The role of stem/progenitor cells and Wnt/β-catenin signaling pathway in the patients with prostate cancer

AIM

The aim of this paper was to investigate the possible effect of cancer stem cells (CSCs) and relationship with Wnt/β-catenin signaling pathway progressing of prostate cancer.

METHODS

Thirty men with a pathological diagnosis of benign prostate hyperplasia (BPH) (group 1, N.=10), prostate cancer with a gleason score of ≤6 (group 2, N.=10), and prostate cancer with a gleason score of >6 (group 3, N.=10) were included in the study. The patients' groups were compared in terms of immunoreactivity strength of prostatic stem/progenitor cell surface markers including CD133 and CD117. We also compared the immunoreactivity of Wnt7a, a part of Wnt signaling pathway which has a potential role in the progression of several cancers including prostate cancer. The immunoreactivity of Frizzled 6 (Fzd 6) which is the receptor of Wnt family was also evaluated in all groups.

RESULTS

Immunohistochemical analyses demonstrated that although CD133 immunoreactivity was positive in all groups, immunoreactivity was significantly stronger in group 3 when compared to other groups. While CD117 immunoreactivity was negative in group 1 and 2, it was positive in group 3. Wnt7a immunoreactivity was weak in all groups and Fzd 6 immunoreactivity was stronger in group 1 and 3 when compared to group 2.

CONCLUSION

Our findings demonstrated that CSCs and Wnt signaling pathway have a potential role in the development and progression of prostate cancer.

Antimicrobial Activity of Extracts of Chemical Races of the Lichen Pseudevernia furfuracea and their Physodic Acid, Chloroatranorin, Atranorin, and Olivetoric Acid Constituents

The antimicrobial activity and the MIC values of the ethanol, chloroform, diethyl ether, and acetone extracts of the chemical races of Pseudevernia furfuracea (var. furfuracea and var. ceratea) and their physodic acid, chloroatranorin, atranorin, and olivetoric acid constituents have been investigated against some microorganisms. Nearly all extracts of both chemical races showed antimicrobial activity against Aeromonas hydrophila, Bacillus cereus, Bacillus subtilis, Listeria monocytogenes, Proteus vulgaris, Staphylococcus aureus, Streptococcus faecalis, Yersinia enterocolitica, Candida albicans, Candida glabrata, Alternaria alternata, Ascochyta rabiei, Aspergillus niger, Fusarium culmorum, Fusarium moniliforme, Fusarium oxysporum, Fusarium solani, and Penicillium notatum. There was no antimicrobial activity of the extracts against Escherichia coli, Klebsiella pneumoniae, Pseudomonas aeruginosa, Pseudomonas syringae, Salmonella typhimurium, Alternaria citri, Alternaria tenuissima, and Gaeumannomyces graminis. Chloroatranorin and olivetoric acid were active against the same microorganisms with few exceptions. Physodic acid was active against about the same bacteria and yeasts and inactive against all of the filamentous fungi tested. Also no activity of atranorin against the filamentous fungi was observed.

Antimicrobial Activity of Extracts of the Lichen Xanthoparmelia pokornyi and its Gyrophoric and Stenosporic Acid Constituents

The antimicrobial activity of the diethyl ether, acetone, chloroform, petroleum ether, and ethanol extracts of the lichen Xanthoparmelia pokornyi and its gyrophoric acid and stenosporic acid constituents has been screened against some foodborne bacteria and fungi. Both the extracts and the acids showed antimicrobial activity against Aeromonas hydrophila, Bacillus cereus, Bacillus subtilis, Listeria monocytogenes, Proteus vulgaris, Staphylococcus aureus, Streptococcus faecalis, Yersinia enterocolitica, Candida albicans and Candida glabrata. The extracts were inactive against the tested filamentous fungi. The MIC values of the extracts and the acids for the bacteria have also been determined.

The Antimicrobial Activity of Extracts of the Lichen Cetraria aculeata and Its Protolichesterinic Acid Constituent

In this study, the antimicrobial activity of the acetone, diethyl ether and ethanol extracts of the lichen Cetraria aculeata has been investigated. The extracts were tested against twelve bacteria and eight fungi and found active against Escherichia coli, Staphylococcus aureus, Aeromonas hydrophila, Proteus vulgaris, Streptococcus faecalis, Bacillus cereus, Bacillus subtilis, Pseudomonas aeruginosa, Listeria monocytogenes. No antimicrobial activity against the fungi was detected. It was determined that only one substance in the extracts has antimicrobial activity and it was characterized as protolichesterinic acid. The MICs of the extracts and protolichesterinic acid were also determined.

