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The Role of Genetic Polymorphisms in Nrf2 and P73 in Egyptian Women with Breast Cancer
Azhary, Nevin M Al,Kamel, Mahmoud M,Ismail, Yahia M,Mahmoud, Amal A,Radwan, Enas M Asian Pacific Journal of Cancer Prevention 2016 Asian Pacific journal of cancer prevention Vol.17 No.11
Background: Breast cancer is the commonest cancer in Egyptian females. Nrf2 is involved in oxidative stress while P73 functions in response to DNA damage. This study aimed to assess the role of Nrf2 promoter and P73 G4C14 to A4T14 SNPs in breast cancer in Egypt. Patients: Eighty-five female patients with breast tumours (41 malignant, 44 benign) were included. Nrf2 (rs6721961) and p73 (G4A) SNPs were determined by PCR- CTPP assay. Results: Genotype frequencies of the Nrf2 promoter SNP were 34.2% and 37.9% for AA in benign and malignant groups respectively, and 43.9% and 40.5% for CC and, 21.9 % and 21.6% for CA. Genotype frequencies for the P73 G4A SNP were 52.9% and 44.7% for GA in benign and malignant groups respectively, and 47.1% and 55.3% for GG. Discussion: Nrf2 genotypes in pre - and post-menopausal patients, showed significantly different distributions in the 2 patient groups, the AA genotype being significantly more common in pre-menopausal patients. The P73 G4A SNP showed no relation to age of disease onset. Conclusion: The Nrf2 (rs6721961) AA genotype might be related to early breast cancer onset. In contrast the P73 G4A polymorphism showed no relation to either disease risk or age at presentation.
Hajar-Azhari, Siti,Wan-Mohtar, Wan Abd Al Qadr Imad,Kadir, Safuan Ab,Rahim, Muhamad Hafiz Abd,Saari, Nazamid 한국식품과학회 2018 Food Science and Biotechnology Vol.27 No.2
In this study, a selected c-aminobutyric acid (GABA)-rich Malaysian strain Aspergillus oryzae NSK was collected from soy sauce koji. The strain was used to explore the effect of using renewable native sugar syrup, sugarcane, nipa, and molasses as fermentable substrates for developing a novel functional GABA soy sauce. We evaluated the strain using the chosen native sugars for 7 days using shake flask fermentation at $30^{\circ}C$. The results showed optimum GABA concentration was achieved using cane molasses as the fermentable substrate (354.08 mg/L), followed by sugarcane syrup (320.7 mg/L) and nipa syrup (232.07 mg/L). Cane molasses was subsequently utilized as a substrate to determine the most suitable concentration for A. oryzae NSK to enhance GABA production and was determined as 50% g/L of glucose standard cane molasses. Our findings indicate that cane molasses can be used as a GABA-rich ingredient to develop a new starter culture for A. oryzae NSK soy sauce production.
Siti Atiqa Al Zahra Mat Darus,Mariyam Jameelah Ghazali,Che Husna Azhari,Rozli Zulkifli,Ahmad Adlie Shamsuri,Hanifi Sarac,Mohd Tamizi Mustafa 한국섬유공학회 2020 Fibers and polymers Vol.21 No.10
Bamboo is an abundant natural resource in Asia and one of the high potential fibers used to reinforce polymercomposites. This article presents a comparative study on the physicochemical and thermal properties of bamboo fiber (BF)from Gigantochloa scortechinii for untreated BF, steam explosion (SE) treatment BF, and steam explosion followed by alkali(SE-alkali) treatment BF. The physicochemical and thermal properties of BF were determined using energy dispersive X-ray(EDX) spectroscopy and thermogravimetric analysis (TGA), while scanning electron microscopy (SEM) was used toexamine the surfaces morphologies. A Fourier transform infrared (FTIR) spectroscopy was utilized to detect the presence offunctional groups. TGA results showed that SE BF was significantly more thermally stable than the untreated BF and SEalkalitreatment BF. Major changes in chemical composition and surface morphology of the bamboo fibers indicated thathemicellulose and lignin were removed by SE-alkali treatment. In conclusion, the BF surface is physically and chemicallymodified by the SE-alkali treatment.
Siti Hajar-Azhari,Wan Abd Al Qadr Imad Wan-Mohtar,Safuan Ab Kadir,Muhamad Hafiz Abd Rahim,Nazamid Saari 한국식품과학회 2018 Food Science and Biotechnology Vol.27 No.2
In this study, a selected c-aminobutyric acid (GABA)-rich Malaysian strain Aspergillus oryzae NSK was collected from soy sauce koji. The strain was used to explore the effect of using renewable native sugar syrup, sugarcane, nipa, and molasses as fermentable substrates for developing a novel functional GABA soy sauce. We evaluated the strain using the chosen native sugars for 7 days using shake flask fermentation at 30 C. The results showed optimum GABA concentration was achieved using cane molasses as the fermentable substrate (354.08 mg/L), followed by sugarcane syrup (320.7 mg/L) and nipa syrup (232.07 mg/L). Cane molasses was subsequently utilized as a substrate to determine the most suitable concentration for A. oryzae NSK to enhance GABA production and was determined as 50% g/L of glucose standard cane molasses. Our findings indicate that cane molasses can be used as a GABA-rich ingredient to develop a new starter culture for A. oryzae NSK soy sauce production.
Wan Abd Al Qadr Imad Wan-Mohtar,Safuan Ab Kadir,Sarina Abdul Halim Lim,Zul Ilham,Siti Hajar-Azhari,Nazamid Saari 한국식품과학회 2019 Food Science and Biotechnology Vol.28 No.6
In submerged-liquid fermentation, seven keyparameters were assessed using one-factor-at-a-time toobtain the highest GABA yield using an industrial soysauce koji Aspergillus oryzae strain NSK (AOSNSK). AOSNSK generated maximum GABA at 30 C (194 mg/L) and initial pH 5 (231 mg/L), thus was able to utilizesucrose (327 mg/L of GABA) for carbon source. Sucrose at100 g/L, improved GABA production at 646 mg/L. Singlenitrogen sources failed to improve GABA production,however a combination of yeast extract (YE) and glutamicacid (GA) improved GABA at 646.78 mg/L. Carbon-tonitrogenratio (C8:N3) produced the highest cell (24.01 g/L) and GABA at a minimal time of 216 h. The keyparameters of 30 C, initial pH 5, 100 g/L of sucrose,combination YE and GA, and C8:N3 generated the highestGABA (3278.31 mg/L) in a koji fermentation. AOSNSKpromisingly showed for the development of a new GABArichsoy sauce.
Ibrahim, Mona H,Rashed, Reham A,Hassan, Naglaa M,Al-azhary, Nevin M,Salama, Asmaa I,Mostafa, Marwa N Asian Pacific Journal of Cancer Prevention 2016 Asian Pacific journal of cancer prevention Vol.17 No.6
It is thought that population characteristics of breast cancer may be due to a variation in the frequency of different alleles of genes such as CYP1B1. We aimed to determine the association of CYP1B1 polymorphisms in 200 breast cancer cases and 40 controls by PCR-RFLP. Frequencies were assessed with clinical and risk factors in Egyptian patients. The genotype LV and the Leu allele frequencies for patients and controls were 42.9% and 50%, and 52.9% and 53.3%, respectively), with no significant differences observed (P values = 0.8 and 0.6, respectively). There was also no significant association between genotypes and any risk factors for cases (P>0.05) except laterality and metastasis of the tumor (P values=0.006 and 0.06, respectively). The CYP1B1 polymorphism Val432Leu was not associated with breast cancer in Egypt, but may provide clues for future studies into early detection of the disease.