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Sensory Changes (sensory + change)

Distribution by Scientific Domains

Medical Sciences	64%
Chemistry	35%

Selected Abstracts

Fate of the infrapatellar branch of the saphenous nerve post total knee arthroplasty

ANZ JOURNAL OF SURGERY, Issue 9 2005
Dinshaw Mistry
Background:, The infrapatellar branch of the saphenous nerve is a known cause of morbidity following knee surgery. The incidence of sensory changes following total knee arthroplasty, and its effect on patient satisfaction with arthroplasty surgery remain undocumented. Our aim was to document the incidence of infrapatellar nerve palsy following total knee arthroplasty and its effect on patient satisfaction. Methods:, Between 1 January 2002 and 31 December 2003 all patients attending outpatients clinic for primary total knee joint arthroplasty were prospectively tested for sensory defects. Patients were then assessed postoperatively and satisfaction was measured using the British Orthopaedic Satisfaction Score and a visual analogue scale. Results:, Thirty-one patients satisfied inclusion criteria of which 21 agreed to participate. One patient was excluded later in the study leaving 20 patients. Seventy per cent of patients had sensory changes in the area supplied by the infrapatellar branch of the saphenous nerve. Patient satisfaction scores did not correlate to the presence of a sensory deficit. Two patients stated that the sensory deficit was a significant factor in their dissatisfaction with their arthroplasty surgery. Conclusions:, Sensory changes due to damage to the infrapatellar branch of the saphenous nerve during total knee joint arthroplasty is a common occurrence and can interfere with patient satisfaction. Patients should be informed of this risk in the preoperative discussion. [source]

The development of cutaneous lesions during follow-up of patients with primary neuritic leprosy

INTERNATIONAL JOURNAL OF DERMATOLOGY, Issue 3 2005
Sujai Suneetha PhD
Background, Primary neuritic leprosy (PNL) is a rare form of leprosy where the characteristic skin lesions are absent. Investigations of apparently normal skin from the areas of sensory change have revealed microscopic evidence of nerve involvement. Clinical studies have found that a proportion of patients develop visible skin lesions during follow-up. The aim of the study was to perform a clinical and histological analysis of PNL patients who developed visible skin lesions during treatment and follow-up, to gain insight into the pathogenesis of the disease. Methods, Twenty-nine individuals in a series of 182 PNL patients developed visible skin lesions during follow-up. Analysis of the number, location, histology and time of onset of the new skin lesions in relation to the type and regularity of the treatment regimen were noted. A biopsy from the new skin lesion when available was compared with the nerve biopsy findings at the time of initial diagnosis. Results, Thirty-eight per cent of patients developed a single patch and 28% developed two patches. Over three-quarters of these were on the lower limb (47%) or the upper limb (29%). Sixty-two per cent of patients developed the lesions within 2 years of the onset of symptoms. Patients on regular treatment developed patches earlier than those on irregular treatment or no treatment. A skin biopsy from the new patch revealed borderline tuberculoid leprosy histology in 47% of the patients. Conclusions, The findings suggest that leprosy primarily affects the nerve and that a neuritic phase precedes the development of visible cutaneous lesions. [source]

Influence of topical capsaicin on facial sensitivity in response to experimental pain

JOURNAL OF ORAL REHABILITATION, Issue 1 2007
Y.-S. LEE
summary, Capsaicin, the pungent component of the red pepper, has been used as an analgesic in a variety of pain conditions, but sensory impairment after long-term treatment has been concerned. This study investigated the influence of topical capsaicin on various types of sensations including pain in the facial areas innervated by the mental nerve, and also evaluated whether the measurement of cutaneous current perception threshold (CPT) is reliable for the quantification of sensory change following capsaicin application. Twenty healthy subjects were given topical capsaicin cream (0·075%), which was applied to the mental area unilaterally, four times daily for 2 weeks. Burning sensation after capsaicin application gradually decreased with repeated applications. Repeated topical capsaicin resulted in reduced sensation to mechanical, heat and cold pain without changing non-painful tactile sensation. It also resulted in increased CPTs at 5 Hz and 250 Hz stimuli but no change in the CPTs at 2000 Hz from the first evaluation after capsaicin treatment and throughout the treatment period. This study demonstrated that topical capsaicin treatment for the management of chronic localized pain can be safely applied to the face without affecting non-painful normal sensations, and that CPT testing is a clinically useful tool for the quantification of sensory changes following capsaicin application. [source]

