Familial Spinocerebellar Ataxia Type 2 Parkinsonism Presenting as Intractable Oromandibular Dystonia

We have previously described a Korean family afflicted with spinocerebellar ataxia type 2 (SCA2) parkinsonism in which genetic analysis revealed CAG expansion of 40 repeats in the ATXN2 gene.1 The affected members presented with levodopa-responsive parkinsonism without cerebellar ataxia. Some showed motor fluctuation and dyskinesia, further mimicking idiopathic Parkinson’s disease (PD). Herein, we report a member of this family who developed jaw-opening and lingual-protrusion dystonia as the chief presentation

Rubisco activity and gene expression of tropical tree species under light stress

Tropical rain forests contain an ecologically and physiologically diverse range of vegetation and habitats. Sun-acclimated plants can be divided into two groups, shade-tolerant and shade-intolerant, according to the plant’s physiological and genetic responses. Some tropical species have potential capacity for light damage in a shaded environment as well as shade-tolerance to compensate for the impaired light harvesting complex. In particular, ribulose‐1,5‐bisphosphate carboxylase/oxygenase (Rubisco) is regulated by the Calvin cycle, which participated in protein synthesis. Rubisco plays a role in CO2 fixation, which helps supply the energy to regulate Rubisco for ribulose 1,5-bisphosphate (RuBP) reduction. Light intensity is associated with the photosynthetic rate and genetic response to moderate growth environments.Keywords: Gene expression, growth, light intensity, Rubisco activityAfrican Journal of Biotechnology Vol. 12(20), pp. 2764-276

FEASIBILITY OF BREWING MAKGEOLLI (TURBID RICE WINE) USING PARTIALLY GELATINIZED WHEAT FLOUR AND TAPIOCA FLOUR

Makgeolli is made from cooked rice or wheat, then brewed with nuruk (Korean fermentation starter) for several days. But, nowadays, attempts have been made to use various raw materials and process innovations to make makgeolli for particular purposes.  This study aimed to evaluate the quality of makgeolly made from partially gelatinized wheat flour and tapioca flour. Five different combination of wheat flour and tapioca flour were used to manufacture makgeolli. The results showed that different combination of partially gelatinized wheat flour and tapioca flour significantly affected the chemical and sensorial characteristics of makgeolli. Increasing proportion of wheat flour produced higher level of total acid, amino acidity, reducing sugar and total solid of makgeolli. Inversely, alcohol content was higher when higher level of tapioca flour was used. In general, sensorial characteristics of makgeolli made from partially gelatinized wheat flour and tapioca flour didn’t acceptable by panelists. Thus, brewing makgeolli by using partially gelatinized wheat flour and tapioca flour isn’t acceptable in term of sensorial characteristics

Quality of Life Differences between Younger and Older Breast Cancer Patients

Purpose: This study was designed to investigate quality of life (QOL) differences between younger (<50 years) and older (≥50 years) breast cancer survivors and to determine the unique effect of age on QOL after adjusting age-correlated variables. Methods: One thousand two hundred fifty patients were enrolled. Clinicopatholgical and social parameters were reviewed and Functional Assessment of Cancer Therapy-Breast cancer instrument (FACT-B) and the Ladder of Life scale were used to measure the QOL. Among 1,250 eligible patients, 1,094 patients completed the questionnaire and were used for analysis. Chi-square test, t-test and a series of multiple regression analyses were conducted to verify age-related differences in QOL between two groups and to evaluate the unique contribution of age variable on QOL of breast cancer patients. Results: Significant socio-demographic and clinical differences existed based on age categories, includin

Fabrication of core/shell ZnWO4/carbon nanorods and their Li electroactivity

Carbon-coated ZnWO4 [C-ZW] nanorods with a one-dimensional core/shell structure were synthesised using hydrothermally prepared ZnWO4 and malic acid as precursors. The effects of the carbon coating on the ZnWO4 nanorods are investigated by thermogravimetry, high-resolution transmission electron microscopy, and Raman spectroscopy. The coating layer was found to be in uniform thickness of approximately 3 nm. Moreover, the D and G bands of carbon were clearly observed at around 1,350 and 1,600 cm-1, respectively, in the Raman spectra of the C-ZW nanorods. Furthermore, lithium electroactivities of the C-ZW nanorods were evaluated using cyclic voltammetry and galvanostatic cycling. In particular, the formed C-ZW nanorods exhibited excellent electrochemical performances, with rate capabilities better than those of bare ZnWO4 nanorods at different current rates, as well as a coulombic efficiency exceeding 98%. The specific capacity of the C-ZW nanorods maintained itself at approximately 170 mAh g-1, even at a high current rate of 3 C, which is much higher than pure ZnWO4 nanorods