Dolor local durante la administración de paracetamol endovenoso que tiene como excipiente ácido acético / Local pain during the administration of intravenous paracetamol with acetic acid as excipient

Objetivo: evaluar la presencia de dolor local durante la administración endovenosa de paracetamol con ácido acético respecto a la administración de paracetamol sin ácido acético en los pacientes intervenidos en el bloque quirúrgico.Métodos: se realizó un ensayo clínico controlado aleatorizado doble ciego de dos grupos. Se incluyeron los pacientes mayores de edad intervenidos en el bloque quirúrgico de la Fundació Salut Empordà (Girona, España) durante los meses de agosto a noviembre de 2020, que precisaron administración de paracetamol endovenoso. Se requerían 60 pacientes por grupo (paracetamol con acetato frente a paracetamol sin acetato). Se recogieron variables sociodemográficas, relativas al catéter venoso, tratamiento, presencia de dolor y momento, valoración del dolor según escala numérica verbal (0 sin dolor a 10 peor dolor imaginable). Análisis descriptivo y bivariado. Comparación de grupos según el protocolo asignado.Resultados: se incluyeron 60 pacientes en cada grupo. La media de edad fue de 56,6 años (DE=15,6), el 56,7% fue varón. Los grupos fueron homogéneos y comparables en el momento basal. Se identificó presencia de dolor en el 48,3% (n= 29) de los pacientes del grupo de infusión de paracetamol con ácido acético, mientras que en el grupo sin acetato no se dio ningún caso de dolor (p< 0,001).Conclusiones: se observaron diferencias estadísticamente significativas entre el grupo de pacientes intervenidos del bloque quirúrgico a los que se les administró paracetamol sin ácido acético, que no presentaron dolor, frente al grupo de paracetamol con ácido acético, con presencia de dolor casi en la mitad de los pacientes.(AU)

Objective: to evaluate the presence of local pain during the intravenous administration of paracetamol with acetic acid compared with the administration of paracetamol without acetic acid in patients undergoing a procedure in the surgical unit.Methods: a double-blind randomized controlled clinical trial was conducted on two groups. All patients of age who underwent a procedure in the surgical unit of the Fundació Salut Empordà (Girona, Spain) from August to November 2020 and who needed the administration of intravenous paracetamol were included in the study. Sixty (60) patients were required per group (paracetamol with acetate vs. paracetamol without acetate). Sociodemographic variables were collected, as well as those related to the venous catheter, treatment, presence and time of pain, pain assessment according to the verbal numerical scale (from 0=no pain to 10=the worst pain imaginable). Descriptive and bivariate analysis. Comparison between arms according to the assigned protocol.Results: sixty (60) patients were included in each arm. Their mean age was 56.6 years (SD =15.6), and 56.7% were male. Arms were homogeneous and comparable at baseline. The presence of pain was detected in 48.3% (n= 29) of patients in the group receiving infusion of paracetamol with acetic acid, while there were no cases of pain in the group without acetate (p< 0.001).Conclusions: statistically significant differences were observed between the group of patients undergoing procedures in the surgical unit who were administered paracetamol without acetic acid, who did not present pain, vs. the group receiving paracetamol with acetic acid, where pain was present in almost half of the patients.(AU)

Evaluating bacterial resistance to antimicrobials in isolated bacteria from food contact surfaces / Evaluación de la resistencia bacteriana a los antimicrobianos en bactérias aisladas de superficies en contacto con alimentos / Avaliação da resistência bacteriana a antimicrobianos em bactérias isoladas de superfícies em contacto com alimentos

ABSTRACT Bacteria isolated from food contact surfaces, can transfer resistance factors when exposed to pressure exerted by inappropriate use of antimicrobial agents. This study aimed to evaluate bacterial resistance against antibiotics and disinfectants commonly used (NaOCl and CH3COOH) in bacteria isolated from food contact surfaces. Additionally, using PCR, the presence of tetracycline resistance genes was evaluated. Results showed that 47% of the isolates exhibit resistance against more than one antibiotic, being Tetracycline the antibiotic that most isolates were resistant to (35.3%). A PCR analysis found that the tet M gene is the most frequent of the genes tested. Likewise, it was evidenced that although NaOCl is effective as a surface disinfectant, Aerococcus urinae and Kocuria kristinae isolates could resist up to 10 min of exposure. Likewise, all isolates were resistant to CH3COOH, demonstrating the low inhibitory capacity of this disinfectant. Finally, the observed correlation between resistance to antibiotics and resistance to disinfectants is confirmed. An important factor that should be studied since the generalized use of disinfectants can increase the spectrum of antibiotic resistance.

RESUMEN Bacterias aisladas de superficies en contacto con alimentos pueden transferir factores de resistencia cuando se exponen a presiones ejercidas por el uso inadecuado de agentes antimicrobianos. En este estudio se evaluó la resistencia bacteriana frente a antibióticos y desinfectantes de uso común (NaOCl y CH3COOH) en bacterias aisladas de superficies en contacto con alimentos. Adicionalmente, mediante la PCR se evaluó la presencia de genes de resistencia a la Tetraciclina. Los resultados mostraron que el 47% de los aislados presentaron resistencia a más de un antibiótico, siendo la Tetraciclina al que la mayoría de los aislamientos fueron resistentes (35,3%). El análisis de PCR encontró que el gen tet M fue el más frecuente. Además, se evidenció que, si bien el NaOCl es efectivo como desinfectante de superficies, Aerococcus urinae y Kocuria kristinae pudieron resistir hasta 10 minutos de exposición. Igualmente, todos los aislados fueron resistentes a CH3COOH, demostrando la baja capacidad inhibitoria de este desinfectante. Finalmente, se confirma una correlación entre la resistencia a antibióticos y desinfectantes. Un factor importante que conviene estudiar ya que el uso generalizado de desinfectantes podría incrementar el espectro de resistencia a los antibióticos.

RESUMO Bactérias isoladas de superfícies em contacto com alimentos podem transferir factores de resistência quando expostas a tensões exercidas pela utilização inadequada de agentes antimicrobianos. Neste estudo, foi avaliada a resistência bacteriana aos antibióticos e desinfectantes comummente utilizados (NaOCl e CH3COOOH) em bactérias isoladas de superfícies em contacto com alimentos. Além disso, a presença de genes de resistência à tetraciclina foi avaliada por PCR. Os resultados mostraram que 47% dos isolados mostraram resistência a mais do que um antibiótico, sendo a Tetraciclina a que a maioria dos isolados era resistente (35,3%). A análise PCR constatou que o gene tet M era o mais frequente. Além disso, era evidente que, embora NaOCl seja eficaz como desinfectante de superficie, Aerococcus urinae e Kocuria kristinae foram capazes de resistir até l0 minutos de exposição. Da mesma forma, todos os isolados eram resistentes ao CH3COOH, demonstrando a baixa capacidade inibitória deste desinfectante. Finalmente, é confirmada uma correlação entre a resistência aos antibióticos e a resistência aos desinfectantes. Este é um factor importante que deve ser estudado uma vez que a utilização generalizada de desinfectantes poderia aumentar o espectro da resistência aos antibióticos.

