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Background/Aim. Chronic kidney disease (CKD) is a global health concern associated with increased cardio-vascular risks and premature mortality. Proteinuria is a key prognostic indicator for CKD outcome. Sodium-glucose cotransporter 2 (SGLT2) inhibitors show potential for reducing proteinuria and slowing CKD progression. The aim of the study was to determine the impact of SGLT2 inhibitor therapy on CKD patients by evaluating the changes in the level of serum creatinine (sCr), 24-hour (24h) urine protein (UP), estimated glomerular filtration rate (GFR), and blood pressure (BP). Methods. This prospective study monitored 79 patients with CKD on therapy with SGLT2 inhibitors, who were followed up for one year. Patients received an SGLT2 inhibitor (dapagliflozin) once daily (10 mg), and assessment of specific parameters was conducted at baseline, 6 months, and 1 year later during the therapy. The study evaluated the levels of sCr, 24h UP, GFR, systolic BP (BPs), diastolic BP (BPd), uric acid (UA), total cholesterol (TC), triglycerides (Tg), low-density lipoprotein (LDL) cholesterol, sodium (Na+), and potassium (K+). Results. Over the one-year follow-up, significant changes were seen in UA levels (5.36, 4.99, 4.94 mg/dL, respectively; p = 0.032), 24h UP (662.60, 574.11, 417.09 mg/dL, respectively; p = 0.028), as well as BPs (128.44, 125.64, 126.12 mmHg, respectively; p = 0.026). No significant variations were observed in GFR, BPd, sCr, TC, Tg, LDL, and K+ levels. Na+ levels displayed a notable decrease (148.21, 147.57, 146.41 mmol/L, respectively; p = 0.021). Conclusion. The study suggests a potential benefit of SGLT2 inhibitors in managing CKD.

Introduction. Coronary artery aneurysms (CAAs) are rare disorders, especially the left main CAA. In the literature, there are several reported cases with CAAs, various localization, size, clinical presentation, and way of treatment. There is no unique consensus about the most adequate treatment for these patients; however, surgery is still preferable, although there are some new experiences of percutaneous treatment. The decision is made for each patient individually. We report a case of giant left main CAA, with acute coronary syndrome and heart failure presentation, surgically treated. Case report. A 66-year-old female patient was admitted to the emergency department of our clinic due to chest pain and dyspnea. Acute non-ST-elevation segment myocardial infarction (STEMI) of anterolateral localization was diagnosed (creatine kinase max 1,111 U/L, troponin T 3.754 ng/mL), complicated with acute heart failure. Heart catheterization and coronary angiography revealed a giant saccular, 3.5 × 3.5 mm left main CAA full with thrombi, compressing the proximal segments of the left anterior descending and circumflex artery. Conclusion. Giant left main CAAs are rare pathologic findings, and there are no established principles for treatment. Although the percutaneous way of treatment is now available in selected cases, the surgical approach is still preferred for these patients.

Chokeberry (Aronia melanocarpa L.) has a positive effect on human health, and therefore it can be used as a beneficial component for food (e.g. wheat bread) fortification. Dried chokeberry powder (CP), obtained by convective drying at 50, 60, and 70°C, fortified bread samples by replacing wheat flour at levels of 1, 2.5, 5 and 10%. Bread samples fortified with chokeberry were characterized by a decrease in total starch and protein contents and an increase in total sugar, mineral (Mg, Ca, Cu), and fat components; unsaturated oleic acid was reduced, unlike unsaturated linoleic and linolenic acids. All developed mathematical models for starch, protein, fat, and minerals in bread supplemented with CP were characterized by statistically insignificant residual variances and high values of R2. Z-score analysis showed the optimal segment and total scores of bread fortified with CP. Chokeberries dried at a temperature of 60°C showed the best nutritional attributes. Wheat bread enriched with CP in the amount of 10% had the highest level of fortification.

Introduction/Objective: A lung abscess is a localized purulent inflammation of lung tissue with necrosis and colliquation. We are presenting a rare case of lung abscess formation as a result of the COVID-19 viral infection. Case report: An 81-year-old male patient with typical complaints (fever, malaise, fatigue) was examined at a designated medical centre for COVID patients. A positive PCR test and radiology findings confirmed a COVID-19 infection. Medication was prescribed according to protocol and he was sent home. During the night, 36 hours after the onset of the first symptoms, the patient developed breathing difficulties and a persistent, irritating dry cough. He was admitted to the Covid Hospital Karaburma, where he received treatment for 35 days. On the 22nd day after being released, the patient was examined at the Emergency Medical Centre, Clinical Centre of Serbia, complaining of dyspnoea, occasional hemoptysis and fatigue. The working diagnosis was pulmonary embolism. A multislice CT scan was ordered only to reveal a pulmonary abscess at the base of the left lung. Conclusion: A lung abscess is a rare, but possible complication of a COVID-19 infection. Therefore, patients should be regularly monitored for an extended period of time following hospitalization.

