Decreased Retinal Thickness in Type 1 Diabetic Children with Signs of Nonproliferative Diabetic Retinopathy.

The retina functions as a neurovascular unit. How early vascular alterations affect neuronal layers remains controversial; early vascular failure could lead to edema increasing retinal thicknesses, but alternatively neuronal loss could lead to reduced retinal thickness. Objective. To evaluate retinal thickness in a cohort of pediatric patients with type 1 diabetes mellitus (PwT1DM) and to analyze differences according to the presence or absence of nonproliferative diabetic retinopathy (NPDR), poor metabolic control, and diabetes duration. Patients and Methods. We performed retinographies and optical coherence tomography (OCT) (TOPCON 3D1000®) to PwT1DM followed at our center and healthy controls. Measurements of the control group served to calculate reference values. Results. 59 PwT1DM (age 12.51 ± 2.59) and 22 healthy controls (age 10.66 ± 2.51) volunteered. Only two PwT1DM, both adolescents with poor metabolic control, presented NPRD. Both showed decreased thicknesses and retinal volumes. The odds ratio of having decreased retinal thickness when signs of NPDR were present was 11.72 (95% IC 1.16-118.28; p = 0.036). Conclusions. PwT1DM with NPDR have increased odds of decreased retinal thicknesses and volumes. Whether these changes are reversible by improving metabolic control or not remains to be elucidated.

[Recommendations of the Spanish Paediatric Endocrinology Society Working Group on Obesity on eating habits for the prevention of obesity and cardiovascular risk factors in childhood]. / Recomendaciones del Grupo de Trabajo de Obesidad de la Sociedad Española de Endocrinología Pediátrica sobre hábitos de alimentación para la prevención de la obesidad y los factores de riesgo cardiovascular en la infancia.

Childhood obesity is associated with a high risk of cardiovascular disease and early mortality. This paper summarises the currently available evidence on the implications of dietary factors on the development and prevention of obesity in paediatric patients. Evidence-based recommendations are: promote the consumption of slowly absorbed carbohydrates and reduce those with a high-glycaemic-index, avoid intake of sugar-sweetened beverages. Fat may provide up to 30-35% of the daily energy intake and saturated fat should provide no more than 10% of daily energy intake; reduce cholesterol intake, avoid formula milk with a high protein content during the first year; promote higher fibre content in the diet, reduce sodium intake, and have at least four meals a day, avoiding regular consumption of fast food and snacks.

Effect of the addition of conventional additives and whey proteins concentrates on technological parameters, physicochemical properties, microstructure and sensory attributes of sous vide cooked beef muscles.

Beef muscles submitted to four enhancement treatments (1.88% whey protein concentrate (WPC)+1.25% sodium chloride (NaCl); 1.88% modified whey protein concentrate (MWPC)+1.25%NaCl; 0.25% sodium tripolyphosphate (STPP)+1.25%NaCl; 1.25%NaCl) and a control treatment (non-injected muscles) were sous vide cooked. Muscles with STPP+NaCl presented a significantly higher total yield (106.5%) in comparison to those with WPC/MWPC+NaCl (94.7% and 92.9%, respectively), NaCl alone (84.8%) or controls (72.1%). Muscles with STPP+NaCl presented significantly lower shear force values than control ones; also, WPC/MWPC+NaCl added muscles presented similar values than those from the other treatments. After cooking, muscles with STPP+NaCl or WPC/MWPC+NaCl depicted compacted and uniform microstructures. Muscles with STPP+NaCl showed a pink colour, meanwhile other treatment muscles presented colours between pinkish-grey and grey-brown. STPP+NaCl added samples presented the highest values of global tenderness and juiciness. The addition of STPP+NaCl had a better performance than WPC/MWPC+NaCl. However, the addition of WPC/MWPC+NaCl improved total yield in comparison to NaCl added or control ones.

Safety of magnetic resonance imaging in preterm infants.

