Pilot study of humanized glypican-3-targeted zirconium-89 immuno-positron emission tomography for hepatocellular carcinoma.

Purpose: Glypican-3 (GPC3)-targeted radioisotope immuno-positron emission tomography (immunoPET) may lead to earlier and more accurate diagnosis of hepatocellular carcinoma (HCC), thus facilitating curative treatment, decreasing early recurrence, and enhancing patient survival. We previously demonstrated reliable HCC detection using a zirconium-89-labeled murine anti-GPC3 antibody (89Zr-αGPC3M) for immunoPET. This study evaluated the efficacy of the humanized antibody successor (αGPC3H) to further clinical translation of a GPC3-based theranostic for HCC.

Accurate selected ion flow tube mass spectrometry quantification of ethylene oxide contamination in the presence of acetaldehyde.

In September 2020, traces of ethylene oxide (a toxic substance used as a pesticide in developing countries but banned for use on food items within the European Union) were found in foodstuffs containing ingredients derived from imported sesame seed products. Vast numbers of foodstuffs were recalled across Europe due to this contamination, leading to expensive market losses and extensive trace exposure of ethylene oxide to consumers. Therefore, a rapid analysis method is needed to ensure food safety by high-throughput screening for ethylene oxide contamination.

Innovations in Small-Animal PET Instrumentation.

Biomedical research has long relied on small-animal studies to elucidate disease process and develop new medical treatments. The introduction of in vivo functional imaging technology, such as PET, has allowed investigators to peer inside their subjects and follow disease progression longitudinally as well as improve understanding of normal biological processes. Recent developments in CRISPR, immuno-PET, and high-resolution in vivo imaging have only increased the importance of small-animal, or preclinical, PET imaging.

Generation of Meaty Aroma from Onion ( L.) with : Fermentation System, Sensory Profile, and Aroma Characterization.

One of the main reasons for consumer rejection of plant-based meat alternatives is the lack of meaty flavor after cooking. In this study, a platform was developed to generate meaty flavors solely from substrates (chives, leeks, ramsons, and onions) using basidiomycete-mediated submerged fermentations. -mediated fermentation of onions resulted in an intense meaty and liver sausage-like flavor under proper fermentation parameters.