Management of patellar instability using knee arthroscopy and combined anterior and medial tibial tubercle transfer: A case report and literature review.

INTRODUCTION AND SIGNIFICANCE: The Fulkerson osteotomy, also known as anteromedial tibial tubercle transfer, is a surgical procedure used to address patellar instability. It aims to restore the extensor mechanism of the knee, primarily benefiting patients with recurrent patellar dislocations. CASE PRESENTATION: We present a case of a patient with chronic recurrent patellar dislocation. After arthroscopic evaluation of the patellofemoral joint, the Fulkerson osteotomy was performed arthroscopically along with a medial patellar retinacular plication. CLINICAL DISCUSSION: Selecting the appropriate surgical approach for patellar instability necessitates careful consideration of the patient's history and clinical examination. This is crucial due to the multiple surgical techniques available and the complexities associated with the condition. CONCLUSION: Patellar instability is a relatively common condition with various causes, including bone deformities. Treatment depends on the severity of the injury and clinical evaluation. In our case, a Fulkerson osteotomy was performed in conjunction with knee arthroscopy and medial plication to address the instability.

Impact of ultrasonication on the contents, profiles and biofunctional properties of free and bound phenolics from white desert truffle (Tirmania nivea) and its protein fractions.

The molecular and biofunctional properties of protein and phenolic fractions in edible truffles remain largely unknown. This study examined the effect of ultrasonication on the contents, profiles, and bioactive properties of free and bound phenolics (FP and BP) from desert truffle (Tirmania nivea) and its protein fractions. Protein fractions from the Osborne extraction scheme were biochemically and structurally characterized. The albumin fraction showed the highest abundance (16.8%) and yield (35.8%). Total phenolic contents were the highest in non-sonicated samples (3.5-34.1 mg/g), particularly in the albumin fraction and in whole truffle. FP extracted at 30 °C (FP-30 °C) accounted for the largest proportion of total phenolics in all protein fractions, whereas BP-30 °C and FP-60 °C were predominant in non-sonicated and sonicated truffle, respectively. The highest antioxidant activity was obtained with FP-30 °C extracts from non-sonicated albumins, globulins and truffle (91.9, 72.7 and 30.0%), followed by BP-30 °C from non-sonicated albumins (25.4%) and FP-60 °C from sonicated glutelins-1 (24.2%). High inhibition of α-amylase was evidenced in several extracts, including FP-30 °C from non-sonicated glutelins-1 (99.2%) and FP-30 °C from sonicated globulins (72.4%). Several extracts also displayed high inhibition of angiotensin I-converting enzyme (ACE), including FP-60 °C from non-sonicated glutelins-1 (65.1%) and sonicated glutelins-1 (71.1%) and globulins (64.7%). Most extracts were rich in epicatechin, gallic acid, chlorogenic acid and catechin. Correlations between phenolic content, antioxidant activity, anti-α-amylase and anti-ACE activities were influenced by sonication. Sonication reduced the particle size of the proteins and modified their structural characteristics. These findings demonstrate that white desert truffle proteins co-occur with bioactive phenolics whose functionalities can be tailored by protein fractionation and sonication.

Functional and Bioactive Properties of Wheat Protein Fractions: Impact of Digestive Enzymes on Antioxidant, α-Amylase, and Angiotensin-Converting Enzyme Inhibition Potential.

This research aimed to determine the biofunctional properties of wheat flour (WF) protein fractions and modifications to the antioxidant, anti-α-amylase and anti-angiotensin-I converting enzyme (ACE) activities induced by the action of digestive endopeptidases in vitro. A molecular characterization of the most abundant protein fractions, i.e., albumins, glutelins-1, glutelins-2 and prolamins, showed that low- and high-MW polypeptides rich in cysteine, glutamic acid and leucine were present in albumins and glutelins, whereas low-MW subunits with a high proportion of polar amino acids prevailed in prolamins. Prolamins exhibited the second-highest water holding capacity (54%) after WF (84%), while albumins provided superior foam stability (76%). Prolamins, glutenins-1 and globulins demonstrated the highest antioxidant activity (up to 95%, 68% and 59%, respectively) both before and after hydrolysis with pepsin (P-H) or trypsin-chymotrypsin (TC-H). Prolamins, globulins and WF strongly inhibited α-amylase (>90%) before and after TC-H, and before P-H (55-71%). Moreover, P-H significantly increased α-amylase inhibition by albumins from 53 to 74%. The fractions with strong ACE inhibitory activity (70-89%) included prolamins and globulins after TC-H or P-H, as well as globulins before TC-H and WF before P-H. This novel evidence indicates that WF protein fractions and their peptide-enriched P and TC hydrolysates are excellent sources of multifunctional bioactives with antioxidant, antihyperglycemic and antihypertensive potential.

