Background And Aims: Spinal cord stimulation (SCS) is used to improve peripheral blood flow in selected populations of patients with ischemia of the extremities. Previous studies show that antidromic activation of sensory fibers is an important mechanism that contributes to SCS-induced vasodilation. However, the characteristics of sensory fibers involved in vasodilation are not fully known. This study investigated the contribution of vanilloid receptor type 1 (VR-1) containing fibers to SCS-induced vasodilation.
Methods: A unipolar ball electrode was placed on the left dorsal column at the lumbar 2-3 spinal cord segments (L2-L3) in sodium pentobarbital anesthetized, paralyzed and ventilated rats. Cutaneous blood flows from both ipsilateral (left) and contralateral (right) hind foot pads were recorded with laser Doppler flow perfusion monitors. SCS (50 Hz; 0.2 ms) was applied through the ball electrode at 30%, 60%, 90% and 300% of motor threshold (MT). Resiniferatoxin (RTX), an ultra potent analog of capsaicin and VR-1 receptor agonist, was used to suppress the activities of VR-1 containing sensory fibers.
Results: SCS at 30%, 60%, 90% and also at 300% of MT significantly increased cutaneous blood flow in the ipsilateral foot pad compared to that in the contralateral side. RTX (2 microg/kg, i.v.) significantly attenuated SCS-induced vasodilation of the ipsilateral side (P<0.05, n=7) compared with responses prior to RTX administration. A pledget of cotton soaked with RTX (2 microg/ml) placed on L2-L3 spinal cord significantly decreased SCS-induced vasodilation of the ipsilateral side at 30%, 60%, 90% and 300% of MT (P<0.05, n=7) compared with responses prior to RTX administration. Additionally, topical application of a pledget of cotton soaked with RTX (2 microg/ml) on the sciatic nerve at the middle level of the thigh or on the tibial nerve at the lower level of the lower hindlimb also decreased SCS-induced vasodilation (n=5).
Conclusion: SCS-induced vasodilation is predominantly mediated via VR-1 containing sensory fibers.
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http://dx.doi.org/10.1016/j.brainres.2006.05.087 | DOI Listing |
Food Sci Nutr
January 2025
Department of Postharvest, Supply Chain, Commerce and Sensory Science, Institute of Food Science and Technology Hungarian University of Agriculture and Life Sciences Budapest Hungary.
The volatile profile of bee pollen samples from Central and Eastern Europe was investigated by headspace solid phase microextraction (HS-SPME) combined with gas chromatography-mass spectrometry-olfactometry (GC-MS-O). Sampling conditions were optimized for the extraction of volatiles. Pollen odorants were extracted with six different fiber coatings, five various extraction times, three diverse extraction temperatures and three differing desorption times.
View Article and Find Full Text PDFNutrients
January 2025
Department of Plant Products Technology and Nutrition Hygiene, Faculty of Food Technology, University of Agriculture in Krakow, 21 Mickiewicz Av., 31-120 Krakow, Poland.
Background/objectives: In response to concerns about high-fat and low-fiber diets, this study modified a traditional brownie recipe by replacing butter with plant-based ingredients, including sweet potatoes, red beans, beetroot, zucchini, pumpkin, lentils, and spinach. The goal was to increase vegetable consumption while identifying the best vegetable fat replacer using sensory and instrumental analyses.
Methods: Chemical analyses were conducted to measure dry matter, protein, fat, ash, and dietary fiber, alongside texture, color, and sensory evaluations.
Foods
January 2025
CBIOS-Research Center for Biosciences & Health Technologies, Universidade Lusófona, Campo Grande 376, 1749-024 Lisboa, Portugal.
Brewers' spent grain (BSG), the major by-product of the brewery industry, has high nutritional value, making it suitable for upcycling into products such as healthy, and sustainable cookies. Nonetheless, the incorporation of BSG in cookies can impact their quality, given the increased fiber and protein content. This work explored the effect of replacing wheat flour with BSG at 50% and 75% in cookie formulations, focusing on physical, chemical, and sensory properties.
View Article and Find Full Text PDFFoods
January 2025
Department of Food Engineering, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3-5 Calea Mănăştur, 400372 Cluj-Napoca, Romania.
The solid waste generated from processing rosehip fruits into jam is valuable due to its rich content in fibres, polyphenols, and carotenoids; it could be valorised as a functional ingredient in a powder form to enrich food products. This study aimed to test its potential as a value-added ingredient, especially to enrich waffle cones with fibres, polyphenols, and carotenoids. In this regard, four formulations of waffle cones were prepared by partially substituting wheat flour with rosehip waste powder at 0%, 10%, 15%, and 20%, reaching concentrations of 0%, 3.
View Article and Find Full Text PDFFoods
December 2024
Faculty of Horticulture, "Ion Ionescu de la Brad" Iasi University of Life Sciences, 3 Mihail Sadoveanu, Alley, 700490 Iasi, Romania.
Rich in bioactive compounds, carbohydrates, fibers, minerals, and trace elements, apple pomace (AP) is a significant agro-industrial by-product, which pollutes and brings high management costs. The current study investigates the possibility of using an aqueous AP extract (APE) as the main ingredient in a jelly candy recipe, replacing artificial colors and flavors and improving its nutritional value. APE and formulated jelly candies were analyzed in terms of their phytochemical profile, antioxidant capacity, and color parameters.
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