烤瓷冠修复治疗活髓牙隐裂的临床分析

目的：对比牙隐裂的内科综合治疗方法，探讨治疗活髓牙牙隐裂的最佳治疗措施。方法：对124例活髓牙隐裂患者分组按内科综合治疗、金属铸造冠修复治疗、烤瓷冠修复治疗观察2年，并对结果进行分析。结果：内科调He、窝沟封闭、充填治疗等综合治疗后，32．4％的患牙在2年内有症状加重的现象；铸造金属全冠修复治疗的患牙除了偶有对冷热敏感的症状外，咀嚼功能良好；烤瓷全冠修复治疗的患牙仅有2例因适应证选择不当而出现牙髓炎的症状。结论：对活髓牙牙隐裂的患者，选择适宜的适应证，烤瓷全冠修复治疗明显优于其它方法，是治疗牙隐裂的有效措施。     

桩核加烤瓷冠修复治疗牙体缺损83例临床观察

目的 观察桩核加烤瓷冠技术在牙体大面积缺损修复中的临床应用疗效。方法 临床为71例患者83个牙体大面积缺损的患牙行桩核加烤瓷冠修复术，观察1～2年，计算成功率和失败率。结果 83个烤瓷冠中79个取得满意的临床效果，成功率为95．18％。失败4例，失败率为4．82％。结论 桩核加烤瓷冠技术在牙体大面积缺损修复中的临床应用是成熟、成功的，保留了许多以前要拔除的牙体大面积缺损的患牙，临床应用很有价值。     

Skim soy protein enhances GFR as much as beefsteak protein in healthy human subjects

Background It has been reported that an acute load of beefsteak (200g) significantly enhanced the glomerular filtration rate (GFR; inulin clearance and creatinine clearance) in healthy human subjects compared to that in the same subjects in the fasted state. However, no comparative study of the effects of the same amount of vegetable protein on GFR has been reported to date.Methods We attempted to compare changes in the GFR (inulin clearance and creatinine clearance) in six healthy male subjects following consumption of the same amount of beefsteak or baked skim soy with soy sauce (protein, 86.9g) after fasting. The clearance study was performed by conventional methods. Inulin was measured by the anthrone method. Creatinine was measured by the Jaffe rate assay method. Amino-acid analysis of the beefsteak and baked skim soy with soy sauce was done by acid or hydroxide hydrolysis and an amino-acid analyzer.Results A significant enhancement of the GFR (both inulin clearance and creatinine clearance) was observed following acute loading with beefsteak or baked skim soy with soy sauce, compared to the GFR in the fasted state. No significant difference was observed between the results with beefsteak and the results with baked skim soy with soy sauce. Amino-acid analysis revealed that the total amount of three amino acids (glycine, alanine, and arginine; or serine, alanine, and proline) was almost identical in beefsteak (animal protein) and baked skim soy with soy sauce (vegetable protein).Conclusions The present study demonstrated that vegetable protein with the same amino-acid composition could enhance the GFR in healthy subjects as much as animal protein.     

Tolerance to baked and fermented cow's milk in children with IgE-mediated and non-IgE-mediated cow's milk allergy in patients under two years of age

BackgroundIgE-mediated cow's milk allergy (CMA) has been shown consistent in milder heated-milk tolerant and severe heated-milk reactant groups in patients older than two years. Little is known whether fermentation of milk gives rise to similar clinical phenotypes.We aimed to determine the influence of extensively heated and fermented cow's milk on the IgE-mediated and non-IgE-mediated CMA in children younger than two years.MethodsSubjects followed with the diagnosis of IgE-mediated and non-IgE-mediated CMA for at least six months underwent unheated milk challenge. IgE-mediated and non-IgE-mediated groups were categorised as unheated milk-reactive and tolerant, separately. Unheated milk-reactive groups were further challenged sequentially with fermented milk (yoghurt) and baked milk, 15 days apart. Allergy evaluation with skin tests, prick-to-prick tests and atopy patch tests were performed.ResultsFifty-seven children (median age: 14 months; range: 7–24 months) underwent unheated milk challenge. Eleven of 27 children with IgE-mediated CMA and 14 of 30 children with non-IgE-mediated CMA tolerated unheated milk. Among subjects who reacted to unheated milk; 15 of 16 subjects (93%) with IgE-mediated CMA also reacted to yoghurt, whereas 11 of 16 subjects (68%) with non-IgE-mediated CMA tolerated fermented milk. Thirteen subjects (81%) of the unheated milk-reactive IgE-mediated group tolerated to heated milk. None of 16 subjects of unheated milk-reactive non-IgE-mediated group reacted to baked milk.ConclusionThe majority of children under the age of two years with both IgE-mediated and non-IgE-mediated CMA tolerated baked-milk products. Yoghurt was tolerated in two thirds of unheated milk reactive patients suffering from non-IgE-mediated CMA.     

