Background: The severity of community acquired pneumonia (CAP) can be evaluated by the PSI and CURB-65 scales. However, it is unknown whether their predictive capacity varies according to the etiology of the disease. Aim: To compare the performance of these scales in adults with viral, bacterial, mixed, and no agent detected CAP. Material and Methods: We studied 725 patients hospitalized for CAP aged 18 to 95 years (47% females) Urinary S. pneumoniae and Legionella antigens were detected by immuno-chromatography (Binax®). Respiratory viruses and bacteria were detected by PCR in nasopharyngeal smears. The proportions of deaths, admission to the intensive care unit (ICU), and oxygen therapy were compared between mild and non-severe patients defined by PSI (I/II and I-III) and CURB-65 (1 and 1-2), according to the causative agent. Results: Ten percent of patients died. A causative agent was detected in 65%. The proportion of mild and non-severe patients according to PSI and CURB-65, and of deceased patients, admitted to the ICU and with oxygen therapy was similar in the four categories per agent. There were no deaths among non-severe patients with bacterial CAP. However, 6% of patients with CAP caused by virus or without causative agents, died. No deaths occurred among mild patients with bacterial CAP. In viral CAP, no deaths occurred among patients classified as mild only by PSI. The yields of PSI were greater than those of CURB-65 in non-severe patients who died and were admitted to the ICU with bacterial and viral CAP (5 and 14%; 7 and 12% respectively, p = 0.04). Conclusions: The prognostic performance of PSI in CAP varies according to the causative agent in adults. It is higher in non-severe bacterial cases, and superior to CURB-65.

Resumen En los frutos mínimamente procesados en fresco (MPF) el tipo de corte y la temperatura son factores por considerar para mantener una calidad y apariencia adecuada. El objetivo de este trabajo fue evaluar los efectos del corte y la temperatura de conservación sobre la actividad metabólica, color, firmeza, perfil aromático y concentración de ácidos orgánicos y azúcares de peras (Pyrus communis L. cv. Packham's Triumph). Los frutos enteros fueron lavados, pelados, cortados en cascos o cubos, envasados en tarrinas y posteriormente almacenados 8 d a 5 o 8 °C. El tipo de corte y la temperatura tuvieron un efecto significativo sobre los parámetros fisiológicos, color, firmeza y en el contenido de ácidos orgánicos y azúcares. Sin embargo, el contenido de compuestos aromáticos volátiles se redujo independientemente del tipo de corte y las temperaturas de conservación. Por tanto, esta variedad de peras Packham's Triumph deben ser procesadas en cascos y deben almacenarse a 5° C para mantener una calidad general óptima durante 8 días.

Abstract For the minimally processed (MP) fruit, the cutting type and temperature are the main factors in order to maintain good quality and appearance. The objective of this work was to evaluate the effects of cutting type and storage on the metabolic activity, color, firmness, aroma profile and, organic acid and sugar content of MP pears (Pyrus communis L. cv. Packham's Triumph). Whole fruits were washed, peeled and cut in wedges or dice. Then, the pieces were packaged in plastic containers and stored 8 days at 5 or 8 °C. The cutting type and storage temperature had an important effect on the physiological parameters, color, firmness and organic acid and sugar content. However, the aroma volatile content was reduced independently of the cutting type and the storage temperature. Therefore, the pear cultivar Packham's Triumph should be cut in wedges and stored 8 d at 5° C to maintain an optimum global quality.

Oxidant/antioxidant imbalance has been reported in some infectious diseases, including community-acquired pneumonia (CAP). The aim was to assess the antioxidant status in adults with CAP and its relationship with clinical severity at admission. Fifty-nine patients with CAP were enrolled and categorized at admission by the FINE score, from July 2010 to October 2012. In the same period 61 controls were enrolled. Plasma samples were obtained at admission for determination of the ferric reducing ability of plasma (FRAP) and lipid peroxidation (8-isoprostane). Erythrocyte reduced (GSH)/oxidized (GSSG) glutathione, malondialdehyde (MDA) and antioxidant enzyme activity were assessed. Antioxidant status in adults with CAP represented by FRAP and the GSH/GSSG ratio were 16.8% (p=0.03) and 39.7% (p=0.04) lower than control values, respectively. In addition, FRAP values showed a positive correlation with GSH/GSSG ratio (r=0.852; p<0.02; n=59). The CAP group showed greater lipid peroxidation in both plasma and erythrocytes. The FINE score correlated negatively with FRAP (r= -0.718; p<0.05; n=59) and positively with MDA and F2 isoprostane levels (r=0.673; p<0.05; n=59; r=0.892; p<0.01; n=59, respectively). Antioxidant status alterations correlated with clinical severity. The FRAP assay and lipid peroxidation biomarkers may provide a useful parameter for estimating the severity and the clinical outcome of patients with CAP.

