Association of Magnesium Status with Poor Glycemic Control and Microangiopathic Complications (Neuropathy and Nephropathy) in Diabetic Patients in Dakar
Nènè Oumou Kesso Barry,
Michel Assane Ndour,
Moustapha Djite,
Demba Diedhiou,
Pape Matar Kandji,
El Hadji Malick Ndour,
Gueye-tall Fatou,
Aissatou Diallo,
Ahmed Limane Barage,
Maimouna Ndour Mbaye,
Philomène Lopez Sall,
Papa Madieye Gueye
Issue:
Volume 7, Issue 3, September 2019
Pages:
59-64
Received:
3 September 2019
Accepted:
27 September 2019
Published:
14 October 2019
Abstract: Low serum magnesium level has been shown to be associated with diabetes mellitus and its complications. The objective of this study was to determine the magnesium status in our study population and its association with glycemic control and microangiopathic complications particularly neuropathy and nephropathy. This was a cross sectional and prospective study conducted among patients received as part of their follow-up at the Marc Sankalé center of the Abass Ndao hospital in Dakar. For each patient, blood samples and 24h urine collection were performed. Hypomagnesemia was defined for Mg concentrations <17 mg/L and statistical analysis was performed using the XLSTAT 2018 software. A total of 106 diabetic patients were enrolled consisting of 93 type 2 diabetics and 13 type 1 diabetics. Eighty percent of patients had hypomagnesemia compared to 20% who had normal magnesium levels. We found a significantly higher mean HbA1c level in the group of hypomagnesemic patients compared to patients with normal magnesium levels (p = 0.02) and significant negative correlation between magnesium and HbA1c (r = - 0.20, p = 0.03). The frequencies of neuropathy and nephropathy were comparable between the two groups with respectively p = 0.12 and p = 0.28. Our study shows a high frequency of hypomagnesemia in both type 1 and type 2 diabetes and a significant correlation of this hypomagnesemia with poor glycemic control. No association has been found between magnesium and the microangiopathic complications, but it nevertheless alerts clinicians to the possible need for magnesium supplementation in the management of diabetic patients.
Abstract: Low serum magnesium level has been shown to be associated with diabetes mellitus and its complications. The objective of this study was to determine the magnesium status in our study population and its association with glycemic control and microangiopathic complications particularly neuropathy and nephropathy. This was a cross sectional and prospec...
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Production of Bacteriocin-like Substances by Bacillus Spp. JY-1 in Soy Whey
Yanchun Zhang,
Jingyi Zhou,
Lina Pan,
Zhiyong Dai,
Chengguo Liu,
Jiaqi Wang,
Hui Zhou
Issue:
Volume 7, Issue 3, September 2019
Pages:
65-70
Received:
16 October 2019
Accepted:
4 November 2019
Published:
19 November 2019
Abstract: Soy whey is a by-product from the processing of soybean products, which is generally discarded and considered as waste. In recent years, a large number of bacteriocins produced by bacteria have been described. However, the production of bacteriocins in soy whey has not yet reported. Bacteriocin-like substance producing B. spp JY-1 was isolated from Chinese traditional fermented soybean (douchi) in previous study. In present study, the antimicrobial spectrum, and the effect of enzymes, pH and heat on the antibacterial activity of bacteriocin-like substance produced by B. spp JY-1 were evaluated. Then, the effects of supplement of carbon and nitrogen sources on the production of bacteriocin-like substances in soy whey were also investigated. Results obtained indicated that bacteriocin-like substance in cell-free supernatant of JY-1 exhibited broad inhibitory spectrum both against some food-borne pathogens. The bacteriocin-like substance JY-1 was sensitive to trypsin and pepsin, but stable between pH 2.0-10, and heat resistance (65-105°C). In addition, the production of bacteriocin-like substance JY-1 started at the early exphonential phase and reached its maximum at the stationary phase. The antimicrobial activity of cell-free supernatant of JY-1 cultured in soy whey was observed. The supplement of soluble starch or beef extract in soy whey yielded a higher production of bacteriocin-like substance. The results indicated that the bacteriocin-like substance JY-1 may be a potential candidate for alternative agent to control important food pathogens, and the soy whey has potential for production of bacteriocins.
Abstract: Soy whey is a by-product from the processing of soybean products, which is generally discarded and considered as waste. In recent years, a large number of bacteriocins produced by bacteria have been described. However, the production of bacteriocins in soy whey has not yet reported. Bacteriocin-like substance producing B. spp JY-1 was isolated from...
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