Search

The utilization of poly(lactic-co-glycolic) acid (PLGA) nanoparticles (NPs) with entrapped fish oil (FO) loaded in collagen-based scaffolds for cutaneous wound healing using a porcine model is unique for the present study. Full-depth cutaneous excisions (5 x 5 cm) on the pig dorsa were treated with pure collagen scaffold (control, C), empty PLGA NPs (NP), FO, mupirocin (MUP), PLGA NPs with entrapped FO (NP/FO) and PLGA NPs with entrapped MUP (NP/MUP). The following markers were evaluated on days 0, 3, 7, 14 and 21 post-excision: collagen, hydroxyproline (HP), angiogenesis and expressions of the COX2, EGF, COL1A1, COL1A3, TGFB1, VEGFA, CCL5 and CCR5 genes. The hypothesis that NP/FO treatment is superior to FO alone and that it is comparable to NP/MUP was tested. NP/FO treatment increased HP in comparison with both FO alone and NP/MUP (day 14) but decreased (p < 0.05) angiogenesis in comparison with FO alone (day 3). NP/FO increased (p < 0.05) the expression of the CCR5 gene (day 3) and tended (p > 0.05) to increase the expressions of the EGF (day 7, day 14), TGFB1 (day 21) and CCL5 (day 7, day 21) genes as compared with NP/MUP. NP/FO can be suggested as a suitable alternative to NP/MUP in cutaneous wound treatment., info:eu-repo/semantics/openAccess

The number of enterococci was monitored in smear-ripened cheeses stored under different temperature regimes. Sampling and subsequent analyses were performed on the day of manufacture (A/0 = B/0 = C/0), at the end of BBD (A/35, B/35, C/35), two weeks after BBD (A/49, B/49), and eight weeks after BBD (C/91). No statistical difference (p >0.05) was found in the numbers of enterococci in cheeses stored under different temperature regimes until the Best-Before date or at the end of monitoring after 49 and 91 days respectively. At the beginning of storage (A/0, B/0, C/0), the numbers of enterococci in cheeses were 2.3 log CFU.g-1. The highest number of enterococci was recorded after 49 days of storage at 6 degree C at 5.4 log CFU.g-1. During storage, there was an increase (p <0.05) in the numbers of enterococci in all types of temperature regimes. Enterococci content was influenced (p <0.05) by both the storage period and storage method (temperature regime)., Sledovány byly počty enterokoků v sýrech zrajících pod mazem, skladovaných v odlišných teplotních režimech. Vzorky sýrů byly analyzovány v den výroby (A/0 = B/0 = C/0), na konci doby údržnosti (A/35, B/35, C/35), dva týdny po ukončení doby (A/49, B/49), a 8 týdnů po ukončení doby údržnosti (C/91). V sýrech skladovaných v různých teplotních režimech, nebyly před ukončením doby údržnosti a na konci skladování (po 49, resp. 91 dnech) nalezeny v počtech enterokoků rozdíly (p >0,05). Na počátku skladování (A/0, B/0, C/0) byl počet enterokoků v sýrech 2,3 log KTJ.g -1. Nejvyšší počty enterokoků byly zaznamenány po 49 dnech skladování při 6 stupních C, a to 5,4 log KTJ.g-1. V průběhu skladování byl ve všech typech teplotních režimů zaznamenán nárůst (p <0.05) počtů enterokoků v sýrech. Na počty enterokoků v sýrech měla vliv (p <0.05) jak teplota, tak i doba skladování., info:eu-repo/semantics/openAccess