lengthy and expensive, preserving the obtained characteristic is of paramount importance, so the process does not need to be repeated. Fungi are eukaryotic, achlorophyllous, heterotrophic organisms, usually filamentous, absorb their food, can be either macro or microscopic, propagate themselves by means of spores and store glycogen as a source of storage. Fungi, while infesting food, may produce toxic substances such as mycotoxins. The great genetic diversity of the Kingdom Fungi renders the preservation of fungal cultures for many years relevant. Several international reference mycological culture collections are maintained in many countries. The methodologies that are most fit for preserving microorganisms for extended periods are based on lowering the metabolism until it reaches a stage of artificial dormancy. The goal of this study was to analyze three methods for potentially toxigenic fungal conservation (Castellani's, continuous subculture and lyophilization) and to identify the best among them.

Methods to preserve potentially toxigenic fungi

Microorganisms are a source of many high-value compounds which are useful to every living being, such as humans, plants and animals. Since the process of isolating and improving a microorganism can be lengthy and expensive, preserving the obtained characteristic is of paramount importance, so the process does not need to be repeated. Fungi are eukaryotic, achlorophyllous, heterotrophic organisms, usually filamentous, absorb their food, can be either macro or microscopic, propagate themselves by means of spores and store glycogen as a source of storage. Fungi, while infesting food, may produce toxic substances such as mycotoxins. The great genetic diversity of the Kingdom Fungi renders the preservation of fungal cultures for many years relevant. Several international reference mycological culture collections are maintained in many countries. The methodologies that are most fit for preserving microorganisms for extended periods are based on lowering the metabolism until it reaches a stage of artificial dormancy . The goal of this study was to analyze three methods for potentially toxigenic fungal conservation (Castellani's, continuous subculture and lyophilization) and to identify the best among them.