Evaluation of quality and protein structure of natural water kefir-fermented quinoa protein concentrates.

The utilisation of quinoa protein concentrates (QPCs) is limited due to their poor protein digestibility (78.54 %). In this study, QPCs (1 % w/v) were fermented in 5 % (v/v) water kefir grains (WKG) for 5 days at 25 °C. The protein quality of the fermented QPCs was enhanced, whereby the protein digestibility increased significantly (P < 0.05) from 78.54 to 87.67 % after 5 days of fermentation and significant (P < 0.05) changes to the secondary protein structure components (α-helix and random coil). Concurrently, saponins content and pH decreased significantly (P < 0.05). After 2 days of fermentation, the total phenolic content increased significantly (P < 0.05) from 314.5 to 528.8 mg of GAE/100 g. Various phenolic compounds were detected, with epicatechin being the most abundant in the fermented QPCs. WKG fermentation posed as a potential reliable method for enhancing the quality and protein structure of QPCs.

Ankle Myopericytoma: A Rare Case Report and Cytogenetic Study.

Myopericytoma (MPC) is an uncommon benign neoplasm of the skin and soft tissues belonging to a spectrum of tumors that are histologically recognized by their distinctive perivascular myoid cell differentiation. These distinct tumors are more prevalent among middle-aged males, and they arise more frequently in the subcutaneous tissue of the four extremities. In this paper, myopericytoma is reported in a 59-year-old Saudi male, presented with a painless small cyst involving the left ankle suspected clinically to be a ganglion cyst. Following surgical excision of the cyst, the diagnosis of myopericytoma was made based on the histopathological pattern of the disease. This paper focuses on the clinical and histopathological findings of myopericytoma and emphasizes the importance of immunohistochemistry as well as molecular testing in reaching the final diagnosis.

The impact of the spatial configuration of socioeconomic services on rural-urban dependencies in Northern Jordan.

This study investigates the actual use of services and accessibility of employment places by rural residents while interacting with their surrounding towns, urban center, and the county rural center. This study reveals the factors contributing to rural-urban dependence in a developing country in terms of services and job utilization. Its pursuit is developing policies for regional sustainability. Therefore, a rural survey was carried out to identify the actual dependence. The study found that rural residents were integrated significantly with the urban center regarding shopping, education, and medical services rather than jobs, with minor interdependencies among rural towns. The continued and mass dependence on the urban center was depleting rural resources creating a rural-urban gap in economic development. The study recommended a development strategy that emphasizes the importance of preserving rural living and jobs. It emphasized the importance of the urban center in providing jobs for the rural people rather than long journeys to obtain services.

Development of a nutrition management software based on selected Middle Eastern and Mediterranean dishes to support personalized diet and weight management.

The nutrient composition of 50 commonly consumed Jordanian food dishes was determined to support the development of a novel nutrition management system designed to assist with dietary intake assessment and diet management. Composite dishes were selected by interviewing households located in the northern region of Jordan. For each dish, five different recipes were collected from experienced chefs and the typical recipe was formulated based on the average weights of ingredients and net weight of the dish. Proximate composition as well as vitamin and mineral contents were determined and related to ingredient composition and cooking conditions. The newly created food composition database was used to develop a user-centric nutrition management software tailored to reflect the characteristics of the Jordanian diet with representative items from this diet. This novel nutrition management system is customizable, enabling users to build daily meal plans in accordance with personalized dietary needs and goals.

Characterization and biological properties of peptides isolated from dried fermented cow milk products by RP-HPLC: Amino acid composition, antioxidant, antihypertensive, and antidiabetic properties.

