Juice Output Research Articles

Enhanced bioactive component recovery from Sohiong via optimized enzyme-assisted microwave extraction and its stability in freeze-dried premix

In the process of juice preparation, a significant portion of bioactive constituents remains unextracted, leading to wastage and reduced nutritional value. In this study, an Enzyme-assisted microwave extraction methodology was optimized for Sohiong. The optimized condition showed high total polyphenolic content (TPC) of 118.5 mg GAE/g, total anthocyanin content (TAC) to 2133.5 mg/L, and DPPH antioxidant activity to 72.5%. The optimized protocol yielded a substantial increase in juice output (55.6%) under specific parameters (394.8W microwave power, 0.04% enzyme concentration, 63.07 min enzyme incubation, 253.4 s microwave treatment). The Freeze Dried Sohiong Premix produced thereafter retained these phytochemicals over six months, evidenced by UPLC analysis while demonstrating superior hydrosolubility (95.1 s) and minimal water activity (0.32), indicative of enhanced microbial stability. This research highlights Enzyme-assisted microwave extraction's efficacy in the food industry for augmenting the nutritional and bioactive profile of juice products, positioning Freeze Dried Sohiong Premix as a nutritionally superior alternative to traditional juice offerings.

LC-ESI-MS phenolic contents assessment, antioxidant, and protective ability of Punica granatum root bark extract against ethanol-induced gastric ulcer in rats: in silico H+, K+-ATPase inhibitory pathway study.

The objectives of the current study were to evaluate the Punica granatum root bark extract's (PGE) antioxidant and gastroprotective activities against ethanol-induced gastric ulcers in Wistar rats and to elucidate the putative mechanism of action using in silico analysis. The PGE phytochemical study shows high levels of phenolics, flavonoids, tannins, and polysaccharides. In vitro, the PGE was more effective at scavenging hydroxyl radicals than quercetin and had lower ferric reducing activity than catechin. In vivo, it was revealed that pretreatment of ethanol-ulcerated rats with PGE at oral doses of 100, 200, and 400mg/kg b.w. offered a dose-dependent shield against ethanol-induced ulcers when compared to Omeprazole (20mg/kg b.w.) by preventing the development of deep ulcer lesions, lowering gastric juice output and pH rises, boosting gastric mucus production and antioxidant enzyme levels, and attenuating malondialdehyde and myeloperoxidase contents. Moreover, the liquid chromatography-mass spectrometry analysis of PGE identified 5 phenolic acids and 4 flavonoids, which revealed an in silico high oral bioavailability, drug-likenesses, and good binding affinities and thus inhibitory effects on the gastric H+, K+-ATPase enzyme. PGE may have synergistic antioxidant, anti-inflammatory, and H+, K+-proton pump inhibitory actions that contribute to its antiulcer efficacy.

Mathematical modeling of continuous induction heating of sour cherry juice

Induction heating is a noncontact heating method that enables heating of ferromagnetic materials. In this study, continuous induction heating system was custom set up and experimental and numerical results were compared. Sour cherry juice was heated to a target temperature value (75°C) at three different flow rates (200–250-300 ml/min) and three different set pipe wall temperatures (80–90–100°C) in experimental study. COMSOL Multiphysics 5.2 was used to solve mathematical models and visualize temperature distribution during heating and flowing. Magnetic field, heat transfer, and laminar flow physics paired each other in the model. It was concluded that the time-dependent variation of the sour cherry juice output temperature was successfully predicted by the model developed for induction process conditions. The developed models could be used to estimate process time, temperature history of materials, and effect of flow rate on heating rate any time during the continuous induction heating process. Practical applications Thermal processes applied in the food industry are aimed to inactivate the microorganisms in the food, to protect the nutrient content, and to have high energy efficiency. Conventional heating methods have a negative effect on the nutrient content of foods and the energy efficiency of the heating process due to long processing times. The advantages of induction heating are that it is a novel heating method, highly energy efficient, and performs heating process in a short time. In this study, a laboratory-scale continuous induction heating system to heat a liquid food product was established and numerical modeling of the heating process was performed. The obtained model will be an important data for installation of the continuous induction heating systems, scale-up in the continuous induction heating systems, and prediction to effects of the process parameters.