Intoxicación accidental por ácido acético glacial en niños / Accidental glacial acetic acid intoxication in children

Introducción: el ácido acético en bajas concentraciones se utiliza como vinagre para los alimentos, al que le da el sabor amargo y olor característico. También es un reactivo importante para la producción de otros compuestos orgánicos. Cuando está concentrado tiene usos industriales, como es el ácido acético glacial (99%) el cual se ingirió en forma accidental en este caso. Presentación del caso: paciente de 8 años de edad quien tras posterior trauma cráneo encefálico leve es manejado en casa con ácido acético glacial que ingirió accidentalmente con posterior odinofagia, emesis e intolerancia a la vía oral. Hubo lesiones iniciales en faringe y amígdalas manejadas con el respectivo antibiótico. Al no haber mejoría consulta de nuevo por aumento del compromiso faríngeo, evidenciándose quemadura y lesión esofágica por cáusticos con estenosis. El seguimiento a los 6 meses, después de realizar dilataciones por medio de esofagoduodenoscopia, el paciente tuvo buena evolución clínica.

Introduction: low concentrations of acetic acid are commonly used as table top condiment giving a bitter taste featuring a characteristic smell. It is also an important reactive to make other organic compounds. Case report: at high concentrations it has industrial uses, such as 99% glacial acetic acid which was ingested by an 8-year-old patient in this case. Patient was managed at home after a mild head trauma with glacial acetic acid which he ingested accidentally presenting with pain anddifficulty in swallowing and emesis. The initial pharyngeal and tonsil lesions were managed with the respective antibiotic therapy. He consults again for not presenting improvement and increase of the pharyngeal compromise, evidencing an esophageal burn and a corrosive injury with stenosis. At 6-month follow-up, after undergoing dilations through esophago-gastroduedenoscopy, patient presented good clinical progression.

Caracterización de bacterias ácido lácticas con actividad antimicrobiana aisladas del queso crema de Chiapas, México / Characterization of lactic acid bacteria with antimicrobial activity isolated from cream cheese from Chiapas, Mexico

Resumen El queso crema de Chiapas es un producto artesanal fabricado en diferentes regiones de México. La capacidad de las bacterias lácticas, de producir grandes cantidades de ácido láctico y acético, tiene como efecto la disminución del pH, considerado uno de los factores primarios en la inhibición de microorganismos indeseables, como patógenos y bacterias coliformes, en alimentos lácteos. El objetivo de este trabajo fue aislar bacterias ácido lácticas y evaluar su efecto antagónico contra bacterias patógenas in vitro y contra patógenos presentes en la leche cuando se adicionan durante la elaboración del queso crema. Se aislaron cepas de bacterias lácticas del queso crema de Chiapas, México. Los aislados fueron identificados mediante pruebas bioquímicas API 50CH y secuencias del gen ribosomal 16S. Las bacterias de interés se usaron en pruebas de inhibición del crecimiento con cepas patógenas. Se cuantificó la producción de ácido acético y láctico por cromatografía de gases acoplado a masas en los quesos, al inicio y a los 10 d posteriores a su elabo ración. Se aislaron 203 cepas bacterianas, de las cuales 82 tuvieron la capacidad de inhibir el crecimiento de 7 cepas bacterianas patógenas. Las cepas fueron identificadas por la secuencia parcial del gen ribosomal 16S como pertenecientes al género Lactobacillus; la adición de estas cepas en la elaboración del queso crema redujo o eliminó coliformes, Staphylococcus aureus, mohos y levaduras, mientras que en el queso elaborado con leche pasteurizada se detectaron 290 UFC/mL de mohos y levaduras. Estos resultados sugieren que las cepas de Lactobacillus aisladas del queso crema artesanal de Chiapas tienen potencial para su uso como cultivo iniciador con actividad de bioconservación en este y productos similares.

Abstract Chiapas cream cheese is an artisanal product manufactured in different regions of Mexico. The ability of lactic bacteria to produce large amounts of lactic and acetic acid has the effect of decreasing the pH, considered one of the primary factors in the inhibition of undesirable microorganisms such as pathogens and coliform bacteria, in dairy foods. The objective of this work was to isolate lactic acid bacteria and evaluate their antagonistic effect against pathogenic bacteria in vitro, as well as their effect against pathogens that are present in milk when they are added in the preparation of cream cheese. Strains of lactic bacteria were isolated from cream cheese from Chiapas, Mexico. Isolates were identified by API 50CH biochemical tests and 16S ribosomal gene sequences. The bacteria under study were used in pathogen growth inhibition tests. The production of acetic and lactic acid was quantified by gas chromatography coupled to masses in the cheeses at the beginning and 10 d after its elaboration. 203 bacterial strains were isolated, 82 of which had the ability to inhibit the growth of 7 pathogenic bacterial strains. The strains were identified by the partial sequence of the 16S ribosomal gene as belonging to the genus Lactobacillus; The addition of these strains in the elaboration of cream cheese reduces or eliminates coliforms, Staphylococcus aureus, molds and yeasts, while in the cheese made with pasteurized milk 290 CFU/mL of molds and yeasts were detected. These results suggest that Lactobacillus strains isolated from Chiapas artisanal cream cheese has the potential to be used as a starter culture with bioconservation activity in this and similar products.

Clorhexidina al 0,12% y ácido acético al 5% como desinfectantes de, cepillos dentales / 0.12% Chlorhexidine and 5% Acetic Acid as disinfectants for toothbrushes

El presente estudio fue de tipo observacional comparativo; para lo cual se analizaron 40 cepillos dentales de la marca OralDent, los que fueron usados durante un mes por los integrantes de la Cooperativa de taxis "Simón Bolívar" de la ciudad de Riobamba, Ecuador; con el propósito de comparar la eficacia del ácido acético al 5% y la clorhexidina al 0,12% como desinfectantes. El análisis microbiológico arrojó la presencia de microorganismos en los cepillos dentales usados por los individuos que voluntariamente los cedieron para el estudio, tales como: C. albicans en mayor proporción, seguida de S. viridans, S. epidermidis y S. mutans, A. tubingensis, K. pneumoniae, E. coli, E. faecalis, P. vulgaris. En las muestras con concentraciones de microorganismos de 100.000 UFC/mL, una vez generado el proceso de desinfección con clorhexidina al 0,12% existió una disminución a valores menores de 20.000 UFC/mL o su eliminación completa. El ácido acético al 5% logró una asepsia en el 100% de los cepillos dentales sin importar la edad o el género del individuo que lo utilizó.

