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Pulmonary vein stenosis:Etiology,diagnosis and management

World Journal of Cardiology 2016年第1期8卷 81-88页

作者： Pablo Pazos-López Cristina García-Rodríguez Alba Guitián-González Emilio Paredes-Galán María ángel de la guarda álvarez-moure Marta Rodríguez-álvarez José Antonio Baz-Alonso Elvis Teijeira-Fernández Francisco Eugenio Calvo-Iglesias Andrés íniguez-Romo department of Cardiology Complexo Hospitalario Universitario de Vigo Hospital álvaro Cunqueiro department of Radiology Complexo Hospitalario Universitario de Vigo Hospital álvaro Cunqueiro Diagnostic Imaging Unit Galaria Empresa Pública de Servicios Sanitarios Hospital do Meixoeiro

Pulmonary vein stenosis(PVS) is rare condition characterized by a challenging diagnosis and unfavorable prognosis at advance stages. At present, injury from radiofrequency ablation for atrial fibrillation has become the main cause of the disease. PVS is characterized by a progressive lumen size reduction of one or more pulmonary veins that, when hemodynamically significant, may raise lobar capillary pressure leading to signs and symptoms such as shortness of breath, cough, and hemoptysis. Image techniques(transesophageal echocardiography, computed tomography, magnetic resonance and perfusion imaging) are essential to reach a final diagnosis and decide an appropriate therapy. In this regard, series from referral centers have shown that surgical and transcatheter interventions may improve prognosis. The purpose of this article is to review the etiology, assessment and management of PVS.

关键词： Pulmonary vein stenosis Pulmonary vein stenosis etiology Pulmonary vein stenosis causes Pulmonary vein stenosis diagnosis Pulmonary vein stenosis management Pulmonary vein stenosis treatment

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Application of Whey Permeate Fermented with Kefir Grains for the Shelf-Life Improvement of Food and Feed

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Advances in Microbiology 2016年第9期6卷 650-661页

作者： Raúl Ricardo Gamba Candela moure Gabriela Diosma Leda Giannuzzi Graciela Liliana de Antoni Ángela María León Peláez Cátedra de Microbiología Facultad de Ciencias Exactas Universidad Nacional de La Plata La Plata Argentina CIDCA (Centro de Investigación y desarrollo en Criotecnología de los Alimentos) La Plata Argentina CONICET (Consejo Nacional de Investigaciones Científicas y Tecnológicas) CCT-La Plata La Plata Argentina Cátedra de Toxicología Facultad de Ciencias Exactas Universidad Nacional de La Plata La Plata Argentina CIC-PBA (Comisión de Investigaciones Científicas-Provincia de Buenas Aires) Buenas Aires Argentina

Fungal contamination by Aspergillus parasiticus and A. flavus causes negative effects on the production of food cereals. Kefir is an ancient fermented beverage obtained by the fermentation of different substrates with kefir grains. An important waste produced by the dairy cheese industry is the whey permeate, which nowadays is a strong ambient contaminant. The aim of this work was the standardization of the whey permeate fermenting conditions with kefir grains, the assessment of the antifungal activity of the cell-free-supernatants (CFS) from these fermentations and to compare it with that obtained with CFS of milk fermented with kefir grains. Finally, we studied if the addition of kefir fermented whey permeate to food (bread) and feed (poultry) could produce shelf life improvement. The optimal condition to obtain CFS with fungicidal effect was a fermentation with 10% w/v of kefir grains, at 30°C, for 24 hours until a pH 3.7. We found that CFS from whey permeate caused fungal inhibition, whereas CFS of kefir grains grown in milk showed lower antifungal activity. Additionally, the addition of kefir-fermented whey permeates in food (bread) and feed (poultry) improved their resistance to fungal contamination. This is the first report about the application of kefir-fermented whey permeate to improve the shelf life, suggesting its potential use as a biopreservative.

关键词： Aspergillus parasiticus Whey Permeate Kefir Supernatants Bread Poultry Feed

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