Chemical, antioxidant, and sensory properties of bread with black chokeberry (Aronia melanocarpa L.) fruit powders (CP) were examined. The CP was used to substitute 1, 2.5, 5, and 10% of wheat flour. Total cellulose, ash, phenolics, flavonoids, and antioxidant activity of bread were increased with higher CP levels regardless of the dehydration temperature of chokeberry. Bread with 10% of CP, irrespective of the dehydration temperature of chokeberry, had the highest ratio of total cellulose (1.51%–1.69% dry weight), total ash (2.25%–2.26% dry weight), phenolics (209.30–232.47 mg Gallic Acid Equivalents/100 g dry weight), flavonoids (202.78–230.18 mg Catechin Equivalents/100 g dry weight), and antioxidant activity (41.2–54.5 mg Trolox Equivalents/100 g dry weight). The best sensory results of bread were obtained with 5% of CP. As CP replacement was increased, the color of bread became darker (L*), more reddish (+a*), and less yellowish (b*) pigmented region. Practical applications: Traditional wheat bread has been the principal food in the World, and many wheat flour alternatives in yeast‐leavened bread making are being exploited nowadays. In this research, wheat flour was substituted with chokeberry powder. The objective was to develop a new nutritive formula of white wheat, yeast‐leavened bread enriched with phenolics, cellulose, minerals, and with pleasant sensory characteristics. The results obtained in this study showed that chokeberry powder was able to replace up to 10% wheat flour and could provide a significant health improvement as an acceptable functional product. Bread samples with 10% of chokeberry powder had the highest ratio of cellulose, ash (minerals), total phenolics, flavonoids, and antioxidant activity. The best sensory characteristics were obtained with 5% substituted flour with chokeberry powder. The new nutritive bread has an increased level of active materials with positive potential for human health. [ABSTRACT FROM AUTHOR]

The effects of three dehydration temperatures at 50, 60 and 70 °C of convective drying method on fresh fruits of black chokeberries (Aronia melanocarpa L.) were evaluated. The drying temperatures were found to have significantly different effects on the characteristics of dried fruits and powders, made by the dried fruits. The maximum drying rate at a temperature of 50 °C was 59 g/h, at 60 °C 102 g/h, and at 70 °C 115 g/h, and thus the drying time was 37 hours, 27 hours and 23 hours respectively. The drying temperature at 50 °C caused the least damage to the cell structure of the fresh chokeberries, bioactive components (anthocyanins, flavonoids, phenols) and total antioxidativity. The dehydrated chokeberries at the temperature of 50 °C had the highest ratio of total anthocyanins (376.89 ± 5.73 mg cyn-3-glu / 100 g dm), total flavonoids (1037.19 ± 3.83 mg CE / 100 g dm), phenols (1918.79 ± 3.26 mg GAE / 100 g dm) and antioxidant activity (37.11 ± 0.28 mg TE / 100 g dm). The drying process at a temperature of 50 °C required longer drying period, higher energy need and produced the chokeberry powder, which gave the bread with the best sensory characteristics, compared to a drying process at a temperature of 60 °C and 70 °C. [ABSTRACT FROM AUTHOR]

Aim To investigate the correlation of body mass index (BMI) with severity of intervertebral disc degeneration. Methods The study enrolled patients who had undergone surgical intervention for a herniated disc at the Department of Neurosurgery of the Cantonal Hospital Zenica. Patients underwent thorough preoperative evaluation, including medical history, neurological and physical assessments, and radiological analysis. The surgical intervention consisted of a posterior lumbar discectomy, and the excised disc material was preserved and subjected to histopathological analysis based on Histopathologic Degeneration Score (HDS). Patients were divided in two groups according to Body Mass Index (BMI): study group with BMI≥25 and control group with BMI<25. Results Among 69 patients with herniated IVD, 26 (37.7%) were with BMI≥25 (study group), and 43 (62.3%) were with BMI<25 (controls). The study group displayed substantial increase in height, 1.80±0.06 m compared to controls, 1.74±0.06 m (p=0.001). Weight and BMI were significantly higher in the study group of patients (weight: 91.60±10.22 vs. 67.37±9.20 kg, BMI: 28±2 vs. 22±2; p<0.001). Differences were confirmed in HDS values in the study group comparing to the control group (p<0.001). The study group exhibited significant differences in chondrocyte proliferation, tears and clefts, granular changes, and mucous degeneration (p<0.05), and positive correlations were found between BMI and these alterations found in the herniated discs (p<0.05). Therefore, HDS showed positive correlations with BMI (R=0.599; p<0.001) and weight (R=0.696; p<0.001). Conclusion The study's findings confirmed that BMI has a significant impact on intervertebral disc degeneration, emphasizing the importance of weight management in preventing disc degeneration. [ABSTRACT FROM AUTHOR]