Prognosis and survival study in patients with gastric adenocarcinoma and its relationship with pRb expression alteration: A retrospective IHC-based study

Background and Objective

Among cancers, gastric cancer has the fifth highest incidence worldwide and is the third most common mortality factor, which may have been due to inadequate knowledge of its molecular pathogenesis. The retinoblastoma gene (RB1), a tumor suppressor gene, may have a role in gastric cancer. This research aims to assess Rb expression as a prognostic marker to obtain more insight regarding gastric cancer.

Methods

This retrospective analytical study was done on 61 patients (45 males and 16 females) with gastric adenocarcinoma admitted from 2010 to 2012 in Shahid Sadoughi and Mortaz hospitals, Yazd, Iran. Demographic data, including age, gender, clinical signs and symptoms, and pathology reports, were retrieved from patients' hospital folders. Then, the altered Retinoblastoma gene expression was evaluated by immunohistochemistry studies. Acquired data were analyzed by SPSS software v.16. p < 0.05 was statistically considered meaningful.

Results

In this study, the ratio of men to women was higher (2.81:1), and the mean age of patients was 62.44 years. About 90.2% of patients died during the study. There was no meaningful relationship between the presence of pRb, the intensity of staining, the percentage of staining with patients' age, gender, tumor grading, and survival rate (p > 0.05). There was only a meaningful relationship between the grade of tumors and survival rate (p = 0.039).

Conclusion

Altered pRB expression is not common in gastric cancer and does not impact the survival and grading of tumors. Poorly differentiated tumors had an ominous outcome with the lowest survival time.

Properties of reformulated hot dog sausage without added nitrites during chilled storage

The aim of this study was to assess the effect of a complete nitrite replacement strategy using celery, carmine, sodium lactate and orange dietary fibre combined with vitamins C and E, on the quality characteristics (technological, sensorial and safety properties) of hot dog sausages (five samples) during chilled storage (2 ± 1℃ 60 days). Nitrite replacers (combined with vitamins C and E) presented antioxidant activity, reducing lipid oxidation in reformulated samples. At the end of storage redness ( a*) was similar in the control sample (with added nitrite) and in the sample without added nitrite. Sensory evaluation detected no significant difference between samples with and without added nitrite. All the reformulated samples were judged acceptable by the panellists. At the end of storage, the control sample contained more than four times as much residual nitrite as the reformulated samples. Growth of presumptive Clostridium perfringens was not observed in any of the samples. Samples without added nitrite had longer shelf-lives than control sausage. Samples containing 0.1% vitamin C registered the lowest microbiological levels. This strategy could be a good alternative to reduce and/or eliminate added nitrite in hot dog sausages.

Immobilized Saccharomyces Cerevisiae as a potential aflatoxin decontaminating agent in pistachio nuts

In this study, we investigated the binding ability of Saccharomayces cerevisiae to aflatoxin in pistachio nuts. The obtained results indicate that S. cerevisiae has an aflatoxin surface binding ability of 40% and 70% (with initial aflatoxin concentrations of 10 and 20 ppb) in the exponential phase. Acid treatments increase this ability to approximately 60% and 73% for the two concentrations of aflatoxin, respectively. Heat treatments also enhance surface binding to 55% and 75%, respectively. Binding appears to be a physical phenomenon that saturates within the first 2–3 hours of the process. The obtained results indicate that yeast immobilization for toxin reduction on aflatoxin-contaminated pistachios had no effect on qualitative characteristics, such as color, texture, and peroxide value. Yeast cells, viable or nonviable, are effective for aflatoxin binding, and this property could lead to a promising solution to aflatoxin contamination in high-risk foods.