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Chinese Medical Journal 2021年第20期134卷 2495-2497页

作者： Sergey Efetov Jun Jiang Zheng Liu Inna Tulina Valeriia Kim Vladislav Schegelski Kirill Puzakov roberto bergamaschi Xi-Shan Wang Petr Tsarkov Department of Surgery Clinic of Colorectal and Minimally Invasive SurgeryI.M.Sechenov First Moscow State Medical UniversityMoscow 119991Russia Department of Diagnostic Radiology National Cancer Centre/National Clinical Research Centre for Cancer/Cancer HospitalChinese Academy of Medical SciencesPeking Union Medical CollegeBeijing 100021China Department of Colorectal Surgery National Cancer Centre/National Clinical Research Centre for Cancer/Cancer HospitalChinese Academy of Medical SciencesPeking Union Medical CollegeBeijing 100021China

To the Editor:The literature has registered a considerable interest among Western surgeons in the role of extended lymph node dissection in right *** are a lot of voices of dissent regarding the harvest of nodes lying... 详细信息

关键词： anatomy colon patients

Effect of Pork Meat pH on Iron Release from Heme Molecule during Cooking

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Journal of Life Sciences 2011年第5期5卷 376-380页

作者： Monica bergamaschi Angela Pizza Department of Cooked Meat Products and Meat Technology Experimental Station for the Food Preservation Industry Parma 43121 Italy

This study investigated the relationship between the level of iron chemical forms and the initial raw meat pH values during cooking, including the effect of the sodium nitrite presence. The pH value, the heme iron （HI） and non-heme iron （NHI） concentrations were measured on one ground portion of five loin, five masseter, five semimembranosus, five neck muscles and five shoulder muscles. Afterwards, all raw meats were halved and mixed with NaCl （2%）, ascorbic acid （0.05%） and 0 mg/kg of sodium nitrite （mix1） or 150 mg/kg of sodium nitrite （mix2）. Both mixes were divided into 50 g-portions, vacuum packed in cryovac bags and cooked in thermostatic bath up to F （10, 71 ℃） = 30 minutes at the core. The NHI and HI concentrations were determined both on the cooked meats and on the juice lost during cooking. The cooking process caused the release of NHl and H1 on all cooked sample juices. The HI overall percentage was significantly lower than raw meat one （P 〈 0.005） and the NHI significantly higher （P 〈 0.005） in all cooked mix 1. The raw and cooked HI percentage variances depended on the pork meat pH values （ra = 0.70）. The overall HI percentage was unchanged respect to raw meats on cooked mix 2, while the NHI amount was not quantitatively estimated. These results emphasized the role of sodium nitrite on tying up NHI in the cooked meats and safeguarding the oxidative stability of cooked meat products.

关键词： Pork cooked meat heme-iron non-heme iron pH.

On Properties of Uniformly Strongly Fuzzy Ideals

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通讯和计算机（中英文版） 2016年第1期13卷 42-49页

作者： Flaulles B. bergamaschi Alexsandra Oliveira Andrade Regivan H. N. Santiago Department of Science and Technology Southwest Bahia State University Vitoria da Conquista Bahia 45.031-900 Brazil Department of lnformatics and Applied Mathematics Federal University of Rio Grande do Norte Natal 59.078-900 Rio Grandedo Norte Brazil

Taste sensitivity, nutritional status and metabolic syndrome: Implication in weight loss dietary interventions

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World Journal of Diabetes 2014年第5期5卷 717-723页

作者： Simona Bertoli Monica Laureati Alberto Battezzati Valentina bergamaschi Emanuele Cereda Angela Spadafranca Laila Vignati Ella Pagliarini International Center for the Assessment of Nutritional Status Department of Food Environmental and Nutritional Sciences University of Milan 20133 Milano Italy Department of Food Environmental and Nutritional SciencesUniversity of Milan 20133 Milano Italy

