Search results for "Digest"
showing 10 items of 3038 documents
Inhibition of VEGF expression through blockade of Hif1a and STAT3 signalling mediates the anti-angiogenic effect of melatonin in HepG2 liver cancer c…
2013
Background: Hepatocellular carcinoma (HCC) growth relies on angiogenesis via vascular endothelial growth factor (VEGF) release. Hypoxia within tumour environment leads to intracellular stabilisation of hypoxia inducible factor 1 alpha (Hif1α) and signal transducer and activator of transcription (STAT3). Melatonin induces apoptosis in HCC, and shows anti-angiogenic features in several tumours. In this study, we used human HepG2 liver cancer cells as an in vitro model to investigate the anti-angiogenic effects of melatonin. Methods: HepG2 cells were treated with melatonin under normoxic or CoCl2-induced hypoxia. Gene expression was analysed by RT–qPCR and western blot. Melatonin-induced anti-…
Leptin and Its Receptor are Overexpressed in Brain Tumors and Correlate with the Degree of Malignancy
2009
Although leptin and its receptor (ObR) have emerged as important cancer biomarkers, the role of the leptin system in brain tumor development remains unknown. We screened 87 human brain tumor biopsies using immunohistochemistry and detected leptin and ObR in 55.2% and 60.9% cases, respectively. In contrast, leptin and ObR were absent in 14 samples of normal brain tissue. The presence of leptin correlated with ObR with overall concordance 80.5%. The leptin/ObR system was highly expressed in glioblastomas and anaplastic astrocytomas, while lower expression of both markers was noted in low-grade astrocytomas and gangliogliomas. The association between leptin/ObR and the degree of tumor malignan…
Assessment wine aroma persistence by using an in vivo PTR-ToF-MS approach and its relationship with salivary parameters
2019
To better understand wine aroma persistence, the nasal cavity of nine volunteers was monitored by Proton Transfer Reaction-Time of Flight-Mass Spectrometry (PTR-ToF-MS) after they rinsed their mouths with three rosé wines (one control and the same wine supplemented with two tannin extracts) during four minutes. Wines were aromatised with a mixture of five target aroma compounds. Results showed that wine aroma persistence was highly compound-dependent: while esters disappeared very fast, other compounds such as linalool remained in the oral cavity for longer times after wine expectoration. A low effect of tannins (at 50 mg/L) on nasal cavity parameters was observed, with the exception for th…
Relationships between oral characteristics, bolus formation and aroma compound releases during the consumption of fat spread in humans
2011
Source : 13th Weurman Flavour Research Symposium - Zaragoza, Spain - September 27th – 30th, 201; International audience; The release and perception of flavour compounds is an important factor for the acceptance of a food product. It is a complex echanism that depends not only on the food’s chemical composition and structure, but also on in-mouth mechanisms involved in its breakdown. To date, most of the studies have been focused on hard or semi-hard product such as cheese for instance (1, 2). Among the works published on dairy product, fat spreads were not considered while they represent an important market. However these products are particularly interesting by their structure and composit…
Retention and release of taste and aroma compounds from the food matrix during mastication and ingestion
2016
This chapter gives an overview of the physicochemical and sensory properties of aroma and taste compounds from food, their interactions with the food matrix, and their release during food breakdown in the mouth. In order to be perceived by the taste or olfactory receptors, aroma and taste compounds have first to be released in the saliva, which depends on the food matrix composition and structure, and on the masticatory behavior. Aroma compounds have then to be transported from the oral to the nasal cavity. Different mechanistic models have been developed to understand better aroma and taste compounds release in function of both food and individual, however, they are still not able to predi…
In-mouth mechanisms leading to flavor release and perception.
2011
Review; International audience; During eating, foods are submitted to two main oral processeschewing, including biting and crushing with teeth, and progressive impregnation by saliva resulting in the formation of a cohesive bolus and swallowing of the bolus. Texture influences the chewing behavior, including mastication and salivation, and in turn, these parameters influence texture perception and bolus formation. During this complex mouth process, flavor compounds are progressively released from the food matrix. This phenomenon is mainly dependent on the food texture, the composition and in-mouth breakdown, and on saliva impregnation and activity, but an individual's anatomical and physiol…
Role of saliva in oral food perception
2014
Saliva is the first fluid that comes into contact with food during oral processing. Because saliva is the medium that bathes the taste receptors, is the fluid through which taste and aroma compounds are released into the oral cavity and is mixed continuously with food during bolus formation, it is an essential actor in oral chemosensory perception. The complexity of saliva composition, with compounds originating from different salivary glands, from gingival crevicular fluid, from micro-organisms and from food debris, together with its variable nature increases the possibilities for interactions with food compounds and for different roles in perception. These factors are increasingly being t…
Effectiveness of salivary stimulation using xylitol-malic acid tablets as coadjuvant treatment in patients with gastro-oesophageal reflux disease : e…
2020
[Background] Besides dental erosion syndrome, other oral syndromes could benefit from the stimulation of sali-vary secretion, in patients with gastro-oesophageal reflux disease (GORD). Our aims is evaluate the improvement of oral extra-oesophageal manifestations in patients with GORD using xylitol–malic acid tablets to stimulate salivary secretion.
Oral immunization with HCV-NS3-transformed Salmonella: induction of HCV-specific CTL in a transgenic mouse model.
2001
Abstract Background & Aims: The ability to induce cytotoxic T cells is considered an important feature of a candidate hepatitis C virus (HCV) vaccine. We used an oral immunization strategy with attenuated HCV-NS3–transformed Salmonella typhimurium to deliver DNA directly to the gut-associated lymphoid tissue. Methods: HLA-A2.1 transgenic mice were immunized once with transformed attenuated Salmonella . HCV-specific CD8 + T cells were analyzed in vitro as well as in vivo by challenge of mice with recombinant HCV-NS3 vaccinia virus. Results: Salmonella (10 8 colony-forming units; 20 μg plasmid DNA) induced cytotoxic and IFN-γ–producing CD8 + T cells specific for the immunodominant epitope NS3…
An interlaboratory study as useful tool for proficiency testing of chemical oxygen demand measurements using solid substrates and liquid samples with…
2009
In 2008, the first Proficiency Testing Scheme of Chemical Oxygen Demand (1stCOD-PTADG) was conducted to assess the results obtained for different research groups whose field work is mainly anaerobic digestion. This study was performed using four samples, two solid samples as raw materials and two solid samples to prepare high concentration suspended solid solutions. Invitations were sent to a large number of laboratories, mainly to anaerobic digestion research groups. Finally, thirty labs from sixteen countries agreed to participate, but for different reasons four participants could not send any data. In total, twenty-six results were reported to the COD-PT coordinator. This study showed th…