This study aimed to assess the biological properties of peptide fractions isolated from dried fermented dairy products (jameed) as influenced by processing. Peptide fractions were separated by reversed-phase high-performance liquid chromatography (RP-HPLC) from salted (Sa) and unsalted (Us) cow milk jameed after drying the fermented curd by sun drying (Sd) or freeze-drying (Fd) and were characterized for their antioxidant capacity and inhibitory activity toward angiotensin I-converting enzyme (ACE) and α-amylase. Sd samples showed more numerous peptide peaks in RP-HPLC chromatograms than Fd samples, regardless of the salt content. High antioxidant activity was evidenced in several peptide fractions from FdUs jameed (including fractions 1, 2, 4, 7, 8, 9, and 10), SdUs jameed (1, 2, 5, 7, and 9), and FdSa jameed (2, 5, 6, and 9). By contrast, peptide fractions from SdSa (1, 2, 3, 5, 8, and 9), SdUs (4, 5, and 10), and FdUs (5, 6, and 8) jameed displayed the highest ACE inhibitory activity. Similarly, the highest inhibition of α-amylase was obtained with fractions from SdSa (1, 2, 3, 4, 5, 6, 8, and 9), SdUs (2 and 6), and FdUs (1, 7 and 9) jameed. A significant negative correlation was evidenced between antioxidant activity and anti-α-amylase activity of peptide fractions from SdSa jameed. These findings demonstrate that cow milk jameed is a source of bioactive peptides with antioxidant, anti-ACE, and anti-α-amylase properties in vitro, which can be tailored by adjusting the salt content and the drying conditions. PRACTICAL APPLICATION: This study shows that cow milk jameed, a staple fermented food in several Mediterranean countries, can serve as a useful source of multifunctional bioactive peptides with potential antioxidant, hypotensive, and hypoglycemic effects, which may help prevent and manage chronic health conditions such as hypertension, type 2 diabetes, and the metabolic syndrome. The bioactivities of certain peptide fractions were enhanced by lowering the salt content of jameed or by the drying method. The relatively simple RP-HPLC method described in this study can be used to isolate the peptide fractions of interest for further characterization and use as functional ingredients.

Analysis of Triphenylmethane Dye Residues and their Leuco-Forms in Frozen Fish by LC-MS/MS, Fish Microbial Quality, and Effect of Immersion in Whole Milk on Dye Removal.

A rapid and sensitive liquid chromatography-tandem mass spectrometry (LC-MS/MS) method was validated and used to quantify crystal violet (CV), leucocrystal violet (LCV), malachite green (MG), leucomalachite green (LMG), and brilliant green (BG) residues in frozen fish (121 samples) from various countries, in order to detect the use of prohibited antibiotic dyes in fish for human consumption. The microbial quality of the fish was also assessed along with the effectiveness of a simple treatment with whole fat milk to reduce the levels of CV and LCV contamination. CV and LCV were the only two residues detected. They were found in farmed Pangasius (0.362 to 41.34 µg/kg and 0.178 to 10.58 µg/kg, respectively) and Tilapia (1.24 to 9.48 µg/kg and 1.29 to 2.81 µg/kg). Based on aerobic plate count (APC), 74%, 59%, and 55% of the samples of Tilapia fillets (from China) and Pangasius fillets (United Arab Emirates and Vietnam), and 100% and 50% of the skin samples of Hake (Argentina and U.S.A.) were of unacceptable microbial quality (APC > 107 cfu/g). Human pathogens, namely Escherichia coli, Staphylococcus aureus, and Vibrio spp., were detected in most fish. A significant reduction in CV and LCV concentrations by more than a third was achieved after immersing Pangasius and Tilapia fillets in whole fat milk for 120 minutes. These findings support the necessity of regular inspections and monitoring of CV and other antibiotic dye residues in fish, along with routine assessments of fish microbial quality, in order to protect public health. PRACTICAL APPLICATION: The described LC-MS/MS method can be used to rapidly and simultaneously quantify antibiotic dye residues in frozen fish. CV and LCV were detected in farmed Pangasius and Tilapia fillets and their concentrations was reduced by more than one third after immersing the fillets in whole milk for 120 min, a treatment which is not intended to replace safe fish farming practices upstream to artificially lower the level of banned dyes in fish. The findings support the necessity of regular inspections and monitoring of CV and other antibiotic dye residues in fish, along with assessments of fish microbial quality, to protect public health.

