Radiotherapy for inoperable and refractory endometriosis presenting with massive hemorrhage: a case report

INTRODUCTION: Many patients with endometriosis are treated with medication or by surgical approaches. However, a small number of patients do not respond to medication and are inoperable because of comorbidities. This case report shows the effectiveness of radiotherapy for refractory endometriosis and includes a time series of serum estradiol levels. CASE PRESENTATION: A 47-year-old Asian woman presented to our facility with uncontrolled endometriosis refractory to medication. Our patient was considered inoperable because of severe idiopathic thrombocytopenic purpura, and underwent radiotherapy for massive genital bleeding requiring blood transfusions. A radiation dose of 20Gy in 10 fractions was delivered to the pelvis, including the bilateral ovaries, uterus, and myomas. An additional 10Gy in five fractions was delivered to the endometrium to control residual bleeding. Genital bleeding was completely inhibited on day 46 after radiotherapy. Hormonal analysis revealed that radiotherapy induced post-menopausal status. Two years after radiotherapy, atypical genital bleeding had not recurred and has been well controlled without side effects. CONCLUSIONS: Disrupted ovarian function is an adverse effect of radiotherapy. However, radiotherapy can be useful for inducing menopause. In cases of medication-refractory or inoperable endometriosis, radiotherapy would be an effective treatment option

Dynamic Meso-Scale Anchorage of GPI-Anchored Receptors in the Plasma Membrane: Prion Protein vs. Thy1

The central mechanism for the transmission of the prion protein misfolding is the structural conversion of the normal cellular prion protein to the pathogenic misfolded prion protein, by the interaction with misfolded prion protein. This process might be enhanced due to the homo-dimerization/oligomerization of normal prion protein. However, the behaviors of normal prion protein in the plasma membrane have remained largely unknown. Here, using single fluorescent-molecule imaging, we found that both prion protein and Thy1, a control glycosylphosphatidylinositol-anchored protein, exhibited very similar intermittent transient immobilizations lasting for a few seconds within an area of 24.2 and 3.5 nm in diameter in CHO-K1 and hippocampal neurons cultured for 1- and 2-weeks, respectively. Prion protein molecules were immobile during 72% of the time, approximately 1.4× more than Thy1, due to prion protein’s higher immobilization frequency. When mobile, prion protein diffused 1.7× slower than Thy1. Prion protein’s slower diffusion might be caused by its transient interaction with other prion protein molecules, whereas its brief immobilization might be due to temporary association with prion protein clusters. Prion protein molecules might be newly recruited to prion protein clusters all the time, and simultaneously, prion protein molecules in the cluster might be departing continuously. Such dynamic interactions of normal prion protein molecules would strongly enhance the spreading of misfolded prion protein

ココアの添加がマフィンに及ぼす影響

Effects of adding cocoa powder on the quality of muffins were studied. Water absorption capacity and cocoa content in wheat flour had a high correlation (r=0.984, p<0. 05) because cocoa contains more dietary fiber than wheat flour. The content of moisture of muffins 24 hours after baking was lower than that of 1 hour. The volume of muffins were equal to control when cocoa level in wheat flour increased. Hardness of muffins had a tendency to increase and the color of muffins became brownish as cocoa level increased. Evaluating muffins by the Food Action Rating (FACT) scale method, it was possible to replace 30% of soft flour by cocoa

米粉マフィンの性状に及ぼすトレハロースの影響

The effects of trehalose was studied on the properties of rice flour muffins where 5 to 15% of trehalose (flour basis) was added and sugar was adjusted to give the same sweetness. The volume of muffins tended to increase as trehalose level increased. Trehalose lowerd water activity and improved storage property. Hardness of muffins increased during storage but T-10 muffin was softer than other rice flour muffins after 96hr of storage. Evaluating muffins by pair test, the taste of T-10 was significantly prefered to that of T-0

マフィンの性状に及ぼす糖の影響

The effects of sugars were studied on the properties of muffins where 5 to 15% of sugar was replaced with trehalose to give the same sweetness. The volume of muffins tended to increase as trehalose level increased. Water activity in the crumb decreased during 96 hr of muffin storage. Trehalose lowered water activity and improved storage property. Hardness of muffins increased during storage but T-33 muffin was softer than T-0 after 96 hr of storage at 5℃. Enthalpy for melting amylopectin crystallites in the crumb of T-33 was significantly less than T-0. So it is supposed to be one of the reasons why T-33 muffin was softer after sotrage. Evaluating muffins by sensory test, it was possible to add trehalose up to 33% (flour basis)

98℃における、加熱凝固した卵白中のNaClの二元収着拡散 : 速報

The concentration profile of NaCl by the one dimensional diffusion with the FRITRUC method in pre-cooked egg white from the 3.0% solution was measured at 98℃. Fick\u27s diffusion coefficient, D, calculated therefrom was 2-4 × 10^cm^2s^ and showed a maximum near 0.07mol kg^-1. This variation was quantitatively interpreted by applying the dual mode sorption and diffusion theory developed for the dyeing of Nylon with some anionic dyes. Two thermodynamic diffusion coefficients, D_T(p) and D_T(L), where p and L means partition and Langmuir mode species of NaCl, respectively, a parameter, a, derived from the equilibrium relations between the p and L species, and S, the concentration of the Langmuir adsorption site in the egg white, were estimated. D_T(p) was found to be 2.2 × 10^cm^2s^ and D_T(L) was 2.5 × 10^cm^2s^. These results were discussed with reference to the NaCl diffusion in Japanese radish

玄米粉の添加がマフィンに及ぼす影響

Effects of adding brown rice powder (BRP) on muffins are studied. The volume of muffins decreased as BRP level in wheat flour increased. And flour indicated higher water absorption and muffin batter became harder as BRP level increased. The content of moisture of muffins 24 hours after baking was lower than that of 1 hour and tended to decrease as BRP level increased. Hardness and chewiness of muffins had a tendency to increase and the color of muffins became brownish as BRP level increased. Evaluating muffins by the Food Action Rating (FACT) scale method, it was possible to replace 60% of soft flour by BRP