AIM: As we progress in our knowledge of preterm brain injury, cohort studies are focusing in neuroimaging preterm infants in the first days of life. Magnetic resonance (MR) is the most powerful neuroimaging modality and valuable in understanding perinatal brain injury. The main purpose of the study is to evaluate the safety of MR imaging in very low birth weight (VLBW) infants at our hospital settings where the scanner is located at some distance from the neonatal intensive care unit (NICU). SUBJECTS AND METHODS: This is a prospective study of 33 VLBW infants who underwent early MR imaging (MRI), within 10 days after birth and term corrected age MRI. The study period included June to December 2008. RESULTS: A total of 46 MRI were performed on 33 preterm infants. The mean total time the infants stayed in the bore of the magnet was 13.04 min. No incidences occurred during transfer or during the scans, and no significant changes were found in heart rate, oxygen saturation and temperature. CONCLUSIONS: At our hospital settings, the process of transport and MR imaging have been proven to be safe and not to disturb any of the variables measured. MRI should not be restricted to centres with neonatal MR system or MR-compatible incubator, as long as the process is coordinated and supervised by a multidisciplinary team.

A review of natural antioxidants and their effects on oxidative status, odor and quality of fresh beef produced in Argentina.

Meat derived from pasture feeding, is associated with a high level of antioxidants. Antioxidants are incorporated within cell membranes and protect tissues against oxidation from reactive oxygen species. This maintains the overall quality of meat and secondary products. This paper reviews the implications of incorporating natural antioxidants into fresh beef, focusing on the benefits of feeding cattle good quality pasture. Pasture samples typically have higher levels of α-tocopherol, ß-carotene, ascorbic acid and glutathione than feedlot samples. These compounds retard lipid and protein oxidation in fresh and stored meat, and preserve the color and odor quality of beef. The significance of antioxidant enzymes is variable, because their behavior depends on individual redox status before slaughter. Understanding total antioxidant activity requires information on antioxidant and pro-oxidant status. With an abundance of pasture, Argentina has a natural advantage in producing meat with a high antioxidant value.

Oxidative stability and its relationship with natural antioxidants during refrigerated retail display of beef produced in Argentina.

The objective of this study was to determine if pasture or grain diets affect oxidative/antioxidative status and the color stability of beef during retail display. Ten crossbreed steers were fed on pasture. Five of them were randomly assigned to remain on this diet, and the other five were finished on feedlot system (grain diet) during 110days until slaughter. Slices of Psoas major steaks were randomly distributed among retail display times (1, 3, 5, 7 and 9days). Lipid and protein oxidation were higher in Psoas major steaks from grain diet than in pasture diet (P<0.05). After 3days of display, lipid oxidation increased in meat from grain diet, whereas in meat from pasture diet the first evidence was after 7days (P<0.05). Protein oxidation was higher in meat from grain diet than in meat from pasture diet at day 9 of display (1.15±0.92 vs. 1.91±0.70µg/g, respectively; P<0.05). Antioxidant vitamins, α-tocopherol and ß-carotene were higher at time=0 in pasture Psoas major steaks (P<0.05) and were differentially reduced throughout storage. While α-tocopherol decreased 41% and 57% for pasture and grain beef respectively (P<0.05), ß-carotene levels remained practically unaffected in grain beef. After 7days of display "a" value was higher for Psoas major steaks from pasture diet (P<0.05). Besides, "L" parameter showed higher values for samples from grain diets but it was no affected by display time. No differences were observed between both treatments for "b" value, but a significant decrease (P<0.05) was observed along storage. Superoxide dismutase and catalase activity was stable throughout storage, while glutathione peroxidase activity decreased significantly (P<0.05). The results in this study demonstrated that the higher initial level and synergistic action (under light and air) of α-tocopherol and ß-carotene found in pasture-finished animals improved the oxidative and color stability of beef, as showed by a better retention of redness at the end of retail display.

Beef lipids in relation to animal breed and nutrition in Argentina.

