VASER Liposuction. How to Get Natural Results with Ultrasound Assisted Liposuction?

Ultrasound assisted liposuction technology is a selective technique to emulsify fatty tissue and improve the removal of fat. This technique can be used on many areas of the body such as: chin neck, back, buttocks, abdomen, legs, arms. Fatty areas, as well as, skin and cellulite can be molded in a process known as ultrasound cavitation. Results can produce significant skin contraction and smoothing of areas. Using this method reduces the need for surgical intervention and requires less energy to achieve similar results. This method is also good for treatment of fibrous scar tissue, producing less bruising and blood loss. The advantages of the VASER ultrasound prepared liposuction in comparison to the mechanical liposuction method are better with fat extraction, less blood loss, and smoother results. While the disadvantages of VASER ultrasound method are possible thermal injuries, the need for larger incisions for protective ports, increased incidence of seromas, slightly increased cost and longer preparation and operative times. However further presentation will show the benefits of this newer generation of liposuction method. Also, various probes for better fat extraction and specific treatment areas will be discussed.

Preservation of human tissue by plastination: An anatomical perspective

The necessity of preserving human tissue has increased over the years because of various reasons. Preserved tissues play a crucial part in the teaching and research of anatomy. This review paper has compiled the basic techniques of human tissue plastination from the anatomical perspective and its advantages over typical methods. One of the most effective techniques we used to preserve human tissue is plastination. It was developed by German anatomist Dr. Gunther Von Hagens. After him, many improvements are made to get maximum results. Because of this technique's advancement, we can see an accurate 3-D sample of human tissue, which is anatomically correct and looks almost real. There are essential procedures for all types of plastination like fixation, dehydration, defatting, force impregnation, positioning, and hardening. Silicone, epoxy, and polyester are primarily used as the polymer. Acetone is used for dehydration. Removal of fat is crucial for tissue preservation by plastination. Plastinated specimens are used in laboratories for teaching anatomy, in research institutes for morphological studies, and also in forensic to solve crimes. After analyzing several research articles, it was concluded that plastination has much more advantages than other human tissue preservation techniques for anatomical usages.

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.

Suitable extraction conditions for determination of total anti-oxidant capacity and phenolic compounds in Ruspolia differens Serville

Recent research on edible insects’ composition has placed more emphasis on the quantity and quality of macro- and micro- nutrients and less emphasis on their bio-active components. This study aimed at assessing the effect of four factors, namely: defatting, solvent type (ethanol, methanol and acetone), solvent concentration (50, 75 and 100%) and extraction time (15, 30, 45 and 60 minutes) on the extraction efficiency, the total anti-oxidant activity and the amount of total phenolics and total flavonoids of Ruspolia differens. It was not known if the removal of fat (defatting) would influence the total anti-oxidant activity, and the distribution of anti-oxidant compounds in the R. differens matrix. Non-defatting use of acetone and sonication for 60 minutes are associated with high anti-oxidant activity and high amounts of bio-active compounds extracted. Aqueous acetone (50%) extracts had the highest average anti-oxidant activity (87.00±2.59% RSA) while 100% acetone extracts had the highest average total phenolics (11.14±0.18 GAE/g) and average total flavonoids (3.02±0.21 QE/g) content, indicating the presence of other, possibly highly polar, bio-active compounds in R. differens.

Nutrient composition of full fat and defatted rice bran

The present investigation was conducted to evaluate the nutrient composition of full fat/defatted rice bran. The content of crude protein, crude fiber, ash, total carbohydrates and total dietary fiber of full fat and defatted rice bran were 11, 13.80; 10.90, 13.10; 9.20, 11.60; 49.92, 61.46; 21.63, 24.50 per cent, respectively. The amount of total Ca, P, Mg, Fe and K of full fat and defatted rice bran were 69.23, 69.80; 1331, 1345; 798, 826; 32.80, 33.31 and 1435, 1456 mg per 100g, respectively. The protein digestibility of full fat rice bran (65.86%) was less as compared to that of defatted rice bran (66.56%). Defatted rice bran had 6.21 mg available iron and 17.57 mg available calcium per 100g which were significantly (P less than 0.05) higher than those of full fat rice bran. Because of removal of fat, the relative amounts of other nutrients changed proportionately in defatted rice bran.

