ABSTRACT
Purpose To investigate the clinicopathologic characteristics of colorectal metastatic tumors. Methods Cases which were clinically diagnosed as metastatic tumors to the colorectum were retrieved from the data base of the Department of Pathology, Peking U-niversity Third Hospital. The clinicopathologic features were studied and immunohistochemical stains were performed on some of the ca-ses for differential diagnosis. Results Fifty three cases which showed intestinal wall involvement were studied. In 43. 4% (23/53) of them, only serosa/subserosa was involved and mucosal involvement was observed in 37. 7% (20/53) of the cases. Sigmoid colon and rectum were the most frequently involved intestinal segments (24/53, 45. 3%). Female reproductive system was the most common ori-gin of the metastatic tumors (33/53, 62. 3%), followed by the digestive system (15/53, 28. 3%). The most common histological type was ovarian serous carcinoma (22/53, 41. 5%). 96. 2% (51/53) of the metastatic tumors were centrally located at the serosa/subserosa or the muscular propria and prominent lymphovascular invasion was observed in 26. 4% (14/53) of the cases. In cases with mucosal involvement, 35% ( 7/20 ) had foci that were lack of desmoplastic reaction, 20% ( 4/20 ) exhibited in-situ growth and/or paradoxical maturation of tumor cells which led to misdiagnosis in 2 of the 17 pre-operative biopsies. Conclusions Metastatic carcino-ma in the colorectum can be highly informed by predominantly involving the serosa/subserosa or muscular propria and prominent lym-phovascular invasion. In-situ growth and paradoxical maturation of tumor cells in the mucosa are diagnostic pitfalls in pre-operative co-lonic biopsy and should be aware in practice.
ABSTRACT
The nutritive value of different heat processed textured soybean proteins was measured by means of chemical and biologic methods. The experiment was divided into four groups (10 rats, each): (1) High heat treated textured soybean protein group; (2) Low heat treated textured soybean protein group; (3) Casein group; (4) Protein free group. The former three groups contained 10% protein, the latter contained less than 0.56% protein. The preperations were fed to 4 groups of weanling male rats for 4 weeks. The results showed that the body weight increments in the three groups were 146.4,158.1,188.7g; the protein effeciency ratio (PER) 2.17, 2.23, 2.74; the net protein ratio (NPR) 3.52, 3.51, 3.84; the true digestibility 84.5, 83.4, 95.8; the biological value 68.7, 64.6, 68.9 and net protein utilization 58.1, 54.0, and 66.1 respectively.Those results indicated that there was no significant difference between the high and low heat treated textured soybean protein.