Low-Grade Glioma within Mature Cystic Teratoma in a Patient with Anti-N-Methyl-D-Aspartate Receptor Encephalitis: A Case Report.

Introduction: Mature cystic teratoma (MCT) is a common type of ovarian tumors that can, in rare cases, undergo malignant transformation. It has been discovered that MCT patients may experience psychiatric symptoms due to the presence of anti-N-methyl-D-aspartate receptor (NMDAR) antibodies, which is the underlying cause of autoimmune encephalitis. Here, we present the first documented case of a patient with anti-NMDAR encephalitis who also had a morphology of low-grade glioma within MCT. Case Report: A 45-year-old woman presented with seizures, altered consciousness, abnormal NMDAR antibody IgG titers, and abnormal brain MRI findings confirm the diagnosis of anti-NMDAR encephalitis. Physical examination revealed an oval mixed echo mass measuring 54 × 37 mm in the left adnexal area on ultrasound of the uterine appendage. The patient underwent laparoscopic left ovarian and fallopian tube resection. The pathological gross examination revealed a pile of grayish-red cystic and solid fragmented tissue measuring 7 × 6 × 2.2 cm. Histological examination revealed characteristic components of MCT. Furthermore, the solid component of the gross tissue showed proliferative and densely arranged astrocytes with cellular atypia, which were positive for GFAP and Olig-2, negative for IDH1 and EMA. And the Ki67 index was approximately 10%, suggesting the presence of low-grade glioma lesions. The patient was diagnosed with malignant transformation of MCT into a morphology of low-grade glioma, not otherwise specified. After the removal of the ovarian tumor, the patient's psychiatric symptoms improved. Conclusions: Low-grade glioma within MCT is a rare occurrence, and the presence of this malignant transformation in patients with anti-NMDAR encephalitis is even more uncommon.

Effect of fatty acid saturation on gel properties of salt-soluble protein in pork.

The objective of this study was to evaluate the effect of fatty acid saturation (oleic acid, linoleic acid, and linolenic acid) on water distribution, migration, and gel properties of pork salt-soluble protein, by detected indicators that are Low field nuclear magnetic resonance (LF-NMR), magnetic resonance imaging (MRI), water-holding capacity (WHC), and gel strength. These results suggested that the WHC and gel strength decreased with the decrease of fatty acid saturation (p < 0.05). LF-NMR analysis revealed that the relaxation time T21 and T22 decrease (p < 0.05) with the decrease of fatty acid saturation. Results also showed that the T21 increased and T23 decreased in linolenic acid group compared with oleic acid group. Meanwhile, the peak area ratio of P21 and P22 decreased (p < 0.05), while P23 increased (p < 0.05). Therefore, the saturation of fatty acids had a great influence on the gel properties of protein. PRACTICAL APPLICATION: It provides a theoretical basis for the production of polyunsaturated fatty acids emulsified gel meat products and promotes the development of meat processing industry.

The study of protein conformation and hydration characteristics of meat batters at various phase transition temperatures combined with Low-field nuclear magnetic resonance and Fourier transform infrared spectroscopy.

To get a thorough understanding of evolution of heat-induced gel in meat batters, water distribution, protein conformation and their chemical bonds at phase transition temperatures (20-74 °C) were investigated by Low-field NMR and FT-IR. Firstly, G' increased and tanδ decreased beyond 55 °C, when sol was completely changed into an elastic gel. Then water holding capacity (WHC) decreased along with decreasing relaxation time T22 and a new relaxation time T23 appeared at 50 °C, which indicated that partially immobilised water was converted into free water outside. Meanwhile, surface hydrophobicity increased significantly and free sulfhydryl contents decreased, which contributed to the formation of disulfide bonds, especially beyond 55 °C. Finally, the transformation of α-helix into ß-sheets occurred, and increasing ß-sheets are necessary for the formation of elastic gels. Moreover, there was a significant correlation between α-helical contents and water loss, surface hydrophobicity, sulfhydryl contents.