Beginning in the 1960s the care of persons with haemophilia began to improve dramatically through a series of transformative improvements in care: development of lyophilized factor concentrates, home care programmes, prophylaxis and (due to the tragedy of HIV/hepatitis) the development of virally safer plasma-derived and recombinant factor concentrates. Prophylaxis, if commenced early and given...

BACKGROUND Circumcision in hemophiliacs is a delicate surgery because of bleeding risks that could be avoided by adequate substitution of coagulation factor. This practice is very challenging in countries where anti hemophilic treatment is inaccessible. The study aimed to evaluate a circumcision protocol in hemophilia A using low quantities of factor concentrates. METHODS This prospective stu...

During the last stage of plant oil refining, deodorization distillates containing very important biological substances such as tocopherols, sterols, terpenoids or hydrocarbons are formed as a by-products. This study aimed at evaluating the content and antioxidant capacity of tocopherol concentrates from deodorization distillates obtained after the refining of rapeseed, soybean and sunflower oil...

Waste materials derived from shrimp processing signify 40 to 45 % of the weight of the catch or harvest. For Biotechnology, waste materials are secondary material, as contrast of raw materials, to generate value-added products, such as chitin, protein, and pigments. We used the pH-shift and enzymatic autohydrolysis processes to obtain protein concentrates from the cephalothorax of whiteleg shri...

Changes in microparticles (MP) from red blood cell (RBC) concentrates in the context of irradiation have not been investigated. The aim of this study was to evaluate how irradiation affects the number of MPs within transfusion components. Twenty RBC concentrates, within 14 days after donation, were exposed to gamma rays (dose rate: 25 cGy) from a cesium-137 irradiator. Flow cytometry was used t...

The article deals with the study of processing quality of milk-protein concentrates obtained by ultrafiltration. Creaming ability of milk-protein concentrates obtained by ultrafiltration is inevitably associated with the presence of rehydrated proteins in its composition. With increasing temperature, the ability of proteins to absorb on the plasma-gas interface is reduced, as evidenced by a dec...