The present study was of a comparative observational type. 40 OralDent toothbrushes were analyzed for this reserach, which were used for a month by the members of the "Simón Bolívar" Taxi Cab Company in the city of Riobamba, Ecuador. It aimed to compare the efficacy of 5% acetic acid and 0.12% chlorhexidine as disinfectants. The microbiological analysis showed the presence of microorganisms in the toothbrushes used by the individuals who voluntarily gave them up for the study, for exmaple: C. albicans in a greater proportion, followed by S. viridans, S. epidermidis and S. mutans, A. tubingensis, K. pneumoniae, E. coli, E. faecalis, P. vulgaris. Once the disinfection process with 0.12% chlorhexidine was generated in the samples with microorganism concentrations of 100,000 CFU / mL, there was a decrease to values less than 20,000 CFU / mL or its complete elimination. 5% acetic acid achieved asepsis in 100% of toothbrushes regardless of the age or gender of the individual who used it.

Chitosan level effects on fermentation profile and chemical composition of sugarcane silage / Efeitos de níveis de quitosana sobre o perfil fermentativo e a composição química da silagem de cana-de-açúcar

This study aimed to evaluate the effects of increasing levels of chitosan (CHI) on sugarcane fermentation profile and losses, chemical composition, and in situ degradation. Treatments were: 0, 1, 2, 4, and 8 g of CHI/kg of dry matter (DM). Twenty experimental silos (PVC tubing with diameter 28 cm and height 25 cm) were used. Sand (2 kg) was placed at the bottom of each silo to evaluate effluent losses, and silos were weighed 60 d after ensiling to calculate gas losses. Samples were collected from the center of the silo mass to evaluate silage chemical composition, in situdegradation, fermentation profile, and mold and yeast count. Data were analyzed as a completely randomized design, and the treatment effect was decomposed using polynomial regression. Chitosan linearly increased acetic acid and NH3-N concentration, while yeast and mold count, and ethanol concentration decreased. Intermediary levels of CHI (from 4.47 to 6.34 g/kg DM) showed the lower values of effluent, gas, and total losses. There was a quadratic effect of CHI on the content of non-fiber carbohydrates, neutral and acid detergent, and in situ DM degradation. The lowest fiber content was observed with levels between 7.01 and 7.47 g/kg DM, whereas the highest non-fiber carbohydrate content and in situ DM degradation were found with 6.30 and 7.17 g/kg DM of CHI, respectively. Chitosan linearly increased acetic acid and NH3-N concentration, whereas it linearly reduced ethanol concentration and count of yeast and mold. Thus, intermediary levels of CHI, between 4.47 and 7.47 g/kg of DM, decrease fermentation losses and improve the nutritional value of sugarcane silage.(AU)

Foram avaliados os efeitos do aumento dos níveis de quitosana (CHI) sobre o perfil e as perdas fermentativas, a composição química e degradação in situ da silagem de cana-de-açúcar. Os tratamentos foram: 0, 1, 2, 4 e 8 g de CHI / kg de matéria seca (MS). Foram utilizados vinte silos experimentais (tubos de PVC com 28 cm de diâmetro e 25 cm de altura). Areia (2 kg) foi adicionada na porção inferior de cada silo para avaliar as perdas por efluentes e os silos foram pesados 60 dias após a ensilagem para calcular as perdas por gases. Amostras foram coletadas do centro da massa do silo para avaliar a composição química, degradação in situ, perfil fermentativo e a contagem de fungos e leveduras da silagem. Os dados foram analisados como um delineamento inteiramente casualizado e o efeito do tratamento foi decomposto usando regressão polinomial. A CHI aumentou linearmente a concentração de ácido acético e N-NH3, enquanto diminuiu a contagem de leveduras e bolores e a concentração de etanol. Os níveis intermediários de CHI (de 4,47 a 6,34 g/kg MS) mostraram os menores valores de perdas por efluentes, gases e totais. Houve efeito quadrático da CHI sobre o teor de carboidratos não fibrosos, fibra em detergente neutro e ácido e sobre a degradação in situ da MS. Os menores teores de fibras foram observados com níveis de CHI entre 7,01 e 7,47 g/kg MS, enquanto que os maiores teores de carboidratos não fibrosos e degradação in situ da MS foram encontrados com 6,30 e 7,17 g/kg MS de CHI, repectivamente. A CHI aumentou linearmente as concentrações de ácido acético e N-NH3, enquanto reduziu linearmente a concentração de etanol e a contagem de fungos e leveduras. Desta forma, níveis intermediários de CHI, entre 4,47 e 7,47 g / kg de MS, diminuem as perdas fermentativas e melhoram o valor nutricional da silagem de cana-de-açúcar.(AU)

Appropriate concentration of acetic acid for the preservation of fresh cadaveric brains to be used in surgical training: a preliminary study / Concentración adecuada de ácido acético para la preservación de cerebros de cadáveres frescos para uso en entrenamiento quirúrgico: un estudio preliminar

A small amount of acetic acid (AA), a common preservative, has been shown to increase contamination in cadaveric tissue, while larger concentrations can lead to the tissue becoming hard, especially in fresh brains. This study attempted to optimize the concentration of AA to be used in the cranial cavity in order to produce the most realistic consistency and color. Six adult cadaveric heads were preserved with descending glacial AA at concentrations of 98.5 %, 80 %, 60 %, 40 %, 20 %, and 10 %. The samples were kept at 5 °C for 14 days. The brain cortex was then dissected with a suction tube and forceps to reveal the underlying brain tissue for inspection. Color change, cortical firmness, pia mater stickiness, and participant satisfaction were evaluated. The color of the brains in all concentrations was slightly yellow. However, the temporal area of the brain preserved using 20 % AA was significantly more pink. The pia mater of the brain cortex of all samples was firm and difficult to pry apart, with the firmest consistency being in the brain tissue preserved using 98.5 % AA. The brain tissue in all samples had a liquid-like consistency. The brains preserved in AA at a concentration greater than 60 % yielded higher satisfaction scores. We conclude that acetic acid has a role in brain preservation for skull base surgery training and recommend AA concentrations higher than 60 % for maximal participants satisfaction.

