Disease family history and modification of breast cancer risk in common BRCA2 variants

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Nonrandom gain of chromosome 7 in central neurocytoma: A chromosomal analysis and fluorescence in situ hybridization study

Central neurocytoma is a benign, slow-growing neoplasm with favourable prognosis. Biomolecular analysis has failed to demonstrate significant alterations, and no cytogenetic alterations have been reported. In this study we demonstrate chromosome 7 gain in three of nine neurocytomas (33%). Traditional cytogenetic analysis performed in four of the nine cases identified trisomy 7 as the sole chromosomal abnormality in one case. In terphase cytogenetics utilizing fluorescent in situ hybridization (FISH) on cell suspensions from formalin-fixed paraffin-embedded tumour tissue performed in all nine cases detected trisomy 7 in two more cases and tetrasomy in another. Our results suggest that chromosome 7 gain is a feature of neuroectodermal tumorigenesis, possibly conferring growth advantage on the neoplastic cells. FISH on interphase nuclei is a valuable adjunct in the genetic evaluation of rare central nervous system neoplasms with low baseline proliferative activity

<b>Avaliação da influência da casca no processamento de sucos clarificados de maçãs Fuji e Gala</b> - DOI: 10.4025/actascitechnol.v29i1.95

Devido ao aumento da produção de maçãs no Brasil, um excedente do consumo in natura pode ser destinado à industrialização. Os sucos de maçãs são uma interessante alternativa de aproveitamento de frutas. Os componentes aromáticos estão distribuídos na fruta e o processamento pode influenciar a sua composição. Além disso, as enzimas responsáveis por escurecimento e off-flavor devem ser inibidas ou eliminadas para melhorar a qualidade dos sucos. Maçãs das variedades Fuji e Gala foram processadas com a casca e sem a casca para obtenção de sucos clarificados através de enzimas pectinolíticas e tratamento com gelatina e bentonita. As maçãs e os sucos obtidos foram submetidos a análises físico-químicas, microbiológicas, sensoriais e de rendimento. Os resultados das análises microbiológicas mostraram a eficiência do processamento e do tratamento térmico adotado. Pelo fato dos atributos físico-químicos e a aceitabilidade global, nos sucos com e sem a casca, não terem diferido de forma significativa (nível de significância de 5%), pode-se concluir que o processamento de sucos clarificados com a casca é o mais indicado, uma vez que assim obtêm-se rendimentos superiores

Avaliação da influência da casca no processamento de sucos clarificados de maçãs Fuji e Gala = Evaluating the influence of the peel in processing clarified Fuji and Gala apple juices

Devido ao aumento da produção de maçãs no Brasil, um excedente doconsumo in natura pode ser destinado à industrialização. Os sucos de maçãs são uma interessante alternativa de aproveitamento de frutas. Os componentes aromáticos estão distribuídos na fruta e o processamento pode influenciar a sua composição. Além disso, asenzimas responsáveis por escurecimento e off-flavor devem ser inibidas ou eliminadas para melhorar a qualidade dos sucos. Maçãs das variedades Fuji e Gala foram processadas com a casca e sem a casca para obtenção de sucos clarificados através de enzimas pectinolíticas e tratamento com gelatina e bentonita. As maçãs e os sucos obtidos foram submetidos a análises físico-químicas, microbiológicas, sensoriais e de rendimento. Os resultados das análises microbiológicas mostraram a eficiência do processamento e do tratamento térmico adotado. Pelo fato dos atributos físico-químicos e a aceitabilidade global, nos sucos com e sem a casca, não terem diferido de forma significativa (nível de significância de 5%), pode-se concluir que o processamento de sucos clarificados com a casca é o mais indicado, uma vez que assim obtêm-se rendimentos superiores.Due to an increase in the production of apples in Brazil, a surplus ofthe consumption in natura can be destined to the industrialization. Apple juices are an interesting alternative of using the fruits. The aromatic components are distributed in the fruit and the processing can influence their composition. Besides, the responsible enzymesfor darkening and off-flavor must be inhibited or eliminated to improve the quality of the juices. Apples of the Fuji and Gala varieties were processed with the peel and without the peel to obtain clarified juices through pectinolytics enzymes and treatment with gelatin and bentonite. The apples and the obtained juices were submitted to physical-chemistries, microbiological, sensorial and yield analyses. Results of the microbiological analyses showedthe efficiency of the processing and of the thermal treatment adopted. Due to the fact that the physical-chemical attributes and the acceptance have not differed in a significant way in the juices with and without the peel, it can be concluded that the processing of clarified juices with the peel is the most suitable, once they allow a higher yield

