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INTRODUCTION: The risk of falls in older adults increases because of the decrease in strength, flexibility, balance and sensory changes affecting functionality and quality of life. For this reason, an integral system of evaluation of equilibrium is necessary, for preventive purposes or for early therapeutic interventions. AIM: To present the results of the transcultural translation and adaptation process of the Balance Evaluation Systems Test (BESTest) to Spanish language. SUBJECTS AND METHODS: The original version of the BESTest was translated into Spanish, following the process of retro-traduction and cultural adaptation considering the semantic, idiomatic, conceptual and experiential equivalences. Subsequently the version was reviewed by a panel of experts qualifying clarity, coherence, relevance and sufficiency. The pilot test included 32 adults between 50 and 80 years old. RESULTS: It was possible to carry out the complete translation of the instrument, the instructions for the subject and for the evaluator. Most items of the test reached the maximum score of 4.0 (100%), nine items achieved an average score of 3.9 (99%), one item got an average score of 3.8 (95%) and two items achieved an average score of 3.7 (92.5%). CONCLUSIONS: With this study the Spanish speakers community has a pertinent sufficient, coherent and clear instrument in order to identify the control postural system altered to focus treatment and to get better functional outcomes from balance evaluation in older adults.

TITLE: Adaptacion transcultural al castellano del sistema de evaluacion del equilibrio (BESTest) en adultos mayores.Introduccion. El riesgo de caidas en adultos mayores se incrementa a consecuencia de la disminucion de la fuerza, la flexibilidad, el equilibrio y los cambios sensoriales, que afectan a la funcionalidad y la calidad de vida. Por tal razon se hace necesario un sistema integral de evaluacion del equilibrio con fines preventivos o para intervenciones terapeuticas tempranas. Objetivo. Presentar los resultados del proceso de traduccion y adaptacion transcultural del sistema de evaluacion del equilibrio (BESTest) al castellano. Sujetos y metodos. Se tradujo al castellano la version original del BESTest, siguiendo el proceso de retrotraduccion y adaptacion cultural y teniendo en cuenta las equivalencias semanticas, idiomaticas, conceptual y experiencial. Posteriormente, la version fue revisada por un panel de expertos que califico la claridad, la coherencia, la pertinencia y la suficiencia. En la prueba piloto participaron 32 adultos de 50-80 años. Resultados. Se realizo la traduccion completa del instrumento y de las instrucciones para el sujeto y para el evaluador. La mayoria de items de la prueba alcanzaron la puntuacion maxima de 4 (100%), nueve items lograron una calificacion media de 3,9 (99%); un item, una calificacion media de 3,8 (95%), y dos items, una calificacion media de 3,7 (92,5%). Conclusiones. Con este estudio, la comunidad de habla hispana cuenta con un instrumento pertinente, suficiente, coherente y claro para identificar el sistema del equilibrio afectado, enfocar el tratamiento y obtener mejores resultados funcionales a partir de la evaluacion del equilibrio en adultos mayores.

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El pH es el grado de acidez de una solución. En cavidad bucal, el pH define diferentes sucesos tanto bioquímicos como microbiológicos, entre los factores que ejercen influencia en todos estos eventos intrabucales encontramos: 1) capacidad buffer salival, la saliva no estimulada es de pH ligeramente ácido, la saliva estimulada posee pH básico. 2) carbohidratos exógenos. 3) bacterias acidógenas de la biopelícula dental, las cuales coexisten en microambientes altamente organizados, pudiendo metabolizar rápidamente ciertos azúcares a glucanos y productos finales ácidos. 4) agentes químicos, tales como hidróxido de calcio, el cual libera iones hidroxilos al medio, alcalinizándolo y haciéndolo no viable para el metabolismo bacteriano; clorhexidina, antiséptico de gran sustantividad, activo en bacterias Gram positivas y Gram negativas; fluoruros, que exhiben capacidad de inhibición metabólica, mecanismo antiadherente, producción de cambios en la carga superficial del diente. 5) azúcares alcoholes edulcorantes (xilitol), presenta la propiedad de retardar el flujo metabólico de ciertas bacterias cariogénicas.

pH is the acidity of a solution. In oral cavity, pH defines different events both biochemical and microbiological, factors that influence these intraoral events are: 1) salivary buffer capacity, unstimulated saliva is slightly acidic, stimulated saliva has basic pH. 2) exogenous carbohydrates. 3) acidogenic bacteria of dental biofilm , which coexist in highly organized microenvironments , can rapidly metabolize some sugars to glucans and acidic end products . 4) chemical agents, such as calcium hydroxide , which releases hydroxyl ions to the medium, and makes it non viable for bacterial metabolism; chlorhexidine antiseptic with high substantivity , active in Gram positive and Gram negative bacteria; fluorides exhibit metabolic inhibition capacity, antiadherent mechanism, production of changes in the surface charge of the tooth. 5) Sweeteners sugar alcohols (xylitol), has the property of retarding certain metabolic flux of cariogenic bacteria.

