Objective: To investigate the p21WAF1 /CIP1gene DNA sequence change and their relationship with the phenotype of human osteosarcoma. Methods: p21WAF1 /CIP1gene DNA of 36 osteosarcoma spec- ...Objective: To investigate the p21WAF1 /CIP1gene DNA sequence change and their relationship with the phenotype of human osteosarcoma. Methods: p21WAF1 /CIP1gene DNA of 36 osteosarcoma spec- imens was examined by using polymerase chain reaction-single strand conformation polymorphism (PCR- SSCP) method. The PCR products were sequenced directly. Results: In p21WAF1 /CIP1 gene exon3 of 36 cases of human osteosarcoma, the change of C→T in the p21WAF1 /CIP1gene CDNA sequence of position 609th occurred in 17 cases with the incidence being 44.4%. In 10 normal blood samples, DNA sequence analysis showed the change of C→T in the p21WAF1 /CIP1gene CDNA sequence of position 609th occurred in 8 cases with the incidence being 80%. Conclusion: The novel location of p21WAF1 /CIP1gene polymorphism of osteosarcoma, but not mutation was de?ned, and this location might provide the meaningful reference for the further research of p21WAF1/CIP1 gene.p2lWAF1/CIP1基因DNA序列分析及其与骨肉瘤表型的关系展开更多
Oxidation is one of the major causes of hamburger deterioration. Antioxidants are used to minimize oxidation process. There is a growing interest in the substitution of synthetic food antioxidants by natural ones from...Oxidation is one of the major causes of hamburger deterioration. Antioxidants are used to minimize oxidation process. There is a growing interest in the substitution of synthetic food antioxidants by natural ones from vegetable sources. In meat industry, sodium erythorbate is antioxidant that is usually used and is an example of chemical antioxidant. Effect of olive leaf extract rich in olenropein on the quality of frozen hamburger was investigated. The objective of this study was to evaluate the usage of oleuropein from olive leaf extract as natural antioxidant in frozen hamburger stored at -12 ℃ compared with sodium erythorbate. Results suggested that olive leaf extracts might be useful to the meat industry as an efficient alternative to synthetic antioxidants by retarding oxidation of hamburger compared with sodium erythorbate 0.5% of olenropein and 0.5% of sodium erythorbate are the best concentrations to be used in frozen hamburger.展开更多
文摘Objective: To investigate the p21WAF1 /CIP1gene DNA sequence change and their relationship with the phenotype of human osteosarcoma. Methods: p21WAF1 /CIP1gene DNA of 36 osteosarcoma spec- imens was examined by using polymerase chain reaction-single strand conformation polymorphism (PCR- SSCP) method. The PCR products were sequenced directly. Results: In p21WAF1 /CIP1 gene exon3 of 36 cases of human osteosarcoma, the change of C→T in the p21WAF1 /CIP1gene CDNA sequence of position 609th occurred in 17 cases with the incidence being 44.4%. In 10 normal blood samples, DNA sequence analysis showed the change of C→T in the p21WAF1 /CIP1gene CDNA sequence of position 609th occurred in 8 cases with the incidence being 80%. Conclusion: The novel location of p21WAF1 /CIP1gene polymorphism of osteosarcoma, but not mutation was de?ned, and this location might provide the meaningful reference for the further research of p21WAF1/CIP1 gene.p2lWAF1/CIP1基因DNA序列分析及其与骨肉瘤表型的关系
文摘Oxidation is one of the major causes of hamburger deterioration. Antioxidants are used to minimize oxidation process. There is a growing interest in the substitution of synthetic food antioxidants by natural ones from vegetable sources. In meat industry, sodium erythorbate is antioxidant that is usually used and is an example of chemical antioxidant. Effect of olive leaf extract rich in olenropein on the quality of frozen hamburger was investigated. The objective of this study was to evaluate the usage of oleuropein from olive leaf extract as natural antioxidant in frozen hamburger stored at -12 ℃ compared with sodium erythorbate. Results suggested that olive leaf extracts might be useful to the meat industry as an efficient alternative to synthetic antioxidants by retarding oxidation of hamburger compared with sodium erythorbate 0.5% of olenropein and 0.5% of sodium erythorbate are the best concentrations to be used in frozen hamburger.
