Medical Bulletin 21/December/2022
Here are the top medical news for the day:Higher risk of Frontotemporal dementia in those having Previous Brain Injury: StudyFrontotemporal dementia (FTD) is one of the most common causes of dementia in working-age people. FTD spectrum disorders have, depending on the subtype, major effects on behaviour, linguistic functions and cognitive processing. Many genetic mutations have been implicated...
Reference:
Soppela H, Krüger J, Hartikainen P, Koivisto A, Haapasalo A, Borroni B, Remes AM, Katisko K, Solje E. Traumatic Brain Injury Associates with an Earlier Onset in Sporadic Frontotemporal Dementia. J Alzheimers Dis. 2022 Nov 9. doi: 10.3233/JAD-220545
Japanese researchers design antibiotics analogs that target multiple-drug-resistant bacteria
Antibiotics are vital drugs in the treatment of a number of bacterial diseases. However, due to continuing overuse and misuse, the number of bacteria strains that are resistant to multiple antibiotics is increasing, affecting millions of people worldwide. The development of new antibacterial compounds that target multiple drug resistant bacteria is also an active field of research so that this growing issue can be controlled.
Reference:
Professor Satoshi Ichikawa et al, Synthesis of macrocyclic nucleoside antibacterials and their interactions with MraY, Nature Communications,DOI:10.1038/s41467-022-35227-z
Commonly added food dyes can trigger IBD, says McMaster study
Allura Red food dye directly is used to add colour and texture to foodstuffs that disrupts gut barrier function and increases the production of serotonin, a hormone/neurotransmitter found in the gut, which subsequently alters gut microbiota composition leading to increased susceptibility to colitis.
Its long-term consumption can be a potential trigger of inflammatory bowel diseases (IBDs), Crohn's disease and ulcerative colitis, says McMaster University's Waliul Khan.
Reference:
Waliul Khan et al,Chronic exposure to synthetic food colorant Allura Red AC promotes susceptibility to experimental colitis via intestinal serotonin in mice, Nature Communications, DOI 10.1038/s41467-022-35309-y
Bad breath may be dispelled by probiotic bacteria found in fermented foods: Study
Volatile sulphuric compounds are the main cause of persistent bad breath. These compounds are produced by mouth bacteria as a result of bacterial mixing and food debris associated with poor gum and dental hygiene.
Options used to tackle the problem include mouthwashes, chewing gums, teeth scaling and tongue scraping. Emerging evidence suggests that probiotic bacteria might offer a simpler alternative.
Reference:
Efficacy of probiotics in the management of halitosis: a systematic review and meta-analysis doi 10.1136/bmjopen-2022-060753,Journal: BMJ Open
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