Epiploic appendagitis diagnosis linked to intestinal symptoms: Case reports

Epiploic appendices are small pouches filled with projection-like fat structure adjacent to the antimesenteric side of the colon wall; they range in size from 0.5 to 5 cm and provide vascularization from small arterioles. Epiploic appendagitis is a benign condition of the epiploic appendices which leads to ischemia of the structure. Ischemia, therefore, causes localized sharp abdominal pain. Though uncommon, its symptoms can be diagnosed as acute lower abdominal pain since the symptoms could mimic diverticulitis and appendicitis. Thus, to diagnose epiploic appendagitis in this case, a CT scan was conducted to detect a fat-dense lesion of ovoid-like structure close to the colon. Given the good response to conservative management, establishing a correct diagnosis could help to minimize inappropriate invasive management.

TECHNOLOGY OF CULINARY (FRYING) FATS

The increased popularity of deep-fried foods has put health and safety concerns on the agenda. Factors that affect the quality and safety of culinary (frying) fats include the fatty acid profile, as well as cooking modes and time, especially when renewal rates are low. The industry is currently facing a top-of-mind technology challenge: to reduce the “oil content” of fried foods by developing a frying fat that would meet up-to-date food production standards. In other words, there is a need for a frying fat, which should last as long as possible without oxidizing and changing colour. Furthermore, its uptake by foods, fried in it, must be 40–50 % less than that of conventional fats. To this end, the authors put forward an innovative technology for producing culinary (frying) fats through esterification of fatty acids with high molecular weight alcohols. The research work that has been carried out so far prove the possibility of producing specialty fats by such modification to the applicable regulatory requirements: the melting range is between 29.6 and 34.65 °С, the acid value is up to 0.4 mg КОН/g. The viscosity of modified fats is lower than that of oils, which is due to the fat structure, and this circumstance will have a positive effect on the fat content in a finished product. The researchers has identified a numerical relationship (expressed as a regression model) of the yield of the desired fraction of a modified fat versus the ratio of reagents, reaction time, and process temperature, as well as calculated rational process parameters. The aim of the research is to develop the technology of obtaining culinary (frying) fats by esterification of fatty acids with high molecular weight alcohols

Morphological and Vascular Study Of The Posterior Lumbar Epidural Fat

Posterior lumbar epidural fat has been described by several authors in various fields: Anesthetic, Radiology and Neurochemistry. In this study, we tried to describe the position of this fat in the lumbar canal (L1-L5), its vascularization and drainage system. 8 Ivorian cadavers are used for the practice of dissection in the laboratory. The anterior abdominal region is chosen for the approach of the lumbar epidural region. The study investigated the situation, morphology and microcirculatory structure of fat at the lumbar level. The fatty clusters were embedded in fine vessels and were better vascularized and drained by veins of large caliber. In the vertebral canal, the fat was struck in the intervertebral foramina and was simply spread on the anterior surface of the ligamentum flavum. The fat as triangular shape with a vertebral base and a foamy summit it wanders in the cerebrospinal fluid. The lumbar epidural fat is better vascularized, and its venous drainage is made by large veins facing the intervertebral foramina embedded in areolar tissue traversed by nerve roots. Key Words: vertebral canal, fat, structure, vascularization.

Utilizing Biotechnology in Producing Fats and Oils with Various Nutritional Properties

The role of dietary fat in health and wellness continues to evolve. In today's environment, trans fatty acids and obesity are issues that are impacted by dietary fat. In response to new information in these areas, changes in the amount and composition of edible fats and oils have occurred and are occurring. These compositional changes include variation in fatty acid composition and innovation in fat structure. Soybean, canola, and sunflower are examples of oilseeds with varied fatty acid composition, including mid-oleic, high-oleic, and low-linolenic traits. These trait-enhanced oils are aimed to displace partially hydrogenated vegetable oils primarily in frying applications. Examples of oils with innovation in fat structure include enzyme interesterified (EIE) fats and oils and diacylglycerol oil. EIE fats are a commercial edible fat innovation, where a lipase is used to modify the fat structure of a blend of hard fat and liquid oil. EIE fats are aimed to displace partially hydrogenated vegetable oils in baking and spread applications. Diacylglycerol and medium-chain triglyceride (MCT)-based oils are commercial edible oil innovations. Diacylglycerol and MCT-based oils are aimed for individuals looking to store less of these fats as body fat when they are used in place of traditional cooking and salad oils.