Pub Date : 2023-06-02eCollection Date: 2023-01-01DOI: 10.3389/jaws.2023.11499
Juha M Hiekkaranta, Mirella Ahonen, Elisa Mäkäräinen, Pasi Ohtonen, Juha Saarnio, Tero Rautio
Background: Hernia patches for umbilical hernia repair have gained popularity due to their short operation time and ease of use. However, up to 10% re-operation and 8% recurrence rates at 2-year follow-up have been published. This retrospective cohort study presents the long-term results of the hernia patch technique for umbilical hernia repair. Methods: All adult patients who underwent a primary umbilical hernia repair at Oulu University Hospital hernia surgery units during 2014-2018 were included in the study. The primary outcome measure was recurrence rate. Secondary outcomes were complications and re-operation rate. Results: A total of 619 elective primary umbilical hernia repairs were performed during 2014-2018. The major technique used was Ventralex™ ST hernia patch repair (79.0%, 488/619) for small hernias with a mean width of 1.8 (SD 0.79) cm. Most of the patches (84.7%, 414/488) were placed in the preperitoneal space. Hernia recurrence rate of patient operated on using Ventralex™ ST hernia patch was 2.5% (12/488) during a mean follow-up time of 68 (SD 16, 43-98) months. Re-operation rate for another reason than recurrence was 1.6% (8/488). Clavien-Dindo complications ≥3 occurred in 4.1% (20/488) of cases and surgical site infection rate was 3.3% (16/488). Conclusion: Umbilical hernia repair using a Ventralex™ ST hernia patch placed in preperitoneal space have acceptable results in terms of recurrence and re-operations in this cohort study.
背景：用于脐疝修补的疝气补片因其手术时间短、使用方便而广受欢迎。然而，有报道称，再次手术率高达 10%，2 年随访复发率为 8%。这项回顾性队列研究介绍了疝气补片技术用于脐疝修补术的长期效果。研究方法研究纳入了2014-2018年间在奥卢大学医院疝外科接受初次脐疝修补术的所有成年患者。主要结果指标为复发率。次要结果为并发症和再次手术率。研究结果2014-2018年间共进行了619例择期原发性脐疝修补术。使用的主要技术是 Ventralex™ ST 疝补片修补术（79.0%，488/619），用于平均宽度为 1.8（SD 0.79）厘米的小疝。大多数补片（84.7%，414/488）被放置在腹膜前间隙。使用 Ventralex™ ST 疝气补片进行手术的患者在平均 68 个月（标准差 16，43-98）的随访期间，疝气复发率为 2.5%（12/488）。除复发外，因其他原因再次手术的比例为 1.6%（8/488）。克拉维恩-丁多并发症≥3的病例占 4.1%（20/488），手术部位感染率为 3.3%（16/488）。结论在这项队列研究中，使用放置在腹膜前间隙的 Ventralex™ ST 疝修补片进行脐疝修补术，在复发和再次手术方面取得了可接受的结果。
{"title":"Ventralex™ ST Hernia Patch Repair for Small Umbilical Hernia is Safe and Effective: A Retrospective Cohort Study.","authors":"Juha M Hiekkaranta, Mirella Ahonen, Elisa Mäkäräinen, Pasi Ohtonen, Juha Saarnio, Tero Rautio","doi":"10.3389/jaws.2023.11499","DOIUrl":"10.3389/jaws.2023.11499","url":null,"abstract":"<p><p><b>Background:</b> Hernia patches for umbilical hernia repair have gained popularity due to their short operation time and ease of use. However, up to 10% re-operation and 8% recurrence rates at 2-year follow-up have been published. This retrospective cohort study presents the long-term results of the hernia patch technique for umbilical hernia repair. <b>Methods:</b> All adult patients who underwent a primary umbilical hernia repair at Oulu University Hospital hernia surgery units during 2014-2018 were included in the study. The primary outcome measure was recurrence rate. Secondary outcomes were complications and re-operation rate. <b>Results:</b> A total of 619 elective primary umbilical hernia repairs were performed during 2014-2018. The major technique used was Ventralex™ ST hernia patch repair (79.0%, 488/619) for small hernias with a mean width of 1.8 (SD 0.79) cm. Most of the patches (84.7%, 414/488) were placed in the preperitoneal space. Hernia recurrence rate of patient operated on using Ventralex™ ST hernia patch was 2.5% (12/488) during a mean follow-up time of 68 (SD 16, 43-98) months. Re-operation rate for another reason than recurrence was 1.6% (8/488). Clavien-Dindo complications ≥3 occurred in 4.1% (20/488) of cases and surgical site infection rate was 3.3% (16/488). <b>Conclusion:</b> Umbilical hernia repair using a Ventralex™ ST hernia patch placed in preperitoneal space have acceptable results in terms of recurrence and re-operations in this cohort study.