These results show that an AAV2-vasoinhibin vector prevents pathologic RVP and suggest it could have therapeutic value in patients with diabetic retinopathy.

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Purpose: To determine the intravitreal levels of grepafloxacin after intravitreal injection of 80 µg and to evaluate the retinal toxicity after intravitreal injection of different doses of grepafloxacin in rabbit eyes. Methods: Fifteen female New Zealand white rabbits and 15 female pigmented ‘Gigantes de España’ rabbits were injected with 80 µg of grepafloxacin into the vitreous cavity. The grepafloxacin concentration was determined with HPLC after 2, 4, 8, 12 and 24 h. Eighteen female rabbits (9 New Zealand white rabbits and 9 pigmented ‘Gigantes de España’ rabbits) were used for a study of toxicity. The rabbits were divided into 6 treatment groups: group 1 (3 pigmented rabbits) received an intravitreal injection of 80 µg of grepafloxacin in 0.1 ml of saline solution, group 2 (3 white rabbits) 80 µg of grepafloxacin in 0.1 ml, group 3 (3 pigmented rabbits) 800 µg of grepafloxacin, group 4 (3 white rabbits) 800 µg of grepafloxacin, group 5 (3 pigmented rabbits) and group 6 (3 white rabbits) 0.1 ml of saline solution. Clinical examination was performed prior to injection and 24 h and 10 days after surgery. The animals were sacrificed 10 days after the injection, and the eyes were enucleated and fixed for histopathology. The specimens were stained with hematoxylin-eosin and toluidine blue. Results: No relevant complications were found during the clinical follow-up. All the eyes showed no abnormalities in the histologic evaluation. Conclusion: Grepafloxacin can be considered as a safe alternative for intravitreal injection for the treatment of intraocular infections.

a role on the systemic inflammatory response in acute pancreatitis and its association with severe outcome in males might represent a marker of increased adiposity.

Samples of hot break tomato paste were collected from commercially produced aseptic totes after 6-11 months of storage at ambient temperature. Serum viscosity of the hot break tomato paste samples was analyzed at each sampling time and compared to the initial serum viscosity measured at the time of tomato paste manufacturing. As storage time increased, the serum viscosity of hot break tomato paste significantly decreased. After 7 months of storage, 16%-27% reduction of serum viscosity was observed in the hot break tomato paste. To evaluate effects of a heating on the serum viscosity of hot break tomato paste, the paste samples were reconstituted with water to 10° Brix, similar level of tomato solids in typical tomato sauce products. Diluted tomato paste was heated and held at 95 °C for 3 minutes and its serum viscosity was measured. After the heating, the serum viscosity of hot break tomato paste was slightly increased up to 5% of initial value, however the recovery was not significant (p < 0.05).