“
“Background:

Macrovesicular steatosis of the liver is associated with early dysfunction or poor function of the graft after transplantation; however, it can be quantified accurately only through a liver biopsy that sometimes may not be available and whose result is anyway known when the recipient has already been selected. It would, therefore, be helpful to be able to predict the degree of steatosis, on the basis of non-invasive readily available variables.

Methods:

Data from 374 deceased liver donors from whom a liver biopsy had been taken were analyzed with the receiver operating

characteristic area [area under the curve (AUC)] to identify variables that could predict the degree of macrovesicular steatosis classified as: absent to mild (0-30%) and moderate to severe (> 30%).

Results:

Steatosis was associated significantly with donor age, OSI-744 datasheet increased body mass index (BMI), presence of type II diabetes, ultrasonographic

selleck compound features, heavy alcohol consumption, transaminases [aspartate-aminotransferase and alanine-aminotransferase (ALT)], gamma-glutamyl-transpeptidase, and glucose blood levels. The combination of BMI, elevation of ALT, presence of type II diabetes, history of heavy alcohol consumption, and ultrasonography signs of steatosis could identify steatosis > 30% accurately with an AUC of 0.86 (95% CI = 0.81-0.91).

Conclusion:

Fatty infiltration in liver donors can be estimated based on clinical and biochemical parameters.”
“The effect of cellulose-derivatives and emulsifiers on the creep-recovery behaviour of gluten-free dough prepared from gelatinised cassava

starch and sorghum was studied. Cellulose treated doughs, except the treatment with 2.4% w/w fwb CMC, had lower resistances to deformation (range 10-33%) than emulsifier-treated doughs (range EGFR inhibitor 3-13%). The higher elastic recovery of emulsifier-treated doughs corresponded to lower compliances and higher zero shear viscosities than for Boughs treated with cellulose-derivatives. Addition of egg white powder (6.7% w/w fwb) eliminated several textural defects associated with gluten-free bread. Cellulose-derivatives did not decrease crumb firmness or staling rate when compared to the control. Though increasing emulsifier concentration (from 0.4% to 2.4% w/w fwb) decreased crumb firmness, crumbs treated with 2.4% w/w fwb emulsifiers, except diacetyl tartaric acid esters of mono- and diglycerides, were weak and difficult to handle after slicing. Nevertheless, all gluten-free breads treated with 2.4% w/w fwb emulsifiers staled at a slower rate than the control. (C) 2009 Elsevier Ltd. All rights reserved.