Original article: Effect of modified atmosphere packaging using different CO2 and N2 combinations on physical, chemical, microbiological and sensory changes of fresh sea bass (Dicentrarchus labrax) fillets

INTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Issue 9 2010
Laura Provincial
Summary The effect of different modified atmosphere packaging (MAPs) on physical, chemical, microbiological and sensory changes of sea bass fillets when stored at 4 °C and standard light conditions was investigated for up to 21 days and compared to a control batch stored in overwrap. Sea bass fillets were packed using different CO2 and N2 combinations (40% CO2,60% N2; 50% CO2,50% N2; 60% CO2,40% N2), and quality assessment was based on instrumental, chemical, microbiological and sensory analysis. The results showed that MAP extended shelf-life of sea bass fillets from 7 days (overwrap packaging) to 14 days. Drip loss, pH values and thiobarbituric acid reactive substances (TBARS) measurements were higher in overwrap samples but no differences (P , 0.05) were found between MAP samples. Bacteria grew most quickly and showed higher counts in overwrap samples followed by 40% CO2,60% N2; 50% CO2,50% N2 and finally 60% CO2,40% N2. Sensory analyses were in good relation with chemical and microbiological results establishing best scores and an extended shelf-life for MAP samples especially in MAPs with high CO2 levels. [source]

Late sensory function after intraoperative capsaicin wound instillation

ACTA ANAESTHESIOLOGICA SCANDINAVICA, Issue 2 2010
E. K. AASVANG
Background: Intense capsaicin-induced C-fiber stimulation results in reversible lysis of the nerve soma, thereby making capsaicin wound instillation of potential interest for the treatment of post-operative pain. Clinical histological and short-term sensory studies suggest that the C-fiber function is partly re-established after skin injection of capsaicin. However, no study has evaluated the long-term effects of wound instillation of purified capsaicin on sensory functions. Methods: Patients included in a double-blind placebo-controlled randomized study of the analgesic effect of capsaicin after groin hernia repair were examined by quantitative sensory testing before, 1 week and 2 years post-operatively. The primary endpoint was occurrence of hyperalgesia/allodynia. The secondary endpoints were acute and late sensory changes between the two patient groups. Patients were blinded to the allocated treatment. Results: Twenty (100%) capsaicin and 16 (76%) placebo-treated patients were seen at the year follow-up. Hyperalgesia was seen in five capsaicin- vs. one placebo-treated patient (P=0.2). The mechanical detection threshold was significantly increased on the operated side in the capsaicin vs. placebo group at the 1-week follow-up (P<0.05), but was not different at the year follow-up (P=0.3). There were no other significant differences in sensory function on the operated side between groups at the pre-operative, 1-week or year post-operative follow-up (P>0.05). The sensory function on the contralateral side was comparable between groups throughout the study (P>0.1). Conclusion: This small-volume study calls for further long-term safety studies of wound capsaicin instillation. [source]