Fatty acid (FA) composition of intramuscular fat (IMF) in M. Longissimus dorsi (LD) was measured in 72 steers from Angus (A), Charolais×Angus (CHA×A) and Holstein Argentine (HA) breeds. The steers were allotted to four dietary treatments of six animals each: T1, steers grazed on pasture; T2, steers supplemented with cracked corn grain (0.7% of live-weight) daily and free access to pasture; T3, steers supplemented with cracked corn grain (1% of live-weight) daily and free access to pasture; and T4, feedlot (concentrate based on corn, alfalfa hay and soybean meal without access to pasture). At slaughter weight, samples of LD at the 11th rib were used for intramuscular lipid analysis. The diet was shown to be more important than breed in determining FA composition. Pasture beef had higher percentages of saturated fatty acids (SFA), n-3 polyunsaturated fatty acids (PUFA) and conjugated linoleic acid (CLA) and lower percentages of IMF, monounsaturated fatty acids (MUFA), n-6 PUFA and n-6/n-3 ratios than feedlot beef. HA beef presented lower percentages of SFA and more MUFA with a higher n-6/n-3 ratio than A and CHA×A. Comparing grass and feedlot beef the amounts of FA in muscle (mg/100g) were, respectively 18:3 n-3 (44 vs. 11mg), CLA (20 vs. 12mg), 20:5 n-3 (20 vs. 11mg), 22:5 n-5 (20 vs. 11mg), 22:6 n-3 (12 vs. 6mg) and n-3 PUFA (84 vs. 32mg). Feedlot beef has more SFA (1372 vs. 1081mg), MUFA (1574 vs. 1078mg), PUFA (350 vs. 227mg) and n-6 PUFA (318 vs.143mg).

Effect of salt addition on the thermal behavior of proteins of bovine meat from Argentina.

Research was undertaken to investigate how the addition of sodium chloride (NaCl) and/or sodium tripolyphosphate (TPP) to sous vide cooked meat pieces produces an increase in water holding capacity (WHC). Semitendinosus muscles were injected to obtain tissue final concentrations of 0.70% NaCl, 0.25% TPP, 0.70% NaCl+0.25% TPP, and 1.20% NaCl+0.25% TPP. SDS-PAGE analysis showed increased protein solubilization in those treatments which included NaCl. Thermal analysis of whole muscles and isolated myofibrils showed the destabilizing effect of NaCl and a global stabilizing effect of TPP. Both salts together induced a destabilizing global effect, where TPP assisted NaCl in breaking the meat structure. It is suggested that the WHC increments are related to conformational changes in myofibrillar proteins and to the weakening of myofibrillar structure by the removal of myofibrillar proteins.

Optimization of whey protein concentrate and sodium chloride concentrations and cooking temperature of sous vide cooked whole-muscle beef from Argentina.

Response surface methodology was used to optimize the effect of cooking temperature (CT: 65-75°C) and the incorporation of whey protein concentrate (WPC: 0-3.5%) and sodium chloride (NaCl: 0-2.5%) on technological, physical and sensory characteristics of cooked whole-muscle beef. Post-injection weight loss diminished when NaCl concentration increased. Moreover, the increment of both additives produced a reduction of cooking loss. An opposite effect was observed with the increment of CT. As it was expected, a total yield improvement was achieved by increasing both ingredients and diminishing CT. Equivalent yields are achieved complementing both ingredients, meaning that if one ingredient concentration is reduced the other has to be increased. Shear force values were not affected by the studied factors. Instead, lightness was reduced by their increment. At 65°C, injected muscles had lower flavour and odour scores than control. At all CT analyzed, the incorporated brines improved juiciness and tenderness-related attributes. Present results recommend the use of a CT of 70°C and maxima WPC and NaCl concentrations of 2.6% and 1.9%, respectively.

Antioxidant consumption and development of oxidation during ageing of buffalo meat produced in Argentina.

Buffalo meat production is increasing in Argentina. Information on meat quality and nutritional value will be useful in marketing. This work describes the oxidative stability of the Longissimus dorsi (LD) in relation to consumption of antioxidant vitamins, fatty acid composition and color deterioration during ageing. Vitamins levels found in fresh beef were 4.22±0.93; 0.24±0.05 and 0.25±0.06µg/g for α- and γ-tocopherol, and ß-carotene, respectively. Vitamin loss was almost 90% throughout an ageing period of 25 days at 2°C. Concomitantly, TBARS levels increased from 0.076±0.018 to 0.14 6±0.032mg MDA/kg beef. Hexanal and pentanal levels were low and no correlations with oxidation were detected (P>0.05). The predominant color changes in aged beef were reduced redness and yellowness with an increase in lightness (P<0.05). Vitamin levels and TBARS were used to develop a prediction equation for post-mortem aging.

