METHODS: This was a cross-sectional survey conducted during the 15th Family Medicine Scientific Conference in June 2011 using the Warr-Cook-Wall scales. The questionnaires included demography and work-related items and were self-distributed and returned at the end of the conference. Independent risk factors were identified using multiple linear regressions.
RESULTS: A total of 149 conference participants completed the survey, with a response rate of 33.1%. They were mainly females (85.2%), Malay (83.2%), and married (83.9%) in almost equal proportions of practice location (urban 57.8% and rural 42.2%). Majority of them were working at community-based health clinics (74.0%) and in public sectors (94.4%). The respondents were mainly doctors (91.4%). The mean age of the participants was 39.1 years (SD 8.0), with a mean duration of service of 9 years (SD 6.9). Family medicine specialty (FMSt) residents had lower job satisfaction (B = -8.0, 95% CI -14.61 to -1.40, p = 0.02). Family medicine specialists (FMSs) had higher satisfaction with working conditions (B = 1.95, 95% CI 0.50 to 3.41, p = 0.01). A male worker had on average 2.8 (95% CI -4.7 to -0.9, p = 0.005) lower points in the total intrinsic job motivation scale. There was a positive relationship between the duration of working and job motivation (B = 0.10, 95% CI 0.004 to 0.2, p = 0.04).
CONCLUSION: FMSt residents might have the least job satisfaction, but FMSs were generally satisfied with their working conditions regardless of the location of their clinics. Men and those who were novice in primary healthcare may need more support for motivation.
OBJECTIVES: To elucidate the anti-inflammatory activity of S. ferruginea parasitising on three different hosts of Vitex negundo L., Micromelum minutum (G. Forst.) Wight & Arn. and Tecoma stans (L.) Juss ex HBK., as well as, to determine the metabolite differences related to their anti-inflammatory properties.
MATERIALS AND METHODS: Two plant parts of S. ferruginea, stems and leaves, were extracted in water. The freeze-dried stem of S. ferruginea grown on T. stans was liquid-liquid partitioned into several solvents. Their potential anti-inflammatory activity was assessed via inhibition of nitric oxide (NO) production in lipopolysaccharide (LPS) and interferon-γ (IFN-γ)-induced RAW 264.7 macrophage cells. The metabolite variation was examined using proton nuclear magnetic resonance (1 H-NMR) combined with multivariate data analysis (MVDA).
RESULTS: Scurrula ferruginea stems parasitising on T. stans and V. negundo which were freeze dried exhibited higher anti-inflammatory activity with IC50 values of 114.47 ± 2.96 and 118.87 ± 2.31 μg/mL, respectively. The mid-polar ethyl acetate fraction of S. ferruginea hosted on T. stans displayed the highest NO inhibition with 84.80 ± 0.45% at 200 μg/mL. Principal component analysis (PCA) indicated notable and clear discriminations among the different plant parts and host plants based on the identified metabolites. Furthermore, partial least squares (PLS) regression model suggested the anti-inflammatory bioactivity might be associated with the presence of choline, isoleucine, catechin, leucine and chlorogenic acid.
CONCLUSION: This study suggests S. ferruginea could serve as a potential anti-inflammatory agent, highlighting the importance of T. stans as the host plant.
METHODS: The innovative sous vide treatments were cooked at 45°C and 65°C for 6 h (SV45-65), common sous vide treatment at 45°C and 65°C for 3 h (SV45 and SV65) and traditional cooking at 75°C for 30 min (CON75). Water loss and cooking loss, as well as the physical properties (color and shear force) and chemical properties (protein and collagen solubility) of the treated meat, were investigated.
RESULTS: The results obtained indicated that the innovative sous vide with double thermal treatment (SV45-65) and cooked with air presence (CON75) resulted to lower a* and higher b* values, respectively. The water loss and cooking loss increased when temperature increased from 45°C to 65°C, and lower water loss was recorded in SV45 and CON75. These samples presented higher water content and revealed strong correlation to protein solubility. Warner-Bratzler shear force (SF) analysis showed the marked interaction between cooking temperature and time. Sample cooked at a high temperature (CON75) and a long period (SV45-65) showed a significantly lower value of SF than sample SV65 (p<0.05). Interestingly, there was no difference in SF values between SV45-65 and CON75.
CONCLUSION: The innovative sous vide treatment with double thermal effect appears an attractive cooking method as compared to common sous vide and traditional cooking method, as it has a potential for improving tenderness values of cooked beef semitendinosus muscle.