Sarcomatoid renal cell carcinoma with scant epithelial components in an Angora cat     

MY Gulbahar  HH Arslan  A Gacar  MO Karayigit  O Nisbet  H Albayrak 《New Zealand veterinary journal》2013,61(6):362-366

CASE HISTORY: A 6-year-old, neutered, female Angora cat presented with a history of lethargy and anorexia for 2 months and a clinically palpable and gradually enlarging, solid mass in the abdominal cavity extending from the last costal arch to the pelvic cavity.

CLINICAL FINDINGS: Examination of the cat revealed jaundice, dehydration and hypothermia. Haematological manifestations included lymphopenia and substantial decrease in haematocrit value. Biochemical analysis of the blood revealed hypoglycaemia, three-fold elevated blood urea nitrogen values, increased level of serum aspartate aminotransferase and increased total bilirubin while the creatinine level was normal. Ultrasonographic examination of the abdomen showed a disrupted and large hypoechoic area around the left kidney. The cat was anaesthetised and the left kidney was removed, but the cat died following surgery.

PATHOLOGICAL FINDINGS: On post-mortem examination, the left kidney was markedly enlarged and both the cortical and medullary parenchyma were replaced by confluent, multilobulated, pale tan-white, firm nodular masses protruding above the capsular surface. Metastasis was not observed. Cytological examination revealed a population of spindle-shaped cells of variable size, with abundant coarse chromatin and occasionally prominent nucleoli. Initial sections of the kidney were indicative of undifferentiated sarcoma confirmed by immunohistochemistry revealing vimentin-positive and cytokeratin-negative results in all tumour tissues. Additional sections showed very small amounts of both cytokeratin-positive and vimentin-positive areas.

DIAGNOSIS: Sarcomatoid renal cell carcinoma (SRCC) with scant epithelial components originating from left kidney.

CLINICAL RELEVANCE: Clinical and pathological features were similar to those of human SRCC, even though there was no evidence of metastases. Immunohistochemistry for vimentin and cytokeratin may be useful for definitive diagnosis of renal cell carcinoma with sarcomatoid differentiation, although staining of sections from several different parts of the tumour may be necessary. When a primary renal tumour is presented, SRCC should be considered as this diagnosis may influence treatment protocols and the clinical outcome.  相似文献   

Identification of candidate miRNAs and expression profile of yak oocytes before and after in vitro maturation by high‐throughput sequencing          下载免费PDF全文

XR Xiong  DL Lan  J Li  XD Zi  MY Li 《Reproduction in domestic animals》2016,51(6):886-894

Small RNA represents several unique non‐coding RNA classes that have important function in a wide range of biological processes including development of germ cells and early embryonic, cell differentiation, cell proliferation and apoptosis in diverse organisms. However, little is known about their expression profiles and effects in yak oocytes maturation and early development. To investigate the function of small RNAs in the maturation process of yak oocyte and early development, two small RNA libraries of oocytes were constructed from germinal vesicle stage (GV) and maturation in vitro to metaphase II‐arrested stage (M II) and then sequenced using small RNA high‐throughput sequencing technology. A total of 9,742,592 and 12,168,523 clean reads were obtained from GV and M II oocytes, respectively. In total, 801 and 1,018 known miRNAs were acquired from GV and M II oocytes, and 75 miRNAs were found to be significantly differentially expressed: 47 miRNAs were upregulated and 28 miRNAs were downregulated in the M II oocytes compared to the GV stage. Among the upregulated miRNAs, miR‐342 has the largest fold change (9.25‐fold). Six highly expressed miRNAs (let‐7i, miR‐10b, miR‐10c, miR‐143, miR‐146b and miR‐148) were validated by real‐time quantitative PCR (RT‐qPCR) and consistent with the sequencing results. Furthermore, the expression patterns of two miRNAs and their potential targets were analysed in different developmental stages of oocytes and early embryos. This study provides the first miRNA profile in the mature process of yak oocyte. Seventy‐five miRNAs are expressed differentially in GV and M II oocytes as well as among different development stages of early embryos, suggesting miRNAs involved in regulating oocyte maturation and early development of yak. These results showed specific miRNAs in yak oocytes had dynamic changes during meiosis. Further functional and mechanistic studies on the miRNAs during meiosis may beneficial to understanding the role of miRNAs on meiotic division.  相似文献   

Preparation of bean curds from protein fractions of six legumes.   总被引：1，自引：0，他引：1  

R Cai  B Klamczynska  B K Baik 《Journal of agricultural and food chemistry》2001,49(6):3068-3073