RHEOLOGICAL AND SENSORY QUALITY OF READY-TO-BAKE CHAPATTI DURING FROZEN STORAGE

JOURNAL OF FOOD QUALITY, Issue 4 2009
D.N. YADAV
ABSTRACT The effect of prolonged frozen storage at ,18C, on the textural and sensory properties of ready-to-bake frozen chapatti (R-BFC) was evaluated. The R-BFC samples were prepared from normal- (control) and microwave-treated (18% moisture content for 80 s) wheat grains. Results showed that the extensibility of dough and maximum load for resistance increased gradually in both the samples during frozen storage; however, the increase was lesser in the treated ones. Chapattis prepared from both R-BFC samples exhibited higher hardness, cohesiveness, chewiness and lower springiness values during frozen storage. Microwave-treated R-BFC samples were rated as better retained in color, texture and overall acceptability scores as compared with control, up to 6 months of storage at ,18C. Thiamin and riboflavin contents were monitored during frozen storage and a loss of 12.0,14.5% in thiamin and 4,6% in riboflavin after 6 months of frozen storage was recorded. PRACTICAL APPLICATIONS During frozen storage, various physical, rheological and sensory changes occur in the food products, which determine the consumer's acceptability. The results of this study will help to establish quality of the frozen chapattis with respect to texture, color and aroma which will meet the consumer's acceptance. The protocol for the storage of frozen chapattis will help the industry to deliver the product of optimum quality. [source]

EFFECT OF STORAGE CONDITIONS ON THE SENSORY QUALITY OF GROUND ARABICA COFFEE

JOURNAL OF FOOD QUALITY, Issue 6 2006
CAROLYN F. ROSS
ABSTRACT The objective of this study was to determine how long ground coffee beans could be stored at room and freezing temperatures before sensory changes could be detected, and to identify specific attribute changes associated with this storage. Ground beans were stored for 0 (fresh), 1, 2 and 3 weeks at room and freezing temperatures. Coffee was prepared from each of these treatments and difference testing was performed. Paired comparison tests were conducted on the fresh, 1- and 2-week-stored coffee grounds to examine the attributes of coffee aroma, flavor, bitterness and overall preference. At room temperature storage, results indicated significant (P < 0.05) differences in the coffee prepared from fresh versus the 2-week-stored ground beans. Coffee made from freshly ground beans had a stronger coffee aroma, less bitterness and was more preferred compared with the beans stored for 1 or 2 weeks (P < 0.05). At freezer storage, differences were detected between coffee prepared from coffee grounds stored for 1 or 2 weeks. Coffee prepared from grounds stored for 2 weeks had a stronger coffee aroma and was more bitter compared with the other storage times (P < 0.05). [source]

Influence of topical capsaicin on facial sensitivity in response to experimental pain

Oral mucosal versus cutaneous sensory testing: a review of the literature

JOURNAL OF ORAL REHABILITATION, Issue 10 2002
R. Jacobs
summary, The innervation of skin and oral mucosa plays a major physiological role in exteroception. It also has a clinical interest as illustrated by sensory changes after neurosurgical procedures. These sensory changes often rely only on the patients' subjective reports, although objective assessments are possible. This review compares the neurophysiological features of the trigeminal sensory pathways with those of cutaneous sensory innervation. In this review, three receptor groups will be discussed: mechanoreceptors, thermoreceptors and nociceptors. Differences between receptors in the glabrous skin, the hairy skin and the oral mucosa will be highlighted. Sensory testing devices have been developed to quantify psychophysiological parameters such as the threshold level for receptor activation upon mechanical stimulation, but such devices have been merely developed to determine the threshold of skin receptors (tactile, thermal). Later on, some have been adapted to suit the particularities of the oral environment. This review attempts to compare the available literature on test devices for oral versus cutaneous tactile function. It summarizes what is common or rather particular to the devices used to study either cutaneous or oral receptors. [source]

Microbiological, chemical and sensory changes of whole and filleted Mediterranean aquacultured sea bass (Dicentrarchus labrax) stored in ice

