Effect of methylene blue on hemodynamic response in the early phase of septic shock: A case series.

RATIONALE: Methylene blue (MB) has been used to increase blood pressure in septic shock, acting on the activity of guanylate cyclase and nitric oxide synthase. PATIENCE CONCERNS: The aim of this study is to demonstrate the benefit of MB in early phase of septic shock.Diagnoses: We report 6 cases of patients with septic shock with up to 72 hours of evolution. INTERVENTIONS: We used MB after fluid replacement, use of norepinephrine and vasopressin. Patients received a loading dose of MB and maintenance for 48 hours. OUTCOMES: All patients presented a reduction in the dose of vasopressors and lactate levels soon after the administration of the loading dose of MB, an effect that was maintained with the maintenance dose for 48 hours. Interleukin 6 and interleukin 8 were elevated at the beginning of the septic condition, with a progressive and marked reduction after the beginning of MB infusion, demonstrating a role of MB in reducing the inflammatory activity. LESSONS: This case series suggests that MB used early in the treatment of septic shock may be useful in reducing vasopressor dose and lactate levels. Further studies are still required to further validate these findings.

Cicatrização de feridas cutâneas: uso da membrana de látex natural isolada e associada à fibrina rica em plaquetas em ratos Wistar / Healing of skin wounds: use of natural latex membrane isolated and associated with platelet-rich fibrin in Wistar rats

Devido à alta incidência de feridas e lesões de pele, a busca científica tem se focado no desenvolvimento de coberturas e substitutos epidérmicos alternativos às técnicas de enxertia que possuam a mesma função de evitar a exposição de feridas às variações externas. O látex natural derivado da Hevea brasiliensis estimula o processo de cicatrização, assim como a fibrina rica em plaquetas (PRF). A associação desses dois compostos tem como finalidade oferecer um suporte estrutural e estímulo à migração epitelial, associado à proteção e menor desidratação do leito cicatricial. No presente estudo, investigamos a resposta de reparo cicatricial em feridas agudas de espessura total em ratos Wistar, submetidos a três diferentes tratamentos: membrana de látex associada à PRF (ML+PRF), apenas a membrana de látex (ML) e controle com solução de cloreto de sódio a 0,9% estéril em. A avaliação macroscópica foi realizada por mensuração, posteriormente a amostra tecidual foi coletada e submetida à coloração com Hematoxilina & Eosina e Picrosirius Red para análise histológica. Para análise estatística, as variáveis quantitativas foram determinadas por ANOVA (pós-teste de Tukey) e as variáveis semiquantitativas determinadas pelo teste de Friedman (pósteste de Dunn), sendo considerados significantes quando p<0,05. Como resultados houve diminuição significativa no diâmetro da ferida e melhor reepitelização em relação aos controles , assim como houve estímulo à deposição de colágeno tipo I, que gera resistência tecidual. Não foram observadas complicações quanto ao uso dessa associação, portanto auxilia no reparo da pele em tratamento de feridas agudas de espessura total em ratos Wistar hígidos(AU)

Due to the high incidence of wounds and skin lesions, scientific research has focused on the development of alternative epidermal coverings and substitutes to grafting techniques that have the same function of preventing the exposure of wounds to external variations. The natural latex derived from Hevea brasiliensis stimulates the healing process, as well as platelet-rich fibrin (PRF). The association of these two compounds aims to provide structural support and stimulate epithelial migration, associated with protection and less dehydration of the healing bed. In the present study, we investigated the healing repair response in acute full-thickness wounds in Wistar rats, submitted to three different treatments: latex membrane associated with PRF (ML + PRF), only the latex membrane (ML), and control with a solution of 0.9% sodium chloride sterile. The macroscopic and microscopic evaluations were performed by measurement, followed by tissue sample collection and staining with Hematoxylin & Eosin and Picrosirius Red for histological analysis. For statistical analysis, quantitative variables were determined by ANOVA (Tukey's post-test) and semi-quantitative variables were determined by Friedman's test (Dunn's post-test), being considered significant when p<0.05. As a result, there was a significant decrease in the wound diameter and better re-epithelialization concerning the controls, as well as the deposition of type I collagen, which generates tissue resistance. No complications were observed regarding the use of this association. Therefore, it assists in skin repair in the treatment of acute full-thickness wounds in healthy Wistar rats(AU)

Efecto de edulcorantes no calóricos en la aceptabilidad sensorial de un producto horneado / Effect of non-caloric sweeteners in sensory acceptability of a baked product

Samples of cakes (baked biscuit-type products) made with sugar (control) and samples prepared with non-caloric sweeteners (stevia, saccharin and sucralose) were developed and acceptability evaluated using a 5-point hedonic scale test for color, aroma and flavor. The color and aroma results indicated that the cakes made with sugar have significantly larger acceptability than cakes made with non-caloric sweeteners (p< 0.05). In assessing the acceptability of taste there are significant differences between all samples of cakes, with the following descending order according to the sweetener used: sugar > stevia > sucralose > saccharin. Replacement of sugar by non-caloric sweeteners in cakes, decreased the acceptability of the products. One explanation may be because no non-enzymatic browning reactions occur such as Maillard reaction and caramelization, which generate compounds related to color, aroma and flavor of baked foods.

Se elaboraron muestras de queques (productos horneados tipo bizcocho) con azúcar (control) y con edulcorantes no calóricos (estevia, sacarina y sucralosa). Los queques se evaluaron sensorialmente mediante una prueba de aceptabilidad con una escala hedónica de 5 puntos para los parámetros de color, aroma y sabor. Los resultados de color y aroma indican que los queques elaborados con azúcar tienen una aceptabilidad significativamente mayor que los queques elaborados con los edulcorantes no calóricos (p< 0,05). En la evaluación de sabor hubo diferencias significativas entre todas las muestras de queques, con el siguiente orden decreciente según el edulcorante utilizado: azúcar > estevia > sucralosa > sacarina. El reemplazo de azúcar por edulcorantes no calóricos en los queque, disminuyó la aceptabilidad de los productos. Una explicación posible es que no se producen reacciones de pardeamiento no enzimático como reacción de Maillard y caramelización, las que generan compuestos relacionados con el color, aroma y sabor de productos horneados.