This study deals with nonsterile canning of double concentrate tomatoes (30° Brix) stored for 210 days at three different temperatures (4, 10 and 25C) in 200 kg drums. the evolving analytical composition (soluble solids, total solids, glucose, fructose, pH, total acidity, volatile acidity, citric acid, malic acid, succinic acid, hydroxymethylfurfural (HMF) and color parameters) that the product underwent during storage was dependent both on storage temperature and on different aerobic levels within the drum (top and bottom sections). the microbial profile (yeast, lactic acid bacilli and molds) was correlated with many important metabolites (D‐ and L‐lactic acids, ethanol, acetic acid and diacetyl). the results indicate that the increase of these substances is dependent both on storage temperature as well as the oxygen tension within the drums. Taken all together, the analytical findings offer a great help in evaluating the quality of semifinished tomatoes. We also found that lactic bacteria grow rapidly at 25C and after 15 days their number from both sampling areas in the drums (i.e., 10 cm below the sample surface and 15 cm above the bottom of each drum) is already greater than 105 cfu/ml. At 10C, 30 days were needed to reach such a cell concentration, and after 45 days the level reaches 107‐108 cfu/ml. By contrast, at 4C there were differences between top and bottom sampling areas. In the top area, 105 cfu/ml was reached after 60 days, while for the bottom area this was reached after 120 days. Regarding yeast at 25C.
AimDysphagia is a known complication in Pompe Disease (PD), a severe metabolic myopathy due to alpha-glucosidase deficiency. Enzyme replacement therapy (ERT) with alglucosidase alfa is the only approved therapy for PD. Presently no data are available on the effects of ERT on dysphagia in PD patients. The aim of this work is to evaluate the course of this complication in a 6 years old boy affected by PD after treatment with ERT.MethodsDysphagia was assessed by Videofluoroscopic Swallowing Study (VFSS) at baseline, before the start of ERT and after 36 months of therapy. We used the Dysphagia Severity Rating Scale (DSS) to define the severity grade of dysphagia.ResultsVFSS performed at baseline revealed complete incoordination of oral stage swallowing which was classified as a grade 1 dysphagia according to DSS. After 36 months of treatment VFSS revealed normal swallowing, classified as grade 0 by DSS.ConclusionOur results suggest that ERT is effective in improving dysphagia. VFSS may be a useful tool to investigate and monitor swallowing disorders in patients affected by PD.
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.
hi@scite.ai
10624 S. Eastern Ave., Ste. A-614
Henderson, NV 89052, USA
Copyright © 2024 scite LLC. All rights reserved.
Made with 💙 for researchers
Part of the Research Solutions Family.