Survival and symbiotic effectivity of lyophilized root nodule bacteria

The study has been carried out under the greenhouse and laboratory conditions, using the lyophilization technique to determine the preserving possibilities of 3 native strain isolated from bean root nodules that been widely cultivated in Turkey and was defined as Rhizobium bacteria. The strains been developed separately in the Petri dishes with YMA (Yeast Extract Mannitol Agar) sown into lyophilization tubes containing skim milk, frozen at -85 degrees C and dehydrated at -55 degrees C with vacuum. According to the cultural counting results continued for 35 months after lyophilization, while the living cells in R11 strains and R12 strains found as 41 x 10(9) and 35.5 x 10(9) cell mL(-1), respectively, the best result was determined in the R13 strain as 51.5 x 10(9) cell mL(-1). In the greenhouse trials, the dry weight of plant's green parts, the number of nodules and total nitrogen amounts were evaluated. The tested strains were inoculated with bean varieties peculiar to themselves and the lyophilizated cultures gave similar results with the main cultures kept in tubes with YMA.

The effect of Rhizobium spp. inoculation on seed quality of bean in Turkey

Rhizobium spp. (local isolate) was used to inoculate three bean (Phaseolus vulgaris L.) varieties; Akman 98, Göynük 98 and Sehirali 90, in a factorial field experiment. The objective of the experiment was to study effect of inoculation on seed yield, protein range, seed weight, non-soaker capacity and hydration index. Rhizobium spp. inoculation and nitrogen fertilizer significantly increased characters tested. This study revealed that inoculation with Rhizobium spp. improved seed quality.

The antimicrobial activity of extracts of the lichen Hypogymnia tubulosa and its 3-hydroxyphysodic acid constituent

The antimicrobial activity and the MIC values of the diethyl ether, acetone, chloroform, petroleum ether, and ethanol extracts of the lichen Hypogymnia tubulosa and its 3-hydroxyphysodic acid constituent have been investigated against some microorganisms. At least one of the extracts or 3-hydroxyphysodic acid showed antimicrobial activity against Aeromonas hydrophila, Bacillus cereus, Bacillus subtilis, Escherichia coli, Klebsiella pneumoniae, Listeria monocytogenes, Proteus vulgaris, Salmonella typhimurium, Staphylococcus aureus, Streptococcus faecalis, and Candida albicans. No antifungal activity of the extracts has been observed against ten filamentous fungi.

The antimicrobial activity of extracts of the lichen Cladonia foliacea and its (-)-usnic acid, atranorin, and fumarprotocetraric acid constituents

The antimicrobial activity of the chloroform, diethyl ether, acetone, petroleum ether, and ethanol extracts of the lichen Cladonia foliacea and its (-)-usnic acid, atranorin, and fumarprotocetraric acid constituents against 9 bacteria and fungi has been investigated. The extracts and pure compounds alone were found active against the same bacteria and the same yeasts. Bacillus cereus, Bacillus subtilis, Staphylococcus aureus, Streptococcus faecalis, Proteus vulgaris, Listeria monocytogenes, Aeromonas hydrophila, Candida albicans, and Candida glabrata growth were inhibited. In addition, the MICs of the extracts, (-)-usnic acid, atranorin and fumarprotocetraric acid were determined.

The bioactive essential oil of Heracleum sphondylium L. subsp. ternatum (Velen.) Brummitt

The essential oil of Heracleum sphondylium L subsp. ternatun (Velen.) Brummit (Umbelliferae) was isolated from crushed seeds by means of hydrodistillation and analyzed by GC and GC/MS. Major components were identified as 1-octanol (50.3%), octyl butyrate (24.6%), and octyl acetate (7.3%). Furthermore, antimicrobial activity of the oil was evaluated using microdilution broth and agar diffusion methods. The bioactive constituent of the essential oil was determined as 1-octanol by using a bioautography assay.

Fungal contamination of Kashar cheese in Turkey

Fifty random samples of Kashar cheese were collected from shops in different localities in Erzurum, all contained moulds. Mean count of total surface mould was 3.02 x 10(10)/g cheese and that of inner mould was 3.02 x 10(3)/g cheese. The genera Penicillium, Aspergillus, Mucor, Rhizopus and Geotrichum sp. were isolated from cheese samples. Aflatoxins were not detected in cheese samples. Potassium sorbate inhibited mould growth and sporulation in YES broth. The public health importance and economic significance of fungal contamination, and suggested measure for cheese quality are discussed.