Se ha demostrado que una pequeña cantidad de ácido acético (AA), un preservante común, aumenta la contaminación en el tejido del cadáver, mientras que mayores concentraciones pueden endurecer el tejido, particularmente en cerebros frescos. Este estudio intentó optimizar la concentración de AA en la cavidad craneal para producir una consistencia y coloración cerebral más cercanos a la realidad. Seis cabezas cadavéricas adultas se conservaron con AA glacial descendente en concentraciones de 98,5 %, 80 %, 60 %, 40 %, 20 % y 10 %. Las muestras se mantuvieron a 5 °C durante 14 días. Luego se diseccó la corteza cerebral con un tubo de succión y pinzas para observar e inspeccionar el tejido cerebral subyacente. Se evaluaron el color, la firmeza cortical, la viscosidad y adherencia de la piamadre y la reacción de los participantes ante esta conservación. El color de los cerebros en todas las concentraciones fue ligeramente amarillo. Sin embargo, el área temporal del cerebro, conservada con un 20 % de AA, fue significativamente más rosada. La piamadre de la corteza de todas las muestras fue de consistencia firme y difícil de separar; una mayor resistencia se observó en el tejido cerebral preservado con 98,5 % de AA. La consistencia del tejido cerebral en todas las muestras era líquida. Los cerebros conservados en AA a una concentración superior al 60 % recibieron puntuaciones de satisfacción más elevadas. Concluimos que el ácido acético desempeña un papel en la preservación del cerebro, permitiendo el entrenamiento en cirugía de base de cráneo, por lo que recomendamos concentraciones de AA superiores al 60 % para una satisfacción máxima por parte de los participantes.

Effect of immersion in various disinfectant solutions on the properties of a heat-cured acrylic resin / Efeito da imersão em diferentes soluções desinfetantes nas propriedades de uma resina acrílica de termoativação

ABSTRACT Objective: The aim of the present study was to evaluate the influence, of immersion in different disinfectant solutions, on microhardness and surface roughness of a heat-cured acrylic resin. Methods: Specimens were immersed in distilled water, commercial vinegar for domestic use, sodium hypochlorite and hydrogen peroxide, for 150 hours or 300 hours (n=10). After periods of immersion, Knoop microhardness and surface roughness were evaluated using a microhardness tester and a roughness tester, respectively. The data were analyzed using two-way ANOVA and Holm-Sidak, at a level of significance of 5%. Results: The microhardness values ranged from 16.90 ± 0.33 to 17.80 ± 0.51 and roughness values from 0.05 ± 0.01 to 0.08 ± 0.02. There is no difference in microhardness and roughness between groups and times (p>0.05). Conclusion: Within the limitations of this study, it is possible to conclude that vinegar and hydrogen peroxide, as alternative disinfectant solutions for acrylic resin devices, did not promote deleterious effects on microhardness and polishing of a heat-cured acrylic resin used for the fabrication of prostheses, neither in the medium term nor the long term.

RESUMO Objetivo: Avaliar a influência da imersão em diferentes soluções desinfetantes na microdureza e rugosidade de uma resina acrílica de termoativação. Métodos: Corpos de prova de resina acrílica termopolimerizável foram imersos em água destilada, vinagre comercial de uso doméstico, hipoclorito de sódio e peróxido de hidrogênio, por períodos de 150 h ou 300 h (n=10). A microdureza Knoop e a rugosidade superficial dos corpos de prova foram avaliadas com o uso de microduro?metro e rugosímetro, respectivamente. Os dadosforam analisados com o teste análise de variância a dois critérios e Holm-Sidak, com nível de significância de 5%. Resultados: Osvalores de microdureza variaram de 16,90 ± 0,33 a 17,80 ± 0,51 e a rugosidade, de 0,05 ± 0,01a 0,08 ± 0,02. Não houve diferença nos resultados de microdureza e rugosidade entre os grupos e tempos (p>0.05). Conclusão: Dentro das limitações do estudo, é possível concluir que a utilização de vinagre ou de peróxido de hidrogênio, como alternativas para a desinfecção de resina acrílica, não provocam efeitos deletérios na dureza e no polimento da resina acrílica termoativada utilizada para confecção de próteses, nem a médio nem a longo prazo.

Synergistic effects of hydro extract of jujube fruit in combination with Mesalazine (orally) and Asacol (intra-colonic) administration in ameliorating animal model of ulcerative colitis / Efeitos sinérgicos do extrato aquoso da fruta da jujuba em combinação com administração de Mesalazina (via oral) e Asacol (intracolônico) na melhora de colite ulcerativa em modelo animal

ABSTRACT This study was done to investigate the synergistic impacts hydro extract of jujube fruit in combination with Mesalazine (orally) and Asacol (intra-colonic) administration in ameliorating animal model of ulcerative colitis (UC). After the induction of UC and with the development of signs, the treatment groups daily received the hydro extract of jujube fruit (200 mg/kg, orally, enema), Mesalazine (30 mg/kg, orally) and Asacol (10 mg/kg, enema). After 10 days, rats were euthanized and were studied. Findings indicated a significant increase in Myeloperoxidase (161.66 ± 10.40), Nitric oxide (216.01 ± 17.55), IL-6 (138.54 ± 7.02), and TNF-α (123.87 ± 9.80) colon tissue levels and pathological damage of positive control group compared with the negative control group. Hydro extract of jujube fruit in combination with Mesalazine (orally) and Asacol (intra-colonic) group represented a higher capability in significantly decreasing Myeloperoxidase (73.33 ± 9.07), Nitric oxide (81.66 ± 10.50), IL-6 (51.69 ± 5.19), TNF-α (30.59 ± 5.50) levels and pathological damage in compared with the other treatment groups. Considering accessibility and affordability of jujube fruit and the side effects of routine drugs, taking a combination of jujube fruit with low doses of routine pharmaceutical drugs can improve and cure ulcerative colitis disease.

RESUMO Este estudo foi realizado para investigar os impactos sinérgicos do extrato aquoso do fruto da jujuba em combinação com a administração de Mesalazina (por via oral) e Asacol (intracolônico) na melhora do modelo animal de colite ulcerativa. Após a indução da colite ulcerativa e com o desenvolvimento de sinais, os grupos de tratamento receberam diariamente o extrato aquoso do fruto da jujuba (200 mg/kg, via oral, enema), Mesalazina (30 mg/kg, via oral) e Asacol (10 mg/kg, enema). Após 10 dias, os ratos foram eutanasiados e estudados. Os achados indicaram um aumento significativo dos níveis de mieloperoxidase (161,66 ± 10,40), óxido nítrico (216,01 ± 17,55), IL-6 (138,54 ± 7,02) e TNF-α (123,87 ± 9,80) no tecido do cólon e dano patológico do grupo controle positivo comparado com o grupo controle negativo. O extrato aquoso da fruta de jujuba em combinação com Mesalazina (oral) e Asacol (intracolônico) representou maior capacidade de redução significativa dos níveis de mieloperoxidase (73,33 ± 9,07), óxido nítrico (81,66 ± 10,50), IL-6 (51,69 ± 5,19), TNF-α (30,59 ± 5,50) e dano patológico em comparação com os outros grupos de tratamento. Considerando a acessibilidade e disponibilidade do fruto da jujuba e dos efeitos colaterais dos medicamentos de rotina, tomar uma combinação de jujuba com baixas doses de medicamentos farmacêuticos de rotina pode melhorar e curar a colite ulcerativa.

