A case of bullous pemphigoid with extra-oral and intraoral lesions in a 60-year-old female is reported. Diagnosis is based on histopathology and direct immunofluorescence, and the treatment regime described included oral prescription of prednisolone and topical application of a mixture of fluocinonide ointment and triamcinolone acetonide in Orabase on the oral lesions.
Channa striatus, a fresh water snakehead fish, is reported to enhance dermal wound healing. Biochemical components such as amino acids and fatty acids are important for the synthesis of collagen fibers during wound healing. Arachidonic acid, a precursor of prostaglandin plays a vital role in healing the wounds. Haruan (C. striatus) contains all the essential amino acids for wound healing particularly glycine as well as high contents of arachidonic acid and polyunsaturated fatty acids that can promote prostaglandin synthesis. In the present work we have studied the wound healing effect of C. striatus in Sprague-Dawley rats. Cream formulations having different haruan fish extract concentrations as the active ingredient were prepared and stabilized, and they were applied to the wounds. The healing of wounds was characterized by an increase in the tensile strength of the skin, determined on the 7th post-operative day in each case. Haruan treatment of wounds promotes remodeling of collagen, by the synthesis of inter- and intra-molecular protein crosslinking and thus produces a marked increase (P<0.05) in tensile strength as compared to the cetrimide treated group. On the basis of our experiment we conclude that C. striatus helps in wound healing as indicated by the increase in tensile strength. We hypothesise that this effect may be due to its high content of arachidonic acid, glycine and polyunsaturated fatty acids. The mechanism of wound healing will be investigated in future studies.
Haruan has been proved to influence the different phases of wound healing process. The current research focuses on the effects of haruan on the different constituents of extracellular matrix of healing wounds in normal and diabetic rats. Anaesthetized normal and streptozotocin induced diabetic rats were provided with excision wounds at the back and then animals were divided into four groups as: group 1, wounds treated with cetrimide+haruan cream; group 2, wounds treated with haruan cream; group 3, wounds treated with cetrimide (commercial) cream; and group 4, wounds untreated and served as control. Animals were sacrificed after 3, 6, 9 and 12 days. These wounds were used to determine the hexosamine, protein, uronic acid and glycosaminoglycan contents and the wound contraction. The results suggested a marked increase (P<0.05) in the uronic acid, hexosamine and dermatan sulfate contents on day 3 of group 1 when compared with groups 2-4. Wound contraction of group 1 was also markedly enhanced of group 1 (P<0.01) when compared with groups 2- 4. On the basis of these results, we conclude that haruan enhances the synthesis of different glycosaminoglycans in healing wounds, which are the first component of extracellular matrix to be synthesized during the wound healing process. The enhanced levels of glycosaminoglycans may help in the formation of a resistant scar and enhanced wound contraction represents the positive influence of haruan on the fibroplastic phase of wound healing.
Topical emulsions stabilized with non-ionic emulsifiers have been an attractive alternative as vehicles for drug delivery, particularly for the patients suffering from dermatological problems. Haruan (a natural wound healer) creams were formulated with different types of emulsifiers (Tween 80 and Span 80) using different grades of Malaysian Palm-oleins (DFPL 56, 60, 62 and 65). The stability (at room temperature and accelerated stability testing) of the various creams was evaluated at different temperatures (5, 25 and 45 degrees C) for a period of 6 months by measuring changes in droplet size, viscosity and percentage oil separation. The emulsifier type and concentration showed pronounced effect on the physicochemical properties of the cream, whereas storage time did not. This study suggested that the choice of emulsifiers and concentration of haruan extract are the most important factors in the stability of the haruan creams.
