Background: Myxoid liposarcomas are highly radiosensitive. Consequently radiotherapy is often used pre-operatively to reduce tumor volume and lessen the post-operative deficit. In soft-tissue sarcomas therapy response is mainly evaluated using magnetic resonance imaging (MRI) and the fundamental criterion for a positive response is decreased tumor size. In myxoid liposarcomas an increased fat content is also known to occur as a response to radiotherapy.
Objective: To highlight the difficulties of MRI for therapy response evaluation in irradiated myxoid liposarcomas, by using MRI Dixon techniques enabling objective quantification of proton density fat fraction (%) and the number of double bonds (ndb; unsaturation degree) of fatty acids. Secondly, to compare quantitative fat fraction measurements versus visual grading of fat content on T1-weighted images.
Case Descriptions: Prior to surgery, two patients with myxoid liposarcoma were treated with 50Gy. Following radiotherapy, both tumors on MRI showed reduced size, elevated fat fraction and transformed fat fraction histograms with diverse changes of ndb, while histopathological specimens showed discordant treatment effects; one case having good response and the other having poor response.
Conclusions: A decrease in tumor size and increase in fat content on MRI cannot be interpreted as positive therapy response in radiotherapy of myxoid liposarcomas. Our data also give further supporting evidence that differentiation and maturation of tumor cells is the cause for the lipoma-like areas seen after radiotherapy. Finally, quantitative MRI Dixon techniques are preferable to visual grading for estimating the fat content in lipomatous tumors.
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http://dx.doi.org/10.1016/j.mri.2017.07.005 | DOI Listing |
Vet Sci
December 2024
Faculty of Veterinary Science, University of Thessaly, 43100 Karditsa, Greece.
This study aimed to investigate the incidence of subclinical mastitis (SCM), the implicated pathogens, and their impact on milk quality in dairy sheep in Greece. Furthermore, we preliminarily evaluated infrared thermography and the application of AI tools for the early, non-invasive diagnosis of relevant cases. In total, 660 milk samples and over 2000 infrared thermography images were obtained from 330 phenotypically healthy ewes.
View Article and Find Full Text PDFMetabolites
December 2024
Fisheries Research Institute, Sichuan Academy of Agricultural Sciences, Chengdu 611730, China.
Rice-fish farming is an ancient and enduring aquaculture model in China. This study aimed to assess the variations in digestive enzymes, antioxidant properties, glucose metabolism, and nutritional content between reared in paddy fields and ponds. Notably, the levels of amylase and trypsin in from rice paddies were considerably higher compared to those from ponds.
View Article and Find Full Text PDFMetabolites
December 2024
Exercise Biological Research Center, China Institute of Sport Science, Beijing 100061, China.
Background: Insulin resistance (IR) is central to the progression of non-alcoholic fatty liver disease (MAFLD). While aerobic exercise reduces hepatic fat and enhances insulin sensitivity, the specific mechanisms-particularly those involving exosomal pathways-are not fully elucidated.
Method: Exosomes were isolated from 15 MAFLD patients' plasma following the final session of a 12-week aerobic exercise intervention.
Gels
December 2024
College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China.
In the oil dispersion of chitosan, the formation of a capillary bridge was triggered by adding a small amount of water to obtain an oleogel. With this method, the types of liquid oil and the ratio of oil/chitosan/water were explored to achieve an optimal oleogel. MCT performed best, followed by soybean oil, which was chosen for its edibility and cost.
View Article and Find Full Text PDFGels
December 2024
Food and Nutritional Sciences Program, North Carolina A&T State University, Greensboro, NC 27411, USA.
Oleogels developed through the direct-dispersion method offer an innovative, scalable, and efficient alternative to traditional fats in sausage production, providing a solution to health concerns associated with the high saturated fat content of conventional formulations. By closely mimicking the texture, stability, and mouthfeel of animal fats, these oleogels provide a novel approach to improving the nutritional profile of sausages while maintaining desirable sensory characteristics. This review critically evaluates cutting-edge research on oleogels, emphasizing innovations in their ability to enhance emulsion stability, increase cooking yield, reduce processing weight loss, and optimize fatty acid composition by reducing overall fat and saturated fat levels.
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