</p>","PeriodicalId":10587,"journal":{"name":"Coffee Science","volume":"11 1","pages":"11499"},"PeriodicalIF":0.0,"publicationDate":"2023-06-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10831647/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"91252469","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Adsorption is one of the critical processes in phosphorus (P) availability in plants. In the coffee crop (Coffea arabica), the highest dose of P is supplied in the vegetative phase, so its management is fundamental to guarantee the optimum growth of plants. The aim of this work was to determine the P fixation capacity and its relationship with the soil chemical properties of the Huila coffee zone, Colombian department, with the largest area planted with coffee. The adsorption isotherms were obtained by equilibrating the soil with 30mL of KH2PO4 solution dissolved in a 0.01M CaCl2.2H2O, containing concentrations of P between 50 and 4.200 mg kg-1. The P adsorption was measured for 60 soil samples collected from the five main cartographic units of the department: Campoalegre, El Recreo, La Cristalina, Saladoblanco, and San Simón. The data fitted to the linear and nonlinear Langmuir model forms. It was found that the soils of the region have a variable P fixation capacity, with values of q (adsorption at 0.2 mg L-1 in solution) between 8 and 1330 mg kg-1 and b (maximum adsorption capacity) from 117 to 3916 mg kg-1, without finding an association with the evaluated soil units. A correlation of q and b was found between Al3+, Al3+ saturation, pH, Ca2+ and Mg2+, and base saturation. Key words: Langmuir isotherms; phosphorus adsorption; soil acidity; soil cartographic unit.
{"title":"Phosphorus fixation and its relationship with soils chemical properties of the coffee zone of Huila, Colombia","authors":"Vanessa Catalina Díaz Poveda, Siavosh Sadeghian","doi":"10.25186/.v18i.2122","DOIUrl":"https://doi.org/10.25186/.v18i.2122","url":null,"abstract":"Adsorption is one of the critical processes in phosphorus (P) availability in plants. In the coffee crop (Coffea arabica), the highest dose of P is supplied in the vegetative phase, so its management is fundamental to guarantee the optimum growth of plants. The aim of this work was to determine the P fixation capacity and its relationship with the soil chemical properties of the Huila coffee zone, Colombian department, with the largest area planted with coffee. The adsorption isotherms were obtained by equilibrating the soil with 30mL of KH2PO4 solution dissolved in a 0.01M CaCl2.2H2O, containing concentrations of P between 50 and 4.200 mg kg-1. The P adsorption was measured for 60 soil samples collected from the five main cartographic units of the department: Campoalegre, El Recreo, La Cristalina, Saladoblanco, and San Simón. The data fitted to the linear and nonlinear Langmuir model forms. It was found that the soils of the region have a variable P fixation capacity, with values of q (adsorption at 0.2 mg L-1 in solution) between 8 and 1330 mg kg-1 and b (maximum adsorption capacity) from 117 to 3916 mg kg-1, without finding an association with the evaluated soil units. A correlation of q and b was found between Al3+, Al3+ saturation, pH, Ca2+ and Mg2+, and base saturation. Key words: Langmuir isotherms; phosphorus adsorption; soil acidity; soil cartographic unit.","PeriodicalId":10587,"journal":{"name":"Coffee Science","volume":"42 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135319757","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
{"title":"The influence of temperature and duration of brewing on the sensorial value of Gayo Arabica wine coffee, a comparison of hedonic and cupping test methods","authors":"I. Sulaiman, Irfan Irfan, R. Syahputra","doi":"10.25186/.v17i.2032","DOIUrl":"https://doi.org/10.25186/.v17i.2032","url":null,"abstract":"","PeriodicalId":10587,"journal":{"name":"Coffee Science","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"69260640","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
R. Arimarsetiowati, Budi Setiadi Daryono, Yohana Theresia Maria Astuti, E. Prastowo, E. Semiarti