Quemaduras por ácido acético: caso clínico y revisión de la literatura / Burns by Acetic Acid. Clinical case and literature review

Introducción. Las infecciones son la segunda causa de muerte materna en países de bajos ingresos. El ácido acético se conoce en la actualidad como un potente antiséptico de amplio espectro para gran positivos, gran negativos, hongos y protozoos, a través de su acción biocida y su acción biostatica, produciendo coagulación y precipitación de las proteínas, alterando las características de la permeabilidad celular y toxicidad o envenenamiento de los sistemas enzimáticos de las bacterias. Las quemaduras por ácido acético son infrecuentes y va depender para que se produzca injuria de la dilución, concentración, tiempo de exposición. Caso clínico: Se presenta el caso de una paciente de 25 años, parto por cesárea con infección y dehiscencia del sitio la herida quirúrgica tratada con antibioticos de amplio espectro, sin mejoría. Se manejó con ácido acético, provocando quemadura de segundo grado en borde de herida y pubis Discusion: El riesgo de sufrir quemaduras por ácido acético aumenta dependiendo de la tolerabilidad del paciente, el grado de concentración, dilución y el tiempo de exposición de este agente antiséptico tópico. Conclusión: Aunque las quemaduras por ácido acético son infrecuentes, siempre es necesario tener presente la dilución de la concentración adecuada y el tiempo de exposición al ácido acético, ya que dependiendo de la tolerabilidad cambia el pronóstico y tratamiento

Efeito do desafio ácido nas propriedades superficiais das camadas externa e interna de dentes acrílicos reforçados / Effect of acid challenge on the surface properties of external and internal layers of cross-linked acrylic teeth

Introdução: Os dentes acrílicos artificiais devem apresentar característica de resistência aos ácidos, a fim de assegurar a manutenção de suas propriedades, ao longo de sua vida útil. Entretanto, não há estudos disponíveis na literatura pertinente sobre as propriedades superficiais de dureza e rugosidade das diferentes camadas de resina acrílica que compõem os dentes artificiais submetidos a ensaios de erosão simulada. Objetivo: Avaliar a dureza e rugosidade superficiais das camadas externa e interna de dentes artificiais acrílicos reforçados submetidos a desafio ácido. Metodologia: Molares (SR Postaris e Trilux) seccionados transversalmente foram avaliados inicialmente quanto à dureza Vickers e rugosidade. Esses ensaios foram repetidos após metade das amostras de cada tipo de dente (n=10) ser imersa em água destilada (controle) e outra metade em vinagre durante 15 min/dia por 28 dias. Os resultados foram analisados por ANOVA 2-critérios e teste de Tukey (α=0,05). Resultado: A dureza inicial da camada externa dos dois diferentes tipos de dente não sofreu alteração significativa pelo desafio ácido (p>0,05) e a imersão em vinagre não causou efeito deletério à dureza inicial da camada interna dos dois tipos de dentes avaliados (p>0,05). Após 28 dias, a rugosidade inicial de ambos os tipos de dentes estudados, para as duas camadas, não foi alterada com água ou vinagre (p>0,05). Conclusão: Os dentes acrílicos reforçados foram resistentes ao desafio ácido uma vez que suas camadas interna e externa não apresentaram alteração significativa de dureza e rugosidade superficiais.

Introduction: Artificial acrylic teeth must be resistant to acids for ensure the maintenance of their properties throughout their useful life. However, there are no studies available in the literature about the surface properties of hardness and roughness of the different layers of acrylic resin that make up the artificial teeth submitted to simulated erosion tests. Objective: To evaluate the surface hardness and roughness of external and internal layers of artificial cross-linked acrylic teeth submitted to acid challenge. Methodology: First molars (SR Postaris and Trilux) transversely sectioned had its Vickers hardness and roughness initially evaluated. These tests were repeated after half of the tooth samples (n=10) be immersed into distilled water (control) and half in vinegar during 15 min/day for 28 days. Data were analyzed using 2-way ANOVA and Tukey's test (α=0.05). Result: The initial external layers hardness of both was not significantly altered by acid challenge (p> 0.05) and the immersion in vinegar caused no deleterious effect on the initial internal layers hardness of the two tested teeth (p>0.05). After 28 days, the initial roughness of both teeth evaluated for the two layers was not affected by water or vinegar (p>0.05). Conclusion: The reinforced acrylic teeth were resistant to acid challenge since its internal and external layers showed no significant change in hardness and surface roughness.

Papilomatosis hirsutoide de la vulva / Hirsutoide papillomatosis of the vulva

Resumen:La papilomatosis hirsutoide de la vulva, es una alteración en el área genital que puede ocasionar confusión en cuanto a la etiología de la misma; la cual debe tenerse presente en caso de encontrarse en alguna persona evaluada en la Clínica Médico Forense, ya que esta condición ha sido relacionada con el virus del Papiloma Humano, siendo que en los últimos estudios realizados en diferentes países se ha logrado determinar que la misma no tiene relación con la presencia del virus del Papiloma Humano. En el presente artículo se ahonda en el tema, en cuanto a la morfología que presenta esta alteración, así como lo que han concluido los estudios y la forma de abordarlo al momento de la valoración médico legal.

Abstract:The hirsutoide papillomatosis of the vulva, is an alteration in the genital area that can cause confusion as to the etiology of the same; which should be considered in case of being in someone assessed at the Forensic Medical Clinic, since this condition has been linked to the human papilloma virus, being that in recent studies conducted in different countries has been determined that the same It is unrelated to the presence of human papilloma virus.In this article delves into the subject, in terms of morphology having this disorder and what studies have been completed and how to address it when the forensic evaluation.

