High-Definition Liposuction Body Scale: Expanding Indications for High-Definition Liposuction

Introduction: Performing optimal gluteal augmentation using traditional methods in moderate to severe weight-loss patients poses a surgical challenge as such patients typically present with (1) severe skin redundancy, (2) soft tissues containing high-density connective tissues than fat content, and (3) ptotic buttock cheeks. Materials and Methods: This procedure uses a modified lateral thigh and buttock tuck excision not only to lift the buttock cheek complex but also to create a dermal fat flap that is transposed into the upper buttock pole to achieve upper buttock fullness. The remainder of the excised tissue undergoes novel ex vivo liposuction while remaining sterile, which allows for simultaneous repair of the created excision line. Results: This novel ex vivo liposuction technique provides several advantages that include (1) limiting operative time, (2) allowing for maximal fat removal while avoiding unnecessary trauma to the patient, and (3) providing improved quality with less blood and fat volumes. This ex vivo fat is then transferred to the mid- and lower buttock to complete buttock augmentation for the Brazilian buttock lift. Discussion: Excess skin redundancy and buttock check ptosis require consideration of supplemental excisional tucking to achieve optimal results. In addition, subcutaneous tissues that maintain more connective tissue pose difficulty with fat removal using traditional liposuction techniques. As such, we present a novel surgical technique to optimally augment and shape the buttock in patients who have undergone weight loss. Conclusion: In summary, we present a novel Brazilian buttock lift technique to augment the buttock in weight-loss patients that maximizes both patient safety and efficacy.

Adaptation of the two-dimensional electrophoresis method for canned meat

Studies of the qualitative indicators of canned meat in accordance with regulatory documents are carried out on average samples of specimens, but when studying by proteomic methods, such sampling does not allow high-quality separation of protein components due to the high fat content in the product. When two-dimensional electrophoresis was carried out on an average sample, fragments of the main muscle and connective tissue proteins of beef were found in small quantities, but the electrophoretogram was not very informative. A significantly better separation was achieved after removing the fat fraction from the product. When studying broth from canned meat, the largest amount of intensely coloured high-molecular-weight protein fractions with a mass of more than 50 kDa was revealed. The electrophoretogram of the meat pieces showed a wide range of proteins across the entire molecular weight range of the polyacrylamide gel, including major muscle proteins. The study of broth together with meat pieces but after fat removal is optimal for the primary screening of the protein component of canned meat.

The Zoom Effect: A Google Trends Analysis

Background Increased video-chatting, stimulated by the COVID-19 pandemic, has been correlated with increased appearance concerns. Initial lockdown restrictions correlated with a decrease in aesthetic/cosmetic plastic surgery case volumes. Objectives We aim to delineate public interest in aesthetic procedures surrounding the COVID-19 pandemic via Google Trends (GT). We hypothesize that because of the pandemic, public interest in plastic surgery procedures increased, especially localized above the shoulder. Methods Trends in the US for given search terms and volumes were gathered via Google Trends between January 2015 to March 2021. The search volumes were normalized, and a bivariate regression analysis of panel data was then applied to the aggregate trendlines to determine if a statistically significant change in search volume occurred following the stay-at-home orders. Results The following search terms had statistically significant (p < 0.000) increases in search volumes after February 2020: blepharoplasty, Botox, brachioplasty, breast implant removal, breast reduction, brow lift, buccal fat removal, hair transplantation, lip augmentation, mentoplasty, otoplasty, platysmaplasty, rhinoplasty, and thighplasty. Chi-squared analysis demonstrated a statistically significant association (Chi-squared = 4.812, p = 0.028) between increases in search volume and above the shoulder procedures. Conclusions Public interest in above the shoulder surgical procedures showed a statistically significant increase following February 2020 compared to below the shoulder procedures. Continued examination of specific procedure trends, as well as determining correlations with more accurate procedural datasets, will provide increased insight into consumers’ mindsets and to what extent video conferencing plays on the public’s interest in pursuing aesthetic surgery.

