In this study, differences in the protein content and functional and physicochemical properties of four varieties of egg white (EW) were studied by adding 4-10% sucrose or NaCl and then heating them at 70 °C for 3 min. According to a high-performance liquid chromatography (HPLC) analysis, the percentages of ovalbumin, lysozyme and ovotransferrin rose with an increase in the NaCl or sucrose concentration; however, the percentages of ovomucin and ovomucoid decreased. Furthermore, the foaming properties, gel properties, particle size, α-helixes, β-sheets, sulfhydryl groups and disulfide bond content also increased, whereas the content of β-turns and random coils decreased.
View Article and Find Full Text PDFThe clinical applicability of the whole-exome sequencing (WES) in estimating tumor mutational burden (TMB) is currently limited by high cost, time-consuming and tissue availability. And given to the differences in the mutational landscapes among different types of cancer, we aimed to develop a cancer-specific signature to estimate TMB for right-sided colon cancer patients (RCC). Using WES data of 315 RCC patients, we identified the exons in which the number of mutational sites of the coding DNA sequences associated with TMB through linear regression analysis.
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