Capacidad antifúngica de sobrenadantes libres de células obtenidos de la fermentación de un sustrato de "panela" con gránulos de kéfir de agua / Antifungal capacity of cell-free supernatants obtained from fermentation of a substrate of brown sugar with water kefir grains

El kéfir de agua (KA) es una bebida fermentada medianamente ácida elaborada con soluciones azucaradas y fermentada por un consorcio de microorganismos, principalmente bacterias ácido lácticas (BAL) y levaduras (LEV), embebidas en un polisacárido llamado gránulo de KA. La presencia de hongos y sus toxinas es un problema de la producción de alimentos, como Aspergillus ochraceus y sus micotoxinas especialmente en café y vino. Entre algunas alternativas que se han evaluado para su inhibición se incluyen las bacterias ácido lácticas y productos fermentados en general. El objetivo principal de esta investigación fue evaluar la capacidad del KA en inhibir o retrasar el crecimiento de A. ochraceus. Se emplearon 8 sobrenadantes libres de células (SLC) obtenidos de diferentes fermentaciones de panela con gránulos de KA y con diferentes concentraciones de ácidos orgánicos (láctico y acético). Se hicieron fermentaciones con gránulos de KA en solución de panela por periodos de 32,5 h, a 25, 30 y 37 °C. Se determinaron la cinética de acidificación; el incremento de biomasa y se hizo el recuento de los grupos de microorganismos que componen el gránulo. A 25 °C se determinó el mayor aumento de biomasa (92%). La temperatura de fermentación afectó el recuento de los microorganismos que conforman el gránulo, principalmente las BAL, disminuyendo su cantidad a la máxima temperatura de fermentación (37 °C) (1x10ˆ6 UFC ml-1), comparado con la mínima temperatura (25 °C) (6x10ˆ7 UFC ml-1). El fermento que presentó mayor actividad antifúngica fue el SLC5 (pH: 3,2; temperatura de fermentación: 30 °C). El poder inhibitorio se atribuyó a los ácidos orgánicos producidos durante la fermentación, aunque no se puede descartar que hayan actuado otras sustancias no cuantificadas. Se pudo comprobar que el KA puede fermentar y aumentar su biomasa en un sustrato como el agua de panela y que sus SLC tienen la capacidad de reducir el crecimiento de A. ochraceus.

Water kéfir (WK) is a moderately sour fermented beverage elaborated in sugar-containing solutions through fermentation by a microorganism consortium, principally lactic acid bacteria (LAB) and yeasts, embedded in a matrix of polysaccharide so-called WK grains. The presence of fungi and their toxins it is a problem for the food industry, such as Aspergillus ochraceus and their mycotoxin production especially in coffee and wine. Some alternatives that have been evaluated for their inhibition include lactic acid bacteria and generally fermented products. The main objective was to evaluate the capacity of WK to ferment a Colombian beverage made with Panela and to assess capability of this product to retard the germination of a common toxigenic fungi like Aspergillus ochraceus. 8 cell-free supernatants (CFS) were obtained from separate fermentations and with different organic acids (OA) concentrations (e. g., lactic and acetic). Different fermentations were conducted with WK in Panela broth during 32.5 h periods at 25, 30, and 37°C. We determined the kinetics of acidification of WK along with the corresponding increment in biomass and conducted a quantitation of microorganisms groups that composed the grain. The greatest biomass increase occurred at 25 °C (92%); but the fermentation temperature affected the composition of microorganisms conforming the grain, with the quantity of LAB decreasing at the highest fermentation temperatures (37 °C) (1x10ˆ6cfu ml-1), compared with the minimum temperature (25 °C) (6x10ˆ7 cfu ml-1). The CFS5 (pH 3.2; fermentation temperature 30 °C) exhibited the greatest antifungal activity. We attribute the inhibitory power of these ferments to the OA produced during fermentation, although we cannot discard the possibility of the action of other substances not specifically quantified. We concluded that WK can grow and fermentate Panela broth and that its CFS can exert an antifungal effect against A. ochraceus.

Patrones de mucosa en el antro gástrico identificados con magnificación endoscópica y ácido acético / Mucosal patterns in the gastric antrum identified with endoscopic magnification and acetic acid

Los patrones de mucosa gástrica no se identifican con endoscopia estándar. Su visualización solo es posible con magnificación con o sin cromoscopia y para el antro gástrico la información es escasa al respecto. Objetivo: Identificar en antro gástrico los patrones de mucosa con magnificación y rociado de acido acético. Pacientes: Previo consentimiento se incluyeron a los individuos con indicación electiva de endoscopia digestiva superior. Materiales y Métodos: Se realizó endoscopia digestiva superior con equipo Fujinon Inc. EG 590 ZW, y procesador EPX 4400. Se practicó endoscopia consecutivamente con: a) alta resolución, b) magnificación, c) alta resolución con instilación de acido acético al 5% en antro distal y d) magnificación en área rociada. Cada patrón encontrado se grabó, se fotografió y se guardó en JPEG en programa Power Point. Resultados: Se evaluó el tipo de patrón de mucosa en 107 áreas de 89 pacientes, 57 mujeres (64,04%) y 32 hombres (35,95%), con edades de 19-81 años y promedio de 46,25 años. El Tipo 1 y el 2 se observaron en 30,84% y 57,94% respectivamente. Conclusión: La magnificación endoscópica con rociado de acido acético en antro evidenció los diferentes patrones de mucosa gástrica.

Patterns of gastric mucosa are not identified with standard endoscopy. There is scarce information with the use of magnification cromoendoscopy in the viewing. Aim: Identify the patterns of mucosa with magnification and acetic acid spraying in distal antrum. Patients: Individuals scheduled to undergo routine upper gastrointestinal endoscopy were enrolled. Materials and Methods: Upper gastrointestinal endoscopy was performed with Fujinon Inc. 590 EG ZW and EPX 4400 processor. Endoscopy was consecutively performed with: a) high resolution, b) magnification, c) high resolution with instillation of 5% acetic acid in distal antrum, d) magnification in sprayed area. Each found pattern was recorded, was photographed and was saved in JPEG in Power Point program. Results: 89 Patients were included, 57 women (64.04%) and 32 (35.95%) men, with ages of 19-81 years and average 46.25 y/o. We evaluated 107 areas and the types of mucosa pattern most frequently found were Type 1 and type 2 in 30.84% and 57.94% respectively. Conclusions: In distal antrum only the endoscopic magnification with spraying of acetic acid showed the different patterns of gastric mucosa.

Ácidos orgânicos na qualidade fisiológica de sementes de arroz / Effect of organic acids in physiological quality of rice

O alagamento do solo para o cultivo do arroz irrigado promove condições anaeróbias que favorecem a produção de ácidos orgânicos de cadeia curta, os quais podem ser tóxicos para a cultura. No presente trabalho, o objetivo foi avaliar a qualidade fisiológica de sementes de arroz irrigado cultivar 'IRGA 424', submetidas ao estresse por diferentes ácidos orgânicos, sendo selecionados aqueles formados no solo: acético, propiônico e butírico, utilizando-se as doses de 0, 4, 8, 12 e 16mM, nas quais as sementes foram embebidas por um período de 90 minutos e em seguida submetidas a testes de germinação e vigor (primeira contagem da germinação, comprimento e massa seca da parte aérea e raízes). Na avaliação da qualidade das sementes frente ao estresse por ácidos orgânicos, o comprimento das raízes foi mais eficiente para diferenciar a toxicidade nas doses de ácido acético, butírico e propiônico. O ácido butírico foi o mais prejudicial para sementes de arroz, afetando o desenvolvimento inicial das plântulas da cultivar 'IRGA 424'.

