ABSTRACT
Management of the central nervous system malignancies are among the evolving areas of research and clinical practice requiring a well-coordinated interdisciplinary approach. The neuro-oncology scientific club (NOSC) has tried to cross the links between various disciplines’ experts involved in brain tumor care in Iran since 2011. The NOSC’s structured collaborative brain tumor registry (BTCR) and the support received from its steering committee and provincial boards have been the key elements for its success and growth so far. This scientific community not only has helped to optimize brain tumor care but provided interdisciplinary research opportunities to its members across Iran. Mashhad’s NOSC has been the pioneer in the above. During the 3rd Mashhad’s NOSC meeting held in November 21st 2013, the interim results from some important local neuro-oncology studies were presented. Some potential opportunities to improve the coordinated interdisciplinary brain tumor care within the province were discussed by neurosurgery, neuroradiology and radiation oncology faculty at this provincial NOSC meeting. Clinical outcome, survival data and prognostic factors in adult and pediatric gliomas over the past several years in Mashhad, the association between methyl guanine methyl transferase (MGMT) methylation status (determined by MSQP or methylation specific quantitative polymerase chain reaction) where among the main studies outlined during this event. We realize that optimized brain tumor management and productive research in neuro-oncology can only be achieved through an integrated approach and strong team work. This is what the NOSC pursues.
ABSTRACT
Fish is an excellent protein source due to its valuable essential amino acid composition. Physical, chemical and thermal treatments applied during processing of food will influence both the nutritional value and functional properties of proteins. The purpose of this study was to determine the effects of grilling on the nutritional value of Persian sturgeon fish fillet. Fresh Persian sturgeon fillets were grilled using an automatic griller [Bq100, Delongi, Germany] for 20 min at 50-60 Hz frequency. The nutritional value of fresh fillets was determined on the basis of moisture, protein, fat, ash, and amino acid contents, while the nutritive value of cooked fillets was estimated using in vitro protein digestibility [IVPD] and various computed indices, including chemical score [CS], essential amino acid index [EAAI], biological value [BV], and protein digestibility-corrected amino acid score [PDCAAS]. There were significant increases in protein, lipid, and ash contents [p<0/05] after grilling. In vitro digestibility of raw fillets was 81.50%, which increased to 93.46% after cooking. Glutamic and aspartic acids were amino acids with the highest contents, while cysteine and methionine were the limiting ones in both cooked and uncooked fillets. Grilling brought about improvements in the protein efficiency ratio, essential amino acid index, nutritional index, biological value, and chemical score. Finally, the protein digestibility- corrected amino acid score of both the cooked and uncooked samples and for both the 10-12 year-old and adult age groups was 100. The results indicate that grilling improves the nutritional value of Persian sturgeon fish fillets