Inhibitory and stimulatory effects of cumin, oregano and their essential oils on growth and acid production of Lactobacillus plantarum and Leuconostoc mesenteroides

Cumin at concentrations of 0.5, 1.0 and 2.0% (w/w) stimulated growth and acid production of Lactobacillus plantarum and Leuconostoc mesenteroides in a liquid medium. Essential oil from cumin at high concentrations (300 and 600 ppm) inhibited growth and acid production of Lactobacillus plantarum. After a certain period, growth of Leuconostoc mesenteroides was observed at all concentrations (150, 300 and 600 ppm) and its acid production was stimulated at 600 ppm. Oregano and its essential oil at all concentrations inhibited growth of both cultures. Acid production by Lactobacillus plantarum was stimulated by oregano spice.

Effect of Laser trilobum spice on natural microflora of köfte, a Turkish ground meat product

The effect of Laser trilobum spice on natural microflora of "köfte", a Turkish ground meat product, prepared using three beef samples and stored at 7 degrees C and 20 degrees C was evaluated. Little or no inhibition was seen in all products and temperatures with 1.0% spice. Growth of natural microflora, namely total viables, coliforms, psychrotrophs and yeasts-moulds, was significantly inhibited by 2.0% of the spice, especially at 7 degrees C. The inhibitory effect of the spice increased with decreased fat content and increased water and protein contents of beef samples. It was concluded that the usual addition of the spice improved the hygienic quality of the product containing low fat and stored at 7 degrees C.

Antagonistic action of lactic cultures toward spoilage and pathogenic microorganisms in food

The antibacterial properties of cell-free filtrate from lactic cultures were assessed against 10 bacterial cultures. All the five species of lactic culture examined showed antimicrobial activity against tested bacteria. S. aureus was least sensitive of the tested bacteria, followed by E. coli and S. typhosa. E. aerogenes was the most sensitive one. L. casei had the greatest antimicrobial activity. Leu. mesenteroides weakly inhibited the growth of the tested bacteria. In general, inoculum density had little effect on inhibition.

Mould growth on black table olives and prevention by sorbic acid, methyl-eugenol and spice essential oil

Thirty-two mould strains were isolated from Turkish-style black table olives. Four of these isolates were identified as Aspergillus ochraceus, two as A. niger, 16 as Penicillium clavigerum and 10 as P. expansum. Mould growth was evaluated on olives treated with 500 ppm sorbic acid, 1000 ppm methyl-eugenol and 1500 ppm çörtük spice (Echinophora sibthorpiana Guss.) essential oil. Olives inoculated with A. parasiticus NRRL 2999 and P. clavigerum were also examined. All samples were stored at 28 degrees C, 15 degrees C and 5 degrees C for 60 days. The lower the temperature, the more time it took the mould to initiate mycelium and spore development. Most inhibition of growth was obtained using sorbic acid in all cases and especially at low temperatures, followed by methyl-eugenol and essential oil. Decreased inhibition was observed in noninoculated olives. Inhibitory effect of used agents was higher in olives inoculated with P. clavigerum than in olives inoculated with A. parasiticus.

A survey on the microbiological quality of various cheeses in Turkey

A survey was made at the retail level in the Erzurum, Erzincan and Van markets to study the microbial characteristics of pickled white cheese, Erzincan (Savak) Tulum cheese and Van herby cheese, the most typical cheeses of Turkey. Significant variation was found in their microbiological quality. Microbiological analysis revealed the presence of extremely high numbers of total bacteria, faecal streptococci, other microorganisms including coliforms, Staphylococcus aureus, yeast and mould, lipolytic and proteolytic microorganisms and lactic acid bacteria. A statistical relationship between the number of microorganisms and variety of cheese type was investigated.

Inhibitory effects of selected Turkish spices and oregano components on some foodborne fungi

The inhibitory effects of 10 selected Turkish spices, oregano essential oil, thymol and carvacrol towards growth of 9 foodborne fungi were investigated in culture media with pH 3.5 and 5.5. The antifungal effects of sodium chloride, sorbic acid and sodium benzoate and the combined use of oregano with sodium chloride were also tested under the same conditions for comparison. Of the spices tested, only sodium chloride were also tested under the same conditions for comparison. Of the spices tested, only oregano at 1.0, 1.5, 2.0% (w/v) levels showed effect on all fungi. 8% (w/v) sodium chloride was less effective than oregano. Oregano essential oil, thymol or carvacrol at concentrations of 0.025% and 0.05% completely inhibited the growth of all fungi, showing greater inhibition than sorbic acid at the same concentrations. The combined use of oregano and sodium chloride exhibited a synergistic antifungal effect.