Chickpeas, lentils, smooth peas, mung beans, and faba beans were milled into flours and fractionated to protein and starch fractions. Compositions of the seeds, cotyledons, and flours were compared for each legume and the weight and protein recovery of each fraction analyzed. Bean curds were prepared from the protein fractions through heat denaturation of protein milk, followed by coagulation with calcium sulfate or magnesium sulfate. The effect of chickpea protein concentration and coagulant dosage on the texture of bean curds was evaluated using a texture analyzer. Textural analysis indicated that curd prepared at 2.3-3.0% protein concentration and 1.5% CaSO(4) dosage had better yield and better texture than curds prepared under other conditions. Bean curds prepared from chickpeas and faba beans exhibited the second highest springiness and cohesiveness after those from soybeans. Curds of mung beans and smooth peas, on the other hand, had the highest yields and the highest moisture contents. The protein yield of the first and second soluble extracts used for curd preparation accounted for approximately 90% of the total protein of the seeds.  相似文献   

Analysis of volatile compounds from various types of barley cultivars     

Cramer AC  Mattinson DS  Fellman JK  Baik BK 《Journal of agricultural and food chemistry》2005,53(19):7526-7531

We identified volatile compounds of barley flour and determined the variation in volatile compound profiles among different types and varieties of barley. Volatile compounds of 12 barley and two wheat cultivars were analyzed using solid phase microextraction (SPME) and gas chromatography. Twenty-six volatiles comprising aldehydes, ketones, alcohols, and a furan were identified in barley. 1-Octen-3-ol, 3-methylbutanal, 2-methylbutanal, hexanal, 2-hexenal, 2-heptenal, 2-nonenal, and decanal were identified as key odorants in barley as their concentration exceeded their odor detection threshold in water. Hexanal (46-1269 microg/L) and 1-pentanol (798-1811 microg/L) were the major volatile compounds in barley cultivars. In wheat, 1-pentanol (723-748 microg/L) was a major volatile. Hulled barley had higher total volatile, aldehyde, ketone, alcohol, and furan contents than hulless barley, highlighting the importance of the husk in barley grain aroma. The proanthocyanidin-free varieties generally showed higher total volatile and aldehyde contents than wild-type varieties, potentially due to decreased antioxidant activity by the absence of proanthocyanidins.  相似文献   

Lipoteichoic acid of Staphylococcus aureus enhances IL-6 expression in activated human basophils     

Jeon JH  Kim SK  Baik JE  Kang SS  Yun CH  Chung DK  Han SH 《Comparative immunology, microbiology and infectious diseases》2012,35(4):363-374

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Association of Barley Kernel Hardness with Physical Grain Traits and Food Processing Parameters     

S. Nair  S. E. Ullrich  B.‐K. Baik 《Cereal Chemistry》2011,88(2):147-152

Kernel hardness is not a well‐characterized food quality trait in barley. Unlike wheat, not much is known about the effect of barley kernel hardness on food processing. Ten barley genotypes differing in single kernel characterization system hardness index (SKCS‐HI) (30.1–91.2) of dehulled kernels were used to determine the association of barley HI with other physical grain traits and food processing parameters. Thousand kernel weight (TKW) values of 10 genotypes were 29.7–38.1 g. Values for bulk density of grains were 721.1–758.9 kg/m³. Crease width and depth values were 0.9–1.3 mm and 0.4–0.7 mm, respectively. Barley HI showed no significant association with TKW, bulk density, or kernel crease dimensions. Kernel loss due to pearling after 325 sec of abrasion was 28.8–38.4% and showed significant negative correlation with HI (r = –0.87, P < 0.01). Proportion of barley flour particles >106 μm had values of 34.5–42.0%, and starch damage values were 1.8–4.5% among those 10 barley genotypes. HI showed significant positive correlations with both proportion of barley flour particles >106 μm (r = 0.93, P < 0.01) and starch damage (r = 0.93, P < 0.01). Water imbibition of barley kernels and cooked kernel hardness did not show significant correlation with HI.  相似文献   

Quantitative and Qualitative Role of Added Gluten on White Salted Noodles     

Sei Joon Park  Byung‐Kee Baik 《Cereal Chemistry》2009,86(6):646-652

A commercial gluten and glutens isolated from four soft and four hard wheat flours were incorporated into a hard and a soft white flour by replacement to directly determine the quantitative and qualitative role of gluten proteins in making noodles. Gluten incorporation (6%) decreased water absorption of noodle dough by 3%, shortened the length of the dough sheet by 15 and 18%, and increased the thickness of the dough sheet by 18 and 20% in soft and hard wheat flour, respectively. Noodles imbibed less water and imbibed water more slowly during cooking with gluten incorporation, which resulted in a 3‐min increase in cooking time for both soft and hard wheat noodles. Despite the extended cooking time of 3 min, noodles incorporated with 6% gluten exhibited decreases in cooking loss by 15% in soft wheat. In hard wheat flour, cooking loss of noodles was lowest with 2% incorporation of gluten. Tensile strength of fresh and cooked noodles, as well as hardness of cooked noodles, increased linearly with increase in gluten incorporation, regardless of cooking time and storage time after cooking. While hardness of cooked noodles either increased or showed no changes during storage for 4 hr, tensile strength of noodles decreased. There were large variations in hardness and tensile strength of cooked noodles incorporated with glutens isolated from eight different flours. Noodles incorporated with soft wheat glutens exhibited greater hardness and tensile strength than noodles with hard wheat glutens. Tensile strength of cooked noodles incorporated with eight different glutens negatively correlated with SDS sedimentation volume of wheat flours from which the glutens were isolated.  相似文献   