Preparation, characterization, nanostructures and bio functional analysis of sonicated protein co-precipitates from brewers' spent grain and soybean flour.

This investigation was performed to assess the effects of sonication on the structure of protein, extractability of phenolics, and biological properties of isolated proteins and protein co-precipitates prepared from brewers' spent grain and soybean flour. Scanning electron micrographs revealed that the sonicated protein isolates and co-precipitates had different microstructures with fewer aggregates and smaller particles down to the nanometer scale compared to non-sonicated samples. However, the levels of free and bound phenolics extracted from non-sonicated protein isolates and protein co-precipitates increased compared to sonicated samples. The bound phenolics extracted after acid hydrolysis of sonicated protein co-precipitates showed improved ACE inhibitory activity and diminished antioxidant potency compared to non-sonicated samples. However, the free phenolics extracted from sonicated protein co-precipitates showed decreased ACE inhibitory activity and increased antioxidant activities compared to non-sonicated samples. The free and bound phenolics extracted from sonicated protein co-precipitates showed increased alpha-amylase inhibitory activity compared to non-sonicated samples.

Occurrence, types, properties and interactions of phenolic compounds with other food constituents in oil-bearing plants.

Phenolic phytochemicals have become of interest due to their therapeutic potential, particularly with regards to their anti-cancer, anti-inflammatory, hypolipidemic, and hypoglycemic properties. An evolving area of research involving phenolics in foods and their products pertains to the functional, biological, and nutritional consequences resulting from the binding between certain phenolic compounds and the macronutrient and micronutrient constituents of foods. The goal of this review is to provide a summary of studies investigating endogenous phenolic interactions with major components in food systems, including carbohydrates, proteins, lipids, minerals and vitamins, with a focus on the phenolic compounds and nutrients in oil-bearing plants. Another major objective is to provide a comprehensive overview of the chemical nature of phenolic interactions with food constituents that could affect the quality, nutritional and functional properties of foods. Such information can assist in the discovery and optimization of specific phenolic complexes in plant-based foods that could be utilized towards various applications in the food, nutraceutical and pharmaceutical industries.

Profiles of free and bound phenolics extracted from Citrus fruits and their roles in biological systems: content, and antioxidant, anti-diabetic and anti-hypertensive properties.

This study of selected plants of the Rutaceae family was carried out to investigate their phenolic content, antioxidant activity, and the in vitro inhibitory potential of extracted phenolics towards enzymes relevant for hyperglycemia and hypertension. The phenolic content, antioxidant activity and phenolic extract-mediated inhibitory activities for α-glucosidase and α-amylase were evaluated by spectrophotometry. The content of individual phenolics and the angiotensin I-converting enzyme (ACE) inhibitory activity of the phenolic extracts were evaluated by LC/MS-MS and RP-HPLC methods, respectively. A higher percentage of free phenolic content was seen for all the selected plants of the Rutaceae family (85.43-92.82% of the total phenolic content) than of the bound form (7.18-14.57% of total phenolic content). The major predominant bound phenolic in lemon and red blood orange was hesperidin. The major predominant bound phenolic in pummelo, shamouti and clementine was ferulic acid. The highest ACE and α-glucosidase inhibitory activity of the extracted phenolics from lemon was associated with free phenolic extracts obtained at 30 °C with values of 100% inhibition. Red blood orange free phenolic extract (30 °C) elicited the highest α-amylase inhibition activity (32.3%). In contrast, extracted bound phenolics after acid and base hydrolysis from all selected plants from the Citrus species were shown to induce activation of the ACE and α-amylase enzymes.

Preparation of mayonnaise from extracted plant protein isolates of chickpea, broad bean and lupin flour: chemical, physiochemical, nutritional and therapeutic properties.

