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“Purpose: The 2005 American Urological Association Guideline on the Management of Staghorn Calculi suggests that metabolic stones are uncommon in the composition of staghorn calculi. We determined the incidence and treatment outcomes of metabolic stones in patients with complete staghorn calculi compared to infection stones in those undergoing percutaneous nephrolithotomy.

Materials and Methods: We retrospectively analyzed all patients who underwent percutaneous nephrolithotomy for complete staghorn calculi between April 2005 and April 2010. Stone analysis was reviewed to classify stone type as infectious or metabolic. Perioperative characteristics

and patient outcomes were compared in relation to stone composition.

Results: Selleck GW3965 Of 52 kidneys (48 patients) with complete staghorn calculi 29 (56%) were metabolic and 23 (44%) were infection stones. Stone compositions in the metabolic group were calcium phosphate Selleckchem Selinexor (55%), uric acid (21%), calcium oxalate (14%) and cystine (10%). Patients with metabolic stones were more likely male (55% vs 17%, p = 0.005) and more likely to have a negative preoperative urinary culture (62% vs 35%, p = 0.05). Patients with metabolic stones had a lower complication rate (p = 0.02), while those with

infection stones tended to require additional access and secondary treatment, and to have higher recurrence rates. Multiple urinary metabolic abnormalities were noted in all 13 (48%) patients with metabolic stones who completed evaluation.

Conclusions: In a contemporary cohort of patients, metabolic stones comprised a large proportion

of complete staghorn calculi. In our series calcium phosphate was the most common stone composition noted. Metabolic stones should be considered during the evaluation of staghorn calculi, enough and our results underscore the importance of stone analysis and subsequent metabolic evaluation in these patients.”
“Demand for new and novel natural compounds has intensified the development of plant-derived compounds known as bioactives that either promote health or are toxic when ingested. Enhanced release of these bioactives from plant cells by cell disruption and extraction through the cell wall can be optimized using enzyme preparations either alone or in mixtures. However, the biotechnological application of enzymes is not currently exploited to its maximum potential within the food industry. Here, we discuss the use of environmentally friendly enzyme-assisted extraction of bioactive compounds from plant sources, particularly for food and nutraceutical purposes. In particular, we discuss an enzyme-assisted extraction of stevioside from Stevia rebaudiana, as an example of a process of potential value to the food industry.”
“Current views recognize the brain as playing a pivotal role in the arising and maintenance of pain experience.