Effect of whey protein concentrate and sodium chloride addition plus tumbling procedures on technological parameters, physical properties and visual appearance of sous vide cooked beef.

Beef muscles cooked by the sous vide system were evaluated for the effects of pre-injection tumbling, brine addition and post-injection tumbling on technological parameters, physical properties, visual appearance and tissue microstructure. The muscles were injected at 120% (over original weight) with a brine formulated to give a concentration of 3.5% whey protein concentrate and 0.7% sodium chloride on an injected raw product basis. Pre-injection tumbling did not affect most of the evaluated parameters. Brine addition reduced significantly the cooking and total weight losses. Total weight loss was 7.2% for injected muscles, and significantly higher (28.2%) for non-injected ones. Brine incorporation increased pH and reduced shear force values of cooked muscles. Extended post-injection tumbling (5rpm-10h) improved brine distribution and visual appearance, and also diminished the shear force values of cooked muscles. However, this treatment increased the weight losses of post-injection tumbling and cooking-pasteurization stages.

Antioxidant status and odour profile in fresh beef from pasture or grain-fed cattle.

The main goal of the present work was to determine the overall antioxidant status in fresh meat from animals fed different diets and to differentiate them through their odour profiles. Attributes were evaluated in beef from pasture or grain-fed animals with (PE and GE) or without supplementation (P and G) with vitamin E (500UI/head/day). Fresh meat produced on pasture (P and PE) had higher total ferric reducing antioxidant power (FRAP) levels than meat from grain fed-animals (G and GE) (P<0.05). However, no differences were found on their ability to reduce ABTS(+) (2,2'-azino-bis-(3-ethylbenz-thiazoline-6-sulfonic acid)), indicating that total antioxidant activity was preferentially due to the reduction potential than to the quenching capacity of tissue homogenates. Two-fold glutathione (GSH and GSSG are the reduced and oxidised forms, respectively) levels were found in the P+PE group respect to G+GE meat (P<0.001). In addition, meat from pasture-fed animals presented a higher glutathione redox potential compared to grain-fed animals (-156.1±6.1 and -158.1±6.5 vs. -148.1±13 and -149.8±14.6 for P, PE G and GE, respectively), showing that the antioxidant status in fresh meat was affected by diet. Enzymatic activity of catalase and glutathione peroxidase were equivalent for all dietary groups. Only superoxide dismutase activity was slightly higher (P<0.05) in the P+PE group than in G+GE samples. Odour profile analysis was performed in relationship to antioxidant parameters. Significant linear correlation coefficients (P<0.05) were found for a set of sensors and the FRAP values. E-nose methodology successfully discriminated the odour characteristics of samples corresponding to pasture- or grain-based diet. Hence, it was possible to describe an analytical relationship between the odour profile and the antioxidant power of fresh meat.

Función de la proteína ghrelin en la regulación de la proliferación celular / Function of ghrelin proteína in the regulation of cellular proliferation

La proteína “ghrelin” es una hormona de 28 aminoácidos, sintetizada principalmente en las células oxínticas de la mucosa gástrica en el adulto y los islotes pancreáticos en la vida intrauterina, aunque su síntesis en muy ubicua. Ejerce una potente acciónorexígena e inductora de la secreción de hormona crecimiento (GH), modulando, además, distintos procesos fisiológicos y patológicos. El objetivo de esta revisión es el de analizar la función que esta proteína desempeña como moduladora de la proliferación celular, principalmente a cuatro niveles: en el desarrollo embrionario del páncreas, en la protección de este frente a agresiones, en el tejido adiposo y en distintos tipos de tumores (AU)

Ghrelin is a 28 aminoacid hormone, synthesized mainly by the oxintic cells of gastric mucosa in the adult, and by the pancreatic islets during fetal life, although its synthesis is very ubiquitous. It exerts a potent orexigenic action, induces the secretion of growth hormone (GH) and it modulates different physiological and pathological processes. The aim of this review is to analyze the role which this protein plays as modulator of cellular proliferation at four different levels: the pancreatic embrionary development, the protective effect on the injured pancreas, the adipose tissue and in different types of tumors (AU)

Influence of pasture or grain-based diets supplemented with vitamin E on antioxidant/oxidative balance of Argentine beef.

