Objectives:The aim of this study was to calculate the horizontal growth rate of melanoma in vivo and to correlate it with morphologic findings. Patients and Methods: We searched our database for melanomas for which sequential dermatoscopic images and histopathologic slides were available. The final sample consisted of 50 melanomas of 48 patients (mean age: 50 ± 15 years, 62% females). We calculated the horizontal growth rate in mm 2 per year by morphometric analysis of digital dermatoscopic images. Dermatoscopic and dermatopathologic findings were assessed according to predefined criteria and correlated with the horizontal growth rate. Results: The median time interval between baseline and follow-up image was 12 months (range: 2-100 months). The majority of melanomas were in situ (n=28, 56%). The mean horizontal growth rate of all melanomas was 5.
Three culinary-medicinal fungi and mushrooms (Agaricus bisporus AS2796, Helvella lacunosa X1 and Fomitiporia yanbeiensis S. Guo & L. Zhou) were individually inoculated into different cereal grains (wheat, rice, oat, corn, millet, quinoa, buckwheat, soybean, pea and sorghum) and the antioxidant properties of fungus-fermented products after solid-state fermentation (SSF) (0, 7, 14, 21, 28 and 35 days; 25°C) were studied. The results showed that the total phenol contents (TPCs) of the fermented cereals varied with fermentation time and the starter organisms. According to the 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging capacity, reducing power, ferrous ion chelating ability and superoxide anion radical scavenging ability of ethanolic extracts from the fungus-fermented products (35 days), it was shown that the antioxidant properties of all the products were significantly stronger than uninoculated grains. It revealed that SSF on cereal grains by dietary fungi is a biotechnological strategy, which may enhance the antioxidant properties of the substrate. The three medicinal mushroom and fungi-fermented products were relatively effective in the antioxidant properties assayed and might be potential antioxidants for application in food products.
Our aim in this study was to assess the status of TOP2A gene aberrations (no change/amplification or deletion) and its correlations with topoisomerase IIα (Topo IIα) protein and TOP2A mRNA expression, respectively. TOP2A amplification, Topo IIα protein expression and TOP2A mRNA expression were assessed using samples of 86 cases of breast cancer by fluorescence in fluorescence in situ hybridization, quantitative real-time polymerase chain reaction and immunohistochemistry, respectively. Twenty two (22.57%) had amplification/deletion of TOP2A gene. Twenty eight (32.56%) tumor samples were 17q polysomy or monosomy. Topo IIα protein was expressed in 57 cases (66.27%, 57/86): 22 cases (38.62%, 22/57) and 35 cases (61.40%, 35/57) had amplification/deletion and no change of TOP2A gene, respectively. These three groups showed significant differences by one-way analysis of variance (P < 0.001). The average Ct values of TOP2A mRNA expression in the tumors with deletion, amplification and no change of TOP2A gene were 27.00, 27.33 and 31.66, respectively. We demonstrated that the TOP2A gene was amplified or deleted in breast cancer, with a significant correlation with high expressions of Topo IIα protein and TOP2A mRNA expression. Ki-67 expression index (mean = 14.9) decreased significantly in cases wherein TOP2A gene had no change and Her2/neu protein expression was weakly positive (0-1+, P < 0.001).
This study aimed to evaluate the effects of solid-state fermentation (SSF) (25℃, 35 days) with three filamentous fungi (Helvella lacunosa X1, Agaricus bisporus AS2796 and Fomitiporia yanbeiensis G1) on the nutrient substance and antioxidant properties of quinoa. As a result, it showed that the nutritional components in fermented - quinoa varied with the starter strains. Among the three starter fungi, AS2796 gave the highest protein contents (28.46 g/100g), which was 2.34 times higher than control (unfermented quinoa); F. G1 gave the lowest values of soluble starch and crude fat (18.46 g/100g and 3.31 g/100g), which were 35.2% and 58.5% lower than that of control, respectively; and H. X1 gave the highest content of reducing sugar (5.62g/100g), which was 5.50 times higher than that of control. The total phenolics of quinoa fermented by AS2796 reached its maximum value (1.38mg/g, 35days), which was 1.97 holds higher than control. According to antioxidant test in vitro of ethanolic extracts of fermented quinoa, it showed that H. X1 gave the highest DPPH radical scavenging capacity and reducing power, F.G1 gave the highest superoxide anion radical scavenging ability. Either the starter strains or fermentation time resulted in a significant change in the antioxidant activities.
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