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Issue 13 2003
Dimitra Taliadourou
Abstract The effect of filleting on the microbiological, chemical and sensory properties of aquacultured sea bass (Dicentrarchus labrax) stored in ice was studied. Pseudomonads, H2S-producing bacteria (including Shewanella putrefaciens) and Brochothrix thermosphacta were the dominant bacteria at the end of the 16 day storage period in ice for both whole ungutted and filleted sea bass. Enterobacteriaceae were also found in the spoilage microflora of whole ungutted and filleted sea bass, but their counts were always lower than those of pseudomonads, H2S-producing bacteria (including S putrefaciens) and B thermosphacta. Total viable counts for whole ungutted sea bass were always lower than those for filleted sea bass samples. Of the chemical indicators of spoilage, TMA (trimethylamine) values of whole ungutted sea bass increased very slowly, whereas significantly higher values were obtained for filleted samples, with respective values of 0.253 and 1.515 mg N per 100 g muscle being reached at the end of their shelf-life (days 13 and 9 respectively). TVB-N (total volatile basic nitrogen) values showed a slight increase for whole ungutted sea bass during storage, reaching a value of 26.77 mg N per 100 g muscle (day 13), whereas for filleted fish a corresponding value of 26.88 mg N per 100 g muscle was recorded (day 9). TBA (thiobarbituric acid) values increased slowly for whole ungutted and filleted sea bass samples throughout the entire storage period, reaching final values of 4.48 (day 13) and 13.84 (day 9) mg malonaldehyde kg,1 respectively. Sensory assessment of raw fish using the EC freshness scale gave a grade E for up to 5 days for whole ungutted sea bass, a grade A for a further 4 days and a grade B for an additional 4 days, after which sea bass was graded as C (unfit). Overall acceptability scores for odour, taste and texture of cooked whole ungutted and filleted sea bass decreased with increasing time of storage. The results of this study indicate that the shelf-life of sea bass stored in ice, as determined by overall acceptability sensory scores and microbiological data, is 8,9 days for filleted and 12,13 days for whole ungutted fish. Copyright © 2003 Society of Chemical Industry [source]

Bilateral striopallidodentate calcinosis: Clinical characteristics of patients seen in a registry

MOVEMENT DISORDERS, Issue 2 2001
Bala V. Manyam MD
Abstract Clinical features in bilateral striopallidodentate calcinosis (BSPDC), popularly referred to as Fahr's disease (five autosomal dominant families and eight sporadic cases, n = 38), recruited through a registry, are reported. Applying uniform criteria, cases reported in the literature (n = 61) were combined for detailed analysis. The mean (± S.D.) age of Registry patients was 43 ± 21 and that of literature was 38 ± 17. In combined data set (n = 99), 67 were symptomatic and 32 were asymptomatic. Of the symptomatic, the incidence among men was higher compared with women (45:22). Movement disorders accounted for 55% of the total symptomatic patients. Of the movement disorders, parkinsonism accounted for 57%, chorea 19%, tremor 8%, dystonia 8%, athetosis 5%, and orofacial dyskinesia 3%. Overlap of signs referable to different areas of central nervous system (CNS) was common. Other neurologic manifestations included: cognitive impairment, cerebellar signs, speech disorder, pyramidal signs, psychiatric features, gait disorders, sensory changes, and pain. We measured the total volume of calcification using an Electronic Planimeter and Coordinate Digitizer. Results suggest a significantly greater amount of calcification in symptomatic patients compared to asymptomatic patients. This study suggests that movement disorders are the most common manifestations of BSPDC, and among movement disorders, parkinsonism outnumber others. © 2001 Movement Disorder Society. [source]

Disseminated intravascular large-cell lymphoma with initial presentation mimicking Guillain,Barré syndrome

MUSCLE AND NERVE, Issue 1 2010
Qin Li Jiang MD
Abstract We report a patient with intravascular large B-cell lymphoma who initially presented with acute ascending weakness and sensory changes. Electrodiagnostic testing and cerebral spinal fluid (CSF) studies were initially suggestive of a demyelinating polyneuropathy. Further clinical evaluation and testing were consistent with mononeuropathy multiplex. Autopsy revealed disseminated intravascular large-cell lymphoma. Intravascular large-cell lymphoma should be considered in the differential diagnosis of a rapidly evolving neuropathy associated with other organ involvement. Muscle Nerve, 2010 [source]