OPTIMASI KONSENTRASI SUBSTRAT XILAN AMPAS TAHU TERHADAP ENDO-Β-1,4-D-XYLANASE UNTUK MEMPRODUKSI XILOOLIGOSAKARIDA

AbstrakAmpas tahu merupakan limbah samping dari proses pengolahan tahu dan susu kedelai. Ampas tahu berpotensi sebagai sumber xilan. Xilan digunakan sebagai substrat endo-β-1,4-D-xilanase untuk menghasilkan xilooligosakarida. Penelitian ini digunakan xilan ampas yang telah dihilangkan lemak dan protein tanpa penghilangan lignin (X1nD). Xilan ampas tahu tanpa penghilangan lemak dan protein tetapi dilakukan penghilangan lignin (X2D). Enzim yang digunakan adalah endo-β-1,4-D-xilanase dari isolat Bacillus sp. asal abdomen rayap. Optimasi variasi konsentrasi substrat bertujuan untuk mengetahui konsentrasi optimum dalam menghasilkan xilooligosakarida. Produk hidrolisis yang dihasilkan dianalisis menggunakan metode Miller untuk mengetahui total gula pereduksi. Produk hidrolisis konsentrasi optimum dianalisis menggunakan Kromatografi Lapis Tipis (KLT) untuk mengetahui komponen penyusun xilooligosakarida. Substrat X1nD dan X2D optimum pada konsentrasi 6% dan 5% dengan total gula pereduksi sebesar 0,196 mg/ml dan 0,211 mg/ml. Komponen penyusun xilooligosakarida ampas tahu berupa xilotriosa (X3), xilotetraosa (X4), dan xilopentaosa (X5).Kata Kunci: Ampas tahu, endo-β-1,4-D-xilanase, xilan, xilooligosakarida. AbstractOkara is a waste byproduct of the processing of tofu and soy milk. Okara potential as a source of xylan. Xylan is used as the substrate endo-1,4-β-D-xylanase to produce xyloologosaccharide. This study used okara xylan had eliminated fat and protein without removal of lignin (X1nD). Okara xylan out without the removal of fat and protein but do removal of lignin (X2D). The enzyme used is endo-1,4-β-D-xylanase of isolates of Bacillus sp. From abdominal termites. Optimization of substrate concentration variation aims to determine the optimum concentration in generating xyloologosaccharide. Hydrolysis products were analyzed using Miller method to determine total reducing sugars. The optimum concentration of hydrolysis products were analyzed using Thin Layer Chromatography (TLC) to determine the components of xyloologosaccharide. X1nD and X2D optimum substrate at a concentration of 6% and 5% to the total reducing sugars of 0.196 mg/ml and 0.211 mg/ml. Xyloologosaccharide of okara components of the pulp out the form xylotriose (X3), xylotetraose (X4), and xylopentaose (X5).Keywords: Okara, endo-1,4-β-D-xylanase, xylan, xyloologosaccharide

ГІПОХОЛЕСТЕРОЛЕМІЧНА ДІЯ N–АЛКІЛАМІДОВАНОГО АЛЬГІНАТУ

It is known that in the process of digestion and absorption of nutrients, one of the key roles belongs to polysaccharides (among which there are alginic acid), which have the ability to increase viscosity and form a gel in the intestine. Previously, we studied the physiological effects of pectin, cellulose and their amidated derivatives that have demonstrated growth of hypocholesterolemic activity in the rats. From here, it was decided to investigate the hypocholesterolemic effect of N–alkylamidated alginate on laboratory animals. That’s why, female rats were fed according to three diets, namely the control (1) and two experimental (2 and 3), which contained cholesterol (10 g/kg) and different amounts N–alkylamidated alginate (0 and 40 g / kg, respectively), and all animals fed also palm oil. N–alkylamidated alginate significantly lowered the level of cholesterol (total and LDL) in serum and liver and of hepatic total lipids in the rats, which were on cholesterol–containing diet. In the faeces of animals that consumed N–alkylamidated alginate, it was observed increased concentrations of fat from 61 to 91 mg / g, while the concentration of cholesterol, bile acids and total sterols was not significantly changed.Hence, decrease cholesterolemia in rats (that consumed N–alkylamidated alginate) is probably based more on the removal of fat from the intestine, rather than on the interruption of enterohepatic circulation of cholesterol.

Use of enzymes in diets with different percentages of added fat for broilers

We assessed the extent to which the removal of fat source, and consequently its compounds, such as linoleic acid, can affect the performance of broilers. We used 600 male Cobb 500 day old chicks. The birds were distributed in a completely randomized experimental design, with five treatments and six replicates of 20 birds each. The treatments were: (T1) diet - positive control (PC), which met the nutritional needs; (T2) diet - negative control (CN), a reduction of 100kcal/kg and low linoleic acid content; (T3): diet - negative control reformulated for low linoleic acid content and a set of Quantum phytase XT and Econase XT 25 (BAL + QFit-Eco), (T4): diet - negative control reformulated, with the percentage of linoleic acid adjusted to an intermediate value between the value of the diet and diet CP and CN to use a set of Quantum phytase XT and XT Econase 25 (IAL + QFit-Eco) and (T5): diet - negative control reformulated, with the percentage of linoleic acid adjusted to a value similar to that of the positive control diet and joint use of Quantum phytase XT and XT Econase 25 (AAL + QFit-Eco). The joint use of Quantum Phytase and Econase promoted improvement in the performance of broilers from 1 to 21 days. The greatest weight gain was obtained with diets containing percentages of total fat and linoleic acids. Dietary supplementation with enzymes resulted in higher levels of calcium in the tibia, whatever the percentage of linoleic studied.