Development of Hydrolysis and Defatting Processes for Production of Lowered Fishy Odor Hydrolyzed Collagen from Fatty Skin of Sockeye Salmon (Oncorhynchus nerka)

Lipid oxidation has a negative impact on application and stability of hydrolyzed collagen (HC) powder from fatty fish skin. This study aimed to produce fat-free HC powder from salmon skin via optimization of one-step hydrolysis using mixed proteases (papain and Alcalase) at different levels. Fat removal processes using disk stack centrifugal separator (DSCS) for various cycles and subsequent defatting of HC powder using isopropanol for different cycles were also investigated. One-step hydrolysis by mixed proteases (3% papain and 4% Alcalase) at pH 8 and 60 °C for 240 min provided HC with highest degree of hydrolysis. HC powder having fat removal with DSCS for 9 cycles showed the decreased fat content. HC powder subsequently defatted with isopropanol for 2 cycles (HC-C9/ISP2) had no fat content with lowest fishy odor intensity, peroxide value, and thiobarbituric acid reactive substances than those without defatting and with 1-cycle defatting. HC-C9/ISP2 had high L*-value (84.52) and high protein (94.72%). It contained peptides having molecular weight less than 3 kDa. Glycine and imino acids were dominant amino acid. HC-C9/ISP2 had Na, Ca, P, and lowered odorous constituents. Combined processes including hydrolysis and defatting could therefore render HC powder free of fat and negligible fishy odor.

Substantiating the removal of fat in the technology of obtaining wheat germ and devising technology for making cookies containing it

This paper reports the results of studying the effect of fat removal from wheat germ on its functional-technological properties, as well as its commercial potential, using the technology of butter biscuits as an example. The expediency of large-scale application of fat-free germ has been established for resolving two tasks at the same time: the introduction of the concept of lean manufacturing provided the germ utilization is scientifically justified, that is, creating value without losses. It has been noted that flour confectionery technology has prospects for the introduction of fat-free wheat germ. It has been shown that although wheat germ has a unique chemical composition, it contains much fat, which contributes to the processes of oxidation and rancidity. It is the lack of a scientific base on the influence of the fat removal process on the functional-technological properties of fat-free wheat germ that is a deterrent for its application in the food industry. The paper gives the results from studying the functional-technological properties of wheat germ from which fat was removed with freon-12. The solubility of proteins of fat-free wheat germ depending on the pH has been investigated; it was determined that the conditions for pronounced solubility were created at pH 9. It has been determined that NaCl at a concentration of 1...5 % does not affect the amount of dissolved protein. The results from investigating the surface tension of wheat germ protein solutions and fat-free wheat germ depending on the medium pH are presented. The dependence of values of the surface activity of wheat germ protein solutions on pH has been established. The dependence of the phase inversion point on the concentration of wheat germ and fat-free wheat germ has been investigated. It was determined that the emulsifying ability increases with an increase in the concentration of the suspension to 10 %. A technological scheme for making butter biscuits with the use of fat-free wheat germ has been devised.

Usability Testing of Ultrasonic Surgical System for Lower Eyelid Fat Removal

This study shows the method and result on usability testing of ultrasonic surgical system for general liposuction & lower eyelid surgery. The purpose of the study is to validate whether UI risk mitigation controls are properly established and collected any opinions about the device. The quantitative data(task completion rate, the number of use error occurred, user satisfaction score) and qualitative data(subjective opinions via follow-up question) were collected. Due to simple how to use, few use errors were occurred. But the result from analyzing subjective data was different, several potential harms causing from the user interface were expected. These test results could help medical device designers to understand human factor considerations.

