Biomechanical Comparison of External Fixation and Double Plating for Stabilization of a Canine Cadaveric Supracondylar Humeral Fracture Gap Model

OBJECTIVE

 Successful stabilization of comminuted supracondylar humeral fractures is challenging, and biomechanical studies are scarce. This study compares double-plate (DB-PLATE) and linear external fixator with an intramedullary pin tie-in (ESF-IMP) fixation techniques in a cadaveric gap model. The hypothesis was the DB-PLATE construct would be stiffer, stronger and more resistant to repeated loading than the ESF-IMP construct in both cyclic and load-to-failure axial compression testing.

STUDY DESIGN

 A 2 cm ostectomy was performed on 10 pairs of canine cadaveric humeri proximal to the supratrochlear foramen. Stabilization was with DB-PLATE (n = 10) or ESF-IMP (n = 10). Cyclic testing was performed by applying a 200 N load at 2 Hz for 63,000 cycles. Axial compressive load to failure testing followed. Data analysed included dynamic stiffness, stiffness and yield load.

RESULTS

 No constructs failed during cyclic testing or lost stiffness over time. Mean dynamic stiffness over the final 100 cycles was greater for DB-PLATE compared with ESF-IMP. Mean stiffness of DB-PLATE in load-to-failure testing was not different than ESF-IMP. Yield load of DB-PLATE was higher than ESF-IMP.

CONCLUSION

 Both DB-PLATE and ESF-IMP survived cyclic testing with no change in dynamic stiffness. DB-PLATE was stronger than ESF-IMP in load-to-failure testing, which may make this construct preferable when prolonged healing or poor patient compliance is anticipated. Results suggest that either method may be appropriate for fixation of comminuted supracondylar humeral fractures.

Curcumin dietary supplementation ameliorates disease phenotype in an animal model of Huntington's disease

Huntington's disease (HD) has traditionally been described as a disorder purely of the brain; however, evidence indicates that peripheral abnormalities are also commonly seen. Among others, severe unintended body weight loss represents a prevalent and often debilitating feature of HD pathology, with no therapies available. It correlates with disease progression and significantly affects the quality of life of HD patients. Curcumin, a naturally occurring polyphenol with multiple therapeutic properties, has been validated to exert important beneficial effects under health conditions as well as in different pathological settings, including neurodegenerative and gastrointestinal (GI) disorders. Here, we investigated the potential therapeutic action that curcumin-supplemented diet may exert on central and peripheral dysfunctions in R6/2 mice, a well-characterized HD animal model which recapitulates some features of human pathology. Maintenance of normal motor function, protection from neuropathology and from GI dysfunction and preservation of GI emptying and conserved intestinal contractility, proved the beneficial role of life-long dietary curcumin in HD and corroborated the potential of the compound to be exploited to alleviate very debilitating symptoms associated with the disease.

Physical and chemical quality of ostrich eggs during the laying season

1. Fifteen ostrich females were monitored for a full breeding season. At 30, 70, 110, 150 and 210 d from the beginning of laying, one egg per female was taken to the laboratory to assess its physical and nutritive characteristics. 2. The average length was 15.4 cm, while the width was 12.9 cm. Average shell thickness ranged from 2.20 mm at the equator to 2.24 mm at the small pole. The three principal components of the egg (albumen, yolk and shell) amounted to 57.1, 23.3 and 19.6%, respectively. None of the above variables, despite showing some significant differences between sampling periods, showed a clear trend linked to the laying season. 3. In contrast, the dry matter of the albumen showed a correlation with the sampling period, increasing from 11-1% in the first period to 12.0% in the last. The crude protein content ranged from 47.7 to 48.2%, the fat from 43.8 to 44.2% and the ash between 5.2 and 5.5% of dry matter. 4. The fatty acid composition of the yolk showed the presence of C18:1 (from 122.0 to 136.4 mg/g), followed by C16:0 (from 40.8 to 46.0 mg/g), C18:0 (from 19.2 to 21.2 mg/g) and C18:2 (from 17.1 to 19.6 mg/g). The content of cholesterol/g of yolk was between 10.6 and 10.9 mg. 5. In conclusion, compared with the hen's egg, the ostrich egg has similar chemical and nutritive characteristics, but a higher unsaturated/saturated fatty acid ratio and lower cholesterol content.