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El síndrome de Boca Ardiente (SBA) se caracteriza por ardor, picor, escozor y dolor bucal sin causa orgánica que lo justifique. La boca ardiente aún es un desafío en el campo de la medicina. Su etiología es desconocida, a pesar de que diversos estudios indican que intervienen una serie de factores locales, sistémicos y psicológicos que se consideran como posibles agentes causales. La saliva puede desempeñar un papel importante en la sintomatología del ardor bucal, presenta propiedades físicas y químicas (reológicas) que determinan funciones imprescindibles para el equilibrio de la cavidad bucal. En pacientes con boca ardiente hay cambios en la composición y tasa del flujo salival relacionados con boca seca, viscosidad, ardor bucal, humedad entre otros. En esta revisión se trata de actualizar varios aspectos que relacionan las distintas causas del síndrome de boca ardiente con la saliva y sus alteraciones como uno de los factores más importantes en la etiología del ardor bucal. Estudios recientes sugieren que el ácido alfa lipoico combinado con gabapentina es un tratamiento efectivo para este síndrome

Burning mouth syndrome is characterized by burning, smarting and oral pain without any organic cause justifying it. Burning mouth is still a challenge in medical field. It has an unknown aetiology; despite many studies indicate the involvement of local, systemic and psychological factors that can be considered possible causal agents. Saliva can perform an important role in oral smarting symptomatology, shows physico-chemical properties (rheological) determining vital functions for oral cavity equilibrium. There are changes in composition and salivary flow rate of burning mouth patients, related with dry mouth, viscosity, oral smarting, and humidity, among others. This review pretends to update many aspects that relate different causes of burning mouth syndrome with saliva and its alterations as one of the most important factors in the aetiology of oral smarting. Recent studies suggest that alpha lipoic acid combined with gabapentin is an effective treatment for this syndrome

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Los virus del papiloma humano (VPH), son virus ADN de doble cadena helicoidal, epiteliotrópicos que producen lesiones verrugosas en piel y mucosas. Algunas evidencias indican que ciertos tipos específicos de estos virus son necesarios pero no totalmente suficientes para ocasionar la transformación maligna, debido a que requieren algunas acciones sinérgicas de otros eventos iniciadores. Existen más de 230 tipos de VPH, 118 tipos están bien caracterizados, más de 40 tipos anogenitales, de los cuales 15 de ellos son oncogénicos; y en humanos constituyen uno de los grupos virales más frecuentes que infectan el epitelio de piel y mucosas: conjuntivas, cavidad bucal, laringe, árbol traqueobronquial, esófago, vejiga, ano y tracto genital. El examen clínico de la boca y sus anexos, constituye el paso inicial para la detección de una infección por este virus. El examen histológico revela el cambio morfológico y patognomónico más relevante de la infección por VPH, las células coilocíticas; las técnicas moleculares, como la Reacción en Cadena de la Polimerasa, la Hibridación in situ, entre otras, están basadas en la detección del genoma del virus. El VPH puede asociarse a distintos agentes físicos y químicos que promueven el desarrollo del carcinoma bucal, siendo los tipos (16, 18, 31, 32, 33 y 35) potencialmente oncogénicos. Esta revisión se propone analizar los diferentes tipos de VPH asociados con lesiones malignas de la cavidad bucal

Human papillomaviruses (HPV) are epitheliotropic and double-helix stranded DNA viruses, which produce warty lesions in mucosae and skin. A bigger amount of evidence suggests that specific types of viruses are necessary but not enough to produce the malignant transformation, also it´s necessary the synergistic action of other indicators. There are more than 230 types of HPV, 118 types are well characterized, more than 40 types anus genital, 15 of them have an oncogenic potential; in humans constitutes one of the most frequent viral groups infecting skin epithelium and mucosae: conjunctives, oral cavity, tracheo-bronchial tree, esophagus, bladder, anus and genital tract. Clinical exam of the mouth and its annexes constitutes the initial step for the detection of an infection by this virus. Histological exam reveals morphological and pathognomonic most relevant changes of HPV infection, koilocytes; molecular techniques such as Polimerase Chain Reaction, in situ hybridization, among others, are based in the detection of virus genome. HPV can act with different types of physical and chemical agents that promote the development of oral carcinoma being (16, 18, 31, 32, 33 y 35) HPV´s potentially oncogenic. This review analyzes the different types of HPV associated with malignant lesions of oral cavity

