Browsing by Issue Date, starting with "2021-06-02"
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- Effect of 1-carbaldehyde-3,4-dimethoxyxanthone on prostate and HPV-18 positive cervical cancer cell lines and on human THP-1 macrophagesPublication . Medeiros, Rui; Horta, Bruno; Freitas-Silva, Joana; Silva, Jani; Dias, Francisca; Sousa, Emília; Pinto, Madalena; Cerqueira, FátimaXanthone derivatives have shown promising antitumor properties, and 1-carbaldehyde-3,4-dimethoxyxanthone (1) has recently emerged as a potent tumor cell growth inhibitor. In this study, its effect was evaluated (MTT viability assay) against a new panel of cancer cells, namely cervical cancer (HeLa), androgen-sensitive (LNCaP) and androgen-independent (PC-3) prostate cancer, and nonsolid tumor derived cancer (Jurkat) cell lines. The effect of xanthone 1 on macrophage functions was also evaluated. The effect of xanthone 1-conditioned THP-1 human macrophage supernatants on the metabolic viability of cervical and prostate cancer cell lines was determined along with its interference with cytokine expression characteristic of M1 profile (IL-1 ≤ β; TNF-α) or M2 profile (IL-10; TGF-β) (PCR and ELISA). Nitric oxide (NO) production by murine RAW264.7 macrophages was quantified by Griess reaction. Xanthone 1 (20 µM) strongly inhibited the metabolic activity of the cell lines and was significantly more active against prostate cell lines compared to HeLa (p < 0.05). Jurkat was the cell most sensitive to the effect of xanthone 1. Compound 1-conditioned IL-4-stimulated THP-1 macrophage supernatants significantly (p < 0.05) inhibited the metabolic activity of HeLa, LNCaP, and PC-3. Xanthone 1 did not significantly affect the expression of cytokines by THP-1 macrophages. The inhibiting effect of compound 1 observed on the production of NO by RAW 264.7 macrophages was moderate. In conclusion, 1-carbaldehyde-3,4-dimethoxyxanthone (1) decreases the metabolic activity of cancer cells and seems to be able to modulate macrophage functions.
- Cuidar da pessoa em situação crítica : desenvolvimento de competências especializadasPublication . Lopes, Graça Maria de Jesus Madaleno; Oliveira, Irene Maria SilvaO presente relatório insere-se no âmbito da Unidade Curricular Estágio final e relatório, inserida no plano curricular do 13º Curso de Mestrado em Enfermagem com Especialização em Enfermagem Médico-Cirúrgica na área de Enfermagem à pessoa em situação crítica, no Instituto de Ciências da Saúde – Porto, da Universidade Católica Portuguesa, no ano letivo 2020/2021. Através de uma análise reflexiva acerca do percurso profissional e académico, ilustra-se o processo de refinamento de saberes e edificação de competências comuns e específicas do Enfermeiro Especialista na área mencionada, culminando com o relato demonstrativo das competências adquiridas no âmbito do grau de Mestre em Enfermagem. A sua construção foi alicerçada nos objetivos definidos para a Unidade Curricular, no projeto de estágio e nos trabalhos elaborados no período de 07/09/20 a 19/12/20, no estágio em contexto do atendimento extra-hospitalar e num serviço de urgência, narrando à luz da evidência científica atual e reflexão na ação, o processo de construção de competências especializadas. O presente documento engloba o caminho para a aquisição de competências em três capítulos principais. No capítulo 2 são abordadas as competências adquiridas no percurso profissional como processo de aprendizagem prévio ao decorrer desta Unidade Curricular e cuja fundamentação possibilitou a creditação do estágio em Unidade de Cuidados Intensivos. No capítulo 3 procede-se à contextualização dos locais de prática clínica, com a caracterização dos mesmos, e com realização de análise e reflexão crítica mais aprofundadas sobre as dinâmicas e a gestão de recursos materiais e humanos, numa perspetiva já da consecução de alguns objetivos inicialmente traçados para o estágio e desenvolvimento de competências no âmbito da Enfermagem Especializada. No capítulo 4 realiza-se descrição, análise, fundamentação e reflexão sobre o processo que permitiu alcançar os restantes objetivos traçados, a concretização de atividades e desenvolvimento de competências tanto dos domínios comuns de competências do Enfermeiro Especialista e dos domínios das competências específicas no âmbito da enfermagem especializada. Assim como, grandes aprendizagens e os trabalhos realizados no âmbito das intervenções para a melhoria dos cuidados, nomeadamente, dois trabalhos versando os temas “Os Enfermeiros e a preservação de vestígios em vítimas de crime no âmbito da emergência extra-hospitalar” e “Comunicação clínica estruturada na prática de enfermagem” dirigido ao serviço de urgência. O Estágio Final permitiu-me crescer como Enfermeira Especialista. Aumentou a minha capacidade de reflexão e melhorou a minha prática ao incorporar evidências e pensamentos atuais. A aprendizagem será um contínuo na minha carreira como Enfermeira Especialista, continuarei a orientar a minha prática com as evidências e diretrizes mais recentes para melhorar a qualidade dos cuidados de enfermagem.