镇雄县部分地区燃煤拌煤黏土对食物中氟含量的影响

目的探讨云南省镇雄县氟中毒区食物中氟含量、分布情况以及燃煤、拌煤黏土烘烤玉米、辣椒对其氟含量的影响,为制定相应防护措施提供科学依据。方法取镇雄县乌峰镇、塘房镇、以勒镇新鲜玉米、辣椒,改造火炉烘烤后的玉米、辣椒各15份,共240份。采用酸浸/电极法测定氟含量、用SPSS 18.0统计软件经配对t检验处理数据。P0.05为差异有统计学意义。结果同新鲜玉米、辣椒比较,烘烤1周及烘烤4个月的玉米、辣椒氟含量明显增高(P均0.01),烘烤4个月的玉米氟含量显著高于烘烤1周的玉米氟含量[塘房:(14.13±3.54)mg/kgvs(5.38±0.75)mg/kg,P0.01;以勒:(26.46±21.62)mg/kgvs(12.85±1.81)mg/kg,P0.05]。结论玉米、辣椒用燃煤、拌煤黏土烘烤后氟含量显著增高,烘烤时间越长,氟含量越高。     

Baked milk tolerant patient: Is there any special feature?

BackgroundDetermining whether patients with cow's milk allergy (CMA) can tolerate foods produced with baked milk could provide a better quality of life, a better prognosis, and an option for desensitization.ObjectivesThe aim of this study was to identify which patients over four years of age with persistent CMA could tolerate baked milk, to compare the clinical and laboratory characteristics of reactive and non-reactive groups and to describe their clinical evolution.Materials and methodsA cross-sectional study was conducted (January/13 to November/14) that included all the patients followed at a food allergy center who met the inclusion criteria. The patients underwent an oral food challenge (OFC) with a muffin (2.8 g of cow's milk protein). To exclude cow's milk (CM) tolerance, the patients were subsequently challenged with unheated CM.ResultsThirty patients met all the inclusion criteria. Fourteen patients (46.7%) were considered non-reactive to baked milk and reactive to unheated CM. When the groups that were reactive and non-reactive to baked milk were compared, no statistically significant differences in clinical features were found. The prick test for α-lactalbumin (p = 0.01) and casein (p = 0.004) and the serum specific IgE for casein (p = 0.05) presented statistical differences. After one year, none of the patients who were reactive to baked milk were ingesting CM, while 28% of the tolerant patients were consuming fresh CM (p = 0.037).ConclusionsBaked milk can be tolerated by patients with CMA, especially those with lower levels of casein and α-lactalbumin. This option can improve quality of life and accelerate tolerance.     

炙甘草化学成分及药理作用研究进展

从化学成分、药理作用两方面综述炙甘草的研究进展。炙法会影响甘草的有机成分及无机微量元素,能够改变主要成分之间的比例;炙甘草有镇痛、镇咳平喘、抗心律失常、抗炎、调节免疫等药理作用。     

新疆烤馕中碘含量损失的初步研究

目的 探讨碘盐加工烤馕中碘含量损失. 方法 用统一方法 制作馕,按形状、加辅料的、出炉时间不同及改进工艺分组,用碱示灰化法测定处理样品,砷、铈氧化还原法测定碘含量. 结果 烤制时间短的馕碘损失较少,在烤好的刚出馕坑的馕上涂溶有碘盐调料的改进馕碘损失较少. 结论 要保持碘盐的稳定性,保证人群能够摄入足够生理所需要的碘,维持较高的碘营养水平,必须在烹饪过程中正确使用碘盐.为防治碘缺乏病,生活在新疆的居民最好食用改进工艺的馕.     

清咽滴丸6种成分提取物体外抗柯萨奇病毒B3、B5的作用研究

目的:研究清咽滴丸6种中药成分提取物体外抗柯萨奇病毒B3、B5(CVB3、CVB5)的作用。方法:以Vero细胞为模型,通过观察药物毒性和病毒致细胞病变效应,用MTT法辅助检测细胞活性情况,检验药物的毒性和药物的抗病毒效应。结果:清咽滴丸的6种主要成分中只有甘草和诃子既可以抑制病毒侵入Vero细胞,又能治疗被CVB3、CVB5感染的Vero细胞。结论:甘草、诃子提取物可保护Vero细胞,抑制病毒在细胞内增殖,并具有一定的抗CVB3、CVB5感染的能力。     

广东省油炸和焙烤食品的丙烯酰胺污染监测与影响因素分析

目的对广东省部分地区的油炸及烘烤食品中丙烯酰胺含量水平进行调查,并对结果进行统计分析,提出潜在的影响因素。方法在全省食品化学污染物7个监测点抽取包括油条、烧饼、薯条、面包、蛋糕等12种油炸及烘烤食品163份,采用13C标记丙烯酰胺的核素稀释高效液相色谱一串联质谱分析丙烯酰胺的含量。结果在119份样品中检出含有丙烯酰胺,其含量范围为0.445～988μg/kg。结论广东省部分地区油炸和焙烤食品的丙烯酰胺污染含量较高,需要加强丙烯酰胺的污染监测和暴露评估。