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Bone blood flow is influenced by muscle contractions

Journal of Biomedical Science and Engineering 2011年第7期4卷 490-496页

作者： Jan Erik Naslund Sofie Naslund Erik lundeberg Lars-Goran Lindberg irene lund Department of Physiology and Pharmacology Karolinska InstitutetStockholmSweden Gavle Hospital GavleSweden Department of Biomedical Engineering Linkoping UniversityLinkopingSweden

Forces acting on the skeleton could be divided into those originating from gravitational loading and those originating from muscle loading. Flat bones in a non-weight-baring segment of the skeleton probably experience forces mostly generated by muscle contractions. One purpose of muscle contractions is to generate blood flow within skeletal tissues. The present study aimed to investigate the pulsatile patellar bone blood flow after low and high intensity leg extension exercises. Forty-two healthy individuals volunteered for the study. Dynamic isotonic one leg extension/flexion exercises were performed in a leg extension machine. Randomly, the exercises were performed with the left or right leg with either 10 repetition maximum (10 RM) continuously without any resting periods (high intensity muscle work), or 20 RM with a 2 second rest between contractions (low intensity muscle work). The work load, expressed in kilograms totally lifted, was identical in both legs. The pulsatile patellar blood flow was recorded continuously using a photoplethysmographic technique. Blood pressure was measured continuously during muscle work by a non-invasive method (Finapress). The patellar pulsatile bone blood flow increased significantly more after high intensity muscle work (61%) compared to the same work load performed using a lower intensity (22%), p = 0.000073. Systolic blood pressure changed equally during and after both interventions. Post-exercise bone hyperaemia appears to be correlated to the intensity of muscle contractions in the muscle compartment attached to the bone.

关键词： Bone Blood Flow Blood Pressure Photoplethysmography

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Improved Energy and Sensory Properties of Instant Porridge Made from a Roasted Mixture of Grated Orange-Fleshed Sweet Potatoes and Flour Made from Shredded Sun Dried Cassava

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Food and Nutrition Sciences 2014年第14期5卷 1430-1439页

作者： irene Stuart Torrie de Carvalho Lucas Daniel Tivana Yvonne Granfeldt Petr Dejmek Food Technology Lund University Lund Sweden Food Technology Lund University Lund Sweden Chemical Engineering Department Eduardo Mondlane University Maputo Mozambique

Mozambican diets are often lacking in vitamin A. Orange-fleshed sweet potatoes (OFSP) are rich in beta-carotene, a precursor of vitamin A, but are not easily introduced into the diet as the consistency of the porridge made from OFSP is unappetising. Flour made from roasted cassava (garri) produces a palatable porridge with a high energy density. We propose a simple procedure for producing an instant porridge by roasting grated OFSP with flour from shredded sun-dried cassava (G-OFSP). This is an easily adopted variant of the traditional garri-making process. The consistency of this porridge made from milled G-OFSP (G-OFSPf) was compared to the consistency of porridges made from maize flour (Mf), cassava flour (Cf), OFSP flour (OFSPf) and garri flour (Gf) at 43°C, and then correlated to the perceived characteristics assessed by a sensory panel. The dry matter concentration of the porridges was adjusted to give similar consistency, measured by the maximum force of back extrusion, using traditional maize porridge as a reference. The porridges were additionally characterized by back extrusion force relaxation time. Short relaxation times were obtained for G-OFSPf, Mf and Gf porridges and longer times for Cf and OFSPf porridges, corresponding roughly to the sensory preference. In the sensory test of consistency, G-OFSPf porridge was ranked first, followed by Mf, Gf, OFSPf and Cf. In overall sensory tests comparing G-OFSPf porridge to Gf porridge, G-OFSPf porridge was significantly preferred with regard to all sensory attributes evaluated (p < 0.01). The energy density of the G-OFSPf porridge was 5.6 kJ/ml;the highest of the three most preferred porridges with regard to texture. The preparation of flour from a mixture of grated OFSP and shredded sun-dried cassava improved the perceived porridge consistency, increased its energy density, and its high acceptability would increase the intake of betacarotene.

关键词： Cassava Consistency Energy Density Garri Orange-Fleshed Sweet Potatoes

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Literature Review of the Outcome after One-Stage Transanal Endorectal Pull-Through Procedure for Hirschsprung’s Disease in Children

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Surgical Science 2013年第5期4卷 258-262页

作者： irene Ortiz-Rubio Maria Perez-Aguilera Christina Graneli Pernilla Stenstrom Einar Arnbjornsson Autonomous University of Barcelona BarcelonaSpain University of Seville SevilleSpain Department of Paediatric Surgery Skane University HospitalLundSweden lund University LundSweden

Background: Transanal endorectal one-stage pull-through (TERPT) procedure in children with Hirschsprung’s disease (HD) is frequently used worldwide. In order to give the families realistic expectations and to plan the medical care for the years after TERPT, the long term outcome is of great importance. Aim: To collect information on the long term outcome reported after one stage TERPT procedure for HD in children 0 - 15 years. Method: A literature review on the outcome of planned TERPT from 2005 through 2012 was carried out. Information was collected on the number of daily stools a few months postoperatively, incontinence and constipation and the measures taken to deal with these. Results: The reports are few and prospective studies were missing. The results show an initial high frequency of daily stools, 12% had later abnormal stool patterns, 21% had fecal incontinence and 10% had problems with constipation. Conclusion: In order to compare the long term outcome, it would be desirable to have uniform regular reports on the daily frequency of passed stools, incontinence and constipation during the first years after TERPT. Such knowledge would be of importance for the information given to the guardians of children with HD preoperatively to TERPT and in the planning of the future care. The findings can, furthermore, provide a benchmark for the outcome from a single centre.

关键词： Transendorectal Pull-Through(TERPT) Hirschsprung’s Disease(HD) Outcome Incontinence Constipation

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Predictability of the Consistency of Porridges Using Mixtures of Different Flours

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Food and Nutrition Sciences 2013年第9期4卷 933-939页

作者： irene S. T. de Carvalho Yvonne Granfeldt Ann-Charlotte Eliasson Petr Dejmek Department of Chemical Engineering Eduardo Mondlane University Maputo Mozambique Department of Food Technology Engineering and Nutrition Lund University Lund Sweden. Department of Food Technology Engineering and Nutrition Lund University Lund Sweden.

The purpose of this study was to investigate the predictability of the consistency of blended porridges based on the volume fractions of separate porridges made from orange-fleshed sweet potato, cowpea, dehulled soybean, dehulled sorghum and maize flour (dehulled, commercial and germinated). Accurate predictions could be made for 13 of the 21 blends investigated. The consistency of porridge consisting of mixtures of cowpea with orange-fleshed sweet potato, and cowpea with dehulled soybean was lower than expected, and was attributed to the different size distributions of the swollen flour particles. Blends containing germinated maize showed significantly lower consistency than expected in both porridges with starchy continuous phase and porridges with proteinaceous continuous phase. It was thus concluded that both amylolytic and proteolytic activity are of importance in the ameliorating effects of germinated maize.

关键词： Back-Extrusion Consistency Flour Mixtures Porridge

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