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YAP蛋白在大肠新生物发生发展中的研究进展
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作者 吕俊衍 李春媚 +1 位作者 魏云华 马岚青 《医学综述》 2019年第6期1041-1046,共6页
大肠癌是最常见的恶性肿瘤之一,随着内镜早期筛查诊断的普及和手术药物等治疗方法的改进,患者预后已有较大改善,但病死率仍较高,故需进一步阐述其发生的分子机制,以寻求更好的诊断方法、预后指标和治疗方法。YAP蛋白作为共转录因子,参... 大肠癌是最常见的恶性肿瘤之一,随着内镜早期筛查诊断的普及和手术药物等治疗方法的改进,患者预后已有较大改善,但病死率仍较高,故需进一步阐述其发生的分子机制,以寻求更好的诊断方法、预后指标和治疗方法。YAP蛋白作为共转录因子,参与调控细胞增殖和凋亡相关基因的表达,可与在大肠癌发生发展中起重要作用的Wnt/β联蛋白通路及APC蛋白交叉协同。当前,围绕YAP蛋白作为致癌因子及潜在药物靶点机制的研究吸引了许多学科的关注。 展开更多
关键词 YAP蛋白 Hippo信号通路 大肠新生物 Wnt/β联蛋白通路
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纤维结肠镜下大肠新生物626例分析
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作者 张法灿 张树兰 《胃肠病学和肝病学杂志》 CAS 1994年第4期294-295,共2页
纤维结肠镜下大肠新生物626例分析张法灿,张树兰(广西壮族自治区医院消化内科南宁)大肠新生物常见有息肉及恶性肿瘤,两者关系密切,主要靠纤维结肠镜(称结肠镜)诊断。现将我院1984年1993年期间结肠镜检查发现息肉及恶... 纤维结肠镜下大肠新生物626例分析张法灿,张树兰(广西壮族自治区医院消化内科南宁)大肠新生物常见有息肉及恶性肿瘤,两者关系密切,主要靠纤维结肠镜(称结肠镜)诊断。现将我院1984年1993年期间结肠镜检查发现息肉及恶性肿瘤的情况总结如下。临床资料一般... 展开更多
关键词 大肠新生物 息肉 肿瘤 结肠镜
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智能染色内镜对大肠新生物的诊治价值 被引量:2
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作者 周建波 宋奇峰 +4 位作者 杨倩倩 吴伟萍 邵彩儿 张俊 周哲波 《中华消化内镜杂志》 北大核心 2011年第5期282-283,共2页
普通大肠镜只能观察病变的部分特征,如病变大小、基地、充血水肿等,对病变的腺管开口形态观察有限,镜下诊断与病理组织学的符合率欠佳。富士能智能染色内镜(fujinon intelligent chromoendoscopy,FICE)是一种新型的电子染色内镜... 普通大肠镜只能观察病变的部分特征,如病变大小、基地、充血水肿等,对病变的腺管开口形态观察有限,镜下诊断与病理组织学的符合率欠佳。富士能智能染色内镜(fujinon intelligent chromoendoscopy,FICE)是一种新型的电子染色内镜,通过观察黏膜腺管开口判断大肠病变病理类型。本研究拟探讨FICE对大肠肿瘤性、非肿瘤性病变的诊断价值。 展开更多
关键词 大肠新生物 染色内镜 诊断价值 非肿瘤性病变 诊治 病变大小 腺管开口 病理组织学
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Reevaluation of cortical developmental patterns in Euplotes(s.l.), including a morphogenetic redescription of E.charon (Protozoa,Ciliophora,Euplotida) 被引量:4
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作者 邵晨 马洪钢 +2 位作者 高珊 AL-RASHEID A.Khaled 宋微波 《Chinese Journal of Oceanology and Limnology》 SCIE CAS CSCD 2010年第3期593-602,共10页
We documented the pattern of cell development in Euplotes charon. The ontogenesis of this species was similar to many of its congeners, except for the formation of the caudal cirri. In E. Charon, a caudal cirrus is fo... We documented the pattern of cell development in Euplotes charon. The ontogenesis of this species was similar to many of its congeners, except for the formation of the caudal cirri. In E. Charon, a caudal cirrus is formed posterior to each of the rightmost two or three dorsal kinety anlage in the proter, and the second rightmost dorsal kinety in the opisthe. In addition, two caudal cirri are formed posterior to the rightmost dorsal kinety in the opisthe. This pattern of development represents a completely new type. Based on our evaluation, and in comparison with previous studies, we also conclude that the pattern of cell development is variable among species in the Euplotes genera. The variation is particularly evident during the formation of frontoventral and caudal cirri. Based on the segmentation pattern of frontal-midventral transverse cirral anlagen, cirri reduction, and migration of frontoventral cirri, we identified five types: the affinis-type, the eurystomus-type, the charon-type, the raikovi-type and orientalis-type. Euplotes (s. l.) can also be divided into three types based on the formation of caudal cirri: focardii-type, vannus-type and charon-type. Indeed, we conclude that the number (one or two) of marginal cirri should be given as much consideration as the genetic separation. Given this, we reassessed the validity of using genetic separation to classify the group. Generally, the morphogenetic data disagreed with the molecular data (SSrRNA gene sequences). Given these discrepancies, it is too early to draw conclusions on the systematic arrangement of this species-rich taxon. 展开更多
关键词 EUPLOTES CILIATE ONTOGENESIS phylogeny sequences
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Characterization of Fresh Cheese with Addition of Probiotics and Prebiotics
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作者 Natailia Chinellato Azambuja Patricia Blumer Zacarchenco +4 位作者 Luciana Francisco Fleuri Juliana Cunha Andrade Izildinha Moreno Ariene Gimenes Femandes Van Dender Darlila Aparecida Gallina 《Journal of Life Sciences》 2013年第2期189-195,共7页
Sensorial and microbiological characteristics of a Brazilian fresh cheese samples with Bifidobacterium animalis subps. lactis as well as samples with this probiotic and polydextrose, a prebiotic ingredient, were evalu... Sensorial and microbiological characteristics of a Brazilian fresh cheese samples with Bifidobacterium animalis subps. lactis as well as samples with this probiotic and polydextrose, a prebiotic ingredient, were evaluated. The addition of this microorganism was studied as: (1) lyophilized probiotic added to cheese curd and (2) by using milk previously fermented by this probiotic to produce the cheese. Cheese samples were microbiologically characterized after 0, 7, 14, 21 and 28 days of storage at a temperature of 4 ℃. The microbiological analyses conducted were quantification of total lactic acid bacteria, mesophilic microorganisms, Bif. animalis subps, lactis, coliforms at 30 ℃ and 45 ℃. Affective sensory test was conducted for two different cheese samples (with probiotic and with probiotic and prebiotic) as well as for control one week after manufacturing date. Cheese samples provided acceptable results for coliform counts at 30 ℃ and 45 ℃ in compliance with legislation. The cheese samples produced using milk fermented by probiotic showed counts of 107-108 CFU/g after 28 days of storage, which assures functional property for this product to be claimed. 展开更多
关键词 Probiotic prebiotic fresh cheese.
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