Estudou-se o efeito do condicionamento (CD) a 20 ºC por seis dias antes da armazenagem refrigerada sobre a qualidade e o desenvolvimento de danos por frio em ameixas 'Constanza'. Terminado o tratamento, as ameixas foram armazenadas a 0 ºC por 7, 14, 21, 28, 35 e 42 dias ou a 5 ºC por 7, 14 e 21 dias, e avaliadas na colheita, em cada saída da armazenagem refrigerada e após amadurecidas a 20 ºC. Como controle, as frutas foram armazenadas a 0 e 5 ºC, sem condicionar. As perdas de massa fresca foram pequenas durante a armazenagem a 0 ou 5 ºC e aumentaram no amadurecimento. A firmeza pouco variou nas ameixas-controle durante a armazenagem a 0 ºC, enquanto nas condicionadas diminuiu até os 28 dias. A combinação do CD com a armazenagem a 5 ºC levou à grande perda de firmeza, observando-se em 50% dos frutos baixa firmeza para comercialização no amadurecimento. O conteúdo de suco foi maior nos frutos condicionados e armazenados a 0 ºC quando comparado aos controles, mas não houve diferenças entre as ameixas armazenadas a 5 ºC. Foi visualizada lanosidade no amadurecimento em frutos-controle e condicionados, sem diferenças entre os tratamentos, a 0 ou 5 ºC. No amadurecimento, nos frutos-controle houve escurecimento após 42 dias a 0 ºC e retenção de firmeza após 28, 35 e 42 dias a 0 ºC. O condicionamento induziu aumento na porcentagem de frutos sadios no amadurecimento após 28, 35 e 42 dias a 0 ºC.

The effects of delayed cooling (DC) at 20 ºC for 6 days before cold storage was studied in 'Constanza' plums evaluating development of quality and chilling injuries. At the end of the DC treatment the plums were cold stored at 0 ºC for 7, 14, 21, 28, 35 or 42 days or at 5 ºC for 7, 14 or 21 days and evaluated at harvest, after cold storage periods and after a ripening period at 20 ºC. The control fruits were stored at 0 or 5 ºC. Weight loss was low during storage at 0 or 5 ºC and increased during ripening periods. Firmness changed little in control plums at 0 ºC while in DC plums decreased constantly up to 28 days. Delayed cooling treatment resulted in significant decreases of firmness of plums stored at 5 ºC, which presented 50% of fruit with unacceptable firmness for commercialization after the ripening periods starting from 7 days of storage. Extractable juice was higher in DC fruit than in control fruits at 0ºC, but there were no differences in juiceness in plums stored at 5 ºC. Woolliness was visualized at ripening in DC and control fruits stored at 0 or 5 ºC without differences among treatments. At ripening, control fruit presented internal browning after 42 days at 0 ºC and leatheriness after 28, 35 and 42 days at 0 ºC. Delayed cooling induced an increase of the percentage of healthy fruit after 28, 35 and 42 days at 0 ºC.

El efecto del acondicionado a 20 ºC por 6 días previo al almacenaje refrigerado sobre la calidad y el desarrollo de daños por frío fue estudiado en ciruelas 'Constanza'. Terminado el tratamiento las ciruelas fueron almacenadas a 0 ºC por 7, 14, 21, 28, 35 y 42 días, o a 5 ºC por 7, 14 y 21 días, con evaluaciones a la cosecha, en cada salida de frío y después de madurar a 20 ºC. Como control las frutas fueron almacenadas a 0 y 5 ºC, sin acondicionar. Las pérdidas de masa fresca fueron bajas durante el almacenaje a 0 o 5 ºC y aumentaron en la maduración. La firmeza cambió poco en las ciruelas-control a 0 ºC, mientras que en las acondicionadas disminuyó hasta los 28 días a 0 ºC. El acondicionado combinado con el almacenaje a 5 ºC causó una gran pérdida de firmeza, con un 50% de frutos presentando firmeza baja para comercialización en la maduración. El contenido de jugo fue superior en los frutos acondicionados y almacenados a 0 ºC respecto a los controles, pero no existieron diferencias entre los tratamientos en las ciruelas almacenadas a 5 ºC. Harinosidad se visualizó en frutos acondicionados y controles a 0 o 5 ºC, sin diferencias entre los tratamientos. Los frutos controles, en la maduración, presentaron pardeamiento pasados 42 días a 0 ºC y retención de firmeza pasados 28, 35 y 42 días a 0 ºC. El acondicionado causó una tendencia de aumento del porcentaje de frutos sanos en la maduración pasados 28, 35 y 42 días a 0 ºC.

Background: Human metapneumovirus (hMPV) has recently been described as a new causal agent of acute low respiratory infection (ALRI) in children. In South America, detection has been reported only in Brazil and Argentina. Aim: To detect hMPV in children hospitalized for ALRI in Santiago, Chile. Material and Methods: Reverse transcription-polymerase chain reaction (RT-PCR) was used to detect N gene of hMPV in 182 nasopharyngeal aspirates that were negative for common respiratory viruses, obtained from children hospitalized for ALRI during 2003. Results: Ten samples (5.4%) were positive, most of them detected during spring months. Conclusions: Since hMPV was detected among infants with ALRI in Santiago, further studies on their prevalence should be done in South America (Rev Méd Chile 2005; 133: 1059-64)