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Unresolved issues in the prophylaxis of bacterial infections in patients with cirrhosis

World Journal of hepatology 2018年第12期10卷 892-897页

作者： Melisa Dirchwolf Sebastián Marciano José Martínez Andrés Eduardo Ruf nidad de hígado Hospital Privado de Rosario Rosario 2000 Argentina Unidad de hígado and Departamento de Investigación del Hospital Italiano de Buenos Aires Buenos Aires 1424 Argentina

Bacterial infections are highly prevalent and a frequent cause of hospitalization and short-term mortality in patients with cirrhosis. Due to their negative impact on survival, antibiotic prophylaxis for bacterial infections in high-risk subgroups of patients with cirrhosis has been the standard of care for decades. Patients with prophylaxis indications include those at risk for a first episode of spontaneous bacterial peritonitis(SBP) due to a low ascitic fluid protein count and impaired liver and kidney function, patients with a prior episode of SBP and those with an episode of gastrointestinal bleeding. Only prophylaxis due to gastrointestinal bleeding has a known and short-time duration. All other indications imply longlasting exposure to antibiotics-once the threshold requirement for initiating prophylaxis is met-without standardized criteria for re-assessing antibiotic interruption. despite the fact that the benefit of antibiotic prophylaxis in reducing bacterial infections episodes and mortality has been thoroughly reported, the extended use of antibiotics in patients with cirrhosis has also had negative consequences, including the emergence of multi-drug resistant ***, it is not clear whether restricting the use of broad and fixed antibiotic regimens, tailoring the choice of antibiotics to local bacterial epidemiology or selecting non-antibiotic strategies will be the preferred antibiotic prophylaxis strategy for patients with cirrhosis in the future.

关键词： Cirrhosis Antibiotic Prophylaxis Multi-drug resistant bacteria Spontaneous bacterial peritonitis Bacterial infections

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Effect of Cultivar on Quality Attributes of Sweet Potato Fries and Crisps

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Food and Nutrition Sciences 2012年第2期3卷 224-232页

作者： Nafeesa Ali Kolawole O. Falade John O. Akingbala department of Food Technology University of Ibadan Ibadan Nigeria. Food Science and Technology Unit Department of Chemical Engineering The University of the West Indies St Augustine Tri- nidad

Effect of cultivar differences on physical and proximate composition, and sensory attributes of sweet potato fries and crisps were determined. Physicochemical and colour characteristics of sweet potato flours and starches were evaluated using Rapid Visco Analyser and hunter L a b, respectively. Chroma, colour intensity and hue angle were calculated. Objective and sensory parameters of sweet potato fries and crisps were evaluated. Proximate and pasting properties were typical of sweet potato tubers, flour and starches. Maltose (0.05% - 0.08%), sucrose (0.05% - 1.60%) contents of sweet potato were significantly different (p hes were 19.5% - 24.6% and 75.4% - 80.5%, respectively. Swelling power and solubility were 2.42 - 2.88 and 0.11 - 0.32, 5.01 and 0.02 - 3.00 for flours and starches, respectively. Lovers name fries showed significantly better appearance, while Big Red and Black Vine fries showed similar sensory scores. No significant difference occurred in all the sensory attributes of crisps of the sweet potato cultivars.

关键词： Sweet Potato Cultivars French Fries Crisps Starches Pasting Properties Sensory Attributes

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