AIM: We investigated the relationship between taste sensitivity, nutritional status and metabolic syndrome and possible implications on weight loss dietary program. METHODS: Sensitivity for bitter, sweet, salty and sour tastes was assessed by the three-Alternative-Forced-Choice method in 41 overweight(OW), 52 obese(OB) patients and 56 normal-weight matched controls. OW and OB were assessed also for body composition(by impedence), resting energy expenditure(by indirect calorimetry) and presence of metabolic syndrome(MetS) and were prescribed a weight loss diet. Compliance to the weight loss dietary program was defined as adherence to control visits and weight loss ≥ 5% in 3 mo. RESULTS: Sex and age-adjusted multiple regression models revealed a significant association between body mass index(BMI) and both sour taste(P < 0.05) and global taste acuity score(GTAS)(P < 0.05), with lower sensitivity with increasing BMI. This trend in sensitivity for sour taste was also confirmed by the model refitted on the OW/OB group while the association with GTAS was marginally significant(P = 0.06). MetS+ subjects presented higher thresholds for salty taste when compared to MetS- patients while no significant difference was detected for the other tastes and GTAS. As assessed by multiple regression model, the association between salty taste and MetS appeared to be independent of sex, age and BMI. Patients continuing the program(n = 37) did not show any difference in baseline taste sensitivity when compared to drop-outs(n = 29). Similarly, no significant difference was detected between patients reporting and not reporting a weight loss ≥ 5% of the initial body weight. No significant dif-ference in taste sensitivity was detected even after dividing patients on the basis of nutritional(OW and OB) or metabolic status(MetS+ and MetS-). CONCLUSION: There is no cause-effect relationship between overweight and metabolic derangements. Taste thresholds assessment is not useful in predicting the

关键词： Taste sensitivity Nutritional status Obesity Metabolic syndrome Weight loss dietary intervention

Big Data Research in Italy： A Perspective

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Engineering 2016年第2期2卷 163-170页

作者： Sonia bergamaschi Emanuele Carlini Michelangelo Ceci Barbara Furletti Fosca Giannotti Donato Malerba Mario Mezzanzanica Anna Monreale Gabriella Pasi Dino Pedreschi Raffele Perego Salvatore Ruggieri Department of Engneering "Enzo Ferrari " University of Modena and Reggio Emilia Modena 41125 Italy High Performance Computing Laboratory Institute of Information Science and Technologies of the Italian National Research Council (ISTI-CNR) Pisa 56124 Italy Department of Computer Science University ofBari Aldo Moro Bari 70125 Italy Knowledge Discovery and Data Mining Laboratory ISTI-CNR Pisa 56127 Italy Big Data Laboratory National Interuniversity Consortium for Informatics Rome 00185 Italy Department of Statistics and Quantitative Methods University of Milano-Bicocca Milan 20126 Italy Department of Computer Science Systems and Communications University of Milano-Bicocca Milan 20126 Italy Department of Computer 5denee University of Pisa Pisa 56127 Italy

The aim of this article is to synthetically describe the research projects that a selection of Italian univer- sities is undertaking in the context of big data. Far from being exhaustive, this article has the objective of offering a sample of distinct applications that address the issue of managing huge amounts of data in Italy, collected in relation to diverse domains.

关键词： Big data Smart cities EnergyJob offersPrivacy

醛固酮在肾血管性高血压交感神经兴奋中的作用

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中华高血压杂志 2016年第2期24卷 198-198页

作者： Lincevicius GS Shimoura CG Nishi EE Perry JC Casarini DE Gomes GN bergamaschi CT Campos RR 练桂丽叶鹏

血管紧张素Ⅱ（angiotensin,AngⅡ）是肾血管性高血压发生的必要因素,醛固酮也在其中起作用,但其在肾血管性高血压自主神经功能障碍和肾功能障碍中的作用尚不清楚。该研究应用两肾一夹模型评估醛固酮在心血管和肾功能障碍中的作用。方... 详细信息

血管紧张素Ⅱ（angiotensin,AngⅡ）是肾血管性高血压发生的必要因素,醛固酮也在其中起作用,但其在肾血管性高血压自主神经功能障碍和肾功能障碍中的作用尚不清楚。该研究应用两肾一夹模型评估醛固酮在心血管和肾功能障碍中的作用。方法：在用螺内酯[200mg/（kg·d）,7d]治疗或未治疗的两肾一夹大鼠中评估平均动脉压（mean arterial pressure,MAP）和压力感受性反射对心率的控制作用。

关键词：肾血管性高血压交感神经兴奋醛固酮自主神经功能障碍 arterial 压力感受性反射肾功能障碍血管紧张素Ⅱ

延髓腹外侧头端区AT_1R和iNOS表达的上调是交感神经过度活跃的根本原因

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中华高血压杂志 2010年第9期18卷 898-898页

作者： de Oliveira-Sales EB Nishi EE Boim MA Dolnikoff MS bergamaschi CT Campos RR 黄晓斌

脂质体包裹罗哌卡因在人口腔粘膜表面麻醉中的应用

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麻醉与镇痛 2008年第4期4卷 80-84页

作者： Michelle Franz-Montan André L. R. Silva Karina Cogo Cristiane de C. bergamaschi Maria C.Volpato José Ranali Eneida de Paula Francisco C. Groppo 胥亮(译) 岳云(校) Department of Physiological Sciences Dentistry School of Piracicaba Piracicaba SP Brazil Department of Biochemistry Institute of Biology State University of Campinas-UNICAMP Campinas SP Brazil 不详

