采用突变等位基因特异性扩增法(mutant allele specific amplication,MASA-PCR)检测了125例甲状腺石蜡包埋组织中BRAFV600E点突变(包括94例甲状腺癌,15例甲状腺腺瘤,15例结节性甲状腺肿和1例癌旁正常组织),探讨甲状腺乳头状癌(PTC)与其...采用突变等位基因特异性扩增法(mutant allele specific amplication,MASA-PCR)检测了125例甲状腺石蜡包埋组织中BRAFV600E点突变(包括94例甲状腺癌,15例甲状腺腺瘤,15例结节性甲状腺肿和1例癌旁正常组织),探讨甲状腺乳头状癌(PTC)与其临床病理学特征之间的关系。结果发现,仅在PTC和1例甲状腺未分化癌中检测到BRAFV600E突变,PTC中突变率为68.4%(57/83),主要见于经典型PTC和微小癌,其突变率分别为73%(52/71)和2/3,在其它类型的甲状腺癌及良性病变中均未检测到BRAFV600E突变。临床病理资料显示,患者发病平均年龄为45岁,突变率在40岁以上者显著高于40以下者(χ2=4.69,P<0.05),而与性别、淋巴结转移、慢性淋巴细胞浸润无显著关系(P<0.05)。结果显示,1)BRAFV600E突变仅发生于PTC和部分未分化癌,是PTC中较常见的遗传学事件,可为PTC的发生机制提供新的视点。2)BRAFV600E突变主要见于经典型PTC和微小癌,可能是甲状腺乳头状癌表型的重要决定因素之一。展开更多
Masa is a cereal based snack made from rice, maize or millet. It is popularly consumed in the northern regions of Nigeria. The objective of this work was to assess the nutritional and sensory properties of the rice-Ma...Masa is a cereal based snack made from rice, maize or millet. It is popularly consumed in the northern regions of Nigeria. The objective of this work was to assess the nutritional and sensory properties of the rice-Masa, enriched with soybean and crayfish. The enriched rice-Masa produced were labelled sample A (100% rice), sample B (rice: soybean blend (80:20), sample C (rice: crayfish blend (80:20) and sample D (rice: soybean: crayfish (80:10:10). The proximate and mineral composition was evaluated according to standard methods. Anti-nutrient content was also determined. Sensory evaluation was carried out to assess the acceptability of the enriched rice-Masa. The chemical analysis showed that protein, fibre, iron, zinc and vitamin A and beta carotene contents were highest in sample D with values 8.35 (±0.08) g/100g, 1.08 (±0.02) g/100g, 2.82 (±0.03) mg/100g, 4.20 (±0.03) mg/100g, 602.3 (±1.28) μg/100g and 420.2 (±0.98) μg/100g respectively, while calcium was highest in sample C with a value of 27.34 (±0.06) mg/100g. Moisture and ash contents increased from 47.4 (±0.50) g/100g to 50.9 (±0.80) g/100g and 0.40 (±0.01) g/100g to 1.15 (±0.01) g/100g respectively, while carbohydrate and energy contents decreased from 28.1 (±0.03) g/100g to 21.9 (±0.04) g/100g and 308.42 kcal/100g to 285.64 kcal/100g respectively. The sensory evaluation showed that with regards to taste, aroma, texture and overall acceptability, the sample enriched with soybean was more preferred to that enriched with crayfish, or a combination of both. Enrichment of Masa could contribute to improvement of nutritional status if promoted as a nutritious, healthy indigenous snack not only where Masa is already widely consumed, but also in other parts of Nigeria where it has not found wide acceptance.展开更多
文摘采用突变等位基因特异性扩增法(mutant allele specific amplication,MASA-PCR)检测了125例甲状腺石蜡包埋组织中BRAFV600E点突变(包括94例甲状腺癌,15例甲状腺腺瘤,15例结节性甲状腺肿和1例癌旁正常组织),探讨甲状腺乳头状癌(PTC)与其临床病理学特征之间的关系。结果发现,仅在PTC和1例甲状腺未分化癌中检测到BRAFV600E突变,PTC中突变率为68.4%(57/83),主要见于经典型PTC和微小癌,其突变率分别为73%(52/71)和2/3,在其它类型的甲状腺癌及良性病变中均未检测到BRAFV600E突变。临床病理资料显示,患者发病平均年龄为45岁,突变率在40岁以上者显著高于40以下者(χ2=4.69,P<0.05),而与性别、淋巴结转移、慢性淋巴细胞浸润无显著关系(P<0.05)。结果显示,1)BRAFV600E突变仅发生于PTC和部分未分化癌,是PTC中较常见的遗传学事件,可为PTC的发生机制提供新的视点。2)BRAFV600E突变主要见于经典型PTC和微小癌,可能是甲状腺乳头状癌表型的重要决定因素之一。
文摘Masa is a cereal based snack made from rice, maize or millet. It is popularly consumed in the northern regions of Nigeria. The objective of this work was to assess the nutritional and sensory properties of the rice-Masa, enriched with soybean and crayfish. The enriched rice-Masa produced were labelled sample A (100% rice), sample B (rice: soybean blend (80:20), sample C (rice: crayfish blend (80:20) and sample D (rice: soybean: crayfish (80:10:10). The proximate and mineral composition was evaluated according to standard methods. Anti-nutrient content was also determined. Sensory evaluation was carried out to assess the acceptability of the enriched rice-Masa. The chemical analysis showed that protein, fibre, iron, zinc and vitamin A and beta carotene contents were highest in sample D with values 8.35 (±0.08) g/100g, 1.08 (±0.02) g/100g, 2.82 (±0.03) mg/100g, 4.20 (±0.03) mg/100g, 602.3 (±1.28) μg/100g and 420.2 (±0.98) μg/100g respectively, while calcium was highest in sample C with a value of 27.34 (±0.06) mg/100g. Moisture and ash contents increased from 47.4 (±0.50) g/100g to 50.9 (±0.80) g/100g and 0.40 (±0.01) g/100g to 1.15 (±0.01) g/100g respectively, while carbohydrate and energy contents decreased from 28.1 (±0.03) g/100g to 21.9 (±0.04) g/100g and 308.42 kcal/100g to 285.64 kcal/100g respectively. The sensory evaluation showed that with regards to taste, aroma, texture and overall acceptability, the sample enriched with soybean was more preferred to that enriched with crayfish, or a combination of both. Enrichment of Masa could contribute to improvement of nutritional status if promoted as a nutritious, healthy indigenous snack not only where Masa is already widely consumed, but also in other parts of Nigeria where it has not found wide acceptance.