{"title":"Regeneration and development of Coffea arabica L. plants through indirect somatic embryogenesis","authors":"R. Arimarsetiowati, Budi Setiadi Daryono, Yohana Theresia Maria Astuti, E. Prastowo, E. Semiarti","doi":"10.25186/.v18i.2078","DOIUrl":"https://doi.org/10.25186/.v18i.2078","url":null,"abstract":"","PeriodicalId":10587,"journal":{"name":"Coffee Science","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"69261781","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Amador Eduardo de Lima, Elisa de Melo Castro, Samuel Henrique Braga da Cunha, Rubens José Guimarães, Nilton Nagib Jorge Chalfun, E. Alves, Milene Alves Figueiredo Carvalho, Alex Mendonça de Carvalho
{"title":"Production of Coffea canephora seedlings through cuttings in a nursery and hydroponics using different containers","authors":"Amador Eduardo de Lima, Elisa de Melo Castro, Samuel Henrique Braga da Cunha, Rubens José Guimarães, Nilton Nagib Jorge Chalfun, E. Alves, Milene Alves Figueiredo Carvalho, Alex Mendonça de Carvalho","doi":"10.25186/.v18i.2084","DOIUrl":"https://doi.org/10.25186/.v18i.2084","url":null,"abstract":"","PeriodicalId":10587,"journal":{"name":"Coffee Science","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"69261962","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Bruna Penha Costa, Cláudio Yuji Tsutsumi, Carlos Augusto Rocha de Moraes Rego
{"title":"Initial growth of coffee plants associated with the use of kaolinite and adjuvant","authors":"Bruna Penha Costa, Cláudio Yuji Tsutsumi, Carlos Augusto Rocha de Moraes Rego","doi":"10.25186/.v18i.2046","DOIUrl":"https://doi.org/10.25186/.v18i.2046","url":null,"abstract":"","PeriodicalId":10587,"journal":{"name":"Coffee Science","volume":"25 4 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"69261616","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Aji Fajar Ramadhani, Fithri Choirun Nisa, Y. Yunianta
{"title":"Differences in chemical characteristics due to different roasting of robusta coffee beans","authors":"Aji Fajar Ramadhani, Fithri Choirun Nisa, Y. Yunianta","doi":"10.25186/.v18i.2116","DOIUrl":"https://doi.org/10.25186/.v18i.2116","url":null,"abstract":"","PeriodicalId":10587,"journal":{"name":"Coffee Science","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"69262824","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Rosmery Cruz O'Byrne, Nelson Piraneque-Gambasica, Sonia Aguirre-Forero
Lactic acid bacteria (LAB) are recognized in coffee fermentation as key microorganisms in forming flavor and aroma precursors associated with high-quality beverages. In Colombia, although coffees with differential sensory characteristics are produced from one region to another, only some studies have been performed on the microbiology of coffee fermentation, of which no research focused on LAB species has been reported. In this study, LAB diversity and dynamics associated with coffee fermentation in the Sierra Nevada de Santa Marta (SNSM) were determined through a temporal high-throughput sequencing approach, where the 16S rRNA gene was amplified and sequenced using the Illumina MiSeq platform. Finally, LAB species were identified using the BLASTN algorithms of the NCBI GenBank. The coffee fermentation process that lasted 36 hours was dominated by the genera Leuconostoc, followed by Lactobacillus and Weissella. Of the 118 OTUs corresponding to LAB, it was possible to identify 50 bacterial species, among which 28 are reported for the first time in coffee fermentation. Among the species widely reported in coffee fermentation are Leuconostoc mesenteroides, Leuconostoc pseudomesenteroides, Lactiplantibacillus plantarum (basonym: Lactobacillus plantarum), Levilactobacillus brevis (basonym: Lactobacillus brevis), and Lactococcus lactis. While the novel reports mainly correspond to species belonging to genera that were previously recognized as Lactobacillus, such as Lactiplantibacillus, Paucilactobacillus, Secundilactobacillus, Liquorilactobacillus, Lacticaseibacillus, Schleiferilactobacillus, Loigolactobacillus, Ligilactobacillus, Lentilactobacillus, Limosilactobacillus, and Latilactobacillus. These findings suggest that the indigenous LAB of the SNSM are responsible for generating metabolites that develop specific characteristics of coffee in the region, which is why coffee from the SNSM is protected by designation of origin. Isolates of the reported species should be considered for application as starter cultures. Key words: LAB; Lactobacillus; Leuconostoc; sequencing; Weissella.
