GLI1-altered mesenchymal tumor of tongue: a case report and literature review.

GLI1-altered mesenchymal tumors are a relatively rare type of mesenchymal tumor that is common in the head and neck. It is a newly added tumor type in the World Health Organization Tumor Classification of Head and Neck (5th edition). This article reports a case ofGLI1alteredmesenchymal tumor occurring at the left tongue and reviews the relevant literature to summarize the pathological morphological characteristics, immunophenotype, molecular changes, clinical manifestations, and prognosis of the disease.

Implementation of gas chromatography tandem mass spectrometry for the analysis of six high boiling point polyhydric alcohols in cosmetics and toothpaste based on precolumn derivatization.

Based on precolumn derivatization, an analytical method has been developed for the determination of six high boiling point polyhydric alcohols (HBPAs, b.p. > 300 ℃) in cosmetics and toothpaste, including erythritol, xylitol, Pro-Xylane-S, inositol, mannitol, and sorbitol.

A potential therapeutic agent for the treatment of hyperuricemia and gout: 3,4-Dihydroxy-5-nitrobenzaldehyde phenylthiosemicarbazide.

Uric acid, the metabolic product of purines, relies on xanthine oxidase (XOD) for production. XOD is a target for the development of drugs for hyperuricemia (HUA) and gout. Currently, treatment options remain limited for gout patients.

A study on the applicability of one-step vortex extraction and purification combined with gas chromatography-tandem mass spectrometry for analysis of four skin penetration enhancers in cosmetics.

Based on one-step vortex extraction and purification combined with gas chromatography-tandem mass spectrometry (GC-MS/MS), we established a simple, rapid, and efficient method for the simultaneous determination of four skin penetration enhancers in cosmetics, including isosorbide dimethyl ether, isopropyl myristate, N-butylsaccharin and Azone. The extraction procedure was performed in a centrifuge tube, allowing extraction and purification in a single step. The cosmetic sample was extracted by n-hexane-ethyl acetate (1:1, V/V), purified by silica gel and anhydrous magnesium sulfate as the solid phase purification agent, separated on a TG-5 ms column (30.

Exploring correlations between green coffee bean components and thermal contaminants in roasted coffee beans.

This study evaluated chemical compositions of green coffee beans from multi-production regions and correlated this information with thermal contaminants in roasted coffee. Using multivariate statistical techniques, formation of 5-hydroxymethylfurfural (5-HMF), furan, 2- and 3-methylfuran were positively correlated with lipid, sucrose, glutamic acid, phenylalanine, margaric acid, linolenic acid and trigonelline in green coffee beans. Moreover, significant positive correlations between acrylamide (AA) levels with aspartic acid, serine, alanine, histidine, asparagine, protein, and caffeine was found in green beans.

Fabrication, characterization, and emulsifying properties of complex based on pea protein isolate/pectin for the encapsulation of pterostilbene.

In this study, pectin (PEC) and pea protein isolate(PPI) was successfully used to create complexes as a novel delivery system for pterostilbene (PT). When the mass ratio of PEC to PPI was 0.5, the particle size and ζ-potential of PPI-PEC-PT were 119.

Degradation of Zearalenone by Dielectric Barrier Discharge Cold Plasma and Its Effect on Maize Quality.

In this study, a dielectric barrier discharge (DBD) cold plasma was used to degrade zearalenone, and the degradation efficiency and the quality of maize were evaluated. The results showed that the zearalenone degradation rates increased with the increase in voltage and time. When it was treated at 50 KV for 120 s, the degradation percentage of the zearalenone in maize could reach 56.

Effects of Lactobacillus casei NCU011054 on immune response and gut microbiota of cyclophosphamide induced immunosuppression mice.

Lactobacillus (L.) casei NCU011054 isolated from infant feces has been proven to be a potential probiotic in vitro. The present study aimed to investigate the effects of L.

Development of QuEChERS clean-up based on EMR-lipid for simultaneous analysis of 9 mycotoxins, acaylamide and 5-Hydroxymethylfurfural in biscuit by UHPLC-MS/MS.