- Validation of the psychometric properties of the practice environment scale of nursing work index in primary health care in PortugalPublication . Lucas, Pedro; Jesus, Élvio; Almeida, Sofia; Araújo, BeatrizStudies related to the work environment in primary health care are scarce in the literature. The present study aimed to validate the psychometric properties of the Practice Environment Scale of Nursing Work Index (PES-NWI) in primary health care (PHC) and to evaluate its construct validity through exploratory and confirmatory factor analyses in a sample of Portuguese nurses. A quantitative, cross-sectional, and validation study design was implemented. Methods: The sample consisted of 1059 nurses from the PHC units of all 55 health center groups (HCGs) in mainland Portugal, 15 health centers in the Autonomous Region of Madeira, and 6 health centers in the Autonomous Region of the Azores. The study tested different structural models using exploratory and confirmatory factor analysis techniques. The reliability of the scale was tested by determining Cronbach’s alpha coefficient. Results: The internal consistency of the PES-NWI was 0.91. Exploratory and confirmatory factor analyses were performed on the PES-NWI model in PHC with five factors: NPOA, NFQC, NMALSN, SRA, and CNPR. The results show that the scale presents acceptable fit quality indexes in the final factorial solution and adequate convergent validity. Conclusion: The PES-NWI in PHC has an adequate, robust, and reliable five-factor structure. The scale is valid and can be used in clinical practice, nursing management, and PHC research.
- Consumer practices and prevalence of campylobacter, salmonella and norovirus in kitchens from six European countriesPublication . Møretrø, Trond; Nguyen-The, Christophe; Didier, Pierrine; Maître, Isabelle; Izsó, Tekla; Kasza, Gyula; Skuland, Silje E.; Cardoso, Maria João; Ferreira, Vania B.; Teixeira, Paula; Borda, Daniela; Dumitrascu, Loredana; Neagu, Corina; Nicolau, Anca Ioana; Anfruns-Estrada, Eduard; Foden, Mike; Voysey, Phil; Langsrud, SolveigAbout 40% of foodborne infections are acquired in the home. The aim of the present study was to track contamination of pathogens during domestic food preparation and link the contamination to preparation practices. Research participants from 87 households in six European countries were observed and interviewed during shopping and preparation of a chicken and vegetable meal. The presence of Salmonella spp., Campylobacter spp. and norovirus on raw chicken, kitchen surfaces, cloths and sponges was determined. The prevalence of Campylobacter on raw chicken varied from 8.3% in Norway (NO) to 80% in France (FR) and Portugal (PT), with a mean prevalence of 57%. Campylobacter was found on half of the products that had been frozen and appeared to be less prevalent on chicken from supermarkets than other sources. Salmonella was found in 8.6% of raw chicken samples, exclusively from Hungary (HU). A relationship between observed practices and spread of pathogens to kitchen surfaces was found only for the use of cutting boards for chicken and/or vegetables. After food preparation, Campylobacter and Salmonella were isolated from 23% (samples derived from HU, RO, UK) and 8.7% (HU), respectively of cutting boards. Research participants in France and Portugal were more likely to buy products that fitted their recipe, with less need for using cutting boards. Using the same board and knife for vegetables after using it for chicken and without washing with detergent was common in Portugal and Romania, but not in the other countries. Contamination with Campylobacter to other kitchen surfaces or washing utensils were found in five households (UK, RO, PT). Rinsing chicken in sinks was common in three countries (PT, HU, RO), and washing vegetables in the same sink was also usual. Prevalence of Norovirus was low, with detection in one out of 451 samples. The participants' awareness of the risk posed by pathogens from raw chicken differed among the six countries, with higher awareness in Norway and the UK than the other countries studied. In conclusion, practices intended to avoid cross-contamination from chicken to kitchen surfaces and washing utensils are not established among consumers in all European countries. Nevertheless, cross-contamination events that disseminate infectious doses of pathogens seems to be rare, probably due to the relatively low levels of pathogens in food combined with food preferences. Food safety interventions must consider the national food culture, preferences, practices and the prevalence and levels of pathogens in food. Emphasis should be on providing and promoting chicken products with lower risk (prevalence of pathogens, ready-to-cook) and safe use of cutting boards.