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Femoral lengthening in young patients:An evidence-based comparison between motorized lengthening nails and external fixation

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World Journal of Orthopedics 2021年第11期12卷 909-919页

作者： Mohamed Hafez Nicolas Nicolaou amaka c.offiah Stephen Giles Sanjeev Madan James A Fernandes Department of Oncology and Metabolism Sheffield UniversitySheffield S102TNUnited Kingdom Department of Paedaiatric Limb Reconstruction Sheffield Children HospitalSheffield S102THUnited Kingdom Department of Radiology Sheffield Children HospitalSheffield S102THUnited Kingdom Department of Trauma and Orthopaedics Sheffield Children HospitalSheffield S102ThUnited Kingdom

BAcKGROUND Femoral lengthening is a procedure of great importance in the treatment of congenital and acquired limb *** advances have led to the latest designs of fully implantable motorized intramedullary lengthening *** use of these nails has increased over the last few *** To review and critically appraise the literature comparing the outcome of femoral lengthening in children using intramedullary motorized lengthening nails to external *** Electronic databases(MEDLINE,cINAHL,EMBASE,cochrane)were systematically searched in November 2019 for studies comparing the outcome of femoral lengthening in children using magnetic lengthening nails and external *** outcomes included amount of gained length,healing index,complications and patient reported *** Of the 452 identified studies,only two(retrospective and non-randomized)met the inclusion criteria.A total of 91 femora were *** both studies,the age of patients treated with nails ranged from 15 to 21 years compared to 9 to 15 years for patients in the external fixation *** devices achieved the target *** of adverse events was less in the nail(60%-73%)than in the external fixation(81%-100%)*** of the studies presented patient reported *** The clinical effectiveness of motorized nails is equivalent or superior to external fixation for femoral lengthening in young *** available literature is limited and does not provide evidence on patient quality of life or cost effectiveness of the interventions.

关键词： Lengthening nails Motorized nails Distraction ostepgenesis Lengthening

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characterization of okra seed flours, protein concentrate, protein isolate and enzymatic hydrolysates

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Food Production, Processing and Nutrition 2021年第1期3卷 176-189页

作者： Anastasia amaka Nnamezie Akinsola Albert Famuwagun Saka Olasunkanmi Gbadamosi Department of Food Science&Technology Obafemi Awolowo UniversityIle-IfeNigeria

The need to feed the increasing world population with high quality protein and the enormous post-harvest losses of okra fruits necessitated the research on okra seeds in this *** flour(WF)of matured okra seed was processed to obtain defatted flour(DF),protein concentrate(Pc)and protein isolate(PI),followed by hydrolysis of the protein isolate by three different proteases;pepsin(PHp),pancreatin(PHc)and trypsin(PHT)to produce *** okra seed flours,proteins and the hydrolysates were analyzed for changes in the functional groups using Fourier,Transform Infrared(FTIR),amino acid composition,solubility profile and some functional *** FTIR results showed the presence of N-H stretching,c=O stretching,c=N stretching N-H bending and c-N stretching in the *** hydrolysate had higher essential amino acids(51.32–53.01%)than unhydrolysed samples(36.31–37.99%).PI and WF had the highest water absorption and swelling capacities *** solubility profiles of the samples were minimal at pH 2–4 and then increased after the isoelectric *** Pc was more soluble than PI between pH 2–*** foaming properties of the samples was least in the absence of salt but high in the presence of 0.5 M sodium *** emulsion capacity of the samples was least in the presence of 1.0 M *** in-vitro protein digestibility results showed that okra seed protein hydrolysates were more digestible(83.26–86.08%)than unhydrolyzed proteins(36.48–80.90%).The results of the antioxidant properties showed that PHp and PHT exhibited better radical scavenging and metal chelating activities respectively than the other *** study concluded that okra seed proteins and hydrolysates demonstrated potentials as ingredients in functional food preparation and this may be considered as a strategy to reducing the post-harvest losses of okra fruit and subsequently feeding the world with quality proteins.

关键词： Okra seed Functional properties Antioxidant properties Functional group

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