Evaluation of Methods of Heat Treatment of Black Currant Fruits to Increase Juice Production

Black currant is a multivitamin crop with high dietary and medicinal properties and is a source of exceptionally valuable raw materials for juice production. The essence of the problem of this paper is the scientific substantiation of ways and methods of efficient juice extraction while preserving the natural chemical composition and biologically active substances. The purpose of this study is to compare the methods of heat treatment of black currant fruits to increase juice production. Evaluation of the efficiency of juice output from black currant fruits should be carried out differentially according to the level of desirability of Harrington: exceptionally good – more than 55%, good – 48-55%, satisfactory – 40-48%, unsatisfactory – 35-40%, very unsatisfactory – less than 35%. The fruits of black currant, as a rule, yield 18-24% of the juice, which is devoid of its inherent colouring. Heat treatment of raw materials increases the juice yield by 1.5-2.5 times compared to grinding, and at the same time, at 50-55°C, the cells die within 5 minutes. Good juice yield indicators upon pressing the pomace of crushed fruits (49-55%), satisfactory – upon heating whole fruits with the addition of 15% water (38-45%), as well as blanching fruits in water with a temperature of 95-100°C (42-45%). Juice extraction by blanching fruits and pomace in their own juice is inefficient (33-36%). In terms of chemical composition, freshly pressed juices, regardless of the method of processing raw materials, are close to fresh fruits. Heat treatment of raw materials does not adversely affect the taste and aroma of juices. The content of ascorbic acid in juices (142-225 mg/100 g) depends on the variety of fruits and weather conditions of the year. Its preservation in freshly pressed juices during heat treatment is 95-97%, including blanching – 83-90%. In juices with sugar, its content is 1.7 times lower, but the preservation is 98-99%. During the storage of juices with sugar, the preservation of ascorbic acid decreases during the first three months – by 1.5-2%, in 6 months – by 5.5-7%, in 9 months – by 10-13%, in 12 months – by 16-19% or 7-10 times. Factors for stabilising ascorbic acid in juices are sugar, hot bottling, and short-term heating at elevated temperatures

Desıgn and Constructıon of an Automated and Manual New-Fangled Fruıt Juıce Extractor

The goal of this study was to design and build an automatic and manual new-fangled fruit juice extractor. People's growing desire for fruit juice, owing to its nutritional benefits, has resulted in the development of a machine that would make the extraction of huge quantities of fruit juice easier and more efficient. The ideal operating criteria for the new-fangled juice extraction machine, juice yield, extraction loss, and extraction efficiency, were assessed for performance throughout the design phase. The entire production capacity of new-fangled juice extraction machines, both automated and manual, was also assessed. The machine was built manually with the use of local materials and tools. The major materials used for the construction of the machine were mld steel, stainless steel, and plastic. During the construction of the machine, the component pieces were fabricated separately using mld steel sheet, stainless steel, and plastic before being finally assembled. It was built in such a way that when the handle is moved, the fruits are crushed and juice is produced. It was also built to run automatically thanks to the incorporation of a drive belt and an electric motor. The orange and citrus fruits were washed and weighed in this study, with fruit weights ranging from 1.4kg to 2.5kg. Maximum juice output, extraction efficiency, and extraction loss were all determined to be 77.6%, 85.3%, and 6.5 percent, respectively.The results demonstrate that the newly planned and manufactured juice extractor performed well in terms of juice extraction capacity.