乳酸菌(LAB)在咖啡发酵过程中被认为是形成高品质饮料风味和香气前体的关键微生物。在哥伦比亚，虽然不同地区生产的咖啡具有不同的感官特征，但仅对咖啡发酵的微生物学进行了一些研究，其中没有针对LAB物种的研究报道。在这项研究中，通过时间高通量测序方法确定了圣玛尔塔内华达山脉(Sierra Nevada de Santa Marta, SNSM)咖啡发酵相关的LAB多样性和动态，其中16S rRNA基因被扩增并使用Illumina MiSeq平台测序。最后，利用NCBI GenBank的BLASTN算法对LAB物种进行鉴定。在36 h的咖啡发酵过程中，Leuconostoc属占主导地位，其次是乳杆菌和Weissella。在与LAB相对应的118个OTUs中，可以鉴定出50种细菌，其中28种是首次报道的咖啡发酵细菌。在咖啡发酵中广泛报道的物种包括肠状芽孢杆菌、假肠状芽孢杆菌、植物乳杆菌(basonym:植物乳杆菌)、短乳杆菌(basonym:短乳杆菌)和乳酸乳球菌。而新的报道主要对应于以前被认为是乳杆菌属的物种，如Lactiplantibacillus、Paucilactobacillus、Secundilactobacillus、Liquorilactobacillus、Lacticaseibacillus、Schleiferilactobacillus、Loigolactobacillus、Ligilactobacillus、Lentilactobacillus、Limosilactobacillus和Latilactobacillus。这些发现表明，SNSM的本地LAB负责产生代谢物，这些代谢物使该地区的咖啡具有特定的特征，这就是为什么SNSM的咖啡受到原产地指定的保护。所报道的菌株的分离株应考虑作为发酵剂应用。关键词:LAB;乳酸菌;明串珠菌属;测序;Weissella。
{"title":"Lactic acid bacteria diversity and dynamics in colombian coffee fermentation","authors":"Rosmery Cruz O'Byrne, Nelson Piraneque-Gambasica, Sonia Aguirre-Forero","doi":"10.25186/.v18i.2141","DOIUrl":"https://doi.org/10.25186/.v18i.2141","url":null,"abstract":"Lactic acid bacteria (LAB) are recognized in coffee fermentation as key microorganisms in forming flavor and aroma precursors associated with high-quality beverages. In Colombia, although coffees with differential sensory characteristics are produced from one region to another, only some studies have been performed on the microbiology of coffee fermentation, of which no research focused on LAB species has been reported. In this study, LAB diversity and dynamics associated with coffee fermentation in the Sierra Nevada de Santa Marta (SNSM) were determined through a temporal high-throughput sequencing approach, where the 16S rRNA gene was amplified and sequenced using the Illumina MiSeq platform. Finally, LAB species were identified using the BLASTN algorithms of the NCBI GenBank. The coffee fermentation process that lasted 36 hours was dominated by the genera Leuconostoc, followed by Lactobacillus and Weissella. Of the 118 OTUs corresponding to LAB, it was possible to identify 50 bacterial species, among which 28 are reported for the first time in coffee fermentation. Among the species widely reported in coffee fermentation are Leuconostoc mesenteroides, Leuconostoc pseudomesenteroides, Lactiplantibacillus plantarum (basonym: Lactobacillus plantarum), Levilactobacillus brevis (basonym: Lactobacillus brevis), and Lactococcus lactis. While the novel reports mainly correspond to species belonging to genera that were previously recognized as Lactobacillus, such as Lactiplantibacillus, Paucilactobacillus, Secundilactobacillus, Liquorilactobacillus, Lacticaseibacillus, Schleiferilactobacillus, Loigolactobacillus, Ligilactobacillus, Lentilactobacillus, Limosilactobacillus, and Latilactobacillus. These findings suggest that the indigenous LAB of the SNSM are responsible for generating metabolites that develop specific characteristics of coffee in the region, which is why coffee from the SNSM is protected by designation of origin. Isolates of the reported species should be considered for application as starter cultures. Key words: LAB; Lactobacillus; Leuconostoc; sequencing; Weissella.","PeriodicalId":10587,"journal":{"name":"Coffee Science","volume":"290 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135914683","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Ankardiansyah Pandu Pradana, M. Hoesain, Iis Nur Asyiah, M. Adiwena, A. Budiman, Ahmed Ibrahim Alrashid Yousif
{"title":"Biocontrol of root-knot nematode Meloidogyne incognita in arabica coffee seedling by using fortified bacterial consortium","authors":"Ankardiansyah Pandu Pradana, M. Hoesain, Iis Nur Asyiah, M. Adiwena, A. Budiman, Ahmed Ibrahim Alrashid Yousif","doi":"10.25186/.v17i.2063","DOIUrl":"https://doi.org/10.25186/.v17i.2063","url":null,"abstract":"","PeriodicalId":10587,"journal":{"name":"Coffee Science","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"69260686","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Francisco Paiva Uchôa, José Roberto Vieira Júnior, Cléberson de Freitas Fernandes, Rodrigo Barros Rocha, Marcelo Curitiba Espíndula, Vaneide Araújo de Sousa Rudnick, Dvany Mamedes da Silva, Tamiris Chaves Freire, Simone Carvalho Sangi, Solange Aparecida Rodrigues Mariobo
{"title":"Evaluation of a prototype of soil thermal solarizer for control of gall nematode in the production of coffee seedlings","authors":"Francisco Paiva Uchôa, José Roberto Vieira Júnior, Cléberson de Freitas Fernandes, Rodrigo Barros Rocha, Marcelo Curitiba Espíndula, Vaneide Araújo de Sousa Rudnick, Dvany Mamedes da Silva, Tamiris Chaves Freire, Simone Carvalho Sangi, Solange Aparecida Rodrigues Mariobo","doi":"10.25186/.v18i.2014","DOIUrl":"https://doi.org/10.25186/.v18i.2014","url":null,"abstract":"","PeriodicalId":10587,"journal":{"name":"Coffee Science","volume":"64 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"69261553","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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