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RISS 인기검색어
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- 저자 : Seyede Marzieh Hosseini (검색결과 2 건)
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Ebadi, Nader,Jahed, Marzieh,Mivehchi, Mohamad,Majidizadeh, Tayebeh,Asgary, Mojgan,Hosseini, Seyed Ali Asian Pacific Journal of Cancer Prevention 2014 Asian Pacific journal of cancer prevention Vol.15 No.18
Interleukin-12 (IL-12) as an antitumor and interleukin-6 (IL-6) as an inflammatory cytokine, are immunomodulatory products that play important roles in responses in cancers and inflammation. We tested the association between two polymorphisms of IL-12(1188A>C; rs3212227) and IL-6 (-174 C>G) and the risk of bladder cancer in 261 patients and 251 healthy individuals. We also investigated the possible association of these SNPs in patients with high-risk jobs and smoking habits with the incidence of bladder cancer. The genotype distributions of IL-6 (-174 C/G) genotype were similar between the cases and the control groups; however, among patients with smoking habits, the association between IL-6 gene polymorphism and incidence of bladder cancer was significant. After a control adjustment for age and sex, the following results were recorded: CC genotype (OR= 2.11, 95%CI=1.56-2.87, p=0.007), GC genotype (OR=2.18, 95%CI=1.16-4.12, p=0.014) and GC+CC (OR=2.6, 95%CI=1.43-4.47, p=0.011). A significant risk of bladder cancer was observed for the heterozygous genotype (AC) of IL-12 (OR=1.47, 95%CI=1.01-2.14, p=0.045) in all cases, and among smokers (AC) (OR=3.13, 95%CI=1.82-5.37, p=0.00014), combined AC+CC (OR=3.05, 95%CI=1.8-5.18, p=0.000015). Moreover among high risk job patients, there was more than a 3-fold increased risk of cancer in the carriers of IL-12 beta heterozygous (OR=3.7, 95%CI=2.04-6.57, p=0.000056) and combined AC+CC(OR=3.29, 95%CI=1.58-5.86, p=0.00002) genotypes as compared with the AA genotype with low-risk jobs. As a conclusion, this study suggests that IL-12(3'UTR A>C) and IL-6 (-174 C>G) genotypes are significantly associated with an increased risk of bladder cancer in the Iranian population with smoking habits and/or performing high-risk jobs.
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Khadije Abdolmaleki,Leyla Alizadeh,Seyede Marzieh Hosseini,Kooshan Nayebzadeh 한국식품과학회 2020 Food Science and Biotechnology Vol.29 No.12
The effects of xanthan gum (XG) (0, 0.3, 0.6wt%), guar gum (GG) (0, 0.3, 0.6 wt%) and XG:GGmixtures (0.3–0.3, 0.3–0.6, 0.6–0.3 and 0.6–0.6 wt%) onthe physical stability of sodium caseinate (CN) stabilizedconcentrated O/W emulsions (uoil = 0.6) were examined. The emulsion stability, microstructure, droplets size distribution,and rheological properties were evaluated. Thefindings showed that with increasing total gum concentrationup to 0.6% droplets size and emulsion instabilitysignificantly decreased (p\0.05). The emulsion containinga ternary mixture of CN:XG:GG at total gum concentration(0.6%) with a mixing ratio of 0.3:0.3 XG:GGexhibited the best stability with the highest ESI value(98.3%). Above the critical concentration, an excessiveincrease in storage modulus led to a significant increase indroplet size and emulsion instability. In brief, concentratedemulsions stabilized by binary and ternary mixtures (CN/XG/GG) may be applicable in special food like heavycream and as a template for fabricating oleogels.
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