Influence of enzymative catalysis on technological parameters of apple juice production

The article provides data on the investigation of the effect of enzymatic catalysis on the technological parameters of apple juice production. Apples are distinguished by the presence of a heterogeneous high-molecular complex of biopolymers, which complicates their processing: it prevents juice output, hinders its clarification, filterability of wine materials and negatively affects the colloidal stability of wines. Enzymatic catalysis based on the action of microbial preparations, contributes in many respects to the successful solution of the problems of intensifying technological processes of fruit and berry raw materials processing and improving the quality of obtained products. Enzyme preparations of complex action, causing deep hydrolysis of high-molecular components of the peel and pulp of fruits, provide a more complete extraction of the liquid fraction, better clarification and filterability of juices. The foothill zone of Adygea has special soil and climatic conditions that affect the formation of physical and chemical characteristics of raw materials. Considering that apple tree occupies the first place in terms of planting area among fruit crops in the Republic of Adygea, an urgent task is to study the effect of enzymatic catalysis on technological properties of juices obtained during the processing of apples grown in these soil and climatic conditions. Enzyme preparations of complex action, recommended for the processing of fruit juices and wine materials, made in France and Germany, have been selected as objects of the research. The results of the studies on the use of enzyme preparations in the processing of apple juices, taking into account their influence on the juice yield and such technological parameters as the speed and quality of clarification, filterability and dynamics of alcoholic fermentation, have been presented. The effect of enzymatic catalysis on the mass concentrations of polysaccharides, starch, total nitrogen and phenolic substances has been studied. A higher hydrolytic activity of the Extrazyme enzyme preparation has been established, when added to the pulp; it contributes to the deep transformation of high-molecular substances and, as a result, to optimize the technological parameters of juice production

Theoretical substantiation of the influence of electric pulse processing on the process of obtaining juice from grapes and fruits

The article presents the theoretical basis of the effect of electrical pulse processing on the process of obtaining juice from grapes and fruits. High-voltage pulsed electrical processing technology for biological products has a higher damaging effect on living cells than other electrical effects, and this can be achieved due to the passage of large discharges of current through tissues and cells in a short period of time. It has been found that high efficiency in killing living cells by secretion can be achieved as a result of a pulsed energy effect. In order to develop energy-efficient electrical technology for extracting juice from fruits and grapes, it has been found that high-voltage electric pulse discharge treatment of grapes and apples before extracting juice has a good effect. Analytical expressions between electrical impulse processing parameters (pulse energy and capacitor capacity) and juice output were determined. The degree of damage to fruit and grape cells depends on the capacitance of the capacitor, the discharge voltage, and the number of pulses.

Study on Endoscopic Insertion of the Enteral Feeding Tube for Patients with Anastomotic Impassability After Gastrectomy

We have investigated about the enteral feeding tube for anastomotic impassability caused by anastomotic inflammation, ulcer, failure after gastrectomy. Subjects: 67 patients who needed enteral feeding because of anastomotic impassability among 1865 patients after gastrectomy from gastric and duodenal ulcer, gastric carcinoma at Pyongyang Medical College Hospital of Kim Il Sung University and other hospitals from February 2007 to August 2015. Method: The aim is to place the enteral feeding tube into the jejunum. At first we inserted the upper gastrointestinal endoscope into the jejunum beyond the anastomotic site and pulled out the it after inserting the guide wire into jejunum through the endoscope. Then we inserted the enteral feeding tube into the jejunum following the guidewire and pulled out it either. Finally we confirmed it by radiography. Results: 71 insertions were applied for 67 patients, among them the number of successes was 67 (94.4%), and required time was 14.4±3.8min, the length of the guidewire inserted into the jejunum was 23.1±2.8cm. The gastric juice output of the patients with anastomotic inflammation and ulcer was 1218±181mL/d before insertion of the tube, but 0 mL/d after insertion. And it was 1218±181mL/d before insertion in anastomotic failure, and it decreased by 5.8±3.0mL/d on the 7 th day after insertion. 2 patients (3.0%) underwent reoperation. Conclusion: This procedure is very high successful and takes a short time, can prevent the pooling of intragastric juice and reoperation.

