Aim: This study exploited hepatocellular carcinoma (HCC)-specific circulating DNA methylation profiles to improve the accuracy of a current screening assay for HCC patients in high-risk populations. Methods: Differentially methylated regions in cell-free DNA between 58 nonmetastatic HCC and 121 high-risk patients with liver cirrhosis or chronic hepatitis were identified and used to train machine learning classifiers. Results: The model could distinguish HCC from high-risk non-HCC patients in a validation cohort, with an area under the curve of 0.84. Combining these markers with the three serum biomarkers (AFP, lectin-reactive AFP, des-γ-carboxy prothrombin) in a commercial test, μTASWako®, achieved an area under the curve of 0.87 and sensitivity of 68.8% at 95.8% specificity. Conclusion: HCC-specific circulating DNA methylation markers may be added to the available assay to improve the early detection of HCC.
Essential oils are incredibly effective natural antimicrobials, and they have the potential for substitute synthetic antimicrobials in the food industry, but the use of essential oils is restricted by their little solubility in water. In this research, the phase inversion temperature (PIT) method was employed to produce essential oil from orange nano-emulsions. The effects of oil phase composition, surfactant, and storage condition on the formation and stability of the nano-emulsions were investigated. Study results showed that the surfactant and oil phase constitution highly influenced the thermal property of the nano-emulsions. The transparent nano-emulsions system with the least average droplet size (46.5 nm) was created in the conditions: 10 wt% tween 80, 8 wt% essential oil from orange, 2 wt% coconut oil, and distilled water. The mean droplet diameter of these nano-emulsions raised over time and depended on the composition of surfactants. The nano-emulsion systems contained 10% tween 80 gained small size and stability after 30 days of storage, while systems with 20% tween 80 showed instability, and particle size increased rapidly after 30 days of storage. These outcomes of this investigation could be useful for the fabrication and use of nano-emulsions as distribution systems in food technology.
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