Hypotensive and Hepatoprotective Properties of the Polysaccharide-Stabilized Foaming Composition Containing Hydrolysate of Whey Proteins.

Whey protein hydrolysates (WPHs) are one of the most promising sources of biofunctional peptides with such beneficial properties as antioxidant, antihypertensive, anti-inflammatory and others. WPHs also could be used as foaming agents for aerated products (e.g., milk shake type drinks). However, WPH alone has a bitter taste and foamed WPH should be stabilized by additional ingredients. Here, we present a composition including WPH and three polysaccharides-pumpkin pectin, sodium alginate and ι-carrageenan-used as foam stabilizers. Polysaccharide content was selected according to foaming, organoleptic antioxidant and angiotensin-I-converting enzyme inhibitory characteristics of the resulted composition. Further, the hypotensive, antioxidant and hepatoprotective properties of the composition were proved by in vivo tests performed in spontaneously hypertensive rats and Wistar rats with CCl4-induced hepatic injury.

Antihypertensive effect of fermented skim camel (Camelus dromedarius) milk on spontaneously hypertensive rats / Efecto antihipertensivo de la leche de camello fermentada (Camelus dromedarius) en ratas hipertensas

Background: Hypertension is one of the most common diseases in worldwide, thus prevention of hypertension is important in reducing the risks of cardiovascular disease. Milk contains bioactive peptides released during milk fermentation which lead to exhibit angiotensin I converting enzyme (ACE) inhibitory. Objective: The aim of this study was to investigate the antihypertensive effect of fermented skim camel milk on rats and compared with unfermented skim camel milk as control. Methods: The antihypertensive effect of fermented skim camel milk on thirty six male spontaneously hypertensive rats (SHR) was carried out for (short-term) and (long-term) using different doses (80, 240 and 1200 mg/kg body weight). Angiotensin converting enzyme (ACE) activity was also measured using ACE Kit. Results: The blood pressure (systolic and diastolic) of spontaneously hypertensive rats (SHR) in short term administration (24 hours) of 1200 mg/kg body weight fermented skim camel milk decreased significantly (p < 0.05) from 22 to 36 mmHg and 28 to 32 mmHg, respectively, at four and eight hour of post administration. On the other hand, the blood pressure of fermented skim camel milk for long-term (20 days) decreased and affected the heart rate (beats/min). The lowest record of systolic (41 mmHg) and diastolic blood pressure (19 mmHg) were at dose of 1200 mg/kg body weight of fermented skim camel milk at 15 days of administration. Likewise, ACE activity in plasma of SHR administered fermented skim camel milk decreased significantly (p < 0.05) compared with the control group. Conclusion: The hypotensive effect of fermented skim camel milk by L. helveticus and S. thermophillus in SHR rats depends on the high dose of fermented skim camel milk in short and long-term. The ACE activity inhibitory was clear with fermented skim camel milk (AU)

Introducción: la hipertensión es una de las enfermedades más frecuentes en el mundo, por lo que su prevención es importante en el objetivo de disminuir el riesgo de enfermedad cardiovascular. La leche contiene péptidos bioactivos que se liberan durante su fermentación con un efecto inhibitorio sobre el enzima convertidor de la angiotensina (ECA). Objetivo: el objeto de este estudio fue investigar el efecto antihipertensivo de la leche de camello fermentada en un modelo experimental de ratas con hipertensión comparándolas con un grupo control alimentado con la misma leche sin fermentar. Métodos: se valoró el efecto antihipertensivo de la leche de camello fermentada en 36 ratas macho hipertensas de forma espontánea a corto y a largo plazo usando diferentes dosis (80, 240 y 1.200 mg/kg de peso). También se midió la actividad del ECA. Resultados: la presión arterial (sistólica y diastólica) disminuyó a corto plazo (24 horas) con la dosis de 1.200 mg/kg (p < 0,05), pasando de 36 a 22 mmHg y de 32 a 28 mmHg, respectivamente a las 4 y 8 horas postadministración. Por otra parte, la tensión arterial a largo plazo en el grupo que consumió la leche de camello fermentada afectó disminuyendo la frecuencia cardiaca. Las medidas inferiores de presión sistólica (41 mmHg) y distólica (19 mmHg) aparecieron en el grupo que recibía 1.200 mg/kg a los 15 días del inicio de la administración de leche de camello fermentada. Por otra parte, la actividad del ECA disminuyó signifi cativamente en el grupo con leche fermentada (p < 0,05). Conclusiones: el efecto antihipertensivo de la leche de camello fermentada con L. helveticus y S. Thermophillus en ratas con hipertensión depende la cantidad administrada, tanto a corto como a largo plazo. El efecto inhibitorio sobre el ECA fue manifiesto en el grupo que recibió leche de camello fermentada (AU)

Efecto de la ingesta sobre la volemia durante la sesión de hemodiálisis / Effect of intake on blood volume during hemodialysis session