Evaluating the influence of the peel in processing clarified Fuji and Gala apple juices

Made available in DSpace on 2019-09-12T16:57:17Z (GMT). No. of bitstreams: 0 Previous issue date: 2007Due to an increase in the production of apples in Brazil, a surplus of the consumption in natura can be destined to the industrialization. Apple juices are an interesting alternative of using the fruits. The aromatic components are distributed in the fruit and the processing can influence their composition. Besides, the responsible enzymes for darkening and off-flavor must be inhibited or eliminated to improve the quality of the juices. Apples of the Fuji and Gala varieties were processed with the peel and without the peel to obtain clarified juices through pectinolytics enzymes and treatment with gelatin and bentonite. The apples and the obtained juices were submitted to physical-chemistries, microbiological, sensorial and yield analyses. Results of the microbiological analyses showed the efficiency of the processing and of the thermal treatment adopted. Due to the fact that the physical-chemical attributes and the acceptance have not differed in a significant way in the juices with and without the peel, it can be concluded that the processing of clarified juices with the peel is the most suitable, once they allow a higher yield.[Godoy Danesi, Eliane Dalva; Fukuji, Tatiana Shizue; Galli de Oliveira, Rita Cristina; Lino, Mariana Consoni; Praca, Vanessa Augusto] Univ Estadual Maringa, Ctr Tecnol, BR-87508210 Umuarama, Parana, Brazil[Alves, Gisele Leticia] Universidade de Taubaté (Unitau), Dept Ciencias Agr, Sao Paulo, Brazi

Periodontal tissue disposition of azithromycin

The tissue penetration of azithromycin, the prototype of a new class of macrolide antibiotics named azalides, was studied in patients undergoing surgery for third-molar removal. Drug concentrations in plasma, saliva, and periodontal tissues were evaluated in 28 patients treated with azithromycin 500 mg/day per os for 3 consecutive days. Samples of blood, saliva, gingiva, and alveolar bone were collected during oral surgery, 12 hours, and 2.5, 4.5, and 6.5 days after the last dosing, and the azithromycin concentration was measured microbiologically by using Micrococcus luteus NCTC 8440 as the reference organism. The highest concentrations of azithromycin were observed 12 hours after the last dose in plasma, saliva, gingiva, and bone (0.33 +/- 0.04 mg/l, 2.14 +/- 0.30 mg/l, 6.47 +/- 0.57 mg/kg, and 1.86 +/- 0.15 mg/kg, respectively) and then declined gradually. However, consistent levels of the drug in saliva and periodontal tissues could be detected up to 6.5 days, indicating that azithromycin was retained in target tissues and fluids for a long time after the end of treatment. Among the samples examined, the highest concentration of azithromycin was found in the gingiva at each time studied. Moreover, the ratios of salivary or periodontal tissue levels versus plasma concentrations remained nearly unmodified from 12 hours up to 6.5 days. Overall, these results indicate a favorable disposition of azithromycin into saliva and periodontal tissues and suggest that this macrolide antibiotic represents a valuable option in the pharmacologic treatment of odontogenic infections

BRCA1 p.His1673del is a pathogenic mutation associated with a predominant ovarian cancer phenotype

We have investigated the clinical significance of the BRCA1 variant p.His1673del in 14 families from the Emilia-Romagna region of Italy, including 20 breast and 23 ovarian cancer cases; four families displayed site-specific ovarian cancer. The variant, absent in human variation databases, has been reported three times in BRCA1 specific databases; all probands shared the same rare haplotype at the BRCA1 locus, consistent with a common ancestor. The multifactorial likelihood method by Goldgar, used to estimate the probability of the variant being causative, gave a ratio of 2,263,474:1 in favor of causality. Moreover, in silico modeling suggested that His1673-lacking BRCA1 protein may have a decreased ability to bind BARD1 and other related proteins. All six ovarian carcinomas and two out of four breast carcinomas available showed a loss of the BRCA1 wild-type allele, which in three out of four ovarian carcinomas analyzed by FISH was associated with duplication of the chromosome 17 containing the variant. Although the pathogenicity of the allele is strongly supported by the multifactorial ratio,we cannot exclude that p.His1673del is not itself deleterious, but is linked to another undetected mutation on the same ancestral allele