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The aim of this study was to compare in vitro survival rates of in vivo and in vitro -produced bovine embryos by slow freezing or solid surface v itrification. In vivo -produced blastocysts (n = 210) and in vitro - produced blastocysts (n = 445) were randomly allocated in two cryopreservation groups. Group 1 - embryos were exposed to 1.5 M ethylene glycol (EG) for 5 min, loaded in 0.5 ml straws, frozen at -6.5ºC and seeded. After 10 min of equilibration, straws were cooled at -0.6ºC/min until - 35ºC, and then plunged into liquid nitrogen (-196ºC). Group 2 - embryos were exposed to a 15% EG + 0.25 M trehalose solution for 1 min and then a 30% EG + 1 M trehalose solution for 30 sec to be vitrified using the Cryologic Vitrification Method (CVM ® ). After at least one week of storage, embryos in the slow freezing group were thawed in a wate r bath at 30°C for 12 sec and then placed in holding medium for 5 min and transferred into SOF culture media. Vitrified embryos were placed directly into a 0.25 M sucrose solution for 5 min then cultured in SOF medium. Re-expansion and hatching rates were evaluated at 24 and 72 h, respectively. In vivo -produced embryos had higher (P < 0.01) re-expansion (179/210, 81% vs . 244/445, 54%) and hatching rates (159/210, 72% vs . 177/445, 39%) than in vitro -produced embryos, regardless of the cryopreservation method. However, re-expansion and hatching rates were higher (P < 0.01) for in vitro -produced vitrified embryos (155/223, 69% and 132/223, 59%) than in vitro -produced embryos cryopreserved by slow freezing (89/222, 40% a nd 45/222, 20%). Although similar re-expansion rates were obtained with in vivo - produced embryos cryopreserved by the two systems, hatching rates tended to be lower (P = 0.09) with in vivo -produced embryos that were vitrified as compared to slow freezing. In conclusion, solid surface vitrification improved the cryosurvival rates of in vitro - produced embryos compared to the conventional slow freezing procedure.

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The aim of this study was to compare in vitro survival rates of in vivo and in vitro -produced bovine embryos by slow freezing or solid surface v itrification. In vivo -produced blastocysts (n = 210) and in vitro - produced blastocysts (n = 445) were randomly allocated in two cryopreservation groups. Group 1 - embryos were exposed to 1.5 M ethylene glycol (EG) for 5 min, loaded in 0.5 ml straws, frozen at -6.5ºC and seeded. After 10 min of equilibration, straws were cooled at -0.6ºC/min until - 35ºC, and then plunged into liquid nitrogen (-196ºC). Group 2 - embryos were exposed to a 15% EG + 0.25 M trehalose solution for 1 min and then a 30% EG + 1 M trehalose solution for 30 sec to be vitrified using the Cryologic Vitrification Method (CVM ® ). After at least one week of storage, embryos in the slow freezing group were thawed in a wate r bath at 30°C for 12 sec and then placed in holding medium for 5 min and transferred into SOF culture media. Vitrified embryos were placed directly into a 0.25 M sucrose solution for 5 min then cultured in SOF medium. Re-expansion and hatching rates were evaluated at 24 and 72 h, respectively. In vivo -produced embryos had higher (P < 0.01) re-expansion (179/210, 81% vs . 244/445, 54%) and hatching rates (159/210, 72% vs . 177/445, 39%) than in vitro -produced embryos, regardless of the cryopreservation method. However, re-expansion and hatching rates were higher (P < 0.01) for in vitro -produced vitrified embryos (155/223, 69% and 132/223, 59%) than in vitro -produced embryos cryopreserved by slow freezing (89/222, 40% a nd 45/222, 20%). Although similar re-expansion rates were obtained with in vivo - produced embryos cryopreserved by the two systems, hatching rates tended to be lower (P = 0.09) with in vivo -produced embryos that were vitrified as compared to slow freezing. In conclusion, solid surface vitrification improved the cryosurvival rates of in vitro - produced embryos compared to the conventional slow freezing procedure.(AU)

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