Evaluation of the scab immune apple varieties and hybrids suitable for juice production

Based on the technological evaluation of 105 immune V f and highly resistant V m to scab apple varieties of the All-Russia Research Institute for Horticultural Plant Breeding suitable for juice production, 16 varieties perspective for raw material production are specified with the juice output from 70.4% (Orlovskoe Poles’e) to 65% (Rozhdestvenskoe), the content of the soluble dry substances not lower than 11%, and organoleptic properties higher (4.5–4.3 points) than in the control variety Antonovka obyknovennaya. A higher juice output is reliably defined in the summer varieties as compared to the winter ones. The character of appearance of some technological features of the fruits (juice output, content of soluble dry substances, organic acids, P-active catechins) is specified in the scab immune hybrid apple progeny of 28 hybrid families.

Investigation of the effect of preliminary treatment of cranberry berries with a multi-enzyme composition on the chemical composition of juice

The article presents the investigation results of red whortleberry chemical composition juices, obtained with using of pre-enzymatic treatment of red whortleberries and without enzymatic preparations. It was found that the application of a composition pectinase and glucanase enzyme preparations РесtinехХХL, Rapidaza CR, Bryuzzaym BGX, LаminехВG2 can significantly increase the yield in juice of natural ingredients and functional food ingredients – organic acids, sugars, proteins (1.2–1.3 times), vitamin C (1.5–1.6 times), bioactive polyphenolic compounds (1.2–1.3 times), including flavones and flavonols (5.4–5.9 times), anthocyanins (1.2–1.3 times), proanthocyanidins (1.3–2.0 times), catechin (1.7 times). The most effective is composition on the base Rapidaza CR andLаminехВG2.The application of thiscomposition leads to increased juice output on 26%. The food value description of red whortleberry juice, obtained with using of the composition on the base Rapidaza CR andLаminехВG2, have been represented. The dates of some organic acids content such as fruit acids (citric acid, malic acid) and phenolic acid (benzoicacid) have been obtained. It was found that the extraction of citric and malic acids increases in 1.3 times and 2.1 times respectively and benzoicacid – in 1.4 times. Themineral composition of red whortleberry juice have been investigated. Potassium is a leaderin the yield of macro elements, it is noticed the high quality content of phosphorus and calcium and the presence of magnesium and sodium.Аluminium, manganese, silicon, iron, zinc, silver and chromium have been determined in the yield of micro elements of red whortleberry juice.It is shown that a preliminary enzymatic treatment of red whortleberry can improve the juice mineral composition.The dates illustrate the efficiency of enzyme composition application for preliminary treatment of red whortleberry as demonstrated by significant improvement of juice chemical composition by the additional extraction of healthy components, natural antioxidants, preservatives, food coloringthat increase juice food valueand hence technological characteristics.

Manometric evidence of earlier recovery of fasting gastric motility after antecolic duodenojejunostomy than after retrocolic duodenojejunostomy following PPPD.

Gastric stasis is a unique complication of pylorus-preserving pancreatoduodenectomy (PPPD). Although some studies reported less prevalence of gastric stasis after antecolic duodenojejunostomy, there have been no reports on detailed comparison of gastric motility after antecolic vs. retrocolic duodenojejunostomy after PPPD. Thirty-six patients underwent PPPD with the modified Child reconstruction. Retrocolic duodenojejunostomy was utilized in initial 13 patients (retrocolic group). For comparison, antecolic duodenojejunostomy was employed in subsequent 23 patients (antecolic group). A manometric tube assembly was inserted into the gastric antrum and jejunum during PPPD. Gastrointestinal motility was recorded for 3 hours a day, starting on 6 to 14 days after surgery and repeated at a weekly interval until the first appearance of phase 3 gastric motility. Various clinical parameters were also assessed. Recovery of gastric phase 3 was identified in 19 of 36 patients. Recovery of phase 3 was faster in antecolic group than in retrocolic group (p<0.01). The amount of the gastric juice output during 14 postoperative days was larger in retrocolic group than in antecolic group (p<0.01). Resumption of water intake and food intake was earlier and the length of intravenous hyperalimentation and hospital stay was shorter in antecolic group than in retrocolic group (p<0.05). Antecolic duodenojejunostomy contributes to early recovery of gastric phase 3 motility in patients after PPPD, leading to prevention of early gastric stasis.

