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- 저자 : Oliva-Hernández (검색결과 3 건)
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Antonio Olivas-Martinez,Eduardo Corona-Rodarte,Adrián Nuñez-Zuno,Olga Barrales-Benítez,Daniel Montante-Montes de Oca,Jesús Delgado-de la Mora,Diana León-Aguilar,Hilda Elizeth Hernández-Juárez,Elena Tu 대한혈액학회 2021 Blood Research Vol.56 No.3
Background Thrombotic events are well documented in primary erythrocytosis, but it is uncertain if secondary etiologies increase the risk of thrombosis. This study aimed to determine the causes of erythrocytosis and to identify its impact as a risk factor for thrombosis. Methods Data were obtained from patients with erythrocytosis between 2000 and 2017 at a referral hospital in Mexico City. Erythrocytosis was defined according to the 2016 WHO classification. Time to thrombosis, major bleeding, or death were compared among groups of patients defined by the etiology of erythrocytosis using a Cox regression model, adjusting for cardiovascular risk factors. Results In total, 330 patients with erythrocytosis were studied. The main etiologies of erythrocytosis were obstructive sleep apnea (OSA) in 29%, polycythemia vera (PV) in 18%, and chronic lung disease (CLD) in 9.4% of the patients. The incidence rate of thrombosis was significantly higher in patients with PV and CLD than that in patients with OSA (incidence rates of 4.51 and 6.24 vs. 1.46 cases per 100 person-years, P=0.009), as well as the mortality rate (mortality rates of 2.72 and 2.43 vs. 0.17 cases per 100 person-years, P=0.003). Conclusion The risk of thrombosis in CLD with erythrocytosis was comparable to that in patients with PV. Further larger-scale studies are needed to confirm these findings and evaluate the benefits of preventive management of COPD with erythrocytosis similar to PV
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Characterization of Microbial Traits Involved with the Elaboration of the Cotija Cheese
Rebeca Flores-Magallón,Amanda Alejandra Oliva-Hernández,José Aberto Narváez-Zapata 한국식품과학회 2011 Food Science and Biotechnology Vol.20 No.4
Physicochemical and microbial analyses were conducted for artisanal and semi-industrial manufacturing processes of the Cotija cheese. Differences between manufacturing processes in Cotija cheese affect the microbial composition in the final product. Lactic acid bacteria are important microorganisms in the artisanal Cotija cheese manufacturing. Thirty-one different microorganisms were isolated and identified by ribosomal sequencing analysis during the production of this artisanal cheese. The yeast isolates comprised the following species: Kluyveromyces lactis, Kluyveromyces marxianus, Pichia guillermondii,Rhodotorula mucilaginosa, Galactomyces reessii, and Galactomyces geotrichum. Bacterial isolates were members of the Lactobacillaceae family with the follow species:Pediococcus pentosaceus, Lactobacillus brevis, Lactobacillus plantarum, and Lactobacillus casei. The possible role of these microorganisms in the final flavor and taste, and their utility in the control of undesirable microorganisms in artisanal Cotija cheese is discussed.
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Hervás Marta Soriano,Játiva-Porcar Rosa,Robles-Hernández Daniel,Rubert Anna Serra,Segarra Blanca,Oliva Cristina,Escrig Javier,Llueca José Antonio 대한마취통증의학회 2021 Korean Journal of Anesthesiology Vol.74 No.1
BackgroundCytoreductive surgery was developed as a treatment for peritoneal carcinomatosis. However, this surgery is associated with important complications. The present study aimed to assess the relationship between lactacidemia and the rate of associated complications during the immediate postoperative period in the intensive care unit (ICU) in patients undergoing cytoreductive surgery.MethodsThis was a retrospective observational study. A total of 57 patients underwent cytoreductive surgery. All patients were admitted to the ICU immediately after the surgery. Data on lactic acid levels at the time of admission and discharge from the ICU were collected. Postsurgical complications that occurred during the ICU stay were recorded according to failure-to-rescue analysis and their severity stratified according to the Clavien-Dindo classification.ResultsThe lactic acid levels at admission to the ICU were significantly higher in patients who developed complications, with an almost tripled unadjusted relative risk (2.9, 95% CI: 1.6, 5.3), than in those who did not develop complications for the lactacidemia threshold established in the cumulative sum curve graphs. After adjustment for confounding effects, the relative risk became even higher (3.1, 95% CI: 1.8, 3.6). Lactic acid levels were still significantly higher in this group at the time of discharge from the ICU.ConclusionsSerum lactate level is a risk factor for postoperative complications in patients undergoing cytoreductive surgery for peritoneal carcinomatosis. This study suggests that the risk of developing severe complications almost triples with a lactic acid level of 2.5 mmol/L or higher at the time of admission in the ICU.
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