Conservation of Organs (Heart, Brain and Kidney) of Canine by Cold-Temperature Silicone Plastination in an Animal Anatomy Laboratory in Ecuador / Conservación de Órganos (Corazón, Encéfalo y Riñón) de Canino Mediante la Técnica de Plastinación en Silicona al Frío Realizada en Laboratorio de Anatomía Animal en Ecuador

SUMMARY: For the purposes of teaching anatomy, the use of cadaver preparations is considered the most efficient way of ensuring that students retain knowledge. Nevertheless, in Ecuador the use of animal specimens in universities must comply with the internationally accepted principles of replacement, reduction and refinement (3Rs). Plastination is an alternative technique which allows organs to be conserved in the long term and complies with the 3Rs. The object of the present work was to use cold-temperature silicone plastination with Biodur® products to obtain long-lasting, easy-to-handle canine organs for use as tools for the teaching of animal anatomy. Six canine cadavers were obtained from local animal protection charities. The hearts, brains and kidneys of the cadavers were dissected and fixed with formaldehyde 10 %. They were then dehydrated with acetone at -20 °C. The specimens were impregnated with Biodur® S10:S3 (-20 °C) and finally cured with Biodur® S6. We plastinated six hearts, twelve kidneys, four brains and one encephalic slice of canine. The application of cold-temperature plastination to canine organs followed the parameters established for the conventional protocol, enabling us to obtain organs of brilliant appearance, free of odours, in which the anatomical form was preserved. Thus the technique helped us to comply with the 3Rs, as we obtained easy-to-handle teaching models to replace fresh or formaldehyde-fixed samples for the teaching-learning of the canine anatomy.

En la enseñanza de la Anatomía, el uso de preparaciones cadavéricas se considera el método que permite a los estudiantes retener el conocimiento de una forma más eficiente. No obstante, en Ecuador, el uso de especímenes animales en las universidades se debe realizar bajo el principio internacional de reemplazo, reducción y refinamiento (3Rs). La técnica de plastinación es una técnica alternativa que permite preservar órganos a largo plazo y que se adapta al principio de las 3Rs. El objetivo del trabajo fue utilizar la técnica de plastinación en silicona al frío con productos Biodur® para obtener órganos caninos duraderos y manejables útiles como herramienta para la enseñanza de la anatomía animal. Se obtuvieron seis cadáveres de caninos de fundaciones locales para la protección animal. Se realizaron disecciones de corazones, cerebros y riñones de los cadáveres caninos. Los órganos se fijaron con formalina al 10 %. A continuación, se llevó a cabo la deshidratación con acetona a -20 °C. Los especímenes fueron impregnados con S10:S3 Biodur® (-20 °C) y al final fueron curados con Biodur® S6. Se lograron plastinar seis corazones, doce riñones, cinco encéfalos y un tallo encefálico de canino. La técnica de plastinación al frío utilizada para obtener órganos de canino conservó los parámetros empleados en el protocolo convencional y permitió obtener órganos que presentaron aspecto brillante, ausencia de olores y mantuvieron la forma anatómica. Por lo que, la técnica facilitó cumplir con el principio de las 3Rs al obtenerse modelos didácticos fáciles de manipular que pueden reemplazar muestras frescas o formolizadas en el proceso de enseñanza-aprendizaje de la anatomía del canino.

Comparative study of the antioxidant capacity in green tea by extraction at different temperatures of four brands sold in Colombia / Estudio comparativo de la capacidad antioxidante en té verde por extracción a diferentes temperaturas de cuatro marcas vendidas en Colombia

Background: Tea (Camellia sinensis) is the most highly consumed beverage in the world in addition to water. The most common way of preparation is by immersing the tea bag in hot or cold water. In Colombia, it is a recent trend and the market is growing continuously. Objectives: The objective of this study is to compare the antioxidant characteristics of four brands of green tea sold in Colombia at room and hot-temperature in relation to the preparation conditions. Methods: Four commercial brands of green tea (Oriental®, Lipton®, Hindú®, Jaibel®) were used in an aqueous extraction at two temperatures: Cold tea extract (25°C) and hot tea extract (80°C). Total polyphenol concentration (TPC) was determined by Folin-Ciocalteu method; Total flavonoid content (TFC) was determined by spectrophotometric method and the antioxidant capacity was determined by two methods: DPPH radical capture assay, and the oxygen radical absorbance capacity (ORAC) assay. Finally, a method to quantify the catechins of the tea extracts, high performance liquid chromatography (HPLC) was applied. Results: The TPC vary between: 2.53 ­ 14.63 mg GAE/ g sample for cold tea extract and 29.34 - 55.06 mg GAE/g sample for hot tea extract. The TFC vary between: 2.67 ­ 7.08 mg CE/g per sample for the cold tea extract and 5.43­ 8.41 mg CE/ g sample for hot tea extract. A similar profile assays: for cold tea extract: 22.36 ­ 41.29 mg TE /g sample for DPPH and 22.95 ­ 46.25 mg TE/g sample for ORAC. Similarly, for hot tea extract the following ranges were: 38.50 ­ 110.01 mg TE/g sample for DPPH and 23.40- 113.60 mg TE/g sample for ORAC. In general, the values obtained in each assay for each brand were as follows: Oriental®> Lipton®> Hindú®> Jaibel®. The chromatographic profiles showed the presence of ten compounds. Conclusions: These results confirm that the aqueous extraction of green tea at 80°C leads to the formation of infusions made up of compounds with higher antioxidant capacity in comparison with extractions at room temperature.