Biochemical composition of tangerine fruits under microfertilizers

The paper presents the long-term research and its results in the field of biochemical composition and mechanical analysis of dwarf tangerine fruits ('Miagava-Vase') growing in the subtropical zone of the Black Sea coast, Krasnodar region. The given results have been obtained after treatments with the following micro fertilizers: H3BO3 (at a concentration of 0.06%), MnSO4 H2O (0.4%), ZnSO4 H2O (0.3%) and CuSO4 H2O (0.06%), an option with foliar water spraying served as a control. It is shown that treatments with copper, zinc and boron significantly (at 2.37 - 3.66 mg.100g-1) increase the amount of vitamin C in fruits compared to the control option. The total amount of sugars in fruits was slightly increased under foliar application of manganese salts. The results show an effect of manganese and zinc to the ratio of total sugars and titratable acids and consequently, on the sugar-acid index value. We found that the content of ascorbic acid in tangerine depends on harvesting term, fruit location on the crown, light level, etc. Equally important is the fact that if storage makes up 3 months the loss of ascorbic acid is not more than 12%. Micro fertilizers had a positive effect on market quality: heavier fruits with thin peel were recorded on options with boric acid and manganese treatments. Treatments with boron and copper sulphate increased juice output from the pulp (74 and 76%, respectively, which is 3 - 7% higher than the control option). A higher dry substance accumulation was observed in the option with foliar application of zinc (13.93%). The despite differences in climatic characteristics of research years and annual adverse periods, foliar feeding with micro fertilizers had a positive effect not only on the accumulation of assimilates in the fruit, but also on the preservation of their presentation. The studies have shown that foliar treatments with micronutrients are promising for tangerine crop, which allowed us to develop guidelines for their use as an agro technical method on dwarf tangerine plantations.

A comparative study using the transabdominal route versus the transoral route in establishing naso-biliary drainage in laparoscopic surgery

Objective To compare using the transabdominal route versus the transoral route in establishing naso-biliary drainage in laparoscopic surgery. Methods The combined use of laparoscopy with choledochoscopy and duodenoscopy to establish naso-biliary drainage was carried out in 204 patients with gallbladder and common bile duct calculi. In 162 patients, the naso-biliary drainage was established transabdominally and in 42 patients it was established transorally. The success and the complication rates in the two groups were compared. Results Of 162 patients using the transabdominal route, 4 patients failed. There were 6 patients (3.7%) who had no output from the nasobiliary drain. There were 3 patients (1.8%) who had only intestinal juice outflow from the nasobiliary drain. Primary closure failed in 3 patients (1.8%), all resulting in bile leak. Pancreatitis occurred in 2 patients (1.2%) after the operation. There was 1 patient (0.6%) whose nasobiliary drain was wrongly ligated. Of 42 patients with nasobiliary drainage using the transoral route, 6 patients failed. There was 1 patient (2.4%) who had no output from the nasobiliary drain. There was 1 patient (2.4%) who had intestinal juice output from the nasobiliary drain. Primary closure failed in 1 patient (2.4%) with resultant bile leakage. Pancreatitis occurred in 4 patients (9.5%) after the operation. The success rate of establishing a nasobiliary drainage in the transabdominal group was significantly higher than that in the transoral group, but the complications were less. Conclusions Nasobiliary drainage established through the transabdominal route in laparoscopy surgery for patients with gallbladder and common bile duct calculi was technically easier and had a high success rate. It had less complications. Key words: Laparoscope; Choledochoscope; Choledocholithiasis; Nose bile duct

The effect of octreotide on pancreatic juice output after pancreaticoduodenectomy

The effect of octreotide on pancreatic juice output after pancreaticoduodenectomy

Prospective randomized trial of the effect of octreotide on pancreatic juice output after pancreaticoduodenectomy in relation to histological diagnosis, duct size and leakage

