Notch-effector CSL promotes squamous cell carcinoma by repressing histone demethylase KDM6B.

Notch 1/2 genes play tumor-suppressing functions in squamous cell carcinoma (SCC), a very common malignancy in skin and internal organs. In contrast with Notch, we show that the transcription factor CSL (also known as RBP-Jκ), a key effector of canonical Notch signaling endowed with intrinsic transcription-repressive functions, plays a tumor-promoting function in SCC development. Expression of this gene decreased in upper epidermal layers and human keratinocytes (HKCs) undergoing differentiation, while it increased in premalignant and malignant SCC lesions from skin, head/neck, and lung. Increased CSL levels enhanced the proliferative potential of HKCs and SCC cells, while silencing of CSL induced growth arrest and apoptosis. In vivo, SCC cells with increased CSL levels gave rise to rapidly expanding tumors, while cells with silenced CSL formed smaller and more differentiated tumors with enhanced inflammatory infiltrate. Global transcriptomic analysis of HKCs and SCC cells with silenced CSL revealed major modulation of apoptotic, cell-cycle, and proinflammatory genes. We also show that the histone demethylase KDM6B is a direct CSL-negative target, with inverse roles of CSL in HKC and SCC proliferative capacity, tumorigenesis, and tumor-associated inflammatory reaction. CSL/KDM6B protein expression could be used as a biomarker of SCC development and indicator of cancer treatment

Some psychosocial and cultural factors in the Arab-Israeli conflict: a review of the literature

Peer Reviewedhttp://deepblue.lib.umich.edu/bitstream/2027.42/66497/2/10.1177_002200277201600210.pd

Comparison of Sodium and Potassium Content in Fresh Produce and their Contribution toThe Daily Intake

Fruits and vegetables are good sources for nutrients especially minerals particularly sodium and potassium. Sodium is naturally found in foods in the form of sodium chloride. It is a very important because it regulates fluid balance and generates electrical signals for nerve and muscle functions in our bodies.. The RDA for Na is 2400 mg per day. Consuming too much Sodium will result in high blood pressure. Sodium levels in foods vary but generally account for only about 10% of dietary intake. Approximately 5–10% of intake is related to the discretionary addition of salt at the table and during cooking. Canned vegetables and processed foods and foods served in restaurants contribute over 75% of dietary sodium. Potassium is one of the essential nutrients for health.  It is vital for healthy nerves and muscles especially heart function. Potassium deficiency can cause many health problems. Diets high in fat, refined sugars and over salted foods may lead quickly to a state of Potassium deficiency. The purpose of this study was to provide baseline estimates of the content of Na and K in fresh fruits and vegetables and their contribution to DV %. Kinds of fruits and 5 kinds of vegetables were analyzed by using flame photometer in order to determine their content of sodium and calcium. Results have shown that sodium content of sodium was the highest in Cauliflower which contained 30±0.05 mg, followed by potatoes which had 9.93±0.04 mg then Green beans for 5.98±0.05 followed by Tomatoes and Cucumbers for 4.99±0.03 and 1.98±0.06 respectively With regard to potassium content of vegetables, Potatoes had the highest content of potassium 413±0.4 mg followed by cauliflowers 303±0.2 mg then Tomatoes, Green beans and Cucumbers 273±0.35, 208.73±0.41+and 147.03 mg respectively. Strawberries, bananas and apples (golden and red) had the highest content of sodium followed by pomelo, oranges and peaches respectively. Bananas had the highest content of potassium followed by pomelo, oranges, peaches, strawberries and apples (Golden and Red). K/Na ratio was the highest in cucumbers and peaches and the lowest was in oranges and cauliflower

Influence of Toothbrush Abrasion and Surface Treatments on Roughness and Gloss of Polymer-Infiltrated Ceramics

The aim of this study was to compare the surface roughness and gloss of polymer-infiltrated ceramics after simulated in vitro toothbrushing in different storage mediums. Four polymer- infiltrated ceramics were evaluated, Lava ultimate (LU), Vita enamic (EN), Shofu (SH), and Crystal ultra (CU). The control group was a feldspathic ceramic, Vita Mark II (VM). One hundred and twenty specimens (12 × 14 × 2.5 mm) were prepared using a precision saw. For each material (n = 24), the specimens were allocated into two groups, polished and stained. The specimens of each group were stored (for 7 days) in either citric acid (0.2N) or distilled water. Data for surface gloss (ΔE*SCE-SCI) and roughness (Ra) were evaluated before (baseline) and after simulated toothbrushing. For toothbrushing simulation, a toothpaste slurry containing a toothpaste of 100 relative dentin abrasion (RDA) and 0.3 ml distilled water was used for 3650 cycles (7300 strokes) for each specimen. Data were analyzed using t-test and ANOVA. A p-value of ≤ to 0.05 was considered significant. The highest mean value of surface gloss was identified in CU (stained-water) (4.3 (0.47)) (ΔE*) and EN (stained-acid) (4.3 (1.00)) (ΔE*) specimens, whereas the lowest mean value was shown by SH (stained-acid) (2.04 (0.42)) (ΔE*) samples. The highest mean value of surface roughness was observed in SH (0.40 (0.99)) Ra (stained-acid) whereas the lowest in VM (0.13 (0.039)) Ra (polished- water). A significant difference (p < 0.05) was observed in surface roughness and gloss between the materials with simulated toothbrushing, except in VM and LU, respectively. Therefore, it can be concluded that simulated toothbrushing impacts on surface roughness and gloss, irrespective of the storage medium