背景如果能够消除局部麻醉时针刺所导致的疼痛，将是牙科学的一个重大进步。方法在本交叉双盲研究中，我们评估了脂质体包裹罗哌卡因用于表面麻醉的效果。30例健康志愿者接受了各60mg的表面麻醉药：1％脂质体包裹罗哌卡因，1％普通罗哌... 详细信息

背景如果能够消除局部麻醉时针刺所导致的疼痛，将是牙科学的一个重大进步。方法在本交叉双盲研究中，我们评估了脂质体包裹罗哌卡因用于表面麻醉的效果。30例健康志愿者接受了各60mg的表面麻醉药：1％脂质体包裹罗哌卡因，1％普通罗哌卡因，2．5％利多卡因和2．5％丙胺卡因混合物（EMLA），以及20％苯佐卡因凝胶。麻醉位置在右上犬齿处的颊皱褶，各种药物于不同时间应用，每种使用2分钟。当30G针头刺入后，以视觉模拟评分法（VAS）评估疼痛。用针刺试验测定表面麻醉的维持时间，用电子牙髓刺激器评估牙髓反应。结果在脂质体包裹罗哌卡因组、罗哌卡因组、EMLA组及苯佐卡因组中，VAS中位数和四分位数间距（以cm计）分别为0．8（0．4～1．5），1．6（0．8～2．6），1．1（0．3～2．7），2．2（0．9～2．9）。脂质体包裹罗哌卡因组较苯佐卡因组的VAS评分均数更低（P=0．0205）。在脂质体包裹罗哌卡因组、罗哌卡因组、EMLA组及苯佐卡因组中，软组织麻醉持续时间的中位数和四分位数间距分别为11（7～14），6．5（4～11），14（11～16），7（6～9）分钟。EMLA和脂质体包裹罗哌卡因的镇痛效能相当，与其他麻醉药相比，软组织麻醉持续时间更长（P=0．0001）。结论1％脂质体包裹罗哌卡因凝胶在减轻针刺疼痛和软组织麻醉维持时间上与EMLA相当。以上所有表面麻醉药均不能产生牙髓麻醉作用。

关键词：粘膜表面麻醉脂质体包裹罗哌卡因视觉模拟评分法 VAS评分苯佐卡因 EMLA 口腔

腹部手术治疗全直肠脱垂的复发率:643例患者的多中心抽样数据分析

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世界核心医学期刊文摘（胃肠病学分册） 2005年第11期1卷 14-14页

作者： Raftopoulos Y. Senagore A.J. Di Giuro G. bergamaschi R. 成虹 Allegheny General Hospital 320 East North Avenue Pittsburgh PA 15212 United States Dr.

PURPOSE: This study was designed to determine what impact surgical technique, means of access, and method of rectopexy have on recurrence rates following abdominal surgery for full-thickness rectal prolapse. METHODS: Consecutive individual patient data on age, gender, surgical technique (mobilization-only, mobilization-resection-pexy, or mobilization-pexy), means of access (open or laparoscopic), rectopexy method (suture or mesh), follow-up length, and recurrences were collected from 15 centers performing abdominal surgery for full-thickness rectal prolapse between 1979 and 2001. Recurrenc e was defined as the presence of full-thickness rectal prolapse after abdominal surgery. Chi-squared test and Cox proportional hazards regression analysis were used to assess statistical heterogeneity. Recurrence-free curves were generated and compared using the Kaplan-Meier method and log-rank test, respectively. RESULTS: Abdominal surgery consisted of mobilization-only (n = 46), mobilization-resection-pexy (n = 130), or mobilization-pexy (n = 467). There were 643 patients. After excluding center 8, there was homogeneity on recurrence rates among the centers with recurrences (n = 8) for age (hazards ratio, 0.6; 95 percent confidence interval, 0.2- 1.7; P = 0.405), gender (hazards ratio, 0.6; 95 percent confidence interval, 0.1- 2.3; P = 0.519), and center (hazards ratio, 0.3; 95 percent confidence interval, 0.1- 1.5; P = 0.142). However, there was heterogeneity between centers with (n= 8) and without recurrences (n = 6) for gender (P = 0.0003), surgical technique (P < 0.0001),means of access (P = 0.01), and rectopexy method (P < 0.0001). The median length of follow-up of individual centers varied from 4 to 127 months (P < 0.0001). There were 38 recurrences at a median follow-up of 43 (range, 1- 235) months. The pooled one-, five-, and ten-year recurrence rates were 1.06, 6.61, and 28.9 percent, respectively. Age, gender, surgical technique, means of access, and rectopexy method h

关键词：直肠脱垂复发率腹部手术抽样数据入径手术术式外科术检验效能回归法腔镜