SUMMARY. The magnitude of the inflammatory response to surgery depends on the degree of injury during surgical procedures. Laparoscopic techniques are generally associated with less postoperative pain and shorter hospital stay compared with open procedures, presumably due to less tissue injury and reduced inflammatory response. However, no study has been done, to our knowledge, to assess the inflammatory response to surgical trauma following laparoscopic assisted vaginal hysterectomy. We have, therefore, compared the magnitude of the inflammatory response to injury after laparoscopically assisted vaginal hysterectomy (II patients) and abdominal hysterectomy (II patients) by measuring serum C-reactive protein (CRP) and interleukin-6 (lL-6) on admission, and at 24 and 48 hours after the operation. Postoperatively, serum CRP rose significantly in both groups but levels in patients who underwent laparoscopically assisted vaginal hysterectomy were significantly lower than in those who underwent abdominal hysterectomy. Serum IL-6 rose significantly after abdominal hysterectomy but not after laparoscopically assisted vaginal hysterectomy. Our results show that the inflammatory response to surgical trauma was significantly less after laparoscopically assisted vaginal hysterectomy than after abdominal hysterectomy confirming that the laparoscopic procedure causes less tissue damage than the abdominal procedure.

Two hundred grams of soybean seeds (moisture contents of 7.4, 15.3, 22.5, and 30.5%) were irradiated at dose levels of 0, 1, 5, 10, 20, 40, 60, 80 and 100 KGy using Cobalt-60 source. Radiation dose of 100 KGy caused a decrease in the percentage of nitrogen solubility from 80.3 to 67.2, 80.3 to 57.8, and 68.1 to 48.8 when deionized H20, 0.6M NaCI, and 0.2M Caclz were used as solvents, respectively. Inhibition of 71% of lipoxygenase activities, 25.4% trypsin inhibitor activities, and 16.7% chymotrypsin inhibitor activities were found when the soybean seeds were irradiated at 100 KGy.

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The effect of microwave heating and gamma irradiation treatments on phosphorus compounds of soybean seeds were studied. Inorganic phosphorus was significantly (P < 0.05) increased while, phytate and phospholipids were significantly decreased when soybean seeds were microwave-heated for 9 min or more. Furthermore, gamma-irradiation treatments of 20 KGy or more significantly increased inorganic phosphorus and decreased phytate and phospholipids of the beans. Two dimensional thin-layer chromatography was employed to study the phospholipid pattern. Gamma-irradiation at doses from 40 to 100 KGy produced lysophosphatidylcholine and phosphatidic acid. The data of this study showed that, the increase of inorganic phosphorus was mainly due to the decomposition of phytic acids and phosphates of inositol.