BackgroundOctreotide is generally administered based on the surgeon's interpretation of perceived risk for pancreatic fistula at the time of pancreaticoduodenectomy (PD). MethodsA single‐institution, prospective randomized trial was conducted between April 2009 and December 2011 involving 62 PD patients who were randomized to receive octreotide (100 μg subcutaneously every 8 h; n = 32) or placebo (n = 30). Pancreatic juice output was measured after the operation using a catheter inserted into the pancreatic duct. Postoperative complications were recorded. ResultsNo significant differences in median output were found between the octreotide (82.5 ml) and placebo (77.5 ml) groups (P = 0.538). Median total output was significantly lower in patients with adenocarcinoma compared with those with periampullary tumours (P = 0.004) and in patients with a duct diameter of >5 mm compared with those with a duct diameter of <5 mm (P = 0.001). There were no significant differences in overall morbidity between the octreotide and placebo groups (P = 0.819). Grade B pancreatic fistula (International Study Group for Pancreatic Fistula) was observed in two and three patients in the octreotide and placebo groups, respectively. ConclusionsMorbidity did not differ significantly between the groups. This study did not demonstrate an inhibitory effect of octreotide on exocrine pancreatic secretion. Based on these results, the routine use of octreotide after PD cannot be recommended.

Is the enteral replacement of externally drained pancreatic juice valuable after pancreatoduodenectomy?

External drainage of pancreatic juice using a pancreatic duct stent following pancreatoduodenectomy is widely performed. We hypothesized that the replacement of externally drained pancreatic juice would help to prevent postoperative complications, including pancreatic fistulas. Sixty-four patients who underwent pancreatoduodenectomy between 2006 and 2008 were randomly assigned to either a pancreatic juice non-replacement (NR) or replacement (R) group. Eighteen patients were excluded from the analysis because they had unresectable tumors (n = 4), low pancreatic juice output (<100 ml) (n = 11) or for other reasons (n = 3). A total of 46 patients (NR = 24, R = 22) were included in the final analysis. The volume and amylase levels of externally drained pancreatic juice were analyzed on postoperative days 7 and 14. The incidence of postoperative complications, including pancreatic fistulas and delayed gastric emptying, was also assessed. The total amylase secretion from the pancreatic tube on postoperative day 7 was significantly higher in the NR group compared with the R group (P = 0.044). The incidence of pancreatic fistulas (>Grade B) was also significantly higher in the NR group (33.3 vs. 9.1 %, P = 0.046). In cases for whom external pancreatic juice drainage from a stent is applied following pancreaticojejunostomy, enteral replacement of externally drained pancreatic juice may reduce the incidence of postoperative pancreatic fistula formation.

Developing apple cultivars (Malus domestica Borkh.) of juice purpose

The fruit of apple scab immune hybrids, obtained from the targeted crossings for suitability for juice production, were estimated. The most perspective hybrids were selected. They are not inferior to the world juice cultivars in the basic technological characters (juice output), and even surpass them in a number of these characters (the content of SDS and P-active catechols in juice).

PERFORMANCES OF AUTUMN APPLE VARIETIES AND WINTER ONES REGARDING CHARACTERISTICS CONFERRING HIGH FITNESS FOR JUICE EXTRACTION

Rendering valuable - via processing – of plant raw-materials is a permanent aim of research in the field of horticulture, being generated by the necessity for a balanced range of foodstuffs all the year round (Gherghi, 1999). Demand for food preserves on market set the scientific research the task of finding solutions for the improvement of processing technologies as well as the introduction – in the process of valuable rendering – of certain new fruit varieties of high organoleptic, nutritional and technological qualities superior to the extant ones (Beceanu, D., A. Chira 2003). As for now, programmes of apple research include objectives referring to obtaining varieties for processing and identifying cultivars meeting the demands of processing entirely. The main objectives pursued by the researches pertaining to this study are materialized in the following aspect the study of performances of two autumn apple varieties and three winter ones, to be found in the variety collection of the USAMV, regarding nine characteristics conferring high fitness for juice extraction. For both autumn-apple varieties and the winter ones, testing has been carried out within comparative cultures set in blocks following a linear model, each including 15 to 25 trees. Thus, per total parcel-repeats, of each variant 36 to 60 trees were checked for: fruit yield, fruit weight, fruit volume, dry-matter, sugar content, total acidity, vitamin C, juice yield, and juice output (Table 1).