Antecedentes: El té (Camellia sinensis) es la bebida más consumida en el mundo, además del agua. La forma más común de preparación es sumergiendo la bolsa de té en agua caliente o fría. En Colombia, es una tendencia reciente y el mercado está creciendo. Objetivos: El objetivo de este estudio es comparar las características antioxidantes de cuatro marcas de té verde vendidas en Colombia en relación con las condiciones de preparación. Métodos: Se utilizaron cuatro marcas comerciales de té verde (Oriental®, Lipton®, Hindú®, Jaibel®) mediante extracción acuosa a dos temperaturas: extracto de té frío (25°C) y extracto de té caliente (80°C). La concentración total de polifenoles (TPC) se determinó mediante el método de Folin-Ciocalteu; el contenido total de flavonoides (TFC) se determinó mediante método espectrofotométrico y la capacidad antioxidante se determinó mediante dos métodos: ensayo de captura del radical DPPH y ensayo de capacidad de absorción de radicales de oxígeno (ORAC). Finalmente, para cuantificar las catequínas de los extractos de té se aplicó cromatografía líquida de alta resolución (HPLC). Resultados: Los valores para TPC varían entre 2,53 -14,63 mg GAE/g extracto de té frío y entre 29,34 - 55,06 mg GAE/g extracto de té caliente. Los valores para TFC varían entre 2,67 - 7,08 mg de CE/g extracto de té frío y entre 5,43 - 8,41 mg de CE/g extracto de té caliente. Se observó un perfil similar en la capacidad antioxidante mediante ambos ensayos, extracto de té frío: 22,36 - 41,29 mg TE/g por DPPH y 22,95 - 46,25 mg TE/g por ORAC, extracto de té caliente: 38,50 - 110,01 mg TE/g por DPPH y 23,40- 113,60 mg TE/g por ORAC. En general, los valores obtenidos en cada ensayo respecto a cada marca se comportaron así: Oriental®> Lipton®> Hindú®> Jaibel®. Los perfiles cromatográficos mostraron la presencia de 10 compuestos. Conclusiones: Estos resultados confirman que la extracción acuosa de té verde a 80°C conduce a la formación de infusiones ricas en compuestos con capacidad antioxidante en comparación con extracciones a temperatura ambiente.

A influência dos estímulos azedo e frio sobre o tempo da trânsito faríngeo da deglutição no acidente vascular encefálico isquêmico / The influence of sour and cold stimuli on the pharyngeal transit time swallowinging in ischemic stroke

Na literatura discute-se a influência dos estímulos, sabor e temperatura, sobre a biomecânica da deglutição, tanto em indivíduos saudáveis como em indivíduos após comprometimentos neurológicos. Entretanto, existem algumas questões que merecem ser esclarecidas, assim como a ordem da oferta dos estímulos e se as mesmas influenciam a resposta faríngea de forma diferente. O presente estudo teve como objetivo geral verificar a influência da oferta dos estímulos, sabor azedo e temperatura fria, sobre o tempo de trânsito faríngeo (TTF) da deglutição em indivíduos pós-AVE. E objetivos específicos foram, correlacionar a influência da oferta dos estímulos, sobre o (TTF) da deglutição, com o lado da lesão cortical e com o grau da disfagia orofaríngea. Participaram desta pesquisa 60 indivíduos após acidente vascular encefálico isquêmico (AVEi), unilateral, 29 eram do gênero masculino e 31 do gênero feminino, com idades entre 41 e 88 anos (com média de 66,2 anos), o ictus variou de 0 a 50 dias (com mediana de 6 dias) e a disfagia orofaríngea de grau leve a moderado. Esses 60 indivíduos foram divididos em dois grupos (G1 e G2) com 30 indivíduos cada (15 indivíduos com lesão cortical a direita e 15 a esquerda). O grupo 1 (G1) recebeu a oferta dos estímulos de maneira não aleatória e o grupo 2 (G2) recebeu a ordem da oferta dos estímulos de maneira aleatória. Para analisar o tempo de trânsito faríngeo (TTF) da deglutição foi realizado o exame de videofluoroscopia da deglutição. Foram oferecidos quatro estímulos diferentes, os indivíduos do G1 receberam na ordem não aleatória (natural, gelado, azedo e azedo gelado) e os indivíduos do G2 de maneira aleatória. Posteriormente as imagens foram digitalizadas e foi realizada através de software a medição do TTF.

The influence of stimuli, taste and temperature, on the swallowing biomechanics has been investigated in the scientific community, in both health individuals and in after neurological disease individuals. However, there are some questions that could be better explained, as well as, the sequence of offered stimuli and if they influence the pharyngeal response in different way. The present study had as general proposes to verify the influence of the sequence of stimuli, sour taste and cold temperature, on deglutition pharyngeal transit time in individuals after stroke. And specific objectives, were correlate the influence of stimuli sequence, on swallowing pharyngeal transit time, with the cortical lesion side and with the oropharyngeal dysphagia degree. Participated this research 60 individuals after isquemic stroke, unilateral, 29 males and 31 females, aged from 41 to 88 years (mean age of 66,2 years), ictus from 0 to 50 days (median of 6 days) and oropharyngeal dysphagia from mild to moderate. These 60 individuals were divided in two groups (G1 and G2) with 30 individuals each (15 individuals with right cortical lesion and 15 left). The Group 1 (G1) received nonrandomized sequences of stimuli and Group 2 (G2) received randomized sequence of stimuli. To analyze the deglutition pharyngeal transit time it was realized the videofluoroscopic deglutition exam. It was offered four different stimuli, the G1 received nonrandomized sequences of stimuli (natural, cold, sour and sour cold) and the G2 randomized sequence. Afterward the images were digitalized and specific software was used to measure the pharyngeal transit time. The G1 individuals presented shorter pharyngeal transit time with sour cold stimulus and with statistical difference than other stimuli. The G2 individuals do not presented statistical difference in pharyngeal transit time among stimuli.