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Background:The aim of this study was to assess the reconstructive potential of a submerged healing approach for the treatment of infraosseous peri-implantitis defects. Methods: Patients with a diagnosis of peri-implantitis were recruited. Implant suprastructures were removed before the surgical treatment, which included implant surface and defect detoxification using implantoplasty, air-power driven devices, and locally delivered antibiotics. The augmentation procedure included a composite bone graft and a non-resorbable membrane followed by primary wound coverage and a submerged healing of 8 months, at which point membranes were removed, and peri-implant defect measurements were obtained as the primary outcome. Secondary endpoints included assessment of cone-beam computed tomography (CBCT) and probing depth (PD) reductions. Results: Thirty implants in 22 patients were treated. A significant clinical bone gain of 3.22 ± 0.41 mm was observed at 8 months. Radiographic analysis also showed an average gain of 3.47 ± 0.41 mm. Three months after installment of new crowns, final PD measures showed a significant reduction compared to initial examinations and a significant reduction in bleeding on probing compared to examinations at the pre-surgical visit.Conclusions: Reconstruction of infraosseous peri-implantitis defects is feasible with thorough detoxification of implant sites, and a submerged regenerative healing approach.

Depressive symptoms are related to negative health outcomes in caregivers of patients with HF. Understanding the factors that are associated with depressive symptoms among caregivers is essential to providing appropriate interventions. Little is known about which status and factors are related to depressive symptoms among Chinese caregivers of patients with heart failure. This study aimed to investigate the status of depressive symptoms and to identify the factors that are associated with depressive symptoms in family caregivers of patients with heart failure in China.A cross-sectional design and a convenience sample were used. Participants (N = 134) from 1 hospital in Chengdu were recruited from June 2013 to June 2014. The following measurement tools were used in this study: Center for Epidemiologic Studies Depression Scale, Hospital Anxiety and Depression Scale, Coping Strategies Simplified Coping Style Questionnaire, and Zarit Burden Interview. A hierarchical multiple linear regression analysis was used to determine which factors were associated with depressive symptoms.The results showed that 31% of the caregivers experienced depressive symptoms. The type of payment for treatment (b = −0.312, P < 0.01), readmissions within the last 3 months (b = 0.397, P < 0.01), duration of caregiving (b = −0.213, P < 0.05), caregiver burden (b = 0.299, P < 0.05), active coping (b = −0.235, P < 0.01), and negative coping (b = 0.245, P < 0.05) were related to caregivers’ depressive symptoms. Fifty-four percent of the variance in caregivers’ depressive symptoms was explained by these factors.The caregiver depressive symptoms in China were higher than those reported in studies that were conducted in Western countries. Caregiver depressive symptoms can be improved by providing support for new caregivers (with a caregiving duration of less than 1 year), reducing readmissions, easing caregiver burden, and promoting their coping strategies.

This study was performed to clarify the relationship between internal temperature and quality of steamed shrimps. Shrimps were steamed to different internal endpoint temperature (75℃，80℃，85℃，90℃，95℃) and evaluated in terms of cooking loss, color, texture and taste active compounds. Results showed that the texture and taste active compounds of steamed shrimps were largely affected by steaming cooking. Cooking loss increased with increasing of internal temperature. Steaming caused lighter muscle and yellow shell of shrimp compared with raw shrimps, and no significant differences in color were observed amongst shrimps with different internal temperature.The hardness and shear force of cooked shrimps increased with increasing temperature in initial stage, followed by a sight reduction when the internal temperature exceeding 85℃. The amount of umami amino acids, sweet amino acids and total free amino acids decreasing with increasing temperature. In addition, it was smaller in the amount of total nucleotides in meat of cooked shrimps than that of raw shrimps, but the amounts of both AMP (5'-adenosine monophosphate) and IMP (inosine monophosphate) in meat of cooked shrimps were almost same, irrespective of internal temperature.

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