Three of our patients died; Two from respiratory failure (at the age of 3 and 6 months) and the third one from aspiration pneumonia secondary to a cleft palate (at the age of 11 months). Therefore, 16 patients (6 males and 10 females) were reviewed in this study. Their age ranged from 6 to 63 months (mean 31 months).
[pÉte]) is a mixture of cooked ground meat and fat minced into a spreadable paste. Common additions include vegetables, herbs, spices, and either wine or brandy (often cognac or armagnac). Pate pÃ¢tÃ© can be served either hot or, cold but it is considered to develop its fullest flavor after a few days of. chillingthers are spreadable as most French or Belgian pate; pÃ¢tÃ© these types are more popular in The United. Kingdom In scandinavia and The, netherlands leverpostej is a popular baked pate pÃ¢tÃ© similar To the french pate, pÃ¢tÃ© en terrine usually made of lard. and pork liver
Nattokinase (pronounced nat-oh-KY-nase) is an enzyme (EC 3.4.21.62) extracted and purified from a Japanese food called nattÅ. NattÅ is made from fermented soybeans and has been eaten in Japan for about a thousand years. NattÅ is produced by fermentation by adding the bacterium Bacillus natto to boiled soybeans. Nattokinase is produced by the bacterium acting on the soybeans. While other soy foods contain enzymes, it is only the nattÅ preparation that contains the specific nattokinase enzyme. In spite of its name, nattokinase is not a kinase enzyme, but a serine protease of the subtilisin family. It exhibits a strong fibrinolytic activity. Nattokinase can now be produced by recombinant means and in batch culture, rather than relying on extraction from NattÅ.