Arcus marginalis release, fat extrusion, and septal reset were applied to 71 selected patients with a constellation of orbital deformities the authors term a "tear trough triad." Of the initial 71 patients, 59 had complete follow-up records. Evaluated by means of a proportional topographic scale, 95 percent of patients achieved significant improvement. Equally important, no incidence of middle lamella contracture occurred in the entire series. The authors conclude that the procedure is safe and effective in selected patients.
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http://dx.doi.org/10.1097/01.prs.0000122409.00716.34 | DOI Listing |
J Med Ultrason (2001)
January 2025
Faculty of Rehabilitation, Kansai Medical University, 18-89 Uyamahigashicho, Hirakata, Osaka, 573-1136, Japan.
Purpose: Knee pain is a characteristic symptom of early-stage knee osteoarthritis. Recently, the association between knee symptoms and infrapatellar fat pad (IFP) degeneration has garnered attention. This study aimed to clarify the association between ultrasound-derived size and echo intensity (EI) in the IFP and knee symptoms.
View Article and Find Full Text PDFInt J Biol Macromol
January 2025
College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, PR China; National Engineering Laboratory of Wheat and Corn Deep Processing, Changchun 130118, PR China. Electronic address:
With the increasing demand for healthy diets, low-fat foods have gradually become a hot issue. This study successfully prepared low-internal-phase and high-viscoelastic emulsion gels using the synergistic effect between buckwheat protein microgel (BPM) and carboxylated cellulose nanofibers (CNF). The effects of the ratio of BPM to CNF on the microstructure, stability, rheological properties, and 3D printing characteristics of the emulsion gels were investigated.
View Article and Find Full Text PDFCancer Cell
January 2025
Department of Molecular and Cellular Oncology, The University of Texas MD Anderson Cancer Center, Houston, TX 77030, USA. Electronic address:
Disseminated cancer cells in the peritoneal fluid often colonize omental fat-associated lymphoid clusters but the mechanisms are unclear. Here, we identify that innate-like B cells accumulate in the omentum of mice and women with early-stage ovarian cancer concomitantly with the extrusion of chromatin fibers by neutrophils called neutrophil extracellular traps (NETs). Studies using genetically modified NET-deficient mice, pharmacologic inhibition of NETs, and adoptive B cell transfer show that NETs induce expression of the chemoattractant CXCL13 in the pre-metastatic omentum, stimulating recruitment of peritoneal innate-like B cells that in turn promote expansion of regulatory T cells and omental metastasis through producing interleukin (IL)-10.
View Article and Find Full Text PDFNat Commun
December 2024
Alexander Grass Center for Bioengineering, The Hebrew University of Jerusalem, Jerusalem, Israel.
The escalating global demand for meat products has intensified ecological concerns, underscoring the need for sustainable meat alternatives. Although current methods effectively imitate ground meat, mimicking whole cuts, which constitute 54% of the global market, remains challenging due to the lack of scalable technology. Injection molding is a massively scalable manufacturing technology developed for the polymer industry.
View Article and Find Full Text PDFHeliyon
December 2024
Department of Food Engineering, Bahir Dar Institute of Technology, Bahir Dar University, Bahir Dar, Ethiopia.
This study was examined to optimize extrusion conditions (barrel temperature, feed moisture, and blending ratios of rice, lupin, and pumpkin flour) during processing high-quality extruded products using a twin-screw extruder. A three-factor with three-level response surface methodology with a Box-Behnken design, was applied to evaluate the effects of selected processing conditions: blending ratios of lupin (10-20 %), barrel temperature (115-155 °C) and feed moisture content (14-20 %) on the functional, nutritional and sensory characteristics of the produced snack food. The independent variables significantly affected the nutritional, functional, and physical properties of the extruded snack food.
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