Protein Digestibility of Selected Legumes Treated with Ultrasound and High Hydrostatic Pressure During Soaking     

In Hwa Han  Barry G. Swanson  Byung-Kee Baik 《Cereal Chemistry》2007,84(5):518-521

In vitro protein digestibility (IVPD) of lentils, chickpeas, peas, and soybeans treated with ultrasound or high hydrostatic pressure (HHP) during soaking and then heated for 30 min at 98°C was determined using the three-enzyme method (trypsin, chymotrypsin, and peptidase). The IVPD of raw legumes ranged from 72% for soybeans to 83% for dry green peas. The increase in the IVPD after soaking was observed in lentils but not in other legumes. Heating increased the IVPD of the tested legumes by 2–13%. While the effects of applying ultrasound or HHP on IVPD of legumes were mostly inconsistent or insignificant, soaking under HHP for 1 hr and subsequent heating at 98°C for 30 min increased IVPD of legumes. Compared with raw legumes, the soluble protein concentrates exhibited 2–4% higher IVPD, while insoluble proteins exhibited 0.2–1.5% lower IVPD. SDS-PAGE of legume proteins before enzyme digestion exhibited 8–18 protein bands from 20 kDa to 100 kDa representing isolated soluble proteins and from 20 kDa to 100 kDa representing insoluble proteins. After enzyme digestion, soluble proteins exhibited 2–6 minor protein bands with molecular weights <30 kDa, while insoluble proteins of lentils, chickpeas, and peas exhibited one major protein band at ≈52 kDa and two or three minor protein bands with molecular weights <30 kDa. The major insoluble proteins observed as electrophoresis bands after enzyme digestion may be responsible for the reduced protein digestibility of legume proteins.  相似文献   

Retardation of Discoloration in Barley Flour Gel and Dough     

Z. Quinde‐Axtell  J. Powers  B.‐K. Baik 《Cereal Chemistry》2006,83(4):385-390

Dark discoloration negatively influences the aesthetic properties of barley‐based food products. The effects of abrasion and heat treatment of grains, exclusion of oxygen, and the use of antibrowning agents on the retardation of darkening in barley flour gel or dough were determined in four types of barley, including hulled proanthocyanidin‐containing and hulled proanthocyanidin‐free, hulless regular, and hulless waxy barley. Abrasion by >30% in hulled barley and by >15% in hulless barley significantly increased the brightness (L*) of barley flour dough by 0.1–7.1. Steam heating of abraded grains also significantly increased the L* of barley flour gels by 1.8–3.4. Ascorbic acid at 1,500 ppm was most effective for retarding discoloration of barley flour dough, followed by 50 ppm of 4‐hexylresorcinol, which is an enzyme competitive inhibitor. The discoloration of barley flour dough was also effectively reduced by storing the dough sheets at 4°C under nitrogen gas to exclude oxygen or under anaerobic conditions at 20°C. Discoloration of barley‐based food products may be effectively controlled by selecting genotypes with low discoloration development such as proanthocyanidin‐free genotypes, by lowering total polyphenol content or polyphenol oxidase (PPO) activity through abrasion, by heat treatment, by exclusion of oxygen, and by the use of enzyme inhibitors.  相似文献   

Synthesis of hydrophilic copolyesters and the characterization of their moisture-related cooling properties     

Chan Sol Kang  Ho Jin Yoon  Choong Hee Hong  Sun Jin Kwon  Hyun Sun Kim  Doo Hyun Baik 《Fibers and Polymers》2015,16(12):2513-2518

A series of copolyesters (Co-PETs) containing poly(ethylene glycol) (PEG), 5-sodiumsulfodimethyl isophthalate (DMS), and dimethyl isophthalate (DMI) were synthesized via the conventional two-step melt-polycondensation method. The synthesized Co-PETs were characterized by ¹H-NMR spectroscopy, FT-IR spectroscopy, differential scanning calorimeter (DSC), and thermogravimetric analyzer (TGA). The DSC results showed that the melting temperature (T _m) and the heats of fusion (ΔH _m) of Co-PETs decreased with increasing the DMS content in Co-PET, while the inclusion of PEG did not affect their thermal properties significantly. The water absorption and the water contact angle of the Co-PET films were found to be significantly affected by the DMS content rather than PEG content. The moisture-related cooling properties of the fabric samples made of Co-PET 5 as well as PET were evaluated by using liquid moisture management tester (MMT) and Q _max measurements. The MMT and Q _max results indicated that Co-PET 5 fabric containing DMS 1.0 mol% and PEG 10.0 wt% in Co-PET seemed to be a good candidate for the fabric having durable cooling effects.  相似文献