Argentine meat has been traditionally produced on pasture. However, to comply with some market requirements, grain finishing is becoming more common among producers. The main goal of the present work was to study lipid oxidation in fresh meat from animals fed different diets in relationship with their antioxidant vitamin status. Attributes were evaluated in beef from pasture or grain-fed animals with (PE and GE) or without supplementation (P and G) with vitamin E (500 UI/head/day). Fresh meat produced on grain (G and GE) had higher fat (4.0±1.6 and 4.7±1.4 g/100 g) and cholesterol content (51.0±3.0 and 52.0±4.0 mg/100 g) than meat from pasture (P and PE) fed animals (2.7±1.2 to 2.9±1.1 g/100 g and 48.0±5.0 to 49.0±4.0 mg/100 g of intramuscular fat and cholesterol respectively). Fatty acid composition was clearly affected by diet. Beef from pasture-fed cattle had higher percentage of linolenic acid, less linoleic acid and, overall, higher percentage of polyunsaturated fatty acids than beef from grain-fed animals (P<0.05). Thiobarbituric acid reactive substances number and volatile levels of hexanal, pentanal, heptanal, octanal and 3-methylbutanal were higher in grain than in pasture samples (P<0.05). P+PE meat had higher content of antioxidant vitamins than G+GE samples (P<0.001). Values ranged from: 15.92±3.48 (G) to 17.39±4.29 (GE) and 25.3±10.0 (P) to 21.98±5.11 (PE) µg/g of ascorbic acid; from 1.05±0.73 (G) to 1.76±0.97 (GE) and 3.08±0.45 to 3.91±0.74 µg/g of α-tocopherol; and from 0.06±0.03 (G) to 0.05±0.01 (GE) and 0.45±0.21 (P) to 0.63±0.27 (PE) µg/g of ß-carotene. In addition, principal component analysis clearly separated grain from pasture samples regardless of their supplementation with vitamin E. This level of supplementation did not improve the antioxidant status of fresh meat (P>0.05). We conclude that pasture diet contributes natural antioxidants in sufficient amounts and is an efficient way to prevent lipid oxidation in fresh beef.

Recién nacido con extrofia vesical y posible exposición intrauterina a finasterida / Newborn with bladder extrophy associated with finasteride exposure

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A novel interaction of diethyldithiocarbamate with the glutathione/glutathione peroxidase system.

Diethyldithiocarbamate (DDC) exhibits a variety of pharmacologic activities, including both radioprotective and sensitizing properties. Since the glutathione/glutathione peroxidase system may be a significant factor in determining radiation sensitivity, the potential mechanisms of action of DDC in relation to this system were examined in vitro. The interaction of DDC with reduced glutathione (GSH) was tested using a simple system based on the reduction of cytochrome c. When DDC (0.005 mM) was incubated with GSH (0.5 mM), the reduction of cytochrome c was eightfold greater than that expected from an additive effect of DDC and GSH. GSH could be replaced by oxidized glutathione and glutathione reductase. Cytochrome c reduced by DDC was oxidized by mitochondria. The interaction of DDC with both the hexosemonophosphate shunt pathway and the mitochondrial respiratory chain suggests the possibility of linking these two pathways through DDC. Oxidation of DDC by peroxide and reversal by GSH indicated that the drug can engage in a cyclic reaction with peroxide and GSH. This was confirmed when DDC was used in the assay system for glutathione peroxidase (GSHPx) without GSHPx. DDC at a concentration of 0.25 mM was more active than 0.01 unit of pure GSHPx in eliminating peroxide, and much more active than the other sulfhydryl compounds tested. These studies indicate that DDC can supplement GSHPx activity or substitute for it in detoxifying peroxides, and suggests a unique role in the chemical modification of radiation sensitivity.