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INTRODUCTION: Psychogenic non-epileptic seizures (PNES) are paroxysmal changes in behavior that resemble epileptic seizures, although they have no electrophysiological correlation or clinical evidence of epilepsy. AIM: To compare clinical and sociodemographic characteristics of patients diagnosed with PNES-alone and PNES-and-epilepsy. PATIENTS AND METHODS: A cross-sectional study of consecutive patients diagnosed with PNES in a 20-month period was carried out. A video-EEG was performed in all patients. Socio-demographical, clinical and semiological characteristics were compared between those patients with and without concomitant epilepsy. RESULTS: Sixty-five patients were included, 35 (53.9%) had PNES-alone and 30 (46.1%) had PNES-and-epilepsy. The proportion of women in the study was 70.8%. The median age at seizure onset was 16 years. A late start was recorded in PNES-alone group (23 years) compared to PNES-and-epilepsy group (11 years), however, it was not significant. There was a lower frequency of antiepileptic drugs use in the PNES-alone group compared with the PNES-and-epilepsy group. The most frequent semiological features were the gradual onset of events (69.2%) and the duration longer than two minutes (63.1%). CONCLUSION: The waxing and waning pattern during paroxysmal events suggest a non-epileptic origin. However, it is not uncommon to find patients with concomitant epileptic seizures.

TITLE: Crisis psicogenas no epilepticas y crisis epilepticas: pistas para un diagnostico diferencial. Hallazgos de un estudio colombiano.Introduccion. Las crisis psicogenas no epilepticas (CPNE) son cambios paroxisticos en el comportamiento que se asemejan a las crisis epilepticas, aunque no tienen correlacion electrofisiologica ni evidencia clinica de epilepsia. Objetivo. Comparar las caracteristicas clinicas y sociodemograficas entre pacientes diagnosticados con CPNE, con y sin epilepsia concomitante. Pacientes y metodos. Estudio transversal de pacientes consecutivamente diagnosticados de CPNE durante un periodo de 20 meses. A todos los participantes se les realizo un videoelectroencefalograma (video-EEG). Se compararon las caracteristicas sociodemograficas, clinicas y semiologicas entre los que presentaban y los que no presentaban epilepsia concomitante. Resultados. Se incluyo a 65 pacientes, 35 con CPNE (53,9%), y 30 con CPNE y epilepsia (46,1%). La edad mediana en el inicio del video-EEG fue de 33 años, y un 70,8% eran mujeres. La edad mediana de inicio de las crisis fue de 16 años. En el grupo de CPNE hubo un inicio mas tardio (23 años) en comparacion con el grupo de CNPE y epilepsia (11 años), pero la diferencia no fue significativa. La proporcion de pacientes en terapia con farmacos antiepilepticos fue significativamente mayor en el grupo con CPNE y epilepsia comparado con el grupo con CPNE. Las caracteristicas semiologicas mas frecuentemente encontradas fueron el inicio gradual de las crisis (69,2%) y una duracion de mas de dos minutos (63,1%). Conclusion. La variabilidad en los sintomas sugiere un origen no epileptico de los eventos paroxisticos, los cuales se presentan frecuentemente en pacientes con epilepsia.

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Probiotics are increasingly being added to food in order to develop products with health-promoting properties. Particularly, Saccharomyces cereviceae var. boulardii yeast is recently being investigated like a starting-culture for development of functional and probiotic foods. Although the literature is abundant on the beneficial effects of S. boulardii on health, slight information is available on the effects of supplementing this probiotic to food systems. The aim of this paper is to examine the applications of S. boulardii to different food matrices and its implication in food processing (stability, sensorial properties and other technological implications) and the concomitant effects on nutrition and health.

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The aims of the present study were to test the accuracy of the fatty acid ratios established by the Argentinean Legislation to detect adulterations of milk fat with animal fats and to propose a regression model suitable to evaluate these adulterations. For this purpose, 70 milk fat, 10 tallow and 7 lard fat samples were collected and analyzed by gas chromatography. Data was utilized to simulate arithmetically adulterated milk fat samples at 0%, 2%, 5%, 10% and 15%, for both animal fats. The fatty acids ratios failed to distinguish adulterated milk fats containing less than 15% of tallow or lard. For each adulterant, Multiple Linear Regression (MLR) was applied, and a model was chosen and validated. For that, calibration and validation matrices were constructed employing genuine and adulterated milk fat samples. The models were able to detect adulterations of milk fat at levels greater than 10% for tallow and 5% for lard.

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This work aimed to identify technological steps that can increase fat hydrolysis and volatile compounds production in hard cheeses; these biochemical events have been related with improved piquant taste and development of genuine flavor during cheese ripening. For that purpose, 2 different pretreatments of cheese milk were tested: heat treatment and mechanical agitation. Both factors were assayed at 2 levels: milk was either batch pasteurized or nonthermally treated, and mechanical agitation was either applied or not applied. For all combinations, hard cheeses (Reggianito type) were produced in a pilot plant and ripened for 90 d. In all cheeses the degree of lipolysis, assessed by gas chromatography, increased similarly during ripening. However, the proportion of short-chain fatty acids was higher in the cheeses made with unpasteurized milk, suggesting a higher activity of lipases with positional specificity toward the sn-3 position of the triglyceride, among which milk lipoprotein lipase is found. Similar results were found for most of the volatile compounds, determined by solid-phase microextraction-gas chromatography flame-ionization detector/mass spectrometry, which constitute the groups of ketones, alcohols, esters, and the group of acids. On the contrary, no effect of mechanical agitation was observed, although some interactions between factors were found. In the conditions of the study, results suggest that heat treatment had a higher effect on cheese lipolysis and volatile compounds production than partial destabilization of the fat emulsion produced by the agitation method applied.

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