Flooding the soil for rice cultivation promotes anaerobic conditions that favor the production of short-chain organic acids, which can be toxic to the culture. This study aimed to evaluate the physiological quality of seeds of rice cultivar 'IRGA 424' subjected to stress by different organic acids. We studied three organic acids formed in the ground and five levels, namely: acetic, propionic, and butyric acid in doses 0, 4, 8, 12 and 16mM. The seeds were soaked in solutions and in the doses above, for a period of 90 minutes, after, were tested for germination and vigor (first count germination, shoot length and root and shoot dry mass and root). In evaluating the quality of the seed facing the stress by organic acids, the variable length of the roots was the most efficient to differentiate the toxicity by different doses of acetic acid, propionic and butyric. The butyric acid was the most damaging to rice seeds, affecting early development of seedlings of the cultivar 'IRGA 424'.

Adhesion of four endodontic sealers to root dentin conditioned with different chemical solutions / Adesão de quatro cimentos endodônticos em dentina condicionada com diferentes soluções químicas

Objective - To evaluate in vitro adhesion of endodontic sealers Rickert, AH Plus, Sealapex and Epiphany to dentin previously conditioned with one of two different chemical solutions. Methods - A total of 80 specimens were made up with bovine incisive teeth that were prepared by cutting predetermined sections and wearing them, producing standard experimental samples. Forty samples were treated with 2.5% sodium hypochlorite and divided into four groups with 10 specimens each, to be coated with the different sealers. Dentin of other forty samples was treated with 17% EDTA, and these samples were also divided into four groups. Prepared specimens were hydrated uniformly, dried, bonded and kept at 37°C and 100% relative humidity. After 72 hours, specimens were analyzed using an Instron universal testing machine in traction mode. Data were analyzed by Kruskal-Wallis test (?=0.05). Results - EDTA treatment led to the greatest adhesiveness in all experimentalgroups. Conclusion - It was concluded that conditioning of the surface with chelating agents increase adhesiveness of the tested sealers and similar behavior was observed in the adhesion of epoxy-based and methacrylate-based sealers.

Objetivo - Avaliar in vitro a adesão dos cimentos endodônticos Rickert, AH Plus, Sealapex e Epiphany à dentina previamente tratada por duas soluções irrigadoras. Métodos - Foram empregados 80 corpos de prova obtidos a partir de dentes incisivos bovinos que foram preparados por cortes e desgastes pré-estabelecidos, resultando em modelos experimentais padronizados. Quarenta dessas amostras foram tratadas com hipoclorito de sódio 2,5% e subdivididas em quatro grupos de 10 espécimes para cada cimento. As demais 40 amostras tiveram a dentina tratada com EDTA a 17% e foram divididos igualmente em 4 grupos. Os espécimes preparados foram uniformemente hidratados, secos, receberam os cimentos, e foram mantidos sob umidade relativa a 37ºC. Após 72 horas os espécimes foram submetidos a testes de tração com auxilio da máquina de ensaio universal Instron, sendo os dados analisados pelo teste de Kruskal-Wallis (?=0.05). Resultados - O tratamento com EDTA proporcionou maiores índices de adesão para todos os grupos experimentais (p<0.05). Conclusão - Pode-se concluir que o tratamento da superfície com agente quelante, aumenta a capacidade de adesão dos cimentos testados. Não houve diferença na adesão dos cimentos a base de resina epóxica e a base de metacrilatos.

Actividad antimicrobiana del ácido acético 5% y el cepillo Colgate 360° antibacterial®: un estudio in vitro / Antimicrobial activity of acetic acid and Colgate 360° antibacterial toothbrush®: an in vitro study

Introducción: el cepillo dental se convierte en una fuente potencial de patógenos orales cuando no se hace un proceso de desinfección después de su uso, sobre todo en pacientes con infecciones en el sistema estomatognático o poblaciones que no hacen recambio frecuente de este instrumento. El objetivo de este estudio fue comparar la actividad antimicrobiana del ácido acético 5% con la del cepillo Colgate 360° antibacterial® como posibles estrategias en la desinfección del cepillo dental. Métodos: se utilizaron 48 cabezas de cepillos dentales que fueron inoculadas con Staphylococcus aureus, Streptococcus mutans y Cándida albicans separadamente. Las cabezas fueron divididas en tres grupos: cabezas tratadas con ácido acético 5% (vinagre blanco casero, La Constancia®) por 10 minutos, cabezas 360° con actividad antibacterial y controles tratados con solución salina. Posteriormente se hizo recuento de UFC/ml de los microorganismos remanentes en las cabezas de cepillos después del tratamiento o tiempo de acción. Resultados: frente a S. aureus, el cepillo Colgate 360° antibacterial® mostró mejor efecto antimicrobiano que el ácido acético 5% (PI: 72,11 5). Los dos tratamientos evaluados mostraron capacidad similar para eliminar S. mutans de las cabezas de cepillos (p > 0,05); mientras que para C. albicans, el mejor efecto antimicrobiano lo obtuvo el ácido acético 5% (PI: 99,9%). Conclusión: in vitro el vinagre blanco de uso casero y el cepillo Colgate 360° antibacterial® eliminan microorganismos que colonizan cabezas de cepillos dentales como S. aureus, S. mutans y C. albicans, convirtiéndose en alternativas en diversas poblaciones para mantener el cepillo dental libre de microorganismos.

Introduction: toothbrushes may become a potential source of oral pathogens when not properly disinfected once they have been used, especially in patients with infections of the stomatognathic system or among populations that do not often replace this instrument. The goal of this study was to compare the antimicrobial activity of 5% acetic acid with that of Colgate 360º antibacterial toothbrush® as possible strategies for toothbrush disinfection. Methods: this study included 48 toothbrush heads that were separately inoculated with Staphylococcus aureus, Streptococcus mutans and Cándida albicans. The heads were sorted out into three groups: heads treated with 5% acetic acid (white domestic vinegar, La Constancia®) for 10 minutes; 360º toothbrush heads with antibacterial properties, and control heads treated with saline solution. This was followed by calculations of CFU/ml of the microorganism remaining in the heads after treatment or time of action. Results: in presence of S. aureus, Colgate 360º antibacterial toothbrush® proved to have better antimicrobial activity than 5% acetic acid (PI:72.11 5). The two assessed treatments showed a similar capacity to eradicate S. mutans from the brush heads (p> 0,05); concerning C. albicans, the best antimicrobial activity was observed in the 5% acetic acid (PI: 99,9%). Conclusion: in vitro, both white domestic vinegar and Colgate 360º antibacterial toothbrush® remove microorganisms colonizing toothbrush heads, such as S.aureus, S. mutans y C. albicans, and are therefore considered good alternatives for keeping toothbrushes free of microoorganisms among several populations.