DNA damaging effect of the salted and fermented food products (salted fishes, dried shrimps and shrimp pastes) collected from three different locations in Malacca namely Pantai Puteri, Batang Tiga and Kelemak on the DNA of the Chang liver cells were evaluated via Alkaline Comet Assay. Treatment at 62.5 mg/ml following 24 hours of incubation was used based on the preliminary cytotoxicity data. Percentage of damage to the DNA was calculated using software for scoring based on the tail moment and tail intensity (severity of the DNA damage). Hydrogen peroxide was used as positive control at 0.1 mM following 30 minutes of incubation in 4 C. The results showed that the methanol extracts of shrimp pastes and salted fish from Pantai Puteri, exhibited a higher DNA damage (shrimp pastes - TM - 8.33 ± 2.19; TI - 31.67 ± 5.84, salted fishes - TM - 2.25 ± 0.86; TI - 9.25 ± 1.55) and were expressed as (shrimp pastes) 56.66 ± 8.74% of DNA damage and methanol salted fish extracts from the same location showed 13.00 ± 2.84% of the DNA damage on Chang liver cells compared to the other extracts. Values for methanol extract of shrimp pastes from Pantai Puteri were comparable to the positive control - Hydrogen peroxide (TM- 9.50 ± 1.50; TI - 30.50 ± 2.50). On the other hand, aqueous salted fishes extract from Pantai Puteri (TM - 1.33 ± 0.42; TI - 8.67 ± 2.42) and shrimp pastes extracts from Kelemak (methanol extract - TM -1.75 ± 0.15; TI -7.50 ± 0.50, aqueous extract - TM - 1.00 ± 0.00; TI - 5.00 ± 0.00) showed slightly high value for tail moment and tail intensity as compared to negative control (TM - 0.29 ± 0.05; TI - 2.50 ± 0.29). Values for methanol extracts of shrimp pastes from Pantai Puteri were comparable to the positive control (TM- 9.50 ± 1.50; TI - 30.50 ± 2.50). In conclusion, our results demonstrate genotoxic damage induced by few salted and fermented food extracts in Chang liver cell.
Objective: An in vitro assessment of MG-63 human osteosarcoma cells' alkaline phosphatase (ALP) activity when in contact with calcium hydroxide powder (CH), paste (CHP) and grey mineral trioxide aggregate (MTA). Methods: MG-63 cells were seeded to the three selected materials for durations of 0.25, 0.5, 1, 24, 48 and 72 hours. BCIP-NBT assay was used and ALP activity quantified using ELISA reader at 410 nm. Results: The overall analysis for ALP activity indicated significant interaction between test materials and control (maintenance medium). Subsequently, the test materials were paired and analysed for initial (0.25, 0.5, 1 hour) and delayed response (24, 48 and 72 hours). During the initial response, CH exhibited an increased ALP activity compared to MTA. This interaction was not dependant on duration. The delayed response exhibited elevated ALP activity with CHP when compared to MTA and CH. The interaction of CHP was dependant on duration. Conclusion: All three materials exhibited increased ALP activity.
Changes to the physicochemical properties of wheat, sago and tapioca starches subjected to gamma ray, electron beam and microwave irradiations and the conditions that lead to wheat starch having leaching behaviour similar to sago or tapioca starch were studied. The properties were characterised through swelling and leaching behaviours of the starch granules and retrogradation following pasting. The leaching of wheat starch increased tremendously and resulted in amylose to amylopectin ratios in the leachate similar to that of native sago and tapioca starches. This observation is significant as wheat starch is known to have a leachate composition of mostly amylose. This opens up the possibility of utilising wheat starch in snacks where tapioca and sago starch are commonly used. It was observed that the required conditions for such changes were exposure to microwave for 8 and 10 minutes, electron beam at 5 and 10 kGy and gamma ray at 5 kGy.
This study was carried out to determine the proximate, functional and pasting properties of breadfruit starch. Breadfruit starch was isolated from matured breadfruit (Artocarpus altilis) and was analyzed for its fuctional, proximate and pasting properties. The starch contains 10.83%, 0.53%, 0.39%, 22.52%, 77.48% and 1.77% moisture, crude protein, fat, amylose, amylopectin and ash contents respectively. The average particle size, pH, bulk density and dispersibility of the breadfruit starch were 18 μm, 6.5, 0.673 g/mls, and 40.67% respectively. The swelling power of the breadfruit starch increases with increase in temperature, but there was a rapid increase in the swelling power from 70 to 80 0C. The pasting temperature of the starch paste was 84.05 0C, setback and breakdown values were 40.08 and 7.92 RVU respectively. The peak viscosity value was 121.25 RVU while final viscosity value was 153.42 RVU. This study concluded that breadfruit starch has an array of functional, pasting and proximate properties that can facilitate its use in so many areas where the properties of other starches are acceptable.
The effects of lactic acid bacteria (Lactobacillus plantarum and Lactobacillus bulgaricus) inoculation
on the sensory attributes and consumers acceptance of fermented curry paste compared with uncultured sample were assessed. pH, titratable acidity (TA) and color changes, during four-month storage were monitored. Hedonic test was utilized to evaluate consumer perception and acceptability of fermented and ordinary curry pastes. Rapid pH drop was observed in inoculated sample with Lb. plantarum presenting better performance than the Lb. bulgaricus. Titratable acidity increased significantly (p0.05) in most of the attributes of
original recipe and fermented curry paste except for color and sweetness. In summary, this study showed fermented curry paste with Lb. plantarum and Lb. bulgaricus exhibited new sensory attributes encouraging acceptability by consumers.
