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Aims. Neuropathic pain following nerve injury does not respond well to most available pharmacological remedies. We aimed to compare the outcome of the addition of adipose-derived mesenchymal stem cells (ADMSCs) to pregabalin for neuropathic pain treatment. Methods. Adult female albino rats ( n = 100 ) were randomized to receive traumatic sciatic nerve injury or sham. Animals were then randomized to ADMSC treatment with or without pregabalin. We conducted a battery of neurobehavioral and electrophysiological to assess neuropathic pain. Following sacrifice, we evaluated the histological changes and gene expression of brain-derived neurotrophic factor (BDNF) in the sciatic nerve. Serum and sciatic nerve tissue pro- and inflammatory cytokine levels were also assessed. Results. (1) All treatments significantly improved thermal withdrawal latency, sciatic nerve conduction velocity, and proinflammatory cytokine levels in injured animals, with no significant effect of the combined treatments compared to pregabalin monotherapy ( p < 0.05 each). (2) Combined treatment significantly improved medial gastrocnemius electromyographic amplitude and sciatic function index compared to pregabalin monotherapy ( p < 0.05 each). (3) Combined treatment significantly increased the BDNF expression, decreased anti-inflammatory cytokine ( p < 0.05 each), and restored the structural nerve damage, compared to pregabalin monotherapy. Conclusions. Combined treatment is associated with greater improvement of the sciatic nerve structure and function. Further studies are warranted to study the mechanism of action of the combined treatment to improve neuropathic pain.

Butter fat undergoes oxidation process, causing a sequence of unfavorable steps changes causing its deterioration with inferior sensory properties and decrease in nutritious value. Several factors affect the quality and oxidation process such as storage conditions, acidity of cream and the type of milk fat. The aim of this study was to assess the changes in quality characteristics and oxidation process in both cow`s and buffaloe`s butter made from sweet or sour cream stored at 5 ºC compared with traditionally stored at-20 ºC. It was found that butter stored at 5 ºC increased the oxidation process expressed as peroxide value, thiobarbaturic acid reactive substances, as well as raised the fat acidity and refractive index with higher decreasing rate for iodine values. Butter made from sour cream accelerated the oxidation process and decreased its quality properties than that made from sweet cream. Generally, cow`s butter had higher oxidation rate than that of buffaloe`s butter.

Background:Little is understood about how mild cognitive impairment affects motor function (MCI). Memory and psychomotor functions are assumed to be regulated by the medial prefrontal cortex (mPFC). The mPFC consists of a total of three distinct subareas. Thus, the purpose of this work was to specifically damage the prelimbic (PrL) and infralimbic (IFL) subareas utilizing a rodent stereotaxis injection of a relatively low dose of ibotenate. Aim: to investigate the impact of the PrL and IFL subareas lesions on psychomotor activities and memory among stereotaxically injected rats with ibotenate. Materials and Methods: For this study, a total of 36 white albino rats were employed. Three groups were designed: the normal control group (GI), the bilateral sham group (GII) which included injected rats with phosphate-buffered saline (PBS) in the PrL and IL subareas, and the bilateral lesioned group (GIII) which included injected rats with ibotenate in the PrL and IL cortices. Then rats were undergone through the open field test (OFT) and hole board test (HB). Transcardial perfusion and brain extraction for tissue preparation and histological evaluation were done at the end of the experiment. Results: the group with bilateral PrL and IFL lesions had intact psychomotor functions and spatial reference memory, but they started to lose short-term memory. Conclusions: PrL and IFL subareas of the mPFC degeneration don't impair psychomotor functions or spatial reference memory but can impact short-term memory in rats.

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Reduced fat and fat free pumpkin ice milk were prepared by replacing fat at ratios of zero, 20, 40, 60, 80 and 100% with pumpkin puree. Ice milk (52-60% overrun) was produced using conventional techniques. The effect of pumpkin puree replacements on the specific gravity, weight per gallon, freezing point, apparent viscosity and some rheological parameters (at different aging time) were evaluated. Also, the sensory evaluation of pumpkin ice milk of different formulas was assessed. Increasing the proportion of pumpkin replacement increased the specific gravity and weight per gallon of the mixes comparing with control. Freezing point gradually decreased as the amount of Cucurbita moschata increased. Mixes apparent viscosity increased by increasing pumpkin ratios and with increasing aging time. Rheological parameters; plastic viscosity and consistency index had the same trend. Products made with replacement of fat at 80% and 100% pumpkin melted more slowly and were judged to have slight creamy flavour and formed a gel matrix compared with other treatments while the overrun decreased in a parallel to the replacing ratio of fat with pumpkin up to 60 % then increased. Calculated fibre content (g /100g) percentage increased as the amount of pumpkin increased. Sensory evaluation revealed that ice milk containing pumpkin (Cucurbita moschata) at levels 80% and 100% were given the highest scores compared to the other treatments as it acquired acceptable flavour, creamy texture. This study recommended that replacing fat content with pumpkin up to 80% and 100% gave ice milk of good quality accompany with retaining fat -like mouthfeel , and healthy product.Keywords: low calorie ice milk, pumpkin ice milk, functional ice milk, Cucurbita moschata * T2, T3, T4, T5 and T6 different mixes containing 1, 2, 3, 4 and 5% pumpkin puree respectively. a, & b: means with the same letter among the treatments and are not significantly different (p<0.05).