Resolution of Symptoms after Parent Artery Occlusion Treatment for Giant Cavernous Carotid Artery Aneurysms

Background and Objective: Giant cavernous carotid artery aneurysms (CCAAs) often produce a variety of neurological deficits, primarily those related to ophthalmoplegia/paresis and headache. This study was designed to evaluate the resolution of symptoms after parent artery occlusion (PAO) treatment for giant CCAAs. Methods: We retrospectively reviewed a series of 17 consecutive giant CCAAs treated with PAO treatment. All patients were evaluated by balloon occlusion test (BOT) before treatment. Patients who could tolerate BOT were treated by PAO. The following outcomes were analyzed: angiographic assessment, evolution of symptoms and outcome at clinical follow-up using modified Rankin Scale (mRS). Results: A total number of 17 giant CCAAs were treated by PAO. The initial post-procedure and follow-up angiogram revealed complete occlusion in all patients, no new lesion was detected. Periprocedural infarcts occurred in 1 patient (5.9%). Procedure-related mortality and morbidity were 0% and 5.9%, respectively. At mean 31.8 months clinical follow-up, symptoms had disappeared in 7 (41.2%) of the patients, partially improved in 5 (29.4%), remained unchanged in 4 (23.5%) and worsened in 1 (5.9%) of cases. Sixteen (94.1%) patients presented a good clinical outcome (mRS 0 - 1). Conclusion: Most patients in our series improved or remained stable after PAO. The results of this study indicate that PAO can improve the outcome of those symptomatic giant CCAAs if BOT can be tolerated.

Selenium,fibre,and protein enrichment of rice product:extrusion variables and product properties

Objectives:Rice has been identified as a high glycemic index(GI)food associated with obesity and diabetes.Current study investigated the replacement of rice flour and its effect on product properties using extrusion technology.Materials and Methods:High selenium yam and konjac flours were used to increase fibre and selenium contents,whereas sorghum and soy protein were added to improve protein content as well as textural properties of product.The following variables were optimized:yam flour(20%to 60%),feed moisture content(25%to 35%),and extrusion temperature(100°C to 120°C)by evaluating the breaking strength,firmness,colour,bulk density,and water absorption index(WAI)of the extruded products.Results:Results show that the extrusion temperature has a significant relationship with the products’breaking strength,WAI,and bulk density,whereas the feed moisture content influenced the WAI,bulk density,and firmness(P<0.05).The inclusion of yam flour significantly increased the firmness and yellowness(b*value)of the products(P<0.05).Sensory profiling revealed that the enriched product has comparable textural properties(stickiness,firmness,and graininess)with the commercial rice.Comparing with commercial rice,the enriched product has significantly higher antioxidant activity(163.53 vs.10.33μmol Trolox/100 g,DPPH assay),protein(13.4%vs.9.4%),fibre(12%resistant starch,9%glucomannan),and a lower GI value(69.6 vs.95.4).The enriched product also contains 15.62μg/100 g selenium,providing additional health benefit as Se-enriched functional food.Conclusions:This work has demonstrated the suitability of applying extrusion to produce a healthier alternative rice product by nutrient enrichment via rice flour substitution.