Cemiplimab and nivolumabinduced myasthenia gravis a pair of clinical cases

Wheat milling by-products (germ and bran) are rich in dietary fiber, protein, vitamins, minerals and antioxidants. In this study, wheat milling by-products (bran obtained by debranning (BOD), coarse bran, fine bran and wheat germ) were used in the production of cake at different ratios (0-30%) after treatment with xylanase. Xylanase was used to improve the technological properties of the by-products and thus improve end-product quality.
As the by-products ratio increased in cake formulation, ash, protein, fat, crude fiber, phytic acid and mineral content significantly (P < 0.05) increased. In terms of by-product type, phytic acid content of the cakes changed between 1.14 and 2.55 g kg
, and the lowest value was obtained in cakes prepared with BOD. The highest protein, Mn and Zn contents were found in cake samples containing wheat germ, whereas the addition of BOD revealed greater crude fiber, Ca and Fe levels in cake samples than the other by-products. Xylanase treatment resulted in increments in volume and decrements in hardness and color lightness values of cakes.
This study demonstrated that the use of the wheat by-products after treatment with xylanase had an improving effect on the quality and nutritive value of cakes. The results obtained in this study provided a basis for the use of xylanase in enriched cake production. © 2021 Society of Chemical Industry.
This study demonstrated that the use of the wheat by-products after treatment with xylanase had an improving effect on the quality and nutritive value of cakes. The results obtained in this study provided a basis for the use of xylanase in enriched cake production. © 2021 Society of Chemical Industry.
To evaluate the clinical utility of postoperative contrast x-ray pharyngograms (XRP) for detecting pharyngoesophageal leaks following hypopharyngeal dysphagia surgery.
Retrospective cohort study.
Medical records were reviewed of patients undergoing endoscopic (E-) or open (O-) Zenker's diverticulectomy (-ZD) with cricopharyngeal myotomy (-CPM) and CPM alone from 2008 to 2020 at one academic institution. Exclusion criteria were patients who were fed enterally or underwent repair of epiphrenic diverticula or O-CPM during laryngectomy. XRP clinical indication, impact on clinical care, and factors associated with use patterns were examined using descriptive statistics and logistic regression (LR).
Of 152 subjects, 52% underwent O-ZD, 30% O-CPM, 15% E-ZD, and 3% E-CPM. An XRP was ordered for 65% of subjects, mostly routinely (94%). Among the four clinically apparent leaks observed in this cohort, early postoperative XRP confirmed one. It did not identify any clinically silent leaks. In univariate LR, undergoing XRP was associated with increasing day of diet advancement (odds ratio [OR] 4.7, 95% confidence interval [CI] 2.5-10.5) and hospital stay duration (OR 3.2, 95% CI 2.1-5.2), as well as surgeon specialty of otolaryngology compared to general surgery (OR 12.8, 95% CI 4.8-40.8) and procedure sub-type (O-CPM OR 0.03, 95% CI 0.002-0.16). In multivariate LR, the following variables were significantly associated with XRP use hospital stay (OR 1.7; 95% CI 1.1-3.0), otolaryngology (OR 105; 95% CI 15.4-2193), O-CPM (OR 0.03; 95% CI 0.002-0.16), and E-CPM (OR 0.04, 95% CI 0.002-0.60).
Prospective, multi-institutional studies are needed to confirm the low clinical utility we observed of early, postoperative XRP following hypopharyngeal surgery for dysphagia.
3 Laryngoscope, 2021.
3 Laryngoscope, 2021.
Curcumin is a natural antioxidant with important beneficial properties for health, although its low bioavailability and sensitivity to many environmental agents limits its use in the food industry. Furthermore, some studies mention a potential synergistic effect with omega-3 polyunsaturated fatty acids, comprising other bioactive compounds extremely unstable and susceptible to oxidation. A relatively novel strategy to avoid oxidation processes is to transform liquid oils into three-dimensional structures by adding a gelling agent and forming a self-assembled network that can later be vectorized by incorporating it into other systems. The present study aimed to design and optimize an oil gelled-in-water curcumin-loaded emulsion to maximize curcumin stability and minimize lipid oxidation in terms of some critical operating parameters, such as dispersed phase, emulsifier and stabilizer concentrations, and homogenization rate.
The operating conditions that had a significant effect on the formulation were the © 2021 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
The properties and stability of emulsion rely greatly on the emulsification method and emulsifier. In this study, different emulsification methods (high-speed homogenization, ultrasonic treatment and their combination) were employed for the preparation of emulsions stabilized by soybean protein isolate (SPI) and soy lecithin (SLT) at three ratios. The microstructure, hydrodynamic average diameter, ζ-potential, creaming stability and low-field nuclear magnetic resonance relaxation behaviors of emulsions were investigated.
The results indicated that the influence of emulsification method was closely related to the ratio of SPI/SLT. Overall, the SPI-SLT-stabilized emulsion treated by ultrasound showed better stability and uniformity, while the combined treatment of high-speed homogenization and ultrasound was helpful in improving the uniformity and stability of SPI-stabilized Pickering emulsion. However, the SLT-stabilized emulsions all exhibited worse uniformity in terms of particle size distribution and polydispersity index.
These results will be helpful for selecting an appropriate emulsification method and emulsifier to improve the stability of emulsions. selleck chemicals © 2021 Society of Chemical Industry.
These results will be helpful for selecting an appropriate emulsification method and emulsifier to improve the stability of emulsions. © 2021 Society of Chemical Industry.The study aimed to formulate a high protein base as a dysphagia food and investigate the possibility of textural modification by applying microwave treatments. The formulated mixture contained 41.7% pea protein (dry basis), which exhibited shear thinning behavior. The application of microwave processing at 300, 500, and 700 W for 60, 120, and 180 s showed that at a higher level of energy induction by microwave, the hardness of the sample gradually increased from a fluid gel to a soft solid and more rigid levels. Processing at 300 and 500 W in the tested range showed that textural properties (hardness, adhesiveness, cohesiveness, springiness, gumminess, and chewiness) of the sample could be modulated within the recommended criteria for dysphagia food, providing the possibility of individualization of food texture for dysphagia disorder. Two main causes of these textural changes could be water evaporation and protein denaturation, in which, regarding the ratio of water evaporation to the size of textural changes, protein denaturation was thought to have the main impact on the phenomena.