Enhanced Liposuction for Arms

Arm contouring is a desired goal of the arm esthetics. Brachioplasty is a developing and safe surgery to improve the arm silhouette but scar is a one of the most distracting factor for both patients and surgeons. In this chapter conventional liposuction with laser assisted liposuction (LAL) is proposed to yield satisfactory results in selected group of patients. Classification systems are helpful to decide for proper patient selection for this technique. It includes assessment of fat excess, skin excess, and location of the deformity (proximal, entire arm, arm and chest). Patients with minimal to extensive fat deposits plus minimal to moderate skin laxity are the best candidates for this approach. When properly performed, with realistic expectations, liposuction and LAL combination is considerably a procedure of choice for arm contouring in these selected cases. The contraction of arm skin is considerably consistent. Our approach, except in the most extreme cases, is to initially recommend liposuction and possibly even a second liposuction prior to recommending brachioplasty. An esthetically pleasant result can be obtained even in massive arms with good skin tone. Massive arms with poor skin tone, however, may not. Patient selection and preoperative planning are discussed in detail. A thorough description for patient positioning and anesthesia options are studied. The technique of the liposuction is widely described including specific regional contour goals with artistic attention to enhance the contour. Refinement regarding skin tightening and skin surface smoothness are also discussed. Arm contouring is a growing field of body contouring and can be practiced with low complication rates and high patient satisfaction. Available classification systems help to select proper patient group. Laser assisted fat removal combined with conventional liposuction are promising procedures for selected patients.

The Role of Fructose in Non-Alcoholic Steatohepatitis: Old Relationship and New Insights

Non-alcoholic fatty liver disease (NAFLD) represents the result of hepatic fat overload not due to alcohol consumption and potentially evolving to advanced fibrosis, cirrhosis, and hepatocellular carcinoma. Fructose is a naturally occurring simple sugar widely used in food industry linked to glucose to form sucrose, largely contained in hypercaloric food and beverages. An increasing amount of evidence in scientific literature highlighted a detrimental effect of dietary fructose consumption on metabolic disorders such as insulin resistance, obesity, hepatic steatosis, and NAFLD-related fibrosis as well. An excessive fructose consumption has been associated with NAFLD development and progression to more clinically severe phenotypes by exerting various toxic effects, including increased fatty acid production, oxidative stress, and worsening insulin resistance. Furthermore, some studies in this context demonstrated even a crucial role in liver cancer progression. Despite this compelling evidence, the molecular mechanisms by which fructose elicits those effects on liver metabolism remain unclear. Emerging data suggest that dietary fructose may directly alter the expression of genes involved in lipid metabolism, including those that increase hepatic fat accumulation or reduce hepatic fat removal. This review aimed to summarize the current understanding of fructose metabolism on NAFLD pathogenesis and progression.

Devising an express method for estimating the quality of colostrum and its components based on electrical conductivity

This paper reports the development of an express method for assessing the quality of biologically active substances derived from colostrum. We tested the hypothesis that there may be a dependence between the amount of protein that is part of the colostrum and its characteristic (a difference in molecular masses) and electrical conductivity. It has been shown that the colostrum contains several hundred proteins: it depends on the individual characteristics of cattle. The removal of lipids was accompanied by an increase in electrical conductivity from 5 % to 18 % compared to the whole colostrum while the subsequent removal of high-molecular proteins increased the electrical conductivity by 50‒100 % compared to skimmed colostrum: this depends on the individual characteristics of cattle. Such an individual feature of the colostrum composition reflects the uniqueness of the individual animal's metabolism. A mathematical model has been built for the dependence of the content of charged molecules in the solution of proteins on the molecular mass of proteins, which explains the relationship between electrical conductivity and the molecular mass of proteins. It was shown that there is a direct correlation between the colostrum electroconductivity and the temperature in a measuring cell in the range of temperatures from 14 °C to 19 °C. The electrical conductivity of colostrum components increased by no more than 20 % during storage (at a temperature of 3‒4 °C) up to 18 days, which is associated with protein degradation The electrical conduction method could be used to assess the colostrum composition during storage. Technology for obtaining different colostrum components (skimmed fraction and a fraction of low-molecular components) has been devised, as well as a method for assessing the quality of products based on the characteristics of electrical conductivity. Electrical conductivity is a promising method for assessing the quality of products that are derived from colostrum, at different shelf life at different stages of production: raw materials, fat removal, obtaining a fraction with a predefined composition of proteins