A robust and sensitive analytical method for the simultaneous determination of 9 mycotoxins, AA, and 5-HMF by UHPLC-MS/MS was developed. Clean-up of the extracts was achieved by d-SPE with EMR-lipid. A new column phase (C-PFP) was selected for HPLC separation after comparison with the C column.

Effects of baking factors and recipes on the quality of butter cookies and the formation of advanced glycation end products (AGEs) and 5-hydroxymethylfurfural (HMF).

Maillard reaction during food processing contributes to the formation of some unpleasant heat-induced toxicants including advanced glycation end products (AGEs) and 5-hydroxymethylfurfural (HMF), which have been linked to various health risks. The effects of baking factors and recipes, such as baking temperature (130°C-180 °C) and time (8 min-15 min), sucrose levels (0 g-20 g), butter levels (0 g-20 g) and egg liquid levels (0 g-12 g) on the formation of free N-(carboxymethyl)lysine (CML), free N-(carboxyethyl)lysine (CEL), protein-bound CML, protein-bound CEL, HMF, glyoxal (GO), methylglyoxal (MGO), 3-deoxyglucosone (3-DG) and on the sensory qualities were investigated in butter cookies. The results suggested that the levels of AGEs initially increased and then followed by decrease as baking temperature and time increased, HMF is very sensitive to baking temperature and time and grows sharply.

Zearalenone Degradation by Dielectric Barrier Discharge Cold Plasma: The Kinetics and Mechanism.

In this study, dielectric barrier discharge (DBD) cold plasma was used to degrade zearalenone and the efficiency of degradation were evaluated. In addition, the degradation kinetics and possible pathway of degradation were investigated. The results showed that zearalenone degradation percentage increased with increasing voltage and time.

[Simultaneous determination of seven dimethylcyclosiloxanes in cosmetics of different formulation systems by gel permeation chromatography purification-gas chromatography-tandem mass spectrometry].

At present, the addition of dimethylcyclosiloxanes (DMCs) in cosmetics is being debated and no substantial progress has been made in their safety risk assessment because of the lack of a suitable analytical method. Therefore, it is of theoretical and practical significance to establish a method suitable for the determination of DMCs in cosmetics with different formulation systems. Accordingly, a method based on gel permeation chromatography (GPC) purification combined with gas chromatography-tandem mass spectrometry (GC-MS/MS) was developed for the determination of seven DMCs in cosmetics.

Comprehensive profiling of 1015 patients' exomes reveals genomic-clinical associations in colorectal cancer.

The genetic basis of colorectal cancer (CRC) and its clinical associations remain poorly understood due to limited samples or targeted genes in current studies. Here, we perform ultradeep whole-exome sequencing on 1015 patients with CRC as part of the ChangKang Project. We identify 46 high-confident significantly mutated genes, 8 of which mutate in 14.

Natural Antioxidants and Hydrocolloids as a Mitigation Strategy to Inhibit Advanced Glycation End Products (AGEs) and 5-Hydroxymethylfurfural (HMF) in Butter Cookies.

Maillard reaction during food processing contributes to the formation of some unpleasant heat-induced toxicants including advanced glycation end products (AGEs) and 5-hydroxymethylfurfural (HMF). The current study prepared butter cookies fortified with two dietary natural antioxidants (catechins and curcumin) and two dietary hydrocolloids (pectin and chitosan), and investigated their effects on formation of free N-(carboxymethyl)lysine (CML)/N-(carboxyethyl)lysine (CEL), protein-bound CML/CEL and HMF and on the sensory qualities of butter cookies. Meanwhile, three typical α-dicarbonyl compounds were also determined to identify possible correlations between α-dicarbonyl intermediates and formation of these harmful heat-induced products in butter cookies.

The Effect of High CDC6 Levels on Predicting Poor Prognosis in Colorectal Cancer.

Introduction: We investigated the function of cell division cycle 6 (CDC6) on the prognosis in colorectal carcinoma (CRC).

Methods: CDC6 protein expression levels in 121 patients with colorectal cancer and adjacent normal mucosa were detected by immunohistochemistry.