Effect of oxytocin on gastric ischemia-reperfusion injury in rats

The effect of peripherally administered oxytocin (OT) on gastric ischemia-reperfusion injury (GI-RI) and its possible mechanism were investigated. The Sprague-Dawley (SD) rats were randomly divided into different treatment groups (n = 6). The animal GI-RI model was established by clamping the celiac artery for 30 min to induce ischemia and then released to allow reperfusion for 1 h, and the degree of GI-RI was assessed by scoring the gastric mucosal damage index (GMDI), the gastric fluid output, gastric fluid output, gastric acidity were measured and the surgical preparations of vagotomy and sympathectomy were used to investigate the possible mechanism of OT on GI-RI. The results were as follows. Compared with the control group (NS plus GI-R only, GMDI 121.33 ± 10.40, n = 6), the intraperitoneal (ip) administration of oxytocin (20, 100 μg/0.5 mL) obviously attenuated GI-RI (P < 0.05), GMDI were 82.33 ± 14.26, 53.5 ± 5.58 respectively (n = 6); the gastric fluid output and the gastric acidity (evaluated by pH) of the control group were (430.17 ± 87.36) μL, 1.55 ± 0.25 (n = 6), and those of the OT group were (102.45 ± 48.00) μL, 2.65 ± 0.40 (n = 6) respectively; differences had statistical significance (P < 0.01). The effect of oxytocin was reversed by atosiban, a selective oxytocin receptor antagonist. The GMDI of the group given atosiban 10 min before OT was 138.17 ± 24.06 (n = 6), which had no significant difference with the control group. Oxytocin further attenuated GI-RI after vagotomy and sympathectomy (GMDI 6.83 ± 8.89, 29.67 ± 5.54, n = 6), compared with the GI-R group and the oxytocin group (P < 0.01). These results indicated that the oxytocin could significantly protect gastric mucosal against injury induced by ischemia-reperfusion, and the oxytocin receptor was involved. This effect of oxytocin may be mediated through the vagus and sympathetic nerve, and then lead to the reduction of gastric juice output and the depression of gastric acidity.

Binding pancreaticojejunostomy – a safe and reliable anastomosis procedure

Over the past one hundred years, the development of pancreaticoduodenectomy (PD) has always involved the struggle against pancreatic leakage. Until now, leakage of the pancreatic anastomosis has remained a common and serious complication after PD. Various methods of dealing with the pancreatic stump for prevention of pancreatic anastomotic leakage have been described. No matter which method is used, however, pancreatic anastomotic leakage is still most likely to occur when anastomosis involves a normal and soft pancreas. To perform a safe and reliable pancreaticoenteric anastomosis, we investigated the risk factors and potential mechanisms of occurrence of pancreatic leakage, including leakage from the needle hole and from the seam between two anastomosed structures, blood supply to the anastomosis and tension at the anastomosis. Based on these findings, we established a new pancreaticoenteric anastomosis procedure - binding pancreaticojejunostomy. The unique aspects of this procedure are as follows. The sero-muscular sheath of jejunum is bound to the invaginated pancreatic stump, so as to seal the gap between them; mucosa of the segment of jejunum that would eventually be in contact with the pancreatic stump is destroyed either chemically or by electric coagulation to promote healing. There is no needle hole on the jejunal surface of the anastomotic site. From 1996 to 2003, a total of 227 consecutive patients were treated with this type of pancreaticojejunostomy in this institution. None of the patients developed a pancreatic anastomotic leak. Binding pancreaticojejunostomy is a safe and reliable anastomotic procedure to effectively minimize leakage even when the texture of the pancreas is soft and normal.