Introducción: Desde el punto de vista enfermero nos planteamos si los pacientes pueden o no ingerir alimentos durante la sesión de hemodiálisis. Objetivo: Con este estudio nos proponemos evaluar la repercusión hemodinámica de la ingesta intrahemodiálisis en relación con la caída de volumen sanguíneo y la tensión arterial. Material y Método: Se realiza un estudio prospectivo, observacional, transversal en 22 pacientes adultos en programa de hemodiálisis crónica, recogiendo datos durante tres sesiones consecutivas valorando la repercusión hemodinámica en función de la ingesta alimenticia. Resultados: La caída de volumen sanguíneo máxima media fue de 12% y la caída de volumen sanguíneo relacionada con la ingesta fue de 3.5%. No encontramos relación de mayor caída de volumen sanguíneo o tensión arterial con el tipo de ingesta durante la sesión, ni la cantidad ingerida. Ningún paciente presentó episodio de hipotensión relacionado con la ingesta por lo que no encontramos diferencias estadísticamente significativas. Conclusión: Concluimos el estudio observando que la ingesta durante la sesión de hemodiálisis produce una caída de volumen sanguíneo en la mayoría de los pacientes pero sin repercusión hemodinámica (AU)

Introduction: Nurse´s angle, we appear if the patients can consume food or not during the hemodialysis sessions. Objective: With this study we propose to evaluate the haemodynamic effect of overall intake in hemodialysis sessions in relation with the blood volume and blood pressure decreased. Material and method: This was a prospective, observational, cross-sectional study. There were 22 chronic hemodialysis patients. We collected information during three consecutive dialysis sessions valuing the haemodynamic effect depending on overall intake. Results: The maximum average fall of blood volume was 12 % and the fall of blood volume related to the overall intake was 3.5 %. We didn´t find relation of major fall of blood volume or blood pressure with the type of overall intake during the session, nor the ingested quantity. No patient presented episode of hypotension related to overall intake, so we didn’t find statistically significant differences. Conclusion: We conclude the study observing that overall intake during the haemodialysis produces a fall of blood volume in the majority of the patients but without haemodynamic effect (AU)

Effects of guar gum ingestion on postprandial blood pressure in older adults.

OBJECTIVES: The aim of this study was to investigate the effects of guar gum on postprandial blood pressure in older people. DESIGN: A randomized, double-blind, placebo-controlled, cross-over design. SETTING: Community senior centers in B city, South Korea. PARTICIPANTS: Twenty-two older female adults aged 67 to 88 with postprandial hypotension. INTERVENTION: The participants were randomly assigned to guar gum (semi-fluid food with 9 gram) or placebo intervention during the first treatment phase. After a washout period of 1 week, the two interventions were switched to the other in the second treatment phase. MEASUREMENTS: Blood pressure was measured during both phases before having a meal and every 15 minutes during 120 minutes after a meal with automated sphygmomanometer. RESULTS: Change in systolic blood pressure (SBP) over time was significantly different between guar gum and placebo groups (F=4.07, p=0.001). Compared with placebo group, guar gum group had significantly low prevalence of postprandial hypotension (PPH) (guar gum group=18.2% vs. placebo group=72.7%; χ² =13.20, p<0.001). It also had significant difference in change of diastolic blood pressure (DBP) over time between guar gum and placebo groups (F=2.49, p=0.027). CONCLUSION: This findings show that guar gum could be effective on postprandial drops in blood pressure in older female adults.

Guidelines for feeding very low birth weight infants.

Despite the fact that feeding a very low birth weight (VLBW) neonate is a fundamental and inevitable part of its management, this is a field which is beset with controversies. Optimal nutrition improves growth and neurological outcomes, and reduces the incidence of sepsis and possibly even retinopathy of prematurity. There is a great deal of heterogeneity of practice among neonatologists and pediatricians regarding feeding VLBW infants. A working group on feeding guidelines for VLBW infants was constituted in McMaster University, Canada. The group listed a number of important questions that had to be answered with respect to feeding VLBW infants, systematically reviewed the literature, critically appraised the level of evidence, and generated a comprehensive set of guidelines. These guidelines form the basis of this state-of-art review. The review touches upon trophic feeding, nutritional feeding, fortification, feeding in special circumstances, assessment of feed tolerance, and management of gastric residuals, gastro-esophageal reflux, and glycerin enemas.

Adverse effects of converting-enzyme inhibition in patients with severe congestive heart failure: pathophysiology and management.

Although converting-enzyme inhibition is of established value in the management of patients with severe chronic congestive heart failure, troublesome adverse reactions occur frequently during the course of treatment and may cause physicians to interrupt effective therapy. The three most common adverse reactions that are seen in patients with heart failure following treatment with captopril and enalapril (symptomatic hypotension, functional renal insufficiency, hyperkalaemia) are predictable consequences of interfering with the homeostatic functions of the renin-angiotensin system, which evolved millions of years ago to preserve life in sodium-depleted states. It is not surprising, therefore, that these untoward effects can be prevented or reversed by increasing the dietary intake of salt or reducing the dose of concomitantly administered diuretics; their occurrence rarely requires discontinuation of drug therapy. Recognition of this link between sodium balance and the adverse effects of converting-enzyme inhibition is important, because most patients with severe heart failure who experience such untoward reactions can nevertheless be expected to improve clinically during long-term therapy, if effective treatment is not interrupted.