Cancer/testis antigen, Kita-Kyushu lung cancer antigen-1 and ABCD stratification for diagnosing gastric cancers

BACKGROUND The ABCD stratification[combination of serum pepsinogen(PG)levels and titers of antibody(immunoglobulin G,IgG)against Helicobacter pylori(H.pylori)]is effective for the classification of individuals at risk of developing gastric cancer(GC).The Kita–Kyushu lung cancer antigen-1(KK-LC-1)is a Cancer/Testis antigen frequently expressed in GC.AIM To evaluate the effectiveness of KK-LC-1 and ABCD stratification in the diagnosis of GC.METHODS We analyzed the gene expression of KK-LC-1 in surgical specimens obtained from GC tumors.The levels of serum PG I/PG II and IgG against H.pylori were measured.According to their serological status,the patients were classified into the four groups of the ABCD stratification.RESULTS Of the 77 examined patients,63(81.8%)expressed KK-LC-1.The IgG titers of H.pylori and PG II were significantly higher in patients expressing KK-LC-1 than those measured in patients not expressing KK-LC-1(P=0.0289 and P=0.0041,respectively).The expression of KK-LC-1 in group C[PG method(+)/H.pylori infection(+)]was as high as 93.9%high.KK-LC-1 was also detected in group A[-/-].CONCLUSION The KK-LC-1 expression in GC was associated with H.pylori infection and atrophic status,so that,KK-LC-1 may be a useful marker for the diagnosis of GC.

Gentian extract induces caspase-independent and mitochondria-modulated cell death

Extracts from the dried roots of gentian plant, Gentiana triflora, exhibit an antiproliferative activity against cultured and implanted tumor cells. However, the underlying mechanism has been unclear. In the present study, we show that the cell death induced by the extract occurs caspase-independently and depends on metabolic status of mitochondrial respiration. We observed that sensitivity to the extract was considerably lower in HeLa cells, which have a low rate of mitochondrial respiration, in comparison to Y3-Ag1.2.3 cells, which have a higher rate of respiration. Furthermore, sensitivity of HeLa cells to the extract increased significantly when they were forced to switch their energy dependency from glycolysis to mitochondrial respiration. These results indicate that the gentian extract targets on mitochondrial respira-tion. Consequently, different respiratory activities in mitochondria confer cells to have different suscepti-bilities to the extract-induced cell death.

Cell Proliferation Inhibition by Sericin from the Wild Silkworm, Cricula trifenestrata

Sericin is a major silk protein, and recent studies have shown that sericin has numerous physiological activities against cultured cells. For example, it accelerates mammalian cell proliferation and protects insect cells against cell death. In this study, we examined the activities of sericin prepared from the wild silkworm, Cricula trifenestrata. The results presented here indicated that C. trifenestrata sericin has anti-proliferative activity against feline kidney cells, while sericin from Bombyx mori promoted cell proliferation. The components of the sericin preparation that played a role in inhibition of proliferation were analyzed by fractionation through partition chromatography (Folch method) and reversed-phase chromatography. Our analysis showed that at least two components in the C. trifenestrata sericin preparation promoted the anti-proliferative activity in an additive or even synergistic manner. Therefore, differences in components between insect species may contribute to different activities against cultured cells.

Effect of super-chilling storage on maintenance of quality and freshness of the Pacific oyster(Crassostrea gigas)

The quality changes of shelled Pacific oysters(Crassostrea gigas)were examined in relation to the effects of superchilling storage at-1 C for 28 d by measuring changes in biochemical properties(microbial analysis,adenosine triphosphate(ATP)-related compounds,pH,free amino acids)and sensory evaluations in this study.The results indicated that microorganism growth was significantly inhibited during superchilling storage.Adenosine diphosphate(ADP)and adenosine monophosphate(AMP)accumulated while ATP rapidly decreased in the adductor muscle.ATP and ADP were the primary components in the other 3 tissues including mantle,gill,and body trunk of oysters,and they remained relatively stable over time.The pH and adenylate energy charge in the adductor muscle could be utilized as freshness indicators for shelled oysters.However,there were no significant differences(P>0.05)among the free amino acids during whole storage.According to the sensory evalu-ations,oysters could be alive and tolerated up to 21 d at-1℃storage.The study demonstrated that superchilling storage at-1℃could better maintain the eating quality of shelled oysters and the shelf life was extended to 21 d.

Effects of flash-boil shucking on biochemical,sensorial and ultrastructural properties of Yesso Scallop(Mizuhopecten yessoensis)adductor muscle during refrigeration

Scallop adductor muscle has great popularity for raw consumption in Japan,but conventionally shucking live scallops with high vitality by knife requires skill and is time-consuming.Flash-boil shucking is a convenient shucking method in sushi restaurants for live scallops.However,the effects of this treatment on the quality of its main edible part,the adductor muscle,are not clear.This study was conducted to investigate the impact of flash-boil shucking on the quality of raw-edible scallop adductor muscle,focusing on flavor-enhancing components and ultrastructure.Thermal treatment could contribute to the formation of flavor-enhancing nucleotides in the external layer of the adductor muscle.Adenosine monophosphate content increased with the boiling time,which significantly increased to 1.47±0.42μmol/g in the 30 s-boiled group compared with 0.38±0.13μmol/g in the control group(p<0.05).The rapid adenosine monophosphate accumulation after boiling resulted in a faster accumulation of inosine and hypoxanthine during subsequent refrigeration,which could bring bitterness to aquatic products.Flash-boil shucking had no discernible effect on the proportion of free amino acids relevant to the flavor of scallop adductor muscle,despite the possibility of a reduction in total free amino acids.The external layer of the scallop adductor muscle could be hardened after flash-boil shucking.At the ultrastructural level,muscle fibers tend to aggregate transversely and contract longitudinally depending on the heating time.Flash-boil shucking is ideal for consuming the raw-edible scallop adductor muscle promptly.Flash-boil shucking treatment is recommended for households,restaurants,and small factories for treating scallops with high vitality.