A micellar electrokinetic chromatography (MEKC) method for the simultaneous determination of the antiviral drugs acyclovir and valacyclovir and their major impurity, guanine, was developed. The influences of several factors (surfactant and buffer concentration, pH, applied voltage, capillary temperature and injection time) were studied. Using tyramine hydrochloride as internal standard, the analytes were all separated in about 4 min. The separation was carried out in reversed polarity mode at 28 degrees C, 25 kV and using hydrodynamic injection (15 s). The separation was effected in a fused-silica capillary 100 microm x 56 cm and a background electrolyte of 20 mM citric acid-1 M Tris solution (pH 2.75), containing 125 mM sodium dodecyl sulphate and detection at 254 nm. The method was validated with respect to linearity, limit of detection and quantification, accuracy, precision and selectivity. Calibration curves were linear over the range 0.1-1 microg/mL (guanine) and from 0.1 to 120 microg/mL for both valacyclovir and acyclovir. The relative standard deviations of intra- and inter-day migration times and corrected peak areas were less than 5.0%. The proposed method was successfully applied to the determination of the analytes in tablets and creams. From the previous study it is concluded that the stability-indicating method developed for acyclovir and valacyclovir can be used for analysis of the drug in various stability samples.
Bismuth paste injection into the pleural cavity used to be a treatment for chronic empyema thoracis. This method, however, was long forgotten and scarcely practiced due to advanced surgical techniques and antibiotic therapy. We report a 50-year-old man with chronic empyema thoracis who was successfully treated with bismuth paste injection after a failed surgical decortication and a long-term chest drainage. This case highlights a trial of a 100-year-old method of bismuth paste injection which proved effective after standard measures had failed.
Aceclofenac is a new generation non-steroidal anti-inflammatory drug showing effective anti-inflammatory and analgesic properties. It is available in the form of tablets of 100 mg. Importance of aceclofenac as a NSAID has inspired development of topical dosage forms. This mode of administration may help avoid typical side effects associated with oral administration of NSAIDs, which have led to its withdrawal. Furthermore, aceclofenac topical dosage forms can be used as a supplement to oral therapy for better treatment of conditions such as arthritis. Ointments, creams, and gels containing 1% (m/m) aceclofenac have been prepared. They were tested for physical appearance, pH, spreadability, extrudability, drug content uniformity, in vitro diffusion and in vitro permeation. Gels prepared using Carbopol 940 (AF2, AF3) and macrogol bases (AF7) were selected after the analysis of the results. They were evaluated for acute skin irritancy, anti-inflammatory and analgesic effects using the carrageenan-induced thermal hyperalgesia and paw edema method. AF2 was shown to be significantly (p < 0.05) more effective in inhibiting hyperalgesia associated with inflammation, compared to AF3 and AF7. Hence, AF2 may be suggested as an alternative to oral preparations.
Changes in the physicochemical properties of wheat, sago, tapioca and potato starches were studied
after heating for 1 hour at 100oC, 110oC, and 120oC and for 2 hours at 120oC. These properties were characterised through the swelling behaviour of starch granules, amount of carbohydrate materials leached from the granules, starch paste retrogradation rate and gel strength. For all starches except wheat, the swelling ability, rate of retrogradation and gel strength decreased while solubility increased with increasing temperature and heating time. Wheat starch followed this pattern only when heated at 120oC for 1 and 2 hours. Gel strength correlated well with the ratio of amylose to amylopectin (R) in the leachate. To produce fried crackers with good expansion properties, the granule has to be sufficiently degraded so as to allow more amylopectin to be leached out to achieve R value of 0.25-0.5. This can be achieved by heating wheat starch at 120oC for 1 hour or longer.
This study was conducted to improve the formulation of chili shrimp paste (CSP) based on sensory evaluation in terms of acidity, source of acid and coarseness of chili paste and to improve the production process of CSP. The effectiveness of dimethyl dicarbonate (DMDC) as a microbial reduction agent was also evaluated. To produce CSP with different coarseness, a milling machine was used. Two types of preference test were conducted, i.e. ranking and hedonic. The preferred pH level was 4.0, the best acid source was kalamansi juice, and the most preferred coarseness for chili paste was when milling plates with a gap of 120 µm was used. DMDC has no effect on microbial reduction due to the presence of fat globules in CSP which hindered the inactivation action. Milling can substitute pounding as it is much faster and can produce a uniform CSP with higher volume.
