Objective: To investigate the role of adjuvant 17-α-hydroxy-progesterone caproate (17OHP-C) in reducing the risk of preterm delivery <34 weeks and adverse perinatal outcomes in women with ≥3 second trimester pregnancy losses attributed to cervical insufficiency undergoing prophylactic cerclage.
Material And Methods: Retrospective cohort study of women with prophylactic cerclage placed between 2006 and 2014 divided into a cohort of (i) those receiving adjuvant 17OHP-C (n=43), and (ii) controls with cerclage alone (n=59).
Results: Demographic characteristics were comparable in both groups. There was no significant difference in gestational age at delivery between the cerclage-17OHP-C group (33.4±5.6 weeks) and the cerclage-alone group (34.4±4.6 weeks); P=0.33. We noted a non-significant increase for deliveries <34 weeks in the cerclage-17OHP-C group (44.2%) compared to controls (28.8%) which remained non-significant after adjusting for confounders; P=0.46. There was no statistically significant difference in the rate of delivery <37, 32, 28 and 24 weeks. Adverse neonatal outcomes were comparable in both groups (cerclage-17OHP-C 48.8% vs. cerclage-alone 39%); P=0.43.
Conclusion: Intramuscular 17OHP-C in combination with prophylactic cerclage in women with cervical insufficiency and ≥3 second trimester pregnancy losses had no synergistic effect in reducing the rate of recurrent preterm birth or improving perinatal outcomes.
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http://dx.doi.org/10.1515/jpm-2017-0074 | DOI Listing |
Int J Biol Macromol
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Research Institute of Interdisciplinary Science, School of Materials Science and Engineering, Dongguan University of Technology, Dongguan 523808, China; Guangdong Provincial Key Laboratory of Extreme Conditions, Dongguan 523803, China. Electronic address:
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January 2025
Institute of Agro-Products Processing Science and Technology / Institute of Food Nutrition and Health, Sichuan Academy of Agricultural Sciences, No. 60 Shizishan Road, Jinjiang District, Chengdu City, Sichuan 610000, China.
Mixed fermentation can enhance the flavor and aroma of fruit wine, but the mechanisms driving this enhancement remain unclear. This study used non-targeted metabolomics to analyze the effects of mixed versus single fermentation on plum wine flavor. The results showed that compared with single fermentation, mixed fermentation reduced ethanol content and the ability to consume reducing sugars.
View Article and Find Full Text PDFJ Sep Sci
January 2025
School of Environment, Hangzhou Institute for Advanced Study, University of Chinese Academy of Sciences, Hangzhou, China.
Tea saponin has garnered tremendous interest for its potential use in surfactant and drug synthesis. This research was designed to develop a technique based on pH-responsive switchable deep eutectic solvents (SDESs) for extracting tea saponins from Camellia oleifera seed meal. SDES synthesized from hexanoic acid and triethanolamine (1:1 molar ratio) offered the optimum extractive performance and the optimal conditions were obtained through single-factor experiments: 30 wt% water content in SDES, solid-liquid ratio of 1:30 g/mL, 60°C extraction temperature, 30 min extraction time, and acid volume of 1500 µL.
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January 2025
Zhengzhou Tobacco Research Institute of CNTC, Fengyang Street #2, Zhengzhou, Henan 450001, PR China.
The occurrence of off-flavor in osmanthus absolutes has emerged as a significant concern that could hinder its broad market acceptance and associated economic development. In this study, key off-flavor molecules in industrial osmanthus absolute were identified through sensomics and chemometric approaches. A group of 10 off-flavor (OF) samples, eliciting smoky/phenolic, sweaty/sour, and spicy odors, were compared with 10 pleasant aroma (PA) samples through various analyses, including overall aroma assessment, comprehensive chemical profiling, aroma extract dilution analysis (AEDA), and orthogonal partial least-squares-discriminant analysis (OPLS-DA).
View Article and Find Full Text PDFFoods
December 2024
College of Horticulture, South China Agricultural University, Guangzhou 510642, China.
Different origins and qualities can lead to differences in the taste and aroma of tea; however, the impacts of origin and quality on the taste and aroma characteristics of Wuyi rock tea and Huizhou rock tea have rarely been studied. In this study, high-performance liquid chromatography (HPLC), gas chromatography-mass spectrometry (GC-MS), and sensory evaluation methods were used to compare the quality components of Wuyi rock tea and Huizhou rock tea. The sensory evaluation showed that they each have their own characteristics, but the overall acceptability of Wuyi rock tea is ahead of Huizhou rock tea ( < 0.
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