This investigation was aimed to study the molecular, physico-chemical, and biofunctional health properties of mayonnaise prepared using proteins isolated from broad bean, lupin and chickpea flour. Proteins were isolated from chickpea (CPPI), broad bean (BBPI) and lupin (LPPI) flour and assessed for molecular, physico-chemical, biofunctional, and protein yield. The highest water holding capacity, foaming stability, emulsion stability as well as protein yield and protein content of 44.0, 70.8, 37.5, 81.2, and 36.4, respectively were observed for BBPI. Mayonnaise prepared from the isolated plant proteins was evaluated for chemical composition, molecular properties of the protein subunits, and potential nutraceutical properties. Preparation of mayonnaise using BBPI or a mixture of either BBPI and CPPI or BBPI and LPPI showed superior values for lightness and lowered values for redness. Mayonnaise prepared from either BBPI or the BBPI and CPPI mixture showed the best antioxidant, antihypertensive and antidiabetic properties. The present study results indicated that the use of the BBPI and CPPI mixture can be a novel technological approach for the development of a mayonnaise with improved health promoting properties.

Molecular characterization and bio-functional property determination using SDS-PAGE and RP-HPLC of protein fractions from two Nigella species.

This study aimed to investigate the molecular and bio-functional properties of protein fractions from Nigella damascena and Nigella arvensis, including the albumin, globulin, glutein-1, glutein-2 and prolamin fractions. Protein subunits were not observed in globulin and prolamin fractions. No peaks appeared in RP-HPLC chromatograms of globulin for either species. Two predominant peaks were observed in the RP-HPLC profiles of all protein fractions. Proteins separated by RP-HPLC have potential inhibitory and antioxidant activities in all fractions. Optimum ACE-inhibitory and antioxidant activities of proteins separated by RP-HPLC were observed in glutein-2 and albumin, respectively, for both species. For pepsin and combined pepsin-trypsin hydrolyses, the highest degree of hydrolysis (DH) was obtained in glutein-2 fraction of Nigella arvensis. Highest ACE-inhibitory activity of hydrolyzed protein fractions was found at 4h via pepsin hydrolysis in globulin fraction of Nigella damascena. Highest antioxidant activities of hydrolyzed protein fractions were found in glutelin-2 for both species.

A review of phenolic compounds in oil-bearing plants: Distribution, identification and occurrence of phenolic compounds.

Over the last two decades, separation, identification and measurement of the total and individual content of phenolic compounds has been widely investigated. Recently, the presence of a wide range of phenolic compounds in oil-bearing plants has been shown to contribute to their therapeutic properties, including anti-cancer, anti-viral, anti-oxidant, hypoglycemic, hypo-lipidemic, and anti-inflammatory activities. Phenolics in oil-bearing plants are now recognized as important minor food components due to several organoleptic and health properties, and they are used as food or sources of food ingredients. Variations in the content of phenolics in oil-bearing plants have largely been attributed to several factors, including the cultivation, time of harvest and soil types. A number of authors have suggested that the presence phenolics in extracted proteins, carbohydrates and oils may contribute to objectionable off flavors The objective of this study was to review the distribution, identification and occurrence of free and bound phenolic compounds in oil-bearing plants.

Evaluation of different drying techniques on the nutritional and biofunctional properties of a traditional fermented sheep milk product.

The purpose of this study was to evaluate the effect of solar and freeze drying techniques on the physicochemical, nutritional and biofunctional properties of salted or unsalted Jameed from fermented sheep milk product. The highest yield of Jameed was obtained via the salted-solar drying process. As measured by colorimetry, salted freeze-dried Jameed showed improved consumer characteristics in terms of increased lightness and decreased red and yellow color components. When unsalted Jameed was prepared by solar or freeze drying, additional major peptide bands were detected by SDS-PAGE treatments as compared to the solar or freeze drying of the salted Jameed. Use of salt in the preparation of solar dried Jameed also led to the highest ACE inhibitory activities whereas antioxidant activity was lowest in unsalted solar dried Jameed. The study findings indicate that both greater yield and better overall nutritional and biofunctional properties were associated with solar dried salted Jameed.

Effects of sun and freeze-drying techniques on molecular, fatty acid and therapeutic properties of fermented goat milk product.