Results: Compared to adjacent normal tissues, CDC6 mRNA level was overexpressed in CRC tissues.

Investigation of thermal contaminants in coffee beans induced by roasting: A kinetic modeling approach.

The roasting-induced formation of thermal contaminants in coffee beans, including 5-hydroxymethylfurfural (5-HMF), acrylamide (AA), furan (F), 2-methyl furan (2-MF), and 3-methyl furan (3-MF), was investigated using a kinetic modeling approach. Results showed that AA and 5-HMF formation and elimination occur simultaneously in coffee beans during roasting and that the related reactions follow first-order reaction kinetics. The concentrations of F, 2-MF, and 3-MF increased throughout the roasting experiment, and variations in the concentrations of these compounds during roasting could be best described by empirical, logistic model.

Maillard reaction harmful products in dairy products: Formation, occurrence, analysis, and mitigation strategies.

Various harmful Maillard reaction products such as lactulosyl-lysine (furosine), furfurals, and advanced glycation end products (AGEs) could be formed during the thermal processing of dairy products, which could lead to various chronic diseases. In this review, the furosine, furfurals, and AGEs formation, occurrence, analysis methods, and toxicological and health aspects in various dairy products were summarized to better monitor and control the levels of harmful Maillard reaction products in processed dairy products. It was observed that all types of dairy products, including raw milk, contain harmful Maillard reaction products, with the highest in whey cheese and condensed milk.

Effect of acidity regulators on acrylamide and 5-hydroxymethylfurfural formation in French fries: The dual role of pH and acid radical ion.

The influence of acidity regulators and buffers on the formation of acrylamide (AA) and 5-hydroxymethylfurfural (5-HMF) in French fries and the underlying mechanism were evaluated. Prior to frying, the potato strips were dipped in the corresponding acidity regulator solutions or buffers for 30 min at room temperature. The results showed that acids inhibited AA formation, but increased 5-HMF levels.

MicroRNA‑142‑3p suppresses cell proliferation, invasion and epithelial‑to‑mesenchymal transition via RAC1‑ERK1/2 signaling in colorectal cancer.

Aberrant expression of microRNAs (miRNAs/miRs) is associated with the initiation and progression of colorectal cancer (CRC), but how they regulate colorectal tumorigenesis is still unknown. The present study was designed to investigate the expression profile of miRNAs in human CRC tissues, and to reveal the molecular mechanism of miRNA‑142‑3p in suppressing colon cancer cell proliferation. The expression of miRNA was examined using an Exiqon miRNA array.

High level of H3K4 tri-methylation modification predicts poor prognosis in esophageal cancer.

: An increase in the trimethylation of lysine 4 of histone 3 (H3K4me3) has been reported to be involved in the development of several types of tumors. However, the level and role of H3K4me3 in human esophageal cancer (HEC) remain unknown. Here, we assessed the role and clinical significance of H3K4me3 in HEC.

pH and lipid unsaturation impact the formation of acrylamide and 5-hydroxymethylfurfural in model system at frying temperature.

The effect of unsaturated free fatty acids (FFAs) and triglycerides (TGs) on the formation of acrylamide and 5-hydroxymethylfurfural (HMF) at frying temperature was investigated. We hypothesized that the nature of the precursors generated by the Maillard reaction in the presence of FFAs and TGs, such as the Amadori product and α-dicarbonyl compounds, would impact acrylamide and HMF formation. Interestingly, the initial pH of the aqueous phase impairs the observed effect of the addition of lipids on the formation of acrylamide.

Effect of fatty acids and triglycerides on the formation of lysine-derived advanced glycation end-products in model systems exposed to frying temperature.

Lysine-derived advanced glycation end-products (AGEs), including -carboxymethyllysine (CML), -carboxyethyllysine (CEL) and pyrraline, are prevalent in processed foods. The impact of lipids on AGE formation is still contentious and most of our current knowledge is based only on CML. Little is known about how lipids impact the formation of CEL and pyrraline, or their involvement in formation pathways.