Magnificación endoscópica, ácido acético y “flexible spectral imaging colour enhancement” (FICE) para el diagnóstico de esófago de Barrett / Endoscopic magnification, acetic acid and flexible spectral imaging colour enhancement (FICE) for the diagnosis of Barrett´s esophagus

Con endoscopia estándar no se precisa esófago de Barrett, pero la magnificación endoscópica con o sin cromoscopia puede identificarlo. Objetivo: Diagnosticar esófago de Barrett con magnificación endoscópica, rociado de ácido acético y “Flexible Spectral Imaging Colour Enhancement” (FICE). Pacientes: Previo consentimiento se incluyeron a los individuos con indicación de endoscopia digestiva superior. Materiales y Métodos: Se realizó endoscopia digestiva superior con equipo Fujinon Inc. EG 590 ZW, y procesador EPX 4400, consecutivamente se practicó: a) alta resolución, b) FICE, c) alta resolución, d) magnificación, e) FICE, f) alta resolución con instilación de acido acético al 5% en esófago distal y lavado con agua, g) magnificación y h) FICE. Se tomó biopsia del patrón observado, evaluada sin información del paciente. El procedimiento se grabó, se fotografió y se guardó en JPEG en programa Power Point. Resultados: En 120 pacientes: 44 hombres y 76 mujeres con edades de 20-85 años, el ácido acético destacó los patrones de mucosa observados con magnificación y resaltados con FICE. Esófago de Barrett se diagnosticó en 87,50% de patrón tipo 3 identificados en lengüetas largas. Conclusión: Magnificación endoscópica con rociado de ácido acético, y “Flexible Spectral Imaging Colour Enhancement” (FICE), identificó y resaltó en esófago el patrón sugestivo de esófago de Barrett.

Standard endoscopy does not identify Barrett´s esophagus, but endoscopic magnification and chromoendoscopy diagnose it accurately. Ojective: Diagnose Barrett’s esophagus with magnification endoscopy, spraying of acetic acid and Flexible Spectral Imaging Colour Enhancement (FICE). Patients: Individuals scheduled to undergo routine upper gastrointestinal endoscopy were enrolled. Materials and Methods: Upper gastrointestinal endoscopy was performed with Fujinon Inc. 590 EG ZW and EPX 4400 processor. Endoscopy was consecutively performed with: a) highresolution, b) FICE, c) high resolution d) magnification, e) FICE, f) high resolution with spraying of 5% acetic acid in distal esophagus inmediately washed with 20cc of water, g) magnification and h) FICE. Biopsy was taken and evaluated without patient information. The procedure was recorded, was photographed and was saved in JPEG in Power Point program. Results: In 120 patients: 44 men and 76 women aged 20-85 years, pit patterns of mucosa were enhanced with acetic acid sprayed in distal esophagus and highlighted with magnification and FICE. Barrett’s esophagus was diagnosed in 87.50% of cases with long columnar tongues and pit pattern type 3. Conclusion: Endoscopic magnification with spraying of acetic acid, and Flexible Spectral Imaging Colour Enhancement (FICE), identified and highlighted the pattern suggestive of diagnosis of Barretts esophagus.

Diseño y evaluación in vivo de fórmulas para acné basadas en aceites esenciales de naranja (Citrus sinensis), albahaca (Ocimum basilicum L) y ácido acético / Effectiveness of antimicrobial formulations for acne based on orange (Citrus sinensis) and sweet basil (Ocimum basilicum L) essential oils

Introducción. Actualmente, la resistencia a los antimicrobianos de las cepas bacterianas involucradas en el desarrollo del acné es una realidad y se hace necesario buscar alternativas terapéuticas para su tratamiento. Objetivos. Diseñar fórmulas en gel a base de aceites esenciales y ácido acético, y evaluar su efectividad en pacientes voluntarios afectados por acné. Materiales y métodos. Se trata de un estudio experimental simple enmascarado de tres fórmulas en gel sobre cuatro grupos de siete pacientes. Los tratamientos antibacterianos (aceites esenciales), queratolíticos y mixtos (ácido acético), se aplicaron diariamente por espacio de ocho semanas. Se hicieron controles semanales para evaluar la evolución de los pacientes. Resultados. Todos los grupos reportaron mejoría (desaparición de las lesiones) de la condición del acné, la cual osciló entre 43 y 75 %, con leves efectos secundarios transitorios relacionados con la aplicación de los tratamientos utilizados. Conclusiones. Las fórmulas estudiadas mostraron ser estables química y físicamente durante la aplicación de los tratamientos, lo cual se demostró mediante análisis de cromatografía de gases, en la cual no se evidenció ningún cambio en los perfiles de composición de los aceites esenciales ni en el del ácido acético. Los resultados se catalogaron entre buenos y excelentes, en particular, el del ácido acético, que logró mejorías superiores al 75 %, dada su actividad mixta antiséptica y queratolítica. Los efectos secundarios (ardor y enrojecimiento) desaparecieron a los pocos minutos de realizada la aplicación y no impidieron el cumplimiento de los tratamientos.

Introduction. Currently, the antimicrobial resistance has developed in bacterial strains involved in the development of acne. Therefore, alternatives to antibiotic treatment have become necessary. Objectives. Gel formulations were designed based on essential oils and acetic acid, and their effectiveness was evaluated in patients affected by acne. Materials and methods. Masked simple experimental study of three gel formulations on 28 volunteer patients, separated in four groups of seven patients. Treatments were applied daily for eight weeks and consisted of (1) antibacterial (essential oils), (2) keratolytic medication (3) essential oils mixed with acetic acetic, and (4) kerolytic medication with acetic acid. Weekly checks were conducted to evaluate patient improvement. Results. All groups reported an improvement of the acne condition, which ranged between 43% and 75% clearance of lesions. Evidence of treatment disappeared within minutes, showing little discomfort or side effects after application. Conclusions. The essential oil formulations were chemically and physically stable during application of treatments. This was demonstrated by gas chromatography, where no evidence no change neither the composition profiles of essential oils nor in acetic acid. The results were ranked good to excellent, particularly for the acetic acid mixture, which achieved improvements of 75%. This appeared to be a result of their joint antiseptic and keratolytic activity. Side effects (burning and redness) disappeared within a few minutes of completing the application, therefore, did not interfere with adherence to treatment.