17 patients with advanced low-risk breast carcinoma not previously pretreated by cytostatic agents were treated by Vinorelbine (VIN), 5'-Nor-anhydro-vinblastine, a new semisynthetic compound of the vinca alkaloid series. A dose of 130 mg per week was administered in a hard gelatine formulation for at least eight weeks. Out of 15 evaluable patients, no complete or partial remission was observed. However, there were 9 patients (60%) achieving no change and tumor stabilization, respectively, lasting for a median of 3.0 months. Main toxicities were leukopenia (17.7%, WHO grade 3-4), nausea and vomiting (17.7%, WHO grade 3-4), and acute diarrhea (70.6%, WHO grade 1-4). Thus, further trials with the oral medication used for this study are not recommended.
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http://dx.doi.org/10.1159/000216942 | DOI Listing |
Int J Biol Macromol
January 2025
College of Biosystems Engineering and Food Science, Key Laboratory for Quality Evaluation and Health Benefit of Agro-Products of Ministry of Agriculture and Rural Affairs, Key Laboratory for Quality and Safety Risk Assessment of Agro-Products Storage and Preservation of Ministry of Agriculture and Rural Affairs, Zhejiang University, Hangzhou 310058, China. Electronic address:
Quillaja saponins (QS), a natural amphiphilic food additive, have significant potential in modulating the properties of starchy products. However, a systematic understanding of this phenomenon and the underlying molecular mechanisms remains lacking. In this study, two-stage molecular dynamics (MD) simulations combined with multiple experimental approaches were employed to investigate the modulation of starch properties by QS through six chain dynamic behaviors.
View Article and Find Full Text PDFFood Res Int
January 2025
Institute of Food Science and Technology, Chinese Academy of Agriculture Sciences, Key Laboratory of Agro-Products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs, Beijing 100193, China.
The aim of this study was to systematically analyze the differences in bioactive compounds in Ningxia Tan, Oula, and Bahan crossbred mutton, and to examine their effects on minced mutton quality. Initially, characteristic bioactive compounds in mutton were analyzed using principal component analysis. Further investigation assessed the effects of varying concentrations of glycyrrhizin flavonoids (0, 0.
View Article and Find Full Text PDFCarbohydr Polym
March 2025
National Engineering Research Center for Functional Food, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu, China; Binzhou Zhongyu Food Company Limited, Binzhou Zhongyu Academy of Agricultural Sciences, National Industry Technical Innovation Center for Wheat Processing, Binzhou 256603, Shandong, China; Bohai Advanced Technology Institute, Binzhou 256606, Shandong, China.
In this study, the improvement effects of different polymeric saccharides, including native starch, maltodextrin and inulin, replacing 10 % sucrose on the physical characteristics and creaminess perception of non-fat whipped cream system were investigated. Systems containing maltodextrin had more uniform particle size and bubble distribution. This resulted in higher whipping performance and lower friction characteristics.
View Article and Find Full Text PDFInt J Mol Sci
December 2024
Department of Functional Food Products Development, The Faculty of Biotechnology and Food Science, Wroclaw University of Environmental and Life Sciences, Chelmonskiego 37/41, 51-630 Wroclaw, Poland.
This study aimed to evaluate the influence of indirect-plasma-treated water (IPTW) in the preparation of hydrogels. Three commonly used natural, biodegradable polymers with the ability to form gels were selected: gelatin, carrageenan, and sodium alginate. The pH, gelling temperature, texture profile, swelling degree, and color of hydrogels were evaluated, and the polymers were subjected to Fourier-transform infrared (FTIR) spectroscopy.
View Article and Find Full Text PDFFoods
December 2024
SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China.
The effect of tilapia skin gelatin properties on the characteristics of high internal phase emulsions (HIPEs) and the quality of 3D printing remains unidentified. In this work, HIPEs were constructed by gelatin with various properties that were obtained by heat treatment. The results indicated that the gelatin undergoes degradation gradually with an increase in heating intensity.
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