This study investigated the effect of sun drying (Sd) and freeze drying (Fd) on the chemical, nutritional and biological properties of either unsalted (Us) or salted (Sa) Jameed produced from goat milk. The products were characterized by measuring the chemical, physical and biological properties. SDS-PAGE was used to characterize the effect of processing conditions on protein subunits. Major new bands were found in SDS-PAGE of Jameed prepared by SdUs and FdUs from goat milk but not from that prepared by SdSa and FdSa. Preparation of Jameed by with or without salt treatments of Jameed by sun drying enhances the contents of short chain fatty acids. Result showed that the preparation of Jameed by SdUs decreased the content of caprylic acid. That prepared by sun drying and with or without salt increased the stability, shelf life and inhibitory activities of ACE and α-amylase. The optimum color values were found in Jameed prepared by FdSa. Different processing treatments influenced content of all fatty acids except for margaric and oleic acid.

Investigation of natural lipid-phenolic interactions on biological properties of virgin olive oil.

There is limited knowledge regarding the impact of naturally occurring lipid-phenolic interactions on the biological properties of phenolics in virgin olive oil. Free and bound phenolics were isolated via sequential methanolic extraction at 30 and 60 °C, and were identified and quantified using reversed phase high performance liquid chromatography, liquid chromatography coupled to tandem mass spectrometry (LC-MS/MS), and gas chromatography. Decreased oleic acid concentrations and increased concentrations of palmitoleic acid, stearic, linoleic, and linolenic acids were observed in virgin olive oil after removal of free and bound lipid phenolic compounds. The presence of p-hydroxybenzoic acid and tyrosol bound to glycerides was determined via LC-MS/MS, which indicates natural lipid-phenolic interactions in virgin olive oil. Both free and lipid bound phenolic extracts exerted antiproliferative activities against the CRC1 and CRC5 colorectal cancer cell lines. The present work indicates that naturally occurring lipid-phenolic interactions can affect the biological properties of phenolics in virgin olive oil.

Optimisation and characterisation of various extraction conditions of phenolic compounds and antioxidant activity in olive seeds.

This study was conducted to optimise the extraction conditions of phenolic compounds to evaluate antioxidant extraction parameters and to identify the major free and bound phenolic compounds in olive seeds. The results obtained using methanol as an extraction solvent for olive seeds indicated that the optimised total phenolic content and antioxidant activity were obtained at an extraction time of 12 h, an extraction temperature of 70°C and an extraction cycle of three stages. The correlation coefficient between total phenolic compounds and antioxidant activities was positive (R² = 0.83). The major finding is that the predominant phenolic compounds in olive seeds were present in free form. However, a small percentage of the bound phenolic compounds was found in olive seeds compared to that of the free phenolic compounds. This study recommends that olive seeds with optimised extraction conditions (i.e. optimised correlation between phenolic compound contents and antioxidant activities) can be used as potential food additive candidates in functional, nutraceutical and pharmaceutical industries.

Effect of jam processing and storage on total phenolics, antioxidant activity, and anthocyanins of different fruits.

BACKGROUND: Fruits have been widely recognised as an excellent source of bioactive phenolic compounds. The purpose of this study was to evaluate the effect of jam processing of strawberry, cherry, apricot, fig and orange on the total phenolics, antioxidant activity and anthocyanins during 5 months of storage at 25 °C. RESULTS: Fresh strawberry had the highest contents of total phenolics (8503.1 mg GAE kg(-1) ) followed by cherry, apricot, fig and orange, respectively. Jam processing decreased the total phenolics, antioxidant activity, and anthocyanins of all fruits. Total phenolics of jam during storage decreased only in apricot, fig and orange. Fresh strawberry had the highest antioxidant activity (54.88% inhibition) followed by the other fruits. Antioxidant activity did not change in strawberry during jam storage, while there are reductions in the other fruits were observed. Fresh strawberry had the highest anthocyanins (2323.8 mg cya-3-glu kg(-1) ), followed by cherry and the other fruits, respectively. Results showed only a decrease of anthocyanins and pH in apricot and fig jams during 5 months of storage. CONCLUSION: Despite the reduction of these compounds in jam processing, it is considered a good method to maintain them during 5 months of storage.