Objectives: This study aimed to externally validate the diagnostic accuracy of the Select MDx test for Significant prostate cancer (Sig PCa) (ISUP > 1), in a contemporaneous, prospective, multicenter cohort with a prostate-specific antigen (PSA) between 3 and 10 ng/ml and a non-suspicious digital rectal examination.Methods and Participants: For all enrolled patients, the Select Mdx test, the risk calculator ERSPC3 + DRE, and a prostatic magnetic resonance imaging (MRI) were carried out. Subsequently, a systematic 12-core trans-rectal biopsy and a targeted biopsy, in the case of a prostate imaging-reporting and data system (PIRADS) > 2 lesion (max three lesions), were performed. To assess the accuracy of the Select MDx test in the detection of clinically Sig PCa, the test sensitivity was evaluated.Secondary objectives were specificity, negative predictive value (NPV), positive predictive value (PPV), and area under the curve (AUC). A direct comparison with the ERSPC + DRE risk calculator and MRI were also performed. We also studied the predictive ability to diagnose Sig PCa from the combination of the Select MDx test with MRI using clinical decision-curve analysis.Results: There were 163 patients enrolled after meeting the inclusion criteria and study protocol. The Select MDx test showed a sensitivity of 76.9% (95% CI, 63.2-87.5), 49.6% specificity (95% CI, 39.9-59.2), 82.09% (95% CI, 70.8-90.4) NPV, and 41.67% (95% CI, 31.7-52.2) PPV for the diagnosis of Sig PCa. COR analysis was also performed, which showed an AUC of 0.63 (95% CI, 0.56-0.71). There were no differences in the accuracy of Select MDx, ERSPC + DRE, or MRI. The combination
In this study, the kinetics of aqueous extraction of phenolic compounds from the yerba mate leaves were analyzed. A temperature range between 40°C and 70°C and a ratio of 25 g of mate leaves in 200 mL of water were used. The extraction kinetic was studied adjustment of the kinetics models of first order, second order kinetic model and the second order diffusive model. The goodness of the fit was controlled by the magnitude of the coefficient of determination (R2), the percentage error (EP %) and the square root of the mean square error (RMSE).The second order kinetic models adequately described the extraction process, achieving the best fit with the second order diffusive model (EP%= 0,81 to 2,9; EP%= 11,24 to 14,99 and 4,72 and 6,92) that provided important information about the initial extraction process and the mechanism that occurs in the final extraction stage. The temperature influenced the kinetic parameters; however, the final equilibrium concentration of phenolic compounds was not affected by it. The results of this study allow us to obtain better overall knowledge of the times and temperatures for improved extraction rates and energy consumption for the industrialization of these compounds.
Color is an importantaspect when formulating products, as the consumer will evaluate this aspect in the first instance. There is a growing interest in non-wheat producing regions to replace it with local sources of starches. However, the substitution of wheat flour affects characteristics such as texture, flavor, and color of the intermediate and final products. The objective of this work was to determine if the variation of the baking time allows reducing the color difference that the replacement of flour generates by dehydrated cassava puree (DCP). For that, four replacement levels were evaluated using the CIE-L * a * b * and CIE-L * C * H * methodology. The browning index and total color difference (ΔE) between samples with different replacement levels and between different stages of production were also evaluated. It was proved that the decrease in the baking time allowed the development of a similar coloring between snacks made with DCP and those made without substitution. Also, moisture values of less than 5% (dry basis) were obtained in the snacks. The browning index increased with the proportion of DCP in flour and doughs, but not in baked snacks. The pregelatinization of starches could be a mechanism to improve the quality of products with substitutions of wheat flour. Practical Application:Color is a critical attribute of foods in consumer acceptance. The accelerated color development that pregelatinized cassava starch produces in the appearance of baked goods can be useful for food development. A quick color development can mean shorter exposure time to heat, which is important for some products with heat-sensitive components. Also, it is interesting to note that the cassava dehydrated puree is a gluten-free product.
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