In this study, acid-thinned starch was blended with konjac glucomannan or psyllium husk powder at a concentration of 3% w/w (starch basis). The blends were characterized by pasting analysis and rheological
properties evaluation. Jelly candy was made from the blends and textural characteristics were studied. Pasting analysis showed that both gums were found to significantly increase some of the pasting parameters, such as peak viscosity, trough, breakdown, final viscosity and setback values. From the frequency sweep, it was found that addition of konjac glucomanan or psyllium husk powder increased the storage modulus (G’) and loss modulus (G’’) values, with psyllium added sample showing more prominent effect than konjac added ones, when compared to the control samples. All samples were found to demonstrate thixotropic flow behaviour. Jelly candy texture profile analysis revealed that konjac glucomannan or psyllium husk powder addition, although decreasing chewability, but rendered the jelly candy less sticky.
This study examined the physicochemical properties of rice flours with five different particle sizes (≤63, 80, 100, 125, and 140 μm) prepared by dry milling and their effects on textural properties of laksa noodles. Rice flour with the smallest particle size had the highest water absorption index, peak viscosity, hot paste viscosity, breakdown, final or cold paste viscosity and gel hardness, but the lowest gelatinization temperature. Reduction of rice flour particle size improved textural properties of laksa noodle. Laksa noodle produced from rice flour with the smallest particle size had the best textural properties.
Lead-free solder paste printing processes account for the majority of assembly defects in the electronic manufacturing industry. In the stencil printing process, the solder paste must be able to withstand low and high shear rates which result in continuous structural breakdown and build-up. This study investigated the effect of the addition of nickel and platinum powders to the thixotropic behaviour of lead-free Sn/Ag/Cu solder pastes using the structural kinetic model. A hysteresis loop test and constant shear test were utilized to investigate the thixotropic behaviour of the pastes using parallel plate rheometry at 25ºC. In this study, the shear rates were increased from 0.01 s–1 to 10 s–1 and the second curve was a result of decreasing the shear rate from 10 s–1 to 0.01 s–1. For the constant shear test, the samples were subjected to five different shear rates of 0.01s–1, 0.1s–1, 1s–1, 10s–1 and 100s–1. The constant shear rate test was designed to study the structural breakdown and build-up of the paste materials. From this investigation, the hysteresis loop test was shown to be an effective test method to differentiate the extent of structural recovery in the solder pastes. All the pastes showed a high degree of shear thinning behaviour with time. This might be due to the agglomeration of particles in the flux that prohibited paste flow under low shear rate. The action of high shear rate would break the agglomerates into smaller pieces which facilitated the flow of pastes, thus viscosity was reduced at high shear rate.
Roasting of whole-kernels is an important step in the production of pistachio paste. The effect of hot air roasting temperatures (90-190°C) and times (5-65 min) on the hardness, moisture content and colour attributes (‘L’, ‘a’ and ‘b’ values and yellowness index) of both whole-kernel and ground-state were investigated using response surface methodology (RSM). Increases in roasting temperature and time caused a decrease in all the responses except for ‘a’ value of ground-state. The interaction and quadratic models sufficiently described the changes in the hardness and colour values, respectively. The result of RSM analysis showed that hardness and colour attributes (‘L’ and ‘b’ values, yellowness index) of kernels and ‘a’ value of ground-state could be used to monitor the roasting quality of whole-kernels. This study showed that the recommended range of roasting temperature and time of whole-kernel for the production of pistachio paste were 130-140°C and 30-40 min, respectively.
Elaeis guineensis of the Arecaceae family is widely used in the traditional medicine of societies in West Africa for treating various ailments. To validate the ethnotherapeutic claims of the plant in skin diseases, wound healing activity was studied. The results showed that E. guineensis leaf extract had potent wound healing capacity as evident from the better wound closure (P < 0.05), improved tissue regeneration at the wound site, and supporting histopathological parameters pertaining to wound healing. Matrix metalloproteinases expression correlated well with the results thus confirming efficacy of E. guineensis in the treatment of the wound. E. guineensis accelerated wound healing in rats, thus supporting its traditional use. The result of this study suggested that, used efficiently, oil palm leaf extract is a renewable resource with wound healing properties.